Creative work of students in German on the topic: Research work "National cuisine of Germany". Proper nutrition
Preview:
MBOU lyceum with. Khlevnoe
National cuisine
Germany.
The work was completed by: Kosenkova Irina 8b class
Sanina Marina 8b class.
Head: Alpatova T.S.
German language teacher
1. Introduction
2. The history of German food
3. Features of German cuisine
4. National cuisine
5. German Festive Food
6. Drinks
7. Comparative characteristics of German and Russian food.
8. Conclusion
9. References
10. Application
- Introduction
“Bad people live in order to eat and drink, virtuous people eat and drink in order to live.”
Socrates
"Die schlechte Menschen leben dazu, um zu essen und zu trinken, die tugendhafte Menschen essen und trinken, um zu leben."
Sokrates
The relevance of research.
The work is devoted to the study of the traditions of German cuisine. The peculiarity of this topic is associated with the study of the regional aspect, cultural traditions, customs and mores of the German people. In everyday communication cooking recipes are the topic of conversation for most women. In the literary and artistic style, recipes reflect the culture and traditions of peoples, being a fragment of the picture of the world.
Die Aktualität der Forschung.
Die Arbeit ist dem Studium der Traditionen der deutschen Küche gewidmet. Die Besonderheit des vorliegenden Themas ist mit dem Studium landeskundischen Aspektes, der kulturellen Traditionen, der Bräuche und der Gemüter des deutschen Volkes verbunden. Im alltäglichen Verkehr sind die kulinarischen Rezepte ein Thema der Gespräche der Mehrheit der Frauen. Im literarischen-künstlerischen Stil spiegeln die Rezepte die Kultur, die Traditionen der Völker wider, ein Fragment des Weltbildes seiend.
Subject of study:
Traditional German cuisine.
Der Gegenstand der Forschung:
Die traditionelle deutsche Küche
Object of study:
The unique culture of the German ethnos
Das Objekt der Forschung:
Die einzigartige Kultur des deutschen Volkes
Target : the study of the traditions and customs of the Germans.
Das Ziel:
Das Studium der Traditionen und der Gemüter der Deutschen.
Research objectives:
1. Identify the problems of preserving the culture of the German ethnos
2. Analyze the current state of ethnic processes in the culture of the Germans.
3. Determine the similarities between German and Russian cuisine.
Die Aufgaben der Forschung:
Die Probleme der Erhaltung der Kultur des deutschen Volkes an den Tag zu bringen.
Den modernen Zustand der ethnischen Prozesse in der Kultur bei den Deutschen zu analysieren.
Die Ähnlichkeit zwischen der deutschen und russischen Küche zu bestimmen.
Research hypothesis:
If understanding the significance of the traditions and customs of German cuisine as a national culture is aimed at the formation of spirituality, a sense of pride of the German population, then the study of this topic will help determine the importance and significance of the national character of the Germans.
Die Hypothesis der Forschung:
Das Verständnis der Bedeutsamkeit der Traditionen, der Bräuche der deutschen Küche wie der nationalen Kultur ist auf die Bildung der Geistigkeit, des Gefühles des Stolzes der Bevölkerung Deutschlands gerichtet. Das Studium des vorliegenden Themas wird helfen, die Wichtigkeit und die Bedeutsamkeit des nationalen Charakters der Deutschen zu bestimmen.
Research methods:
1. Using a comprehensive analysis of articles, sources, Internet materials.
2. The use of descriptive, comparative and comparative methods to highlight the main features of German and Russian food.
Die Methoden der Forschung:
Die Nutzung der komplexen Analyze der Artikel, der Quellen, der Materialien des Internets.
Die Anwendung umschreibend, sopostawitelnogo und der vergleichenden Methoden für die Absonderung der Hauptbesonderheiten des deutschen und russischen Essens.
- History of German food
After the end of World War II, Germany was going through hard times. Food shortages and ration cards did not contribute to the flourishing of the culinary arts. Everything began to change dramatically only as a result of the "economic miracle" after 1948, the first gastronomic programs on television and cookbooks pouring onto the counter. In addition, the population had the opportunity to compare with the way of life of the allied troops stationed in the country, and on tourist trips - in fact, the whole world. In the 50s. the country was swept by a real wave of gluttony. Germany begins to change tastes in food in the 70s, when the Germans were seized by a passion for travel and thousands of seasonal workers poured into the country. At the same time, interest in national cuisine is growing in Germany, and today dishes traditional for a particular region of the country are prepared in many local pubs and restaurants. The menu of first-class restaurants, where chefs who set the tone for culinary fashion, are presented traditional dishes in creative performance. Currently, preference is given to not too high-calorie food made from the freshest products.
Die Geschichte des deutschen Essens.
Nach dem zweiten Weltkrieg erlebte das Deutschland die schweren Zeiten. Das Defizit der Lebensmittel und die Lebensmittelkarten trugen zu der Blute der kulinarischen Kunst nicht bei. Aller fing an, sich nur daraufhin “des Wirtschaftswunders” nach 1948, der ersten gastronomischen Programme und die erste Kochbücher. Seit den 1950er Jahren hat sich das alltäglicheKochen , Essen und Trinken in deutschen Haushalten durch Einflusse wie stark intensivierteArbeitsmigration , den Massentourismus und die zunehmende Industrialization in Herstellung, Konservierung und Vertrieb vonNahrungsmitteln stark verändert und internationalisiert, beziehungsweise durch Vermischung mit Aspekten aus anderen traditionellen Küchen gewandelt. Traditionelle regionale Speisen und Spezialitäten sind jedoch erhalten geblieben.
- Features of German cuisine
German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially in boiled form, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc.
Die deutsche Küche unterscheidet sich durch die große Vielfältigkeit der Platten aus verschiedenem Gemüse, des Schweinefleisches, des Vogels, des Wildes, des Kalbfleisches, des Rindfleisches und des Fisches. Des Gemüses wird sehr viel, besonders in otwarnom die Art, als Beilage - der Blumenkohl, die Hülsen der Bohne, die Möhren, Rotkohl konsumiert.
Sandwiches with various products are extremely popular among the Germans: butter, cheese, sausage, fish, etc. The assortment of snacks includes vegetable salads, ham, sausages, sprats, sardines, herring dishes with various sauces, meat and fish salads seasoned with mayonnaise.
Es sind bei den Deutschen die Schnitten mit verschiedenen Lebensmitteln außerordentlich populär: vom Butter, dem Käse, der Wurst, dem Fisch u.a. Im Sortiment der Imbisse - die Salate aus dem Gemüse, der Schinken, die Wursterzeugnisse, die Sprotten, die Sardine, der Platte aus dem Hering mit verschiedenen Soßen, die Fischsalate, die von der Mayonnaise zurechtgemacht sind.
From the first courses, various broths are widespread: with eggs, dumplings, rice and tomatoes; noodle soup, cream soup of peas, cauliflower, chicken and game. In some parts of Germany, bread and beer soups are popular. In winter, thick meat soups are especially good.
Aus den ersten Platten sind verschiedene Brühen breit verbreitet: mit dem Ei, den Klößen, dem Reis und den Tomaten; die Suppe-Nudel, die Suppe-Püree aus der Erbse, dem Blumenkohl, der Hühner und des Wildes. In einigen Bezirken Deutschlands sind die Korn-, Biersuppen populär. Im Winter sind die dicken Fleischsuppen besonders gut.
Another characteristic feature of German cuisine is its wide use for the preparation of second courses. natural meat. These are, for example, cutlets and schnitzels chops, fillets in Hamburg, razbraty, schmorbraten, schnelklops, steak in Hamburg, etc. Fish is served most often in boiled and stewed form.
Anderer charakteristischer Strich der deutschen Küche - die breite Anwendung für die Vorbereitung der zweiten Platten des natürlichen Fleisches. Es sind, zum Beispiel, die Koteletts und Schnizeli, das Filet nach-hamburgski, rasbraty, schmorbraten, schnelklops, das Beefsteak nach-hamburgski Der Fisch wird meistens in der abkochten und der geschmorten Art gereicht.
From sweet dishes are popular fruit salads, compotes, jelly, jelly, mousses, casseroles, ice cream, fruits and, of course, natural coffe with milk.
Aus den süßen Platten sind die Fruchtsalate, die Kompotte, Kisseli, das Gelee, die Mousses, den Auflauf, das Eis, die Früchte und den unbedingt natürlichen Kaffee mit Milch populär.
- National cuisine
Die nationale Kuche
Traditional German cuisine is not something homogeneous; in different regions of Germany, completely different dishes are considered traditional. If in Berlin and in the north of Germany a mixture of gastronomic styles reigns, then Bavaria, Hesse and Baden-Württemberg remain an oasis of "Swabian cuisine"
Die traditionelle deutsche Küche ist etwas gleichartig nicht, auf verschiedenen Gebieten Deutschlands traditionell gelten ganz verschiedene Platten. Wenn in Berlin und im Norden Deutschlands die Vermischung der gastronomischen Stile herrscht, so bleiben Bayern, Hessen und Baden-Württemberg Oase "der schwäbischen Küche".
- Bavaria: crispy fried pork, dumplings and cabbage, the famous white sausage with sweet mustard and pretzels (pretzels sprinkled with salt).
- Swabia and Baden-Württemberg:pancake soup, cabbage dishes and traditional pasta dishes (Spalde, Maultaschen and Schupfnudein).
