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GERMAN FOOD/ FLEGEL/
THE DAMNATION OF FAUST
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original
lfff site
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The emphasis of the
cuisine of Germany and its neighbours is on “hearty” foods—roast
meats, dumplings, fish dishes, cream sauces, puddings, and rich
desserts. The Germans eat sauerbraten, a marinated pot roast with a
sweet-and-sour sauce, the earthy hasenpfeffer (hare stew), Königsberger
Klopse (a fancy meatball), badischer Hecht (a sour cream baked pike),
and Schweinebraten mit Pflaumen und Apfeln (roast pork with prune and
apple stuffing). Other favourite foods are sausages; sauerkraut
(fermented cabbage); dumplings; thick soups made from potatoes, peas, or
lentils; herring; and roast meats, or braten. Popular desserts include
puddings, fruit pancakes or dumplings, egg custards, jellies topped with
whipped cream, the medieval invention marzipan (an almond paste
confection), lebkuchen (a kind of gingerbread), and Baumkuchen (the
“tree-cake” baked on a special horizontal spit).
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a
light meal with mad Ludwig
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German cultural events |
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post-modern schnapps |
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Austrian cultural events |
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