Faster access than browser!
287 relations: Alan Davidson (food writer), Alaska pollock, Allium ursinum, Alsace, Alster, Altbier, Altes Land, Anise, Apfelschorle, Asia, Asparagus, Austrian cuisine, Baden-Württemberg, Balkan cuisine, Baltic Sea, Barley, Basil, Batter (cooking), Bavaria, Bavarian cuisine, Börde, Beer, Berlin, Berliner (doughnut), Berliner Weisse, Black Forest gateau, Black pepper, Black pudding, Blackberry, Blood sausage, Blueberry, Boletus edulis, Bottled water, Braising, Brathering, Bratwurst, Bread, Bread crumbs, Bread roll, Breakfast, Brewed coffee, Broccoli, Brotzeit, Brunch, Bulgarian cuisine, Cabbage, Cake, Cambridge University Press, Caraway, Cardamom, ..., Carp, Cauliflower, Cheesecake, Chestnut, Chili pepper, Chinese cuisine, Chives, Chocolate, Christmas, Cinnamon, Climate, Cod, Coffee, Coffeehouse, Crab, Cranberry, Crêpe, Crispbread, Cucumber, Cuisine, Currywurst, Czech cuisine, Düsseldorf, Dessert, Diebels, Dill, Dinner, Doner kebab, Dornfelder, Doughnut, Dresden, Duck as food, Dumpling, East Germany, Easter Bunny, Eastern Europe, Edible mushroom, Eintopf, Elbe, Erfurt, Escargot, Esox, Espresso, European perch, Expatriate, Fanta, Fillet (cut), Fischbrötchen, Fish, Fish finger, Flax, Food processing, France, Franconia, Franzbrötchen, French cuisine, French fries, Freshwater fish, Fruit, Garlic, Gastronomy, German wine, Germany, Gnocchi, Grape seed oil, Greek cuisine, Gummy bear, Haddock, Hamburg, Helianthus, Herb, Herring as food, Hesse, Horseradish, Horticulture, House of Habsburg, House of Wittelsbach, Ice cream, Indian cuisine, Industrialisation, Italian cuisine, Jena, Juniper berry, Kaiserschmarrn, Kölleda, Kölsch (beer), Köstritzer, Ketchup, Kirsch, Knödel, Kohlrabi, Korn (liquor), Krombacher Brauerei, Lager, Laurus nobilis, Lübeck Marzipan, Leberkäse, Leipzig, Leipziger Allerlei, Lettuce, Linseed oil, Liqueur, List of German cheeses, List of German dishes, List of German soups, List of vineyard soil types, Liverwurst, Lower Saxon cuisine, Lunch, Lunch meat, Mackerel as food, Main course, Marination, Mashed potato, Maultasche, Mayonnaise, Mett, Mettwurst, Michelin Guide, Mineral water, Mouflon, Multigrain bread, Mustard (condiment), Noodle, North Sea, Nutella, Nutmeg, Oat, Oder, Onion, Ore Mountains, Oregano, Oxford Symposium on Food and Cookery, Pale lager, Parsley, Pasta, Pastry, Peppermint, Pheasant, Pickled herring, Pilsner, Pinot noir, Pizza, Polish cuisine, Pollock, Portuguese cuisine, Potato, Potato starch, Pretzel, Pumpernickel, Pumpkin, Quark (dairy product), Rabbit, Raclette, Raspberry, Ravioli, Rødgrød, Red deer, Restaurant, Rhine, Rice, Riesling, Roe deer, Rollmops, Roman Empire, Ruhr, Russian cuisine, Rye, Rye bread, Salad, Salmon as food, Salvia officinalis, Salzburg, Sardines as food, Sauce, Sauerbraten, Sausage, Sausage casing, Saxony-Anhalt, Schorle, Schupfnudel, Schwarzbier, Schwenker, Shandy, Side dish, Silvaner, Sorbet, Sour beer, Sourdough, South America, Spaghetti, Spaghettieis, Spanish cuisine, Spätzle, Spezi, Spice, Stew, Sugar beet, Sunday roast, Swabia, Swiss cuisine, Switzerland, Tart, Tea, Tea (meal), Thai cuisine, Thuringia, Thuringian sausage, Thyme, Tobacco, Tomato, Torte, Tripe, Trout, Tuna, Turkish cuisine, Turks in Germany, Tyrol (state), Upper Rhine Plain, Ursula Heinzelmann, Vanilla, Vegetable, Vegetarian cuisine, Vicia faba, Vietnamese cuisine, Vogtland, Water supply, Württemberg, Weisswurst, West Germany, Western capercaillie, Wheat, Wheat beer, Whitefish (fisheries term), Wild boar, Wilhelmsburg, Hamburg, Wine. Expand index (237 more) »
Alan Davidson (food writer)
Alan Eaton Davidson CMG (30 March 1924 – 2 December 2003) was a British diplomat and historian best known for his writing and editing on food and gastronomy.
New!!: German cuisine and Alan Davidson (food writer) · See more »
Alaska pollock
The Alaska pollock or walleye pollock (Gadus chalcogrammus) is a marine fish species of the cod family Gadidae.
New!!: German cuisine and Alaska pollock · See more »
Allium ursinum
Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic – is a wild relative of chives native to Europe and Asia.
New!!: German cuisine and Allium ursinum · See more »
Alsace
Alsace (Alsatian: ’s Elsass; German: Elsass; Alsatia) is a cultural and historical region in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland.
New!!: German cuisine and Alsace · See more »
Alster
The Alster is a right tributary of the Elbe river in Northern Germany.