Bayern: das gebratene Schweinefleisch mit der knirschenden Kruste, die Klöße und der Kohl, die berühmte weiße Wurst mit süß gortschizej und pretzeljami (krendelki, bestreut vom Salz).
Schwaben und Baden-Württemberg: die Suppe mit den Pfannkuchen, die Kohlplatten und die traditionellen Platten aus den Makkaroni (Spalde, Maultaschen und Schupfnudein).
- Rhineland:marinated beef, potato salad, rye bread, potato pancakes and applesauce.
- Bremen: cabbage with oatmeal and pinkel sausage with onions and cloves.
- Hamburg: eel soup, fried sole, herring, shrimp and many varieties of smoked fish.
Rheinland: das marinowannaja Rindfleisch, den Kartoffelsalat, das Roggenbrot, die Kartoffelpfannkuchen und die Apfelsoße.
Bremen: der Kohl mit dem Haferbrei und die Wurst "pinkel" mit der Zwiebel und der Nelke.
Hamburg: die Suppe aus den Aalen, die gebratene Meersprache, der Hering, die Krabben und eine Menge der Abarten des geräucherten Fisches.
The national German drink is beer.
Das nationale deutsche Getränk - das Bier.
Germany is one of the three main beer producers in the world. Beer for the Germans is not only a way of life, it fills life with meaning.
Deutschland - einer drei Hauptproduzenten des Bieres in der Welt. Das Bier für die Deutschen nicht nur die Lebensweise, füllt es das Leben mit dem Sinn aus.
- 1516 - the law on the quality of beer.
- The Germans consume 250 liters of beer annually.
- Germany produces 5,000 different types of beer.
1516 war das Gesetz über der Qualität des Bieres übernommen. Die Deutschen trinken jährlich 250 Liter des Bieres. In Deutschland erzeugen 5 Tausende verschiedener Sorten des Bieres.
Die Sorten des Bieres
- Pils
- Export
- Hefeweissbier
- Zwicklbier
- EKU-28
- Rauchbier
- Kolsch
- Altbier
- Berliner Weisse
- Leipziger Gose
- Krausenbier
- Broyhan
- bock
Oktoberfest is the biggest beer festival not only in Bavaria, but in the whole world. It takes place annually in late September - early October.
During the two weeks of the holiday, approximately 7-7.5 million visitors drink more than 5 million liters of beer, eat 80 bulls, 14 thousand pigs, 400 thousand sausages and almost 600 thousand servings of chicken.
Oktoberfest ist der größte Bierfeiertag nicht nur Bayerns, sondern auch der ganzen Welt. Er geht jährlich Ende September - Anfang Oktober. Fur zwei Wochen des Feiertages trinken ungefähr 7-7,5 Mio. Besucher mehr 5 Mio. Liter des Bieres aus, essen 80 Stiere, 14 Tausend Schweine, 400 Tausend Würstchen und fast 600 Tausend Portionen des Huhns auf.
- Festive food in Germany
Das Festliche Essen in Deutschland
But on holidays, and especially on Christmas , German housewives, as one, break away from daily semi-finished products and sandwiches and show the wonders of culinary art and classic German taste. From the first Sunday in December, every house has a vase with Christmas pletzchen cookies, and for tea, they bake or buy lebkuchen - ginger cookies that taste a bit like gingerbread. Nuremberg is considered the birthplace of this cookie.
Aber an den Feiertagen, und insbesondere reißen sich zu Weihnachten, die deutschen Hausfrauen allen wie eine von den täglichen Halbfabrikaten und den Schnitten los und führen die Wunder der kulinarischen Kunst und des klassischen deutschen Geschmacks vor. Vom ersten Sonntag des Dezembers steht in jedem Haus die Schale mit Plätzchen, und zum Tee werden gebacken oder gekauft Lebkuchen - das Gebäck mit dem Ingwer, nach dem Geschmack ein wenig erinnernd die Pfefferkuchen gekauft. Die Heimat dieses Gebäcks wird Nürnberg angenommen.
Stollen - Dresden Christmas cake - is baked for Christmas. In Germany, the form of Christmas baking matters, and stollen symbolizes the baby Christ wrapped in snow-white swaddling clothes.
Stollen - die Dresdener Weihnachtenkuchen - backt man zum Weihnachten aus. In Deutschland bedeutet die Form des Weihnachtenbackens grosse Bedeutung und Stollen symbolisiert das in die schneeweißen Windeln umgekehrte Kleinkind Christus.
- Comparative characteristics of German and Russian food
In our work, we conduct a comparative analysis of German and Russian cuisines. Most of the borrowings from German and French appeared in Russian among other "overseas innovations" introduced by Peter 1. Let's consider the borrowed words related to the topic of our work using examples.
Everyone knows that "orange" is the word appelsien borrowed from the Dutch language, which, in turn, is a translation of the French phrase pomme de Chine - "an apple from China" (for the first time oranges were taken from there); "tomato" in translation from Italian - "golden apple"; vinaigrette is derived from the French vinaigre - "vinegar", and "sandwich" in German - "bread and butter". Many people also know that "dumplings" in translation from the Finno-Ugric languages means "bread ear" ("pel-nyan"). This is usually the end of our knowledge about the origin of the names of various dishes. In fact, even the most familiar names often have completely unexpected origins.
The German Provision goes back to the Latin provisio - "foresight". A prudent person, of course, should keep a certain supply of food in the house.
The word "schnitzel" was borrowed in the 20th century. from German. The German Schnitzel is derived from the verb schnitzen - "to cut" and literally means "tenderloin" (i.e. "made from tenderloin").
"Soup" is a borrowing from French (in the 18th century), where soupe goes back to the late Latin suppa - "a piece of bread dipped in gravy." In the Latin language, most likely, this word came from the Germans (the Goths had the word soppen - "to dip").
Before starting the soup, let's try a salad for appetite. The word "salad" was borrowed in the 18th century from French; the French salade goes back to the Italian salata - "salty (greens)", derived from the Latin salare "salt" (and this word, in turn, has the same root as the Russian "salt"). You can try the radish salad. The word "radish" was borrowed from French at the end of the 19th century.
You can use potatoes as a side dish. The word "potato" was borrowed from German in the second half of the 18th century. German Kartoffel is a modification of the word Tartuffel, which was borrowed from the Italian language.
Many simply cannot dine without bread. As you know, "bread is the head of everything", "bread on the table, and the table is the throne" ... The very important word for the Slavs "bread" was borrowed in the common Slavic period from the Germanic languages (Gothic hlaifs, Old German hleib).
If you spread butter on bread, you get a "sandwich", which in translation, as you know, means just "bread with butter". However, the German word Butterbrot is spelled with a "t" at the end, while the Russian word ends with the letter "d". This is the so-called hypercorrection - when, out of good intentions, they write a word incorrectly: in many Russian words, the final consonant is written as voiced, but pronounced as deaf: b / p, v / f, g / k, d / t, so even when the correct spelling suggests deaf consonant, the hand itself reaches out to write a voiced one. Gradually, the spelling "sandwich" began to be considered correct.
We borrowed the word "pretzel" from the German language at the beginning of the 18th century; there this word looked like Krengel, it is formed from the word Kring - "circle".
We often think that cakes, waffles, etc. there are only sweet ones. In fact, there are both salty waffles and salty cakes (the so-called "sandwich cake", for example). The word "wafer" is borrowed from the German language; Waffel is derived from Wabe - "honeycomb" (apparently, by the similarity of the pattern). And the word "cake" is borrowed from the Italian language, albeit through a German medium. It happened at the beginning of the 18th century. Italian torta, German Torte go back to Latin torta - "round bread". Although, of course, modern cakes can have any shape.
So, now we know the origin of the words for the dishes that we usually eat for breakfast, lunch or dinner.
Russian cuisine has long been widely known in Germany. This is manifested in the direct penetration into the German restaurant cuisine of native Russians. food products(caviar, red fish, sour cream, buckwheat, rye flour, etc.) or some of the most famous dishes of the Russian national menu (jelly, cabbage soup, fish soup, pancakes, pies, etc.). Comparing the national dishes of Russia and Germany, we came to the conclusion that there are many similarities not only in the use of the lexical names of various dishes, but also in the recipe for preparing dishes. A large place in the menu of both countries is occupied by various gruels and porridges, which were originally considered ritual, solemn food. Russian cuisine, in contrast to German cuisine, for a long time did not know and did not want to accept various minced meats, rolls, pates and cutlets. All kinds of casseroles and puddings turned out to be alien to the ancient Russian cuisine. The desire to cook a dish from a whole large piece, and ideally from a whole animal or plant, persisted until the 18th century.
Both cuisines use spices: onion, garlic, horseradish, dill, and in very large quantities, as well as parsley, anise, coriander, bay leaf, black pepper and cloves, ginger, cardamom, cinnamon, calamus and saffron. German sandwiches appeared on the Russian table, all kinds of chops (lamb and pork) from a whole piece of meat with a bone, natural steaks, langets, entrecote, escalopes. And in Germany, traditional food is diversified with a number of old Russian not only meat and fish, but also mushroom and vegetable pickled dishes.
