German Food

Food helps humans function and brings society closer together. Without it, today's world could not live. Germans understand this. They have kept their dishes alive using Germany's unique geography, history, modern culture, and traditions. They combine all of them to make a medley of inspirational foods.

In Germany, geography varies from region to region. The Central German Uplands' lower-lying areas are used for dairy farming and production of grain, fruit, or vegetables. North German Lowlands slope towards the sea-level (or are beneath sea level) and are extremely flat. Hills in the southern parts of the lowlands usually do not reach 200 meters. However, soils are typically more fertile and productive in these more elevated regions, suitable for all kinds of agricultural use including grain, potatoes and vegetables production than in flatter areas. In the German Alps, quaint villages lie between mountain ranges and summits, and dairy farming is the main source of income. The Rhine River Valley provides excellent conditions for vineyard agriculture and wine production. It is also a wonderful place for fresh fish. Obviously, Germany's geography offers something for every type of agricultural product.

History has not been kind to Germany itself. Wars have been lost, and many people have died. But the recent past has done wonders for German food. Prehistorically, German food was most likely bland. Their growing season limited prehistoric society to early forms of wheat, barley, and pasture-grazing livestock. The first spices introduced were parsley, celery, and dill. Romans later introduced fruit trees and vine-grown fruits, such as grapes. As cultivation sophisticated, oats, hazelnuts, and barely added variety to German cooking. However, until the last 200 years or so, German food has been considered fatty and heavy. Luckily, Italian, American, British, and French influences were introduced and given a German twist in the recent past. In short, history has caused German society much harm, but the influences it caused are now celebrated with food.

Modern German culture has changed some of the more traditional German foods, but Germans still enjoy making their staple dishes. A standard German supermarket is flooding with different types of cheese, yogurts, sausage and meat items, vegetables, fruit, frozen items, canned food, beverages, breads, cakes, and sweets at low prices due to little inflation and lots of competition. This means that they can prepare healthier, more plentiful meals for little money. However, the freshest and best produce you will find in Germany is still probably at the traditional "Wochenmarkt", or weekly market, which is held regularly in every suburb or small town. You can use this produce to make more traditional dishes, such as "Dresden Stollen", moist heavy bread filled with fruit. Traditional German cooking involves lots of big pots over open fires, many serving dishes and utensils, and was mostly prepared in an oven, not on a stove. Modern conveniences, such as electric blenders and food processors have made some traditional food preparation take less time and, therefore, made some dishes not as special because they are made every day. A few dishes that are still made traditionally are "Spaetzle", a little German noodle that is toasted with bread crumbs and sprinkled with grated cheese, "Kartoffelklosse" or potato dumplings, traditional types of sausage made of spiced ground meat in a pig gut casing, and some bratwurst, veal and pork sausage seasoned with ginger and caraway seeds. This shows that even though modern German culture has changed many food making traditions, German food is still German food.

German traditions usually always involve food. For example, starting December 6th, children will set out boots by the fireplace to be filled with edible treats or, for naughty children, twigs. On December 21st, whoever wakes up late or arrives late is dubbed "Thomas Donkey" for the day. However, the day ends nicely with round, iced currant buns called "Thomasplitzchen".