New!!: German cuisine and Alster · See more »
Altbier
Altbier (German: old beer) is a style of beer brewed in the historical region of Westphalia and around the city of Düsseldorf, Germany.
New!!: German cuisine and Altbier · See more »
Altes Land
Altes Land is an area of reclaimed marshland straddling parts of Lower Saxony and Hamburg.
New!!: German cuisine and Altes Land · See more »
Anise
Anise (Pimpinella anisum), also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
New!!: German cuisine and Anise · See more »
Apfelschorle
Apfelschorle, also Apfelsaftschorle or Apfelsaft gespritzt in Austria, is a popular soft drink in Switzerland, Germany and Austria.
New!!: German cuisine and Apfelschorle · See more »
Asia
Asia is Earth's largest and most populous continent, located primarily in the Eastern and Northern Hemispheres.
New!!: German cuisine and Asia · See more »
Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.
New!!: German cuisine and Asparagus · See more »
Austrian cuisine
Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.
New!!: German cuisine and Austrian cuisine · See more »
Baden-Württemberg
Baden-Württemberg is a state in southwest Germany, east of the Rhine, which forms the border with France.
New!!: German cuisine and Baden-Württemberg · See more »
Balkan cuisine
Balkan cuisine may refer to.
New!!: German cuisine and Balkan cuisine · See more »
Baltic Sea
The Baltic Sea is a sea of the Atlantic Ocean, enclosed by Scandinavia, Finland, Estonia, Latvia, Lithuania, Russia, Poland, Germany and the North and Central European Plain.
New!!: German cuisine and Baltic Sea · See more »
Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
New!!: German cuisine and Barley · See more »
Basil
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
New!!: German cuisine and Basil · See more »
Batter (cooking)
Batter is thin dough that can be easily poured into a pan.
New!!: German cuisine and Batter (cooking) · See more »
Bavaria
Bavaria (Bavarian and Bayern), officially the Free State of Bavaria (Freistaat Bayern), is a landlocked federal state of Germany, occupying its southeastern corner.
New!!: German cuisine and Bavaria · See more »
Bavarian cuisine
Bavarian cuisine is a style of cooking from Bavaria, Germany.
New!!: German cuisine and Bavarian cuisine · See more »
Börde
A börde (plural: börden) is a region of highly fertile lowland in North Germany, a "fertile plain".
New!!: German cuisine and Börde · See more »
Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
New!!: German cuisine and Beer · See more »
Berlin
Berlin is the capital and the largest city of Germany, as well as one of its 16 constituent states.
New!!: German cuisine and Berlin · See more »
Berliner (doughnut)
A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top.
New!!: German cuisine and Berliner (doughnut) · See more »
Berliner Weisse
Berliner Weisse (German: Berliner Weiße) is a cloudy, sour beer of around 3% alcohol by volume.
New!!: German cuisine and Berliner Weisse · See more »
Black Forest gateau
Black Forest gâteau (British English) or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte, literally "Black Forest Cherry-torte".
New!!: German cuisine and Black Forest gateau · See more »
Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
New!!: German cuisine and Black pepper · See more »
Black pudding
Black pudding is a type of blood sausage originating in Great Britain and Ireland.
New!!: German cuisine and Black pudding · See more »
Blackberry
The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus.
New!!: German cuisine and Blackberry · See more »
Blood sausage
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled.
New!!: German cuisine and Blood sausage · See more »
Blueberry
Blueberries are perennial flowering plants with blue– or purple–colored berries.
New!!: German cuisine and Blueberry · See more »
Boletus edulis
Boletus edulis (English: penny bun, cep, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus.
New!!: German cuisine and Boletus edulis · See more »
Bottled water
Bottled water is drinking water (e.g., well water, distilled water, mineral water, or spring water) packaged in PET Bottle or Glass Water Bottles.
New!!: German cuisine and Bottled water · See more »
Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
New!!: German cuisine and Braising · See more »
Brathering
Brathering (″fried herring″) is a simple and traditional German dish of fried marinated herring.
New!!: German cuisine and Brathering · See more »
Bratwurst
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork.
New!!: German cuisine and Bratwurst · See more »
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
New!!: German cuisine and Bread · See more »
Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
New!!: German cuisine and Bread crumbs · See more »
Bread roll
A roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter).
New!!: German cuisine and Bread roll · See more »
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work.
New!!: German cuisine and Breakfast · See more »
Brewed coffee
Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew.
New!!: German cuisine and Brewed coffee · See more »
Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
New!!: German cuisine and Broccoli · See more »
Brotzeit
Brotzeit (lit. trans. "Bread time") is a traditional German savory snack native to Bavarian cuisine.
New!!: German cuisine and Brotzeit · See more »
Brunch
Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it.
New!!: German cuisine and Brunch · See more »
Bulgarian cuisine
Bulgarian cuisine (translit) is a representative of the cuisine of Eastern Europe.
New!!: German cuisine and Bulgarian cuisine · See more »
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
New!!: German cuisine and Cabbage · See more »
Cake
Cake is a form of sweet dessert that is typically baked.
New!!: German cuisine and Cake · See more »
Cambridge University Press
Cambridge University Press (CUP) is the publishing business of the University of Cambridge.
New!!: German cuisine and Cambridge University Press · See more »
Caraway
Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae,USDA Plants native to western Asia, Europe, and North Africa.
New!!: German cuisine and Caraway · See more »
Cardamom
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
New!!: German cuisine and Cardamom · See more »
Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia.
New!!: German cuisine and Carp · See more »
Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae.
New!!: German cuisine and Cauliflower · See more »
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers.
New!!: German cuisine and Cheesecake · See more »
Chestnut
The chestnut (Castanea) group is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.
