Germany

Country name:

Conventional long form: Federal Republic of Germany

Conventional short form: Germany

Local long form: Bundesrepublik Deutschland

Local short form: Deutschland

Former: German Empire, German Republic, German Reich

Flag description:

Three equal horizontal bands of black (top), red, and gold; these colors have played an important

role in German history and can be traced back to the medieval banner of the Holy Roman

Emperor - a black eagle with red claws and beak on a gold field.

Background:
As Europe's largest economy and second most populous nation (after Russia), Germany is a

key member of the continent's economic, political, and defense organizations. European

power struggles immersed Germany in two devastating World Wars in the first half of the

20th century and left the country occupied by the victorious Allied powers of the US, UK,

France, and the Soviet Union in 1945. With the advent of the Cold War, two German states

were formed in 1949: the western Federal Republic of Germany (FRG) and the eastern

German Democratic Republic (GDR). The democratic FRG embedded itself in key Western

economic and security organizations, the EC, which became the EU, and NATO, while the
Communist GDR was on the front line of the Soviet-led Warsaw Pact. The decline of the

USSR and the end of the Cold War allowed for German unification in 1990. Since then,

Germany has expended considerable funds to bring Eastern productivity and wages up to

Western standards. In January 1999, Germany and 10 other EU countries introduced a

common European exchange currency, the euro.

Area:

Total: 357,022 sq km

Land: 348,672 sq km

Water: 8,350 sq km

Economy - overview:

The German economy - the fifth largest economy in the world in PPP terms and Europe's

largest - began to contract in the second quarter of 2008 as the strong euro, high oil prices,

tighter credit markets, and slowing growth abroad took their toll on Germany's export-

dependent economy. At just 1% in 2008, GDP growth is expected to be negative in 2009.

Recent stimulus and lender relief efforts will make demands on Germany's federal budget

and undercut plans to balance its budget by 2011. The reforms launched by the former

government of Chancellor Gerhard SCHOEDER, deemed necessary due to chronically high

unemployment and low average growth, led to strong growth in 2007, while unemployment

in 2008 fell below 8%, a new post-reunification low. Germany's aging population, combined

with high chronic unemployment, has pushed social security outlays to a level exceeding

contributions, but higher government revenues from the cyclical upturn in 2006-07 and a 3%
rise in the value-added tax cut Germany's budget deficit to within the EU's 3% debt limit in

2007. The current government of Chancellor Angela MERKEL has initiated other reform

measures, such as a gradual increase in the mandatory retirement age from 65 to 67 and

measures to increase female participation in the labor market. The modernization and

integration of the eastern German economy - where unemployment still exceeds 30% in

some municipalities - continues to be a costly long-term process, with annual transfers from

west to east amounting to roughly $80 billion. While corporate restructuring and growing

capital markets have set strong foundations to help Germany meet the longer-term challenges

of European economic integration and globalization, Germany's export-oriented economy

has proved a disadvantage in the context of weak global demand.

Natural resources:

Coal, lignite, natural gas, iron ore, copper, nickel, uranium, potash, salt, construction

materials, timber, arable land.

Climate:

Temperate and marine; cool, cloudy, wet winters and summers; occasional warm mountain

(foehn) wind

Location:

Central Europe, bordering the Baltic Sea and the North Sea, between the Netherlands and

Poland, south of Denmark.

 Germany Culture

A beautiful land with interesting traditions, the culture of Germany is deeply rooted in its people and

reflects many shades. Take a look at these interesting details associated with German culture. A land

known for its beautiful countryside, with a rich history and culture, art galleries that exhibit some of

the most exquisite works... Germany is a place that has something for everyone. This land is known

for many things, from the delicious cuisine to the thought provoking literature. German culture thus

gives us a glimpse of the various sides of this glorious land. What are the most interesting factors that

draw people towards Germany? Well, the German culture reveals it all. Let's take a quick tour to

know more about some of the interesting aspects of German culture.

German Culture: An Insight

Art and Architecture

Germany witnessed some of the finest artists during the Renaissance period. One can particularly

note that the German artists drew a lot of inspiration from Italian artists of the Renaissance period.

Their styles thus gave birth to the German Renaissance. During the olden days, there were many

styles followed by artists. Today, there are over 5,000 art galleries that display many interesting

works of art. Art lovers from all over the world throng to these places to appreciate the beauty of

these works. The artistic forms are not limited to the canvas or the sculptures; in fact, the architecture

of Germany has a particular look about its structure. Berlin is the place to know more about different

international structures.

Modern German architecture is all about technology merged with finer design elements. However,
the story was different in the ancient days. Wood being easily available, the homes in ancient

Germany were primarily made of this material. While under the influence of the Roman Empire,

German buildings looked similar to the Roman buildings. The Electoral Palace is a fine example of

the Rococo style of architecture. There are many such important landmarks in Germany that indicate

the fine architectural designs implemented in the olden days.

Literature

Well, it goes without saying that Germany is known as the land of poets and thinkers. The works of

the many famous authors and poets have touched the hearts of millions of readers. In the earlier days,

the works were primarily written in the German language. The 'Hildebrandslied' is one of the most

famous and prominent works during the Old High German period. Around 12 authors of the German

language have been awarded the prestigious Nobel Prize in Literature. Today, the thought process

and the kind of content generated has undergone a change. Contemporary German literature shows

many shades of the creative geniuses of German authors and poets.

Religion

In Germany, the constitution states no person may ever be discriminated on the basis of religion.

Although, Christianity is the major religion followed in Germany, one can witness the presence of

other religions as well. The Christians include Roman Catholics as well as Protestants. Islam,

Buddhism, Judaism, etc., are some of the other religions followed in Germany.

Cuisine

Germany is known for its varied styles of cuisine. This is because; German cuisine is prepared

differently from region to region. Meat is the main food ingredient in all the dishes. However, the
Germans also have a sweet tooth and this is evident from the vast variety of desserts that can be

gorged out here! Rye bread is yet another specialty of the place.

