Eric Daeuber

Eric Daueber has been reviewing the culinary arts for the Forum since 2004. A seasoned traveler, he has eaten roast suckling pig and sebadas in Sardinia, schnitzel and kaiserschmarrn in Vienna, bangers and mash in London, dumplings in Shanghai, and Peking duck in Peking, to name a few. Eric was raised in a culinary household; his father was a baker and his mother a cook who emigrated from Austria after WWII. Both grew up and worked in the heart of Austrian culinary art's in Styria. He can be reached at food@daeuber.com.