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Rhineland The Rhineland (Rheinland in German) is the general name for the land on both sides of the river Rhine in the west of Germany. After the collapse of Napoleon's Empire, the German speaking regions at the middle and lower course of the Rhine river were annexed to the kingdom of Prussia. The Prussian administration reorganised the territory under the name of Rhine Province (also known as Rhenish Prussia), a term continuing in the names of the German states of Rhineland-Palatinate and North Rhine-Westphalia. Following the First World War, the western part of Rhineland was occupied by Entente forces, then demilitarized under the Treaty of Versailles. German forces reoccupied the territory in 1936, as part of a diplomatic test of will, three years before the outbreak of the Second World War. Geography The Rhineland is in the western part of Germany, and abuts international boundaries with France, Luxembourg, Belgium and the Netherlands. The River Rhine forms the region's eastern boundary south (upstream) of a point north of Bingen. The southern and eastern parts are mainly hill country (Westerwald, Hunsrck and Eifel), cut by river valleys, principally the Rhine and Mosel. The north takes in the Ruhr valley. Some of the bigger cities in the Rhineland include Aachen, Bonn, Cologne, Duisburg, Dsseldorf, Essen, Koblenz, Krefeld, Ludwigshafen, Mainz, Mannheim, Mnchengladbach, Wiesbaden and Wuppertal. Culture The Rhineland is an overwhelmingly catholic region. In Germany it is often pictured as a region with an easygoing lifestyle, characterized by a vivid tradition of carnival, the cultivation (and consumption) of wine and a regional tradition of songs and singing ("rhenish songs"). This is an image by which the locals also identify themselves. The valley of the Rhine with its lovely landscape, its towns and castles has been an object of German romanticism since the 19th century with numerous folktales, legends, songs and poems having been written or gathered about. Among them "Loreley" by Heinrich Heine and the legend of the Nibelungs perehaps being known the most. The Rhineland is also known for its cathedrals, monasteries and an outstanding tradition of literacy like e.g. the historic library of Cologne's cathedral, which dates back to the early medieval era. The political entity The Rhine Province was created in 1824 by joining the provinces of Lower Rhine and Jlich-Cleves-Berg. Its capital was Koblenz; it had 8.0 million inhabitants (1939). In 1920, the Saar was separated from the Rhine Province and administered by the League of Nations until a plebiscite in 1935, when the region was returned to Germany. At the same time, in 1920, the districts of Eupen and Malmedy were transferred to Belgium (see German-Speaking Community of Belgium). In 1946, the Rhine Province was divided up between the newly-founded states of North Rhine-Westphalia and Rhineland-Palatinate. The town of Wetzlar became part of Hesse. Today, the German region of Rhineland consists of the states of Saarland, North Rhine-Westphalia and Rhineland-Palatinate. North Rhine-Westphalia is one of the prime German industrial areas, containing significant mineral deposits (coal, lead, lignite, magnesium, oil and uranium) and easy water transportation. In Rhineland-Palatinate Agriculture is more important, especially the highly valued vineyards in the Ahr, Mittelrhein, Rheinhessen, Rheinpfalz, Rheingau and the Mosel-Saar-Ruwer area. Following the First World War Following the Armistice of 1918, Allied forces occupied the Rhineland as far east as the river with some small bridgeheads on the east bank at places like Cologne. Under the terms of the Treaty of Versailles of 1919 (formally ending World War I) the occupation was continued. The treaty specified three occupations Zones, which were due to be evacuated by Allied troops five, ten and finally 15 years after the formal ratification of the treaty, which took place in 1920. So the occupation was intended to last until 1935. In fact, the last Allied troops left Germany five years prior to that date in 1930 in a good-will reaction to the Weimar Republic's policy of reconciliation in the era of Gustav Stresemann and the Locarno Pact. The French troops especially had become notorious for their harsh behavior towards the local civilian population. The French in a clear breach of the Treaty tried to separate the occupied areas from Germany by establishing an independent Rhenish Republic as a French puppet state. Separatist riots were encouraged and supported by the French, who tried to exploit traditional anti-Prussian resentments in the overwhelmingly Catholic region. In the end, the separatists failed to gain any decisive support among the population. The treaty of Versailles also specified the de-militarization of the entire area to provide a buffer between Germany on one side and France, Belgium and Luxembourg (and to a lesser extent, the