The cuisine of Lise Meitner's milieu is not divided into starter/main/dessert but follows the ordered sequence of the German-speaking bourgeois household: a *Suppe* (soup-base) that opens, a *Hauptgericht* of braised or boiled meat at the heart of the meal, then a *Mehlspeise* — those famous sweet flour-based entremets, glory of Vienna, treated with as much seriousness as a savory dish. Apart from meals, the *Jause* and the *Kaffeehaus* reign: the Viennese coffee hour, a learned sociability where science was discussed. In Swedish exile, this architecture contracts into a plainer, Scandinavian and frugal cuisine, where pea soup and hard rye bread become the pillars.

Two markers run through Meitner's entire life: caraway (Kümmel), a bitter and warm seed that perfumes breads, meats, and cabbages from Vienna to Berlin, all the way to Swedish knäckebröd; and the place of honor reserved for *Mehlspeisen*, those floury sweets where Austro-German cuisine shows its refinement. Sweetness is never an accessory but a peak of the meal.