International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 5 Germany

2. History Romans planted the first grapes for wine along the steep banks of the Rhine and Mosel rivers about 2,000 years ago.

3. Various European countries fought and gained control over each other in and around Germany. Borders changed frequently, resulting in overlap in the foods and cuisine of Germany and neighboring countries.

4. Topography • Nine countries border Germany • North Sea and Baltic Sea to north • Alps to south • Two forests • Black Forest - southwest • Bohemian Forest - east

5. Cooking Methods • Boiling • Broil, sauté, or braise smaller pieces of meat • Braise or roast large pieces of meat

6. Regions Distinct differences between the foods of the northern, central, and southern regions

7. North • meats cooked with fruits and vegetables • sweet and sour dishes • bacon and bacon grease flavor dishes • cream appears in many dishes • many types of soups • sausages and cold cuts • pickled and smoked fish and meats • potatoes, beets, cabbage, barley, hops, and rye

8. hearty foods pork dumplings sauerkraut rye bread cheese and butter sausages stews beer Central

9. South • potatoes • dumplings • sausage • beer • lighter preparations

10. Cuisine • dumplings • spaetzel • potatoes Hearty Cooking with Plenty of Starches

11. Meat • large role in the German diet • pork - most popular meat • veal • all sorts of wurst - German sausages • game • offal • fish • trout and salmon - south • ocean fish, herring - north

12. Flavorings • Vinegar or lemon juice • Mustard • Horseradish • Dill • Caraway seeds • Juniper berries