Cuisine

German cuisine varies to a great extent from region to region. One will surely notice that Swabia and Bavaria have their cuisines that are quite similar to both Australia and Switzerland.

Food habits

German breakfast consists of toast or bread rolls with eggs, honey, marmalade and strong coffee. Cheese, salted meats, ham, salami are also consumed. The main meal is traditionally eaten at noon. This is known as the Mittagessen. Dinner or "Abendessen" is a smaller meal that consists of sandwiches only. But the last 50 years has witnessed a lot of change in the food habits of the people. Now people have a small meal even in the middle of the day and then a hot and sumptuous meal in the evening.

The use of fish, meat and vegetables in German cuisine

Trout is mostly eaten but the other common varieties are the European Perch, carp and the pike. The common sea fish are the herrings that are often pickled, the salmon, the salmon, mackerel, sardine and the tuna. The fishes are usually served as grilled but sea fish is not served as a part of a traditional meal.

Poultry, beef and pork are the main varieties of meat that are consumed. Though turkey, goose and duck are also favored to a great extent. The meat of the venison, the boar and the rabbits are also eaten. Meat is usually pot roasted but is usually eaten in the form of sausages. You will be amazed to know that there are more then 1500 varieties of sausages available.

Vegetables such as turnips, carrots, peas, beans and cabbages are used in stews; fried onions are used with meat and the potato is so common that the Germans do not consider it to be a vegetable at all. Spargel is white asparagus that is a favorite among the Germans. At times an entire menu in a restaurant is devoted to Spargel.

These are the common foods that are eaten and the food is often flavored by Horseradish, mustard, Leberkäse and Weißwurst.