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.