1.
List of German dishes
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Below is a list of dishes found in German cuisine. East Prussia, as Germanys easternmost province, was often influenced by the cuisines of its surrounding neighbours, Russia and Lithuania to the northeast. The Russian borsch was adapted to the East Prussian palate, East Prussias gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a wine made from wild currants, was the favourite regional tipple alongside beer. See Bremen and Lower Saxony Note, The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is related to the cuisines of Lower Silesia. Typical Upper Lusatian dishes are, Stopperle, small dumpling with fried bacon or sausage, schälklöße, soup consisting of filled pasta and various vegetables. Teichelmauke, mashed potatoes with bouillon and cooked beef, typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes, when Silesia was German, the influence of neighboring countries was clear in Silesian cooking, Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen. Schnapps was very drunk with beer in Silesia. There was an old saying that went Silesia has two rivers, Schnapps and the river Oder. German cuisine German fries List of German cheeses List of German soups
List of German dishes
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Baked
Schweinshaxe
List of German dishes
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Aachener Printen
List of German dishes
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Bratkartoffeln
List of German dishes
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Bratwurst
2.
Bratwurst
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Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. How the sausages are served is also different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour. As a pub dish, it is accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. It is a popular form of fast food in German-speaking countries, often cooked. The Franconian sausage is a long, thick, coarse sausage. With marjoram as an ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, Bratwurst originating in the city of Coburg in Franconia was first documented there in 1498. It is made from a minimum of 15% veal or beef, and its seasonings include salt, pepper, nutmeg. It is coarse in texture and measures about 25 cm in length, traditionally, it is grilled over pinecones and served in a bread roll. The Kulmbacher Bratwurst is a fine-grained Rohwurst from the city of Kulmbach in Upper Franconia, long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, the exact mixture is a closely guarded trade secret of each butcher. Kulmbacher bratwursts are usually pan fried or grilled over a wood fire and they are sold and served freshly grilled from vendors stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise. The small, thin bratwurst from Franconias largest city, Nuremberg, was first documented in 1567, it is small, being only 7 to 9 cm in length. Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight,10 or 12 on a plate with either sauerkraut or potato salad. They are also sold as a snack by street vendors as Drei im Weckla, a particular way of preparing Nuremberg sausages without grilling them is to cook them in a spiced vinegar and onion stock, this variety is called Blaue Zipfel. The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia and its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine. The Thüringer Rostbratwurst is a sausage from Thuringia
Bratwurst
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A variety of Bratwürste on a stand at the Hauptmarkt in
Nuremberg
Bratwurst
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Bratwurst as traditional German
fast food in
Münster
Bratwurst
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Fränkische Bratwurst
Bratwurst
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Nürnberger Bratwurst with sauerkraut and mustard, as served in the Nürnberger Bratwurst Glöckl in
Munich
3.
KaDeWe
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The Kaufhaus des Westens, usually abbreviated to KaDeWe, is a department store in Berlin. With over 60,000 square metres of selling space and more than 380,000 articles available and it attracts 40,000 to 50,000 visitors every day. The store is located on Tauentzienstraße, a shopping street. It is technically in the extreme northwest of the neighbourhood of Schöneberg, since 2015, KaDeWe has been owned by the Central Group, a Thailand-based international department store conglomerate. The store was founded in 1907 by Adolf Jandorf, who persuaded the famous architect Emil Schaudt to build his store and it opened on 27 March 1907 with an area of 24,000 sq-m. In June 1927, ownership changed to the Hermann Tietz, Hermann Tietz was responsible for modernizing and expanding the store. They had the ambition to add two new floors but because of the Nazi rise to power in the 1930s their plans came to a sudden halt. Hermann Tietz was a Jewish owned partnership and because of the Nazis race laws the company was aryanized by duress, during World War II Allied bombing ruined most of the store, with one shot-down American bomber actually crashing into it in 1943. Most of the store was gutted, which caused its closure, the re-opening of the first two floors was celebrated in 1950. Full reconstruction of all seven floors was finished by 1956, between 1976 and 1978, the stores floor space was expanded from 24,000 sq-m to 44,000 sq-m. Just after the fall of the Berlin Wall in 1989, KaDeWe recorded a number of people going through the store. By 1996, with a floor and restaurant added, the sales area had expanded to 60,000 sq-m. In 1994, the KarstadtQuelle AG corporation acquired Hertie and with it KaDeWe, most of the floors were renovated between 2004 and 2007 in preparation for the stores one hundredth anniversary. In January 2014, a majority stake in Karstadt Premium GmbH was acquired by the Signa Holding GmbH, in 2015, it was acquired by the Central Group. KaDeWe has eight floors, each one focused on a different type of merchandise, the ground floor is all Beauty Accessories and luxury goods. Some of the services offered include beauty salons as well as nail, tods, Vertu, Wellendorff and Yves Saint Laurent stores. The 1st floor is Mens Apparel, the 2nd floor is devoted to Womens Fashion. The 3rd floor is referred to as the Loft and represents Germanys biggest luxury shoe department, Womens leather goods and lingerie are sold here, too
KaDeWe
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Kaufhaus des Westens (KaDeWe), 2008
KaDeWe
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Former neon sign
KaDeWe
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Main entrance along
Tauentzienstraße
KaDeWe
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KaDeWe - the sixth floor
food hall
4.
Cuisine
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A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Some factors that have an influence on a regions cuisine include the areas climate, for example a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The areas climate in large measure determines the native foods that are available, in addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking, curing, the trade among different countries also largely affects a regions cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger, cinnamon and cassia found their way to the Middle East at least 4,000 years ago. Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws, Cuisine dates back to the Antiquity. Rome was known for its cuisine, wealthy families would dine in the Triclinium on a variety of dishes, their diet consisted of eggs, cheese, bread, meat, cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. Molecular gastronomy, is a style of cooking which takes advantage of many technical innovations from the scientific disciplines. The term was coined in 1988 by late Oxford physicist Nicholas Kurti and it is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines, a global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, for example, in Central and South America, corn, both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta, china likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, the vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic, coconuts, african cuisines use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd, in much of tropical Africa, however, cows milk is rare and cannot be produced locally
Cuisine
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A wide variety of fruits and vegetables at the
La Boqueria.
Cuisine
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A example of
nouvelle cuisine presentation. This dish consists of
marinated crayfish on
gazpacho asparagus and watercress
Cuisine
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Typical
Ethiopian and
Eritrean cuisine:
Injera (pancake-like bread) and several kinds of wat (stew)
Cuisine
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A
Ramadan dinner in
Tanzania
5.
