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Stollen | A Wisdom Archive on Stollen | | Stollen A selection of articles related to Stollen | |
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| ARTICLES RELATED TO Stollen | | | |  Stollen: Encyclopedia II - German cuisine - BreadWith regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste.
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See also:German cuisine, German cuisine - Eating Habits, German cuisine - Meat, German cuisine - Fish, German cuisine - Vegetables, German cuisine - Side Dishes, German cuisine - Drinks, German cuisine - Spices and condiments, German cuisine - Desserts, German cuisine - Bread, German cuisine - Brotchen/Semmel, German cuisine - Specialities by region, German cuisine - Baden, German cuisine - Bavaria Bayern, German cuisine - Bremen, German cuisine - Franconia Franken, German cuisine - Frankfurt am Main and Hessen, German cuisine - Hamburg, German cuisine - Palatinate Pfalz, German cuisine - Rhineland Rheinland, German cuisine - Saarland, German cuisine - Swabia Schwaben, German cuisine - Thuringia Thüringen, German cuisine - Other famous dishes, German cuisine - Foreign influences Read more here: » German cuisine: Encyclopedia II - German cuisine - Bread |
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| | | | | Stollen: Encyclopedia II - German cuisine - Drinks Beer is very common throughout all parts of Germany. In most of the country Pils is predominant nowadays, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have some special kind of local beer, for example the dark Altbier around the lower Rhine, the Kölsch of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weiße, ...
See also:German cuisine, German cuisine - Eating Habits, German cuisine - Meat, German cuisine - Fish, German cuisine - Vegetables, German cuisine - Side Dishes, German cuisine - Drinks, German cuisine - Spices and condiments, German cuisine - Desserts, German cuisine - Bread, German cuisine - Brotchen/Semmel, German cuisine - Specialities by region, German cuisine - Baden, German cuisine - Bavaria Bayern, German cuisine - Bremen, German cuisine - Franconia Franken, German cuisine - Frankfurt am Main and Hessen, German cuisine - Hamburg, German cuisine - Palatinate Pfalz, German cuisine - Rhineland Rheinland, German cuisine - Saarland, German cuisine - Swabia Schwaben, German cuisine - Thuringia Thüringen, German cuisine - Other famous dishes, German cuisine - Foreign influences Read more here: » German cuisine: Encyclopedia II - German cuisine - Drinks |
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| | | | | Stollen: Encyclopedia II - German cuisine - Fish Trout is the most common freshwater fish on German menus, although pike, carp, and perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas — except for the once-ubiquitous pickled herring. Nowadays many seafish like fresh herring (also as rollmops), sardine, tuna, mackerel, and salmon have become well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, however, salmon was so common in the rivers Rhine, Elbe, and Oder that servants complained about being served salmon too often. Fr ...
See also:German cuisine, German cuisine - Eating Habits, German cuisine - Meat, German cuisine - Fish, German cuisine - Vegetables, German cuisine - Side Dishes, German cuisine - Drinks, German cuisine - Spices and condiments, German cuisine - Desserts, German cuisine - Bread, German cuisine - Brotchen/Semmel, German cuisine - Specialities by region, German cuisine - Baden, German cuisine - Bavaria Bayern, German cuisine - Bremen, German cuisine - Franconia Franken, German cuisine - Frankfurt am Main and Hessen, German cuisine - Hamburg, German cuisine - Palatinate Pfalz, German cuisine - Rhineland Rheinland, German cuisine - Saarland, German cuisine - Swabia Schwaben, German cuisine - Thuringia Thüringen, German cuisine - Other famous dishes, German cuisine - Foreign influences Read more here: » German cuisine: Encyclopedia II - German cuisine - Fish |
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