The first liquid dishes, called from the end of the 18th century, retained unchanged importance in Russian cuisine. soups. Soups have always played a dominant role on the Russian table. The assortment of national Russian soups - cabbage soup, mash, stew, fish soup, pickles, saltwort, botviny, okroshka, prisons - continued to grow in the 18th-20th centuries. various types of Western European soups like broths, mashed soups, various dressing soups with meat and cereals, which took root well thanks to the love of the Russian people for hot liquid brew. At present, the Germans are happy to eat okroshka, hodgepodge, pickle and borscht, dumplings. Both Germans and Russians love fish dishes: steamed, boiled, calf, that is, made in a special way from one fillet, boneless, fried, mended (filled with porridge or mushrooms), stewed, aspic, baked in scales, baked in a skillet in sour cream, salted (salted), dried and dried.
Vegetables are used as part of thick mashed soups or boiled as a side dish both in Russia and Germany: potatoes, carrots, spinach, peas, beans and various varieties of cabbage are most widely used, in addition to this, German and Russian cuisine often various varieties of lettuce, tomatoes and cucumbers are used.Sauerkraut considered a national dishGermany . IN English language even borrowed fromGerman Name German Sauerkraut (literally: sauerkraut). Because of the love of sauerkraut, the Germans got a playful nickname Krauts . Although sauerkraut has long been considered the national dish of Russia.
- Conclusion
So, cooking is an important part of the culture of consumption, in the formation of cultural values - manners at the table, fashion for certain products, knowledge of what wine should be used in combination with a certain dish.
The Germans value customs and follow them strictly. They love traditions, and there are a great many of them, although most are of local rather than national origin.Today the Germans face another problem. Thousands of Poles, Romanians, Kurds, economic and political refugees from various countries are demanding work and asylum in Germany.
Comparing the national cuisines of Germany and Russia, you can see that there are both differences and similarities. We conducted a study based on the traditions, culture, life of one and the other country, compared recipes, preferences, national dishes.
The significance of this work is that the materials can be used in the classroom, as additional material and information for students, in elective courses, in open lessons. This work is interesting and informative for both students and teachers.
“Since we are condemned to eat, we will eat well”
A. Brillat-Savarin
- Bibliography
- "Übersehene sehenswürdigkeiten. Deutsche orte", Michaela Wieser and Reto Wettach
- Russian-German dictionary of proverbs and sayings, compiled based on the materials of the book:G.L.Permjakow "300 allgemeingebräuchliche russische Sprichwörter und sprichtwörtliche Redensarten"
- "The Big Book of Aphorisms", K. Dushenko
- "Winged words", N.S. and M.G. Ashukins
- "Encyclopedia of Aphorisms", E. Borokhov
- V.S. Kozhemyako and L.I. Podgornaya "Russian proverbs and sayings and their German counterparts".
- "Encyclopedia of Thought"
- « Big Encyclopedia Cyril and Methodius" 2001
- http://www.7ya.ru
- http://www.referat-911.ru
- http://www.bratwurstmuseum.net
- http://www.geo-world.ru
- http://www.tours.ru
- http://www.food-of-world.ru
- http://personalshopping.su
- http://www.langust.ru
- http://sayings.ru
- http://www.cooking-book.ru
- Application
Annex 1.
Recipes.
- Apple strudel.
First of all, you need to create puff pastry. Any hostess knows that it is very difficult. However, in stores huge selection frozen puff pastry. It's perfect for strudel. Next is the filling: cut the apples into 1 cm cubes, add sugar and cinnamon, a little water so that only the sugar does not burn, simmer for 5 minutes from boiling in a pan or in a saucepan. The filling is ready. Roll out the dough into a rectangle. On a baking sheet we place oiled parchment or tracing paper, and already on top of the dough. Be sure to sprinkle the dough with starch, a little so that the starch absorbs moisture from the filling and prevents it from flowing out. Mentally divide the dough rectangle in half and spread the filling on one of the halves. Cover with the other half of the dough and pinch the side. It turns out an envelope. We make oblique cuts on the strudel lid, as on our sliced loaf. We cut the dough to the filling. Lubricate the top with water or an egg, as you like, and sprinkle with sugar. Place in oven over medium heat for 20-25 minutes. The strudel is ready.
For 0.5 kg of dough you need 3 apples, 3/4 cup of sugar, 1 tablespoon of cinnamon. Strudel is served not only cold, but also hot. By the way, I like it warmer. And in another German family, I tried an interesting cocktail - warm apple strudel with vanilla ice cream. Really interesting. It was a cocktail from the earth Schleswig-Holstein . By the way, strudels come not only with apples, but also with cherries, plums, cottage cheese, potatoes and ... then you can dream up yourself.
- Boiled potatoes with applesauce.
Plain boiled potatoes, slightly salted, kneaded in a bowl. Not mashed, but just a little crush or fork. Next, applesauce is laid out on top.
- Applesauce.
It is done extremely simply. Apples are cut with the skin into quarters. Then they are stewed until cooked in a saucepan and rubbed through a colander with a pusher. This makes it easier to separate the skins. Then sugar is added to the resulting mass to taste - preferably more - and stewed for a long time to remove excess moisture. The main thing is to stir, otherwise it may burn. The quenching time also depends on your desire. If you eat the puree right away, then you can add less sugar, and stew not so long. You can roll the puree hot into sterile jars and store for some time. In this case, sugar by weight is added in a ratio of 1 to 1 to apples and stewed until intense brown. And if you boil the puree for too long, you get the usual apple jam, which can be cut with a knife.
- Mecklenburg fish soup.
River trout (in our conditions, I think, cod, and haddock, and something else will do) are boiled in milk, taken out of there and the bones are removed from it. Then the fish is again put into this milk and boiled together with potatoes cut into large pieces and herbs. A little oregano, basil, dill, parsley root, ground black pepper. All. And no lemon, otherwise the milk may curdle. Another variant fish soup I tried Mecklenburg style already in Rostock. smoked mackerel, which in Germany is called "mackerel", is cut into pieces and also boiled in milk with herbs. Potatoes are not put, but fried flour is added to make mashed soup.
- German casserole.
The German casserole is cooked in a special oval-shaped ceramic dish resembling a deep plate, and it is served on the table in it. The simplest casserole is peeled potatoes, cut into circles, put into a mold, salted and smeared with mayonnaise or sour cream. Then tomatoes, meat or chicken, greens and cheese are added. The form is placed in the oven for 20-40 minutes (the time depends on the size of the form and the type of meat). Casseroles are made from rice, pasta, fish, shrimp, as well as vegetarian ones - with eggplant, zucchini, leeks and asparagus. Instead of mayonnaise and sour cream, you can use any sauces you are used to, ketchup, etc.
- Beefsteak in Hamburg style.
Portion pieces of tenderloin are slightly beaten off, salted and fried almost until tender. Eggs are shaken with salt and herbs and poured over the meat. Serve steak in a skillet.
Beef 160, eggs 2 pcs, greens 5, butter 20, salt.
- Broth with dumplings from a roll.
Butter is rubbed to the density of sour cream, salt, a raw egg are added, knead well, pureed white crackers and 5-10 g of water are added and the dough is kneaded. Let stand for swelling for 30-40 minutes, make dumplings the size of a large cherry and boil them in salted water. When serving, dumplings are placed in a cup and poured with hot broth. Dumplings can be prepared with the addition of nutmeg or spicy cheese.
Butter 25, egg 1 pc, stale bun 50, broth 200, salt.
- Berlin-style marinated beef.
Sliced carrots, onions, celery root, parsley root, laurel, black peppercorns, salt are poured with vinegar and the same amount of water and boiled. The meat is placed in an enamel or faience dish, poured with chilled marinade, covered with lemon slices, covered with a napkin soaked in marinade, and marinated for 3 days. Then the meat is wiped dry, fried, placed in a saucepan along with lightly fried onions, carrots, parsley, half filled with marinade and broth and stewed under a lid in an oven. The meat is cut into slices and lightly poured with sour cream sauce. Red cabbage with apples and mashed potatoes are served separately.
Beef 200, onion 30, carrot 20, parsley root 15, celery root 10, vinegar 50, water 50, sour cream sauce 40, laurel, black peppercorns, salt, garnish 200.
- Berlin-style roasted goose.
The carcass of the goose is gutted, singeed, washed, lightly salted inside, rubbed with dry crushed marjoram and stuffed with unpeeled apples without a core. The carcass is sewn up and fried in the usual way, along with the remaining apples. Stew red cabbage. The carcass is cut, placed on a dish and garnished with whole-boiled apples and potatoes. Cabbage and sauce are served separately. The sauce is prepared as follows: the fat remaining after frying the goose is diluted with broth, boiled, corn flour is added, mixed and filtered.
Goose 3000, apples 600, red cabbage 2000, potatoes 1000, marjoram 3, corn flour 30, broth 200, salt.
- Berlin-style fried hare.
The carcass of the hare is gutted, cut into pieces, the saddle and legs are stuffed with bacon fat and fried in a hot oven along with pre-passivated on butter carrots and onions. First, the saddle is taken out, the legs will reach readiness a little later. The sauce is prepared: a few tablespoons of the broth remaining after frying is poured into the pan, sour cream is added, boiled, seasoned, lemon juice is added and filtered. Finely chopped red cabbage, chopped and fried onions and carrots, peeled and quartered apples without cores and goose liver are stewed in a small amount of broth with the addition of salt, pepper, vinegar. Then redcurrant jelly is introduced, as well as a little sugar. When serving, the meat is lightly smeared with sauce. Stewed cabbage, mashed potatoes and the rest of the sauce are served separately.
