Editing German cuisine

{{Short description|Culinary tradition}}
{{For|various examples of cuisine|List of German dishes}}
{{Use dmy dates|date=April 2024}}
{{Culture of Germany}}
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| caption1          = [[Bread rolls|Brötchen or Semmel]]
| caption2          = [[Lager]] [[German beer|beer]]
| caption3          = [[Sauerbraten]] with [[Kartoffelklöße]]
| caption4          = [[List of German desserts|Desserts and pastries]]
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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 [[Polish cuisine|Poland]] and the [[Czech cuisine|Czech Republic]] (and [[Slovakia]] as well). In [[Northern Europe]], in [[Denmark]] more specifically, the traditional [[Danish cuisine]] had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. [[potato salad]]).

At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the [[Low Countries]] (i.e. [[Netherlands]], [[Belgium]], and, most notably, [[Luxembourg]]). Southern German regions, such as [[Bavaria]] and [[Swabia]], share dishes with [[Austrian cuisine]] and parts of [[Swiss cuisine]] as well.<ref name="Sevin Sevin 2010 p. 81">{{cite book | last1=Sevin | first1=D. | last2=Sevin | first2=I. | title=Wie geht's? | publisher=Cengage Learning | year=2010 | isbn=978-1-133-16897-3 | url=https://books.google.com/books?id=gQgJAAAAQBAJ&pg=PA81 | access-date=30 November 2017 | page=81}}</ref> The German cuisine has also influenced other European cuisines from Central-[[Eastern Europe]] such as those of [[Hungary]] or [[Romania]], both countries sharing past and current German heritage in general, through their ethnic German minorities (see also, for example in this regard, the [[Transylvanian Saxon cuisine]]).

The [[Michelin Guide]] of 2025 awarded a [[List of Michelin starred restaurants#Germany|three-star ranking]] (the highest designation) to 10 restaurants in Germany, while 46 more received two-star rankings and 265 one-star rankings.<ref>{{cite web|url=https://guide.michelin.com/us/en/selection/germany/restaurants|title=Michelin Guide restaurants for Germany|access-date=26 January 2025}}</ref> {{As of|2017|11}}, Germany had the fourth-highest number of Michelin three-star restaurants in the world, after [[Japanese cuisine|Japan]], [[French cuisine|France]], and the [[American cuisine|United States]].<ref>{{cite web|first1=Niall|last1=McCarthy|access-date=27 October 2019|title=The Top Countries For Michelin 3-Star Restaurants [Infographic]|url=https://www.forbes.com/sites/niallmccarthy/2017/11/23/the-top-countries-for-michelin-3-star-restaurants-infographic/|website=Forbes}}</ref>

==Hot dishes==

=== Meat ===

[[File:German Bratwürste.jpg|thumb|A variety of German [[Bratwürste]]]]
[[File:Curryking-4612.jpg|thumb|[[Currywurst]]]]

The average annual meat consumption is {{cvt|59.7|kg|lb}} per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant.

Meat is usually [[Braising|braised]]; fried dishes also exist, but these recipes usually originate from [[French cuisine|France]] and [[Austrian cuisine|Austria]]. Several cooking methods used to soften tough cuts have evolved into national specialties, including ''[[Sauerbraten]]'' (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.

A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage ({{langx|de|Wurst}}) are made.<ref>{{cite book | title=New Home Economics | issue=v. 34 | year=1988 | url=https://books.google.com/books?id=uLxOAAAAYAAJ | access-date=30 November 2017 | page=4}}</ref><ref name="Walker 2014 p. 64">{{cite book | last=Walker | first=I. | title=Germany | publisher=Mason Crest | series=Major European Union Nations | year=2014 | isbn=978-1-4222-9267-9 | url=https://books.google.com/books?id=4GjTBAAAQBAJ&pg=PT64 | access-date=30 November 2017 | page=64}}</ref><ref>[https://archive.today/20080307163116/http://www.foodfromgermany.org/consumer/facts/guidetosausages.cfm Guide to German Sausages & Meat Products]</ref><ref name="Hayes Laudan 2009 p. 471"/> Most ''Wurst'' is made with natural [[sausage casing|casings]] of pork, sheep or lamb intestines. Among the most popular and most common are ''[[Bratwurst]]'', usually made of ground pork and spices, the ''Wiener'' (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and ''Blutwurst'' ([[blood sausage]]) or ''Schwarzwurst'' (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available which are also called "Wurst" in German. There are many regional specialties, such as the ''[[Weisswurst|Münchner Weißwurst]]'' (Munich white sausage) popular in [[Bavaria]] or the ''[[Currywurst]]'' (depending on region, either a steamed pork sausage or a version of the ''Bratwurst'', sliced and spiced with curry ketchup) popular in the metropolitan areas of [[Berlin]], [[Hamburg]] and the [[Ruhr Area]]. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages. Different types of sausages include also: [[Bierschinken]], [[Bockwurst]], [[Frankfurter Würstchen]], [[Jagdwurst]], [[Knackwurst]], [[Liverwurst]], [[Mettwurst]], [[Nürnberger Bratwürste]], [[Nürnberger Rostbratwurst]], [[Regensburger Wurst]], [[Saumagen]], [[Teewurst]], [[Thuringian sausage]], [[Weisswurst]], [[Westfälische Rinderwurst]] and [[Wollwurst]].<ref>["Wurst" is best: German cold cuts. (2008, 05). German Review]</ref>

===Fish===
[[File:Fischbrötchen.JPG|thumb|right|A variety of [[Fischbrötchen]], including with [[Rollmops]]]]
Of saltwater fish, whitefish such as [[Alaska pollock]], [[Atlantic herring]], [[Atlantic cod]] and [[saithe]] are the most common.<ref>{{cite book | title=OECD Review of Fisheries: Policies and Summary Statistics 2013 | publisher=OECD Publishing | year=2013 | isbn=978-92-64-20344-0 | url=https://books.google.com/books?id=d5RsAgAAQBAJ&pg=PA195 | access-date=30 November 2017 | page=195}}</ref><ref>{{cite web | title=The German Fish Market | publisher=Bundesverband der Deutschen Fischindustrie und des Fischgrosshandelsg | year=2018 | url=https://groundfishforum.com/gf-2019/the-german-fish-marketdr-matthias-keller/ | access-date=13 November 2023}}</ref> Popular freshwater fish on the German menu are [[trout]], [[pike (fish)|pike]], [[carp]], and [[European perch]] also are listed frequently.<ref>[http://www.fischinfo.de/index.php/markt/datenfakten Fish information centre fact sheet (German)]</ref> These fish are often served grilled, fried as "Backfisch" or "Fischfrikadelle", or in a soup. Seafood traditionally was restricted to the northern coastal areas, except for [[pickled herring]], which was often served in a [[Fischbrötchen]], as ''[[Rollmops]]'' (a pickled herring [[Fillet (cut)|fillet]] rolled into a cylindrical shape around a piece of pickled gherkin or onion), or ''[[Brathering]]'' (fried, [[Marination|marinated]] [[Herring (food)|herring]]).

Today, many sea fish, such as fresh herring, [[tuna]], [[Mackerel (food)|mackerel]], [[Salmon (food)|salmon]] and [[Sardine (food)|sardines]], are well established throughout the country.<ref>{{cite book | title=GLOBEFISH Research Programme | publisher=Food and Agriculture Organization of the United Nations, Fishery Industries Division | issue=v. 1–3 | year=1989 | url=https://books.google.com/books?id=LUkcAQAAIAAJ | language=de | access-date=30 November 2017 | page=4}}</ref><ref name="MacVeigh 2008 p. 166">{{cite book | last=MacVeigh | first=J. | title=International Cuisine | publisher=Cengage Learning | year=2008 | isbn=978-1-111-79970-0 | url=https://books.google.com/books?id=6VwGAAAAQBAJ&pg=PA166 | access-date=30 November 2017 | page=166}}</ref> Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers [[Rhine]], [[Elbe]], and [[Oder]] and only slowly started to return along with a growing consciousness for environmental questions and resulting measures, such as state-of-the-art sewage plant and reduction of agricultural runoff.

[[Fish fingers]], known as Fischstäbchen (lit.: "fish sticklets"),<ref name="McNeill 2014 p. 19">{{cite book | last=McNeill | first=D. | title=New Europe: Imagined Spaces | publisher=Taylor & Francis | year=2014 | isbn=978-1-4441-1900-8 | url=https://books.google.com/books?id=1MaOAwAAQBAJ&pg=PA19 | access-date=30 November 2017 | page=19}}</ref> are a popular [[Food processing|processed food]] made using [[Whitefish (fisheries term)|whitefish]] such as [[cod]], [[haddock]] or [[pollock]], which has been [[batter (cooking)|battered]] or [[breaded]].

===Vegetables===
Vegetables are often used in [[stew]]s or vegetable soups, but are also served as [[side dish]]es. Carrots,<ref>{{cite book | last=Köhler | first=H. | title=Seeds in the Federal Republic of Germany | publisher=Land und Hauswirtschaftlichen Auswertungs und Informationsdienst e V (AID) | year=1962 | url=https://books.google.com/books?id=elhCAAAAYAAJ | access-date=30 November 2017 | page=61}}</ref> cauliflower,<ref>{{cite book | last1=Kittler | first1=P.G. | last2=Sucher | first2=K.P. | last3=Nelms | first3=M. | title=Food and Culture | publisher=Cengage Learning | year=2011 | isbn=978-0-538-73497-4 | url=https://books.google.com/books?id=R06H7WabJuMC&pg=PA173 | access-date=30 November 2017 | page=173}}</ref><ref name="OECD 1968">{{cite book | title=Production, Consumption and Foreign Trade of Fruit and Vegetables in OECD Member Countries: Present Situation and 1970 Prospects. Pears | publisher=Organisation for Economic Co-operation and Development | series=Production, Consumption and Foreign Trade of Fruit and Vegetables in OECD Member Countries; Present Situation and 1970 Prospects | year=1968 | url=https://books.google.com/books?id=HikEAAAAMAAJ | access-date=30 November 2017 | page=41}}</ref> turnips,<ref name="Hassani 2004 p. 107">{{cite book | last=Hassani | first=N. | title=Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes | publisher=Hippocrene Books | series=Hippocrene cookbook library | year=2004 | isbn=978-0-7818-1057-9 | url=https://books.google.com/books?id=93hWz3yOoj0C&pg=PA107 | access-date=30 November 2017 | page=107}}</ref> spinach,<ref name="Heberle 1996 p. 77">{{cite book | last=Heberle | first=M.O. | title=German Cooking | publisher=HPBooks | year=1996 | isbn=978-1-55788-251-6 | url=https://books.google.com/books?id=yiF0voEEaF8C&pg=PA77 | access-date=30 November 2017 | page=77}}</ref> peas,<ref>{{cite book | title=Quick Frozen Foods | publisher=E.W.Williams Publications | issue=v. 31 | year=1968 | url=https://books.google.com/books?id=3XHVAAAAMAAJ | language=eu | access-date=30 November 2017 | page=48}}</ref> beans, broccoli and many types of cabbage are very common.<ref name="OECD 1968"/><ref name="Bach 2016 p. 39">{{cite book | last=Bach | first=V. | title=The Kitchen, Food, and Cooking in Reformation Germany | publisher=Rowman & Littlefield Publishers | series=Historic Kitchens | year=2016 | isbn=978-1-4422-5128-1 | url=https://books.google.com/books?id=XrewDQAAQBAJ&pg=PA39 | access-date=30 November 2017 | page=39}}</ref> Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee.<ref name="Champlin 1901 p. 150">{{cite book | last=Champlin | first=J.D. | title=The Young Folks' Cyclopaedia of Common Things | publisher=H. Holt | year=1901 | url=https://books.google.com/books?id=ehtLAQAAMAAJ&pg=PA150 | access-date=30 November 2017 | page=150}}</ref>