Germany
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Germany, officially the Federal Republic of Germany, is a federal parliamentary republic in central-western Europe. It includes 16 constituent states, covers an area of 357,021 square kilometres, with about 82 million inhabitants, Germany is the most populous member state of the European Union. After the United States, it is the second most popular destination in the world. Germanys capital and largest metropolis is Berlin, while its largest conurbation is the Ruhr, other major cities include Hamburg, Munich, Cologne, Frankfurt, Stuttgart, Düsseldorf and Leipzig. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity, a region named Germania was documented before 100 AD. During the Migration Period the Germanic tribes expanded southward, beginning in the 10th century, German territories formed a central part of the Holy Roman Empire. During the 16th century, northern German regions became the centre of the Protestant Reformation, in 1871, Germany became a nation state when most of the German states unified into the Prussian-dominated German Empire. After World War I and the German Revolution of 1918–1919, the Empire was replaced by the parliamentary Weimar Republic, the establishment of the national socialist dictatorship in 1933 led to World War II and the Holocaust. After a period of Allied occupation, two German states were founded, the Federal Republic of Germany and the German Democratic Republic, in 1990, the country was reunified. In the 21st century, Germany is a power and has the worlds fourth-largest economy by nominal GDP. As a global leader in industrial and technological sectors, it is both the worlds third-largest exporter and importer of goods. Germany is a country with a very high standard of living sustained by a skilled. It upholds a social security and universal health system, environmental protection. Germany was a member of the European Economic Community in 1957. It is part of the Schengen Area, and became a co-founder of the Eurozone in 1999, Germany is a member of the United Nations, NATO, the G8, the G20, and the OECD. The national military expenditure is the 9th highest in the world, the English word Germany derives from the Latin Germania, which came into use after Julius Caesar adopted it for the peoples east of the Rhine. This in turn descends from Proto-Germanic *þiudiskaz popular, derived from *þeudō, descended from Proto-Indo-European *tewtéh₂- people, the discovery of the Mauer 1 mandible shows that ancient humans were present in Germany at least 600,000 years ago. The oldest complete hunting weapons found anywhere in the world were discovered in a mine in Schöningen where three 380, 000-year-old wooden javelins were unearthed
Germany
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The
Nebra sky disk is dated to c. 1600 BC.
Germany
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Flag
Germany
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Martin Luther (1483–1546) initiated the
Protestant Reformation.
Germany
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Foundation of the
German Empire in
Versailles, 1871.
Bismarck is at the center in a white uniform.
6.
Bavaria
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Bavaria is a free state and one of 16 federal states of Germany. Located in the German southeast with an area of 70,548 square kilometres and its territory comprises roughly a fifth of the total land area of Germany, and, with 12.9 million inhabitants, it is Germanys second most populous state. Munich, Bavarias capital and largest city, is the third largest city in Germany, the Duchy of Bavaria dates back to the year 555. In the 17th century CE, the Duke of Bavaria became a Prince-elector of the Holy Roman Empire, the Kingdom of Bavaria existed from 1806 to 1918, when Bavaria became a republic. In 1946, the Free State of Bavaria re-organised itself on democratic lines after the Second World War, Bavaria has a unique culture, largely because of the states Catholic majority and conservative traditions. Bavarians have traditionally been proud of their culture, which includes such as Oktoberfest. The state also has the second largest economy among the German states by GDP figures, modern Bavaria also includes parts of the historical regions of Franconia, Upper Palatinate and Swabia. The Bavarians emerged in a north of the Alps, previously inhabited by Celts. The Bavarians spoke Old High German but, unlike other Germanic groups, rather, they seem to have coalesced out of other groups left behind by Roman withdrawal late in the 5th century. These peoples may have included the Celtic Boii, some remaining Romans, Marcomanni, Allemanni, Quadi, Thuringians, Goths, Scirians, Rugians, the name Bavarian means Men of Baia which may indicate Bohemia, the homeland of the Celtic Boii and later of the Marcomanni. They first appear in written sources circa 520, a 17th century Jewish chronicler David Solomon Ganz, citing Cyriacus Spangenberg, claimed that the diocese was named after an ancient Bohemian king, Boiia, in the 14th century BCE. From about 554 to 788, the house of Agilolfing ruled the Duchy of Bavaria and their daughter, Theodelinde, became Queen of the Lombards in northern Italy and Garibald was forced to flee to her when he fell out with his Frankish overlords. Garibalds successor, Tassilo I, tried unsuccessfully to hold the frontier against the expansion of Slavs. Tassilos son Garibald II seems to have achieved a balance of power between 610 and 616, after Garibald II little is known of the Bavarians until Duke Theodo I, whose reign may have begun as early as 680. From 696 onwards he invited churchmen from the west to organize churches and his son, Theudebert, led a decisive Bavarian campaign to intervene in a succession dispute in the Lombard Kingdom in 714, and married his sister Guntrud to the Lombard King Liutprand. At Theodos death the duchy was divided among his sons, at Hugberts death the duchy passed to a distant relative named Odilo, from neighbouring Alemannia. He was defeated near Augsburg in 743 but continued to rule until his death in 748, saint Boniface completed the peoples conversion to Christianity in the early 8th century. Bavaria was in ways affected by the Protestant Reformation in the 16th century
Bavaria
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Prehistoric Heunischenburg, in the vicinity of
Kronach
Bavaria
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Flag
Bavaria
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Kingdom of Bavaria 900
Bavaria
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Bavarian stamps during the German empire period
7.
