私たちは、人々が好きな有名人について読んで、それについて気分を良くすることができるスペースを作りたかったのです.私たちは、人々が有名人についてポジティブな方法でゴシップできる場所を作りたかった.
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german restaurant, /german-restaurant,
Video: THAMARAI தாமரை – EPISODE 1023 31-03-2018
私たちは、人々が好きな有名人について読んで、それについて気分を良くすることができるスペースを作りたかったのです.私たちは、人々が有名人についてポジティブな方法でゴシップできる場所を作りたかった.
私たちは、何年もの間、日本のエンターテインメント ニュースを生き、呼吸してきた情熱的なエンターテインメント ニュース ジャンキーの小さなチームです。
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History of Food in Germany
Germany’s culinary history reflects its roots and geography. Over time, German food has evolved through different periods of social and political changes. Today, every region has varying food specialties with unique flavors. But, one thing they all have in common is heartiness and richness.
The food of Germany consists of numerous different national or local cuisines, as well as regional recipes unique to German culture.
Since Germany is located in the middle of a large cultural area, Central Europe, it shares many culinary traditions with neighboring countries, including the Czech Republic and Poland.
Typical Food Served at German Restaurants
When it comes to German food, there are many variations. Depending on what German-speaking country or what part of Germany you’re visiting, you can get more than one kind of German food available for your consumption.
One of the best ways to find the best German restaurants is to ask around. Many German restaurants have bulletin boards and websites where people post information and photos of their favorite German restaurants.
So, consider searching for the restaurants that are more popular on your favorite search engine. Their online reviews will tell you the sort of restaurant it is and if it’s known for excellent service and quality.
Also, if you don’t know much about German food served in restaurants or German street foods, get a translator.
In fact, many restaurants have a designated staff to translate and help visitors with any questions they may have. The translator can also help with ordering the food you want, especially if you are unfamiliar with the language here.
Most menus are in German, so it’s easy to get disoriented on what to order or the quantity, especially if you have never had German food. Thus, the translator will guide you on this and even teach you one or two things about different German cuisines.
A large part of eating German food is eating it raw. But, you can try it in whatever form that you find most appealing. You will get a great variety of different tastes out of different dishes.
If you are willing to spare some time to learn the various cooking techniques and ingredients that go into preparing each dish, you can ask.
ドイツ料理の特徴・歴史[編集]
「ドイツの料理」は、フランスやイタリアなど南の暖かく食材に恵まれた国々の料理とは異なり、風土的に食材が不足しがちであるため、これを解消するための工夫が凝らされているのが特徴である。
冬季には作物があまり取れないため、マリネやザワークラウト、ピクルス、ヴルスト（ソーセージ）などの保存食品が発達してきた。ドイツは中小の諸邦がまとまって成立した連邦国家で、しかも東西南北に広がり、南部のバイエルンの山岳地方から、温暖なライン地方、北の湖沼地方まで風土も農産物もバラエティに富んでいるため、一口にドイツ料理といっても数多くのバリエーションがあり、地方によってそれぞれ名前も異なる。地続きの近隣諸国とも相互に影響し合っており、例えばフランスからはユグノーや、フランス革命後には旧貴族やそれに関係した人々が多くドイツに移ってきており、彼らの食文化をもたらしている。
新大陸発見後、南米からもたらされたジャガイモは、長い不作の時期、ドイツの民衆の飢えを満たす上で多大な貢献があった。当時の食糧不足からくる口減らしの悲劇は、グリム童話の子捨てや姥捨て話の中にその痕跡を残している。特に第一次大戦においては、イギリス軍の海上封鎖があり、食糧供給は極端に不足し、多くの餓死者を出した。ドイツ最大の危機は1916年で、ルタバガで飢えをしのいだといわれる（カブラの冬）。アデナウアーは代用品の開発に力をそそいだ。第二次世界大戦においては、ナチス政府は種々の工夫をしたが、その一つはアイントプフ（質素な鍋料理）を推奨したことである。「アイントプフの日曜日」(Eintopfsonntag)キャンペーンでは節約した金を寄付することを奨励した[1]。
ドイツの料理では、ジャガイモを使った料理が必須のメニューに数えられる。女の子は「ジャガイモでフルコースの料理が出来るようになれないとお嫁にいけない」という言葉があるくらい、ジャガイモは大きな役割をもっている。もっとも現代のドイツ人が毎日ジャガイモばかり食べているということはなく、ジャガイモが日常の主食になることもない[要出典]。
