The Essentials of German Cuisine – Part 1, Stories

Breaking down a country’s unique cuisine into an easily digestible and halfway entertaining article without getting lost in footnotes and cross references can be a herculean task. Especially so if the author was born, raised, and has spent his entire life in said country—which in my case is Germany. Cuisine is usually one of the first things we get to know about a foreign country. Cooking is a universal language. Not everyone speaks it, but everyone understands it. So what’s German cuisine? Even as a born and bred German I have a hard time answering that question without resorting to clichés. Is it Sauerkraut or is it Döner? Maybe even both? For the sake of simplicity and to further my hobby anthropological research I want to dedicate this text to clichés.

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