Food Cultures of Germany

Cuisine, Customs, and Issues

Ursula Heinzelmann (Autor)

Buch | Hardcover

240 Seiten

2025
Bloomsbury Academic (Verlag)
979-8-7651-2252-5 (ISBN)

Artikel merken

There’s far more to German food than sausages and beer. Discover the history and culture of Germany through its rich culinary traditions.

Part of the Global Kitchen series, this book takes readers on a food tour of Germany, covering everything from daily staples to holiday specialties. In addition to discovering Germany’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in German culinary history, and a glossary of key food- and dining-related terms.

Ursula Heinzelmann is a Berlin-based journalist and author specializing in food and wine. She trained as a professional chef, ran her own Michelin-starred restaurant on Lake Constance, trained as a sommelier, and built up a wine and cheese business in Berlin.

Series Foreword
Acknowledgements
Introduction
Chronology

1. Food History
2. Influential Ingredients
3. Appetizers and Side Dishes
4. Main Dishes
5. Desserts
6. Beverages
7. Holidays and Special Occasions
8. Street Food and Snacks
9. Dining Out
10. Food Issues and Dietary Concerns

Glossary
Selected Bibliography
Index

Erscheinungsdatum	04.10.2025
Reihe/Serie	The Global Kitchen
Verlagsort	New York
Sprache	englisch
Maße	160 x 238 mm
Gewicht	480 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
Themenwelt	Sozialwissenschaften
ISBN-13	979-8-7651-2252-5 / 9798765122525
Zustand	Neuware