一般的な傾向として、保存食としてのニンジンなど各種野菜の酢漬け（ピクルス）、保存された肉や魚の加工や調理が軸になる。魚料理は白身魚のフライとサバやウナギの燻製が有名で、北海沿岸部のブレーメンなどには魚料理を出す店も多い。内陸部ではコイ・マスといった淡水魚が養殖され、旬に応じて食べられている。
ドイツでは朝食と夕食を簡単なもので済ませ、そのぶん昼食は時間をかけたっぷりと食べることが多い。学校や職場に行く時間が早いので、午前10時前後にコーヒーブレイク、俗に「第2の朝食」を摂る習慣がある。夕食を簡素に済ませる場合、特にアーベントブロート(Abendbrot)すなわち「夕べのパン食」と呼ぶ。
シチューや肉料理のような「温かい食事（warmes Essen、ヴァルメス エッセン）」を摂るのは1日に1回以下が普通で、数日に1回という場合もあり、他は「冷たい食事（kaltes Essen、カルテス エッセン）」となる。後者は加熱調理をほとんど使わずに用意できる食事のことで、パン・シリアル、マーマレード・スプレッド類、ハム・ソーセージ・サラミなど塩蔵品、バター・チーズやカードなど乳製品、簡単な卵料理、コールスローやサラダから成り立つ。
一般的には「南ドイツ地方のほうが北ドイツ地方よりも食文化が栄えている」とされる。南ドイツは温暖で土地も肥沃で、小麦やワイン用ぶどうの生産が可能である。ただし、海水魚を使った郷土料理など、北部でしか食べられない料理も存在する。
Hot foods[edit]
Meat[edit]
The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant.
Source: Statista.com, 2017[4]
Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.
A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage (German: Wurst) are made.[5][6][7][8] Most Wurst is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available which are also called “Wurst” in German. There are many regional specialties, such as the Münchner Weißwurst (Munich white sausage) popular in Bavaria or the Currywurst (depending on region, either a steamed pork sausage or a version of the Bratwurst, sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages. Döner kebab sales reach more than 3.5 billion euros each year, making it one of the most popular fast food items in the country.[9][10]
Fish[edit]
Of saltwater fish, Alaska pollock is the most common.[11] Popular freshwater fish on the German menu are trout, pike, carp, and European perch also are listed frequently.[12] Seafood traditionally was restricted to the northern coastal areas, except for pickled herring, which was often served in a Fischbrötchen, as Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion), or Brathering (fried, marinated herring).
Today, many sea fish, such as fresh herring, tuna, mackerel, salmon and sardines, are well established throughout the country.[13][14] Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers Rhine, Elbe, and Oder and only slowly started to return along with a growing consciousness for environmental questions and resulting measures, such as state-of-the-art sewage plant and reduction of agricultural deposits.
Fish fingers, known as Fischstäbchen (lit.: “fish sticklets”),[15] are a popular processed food made using whitefish such as cod, haddock or pollock, which has been battered or breaded.
Vegetables[edit]
Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots,[16] cauliflower,[17][18] turnips,[19] spinach,[20] peas,[21] beans, broccoli and many types of cabbage are very common.[18][22] Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee.[23]
Asparagus is a popular seasonal side or main dish with a yearly per-capita consumption of 1.5 kg (3.3 lb).[24] The white variety is especially popular in Germany and more common than green asparagus.[25][26] Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season.[27] Spargel season (German: Spargelzeit or Spargelsaison) traditionally begins in mid-April and ends on St. John’s Day (24 June).[28][29]
1. Wurst
Let’s start with an obvious one – Wurst. There are an estimated 1,500 varieties of sausage in Germany. These are prepared in many different ways and include a range of ingredients and unique spice blends. You will find these on street stalls almost everywhere across the country. One of the most popular varieties is Bratwurst, a pan-fried or roasted sausage made from veal, beef, or pork. Others include Wiener (Viennese), which is smoked and then boiled, and the blood sausages, Blutwurst and Schwarzwurst.
