German cuisine

Very little is known about the history of the national German cuisine. It originated during the existence of Ancient Rome. Meanwhile, since then and until the beginning of the twentieth century, it has not received much development. This was mainly due to politics and the history of the formation of the country itself.

Modern Germany is 16 lands that were once part of other states. Culinary traditions and habits were shaped by their influence. In the 1888th century, the path to their unification began. Initially, this practically did not affect the development of German cuisine. However, when William II came to power (the years of his reign – 1918-XNUMX), everything changed dramatically. His domestic policy also touched on cooking. Now, talking about food was considered shameful. It was forbidden to prepare new, interesting dishes, especially with the use of wine or a huge amount of vegetable oil and spices. They recommended eating only boiled potatoes, meat seasoned with a meager sauce, and cabbage. These rules also reflected the culinary preferences of the monarch himself.

He resigned only after the end of the First World War. There was a famine in the country and cooking was completely forgotten. But after the end of World War II, its real development began. This was due to the fact that culinary books of other countries began to appear on store shelves, and catering places began to open in Germany. The Germans themselves began to prepare a variety of dishes from meat, fish and vegetables, of which today the national cuisine of Germany consists – one of the most popular and delicious in the world.

Of course, each region of the country has preserved its own culinary preferences, which were formed under the influence of neighboring countries. Thus, Westphalian ham, and Bavarian meatballs, and Swabian dumplings, and Nuremberg gingerbread, and snail soup in the south of the country, and eel soup in the north, appeared.

The climate in Germany is favorable for the cultivation of crops, which are among the traditional ingredients for the preparation of German dishes. But, besides them, they love here:

• meat, in particular duck, pork, game, veal, beef;
• fish, most often it is boiled or stewed, but not fried;
• eggs;
• vegetables – potatoes, cabbage, tomatoes, cauliflower, white asparagus, radishes, carrots, gherkins;
• legumes and mushrooms;
• various fruits and berries;
• cheeses and curd masses;
• beer. Germany has a huge number of breweries and small breweries that cook it exclusively from water, yeast, bread and malt;
• bread and bakery products;
• coffee and juices;
• butter;
• jam;
• sandwiches;
• pasta and cereals, especially rice;
• soups and broths, including beer;
• wine. He is loved in the south of the country.

Basic cooking methods in Germany:

1. 1 frying – in a pan and grill;
2. 2 cooking;
3. 3 smoking;
4. 4 pickling;
5. 5 baking;
6. 6 extinguishing.

Interestingly, spices are practically not used here and large portions are always served.

From all this abundance, traditional German cuisine is prepared. The most popular ones are:

Pork shank

Schnitzel

Stewed sauerkraut

Nuremberg sausages

Bratwurst roll – sausages for frying or grilling

Munich white sausage

Frankfurt beef sausages

Nuremberg Bratwurst

Hof style beef sausage

Matesbretchen herring sandwich

Beer

Pretzel or pretzel

Black forest cherry cake

Apple strudel

Christmas cupcake

Gingerbread

Based on materials Super Cool Pics