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Germany is the third largest agricultural producer in the European Union [111] and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. [112] Several food products are internationally known brands. [113] Aldi and Schwarz Gruppe are Europe's largest retailers. [114]
Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
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]
Food and drink in Germany (10 C, 2 P) German furniture (5 C, 1 P) G. ... Pages in category "Culture of Germany" The following 65 pages are in this category, out of 65 ...
German food writers (2 C, 4 P) G. German-American cuisine (2 C, 21 P, 1 F) M. German meat dishes (2 C, 3 P) Meat processing in Germany (1 C, 1 P) P. German products ...
In Germany, leisure is considered a quintessential part of the culture. Researchers in Hamburg concluded that Germans over 14 years old have an average of 4 hours of leisure time per day. Regardless of many factors that differentiate Germans, across the board, the most popular leisure activity is watching television. [ 91 ]
Milt that is fresh or preserved with salt as food and is used for flavoring sauces or used in whole fish dishes. Apfelwein: Beverage A wine made of apples, somewhat comparable to Cider and French Cidre though drier and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen".
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.