You will also find regional specialties such as Berlin‘s Currywurst (with curried ketchup on top) and Bavaria’s Weisswurst, a white sausage that you peel before eating with sweet mustard. Meanwhile, Nuremberg is famous for its grilled Rostbratwurst, which people eat with fermented shredded cabbage (sauerkraut). And in the state of Thuringian, the local Rostbratwurst is made using distinctive spices like marjoram and caraway.
Make your own
- Follow this simple recipe for Knackwurst with Sauerkraut
- Follow this Currywurst sauce recipe used by fast-food stalls
- Give Martha Stewart’s beer-braised Bratwurst with cabbage a whirl
2. Rouladen
This typical German dish consists of bacon, onions, mustard, and pickles wrapped in thinly sliced beef or veal which is then cooked. Rouladen is also considered to be part of traditional Polish cuisine in the Upper Silesia region. Here it is known as rolada Śląska (Silesian roulade). It is also famous in Czechia where it is called Španělský ptáček (Spanish bird). While the mixture varies from region to region, beef has become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. You will find this hearty German food at festivals and family dinner tables across the country. It usually comes with dumplings, mashed potatoes, Blaukraut (cooked red cabbage), and red wine gravy.
Make your own
- Watch this video on how to make beef Rouladen
- Try this Rouladen recipe, just like how grandma used to make it
- Experiment with mushroom stuffed pork Rouladen
Top 10 Traditional German Foods
What should I eat and drink in Germany?
When in Germany, you should really try as many national and regional dishes as you can. Here are the top ten traditional German foods that should be on your bucket list:
1. Brot & Brötchen
Bread, in the form of a loaf (Brot) or a small, usually crusty roll (Brötchen), is an important part of the cuisine, which is eaten all over the country and served with most German dishes. Bread is enjoyed with most meals, especially breakfast and dinner, but also at lunch (usually considered the main meal of the day), which will often be served with rolls on the side.
Germans enjoy a wide variety of bread including grain, Pumpernickel, rye, and white bread. German bread tends to be heavier and heartier than bread from Italy, Spain, or France.
2. Käsespätzle
A dish from the southwestern regions of Germany, Käsespätzle is made from layering small Spätzle pasta with grated cheese and topping with fried onion. It is usually served with a salad and sometimes with applesauce.
Those moving to Germany from the US or Britain will find that this is the closest they will get to Macaroni Cheese, and will no doubt also find that it has more depth and flavor than their own home dish.
3. Currywurst
Currywurst is sold from stalls and fast food eateries in many towns and cities, and if you want to know what food the capital city Berlin is famous for, you will quickly discover that it is Currywurst.
It is not a dish that Germans eat at home, but instead it’s something that is eaten ‘on-the-go’. Its nutrition is negligible, but this plate of chopped up sausages, chips and a spicy ketchup sauce is an incredibly popular German food, especially after a few pilsners.
Currywurst museum
Did you know there is an interactive Currywurst museum in central Berlin (Berlin-Mitte)? This is a great day out for kids and adults alike and takes a surprisingly in-depth look at the significance of this favorite German snack.
4. Kartoffelpuffer & Bratkartoffeln
A Kartoffelpuffer is similar to a swiss ‘Rosti’: a shallow fried pancake made from grated potatoes, egg, and flour. It is sometimes eaten with eggs and bacon for breakfast in Germany, as a side with meat for lunch or dinner, or alone with applesauce.
Bratkartoffeln, on the other hand, are more like sauté or hashed potatoes, where small chunks or chips of potatoes are parboiled and then fried with onion and sometimes bacon. Again, Bratkartoffeln can be enjoyed for breakfast, lunch or dinner.
5. Rouladen
Rouladen is a German main dish that typically consists of pickles and bacon wrapped in thin slices of beef, or veal. It is usually served with gravy, dumplings, mashed potatoes, and cabbage.
Rouladen is often enjoyed when families come together to share a meal during a holiday or celebration and does not hail from one specific region. In fact, it is said to have French origins – hence the name.
6. Schnitzel
A Schnitzel is made by tenderizing a piece of meat (such as chicken, beef, veal, or pork) and then covering it in egg, flour, and breadcrumbs before frying it in oil. Very similar to a French escalope, the Schnitzel actually originated in Austria.
This dish is a good example of the typical German food served in bars, restaurants, and fast food eateries. Schnitzel plus fries is a very popular and satisfying choice.
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