Music and Dance

From classical music to the modern forms of today, German music includes many variations.

Germany has contributed in a large way to the world of music. Composers such as Beethoven and

Mozart propelled Germany on the international map in the musical world. Apart from music loving

individuals, dance also remains deeply rooted in German culture. Performing arts is at its peak in

Germany. There are many regions in Germany known for their typical style of music and folk dance.

Cinema

German cinema has made many valuable contributions. Cinema developed due to the increasing

demands from the public, who otherwise, relied on films from Italy. The film industry in Germany

progressed immediately after World War I. One could see the use of symbolism in the films. Then

followed the Expressionist Movement. However, this also changed later on, although the concepts

continued to influence movies around the world. In the recent times, 'Run Lola Run' has managed to

bring attention back towards German cinema. Over the years, many German movies enjoyed

international fame.

Traditional German Clothing

During the olden days, there were many types of clothing gear that were characteristic of Germany.

Traditional German clothing was all about layers and dresses for women. In Germany, the dirndl

remains to be an important traditional dress which consists of many garments. In modern times, the

dirndl is worn for traditional events. Apart from these garments, the lederhosen, gamsbart, tracht, etc.,

also form an integral part of traditional wear.

These interesting facts about Germany and its culture give one an indication about the magnificence

of this land. A fairly secure country, there are many more things one can learn about by being a part

of the land, which will help to absorb the deeply rooted cultures and traditions. To know more about

Germany and its culture, probably one may need to be immersed completely to be able to enjoy the

true flavor of this beautiful country.

 German Cuisine - Traditional
German Foods

German Cuisine is known for healthy, hearty dishes serve with utmost care. In fact, many of the

American foods are originated from the traditional recipes of German food. Moreover, traditional

German foods are influenced greatly by their local regional delicacies.

If you think of German cuisine as of a mere mix of Beer & Sausage, then it would be a

reprehensible statement of this very fine tradition of German Foods. It is well known fact that

Germans appreciate vigorous, well-prepared, well served foods. In fact, German cuisines have

impressed every person who is having great craving for nice food. To fill your tempting buds,

you can find numerous diverse dishes which are only typical to specific German regions.

You can visit your nearest local German restaurant and you will come across the many

traditional recipes of German food. Moreover, post world war era has seen their healthy cuisine

adapting to hale and hearty trends and tastes of immigrants, their dairy products and sausage

industry, and their cheering spirit.

Breakfast

Germans prefer breakfast menu consisting of bread, toast, and bread rolls supplemented with

jam, honey, marmalade, and eggs over a cup of strong coffee or tea. For children, usually milk or

cocoa is preferred. Delicacies like deli meats, such as ham, salami are also common on breakfast

menu.
Lunch and Dinner

Traditionally, Lunch has been the main meal of the day which is usually eaten around noon. In

comparison, Dinner is always a smaller meal which is made of sandwiches sometimes. But, last

50 years have seen a quite radical shift in those eating habits. Of late, most of the people prefer a

small lunch around noon and like to enjoy a hot relaxed dinner in the evening. Breakfast is still a

much elaborated, popular concept and can be perfect occasions to invite friends and guests.

Side Dishes

Noodles make the important part of German side dishes. They, especially Spätzle contain large

amount of egg yolk. Besides noodles, potatoes and dumplings are very common. Potatoes

entered late in German cuisine (18th century) and were the most ubiquitous in the 19th and 20th

centuries. Generally, Potatoes are often served boiled in salt water, but mashed and fried potatoes

also are traditional, and french fries have now become very common part of side dishes.

Drinks

Association of German Cuisine with Beer is quite old one, with many local and regional

breweries offering a wide variety of beers. In most of the country, Pils is most popular name

today, whereas people in the South like Bavaria prefer Lager or wheat beer. Again a number of

regions have a special kind of local beer.

Wine is also popular throughout the country. The principal source areas of German wine are the

upper and middle Rhine and its tributaries. Riesling and Silvaner are among the best-known

varieties. Traditionally, white wine is preferred over red or rosé, and sweet wine more popular
than dry.

Desserts

A great variety of cakes and tarts made with fresh fruit are enjoyed throughout the country.

Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecakes, German

doughnuts, Berliner or Krapfen are also very popular desserts. "Rote Grütze", red fruit pudding

is another popular dessert in northern Germany. "Rhabarbergrütze", a rhubarb pudding and

"Grüne Grütze", a gooseberry pudding are some popular variations of the "Rote Grütze".

Ice cream and sorbets are also very popular. Italian-run ice cream parlors were the first large

wave of foreign-run eateries in Germany, becoming widespread in the 1920s. A popular ice

cream treat is called Spaghetti Eis.

 Chief Constituents of German

Food

Meats and Fish

Pork being the most preferred constituent of German food, although other main sources like beef

and poultry are consumed. Among poultry products, chicken is the most popular, but goose,

duck, and turkey are also well appreciated. Generally, you will find local pot-roasted meat and

imported pan-fried dishes from France. Meat is often eaten in form of sausage throughout

Germany. It is a trend for certain families here to make their own sausage for personal

consumption.

Today many sea fish like salmon trout, fresh herring, mackerel, sardine, and tuna are commonly

served while common freshwater fishes on German menus are carp, pike, and European perch.

Once, seafood was traditionally restricted to the northern coastal areas. Freshwater fish are often

served grilled fresh water fishes are more preferred in traditional German food than sea water

fishes.

Vegetables

Vegetables are usually preferred in form of vegetable soups or stews. They also make good side
dish. Cabbages, carrots, spinach, turnips, peas, beans, are very common. Fried onions are a

common addition to many meat dishes throughout the country. Potatoes, while a major part of

the diet, are usually not counted among vegetables by Germans. Asparagus, especially white

asparagus known as spargel, is particularly enjoyed in Germany as a side dish or as a main meal.

