German Foodways

Deutsche Küche

National

The regional food cultures of Germany. Sausage, beer, pretzels and sauerkraut are parts of a much larger system, and no one region speaks for the whole.

Atlas — where and when

Where in the world

Germany territory

Communities and languages

Languages: German

What is recorded

German foodways is a set of sharply differing regional systems. Sausage, beer, pretzels and sauerkraut describe parts of it, never the whole, and a statement true of Bavaria is often false of Schleswig-Holstein. documented

Related foodways

This foodway relates to

influenced by German-Italian Food Culture documented
influenced by Turkish-German Foodways documented
part of Northern European Foodways documented
related to Austrian Cuisine documented
Documented exchange across a German-speaking border. Austrian cuisine is its own cuisine.
related to Swiss Foodways documented
Documented exchange. Swiss cuisine is its own cuisine.

Recorded as relating to this foodway

migrated to German Silesian Foodways documented
Expulsion after 1945 carried Silesian German cooking into both German states.
migrated to Syrian Diaspora Foodways documented
Germany received the largest European share of the post-2011 displacement.
originates from German-American Foodways documented
originates from German-Chilean Foodways documented
State-sponsored settlement from 1850; the result is a Chilean regional cuisine, not German food abroad.
originates from Turkish-German Foodways possible
A food culture formed in Germany by Turkish migration; it belongs to neither national cuisine alone.
related to Baltic German Foodways documented
related to Belgian Foodways documented
Through the East Cantons, the Eifel and the Rhineland trade.
related to Bessarabian German Foodways documented
related to Carpathian German Foodways documented
related to Danish Foodways documented
The only land border, the Schleswig question, Hanseatic trade, and a shared north-German sausage, rye and cabbage repertoire.
related to East Frisian Regional Foodways documented
related to Estonian Foodways documented
Baltic German manor and town cooking shaped urban Estonia for centuries.
related to Frisian Foodways documented
North Frisia and Saterland are in Germany, and the surrounding food culture is Low German.
related to German-speaking Belgian Foodways documented
German-speaking Belgians are Belgian citizens; the language and the baking are German and the beer culture is Belgian.
related to Guatemalan Cardamom documented
Cardamom was introduced to Alta Verapaz in the early twentieth century in association with the German coffee planters of the Verapaces.
related to Hanseatic Bergen and the Stockfish Trade documented
related to Hanseatic and North Sea Food Trade documented
related to Kachkéis documented
Close cousins in the German Kochkäse and Handkäse tradition.
related to Kirsch Foodways documented
Swiss kirsch and Black Forest Kirschwasser are neighbouring traditions with different fruit and different rules — related, not identical.
related to Liechtensteiner Foodways documented
Through the Alemannic language area and the baking and sausage tradition.
related to Limburg Foodways documented
related to Luxembourg Moselle Foodways documented
One river, three wine countries: German Mosel, French Moselle and Luxembourg Moselle are distinct traditions.
related to Luxembourgish Baking documented
Baamkuch belongs to the Baumkuchen and sękacz spit-cake family.
related to Luxembourgish Foodways documented
A shared border, a Moselle Franconian language continuum, and a shared pork, potato and baking repertoire.
related to Mennonite Foodways in Belize documented
A Russian-Mennonite Plautdietsch kitchen supplying much of Belize’s dairy and produce.
related to Mennonite Paraguayan Foodways documented
A Russian-Mennonite kitchen — zwieback, borscht, vareniki — in the middle of a Guaraní-speaking country.
related to Migration into Venezuela documented
The Colonia Tovar in Aragua, a Black Forest settlement of 1843 with its own bread and sausage at altitude.
related to North Brabant Foodways possible
related to Norwegian Foodways documented
The Hanseatic Kontor at Bryggen ran the stockfish trade for four centuries.
related to Polish Foodways documented
related to Prairie Foodways documented
Mennonite and Hutterite communities with vereniki, farmer sausage and rollkuchen.
related to Silesian Foodways documented
Prussian and German rule from 1742 to 1945 and a German population until the expulsions; the roulade, the streusel cake and much vocabulary come with it.
related to Slavonian Foodways possible
related to Slovak Foodways documented
related to Sorbian Foodways documented
The Sorbs have lived inside German states for centuries; the shared ingredients, baking and sausage-making are real, and neither absorbs the other.
related to South Jutland Foodways documented
Schleswig is one food region across two states, and both minorities are recognised.
related to Spreewald Foodways documented
The Spreewald is a German AND Sorbian region; its food belongs to both.
related to Swedish Foodways documented
Hanseatic control of Baltic trade, and German influence on brewing, baking and the towns.
related to Swiss Foodways documented
Shared Alemannic culture along the Rhine, shared baking and sausage technique, and a long border — with a separate state, separate dairy economy and separate dishes.
related to Swiss–German Borderland Foodways documented
related to Talo Foodways possible
Maize porridge and flatbread appear across Europe wherever maize arrived early; the parallel is structural rather than a borrowing.

Regional cuisines

Dishes

Recipes

No recipes are filed under this cuisine yet.