Tin Dator

evolved as a national cuisine through centuries of social and political change with variations from region to region southern regions of Germany share many dishes one will find many similar dishes in Austria ingredients and dishes vary by state many significant regional dishes that have become both national and regional.

Staple Food

 Brot more than just a food, its part of their culture more varieties of breads than any other country there are over 300 varieties of dark and white breads and over 1,200 varieties of rolls and minibreads (Brtchen &Kleingebck) part of morning and evening meals, and holiday celebrations and festivals

Brtchen (mini-bread)

Bauernbrot (Farmer's Bread)

Doppelweck

Schwarzbrot (Dark Rye Bread)

Weissbrot (white bread)

Pretzel

Kse world's leading cheese producers 600 different varieties of cheese 75% of cheeses are produced in Bavaria Categories of cheese:
Hard cheese (Hartkse) Semi-hard cheese (Schnittkse) Semi-soft cheese (Halbfester Schnittkse) Soft cheese (Weichkse) Fresh cheese (Frischkse)

Allguer Emmentaler

Ziegenkse

Quark (curd)

Edelpilzkse (Blue Cheese)

Rucherkse (Smoked Cheese)

 most often served in casseroles, soups, and as side dishes famous for a wide variety of pickled vegetables and relishes gherkins and cucumbers pickled in vinegar (sweet-sour flavor) mustard is a partner for smoked and cured meats and sausages onion is mainly served with meat dishes

Sauerkraut
Made from finely shredded white cabbage which is layered with salt in large vats The vats are then pressurized and fermentation begins. This produces lactic acid which gives sauerkraut its unique flavor

Potato
most often served as side dishes Germany belongs to the top potato consuming countries each German consumes 150 pounds (70 kg) of potatoes annually

Potato Pancakes
(Kartoffelpuffer or Reibekuchen)

Potato Dumplings (Kartoffelkle)

Spargel (asparagus)
Nicknamed Knigsgemse (King's Vegetable), Frhlingswonne (Springtime Delight), and Zartes Elfenbein (Soft Ivory) enjoyed as a main meal, as a side dish, or in soups and casseroles

 Pork is the most popular meat consumed in Germany Beef and poultry (chicken, duck, turkey) Germans eat about 61 kg of meat products per person per year usually pot-roasted

 Cold cuts and sausages made primarily of fresh meat (pork, beef, chicken, or veal), bacon, spices, salt, and water 1,500 different varieties of wurst nationwide often enjoyed at the morning, mid-day, and evening meals and its influence stretches into holiday celebrations and festivals. added as ingredients to soups, stews and casseroles

Cold Cuts (Aufschnitt) slices of very large sausages, cooked meats, hams, and cheese. most often eaten cold with bread Some German restaurants offer an Aufschnitt Platte - a tray of cold cuts, usually accompanied with bread, butter, and pickles, onions, or other vegetables.

Cold Cuts (Aufschnitt)

Sausage
a ground or finely chopped pork or other meat (+ blood and other organs) stuffed into an artificial or natural skin (casing) Germans have been making sausages for centuries using methods passed down through the generations each region developed different sausagemaking methods and have different style of cooking it often eaten with Sauerkraut, potato salad, bread rolls (Brtchen), mustard or fries

Rohwurst (fresh sausage) most popular sausage made from raw meat, specifically from lean beef or pork, firm bacon, salt and spices has a very distinctive taste and can be stored hanging in airy, slightly cool rooms 2 categories:
Firm, Sliceable Sausages
firm texture and a long (sometimes smoked)

Soft, Spreadable Sausages

these contain more fat than their firmer counterparts for slicing, which makes them spreadable

Rohwurst (fresh sausage)

Firm, Sliceable Sausages

Salami

Plockwurst

Soft, Spreadable Sausages

Teewurst

Mettwurst

Kochwurst (cooked sausage)

best known cooked sausages - liver sausage and blood sausage- were luxury foods in the past made of cooked ingredients, such as finely chopped liver, tongue, and/or meat that are mixed with gelatine, blood, grits, or bread to help bind everything together, then the mixture is put into the sausage skins, and cooked again some varieties are also smoked for additional flavor

Kochwurst (cooked sausage)

Blutwurst (Blood sausage)

Leberwurst (Liver sausage)

Brhwurst (scalded sausage) scalded in hot water or steam made from raw pork, beef, bacon, and/chicken ingredients are finely minced in the cutter and mixed with salt, pepper, and spices

Brhwurst (scalded sausage)

Paprikawurst

Frankfurters

Fleischwurst

 includes a huge variety of tasty sweets - ranging from various cakes to Christmas specialties to candies Cookies Cakes Pastries Chocolates Candies Germans have: bakery (Bckerei) produces and sells breads, pastries, and cakes (Kuchen) cake shop (Konditorei), however, produces and sells fancier cakes (Torten), pastries, and chocolates.

