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The cuisine of Brandenburg , a region of Germany, is considered rather down-to-earth compared to other cuisines. Because many people in Brandenburg have Slavonic roots, the cuisine is very much influenced by their habits and customs, such as is the case in Mecklenburg and Pomerania.
Due to the numerous greater and smaller inland lakes in Brandenburg its cuisine features much fish. Particularly pike, zander, eel and carp are very popular and are ingredients in many dishes. A very typical fashion of preparation is the combination with Spreewaldsauce.
Potato is an essential ingredient in the cuisine of Brandenburg since Frederick the Great encouraged its breakthrough through a royal decree. [1] It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to several inns which have innovative recipes containing potato on their menu.
Very famous and almost internationally known is the asparagus grown in the surroundings of Beelitz. Most of the yieldings are sold in the area and especially to Berlin where during the asparagus season many restaurants offer Beelitzer Spargel mit Kartoffeln und Sauce Hollandaise (asparagus with potatoes and hollandaise sauce).
In the forested areas of Brandenburg such as the Schorfheide, and in the regions of Niederlausitz Fläming many dishes are featuring game and mushrooms. In well-yielding years an abundance of chanterelles, chestnuts and boletus can be found in Brandenburgs forests and therefore also on the menus of inns, guesthouses and restaurants.
A famous speciality food from the Spreewald region are the Spreewald gherkins, which are protected by the EU as a Protected Geographical Indication (PGI).
A very typical speciality of the region Niederlausitz are Plinsen which is a kind of pancake. Also in this region the famous linseed oil is extracted and used as an ingredient very frequently. For example one of the most famous dishes is potato with Quark, shallots and linseed oil.
Another well-known dish which is also considered "national dish" of the region of Priegnitz is Knieperkohl , a kind of pickled cabbage similar to Sauerkraut but containing not only white cabbage but also collard greens (or leaves of red cabbage), kale and grape leaves and cherry leaves.
There are several breweries located in Brandenburg. The Klosterbrauerei Neuzelle produces a coloured black beer which was many years disputed about since the government of Brandenburg wanted to prosecute the brewery for selling and advertising it as black beer. A blossoming metropole of beer production was Bernau but the famous "Bernauer Bier" was last produced in Friedrichshagen, a district belonging to Berlin.
In the surroundings of the town Werder (Havel) many fruits are grown and processed to fruit vines. There are also several distilleries manufacturing fruit brandies.
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 Poland and the Czech Republic. 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.
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Turkish cuisine is the cuisine of Turkiye and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Armenian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy.
Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise, it often involves breadcrumbs fried in butter and poured over cooked vegetables.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming and overseas trade. The Burgundian-Habsburg court enriched the cuisine of the Dutch elite in the 15th and 16th century, so did the colonial spice trade in the 17th century.
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
Limburgisch cuisine is different from the Belgian and Dutch cuisines but also shares many similarities with these cuisines. Limburg is a little different compared to the rest of the Dutch and Belgian provinces. The landscape is hilly in the southeast and the Limburgish language could be said to be a separate language rather than a dialect of Dutch. This different landscape provides the Limburgish cuisine with a lot of game meat, especially in the hunting season. The north of the Limburg is quite flat and is the largest asparagus producing area of the Netherlands. In the southwest you will find the Haspengouw which is famous for being the fruit basket of Belgium.
Due to its centuries-old history as a major port town the cuisine of Hamburg is very diversified and sapid as ingredients’ supply was safe. Until the 20th century the cuisine of Hamburg was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the nearby Baltic Sea. The region of Vierlande supplied Hamburg with fresh vegetables. Fruit came from the area Altes Land and until industrialization the neighbourhood of Wilhelmsburg was considered the ‘milk isle’ of Hamburg. International trade in the Port of Hamburg made spices and exotic nutrition items from India and South America available since the 16th century which were soon incorporated into civic kitchens. On this basis the cuisine of Hamburg developed which regrettably lost some of its characteristics nowadays due to the supraregional harmonization of the North German cuisine. But due to its high economic importance Hamburg does feature many internationally recognized gourmet restaurants from which 11 were repeatedly awarded with a Michelin star in 2010.
Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Cuisine of Berlin describes different aspects of Berlin's culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves since 1945 and 1990. After 2000, numerous top-class restaurants have evolved in Berlin.
Regional cuisine of Germany | ||
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