Cervelat Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are called "cervelas" in the French-speaking part of Switzerland, "Cervelat" in the German-speaking part, and "servelat" in the Italian-speaking part. The terms ultimately derive from "cerebrum", the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from "zervelada", a Milanese dialect word meaning a "large, short
Historiography of Switzerland last reprinted 2006) is currently the standard university textbook of Swiss history. The principal ongoing project of Swiss historiography is the Historical Dictionary of Switzerland, which as of 2008 has reached its seventh volume (letters J to L). It is also accessible online, as are more and more topical historical dictionaries, including SIKART (a biographical dictionary of Swiss artists) and the Culinary Heritage of Switzerland project (a historical encyclopedia of Swiss food). Historiography of Switzerland The historiography of Switzerland is the study of the history of Switzerland. Early accounts of the history of the Old Swiss Confederacy are found in