Spices and Condiments

Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy;

the most popular herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in

small amounts), juniper berries and caraway. Cardamom, aniseed, 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 like basil, sage,

oregano, and hot chili peppers have become more popular in recent times.

Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the

most common version being "Mittelscharf", which is somewhere between traditional English and

French mustards in strength. Düsseldorf and the surrounding area is known for its particularly

spicy mustard, which is used both as a table condiment and in local dishes such as

Senfrostbraten (roasted steak with mustard). 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 ("Sahnemeerettich"), or combined with mustard. In some regions of Germany it is used

with meats and sausages where mustard would otherwise be used.

Garlic was long frowned upon as "making one's breath smell bad and ghastly" and thus has never

played a large role in traditional German cuisine, but has risen in popularity in recent decades

due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisine. Bear's

garlic, a rediscovered spice from earlier centuries, has become quite popular again since the

1990s.

Breads

More than 300 types of bread are available in Germany, which makes Germans the bread baking

champions of the world. Germans love their bread and usually are not ready to compromise

when it comes to this German specialty. Which is why, probably, so many German bakeries have

sprung up all over the world. But which bread is which and how does one order? This article will

shed light on different German bread types.

Ganze Brote oder Brotlaibe – Loafs of Bread

Germans buy bread by the loaf, which can be pre-sliced (geschnitten) or whole (ganz). White

bread is considered only one option in the bread chain and usually the lowest one as far as

nutrition is concerned. There are many healthy and tasty whole-wheat options available.

Deutsches Weißbrot – German White Breads

White breads consist to 90% of wheat flour and are made from yeast dough (Hefeteig). They

have a light-colored crust that can be hard (baguette) or soft (toast).

 • Baguette – baguette [Bahgett]

• Teebrot – round white bread [Tehbroht]

• Toastbrot – toast [Tohstbroht]

Graubrot – “Gray” Breads in German or Mixed-Grain Breads

Germans call any type of bread between white and black breads, very logically, gray breads. This

term refers to mixed-grain breads. They become wheat or rye mixes depending on the

predominant type of flour used. Mixed-grain breads are made from sourdough with or without

yeast and have a brown, hard crust.

• Mischbrot – mixed-grain bread [Meeshbroht]

• Roggenmischbrot – mixed-grain rye bread [Rogganmeeshbroht}

• Weizenmischbrot – wheat-rye bread [Vytsanmeeshbroht]

Schwarzbrot – Black Breads or German Pumpernickel

German black breads contain 90% of rye as flour or whole grains, which make them more

fibrous and healthier but also harder to chew. They are made from sourdough and have a dark

crust that is as hard or soft as the whole bread slice.

• Roggenbrot – rye bread [Rogganbroht]

• Mehrkornbrot – multigrain bread [Meahko-ahnbroht]

• Vollkornbrot – whole-grain bread [Follko-ahnbroht]

Note that there is no plural in German when talking about a type of bread: Schwarzbrot.

Schwarzbrote (plural) would refer to the actual loafs, for example when ordering: “Two loafs of

black bread, please!” – “Zwei Schwarzbrote bitte!”

Translation options in English for Vollkornbrot:

• brown bread

• German-style bread

• whole-grain bread

• wholemeal bread (British English)

• wholewheat bread (American English)

Deutsche Spezialbrote – German Specialty Breads

These breads are made from mixed-grain flour plus additional ingredients like seeds, vegetables

or milk.

• Kürbiskernbrot – pumpkin-seed bread [Kuabeeske-ahnbroht]

• Leinsamenbrot – linseed bread [Leynsahmanbroht]

• Sonnenblumenkernbrot – sunflower-seed bread (yes, one long word in

German) [Sohnanbloohmankeanbroht]

• Vollkornbaguette – whole-grain baguette [Follko-ahnbaguette]

• Zwiebelbrot – onion bread [Tsveebalbroht]

Können Sie es bitte schneiden? – Could you please slice it? [Kehnan Zee ez beetta shneydan?]

Anyone who has observed Germans buying bread will have noticed the squeeze test: If the bread

is soft to the touch, it is not considered fresh (unless it is white bread). German bread should

always have a hard crust that stays firm to the touch.

Brötchen – German Bread Rolls

This is also true for bread rolls; they too have a hard crust. Whatever variety there is in bread

loafs can also be found among the Brötchen, the German bread rolls. Just like the name says –

the suffix -chen is a German diminutive, therefore indicating a smaller version – Brötchen are

nothing but small loafs of bread. They are made from all the flour mixes and types of dough

described above and can be round, long or pretzel-shaped.

• Kümmelstange – caraway stick [Kueemalshtangah]

• Laugenbrezel – soft pretzel made from sourdough [Louganbrehtsal]

• Mohnbrötchen – poppy seed roll [Mohnbrehthien]

• Müsli-Brötchen – muesli roll with raisins [Mueslibrehthien]

• Rosinenbrötchen – sweet raisin rolls [Rohseenanbrehthien]

• Sesambrötchen – sesame roll [Zehzahmbrehthien]

• Vollkornbrötchen – whole-grain roll [Follko-ahnbrehthien]

Note that singular and plural is the same – ein Brötchen, zwei Brötchen!.
 Sweets "Made in Germany"

Foods truly considered to be confectionery are those whose main raw material is sucrose (table sugar)

and/or other types of sugar. Cocoa is also a characteristic ingredient of much confectionery.

Confectionery can be broken down into chocolate/chocolate products, sugar confectionery, and sweet

bakery wares. Many confectionery products are both all-year and seasonal articles. For historical reasons,

ice cream and snacks are included among the products manufactured by the confectionery industry.

Chocolate and Chocolate Products

The key ingredients in chocolate and chocolate products are finely ground cocoa kernels (=

cocoa paste), cocoa butter, and sucrose, with milk chocolate also containing dairy products.

Other ingredients, such as nuts, almonds, grapes, etc., are also used. Each chocolate product is

subject to certain minimum requirements.

