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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
A German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol. Radler: Beverage A beer mixed with citrus lemonade Kartoffelkäse: Side dish A spread from the regions of Bavaria and Austria that literally means "Potato cheese". Münchener Bier: Beer
Bread rolls, known in Germany as Brötchen, [71] which is a diminutive of Brot, with regional linguistic varieties being Semmel (in South Germany), Schrippe (especially in Berlin), Rundstück (in the North and Hamburg) or Wecken, Weck, Weckle, Weckli and Weckla (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria ...
The onion pattern was designed as a white ware decorated with cobalt blue underglaze pattern. Sometimes dishes have gold leaf accents on them. Some rare dishes have a green, red, pink, or black pattern instead of the cobalt blue. A very rare type is called red bud because there are red accents on the blue-and-white dishes. [1]
Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Weißwurstäquator (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.
The Hutschenreuther porcelain business was founded in 1814 by Carolus Magnus Hutschenreuther (1794–1845) in Hohenberg an der Eger, Bavaria, Germany.He had previously worked at the Wallendorf porcelain manufactory in Lichte (Wallendorf).
Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". [1]
Nymphenburg: Pair of small table vases, probably by J. Häringer, c. 1760 Nymphenburg porcelain tableware, c. 1760–1765 The Nymphenburg Porcelain Manufactory (German: Porzellan Manufaktur Nymphenburg) is located at the Nördliches Schloßrondell (northern palace circle) in one of the Cavalier Houses in front of the Nymphenburg Palace in Munich, Germany, and since its establishment in 1747 ...