FOOD ENCYCLOPEDIA
JUNIOR WORLDMARK ENCYCLOPEDIA OF FOODS AND RECIPES OF THE WORLD GERMANY GERMANY, SIMILAR TO THE NORTHERN AND SOUTH- ERN STYLES OF COOKING IN THE UNITED STATES IN THE NORTH, RESTAURANTS IN HAMBURG AND BER- LIN MIGHT FEATURE AALSUPPE (EEL SOUP) OR EIN- TOPF (SEAFOOD STEW) SOUPS OF DRIED BEANS, SUCH AS WEISSE BOHNENSUPPE (WHITE BEAN SOUP) ARE ALSO POPULAR IN THE CENTER OF THE COUNTRY, MENUS INCLUDE BREADS AND CEREALS MADE WITH BUCKWHEAT AND RYE FLOUR A FAVORITE DISH IS BIRNEN, BOHNEN UND SPECK (PEARS, GREEN BEANS, AND BACON) IN THE MID- DLE OF THE COUNTRY, A REGION NEAR THE NETHER- LANDS KNOWN AS WESPHALIA IS FAMOUS FOR SPARGEL (ASPARAGUS), ESPECIALLY WHITE ASPAR- AGUS, AND RICH, HEAVY PUMPERNICKEL BREAD WESTPHALIAN HAM, SERVED WITH PUNGENT MUS- TARD, IS POPULAR WITH GERMANS WORLDWIDE FRANKFURT, LOCATED IN THE SOUTH, IS THE HOME OF A SAUSAGE KNOWN AS WÜSTCHEN THIS SAUSAGE IS SIMILAR TO THE US HOT DOG, SOME- TIMES CALLED A “FRANKFURTER” AFTER THE GER- MAN CITY IN THE SOUTH, A DISH MYSTERIOUSLY CALLED HIMMEL UND ERDE (HEAVEN AND EARTH) COMBINES POTATOES AND APPLES WITH ONIONS AND BACON THE SOUTHERN REGION OF BAVARIA FEATURES RUGGED MOUNTAINS AND THE FAMOUS BLACK FOREST BLACK FOREST CHERRY CAKE AND TORTES, AS WELL AS KIRSCHWASSER, A CLEAR CHERRY BRANDY, ARE TWO CONTRIBUTIONS FROM THIS AREA SPÄTZLE (TINY DUMPLINGS) ARE THE SOUTHERN VERSION OF KNÖDEL (POTATO DUMP- LINGS) OF THE NORTH LEBKUCHEN IS A SPICY COOKIE PREPARED ESPECIALLY DURING THE CHRISTMAS SEASON EAST AND WEST GERMANY WERE REUNITED IN THE EARLY 1990S, BUT GER- MANS CONTINUE TO COOK ACCORDING TO THEIR REGION 3 FOODS OF THE GERMANS GERMANS TEND TO EAT HEAVY AND HEARTY MEALS THAT INCLUDE AMPLE PORTIONS OF MEAT AND BREAD POTATOES ARE THE STAPLE FOOD, AND EACH REGION HAS ITS OWN FAVORITE WAYS OF PREPAR- ING THEM SOME GERMANS EAT POTATOES WITH PEARS, BACON, AND BEANS OTHERS PREPARE A SPECIAL STEW CALLED THE PICHELSTEINER, MADE WITH THREE KINDS OF MEAT AND POTATOES GER- MANS FROM THE CAPITAL CITY OF BERLIN EAT POTATOES WITH BACON AND SPICY SAUSAGE SAUERBRATEN IS A LARGE ROAST MADE OF PORK, BEEF, OR VEAL THAT IS POPULAR THROUGHOUT GER- MANY, AND IS FLAVORED IN DIFFERENT WAYS DEPENDING ON THE REGION IN THE RHINE RIVER AREA, IT IS FLAVORED WITH RAISINS, BUT IS USU- ALLY COOKED WITH A VARIETY OF SAVORY SPICES AND VINEGAR FRUIT (INSTEAD OF VEGETABLES) IS OFTEN COMBINED WITH MEAT DISHES TO ADD A SWEET AND SOUR TASTE TO THE MEAL THROUGH- POLAND GERMANY LIECHTENSTEIN F R A N C E SWITZERLAND LUXEMBOURG BELGIUM NETHERLANDS DENMARK CZECH HUNGARY AUSTRIA CROATIA SLOVENIA SWEDEN KØBENHAVN (COPENHAGEN) AMSTERDAM BRUSSELS BERLIN PARIS BERN ZAGREB LJUBLJANA VIENNA PRAGUE GENEVA STRASBOURG VENICE GDANSK POZNAN LEIPZIG FRANKFURT STUTTGART MUNICH GRAZ ZÜRICH HAMBURG ROSTOCK HANNOVER BONN MILAN LYON ´ WROCLAW – RHEI N NORTH SEA BORNHOLM (DENMARK) ÖLAND GOTLAND GERMANY 300 MILES 300 KILOMETERS