New!!: German cuisine and Chestnut · See more »
Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
New!!: German cuisine and Chili pepper · See more »
Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
New!!: German cuisine and Chinese cuisine · See more »
Chives
Chives, scientific name Allium schoenoprasum, is an edible species of the genus Allium.
New!!: German cuisine and Chives · See more »
Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
New!!: German cuisine and Chocolate · See more »
Christmas
Christmas is an annual festival commemorating the birth of Jesus Christ,Martindale, Cyril Charles.
New!!: German cuisine and Christmas · See more »
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
New!!: German cuisine and Cinnamon · See more »
Climate
Climate is the statistics of weather over long periods of time.
New!!: German cuisine and Climate · See more »
Cod
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
New!!: German cuisine and Cod · See more »
Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant.
New!!: German cuisine and Coffee · See more »
Coffeehouse
A coffeehouse, coffee shop or café (sometimes spelt cafe) is an establishment which primarily serves hot coffee, related coffee beverages (café latte, cappuccino, espresso), tea, and other hot beverages.
New!!: German cuisine and Coffeehouse · See more »
Crab
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (translit.
New!!: German cuisine and Crab · See more »
Cranberry
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium.
New!!: German cuisine and Cranberry · See more »
Crêpe
A crêpe or crepe (or,, Quebec French) is a type of very thin pastry.
New!!: German cuisine and Crêpe · See more »
Crispbread
Crispbread (knäckebröd, hårt bröd, hårdbröd, spisbröd, knäcke, knækbrød, knekkebrød, näkkileipä, näkileib, hrökkbrauð, knekkbreyð, 'Knäckebrot' or 'Knäcke', Knackbrood, knäckebröd) is a flat and dry type of bread or cracker, containing mostly rye flour.
New!!: German cuisine and Crispbread · See more »
Cucumber
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
New!!: German cuisine and Cucumber · See more »
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
New!!: German cuisine and Cuisine · See more »
Currywurst
Currywurst is a fast food dish of German origin consisting of steamed, then fried pork sausage (Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.
New!!: German cuisine and Currywurst · See more »
Czech cuisine
Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.
New!!: German cuisine and Czech cuisine · See more »
Düsseldorf
Düsseldorf (Low Franconian, Ripuarian: Düsseldörp), often Dusseldorf in English sources, is the capital city of the German state of North Rhine-Westphalia and the seventh most populous city in Germany. Düsseldorf is an international business and financial centre, renowned for its fashion and trade fairs.
New!!: German cuisine and Düsseldorf · See more »
Dessert
Dessert is a confectionery course that concludes a main meal.
New!!: German cuisine and Dessert · See more »
Diebels
Brauerei Diebels is a firm based in Issum on the Lower Rhine that manufactures various beer products and belongs to the Anheuser-Busch Inbev Group in Brussels.
New!!: German cuisine and Diebels · See more »
Dill
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.
New!!: German cuisine and Dill · See more »
Dinner
Dinner usually refers to the most significant meal of the day, which can be at noon or in the evening.
New!!: German cuisine and Dinner · See more »
Doner kebab
Doner kebab (also döner kebab) (Turkish: döner or döner kebap) is a Turkish kebab, made of meat cooked on a vertical rotisserie.
New!!: German cuisine and Doner kebab · See more »
Dornfelder
Dornfelder is a dark-skinned variety of grape of German origin used for red wine.
New!!: German cuisine and Dornfelder · See more »
Doughnut
A doughnut or donut (both: or; see etymology section) is a type of fried dough confection or dessert food.
New!!: German cuisine and Doughnut · See more »
Dresden
Dresden (Upper and Lower Sorbian: Drježdźany, Drážďany, Drezno) is the capital city and, after Leipzig, the second-largest city of the Free State of Saxony in Germany.
New!!: German cuisine and Dresden · See more »
Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
New!!: German cuisine and Duck as food · See more »
Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
New!!: German cuisine and Dumpling · See more »
East Germany
East Germany, officially the German Democratic Republic (GDR; Deutsche Demokratische Republik, DDR), existed from 1949 to 1990 and covers the period when the eastern portion of Germany existed as a state that was part of the Eastern Bloc during the Cold War period.
New!!: German cuisine and East Germany · See more »
Easter Bunny
The Easter Bunny (also called the Easter Rabbit or Easter Hare) is a folkloric figure and symbol of Easter, depicted as a rabbit bringing Easter eggs.
New!!: German cuisine and Easter Bunny · See more »
Eastern Europe
Eastern Europe is the eastern part of the European continent.
New!!: German cuisine and Eastern Europe · See more »
Edible mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
New!!: German cuisine and Edible mushroom · See more »
Eintopf
Eintopf is a traditional type of German stew which can consist of a great number of ingredients.
New!!: German cuisine and Eintopf · See more »
Elbe
The Elbe (Elbe; Low German: Elv) is one of the major rivers of Central Europe.
New!!: German cuisine and Elbe · See more »
Erfurt
Erfurt is the capital and largest city in the state of Thuringia, central Germany.
New!!: German cuisine and Erfurt · See more »
Escargot
The escargot (plural escargots,, French for snail) is a delicacy consisting of cooked land snails.
New!!: German cuisine and Escargot · See more »
Esox
Esox is a genus of freshwater fish, the only living genus in the family Esocidae—the esocids which were endemic to North America and Eurasia during the Paleogene through present.
New!!: German cuisine and Esox · See more »
Espresso
Espresso is coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans.
New!!: German cuisine and Espresso · See more »
European perch
Perca fluviatilis, commonly known as the European perch, perch, redfin perch, big-scaled redfin, English perch, Eurasian perch, Eurasian river perch or common perch, is a predatory species of perch found in Europe and northern Asia.
