1. Germany By: Angela Pappalardo Erin Cervone Jonathan Rothman

2. Bavaria Southeast of Germany Oldest states of Germany

3. Terrain/ Geography High plateus, medium sized mountains climate is temperate, cool, cloudy,long periods of snow and cold winters

4. Demographics/ Religion Catholic church Evangelical Lutheran Church

5. Imported Mustard seeds o Variety of flavors Cardamom o originally from India

6. Pretzel oktoberfest and holidays from stands eaten with beer "Wiesnbrezn"

7. Popular sausage Fränkische Bratwurst (Franconian sausage) roast/smoke o boil in vinegar with onions served with potato salad

8. knodel "dumpling" dough (ball shape) boiled and steamed in salt water Canbe eaten as: o side dish o main meal o part of soup o sweet dessert

9. Typical german meals... 2-7 courses appetizer soup main course raw/cooked side dishes beer/ wine soft drinks drip coffee

10. Agricultural major product s wheat sugar beets fruit cattle poultry

11. Hamburg Wealthy city in whole Europe Far north of Germany Known for its enormus "harbour" major seaport

12. Climate Oceanic (North Sea, and Baltic Sea) temperate climate snowfall is rare

13. Demographics/ Religion Immigrants: o Turkey* o Poland o Russia 1.8 Million people o Religion o North Elbian Evangelical Lutheran Church o Roman Catholic

14. Imported sweet roll/ snack roll

15. Birnen bohnrn und speck type of stew: o pears o beans o bacon served with beer and potatoes as side

16. Labskaus meat based stew eaten by sailors salted meat corned beef onion eggs

17. Schlemmertopf clay cooker with glazed or unglazed base made of red clay use evaporation to cook food o base has ridges that allow moisture to enter food schlemmer comes from word schlemmen o schlemmen = to feast

18. Guglhupf a cake mold named after what it makes similiar to a bundt cake has various different intricate designs

19. Herbs Bay Leaves - adds bitter taste o used as whole then taken out o used in soups o used in long cooking meals Dill Leaf o used in salads / fresh dishes o used to flavor butters / cheeses

20. Spices Caraway seeds o pungent flavor o found in seeded rye bread and pastries Cardamom o from the ginger family o found in pastries o originally native to india

21. Spices Dill seeds o flavor - combo of celery and anise o used in breads stews, pickles, cooked vegetable dishes Mustard o usually ground with vinegar into condiment o usually mild with some sweetener (ex. honey) o can be mild or sweet

22. Spices Juniper Berries o used in southern German sauerkraut o piney with a litter sour Black and White Pepper o white = aromatic, less hot o can be added to any dish containing salt

23. Noodles (starch) made from wheat flour and egg thicker than italian flat pasta most common noodle is Spätzle o egg noodle, soft texture o made with lots of egg yolk o usually a side dish common in southwestern regions

24. Potatoes (starch) popular since 18th century usually boiled in salt water can also mashed and fried

25. Dumplings (starch) common to South Germany called Knödel or Klöße o large, round, potato or bread dumplings o made without yeast o are poached or boiled o used as side dish for meat

26. Bread is considered a necessary part of a healthy diet usually served with breakfast sometimes as a snack rarely served as a side to a main meal 600 different main types o most contain both wheat and rye flour o sourdough popular o use almost any flour

27. Fats most commonly used o lard o bacon fat o butter olive oil rarely used o put in special salads use fats from geese, ducks, and chicken o put on bread deep frying use lard, fat from fowl, and horse fat

28. Suppengrün (soup greens) consists of - o a leek o a carrot o piece of celeriac sometimes has - o parsley o thyme o celery leaves o rutabaga o parsley root o onions mix depends on the region

29. Protein Beef Fish Veal Pork Eggs Poultry

30. Cooking techniques Protein usually cooked as: Schnitzel Frikadellen Pot-roasted Pan fried Sausage (würste) Soups & Stews

31. Schnitzel Cutlet without bones Made with veal called Wiener Schnitzel Coated in breadcrumbs and fried

32. Frikadellen Meat Pattie Made with beef and/or pork Fried

33. Vegetables Carrots Turnips Spinach Peas Beans Broccoli Potatoes

34. Vegetables Usually cooked in: Soups Stews Side dishes Casseroles

35. Breakfast Consists of: bread cold cuts eggs strong coffee or tea

36. Lunch biggest meal of the day Eaten between 12 and 2 eaten away from home or at work sandwiches

37. Dinner whole grain bread deli meats and sausage cheese drinks pork, beef, and poultry dishes fish dishes on the coasts