[[Asparagus]] is a popular seasonal side or main dish with a yearly per-capita consumption of {{cvt|1.5|kg|lb}}.<ref>{{cite web | url=https://de.statista.com/statistik/daten/studie/290815/umfrage/pro-kopf-konsum-von-spargel-in-deutschland/ | title=Pro-Kopf-Konsum von Spargel in Deutschland in den Jahren 2005/06 bis 2015/16 (in Kilogramm) | publisher=Statista.com | access-date=24 May 2018}}</ref> The white variety is especially popular in Germany and more common than green asparagus.<ref name="Jacob Ashkenazi 2014 p. 498">{{cite book | last1=Jacob | first1=J. | last2=Ashkenazi | first2=M. | title=The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition &#91;4 Volumes&#93;: The Greatest Recipes from Around the Globe | publisher=ABC-CLIO | year=2014 | isbn=978-1-61069-469-8 | url=https://books.google.com/books?id=GmqEAwAAQBAJ&pg=PA498 | access-date=30 November 2017 | page=498}}</ref><ref name="Smalera 2014">{{cite web | last=Smalera | first=Paul | title=Here's what Thanksgiving would look like around the world | website=Quartz | date=25 November 2014 | url=https://qz.com/302158/heres-what-thanksgiving-would-look-like-around-the-world/ | access-date=30 November 2017}}</ref> Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season.<ref name="Taylor D 2017 p. 103">{{cite book | last1=Taylor | first1=K. | last2=D | first2=V.W.P. | title=Etiquette and Taboos around the World: A Geographic Encyclopedia of Social and Cultural Customs | publisher=ABC-CLIO | year=2017 | isbn=978-1-4408-3821-7 | url=https://books.google.com/books?id=r4I2DwAAQBAJ&pg=PA103 | access-date=30 November 2017 | page=103}}</ref> Spargel season ({{langx|de|Spargelzeit}} or ''Spargelsaison'') traditionally begins in mid-April and ends on St. John's Day (24 June).<ref name="Crair 2017">{{cite web | last=Crair | first=Ben | title=Why Are Germans So Crazy for White Asparagus? | website=Saveur | date=28 July 2017 | url=https://www.saveur.com/germany-white-asparagus | access-date=30 November 2017}}</ref><ref>{{Cite web |url=http://www.stripes.com/military-life/germany-s-short-spargel-season-sends-asparagus-fans-to-the-trenches-1.92722 |title=Germany's short Spargel season sends asparagus fans to the trenches |publisher=[[Stars and Stripes (newspaper)|Stars and Stripes]] |date=31 May 2009 |last=Patton |first=Mark |access-date=9 June 2016 |archive-url=https://web.archive.org/web/20160826145438/http://www.stripes.com/military-life/germany-s-short-spargel-season-sends-asparagus-fans-to-the-trenches-1.92722 |archive-date=26 August 2016 |url-status=dead }}</ref>

==Structure of meals==
[[Image:Spargel sauce hollandaise.jpg|thumb|Typical serving of asparagus with [[Hollandaise sauce]] and potatoes]]

[[Breakfast]] (''Frühstück,'' {{IPA|de|ˈfʁyːˌʃtʏk|pron|De-Frühstück.ogg}}) commonly consists of bread, toast, or bread rolls with butter or margarine, [[Lunch meat|cold cuts]], cheeses, jam (''Konfitüre'' or more commonly called ''Marmelade''), honey and eggs (typically boiled).<ref name="Goldstein Merkle Parasecoli Mennell 2005 p. 186">{{cite book | last1=Goldstein | first1=D. | last2=Merkle | first2=K. | last3=Parasecoli | first3=F. | last4=Mennell | first4=S. | title=Culinary Cultures of Europe: Identity, Diversity and Dialogue | publisher=Council of Europe Pub. | year=2005 | isbn=978-92-871-5744-7 | url=https://books.google.com/books?id=1Dz0srxxDFoC&pg=PA186 | access-date=30 November 2017 | page=186}}</ref><ref name="Food & Wine 2017">{{cite web | title=Bread Rolls and Coffee Are Not 'Breakfast,' Rules German Court | website=Food & Wine | date=3 October 2017 | url=http://www.foodandwine.com/articles/german-breakfast-definition | access-date=30 November 2017}}</ref><ref>{{cite web | title=How to eat breakfast like a Weltmeister in Germany – Meet the Germans | website=DW Akademie | date=11 October 2017 | url=http://www.dw.com/en/how-to-eat-breakfast-like-a-weltmeister-in-germany/a-37065742 | access-date=30 November 2017}}</ref> Common drinks at breakfast are coffee, tea, milk, cocoa (hot or cold) or fruit juices.<ref name="Goldstein Merkle Parasecoli Mennell 2005 p. 186"/> It is very common to eat hearty toppings at breakfast, including deli meats like ham, salted meats, salami and meat-based spreads such as ''[[Leberwurst]]'' (liver sausage), ''Teewurst'' or ''Mettwurst'', and cheeses such as Gouda, ''Frischkäse'' (cream cheese), Brie, ''Harzer Roller'', ''Bergkäse'' and more. Most bakeries tend to sell ''belegte Brötchen'' (sandwiches from bread rolls), especially in the morning, for people on the go.

Traditionally, the main meal of the day has been [[lunch]] (''Mittagessen,'' {{IPA|de|ˈmɪtaːkˌʔɛsn̩|pron|De-Mittagessen.ogg}}), eaten around noon.<ref name="Lane 2001 p. 22">{{cite book | last=Lane | first=K. | title=Germany – The People | publisher=Crabtree Publishing Company | series=History Reference Center | year=2001 | isbn=978-0-7787-9373-1 | url=https://archive.org/details/germanylandlands00kath | url-access=registration | access-date=30 November 2017 | page=[https://archive.org/details/germanylandlands00kath/page/22 22]}}</ref> [[Dinner]] (''Abendessen,'' {{IPA|de|ˈaːbn̩tˌʔɛsn̩|pron|De-Abendessen.ogg}}, or ''Abendbrot'') was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as ''Vesper'' (in the south), ''Brotzeit'' (bread time, also in the south), ''Kaffee und Kuchen'' ({{audio|GT Kaffee und Kuchen.ogg|listen}}, literally for "coffee and cake"), or ''Kaffeetrinken''. It is a very German custom and comparable with the English [[Tea (meal)|five-o'clock tea]]. It takes time between lunch and dinner, often on Sundays with the entire family.

However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years. Today, many people eat only a small meal in the middle of the day at work, often also a second breakfast, and enjoy a hot dinner in the evening at home with the whole family.<ref name="Christensen Fox Foster 2012 p. 154">{{cite book | last1=Christensen | first1=P. | last2=Fox | first2=A. | last3=Foster | first3=W. | title=German For Dummies, Enhanced Edition | publisher=Wiley | year=2012 | isbn=978-1-118-25879-8 | url=https://books.google.com/books?id=HD97UtB9E6IC&pg=PT154 | access-date=30 November 2017 | page=pt154}}</ref>

For others, the traditional way of eating is still rather common, not only in rural areas. Breakfast is still very popular and may be elaborate and extended on weekends, with friends invited as guests; the same holds for coffee and cake. Since the 1990s, the Sunday [[brunch]] has also become common, especially in city cafés.

== Side dishes ==

[[File:Bratkartoffeln 1024 768.jpg|thumb|[[German fries]] ({{langx|de|Bratkartoffeln}})]]

[[Noodle]]s, made from wheat flour and egg, are usually thicker than the [[Italian cuisine|Italian]] flat pasta. Especially in the southwestern part of the country, the predominant variety of noodles are ''[[Spätzle]]'',<ref name="Schmidt 2003 p. 250">{{cite book | last=Schmidt | first=G. | title=German Pride: 101 Reasons to Be Proud You're German | publisher=Kensington Publishing Corporation | year=2003 | isbn=978-0-8065-2481-8 | url=https://books.google.com/books?id=R2KJZyusCZoC&pg=PA250 | access-date=30 November 2017 | page=250}}</ref> made with a large number of eggs, and ''[[Maultaschen]]'', traditional stuffed noodles reminiscent of [[ravioli]].

Besides noodles, potatoes are common.<ref name="MacVeigh 2008 p. 167">{{cite book | last=MacVeigh | first=J. | title=International Cuisine | publisher=Cengage Learning | year=2008 | isbn=978-1-4180-4965-2 | url=https://books.google.com/books?id=g9KcADhDPqkC&pg=PA167 | access-date=30 November 2017 | page=167}}</ref> Potatoes entered the German cuisine in the late 17th century, and were almost ubiquitous in the 19th century and since.  They most often are boiled (in salt water, {{lang|de|Salzkartoffeln}}), but [[mashed potato|mashed]] ({{lang|de|Kartoffelpüree}} or ''Kartoffelbrei'') and pan-roasted [[potato]]es ({{lang|de|Bratkartoffeln}}) also are traditional. [[French fries]], called {{lang|de|Pommes frites}}, {{lang|de|Pommes}} (spoken as "Pom fritz" or, respectively, "Pommès", deviating from the French pronunciation which would be "Pom freet" or "Pom") or regionally as {{lang|de|Fritten}} in German, are a common style of fried potatoes; they are traditionally offered with either [[ketchup]] or [[mayonnaise]], or, as {{lang|de|Pommes rot/weiß}} (lit. fries red/white), with both.

Also common are [[dumpling]]s<ref name="Schmidt 2003 p. 250"/><ref name="Sheraton 2010 p. 115">{{cite book | last=Sheraton | first=M. | title=The German Cookbook: A Complete Guide to Mastering Authentic German Cooking | publisher=Random House Publishing Group | year=2010 | isbn=978-0-307-75457-8 | url=https://books.google.com/books?id=afjItI5Q9JMC&pg=PT115 | access-date=30 November 2017 | page=pt115}}</ref> (including ''Klöße'' as the term in the north or ''Knödel'' as the term in the south) and in southern Germany potato noodles, including ''[[Schupfnudel]]n'', which are similar to Italian ''[[gnocchi]]''.

