Cuisine
In Germany, the regional differences in the gastronomy are as numerous and varied as the dialects. While professional and amateur chefs embrace these distinctions, they also share a love of fresh and wholesome ingredients. As a result, neighborhood butcher shops and bakeries continue to flourish and organic food products are increasingly commonplace. In additional to traditional favorites, a cosmopolitan fare that reflects the country’s vibrant immigrant population as well as the Germans’ strong interest in other cultures has become popular in recent years.
German Bread: A Healthy Institution
The global crisis has been eating away at popular confidence in bankers, in managers, estate agents, politicians and even journalists. But not bakers, oh no, not bakers. These are booming, yeast-rising times for the 300 or so variations. Trust in at least one institution that has not crumbled: German bread.
Germany’s Cooking Revolution
Roger Boyes, correspondent for the London Daily Times, takes a close look at the recent changes in Germany’s cuisine and the star chefs and cooking shows that are helping change people’s palates.
Spargelzeit – It’s White Asparagus Time!
During the Spargelsaison, or season of white asparagus, Germans unite in their devotion to this delicate and delicious vegetable which makes its first appearance in mid-April and usually disappears around the end of June.
The Dumpling: A Ubiquitous Side Dish
The dumpling is a worldwide food trend that has existed for centuries. In Germany, the dumpling often finds a new shape, filling, or function in each particular region. There's one thing that all dumpling lovers agree upon: Sauce—and lots of it—is a must-have accompaniment!
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