Food Culture in Germany (Food Culture around the World)

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany , written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their foodthe history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

the Grown-up Germany Of Today Is Able To Explore Its Cultural Identity, Including Its Food Culture. For Some Years Now, German Food Has Seen A Return To Regionalism, And Beloved Traditional Dishes Have Been Rediscovered And Revived, Counteracting To Some Extent The Effects Of Globalization And Industrialization. As Well, A Host Of New Culinary Traditions Brought In With New Immigrants Makes For An Exciting Food Scene. food Culture In Germany, Written By A Native Berliner, Is Destined To Become A Classic As The Best Source In English For A Thorough And Up-to-date Understanding Of Germans And Their Food—the History, Foodstuffs, Cooking, Special Occasions, Lifestyle Eating Habits, And Diet And Health.

the Historical Overview Chapter Takes The Reader On A Culinary Tour From Ancient Times Through The Holy Roman Empire To The lebensraum Of Hitler And On To Reunification Of The Two Germanys Until Today's Return To Normalcy. Chapter 2, Major Foods And Ingredients, Highlights The Classic German Staples. Chapter 3, Cooking, Discusses The Family And Gender Dynamics Plus Cooking Techniques And Utensils, The German Kitchen, And The Professional Chef As Media Figure Phenomenon. The Typical Meals Chapter Gives An In-depth Insider's Look At How And What Germans Eat Today. Chapter 5, Eating Out, Describes The Wide Range Of Opportunities For Eating Out, From Grabbing Currywurst On The Street, To Lunching In Office And School Cafeterias, To Meeting Friends For Coffee And Cake At The Konditerei. German Holidays And Special Occasions Are Elaborated On In The Context Of More Secular And Younger Influences In Chapter 6. Chapter 7 Covers The German Diet And The Strong Interest Inhealth In The Country, With Its Holistic Roots. Food Safety, A Big Topic In Europe Today, Is Also Discussed At Length. An Introduction, Chronology, Glossary, Resource Guide, Selected Bibliography, And Illustrations Complete This Outstanding Resource.

Contents......Page 6 Series Foreword......Page 8 Preface......Page 10 Introduction......Page 12 Timeline......Page 16 1. Historical Overview......Page 30 2. Major Foods and Ingredients......Page 66 3. Cooking......Page 117 4. Typical Meals......Page 130 5. Eating Out......Page 145 6. Special Occasions......Page 160 7. Diet and Health......Page 185 B......Page 196 D......Page 197 F......Page 198 J......Page 199 K......Page 200 N......Page 201 R......Page 202 S......Page 203 W......Page 205 Z......Page 206 Resource Guide......Page 208 Selected Bibliography......Page 212 B......Page 216 C......Page 217 E......Page 219 G......Page 220 J......Page 221 M......Page 222 P......Page 223 R......Page 224 S......Page 225 W......Page 226 Z......Page 227 "The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food - the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health."--Publisher's description Offers an overview of Germany's revived and invigorated food culture. This book provides an understanding of Germans and their food - the history, ingredients, cooking, special occasions, lifestyle eating habits, and diet and health.