[[Salad]]s, also modern variations, as well as [[vegetarian dishes]] are increasingly popular in Germany.<ref name="Travel 2016 p. 505">{{cite book | last=Travel | first=DK | title=DK Eyewitness Travel Guide Germany | publisher=DK Publishing | series=EYEWITNESS TRAVEL GUIDES | year=2016 | isbn=978-1-4654-5484-3 | url=https://books.google.com/books?id=CchrCwAAQBAJ&pg=PA505 | access-date=30 November 2017 | page=505}}</ref>

== Spices and condiments ==
[[File:Quarkkeulchen.jpg|thumb|left|[[Quarkkäulchen]], a pancake-like dessert with sugar and cinnamon]]
With the exception of mustard, horseradish, and hot paprika, German dishes are rarely hot and spicy. The most popular herbs and spices are traditionally [[anise]], [[bay leaves]], [[borage]], [[caraway]], [[chive]]s, [[curry powder]], [[dill weed]], [[Juniper berry|juniper berries]], [[lovage]], [[marjoram]], [[paprika]], and [[parsley]].<ref name="Kirk Mendell 2013 p. 117">{{cite book | last1=Kirk | first1=Mimi | title=Live Raw Around the World: International Raw Food Recipes for Good Health and Timeless Beauty | publisher=[[Skyhorse Pub.]] | year=2013 | isbn=978-1-62087-613-8 | url=https://books.google.com/books?id=fqVDCgAAQBAJ&pg=PA117 | access-date=30 November 2017 | page=117}}</ref><ref name="What Are Some Of The Most Popular German Spices">{{cite book | title= What Are Some Of The Most Popular German Spices? | publisher=[[spiceography.com]] | year=2013 | isbn=978-1-62087-613-8 | url=https://www.spiceography.com/german-spices/ | access-date=27 November 2023}}</ref> [[Cardamom]], anise seed and [[cinnamon]] are often used in sweet cakes or beverages associated with Christmas time, and sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as [[basil]], [[Common sage|sage]], [[oregano]], hot [[chili pepper]]s, and [[curry powder]] have become popular since the early 1980s. Fresh [[dill]] is very common in a green [[salad]] or fish fillet.

[[File:Senf-3.jpg|thumb|right|Traditional German mustard]]
[[Mustard (condiment)|Mustard]] (''Senf'') is a very common accompaniment to sausages and can vary in strength,<ref name="Hayes Laudan 2009 p. 471">{{cite book | last1=Hayes | first1=Dayle | last2=Laudan | first2=R. | title=Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan | publisher=Marshall Cavendish Reference | year=2009 | isbn=978-0-7614-7822-5 | url=https://books.google.com/books?id=WJrjM4kEh7sC&pg=PA471 | access-date=30 November 2017 | page=471}}</ref><ref>{{cite book | title=Frommer's Germany '93 | date=October 1992 | publisher=Frommers | url=https://books.google.com/books?id=3plTfKg1NqgC | access-date=30 November 2017 | page=26| isbn=9780133336917 }}</ref><ref>{{cite book | last=Davidson | first=A. | title=The Penguin Companion to Food | publisher=Penguin Books | year=2002 | isbn=978-0-14-200163-9 | url=https://books.google.com/books?id=J5DgAAAAMAAJ | access-date=30 November 2017 | page=629}}</ref> the most common version being ''Mittelscharf'' (medium hot), which is somewhere between traditional English and French mustards in strength. [[Düsseldorf]], similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for its particularly spicy mustard, which is used both as a table condiment and in local dishes such as ''Senfrostbraten'' (pot roast with mustard).<ref>{{cite book | title=Wine Enthusiast | publisher=Wine Enthusiast | issue=v. 21, nos. 8–14 | year=2008 | url=https://books.google.com/books?id=XystAQAAMAAJ | access-date=30 November 2017 | page=36}}</ref> In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality ''[[Weißwurst]]''. German mustard is usually considerably less acidic than American varieties.

[[Horseradish]] is commonly used as a condiment either on its own served as a paste, enriched with cream (''Sahnemeerrettich''), or combined with mustard.<ref>{{cite book | author=Cave, J. | title=Growing Your Own Herbs | publisher=Time-Life Books | series=The Complete Gardener Series | year=1996 | isbn=978-0-7835-4114-3 | url=https://books.google.com/books?id=nlCsOa595vsC | access-date=30 November 2017 | page=107}}</ref> In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use in Germany has been documented to the 16th century, when it was used as medicine, and as a food, whereby its leaves were consumed as a vegetable.<ref>{{cite book | last=Tebben | first=M. | title=Sauces: A Global History | publisher=Reaktion Books | series=Edible | year=2014 | isbn=978-1-78023-413-7 | url=https://books.google.com/books?id=Cz0pCgAAQBAJ&pg=PT37 | access-date=30 November 2017 | page=37}}</ref>

[[Garlic]] has never played a large role in traditional German cuisine,<ref>{{cite book | last=Clickner | first=T. | title=A Miscellany of Garlic: From Paying Off Pyramids and Scaring Away Tigers to Inspiring Courage and Curing Hiccups, the Unusual Power Behind the World's Most Humble Vegetable | publisher=Adams Media | year=2011 | isbn=978-1-4405-3298-6 | url=https://books.google.com/books?id=lTnrDQAAQBAJ&pg=PT48 | access-date=30 November 2017 | pages=pt48-49}}
</ref> but has risen in popularity in recent decades due to the influence of [[French cuisine|French]], [[Italian cuisine|Italian]], [[Spanish cuisine|Spanish]], [[Portuguese cuisine|Portuguese]], [[Greek cuisine|Greek]], and [[Turkish cuisine|Turkish]] cuisines. [[Allium ursinum|Ramson]], a rediscovered herb from earlier centuries, has become quite popular again since the 1990s.

== Desserts ==

{{see also|List of German desserts}}A wide variety of [[cake]]s, [[tart]]s and [[Pastry|pastries]] are served throughout the country,<ref name="Heinzelmann 2008 p. 94">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=Greenwood Press | series=Food culture around the world | year=2008 | isbn=978-0-313-34494-7 | url=https://books.google.com/books?id=JhapoF1nfwQC&pg=PA94 | access-date=30 November 2017 | page=94}}</ref><ref name="Ensminger Ensminger 1993 p. 579">{{cite book | last1=Ensminger | first1=M.E. | last2=Ensminger | first2=A.H. | title=Foods & Nutrition Encyclopedia, Two Volume Set | publisher=Taylor & Francis | year=1993 | isbn=978-0-8493-8980-1 | url=https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA579 | access-date=30 November 2017 | page=579}}</ref> most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. [[Cheesecake]] is also very popular, often made with [[quark (cheese)|quark]]. ''[[Schwarzwälder Kirschtorte]]'' (Black Forest cake, made with cherries) is probably the most well-known example of a wide variety of typically German [[torte]]s filled with whipped or butter cream.<ref name="Castella 2010 p. 97">{{cite book | last=Castella | first=K. | title=A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far – Honey Cakes to Flat Cakes, Fritters to Chiffons, Meringues to Mooncakes, Tartes to Tortes, Fruit Cakes to Spice Cakes | publisher=Storey Pub. | year=2010 | isbn=978-1-60342-576-6 | url=https://books.google.com/books?id=GLa2Gn1YRd4C&pg=PA97 | access-date=30 November 2017 | page=97}}</ref>

[[Image:Rote Grütze Vanillesauce 2.jpg|thumb|left|[[Rote Grütze]] with vanilla sauce]]

German [[doughnut]]s (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as ''[[Berliner (pastry)|Berliner]]'', ''Pfannkuchen'' (in Berlin and Eastern Germany),<ref name="Sachsenroeder 2009 p. 170">{{cite book | last=Sachsenroeder | first=A. | title=CultureShock! Berlin: A Survival Guide to Customs and Etiquette | publisher=Marshall Cavendish International (Asia) Ptd Limited | series=Culture shock! | year=2009 | isbn=978-981-4435-29-1 | url=https://books.google.com/books?id=bQqJAAAAQBAJ&pg=PA170 | access-date=30 November 2017 | page=170}}</ref> ''Kreppel'' or ''Krapfen'', depending on the region.<ref name="Davey GmbH Zhen 2015 p. 59">{{cite book | last1=Davey | first1=J. | last2=GmbH | first2=W. | last3=Zhen | first3=C. | title=Wimdu City Guides: No. 1 Berlin: Berlin Travel Guide | publisher=Wimdu GmbH | year=2015 | url=https://books.google.com/books?id=44zMBgAAQBAJ&pg=PA59 | access-date=30 November 2017 | page=59}}</ref><ref name="Anderson 2016">{{cite web | last=Anderson | first=Emma | title=Learning Germany: 9 things Germans have WAY too many words for | website=The Local | date=6 September 2016 | url=https://www.thelocal.de/20160906/9-simple-things-that-germans-have-way-too-many-words-for | access-date=30 November 2017}}</ref> ''Eierkuchen'' or ''Pfannkuchen'' are large (usually around 20–24&nbsp;cm in diameter), and relatively thin (~5mm) pancakes,<ref>{{cite book | last=Rector | first=G. | title=Dine at Home with Rector: A Book on what Men Like, why They Like It, and how to Cook it | publisher=E.P. Dutton & Company, Incorporated | year=1937 | url=https://books.google.com/books?id=1SVEAAAAYAAJ | access-date=30 November 2017 | page=112}}</ref> comparable to the French ''[[crêpe]]s''. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called ''Apfelpfannkuchen'', literally for ''apple pancakes''), but they are usually considered to be main dishes rather than desserts. In some regions, ''Eierkuchen'' are filled and then wrapped. The word ''Pfannkuchen'' means pancake in most parts of Germany.<ref name="Anderson 2016"/>

[[File:Apple Strudel.png|thumb|Apple [[strudel]] ({{langx|de|Apfelstrudel}}), a traditional Austrian and Bavarian dessert, served with [[powdered sugar]] on top and [[vanilla sauce]] underneath]]
A popular dessert in northern Germany is ''[[Rote Grütze]]'', red fruit pudding, which is made with black and red currants, raspberries and sometimes strawberries or cherries cooked in juice with corn starch as a thickener.<ref name="Heinzelmann 2008 p. 107">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=Greenwood Press | series=Food culture around the world | year=2008 | isbn=978-0-313-34494-7 | url=https://books.google.com/books?id=JhapoF1nfwQC&pg=PA107 | access-date=30 November 2017 | page=107}}</ref> It is traditionally served with cream, but also is served with [[vanilla]] sauce, milk or whipped cream.<ref name="Heinzelmann 2008 p. 107"/> ''Rhabarbergrütze'' (rhubarb pudding)<ref name="Heinzelmann 2008 p. 81">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=ABC-CLIO | series=Food Culture around the World | year=2008 | isbn=978-0-313-34495-4 | url=https://books.google.com/books?id=ULLygtLOI-kC&pg=PA81 | access-date=30 November 2017 | page=81}}</ref> and ''Grüne Grütze'' (gooseberry fruit pudding) are variations of the ''Rote Grütze''. A similar dish, ''Obstkaltschale'', may also be found all around Germany.<ref>{{Cite journal|last=Butturini|first=Paula|date=26 May 1991|title=FARE OF THE COUNTRY; Fruity Desserts in Germany.|journal=The New York Times|issn=0362-4331|via=Cengage Learning, Inc.}}</ref>