Swabia
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Swabia is a cultural, historic and linguistic region in southwestern Germany. This territory would include all of the Alemannic German area, but the concept of Swabia is more restricted. Swabians are the natives of Swabia and speakers of Swabian German and their number was estimated at close to 0.8 million by SIL Ethnologue as of 2006, compared to a total population of 7.5 million in the regions of Tübingen, Stuttgart and Bavarian Swabia. Like many cultural regions of Europe, Swabias borders are not clearly defined, like all of Southern Germany, Swabia was part of the La Tène culture, and as such has a Celtic substrate. In the Roman era, it was part of the Raetia province, in the third century, it was gradually settled by the Elbe Germanic Suebi and other components that came to make up the Alemanni. The Alemanni were ruled by independent kings throughout the fourth and fifth centuries, Swabia became a duchy under the Frankish Empire in 496, following the Battle of Tolbiac. Swabia was one of the stem duchies of East Francia. Due to the foundation of the important abbeys of St. Gallen and Reichenau, in the following years the original duchy gradually broke up into many smaller units. Rudolf I of Habsburg, elected in 1273 as emperor, tried to restore the duchy, but met the opposition of the higher nobility who aimed to limit the power of the emperor. The rural regions were merged into the Reichslandvogtei of Swabia, which was given as Imperial Pawn to Duke Leopold III of Austria in 1379 and again to Sigismund and he took the title of a Prince of Swabia and integrated the Landvogtei of Swabia in the realm of Further Austria. Charlemagnes family is known to have hailed from Swabia, the major dynasties that arose out of the region were the Habsburgs and the Hohenzollerns, who rose to prominence in Northern Germany. Also stemming from Swabia are the dynasties of the dukes of Württemberg. The Welf family went on to rule in Bavaria and Hanover, smaller feudal dynasties eventually disappeared, however, for example, branches of the Montforts and Hohenems lived until modern times, and the Fürstenberg survive still. The territory of Swabia as understood today emerges in the modern period. It corresponds to the Swabian Circle established in 1512, the Old Swiss Confederacy was de facto independent from Swabia from 1499 as a result of the Swabian War, while the Margraviate of Baden had been detached from Swabia since the twelfth century. Fearing the power of the princes, the cities and smaller secular rulers of Swabia joined to form the Swabian League in the fifteenth century. The region was divided by the Reformation. In the wake of the reorganization of the empire of 1803 by the Reichsdeputationshauptschluss
Swabia
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Map of the
Swabian Circle (1572)
Swabia
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Imperial abbeys and Free cities in Swabia in the late eighteenth century
8.
Austrian cuisine
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Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Breakfast is of the type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee. The midday meal was traditionally the main meal of the day, the main meal is now often taken in the evening. Rindsuppe a clear soup with golden colour, Tafelspitz, beef boiled in broth, often served with apple and horseradish and chives sauce. Powidl a thick sweet jam made from plums, Apfelstrudel, apple strudel Topfenstrudel, cream cheese strudel Millirahmstrudel, milk-cream strudel Palatschinken, pancakes similar to French Crêpes, filled with jam, sprinkled with sugar etc. They are also served in savory versions e. g. with spinach, kaiserschmarrn, soft, fluffy pancake ripped into bites and slightly roasted in a pan, served with compote, applesauce or stewed plums. Germknödel, a fluffy yeast dough dumpling filled with jam, garnished with melted butter. Marillenknödel, a dumpling stuffed with an apricot and covered with streusel, the dough is made of potatoes or Topfen. Saftgulasch, also known as the Austrian or Wienese Goulash, is an Austrian twist of the traditional Hungarian dish. The characteristics of the Saftgulash is that it is prepared exclusively with lean beef, no other vegetables are added and it must be slow cooked for at least 3 hours. The end result is a dark brown sauce with melting pieces of tender beef. The most popular meats in Austria are beef, pork, chicken, turkey, the prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout, Austrian butchers use a number of special cuts of meat, including Tafelspitz, and Fledermaus. Fledermaus is a cut of pork from the ham bone which resembles the winged animal and it is described as very juicy, somewhat fatty, and crossed by tendons, the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade. Austrian cuisine has many different sausages, like Frankfurter, Krainer Wurst from Carniola, Debreziner, or Burenwurst, Blunzn made out of pig-blood, green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called Speck, bacon can be smoked, raw, leberkäse is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. Vanillerostbraten is a dish prepared with lots of garlic
Austrian cuisine
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Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (
escalope -style preparation), and fried with a coating of flour, egg, and breadcrumbs
Austrian cuisine
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Apfelstrudel
Austrian cuisine
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Kaiserschmarrn with mountain cranberry sauce
Austrian cuisine
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Germknödel with vanilla sauce
9.
Swiss cuisine
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Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from ingredients, such as potatoes. There are many dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with mushrooms in a sauce served with Rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza, foods often associated with Switzerland include cheese and chocolate. Swiss cheeses, in particular Emmental cheese, Gruyère, Vacherin, the most popular cheese dishes are fondue and raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese, Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, for breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a variety of bread rolls available in Switzerland. Bread and cheese is a dish for dinner. Tarts and quiches are also traditional Swiss dishes, tarts in particular are made with all sorts of toppings, from sweet apple to onion. In the Italian-speaking part of Switzerland, the Ticino area, one find a type of restaurant unique to the region. The Grotto is an eatery, offering traditional food ranging from pasta to homemade meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages, authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are found in or around forests. Typically, the facade is built from granite blocks and the tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months, carac, A Swiss shortcrust chocolate Fondue, This is probably the most famous Swiss dish. Fondue is made out of melted cheese and it is eaten by dipping small pieces of bread or potatoes in the melted cheese
Swiss cuisine
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A cart displaying food produced in Switzerland.
Swiss cuisine
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Swiss chocolate often have entire aisles in Swiss supermarkets just for them, as this one in
Interlaken
Swiss cuisine
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Traditional papet vaudois
Swiss cuisine
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Dipping a cheese
fondue with a long-stemmed fork
10.
Michelin Guide
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Michelin Guides are a series of guide books published by the French company Michelin for more than a century. The acquisition or loss of a star can have effects on the success of a restaurant. Michelin also publishes a series of guides to countries. In 1900, fewer than 3,000 cars graced the roads of France, four years later, in 1904, the brothers published a guide to Belgium similar to the Michelin Guide. The brothers subsequently introduced guides for Algeria and Tunisia, the Alps and the Rhine, Germany, Spain, and Portugal, the British Isles, in 1909, the Michelin Guide for France saw its first English-language version published. During the First World War, publication of the guide was suspended, after the war, revised editions of the guide continued to be given away until 1920. The companys website recounts the story that André Michelin, visiting a tire merchant, based on the principle that man only truly respects what he pays for, the brothers decided to charge a price for the guide, which was about 750 francs or $2.15 in 1954. They also made changes, notably, listing restaurants by specific categories, the debut of hotel listings. In 1926, the guide began to award stars for fine dining establishments, initially, there was only a single star awarded. Then, in 1931, the hierarchy of zero, one, finally, In 1936, the criteria for the starred rankings were published, A very good restaurant in its category, Excellent cooking, worth a detour, Exceptional cuisine, worth a special journey. In 1931 the cover of the guide was changed from blue to red, publication of the annual guide resumed on 16 May 1945, a week after VE Day. The first Michelin Guide to Italy was published in 1956 and it awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published, in November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the citys five boroughs and 50 hotels. In 2007 a Tokyo Michelin Guide was launched, in the same year the guide introduced a magazine, Étoile. In 2008 a Hong Kong and Macau volume was added to the list of Michelin Guides, the Michelin website in 2013 notes that the guide is published in 14 editions covering 23 countries and sold in nearly 90 countries. In 2008 the German restaurateur Juliane Caspar was appointed editor-in-chief of the French edition of the guide and she had previously been responsible for the Michelin guides to Germany, Switzerland, and Austria. She became the first woman and first non-French national to occupy the French position, Red Guides have historically listed many more restaurants than rival guides have done, relying on an extensive system of symbols to describe each establishment in as little as two lines. Reviews of starred restaurants also include two to three culinary specialities, recently, short summaries have been added to enhance descriptions of many establishments
Michelin Guide
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Cover of a 2006 Michelin Guide
Michelin Guide
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1911 Michelin Guide to the
British Isles
Michelin Guide
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Dishes made by Michelin star restaurants
Michelin Guide
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A menu course from a Michelin rated restaurant in Helsinki, Finland
11.
