German cuisine
German cuisine
German cuisine (pronunciation: /ˈdʒɜːrmən kwiːˈziːn/) is the style of cooking practices and traditions from Germany. The cuisine is diverse and varies by region, with influences from neighboring countries and historical events.
Etymology
The term "German cuisine" is derived from the German words "Deutsche Küche" (pronounced: /ˈdɔʏtʃə ˈkʏçə/), which literally translates to "German kitchen" or "German cooking".
History
German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The Middle Ages saw the emergence of distinct regional German cuisines, with staples such as bread, sausages, and beer becoming integral parts of German culinary identity.
Regional Variations
German cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia, for instance, share many dishes with Austria and Switzerland, while the eastern regions share many dishes with Poland and the Czech Republic.
Key Dishes
Some key dishes in German cuisine include Sauerkraut, Bratwurst, Sauerbraten, and pretzels. These dishes are often served with potatoes, cabbage, and beetroot.
Related Terms
External links
- Medical encyclopedia article on German cuisine
- Wikipedia's article - German cuisine
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