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GERMAN CUISINE“Land of Beer and Wurste”
“Land full of Delights”
Oktoberfest were originated
• Germany is located in Western Europe.
• German cuisine is quite simple.
• Early inhabitants of present-day Germany are
often referred to as Germanic tribes.
• German chefs have also created great dishes
from methods believed to have been
introduced to them by foreigners, including
“sauerkraut’ (Fermented cabbage dish) and
“spatzle”( Type of small Pasta) which
believed to have been introduced to Germans
by either Romans or Italian.
• Many Germans eat heavier and more filling
meals. They include large portions of bread
and meat.
• The typical German meal is made up of
pears, bacon, potatoes and beans. German
desserts with apples are also common.
• Breakfast is called früstück, and this meal is
often made up of cheese, eggs, meat and
rolls with jam. Coffee and tea are also
common. For most Germans, the largest
daily meal is lunch, also called Mittagessen,
that is enjoyed around noon. Dinner is called
Abendessen or Abendbrot
• Romans introduced Grapes, almonds, meat, and vegetables preservation techniques, such as sausage making and curing, and spices such as ginger, cinnamon, cloves, and nutmeg.
• Widely known food that is included in their diets are mostly grains that were mostly grown in the area, including millet, oats, barley, rye, as well as dairy products such as milk, cheese, and cream combined with whatever gathered or caught.
• Some common for hunting; berries, honey, boar, herring, salmon, venison, bread, and pork.
• Romans also introduced the cooking technique of hanging kettles over an open fire to simmer foods.
• Charlemagne, the French leader of the Roman Empire from late eighth to early ninth century, introduced the use of fresh herbs and gardens in the everyday fare of people's diet.
• Romans also introduced the “Christians Faith”
• Mongolian Tartars taught Germans fermenting cabbage to preserved it, and thus began the “sauerkraut” tradition in Germany
• Tartars also introduced a technique in which
they carved off pieces of raw meat, which
evolved to become a common dish in
Germany known as “rindsfleisch tartare”
(Steak tartar)
• Frederick the great of Prussia introduced the
utilization of productive crop “Potatoes” a
quest to help hunger in Germany.
• Potatoes are used for dumplings, in soup,
stews and to make warm and cold salads.
• Potato is also used to make schnapps,
beverage that is common in the southern part
of the country.
FOUR REGIONS OF GERMANY
Northern Germany: made up lowlands plains
that comprise a less fertile sandy area. This
region is covered with rivers and lakes, local
cuisine includes more fish also known for the
use of potatoes.
Bacon is the favorite cooking fat and pork is
the common ingredients, specialties includes;
hearing, forelle (trout), stockfische (salt Cod)
speck (bacon), kartoffels (potatoes) saure
crème (sour cream)
Central Germany: Lies at the beginning of the
high lands that lead into the more elevated
southern portion.
Specialty products are; dense rye bread,
skinken (famous Ham), kloss (light dumpling
that can be served with meats, gravy or in
soups)
Potatoes are popular and the main starches
are dumpling and noodles.
Caraway, paprika, dried mushroom and sour
cream, Wursts, sauerkraut and pork
preparations.
West and Southern Germany: the Rhine Land; this region includes the German major river the Rhine, has the hottest summer in the country.
Specialty products are white sparge (asparagus), various type of Spatzle (tiny dumplings), sauerbraten (braised beef with sour/sweet sauce), schwarzalder kirsch torte (black forest cake), salads and vegetable based dishes.
Foods; tarts filled with bacon, onions cream cheese, nulden (noodle) , Maultaschen (filled pasta)
South Eastern Germany: region known for
fine beers, has lush upper meadows and
fields that yield grain crops. Colder region.
Cuisine includes; pigs reigns supreme-pork
featured in many style, all parts of the pig
utilized local specialties; Wursts (sausage),
schweinshaxen (braised pork knuckles),
wammer (pickled pork belly) Kraut (cabbage)
made in numerous ways produces many
types of pilze (mushrooms) and honey
Dishes from Germany
• Steckrübeneintopf - This is a traditional German favorite. It is a stew made of potatoes, carrots and pickled or smoked meat or sausage.
• Weisswurst - This Bavarian sausage is a traditional favorite. It is made out of finely chopped veal and pork bacon.
• Zwiebelkuchen - This is a pie with a crust made out of diced bacon, cream, steamed onions and caraway seed.
• Sauerkraut - This worldwide favorite is cabbage that is finely shredded and is fermented with lactic acid bacteria.
• Rheinishcher Sauerbraten - These are large
beef pieces that have been marinated in a
mixture of water and vinegar for a long time
before they are baked.
