Talk:German cuisine

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Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 22:19, 16 January 2022 (UTC)

Rinderroulade

I moved Rinderroulade to Thuringian cuisine. Although it is eaten in all of Germany, Thuringians eat it distinctively more often (or used to). Rinderroulade with Thüringer Klöße and red (apple) cabbage is a fixed dish that every adult Thuringian has eaten at least once (if he wasn't raised as a vegetarian).

If you think, that you make a better Rinderroulade than me, you may move it back. ;-) Toscho 21:20, 31 August 2007 (UTC)

Rindsroulade is not specific to Thuringia. Cf German Wikipedia. The sentence "Rinderroulade with Thüringer Klöße and red (apple) cabbage is a fixed dish that every adult Thuringian has eaten at least once (if he wasn't raised as a vegetarian)" can as well be changed to "Rinderroulade is a fixed dish that every adult German has eaten at least once (if he wasn't raised as a vegetarian)." — Preceding unsigned comment added by 87.177.158.228 (talk) 10:55, 5 November 2015 (UTC)

"Nonexistant Additives in GDR cuisine"

Are there any reliable sources for the statement, that there were no chemical additives in GDR cuisine? Secondly, to call this eventual lack a positive is true but personal opinion. Thirdly, there are probably no statistics regarding food allergies in the GDR.

Serviettenknodel

Is this more of a German dish, an Austrian dish or both.

I think it doesnt matter. Austria is part of german settlements. Austrians are ethnical germans. They speak german they eat german they live like germans .. they are germans. Read the history of austria you will see. Borders exist only on the map.

Uhm, basically: No. They speak a variety of German language, but that's about it. They have their own culture, cousine, history, everything. Saying there is no difference between Germany and Austria would be as true as saying the US and Britain are equal.

"US and Canada" would be a better comparison, I think. And the Serviettenknödel is a typical Austro-Bavarian dish, but almost unkown in Germany outside of Bavaria.

It's a bavarian dish. Austrians are Bavarians and basically Germans. They just started being dillusional about it since about 75 years.

Foreign Influences

Turkish immigrants also have had a considerable influence on German eating habits; Döner kebab, a meat sandwich invented by Berlin Turkish immigrants,[dubious – discuss] is Germany's favourite fast food, selling twice as much as the major burger chains put together (namely Mc Donald's and Burger King, being the only widespread burger chains in Germany).

This section is absolutely correct. There´s a german saying. "Nur Döner macht schöner". This means something like "Only Döner makes you nice(r)". (kalt wie stahl) —Preceding unsigned comment added by 92.226.150.180 (talk) 12:21, 31 August 2009 (UTC)

This certainly isn't correct in my experience, having traveled widely across Germany for the past 7 years. Germany's "favorite fast food" is the sausage. In any major German city it's impossible to walk 2 blocks without coming across a sausage stand. The same goes for train stations. Sausages, sausages, sausages. I don't remember ever seeing a doner kebab stand! —Preceding unsigned comment added by 74.96.75.23 (talk) 18:46, 19 November 2009 (UTC)

Along the main street of my town I count: 1 McDonalds, 1 Burger King, 1 sausage stand, 1 pasta stand, 2 Chinese/Asian fastfood stads, 8 (!) Döner stands. I think sausage stands are widespread only on festivals and, as you said, train stations. Greetings from Germany, --ᛏᛟᚱᚨᚾᚨ (talk) 16:46, 25 November 2011 (UTC)

However, your saying is, of course, a Carnival parody. ("Ich hab ne Zwiebel aufm Kopf und bin ein Döner - denn Döner - macht schöner"...) --131.159.0.7 (talk) 16:00, 7 December 2011 (UTC)

That's right. That "saying" isn't even really a saying, but rather part of a song text. But nonetheless, Döner is probably the most widespread fastfood in Germany. Regards, ᛏᛟᚱᚨᚾᚨ (talk) 01:04, 20 December 2011 (UTC)

Sausage stands ("Würstchenbude", "Frittenbude", "Pommesbude", in some places de:Grillwalkers) are ubiquitous in many German cities. I am not saying Döner stands aren't ubiquitous too. --Prüm (talk) 17:59, 21 January 2012 (UTC)

Maybe we Germans are so used to seeing Würstchen everywhere we don't even realize how many there really are.

But you're right: you can even get Sausages (in bread rolls) and “Fleischkäsweckle” (slices of Leberkäse in bread rolls) in many bakeries and almost any butcher shop (and those are ubiquitous, too). ᛏᛟᚱᚨᚾᚨ (talk) 16:36, 9 February 2012 (UTC)

German food is strongly influenced by the turkish food.--Bolzanobozen (talk) 15:49, 27 August 2017 (UTC)

Hessen specialties

Article is missing the typical foods from Hessen: Handkäs' mit Musik (Cheese); Grüne Sosse mit Kartoffeln (herbal sauce with potatoes); Äppelwoi (appel wine); Rippchen mit Kraut (rips with kraut); Spundekäs (cream cheese); Frankfurter Würstchen (sausages); Zwiebelploatz (onion cake); Kreppel (sort of a donut without a hole and jam in it)

Fish

"On the german coasts along the northsea shrimp are an economic important delicacy." Would like to add this fact about Germany to the section about fish. What do you think? Bonzothedog (talk) 10:23, 15 August 2010 (UTC)

be free to add new section about dishes of fish.--Bolzanobozen (talk) 15:50, 27 August 2017 (UTC)

Toastbrot

is never the second most popular bread in Germany!!! It is only used frequently in the grilling-season and I think I go not too far stating `9 of 10 germans don´t consider it a `real bread´ at all´! Why should germans abroad complain about the lack of good bread, if there is such `toastbrot´ all around? Put it maybe at the 10th place...--78.54.38.65 (talk) 16:45, 25 November 2012 (UTC)