Hare 2000, carrots 50, onions 100, lard 200, apples 120, estimate a 500, butter 60, pork fat 100, vinegar 50, goose liver 80, red currant jelly 40, mashed potatoes 1000, stewed red cabbage 500, sugar, pepper, salt.
- Klezel-semel (bun croquettes).
A stale roll, having cut off the crust, is soaked in milk and an egg, butter, salt, flour, crackers are added. The mass is well kneaded, cut into walnut-sized croquettes and boiled in salted water. Croquettes are served as a side dish for sauces and fried dishes, 5-6 pieces per serving.
Loaf 500, milk 200, eggs 3 pcs, flour 80, crackers 80, salt.
- German consommé (broth).
A clear broth is prepared and, as a side dish, chopped boiled red cabbage, sausages and grated horseradish are added to it.
Broth 300, red cabbage 30, sausages 20, horseradish 20.
- Koruonblyants "Shargach" (stuffed veal).
Cutlets are cut from veal, beaten, salted, peppered. Two pieces of boiled low-fat pork are placed on one chop, between which a plate of Dutch cheese is laid, covered with a second chop, breaded successively in flour, egg and breadcrumbs and deep-fried. Served with french fries and green peas, topped with 20 g of butter in the form of a flower.
Veal 300, pork 50, Dutch cheese 10, egg 1/3 pcs, flour 5, breadcrumbs 20, butter 20, frying fat 20, salt.
- Partridge in German.
The partridge is wrapped in bacon fat, tied with a thread and fried in an oven. Onions and carrots, cut into strips, are sautéed in butter. Partridge is placed on top of the ukka and carrots, salted, peppered, poured with broth, put a bunch of greens and stewed in an oven until cooked. Then the partridge is taken out, the fat is removed, cut into portions and poured over with a small amount of the prepared sauce. The sauce is prepared as follows: the broth left after stewing is mixed with sour cream, boiled, seasoned to taste and filtered. Separately, mashed potatoes, stewed cabbage and the rest of the sauce are served.
Partridge 1 piece, carrot 20, onion 30, greens 5, bacon 150, broth 200, sour cream 100, mashed potatoes 100, sauerkraut stewed 50, pepper, salt.
- Chiouze (potato croquettes).
Potatoes boiled "in uniform" are peeled, rubbed and egg, flour, salt are added. The mass is kneaded and cut into croquettes. Crackers, cut from a long loaf in the form of cubes, are fried in oil and put 3 pieces inside each croquette. Having given the croquettes a rounded shape, they are placed in salted boiling water and boiled over low heat. Served as a side dish.
Potatoes 1400, eggs 2 pcs, wheat flour 80, loaf 60, butter 15, salt.
- Rinz "Rolyade" (zrazy).
The beef is cut into two pieces per serving, lightly beaten, smeared with mustard, put slices of pickled cucumbers, coarsely chopped browned onions, covered with minced pork, rolled up like zrazy, tied with a thread or fastened with a skewer, fried in a pan, then placed in a saucepan, poured with broth and stew on readiness with the addition of a bunch of greens. Served with pasta, carrots or fried potatoes in a sauce obtained from stewing.
Beef (front part) 150, pork 35, butter 20, onion 74, pickled cucumbers 80, ready-made mustard 3, greens.
- German roll.
The meat is passed twice through a meat grinder with a fine grate, seasoned with salt, pepper, nutmeg and shaped into cakes. Chopped champignons are placed in the middle of the cake, sprinkled with grated white bread, the cake is wrapped in the form of a roll; fried in vegetable oil in a saucepan until light brown, pour sauce, put a bunch of herbs and stew until tender. Served with mashed potatoes with the sauce in which the roll was stewed.
Pork 150, stale white bread 15, champignons 40, butter 10, nutmeg, ground pepper, herbs 5, sauce 50, salt.
- German salad.
Apples and boiled beets are cut into thin slices; the pulp of baked potatoes is mixed with finely chopped pickles, onions, parsley, apples and beets. The salad is salted and poured over with a dressing made from a mixture of vinegar and vegetable oil.
Apples 40, potatoes 80, pickles 40, onions 10, beets 40, vinegar 5, vegetable oil 10, parsley 5.
- Steak (steak in an egg).
Beef or veal is cut into one piece per serving, beaten, salted, peppered, rolled over the chop in a one-egg lezon and grated Dutch cheese and fried in oil over low heat until a light crust forms. A ready-made chop is placed on the stewed rice, the second is covered with chopped lemon zest.
Meat 200, egg 1 pc, Dutch cheese 25, butter 20, stewed rice 150, tomato sauce 50, lemon zest 5, salt.
- Schnitzel "Butashtek".
Pork is cut into one piece per serving, beaten, salted, peppered, breaded in flour and fried until tender. The egg is beaten in a cup, carefully poured into boiling water with vinegar, salt and laurel and boiled for 4 minutes. Ready-made schnitzels are placed on a dish with a kletzel-semel garnish, covered with boiled eggs and sprinkled with herbs. Tomato sauce is served separately.
Pork (loin) 170, egg 1/2 pcs, flour 5, oil 10, garnish 100, herbs 5, tomato sauce 50.
- Escalope in German.
Pork (fillet) is passed through a meat grinder with a fine grate along with interior fat. Onions are sauteed until yellow color, beat an egg and fry a sparse scrambled egg. The cooled scrambled eggs are kneaded with minced meat, adding salt and pepper to taste, until a homogeneous mass is obtained, round escalopes are formed, two per serving, breaded in flour and fried over low heat until golden brown. Served with fried potatoes and red sauce.
Pork (fillet) 100, interior fat 50, butter 20, egg 1 pc, onion 15, flour 5, red sauce 50, pepper, salt.
- Cheesecake.
Dough: 250 gr. Flour, 75 gr. margarine, 2 eggs, 4 tbsp sugar, 2 tsp baking powder, 2 pinches of vanilla, margarine for greasing the mold.
Filling: 750 gr. cottage cheese paste (for example, Pasta "Sweet Mila"), 3 eggs, 8 tbsp sugar, 3 pinches of vanillin, 3/4 cups of milk.
Dough: Mix flour with baking powder. Add grated margarine, other ingredients, mix well, preferably with your hands. Put in refrigerator. While the dough is in the refrigerator, you can prepare the filling.
Filling: Beat all the ingredients with a mixer for 5-10 minutes (depending on the power of the mixer). Lubricate a round, high shape with margarine. Roll out the dough and make a "nest", i.e. put it on the bottom and side walls of the form. Pour the filling into the formed nest. Put the mold in an oven preheated to 180 degrees. Bake for about 1.5 hours or until the cheesecake is cooked through. Time varies depending on the stove and mode. If the cottage cheese has already frozen on top and burns a little, but has not yet baked inside, you can cover the cake with foil, pinching it along the edges of the mold.
- "Heaven and Earth" is one of the traditional dishes in the Rhineland.
1 kg of potatoes, 1 kg of sour (preferably) apples, 0.5 kg of blood sausage, 2-3 onions, 2 tbsp. diced bacon, salt and sugar. Potatoes and apples are washed, peeled, cut into slices, stewed (only separately). Mashed potatoes are prepared from potatoes, apples (hot, of course) are rubbed through a sieve, combined with cards. puree, this mass is well whipped, seasoned with salt and sugar to taste. Bacon cubes are melted, onion and sausage cut into rings are fried here.
This side dish is served with apple-potato mass.
Appendix 2
Proverbs and sayings.
And Vaska listens and eats | Wo redden nicht hilft, müssen Prügel helfen |
Appetite comes with eating | Der Appetit kommt beim Essen |
Road spoon to dinner | Zu seiner Zeit gilt ein Glas Wasser ein Glas Wein und ein Heller einen Taler |
Every man to his own taste | Die geschmaäcker sind verschieden |
The well-fed does not understand the hungry | Der satte weiß nicht, wie dem Hungringen zumute ist |
What goes around comes around | Wie die Saat, so die Ernte |
You can't even pull a fish out of a pond without effort. | Ohne FleiB kein Preis! |
Who does not work shall not eat. | Wer nicht arbeitet, soll auch nicht essen. |
Tastes could not be discussed. | Uber Geschmak läβt sich nicht streiten. |
Being a guest is good, but being at home is better. | Daheim ist es am besten. |
Every vegetable has its time. | Jedes Gemuse hat seine Zeit. |
Speak the truth, drink clean water, eat boiled food. | Sprich, was wahr ist, trink, was klar ist, iß was gar ist. |
A guest, like a fish, does not stay fresh for long. | Der Gast ist wie der Fisch, er bleibt nicht lange frisch. |
If you want to live long and be healthy, eat like a cat and drink like a dog. | Willst du lang" leben und bleiben gesund, iß wie die Katze und trink wie der Hund. |
The lazy one gets little food. | Faul kriegt wenig ins Maul. |
Our cabbage is delicious. | Unser Kohl schmeckt wohl. |
Need seeks bread. | Not such a Brot. |
Bread and salt make cheeks red. | Salz und Brot macht die Wangen rot. |
Roast me a sausage, I'll quench your thirst. | Brätst du mir die Wurst, so lösch ich dir den Durst. |
A full stomach studies without pleasure. | Voller Magen lernt mit Unbehagen. |
After eating, you need to stand or walk a thousand steps. | Nach dem Essen sollst du stehn, oder tausend Schritte gehn. |
Sit a little after dinner, walk more after dinner. | Nach dem Mittag sitz ein Weilchen, nach dem Abendessen geh ein Meilchen. |
With bread and water you will get out of need. | Mit Wasser und Brot kommt man durch alle Not. |
First the stomach, then the collar. | Erst der Magen, dann der Kragen. |
Labor brings bread, laziness brings hunger. | Arbeit bringt Brot, Faulenzen Hungersnot. |
A rotten egg spoils the whole porridge. | Ein faules Ei verdirbt den ganzen Brei. |
A good stomach can handle anything. | Ein guter Magen kann alles vertragen. |
Good food is good oil. | Gutes Futter, gute Butter. |
Too much satiety makes you lethargic. | Zu satt macht matt. |
Alien bread, bitter bread. | Fremdes Brot, herbes Brot. |
Food and drink connect the body with the soul. | Essen und Trinken hält Leib und Seele zusammen. |
Appendix 3
Culinary vocabulary.