[[Ice cream]] and [[sorbet]]s are also very popular.<ref>{{cite book | last=Commission | first=European | title=The Single Market Review: Impact on the market. Processed foodstuffs | publisher=Kogan Page | issue=v. 1 | year=1997 | isbn=978-0-7494-2311-7 | url=https://books.google.com/books?id=L6hVMkK1fjUC | access-date=30 November 2017}}</ref> Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, which began around the mid-1850s, becoming widespread in the 1920s.<ref>{{cite book | last1=Lubinski | first1=C. | last2=Fear | first2=J. | last3=Pérez | first3=P.F. | title=Family Multinationals: Entrepreneurship, Governance, and Pathways to Internationalization | publisher=Taylor & Francis | series=Routledge International Studies in Business History | year=2013 | isbn=978-1-135-04493-0 | url=https://books.google.com/books?id=_pR_4jOgUG4C&pg=PA209 | access-date=30 November 2017 | page=209}}</ref> ''[[Spaghettieis]]'', which resembles spaghetti, tomato sauce, and ground cheese on a plate, originated in Germany and is a popular ice cream dessert.<ref name="Kwak 2012">{{cite web | last=Kwak | first=Chaney | title=Ice Cream Around the World: _Spaghettieis_ in Germany | website=Condé Nast Traveler | date=20 July 2012 | url=https://www.cntraveler.com/stories/2012-07-20/spaghetti-ice-cream-germany-dessert | access-date=30 November 2017}}</ref>

== Holidays ==

On the Christmas Days following [[Christmas Eve]], roast goose is a staple of Christmas Day meals.<ref>{{cite news|url=http://www.cnn.com/travel/article/christmas-food-unusual-traditions/index.html |title=10 Christmas meals around the world &#124; CNN Travel | author=Levius, Travis | publisher=CNN |date=20 December 2016 |access-date=30 November 2017}}</ref><ref>{{cite book | last1=Nolen | first1=J.J. | last2=Lazor | first2=D. | last3=Varney | first3=J. | title=New German Cooking: Recipes for Classics Revisited | publisher=Chronicle Books | year=2015 | isbn=978-1-4521-3648-6 | url=https://books.google.com/books?id=NwppAwAAQBAJ&pg=PA105 | access-date=30 November 2017 | page=105}}</ref> It is sometimes replaced with European carp,<ref>{{cite book | last1=Stobart | first1=T. | last2=Owen | first2=M. | title=The cook's encyclopedia: ingredients and processes | publisher=Harper & Row | year=1981 | isbn=978-0-06-014127-1 | url=https://archive.org/details/cooksencyclopedi00stob | url-access=registration | access-date=30 November 2017 | page=[https://archive.org/details/cooksencyclopedi00stob/page/87 87]}}</ref> particularly in Southern areas. The carp is cut into pieces, coated in breadcrumbs and fried in fat. Common side dishes are potato salad, cucumber salad or potatoes.

<gallery mode="packed">
File:Schoko-Osterhase IMGP1551 smial wp.jpg|Chocolate [[Easter Bunny]] 
File:Juravolksfest Neumarkt 2013 - 021.JPG|Oktoberfest [[Gingerbread#Europe|Gingerbread]]
Christmas-goose-(Weihnachtsgans) 1.jpg|Roast Christmas goose 
File:Cookies - Till Westermayer.jpg|[[Christmas cookies]]
File:Rotkaeppchen Sekt Riesling Trocken.jpg|New Year [[Sparkling wine#Sekt|Sekt]]
File:Glühwein Weinnachtsmarkt OS.JPG|[[Mulled wine]] ({{langx|de|Glühwein}})
</gallery>

Apart from Christmas, nearly all other Christian holidays and seasons have special dishes associated with them, varying regionally and by denomination. The Easter season, for instance, is typically associated with painted [[Easter egg]]s, [[Easter bread|''Osterbrot'']] and a meal of freshwater fish on [[Good Friday]]. Likewise, [[Saint Sylvester's Day]] is often celebrated with a meal of [[carp]]. The [[Fasting|fasting season]], which lasts from [[Ash Wednesday]] to [[Easter Sunday]], is observed in many areas, especially Catholic ones. The preceding [[Carnival|carnival season]] is known for [[Berliner (doughnut)|''Berliner Pfannkuchen (German doughnuts)'']]. The last months of the year, especially the [[Advent]] and Christmas season, is often associated with ''Weihnachtsgebäck'' (literally Christmas bakery products), which includes sweet and spicy foods like ''[[Stollen|Weihnachts-/Christstollen]]'', ''[[Lebkuchen]]'', ''[[Speculaas|Spekulatius]]'', ''[[Marzipan#Western and Central Europe|Marzipan]]'', ''[[Christmas cookie|Weihnachtsplätzchen]]'', ''[[Spritzgebäck]]'', ''[[Vanillekipferl]]'', ''{{Interlanguage link multi|Kokosmakronen|de|3=Kokosmakrone}}'', ''[[Zimtstern]]e'' and ''[[Dominostein]]e''. German supermarkets also sell these products during this period. Another popular confectioneries are ''[[Crêpe]]'', ''[[Potato pancake|Reibekuchen]]'' and ''[[Pancake|Eier-/Pfannkuchen]]'', which are sold in [[Christmas market]]s.

==Bread==

[[Bread]] (''Brot'') is a significant part of German cuisine, with the largest bread diversity in the world.<ref name="MB_N">{{cite book | title=Milling & Baking News | publisher=Sosland Pub. | issue=v. 64, nos. 27–35 | year=1985 | url=https://books.google.com/books?id=Y78nAQAAMAAJ | access-date=30 November 2017 | page=25}}</ref> Around 3,000 types of breads<ref>{{Cite web|url=https://www.brotinstitut.de/brotinstitut/zahlen-und-fakten-zu-brot#:~:text=Das%20Deutsche%20Brotregister%20des%20Deutschen,Deutschland%20ausgingen%2C%20gelten%20als%20%C3%BCberholt.|title = Zahlen und Fakten zu Brot · Brotinstitut · Deutsches Brotinstitut e.V.}}</ref> and 1,200 different types of pastries and rolls<ref name="Moeller Huth Hoecherl-Alden Berger 2012 p. 138">{{cite book | last1=Moeller | first1=J. | last2=Huth | first2=T. | last3=Hoecherl-Alden | first3=G. | last4=Berger | first4=S. | last5=Adolph | first5=W. | title=Deutsch heute | publisher=Cengage Learning | year=2012 | isbn=978-1-111-35482-4 | url=https://books.google.com/books?id=unpjZ4OlPQwC&pg=PT138 | access-date=30 November 2017 | page=138}}</ref> are produced in about 13,000 bakeries.<ref>{{Cite news |title=A Growing Challenge for Germans Who Live by Bread Alone |work=The New York Times |date=4 June 2014 |url=https://www.nytimes.com/2014/06/04/world/europe/a-rising-challenge-for-germans-who-live-by-bread-alone.html |access-date=23 March 2022 |last1=Eddy |first1=Melissa }}</ref>

[[Image:Mischbrot-1.jpg|thumb|left|''Roggenmischbrot'', also known as ''[[Mischbrot]]'' for short, one of the most typical German breads]]

Bread is served usually for breakfast (often replaced by bread rolls) and in the evening as (open) sandwiches, but rarely as a side dish for the main meal (popular, for example, with ''[[Eintopf]]'' or soup). The importance of bread in German cuisine is also illustrated by words such as ''Abendbrot'' (meaning supper, literally evening bread) and ''[[Brotzeit]]'' (snack, literally bread time). In fact, one of the major complaints of the German [[expatriate]]s in many parts of the world is their inability to find acceptable local breads.<ref>{{cite web |title=300 Brotsorten und Genuss Made in Germany |url=https://india.diplo.de/in-de/themen/kultur/-/1894514 |website=[[Embassy of Germany, New Delhi|German Embassy in New Delhi]] |access-date=24 April 2025 |archive-url=https://web.archive.org/web/20200929112551/https://india.diplo.de/in-de/themen/kultur/-/1894514 |archive-date=29 September 2020 |language=de |date=9 April 2018 |url-status=dead}}</ref>

Regarding [[bread]], German cuisine is more varied than that of any other culture.<ref name="MB_N" /> Bread types range from white [[wheat]] bread (''Weißbrot'') to grey (''Graubrot'') to black (''Schwarzbrot''), actually dark brown [[rye]] bread.<ref name="Naples Daily News 2017">{{cite web | title=Let's Talk Food: Break bread, not tradition | website=Naples Daily News | date=29 November 2017 | url=http://www.naplesnews.com/story/life/columnists/doris-reynolds/2017/11/29/lets-talk-food-break-bread-not-tradition/894571001/ | access-date=30 November 2017}}</ref><ref name="League 1908 p. 458">{{cite book | title=Monthly Notes on Tariff Reform | publisher=Tariff Reform League | issue=v. 8 | year=1908 | url=https://books.google.com/books?id=ajRAAQAAMAAJ&pg=PA458 | access-date=30 November 2017 | page=458}}</ref> Some breads contain both wheat and rye flour (hence ''[[Mischbrot]]'', mixed bread),<ref name="League 1908 p. 458"/> and often also wholemeal and whole seeds such as [[linseed]], [[sunflower seed]], or [[pumpkin]] seed (''Vollkornbrot''). Darker, rye-dominated breads, such as ''Vollkornbrot'' or ''Schwarzbrot'', are typical of German cuisine. ''[[Pumpernickel]]'', sweet-tasting bread created by long-time-steaming instead of regular baking, is internationally well known, although not representative of German black bread as a whole. Most German breads are made with [[sourdough]]. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, [[spelt]], oats, millet, corn and rice. Some breads are even made with [[potato starch flour]].<ref>{{cite book | last1=Jacob | first1=H.E. | last2=Winston | first2=R.C. | title=Six Thousand Years of Bread: Its Holy and Unholy History | publisher=Hauraki Publishing | year=2016 | isbn=978-1-78720-127-9 | url=https://books.google.com/books?id=qldODQAAQBAJ&pg=PT488 | access-date=30 November 2017 | page=pt488}}</ref> Many breads are [[multigrain bread]]s.

Among Germany's most popular breads are [[spelt]] (''Dinkelbrot''), rye (''Roggenbrot''), rye-wheat (''Roggen[[mischbrot]]''), wheat-rye (''Weizenmischbrot''), wheat (''Weißbrot''), [[Toast (food)|toast]] (''Toastbrot''), whole-grain (''Vollkornbrot''), wheat-rye-oats with sesame or linseed (''Mehrkornbrot''), sunflower seeds in dark [[rye bread]] (''Sonnenblumenkernbrot''), pumpkin seeds in dark rye bread (''Kürbiskernbrot''), [[potato bread]] (''Kartoffelbrot'') and roasted onions in light wheat-rye bread (''Zwiebelbrot'').

