5 Germany

Learning Objectives By the end of this chapter, you will be able to: Identify food products prevalent in Germany and discuss why those particular foods thrive there Understand the effects of climate on the cuisine of Germany

Learning Objectives By the end of this chapter, you will be able to: Describe how its geographic location and bordering countries have affected Germany's cuisine Identify differences and similarities between the cuisines of the various regions in Germany Prepare a variety of German dishes

History Roman Empire Romans planted the first grapes for wine along the steep banks of the Rhine and Mosel rivers about 2,000 years ago.

History Middle Ages Charlemagne, king of the Franks, conquered Germany in 800 A.D. Charlemagne imparted knowledge about many foods, planting herbs, and meal planning. Divided into five regions

History Middle Ages The German diet included lots of fish, goose, and game along with heavily spiced foods, partially to cover the spoiled taste so common in these times before refrigeration. Banquets contained many courses, and the visual aspects of food became an important consideration.

History Renaissance Renaissance brought awareness of luxury and opulence in all sorts of things, including food and dining. Table settings and food decoration acquired new importance.

History Renaissance Silver and porcelain became prized serving pieces. French influence on the food and customs dominated during the seventeenth and eighteenth centuries.

History Later history Various European countries fought and gained control over each other in and around Germany. Borders changed frequently, resulting in overlap in the foods and cuisine of Germany and neighboring countries.

Ingredients and Foods Commonly Used Throughout the Cuisine of Germany Include

Topography Nine countries border Germany North Sea and Baltic Sea to north Alps to south Two forests Black Forest Southwest Bohemian Forest East

Cooking Methods Boiling Broil, sauté, or braise smaller pieces of meat Often, marinate tough cuts of meat in buttermilk, wine, beer, or vinegar, and then braise them in the acidic marinade such as sauerbraten

Cooking Methods Picking of meats, sausage making and smoking meats especially pork products Braise or roast large pieces of meat

Regions Distinct differences between the foods of the northern, central, and southern regions

North Cold weather cooking with Scandinavian influences Meats cooked with fruits and vegetables Sweet and sour dishes Bacon and bacon grease flavor dishes

North Cream appears in many dishes Many types of soups Sausages and cold cuts Pickled and smoked fish and meats Potatoes, beets, cabbage, barley, hops, and rye

East/Central Russian and Polish influences Hearty foods Pork products, sausages, wursts, and Westphalian ham Dumplings Rye bread

East/Central Pickled vegetables and sauerkraut Cheese and butter Stews Beer

South Potatoes Dumplings Sausage Beer Lighter preparations

Cuisine Hearty cooking with plenty of starches Dumplings Spaetzel Potatoes

Cuisine Meat Large role in the German diet Pork Veal Most popular meat Veal All sorts of wurst German sausages Game Offal

Cuisine Fish Trout and salmon South Ocean fish, herring North

Flavorings Vinegar or lemon juice Mustard Horseradish Dill Caraway seeds Juniper berries

Soups Germans usually include some variety of soup in any major meal. Clear soups frequently contain dumplings, spaetzle, noodles, or thin slices of crêpelike pancakes. Thick soups use flour, cream, or egg to achieve the desired thickness.

Food Stores Daily open markets where they sell fruits and vegetables. Supermarkets now exist, but most prefer to shop at individual markets Konditorei, bakeries for pastries Backerei, bakeries for breads Butcher shops carrying raw meats

Food Stores Supermarkets now exist, but most prefer to shop at individual markets Metzgerei, selling cold cuts and sausages Molkerien for milk, cheeses, and other dairy products

Bread and Pastries Famous for their breads from light to dense, rye breads abound. Excellent fine white breads Pretzels sprinkled with coarse salt quite popular

Bread and Pastries 300 types of breads are in German bakeries German pastries include torten (cakes) Kuchen (pie or single-layer cake) Lebkuchen