German Cuisine

Brian Oldenburg
Aldersgate Village, Topeka, Kansas

The cuisine of Germany is far more diverse than generally recognized. Well known for humble items such as bratwurst (wursts) and inexpensive cuts of meat that are prepared as roasts such as sauerbraten (sour roast), few are aware that Germany is 2nd only to France in the number of Michelin star restaurants.

Breakfast in Germany often consists of breads, jams, marmalade and cheeses served with strong coffee. Lunch is the primary meal of most Germans and includes breads, meat and an array of vegetables (often stewed) but also served as a side dish including turnips, carrots, cabbage, broccoli and a seasonal favorite, white asparagus. In-between lunch and supper many Germans have “bread time” or “coffee and cake time”. Supper is a lighter meal similar to breakfast with breads, cheese and sausages.

No review of German cuisine is complete without an acknowledgement of beer. In addition to the widely known beers distributed throughout the world, many communities have their own local beers each incorporating local grain blends and preferences. Also, some of the most renowned Riesling wines are from Germany. This food-friendly wine balances the distinctive boldly flavored sausages, breads and mustard’s that are a part of German cuisine.

The cuisine of Germany is a hidden gem of flavors and traditions. Drawing upon its neighboring countries culinary traditions and incorporating its own distinctive flavors, beers and wines it is truly an underestimated cuisine.

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