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Essen und Trinken: Eating and Drinking in Germany in .NET framework
Essen und Trinken: Eating and Drinking in Germany
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German cooking tends to be hearty and filling, with many regional variations and specialties Seasonal specialties include Spargel (white asparagus) in May and June, Matjes (white herring) in June and July, Erdbeeren (strawberries) in spring, Forelle (trout) in the summer, Reh (venison) in the fall, and Gans (goose) in late fall and early winter In the country as a whole, you can taste about 150 different types of sausage; Berlin, Munich, and Nuremberg all have their own special kinds When it comes to baked goods bread and pastries Germany has more variety than any
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Part I: Introducing Germany
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country in the world, with about 300 different types of bread and 1,200 varieties of biscuits and cakes Ratskellers, traditional cellar restaurants beneath a city s Rathaus (town hall), always serve good and fairly inexpensive traditional food, beer, and wine And there s been some good news for diners: In 2008, Germany enacted a new nonsmoking policy in public places You can now enjoy a smoke-free meal in any German restaurant Although not kind to the waistline, the German tradition of afternoon Kaffee und Kuchen (coffee and cake) is alive and well Look out for regional specialties, too L beck ( 13), for example, is the capital of marzipan (almond paste), and Nuremberg ( 18) is famous for its Lebkuchen (spice cakes) German wines ( 23), mostly from grapes grown in the scenic Rhine and Mosel valleys ( 19), provide excellent accompaniments to any meal And German beers are legendary Each city has its own local favorites
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Sampling German beer
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Bier (pronounced beer) remains a vital part of German culture, so much so that the right to drink beer is written into some labor contracts, and a beer with lunch in the factory cafeteria is taken for granted The traditional Biergarten (beer garden), with tables set outdoors under trees or trellises, is still very popular, especially in southern Germany A Br uhaus (broy-house) serves its own brew along with local food When you order a beer in Germany, you have many choices The range of beer varieties includes Altbier, Bockbier, Export, K lsch, Lager, Malzbier, M rzbier, Pils, Vollbier, and Weizenbier The ratio of ingredients, brewing temperature and technique, alcoholic content, aging time, color, and taste all contribute to a German beer s unique qualities A German law adopted in 1516 dictates that German beer may contain no ingredients other than hops, malt (barley), yeast, and water Dark and sweet Malzbier (maltz-beer; malt beer) contains hardly any alcohol Vollbier (foal-beer; standard beer) has 4 percent alcohol, Export has 5 percent, and Bockbier has 6 percent Pils, or Pilsener, beers are light and contain more hops Weizenbier (vi-tsenbeer), made from wheat, is a Bavarian white beer M rzbier (maertz-beer), or March beer, is dark and strong The most popular beer in Germany is Pils, followed by Export To order a beer, decide whether you want a dunkles Bier (dune-kles beer; dark beer, brewed with darkly roasted malt fermented for a long period of time) or a helles Bier (hell-less beer; light beer, brewed from malt dried and baked by the local brewery) You ask for ein Grosses (ine grow-ses), for a large, or ein Kleines (ine kly-nis), for a small, and tell the waiter or tavernkeeper whether you want ein Bier vom Fass (ine beer fum fahss; from the barrel) or in a Flasche (flah-shuh; bottle) The beer is always served cold, but not too cold, in an appropriate beer glass or mug, with a long-lasting head of white foam A proper draft beer, according to the Germans, can t be poured in less than seven minutes to achieve the proper head
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