German

Guess
who?

Charlemagne
King of the Franks from 768, the King of
Italy from 774, and from 800 the first
emperor in western Europe since the
collapse of the Western Roman Empire
three centuries earlier
also known as Charles the Great or Charles
I.
Conquered Germany in 800 A.D
Restored vineyards which had fallen to
despair

Martin Luther
Published 95 theses in 1517.
Martin Luther OSA was a German
monk, Catholic priest, professor of
theology and seminal figure of a
reform movement in 16th century
Christianity, subsequently known as
the Protestant Reformation.

Napoleon of France
Ruled western Germany from 1806
until 1813.
A French military and political leader
who rose to prominence during the
latter stages of the French Revolution
and its associated wars in Europe.

Adolf Hitler
Planned to conquer Europe
Leader of the Nazis party.
His actions led to the holocaust and
world war II

Meet new
German
words

Braunschweiger
- Liverwurst or liver sausage that
originated from the town of
Braunschweig in the north.

Choucroute
- Popular casserole containing
sauerkraut, various meats and
sausages served in alsace-lourraine.

Forellen blau
- blue trout. Prepared by dropping
live trout in boiling water containing
a little vinegar.

Kaffeestunde
coffee hour. A late afternoon
snack consisting of pastry and coffee
or other beverages

Kirschwasser
- a strong cherry liqueur produced in
black forest.

Lebkuchen
- a spiced honey cookie eaten alone
or baked in large large pieces and
used as a base for gingerbread
houses.

Metzgerei
shops where cold cuts and sausages
are sold

Mittagessen
the main meal of the day, served
around 12 or 1 oclock

Pfefferpotthast
a stew of beef short ribs containing
lots of pepper.

Sauerbraten
beef marinated in an acidic liquid
then braised

Schnitzle
veal cutlets that are pounded thin,
sometimes breaded and then panfried

Schwartzwalder kirchtorte
black forest cherry cake

Spaetzle
a starch that is a cross between a
dumpling and a noodle

Stollen
tradition christmas bread that
originated in Dresden

Westphalian ham
a delicate, smoked ham similar to
Italian prosciutto, served sliced very
thinly on buttered rye or
pumpernickel bread

Wurst
any of the countless varieties of
sausages

Zwiebelkuchen
quichelike pie consisting of a pastry
shell with a filling of bacon, eggs,
cream and onions.

pumpernickel bread
- a typically heavy, slightly sweet rye
bread traditionally made with
coarsely ground rye. It is often made
with a combination of rye flour and
whole rye berries.

Histo
ry

Roman Empire
100 B.C Romans ruled
9 A.D Romans rule has ended
Contributions:
Gardens
Orchard
Gold and silver dining implements.
Planted the first grapes for wine.

Middle Ages
800 A.D Charlemagne conquered
Germany.
10th Century Germany was divided
into five regions.
German diet inclusion during this
time:
Fish
Goose
Game

Renaissance
Awareness of luxury and opulence
Importance of table setting and food
dcor.
17th and 18th century French
influence on food and customs
dominated.
16th Century protestant reformation
began.
1517 Martin Luther published 95

Later History
1806-1813 Napoleon ruled
Germany
Napoleons fall Germany became 39
states in 1814.
1884 Germany began to expand
outside Europe.
1919 Germany lost all colonies as
part of the treaty of versailles.

Later History
1923 German economy collapsed.
Nazis became a strong political
force by 1933.
Adolf Hitler planned to conquer
Europe.
His actions led to the holocaust and
World war II

Topography

Germany
Lies in the middle of western Europe
Consists of mostly fertile land with
plenty of rivers that supply water.
Germany covers an area of 357,022
square kilometres.
The capital Berlin is also Germany's
largest city, with a population of 3.4
million.
Surrounded by 9 countries

Germany
has the largest population of any
European country
Northern Germany consists of flat
terrain
Central Germany hilly
Southern Germany contains hills,
mountains and alps.

Germany
Zugspitze is the highest mountain in Germany
at 2,963 metres.
Has two large forest:
Black forest (southwest)
Bohemian forest (east)

Rivers:
Rhine and Mosel (west)
Danube (south)
Oder (east)
Elbe and Weser (north)

Cooking
Method
s

Cooking method
Boiling Method ranks high in
popularity as a cooking method used
throughout Germany.
They also fry all sorts of food in
butter or oil.
Small cuts of meat:
Broil, saut, or braise.

Large cuts of meat: (sauerbraten)

Braised or roasted.

Cooking method
Roasting usual cooking method for
games and other meats.
Meats:
Smoke or pickle
Sausage making, marinating

German
Cuisine

German diet
Has plenty of starches:
Dumplings
Spaetzle
Potatoes

Has many of the ff:

Soups
Salads
Vegetables
Meats
Potatoes

Potatoes
Staple food in Germany
Brought from South America in the
17th century.
Appears in every part of the menu.
Prepared in plethora of recipes:
Fried, boiled, mashed, pureed, in
pancakes, soups, salads, dumplings, and
stews.

