Food Culture in Germany

Up to date and thorough, this is destined to be a classic overview of Germany's revived and invigorated food culture.

Author: Ursula Heinzelmann

Publisher: ABC-CLIO

ISBN: 9780313344947

Category: Cooking

Page: 198

View: 152

Download →

Up to date and thorough, this is destined to be a classic overview of Germany's revived and invigorated food culture.
Posted in:

Food Culture and Identity in Germany s Century of War

This collection examines the significance of food and hunger in Germany’s turbulent twentieth century.

Author: Heather Merle Benbow

Publisher: Springer Nature

ISBN: 9783030271381

Category: History

Page: 280

View: 958

Download →

Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
Posted in:

Beyond Bratwurst

Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.

Author: Ursula Heinzelmann

Publisher: Reaktion Books

ISBN: 9781780233024

Category: Cooking

Page: 384

View: 207

Download →

Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
Posted in:

Foods of Germany

This vibrant volume introduces Germany and its culture by way of its foods, cooking traditions, eating habits, and food sources.

Author: Barbara Sheen

Publisher: Greenhaven Publishing LLC

ISBN: 9780737755107

Category: Juvenile Nonfiction

Page: 64

View: 292

Download →

This vibrant volume introduces Germany and its culture by way of its foods, cooking traditions, eating habits, and food sources. While learning about and creating the foods of Germany, readers learn fascinating details about its geography, history, health, daily life, celebrations, and customs. Readers learn about the three most important ingredients, and learn about sandwiches, sweets, holiday treats, and food that satisfies the hearty German appetite.
Posted in:

Food Culture and Identity in Germany s Century of War

This collection examines the significance of food and hunger in Germany’s turbulent twentieth century.

Author: Heather Merle Benbow

Publisher: Palgrave Macmillan

ISBN: 3030271404

Category: History

Page: 280

View: 491

Download →

Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
Posted in:

Culture and Customs of Germany

4 Food , Wine , Beer , and Fashion Once Upon A Time , Germans subsisted on a diet of potatoes , sausages , and sauerkraut . At least that is the stereotype ...

Author: Eckhard Bernstein

Publisher: Greenwood Publishing Group

ISBN: 0313322031

Category: Social Science

Page: 217

View: 736

Download →

Encapsulates the new Germany.
Posted in:

Religion and Culture in Germany

All these images stress the importance of the Eucharist as refreshing and strengthening food.8 Two figures between the roundels to left and right complete ...

Author: Robert William Scribner

Publisher: BRILL

ISBN: 9789004114579

Category: History

Page: 380

View: 258

Download →

These most recent essays of the late Bob Scribner show his original and provocative views as a historian on the German Reformation. Subjects covered include popular culture, art, literacy, Anabaptism, witchcraft, Protestantism and magic.
Posted in:

Food Culture versus Fast Food Consumption in France and Germany

Seminar paper from the year 2015 in the subject Cultural Studies - Miscellaneous, grade: 1,0, Sophia Antipolis Campus (France); SKEMA Business School, language: English, abstract: By thinking of France, one often automatically considers its ...

Author: Karolin Hommel

Publisher: GRIN Verlag

ISBN: 9783668171701

Category: Social Science

Page: 11

View: 485

Download →

Seminar paper from the year 2015 in the subject Cultural Studies - Miscellaneous, grade: 1,0, Sophia Antipolis Campus (France); SKEMA Business School, language: English, abstract: By thinking of France, one often automatically considers its famous cuisine. France is one of the countries that is often referred to when considering a country with a rich food culture. French people have always been proud of it. They are known for their sophisticated kitchen, their creativity in pastries as well as fresh fruits, vegetables, herbs and grains grown in the fertile soil of the country. Furthermore, France is well known for its best wines in the world. Internationally, French restaurants have the image of their refined way of cooking with high quality ingredients and also high prices. Food is one of the great passions of the French. A person’s diet often reflects the French heritage and social status. At the same time the country still undergoes a fast food boom and was currently identified as the second biggest fast food market in the world only outranked by the United States. The following paper addresses aspects of the French food culture focusing on fast food. Additionally, the French food culture regarding fast food will be compared to the status quo in Germany.
Posted in:

Germany Food In America

This book is An overview of the story of Germans who came to America during the 1600s, 1700s, and 1800s, focusing on descriptions of the German settlers' food preferences and continuing influences on American foodways.

