FOR IMMEDIATE RELEASE
(Newswire.net—March 25, 2013) Fort Lauderdale, FL— When you analyze the origins of German cuisine, it is impossible to define it in short description because the country geographically is so large and share so many different cultures with different countries. Switzerland, France, and Austria are probably the biggest impact countries on Germany’s kitchens. But the climate is also a major contributing factor as well in creating different dishes depending upon the temperature.
So the southwest is largely influenced by Switzerland and Austria, while the eastern region has more of a French and Eastern European influence. Although some foods are used across all regional parts of Germany like sauerkraut, they are prepared slightly differently depending on where. Potatoes are another good example of that fact. Potatoes and sauerkraut actually sport a lot of natural nutrients and vitamins which make them very popular in the German diet.
Local availability of the foods certainly determine ingredients. The Southwest once again is predominantly French influenced where Riesling wines are popular. Spatzle and sauerkraut here is made with a lot of white wine. Maultaschen are also among favorites. Here the cooking style are: Baden, Palatinate, Saarland, and Swabian.
The south central region is called Hessen and it is here that Apple Wein, Handkase, and Frankfurter are famous. Bavaria and Franconia are most influenced by Austria. Here one can find the dumpling or Knodel. Wesswurst, Leberkase, and Pretzels. The Franconia area is best known for Lebkutchen and Bratwurst.
The North Sea and Baltic Sea in Northwestern Germany host a lot of seafood dishes. Here many can find wurst or sausages with potato and cabbage along with casseroles. These cooking styles are called: Lower Saxony, Bremen, Hamburg, Schleswig-Holstein, and Westphalian.
The Rhine region is along the Rhine River where Belgium and Dutch influences are most prevalent. Their menus experience popular dishes like Sauerbraten, Potato Pancakes, and Blutwurst with onions.
Northeastern Germany has many Eastern European influence and host dishes called Eisbein, Kasseler Rippchen, and Currywurst. There are a lot of seafood dishes here. The styles are: Berlin, Bradenburg, and Mecklenburg-Western Pomerania.
Eastern Germany is known for the heartiest dishes using a lot of fruits and vegetables and beer. There is extensive use of dumplings and potatoes along with pastries and cakes. The cooking styles are called: Thuringia, Saxony-Anhalt,and Saxony.
For more details about the regional origins of German food, contact: Old Heidelberg Restaurant
900 SW State Road 84, Fort Lauderdale, FL 33315 (954) 463-6747 http://www.germanfoodftlauderdale.com
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