The very diverse types of chocolate are made using milk powder, sugar, or cream powder, and

other ingredients. The manufacture of such diverse products as plain chocolate and milk

chocolate depends on the respective recipe and mixture ratio. Nowadays mixture ratios are

exactly controlled using electronic metering units. However, the workable mass thereby

produced is not yet the final product. It is put into a stirring and grinding system (conche) and is
turned and stirred, aired and brought to the right temperature for a period lasting many hours to

several days. This then produces the smooth chocolate that is further processed into a diverse

range of products.

Solid chocolate is sold in the form of slabs, wafers, bars, or relief figures, with or without

ingredients in piece form, such as hazelnuts, raisins, or puffed rice. Adding certain milk and

dairy products creates various kinds of chocolate, such as plain chocolate, milk chocolate, and

cream chocolate.

Filled chocolates contain pourable, liquid (e.g. including liqueurs), soft, or solid pastes. The

various types of bars and their typical forms are also included here.

Hollow figures are particularly known as seasonal articles, such as chocolate Santas, Easter

bunnies, Christmas tree decorations, or eggs.

White chocolate contains neither cocoa powder nor cocoa mass but only cocoa butter (at least

20%), sugar, and dairy products. It is yellowy-white since the dark-coloured components of

cocoa are missing.

Pralines are either filled chocolates or layered chocolates containing layers of different

chocolate types or layers of other foods. They have to have a chocolate content of a least 25%.

Pralines have a characteristic size: they have to be "bite-sized”, otherwise they may not be called

"pralines”
Sugar Confectionery Products

Sugar confectionery comprises many different products, such as sweets (hard and soft toffees),

gumdrops, marzipan, compressed confections (sweets in tablet form) and lozenges, coated

sweets, liquorice goods, foamed confectionery, candied fruits, jelly products and fruit pastes, nut

crunch, fondant, couvertures, chewing gum, sherbets and drink powders, French nougat, truffles,

Eiskonfekt (cool-melt chocolates), and sugar-free confectionery.

Sweets, also called caramels, represent the largest group of confectionery and are to be found on

the shop shelves in the most diverse forms and colours, tastes, and consistencies. Caramels

mostly come in bite-sized pieces and may be solid or filled; depending on their water content,

they are sold as hard caramels or soft caramels (soft and chewable).

Throat drops, cough drops, and peppermint drops, also known as "soothers and

suppressants” in technical jargon, characteristically contain herbal extracts and essential oils

(eucalyptus, menthol). The addition of aromas and acidity is characteristic of fruit drops. Fruit

and plant extracts and various colorings lend the various products their particular characteristics.

Caramel toffees are yet another group of sweets. They are basically made of milk products,

butter, and sugar. Milk protein and sugar caramelize at higher temperatures. This is how the
typical caramel aroma and special coloring evolves. Various flavor variations, such as nuts,

almonds, honey, and coconut, are created by adding the corresponding raw materials.

Gumdrops do not belong to the category hard and soft caramels. They have a soft and

frequently also elastic/chewy consistency. They are mostly brightly colored and are frequently

fruit-shaped or animal-shaped. Gumdrops usually have a shiny surface and are transparent (jelly

babies, wine gums); some are even sugared. Gum pastilles are relatively hard and therefore last

longer in the mouth. They are also used as drug carriers in the pharmaceutical industry.

Sugar confectionery also includes marzipan. Fine marzipan, with a high almond content, such as

Lübecker Marzipan with its well-guarded recipe, is considered to be especially good. The term is

protected and subject to stringent quality requirements. The soft consistency of marzipan makes

it particularly suitable for forming into a very diverse range of objects. Loaves, Santas, piglets,

types of fruit, as well as town and city coats of arms and company logos are all manufactured

from marzipan, formed, and sometimes enhanced using color decorations. The addition of

candied fruit, chocolate chips, and liqueurs is typical. French nougat, Eiskonfekt (cool-melt

chocolates) and truffles are also counted as sugar confectionery. One thing all three products

have in common is the use of various fats in their manufacture. These are responsible for the

melting behavior which varies from one product to the next.

French nougat, Eiskonfekt (cool-melt chocolates), and truffles are significantly softer than

chocolate. Cool-melt chocolates (Eiskonfekt) are very soft at normal room temperature and are

therefore eaten when cooled. Cool-melt chocolates are only sold in solid, non-figure-shaped
pieces weighing up to 20 grams, making them more easily distinguishable from other types of

chocolate. Cool-melt chocolates have a high coconut fat content, triggering a characteristic

effect: the melting action absorbs heat, producing a cooling sensation in the mouth. This effect is

further enhanced by the addition of menthol and other essential oils.

Liquorice is an ancient remedy and foodstuff. Historical finds in Egypt document that the

extract of the liquorice root was known to be a remedy in very early times. Lacrosse products

contain at least 3% of dried liquorice extract. Besides raw liquorice, other raw materials are also

added to the mass: glucose syrup, wheat flour, modified starch or gelatin, common salt, and

flavorings. Glycyrrhizin is a natural component of the liquorice root. At a content of under 0.2

grams per 100 grams of finished product, the latter is termed liquorice; at higher content levels

the product is known as strong liquorice. Salty liquorice from Germany has a maximum

ammonium chloride salt content of 2%. Imported products may have an ammonium chloride salt

content of up to 7.99% and must be labeled as extra strong adult liquorice which is unsuitable for

consumption by children.

Raw liquorice mass is rock-hard and must first be dissolved in water before it can be processed

further. Other ingredients are also added during this process and finally the mass is boiled until it

reaches the desired consistency. Starch is added for the purpose of gluing the ingredients

together. Shaping is carried out in much the same way as in manufacturing gumdrops, or by way

of extruding the mass through shaping dies (particularly liquorice sticks and liquorice wheels).