Sauerbraten
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Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for days in a mixture of vinegar or wine, water, herbs, spices. Since usually tougher cuts of meat are used for Sauerbraten, the longer marinating of the acts to tenderize it, resulting in a finished dish that is tender, soft. The ingredients of the marinade vary based on styles and traditions throughout Germany. Sauerbraten is regarded as one of the dishes of Germany. It is one of the best-known German dishes, and is found on the menus of German-style restaurants outside Germany. Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, in a few parts of Germany potato pancakes are served with sauerbraten, many German-style restaurants in the US do this. Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl, Knödel or Kartoffelklöße, Spätzle, and boiled potatoes. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne, according to this legend, this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated, several sources believe sauerbraten was invented by Charlemagne in the ninth century AD as a means of using leftover roasted meat. Saint Albertus Magnus, also known as Saint Albert the Great, Sauerbraten was originally made from horse meat, this is still done by many traditional restaurants, particularly in the Rhineland, but today sauerbraten is most often made from beef. There are many variants of sauerbraten. Many of the variations are in the used for the marinade in which the cut of meat is immersed for several days before cooking. Generally, the base is either red wine, vinegar or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the more frequently. In many regions, wine and vinegar are used together, rheinischer Sauerbraten is prepared in Germanys Rhineland region—along the valley of the Rhine River. Raisins and sometimes sugar beet syrup are added in cooking to provide sweetness to complement the sourness of the marinade, Sauerbraten can be made with many different kinds of roasting meat
Sauerbraten
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Sauerbraten served with Kartoffelklöße (potato dumplings)
Sauerbraten
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Rheinischer Sauerbraten, in which raisins are added to provide a sweet balance to the sourness and acidity of the marinade
Sauerbraten
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Sauerbraten marinating
12.
Pork
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Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC, Pork is eaten both freshly cooked and preserved. Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC and it is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only raw meat the charcutiers were allowed to sell was unrendered lard, the charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Due to the nature of the meat in Western culinary history. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail
Pork
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Pork belly cut, shows layers of muscle and fats
Pork
Pork
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Slow-roasting pig on a
rotisserie
Pork
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Pork being prepared in
France during the mid-19th century
13.
Beef
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Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times, Beef is a complete source of protein, and provides many of the essential fatty acids, vitamins, and minerals that humans need. Beef skeletal muscle meat can be cut into roasts, short ribs or steak, Some cuts are processed, and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in varieties of blood sausage. Some intestines are cooked and eaten as-is, but are often cleaned and used as natural sausage casings. The bones are used for making beef stock, Beef from steers and heifers is very similar. According to the most recent National Beef Quality Audit, heifer carcasses had slightly more marbling than steer carcasses, depending on economics, the number of heifers kept for breeding varies. The meat from older bulls is usually tougher, so it is used for mince. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, cattle are considered sacred in the culture of India and there is prohibition on selling and consumption of beef in much of India. Though India is the largest producer and exporter of meat in the world. In 2015, the worlds largest exporters of beef including the meat, were India, Brazil. Beef production is important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus. The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou, after the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal by the peasants, Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times, some of the earliest known paintings, such as those of Lascaux. People domesticated cattle around 8000 BC to provide access to beef, milk. Most cattle originated in the Old World, with the exception of bison hybrids, examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent
Beef
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An uncooked
rib roast
Beef
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Beef rump steak on grill pan, cooked to medium rare
Beef
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Inspected carcasses tagged by the USDA
Beef
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Roast beef cooked under high heat
14.
Poultry
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Poultry are domesticated birds kept by humans for the eggs they produce, their meat, or their feathers. These birds are most typically members of the superorder Galloanserae, especially the order Galliformes, if there are ducks and or geese that are kept as pets they shall not be considered poultry unlike domesticated chickens. Poultry also includes other birds that are killed for their meat, such as the young of pigeons but does not include wild birds hunted for sport or food. The word poultry comes from the French/Norman word poule, itself derived from the Latin word pullus, the domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have used for cockfighting at first and quail kept for their songs. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. Poultry is the second most widely eaten type of meat globally and, along with eggs, all poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. The word poultry comes from the Middle English pultrie, from Old French pouletrie, from pouletier, poultry dealer, the word pullet itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word fowl is of Germanic origin, poultry can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food. The Encyclopædia Britannica lists the bird groups but also includes guinea fowl. In colloquial speech, the term fowl is often used near-synonymously with domesticated chicken, or with poultry or even just bird, both words are also used for the flesh of these birds. Poultry can be distinguished from game, defined as wild birds or mammals hunted for food or sport, chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red combs and wattles on their heads. Males, known as cocks, are larger, more boldly coloured. Chickens are gregarious, omnivorous, ground-dwelling birds that in their natural surroundings search among the leaf litter for seeds, invertebrates and they seldom fly except as a result of perceived danger, preferring to run into the undergrowth if approached. Todays domestic chicken is descended from the wild red junglefowl of Asia. Domestication is believed to have taken place between 7,000 and 10,000 years ago, and what are thought to be fossilized chicken bones have been found in northeastern China dated to around 5,400 BC. Archaeologists believe domestication was originally for the purpose of cockfighting, the bird being a doughty fighter
Poultry
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Poultry of the World
Poultry
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Cock with comb and wattles
Poultry
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Roman mosaic depicting a cockfight
Poultry
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Pekin ducks
15.