===Bread rolls===
[[Image:Korb mit Brötchen.JPG|thumb|Assortment of German rolls]]

[[Bread roll]]s, known in Germany as ''Brötchen'',<ref>{{cite book | title=Food Lover's Guide to the World: Experience the Great Global Cuisines | publisher=Lonely Planet Publications | series=Lonely Planet Food and Drink | year=2014 | isbn=978-1-74360-581-3 | url=https://books.google.com/books?id=S0CEBAAAQBAJ&pg=PT154 | access-date=30 November 2017 | page=pt154}}</ref> which is a diminutive of ''Brot'', with regional linguistic varieties being ''Semmel'' (in South Germany), ''Schrippe'' (especially in Berlin), ''Rundstück'' (in the North and Hamburg) or ''Wecken'', ''Weck'', ''Weckle'', ''Weckli'' and ''Weckla'' (in [[Baden-Württemberg]], Switzerland, parts of Southern [[Hesse]] and northern Bavaria), are common in German cuisine.<ref>{{cite book | title=Germany | publisher=Lonely Planet Publications | year=2004 | url=https://books.google.com/books?id=riEiAQAAIAAJ | access-date=30 November 2017 | page=74| isbn=9781740594714 }}</ref> A typical serving is a roll cut in half, and spread with butter or margarine.<ref name="Weiss Pick 2016 p. 170">{{cite book | last1=Weiss | first1=L. | last2=Pick | first2=A. | title=Classic German Baking | publisher=Ten Speed Press | year=2016 | isbn=978-1-60774-825-0 | url=https://books.google.com/books?id=3GYYDQAAQBAJ&pg=PA170 | access-date=30 November 2017 | page=170}}</ref> Cheese, honey, jam, [[Nutella]], cold cuts such as ham,<ref name="Weiss Pick 2016 p. 170"/> fish, or preserves are then placed between the two halves, or on each half separately, known as a ''belegtes Brötchen''.

Rolls are also used for snacks, or as a hotdog-style roll for ''[[Bratwurst]], Brätel, [[Fleischkäse]]'' or ''[[Schwenker]]''/''Schwenkbraten''.

''[[Franzbrötchen]]'', which originated in the area of Hamburg, is a small, sweet pastry roll baked with butter and cinnamon.<ref>{{cite web | title=Happi, Happi – Mors, Mors | website=Radio Hamburg | date=17 November 2017 | url=http://www.radiohamburg.de/Nachrichten/Hamburg-Liebe/Nur-in-Hamburg/Happi-Happi-Mors-Mors-Die-leckersten-Hamburger-Spezialitaeten | language=de | access-date=30 November 2017 | archive-date=13 February 2019 | archive-url=https://web.archive.org/web/20190213005613/https://www.radiohamburg.de/Nachrichten/Hamburg-Liebe/Nur-in-Hamburg/Happi-Happi-Mors-Mors-Die-leckersten-Hamburger-Spezialitaeten | url-status=dead }}</ref>

==Beverages==

===Alcoholic drinks===
{{See also|German wine|Beer in Germany}}[[Beer]] is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers.<ref name="Fuller 2005 p. 195">{{cite book | last=Fuller | first=S. | title=Fuller's Fans Guide to German Stadiums | publisher=Stuart Fuller | year=2005 | isbn=978-0-9551425-1-2 | url=https://books.google.com/books?id=19LyC0BajosC&pg=PA195 | access-date=30 November 2017 | page=195}}</ref> The [[pale lager]] [[pilsner]], a style developed in the mid-19th century, is predominant in most parts of the country today, whereas [[wheat beer]] (''[[Weißbier]]''/''Weizen'') and other types of [[lager]] are common, especially in Bavaria. A number of regions have local specialties, many of which, like ''Weißbier'', are more traditionally brewed [[Ale#German ales|ale]]s. Among these are ''[[Altbier]]'', a dark beer available around Düsseldorf and the lower Rhine, ''[[Kölsch (beer)|Kölsch]]'', a similar style, but light in color, in the Cologne area, and the low-alcohol ''[[Berliner Weisse|Berliner Weiße]]'', a [[sour beer]] made in Berlin that is often mixed with raspberry or woodruff syrup. Since the reunification of 1990, ''[[Schwarzbier]]'', which was common in [[East Germany]], but could hardly be found in [[West Germany]], has become increasingly popular in Germany as a whole. Beer may also be mixed with other beverages such as pils or lager and carbonated lemonade: ''[[Radler]]'' (lit: cyclist), ''Alsterwasser'' (lit: water from the river [[Alster]]).

[[File:Rheingaufloete b.jpg|thumb|115px|German [[Riesling]]]]

Since a beer tax law was changed in 1993, many breweries served this trend of mixing beer with other drinks by selling bottles of pre-mixed beverages. Examples are ''Bibob'' (by [[Köstritzer]]), ''Veltins V+'', ''Mixery'' (by Karlsberg), Dimix (by [[Diebels]]) and ''Cab'' (by [[Krombacher]]).

[[Cider]] is also popular in Germany. It is called ''Most'' or ''Ebbelwoi''. In Hessen, people drink it from a traditional type of pitcher called a [[Bembel]].

[[Wine]] is also popular throughout the country. [[German wine]] comes predominantly from the areas along the upper and middle [[Rhine]] and its tributaries. [[Riesling]] and [[Silvaner]] are among the best-known varieties of white wine, while [[Pinot noir|Spätburgunder]] and [[Dornfelder]] are important German red wines. The sweet German wines sold in English-speaking countries seem mostly to cater to the foreign market, as they are rare in Germany.

''[[Korn (liquor)|Korn]]'', a German spirit made from malt (wheat, rye or barley), is consumed predominantly in the middle and northern parts of Germany. ''Obstler'', on the other hand, distilled from apples and pears, plums, cherries (''[[Kirschwasser]]''), or mirabelle plums, is preferred in the southern parts. The term ''Schnaps'' refers to both kinds of hard liquors.

All cold drinks in bars and restaurants are sold in glasses with a calibration mark (''Eichstrich'')<ref>[http://www.vg-dudenhofen.de/vg_dudenhofen/daten/Schankgefaesse.pdf Merkblatt über Schankgefäße – Eichrechtliche Vorschriften (instruction sheet regarding calibration of drinking vessels) {{in lang|de}}]</ref> that is frequently checked by the ''Eichamt'' (~ Bureau of Weights and Measures) to ensure the guest is getting as much as is offered in the menu.

===Non-alcoholic drinks===

[[Coffee]] is very common,<ref name="Tucker 2017 p. 65">{{cite book | last=Tucker | first=C.M. | title=Coffee Culture: Local Experiences, Global Connections | publisher=Taylor & Francis | series=Routledge Series for Creative Teaching and Learning in Anthropology | year=2017 | isbn=978-1-317-39225-5 | url=https://books.google.com/books?id=-i0lDwAAQBAJ&pg=PA65 | access-date=30 November 2017 | page=65}}</ref> not only for breakfast, but also accompanying a piece of cake (''Kaffee und Kuchen'') in the afternoon, usually on Sundays or special occasions and birthdays. It is generally [[drip brew|filter coffee]], which is weaker than [[espresso]]. [[Coffeehouse|Coffeeshop]]s are also very common in Germany.<ref name="Bekker 2005 p. 28">{{cite book | last=Bekker | first=H. | title=Adventure Guide Germany | publisher=Hunter Publishing, Incorporated | series=Adventure Guide to Germany Series | year=2005 | isbn=978-1-58843-503-3 | url=https://books.google.com/books?id=28XjYLVEpUoC&pg=PA28 | access-date=30 November 2017 | page=28}}</ref> [[Tea]] is more common in the northwest. East Frisians traditionally have their tea with cream and rock candy (''Kluntje''). Germany has the tenth highest per capita coffee consumption worldwide.<ref>{{Cite news|url=https://www.bbc.com/news/business-43742686|title=Coffee: Who grows, drinks and pays the most?|last=Jones|first=Lora|date=13 April 2018|work=BBC News|access-date=13 May 2018|language=en-GB}}</ref>

[[File:Selters.JPG|thumb|115px|German [[Selters]], a typical German carbonated [[mineral water]]]]
[[Johann Jacob Schweppe]] was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture [[Carbonated water|bottled carbonated mineral water]] and began selling the world's first soft drink<ref>{{cite news |title=Schweppes Holdings Limited |url=https://www.royalwarrant.org/company/schweppes-holdings-limited |access-date=October 13, 2021 |website=Royalwarrant.org |quote=Schweppes was founded in 1783 [..] the world's first ever soft drink, Schweppes soda water, was born. |archive-date=October 29, 2021 |archive-url=https://web.archive.org/web/20211029174320/https://www.royalwarrant.org/company/schweppes-holdings-limited |url-status=live }}</ref><ref>{{cite magazine |title=The great soda-water shake up |date=October 2014 |magazine=[[The Atlantic]] |url=https://www.theatlantic.com/technology/archive/2014/10/the-great-soda-water-shake-up/380932/ |access-date=October 13, 2021 |url-status=live |archive-url=https://web.archive.org/web/20220624050704/https://www.theatlantic.com/technology/archive/2014/10/the-great-soda-water-shake-up/380932/ |archive-date=June 24, 2022}}</ref> under his company [[Schweppes]]. Popular soft drinks include ''[[Schorle]]'', juice or wine mixed with sparkling mineral water, with ''[[Apfelschorle]]'' being popular all over Germany,<ref>{{cite book | title=The Black Forest (Rough Guides Snapshot Germany) | publisher=Rough Guides | year=2015 | isbn=978-0-241-23481-5 | url=https://books.google.com/books?id=cuLtBgAAQBAJ&pg=PT101 | access-date=30 November 2017 | page=pt101}}</ref> and ''[[Spezi]]'', made with cola and an orange-flavored drink such as [[Fanta]]. Germans are unique among their neighbors in preferring [[bottled water|bottled]], carbonated [[mineral water]], either plain (''Sprudel'') or flavored (usually lemon) to noncarbonated ones.

Drinking water of excellent quality is available everywhere and at any time in Germany. Water provided by the [[water supply|public water utilities]] can be had without hesitation directly from the tap. Usually, no chlorine is added. Drinking water is controlled by state authority to ensure it is potable. Regulations are even stricter than those for bottled water (see [[:de: Trinkwasserverordnung|Trinkwasserverordnung]]).

==Regional cuisine==
{{See also|List of German dishes}}

German regional cuisine can be divided into many varieties such as [[Bavarian cuisine]] (southern Germany) or [[Thuringia]]n (central Germany) and [[Lower Saxon cuisine]] (northern Germany).<ref>[http://www.food-links.com/countries/germany/german-regional-food-specialties.php "German Regional Food Specialties."] [http://www.food-links.com Food-links.com]. Accessed July 2011.</ref>

===Baden-Württemberg===
{{Main|Baden cuisine|Swabian cuisine}}
[[File:Maultaschen Kuckuck Fellbach Wein.jpg|thumb|[[Maultaschen]]]]
This southwest German state is divided into Baden and Swabia, whose cuisines are slightly different.
Due to Baden's physiogeographical situation in the [[Upper Rhine Plain]], with Germany's warmest [[climate]] and fruitful [[volcanic soil]]s, it had good prerequisites to develop a high-quality [[gastronomy]]. Nationwide, this region features the highest density of star-rated restaurants; the municipality of [[Baiersbronn]] is especially well known for its fine-dining restaurants. Swabian cuisine tends to be heavier than Badish cuisine. Famous dishes of Baden-Württemberg are [[Maultaschen]], [[Spätzle]] and [[Black Forest cake]].

===Bavaria===
{{Main|Bavarian cuisine}}The Bavarian dukes, especially the [[Wittelsbach]] family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to [[Czech cuisine]] and [[Austrian cuisine]] (especially from [[Tyrol (state)|Tyrol]] and [[Salzburg]]), mainly through the Wittelsbach and [[Habsburg]] families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.