The manufacturer of liquorice confectionery involves extruding various coconut masses, fruit

masses, and chocolate masses together with the liquorice through the corresponding dies.
Sugar-Free Confectionery

Instead of sugar, sugar-free confectionery contains so-called bulk sweeteners (such as isomalt, mannitol,

sorbitol or xylitol) and intense sweeteners (such as acesulfame, aspartame, cyclamate). Compared to

sugar, intense sweeteners do not affect the insulin and blood sugar levels of the body at all and bulk

sweeteners do so only marginally. This makes them particularly suited to diabetics. Fructose, in

particular, is also counted among the bulk sweeteners suited to diabetics.

Generally speaking, a sugar-free version of almost any described sugar confectionery is thinkable, e.g.

sugar-free marzipan for diabetics. The highest sales volumes, however, are generated by sugar-free

sweets and chewing gums.

Through the growing consumer consciousness about nutrition and fitness, sugar-free products have

become tasty and popular alternatives, being both low in calories and kind to the teeth.

Raw Pastes

The category raw pastes largely include marzipan and persipan raw pastes, nut nougat pastes, nougat

creams, and hazelnut pastes. The manufacture of these products is governed by the guidelines on oilseeds

and pastes and raw pastes made thereof.

The raw pastes industry traditionally supplies confectionery manufacturers at home and abroad as well as

the food trade, especially confectioners and bakeries.

The raw pastes also include various oilseed preparations in chopped, planed, and stick-like form, the
majority of which are made of almonds, hazelnut kernels, peanut kernels, and cashew kernels. These

products are primarily made for further processing. Only a very small proportion of the produced goods

end up on sale in finished packs for the final consumer.

Also counted as raw pastes/masses are products from neighboring areas, especially sugar confectionery

(e.g. coated products), semi-finished ice cream products, covertures, baking ingredients, and essences.

Ice Cream
Ice cream differs from all other sweets and foods in that it is consumed in a frozen state. Once it has

thawed, it loses its form and structure. Most kinds of ice cream are made of milk and milk products. Key

basic ingredients for making ice cream are, for example, cream, butter, fruit, and sugar. In addition to

whole fruits, fruit pulp, fruit juice, or natural flavorings are also used in its production. A whole range of

standard additional ingredients is available for flavoring and decoration purposes. This list stretches from

cocoa, chocolate, and coffee to nuts, nougat, and almonds, all the way through to raisins and vanilla. Ice

cream is also sold in combination with other foods, for example fruit sauces, coatings, spirits, and waffles,

as well as in various forms such as ice cream sandwiches, ice cream cones, or ice-cream gateaus.

Ice cream has a minimum milk fat content of 10%. Dairy ice cream must have a minimum milk content

corresponding to 70% of full-fat milk. Cream dairy ice cream contains at least 60% whipping cream.

Raw egg ice cream has a minimum milk content of 50% and is made using eggs or egg yolks. Fruit ice

cream has a minimum fruit content of 20%. Fruit ice cream made using citrus fruits and other acidic fruit

has a minimum fruit content of 10%. Fruit sorbet has minimum fruit content of 25%, or in the case of

citrus fruits and other acidic fruits, a minimum fruit content of 15%. Milk or milk components are not

used in the manufacture of sorbets.

Industrial manufacturing is carried out in clean room systems so as to guarantee a particularly high level

of hygiene protection.

Snacks
The snacks category comprises potato crisps/sticks, baked/roasted snacks, extruded products/snacks,

nuts/nut mixtures, and fruit and nut/dried fruit mixtures.

Potato crisps and potato sticks are thin-cut slices or finely cut rods of healthy, raw potatoes, roasted in

cooking oil or cooking fats. Potato crisps and potato sticks are usually produced in different variations by

adding table salt, flavorings, spices, or other flavoring foods.

The baked snacks particularly include savory snacks and lye pastries, crackers and cheese pastries, and

pastry snacks, etc.Lye pastries are crusty bakery goods with a moisture content of up to 12%. The outside

of the formed dough is treated with a watery sodium hydroxide solution before baking. This lends the

pastries their characteristic qualities, such as the finish of their outer layer (color, consistency, or crust)

and their taste. These pastries usually come in the form of pretzels or sticks. They may be sprinkled with

salt and/or flavoring ingredients and/or oilseeds. Crackers and cheese pastries are flat, small or medium-

sized, fat-containing, usually flaky baked goods, formed by rolling or folding processes, sometimes salted

or sprinkled with salt and/or flavouring ingredients and/or oilseeds. Pastry snacks come in very different

shapes and forms, produced by rolling or pressing, and are usually made from starch-containing raw

materials, to which flavouring ingredients are added.

Extruded products/snacks are usually made from starch-containing raw materials that are extruded and

subsequently processed in the appropriate manner, e.g. drying or roasting. Flavouring ingredients are

usually added.
Nut mixtures for sale to the end consumer may contain peanuts, hazelnuts, walnuts, almonds, cashew

nuts, pistachios, Macadamia nuts, pine nuts, Brazil nuts, and pecan nuts. Dried fruit mixtures contain (in

addition to the above-mentioned types of nuts, for example) raisins, exotic fruits, and sunflower seeds,

etc. (e.g. "Studentenfutter”- an assortment of nuts and raisins, ostensibly popular among pupils and

students).

Fine Bakery Wares

Sweet bakery products are made of grain and/or grain products, starch, fats, and sugars, and are baked.

The basic recipes are enhanced by ingredients such as chocolate, food products, and nuts. Sweet bakery

goods characteristically have a long shelf life and hence belong to the food category long-life bakery

products.

The majority of classic sweet bakery products are made of fine doughs without yeast. Their moisture

content is relatively low and the doughs are very firm. This includes baked goods made of hard biscuit

doughs, where the raw dough is very firm and stretchable. The characteristic textures are formed by

rolling and folding the dough. Hard biscuits are baked at particularly high temperatures for only four to

five minutes. These include, for example, butter biscuits and sandwich biscuits with a chocolate coating

or with a filling.

