German Diet

Culture:

The German diet has a close association to Italian and French food, but with its own twist.

• Old world techniques are still common in their culture today such as smoking, curing, and pickling food.

• Earliest spices included parsley, celery, and dill (still common in meals today)

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Climate:

• Due to relative lack of sun, crops are limited, but traditional crops are wheat, rye, potatoes, and cabbage

• Poorer soils of Northern Germany are where potatoes are typically grown

• While it's possible to grow wine grapes, the cloudy climate makes for a more bitter tasting wine

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History:

• When Germans became a unified nation they gained many ingredients.

• They began to make use of the pork, beef, lamb, chicken, goose, fish, potatoes, rice, cabbage, and apples in complex dishes

• Transformed many meats into sausages which is still a staple of the German name