Netherlands) on the other side, which meant, that no German forces were allowed there after the Allied forces had withdrawn. Furthermore (and quite unbearable from the German perspective) the treaty entitled the Allies to reoccupy the Rhineland at their will, if the Allies unilaterally found the German side responsible for any violation of the treaty. In violation of the Treaty of Versailles and the spirit of the Locarno Pact, Nazi Germany reoccupied the Rhineland on Saturday, March 7, 1936. The occupation was done with very little military force, the troops entering on bicycles, and could easily have been stopped had it not been for the appeasement mentality of post-war Europe. France could not act due to political instability at the time. In addition, since the remilitarization occurred on a weekend, the British Government could not find out or discuss actions to be taken until the following Monday. As a result of this, the governments were inclined to see the remilitarisation as a fait accompli. Hitler took a risk when he sent his troops to the Rhineland. He told them to 'turn back and not to resist' if they were stopped by the French Army. The French did not try to stop them because they were currently helding elections in their country and no president wanted to start a war with Germany. The British government agreed with the act in principle, "The Germans are after all only going into their own back garden" Lord Lothian, but rejected the Nazi manner of accomplishing said act. Not even ardent opposition to appeasement, such as that found in Winston Churchill and the Labour Party, advocated military action. The remilitarization of the Rhineland was very popular with locals, because of a resurgence of German nationalism and harboured bitterness over the Allied occupation of the Rhineland until 1930 (Saarland until 1935). An interesting side-effect of the French occupations was the offspring of French colonial troops. These coloured Germans were not accepted into broader German society and were known as Rhineland Bastards. They were an object of the Nazi sterilisation programmes in the 1930s. The American poet Charles Bukowski was born in 1920 in Andernach as the son of a German mother and a Polish-American US soldier, serving among the occupation troops. Bukowski describes his father in a harsh way as a man, making use of his army food supplies to get a German woman (Bukowski's mother) in his bed. This is an allusion to the intentional malnutrition of the civilian population in the time between the signature of the armistice and the peace treaty. Rhineland Bastard Rhineland Bastard was a derogatory term used in Nazi Germany to describe children of mixed German and African or Melanesian parentage. Under Nazism's racial theories, these children were considered inferior to pure Aryans and consigned to sterilization. History The term "Rhineland Bastard" can be traced back to World War I, when Entente troops, most of them French, occupied the Rhineland. A handful of German women married soldiers from the occupying forces, while others had children by them out of wedlock (hence the disparaging name "Bastards"). Some of these troops were from France's colonies in Africa and were known locally as Neger (German: "negroes") or the "Black Disgrace" due to the fact that the Germans, who had been accustomed to have colonies in Africa before 1914 now felt to be colonised themselves by "Negroes". The occupation itself had been regarded as a national humiliation. The fact that it was carried out by what were viewed as "B-grade" troops increased the feelings of disgrace. Whether these sentiments were racist (in the modern sense of the word) or merely "ordinary" European nationalism might be disputed. Of course, the Nazis exploited these sentiments and gave them a racist direction and interpretation. In Mein Kampf Hitler described children resulting from marriages to African occupation soldiers as an "insult to Germany." He disliked the German women who gave birth to these children, and referred to them as whores and prostitutes. However, most of the tiny non-white population in Germany at that time were children of German settlers and missionaries in the former German colonies in Africa and Melanesia who had married local women or had had children with them out of wedlock. With the loss of Germany's colonies after World War I, some of the colonists returned to Germany with their mixed-race families. While the Black population of Germany at the time of the Third Reich was insignificant (around 500-800 in a population of 60 million), the Nazis despised Black culture, which they considered inferior, and even sought to prohibit traditionally black musical genres such as jazz. No official laws were enacted against the Black population, or even against the children of mixed parentage, since they were the offspring of marriages and informal unions from before the anti-miscegenation laws (see Nuremberg laws). Instead, a group