Wine Brats: 6 in 6 Germany
Wine Brats: 6 in 6 Germany
German cuisine gets no respect. People will rhapsodize on and on about the wonders of the “Mediterranean Diet” or “Classical French Cooking” but when it comes to anything west of the Rhine enthusiasm suddenly wanes. Why is this? It certainly does not have anything to do with depth of culture, quality of ingredients or dedication to cuisine. It is interesting to note that more 3-star chefs come from the Alsace region of France than any other. This is interesting because the Alsace region of France is the most heavily German-influenced region in the entire country. In fact, it was part of Germany until World War 1. Coincidence?
German cuisine is delicious and diverse but, sadly, even many German cookbooks are written from an apologists view that German cuisine needs to be “fixed up” or made “more sophisticated”. Why the lack of respect? One problem is that when you say “Germany” you are talking about a country that was only unified in 1871 and has spent a great deal of the time since then divided. This is not a lot of time to develop a national cuisine, especially in a country where many of the states are as notable for their dissimilarities as they are their similarities. This makes “German” cuisine very difficult to quantify.
German cuisine gets no respect. People will rhapsodize on and on about the wonders of the “Mediterranean Diet” or “Classical French Cooking” but when it comes to anything west of the Rhine enthusiasm suddenly wanes. Why is this? It certainly does not have anything to do with depth of culture, quality of ingredients or dedication to cuisine. It is interesting to note that more 3-star chefs come from the Alsace region of France than any other. This is interesting because the Alsace region of France is the most heavily German-influenced region in the entire country. In fact, it was part of Germany until World War 1. Coincidence?
German cuisine is delicious and diverse but, sadly, even many German cookbooks are written from an apologists view that German cuisine needs to be “fixed up” or made “more sophisticated”. Why the lack of respect? One problem is that when you say “Germany” you are talking about a country that was only unified in 1871 and has spent a great deal of the time since then divided. This is not a lot of time to develop a national cuisine, especially in a country where many of the states are as notable for their dissimilarities as they are their similarities. This makes “German” cuisine very difficult to quantify.
posted by mikes at 7:12 AM
