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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
Until the late 1990s many of the more expensive restaurants served mostly French inspired dishes for decades. Since the end of the 1990s, they have been shifting to a more refined form of German cuisine. Before 1990, the cuisine from East Germany (1949–1990) was influenced by those of other nations within the former Communist bloc. East ...
For individual articles on regional cuisines of Germany, as well as regional specialties, see Category:German cuisine by region and its subcategories. Contents Top
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I. The term came up after the American entry into World War I, which followed the Turnip Winter and had resulted in the food trade stop for Germany through neutral states. The analogy of this term is the ...
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
The plural form may be amuse-bouche or amuse-bouches. [3] In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries, [ 4 ] being a euphemistic hypercorrection that appeared in the 1980s [ 5 ] on restaurant menus and used almost only there.
The smörgåsbord became popular in the mid-seventeenth century, when the food moved from the side table to the main table [5] and service began containing both warm and cold dishes. Smörgåsbord was also served as an appetizer in hotels and later at railway stations , before the dining cars time for the guests.