1. Alex Tackett German Cuisine

2. Meat Pork, 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 common Duck, 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

3. Meat is usually pot-roasted; pan-fried dishes also exist Meat is often eaten as sausages There are more than 1500 different types of sausages (Wurst) in Germany

4. Fish Trout is the most common freshwater fist on the German menu Pike Carp European Perch Seafood traditionally was restricted to the northern coastal areas

5. 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

6. Vegetables Vegetables are often used in stews or vegetable soups but are also served as a side dish Carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common Fried onions are a common addition to many meat dishes throughout the country Potatoes, while a major part of the German cuisine, are usually not counted among vegetables

7. 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)

8. Side Dishes Noodles, made from wheat flour and egg, are usually thicker than the Italian flat pasta Especially in the southwestern part of the country, the predominant variety of noodles are: Spätzle Made with large amounts of egg yolk Maultaschen Traditional stuffed noodles reminiscent of ravioli

9. Potatoes and dumplings are very common, especially in the south Potatoes entered the German cuisine in the late 18 th century and were almost ubiquitous in the 19 th century and since Potatoes most often are boiled (in salt water) but mashed and fried potatoes also are traditional

10. Pommes are a common style of fried potatoes American style “french fries” are uncommon, except in American fastfood outlets The more preferred variety is Dutch or Danish style fries, traditionally offered either with ketchup or mayonnaise or both

11. Spices and Condiments Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy The most popular herbs are traditionally: Parsley Thyme Laurel Chives Black pepper (in small amounts) Juniper berries Caraway

12. 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

13. 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 strength Düsseldorf and the surrounding area is known for its particularly spicy mustard Which is used both as a table condiment and in local dishes such as Senfrostbraten (roasted steak with mustard)

14. 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

15. 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

16. Bread Bread 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

17. 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-wheat Toast bread Whole-grain Wheat-rye White bread Multi-grain Rye Sunflower seed Pumpkin seed Onion bread

18. Bread rolls are common in German cuisine A typical serving is a roll cut in half and spread with butter or margarine Cheese, 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 Franzbrötchen Small, sweet pastry, baked with butter and cinnamon

19. Structure of Meals Breakfast 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

20. 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.

21. 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.

22. Drinks Beer 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

23. 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

24. 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 water There 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.

25. Sources- not APA- but reputable http://www.germanculture.com.ua http://www.globalgourmet.com http:// www.sallybernstein.com http:// www.frommers.com http://germanfood.about.com