named "Commission Number 3" was created to resolve the "problem" of the "Rhineland Bastards" with the aim of preventing their further procreation in German society. Organized under Dr. Eugen Fischer of the Kaiser Wilhelm Institute of Anthropology, Human Heredity, and Eugenics, it was decided that the children would be sterilized under the 1933 Law for the Prevention of Offspring with Hereditary Defects (see compulsory sterilization). The program began in 1937, when local officials were asked to report on all "Rhineland Bastards" under their jurisdiction. All together, some 400 children of mixed parentage were arrested and sterilized. This order only applied in the Rhineland. Hans Massaquoi, a German-Liberian from Hamburg, wrote in his autobiography that mixed raced Rhinelanders were rounded up and exterminated in Nazi death camps. The 1944-1945 military campaigns Two different military campaigns were fought in the Rhineland. U.S. Army For five months from September, 1944 until February, 1945 the U.S. First Army fought a costly battle to capture the Hurtgen Forest. In terrain which negated Allied advantages and enhanced those of the German defenders, the US Army lost 24,000 troops. The value of their sacrifice has been argued over by military historians. Canadian Army In early 1945, after a long winter stalemate, military operations by most Allied armies in Northwest Europe resumed with the goal of reaching the Rhine river. From their winter positions in The Netherlands, the First Canadian Army under General Henry Crerar reinforced by elements of the British Second Army under General Miles Dempsey, drove through the Rhineland beginning in the first week of February 1945. Operation Veritable lasted several weeks, with the end result of clearing all German forces from the west side of the Rhine river. The supporting operation by the First US Army, Operation Grenade, was planned to coincide from the River Roer, in the south. This was delayed for two weeks however, by German flooding of the Roer valley. Other actions On March 7, 1945 a company of armored infantry of the U.S. 9th Armored Division captured the last intact bridge over the Rhine at Remagen. General George Patton's Third US Army would also make a crossing of the river the day before the much anticipated Rhine crossings by 21st Army Group (First Canadian Army and British Second Army) under General (later Field Marshal) Bernard Montgomery in the third week of March 1945. Operation Varsity was a massive airborne operation in conjunction with Operation Plunder, the amphibious crossings. By early April, the Rhine had been crossed by all the Allied armies operating west of the river, and the battles for the Rhineland were over. Battle Honours In the official histories of the British and Canadian armies, the term Rhineland refers only to fighting west of the river in February and March 1945, with subsequent operations on the river and to the east known as "Rhine Crossing". Both terms are official Battle Honours in the Commonwealth forces. German Cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria. In the West, French influences are more pronounced, while the eastern parts of the country have much in common with Eastern European cuisine and the cuisine of northern Germany bears significant similarity to the cuisines of Scandinavian countries. Eating habits Breakfast (Frhstck) commonly consists of bread, toast, and/or bread rolls (Brtchen, Semmeln, Broodje, Schrippen, Wecken or Rundstcke) with jam, marmalade or honey, eggs, and strong coffee or tea (cocoa for children). Deli meats, such as ham, salted meats and salami, are also commonly eaten on bread in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well. Muesli and cereals such as cornflakes are also popular. Traditionally, the main meal of the day is lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) is a smaller meal, sometimes only consisting of a couple of sandwiches. Meat Pork, beef and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. Among poultry, chicken is most common, although duck, goose, and turkey are also well enjoyed. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but are not very popular. Horse meat is regarded as a speciality in some regions but consumption is sometimes frowned upon. Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There are more than 1500 different types of sausage in Germany. Fish Trout is the most common freshwater fish on German menus, although pike, carp, and European perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas — except for the once-ubiquitous pickled herring. Nowadays many seafish like fresh herring (also as rollmops), sardine, tuna, mackerel, and salmon have become well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, however, salmon was so common in the rivers Rhine, Elbe, and Oder that servants complained about being served salmon too often. Freshwater fish are often served grilled. Other seafood is not often served, but mussels and North Sea shrimp — which unfortunately are very expensive nowadays compared to imported shrimp — can be found sometimes. Vegetables Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country, although they are almost unknown in Bavarian cuisine. Potatoes, while a major part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus, is particularly enjoyed in Germany as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but asparagus. However, consumption of fresh asparagus is traditionally limited to the time before St. John's Day (June 24th). Side dishes Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the southern part of the country, the predominant variety of noodles is Sptzle which contain a very large amount of yolk. In recent years, however, Italian-style pasta has very nearly supplanted the traditional varieties, and even Sptzle are often made with durum wheat and no egg yolk. Besides noodles, potatoes and dumplings (Kle or Kndel) are very common, especially in the south. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. Potatoes are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and French fries have now become very common. Drinks Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. In most of the country Pils is predominant today, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have a special kind of local beer, for example the dark Altbier around the lower Rhine, the Klsch of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weie, often mixed with fruit syrups, in Berlin. Beer may also be mixed with other beverages; pils and lemonade, known as Alsterwasser or Radler, is a popular example. Krefelder is a Beer mixed with Cola. Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries; the northern half of the country is too cold and flat to grow grape vines. Riesling and Silvaner are among the best-known varieties. Traditionally, white wine was more popular than red or ros (except in some regions), and sweet wine more popular than dry, but both these tastes seem to be changing. Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon. Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and rock candy ("Kluntje"). Apfelsaftschorle, apple juice mixed with sparkling mineral water, is a common beverage. Spezi is a soft drink made with cola and lemonade. In Southern Germany and Austria, Spezi a generic term for a mixture of cola and Fanta (or a similar orange soft drink). In some regions (Emsland) spezi is a mixture of cola and schnapps. Germans are unique among their neighbours in preferring strongly carbonated bottled waters to non-carbonated ones. Spices and condiments Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weiwurst and Leberkse. Horseradish is also commonly used as a condiment. Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisine. Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy — the most popular herbs are traditionally parsley, cardamom, thyme, laurel, and chives, the most popular spices are black pepper (used in small amounts), juniper berries and caraway. Other herbs and spices like basil, sage, oregano, and hot chilli peppers have become more popular in recent times. Desserts A wide variety of cakes and tarts are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with quark. German doughnuts are usually balls of dough with jam or other fillings inside, and are known as Berliner, Pfannkuchen or Krapfen depending on the region. A popular dessert in northern Germany is "Rote Grtze", red fruit jelly, which is cooked from black and red currants, raspberries and sometimes with strawberries or cherries. It is traditionally served with cream, but also common with vanilla sauce, milk or whipped cream. "Rhabarbergrtze" (rhubarb jelly) and "Grne Grtze" (gooseberry fruit jelly) are variations of the "Rote Grtze". Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s. Bread With regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste. Bread is a big part of the German diet, and usually eaten for breakfast and as sandwiches in the evening, not as a side dish for the main meal. The importance of bread (Brot) in German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time). In fact, one of the major complaints of German expatriates in many parts of the world is their inability to find acceptable local breads. Bread rolls Bread rolls, known in Germany as Brtchen, Semmel, Schrippe, broodje,Rundstck or Weckle/Weckli depending on the region, are common in German cuisine. They are typically cut in half, and spread with butter, margarine or mayonnaise. Cheese, meat, fish or preserves is then placed between the two halves, or on each half separately, known as an open sandwich. Specialities by region - Weiwrste ('white sausages') — a speciality from Munich (Mnchen), traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer, even on working days, although companies usually set a limit on the amount of beer that may be drunk during work hours.