Chicken (food)
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Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods, the modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC, Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of such as capons, pullets. It was one of the ingredients in the so-called white dish. In the United States in the 1800s, chicken was more expensive than other meats, Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish, chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age, modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons produce more and fattier meat, for this reason, they are considered a delicacy and were particularly popular in the Middle Ages. Main Breast, These are white meat and are relatively dry, leg, Comprises two segments, The drumstick, this is dark meat and is the lower part of the leg, the thigh, also dark meat, this is the upper part of the leg. Wing, Often served as a meal or bar food. Buffalo wings are a typical example, Comprises three segments, the drumette, shaped like a small drumstick, the middle flat segment, containing two bones, and the tip, sometimes discarded. Other Chicken feet, These contain relatively little meat, and are mainly for the skin. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, giblets, organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head, Considered a delicacy in China, the head is split down the middle, kidneys, Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck, This is served in various Asian dishes and it is stuffed to make helzel among Ashkenazi Jews. Oysters, Located on the back, near the thigh, these small, pygostyle and testicles, These are commonly eaten in East Asia and some parts of South East Asia
Chicken (food)
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Oven-roasted rosemary and lemon chicken
Chicken (food)
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Chicken fry
Chicken (food)
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Chicken in a public market
Chicken (food)
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A poussin, or juvenile chicken
16.
Duck (food)
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In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world, magret refers specifically to the breast of a mulard or Muscovy duck that has been force fed to produce foie gras. Duck meat is derived primarily from the breasts and legs of ducks, the meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat, de-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Internal organs such as heart and kidneys may also be eaten, Duck is particularly predominant in the Chinese cuisine — a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is eaten with scallions, cucumbers and hoisin sauce wrapped in a tortilla-like pancake made of flour and water or a soft. The Pekin duck is also the most common meat consumed in the United States. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called Long Island ducks, some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the mulard duck. Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards, Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Some dishes use parts of the duck as an ingredient along with other ingredients, notable duck dishes include, Ballotine Bebek Betutu – a famous traditional dish from Bali, Indonesia. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, chicken is also used to prepare Betutu. Chicken and duck blood soup Duck blood and vermicelli soup Duck confit – duck legs that have been cured in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means preserved, and the French name for duck confit is confit de canard, czernina – a sweet and sour Polish soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, Duck à lorange – a classic French dish in which the duck is roasted and served with an orange sauce. Long Island roast duckling – this is a roasted bird. When done properly, most of the fat melts off during the process, leaving a crispy skin. Some restaurants on Long Island serve this dish with a cherry sauce, lemon duck Nanjing Salted Duck Oritang – a variety of guk, Korean soup made with duck and various vegetables
Duck (food)
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Duck breast with
foie gras
Duck (food)
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Smoked and fried
zhangcha duck
Duck (food)
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Braised duck,
Teochew style
Duck (food)
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Cantonese style roast duck with rice
17.
Goose
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Generic Substation Events is a control model defined as per IEC61850 which provides a fast and reliable mechanism of transferring event data over entire substation networks. When implemented, this ensures the same event message is received by multiple physical devices using multicast or broadcast services. The GSE control model is further subdivided into GOOSE and GSSE, generic Object Oriented Substation Events is a controlled model mechanism in which any format of data is grouped into a data set and transmitted within a time period of 4 millisecond. The following mechanisms are used to ensure specified transmission speed and reliability, GOOSE data is directly embedded into Ethernet data packets and works on publisher-subscriber mechanism on multicast or broadcast MAC addresses. GOOSE uses VLAN and priority tagging as per IEEE802. 1Q to have separate virtual network within the physical network. Enhanced retransmission mechanisms - The same GOOSE message is retransmitted with varying and increasing re-transmission intervals, a new event occurring within any GOOSE dataset element will result in the existing GOOSE retransmission message being stopped. A state number within the GOOSE protocol identifies whether a GOOSE message is a new message or a retransmitted message, GOOSE messages are designed to be brand independent. Some vendors offer intelligent electronic devices that fully support IEC61850 for a truly interoperable approach within the network without requiring vendor specific cables or algorithms. Generic Substation State Events is an extension of event transfer mechanism in UCA2.0, only Status data can be exchanged through GSSE and it uses a status list rather than a dataset as is used in GOOSE. GSSE messages are transmitted directly over IEC/ISO 8802-2 and 8802-3 using a mechanism to GOOSE messages. As the GSSE format is simpler than GOOSE it is handled faster in some devices, GSSE is being progressively superseded by the use of GOOSE and support for it may eventually disappear. Equipment manufacturers have started to offer non-standard protocols to report events over substation networks, fixed GOOSE - This is implemented in GE IEDs and makes use of the GSSE data format over the GOOSE protocol. This is said to be faster than GOOSE as it uses unstructured data in the string instead of structured data format required used by GOOSE
Goose
18.
Turkey meat
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Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys. It is a popular product used for culturally significant events such as Thanksgiving, Christmas. Turkeys are sold sliced and ground, as well as whole in a similar to chicken with the head, feet. Sliced turkey is used as a sandwich meat or served as cold cuts. Ground turkey is sold just as ground beef, and is marketed as a healthy alternative to beef. Without careful preparation, cooked turkey is considered to end up less moist than other poultry meats such as chicken or duck. Wild turkeys, while technically the same species as domesticated turkeys, have a different taste from farm-raised turkeys. Almost all of the meat is dark with an intense flavor. Wild turkey that has fed predominantly on grass and grain has a milder flavor, older heritage breeds also differ in flavor. A large amount of meat is processed. It can be smoked and as such is sometimes sold as turkey ham or turkey bacon, which is widely considered to be far healthier than pork-based bacon. Twisted helices of deep fried turkey meat, sold as turkey twizzlers, came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners. Unlike chicken eggs, turkey eggs are not commonly sold as food due to the demand for whole turkeys. The value of a turkey egg is estimated to be about $3.50 on the open market. Turkeys are traditionally eaten as the course of Thanksgiving in the United States and Canada. Turkey was eaten as such as early as the 16th century in England, before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. In the UK in 2009,7,734,000 turkeys were consumed on Christmas Day, turkey with mole sauce is regarded as Mexicos national dish. Both fresh and frozen turkeys are used for cooking, as with most foods, fresh turkeys are generally preferred, around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance
Turkey meat
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A roast turkey prepared for a traditional U.S.
Thanksgiving meal.
Turkey meat
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Roast turkey
Turkey meat
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Roast turkey served with salad, sauces and sparkling juice. On the left is a
log cake.
Turkey meat
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Poultry and game
19.
