Just Me Cookin in Germany

German cooking in general reflects the traditions of central European cooking with its rich cakes and many pickles like Sauerkraut (pickled cabbage), Gewürzgurken (pickled gherkins), etc.

The great number of guest workers from the European Community, particularly the Mediterranean countries, too, has shaped German eating and cooking habits - Italian, Greek, Turkish and Chinese food plays an important part in today's German cuisine. Nevertheless, Germany can be divided into "culinary regions" which have retained individual characteristics.

In North Germany the food is heavier than in other regions and often characterized by meat with potatoes or other root vegetables. Many typical North German dishes are based on Scandinavian, Polish or Russian cuisine. The coast line has led to the creation of many fish dishes. Westphalia is particularly well known for its specialty meats and sausages, often eaten with Pumpernickel bread which originated there.

In South Germany - with a slightly milder climate - the potato plays a less important role. Instead, grain products take its place. In Swabia, for example, the cuisine is characterized by traditional Spätzle, a special type of pasta noodles. The favourable climate and good quality of the soil resulted in the regional cooking of Bavaria being far richer than that of Westfalia.

Whereas in Bavaria meat was eaten every day, in Westfalia, it was a rare treat, often reserved for Sundays. The enormous Kalbshaxen (knuckles of veal) are almost a national symbol. Milk and milk products are important in the south of Germany, and the area around the Alps produces excellent cheeses.

Traditional cooking in the Saarland and Baden-Württemberg was
much influenced by French cooking. The best restaurants in Germany are said to be found here. Rich and delicious specialities include Black Forest ham and pike pie, with apples cooked in white wine from the Rhineland