- Weizenbier (wheat beer)
- Kndel (dumplings made from potatoes or white bread)
- Schweinebraten (pot-roasted pork)
- Leberkse (a type of processed meat, like 'Spam' - usually eaten in a bread-roll)
- Kohl und Pinkel (kale, very slowly cooked, with bits of rather salty sausage; a typical winter dish)
- Heidschnucke (a type of goat)
- crabs
- Knipp
- Bratwurst: Beef, pork or veal sausages, served fried or grilled with sauerkraut or potato salad and mustard, or simply in a bread roll (Bratwurstsemmel). They vary greatly in size and seasoning from region to region. The best-known sausages are from Nuremberg (Nrnberg).
- Kle: Large dumplings made from bread dough or mashed potatoes. The best friend of pot-roasted meats or mushroom ragout.
- Schuferla: Pot-roasted pig shoulder with a crunchy crust, seasoned with salt, pepper and caraway. Served in a dark sauce, made from the roast stock, meat broth, dark beer, onions and carrots. Accompanied by dumplings and sauerkraut or red cabbage.
- Hochzeitssuppe ("wedding soup"): A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
- Lebkuchen (gingerbread): The most famous German gingerbread is, again, from Nuremberg.
- Green Sauce (Made from minced and an abundant amount of seven fresh herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs)
- Frankfurter sausage, a smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
- Apfelwein (dialect: bbelwoi), wine made of apples, somewhat comparable to Cider and French Cidre though much stronger and tastier. Best enjoyed in traditional "bbelwoi-Lokalen". Served in a special mug (the "Bembel"), drunk with a special glass ("the Gerippte").
- Sauer Gespritzer, apfelwein mixed with sparkling water. Very refreshing, usually served during summer.
- Handks mit Musik, a strong cheese made from curdled milk served in a dressing (the "music") from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter.
- Labskaus, made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a gherkin.
- Birnen, Bohnen und Speck: literally "pears, beans and bacon", cooked together in a stew.
- Aalsuppe (literally "eel soup"), a sweet and sour soup of meat broth, dried fruits, vegetables, and herbs, but normally without eel.
- Jkg is a cabbage roll popularized by the Plattdtsch-speaking minorities of northern Germany.
From Wikipedia, the free encyclopedia This article is about the food item. For the game engine, see Sauerbraten (game). Sauerbraten (German, from sauer sour braten roast meat) is a typical Rhineland, Saarland and Silesia roast. It was originally made from horse meat, but today beef is more commonly used, except by traditionalists. The meat is marinated in vinegar, a sweetening agent such as sugar beet syrup, apple syrup or sugar, and seasonings containing juniper cones and cloves, and then braised. The sauce contains raisins and often a kind of gingerbread. The town of Eschweiler has a long horse butcher tradition, and sauerbraten is one of its culinary specialities. - Potato fritters (Reibekuchen) with black bread, apple syrup, sugar beet syrup or stewed apples
- Blood sausage (Blutwurst) crude or fried
- Himmel un d (literally Sky and Earth) mashed potatoes with stewed apples and fried blood pudding
- Halve Hahn (literally Half Rooster), actually not a rooster at all but a cheese sandwich with onions, the name is based on a wordplay (Cologne)
- Rice pies, apricot pies and pear pies in Eschweiler
- Mussels
- Grnkohl
- Eintopf
- Dibbelabbes (A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot)
- Geheirote (lit. "Married ones", Potatoes and dumplings made of flour served with a creamy bacon sauce)
- Schwenker or Schwenkbraten (pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire)
- Thuringian Bratwurst, red to grey in color, stuffed in a natural casing of pig intestine, unlike the white Franconian variety
- dumplings made of raw potatoes
- hearty meat dishes with rich sauces
- Mutzbraten: pound (!) of pork, roasted on open birchwood fire, served with sauerkraut
- delicious cakes
- Pickert (potato pancake)
- Grnkohl und Kohlwurst (curly kale and cabbage sausage)
- Westflischer Schinken (smoked ham)
- Mpkenbrot (bread, which is made of rye flour, pig-blood, milk, eggs, fat, salt and pepper)
- Rumpsteak (rump steak)
Other famous dishes German cuisine - Hasenpfeffer (peppered hare)
- Schweinshaxe (pork hock)
- Spanferkel, a grilled whole young pig
- Speckpfannkuchen (large, thin pancakes with diced, fried bacon)
- Sauerbraten
- Sauerkraut (pickled shredded cabbage)
- Spaetzle (hand-made noodles used extensively in southern Germany and Alsace)
- Stollen (a bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen). The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
- Marzipan f.e. Lbeck style (widely used in Christmas specialities)
- Bratkartoffeln (fried potatoes, often with diced bacon and/or onions)
- Currywurst, warm sausage cut into slices and seasoned with ketchup and generous amounts of curry powder, usually served with French fries — a popular snack originating in early 1950s Berlin. Boiled sausage is used for this in Berlin and northern Germany, Bratwurst in the Ruhr Area and southern Germany.
