Think of German cuisine and you probably think of sausages, sauerkraut and beer. But Germany's central location in Europe has made it a melting pot of culinary influences, from Italian pasta to the popular Döner kebab invented by Turkish immigrants.
Many people remember the post-World War II division of Germany into East and West, but since reunification into one country, Germany's cuisine is more easily defined by North, Central and South. In the north, food preferences reflect the influences of the nearby Scandinavian countries and the sea; in the central region of rolling hills and forests the cuisine is richer and heavier; and in the south, one finds lighter cuisine, with strong influences from neighboring Italy and Austria.
Also visit our Austria section
from Cooking with Beer
from Black Forest Cuisine
from Kate's Global Kitchen
More German Recipes
Note: Though now out-of-print, one of the definitive books on German food is The Cuisines of Germany: Regional Specialties and Traditional Home Cooking by Horst Scharfenberg.
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This page modified January 2007
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