Shortbread biscuits are sold in moulded, piped, or twisted variations. The addition of chocolate chips or

pieces of nuts or fruit preparations, for example, creates a variety of products and flavours. Tea biscuits

are a popular type of shortbread. The term is of historical origin since it was served with tea. Today the

term refers to smaller biscuits.

Sweet bakery products made of puff pastry are made using doughs without raising agents. They must

have a minimum butter content of 68.3% (or the corresponding amount of milk fat products or margarine)
in proportion to 100 grams of cereal product. The flaky structure is created by repeatedly rolling out and

folding the dough and fat layers together. During the baking process, the fat expands between the layers

of dough, creating the typical flaky layers. "Schweinsohren” (pigs ears) are a well-known sweet puff

pastry.

Sweet bakery products made from whipped or stirred mixtures are preparations that are whipped, stirred

till fluffy, or simply only mixed before baking, and have a lower flour or starch content. They are held

together by an emulsion of eggs, fat, and sugar. Examples of such bakery products are small sponge cakes

(filled or unfilled), sponge fingers, and sponge biscuits. Some of these products also contain cocoa or

have a chocolate coating.

Bakery products made from waffle mixtures largely contain cereal products and liquid, together with

various types of sugars, fats, and possibly egg and dairy products. One of their typical characteristics is

that they can be formed when hot. For example, there are cream-filled waffles where the filling is either

sandwiched between two waffle wafers or is injected into the waffle; there are also waffle rolls and waffle

wafers with or without a chocolate coating.

Sweet bakery products made from gingerbread doughs (Lebkuchen) are a specialty and particularly

popular in the time around Christmas. The doughs are usually made without the addition of fat and

contain cereal products and/or starch, types of sugar and/or honey, and various spices and/or flavourings.

Other possible ingredients are almonds, nuts, and other oilseeds or products made thereof, dairy products,

eggs, and fruit and malt extract preparations.

A difference is made between Lebkuchen baked on wafers and brown Lebkuchen. They may be coated,

decorated, sprinkled, iced, or filled. The wafer-based Lebkuchen include Elisenlebkuchen (made of

particularly fine ingredients), nut Lebkuchen, almond Lebkuchen, macaroon Lebkuchen, and white
Lebkuchen. The Lebkuchen mass is spread onto wafers and, after a light surface drying process,

subsequently baked. Wafers are used in various sizes and forms as a natural baking aid in creating a wide

range of biscuits, cakes, and sweet bakery wares. The wafer serves as a water reservoir: the quite viscous

Lebkuchen mass is spread onto the wafer which is water-absorbing. Within the course of time it passes

this moisture back to the Lebkuchen, keeping the Lebkuchen core soft and fresh. The Elisenlebkuchen is

considered to be the finest wafer-based Lebkuchen: the dough has a particularly high nut content of 25%,

the nuts consisting of almonds, walnuts, or hazelnuts; the maximum cereal product content is 10% and the

maximum starch content is 7.5%.

Brown Lebkuchen are not spread on wafers. They include "Printen” (old-fashioned Christmas Lebkuchen

cookies), dominos, "Spitzkuchen” (usually triangular, but also diamond-shaped, pieces of Lebkuchen with

nuts and possibly raisins, dipped in chocolate), Lebkuchen hearts, and "Pfeffernüsse” (small round

Lebkuchen biscuits). Brown Lebkuchen are a little harder to begin with and become softer by being

stored properly in cool rooms at low air-humidity levels.

 Germany’s Beverages

Beer -- For variety and quality, German beer is unequaled. The world's oldest brewery is in

Bavaria, but other regions in Germany have proud beer-making traditions. Export beers and the

rather more bitter Pils, the most popular type of beer, are also produced in Berlin, Hamburg, the

Ruhr, Hesse, and Stuttgart. Altbier, a very early product of the brewer's art, can be found today

all over Germany.

In Germany, if you go into a beer hall and ask the bartender for ein Bier, you'll probably get the

standard stock beer, Vollbier, which is 4% alcohol. More potent is Export at 5% or Bockbier at

6%. Connoisseurs specify the type of beer they want and often the brewery. The following is a

bit of beer vocabulary. When the malt has been darkly roasted and fermented for much longer, it

becomes dunkles Bier, or dark beer. Doppelbock is an extra dark beer with a 6% alcoholic

content. Helles Bier is light and brewed from malt dried and baked by the local brewery, or

Brauerei. Many Germans, especially the citizens of Bamberg, like their beer "smoked." If that

appeals to you, request Rauchbier. In nearby Bayreuth, Richard Wagner's old hometown, locals

prefer a "steam beer" known as Dampfbier. The denizens of Düsseldorf and Frankfurt can often

be heard requesting Alt, a brown, barley-malt brew. Kölsch is a light beer drunk mainly in
Cologne in tall fluted glasses. Hefeweizen is a yeasty wheat beer consumed often with a squeeze

of lemon. Berliner Weisse is made from wheat, like a Bavarian white beer, but with a dash of

raspberry or woodruff syrup. Dark and sweet, malt beer has hardly any alcohol, whereas

Starkbierzeit is a powerful beer served when the barrels are opened after the post-Lenten

celebrations in March. It has the highest alcohol content of them all. Finally, Pils, or pilsner,

beers are light and contain more hops. Dortmund has earned a reputation in this field.

O' Zapfstisl ("The Barrel Is Tapped") -- The oldest brewery in the world is at Weihenstephan,

a former Benedictine monastery 30km (19 miles) northeast of Munich in Old Bavaria. It dates

from the year 1040, although there is evidence that a hop garden already existed near the grounds

of the monastery in A.D. 768. The monks here brought beer to the masses in Europe. Even today,

the oldest brewery within Munich itself, Augustiner, reflects brewing's monastic heritage.

