Moving forward: The evolution of German food history

teamtravellingfoodie
Jan 8, 2015
3 min read

-- SANSKRITI HAGAR

While I was virtually pampering myself with German delicacies, I reckoned that it was time that I stop imagining it all inside my head. The sound of the hammer on the chicken breast gets out as much alacrity from me as would Thor’s “Mjölnir”. The

sacrifice under the meat tenderizer shall transform into a cuisine as vintage as its origins, and as modern in its acceptance, Schnitzel. A traditional German Schnitzel however is made out of pork and it is even more revered in Vienna where it is called “Wiener Schnitzel” that is made of veal and serves as a protected geographical indication. With rich traditions and techniques that go into making German food, it has travelled the world and found acceptance in lives of diverse diaspora with as much ease and love. The proof of my point lies in the number of countries that shout the existence of “Germany” in their lifeline, Food.

From Israel to Australia, from the Pacific to the Atlantic, from gourmet cuisine to street food, from Kölsch beer to wines, more than 35 countries have one or another version

and interpretation of German delights.

Let’s go a little deeper into history where wars and foreign influences have shaped its contemporary image. Potato was introduced by King Frederick II (1712-1786) which soon became a staple German food. Germans believe in having a hearty meal and during wars (1914-18 & 1939-45), potato, meat and bread further consolidated this. Bratkartoffeln (German fries) is a favorite hearty side for any meal even today. It would be interesting to note here how introduction of different ingredients at various intervals during history brought a change in cooking styles. Schupfnudeln which is a type of thick noodle famous in southern Germany and Austria, has been known as “ trooper dish” since the war where apart from flour and water, soldiers would use potatoes following its introduction in the 17th century.

Pichelsteiner, which is a stew of meat (pork, beef and mutton), vegetables (potatoes,

carrots and parsley) and a delicious meat broth, is an exemplar of another cuisine

that has vehemently incorporated German notion of heavy and hearty.

Over decades however, this general idea has metamorphosed into something more

refined and delicate. German cuisine is now becoming increasingly famous for fine

dining experiences. Michelin start bearing German restaurateurs and chefs have

taken the forefront in the process of introducing a change in German cookery.

Germany is now regarded the second most sought after destination after France in

terms of food with its eleven, three-Michelin starred restaurants. Juan Amador of

AMADOR in Mannheim, Germany, was given the highest number of stars in

2011. Four magazine describes his dishes as “Fresh interpretations of his traditional

roots”. A lot of this innovation comes from the training that these chefs acquire