April 2 - German Food/Review
• Like most things German, German food is very regional.
• Farmers markets prevalent
• Most food local in summer/winter imported from Spain/Italy.
• Organic trend catching on, especially in s/e Germany, where land segments are
smaller. While in Northern Germany the land areas are larger, leading to
• Genetically Modified Food less prevalent in Germany than North
America • Smaller, specialized, family-run food stores (butcher, baker)
Common German Food Items
• Potato (introduced late, one of the last countries to use it as food. In 1744
Prussian King Frederick the Greatdistributed seeds and mandated the growth of
• Sauerkraut (imported from Austria in 13th century) grown, grated, fermented
• Coffee comes to Germany late, after the Battle of Vienna. Fred the Great
banned it, thinking it would become a social problem.
Anti-coffee/turks song by Gottlieb Hering in 1766.
• Cake - paired with coffee, especially on Sundays
• Beer - started in the medieval ages, in monasteries. Considered originally a
food item, because of the danger of drinking water. The boiling process of beer
made it drinkable, and even children consumed it. Lower ABV.
Wurst (Sausage) - white sausage mostly eaten in Bavaria. Bavarian source of
• Eel - popular coastal northern food. Eaten with dark bread.
• Cheese - in Southern mountainous regions
• Wine - primarily in south. Increase in local wine due to regionalism.
Large Spa culture in Germany. Spa treatments covered by universal healthcare.
• Q: 3 features of Brechtian theatre
• A: Minimal Staging, Audience involvement, Engagement rather than