New!!: German cuisine and European perch · See more »
Expatriate
An expatriate (often shortened to expat) is a person temporarily or permanently residing in a country other than their native country.
New!!: German cuisine and Expatriate · See more »
Fanta
Fanta is a brand of fruit-flavored carbonated drinks created by The Coca-Cola Company and marketed globally.
New!!: German cuisine and Fanta · See more »
Fillet (cut)
A fillet (or filet) (from the French word filet) is a cut or slice of boneless meat or fish.
New!!: German cuisine and Fillet (cut) · See more »
Fischbrötchen
A Fischbrötchen (lit. fish bun) is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce.
New!!: German cuisine and Fischbrötchen · See more »
Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
New!!: German cuisine and Fish · See more »
Fish finger
Fish fingers (British English) or fish sticks (American English), are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded.
New!!: German cuisine and Fish finger · See more »
Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
New!!: German cuisine and Flax · See more »
Food processing
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.
New!!: German cuisine and Food processing · See more »
France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
New!!: German cuisine and France · See more »
Franconia
Franconia (Franken, also called Frankenland) is a region in Germany, characterised by its culture and language, and may be roughly associated with the areas in which the East Franconian dialect group, locally referred to as fränkisch, is spoken.
New!!: German cuisine and Franconia · See more »
Franzbrötchen
A Franzbrötchen is a small, sweet pastry, baked with butter and cinnamon.
New!!: German cuisine and Franzbrötchen · See more »
French cuisine
French cuisine consists of the cooking traditions and practices from France.
New!!: German cuisine and French cuisine · See more »
French fries
French fries (North American English), chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ''batonnet'' or allumette-cut deep-fried potatoes.
New!!: German cuisine and French fries · See more »
Freshwater fish
Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 0.05%.
New!!: German cuisine and Freshwater fish · See more »
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
New!!: German cuisine and Fruit · See more »
Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
New!!: German cuisine and Garlic · See more »
Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
New!!: German cuisine and Gastronomy · See more »
German wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era.
New!!: German cuisine and German wine · See more »
Germany
Germany (Deutschland), officially the Federal Republic of Germany (Bundesrepublik Deutschland), is a sovereign state in central-western Europe.
New!!: German cuisine and Germany · See more »
Gnocchi
Gnocchi (singular gnocco) are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes.
New!!: German cuisine and Gnocchi · See more »
Grape seed oil
Grape seed oil (also called grapeseed oil or grape oil) is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.
New!!: German cuisine and Grape seed oil · See more »
Greek cuisine
Greek cuisine (Ελληνική κουζίνα, Elliniki kouzina) is a Mediterranean cuisine.
New!!: German cuisine and Greek cuisine · See more »
Gummy bear
Gummy bears (German: Gummibär) are small, fruit gum candies, similar to a jelly baby in some English-speaking countries.
New!!: German cuisine and Gummy bear · See more »
Haddock
The haddock (Melanogrammus aeglefinus) is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus.
New!!: German cuisine and Haddock · See more »
Hamburg
Hamburg (locally), Hamborg, officially the Free and Hanseatic City of Hamburg (Freie und Hansestadt Hamburg, Friee un Hansestadt Hamborg),Constitution of Hamburg), is the second-largest city of Germany as well as one of the country's 16 constituent states, with a population of roughly 1.8 million people. The city lies at the core of the Hamburg Metropolitan Region which spreads across four German federal states and is home to more than five million people. The official name reflects Hamburg's history as a member of the medieval Hanseatic League, a free imperial city of the Holy Roman Empire, a city-state and one of the 16 states of Germany. Before the 1871 Unification of Germany, it was a fully sovereign state. Prior to the constitutional changes in 1919 it formed a civic republic headed constitutionally by a class of hereditary grand burghers or Hanseaten. The city has repeatedly been beset by disasters such as the Great Fire of Hamburg, exceptional coastal flooding and military conflicts including World War II bombing raids. Historians remark that the city has managed to recover and emerge wealthier after each catastrophe. Situated on the river Elbe, Hamburg is home to Europe's second-largest port and a broad corporate base. In media, the major regional broadcasting firm NDR, the printing and publishing firm italic and the newspapers italic and italic are based in the city. Hamburg remains an important financial center, the seat of Germany's oldest stock exchange and the world's oldest merchant bank, Berenberg Bank. Media, commercial, logistical, and industrial firms with significant locations in the city include multinationals Airbus, italic, italic, italic, and Unilever. The city is a forum for and has specialists in world economics and international law with such consular and diplomatic missions as the International Tribunal for the Law of the Sea, the EU-LAC Foundation, and the UNESCO Institute for Lifelong Learning. In recent years, the city has played host to multipartite international political conferences and summits such as Europe and China and the G20. Former German Chancellor italic, who governed Germany for eight years, and Angela Merkel, German chancellor since 2005, come from Hamburg. The city is a major international and domestic tourist destination. It ranked 18th in the world for livability in 2016. The Speicherstadt and Kontorhausviertel were declared World Heritage Sites by UNESCO in 2015. Hamburg is a major European science, research, and education hub, with several universities and institutions. Among its most notable cultural venues are the italic and italic concert halls. It gave birth to movements like Hamburger Schule and paved the way for bands including The Beatles. Hamburg is also known for several theatres and a variety of musical shows. St. Pauli's italic is among the best-known European entertainment districts.
New!!: German cuisine and Hamburg · See more »
Helianthus
Helianthus or sunflower is a genus of plants comprising about 70 species Flora of North America.
New!!: German cuisine and Helianthus · See more »
Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
New!!: German cuisine and Herb · See more »
Herring as food
Herrings are forage fish, mostly belonging to the family Clupeidae.
