International Cooking: A Culinary Journey (2nd Edition) Chpt 5 Germany

1. International Cooking: A
Culinary Journey, 2E
Chapter 5
Germany

2. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 2
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Romans planted the first
grapes for wine along the
steep banks of the Rhine
and Mosel rivers about 2,000
years ago.
History

3. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 3
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Various European countries
fought and gained control
over each other in and
around Germany. Borders
changed frequently, resulting
in overlap in the foods and
cuisine of Germany and
neighboring countries.

4. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 4
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Nine countries border Germany
 North Sea and Baltic Sea to north
 Alps to south
 Two forests
 Black Forest - southwest
 Bohemian Forest - east
Topography

5. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 5
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Boiling
 Broil, sauté, or braise smaller
pieces of meat
 Braise or roast large pieces of
meat
Cooking Methods

6. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 6
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Regions
Distinct differences
between the foods of the
northern, central, and
southern regions

7. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 7
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 meats cooked with fruits and
vegetables
 sweet and sour dishes
 bacon and bacon grease flavor dishes
 cream appears in many dishes
 many types of soups
 sausages and cold cuts
 pickled and smoked fish and meats
 potatoes, beets, cabbage, barley, hops,
and rye
North

8. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 hearty foods
 pork
 dumplings
 sauerkraut
 rye bread
Central
 cheese and
butter
 sausages
 stews
 beer

9. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 9
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 potatoes
 dumplings
 sausage
 beer
 lighter preparations
South

10. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 10
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 dumplings
 spaetzel
 potatoes
Cuisine
Hearty Cooking with Plenty of Starches

11. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 large role in the German diet
 pork - most popular meat
 veal
 all sorts of wurst - German sausages
 game
 offal
 fish
 trout and salmon - south
 ocean fish, herring - north
Meat

12. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Vinegar or lemon juice
 Mustard
 Horseradish
 Dill
 Caraway seeds
 Juniper berries
Flavorings