Over the centuries, monks brewed a strong beer for consumption during the fasting period of

Lent, during which they were technically supposed to drink only water. The story goes that the

pope heard about this custom and ordered that the beer be transported to Rome for him to

sample. When the pope finally tasted the beer after its long journey (it didn't have preservatives

back then), he decided it tasted foul and decreed that the beer was strong enough punishment for

the Bavarian monks to drink it during Lent. Today, all Munich breweries brew this strong beer

during Lent: Salvator and Triumphator are the best-known brands. Ator in German means a

strong beer. By long-standing tradition, the names of German Doppelbock beers (strong beers)

end with an "-ator" suffix.

Wine -- Germany has produced delightful wines for centuries, but sometime in the 1970s,

German wine became the butt of jokes. The postwar German economic miracle had led to a
boom in wine production. Many new vineyards sprung up suddenly, and quality was not always

their first priority. Cheap, cloyingly sweet table wines flooded the market. One label in

particular, Liebfraumilch, began to sully the reputation of the entire industry; the mere mention

of its name to anyone in the know met with a knowing titter or contemptuous sneer. Today,

however, German viticulture has many smaller producers producing excellent wines.

Good German wine is renowned for its natural lightness and its delicate balance of sweetness

and acidity. Most vineyards flourish on steep hillsides, protected from harsh winds by wooded

neighboring hills, especially on the banks of the Rhine and the Mosel rivers and their tributaries.

The vineyards profit from the warmth reflected off the sunlit water. The slow maturing of the

grapes gives German wines their typical fresh, fruity acidity.

Germany does produce red wine, but as a rule it's better to stick to white or perhaps a rosé.

Trocken (dry) or halbtrocken (semidry) are often given on the labels; look for them if you want

to escape anything sweet. This avoidance, however, should not extend to the dessert wines,

which resemble nectar.

The overload of information on a German wine label is often puzzling to foreigners, but it's not

really that hard to decipher. First of all, the grape variety should be indicated. Legally, German

wines are only required to contain 85% of the declared variety. The classic is Riesling, which

can range widely in taste from fruity to spicy. Other grapes include Weisburgunder, used to

make dry wines, often with an aroma of melon or pear, and Scheurebe, which produces

delicious, high-quality wine with the aroma of red currant. No grape reference on the label often

means a poorly blended, inferior quality wine.

"Vintage" refers to when the grapes were grown (not harvested). The question of origin is also

something to keep an eye on. It's best if the label gives a single vineyard, but these can only be

distinguished from the less specific vineyard zones if you are in the know or can consult a pocket

guide, such as Johnson's.

Next, check for the level of ripeness. German law distinguishes between Tafelwein (table wine)

and Qualitätswein (quality wine). QbA (Qualitätswein bestimmter Anbaugebiete) on a bottle

means the wine is made from the approved grape varieties, which will give it the particular and

traditional taste of its region. QmP refers to Qualitätswein mit Prädikat (wine with distinction)

and carries one of six special attributes. These, in order of ascending price, are Kabinett,

Spätlese, Auslese, Beerenauslese (BA), Eiswein, and the exclusive Trockenbeerenauslese (TBA).

As a classification, Kabinett was first used by Eberbach Abbey in 1712 to denote quality. This

wine is especially good as an aperitif with light snacks or veal. The mildly sweet and fruity

Auslese from the Mosel-Saar-Ruwer region and the rich Spätlese are well suited to richer dishes

such as duck, smoked fowl, and oysters. Those trocken and halbtrocken Rieslings from the

Rheingau and Mosel-Saar-Ruwer are perfect with pork, sausages, and sauerkraut as well as with

mild cheeses. A fuller-bodied Riesling Spätlese and Auslese Trocken from Rheingau or Pfalz

goes excellently with wild boar and lobster. The rarest vintages, those sweet wines carrying the

BA and TBA designations, are best left for anything oily or pungent in flavor, such as gooseliver

pâté or rich cheeses. They are also wonderful with desserts.

Many foreign visitors tour one of the wine-growing districts. Since reunification, a number of

wine districts have emerged in eastern Germany; however, the traditional German wine country,

stretching from the middle Rhine at Bonn down to Lake Constance on the Swiss border, is still
the most charming, with its classic scenery of imposing castle ruins, elegant spas, and Brothers

Grimm villages replete with spires and black-and-white gabled houses.

German Domestic Life and

Special Occasions

Domestic Life

The German home is an orderly one and German cleanliness is legendary. Children are taught

very early to be polite, courteous, and responsible. There are some regional differences that are

noted by Germans themselves. Northerners feel that Bavarians (in the south) take life too easily,

are too fond of good living, and speak with an unintelligible dialect. But the southern Germans

counter this with the opinion that northerners are too dour and serious even if they grudgingly

admit that northerners are honest and very hardworking.

Whether from the north or south, in most German households there is little argument that father

is the head. More recently the traditional view that the "woman's place is in the home" is fast

disappearing as increasingly women join the workforce.

Kitchens are small but efficient and make use of modern gadgets and electrical appliances. Small

appliances are of high quality and often perform several functions. Earthenware mixing bowls,

strong wooden spoons, pudding and cake molds, rubber, wooden, and metal spatulas, as well as
wire whisks all find a place in the German kitchen. Even if the weekdays are busy ones, the

hausfrau will find time to prepare a special dinner at least once a week, while home baking for

the holidays is traditional. Many kitchens boast specialty baking utensils: the kugelhopf tube pan

with its diagonal spiral fluting; spring-form cake pans; flan and torte pans; a springerle roller or

wooden springerle molds for cookies. Utensils are chosen for use and for quality and all are

bought to last.

In rural areas cold cellars are used for winter storage of root vegetables, fruit, the family crocks

of pickles and sauerkraut, and shelves of home preserves and jams. But food storage is not such a

necessity in the city. Germans prefer their foods fresh. Baked goods, and often vegetables, fruits,

and meats are bought daily. Many specialty stores, small open-air markets, and huge

supermarkets and hypermarkets with incredible selections of local and imported goods make

shopping a delight. Still other specialty shops feature a wide range of fine foods such as imported

cheeses, different breads and rolls, and sausages and meats of every description. Milk too is not

delivered to homes and is often bought daily at nearby dairies.