COOKIES
Cookies made with a short dough (Mrbeteig) made with a relatively firm dough, that can be rolled out, then cut with shaped cookies cutters Cookies made with a designed cookie mold Cookies shaped by hand Cookies cut into slices Cookies shaped through piping

COOKIES

Bethmnnchen

Butterpltzchen

Spritzgebck

Bahlsen Cookies

Lebkuchen

CAKES Kuchen
basic one-layer cakes include toppings, fillings, and glazes, and may come in a variety of shapes

Torten
"fancier" cakes with multiple layers of cake between each cake layer is usually a filling made of cream and/or fruits often decorated with whipped cream or other cream topped with other decorative items such as fruits, nuts, marzipan, and chocolate pieces

CAKES

Schwarzwlder Kirschtorte (Black Forest Cake)

Sacher Torte

Ksekuchen (cheesecake)

Obstkuchen & Obsttorten (Fruit Cake)

SWEETS Marzipan
Confection consisting primarily of almond flour and sugar German marzipan is made by grinding whole almonds with sugar and partially drying the paste used by bakers to ice and decorate wedding, birthday, and other fancy cakes.

SWEETS
Gummy Bears Gummibrchen or Gummibr small, rubbery-textured confectionery shaped in the form of a bear Hans Riegel Sr. Invented in 1922 Dancing Bear

 very important element of the country's culture and traditions 2nd in worldwide beer consumption (after Ireland) cheapest place in Europe to buy beer, but the most difficult in which to make a choice there are over 1,500 different brands and types in the country offers beers and wines

BEER
one of the greatest beer centers over 1,200 breweries = different specialties of beer in every region
produce the largest variety of beer styles in the world

Bavaria - leading beer producing region Dortmund - largest beer-producing city German Beer is All Natural
"German Beer Purity Law"

WINE
northerly location produces many unique wines white wine -> Riesling and Silvaner red wine -> Sptburgunder and Dornfelder factors of the German wine industry that give German wine its unique characteristics
Different Climates and Soil Qualities Long Ripening Period Extensive experience of wine-makers Quality standards

Berliner Weisse
Champagne of the North

Doppelbock

Pilsner

Apfelwein (Apple Wine)

Glhwein (Mulled Wine)

Meals

(Frhstck)
A typical breakfast in Germany consists of a warm beverage such as coffee, tea or cocoa, bread, or bread rolls with various spreads and toppings such as butter or margarine, maramalade, honey, quark, wurst (sausage) and cheese. A glass of juice is also commonplace, as is a boiled egg.

(Frhstck)
Germans love their cold cuts There are bakeries (Bckerei) on every street corner It's customary to buy freshly baked rolls on Saturday and Sunday for the whole family to enjoy over a leisurely breakfast

(Mittagessen)

Most important meal of the day Generally consists of sandwhiches or other simple foods

Sptzle noodles with stir-fry

Potato salad with sausage

(Abendbrot)
perfect time to sit down and enjoy a warm meal often consists of bread slices served with wurst, cheese, and/or vegetables accompanied by a salad and/or a soup, depending on the season glass of sparkling mineral water (Mineralwasser) or a glass of juice (Saft) is usually the beverage of choice for children

 Fast Food
"Imbiss" or "Schnellimbiss" fast-food shops or stalls provides the country with quick eats

Currywurst with pommes

Frikadelle

 Kaffee and Kuchen

Literally coffee and cake Teatime for the Germans "Gemtlichkeit" (coziness) Families and friends gather together in the mid to late afternoon to drink coffee and enjoy a slice of cake or two

Black forest and coffee

Ginger cake and coffee

Regional Food Specialties

 world's largest number of per capita patent registrations and exports the lowest insolvency and unemployment rate in Germany center of high-tech industry in Europe second most popular tourist destination in Germany renowned for its gourmet cuisine Badische Spargelstrasse (The Baden asparagus route) Badische und Wrttembergische Weinstrasse
(wine route)

traditional cuisine in the southern region of Swabia traditional dishes of Black Forest

 Baden-Wrttemberg is famous for its white asparagus Home to two of the most famous asparagusproducing areas in Germany Schwetzingen "Asparagus Capital of The World" Bruchsal largest asparagus market in Europe Badische Spargelstrasse or Asparagus Road Baden-Wrttemberg boasts the largest asparagus market in Europe

(Schwabian Dishes)

noodle made from flour, salt, water and eggs eaten as a side dish in place of rice, potatoes or pasta accompany meat dishes prepared with an abundant sauce or gravy