Protein
Pork most popular meat in Gemany.
Veal 2nd most popular
Times of Romans Germanic tribes
consume pork, deer and rabbits
Westphalian ham smoked ham and
sliced very thinly, same as Italian
Prosciutto.

Wurst (sausages)
Germans prepare more than 1,500
types of sausages. (estimated)
Germans national food
Pork and veal are frequent
ingredient.

Schnitzle
Veal cutlets that are pounded thin
and sauted.
Wiener schnitzle breaded schnitzle
Schnitzle natur sauted plain
schnitzle

Types of schnitzle
Jaeger schnitzle served with a
sauce containing mushrooms, onions,
white wine, and cooked tomatoes.

Types of schnitzle
Paprika Schnitzle served with a
paprika and sour cream sauce

Types of schnitzle
Rahmschnitzle served with a cream
sauce that often contains mushroom

Types of schnitzle
Schnitzle a la holstein topped with
a fried egg, garnished with anchovy
and capers.

Types of schnitzle
Schnitzle a la oscar topped with
asparagus tips and crabmeat, then
napped with barnaise sauce.

Goose and ducks

Traditional Christmas meal.
Prepared in several ways like stuffing
or smoking.

Beef
Sauerbraten a beef roast that is
marinated for at least three days in
an acidic liquid (vinegar) and spices
then braised.
Preparation instead of vinegar:
North beef marinated in buttermilk
South marinated in vinegar and red
wine
Others marinated in beer.

Beef
Rouladen another popular beef
dish.
Consist of beef pounded thin and spread
with mustard, rolled around a dill pickle
spear/sauerkraut and then braised

Game
Can be found in the menu of every
restaurant and home during the fall
of the year.

Fish
Southern region freshwater fish
such as trout and salmon
Northern region ocean fish from
baltic and north sea.
All regions herring is prevalent.

What fish is
this ?

Vegetables and Fruits

Vegetables

Cabbage
Turnips
Carrots
Cauliflower
Brussels sprout
kohlrabi
Spinach

Crops
-

Sugar beets

Flavorings

Vinegar
Mustard
Horseradish
Parsley
Celery
Dill
Juniper berries
Caraway seeds
Butter
Lard
Bacon grease
Cheeses

Soups
Served 3 times a day
Thick soups uses:
Flour
Cream
egg

Clear soups frequently contain:

Dumplings
Spaetzle
Noodles
Thin slices of crepelike pancakes

Food stores

Konditorei bakeries for pastries

Backerei bakeries for breads.
Butcher shops carrying raw meats
Metzgerei carrying cold cuts and
sausages
Molkerien milk, cheeses and other
dairy products

Breads and Pastries

Abundant bread in Germany:
Rye breads
Rolls
Pretzels
300 others

Pastries
Includes:
Torten cakes
Kuchen pies
Cookies
Puff pastries
Choux pastries
Yeast dough
Lebkuchen
Honey cookies

Marzipan almond paste. Dyed with food coloring

and formed into miniature fruits, vegetables, animals
and etc.

Meals
Breakfast coffee and bread with
butter and jam is a standard fare,
sometimes accompanied by a softboiled egg or cheese and cold cuts.
2nd breakfast snack eaten in the late
morning.
For school children and farmers, this
consisted of sandwich.

Mittagessen

Main meal of the day

Lunch
Served around 12 or 1 oclock
Consist of soup followed by meat
with vegetables and a starch.

kaffeestunde
Coffee hour.
People meet at a konditorei or at
home to consume this meal.
Similar to english tea.
Pastry with a cup of coffee.
Popular time for entertaining friends,
particular on the weekends.

Evening meal/dinner
Like our lunch
Consists of sausage, cold cuts,
cheese, bread and often salad.

Beverages
Beer and wine remain high
consumption.
Beer often brewed using natural
fermentation.
Germans invented the lagering
process for making beer.
Northern Germans generally prefer a
lighter beer served well chilled.
Southern Germans likes darker beer
at room temperature

Kirschwasser
Cherry liqueur produced in the black
forest where many cherry trees
thrive.

Brandy
Originated in Germany.
A spirit produced by distilling wine.
Brandy generally contains 3560%
alcohol by volume and is typically
taken as an after-dinner drink.

Cheeses

Butterkse
Made from cows milk
Buttery flavor
Semisoft texture

Cambozola

Made from cows milk

Cross between Brie and Gorgonzola
Flavor of blue cheese
Smooth and soft texture

Emmentaler

Made from cows milk

Type of Swiss cheese
Flavor of Swiss cheese
Contains holes
From Bavaria in Southern Germany.