• Hochzeitsuppe - This favorite is meat broth
that is spicy and contains liver dumplings,
bread dumplings and thin pancakes.
• Labskaus - This dish is made out of herring,
corned beef, beetroot, mashed potatoes and
is served alongside a pickled cucumber and a
fried egg.
• Mettbrötchen - This is meat put on rolls of
bread that are often garnished with raw onion
rings.
• Hasenpfeffer - This is a stew made out of
marinated rabbit.
• Bratwurst - Made of beef, veal or pork, these
sausages are grilled or fried and served with
sauerkraut or potato salad.
GERMAN DRINKS
• Apfelsaftschorle - This is a very popular German soft drink made of carbonated mineral water and apple juice.
• Beer - The Germans have different types of beer including pale beer, dark beer and wheat beer.
• Wine - In Germany, wine is just as popular as beer. Common types include Silvaner and Riesling. Red wines include Spätburgunder and Dornfelder.
• Schnapps - This is an alcoholic drink that has been distilled. It is clear and has a fruit flavoring.
SPICES AND CONDIMENTS
• German dishes are rarely hot and spicy; the
most popular herbs are
traditionally parsley, thyme, laurel, chives,bla
ck pepper (used in small amounts), juniper
berries and caraway. Cardamom, anise seed,
and cinnamon are often used in sweet cakes
or beverages associated with Christmas time,
and sometimes in the preparation of
sausages, but are otherwise rare in German
meals.
• Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s.
• Mustard (Senf) is a very common accompaniment to sausages and can vary in strength, the most common version being Mittelscharf (medium hot).
• Düsseldorf and the surrounding area are known for its particularly spicy mustard.
• Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream (Sahnemeerrettich).
Dining Etiquette in Germany
• Hold the fork in your left hand, the knife in your right hand.
• Keep both in your hands while eating. Don’t put the knife or fork down except to drink or pick up bread. The knife (in your right hand) is also used to help discreetly guide food onto your fork (in your left hand).
• Do not cut up an entire piece of meat at once. Cut off a bite-size piece and eat it before you cut off another piece.
• If there are more utensils than just a knife and fork (salad fork, dessert spoon, etc.), the rule is simple: Move inward from the outside for each course. Sometimes spoons are placed above the plate rather than on the side.
• When finished, lay your knife and fork side by side on your plate pointing to the center, with the handles on the lower right rim (five o’clock position).
• Finger Foods? Nein!Germans and other Europeans rarely eat with their hands! Especially in a fine restaurant or in a formal/semiformal pizza is eaten with a knife and fork.
• Beverages (Getränke)
Germans don’t normally drink tap water, even
though it’s perfectly safe to do so. Sparkling
mineral water (from a bottle) is the norm.
• Germans are big coffee and tea drinkers.
(Decaf coffee may or may not be available.)
• beer and wine are usually also part of any
dinner in Germany. After dinner, brandy,
cognac, grappa or some other digestif is
often served. Sometimes
a Kräuterlikör (herbal liqueur), such as
Jägermeister, may be offered instead.
• Napkins (Servietten): Germans seem to
make less use of napkins than Americans,
but you should put the napkin in your lap
while dining, and use it as needed. If you
have to leave the table for some reason, put
your napkin next to your plate (not on the
seat of your chair). After the meal, place your
napkin on the table next to your plate (not on
it). This also applies to paper napkins, which
will end up in the paper recycling bin.
• Guten Appetit! Wait for everyone to be
seated and have food on their plates before
you begin to eat or drink. It is customary for
the host or someone to say “Guten Appetit!”
(“Enjoy your meal!”) before anyone takes the
first bite.
• Toasting
If wine or beer is served wait for the host or
hostess to propose a toast and/or start
drinking. Most of the time a simple “Prost!”
(“Cheers!”) or “Zum Wohl!” (“To your health!”)
will suffice. Look the person in the eye with
whom you are clinking glasses!
• Hands on the Table Americans and the
British keep their left hand under the table or
in their lap. Germans keep it on the table (but
no elbows!), partly because they also keep
the fork in their left hand most of the time. But
it is not a real faux pas to have your hand on
your lap.
• Try New Foods!Don’t be afraid to try foods
that are new to you. Refusing to even try is an
insult to your hosts. If you have a food allergy
of any kind, it is best to tell your hosts in
advance. If you can’t eat something for health
reasons, politely explain to your hosts why.
• Clean Your Plate
Don’t take more than you can eat. It’s
considered impolite to leave food on your
plate.
• When in Doubt
If you aren’t sure what to do, watch what
others are doing. Also feel free, as a stranger
in a strange land, to ask your host discreetly
about what is appropriate.