德国美食英文资料,急需，用做PPT，在外教课上要用~~~
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参考1.
Many people know the foods of other nations. Many do not realize that quite a few of the recipes they eat today had their start in Germany! That's right, many of your American favorites were actually German Food.
If you love German Cuisine (Food) then you are going to love this webpage. If you are not sure and just want to try it then you are in the right place. We have taken lots of great links below to recipes that you will enjoy.
Thinking of German cuisine (foods) as of a mix of Beer & Sausage would be an unforgivable simplification of this very fine German Foods tradition. Many what we think of as American Foods got their start in Germany. Meatloaf, Deviled Eggs, Hot Dogs (frankfurters, bratwurst etc...) , Hamburgers (bouletten) , and many more. Schnitzel is similar veal parmesan.
German appreciation of healthy, well-prepared foods served with care is well known. Everyone who loves to have a good meal will be impressed by German cooking.
There are hundreds of different dishes and beverages many of which are typical only to some German regions. You are not likely to find many of these dishes in any other country than Germany.
Of course you should try the many wonderful German Foods. From the Konditionarei where you will find many great German pastries, to the street side Schnell Imbiss with it's many German fast food specialties like Curry Wurst, Bratwurst, Pommes Frites, Fleish Spiese, Kabobs, etc., and when you make it to your local German restaurant you can pick from many traditional recipes.
参考2：
Germany is a land full of culinary delights. Located in the middle of Western Europe, it’s at the same latitude as Newfoundland, which means the summer nights are long and inviting while wintertime is cold and snowy. The Christian calendar is a map for German social events and there is always a celebration happening somewhere, with food specialties, presents and homemade entertainment. Cozy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and coziness).
German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.
Regional cuisines vary according to the geography (mountains, plains and seas are all represented) and their proximity to waterways, where transportation and trade historically took place. Left over from earlier times, preservation of foodstuffs through salting, smoking, curing or pickling is still a common way of preparing fish, meats and vegetables. Just look at the popular dishes of Matjes (pickled herring), Sauerbraten (roast beef cured in vinegar and wine), or Sauerkraut, and you will find ancient cooking methods still in use today.
What Are the Oldest German Foods?
In prehistoric times German fare was likely bland. Unlike the Mediterranean countries, the growing season limited them to early forms of wheat, barley and pasture land for livestock. Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts.
The earliest spices were parsley, celery and dill, which you still see used today. The Romans introduced fruit tree cultivation and grapevines. Oats and rye were also added into cultivation, as agricultural methods became more sophisticated. The areas around Cologne were especially rich in exotic spices and food due to its powerhouse status as a trading city.
Modern Times
Today, Germans still fall back on their rich heritage, serving wild game, lamb, pork and beef with old and new ways of preparing them and their side dishes. Popular spices are mustard, horseradish and juniper berries, which are found, for instance, in the Luneburger Heath. Still, modern German chefs have started to create newer, lighter fare, incorporating traditional foods into their menus.
Fun Statistics•The Swiss have the highest per capita consumption of chocolate in the world at over 22 lbs. per annum.
•Germany no longer drinks the most beer in the world. In 2004, it ranked third behind the Czech Republic and Ireland with 116 liters per person per year (the US ranked 13th with 82 liters per person. (source).
•Hazelnuts have been used in Germany for over 11,000 years, according to archaeological pollen studies. Did they have Nutella, too?
•An asparagus field was often a valuable part of a woman's dowry in earlier centuries.
更多：
http://sallybernstein.com/food/cuisines/germany/
http://germanfood.about.com/od/introtogermanfood/a/introtoger.htm
对你有帮助就及时采纳哟~
Many people know the foods of other nations. Many do not realize that quite a few of the recipes they eat today had their start in Germany! That's right, many of your American favorites were actually German Food.
If you love German Cuisine (Food) then you are going to love this webpage. If you are not sure and just want to try it then you are in the right place. We have taken lots of great links below to recipes that you will enjoy.
Thinking of German cuisine (foods) as of a mix of Beer & Sausage would be an unforgivable simplification of this very fine German Foods tradition. Many what we think of as American Foods got their start in Germany. Meatloaf, Deviled Eggs, Hot Dogs (frankfurters, bratwurst etc...) , Hamburgers (bouletten) , and many more. Schnitzel is similar veal parmesan.
German appreciation of healthy, well-prepared foods served with care is well known. Everyone who loves to have a good meal will be impressed by German cooking.
There are hundreds of different dishes and beverages many of which are typical only to some German regions. You are not likely to find many of these dishes in any other country than Germany.
Of course you should try the many wonderful German Foods. From the Konditionarei where you will find many great German pastries, to the street side Schnell Imbiss with it's many German fast food specialties like Curry Wurst, Bratwurst, Pommes Frites, Fleish Spiese, Kabobs, etc., and when you make it to your local German restaurant you can pick from many traditional recipes.
参考2：
Germany is a land full of culinary delights. Located in the middle of Western Europe, it’s at the same latitude as Newfoundland, which means the summer nights are long and inviting while wintertime is cold and snowy. The Christian calendar is a map for German social events and there is always a celebration happening somewhere, with food specialties, presents and homemade entertainment. Cozy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and coziness).
German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.
Regional cuisines vary according to the geography (mountains, plains and seas are all represented) and their proximity to waterways, where transportation and trade historically took place. Left over from earlier times, preservation of foodstuffs through salting, smoking, curing or pickling is still a common way of preparing fish, meats and vegetables. Just look at the popular dishes of Matjes (pickled herring), Sauerbraten (roast beef cured in vinegar and wine), or Sauerkraut, and you will find ancient cooking methods still in use today.
What Are the Oldest German Foods?
In prehistoric times German fare was likely bland. Unlike the Mediterranean countries, the growing season limited them to early forms of wheat, barley and pasture land for livestock. Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts.
The earliest spices were parsley, celery and dill, which you still see used today. The Romans introduced fruit tree cultivation and grapevines. Oats and rye were also added into cultivation, as agricultural methods became more sophisticated. The areas around Cologne were especially rich in exotic spices and food due to its powerhouse status as a trading city.
Modern Times
Today, Germans still fall back on their rich heritage, serving wild game, lamb, pork and beef with old and new ways of preparing them and their side dishes. Popular spices are mustard, horseradish and juniper berries, which are found, for instance, in the Luneburger Heath. Still, modern German chefs have started to create newer, lighter fare, incorporating traditional foods into their menus.
Fun Statistics•The Swiss have the highest per capita consumption of chocolate in the world at over 22 lbs. per annum.
•Germany no longer drinks the most beer in the world. In 2004, it ranked third behind the Czech Republic and Ireland with 116 liters per person per year (the US ranked 13th with 82 liters per person. (source).
•Hazelnuts have been used in Germany for over 11,000 years, according to archaeological pollen studies. Did they have Nutella, too?
•An asparagus field was often a valuable part of a woman's dowry in earlier centuries.
更多：
http://sallybernstein.com/food/cuisines/germany/
http://germanfood.about.com/od/introtogermanfood/a/introtoger.htm
对你有帮助就及时采纳哟~
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