Germany

By: Angela PappalardoErin Cervone

Jonathan Rothman 

Bavaria

• Southeast of Germany • Oldest states of Germany

Terrain/ Geography

• High plateus, medium sized mountains

 • climate is temperate, cool,

cloudy,long periods of snow and cold winters 

Demographics/ Religion

• Catholic church • Evangelical Lutheran

Church

Imported

• Mustard seedso Variety of flavors

• Cardamomo originally from India

Pretzel

• oktoberfest and holidays •  from stands

 • eaten with beer

 • "Wiesnbrezn"

Popular sausage

• Fränkische Bratwurst (Franconian sausage)

• roast/smokeo boil in vinegar with onions

• served with potato salad

knodel "dumpling"

• dough (ball shape) • boiled and steamed in salt

water • Canbe eaten as:

o side disho main mealo part of soupo sweet dessert

Typical german meals...

• 2-7 courses• appetizer• soup• main course• raw/cooked side dishes

• beer/ wine •  soft drinks• drip coffee

Agricultural major products

• wheat• sugar beets• fruit • cattle• poultry 

Hamburg

• Wealthy city in whole Europe

 • Far north of Germany

 • Known for  its enormus

"harbour" • major seaport

Climate

• Oceanic (North Sea, and Baltic Sea)

• temperate climate • snowfall is rare

Demographics/ Religion

• Immigrants:o Turkey*o Polando Russia

• 1.8 Million peopleo Religiono  North Elbian

Evangelical Lutheran Church

o Roman Catholic

Imported

• sweet roll/ snack roll

Birnen bohnrn und speck

• type of stew:o pearso beanso bacon

 • served with beer and

potatoes as side

Labskaus

• meat based stew •  eaten by sailors

 • salted meat

 • corned beef

 • onion

 • eggs

Schlemmertopf

 • clay cooker with glazed or

unglazed base• made of red clay• use evaporation to cook

foodo  base has ridges that

allow moisture to enter food

• schlemmer comes from word schlemmeno schlemmen = to feast

 

Guglhupf

  • a cake mold• named after what it makes•  similiar to a bundt cake• has various different

intricate designs 

Herbs

• Bay Leaves - adds bitter tasteo used as whole then

taken outo used in soups o used in long cooking

meals• Dill Leaf 

o used in salads / fresh dishes

o used to flavor butters / cheeses

Spices

• Caraway seedso pungent flavoro found in seeded rye

bread and pastries

• Cardamomo  from the ginger familyo found in pastrieso originally native to india

Spices 

• Dill seedso flavor - combo of celery

and aniseo used in breads stews,

pickles, cooked vegetable dishes

• Mustard o usually ground with

vinegar into condimento usually mild with some

sweetener (ex. honey)o can be mild or sweet

Spices

• Juniper Berrieso used in southern

German sauerkrauto piney with a litter sour

• Black and White Peppero white = aromatic, less

hot o can be added to any

dish containing salt

Noodles (starch)

• made from wheat flour and egg

• thicker than italian flat pasta

•  most common noodle is Spätzleo egg noodle, soft

textureo made with lots of

egg yolko usually a side dish

• common in southwestern regions

Potatoes (starch)

• popular since 18th century

• usually boiled in salt water

• can also mashed and fried

Dumplings (starch)

• common to South Germany

•  called Knödel or Klößeo large, round, potato

or bread dumplingso made without yeasto are poached or boiledo used as side dish for

meat

Bread 

• is considered a necessary part of a healthy diet

•  usually served with breakfast sometimes as a snack

• rarely served as a side to a main meal

•  600 different main typeso most contain both wheat

and rye flouro  sourdough popularo use almost any flour

Fats

• most commonly usedo lardo bacon fato butter

• olive oil rarely usedo put in special salads

• use fats from geese, ducks, and chickeno put on bread  

•  deep frying use lard, fat from fowl, and horse fat

Suppengrün (soup greens)

• consists of - o a leeko a carroto piece of celeriac

• sometimes has - o parsleyo thymeo celery leaveso rutabagao parsley rooto onions

• mix depends on the region

Protein

• Beef• Fish• Veal• Pork• Eggs• Poultry

Cooking techniques

 

Protein usually cooked as:• Schnitzel • Frikadellen• Pot-roasted• Pan fried• Sausage (würste)• Soups & Stews

Schnitzel

 • Cutlet without bones• Made with veal called

Wiener Schnitzel• Coated in breadcrumbs

and fried

Frikadellen

• Meat Pattie• Made with beef and/or

pork• Fried

Vegetables

• Carrots• Turnips• Spinach• Peas• Beans• Broccoli• Potatoes

Vegetables

Usually cooked in:• Soups• Stews• Side dishes• Casseroles

Breakfast

Consists of:• bread• cold cuts • eggs• strong coffee or tea

Lunch

• biggest meal of the day• Eaten between 12 and 2• eaten away from home or

at work• sandwiches

Dinner

• whole grain bread • deli meats and sausage• cheese• drinks• pork, beef, and poultry

dishes• fish dishes on the coasts