Game (food)
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Game or quarry is any animal hunted for sport or for food. The type and range of animals hunted for food varies in different parts of the world, in some countries, game is classified, including legal classification with respect to licences required, as either small game or large game. Game or quarry is any animal hunted for sport or for food, the term game arises in medieval hunting terminology by the late 13th century and is particular to English, from the generic meaning of Old English gamen joy, amusement, sport, merriment. Small game includes animals, such as rabbits, pheasants. Large game includes animals like deer and bear, big game is a term sometimes used interchangeably with large game although in other contexts it refers to large, typically African, mammals which are hunted mainly for trophies in safaris. The type and range of animals hunted for food varies in different parts of the world and this is influenced by climate, animal diversity, local taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is made between varieties and species of a particular animal, such as wild turkey and domestic turkey. Fish caught for sport are referred to as game fish, the flesh of the animal, when butchered for consumption is often described as having a gamey flavour. This difference in taste can be attributed to the diet of the animal. In some countries, game is classified, including legal classification with respect to licences required, a single small game licence may cover all small game species and be subject to yearly bag limits. Large game are often subject to individual licensing where a licence is required for each individual animal taken. In some parts of Africa, wild animals hunted for their meat are called bushmeat, see article for more detailed information on how this operates within the economy. In Africa, animals hunted for their pelts or ivory are sometimes referred to as the big game, also see the legal definition of game in Swaziland. South Africa has 62 species of gamebirds, including guineafowl, francolin, partridge, quail, sandgrouse, duck, geese, snipe, bustard, of the remaining 41 species,24 have shown an increase in numbers and distribution range in the last 25 years or so. The status of 14 species appears unchanged, with insufficient information being available for the three species. S. and Canada, deer are the most commonly hunted big game. Other game species include, In the PRC there is a special category called ye wei. In the UK game is defined in law by the Game Act 1831 and it is illegal to shoot game on Sundays or at night. Other that are hunted for food in the UK are specified under the Wildlife, the ban is generally considered voluntary on private lands, and few birds live away from RSPB or Forestry Commission land allegedly
Game (food)
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Common pheasant, widely introduced and hunted as game
Game (food)
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An
African buffalo bull
Game (food)
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Bobwhite quail, an important North American gamebird
Game (food)
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White-tailed deer
20.
Boar
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Intended to provide a standoff nuclear capability for carrier-based aircraft, the rocket entered operational service in 1956, remaining in service until 1963. Following a specification developed during 1951, the development of the BOAR rocket was started in 1952 at the Naval Ordnance Test Station, located at China Lake, California. The rocket that emerged from the development process used a single, solid-fueled rocket motor mated to the W7 nuclear weapon and this provided a stand-off range of 7. Entering flight trials in 1953, BOAR proved satisfactory, twenty test firings during the course of 1955 were conducted without a single failure, and in 1956 the rocket entered operational service. A variety of aircraft carried BOAR operationally but it was used by the AD Skyraider. BOAR was intended to be a weapon, a more advanced development, Hopi. Hopi, however, failed to enter production, and BOAR remained the only standoff nuclear air-to-surface missile fielded by the Navy,225 examples of the BOAR rocket were produced by NOTS. In service, the rocket proved unpopular with the pilots of the assigned to carry it. By 1963, maintenance issues with the rocket motor were proving acute. Notes Bibliography BOAR at China Lake Museum AIAA, China Lake Test Station
Boar
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BOAR rocket launch from a
F2H Banshee
Boar
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BOAR on handling trolley
21.
Hare
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Hares and jackrabbits are leporids belonging to the genus Lepus. Hares are classified into the family as rabbits. They are similar in size and form to rabbits and eat the same diet and they are generally herbivorous and long-eared, they are fast runners, and they typically live solitarily or in pairs. Hare species are native to Africa, Eurasia, North America, five leporid species with hare in their common names are not considered true hares, the hispid hare, and four species known as red rock hares. Meanwhile, jackrabbits are hares rather than rabbits, a hare less than one year old is called a leveret. The collective noun for a group of hares is a drove, Hares are swift animals, The European hare can run up to 56 km/h. The five species of jackrabbits found in central and western North America are able to run at 64 km/h, and can leap up to 3 m at a time. Normally a shy animal, the European brown hare changes its behavior in spring, when hares can be seen in daytime chasing one another, during this spring frenzy, hares can be seen boxing, one hare striking another with its paws. For a long time, this had been thought to be only intermale competition, Hares do not bear their young below ground in a burrow as do other leporids, but rather in a shallow depression or flattened nest of grass called a form. Young hares are adapted to the lack of protection, relative to that afforded by a burrow, by being born fully furred. They are hence precocial, and are able to fend for themselves soon after birth, by contrast, the related rabbits and cottontail rabbits are altricial, having young that are born blind and hairless. All rabbits live underground in burrows or warrens, while hares live in simple nests above the ground, Hares are generally larger than rabbits, with longer ears, and have black markings on their fur. Hares have not been domesticated, while rabbits are raised for food, the domestic pet known as the Belgian Hare is a rabbit that has been selectively bred to resemble a hare. Hares have jointed, or kinetic, skulls, unique among mammals and they have 48 chromosomes while rabbits have 44. In rural areas of North America and particularly in pioneer times, because of their extremely low fat content, they are a poor choice as a survival food. Hares can be prepared in the manner as rabbits — commonly roasted or taken apart for breading and frying. Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, pfeffer is not only the name of a spice, but also of a dish where the animals blood is used as a thickening agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe
Hare
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Hares
Hare
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Brooklyn Museum - California Hare - John J. Audubon
Hare
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Wild hare doe in city garden
Hare
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Hare
22.
Venison
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Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh, venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs. The word derives from the Latin venari and this term entered English through Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting, and was applied to any animal from the families Cervidae, Leporidae, and Suidae, in Southern Africa, the word venison refers to the meat of antelope. There are no native Cervidae in sub-Saharan Africa, venison may be eaten as steaks, tenderloin, roasts, sausages, jerky and minced meat. It has a reminiscent of beef, but is richer. Venison tends to have a texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well, organ meats of deer are eaten, but would not be called venison. This is supposedly the origins of the phrase humble pie, literally a pie made from the organs of the deer, venison is widely considered by modern nutritionists to be a very healthy meat. Since wild deer are not confined to limited spaces and eat a diet, their meat is natural. Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, when considering the environmental effects that result from raising livestock, deer meat is also a low-impact food. Farmers have had tests developed especially for the species they raise to obtain better results than those used on cattle. Venison jerky can be purchased in grocery stores or ordered online. Some deer breeders have expressed an interest in breeding for an animal that displays more marbling in the meat. Historically, venison was considered to be a symbol among many Europeans. In England, for example, hunting rights were restricted in an effort to preserve property rights, as a result, the possession and sale of venison was tightly regulated under English law. Venison is widely available in European supermarkets through the hunting season. The main cuts available to European consumers are derived from the saddle, in the United States, venison is less common at retail due to the requirement that the animal be first inspected by USDA inspectors
Venison
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Venison steaks
Venison
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Venison
jerky strips prior to drying
Venison
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Raw venison escalope.
Venison
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Venison escalope
23.
