Eating habits in Germany
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Eating habits in Germany
Different regions – different habits
de .wikipedia.org
pixabay.com
The cuisine zones
• Traditions and eating habits vary in thedifferent regions. You can divide Germany into three cuisine zones:
Northern GermanyCentral GermanySouthern Germany
Northern Germany
Lower-Saxony:Sea food: eel, herring, crab, mussels, trout
pixabay.com
Northern Germany
Schleswig Holstein:
• similar to Scandinavia• milk products• Marzipan in Lübeck
flickr.com
Central Germany
Rhineland:
• famous wine region• Rhineland‘s Sauerbraten• potato based dishes
Nimkenja / pixelio.de
Central Germany
Westphalian:
• famous for ham
Peter Smola / pixelio.de
Central Germany
Saxony:• Dresdner Stollen: a yeast cake for
Christmas
Markus Klenk / pixelio.de
Southern Germany
Bavaria:• sausage• roast goose• roast pork
Rolf Handke / pixelio.de
Southern Germany
Baden Wurttemberg:• influenced by the French kitchen• Black Forest cherry cake
Helga Schmadel / pixelio.de
Culinary specialities of Lower-Saxony Commons.wikimedia.org
Coast
Seafood
• crab• mussels flickr.com
• trout• eel Günther Gumhold / pixelio.de
Ways of preparation
• cooked• fried• smoked
Katharina Wieland Müller / pixelio.de
BirgitH / pixelio.de
Smoking of fish
• cold smoking:30°C, 2-4 days
• hot smoking:60°C, 2 hours
Eel smoke house on the lake Steinhude: Tourismus Marketing Niedersachsen GmbH
North Western Region
Wurst and cured meat
• fried• boiled• cured
de.wikipedia.org
The Old Land
Germany’s biggest fruit garden
• apples• plums• cherries Commons.wikimedia.org
The Old Land
• near Hamburg• especially apples• 10,000 hectares of fields• cakes and desserts
Susanne Schmich / pixelio.de
Frisia
famous for tea culture
Ostfriesland Tourismus GmbH
Traditional preparation
• put rock candy sugar into the cup• called Kluntjes• pour tea on top• spoon of cream• do not stir• three layers of flavor: cream, tea, candy
The white gold – Asparaguspixabay.com
• Asparagus Road: 750 km long• many festivals and markets• Asparagus princesses• one of the best known areas: Burgdorf
Curly kale and sausagepixabay.com
Traditional Bavarian dishes
• hearty and rustic• sausages, meat dishes, dumplings• roast goose• roast pork
Rudolph Ortner /pixelio.de
Campomalo / pixelio.de
The ‚Weisswurst‘
Eating rules:
• cut into 2 halves• dip it into sweet mustard• cannot be eaten after 12pm• uncooked sausage
Bayerisches Staatsministerium für Landwirtschaft und Forsten
Bavarian pretzels
• permanent part of the Bavarian cookingculture
• important part of festivals such as theOktoberfest
Bayerisches Staatsministerium für Landwirtschaft und Forsten
‘Schweinshaxe‘Roasted Pig Knuckle
• often served with a knife sticking out of it• eaten with dumplings und ‘Sauerkraut‘
Q.Pictures / pixelio.de
‘Schnitzel‘
• different variations
• most common dish in German restaurants
siepmannH / pixelio.de
More eating habits in Germany
Michael Fleitmann /pixelio.de Wandersmann / pixelio.de
Clemens Lubitz / pixelio.de zerfe / pixelio.de
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