Alex Tackett

German CuisineGerman Cuisine

MeatPork, beef and poultry are the main varieties of

meat consumed in Germany, with pork being the most popular.

The average person in Germany will consume up to 33 kg (72 lbs) of meat in one year

Among poultry, chicken is most commonDuck, goose and turkey are also enjoyed

Game meats (boar, rabbit and venison) are also widely available all year round

Lamb and goat are also available, but not as popular

Meat is usually pot-roasted; pan-fried dishes also exist

Meat is often eaten as sausagesThere are more than 1500 different

types of sausages (Wurst) in Germany

FishTrout is the most common freshwater

fist on the German menuPikeCarpEuropean Perch

Seafood traditionally was restricted to the northern coastal areas

Today, many sea fish, like fresh herring, tuna, mackerel, salmon and sardines are well established throughout the country

Pickled Herring:Served as Rollmops

A pickled herring fillet rolled into a cylindrical shape around a piece of picked gherkin or onion

VegetablesVegetables are often used in stews or vegetable

soups but are also served as a side dishCarrots, turnips, spinach, peas, beans, broccoli

and many types of cabbage are very commonFried onions are a common addition to many

meat dishes throughout the countryPotatoes, while a major part of the German

cuisine, are usually not counted among vegetables

Asparagus, especially white asparagus known in English as spargel (the German name for asparagus), is a common side dish or may be prepared as a main dish

Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season

Spargel season traditionally beings in Mid-May and ends on St. John’s Day (June 24)

Side DishesNoodles, made from wheat flour and egg,

are usually thicker than the Italian flat pastaEspecially in the southwestern part of the

country, the predominant variety of noodles are:Spätzle

Made with large amounts of egg yolkMaultaschen

Traditional stuffed noodles reminiscent of ravioli

Potatoes and dumplings are very common, especially in the south

Potatoes entered the German cuisine in the late 18th century and were almost ubiquitous in the 19th century and since

Potatoes most often are boiled (in salt water) but mashed and fried potatoes also are traditional

Pommes are a common style of fried potatoesAmerican style “french fries” are uncommon,

except in American fastfood outletsThe more preferred variety is Dutch or Danish

style fries, traditionally offered either with ketchup or mayonnaise or both

Spices and CondimentsGenerally, with the exception of mustard for

sausages, German dishes are rarely hot and spicy

The most popular herbs are traditionally:ParsleyThymeLaurelChivesBlack pepper (in small amounts)Juniper berriesCaraway

Cardamom, aniseed 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 like basil, sage, oregano and hot chili peppers have become more popular in recent times

Mustard is a very common accompaniment to sausages and can vary in strength, the common being “Mittelscharf”Which is somewhere between traditional

English and French mustards in strengthDüsseldorf and the surrounding area is

known for its particularly spicy mustardWhich is used both as a table condiment

and in local dishes such as Senfrostbraten (roasted steak with mustard)

In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Barvarian specialty Weiβwurst

German mustard is usually considerably less acidic than American varieties

Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream or combined with mustard

In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used

BreadBread is a significant part of German

cuisine and is considered necessary for healthy diet

About 600 main types of breads and 1,200 different types of pastries and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries

Bread is served usually for breakfast and in the evening as sandwiches, but rarely as a side dish for the main meal

Germany’s most popular breads are:Rye-wheatToast breadWhole-grainWheat-ryeWhite breadMulti-grainRyeSunflower seedPumpkin seedOnion bread

Bread rolls are common in German cuisineA typical serving is a roll cut in half and

spread with butter or margarineCheese, honey, meet, fish or preserves are

then placed between the two halves or on each half separately, known as an open sandwich

Rolls are also used for snacks like Bratwurst in a hot-dog style

A sweet roll only found in the area of Hamburg is the FranzbrötchenSmall, sweet pastry, baked with butter and

cinnamon

Structure of MealsBreakfast commonly consists of bread, toast

and/or bread rolls with jam, marmalade or honey, eggs and strong coffee or tea (milk, cocoa or juice for children)

Deli meats, such as ham, salted meats and salami, are also commonly eaten on the bread in the morning, as are various cheeses

A variety of meat-based spreads such as Leberwurst are eaten during breakfast as well

Traditionally, the main meal of the day has been lunch eaten around noon.

Dinner was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches.

However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years.

Today, many people eat only a small meal in the middle of the day at work, and enjoy a hot dinner in the evening at home with the whole family.

The traditional way of eating is still rather common, and not only in rural areas.

Breakfast is still very popular and may be elaborated and extended on weekends, with friends invited as guests.

Since the 1990s the Sunday brunch has also become common, especially in city cafes.

DrinksBeer is very common throughout all parts of

Germany, with many local and regional breweries producing a wide variety of superb beers.

Beer is generally not as expensive as in other countries and is of excellent quality.

Beer is generally sold in bottles or from draught.

Canned beer is available, but cans almost vanished after the introduction of a deposit fee

Wine is also popular throughout the country. German wine comes predominantly from the areas

along the upper and middle Rhine and its tributaries.

Korn is a German spirit made from malt (wheat, rye and/or barley), that is consumed predominantly in the middle and northern parts of Germany.

Obstler on the other hand, distilled from apples and pears , plums, cherries or mirabelle plums, is preferred in the southern parts.

Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon, usually on Sundays or special occasions and birthdays

It is generally filter coffee, somewhat stronger than usual in the UK though weaker than espresso.

Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and

rock candy Drinking water of excellent quality is available everywhere

and at any time in Germany. Water provided by the public water industry can be had

without hesitation directly from the tap. No chlorine is added.

Drinking water is controlled by state authority to ensure it is potable.

Regulations are even stricter than those for bottled waterThere is no need at all to buy water in bottles in Germany

for health reasons, though the taste of the tap water varies widely, usually being better in rural areas.

Sources- not APA- but reputable

http://www.germanculture.com.uahttp://www.globalgourmet.comhttp:// www.sallybernstein.com http:// www.frommers.com http://germanfood.about.com