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East Frisian Regional Foodways

Oostfreesland

Regional

⚠⚠ READ THIS ONE CAREFULLY. East Frisia — the Lower Saxony coast around Emden, Aurich, Leer and Norden — has a strong and self-conscious regional identity, but IT HAS NOT SPOKEN FRISIAN SINCE ABOUT 1500. "East Frisian" today means LOW GERMAN speaking, and the Frisian language of that lineage survives only in Saterland. Its foodways are real and distinctive: the tea ceremony, Pharisäer and Tote Tante, Grünkohl mit Pinkel in winter, Krabben, Matjes, Mettwurst, Schwarzbrot and the moor and marsh farming. They are recorded here as a REGIONAL system in historical relationship with Frisia — NOT as ethnically Frisian foodways.

Atlas — where and when

Where in the world

Communities and languages

  • East Frisians community documented

Languages: German

What is recorded

  • East Frisia in Lower Saxony has been Low German speaking since about 1500; the Frisian language of that lineage survives only in Saterland. "East Frisian" as a modern regional identity and "Frisian-speaking" are therefore different categories, and East Frisian regional foodways are recorded as such rather than as ethnically Frisian foodways. documented

Related foodways

This foodway relates to

  • related to Frisian Foodways disputed

    ⚠ East Frisia is historically Frisian and has been Low German speaking since about 1500. Whether its modern foodways count as Frisian foodways or as Low German regional foodways depends entirely on whether Frisian means language or means region. Recorded as a relationship, not resolved.

  • related to German Foodways documented

Recorded as relating to this foodway

  • related to Saterland Frisian Foodways documented

    Saterland holds the last surviving East Frisian language; modern East Frisia does not.

Regional cuisines

Recipes

No recipes are filed under this cuisine yet.