According to this source [1], Toastbrot seems to hold a second place (21%) in Germany meanwhile. However, it remains unclear how representive this statistics really is. I could not support this from my personal experience and would have assumed a much lower percentage. --Matthiaspaul (talk) 23:05, 25 November 2012 (UTC)

Statistics are much overrated and not representative whatsoever (which is my distinct opinion, not common-sense). If You go to a bakery or similiar You wont find Toastbrot at all - it is maybe to find in the big grocery retailers, but quantitywise not 21%. Btw. it is i.m.h.O. the most untypical bread for a german.--78.54.38.47 (talk) 14:40, 27 November 2012 (UTC)

As Germans, we know that brown bread (sour dough type) - be it rye or whole grain/wheat - is the actual real staple food in Germany. The article doesn't reflect this. Germany is the land of breads before sausages :) 89.166.217.4 (talk) 22:56, 4 March 2013 (UTC)

Amen--139.30.128.38 (talk) 16:56, 5 March 2013 (UTC)

Well, I think the statistics describe only the sales of toastbrot in Germany. And I think this could be true, as it is often used for cooking reasons. It is cheaper than Weißbrot or bread rolls and is therefore used for dumplings and so on. Also some germans buy it as an alternative when the good bread is empty or some even prefer it to common bread rolls when eaten with sweet spreads (Nutella, jam, etc.). — Preceding unsigned comment added by JenWen123 (talk • contribs) 17:04, 20 September 2018 (UTC)

Saxony-Anhalt

I don't get this part: " with the rye being grown near Borde, where it is used to make Burger Knäckebrot". Börde is a whole region or district (not a place) and is dominated by agriculture. Therefore something would grow in this region not near. The soil is very fertile there, which is often used to grow wheat and sugar beets, and increasingly rape and corn. Rye is less demanding (but less productive compared to wheat) and therefore is usually grown outside of the Börde region. And finally, Burger Knäcke is still produced in Burg, which is not situated in Börde district. That's why I have no clue, what is actually meant in the sentence mentioned above.--Zarbi1 (talk) 17:05, 4 June 2015 (UTC)

Different names for the Thurigian meat section

Being a Thuringian native, I'd like to correct the names of Rotwurst and Mett. Unfornately I have no citation, but nobody ever says Rotwurst and Mett here. Rotwurst and Mett are from West Germany, in Thuringia itself Rotwurst is called Blutwurst ("blood sausage"; which makes also a lot more sense for me) and Mett is Gehacktes (which is literally "hacked"). Would it be okay, if I would change the Names, but leave the links as they were?
Thanks in advance and greetings --Declaya (talk) 08:42, 7 August 2015 (UTC)

Hi Declaya,

we're writing an encyclopedia, not a tourist brochure, so generally accepted terms need to be used - people need the information what it IS, not the local word for it. My suggestion would be to add the local term in brackets, e.g. Mett ("Gehacktes") or Mett (called "Gehacktes").

Kind regards, Grueslayer Let's talk. 09:08, 7 August 2015 (UTC)

Well, and here is the problem. In the area of the former GDR nobody knows what "Rotwurst" means. It's not like that there is one word for Rotwurst/ Blutwurst in the German language that's understood everywhere. It's more like both words exist next to each other. As the paragraph is about Thuringia, I would change it or at least explain it. — Preceding unsigned comment added by JenWen123 (talk • contribs) 16:30, 20 September 2018 (UTC)

Overemphasis on southern Germany

I find it striking that this article focusses mainly on southern cusisine and therefore reflects stereotypes of Germany ... German cusine is much more than just Schweinshaxe and Schwarzwälder Kirschtorte. What about the northern cuisine with numerous fish dishes but also other dishes and pastry like Franzbrötchen? Best regards from Hamburg --GeoTrinity (talk) 21:20, 27 February 2016 (UTC)

Major changes should be discussed here first!

The recent changes made by user Matzkalt2 are mainly nonsense (like the brand issue with Löwensenf and Ritter-Sport pictures). Therefore, it's time to take action now. If you wish to make major changes in the article, discuss them here first, name good reasons for them, and wait if others agree with you. --GeoTrinity (talk) 09:05, 30 March 2016 (UTC)

Dampfnudel

https://en.wikipedia.org/wiki/Dampfnudel2003:CB:2BCE:CA39:A5C8:A567:EC5F:E0B (talk) 18:51, 13 June 2019 (UTC)

So? Kind regards, Grueslayer 04:49, 14 June 2019 (UTC)

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Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 12:08, 11 September 2019 (UTC)

Drinking water

"Regulations are even stricter than those for bottled water (see Trinkwasserverordnung)." is not correct. The TrinkwV "Gesundheitsamt" is different to the Mineral- und TafelwasserVO. The limits of certain Elements in each water are different. Not only a difference for the responsibility "Lebensmittelbehörde" or "Gesundheitsamt" exists, but also the place where the samples are taken (Quellort or Wasseraubereitungsanlage / spring/well place or Waterpreperation feed) and how much time between taking the sample and analysing it can there be. Of course, all the waterqualitys are exellent. It depends on the parameters which one is better for which use. Mineralwasser for example is allowed a tick to be more radioactive than Trinkwasser and Trinkwasser is allowed to have a tick more heavy metal than Mineralwaaser. A tick means a very little bit. In some points one of the "Verordnungen" is a little stricter than the other. — Preceding unsigned comment added by 85.212.210.34 (talk) 20:16, 6 February 2022 (UTC)