A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to [[Franconia]]n and [[Swabia]]n cuisine. A Bavarian speciality is the [[Brotzeit]], a savoury snack, which would originally be eaten between breakfast and lunch.

Bavaria is a part of Southeastern Germany, including the city of Munich and spreading to Germany's borders with Austria and the Czech Republic. The region is located at higher elevations, and is known for yielding beet and potato crops and also for the production of fine beers.

===Berlin===
{{Main|Cuisine of Berlin}}
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| caption1 = [[Eisbein]], with [[Sauerkraut]], among the favorite dishes around the world.<ref>{{cite web | url=https://www.en-vols.com/en/taste/gastronomy/most-popular-dishes-world/ | title=The 10 most popular dishes around the world | date=5 December 2022 }}</ref>
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Berlin's cuisine reflects its multicultural charm, combining traditional German dishes with global influences. Iconic meals include [[Currywurst]] (sausage with curry ketchup), Döner kebab (Turkish-inspired fast food), and Eisbein, a hearty dish of pickled pork knuckle often served with sauerkraut and potatoes. Schnitzel is also popular, along with [[Krapfen (doughnut)|
Berliner pfannkuchen]], a jam-filled pastry. The city embraces vegetarian and vegan cuisine, with a variety of plant-based options available. Street food is a key part of Berlin's food culture, offering everything from falafel to craft beer. Overall, Berlin's cuisine offers a rich blend of comforting and diverse flavors.

===Franconia===
{{Main|Franconian cuisine}}
[[File:01 Schäufele und Knödel.jpg|thumb|Schäufele und Klöße]]

Franconia, a major region consisting roughly of the northern half of [[Bavaria]], has its own distinct cuisine, so distinct in fact that there is said to be a "White Sausage Equator" (''[[Weißwurstäquator]]'') that separates Franconia from the rest of Bavaria. This is a reference to the fact that those north of the Weißwurstequator do not generally eat the popular [[Weißwurst]] common in southern [[Bavaria]]. A characteristic of Franconian food would include gravies (Soßen), food derived from potatoes, various meats, and, of course, bread. Franconia is well known throughout Germany for its heavy foods covered in gravy. A good example of Franconian food would be [[Schäufele]] and Klöße, which is a pork shoulder served with traditional potato dumplings (Klöße or Knödel) covered in a gravy.

===Hamburg===
[[File:Hamburg steak.jpg|thumb|right|[[Hamburg steak]] has been known as "[[Frikadeller|Frikadelle]]" in Germany since the 17th century and is believed to be a precursor to the modern [[Hamburger]].]]

{{Main|Cuisine of Hamburg}}Due to its centuries-old history as a harbour town, the traditional cuisine of [[Hamburg]] is very diversified and sapid as the supply of ingredients was safe. Until the 20th century, it was predominantly characterized by the extensive choice of different kinds of [[fish]] from the river [[Elbe]] and the quick access to both the [[North Sea]] and the [[Baltic Sea]], both being roughly 100 kilometers away from the city center. The neighboring regions supplied the city state with fresh [[vegetable]]s, [[fruit]] came mainly from a region called [[Altes Land]] just southwest of Hamburg and until [[industrialization]], the neighbourhood of [[Wilhelmsburg, Hamburg|Wilhelmsburg]] was considered the ‘milk isle’ of Hamburg.

International trade made [[spice]]s and exotic food items from [[Asia]] and [[South America]] available since the 16th century, and these were soon incorporated into civic kitchens. From this basis, the cuisine of Hamburg developed its current characteristics thanks to the supraregional harmonization of the Northern German and Scandinavian cuisine. Due to its high economic importance, Hamburg features many internationally recognized gourmet restaurants: 11 of them were awarded a [[Michelin star]] in 2010.<ref>[http://www.hamburg-magazin.de/gastl_bewertung.htm ''Hamburg wieder die Hochburg der Sterneköche''.] {{Webarchive|url=https://web.archive.org/web/20100526113706/http://www.hamburg-magazin.de/gastl_bewertung.htm |date=26 May 2010 }} Retrieved, 12 February 2010</ref>

===Lower Saxony===
{{Main|Lower Saxon cuisine}}
[[File:Gruenkohlgericht.jpg|thumb|Grünkohl dish with ''[[Pinkel]]'', ''[[Kassler]]'' and ''[[Speck]]'']]

Lower Saxon cuisine ({{langx|de|link=no|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 (Oldenburg)|Oldenburg]], [[Braunschweig|Brunswick]], or [[East Frisia]].

It is mainly indigenous and in some cases very hearty, with many cultural dishes including poultry, venison, turkey, and vegetables. Many other recipes also include potatoes, asparagus and North Sea fish, all of which are harvested in the region.<ref>{{Cite web |date=2017-10-19 |title=Regional Specialities - Food and Drink - Interests - Visit Niedersachsen (Lower Saxony) |url=https://www.niedersachsen-tourism.com/interests/culinary-experience-in-lower-saxony/regional-specialities |access-date=2023-11-21 |website=www.niedersachsen-tourism.com |language=en}}</ref>

===Pomerania===
{{Main|Pomeranian cuisine}}
[[File:Herring with sour cream and onion and fried potato.jpg|thumb|Pomeranian cuisine is famous for its great variety of fish dishes, such as [[List of German dishes#Mecklenburg-Vorpommern|Sahnehering]].]]
Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic [[Province of Pomerania (1653–1815)|Province of Pomerania]] in northeast Germany and which included [[Stettin]] (now Szczecin) and [[Further Pomerania]]. It is characterised by ingredients produced by Pomeranian farms, such as [[swede (vegetable)|swede]] (''Wruken'') and [[sugar beet]], by poultry rearing, which has produced the famous [[Pomeranian goose]], by the wealth of fish in the [[Baltic Sea]], rivers and inland lakes of the [[Pomeranian Lake District]], and the abundance of [[Game (hunting)|quarry]] in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as ''Tüften'', prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (''Vorpommersches Kartoffelmuseum''), ''[[Grünkohl]]'' and sweet and sour dishes produced, for example, by baking fruit.

Pomeranian farmers were self-sufficient: crops were stored until the following harvest, meat products were preserved in the smoke store of the home, or in the [[smokeries]] of larger villages such as Schlawin. Fruit, vegetables, lard and ''Gänseflomen'' were preserved by bottling in jars. Syrup was made from the sugar beet itself.

===Hessen===
{{Main|Hessian cuisine}}
Typical for Hessen are ''Frankfurter Rippchen'', a spiked [[pork cutlet]], which is often served with [[sauerkraut]] and [[mashed potato]]es.

Also from Hessen comes the [[Green sauce|Frankfurt green sauce]] (''"Grüne Sauce''"). It is a cold sauce based on sour cream with the local herbs borage, chervil, cress, parsley, pimpinelle, sorrel and chives. The start of the season is traditionally [[Maundy Thursday]] (''"Gründonnerstag"''; which means ''"green Thursday"'' in German). Green sauce is mostly served with potatoes and boiled eggs.

One of the best-known specialties from Hesse is the [[Frankfurter Kranz]], a buttercream cake whose shape is reminiscent of a crown, a reminiscence of Frankfurt as the historical coronation city of the [[German Emperor|German emperors]].

[[Cider]] (''"Apfelwein"'' in German, or ''"Äppelwoi"'' in the Hessian dialect) is also very popular in and around Frankfurt. In the historic district [[Sachsenhausen (Frankfurt am Main)|Sachsenhausen]] there is the so-called Cider Quarter (''"Äppelwoiviertel"''), where there are numerous taverns that offer cider, especially in the summer months. In the cider taverns, ''[[Handkäse|"Handkäs mit Musik"]]'' is offered as a snack, a [[sour milk cheese]] served in a [[Marination|marinade]] of onions, vinegar and spices.

===Palatinate/Pfalz===
{{Main| Palatine cuisine}}The kitchen of the Palatinate, a region in the south of Rhineland-Palatinate, is largely determined by regional dishes. They are sometimes quite hearty, not least because the cooking recipes were sometimes developed in times of need or in the context of heavy physical work.

Probably the best-known dish is the [[Saumagen|Pfälzer Saumagen]], a pork [[stomach]] stuffed with sausage meat, bacon, potatoes and spices. The dish became famous as the favorite meal of Federal Chancellor [[Helmut Kohl]], who especially enjoyed serving this dish at state receptions.

In the Palatinate, the salty-crust [[Dampfnudel]] is a traditional main dish, either with sweet side dishes (for example wine sauce, [[custard]] or boiled fruit such as plums, pears or the like) or with salty side dishes (for example potato soup, vegetable soups, [[goulash]] or pork) is eaten.

===Thuringia===
{{main|Category:Thuringian cuisine}}
[[File:Thüringer Rostbrätel.JPG|thumb|Thuringian marinated cutlet of pork (Rostbrätel) with pan fried potatoes]]

[[Wheat]], [[grapes]], [[sugarbeet]]s, and [[barley]] grow well, along with a variety of vegetables, which grow near [[Erfurt]], the state's capital. [[Cauliflower]] [{{convert|740|acre|ha|order=flip}}], [[cabbage]] (savoy, red, white) [{{convert|25|acre|ha|order=flip|abbr=on}}], [[kohlrabi]] [{{convert|37|acre|ha|order=flip|abbr=on}}], and [[broccoli]] [{{convert|37|acre|ha|order=flip|abbr=on}}] grow by traditional means near Erfurt. [[Tomato]]es, [[lettuce]], [[broad bean]]s, [[onion]]s, and [[cucumber]]s are grown in the eastern portion of the region near [[Jena]] under glass centers on about {{convert|12|acre|ha|order=flip|abbr=on|0}} of land.  Thuringia is the second-largest [[herb]]-growing region in Germany; the town of [[Kölleda]] was once considered the "[[peppermint]] town", where herb growers used to congregate to study herb cultivation.<ref>Metzger, 13,19.</ref>

One-third of Thuringia is covered in forest, and is considered to be one of the best game-hunting regions in Germany.  Anyone holding a valid hunting license<ref>{{Cite web |url=http://berlin.angloinfo.com/countries/germany/hunting.asp |title=Hunting in Germany |access-date=30 April 2012 |archive-url=https://web.archive.org/web/20120513031841/http://berlin.angloinfo.com/countries/germany/hunting.asp |archive-date=13 May 2012 |url-status=dead }}</ref> and a local hunting permit for the area may hunt for game such as [[red deer]], [[roe deer]], [[wild boar]], [[rabbit]], [[Duck (food)|duck]], and [[mouflon]] (mountain sheep). [[Pheasant]] and [[capercaillie]] are protected game species that may not be hunted.  The wooded areas also contain a wide variety of [[edible mushroom]]s, such as chestnut mushrooms, [[porcini]], and chanterelles, along with wild berries, such as [[Blueberry|blueberries]], [[lingonberry|lingonberries]], [[Raspberry|raspberries]], and [[Blackberry|blackberries]], which are all traditional accompaniments to game dishes.<ref>Metzger, 20.</ref>

The most famous foods from Thuringia are [[Thuringian sausage]]s and [[:de:Thüringer Klöße|Thuringian dumpling]]s. The state is also known for its [[sausage]]s; steamed, scaled, and cured varieties are all prepared.  Popular varieties include Thüringer ''[[Mettwurst]]'' (a spreadable cured sausage), ''[[:de:Eichsfelder Feldgieker|Feldkieker]]'' (a cured, air-dried sausage dried up to eight months), Thüringer ''[[Leberwurst]]'' (a steamed pork and liver sausage), Thüringer ''[[Rotwurst]]'' (a steamed blood sausage packed in a bladder or other natural casing)<ref>Metzger, 22–25.</ref> and ''[[Mett]]'' (minced pork).