Author: Emanuel Solorzano

Publisher:

ISBN: 9798533085908

Category:

Page: 66

View: 989

Download →

Believe it or not, there is far more to German food than sausages and sauerkraut. Just take a look at these top dishes, with recipes to try at home. This book is An overview of the story of Germans who came to America during the 1600s, 1700s, and 1800s, focusing on descriptions of the German settlers' food preferences and continuing influences on American foodways. Delve into the world of German cuisine and you will soon discover an array of rich, hearty, and delicious dishes that are great comfort food. While each region of Germany has its own specialty dishes and traditional cuisine, there are certain culinary delights that people cherish throughout the country. And because many of these are easy to make, you won't find it too difficult to incorporate them into your weekly meal plan, either. You can make german food right in your kitchen. Buy now.
Posted in:

Traditional German Food

If you've ever wanted to try out authentic German recipes at home, you've come to the right place! Thanks to this recipe book, you'll be able to put up the most delicious drool-worthy German recipes ever!

Author: Eldon Dierolf

Publisher: Independently Published

ISBN: 9798465066372

Category:

Page: 68

View: 241

Download →

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most! If you've ever wanted to try out authentic German recipes at home, you've come to the right place! Thanks to this recipe book, you'll be able to put up the most delicious drool-worthy German recipes ever! There's something for everyone and every occasion here!
Posted in:

Pop Culture Germany

As new cooking equipment becomes available, the emphasis on simply prepared food is losing importance, but healthy food is still very important to Germans.

Author: Catherine C. Fraser

Publisher: ABC-CLIO

ISBN: 9781851097333

Category: History

Page: 405

View: 606

Download →

From the reality TV show "Superstar" to Formula One ace Michael Schumacher, "Pop Culture Germany!" explores the exciting world of contemporary German popular culture.
Posted in:

German Food

If you've ever wanted to try out authentic German recipes at home, you've come to the right place! Thanks to this recipe book, you'll be able to put up the most delicious drool-worthy German recipes ever!

Author: Mikel Weder

Publisher: Independently Published

ISBN: 9798465075824

Category:

Page: 68

View: 335

Download →

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most! If you've ever wanted to try out authentic German recipes at home, you've come to the right place! Thanks to this recipe book, you'll be able to put up the most delicious drool-worthy German recipes ever! There's something for everyone and every occasion here!
Posted in:

Food Agri Culture and Tourism

Even more surprisingly, many Germans who would not plan a farm holiday in ... In Germany, the process of rediscovering food-related traditions has only ...

Author: Katia Laura Sidali

Publisher: Springer Science & Business Media

ISBN: 3642113613

Category: Business & Economics

Page: 197

View: 722

Download →

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.
Posted in:

The Rough Guide to Germany

EHEHM l NOllOflCIOHlNI travel and increasing culinary ambition has been ... Germany's food culture is traditionally characterized by whole— some but hearty ...

Author: Neville Walker

Publisher: Rough Guides UK

ISBN: 9781848362536

Category: Travel

Page: 896

View: 580

Download →

The Rough Guide to Germany is the ultimate travel guide with clear maps and detailed coverage of all the best attractions Germany has to offer. Discover the dynamic regions of Germany from the lively nightlife in Berlin, magnificent Baroque gardens in Northern Germany, medieval castles and historical towns, to the flavours of German cuisine. Packed with detailed, practical advice on what to see and do in Germany this guide provides reliable, up-to-date descriptions of the best hotels in Germany, German bars, recommended restaurants in Germany, and tips on the best shopping and festivals in Germany for all budgets. Featuring detailed coverage on a full range of attractions; from the spas of Baden-Baden and the galleries of Dresden, to boat trips in Hamburg and the jazz clubs of Munich, you'll find expert tips on exploring Germany's amazing attractions with an authoritative background on Germany's rich culture and history. Explore all corners of Germany with the clearest maps of any guide and practical German language tips. Make the most of your holiday with The Rough Guide to Germany.
Posted in:

Nazi Hunger Politics

Food Culture in Germany. Westport, CT: Greenwood Press, 2008. Herbert, Ulrich. Europa und der “Reichseinsatz.” Ausländische Zivilarbeiter, Kriegsgefangene ...