Nouns
a.) flour products:
das Brötchen - bun
der toaste - toast
das Brot (-es, -e) - bread
das Weißbrot - white bread
das Schwarzbrot - black bread
das Kasebrot - a cheese sandwich
das Butterbrot - bread and butter
Das Wurstbrot - a sausage sandwich
Das Schinkenbrot - ham sandwich
der Kuchen (-s, =) - pie, pastry
der Apfelkuchen - pie with apples
die Torte (=, -n) – cake
die Obsttorte - fruit cake
die Biscuittorte - biscuit cake
b.) drinks:
der Kaffee - coffee
schwarzer kaffee - black coffee
der Tee - tea
starker tee - strong tea
der Saft - juice
der Schnaps (-es, Schnapse ) is a strong alcoholic drink
der Kognak (-s, -s) - cognac (French); der Weinbrand - cognac (German)
der Wodka (-s, -s) - vodka (Russian)
der Korn - vodka (German)
der Wein (-(e)s, -e) - wine
der Rotwein - dry red wine
der Rosewein - rose wine
der Weiβwein - dry white wine
der trockene Wein - dry wine
der Dessertwein - dessert wine
der halbtrockene Wein – semi-dry wine
der Sekt (-(e)s, -e) - sparkling wine
der Schaumwein, der Champagner (-s, =) - champagne (French)
c.) sausage products:
die Wurst (=, Würste) - sausage
der Schinken - ham
die Würstchen - sausages
die Bratwurst - fried sausage
die Bockwurst - sausages
d) dairy products:
die Butter - butter
die Sahne - cream
der Käse - cheese
der Schmelzkäse - processed cheese
das Ei - egg
ein weich (hart) gekochtes Ei - egg, boiled soft-boiled (hard-boiled)
der Quark (-s, ohne Pl.) - cottage cheese
der, das Joghurt (=/s, =/s) – yogurt
e) vegetables:
die Tomaten - tomatoes
die Gurken - cucumbers
Erbsen - green pea
Bohnen - beans
Karotten - carrots
Kohl - cabbage
e.) dishes:
das Spiegelei - fried egg
das Ruhrei - scrambled eggs
der Salat - lettuce
der Kaviar (-s, ohne PL) - caviar
Roter, Schwarzer Kaviar - red, black caviar
Eisbein mit Kraut - stewed pork leg with sour cabbage
Schweinshaxe - fried pork leg
Klöβe oder Knödel - raw potato dumplings
Teigwaren - flour dishes
Braten - roast
Wild - game
Geflügel - bird
g.) spices and seasonings:
der Senf - mustard
h.) sweets:
die Marmelade - jam
der Muesli - muesli
die Praline (=, -n) - chocolate candy
eine Schachtel Pralinen - box of candies
die Maisflocken - corn flakes
der, das Bonbon (-s, -s) - candy, caramel, lollipop
die Konfiture (=, -n) - confiture, jam
die Erdbeerenkonfiture - Strawberry jam
die Kirschkonfiture - Cherry jam
die Himbeerenkonfiture - raspberry jam
i.) seafood:
Garnelen - shrimp
Krebse - crabs
Hummer - lobster
k.) Miscellaneous:
das Frühstück (-s, -e) - breakfast
das Mittagessen (-s, =) - lunch
das Abendessen (-s, =) - dinner
der Koch (-s, Köche) - cook
die Köchin (=, -nen) – cook
der Feinschmecker (-s, =) – gourmet
der Kauf (-s , Käufe ) - purchase
der Käufer (-s, =) - buyer
der Verkäufer (-s, =) - seller
Verbs.
füllen (A.) (füllte - hat gefüllt ) - fill, fill something
einschenken (A., D.) ( schenkte ein-hat eingeschenkt) - pour, pour the drink into glasses, etc.
probieren (A.) (probierte - hat probiert ) - to try (food, drinks).
reichen (D., A.) - (reichte - hat gereicht ) - submit, stretch.
bezahlen (A., D., für A.) (bezahlte – hat bezahlt ) - to pay, to pay, to pay smth., to smth. for something.
frühstücken (A.) – to have breakfast
einkaufen- buy, shop
kochen (A.) - 1. cook, cook food; 2. boil
zubereiten (A.) - cook (food); syn. - bereiten (A.)
schmecken (D.) - be tasty, like (of food)
trinken (A.) - to drink something
gern trinken (A.) - to like something to drink
essen (A.) - eat, eat
mogen (A.) - to love something (including food)
herabsetzen - reduce prices
Places where you can buy food in Germany.
das Geschäft (-es, -e) - shop
der Laden - small shop
das Fach– (Spezia!-) geschäft- special shop
das Lebensmittelgeschäft - grocery store(der Supermarkt).
Das Warenbaus (-es, -häuser) – department store
Das Kaufhaus - a department store of a more solid, expensive network
das Einkaufszentrum (-s, -Zentren)– a large complex of various shops
Fachgeschäfte | Abteilungen im Supermarkt |
die Bäckerei - bakery | die Abteilung filr Brot und Backwaren |
die Konditorei - confectionery | " fur Konditoreiwaren |
das Obst- und Gemüsegeschäft | " fur Obst und Gemuse |
(der Obst- und Gemüseladen) | |
die Fleischerei (die Metzgerei) | " fur Fleisch und Wurstwaren |
(das Geschäft für Fleisch und Wurstwaren) | |
das Süβwarengeschäft | " fur Süβwaren |
(das Geschäft fur Süβwaren) | |
das Spirituosengeschäft Slides captions: National cuisine of Germany. . Completed by: Kosenkova Irina Sanina Marina 8b class Leader: Alpatova T.S. “Bad people live in order to eat and drink, virtuous people eat and drink in order to live.” Socrates The work is devoted to the study of the traditions of German cuisine. The peculiarity of this topic is associated with the study of the regional aspect, cultural traditions, customs and mores of the German people. In everyday communication, culinary recipes are the topic of conversation for most women. In the literary and artistic style, recipes reflect the culture and traditions of peoples, being a fragment of the picture of the world. The relevance of research. Subject of study: Traditional German cuisine Subject of study: The unique culture of the German ethnic group Purpose: Study of the traditions and customs of the Germans. To identify the problems of preserving the culture of the German ethnos. To analyze the current state of ethnic processes in the culture of the Germans. Determine the similarities between German and Russian cuisine. Research objectives: Understanding the significance of the traditions, customs of German cuisine as a national culture is aimed at the formation of spirituality, a sense of pride of the German population. The study of this topic will help determine the importance and significance of the national character of the Germans. Research hypothesis: Using a comprehensive analysis of articles, sources, Internet materials. The use of descriptive, comparative and comparative methods to highlight the main features of German and Russian food. Research methods: After the end of World War II, Germany was going through hard times. Food shortages and ration cards did not contribute to the flourishing of the culinary arts. Everything began to change dramatically only as a result of the "economic miracle" after 1948, the first gastronomic programs on television and cookbooks pouring onto the counter. In addition, the population had the opportunity to compare with the way of life of the allied troops stationed in the country, and on tourist trips - in fact, the whole world. In the 50s. the country was swept by a real wave of gluttony. History of German food German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc. Features of German cuisine Sandwiches with butter with fish with cheese mass with sausage and cheese Appetizers meat and fish salads herring dishes with sauces sardines sprats sausages vegetable salads First courses meat soups "eintopfs" broths noodle soup bread soup beer soup puree soup Main dishes cutlets and schnitzels beef steak schnelklops Hamburger fillet schmorbraten disassembled Sweet dishes jellies, mousses compotes, jelly fruit salads casseroles ice cream natural coffee with milk Bavaria: crispy fried pork, dumplings and cabbage, the famous white sausage with sweet mustard and pretzels (pretzels sprinkled with salt). Swabia and Baden-Württemberg: pancake soup, cabbage dishes and traditional pasta dishes (Spalde, Maultaschen and Schupfnudein). National cuisine Rhineland: marinated beef, potato salad, rye bread, potato pancakes and applesauce. Bremen: cabbage with oatmeal and pinkel sausage with onions and cloves. Hamburg: eel soup, fried sole, herring, shrimp and many varieties of smoked fish. Festive food in Germany Christmas. Stollen. Easter. Easter Bunny. 1516 - the law on the quality of beer. The Germans consume 250 liters of beer annually. Germany produces 5,000 different types of beer. Beverages Pils Export Alt Hefeweissbier Zwicklbier EKU-28 Rauchbier K ö lsch Altbier Berliner Weisse Leipziger Gose Krausenbier Broyhan Bock Beers The biggest beer festival not only in Bavaria, but in the whole world. It takes place annually in late September - early October. During the two weeks of the holiday, approximately 7-7.5 million visitors drink more than 5 million liters of beer, eat 80 bulls, 14 thousand pigs, 400 thousand sausages and almost 600 thousand servings of chicken. Oktoberfest Products and dishes that came to Russia from Germany. Products and dishes that came to Germany from Russia. Sandwiches, chops, steaks, bugs, languettes, entrecote, escalopes, minced meat, rolls, pates and cutlets, puddings, casseroles. Caviar, red fish, sour cream, buckwheat, rye flour. Jelly, cabbage soup, ear, pancakes, pies, okroshka, borscht, hodgepodge, pickle, dumplings. Comparative characteristics of German and Russian food Common in German and Russian cuisines. Spices: onion, garlic, horseradish, dill, and in very large quantities, as well as parsley, anise, coriander, bay leaf, black pepper and cloves, ginger, cardamom, cinnamon, calamus and saffron. Fish dishes, potatoes, carrots, spinach, peas, beans and various types of cabbage (sauerkraut), lettuce, tomatoes and cucumbers. “Since we are condemned to eat, we will eat well” A. Brillat-Savarin Theme: Uralte deutsche Feste Theme: Old German holidays Der große deutsche Schriftsteller Friedrich Schiller sagte, dass in den alten Bräuchen ein tiefer innerer Sinn liegt und dass jeder Mensch sie ehren muss. Wir, heute lebende Menschen, empfinden die alten Bräuche als Wiederhall der Stimmen aus dem tiefen Altertum. Karneval ist ein solcher Gruß aus der Vergangenheit. In Deutschland gibt es auch andere Benennungen zu Karneval: Fastnacht und Fasching. The great German poet Schiller said that there is a deep inner meaning hidden in the old customs. Therefore, they must be honored and remembered. We, the people living today, perceive ancient customs as an echo of the voices of our ancestors. Carnival is a festive