(Black Forest Cake) Germanys most well-known and most-loved cake consists of a chocolate cake with a filling of fresh cream and cherries soaked in Kirschwasser, a clear cherry schnapps that is a specialty in the Black Forest decorated with cream, chocolate shavings and cherries

(Black Forest Ham)

made from the choice part of the hind leg and is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices "Black Forest ham" is a Protected Geographical Indication in the European Union only ham from the Black forest may be sold as "Black Forest ham" in the EU

 main ingredients of Lebkuchen are: honey, flour, sugar, eggs, hazelnuts, walnuts, almonds, candied orange and lemon peel, marzipan, spices Traditional German baked Christmas treat somewhat resembling gingerbread

 White sausage traditional Bavarian sausage made from very finely minced veal and fresh pork bacon usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom the mixture is stuffed into fresh, clean pork casings and separated into individual sausages Served with sweet mustard, fresh parsley, pretzel and real Bavarian beer

 accidental invention is accredited to the Bavarians (sugar <-> Natronlauge) pretzel isn't just a side to wurst dishes, it is also an important part of festivals and holidays dark brown, crispy, salty crust, and inside a soft dough. It has a plump "body", and thin, crispy (not dry) crossed "arms" topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds

 cooking is simple and down-to-earth and meals are hearty and satisfying has been influenced by the immigrants from neighbouring regions very common are dishes with pork, goose, fish (such as carp, eel, and pike), cabbage, legumes (such as peas, lentils, turnips, and beans), pickles, and potatoes

 grilled pork sausage cut into slices and seasoned with ketchup or tomato paste blended with curry and generous amounts of curry powder often sold as a take-out food and usually served with French fries or bread rolls

(pork knuckle on sauerkraut)

heavily marbled meat covered with a thick layer of crispy fat, or "crackling meat is tender and aromatic, but must be cooked or braised for a long time sold cured and then used in simple, hearty dishes and often paired with Berliner Weisse, a light, fruity beer

 German doughnut made from sweet yeast dough fried in fat or oil with jam filling and usually powdered sugar on top popular afternoon snack available at every corner bakery "must eat" on New Year's Eve and carnival

 Berlin specialty, very refreshing in the hot summer months Contains only around 2.8% vol of alcohol, is top-fermented, slightly clouded and with a slightly lemony flavour Served in a large goblet with a straw and commonly drunk as Weisse mit Schuss, Weisse with a shot of syrup, either raspberry syrup (Berliner Weisse rot), lemon syrup (Berliner Weisse gelb), or woodruff syrup (Berliner Weisse grn).

 Berlin pubs have never had official closing times All day and all night long, pub goers drink their Molle (a glass of beer) together with Rollmops (rolled fillet of marinated herring) and Buletten (cold hamburgers without bun, dipped in hot mustard) and gherkins

 a melting pot of the cooking traditions of the numerous regions that make up the state meals are hearty with a variety of sauces, creative, trendy, and diverse cooking here is also influenced by its history a great variety of foods and dishes are considered Saxon Different states and cities had different access to different kinds of ingredients luxurious and extravagant ingredients basic and inexpensive ingredients

 Coffee and cake -> important tradition

First coffee bar in Germany can be found in Leipzig They are the first to add cake to their coffee drinking great variety of cakes, pastries, and baked goods can be found here

Beer tradition
"Radeberger" and "Wernesgrner Many beers from the state are exported to countries around the world

 a dry white bread customarily prepared during the pre-Christmas Advent season prepared using nothing but flour, water, yeast and oil, in compliance with a decree passed by the Roman Catholic Church according to which people were not to use butter and milk during Advent "Stollen" -> from miners' language and describes a support beam, a fitting name for a sweetbread without which Christmas in Germany just would not feel complete 2 centers of Stollen: Dresden Ore mountains

Gingerbread (Pfefferkuchen)
Some believe that the best German gingerbread is from Pulsnitz, Saxony Similar to Lebkuchen

 Cake consisting of three layers: Bottom: either a yeast dough (Hefeteig) or one made with baking soda (Rhrteig) Middle: cream made of quark, vanilla and some butter, egg, sugar and milk Top: eggs (Eier) beaten with butter, sugar and "Vanillepudding"-powder

 Dish made from quark, mashed boiled potatoes, flour, eggs and grated lemon peel Baked as small pancakes Eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream, etc.