- Kartoffelsalat (potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing or even in meat broth. Often served as a side dish to bratwurst or boiled sausages)
- Pfefferpotthast (pepper-beef stew)
- Rindsroulade (beef roulade, thinly pounded sirloin steak, rolled around mustard leaf and a pickle, then baked)
Foreign influences With the rising influx of foreign workers after World War II, many foreign dishes have been adopted into German cuisine — Italian dishes like spaghetti and pizza have become a staple of German cuisine. Turkish immigrants have also had a considerable influence on German eating habits — Dner kebab, a meat sandwich invented by Berlin Turkish immigrants, is Germany's favourite fast food, selling twice as much as the major burger chains put together. Chinese and Greek food are widely available and popular. Indian, Thai and other Asian cuisines are rapidly gaining in popularity. Many of the more expensive restaurants used to serve mostly French dishes for many decades, but they are increasingly turning to a more refined form of German cuisine since the 1990s. Wikibooks Cookbook has a recipe for German cuisine Meanwhile many German food can be ordered online for example at German Deli, German Grocery, Germany's Best and many more...
Gugelhupf:
Gugelhupf A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. In Croatia, it is called kuglof. It has the general shape of a torus, like a donut. As with the Jewish dish kugel, the name 'gugelhupf' is related to the Middle High German word kugel meaning "ball" or "globe". It was the sweet chosen to represent Austria in the Caf Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006
October is the tenth month of the year in the Gregorian Calendar and one of seven Gregorian months with the length of 31 days. October begins in western tropical astrology with the sun in the sign of Libra and ends in the sign of Scorpio. Astronomically speaking, the sun actually begins in the constellation of Virgo and ends in the constellation of Libra. In Latin, octo means "eight". The origin of the name may also be attributed to Vedic culture; Octa refers to "eight" and Ambar means "sky". "Oct-Ambar" referred to the eighth sky or month in the Vedic culture. October was also the eighth month in the Roman calendar until a monthless winter period (summer in the southern hemisphere) was divided between January and February. October Events and Holidays Other names - In Albanian, October is called Tetor
- In Czech, October is called řjen. The origin of this name is in the deer's belling in this month.
- A traditional Dutch name for October is Wijnmaand ("wine month") because the first wines of the year have ripened.
- In Finnish, October is called lokakuu, meaning "month of dirt".
- In Scottish Gaelic, October is called an Damhar, meaning "rutting time" (of stags).
- In Irish, October is called Deireadh Fmhair, meaning "end of harvest-time".
- In Italian, October is called Ottobre.
- In Turkish, October is called Ekim, meaning "sowing" because of the sowing of wheat.
- In the old Japanese calendar, the month is called Kan'na dzuki (神無月), meaning the absence of god.
- In Croatian, October is called Listopad, meaning leaves list fall pad.
- In French, October is called "Octobre".
- In Spanish, October is called "octubre".
- In Polish, October is called "Październik".
- In Lithuanian, October is called Spalis.
- In Swedish, Dutch and German, October is called Oktober.
- In Portuguese, October is called "Outubro".
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