German Language and Culture
© 2005-2012 ducandu GmbH, all rights reserved
for Marlene
Learn German Online - Interactive German Lessons for Beginners and Intermediate Learners
Lesson 6: Eating and drinking

Page 12 of 12 previous       vocabularies section

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).

Germany is famous for its thousands of different types of saussages

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.

Swiss Cheese: The holes a result of its making process, in which bacteriae produce CO2.
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.

previous page                 vocabularies section

pages 1 2 3 4 5 6 7 8 9 10 11 12        vocabularies       Exercises [A] [B] [C] [D] [E]

 You are currently
 not logged in.
  login or register

Courses Overview
    Course 1
      Lesson 1
      Lesson 2
      Lesson 3
      Lesson 4
      Lesson 5
       Lesson 6
      Lesson 7
      Epilogue I
    Course 2
    Course 3
Spread the word
Tell your friends about our new site.

Click here to notify them.
Color Scheme
back to top