Christian Rach

Lukas Maler is a butcher. Albeit more out of necessity than out of passion: As the “Karajan with the scalpel”, his vocation was always forensic medicine. When he accidently destroyed all evidence against the “24-hour-killer”, his career as a coroner was done for. And not far from it was his marriage with his great love Diana, whom he could not offer anything anymore as a broken man. But Lukas gets a second chance when once again a serial killer terrifies the city because the murders resemble those of the “24-hour-killer”. Diana – who has ascended to head of the forensic institute in the meantime – knows that only the best one can solve the case. But he is not available. And so, she gets the second-best one: the most over-qualified butcher in town…

Anne Will discusses political processes, economic relationships, and social trends with her guests. Her motto: to think politically and ask directly.

There is hardly anything we do more frequently and with more passion than eating. Thus the history of the food is rich in anecdotes, oddities and knowledge from cultural history to hard science. The taste of humans was very different at all times. Why do we eat what we eat and how has it developed? Star cook Christian Rach goes on a journey through the cultural history of cooking and eating. It is a journey in three courses - through kitchens, gardens, bakeries, palaces and huts, to chefs, cheese makers and winegrowers, experimenters and inventors. He learns how stone age people have cooked their soup. Why Europeans once were afraid of the potato. Why there used to be coffee-policemen in Prussia. And how things like baking soda and canned food, dishwashers and table manners were invented.