Cervelat sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by its fat shape and the tightly wrapped natural casing. Various European semi-dry cervelat are similar to summer sausage in the U.S., and Thuringian sausage can be considered a type of cervelat. In Switzerland, cervelats are cooked (slightly smoked and
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