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Kultur: Die Deutsche Küche
On the last page of each lesson, we always talk a little bit about cultural
or historical things connected with the German speaking countries. On this page, we tell you something
about German food and how the holes get into the Swiss cheese.
The German cuisine differs stongly from region to region. The southern cuisine (Bayern and Baden-Württemberg),
which also influences parts of Austria and Switzerland, is famous for its various types of sausages and other
types of meat. In other parts of Germany, you will find dishes that are influenced by the French cuisine
(Western Germany), or the Eastern European cuisine (East Germany). In the north, you can find excuisite
fish dishes, where the mostly used fish are trout (Forelle), carp (Karpfen) and perch (Barsch).
Most people associate the German cuisine with high-calory meat dishes and sauerkraut even though you will
certainly have some trouble finding a restaurant in a random German city that actually serves those
dishes. Nevertheless, there is some thruth in these assumtions. Germany is a northern European country
with cold winters. Thus calory-rich food used to be crucial for the survival of the farmers in
the middle ages and the last centuries. This explains, why Germans are the world's leaders in potato consumption
even though the potato only came to Germany after the South American continent was conquered by the
Europeans in the 16th century. For the same reason, sausages, which have a longer
storage life compared to other meat based food, developed such a rich diversity in Germany. Today, you can
find thousands of different saussage types in the German speaking world.
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One of Switzerland's specialties is certainly its world famous cheese. Swiss cheese is know to have
large holes in it, a result of its making, in which bacteriae set free bubbles of CO2, which
get stuck in the cheese.
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Lesson 6
