German Cuisine PDF

– In 1000 B.C. tribes from northern Europe inhabited the area of central Europe that is now known as Germany. GERMAN CUISINE The Roman Empire – They first settled near the Baltic Sea and lived in Scandinavia and northern Germany and they were known as the Germanic tribes. – In 800 A.D., Charlemagne,...

– In 1000 B.C. tribes from northern Europe inhabited the area of central Europe that is now known as Germany. GERMAN CUISINE The Roman Empire – They first settled near the Baltic Sea and lived in Scandinavia and northern Germany and they were known as the Germanic tribes. – In 800 A.D., Charlemagne, the King of the Franks conquered Germany. – In 100 B.C. they slowly moved to the middle and southern sections of present day Germany where then the Romans ruled. – He restored the vineyards which have fallen into disrepair. – Germans then lived as farmers, hunters or nomads with a simple diet consisting of grains, wild fruit and berries, milk and cheeses and the game they hunted. Middle Ages – The Romans introduced gardens, orchards; and gold and silver dining implements. – He imparted knowledge about many foods, planting herbs and meal planning. – During the 10th century, Germany was divided into 5 regions. – German diet at this time included a lot of fish, goose and game. – Food was heavily spiced to cover the rancidity. – They planted the 1st grapes for wine along the steep banks of the Rhine and Mosel rivers about 2000 years ago. – For the 1st time, the visual aspects of the food became an important consideration. – Romans also introduced the cooking technique of hanging kettles over an open fire to simmer foods. – The Roman rule lasted until 9 A.D. – From 1806 -1813, Napoleon of France ruled over Germany. – Following his fall, Germany became 39 states in 1814 but was not united under one sovereign until 1871. – 1884 – Germany began to expand into other territories outside of Europe; established colonies in Africa. – The period brought an awareness of luxury and opulence in all sorts of things, including food and dining. Renaissance – Table settings and food decoration acquired new importance. Later History – Silver and porcelain became prized serving pieces. – 1919 – Germany lost all colonies due to the Treaty of Versailles – 1918 – Germany was a devastated country at the end of World War I – 1923 – the German economy collapsed – French influences on food and customs dominated during the 17th and 18th century. – 1933 – the Nazis became a strong political force; Adolf Hitler – Nazi party leader wanted to conquer Europe starting from the east and his actions led to the Holocaust and World War II – After World War II, Germany was divided into East and West; East under the Communist rule of Russia until 1990, when they tore the Berlin Wall and Germany was united into a democracy – Boiling ranks high in popularity – It has 2 large forest: 1. 2. Black Forest in the southwest Bohemian Forest in the east – There are rivers all around the country: 1. 2. 3. 4. West – Rhine and Mosel East – Oder North – Elbe and Weser South - Danube – It is surrounded by 9 countries: a. b. c. d. North – Denmark South – Switzerland and Austria East – Poland and Czech Republic West – Netherlands, Belgium, Luxembourg and France C o o k i n g M e t h o d s – “Forellen blau” – literally means blue trout, prepared by dropping a live trout in boiling water that contains a little vinegar. The vinegar causes the skin of the fish to take on a blue cast – Broil, sauté and braise for smaller pieces of meat – Braise and roast for large pieces of meat and game – Tough cuts f meat are usually marinated in buttermilk, wine, beer or vinegar then braised in the acidic marinade. – Choice of fat: butter, oil, lard or bacon fat – to infuse flavor – The Tartars, who learned of fermented cabbage when they invaded China introduced sauerkraut in the 1200s; it was first introduced in Hungary then Austria and made its way to Germany and became a staple there – Trout and salmon usually occupy fish tanks in restaurants T O P O G R A P H Y Forelle blau – Germany lies in the middle of western Europe and consists of mostly fertile land with plenty of rivers that supply water. – The only coastline lies to the north at the North and Baltic seas – Northern part – flat terrain – Central – hilly section – South – contains hills and mountains – Alps – lie in the south; borders with Austria and Switzerland – Includes the major cities of: – Cold weather crops grow well such as: – Berlin – Hamburg – – – – – § – Pork, beef, goose, game and lamb from the area – Meats are frequently cooked with fruits and vegetables Northern Region Potatoes Beets Cabbage Barley Hops Rye – Sweet and sour dishes are popular – From eastern European influence – use of both sweet and sour cream in the cuisine – Bacon and bacon fat flavor dishes – They have a variety of soups and stews – Eel and herring are the favorite fish and seafood variety Picture of the Brandenburg gate – Beer and schnapps – a strong tasting, clear, colorless liquor made from fruit are popular beverages Picture of Giant Mermaid sculpture in Alster Lake, Hamburg – Famous for products such as Westphalian ham – made from the hind leg of acorn fed pigs from Westphalia; the meat is dry cured and smoked