New!!: German cuisine and Herring as food · See more »
Hesse
Hesse or Hessia (Hessen, Hessian dialect: Hesse), officially the State of Hesse (German: Land Hessen) is a federal state (''Land'') of the Federal Republic of Germany, with just over six million inhabitants.
New!!: German cuisine and Hesse · See more »
Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage).
New!!: German cuisine and Horseradish · See more »
Horticulture
Horticulture is the science and art of growing plants (fruits, vegetables, flowers, and any other cultivar).
New!!: German cuisine and Horticulture · See more »
House of Habsburg
The House of Habsburg (traditionally spelled Hapsburg in English), also called House of Austria was one of the most influential and distinguished royal houses of Europe.
New!!: German cuisine and House of Habsburg · See more »
House of Wittelsbach
The House of Wittelsbach is a European royal family and a German dynasty from Bavaria.
New!!: German cuisine and House of Wittelsbach · See more »
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
New!!: German cuisine and Ice cream · See more »
Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
New!!: German cuisine and Indian cuisine · See more »
Industrialisation
Industrialisation or industrialization is the period of social and economic change that transforms a human group from an agrarian society into an industrial society, involving the extensive re-organisation of an economy for the purpose of manufacturing.
New!!: German cuisine and Industrialisation · See more »
Italian cuisine
Italian cuisine is food typical from Italy.
New!!: German cuisine and Italian cuisine · See more »
Jena
Jena is a German university city and the second largest city in Thuringia.
New!!: German cuisine and Jena · See more »
Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers.
New!!: German cuisine and Juniper berry · See more »
Kaiserschmarrn
Kaiserschmarrn or Kaiserschmarren (Emperor's Mess) is a shredded pancake, which has its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.
New!!: German cuisine and Kaiserschmarrn · See more »
Kölleda
Kölleda is a town in the district of Sömmerda, in Thuringia, Germany.
New!!: German cuisine and Kölleda · See more »
Kölsch (beer)
Kölsch is a beer brewed in Cologne, Germany.
New!!: German cuisine and Kölsch (beer) · See more »
Köstritzer
The Köstritzer brewery, founded in 1543, is one of the oldest producers of Schwarzbier (black lager) in Germany.
New!!: German cuisine and Köstritzer · See more »
Ketchup
Ketchup (also catsup) is a condiment.
New!!: German cuisine and Ketchup · See more »
Kirsch
A kirschwasser (German for "cherry water") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.
New!!: German cuisine and Kirsch · See more »
Knödel
Knödel, or Klöße are boiled dumplings commonly found in Central European and East European cuisine.
New!!: German cuisine and Knödel · See more »
Kohlrabi
Kohlrabi (from the German; German turnip or turnip cabbage; Brassica oleracea Gongylodes Group) is a biennial vegetable, a low, stout cultivar of wild cabbage.
New!!: German cuisine and Kohlrabi · See more »
Korn (liquor)
Korn (from German, "grain", Brit. "corn") also known as Kornbrand or Kornbranntwein (English: "grain brandy" or "grain spirit"), is a German colorless distilled beverage produced from fermented cereal grain seed.
New!!: German cuisine and Korn (liquor) · See more »
Krombacher Brauerei
Krombacher Brauerei is one of the largest privately owned breweries in Germany and ranks number 1 among Germany's best selling beers.
New!!: German cuisine and Krombacher Brauerei · See more »
Lager
Lager is a type of beer conditioned at low temperatures.
New!!: German cuisine and Lager · See more »
Laurus nobilis
Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth and hairless) leaves, in the flowering plant family Lauraceae.
New!!: German cuisine and Laurus nobilis · See more »
Lübeck Marzipan
Lübeck Marzipan (Lübecker Marzipan) refers to marzipan originating from the city of Lübeck in northern Germany and has been protected by an EU Council Directive as a “Protected Geographical Indication” (PGI) since 1996.
New!!: German cuisine and Lübeck Marzipan · See more »
Leberkäse
(German, literally means 'liver cheese'; sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Saarland, Baden, Switzerland and Tyrol), also called Leverkaas in Dutch, is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage.
New!!: German cuisine and Leberkäse · See more »
Leipzig
Leipzig is the most populous city in the federal state of Saxony, Germany.
New!!: German cuisine and Leipzig · See more »
Leipziger Allerlei
Leipziger Allerlei is a regional German vegetable dish consisting of peas, carrots, asparagus, morels and crayfish.
New!!: German cuisine and Leipziger Allerlei · See more »
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
New!!: German cuisine and Lettuce · See more »
Linseed oil
Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum).
New!!: German cuisine and Linseed oil · See more »
Liqueur
A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with either fruit, cream, herbs, spices, flowers or nuts, and is bottled with added sugars and other sweeteners (such as high-fructose corn syrup).
New!!: German cuisine and Liqueur · See more »
List of German cheeses
Cheeses have played a significant role in German cuisine, both historically and in contemporary times.
New!!: German cuisine and List of German cheeses · See more »
List of German dishes
Below is a list of dishes found in German cuisine.
New!!: German cuisine and List of German dishes · See more »
List of German soups
This is a list of German soups.
New!!: German cuisine and List of German soups · See more »
List of vineyard soil types
The soil composition of vineyards is one of the most important viticultural considerations when planting grape vines.
New!!: German cuisine and List of vineyard soil types · See more »
Liverwurst
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver.
New!!: German cuisine and Liverwurst · See more »
Lower Saxon cuisine
Lower Saxon cuisine (Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
New!!: German cuisine and Lower Saxon cuisine · See more »
Lunch
Lunch, the abbreviation for luncheon, is a meal typically eaten at midday.
