Germens are interested in food ,However that would be a huge generalization and simplification, because nowadays things have changed towards lighter cooking, reviving of the regional cuisines in Germany. German appreciation of healthy, well-prepared foods served with care is well known. Everyone who loves to have a good meal will be impressed by German cooking.
Though traditional dishes like dumplings, Wurst, pastries, and beer may make Germany seem the worst possible place to eat healthily, in reality, restaurants are offering foreign foods and neue Küche (modern cuisine). Chefs trained in Switzerland, France, or Italy return to Germany to open Continental restaurants, and Italians and Turks, many of whom originally came to Germany as “guest workers,” own restaurants featuring their own culinary traditions. There are a lot of differences in cooking traditions with corned beef, potatoes, beet roots, herring, eel soup in the north and Spargel, Braten, Spätzle and Brotzeit, a late breakfast with those wonderful brown breads and Wurst, in the south.
Germans favor hearty meals including meat, such as pork, beef and poultry, in that order of popularity. The average person in Germany consumes up to 72 pounds of meat a year. Meat is usually pot-roasted and consumed as sausages. There are more than 1500 different types of sausage in Germany.
Breakfast (Frühstück) commonly consists of bread, toast, and/or bread rolls (the term for which varies a lot by region, Brötchen, Semmeln, Schrippen, Wecken or Rundstücke being among the most common) with jam (“Marmelade” or “Konfitüre”), marmalade or honey, eggs, and strong coffee or tea (milk, cocoa or juice for children). Deli meats, such as ham, salted meats and salami, are also commonly eaten on bread in the morning
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