Domestic sheep
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The sheep is a quadrupedal, ruminant mammal typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, although the name sheep applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe, a male as a ram or occasionally a tup, a castrated male as a wether. Sheep are most likely descended from the wild mouflon of Europe, one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleece, meat and milk. A sheeps wool is the most widely used animal fiber, and is harvested by shearing. Ovine meat is called lamb when from younger animals and mutton when from older ones, Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. Sheep husbandry is practised throughout the majority of the inhabited world, in the modern era, Australia, New Zealand, the southern and central South American nations, and the British Isles are most closely associated with sheep production. Sheepraising has a lexicon of unique terms which vary considerably by region. Use of the sheep began in Middle English as a derivation of the Old English word scēap. A group of sheep is called a flock, herd or mob, many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. Being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, as livestock, sheep are most often associated with pastoral, Arcadian imagery. Sheep figure in many mythologies—such as the Golden Fleece—and major religions, in both ancient and modern religious ritual, sheep are used as sacrificial animals. Domestic sheep are relatively small ruminants, usually with a crimped hair called wool, domestic sheep differ from their wild relatives and ancestors in several respects, having become uniquely neotenic as a result of selective breeding by humans. A few primitive breeds of sheep retain some of the characteristics of their wild cousins, depending on breed, domestic sheep may have no horns at all, or horns in both sexes, or in males only. Most horned breeds have a pair, but a few breeds may have several. Another trait unique to domestic sheep as compared to wild ovines is their variation in color. Wild sheep are largely variations of brown hues, and variation within species is extremely limited, colors of domestic sheep range from pure white to dark chocolate brown, and even spotted or piebald
Domestic sheep
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Domestic sheep
Domestic sheep
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Head of polled, domesticated sheep in the long grass
Domestic sheep
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Skull
Domestic sheep
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Suffolks are a medium wool, black-faced breed of meat sheep that make up 60% of the sheep population in the U.S.
24.
Goat meat
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Goat meat or goats meat is the meat of the domestic goat. In France, goat meat from adults is often called chevon and cabrito, capretto, cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. Goat is a staple in Africa, Asia and South/Central America, the cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, Indian, Indonesian, Nepali, Pakistani, Mexican, and Caribbean. Cabrito, or baby goat, is the food of Monterrey, Nuevo León, Mexico. As of 2011 the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to one million annually. While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few restaurants and purveyors, especially in cities such as New York. Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973, Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, Goat jerky is also another popular variety. In Okinawa, goat meat is served raw in slices as yagisashi. On the Indian subcontinent, the rice dish mutton biryani uses goat meat as an ingredient to produce a rich taste. Curry goat is a common traditional Indo-Caribbean dish, in West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamey flavour. In Indonesia, goat meat is skewered and grilled as sate kambing, or curried in soups such as sup kambing. There are many dishes, which together include all edible parts of the animal. Bhutun is made from the gut, Rakhti from the blood, Karji-marji from the liver and lungs, sukuti is a kind of jerky, while Sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to dishes, goat meat is often eaten as part of momos, thukpa, chow mein. Taas is another popular fried goat meat dish in Nepal, particularly popular in Chitwan district of Nepal, cabrito, a specialty especially common in Latin American cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. In Africa, the Chaga people of Tanzania, a goat would be gutted and roasted as whole as part of tradition that spans hundreds of years. The ceremonial goat is the replacement to the Wedding cake used in many weddings around the world
Goat meat
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Marinating goat chops
Goat meat
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Roasted kid
Goat meat
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A
tajine of goat meat
Goat meat
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Poultry and game
25.
Braising
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Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Many classic braised dishes are highly evolved methods of cooking tough, both pressure cooking and slow cooking are forms of braising. Most braises follow the basic steps. The food to be braised is first pan-seared to brown its surface and enhance its flavor, if the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element is added to the pot, often with stock. A classic braise is done with a whole cut of meat. Then, the dish is covered and cooked at a low simmer. Often the cooking liquid is finished to create a sauce or gravy, sometimes, foods with high water content can be cooked in their own juices, making the addition of liquid unnecessary. A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid and this cooking method dissolves the meats collagen into gelatin, which can greatly enrich and thicken the liquid. Familiar braised dishes include pot roast, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, and tajines, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, adobo Hot pot Jugging Kho Lancashire hotpot Pot roast Red cooking Stew
Braising
–
Braised ox cheek in
star anise and
soy sauce
Braising
–
Braised pork spare ribs with preserved mustard greens
Braising
–
Braised baby artichokes
Braising
–
Chinese braised
pork belly
26.
French cuisine
–
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a chef known as Taillevent, wrote Le Viandier. During that time, French cuisine was influenced by Italian cuisine. Cheese and wine are a part of the cuisine. They play different roles regionally and nationally, with many variations, gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country, knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education, in November 2010, French gastronomy was added by the UNESCO to its lists of the worlds intangible cultural heritage. In French medieval cuisine, banquets were common among the aristocracy, multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers, the sauces were highly seasoned and thick, and heavily flavored mustards were used. Meals often ended with an issue de table, which changed into the modern dessert. The ingredients of the time varied according to the seasons and the church calendar, and many items were preserved with salt, spices, honey. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse, livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked, bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt, fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, artificial freshwater ponds held carp, pike, tench, bream, eel, and other fish. Poultry was kept in yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today
French cuisine
–
A
nouvelle cuisine presentation
French cuisine
–
French
haute cuisine presentation
French cuisine
–
French wines are usually made to accompany French cuisine
French cuisine
–
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a
cardinal at the high table, under a luxurious
baldaquin, in front of the fireplace, tended to by several servants, including a
carver. On the table to the left of the Duke is a golden
salt cellar, or nef, in the shape of a ship; illustration from
Très Riches Heures du Duc de Berry, circa 1410.
27.
