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Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not; Halbseidene; Königsberger Klopse: East-Prussian: city of Königsberg: Cooked meatballs served in a white sauce with capers Kohlroulade: Throughout Germany German-style cabbage rolls Marzipan: Throughout Germany E.g. Lübeck-style, widely used in ...
Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen (listen ⓘ, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English five-o'clock tea. It takes time between lunch and dinner, often on Sundays with the ...
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
The first comprehensive German dictionary developed on historical principles. Begun in 1838, first published in 1854, completed in 1961, supplemented 1971. Technologisches Wörterbuch of German, French and English and other languages by Johann Adam Beil, 1853. An early technical dictionary. Wörterbuch der deutschen Sprache by Daniel Sanders ...
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main ...
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] The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has ...