1. 5
Germany

2. 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

3. 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

4. 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.

5. 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

6. 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.

7. 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.

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

9. 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.

10. Ingredients and Foods Commonly Used Throughout the Cuisine of Germany Include

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

12. 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

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

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

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

16. 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

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

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

19. South
Potatoes
Dumplings
Sausage
Beer
Lighter preparations

20. Cuisine Hearty cooking with plenty of starches Dumplings Spaetzel
Potatoes

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

22. Cuisine
Fish
Trout and salmon
South
Ocean fish, herring
North

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

24. 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.

25. 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

26. 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

27. 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

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