German Food

Germany is a country in the continent of Europe. Germany is the second most populated country following Russia. Over eighty million people live in the country. Germany has a long history in Europe. It sits in the middle of the continent and is surrounded by France, Poland, the Netherlands, Belgium, Switzerland, Denmark, Russia and Austria. Influence from these countries contributes to some of the customs and cultures of Germany. In the United States, most of us have about two meals a day, usually skipping breakfast or lunch. In Germany, they eat at least three times a day. This is a cut down from eating five meals a day, which the Germans did in the past. For the extra two meals, they had coffee and pastries for a second breakfast and late afternoon crackers and meat made for the other extra meal. Lunch is the biggest meal of the day in Germany. Open-faced sandwiches are served frequently and are eaten with a fork and a knife. They also might have eel, which is eaten with the fingers or a plate full of asparagus's. Germany has very fertile terrain, ample water sources and a productive climate.

German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.

Regional cuisines vary according to the geography (mountains, plains and seas are all represented) and their proximity to waterways, where transportation and trade historically took place. Left over from earlier times, preservation of foodstuffs through salting, smoking, curing or pickling is still a common way of preparing fish, meats and vegetables. Just look at the popular dishes of Matjes (pickled herring), Sauerbraten (roast beef cured in vinegar and wine), or Sauerkraut, and you will find ancient cooking methods still in use today.

What Are the Oldest German Foods?

In prehistoric times German fare was likely bland. Unlike the Mediterranean countries, the growing season limited them to early forms of wheat, barley and pasture land for livestock. Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts.

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