German language
–
German is a West Germanic language that is mainly spoken in Central Europe. It is the most widely spoken and official language in Germany, Austria, Switzerland, South Tyrol, the German-speaking Community of Belgium and it is also one of the three official languages of Luxembourg. Major languages which are most similar to German include other members of the West Germanic language branch, such as Afrikaans, Dutch, English, Luxembourgish and it is the second most widely spoken Germanic language, after English. One of the languages of the world, German is the first language of about 95 million people worldwide. The German speaking countries are ranked fifth in terms of publication of new books. German derives most of its vocabulary from the Germanic branch of the Indo-European language family, a portion of German words are derived from Latin and Greek, and fewer are borrowed from French and English. With slightly different standardized variants, German is a pluricentric language, like English, German is also notable for its broad spectrum of dialects, with many unique varieties existing in Europe and also other parts of the world. The history of the German language begins with the High German consonant shift during the migration period, when Martin Luther translated the Bible, he based his translation primarily on the standard bureaucratic language used in Saxony, also known as Meißner Deutsch. Copies of Luthers Bible featured a long list of glosses for each region that translated words which were unknown in the region into the regional dialect. Roman Catholics initially rejected Luthers translation, and tried to create their own Catholic standard of the German language – the difference in relation to Protestant German was minimal. It was not until the middle of the 18th century that a widely accepted standard was created, until about 1800, standard German was mainly a written language, in urban northern Germany, the local Low German dialects were spoken. Standard German, which was different, was often learned as a foreign language with uncertain pronunciation. Northern German pronunciation was considered the standard in prescriptive pronunciation guides though, however, German was the language of commerce and government in the Habsburg Empire, which encompassed a large area of Central and Eastern Europe. Until the mid-19th century, it was essentially the language of townspeople throughout most of the Empire and its use indicated that the speaker was a merchant or someone from an urban area, regardless of nationality. Some cities, such as Prague and Budapest, were gradually Germanized in the years after their incorporation into the Habsburg domain, others, such as Pozsony, were originally settled during the Habsburg period, and were primarily German at that time. Prague, Budapest and Bratislava as well as cities like Zagreb, the most comprehensive guide to the vocabulary of the German language is found within the Deutsches Wörterbuch. This dictionary was created by the Brothers Grimm and is composed of 16 parts which were issued between 1852 and 1860, in 1872, grammatical and orthographic rules first appeared in the Duden Handbook. In 1901, the 2nd Orthographical Conference ended with a standardization of the German language in its written form
German language
–
Old Frisian (Alt-Friesisch)
German language
–
The widespread popularity of the
Bible translated into German by
Martin Luther helped establish modern German
German language
–
Examples of German language in
Namibian everyday life
German language
–
German-language newspapers in the U.S. in 1922
28.
Sausage casing
–
Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial and it is often assumed that sausages were invented by the Sumerians in the region that is Iraq today, around 4000 BC. Reference to a meat product stuffed in a goat stomach like a sausage was known in Babylon. The Chinese sausage làcháng, which consists of goat and lamb meat, was first mentioned in 589 BC, the Greek poet Homer mentioned a kind of blood sausage in his Odyssey, Epicharmus wrote a comedy entitled The Sausage. Numerous books report that sausages were already popular among the ancient Greeks, natural sausage casings are made from the sub-mucosa, a layer of the intestine that consists mainly of naturally occurring collagen. This should not be confused with collagen casings, which are processed from collagen derived from the skins of cattle. Natural casings are derived from the tract of farmed animals, are edible. The outer fat and the mucosa lining are removed during processing. Natural casings are traditional products that have used in the production of meat specialties for centuries and have remained virtually unchanged in function, appearance. Salt and water are all that is used for cleaning and preservation, natural casings are the only casings that can be used in organic sausage production. A large variety of sausage is produced world-wide using intestines of pigs, sheep, goats, cattle, although the intestines were previously flushed, scraped and cleaned by hand, more recently, machinery has been used for large scale production. Natural casings breathe, allowing smoking and cooking flavors to permeate the casing and infuse the meat, giving the sausage a rich, natural casings have unique natural curves and sheen, with rounded ends where the sausage is linked giving the sausage visual appeal. Due to their appearance, sausages stuffed in natural casings are clearly distinguishable from mass-produced products and are therefore acceptable as a higher quality. However, newer machinery has enabled sausage producers to develop mass production scales of efficiencies in their processing plants, processors of natural casings have developed long-stranded casings with uniformity and strength to support this new technology, as well as new tubing systems that speed up the stuffing process. This has revolutionized the sausage manufacturing world and kept natural casings preferred by manufacturers and consumers. Artificial casings are made of collagen, cellulose, or even plastic, artificial casings from animal collagen can be edible, depending on the origin of the raw material. Collagen casings are mainly produced from the collagen in beef or pig hides, and it can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing, usually the cost to produce sausages in collagen is significantly lower than making sausages in gut because of higher production speeds and lower labor requirements
Sausage casing
–
Casing from beef (in bucket) and sheep (on rear edge of bucket)
Sausage casing
–
Overview
29.
Blood sausage
–
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Pig, cattle, sheep, duck, and goat blood can be used, in Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice, in Kenya fillers include fresh minced goat or beef, fat, and red onions. Black pudding is the native British version of blood sausage and it is generally made from pork blood and a relatively high proportion of oatmeal. It can be cold, as it is cooked in production. It is often served sliced and fried or grilled as part of a full breakfast. Black pudding is now part of the cuisine of New Zealand. Stornoway Black Pudding produced on the Isle of Lewis, Scotland, is one of the most renowned varieties and has been granted Protected Geographical Indicator of Origin status, the similar white pudding is a further important feature of the traditional Northumbrian, Scottish, Irish and Newfoundland breakfast. Black and white pudding, as well as a variant, red pudding, is served battered in some chip shops in England, Scotland and Ireland as an alternative to fish. While blood sausage in English is understood in Britain, the term is applied only to foreign usage, the most common variant of German Blutwurst is made from pork rind, pork blood and regionally different fillers such as barley. Though already cooked and ready to eat it is served warm. In the Rhineland, where it is traditionally made from horse meat. In particular in Cologne, the traditional Himmel und Erde combines apple sauce, mashed potatoes, in Berlin, hot Blutwurst mixed together with liverwurst and potatoes is called Tote Oma. Other German variants are Zungenwurst, which is Blutwurst mixed with pieces of pickled ox tongue, a variety of Blutwurst, the Rotwurst from Thuringia has geographical indication protection under EU law, with PGI status. Kartoffelwurst is a post-World War II variety popular in the Palatinate, in Austria it is often prepared in a dish known as Blunzngröstl, which consists of pan-fried potatoes and blood sausage. This is usually served with grated horseradish. In France, boudin is traditionally prepared in charcuteries, shops that prepare mainly pork products, but also smoked and dried sausages, pâtés. It is usually called boudin noir and is made with cream with apples or onions as a filler
Blood sausage
–
Black Pudding (
Boudin noir), before cooking
Blood sausage
–
Blood pudding (豬血糕) on a stick
Blood sausage
–
Dồi, Vietnamese blood sausage.
Blood sausage
–
Sundae, a Korean blood sausage.
listen (help·info), literally for ″coffee and cake″), or Kaffeetrinken. It is a very German custom and comparable with the English Five-o'clock-Tea, it takes time between lunch and dinner, often on Sundays with the entire family.
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Media related to Cuisine of Germany at Wikimedia Commons
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