===Saxony===
{{Main|Saxon cuisine|Ore Mountain cuisine}}
[[File:Sächsische Kartoffelsuppe, Alte Apotheke, Altkötzschenbroda.jpg|right|thumb|Sächsische Kartoffelsuppe (potato soup)]]

In general, the cuisine is very hearty and features many peculiarities of central Germany such as a great variety of [[sauce]]s which accompany the [[main dish]] and the fashion to serve ''Klöße'' or [[Knödel]] as a [[side dish]] instead of [[potato]]es, [[pasta]] or [[rice]]. A typical meal is Sächsischer [[Sauerbraten]]. Also much [[freshwater fish]] is used in Saxon cuisine, particularly [[carp]] and [[trout]] as is the case throughout [[Central Europe|Central]] and [[Eastern Europe]].

The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of [[Dresden]] and [[Leipzig]] an extravagant style of cuisine is cherished (one may only think of the [[crab]] as an ingredient in the famous [[Leipziger Allerlei]]). In other, impoverished regions where the people had to work hard to yield some harvest (e.g., the [[Ore Mountains]]), peasant dishes play a major role; famous dishes originating from there include [[potato]]es with [[Quark (dairy product)|Quark]], potato soup or potato with [[bread]] and [[linseed oil]]. In the [[Vogtland]] region, where the peasants were wealthier, the tradition of [[Sunday roast]] remains to this day. Typical sweets at Christmas are Pulsnitzer Lebkuchen, Dresdner or Erzgebirgsstollen and Liegnitzer Bombe.

[[Cereal grain]] cultivation occupies 62% of the cultivated land in [[Saxony-Anhalt]]. [[Wheat]], [[barley]], [[oat]]s, and [[rye]] are grown, with the rye being grown near [[Borde]], where it is used to make ''[[Crisp bread|Burger Knäckebrot]]'', a flatbread produced there since 1931. Another 10% of the cultivated area is planted in [[sugar beet]]s for conversion to sugar, popularized after the 19th century, when the region had an economic boom.<ref>Metzger, 49.</ref>

== International influences ==
===German cuisine in other countries===
{{Infobox ethnic group
| group            = German cuisine in other countries
| native_name      = German diaspora in the World
| native_name_lang = de
| image            = Map of the German Diaspora in the World.svg
| population       =
{{plainlist| 
* [[German diaspora|German diaspora and ancestry]]: '''{{circa|70 million}}'''}}
| popplace         = [[German Brazilians|Brazil]], [[German Argentines|Argentina]], [[German Americans|United States]], [[Germans in France|France]], [[German Colombian|Colombia]], [[German Canadians|Canada]], [[German Mexicans|Mexico]], [[German Uruguayans|Uruguay]], [[German Australians|Australia]], [[German Venezuelans|Venezuela]], [[Germans|Germany]], [[German immigration to Switzerland|Switzerland]], [[Germans in the United Kingdom|United Kingdom]], [[German-speaking Community of Belgium|Belgium]], [[German Chileans|Chile]] and [[German Paraguayans|Paraguay]]
}}

[[German Brazilians#Food and beverage|German-Brazil cuisine]] brought new types of food and beverage in Brazil or reinforced their utilizations by Brazilians. The [[wheat]] culture in Brazil arrived by German immigrants.<ref>{{cite web|url=http://www.dw.com/pt/brasil-alem%C3%A3o-comemora-180-anos/a-1274817|title="Brasil alemão" comemora 180 anos – Brasil – DW.COM – 25.07.2004|work=DW.COM|access-date=2015-08-04|archive-date=9 January 2016|archive-url=https://web.archive.org/web/20160109032914/http://www.dw.com/pt/brasil-alem%C3%A3o-comemora-180-anos/a-1274817|url-status=live}}</ref>

[[Kuchen]], [[Sauerkraut]] (known in Portuguese as ''[[List of terms used for Germans|chucrute]]'', is also used as derogatory term to designate Germans, and people of [[Central Europe]]an origin or descent in general), [[Eisbein]], new types of sausage and vegetables are some examples of food introduced in Brazil by the immigrants. In Curitiba, sausage are commonly known as '''vina''', from the German ''Wiener'' (Wiener Würstchen). In Southern Brazil, [[Fruit preserves]] are known as '''chimia''', from the German ''Schmier''.<ref>{{cite web|url=http://historiadoriso.com.br/ditados-girias/chimia.html|title=CHIMIA|access-date=2015-08-04|archive-date=17 December 2014|archive-url=https://web.archive.org/web/20141217202610/http://historiadoriso.com.br/ditados-girias/chimia.html|url-status=live}}</ref>

'''Chopp''' or '''Chope''' (from German ''Schoppen'') in [[Brazilian Portuguese]] is the word for [[draught beer]] or just [[beer]].<ref>{{cite web|url=http://www.choppkremer.com.br/blog/2013/10/chopp-x-cerveja-aprenda-as-principais-diferencas/|title=Chopp X Cerveja: Aprenda as principais diferenças|access-date=2015-08-04|archive-date=26 August 2015|archive-url=https://web.archive.org/web/20150826004050/http://www.choppkremer.com.br/blog/2013/10/chopp-x-cerveja-aprenda-as-principais-diferencas/|url-status=live}}</ref> Today, [[beer]] is the most consumed beverage in Brazil.<ref>{{cite web|url=http://www.gazetadopovo.com.br/vida-e-cidadania/aumenta-consumo-de-bebidas-alcoolicas-no-brasil-segundo-a-oms-dd5vy2zyewfc9guk6alh8v7f2|title=Aumenta consumo de bebidas alcoólicas no Brasil, segundo a OMS|author=Agência Brasil|work=Gazeta do Povo|access-date=2015-08-04|archive-date=7 March 2016|archive-url=https://web.archive.org/web/20160307093212/http://www.gazetadopovo.com.br/vida-e-cidadania/aumenta-consumo-de-bebidas-alcoolicas-no-brasil-segundo-a-oms-dd5vy2zyewfc9guk6alh8v7f2|url-status=live}}</ref>
The tradition of brewing in Brazil dates back to German immigration in the early 19th century. The first breweries date from the 1830s, although the brand [[Beer in Brazil|Bohemia]] is claimed to be the first Brazilian beer, with production starting in 1853 in the city of [[Petrópolis]] founded by the German-Brazilian Henrique Kremer. In 1913 there were 134 breweries in [[Rio Grande do Sul]].<ref>{{cite web |url=http://www.cervejasdomundo.com/Brasil.htm |title=Tudo Sobre Cerveja |publisher=CervejasDoMundo |date=2006-11-22 |access-date=2011-09-19 |archive-date=2 September 2011 |archive-url=https://web.archive.org/web/20110902022649/http://www.cervejasdomundo.com/Brasil.htm |url-status=live }}</ref> [[Brahma (beer)|Brahma]] was founded in 1888 in [[Rio de Janeiro]] by the Swiss immigrant Joseph Villiger. Antarctica (Companhia Antarctica Paulista) was founded in the same year by the Brazilian Joaquim Salles and the German immigrant Louis Bücher in [[São Paulo]]. In 1999 the two brands merged creating [[AmBev]].

[[German Argentines#German impact on culture in Argentina|German-Argentinien cuisine]] is a noticeable part of Argentine cuisine; the "Achtzig Schlag" cake, which was translated as ''Torta Ochenta Golpes'' in the country, can be found in some bakeries. In addition, dishes like chucrut ([[sauerkraut]]) and many different kinds of sausage-like [[bratwurst]] and others have also made it into mainstream Argentine cuisine.

[[German-Americans]] introduced popular foods such as [[hot dog]]s and [[hamburger]]s to America.<ref>{{cite web |url = http://www.homeofthehamburger.org/history.html |title = The Home of the Hamburger: History |access-date = March 18, 2010 |url-status = dead |archive-url = https://web.archive.org/web/20090805083255/http://www.homeofthehamburger.org/history.html |archive-date = August 5, 2009 }}</ref> They also introduced America to [[lager]], the most-produced beer style in the United States, and have been the dominant ethnic group in the beer industry since 1850.<ref name="Conzen">{{cite encyclopedia |last = Conzen |first = Kathleen |editor-last = Thernstrom |editor-first = Stephan |editor-link = Stephan Thernstrom |editor-last2 = Orlov |editor-first2 = Ann |editor-last3 = Handlin |editor-first3 = Oscar |editor-link3 = Oscar Handlin |title = Germans |page = 407 |encyclopedia = Harvard Encyclopedia of American Ethnic Groups |url = https://archive.org/details/harvardencyclope00ther |year = 1980 |publisher = [[Harvard University Press]] |isbn = 0674375122 |oclc = 1038430174 }}</ref><ref>{{cite web |url = http://www.pghmannerchor.com/teutonia-mannerchor-friday-lunch-menu/ |title = Friday Lunch Menu &#124; Teutonia Männerchor in Pittsburgh (Deutschtown), PA |access-date = July 30, 2013 |url-status = dead |archive-url = https://web.archive.org/web/20130730185253/http://www.pghmannerchor.com/teutonia-mannerchor-friday-lunch-menu/ |archive-date = July 30, 2013 }}</ref>

The German founded [[Tsingtao Brewery]] is China's second largest [[brewery]], with about 15% of domestic market share and also accounts for half of China's national beer exports.<ref>Alcoholic Beverages in China - Industry Profile by datamonitor.com</ref><ref>{{cite web |url=http://gain.fas.usda.gov/Recent%20GAIN%20Publications/China%20Beer%20Market_Beijing%20ATO_China%20-%20Peoples%20Republic%20of_7-23-2010.pdf |title=China Beer |access-date=2013-06-13 |archive-date=2016-03-04 |archive-url=https://web.archive.org/web/20160304001602/http://gain.fas.usda.gov/Recent%20GAIN%20Publications/China%20Beer%20Market_Beijing%20ATO_China%20-%20Peoples%20Republic%20of_7-23-2010.pdf |url-status=dead }}</ref><ref>{{Cite web |title=How German Settlers in China Created One of the World's Most Consumed Beers — RADII |url=https://radii.co/article/tsingtao-german-settlers-china-beer |access-date=2022-12-11 |website=Stories from the center of China’s youth culture |date=11 August 2019 |language=en}}</ref>

===Influence of immigration to German cuisine===
Elements of international cuisine (apart from influences from neighbouring countries) are a relatively recent phenomenon in German cuisine, compared with other West European states. [[Colonial goods store|Colonial goods shops]] spread only in the 19th and early 20th centuries and brought luxury goods like cocoa, coconuts, rare exotic spices, coffee and (non-herbal) tea to a wider audience.