 Cooking can be described as down-to-earth and hearty The cuisine takes advantage of the regions diverse landscape - from coastal regions to grasslands to mountainous regions coastal areas, seafood, such as crab, mussels, mackerel, trout, and eel, is a major part of the cuisine grasslands close to the coast, black and white cattle provide the basis for the locally produced cheeses, and other dairy products, such as fresh buttermilk

 north western region of the state, wurst and cured meats are the specialty Braunschweiger Wurst foods are grown or produced locally and these make up a large part of the cuisine Germany's largest orchard a large variety of fruits are grown and harvested home of many breweries, some of which date back to the Middle Ages Bockbier tea importer and consumer Consume at least 3 cups/day tea custom -> tea must not be stirred

 Plain butter biscuit Leibniz comes from the philosopher and mathematician Gottfried Wilhelm Leibniz
Leibniz was one of the more famous residents of Hanover, where the Bahlsen company is based

Ingredients include sugar, wheat , flour, cocoa mass, cocoa butter, whey products, glucose syrup, emulsifier, soya lechitin, whole milk poweder, salt, raising agents, sodium bicarbonate, citric acid, and flavoring

 Sometime between October and February Groups visit a country inn to consume large quantities of boiled kale Most communities have a yearly kale festival which includes naming a "kale king" (or queen)

Kale Stew with Pinkel Sausage (Grnkohl mit Pinkel)

 Literally wedding soup Clear, German soup based on chicken broth, with chicken meat, small meatballs, asparagus heads, noodles and cooked egg garnish, and sometimes raisins Eaten by the bride and groom and guests, traditionally after the wedding ceremony, and is usually served as the starter on the menu at the wedding reception

Rock candy sugar called Kluntjes is placed in small cups The freshly brewed hot tea is then poured on top of the sugar which produces a distinct crackling sound A spoon of heavy cream is added by letting it drip from the spoon to the cup The cream sinks to the bottom of the cup only to form a cloud on the surface Never stir the tea which produces three layers of flavor First you will predominantly taste the cream, then the tea will unfold its flavor, and the sugar at the bottom of the cup provides a sweet finish

 Simple German cake baked on a tray Flakes of butter are distributed on the dough The whole cake is sprinkled with sugar After further kneading the Butterkuchen is baked, forming holes Dough can be sprinkled with roasted almond flakes Also served at wedding and funerals and, as a result, is sometimes called Freud-und-Leid-Kuchen ("joy and sorrow cake") or Beerdigungskuchen ("funeral cake)

 Two-layered pudding White bottom layer is made from a cooked milk and vanilla sauce on a base of very stiffly whipped egg-white After being chilled it is then covered with a yellow layer of wine sauce made of beaten egg yolk, white wine and a little lemon juice

 Bread: typically served as a side or starter Cabbage: multiple varieties of cabbage are used as side dishes or condiments Meat: most Austrian dishes contain a meat or are meat-focused Potatoes: quite common everywhere, but especially near the Hungarian border Spaetzle: these egg noodles are used as a dish's base and tend to be served in lieu of other starches like potatoes

 bread dumpling mass wrapped in a large cotton napkin then boiled and cut into slices for serving this dessert is usually filled with "Powidl" thickened plum jam and served dusted with poppy seeds, melted butter and sugar

 considered the oldest known cake in the world made from almondshort-crust pastry with a characteristic lattice pattern on top, and kept moist by red currant jelly

 must-have at festive events layered cake which consists of equal parts of sugar, flour and eggs A preheated rolling pin is dipped in batter and turned. Each new layer bakes thoroughly before adding more batter to the pin. This process takes several hours as the layers bake one at a time

 layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins

 typical sweet souffl of Salzburg made of egg yolk, flour, sugar, salt, vanilla, and milk mixed into a thin dough meringue-like

 chocolate cake with apricot jam filling, traditionally eaten with whipped cream

 from Lower Austrian Wachau Valley a dumpling stuffed with an apricot and covered with streusel and powdered sugar the dough is made of potatoes

 rich fluffy sweet thick pancake made with raisins and other fruits, broken into pieces and served with a fruit dip

 literally meaning tip (of meat) boiled beef in broth Viennese style beef is simmered along with root vegetables and spices in the broth It is usually served with roasted slices of potato and a mix of minced apples and horseradish

 the national meal of Austria a breaded piece of veal or pork that is fried and served with buttered potatoes with chopped parsley, a slice of a lemon and cranberries

 Glhwein, a warm drink originated from Germany, is also enjoyed at traditional Christmas markets or after a day on the Austrian slopes at one of the huts result of the right mixture using red-wine, cinnamon stick, sugar, oranges and cloves

 Reindling is a traditional cake from Carinthia, originally served on festive days like weddings, baptisms and especially Easter It tastes delicious with butter and jam, but traditionally it was also served like bread with the Carinthian Easter meal of ham, smoked sausages and eggs

 www.germanfoodguide.com www.germanfoods.org http://www.austria.info/uk/austriancuisine/favourite-austrian-recipes-1560889.html http://www.safaritheglobe.com/food_austria.aspx http://www.tourmycountry.com/austria/wienercuisine.htm