GERMAN CUISINE

Prepared By: Ibra, S. Shaika N.

Introduction

 Germany is a country located in the heart of Western Europe. It is bordered by

Denmark, Poland, Czech Republic, Austria and etc.
 Christian calendar is a map for German social events and there is always a celebration
happening somewhere, with food specialties, presents and homemade entertainment.
Cozy gatherings with food and drink are the essence of german gemutlichkeit (comfort
and coziness).

History and Food

 Food has always been a major part of German Culture. Even the well-known German
fairy tale, Hansel and Gretel, makes reference to food.
 King Frederick the great (1712-1786) introduced the potato, a staple in the German
Diet. He gave away seed potatoes and taught the people how to grow them. But wars
caused food Shortages and hardship twice during the twentieth century. After the
Germans lost World War I (1914-18), food was scarce and soldiers trying to get home
were starving. After World War II (1939-1945), the country had even less food available,
but this time nations that had defeated Germany, including the United States helped to
feed the Germans and rebuild the country. In 1949 after World War II, Germany was
divided into East Germany and West Germany. This division caused the country’s two
halves to develop different styles of cooking. East Germany, closely associated with it’s
neighbor, Russia, took on a more Russian style of cooking. West Germans continued the
traditional German Cuisine.

Basic Etiquettes in Germany:

 It is rude to chew gum or keep one’s hands in one’s pockets whilst talking with someone.
 Cross your legs by putting one knee over the other.
 It is impolite to rest your feet on furniture.
 Tight punctuality (Pünktlichkeit) is expected in most professional and social situations.
 Recycle or reuse materials and minimise waste whenever possible.
 Knock before entering a room if someone has shut the door. Germans are often happy to receive people
even if their doors are shut, but one should respect their privacy.
 It is common for Germans to share tables with strangers in public places, asking “Ist dieser Platz noch
frei?” (Is this seat free?).
 Dress neatly and suitably for the occasion. Very casual clothing, such as singlets and thongs, are not
usually appropriate to wear in public.
 Do not cross the road on foot while the lights are red. ‘Jaywalking’ is frowned upon in Germany.

Visiting
 It is sometimes preferred to socialise in public group activities rather than in people’s homes. Hence,
Germans generally do not invite people to visit their house on a regular basis unless they are very close.
 Organise your visit in advance. Germans rarely visit each other without making plans to do so.
 Be punctual on arrival. Tardiness of around 10 to 15 minutes can be forgiven.
 It is a nice gesture to bring flowers, wine or sweets when visiting a German home.
 Hosts usually serve refreshments, even if the visit is only going to be short.
 Do not enter into other rooms of the house unless the host invites you to. Guests are expected to respect
the homeowner's privacy.
 Visits to one’s house during the daytime are usually short, between one to two hours long. However, they
are usually more prolonged in the afternoon. This is considered ‘Kaffeeklatsch’  time when refreshments
are served as an afternoon tea.

Eating
 Only start eating once the host has said that it is time to begin. The German term for this is  “Guten
Appetit”.
 Germans rarely drink tap water with their meals. They prefer mineral water, a soft drink, juice, beer or
wine. Sometimes these beverages are cheaper than still water.
 If an alcoholic beverage is served, wait until the host makes a toast before drinking. A common toast is
“Prost” (Cheers).
 It is very important to look people in the eye as you toast.
 People generally serve themselves from plates of food that are passed around the table.
 Traditionally, Germans cut fish, potatoes and other similar foods with the side of their fork instead of the
knife as this indicated that the food was tender and properly cooked. However, not many people follow
this rule of etiquette anymore.
 Do not rest your elbows on the table and always keep your hands in view above the table.
 If you are still hungry after the first serving of food, it is not rude to ask for a second serving. Germans are
generally very hospitable, offering refills of drinks and food, but guests are also expected to speak up if
they want something.
 It is best practice to eat everything on your plate as this shows that you enjoyed the meal and that the
host provided enough food. Leaving food on your plate is considered wasteful.

Essential Ingredients in German:

Cabbage

- germans have a love affair with cabbage that is second to none. They don’t discriminate against color.
Sauerkraut is the most recognizable and widespread form of the white cabbage and truly a favorite in the
nation. The red cabbage is often stewed with raisins and apples in order to concoct a sweet and hearty
dish. The lesser known cabbage is the blue cabbage, which is eaten mainly in Bavaria. Grünkohl or green
cabbage might look familiar to the more seasons foodie. It’s essentially kale, which the Germans have
been eating long before it was cool.

Mustard

- Mustard, or senf, is quite possibly one of the most ubiquitous condiments in Germany. Varying in
degrees of hotness and as about as nuanced as beer, there is a perfect mustard for every accompanying
food item. Whether it’s to slather onto some wurst or to dip a bretzel  into, mustard ranging from sweet
and tangy to spicy has a home in every German kitchen.

Sausage

Sausage, or wurst, is probably the most quintessential food item that is associated with German cuisine.
There are 1,500 variations of wurst produced in Germany to date. Sausage is an essential ingredient and
often the star of the dish, echoing the overall theme of the county’s culinary pedagogy – simple yet hearty.

Potatoes

Potatoes, or kartoffeln,  are a bonafide staple of German cuisine. Originally, potatoes hailed from way
across the pond (Chile and Peru) and weren’t brought over to Germany until the 16th century. At first
considered food for the poor, after a hefty famine, Germans learned the durability and edible vitality of
potatoes. Many potato-centric dishes have been adopted into the fabric of Germany’s culinary narrative
like Kartoffelklöße – potato dumplings, kartoffelpuffer – potato pancakes, and Kartoffelsalat –  potato
salad.

Schnitzel

Unlike what most people think, schnitzel doesn’t signify a particular type of meat. Schnitzel just means a
thin, boneless piece of meat, such as a cutlet, which isn’t necessarily breaded and fried, though this is the
most traditional way to prepare the schnitzel. The most popular type of Schnitzel in Germany
is schweineschnitzel or pork schnitzel. Wienerschnitzel (Viennese schnitzel made of veal) actually comes
from Austria, but is highly popular in Germany as well. A slice of lemon usually accompanies the meat.

Quark

Quark is a dairy product that is similar to cottage cheese, but don’t ever call it cottage cheese in
Germany. It’s a type of fresh cheese that is different from other fresh cheeses in Deutschland.Since it’s a
fresh curd cheese it’s usually made without rennet. It’s a pretty straightforward cheese that doesn’t boast
a lot of complexity. For this reason it can be used widely; it’s used as a spread on sandwiches, in
desserts, or added to salads.