New!!: German cuisine and Lunch · See more »
Lunch meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays.
New!!: German cuisine and Lunch meat · See more »
Mackerel as food
Mackerel is an important food fish that is consumed worldwide.
New!!: German cuisine and Mackerel as food · See more »
Main course
The main course is the featured or primary dish in a meal consisting of several courses.
New!!: German cuisine and Main course · See more »
Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
New!!: German cuisine and Marination · See more »
Mashed potato
Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled potatoes.
New!!: German cuisine and Mashed potato · See more »
Maultasche
Maultaschen (singular) is a traditional German dish that originated in the region of Swabia in Baden-Württemberg.
New!!: German cuisine and Maultasche · See more »
Mayonnaise
Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.
New!!: German cuisine and Mayonnaise · See more »
Mett
Mett is a preparation of minced raw pork that is popular in Germany.
New!!: German cuisine and Mett · See more »
Mettwurst
Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic.
New!!: German cuisine and Mettwurst · See more »
Michelin Guide
Michelin Guides are a series of guide books published by the French tyre company Michelin for more than a century.
New!!: German cuisine and Michelin Guide · See more »
Mineral water
Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds.
New!!: German cuisine and Mineral water · See more »
Mouflon
The mouflon (Ovis orientalis orientalis group) is a subspecies group of the wild sheep (Ovis orientalis).
New!!: German cuisine and Mouflon · See more »
Multigrain bread
Multigrain bread is a type of bread prepared with two or more types of grain.
New!!: German cuisine and Multigrain bread · See more »
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
New!!: German cuisine and Mustard (condiment) · See more »
Noodle
Noodles are a staple food in many cultures.
New!!: German cuisine and Noodle · See more »
North Sea
The North Sea (Mare Germanicum) is a marginal sea of the Atlantic Ocean located between Great Britain, Scandinavia, Germany, the Netherlands, Belgium, and France.
New!!: German cuisine and North Sea · See more »
Nutella
Nutella is a brand of sweetened hazelnut cocoa spread manufactured by the Italian company Ferrero that was first introduced in 1965, although its first iteration dates to 1963.
New!!: German cuisine and Nutella · See more »
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
New!!: German cuisine and Nutmeg · See more »
Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
New!!: German cuisine and Oat · See more »
Oder
The Oder (Czech, Lower Sorbian and Odra, Oder, Upper Sorbian: Wódra) is a river in Central Europe.
New!!: German cuisine and Oder · See more »
Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
New!!: German cuisine and Onion · See more »
Ore Mountains
The Ore Mountains or Ore Mountain Range (Erzgebirge; Krušné hory; both literally "ore mountains") in Central Europe have formed a natural border between Saxony and Bohemia for around 800 years, from the 12th to the 20th centuries.
New!!: German cuisine and Ore Mountains · See more »
Oregano
Oregano (Origanum vulgare) is a flowering plant in the mint family (Lamiaceae).
New!!: German cuisine and Oregano · See more »
Oxford Symposium on Food and Cookery
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history.
New!!: German cuisine and Oxford Symposium on Food and Cookery · See more »
Pale lager
Pale lager is a very pale-to-golden-colored lager beer with a well attenuated body and a varying degree of noble hop bitterness.
New!!: German cuisine and Pale lager · See more »
Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
New!!: German cuisine and Parsley · See more »
Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
New!!: German cuisine and Pasta · See more »
Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
New!!: German cuisine and Pastry · See more »
Peppermint
Peppermint (Mentha × piperita, also known as Mentha balsamea Wild.) is a hybrid mint, a cross between watermint and spearmint.
New!!: German cuisine and Peppermint · See more »
Pheasant
Pheasants are birds of several genera within the subfamily Phasianinae, of the family Phasianidae in the order Galliformes.
New!!: German cuisine and Pheasant · See more »
Pickled herring
Pickled herring is a delicacy in Europe, and has become a part of Baltic (marineeritud heeringas, marinēta siļķe, marinuota silkė), inlagd sill, silli, zure haring, Bismarckhering, zavináč, śledzie w occie, Eastern Slavic, Scottish, and Ashkenazi Jewish cuisine.
New!!: German cuisine and Pickled herring · See more »
Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager.
New!!: German cuisine and Pilsner · See more »
Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
New!!: German cuisine and Pinot noir · See more »
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
New!!: German cuisine and Pizza · See more »
Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
New!!: German cuisine and Polish cuisine · See more »
Pollock
Pollock (pronounced) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius.
New!!: German cuisine and Pollock · See more »
Portuguese cuisine
Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences.
New!!: German cuisine and Portuguese cuisine · See more »
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
New!!: German cuisine and Potato · See more »
Potato starch
Potato starch is starch extracted from potatoes.
New!!: German cuisine and Potato starch · See more »
Pretzel
A Pretzel (Breze(l)) is a type of baked bread product made from dough most commonly shaped into a twisted knot.
New!!: German cuisine and Pretzel · See more »
Pumpernickel
Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye.
New!!: German cuisine and Pumpernickel · See more »
Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration.
New!!: German cuisine and Pumpkin · See more »
Quark (dairy product)
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it.
New!!: German cuisine and Quark (dairy product) · See more »
Rabbit
Rabbits are small mammals in the family Leporidae of the order Lagomorpha (along with the hare and the pika).
New!!: German cuisine and Rabbit · See more »
Raclette
Raclette is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb).
New!!: German cuisine and Raclette · See more »
Raspberry
The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves.
New!!: German cuisine and Raspberry · See more »
Ravioli
Ravioli (singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough.
