Food Culture In Germany
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| Author | : Ursula Heinzelmann |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 229 |
| Release | : 2008-06-30 |
| Genre | : Social Science |
| ISBN | : 0313344957 |
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.
| Author | : Ursula Heinzelmann |
| Publisher | : Reaktion Books |
| Total Pages | : 386 |
| Release | : 2014-04-15 |
| Genre | : Cooking |
| ISBN | : 1780233027 |
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 into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
| Author | : Heather Merle Benbow |
| Publisher | : Springer Nature |
| Total Pages | : 289 |
| Release | : 2019-11-18 |
| Genre | : History |
| ISBN | : 3030271382 |
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 and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
| Author | : Emanuel Solorzano |
| Publisher | : |
| Total Pages | : 66 |
| Release | : 2021-07-07 |
| Genre | : |
| ISBN | : |
Believe it or not, there is far more to German food than sausages and sauerkraut. Just take a look at these top dishes, with recipes to try at home. This book is An overview of the story of Germans who came to America during the 1600s, 1700s, and 1800s, focusing on descriptions of the German settlers' food preferences and continuing influences on American foodways. Delve into the world of German cuisine and you will soon discover an array of rich, hearty, and delicious dishes that are great comfort food. While each region of Germany has its own specialty dishes and traditional cuisine, there are certain culinary delights that people cherish throughout the country. And because many of these are easy to make, you won't find it too difficult to incorporate them into your weekly meal plan, either. You can make german food right in your kitchen. Buy now.
| Author | : Gerhild Fulson |
| Publisher | : Page Street Publishing |
| Total Pages | : 192 |
| Release | : 2018-11-13 |
| Genre | : Cooking |
| ISBN | : 1624146244 |
Re-Create Oma's Favorite Authentic German Recipes Right in Your Own Kitchen Whip up traditional German meals just like Oma used to make! Gerhild Fulson, founder of the blog Just Like Oma, was born in Germany and learned how to make delicious meals by her mother's side. After years of perfecting her recipes, Gerhild has created this incredible collection that covers well-known dishes from Berlin to Hamburg—and everywhere in between. Recipes like Sauerkraut and Bratwurst, Beef and Onions, Schnitzel with Mushroom Sauce, Lamb Stew, Potato Dumplings and Corned Beef Hash are just a few of the comforting dishes you can make in no time. With easy-to-follow recipes, beautiful photos and helpful tips throughout, you’ll feel like you’re cooking with Oma right by your side. Whether you’re in the mood for the heartwarming dishes of your childhood or you simply want to try tasty dishes from a new cuisine, Gerhild makes it easy for you to take classic German recipes from her family’s table to yours.
| Author | : Barbara Sheen |
| Publisher | : Greenhaven Publishing LLC |
| Total Pages | : 66 |
| Release | : 2011-01-04 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0737755105 |
This vibrant volume introduces Germany and its culture by way of its foods, cooking traditions, eating habits, and food sources. While learning about and creating the foods of Germany, readers learn fascinating details about its geography, history, health, daily life, celebrations, and customs. Readers learn about the three most important ingredients, and learn about sandwiches, sweets, holiday treats, and food that satisfies the hearty German appetite.
| Author | : Corinna Treitel |
| Publisher | : Cambridge University Press |
| Total Pages | : 405 |
| Release | : 2017-04-27 |
| Genre | : History |
| ISBN | : 131699158X |
Adolf Hitler was a vegetarian and the Dachau concentration camp had an organic herb garden. Vegetarianism, organic farming, and other such practices have enticed a wide variety of Germans, from socialists, liberals, and radical anti-Semites in the nineteenth century to fascists, communists, and Greens in the twentieth century. Corinna Treitel offers a fascinating new account of how Germans became world leaders in developing more 'natural' ways to eat and farm. Used to conserve nutritional resources with extreme efficiency at times of hunger and to optimize the nation's health at times of nutritional abundance, natural foods and farming belong to the biopolitics of German modernity. Eating Nature in Modern Germany brings together histories of science, medicine, agriculture, the environment, and popular culture to offer the most thorough and historically comprehensive treatment yet of this remarkable story.
| Author | : Karolin Hommel |
| Publisher | : GRIN Verlag |
| Total Pages | : 17 |
| Release | : 2016-03-14 |
| Genre | : Social Science |
| ISBN | : 366817170X |
Seminar paper from the year 2015 in the subject Cultural Studies - Miscellaneous, grade: 1,0, Sophia Antipolis Campus (France); SKEMA Business School, language: English, abstract: By thinking of France, one often automatically considers its famous cuisine. France is one of the countries that is often referred to when considering a country with a rich food culture. French people have always been proud of it. They are known for their sophisticated kitchen, their creativity in pastries as well as fresh fruits, vegetables, herbs and grains grown in the fertile soil of the country. Furthermore, France is well known for its best wines in the world. Internationally, French restaurants have the image of their refined way of cooking with high quality ingredients and also high prices. Food is one of the great passions of the French. A person’s diet often reflects the French heritage and social status. At the same time the country still undergoes a fast food boom and was currently identified as the second biggest fast food market in the world only outranked by the United States. The following paper addresses aspects of the French food culture focusing on fast food. Additionally, the French food culture regarding fast food will be compared to the status quo in Germany.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1566 |
| Release | : 2011-05-25 |
| Genre | : Social Science |
| ISBN | : 0313376271 |
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
| Author | : Volker Bach |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 219 |
| Release | : 2016-09-30 |
| Genre | : Cooking |
| ISBN | : 144225128X |
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