custom from times long past. In Germany, other names for the holiday are also used: Fasnacht, Fasching. In anderen Landern, in Italy, Frankreich zum Beispiel ist der Karneval auch eine Volkstradition. Die Formen des Karnevals sind von Land zu Land verschieden. Karneval in Deutschland hat von Ort zu Ort auch seine Unterschiede. In Bayern, Sachsen und Thüringen steht die sagenhafte Gestalt Pumphut im Vordergrund des Karnevals. Sie bestraft die bösen Menschen und beschenkt die guten Leute. In Münchentanzen am Zentralmarkt Marktweiber. Und das können auch umgekleidete Männer sein. In Märkisch Buchholz (Brandenburg) fliegen die Kinder als Hexen auf den höchsten Berg. In Goslar (Kreisstadt in Harz) füllen die Burschen Schweineblasen mit Erbsen und ärgern so die jungen Mädchen. In other countries, in Italy or in France, the carnival is also a folk custom. But the types of carnival activities are different in different countries. In Germany there are also differences depending on the location. In Bavaria, Saxony and Thuringia, the fabulous female image of Pumphut is popular. This sorceress punishes evil people and rewards those who do good deeds. In Munich, the beauties of the market dance on the central market square. Disguised men may well appear in this role. In the Brandenburg neighborhood of Merkisch Buchholz, children pretend to be witches flying up the highest mountain. In Goslar (a district-level city in the Harz) young boys inflate bull bladders, stuff them with peas and scare girls with wild wild rattles. Mit anderen Worten beginnt das närrische Treiben im ganzen Land. Fasching, Karneval bedeutet echte Freude, ausgelassene Vergnügungen, laute Maskenfeste mit Schrei, Musik, Singen. Durch diesen Lärm wollen die Menschen Winterdämonen vertreiben. Viele Leute stehen auf den Straßen und grüßen die Uumzüge. Sie wollen viele kleine Geschenke bekommen, die von den vorbeifahrenden Plattformen geworfen werden: Konfekt, Schokolade, Spielsachen. Und es wird gefährlich, wenn das Geschenk jemandes Gesicht trifft. Mit der Blutnase nach Hause zu kommen - das ist schon keine große Freude mehr. Karneval findet 40 Tage vor Ostern statt. Heute ist es schon ein Rest des uralten Frühlingsfestes, wo die himmlischen Götter den Erdbewohnern fruchtbare Zeiten schenkten. In short, carnival entertainment begins all over the country. Fasching, carnival is a symbol of genuine joy, looseness, masquerades with music, singing. With such a roar, people frighten and drive away evil spirits. During the processions, many residents crowd the streets. They try to get gifts that fly into the crowd from passing platforms with mummers. These are sweets, chocolate, toys. Sometimes it can be dangerous if such a gift gets right in the face. Coming home with a broken nose is not so pleasant. Carnival takes place 40 days after Easter. Today it is perceived as a relic of the ancient spring festival, when the gods gave the inhabitants of the Earth a fruitful year. Beer Festival, Oktoberfest Das ist ein echt deutsches Fest in München. Hauptsymbole sind Bierzellen, Schaubuden, Karussels. Das Fest entstand um das Jahr 1810. Heute kommen etwa 7,000,000 Menschen nach München, um alles mit ihren eigenen Die Gäste geben sehr viel Geld, an die 200 Millionen Euro aus: für Bier, Hühnchen und Ochsenbraten, sowie für Attraktionen und Souvenirs. Sie kommen aus vielen deutschen Städten und aus dem Ausland. This is a purely German holiday in Munich. Its main symbols are beer tents, rides, carousels. The holiday appeared in 1810. But even today, about 7 million tourists come to Munich to see everything with their own eyes. Guests spend a lot of money, about 200 million euros on beer, fried chicken, roast beef, as well as on attractions and souvenirs. They come from other places in Germany and from abroad. Im vergangenen Oktober fanden hier mehr als 160 Bierfeste statt. Alle Teilnehmer haben ihre Erfolge nur noch nach Maß beurteilt. Das Maß ist ein Bierglas, welches 1.5 Liter entspricht. Die Kellnerinnen an Bierzelten werden alle Brunhilde genannt. Sie können in jeder Hand 3 or 4 Maß gleich tragen. Sie müssen dafür kräftig und gut trainiert sein. In den Bierzelten wird lebensfrohe Volksmusik gespielt. Es riecht nach Schweinebraten und Sauerkraut. At the beer festival in Munich last year, more than 160 competitions took place, where participants set records for the amount of beer drunk. The measurements were carried out with a measuring cup, which includes 1.5 liters. The waitresses in the tents all respond to the ancient German name Brunhilde. They are so dexterous and skillful that they carry 3 or even 4 mugs in each hand. Cheerful German music plays everywhere. Everywhere there is a fragrance of roast with cabbage. Hier werden insgesamt 700,000 kleine Hähnchen und dazu noch 80 große Ochsen verspeist. Das größte Bierzelt hat 10 Tausend Gästeplätze. Alle Plätze sind zu jeder Zeit, sogar am frühen Morgen, besetzt. Besonders zufrieden sehen Amerikaner aus. Sie finden den großen Gefallen an dieser wilden Exotik in Bayern. Nicht alle Gäste können gegen Abend auf ihren Beinen fest stehen. Viele Leute verlieren dabei ihre Sachen: Taschen, Portemonnaie. Alles wird im Fundbüro aufbewahrt und findet seinen Besitzer. It is estimated that 700,000 chickens and 80 bulls are eaten during the whole holiday. The largest tent can accommodate 10,000 people. And they are all continuously, even in the morning, busy. Americans seem especially happy. They love this wild Bavarian exotic. Not all guests can stand firmly on their feet by the evening. Many lose things: bags, wallets. But everything is stored in the lost and found office and is located. Formulare, Speisekarten in Muttersprachen von Stammgästen (Amerikaner, Italiener, Australier) liegen bereit. Alle Mitarbeiter haben auch Chinesisch gelernt. Geistiges Leben fehlt aber nicht. Es finden Gottesdienste, Konzerte, Trachten- und Schützenzüge statt. Das Fest dauert gewohnlich 12 Tage lang. For the convenience of guests, all forms, menu cards are compiled in the languages of regular visitors: Americans, Italians, Australians. Employees have already learned Chinese. Spiritual life is also present at the festival. Divine services, concerts, processions of shooters in folk costumes are organized. The duration of the holiday is usually 2 weeks. onion market In der zweiten Oktoberwoche findet in der bekannten deutschen Stadt Weimar Zwiebelmarkt statt. Das ist ein beliebtes traditionelles Volksfest in Thüringen. Alles auf die Zwiebel - so lautet der Slogan dieser Tage. On the 2nd half of October there is an onion market in the German city of Weimar. This is a popular traditional folk festival in Thuringia. Without a bow - like without hands! This is the motto of the holiday. Zum ersten Mal wurde es 1653 in den historischen Dokumenten erwähnt und seitdem schon 300 Male gefeiert. Der Zwiebelmarkt dauert 3 Tage lang. Viele Handler wollen hier ihre eigenen Waren präsentieren und verkaufen. Meistenteils sind das wunderschöne Zwiebelzöpfe. Die Besucher können sich auch Nonstop-Programme anschauen. Es werden auch kulinarische Angebote vorgestellt: Zwiebelkuchen, Thüringer Bratwurst. It was first mentioned in sources for 1653. Since then, it has been celebrated more than 300 times. The holiday lasts 3 days. Here, many entrepreneurs present their products. Basically, this is a bow in the form of traditionally decorated braids. Visitors can also attend non-stop programs. Interesting culinary recipes are presented here - pies with onions, roasts from Thuringia. Zwiebelzöpfe sind die beste Attraktion. Es gibt blau-weiße, dunkelblutrote Zöpfe von diesem tränentreibenden Gemüse. Mehrere Zwiebelbauern-Generationen in Thüringer fahren im Oktober nach Weimar. Sie lernen diese Kunst von Zwiebelflechten schon in ihrer Kindheit. Die Ware war immer so begehrt, dass die Käufer in der Nacht kamen und auf die Marktöffnung warteten. Um 6 Uhr war alles ausverkauft. But the best attraction is, of course, onion braids. What kind of colored braids you will not find here! Traditional wild flowers are selected. Braids are blue with white, dark red. Many onion-growing families travel to the market in Weimar. They have mastered their art of growing this tear-inducing product since childhood. The product has always been very popular. Buyers arrived already at night and waited for the opening of the market. At 6 o'clock in the morning everything was already sold out. Talking about German beer and its varieties is a thankless task. You'll still forget something or get lost somewhere. Each connoisseur of this magical drink (and every second German certainly considers himself to be such) will have his own comments and corrections about what kind of taste this or that variety has. In addition, the history of brewing in Germany is rooted in hoary antiquity - the mention of a special barley drink dates back to the VIII century. And yet, if you are going to go to Deutschland, it is worth understanding at least the basics. Just to be able to order at the bar and not study the menu brought with a frightened look for half an hour. After all, the Germans themselves, when ordering this life-giving drink for themselves, often name the variety, and not the brand of the manufacturer. ˟ all the varieties offered to your attention were carefully and with pleasure tested by the author Battle of the GiantsThere are about 1,400 breweries in Germany (more than anywhere else in Europe) and between two and five dozen beers (depending on whether the major known beers are divided into "sub-items" or not). Many of these smaller varieties are only produced and consumed in their local region. Even in the neighboring federal state, it happens that you will not find them. However, two varieties are truly pan-German, and no matter what restaurant fate brings you to, you will definitely find a glass of Pilz or Weizen in it. This is the great beer showdown between north and south.
