In his essay on Austrian national identity between 1918 and 1938, the historian Kurt Skalnik stated with regret that, despite extensive research, he had been unable to find any evidence of a positive stance being taken towards the First Republic (Skalnik, 1983: 14). This view is not unique: the inter-war period is a period in which Austrians are credited with little commitment to their national identity, particularly in terms of the independent nation state (Bruckmüller, 1984; Pelincka, 1979; Stourzh, 1990). There is one area, however, in which the Austrian nation was always presented in the best possible light – that of the tourist industry. In the tourist literature, evaluations of space were articulated, emotional attachments were expressed and a relationship between people and the territory they inhabit was made explicit. In a contemporary definition, the Swiss professors Hunziker and Krapf defined the tourist industry as ‘the sum of the phenomena and relationships arising from the travel and stay of non-residents’. The term non-residents covers both domestic and foreign tourism (Burkart & Medlik, 1981: 41). A sense of place and a sense of collective identity are both a prerequisite and a consequence of tourism. The title of this chapter, with its reference to cuisine, art and alps, offers a brief snapshot of the way in which Austria was packaged for consumption as the location of exquisite culinary experiences, cultural wealth and exciting sporting activities, all in stunning surroundings inhabited by a friendly people.