New!!: German cuisine and Ravioli · See more »
Rødgrød
Rødgrød, Rote Grütze, or Rode Grütt, meaning "red groats", is a sweet fruit dish from Denmark and Northern Germany.
New!!: German cuisine and Rødgrød · See more »
Red deer
The red deer (Cervus elaphus) is one of the largest deer species.
New!!: German cuisine and Red deer · See more »
Restaurant
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money.
New!!: German cuisine and Restaurant · See more »
Rhine
--> The Rhine (Rhenus, Rein, Rhein, le Rhin,, Italiano: Reno, Rijn) is a European river that begins in the Swiss canton of Graubünden in the southeastern Swiss Alps, forms part of the Swiss-Liechtenstein, Swiss-Austrian, Swiss-German and then the Franco-German border, then flows through the German Rhineland and the Netherlands and eventually empties into the North Sea.
New!!: German cuisine and Rhine · See more »
Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
New!!: German cuisine and Rice · See more »
Riesling
Riesling is a white grape variety which originated in the Rhine region.
New!!: German cuisine and Riesling · See more »
Roe deer
The European roe deer (Capreolus capreolus), also known as the western roe deer, chevreuil, or simply roe deer or roe, is a Eurasian species of deer.
New!!: German cuisine and Roe deer · See more »
Rollmops
Rollmops are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.
New!!: German cuisine and Rollmops · See more »
Roman Empire
The Roman Empire (Imperium Rōmānum,; Koine and Medieval Greek: Βασιλεία τῶν Ῥωμαίων, tr.) was the post-Roman Republic period of the ancient Roman civilization, characterized by government headed by emperors and large territorial holdings around the Mediterranean Sea in Europe, Africa and Asia.
New!!: German cuisine and Roman Empire · See more »
Ruhr
The Ruhr (Ruhrgebiet), or the Ruhr district, Ruhr region, Ruhr area or Ruhr valley, is a polycentric urban area in North Rhine-Westphalia, Germany.
New!!: German cuisine and Ruhr · See more »
Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
New!!: German cuisine and Russian cuisine · See more »
Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
New!!: German cuisine and Rye · See more »
Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
New!!: German cuisine and Rye bread · See more »
Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
New!!: German cuisine and Salad · See more »
Salmon as food
Salmon is a popular food.
New!!: German cuisine and Salmon as food · See more »
Salvia officinalis
Salvia officinalis (sage, also called garden sage, common sage, or culinary sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers.
New!!: German cuisine and Salvia officinalis · See more »
Salzburg
Salzburg, literally "salt fortress", is the fourth-largest city in Austria and the capital of Salzburg state.
New!!: German cuisine and Salzburg · See more »
Sardines as food
Sardines are a nutrient-rich fish widely consumed by humans and fish.
New!!: German cuisine and Sardines as food · See more »
Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
New!!: German cuisine and Sauce · See more »
Sauerbraten
Sauerbraten (German: "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.
New!!: German cuisine and Sauerbraten · See more »
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
New!!: German cuisine and Sausage · See more »
Sausage casing
Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage.
New!!: German cuisine and Sausage casing · See more »
Saxony-Anhalt
Saxony-Anhalt (Sachsen-Anhalt,, official: Land Sachsen-Anhalt) is a landlocked federal state of Germany surrounded by the federal states of Lower Saxony, Brandenburg, Saxony and Thuringia.
New!!: German cuisine and Saxony-Anhalt · See more »
Schorle
Schorle is a German beverage made by diluting juice or wine with carbonated water or lemonade (lemon-lime soda).
New!!: German cuisine and Schorle · See more »
Schupfnudel
Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine.
New!!: German cuisine and Schupfnudel · See more »
Schwarzbier
Schwarzbier, or black beer, is a dark lager made in Germany.
New!!: German cuisine and Schwarzbier · See more »
Schwenker
Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat.
New!!: German cuisine and Schwenker · See more »
Shandy
Shandy is beer mixed with a clear carbonated drink of the lemon-lime variety (such as Sprite or 7-Up).
New!!: German cuisine and Shandy · See more »
Side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
New!!: German cuisine and Side dish · See more »
Silvaner
Sylvaner or Silvaner is a variety of white wine grape grown primarily in Alsace and Germany, where its official name is Grüner Silvaner.
New!!: German cuisine and Silvaner · See more »
Sorbet
Sorbet is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, liqueur or, very rarely, honey).
New!!: German cuisine and Sorbet · See more »
Sour beer
Sour beer is beer which has an intentionally acidic, tart or sour taste.
New!!: German cuisine and Sour beer · See more »
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
New!!: German cuisine and Sourdough · See more »
South America
South America is a continent in the Western Hemisphere, mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere.
New!!: German cuisine and South America · See more »
Spaghetti
Spaghetti is a long, thin, solid, cylindrical pasta.
New!!: German cuisine and Spaghetti · See more »
Spaghettieis
Spaghettieis is a German ice cream dish made to look like a plate of spaghetti.
New!!: German cuisine and Spaghettieis · See more »
Spanish cuisine
Spanish cuisine is heavily influenced by regional cuisines and the particular historical processes that shaped culture and society in those territories.
New!!: German cuisine and Spanish cuisine · See more »
Spätzle
Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.
New!!: German cuisine and Spätzle · See more »
Spezi
Spezi is a classic soft drink made in Germany by mixing cola with orange soda.
New!!: German cuisine and Spezi · See more »
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
New!!: German cuisine and Spice · See more »
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
New!!: German cuisine and Stew · See more »
Sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
New!!: German cuisine and Sugar beet · See more »
Sunday roast
The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.
