Eating habits in Germany

Different regions – different habits

de .wikipedia.org

pixabay.com

The cuisine zones

• Traditions and eating habits vary in thedifferent regions. You can divide Germany into three cuisine zones:

Northern GermanyCentral GermanySouthern Germany

Northern Germany

Lower-Saxony:Sea food: eel, herring, crab, mussels, trout

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Northern Germany

Schleswig Holstein:

• similar to Scandinavia• milk products• Marzipan in Lübeck

flickr.com

Central Germany

Rhineland:

• famous wine region• Rhineland‘s Sauerbraten• potato based dishes

Nimkenja / pixelio.de

Central Germany

Westphalian:

• famous for ham

Peter Smola / pixelio.de

Central Germany

Saxony:• Dresdner Stollen: a yeast cake for

Christmas

Markus Klenk / pixelio.de

Southern Germany

Bavaria:• sausage• roast goose• roast pork

Rolf Handke / pixelio.de

Southern Germany

Baden Wurttemberg:• influenced by the French kitchen• Black Forest cherry cake

Helga Schmadel / pixelio.de

Culinary specialities of Lower-Saxony Commons.wikimedia.org

Coast

Seafood

• crab• mussels flickr.com

• trout• eel Günther Gumhold / pixelio.de

Ways of preparation

• cooked• fried• smoked

Katharina Wieland Müller / pixelio.de

BirgitH / pixelio.de

Smoking of fish

• cold smoking:30°C, 2-4 days

• hot smoking:60°C, 2 hours

Eel smoke house on the lake Steinhude: Tourismus Marketing Niedersachsen GmbH

North Western Region

Wurst and cured meat

• fried• boiled• cured

de.wikipedia.org

The Old Land

Germany’s biggest fruit garden

• apples• plums• cherries Commons.wikimedia.org

The Old Land

• near Hamburg• especially apples• 10,000 hectares of fields• cakes and desserts

Susanne Schmich / pixelio.de

Frisia

famous for tea culture

Ostfriesland Tourismus GmbH

Traditional preparation

• put rock candy sugar into the cup• called Kluntjes• pour tea on top• spoon of cream• do not stir• three layers of flavor: cream, tea, candy

The white gold – Asparaguspixabay.com

• Asparagus Road: 750 km long• many festivals and markets• Asparagus princesses• one of the best known areas: Burgdorf

Curly kale and sausagepixabay.com

Traditional Bavarian dishes

• hearty and rustic• sausages, meat dishes, dumplings• roast goose• roast pork

Rudolph Ortner /pixelio.de

Campomalo / pixelio.de

The ‚Weisswurst‘

Eating rules:

• cut into 2 halves• dip it into sweet mustard• cannot be eaten after 12pm• uncooked sausage

Bayerisches Staatsministerium für Landwirtschaft und Forsten

Bavarian pretzels

• permanent part of the Bavarian cookingculture

• important part of festivals such as theOktoberfest

Bayerisches Staatsministerium für Landwirtschaft und Forsten

‘Schweinshaxe‘Roasted Pig Knuckle

• often served with a knife sticking out of it• eaten with dumplings und ‘Sauerkraut‘

Q.Pictures / pixelio.de

‘Schnitzel‘

• different variations

• most common dish in German restaurants

siepmannH / pixelio.de

More eating habits in Germany

Michael Fleitmann /pixelio.de Wandersmann / pixelio.de

Clemens Lubitz / pixelio.de zerfe / pixelio.de