International cooking 05 Germany

International Cooking: A Culinary Journey, 2E

Chapter 5Germany

International Cooking: A Culinary Journey:, 2EPatricia Heyman

2© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

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

North




hearty foods

pork dumplings sauerkraut rye bread

Central cheese and butter

sausages stews beer




potatoes dumplings sausage beer lighter preparations

South




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

Meat




Vinegar or lemon juice Mustard Horseradish Dill Caraway seeds Juniper berries

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International cooking 05 Germany

Food