Author: Gesine Gerhard

Publisher: Rowman & Littlefield

ISBN: 9781442227255

Category: Cooking

Page: 200

View: 963

Download →

During World War II, millions of Soviet soldiers in German captivity died of hunger and starvation. Their fate was not the unexpected consequence of a war that took longer than anticipated. It was the calculated strategy of a small group of economic planners around Herbert Backe, the second Reich Minister for Food and Agriculture. The mass murder of Soviet soldiers and civilians by Nazi food policy has not yet received much attention, but this book is about to change that. Food played a central political role for the Nazi regime and served as the foundation of a racial ideology that justified the murder of millions of Jews, prisoners of war, and Slavs. This book is the first to vividly and comprehensively address the topic of food during the Third Reich. It examines the economics of food production and consumption in Nazi Germany, as well as its use as a justification for war and as a tool for genocide. Offering another perspective on the Nazi regime’s desire for domination, Gesine Gerhard sheds light on an often-overlooked part of their scheme and brings into focus the very important role food played in the course of the Second World War.
Posted in:

Handbook of Culture Media for Food and Water Microbiology

... cytotoxin assay, culture, and latex agglutination. ... clostridium botulinum spores in honey and infant food samples collected from Vietnam and Germany.

Author: Janet E. L. Corry

Publisher: Royal Society of Chemistry

ISBN: 9781847559166

Category: Science

Page: 1006

View: 388

Download →

A reference for microbiologists wanting to know which media to use for the detection of various microbes in foods and how to check their performance.
Posted in:

Food Culture in Scandinavia

Small hard pepper cakes and pepper nuts, a kind of ginger cakes, had been imported from Germany to Scandinavia since the sixteenth ...

Author: Henry Notaker

Publisher: ABC-CLIO

ISBN: 9780313349232

Category: Social Science

Page: 248

View: 595

Download →

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food. The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.
Posted in:

Jewish American Food Culture

Jews were taking many cues from Italian culture, specifically making vermicelli, ... In France and Germany Jews ate beef pickled with vinegar and garlic, ...

Author: Jonathan Deutsch

Publisher: U of Nebraska Press

ISBN: 9780803226753

Category: Cooking

Page: 141

View: 213

Download →

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Posted in:

The Politics of Culture in Soviet occupied Germany 1945 1949

Through special food allotments , it relieved workers of the necessity of skipping work to forage for food themselves ; if there was any way of establishing ...

Author: David Pike

Publisher: Stanford University Press

ISBN: 0804720932

Category: Social Science

Page: 691

View: 447

Download →

They allow for a painstaking analysis of the political and "aesthetic" priorities of a developing Stalinist culture while raising intriguing questions about the early stages of the Cold War and the subsequent division of Germany. In particular, the gradual introduction of Zhdanovist or socialist-realist political norms and aesthetic forms into Soviet-occupied Germany closely paralleled developments in the Soviet Union during the infamous zhdanovshchina (1946-1948). Smear campaigns against "formalism," "decadence," and "cosmopolitanism," carefully tailored to local circumstances, were the natural consequence. Simultaneously, the German Communists worked behind the scenes with the Soviet occupation regime to establish the administrative apparatus for the enforcement of these standards, imported from the Soviet Union and calculated to infuse German art and literature with the proper political priorities.
Posted in:

Feeding the Volk

My main argument is that the success of the Nazi regime in feeding the Volk and raising the standard of living, at least relative to the preceding two decades, effectively blunted popular concerns about ever-tightening social constraints ...

Author: Mark B. Cole

Publisher:

ISBN: OCLC:758006283

Category:

Page:

View: 141

Download →

ABSTRACT: Why did Nazi officials squabble over which serving dishes and flatware went best in factory canteens? Why did the Nazi Party Program remind its constituency not once but twice of its duty to feed Germans? Why would a thirteen-year old Wuppertal girl, in a prize-winning essay, liken the Third Reich to "a large family sitting around a dinner table: the Führer and his followers"? Put simply, food and eating was a constant concern for all Germans at least since the scarcities experienced during the "hunger blockade" of the First World War and the Great Depression of 1929. Despite the massive literature on seemingly every aspect of Hitler's Germany, we know relatively little about the role of food and drink in everyday life. My dissertation will begin to fill this void by using food as a category of analysis. The value of such an approach in the context of the Third Reich lies in the various ways in which the Nazi regime attempted to manipulate food consumption for its own ends. My main argument is that the success of the Nazi regime in feeding the Volk and raising the standard of living, at least relative to the preceding two decades, effectively blunted popular concerns about ever-tightening social constraints and even the persecution of neighbors. It also changed traditional German foodways.
Posted in: