Food Culture in Germany

Germany as a nation has grown up, and Germans are now able to explore and ac- knowledge their cultural identity, the soil on which they live, the food that grows and is produced around them. For some years now, traditional dishes have ...

Food Culture in Germany

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

More Books:

Food Culture in Germany
Language: en
Pages: 198
Authors: Ursula Heinzelmann
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: ABC-CLIO

Up to date and thorough, this is destined to be a classic overview of Germany's revived and invigorated food culture.
Food, Culture and Identity in Germany's Century of War
Language: en
Pages: 280
Authors: Heather Merle Benbow, Heather R. Perry
Categories: History
Type: BOOK - Published: 2019-11-18 - Publisher: Springer Nature

Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives
Beyond Bratwurst
Language: en
Pages: 384
Authors: Ursula Heinzelmann
Categories: Cooking
Type: BOOK - Published: 2014-04-15 - Publisher: Reaktion Books

Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves
Food Culture in Scandinavia
Language: en
Pages: 248
Authors: Henry Notaker
Categories: Social Science
Type: BOOK - Published: 2008-12-30 - Publisher: ABC-CLIO

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of
Food Culture in Central America
Language: en
Pages: 173
Authors: Michael R. McDonald
Categories: Cooking
Type: BOOK - Published: 2009-06-22 - Publisher: ABC-CLIO

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. • Photographs • Maps • An extensive glossary • A resource guide • A selected bibliography to facilitate further