The main opponent of the Bavarian wheat beer is the so-called Piltz, Pils. The variety is named after the Czech city Pilsen, where on October 5, 1842, the Bavarian brewer Joseph Groll, using new methods and new varieties of malt, released the first batch of modern Pilsener. Piltz, as the Germans call it for short, belongs to the lagers family, i.e. bottom-fermented beer that proceeds at temperatures between 6 and 9 °C. Such beer can be stored longer, which in German would be camp hence the name of the variety. Today, Pilz is the most common beer in Germany, but it is especially popular in the north of the country, where, specifically in Bremen, its largest producer, the Beck’s brewery, is located. Piltz This is a light beer. In terms of strength, it is inferior to Weizen (4-4.8% alcohol), contains less malt, but more hops, which is why it has a bitter aftertaste. Sometimes even very bitter, quite an amateur.
On a city tour
Very close, in the same Rhine region of Germany, Dortmund has its own variety - light lager Dortmunder Export, with saturated malty taste. Dortmunder has always positioned itself as a "working class beer for ordinary guys", but is now in decline - the Germans prefer the ordinary Pilz to it.
To be continued… Gleb Kazakov, Deutsch-online Kangaroos, bears, maple leaves, pyramids, ikebana, cigars, mate tea - with these things and concepts, we can easily make an unambiguous association with a particular country. And what about the Germans? What are the things that make them a cohesive nation? What is intertwined with the centuries-old traditions of this country and, moreover, is widely known throughout the world? Of course, this nation is so great that we can cite several phenomena that meet these criteria at once. But there is one thing without which the portrait of the average German will seem inferior - a mug of yellow intoxicating drink. This is the real pride of Germany. The inhabitants of this country cannot imagine their life without beer, and representatives of other nationalities admire and choose it with pleasure instead of the products of domestic producers. What is the annual world-famous beer festival - Munich Oktoberfest, which attracts beer lovers from all over the world. More than 6 million people visit it every year. The first such event was held back in 1810 and has been happening almost every year since then.  There are over 1,500 breweries in Germany. Interestingly, there is such an enterprise in almost every German city, so the beer in each of them is original and has its own taste characteristics. Not only megacities, but also small towns and villages, monasteries and even Munich Airport have their own original "manufactories" for the production of beer. The first historical references to German beer date back to the 8th century. In 736, the world's first drink was prepared in Bavaria, which today we call beer. Already until the 16th century, it became a national treasure of Germany.  In 1516 Duke Wilhelm IV of Bavaria signed a law regulating the production of beer throughout Germany. According to the above legal act, this drink must be produced exclusively from 3 products: water, barley and malt. It is noteworthy that a half-century-old law still has legal force in Germany. Beer is extremely popular in Germany. It is drunk by almost all the inhabitants of the country. You will be shocked when you learn that annually the population of the republic drinks on average 8 billion 600 million liters of beer. According to statistics, in just one Munich festival, visitors drink 5 million liters of intoxicating drug, eat eighty bulls, fourteen thousand pigs, 400 thousand sausages and more than 600 thousand servings of chicken. For reference, the duration of this event is on average 16 days, that is, a little more than two weeks. German historians suggest that beer is a drink that decisively influenced the course of the history of an entire nation. There is a theory that it was it that united the fragmented Germanic tribes in the struggle against the Holy Roman Empire. It is likely that the well-known German tradition Biergarten - to sit in the open air and drink beer - comes from this time. Strong friendship in Germany between the inhabitants of this country is often tied up precisely after such a joint pastime.  Considering the fact that there are more than one and a half thousand private and state breweries in Germany, there are even more types of German beer. As mentioned above, all its manufacturers in Germany are required to follow a single state standard. Nevertheless, if Ireland has a single type of beer that they are proud of - Guinness, then the pride of the Germans is unique drink own regional production. In Berlin Kindl is the idol, Holsten in Hamburg, Kölsch in Cologne and so on. There are a lot of varieties of beer, as well as their classifications. The most popular - by the method of fermentation. There are only two of them: top and bottom. It is noteworthy that the first version of the drink, although very old, is very popular with German beer producers. Top fermentation occurs at temperatures between 15 and 20°C and spoils much faster than beer brewed with bottom fermenting yeast. 
Altbier appeared a very long time ago, and its first manufacturers were Catholic monks living in monasteries and drinking this intoxicating nectar during fasting. A distinctive highlight of the drink is the characteristic taste of hops. The main competitor is Kölsch (City of Cologne). 
The peculiarity of this "light" beer is that it has a slight acidity. For the first time in Berlin, this beer began to be brewed at the beginning of the 19th century, combining various herbs and syrups and adding them to the intoxicating drink itself. Berliner Weiße is served in a special glass with a capacity of 0.3 liters - round and with a high stem. 
You should drink light Kölsch beer not just chilled, but aged at a temperature of 8-10 degrees. This is due to the fact that if you cool it too much, you will never feel the true taste of beer. This nectar is rich in ancient history and traditions. For example, waiters, as in old times, carry beer on wooden trays, which can hold up to 20 glasses. Some pubs will bring you beer without being prompted until you cover your glass with a cardboard coaster. 
