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At the mention of traditional German food people erroneously believe that they are sausages, sauerkraut and beer but German cuisine is much more than these three things.
Germany as a nation is rich with a long culinary history which reflects its rural roots and geography. With the passage of time, German food evolved as a national cuisine through centuries of social and political change. With every region having its specialty and distinct flavor.
For instance, the area around Hamburg is know for fresh fish dishes while the South is famous for meals made of pork. But what they all have as a common feature is the German heartiness and richness that you won’t find anywhere else.
Composition Of Meals
Frühstück, as Breakfast is called in Germany, is usually composed of bread, toast, or bread rolls with butter or margarine, cold cuts, cheeses, jam (Konfitüre or more commonly called Marmelade), honey and boiled eggs. Drinks at breakfast include tea, milk, coffee, cocoa (hot or cold) or fruit juices. It is very normal to consume hearty toppings at breakfast. These include, salami, deli meats like ham, salted meats, and meat-based spreads such as Leberwurst (liver sausage),Teewurst or Mettwurst and cheeses such as Gouda, Frischkäse (cream cheese), Brie, Harzer Roller, Bergkäse and more. Some bakeries have the tendency to sell belegte Brötchen (sandwiches from bread rolls), especially in the morning, for people on the go.
Lunch (Mittagessen), traditionally, is the main meal of the day and is eaten around noon. Dinner (Abendessen or Abendbrot) most times is a smaller meal, that consists only of a variety of breads, meat or sausages, cheese and some kind of vegetables, almost identical to breakfast, or possibly sandwiches.
There are plenty of German words which describe a meal eaten between main meals. Contrary to popular opinion, this is not unhealthy. In reality, eating small snacks between meals is encouraged since it prevents overeating at lunch and dinner. Consuming a snack between breakfast and lunch is a traditional feature in German schools. This tradition is referred to as Pausenbrot or Zweites Frühstück. When translated literally, these two terms mean a “recess bread” or a “second breakfast”. These meals bear names like Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen, literally for ″coffee and cake″), or Kaffeetrinken. There exists a custom in Germany that compares with the English Five-o’clock-Tea. It occurs between lunch and dinner, and takes place mostly on Sundays with the entire family.
Having said that, Germany, as in other parts of Europe and the rest of the world, has seen a change in eating habits over the last 50 years. Presently, most people consume just a small meal in the middle of the day at work, they call it a second breakfast, and enjoy a hot dinner in the evening at home with the rest of the family.
The traditional way of eating is still rather common for other, not only in rural areas. Breakfast remains very popular and may be elaborate and extended on weekends, with friends invited as guests; the same holds for coffee and cake. The Sunday brunch has become common since the 1990s also, especially in city cafés.
Side Dishes Include
Condiments and spices
German meals are seldom hot and spicy; well known herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries, nutmeg, and caraway. The only exception is mustard used in the preparation of sausages.
Anise seed, Cardamon and cinnamon are frequently used in sweet cakes or beverages linked with Christmas seasons, and sometimes in the making of sausages, but are otherwise rare in German meals. Some herbs and spices, like sage, oregano, basil, and hot chili peppers, have become popular since the 1980s. Fresh dill is popular in fish fillet or green salad. However to CBD Öl Kaufen to cook with is a relatively new phenomenon.