Germany

Country - Germany

Cuisine Description -
Add an German Article or Recipe: Cuisines found all over Germany differ in some ways depending on the region, not only because of different crops growing on fertile lands, but because of traditions and culture that have suffered differences along the course of time and history.
In northern parts of Germany, cuisine includes crops available near the Black forest regions, ingredients based on that type of agriculture. Specific meals in these areas are snail chowder flavored with herbs, Beef roast stewed with wine and a typical Black forest cake.
In Bavaria the main elements in locals’ diet are beer, different kind of meats, and dairy products. Spannferkel roasted baby pig, Handkaes, a typical molded cheese with sour cream, and Schwaebische Kasespaetzle, dumplings topped with cheese and butter are the main dishes served for dinner. In Bremen and Saxonian regions you will definitely find cake with a simple flat layer covered with seasonal fruit, and the Welfenspeise (vanilla flavored dessert made with wine). In regions nearby Hamburg, meat in aspic made with fish gelatin is a delicates worth trying to taste, as well as the Helgoland shrimp salad or pickled eggs. In areas opened to the Baltic Sea, large variety of seafood dishes are available, cooked in specific traditional ways, mainly grilled and seasoned with pepper, lemon and garlic.
Prejudices and misconceptions are hard to overcome with respect to which meals and beverages are daily consumed in different countries. People from abroad very often think that Germans consume huge portions of meat with potato side dishes of any kind every day.
[edit] Bratwurst
Take for instance the German Bratwurst (a kind of fried/grilled sausage). The Bratwurst is very often said to be typically German in foreign countries. People from abroad notice that this kind of sausage is one of the most popular fast food snacks here in Germany and you can find it in many different variations, whether it is called curry sausage, Thuringian or Nuremberg sausages and eaten either in a roll, with potato salad or chips. In summertime they are a must on every barbecue or you'll have lost your reputation at once. And no stylish food whatsoever served then can bring your reputation back.
To many foreigners Germans seem to eat a lot and consume huge portions, men wearing leather trousers and a Tyrolean hat and women the so-called dirndl. Considering clothing this is only true for the southern part of Germany but you can find gourmands and gourmets all over Germany. It's a fact, however, that German cuisine very often is saltier, spicier and unfortunately more fattening than food from other countries.
But portions might seem so huge because there is a different course of menu here. Most people have a hot meal for lunch and then everything is served on a big plate for each person. At first glance that might look truly much, especially to Japanese people who serve many several dishes in small bowls to be shared and eaten together.
[edit] Traditional German dishes
In the meantime other traditional German dishes like Eisbein (knuckle of pork) with sauerkraut or grilled knuckle of pork, which are also well-known abroad, can only seldom be found on German lunch tables. The fattening foods which formerly were mostly eaten during the hard winter time to stand that time of year have lost their original purpose. So by now it is possible that you can find Germans who have never eaten anything like that in their life. Many traditional German dishes are only served on special occasions now, like Christmas or Easter, and foreign specialties supplement the traditional German meals. Copyright Recipes WIki