German cuisine is a cuisine rich in diversity. Beyond the stereotypes concerning the consumption of beer, pork, cabbage and potatoes, she develops a cuisine with multiple ingredients, combining sweet and salty. It also has a gastronomic component and renowned chefs.
The great autonomy of each German region has allowed the development of local culinary practices, sometimes enriching the contributions of neighboring countries. Thus, in Germany, there is a large number of regional dishes, some of which have become emblematic of the whole country.
It is difficult to present a synthetic picture of German cuisine. Germany has for a long time remained a group of countries and principalities relatively independent of each other in which specific dietary habits have developed. On the other hand, through the game of conquest and migration, as well as cultural exchanges with neighboring countries, German cuisine has assimilated other culinary traditions. © Photo of Emmanuel Buchot
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