New!!: German cuisine and Sunday roast · See more »
Swabia
Swabia (Schwaben, colloquially Schwabenland or Ländle; in English also archaic Suabia or Svebia) is a cultural, historic and linguistic region in southwestern Germany.
New!!: German cuisine and Swabia · See more »
Swiss cuisine
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.
New!!: German cuisine and Swiss cuisine · See more »
Switzerland
Switzerland, officially the Swiss Confederation, is a sovereign state in Europe.
New!!: German cuisine and Switzerland · See more »
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
New!!: German cuisine and Tart · See more »
Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
New!!: German cuisine and Tea · See more »
Tea (meal)
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals.
New!!: German cuisine and Tea (meal) · See more »
Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
New!!: German cuisine and Thai cuisine · See more »
Thuringia
The Free State of Thuringia (Freistaat Thüringen) is a federal state in central Germany.
New!!: German cuisine and Thuringia · See more »
Thuringian sausage
Thuringian sausage, or in German Thüringer Rostbratwurst (short: Roster), is a unique sausage from the German state of Thuringia which has PGI status under EU law.
New!!: German cuisine and Thuringian sausage · See more »
Thyme
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses.
New!!: German cuisine and Thyme · See more »
Tobacco
Tobacco is a product prepared from the leaves of the tobacco plant by curing them.
New!!: German cuisine and Tobacco · See more »
Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
New!!: German cuisine and Tomato · See more »
Torte
A torte or (from Italian torta) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits.
New!!: German cuisine and Torte · See more »
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals.
New!!: German cuisine and Tripe · See more »
Trout
Trout is the common name for a number of species of freshwater fish belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of the subfamily Salmoninae of the family Salmonidae.
New!!: German cuisine and Trout · See more »
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae).
New!!: German cuisine and Tuna · See more »
Turkish cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
New!!: German cuisine and Turkish cuisine · See more »
Turks in Germany
Turks in Germany, also referred to as German Turks and Turkish Germans, (Türken in Deutschland or Deutsch-Türken; Almanya'da yaşayan Türkler or Almanya Türkleri) refers to ethnic Turkish people living in Germany.
New!!: German cuisine and Turks in Germany · See more »
Tyrol (state)
Tyrol (Tirol; Tirolo) is a federal state (Bundesland) in western Austria.
New!!: German cuisine and Tyrol (state) · See more »
Upper Rhine Plain
The Upper Rhine Plain, Rhine Rift Valley or Upper Rhine Graben (German: Oberrheinische Tiefebene, Oberrheinisches Tiefland or Oberrheingraben, French: Vallée du Rhin) is a major rift, about and on average, between Basel in the south and the cities of Frankfurt/Wiesbaden in the north.
New!!: German cuisine and Upper Rhine Plain · See more »
Ursula Heinzelmann
Ursula Heinzelmann, born in Berlin in 1963, is a freelance German food and wine writer, a sommelière and a gastronome.
New!!: German cuisine and Ursula Heinzelmann · See more »
Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
New!!: German cuisine and Vanilla · See more »
Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
New!!: German cuisine and Vegetable · See more »
Vegetarian cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).
New!!: German cuisine and Vegetarian cuisine · See more »
Vicia faba
Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae.
New!!: German cuisine and Vicia faba · See more »
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.
New!!: German cuisine and Vietnamese cuisine · See more »
Vogtland
The Vogtland (Fojtsko) is a region reaching across the German free states of Bavaria, Saxony and Thuringia and into the Czech Republic (north-western Bohemia).
New!!: German cuisine and Vogtland · See more »
Water supply
Water supply is the provision of water by public utilities commercial organisations, community endeavors or by individuals, usually via a system of pumps and pipes.
New!!: German cuisine and Water supply · See more »
Württemberg
Württemberg is a historical German territory.
New!!: German cuisine and Württemberg · See more »
Weisswurst
A Weisswurst (German Weißwurst, literally white sausage; Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon.
New!!: German cuisine and Weisswurst · See more »
West Germany
West Germany is the common English name for the Federal Republic of Germany (FRG; Bundesrepublik Deutschland, BRD) in the period between its creation on 23 May 1949 and German reunification on 3 October 1990.
New!!: German cuisine and West Germany · See more »
Western capercaillie
The western capercaillie (Tetrao urogallus), also known as the wood grouse, heather cock, or just capercaillie, is the largest member of the grouse family.
New!!: German cuisine and Western capercaillie · See more »
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
New!!: German cuisine and Wheat · See more »
Wheat beer
Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.
New!!: German cuisine and Wheat beer · See more »
Whitefish (fisheries term)
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), Caspian kutum (Rutilus kutum), whiting (Merluccius bilinearis), and haddock (Melanogrammus aeglefinus), but also hake (Urophycis), pollock (Pollachius), or others.
New!!: German cuisine and Whitefish (fisheries term) · See more »
Wild boar
The wild boar (Sus scrofa), also known as the wild swine,Heptner, V. G.; Nasimovich, A. A.; Bannikov, A. G.; Hoffman, R. S. (1988), Volume I, Washington, D.C.: Smithsonian Institution Libraries and National Science Foundation, pp.
New!!: German cuisine and Wild boar · See more »
Wilhelmsburg, Hamburg
Wilhelmsburg (Willemsborg) is a quarter (Stadtteil) of Hamburg, Germany within the borough (Bezirk) of Hamburg-Mitte.
New!!: German cuisine and Wilhelmsburg, Hamburg · See more »
Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
New!!: German cuisine and Wine · See more »
Redirects here:
Catalog of German cuisine, Cuisine of Germany, East German cuisine, Food of Germany, German Cuisine, German dish, German food, Scharzbrot, Schwarzbrot.
References
[1] https://en.wikipedia.org/wiki/German_cuisine
