The Essentials of German Cuisine – Part 1, Stories

Breaking down a country’s unique cuisine into an easily digestible and halfway entertaining article without getting lost in footnotes and cross references can be a herculean task. Especially so if the author was born, raised, and has spent his entire life in said country—which in my case is Germany. Cuisine is usually one of the first things we get to know about a foreign country. Cooking is a universal language. Not everyone speaks it, but everyone understands it. So what’s German cuisine? Even as a born and bred German I have a hard time answering that question without resorting to clichés. Is it Sauerkraut or is it Döner? Maybe even both? For the sake of simplicity and to further my hobby anthropological research I want to dedicate this text to clichés.

Beyond Bratwurst: A History of Food in Germany (Foods and Nations

[Jean Anderson, Hedy Wurz] on . *FREE* shipping on qualifying offers. The New German Cookbook: More Than 230 Contemporary and

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

German Cucumber Salad

The Essentials of German Cuisine - Part 2, Stories

modern german food from a berlin kitchen

Traditional Table: A German Food Primer - Rosetta Stone

Traditional Table: A German Food Primer - Rosetta Stone

French cuisine - Wikipedia

Vanillekipferl (German Vanilla Crescent Cookies) - Plated Cravings

German In 3 Months (with Audio CD) (Hugo in 3 Months CD Language