German cuisine - Wikipedia, the free encyclopediahttp://en.wikipedia.org/wiki/German_cuisine2 of 111/2/2008 6:20 AM
Pork, beef, and poultry are the main varieties of meat consumed in Germany, with porkbeing the most popular by a substantial amount. The average person in Germany willconsume up to 67 pounds of meat in a year. Among poultry, chicken is most common,although duck, goose, and turkey are also well enjoyed. Game meats, especially boar,rabbit, and venison are also widely available around the year. Lamb and goat are alsoavailable, but are not very popular.Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually importsfrom France. Throughout Germany, meat is very often eaten in sausage form. There issaid to be more than 1500 different types of sausage in Germany. Certain families mayalso make their own sausage for personal consumption.
commonly consists of bread, toast, and/or bread rolls (
Brötchen, Semmeln, Schrippen, Wecken or Rundstücke
) with jam ("Marmelade" or "Konfitüre"), marmalade or honey, eggs, and strong coffee or tea (milk, cocoa oruice for children). Deli meats, such as ham, salted meats and salami, are also commonly eaten on bread in the morning,as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally
) can be found duringbreakfast as well. Muesli (
) and cereals such as cornflakes are also popular.Traditionally, the main meal of the day has been lunch (
), eaten aroundnoon. Dinner (
) was always a smaller meal, often consistingonly of a variety of breads and meats, similar to breakfast, or possibly sandwiches.However, in Germany, as in other parts of Europe, dining habits have changed over thelast 50 years. Today, many people eat only a small meal in the middle of the workingday at work and enjoy a hot dinner in the evening at home with the whole family.Nevertheless, the traditional way is still rather common, not only in rural areas.Breakfast is still very popular and may be elaborated and extended on weekends, withfriends invited as guests. The extension of the breakfast is then called “Brunch”, amixture between Breakfast and Lunch. It usually consists of the parts of a regularBreakfast but in addition to that people prepare a warm soup or little hot snacks as wellas a smaller dessert. “Brunches” usually start later in the morning and end in the earlyafternoon.Depending on the family of course, there is also a social aspect behind those meals. They offer an opportunity for thewhole family to come together and spend time together.
Trout is the most common freshwater fish on German menu as well as pike, carp, andEuropean perch are also frequently served. Seafood was traditionally restricted to thenorthern coastal areas except for pickled herring. Today many seafish like fresh herring(also as Rollmops), sardine, tuna, mackerel, and salmon are well established throughoutthe country. Prior to the industrial revolution and the ensuing pollution of the rivers,salmon were common in the rivers Rhine, Elbe, and Oder. Nowadays, thanks to tightenvironmental control, rivers are cleaner than they were a century ago and the fishpopulation of Germany's rivers is gaining back its territory.
Choucroute garnie, a variety of SauerkrautDry
mix, served withmilk and banana