The first wave of foreigners coming to Germany specifically to sell their food specialties were ice cream makers from northern Italy, who started to arrive in noticeable numbers during the late 1920s. With the post-World War II contacts with Allied occupation troops, and especially with the influx of more and more foreign workers that began during the second half of the 1950s, many foreign dishes have been adopted into German cuisine &mdash; [[Italian cuisine|Italian]] dishes, such as [[spaghetti]] and [[pizza]], have become staples of the German diet.<ref name="Nuetzenadel Trentmann 2008">{{cite book | last1=Nuetzenadel | first1=A. | last2=Trentmann | first2=F. | title=Food and Globalization: Consumption, Markets and Politics in the Modern World | publisher=Bloomsbury Publishing | series=Cultures of Consumption Series | year=2008 | isbn=978-1-84788-459-6 | url=https://books.google.com/books?id=ScmvAwAAQBAJ&pg=PA134 | access-date=30 November 2017 | page=134}}</ref> In 2008, there were around 9,000 pizzerias and 7,000 Italian restaurants in Germany.<ref name="Nuetzenadel Trentmann 2008"/> The pizza is Germany's favourite fast food.<ref>{{Cite web |last=ONLINE |first=RP |date=2008-10-22 |title=Fotos: Die beliebtesten Fast-Food-Gerichte |url=https://rp-online.de/leben/gesundheit/news/die-beliebtesten-fast-food-gerichte_bid-8635927 |access-date=2024-11-24 |website=RP ONLINE |language=de}}</ref>

[[File:Donner Kebab, Cologne, Germany (1057919169) b.jpg|alt=|thumb|right|[[Doner kebab|Döner kebab]]]]
[[Turks in Germany|Turkish immigrants]] have introduced [[Turkish cuisine|Turkish foods]] to Germany,<ref name="Light Rosenstein p. 111">{{cite book | last1=Light | first1=I.H. | last2=Rosenstein | first2=C.N. | title=Race, Ethnicity, and Entrepreneurship in Urban America | publisher=Transaction Publishers | isbn=978-0-202-36844-3 | url=https://books.google.com/books?id=-ff868geXccC&pg=PA111 | access-date=30 November 2017 | pages=111–112}}</ref><ref name="Nuetzenadel Trentmann 2008"/> notably ''[[döner kebab]]''.<ref name="Lentz 1999 p. 263">{{cite book | last=Lentz | first=C. | title=Changing Food Habits: Case Studies from Africa, South America and Europe | publisher=Harwood Academic Publishers | series=Food in history and culture | year=1999 | isbn=978-90-5702-564-8 | url=https://books.google.com/books?id=b-P8Z-BE-_QC&pg=PA263 | access-date=30 November 2017 | page=263}}</ref><ref name="EC 2017">{{cite news|url=https://economictimes.indiatimes.com/magazines/travel/food-for-thought-cities-where-dishes-from-around-the-world-come-together/articleshow/61850522.cms |title=Food for thought: Cities where dishes from around the world come together |newspaper=The Economic Times |date=30 November 2017 |access-date=30 November 2017}}</ref> In November 2017, it was estimated that 1,500 döner kebab shops were present in [[Berlin]] and in circa 16,000 in whole Germany.<ref name="EC 2017"/>

[[Arab cuisine|Arab]] (mostly [[Syrian cuisine|Syrian]], [[Lebanese cuisine|Lebanese]] or [[Moroccan cuisine|Moroccan]]), [[Chinese cuisine|Chinese]],<ref name="Tan 2013 p. 148">{{cite book | last=Tan | first=C.B. | title=Routledge Handbook of the Chinese Diaspora | publisher=Taylor & Francis | series=Routledge handbooks | year=2013 | isbn=978-1-136-23096-7 | url=https://books.google.com/books?id=d7PcAwAAQBAJ&pg=PA148 | access-date=30 November 2017 | page=148}}</ref> [[Balkan cuisine|Balkan]], [[Japanese cuisine|Japanese]] (especially [[Sushi]]) and [[Greek cuisine|Greek]] (especially [[Gyros]])<ref name="Mandel 2008 p. 94">{{cite book | last=Mandel | first=R. | title=Cosmopolitan Anxieties: Turkish Challenges to Citizenship and Belonging in Germany | publisher=Duke University Press | year=2008 | isbn=978-0-8223-4193-2 | url=https://books.google.com/books?id=l9M3Y_W7jR0C&pg=PA94 | access-date=30 November 2017 | page=94}}</ref> restaurants and bars are also widespread in Germany.<ref name="Fodors 1998">{{cite book | title=Fodor's ... Germany | publisher=Fodor's Travel Publications | year=1998 | url=https://books.google.com/books?id=b5krAQAAMAAJ | access-date=30 November 2017 | page=xxi| isbn=9780679034827 }}</ref>
[[Indian cuisine|Indian]] (especially [[Curry]] dishes),<ref>{{cite web | title=Berlin's versatile Indian restaurant scene - DW Travel - 24.10.2017 | website=DW.com | date=24 October 2017 | url=http://www.dw.com/en/berlins-versatile-indian-restaurant-scene/a-41031681 | access-date=30 November 2017}}</ref> [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], and other Asian cuisines are rapidly gaining in popularity since the early 2000s. 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 [[Eastern Bloc|Communist bloc]]. East Germans traveled abroad to these countries on holiday (and vice versa as well), and soldiers coming to East Germany from these countries brought their dishes with them. A typical dish that came to the East German kitchen this way is [[Russian cuisine|Russian]] ''[[Soljanka]]''.

== Food industry ==
===Overview===
Germany is the third largest agricultural producer in the European Union<ref name="Ibp 2009 p. 29">{{cite book | last=Ibp | first=I. | title=Doing Business and Investing in Germany Guide Volume 1 Strategic and Practical Information | publisher=International Business Publications USA | year=2009 | isbn=978-1-4387-1049-5 | url=https://books.google.com/books?id=QggABwAAQBAJ&pg=PA29 | access-date=30 November 2017 | page=29}}</ref> and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion.<ref>[https://www.bmel.de/EN/Agriculture/Market-Trade-Export/_Texte/Zahlen-Fakten-Agrarexport.html Facts and figures on German agricultural exports] {{Webarchive|url=https://web.archive.org/web/20180823114429/https://www.bmel.de/EN/Agriculture/Market-Trade-Export/_Texte/Zahlen-Fakten-Agrarexport.html |date=23 August 2018 }} Federal Ministry of Food and Agriculture</ref> Several food products are internationally known brands.<ref name="Fraser Hoffmann 2006 p. 145">{{cite book | last1=Fraser | first1=C.C. | last2=Hoffmann | first2=D.O. | title=Pop Culture Germany!: Media, Arts, and Lifestyle | publisher=ABC-CLIO | year=2006 | isbn=978-1-85109-733-3 | url=https://books.google.com/books?id=YGgaLBLodH0C&pg=PA145 | access-date=30 November 2017 | page=145}}</ref>

===German retailers===
[[Aldi]] and [[Schwarz Gruppe]]([[Lidl]]) are Europe's largest retailers.<ref>{{cite web |url=https://www.forbes.com/sites/callyrussell/2020/01/09/who-are-the-10-biggest-retailers-in-the-world/ |title=10 biggest retailers in the world |website=[[Forbes]] |access-date=2020-08-06}}</ref>

<gallery mode="packed">
File: Aldi grocery store.jpg|[[Aldi]] in [[Sparta, Wisconsin]], United States
File:Lidl Bijlmerplein, Amsterdam-Zuidoost (2021) 04.jpg|[[Lidl]] store in [[Amsterdam]], Netherlands
File:Edeka E-Center Dürr, Pestalozziallee 33, 97941 Tauberbischofsheim 2.jpg|[[Edeka]] store in [[Tauberbischofsheim]]
File:Netto Markt Hannover-Ahlem.jpg|[[Netto Marken-Discount]] store in [[Hannover]], Germany
</gallery>

===German food industry products===

<gallery mode="packed">
File:Gummi Bears in Action 55.JPG|[[Gummy bear]]s
File:Jägermeister.jpg|[[Jägermeister]] [[liqueur]]
File:Dinkelbrezelchen.jpg|Mini [[pretzel]]s
File:Ritter Sport - english.png|[[Ritter Sport|Ritter Sport Chocolate]]
File:German Marzipan Lübecker Vielfalt.jpg|[[Lübecker Marzipan]]
File:Fanta Klassik 3.jpg|The original [[Fanta]]<ref name="a">{{cite web |url=http://www.snopes.com/cokelore/fanta.asp |title=The Reich Stuff? |author=Mikkelson, Barbara |date=29 April 2011 |work=[[Snopes]] |access-date=11 March 2012}}</ref><ref name="Pendergrast">{{cite book|first=Mark |last=Pendergrast |author-link=Mark Pendergrast |title=For God, Country and Coca-Cola: The Unauthorized History of the Great American Soft Drink and the Company That Makes it |year=1993 |publisher=[[Charles Scribner's Sons]] |location=New York |isbn= 9780684193472}}</ref>
File:Sprite Australia.jpg|[[Sprite (drink)|Sprite]]
File:Knoppers.jpg|[[Knoppers (sweet brand)|Knoppers]]
File:An Open Bag of Werther's Original.jpg|[[Werther's Original]]
</gallery>

==See also==
{{portal|Food|Germany}}
* [[List of German cheeses]]
* [[List of German dishes]]
* [[List of German soups]]

==Notes==
{{reflist|30em}}

==References==
*Metzger, Christine (ed.) ''Culinaria Germany''. [[Cambridge Press|Cambridge]]: Ullmann, 2008.

==Further reading==
* {{cite book|editor=[[Alan Davidson (food writer)|Alan Davidson]] |title=National & Regional Styles of Cookery: Oxford Symposium 1981, Proceedings |year= 1981 |publisher=Prospect Books |isbn=978-0-907325-07-9 |first=Sarah |last=Kelly |chapter=Specialty Baking in Germany, Austria, and Switzerland |chapter-url= https://books.google.com/books?id=zcNdB_sl2JkC&pg=PA148 }}
* {{cite book|title=Beyond Bratwurst. A History of Food in Germany |year= 2014 |publisher=Reaktion Books |isbn=9781780232720 |first=Ursula|last=Heinzelmann|author-link=Ursula Heinzelmann }}
* {{cite book | last=Bach | first=V. | title=The Kitchen, Food, and Cooking in Reformation Germany | publisher=Rowman & Littlefield Publishers | series=Historic Kitchens | year=2016 | isbn=978-1-4422-5128-1 | url=https://books.google.com/books?id=XrewDQAAQBAJ&pg=PA153 | access-date=30 November 2017 | page=153}}

==External links==
* {{Commons-inline|Cuisine of Germany}}
* [http://www.germanfoods.org/ German Foods Official Website]
* [http://www.tasteatlas.com/100-most-popular-foods-in-germany Taste Atlas: Top 100 Most Popular Foods in Germany]
 
{{Regional cuisine of Germany}}
{{European topic|| cuisine}}
{{cuisine}}
{{Authority control}}

[[Category:German cuisine| ]]