Limburger
Made from cows milk
Very sharp pungent flavor
Soft creamy texture

Muenster
Made from cows milk
Mild flavor
Semisoft texture

Tilsiter
Made from cows milk
Full-bodied strong flavor
Tiny holes

Quark

Made from cows milk

Fresh cheese with mild fresh flavor
Smooth, soft texture
Resembles a soft cream cheese with
a yogurt flavor.

Region
s

3 Areas in Germany
North
Central
South

Northern Germany
Include Berlin and Hamburg
Sweet and sour dishes enjoy much
popularity in this area
Meats available:
Pork
Beef
Goose
Game
Lamb

Northern Germany
North sea and the Baltic sea provide
abundant seafood.
Eel and herring are the regions
favorites
Home of cream sauces and soups.
Popular beverage include beer and
schnaps.

Central Germany
Famous for Westphalian ham and
pumpernickel bread
Thrives on hearty foods like pork,
dumplings, sauerkraut, beer, rye
bread, cheese and butter.
Sausages and stews such as
pfefferpotthast remained favorite.

Central Germany Cities

Westphalia
Dresden
where the stollen originated
Cologne
trade center
Frankfurt
frankfurter or hotdog is named.

Central Germany

Onion is abundant in western part.

Dumplings is a much-loved food.
Fruits grow in orchards.
Berries are abundant in the forest.
Wines are produced in this area.

Southern Germany
Claims many specialties
Cookery places more emphasis on
salads and desserts.
Hunting and fishing is popular.
Black forest can be found here.

Southern Germany
Four states:
Bavaria (southeast) beer country
Swabia (west) sauerkraut is cooked
with apples, onions and white wine
Baden (west of Swabia)
Alsace-Lourraine (southwest)

Other
Regional
Cuisine

Regional cuisines
Baden-Wrttemberg

Maultaschen
Main course
Noodle filled with various ingredients,
such as meat, spinach, onions,
spices: Maultaschen are either
served with broth or cut into slices
and fried with eggs.

Baden-Wrttemberg
Sauerbraten
Main course
A vinegar-marinated roast
traditionally made of horse meat,
although nowadays the majority is
made of beef.

Baden-Wrttemberg
Schupfnudel
Pasta
Pasta made from potatoes and flour,
often served with Sauerkraut.

Bavaria
Weiwrste
Snack
'Whitesausages'; a speciality
fromMunich, traditionally eaten
forsecond breakfast. Always
accompanied by sweet
mustard,pretzels, andwheat beer.

Bavaria
Weizenbier/Weibier
Beverage
Wheat beer

Bavaria
Helles Bier (Helles)
Beverage
Helles is a German beer style that is
usually drank inBavaria,Germany. It
has a yellow, gold color, and has 4.56% alcohol.

Radler
Beverage
A beer mixed with citrus lemonade

Berlin
Buletten
Main course or snack
Kind of meatballs in Berlin

Berlin
Currywurst
Snack
Hot pork sausage served either with
curry ketchup or a tomato paste with
curry powder.

Bremen and Lower

Saxony
Birnen, Bohnen und Speck
Main course
A dish of pears, beans and bacon,
invariably accompanied by potatoes.

Bremen and Lower

Saxony
Bratwurst
Snack
A grey sausage with veal content
that has a mild flavor, is pan-fried
and then eaten with a hard roll.

Bremen and Lower

Saxony
Braunschweiger
Snack
An internationally known sausage
that is spread on toast or used in
sandwiches.

East Prussia
Brenjger
Beverage
A honey-flavored liqueur.

East Prussia
Beetenbartsch
Soup
A beetroot-based soup served with
sour cream (Schmand) and beef
(originally from Russia).

Frankfurt am Main and

Hesse
Green Sauce
Dip
A bright sauce made from an abundant
amount of seven fresh minced herbs
namely borage, sorrel, cress, chervil,
chives, parsley, and burnet. Served
with boiled potatoes and hardboiled
eggs. Called "Grne Soe" in German
or "Griee Soo" in the Hessian dialect.

Frankfurt am Main and

Hesse
Frankfurter sausage
Snack
A smoked sausage made from pure
pork, which is eaten hot and usually
accompanied by bread and mustard.

Frankfurt am Main and

Hesse
Apfelwein
Beverage
A wine made of apples, somewhat
comparable toCiderand French
Cidrethough dryer and more sourtasting.

Hamburg
Labskaus
Main course or snack
A dish made fromcorned beef,
herring, mashed potatoes, and
beetroot, served with a fried egg and
a pickled cucumber.

Hamburg
Franzbrtchen ("frenchmans roll")
Pastry
A pastry made from Phyllo dough,
covered with sugar and powdered
cinnamon that is usually eaten for
breakfast. Franzbrtchen is only
rarely found outside of Hamburg.

THANK YOU

Group Members:
Zipagan
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