Special Occasions

Present-day Germany is almost equally divided between Roman Catholics and Protestants and

each group celebrates not only religious and saint's days but also join in beer and wine festivities,

regional holidays and, in some areas, harvesting and planting festivities.

Hundreds of local and regional festivals and holidays are celebrated throughout Germany and

vary according to locale, as do customs and foods. The South is predominantly Catholic while
the North is mostly Protestant. Plain cakes, bread, and cheese are served at funerals, while the

happier family occasions such as weddings, engagements, and confirmations call forth wines and

opulent meals from the best of the regional and family specialties.

The wedding-eve party is called polterabend and, aside from the special treats and wine that are

served, guests traditionally bring baskets or armloads of old crockery and these are cheerfully

smashed because "broken dishes bring good luck." Humorous and teasing speeches and songs for

the new couple help make a boisterous and fun-filled evening. Another traditionally German

evening is the herrenabend, an evening for men only. Not quite the same as the familiar "stag

party," the herrenabend usually takes place for the purpose of discussing business or politics

while eating and drinking. Of course no one minds if, towards the smaller hours of the evening,

drinking predominates over conversation.

Spring and fall see the proliferation of many local beer and wine festivals but none as

overwhelming as the Munich Oktoberfest held annually for a sixteen-day spree of beer-drinking,

singing to the oompah-pah bands, dancing, and snacking on roasted chickens, sausages, and

whole spit-roasted oxen all in gargantuan quantities. The lest, which originated in 1810 to

celebrate Crown Prince Ludwig's marriage, proved to be such a good idea that it has been an

annual event ever since. The boisterous good fellowship has spread to other countries where

citizens of German origin make their homes, and, as with the Irish Saint Patrick's Day parade,

everyone, regard-less of ethnic background, happily joins in. Together with the fun and frolic,

eating and drinking, nearby amusement parks offer all manner of games and rides as well.
The German's annual calendar is rung in with a quiet family evening on New Year's Eve

centered around the traditional specialty of Polish carp: a whole carp gently poached in a rich

sauce of beer, gingerbread crumbs, lemon peel, almonds, and raisins all traditionally served with

kartoffelklosse and kraut. The festive meal is served with a flaming punch bowl and completed

with an array of baked treats. Catholics eat no meat on New Year's Eve, Protestant families may

enjoy other local food favorites.

Three King's Eve, Epiphany or Dreihonigsabend signifies the end of the Christmas season

(Twelfth Night) and is greeted with the serving of wine or punch and konigskuchen, a loaf cake

with raisins, almonds, and rum.

Arriving in bleak mid-winter is the brightest carnival of them all: Fasching (elsewhere called

Mardi Gras and Shrove Tuesday), usually a three-day bash of costumes, masks, parades,

processions, parties, and revelry unmatched at any other time of year. Crullers called

fastnachtkrapfen are the special treat everywhere but feasting and drinking before the Lenten

restrictions is the general rule. The new spring beer, called Bock, is celebrated during this time as

well and is enjoyed with bockwurst sausages that are the specialty of the season. Holy Thursday

(just before Good Friday) is also called Grundonnerstag and the spring festival is heralded with

the serving of a green vegetable soup made of fresh spring vegetables, while other dishes made

with eggs and spinach are also traditional. Good Friday or Karfreitag is a solemn day when all

businesses and shops are closed. For the pious, no meat is eaten; only fish dishes are allowed.

Churches open their doors revealing huge displays of fresh flowers and flickering candles.
Easter or Oster arrives with the special aroma of home-baked fruited breads and cakes, candies

in the form of eggs and rabbits, and a traditional Easter dinner featuring ham served with pureed

peas. For the children, the Easter Bunny does his job of hiding colored eggs throughout the house

and in gardens.

A pleasant spring ritual is the Whitsun Festival or Pfingstausfug, a traditional spring outing when

good luck is considered to be the prize of the first person to hear a cuckoo, and everyone enjoys

communing with nature.

Germany is the land where many of Christendom's cherished Christmas traditions originated.

These include the Christmas tree, many Christmas legends and hauntingly beautiful Christmas

carols, as well as some of the earliest staging of Christmas nativity scenes (by Saint Francis of

Greccio, 1225) and primitive Christmas plays.

The holiday begins early with the many fairs held at this time of year, especially the one held

annually at Nurnberg. Here one finds every conceivable decoration and toy for Christmas: a

fairyland of color, design, and fun. And for those who get hungry while shopping, there is the

famed Nurnberg lebkuchen and pfefferkuchen (spiced squares and cakes).

While the first taste of Christmas may be at the fairs, the real beginning of the festive season is

on Saint Nikolaus' Day, December 6. The evening before, all children hang up socks or hoots

and find them filled in the morning with sweets and small gifts. But the real excitement is the
house-to-house visit of Saint Nikolaus himself with his helper, Krampus, a horrid furry little

monster who carries a switch for bad children. But most children have been good and therefore

happily receive the saint's good cookies and good wishes. Delicious smells drift from every

home as mothers almost daily prepare batches of honeyed and spiced cakes, cookies and fragrant

breads all called weihnachtsgeback. And everywhere little naschhatzen (pilferers of sweets) are

nibbling tastes of stollen, lebkuchen, spritz cookies, springerle, and spekulatius.

Christmas Eve brings tree-lighting and carol-singing and most families go to church. Surprise

gifts from Kris Kringle appear mysteriously under the tree after everyone returns from church

services. Since pious Christians refrain from eating meat on Christmas Eve, the traditional dinner

of Polish carp baked in all its glory with beer, nuts and raisins is usually the highlight of the meal

surrounded with potato dumplings and dishes of kraut. Punch or wine and fine bakery end the

meal while others still nibble on fruit and nuts. Christmas Day is a quiet family day in Germany

and the special dinner will likely be the regional specialty of roast hare, roast pork, or a fine fat

roasted goose. Marzipan fruits and little figures are part of the decorations and the nibbles too.
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