over a combination of beech wood and juniper branches and pumpernickel bread Central Region – Thrives on hearty food such as pork, dumplings, sauerkraut, beer, rye bread, cheese and butter – Pfefferpotthast – stew of beef ribs containing a lot of pepper is a favorite in the region – Four cities are found in the region namely: – Dresden – origin of the Christmas bread – Stollen – Westphalia – Cologne – in 38 B.C., it became a trade center because of its location in the Rhine river; trading between the east and west – Frankfurt – origin of frankfurter or hotdog in the United States – Onions have a special prominence in the western part of the central region – Zwiebelkuchen – onion pie or quiche with onions – Dumplings made from potatoes, bread, flour or oats appear often either in soups or as a side dish – Preparations are a bit lighter than those from the north – Gives more emphasis on salads and desserts – Regions: Southern Region – Bavaria – known as Beer Country; breweries observe stringent government controlled standards to ensure the quality of the beer the produce – Swabia – sauerkraut (pickled cabbage) in this state is cooked with apples, onions and white wine; that of the north is made with pig’s feet and snout – Baden Schwartzwälder kirsch torte – Most meals include at least one type of salad tossed in a vinegar – oil dressing – Radishes, white asparagus and cabbage rank as supreme vegetables in the region – Spaetzle – a cross between a dumpling and a noodle accompanies many plates – Schwartzwälder kirsch torte commonly known as Black Forest cherry cake – cake layers are flavored with kirshwasser – cherry liquor – Schnitzle – veal cutlets which are pounded thin Ingredients – Potatoes – brought in from South America in the 17th century; starch of choice – Pork – ranked as the most popular meat followed by veal – Germans use all parts of the pig – Wurst – known as German sausages; ranks as German national food – Weiner schnitzel – breaded – Schnitzle natur – sautéed plain – Goose – is served in a traditional Christmas meal; duck also graces the table – Sauerbraten – starts with a beef roast marinated for at least 3 days in acid usually vinegar and spices and then braised – Vinegar – marinating acid in the south – Buttermilk – marinating liquid in the north – Major vegetable crops are: – Because of the cold northern climate, winter vegetables abound – White asparagus – available in spring; Germans prefer thick stalks compared to Americans who prefer thin ones – Most popular herbs are traditionally parsley, thyme, l aurel, chives, black pepper (used in small amounts), juniper berries and caraway Structure of Meals – Breakfast (Frühstück) commonly consists of bread, toast, and/or bread rolls with cold cuts, cheese or jam (Konfitüre or more commonly called Marmelade), marmalade or honey, eggs, and (often strong) coffee or tea (milk, cocoa or fruit juices 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 (liver sausage), are eaten during breakfast as well. – Second Breakfast (Zweites Frühstück) – consist of a sandwich – Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. – Germans have a preference for the sour taste – The pale lager pilsener, a style developed in the mid-19th century, is predominant in most parts of the country today – Popular condiments are mustard and horseradish – People still prefer to buy ingredients from individual food markets: – – – – Konditorei –pastries Backerei – breads Butcher shops – raw meats Metzgerei – cold cuts and sausages – Molkerien – milk, cheeses and dairy products – Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abe ndbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper, Brotzeit (bread time), Kaffee und Kuchen(coffee and cake), or Kaffeetrinken. However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years. Beverage – wheat beer(Weißbier/Weizen) and other types of lager are common, especially in Bavaria. – Altbier, a dark beer available around Düsseldorf and the lower Rhine – Kölsch, a similar style, but light in color, in the Cologne area, and the low-alcohol – Berliner Weiße, a sour beer made in Berlin that is often mixed with raspberry or woodruff syrup. German rules at the dinner table – Germans always use forks at the dinner table, so to blend in, use a fork when eating your french fries. – For a sit down meal, use a knife and a fork with every bite. – Elbows off the table and no hands on your lap while eating. – It is always a good gesture to compliment the homecook or chef with “das schmekt gut/lecker/wunderbar” – When eating and/or drinking with a group it is always polite to wait to eat until someone says: “Guten Appetit.” – You can always just seat yourself, unless you are eating at a fancy restaurant. Rules at a restaurant in Germany – If you want ice in your soda/drink, you have to ask. – They have no such thing as free refills. – You will typically be charged if you eat anything from the basket on the table of either bread or pretzels, they are not complimentary. – If you are done with your meal, you can place your knife and fork side by side, if you are just taking a break, you are to cross them on your plate. – Leftovers are not common, they may be confused if you ask for a “To Go” box. – Tipping is usually around 10%.