Wheat is very common in Bavaria, Stuttgart and other regions of southern Germany. The alcohol content in it is no more than 5 - 5.4%. In total, there are three varieties of this drink - these are Kristallweizen, Hefeweizen and Witbier (White beer). It is served at a temperature of 7-8 degrees, and stored chilled. It is believed that Weißbier is a summer beer, which is poured in tall glasses with a narrowed middle. Interestingly, in some pubs, instead of carefully pouring the beer at an angle, as is customary in our country, they put a glass on the bottle and turn it sharply, which prevents a lot of foam from appearing. In Germany, it is customary to drink beer from special beer glasses, unlike other countries in which lovers of "get drunk and forget" drink directly from the bottle. It is noteworthy that the Germans, like no one else, know what kind of beer this or that glass is suitable for. All containers for the favorite drink of the population of Germany must be glass. In the photo below, several beer glasses with which the Germans indulge in the demon of alcohol. The classic mug is suitable for most types of beer. Previously, the Germans also used a classic ceramic mug, but now it serves only as a decoration. Residents of the Bundesrepublic also came up with a tall cylindrical glass, from which it is customary to drink Kölsch branded beer. For Altbier, a glass is also used in a cylindrical shape, however, compared to the previous one, it is slightly wider and lower. The glass must be very thin. For wheat varieties, the Germans chose a glass popular in Russia - tall and narrow in the middle.  We have listed only the most popular types of special beer glasses - there are really a lot of them. It is interesting that in every city or even a village in Germany you can be offered a unique container for beer. Compared to top fermentation, bottom fermentation is a more modern way of making beer. Yeast is placed at the bottom of the vessel in which the drink will be made at a temperature of 4-9 degrees. A low temperature contributes to less formation of fungi and microbes, which means that it will be stored longer than the previous one. Thus, the following types of German intoxicating drink are prepared:
The pricing policy of the German authorities regarding beerThe variety of this drink in German supermarkets is very large. The volume of products of this type in German retail establishments is also impressive. Manufacturers offer their customers a choice of beer of any capacity from 2 liters to 0.2 liters. There are kegs of beer, and boxes with 20 bottles, and packages with 11 and 6 bottles. Once visiting the store, the Germans like to buy a lot of beer. This does not mean that they will drink 20 bottles in one evening, but if there are guests in their house, there will always be something to offer. The status of the most prudent nation in the world is confirmed even by this fact. Beer in Germany is allowed to drink to any citizen who has reached the age of sixteen, and stronger drinks are sold and allowed to drink only to individuals who have reached eighteen years of age. If you look infantile, demanding and attentive German sellers or cashiers in supermarkets will definitely ask you for an identity card and, in the absence of it, will not sell you the desired drink. Since you are already familiar with the most popular types of beer, let's say a few words about their cost. Of course, beer prices may change from time to time. At the moment, Paulaner (20 bottles of 0.5 liters) will cost you about 14 euros. Warsteiner or Becks will cost 13 euros. On average, the price for one half-liter bottle of beer varies from 0.80 to 1.60 euros, depending on the brand and popularity of the drink. As you can see, based on the average level of German salaries, prices are more than democratic. Please note that when shopping in Germany, at the checkout you will be asked to pay not only for beer, but also for packaging. For example, a glass bottle costs 8 cents, and a plastic bottle costs 25 cents. When buying a drink in a keg or box, you will also need to reimburse their cost. It is very easy to return the money, because almost all supermarkets have special machines in which you can exchange containers for money. This occupation brings the Germans a lot of pleasure. Firstly, it is akin to a national sport - sometimes in stores you can see crowds of serious Germans with bags filled with containers, for whom it is a matter of principle to hand over empty bottles. Secondly, in this way, residents of Germany are given another opportunity to save money. And they won’t let her go for anything, such is the mentality. It is noteworthy that recently in Germany it has become very popular to use non-alcoholic beer, which, according to the Germans, is less harmful to human health. This drink is also very tasty and almost no different from alcohol. The Germans have learned to make it in such a way that only true connoisseurs can distinguish the harsher and rougher taste of beer with the presence of alcohol. You will be surprised, but if you are blindfolded and allowed to try two types of beer from the same manufacturer - alcoholic and non-alcoholic, then you will hardly be able to distinguish one from the other. Having enjoyed the wonderful taste of a “safe” drink, you can easily drive a car and not be afraid of large fines or any other punishment in the form of detention or deprivation of your license.  In Germany, drunk driving is allowed if the permissible proportion of alcohol in your body does not exceed 0.3 ppm. This is approximately one bottle of beer (0.5 liters). In the event that alcohol from 0.25 to 0.54 ppm is found in your blood, you can lose your driving license for a period of six months and pay a fine of 500 euros. If its level exceeds 1.1 ppm, then your rights can be permanently taken away, as well as a fine of 3,000 euros. Of course, it will be cheaper not to drink at all while driving or to choose non-alcoholic beer, which is also very tasty in Germany. How to drink German beer?According to the Germans, drinking beer is a real art and it is imperative to follow the rules that have been passed down from generation to generation since the Middle Ages. As you already understood, this drink is not consumed in glass bottles, and a glass for it should be chosen with particular scrupulousness. We have selected some of the most important, in our opinion, rules for the storage and consumption of German beer:
Remember that real German beer needs to be felt well. According to studies, 50% of German drinkers drink intoxicated drink for one reason only - they like its taste. The rest drink either for the company, or to relax and get drunk. German beer is a real treasure of the nation with a deep history. The culture of drinking alcoholic beverages, in particular beer, is something we can learn from the pioneers of brewing. Beer is an integral part of German culture, practically the national drink of Deutschland. German beer is distinguished by a rich variety of flavors and varieties, but at the same time, for the most part, it follows a single standard - the "beer purity decree", which will be discussed later. According to the consumption of a foamy drink per capita, the Germans are second only to the Czechs and Austrians, but they are far ahead of the representatives of all other countries. Historical reference. The first mention of "barley juice" on the territory of Bavaria dates back to 736, and 30 years later an officially documented beer letter appeared - an agreement on the supply of beer from the city of Geisingen to the monastery of St. Gallen. Originating in southern Germany, the love of intoxicating drink gradually spread throughout the country. With the development of trade, it became necessary to somehow unify production, regulate prices and establish quality standards. In addition, the government sought to reduce the consumption of valuable wheat by forcing brewers to use cheap barley. The first attempts to legally prohibit the addition of anything horrible to beer and fix a single standard were made as early as 1434 and 1487, and in 1516 the Bavarian Duke Wilhelm IV issued the famous “decree on the purity of beer” (Reinheitsgebot), ordering brewers to limit the list of ingredients exclusively barley malt, hops, and water. Later, brewer's yeast was added to this list.  Beer purity law original
Types and varieties of German beerWheat beer includes the following types:
Light beer:
Dark beer:
Unfiltered beerUnfiltered lagers are collectively referred to in Germany as "Kellerbier" and can vary greatly in both strength and color. Zwickelbier is a kind of light sparkling unfiltered beer, rarely exported, therefore it is popular exclusively within the country, the strength of the drink does not exceed 5%. Previously, this was the name of the first portion of unfiltered drink, taken for a sample from the barrel by the owner of the brewery. Additional viewsThe following categories of drink are also distinguished:
Popular brands of German beerFor 2012, the top 10 best-selling brands looked like this:
How to drink german beerWheat beer is drunk from slender glasses with a volume of 500 ml, narrow at the bottom and widening at the top. Other varieties are drunk from squat “steine” mugs, and in particularly sophisticated bars, each variety is poured into its own special type of glass. A foamy drink should be stored at a temperature not exceeding 10 degrees, beer sommeliers do not recommend mixing beer with other types of alcohol so as not to “lose your head” and fully enjoy the taste.  Fried sausages - the best snack to German beer The Germans eat their national drink with salted nuts, cold cuts, smoked sausages, pickled cucumbers, fried pork - in general, fatty and hearty snacks are preferred here. beer festivalsMalt and hop connoisseurs from all over the world come to German beer festivals. The most famous event is, of course, the Bavarian Oktoberfest, which lasts from two to three weeks in late September - early October. The Folkfest and Spring Festival in Stuttgart, Starkbirzeit (strong beer festival) in Munich, Bergkirchweich in Erlagen and other folk festivals are also quite popular.  Oktoberfest 2015 in Munich was as crowded as always, about 6 million tourists from all over the world visited the festival  Loading...You might be interested:
Latest Articles
|
Weizen or Weissbier (Weizen / Weissbier, i.e. "wheat / white beer") - the main alcoholic drink of the Bavarians. 80% of beer consumed in Bavaria belongs to this variety. Weizen or Hefeweizen (Hefeweizen- “yeast wheat”) - a typical ale, i.e. top-fermented beer, brewed at a temperature of 15-20 °C, while the yeast (unlike bottom-fermented) does not settle to the bottom, but rises to the surface. Therefore, Weizen has such a luxurious foam in the form of a high white cap. This beer is typically 60-70% malt wheat and has an alcohol content of 5-5.4%. Wheat gives the drink a characteristic light yellowish color, and unfiltered yeast - 
By the way, Bavaria also produces its own lager - helles, "light beer". According to many experts, this is the most refined German beer. Its sparkling sunny color cannot be confused with anything else. Helles has a balanced hop aroma, milder than Pilz. Alcohol content - up to 5%. The best known manufacturers are: Paulaner, Augustiner. Destining this variety for export, the Germans sometimes write on the labels that are not incomprehensible to a foreigner " helles", A " Munich Original Lager”, i.e. Munich original lager. Or simply - Munich original.
If we switch to varieties more small-town, then the geography of brewing will immediately expand significantly. After all, almost every more or less large German region has its own variety. Separately, it is necessary to talk about the confrontation between the Cologne and Düsseldorf brewers, as irreconcilable as the football derby. Both types of beer Kölsch and Altbier- are ales, but differ radically in taste sensations. Altbier has a coppery color and a bitter hop flavor, while the Kölsch color is more yellow and the taste is not as intense. Needless to say, in their hometown, each of these varieties is the number one beer, but is practically absent in the bars of the neighboring city.
In the Franconian region, which is part of Bavaria, in the city of Bamberg, a number of breweries still produce beer according to an old recipe, drying malt over an open wood fire. As a result, it is saturated with the smell of smoke, and the so-called Rauchbier- beer "with smoke". It smells like smoked meat, and this taste can be so unusual that, according to the old saying, it only becomes right from the third mug. There, in Franconia, there is also a variety Steinbier- brown beer with the same smoky aroma.
In the east of Germany, in Berlin, beer is popular Berliner Weisse, i.e. " Berlin white". In its original form, this is indeed a very light beer, very light - up to 3% alcohol. For its effervescent sour taste, it was also called "folk champagne". Only in its pure form they drink it extremely rarely - usually they add some kind of 
