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Bavarian cuisine. 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.
v. t. e. The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well).
The unarmed student Benno Ohnesorg, a member of the German student movement, was shot and killed by Karl-Heinz Kurras, a Berlin Police inspector and East German spy, while protesting the state visit of shah Mohammad Reza Pahlavi of Iran. 6 July. Langenweddingen level crossing disaster. 1968.
Stem duchy of Bavaria in the 10th century. The history of Bavaria for the ensuing century intertwines with that of the Carolingian empire. Bavaria, given during the partition of 817 AD to the king of the East Franks, Louis the German, formed a part of the larger territories confirmed to him in 843 AD by the Treaty of Verdun. Louis made ...
The state had a basic parliamentary system that changed to absolutism in the 18th century. Recognised as a kingdom in 1806–1918, its territory now forms part of the modern German state of Baden-Württemberg, one of the 16 states of Germany, a relatively young federal state that has only existed since 1952. The coat of arms represents the ...
Hamburger with French fries and a beer A glass of Bitburger, a German-style Pilsner. The Pilsner was invented by Bavarian Josef Groll. Hot dog Jägerschnitzel with fettuccine The German döner kebap. Altbier; Angostura bitters by Johann Gottlieb Benjamin Siegert in Venezuela, 1824 [213] First automat restaurant in Berlin, 1895 [214] Baumkuchen
The Franco-German friendship became the basis for the political integration of Western Europe in the European Union. In 1998–1999, Germany was one of the founding countries of the eurozone. Germany remains one of the economic powerhouses of Europe, contributing about 1/4 of the eurozone's annual gross domestic product.
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...