German Food

German food consists of culinary styles and ingredients developed in the nation of Germany. German restaurants and dishes are popular throughout the world, particularly in continental Europe and North America. German cuisine has had a great influence on the development of culinary habits in North America, particularly in the United States, where a large migration of German population in the late 18th and 19th centuries brought traditional German foods and modes of preparation. German cuisine has developed over centuries and is a result of social, political, economic and ethnic events of Germany. It has been greatly influenced by French cuisine as well as Russian, Polish and other East European cuisines. The cuisine of Germany varies from region to region according to the climate, agriculture and occupation of the people.

Traditional German eating habits consist of a light breakfast, hearty lunch and a light dinner, although eating habits have changed substantially in modern times. Bread and meats form the major portion of a meal, which also includes vegetables and diary. Beef, pork and poultry such as chicken, duck and goose are the main types of meat. Game meats such as boar and rabbit are widely available, although not consumed in very large quantities. Perhaps the most popular and widely renowned preparation of meat in Germany is the sausage. Sausages are an integral part of Germany food and over 1500 varieties of German sausages exist. Sausages are known as Wurst and the most common ingredients are spiced pork and beef. The most popular kinds of sausages are the Bratwurst, made with ground pork and spices, the Weiner which is a smoked pork sausage, and the blood sausage also known as Blatwurst. Apart from sausages there are thousands of kinds of cold cuts. Meats are generally prepared by pot-roasting or pan frying. There are several methods to soften tough cuts before preparation, which usually involve marinating the meat for long periods of time with an acidic mixture, generally of vinegar or wine.

Potato is the most common vegetable consumed and each meal generally consists of a potato dish. Potatoes are the main source of carbohydrates in German food. Vegetable preparations generally consist of stews, soups and bakes and are generally served as a side-dish, although Bavaria is renowned for its hearty vegetable stews which often form the main dish of the meal. Cabbages are very popular and a popular traditional preparation of cabbage is Saurkraut or sour cabbage, prepared by marinating in wine or vinegar. Other important vegetables used in German cooking are turnips, beans, carrots, spinach, peas, broccoli and asparagus. Trout is a widely consumed fish in Germany, and the most common mode of preparation is baking with sauces. Seafood is important in the diet in Northern Germany, and an example of a traditional German dish is picked herring, rolled cylindrically.

Noodles or spatzle are a common side-dish in South Western Germany while a ubiquitous side dish in Southern Germany is schupfnudel or potato noodles. Germany is famous for its cakes and pastries, the most widely known German cake is probably the Black forest. Fresh fruits are generally preferred for cakes, with cherries, plums, apples and strawberries being very common. German donuts are unique because they do not contain a hole and differ by region such as Krapfen, Krappel or Berliner.

Last but more importantly, the topic of German food cannot be complete without the mention of German beer. Beers form an integral part of food culture in Germany. With approximately 1,300 breweries, the country is recorded the second biggest after United States in beer brewing.

With the wide diversity of German cuisines, a food tour is a must while at Germany. So go ahead, try out different German dishes and you sure wont be disappointed.

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