International cooking 05 Germany

transcript

International Cooking: A Culinary Journey, 2E

Chapter 5Germany

International Cooking: A Culinary Journey:, 2EPatricia Heyman

Romans planted the first grapes for wine along the steep banks of the Rhine and Mosel rivers about 2,000 years ago.

History

Various European countries fought and gained control over each other in and around Germany. Borders changed frequently, resulting in overlap in the foods and cuisine of Germany and neighboring countries.

Nine countries border Germany

North Sea and Baltic Sea to north

Alps to south Two forests

Black Forest - southwest Bohemian Forest - east

Topography

Boiling Broil, sauté, or braise smaller pieces of meat

Braise or roast large pieces of meat

Cooking Methods

Regions

Distinct differences between the foods of the northern, central, and southern regions

meats cooked with fruits and vegetables

sweet and sour dishes bacon and bacon grease flavor dishes

cream appears in many dishes many types of soups sausages and cold cuts pickled and smoked fish and meats potatoes, beets, cabbage, barley, hops, and rye

hearty foods

pork dumplings sauerkraut rye bread

Central cheese and butter

sausages stews beer

potatoes dumplings sausage beer lighter preparations

dumplings spaetzel potatoes

CuisineHearty Cooking with Plenty of Starches

large role in the German diet pork - most popular meat veal all sorts of wurst - German sausages

game offal fish trout and salmon - south ocean fish, herring - north

Vinegar or lemon juice Mustard Horseradish Dill Caraway seeds Juniper berries

Flavorings

International cooking 05 Germany

Food