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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.
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