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Striezelmarkt | A Wisdom Archive on Striezelmarkt | | Striezelmarkt A selection of articles related to Striezelmarkt | |
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| ARTICLES RELATED TO Striezelmarkt | |
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| | |  Striezelmarkt: Encyclopedia II - Dresden - History
Dresden - Early and pre-war history.
An ancient Slavic settlement known as Drežďany ("alluvial forest dwellers") on the northern bank of the river was joined in 1206 by a German town on the southern bank, the heart of the present day Altstadt (“old town”), while the Slavic part is called Neustadt ("new town"). Founder of the city was Dietrich of Meißen, Margrave of Meißen.
Since 1270, starting with Henry the Illustrious, Dresden became the capital of the margravate. After the death of ...
See also:Dresden, Dresden - About the city, Dresden - History, Dresden - Early and pre-war history, Dresden - World War II, Dresden - Post-war period communist rule, Dresden - Post-reunification, Dresden - Education and Science Read more here: » Dresden: Encyclopedia II - Dresden - History |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Specialities by region
German cuisine - Baden.
Snail soup
Brägele, sliced potatoes pan-fried in lard
Knöpfle, similar to Spätzle, but thicker rather than long
Schupfnudeln, pasta made from potatoes and flour, often served with Sauerkraut
Flädlesuppe, broth with thin strips of German-style pancakes
Bibbeleskäs, cottage cheese
German cuisine - Bavaria Bayern.
Weißwürste ('white sausages') — a speciality from Munich (Mün ...
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 - Specialities by region |
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| | | | Striezelmarkt: Encyclopedia II - Christmas worldwide - Europe
Christmas worldwide - Central Europe.
In countries of Central Europe (for this purpose, roughly defined as the Czech Republic, Poland, Slovakia, Austria, and possibly other places) the main feast for the general public is Christmas Eve (December 24th). The day is usually a fasting day; in some places children are told they'll see a golden pig if they hold fast until dinner. When the evening comes preparation of Christmas Dinner starts. Traditions concerning dinner vary from region to region, for example in ...
See also:Christmas worldwide, Christmas worldwide - Asia, Christmas worldwide - India, Christmas worldwide - Korea, Christmas worldwide - Japan, Christmas worldwide - People's Republic of China Hong Kong and Macao, Christmas worldwide - Philippines, Christmas worldwide - Republic of China Taiwan, Christmas worldwide - The Americas, Christmas worldwide - Mexico, Christmas worldwide - United States and Canada, Christmas worldwide - South America, Christmas worldwide - Australia and New Zealand, Christmas worldwide - Europe, Christmas worldwide - Central Europe, Christmas worldwide - Eastern Europe, Christmas worldwide - Northern Europe, Christmas worldwide - Southern Europe, Christmas worldwide - The UK Read more here: » Christmas worldwide: Encyclopedia II - Christmas worldwide - Europe |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Specialities by region
German cuisine - Baden.
Snail soup
Brägele, sliced potatoes pan-fried in lard
Knöpfle, similar to Spätzle, but thicker rather than long
Schupfnudeln, pasta made from potatoes and flour, often served with Sauerkraut
Flädlesuppe, broth with thin strips of German-style pancakes
Bibbeleskäs, cottage cheese
German cuisine - Bavaria Bayern.
Weißwürste ('white sausages') — a speciality from Munich (Mün ...
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 - Brötchen/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 - Specialities by region |
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| | | | Striezelmarkt: Encyclopedia II - Dresden - History
Dresden - Early and pre-war history.
An ancient Slavic settlement known as Drežďany ("alluvial forest dwellers") on the northern bank of the river was joined in 1206 by a German town on the southern bank, the heart of the present day Altstadt (“old town”), while the Slavic part is called Neustadt ("new town"). Founder of the city was Dietrich of Meißen, Margrave of Meißen.
Since 1270, starting with Henry the Illustrious, Dresden became the capital of the margravate. After the death of ...
See also:Dresden, Dresden - About the city, Dresden - History, Dresden - Early and pre-war history, Dresden - World War II, Dresden - Post-war period communist rule, Dresden - Post-reunification, Dresden - Education and science, Dresden - Economy, Dresden - Twin cities Read more here: » Dresden: Encyclopedia II - Dresden - History |
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| | | | Striezelmarkt: 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 - Brötchen/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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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Meat Pork, beef and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial margin. Among poultry, chicken is most common, although duck, goose, and turkey are also well established. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but for the most part are not very popular. Horse meat is regarded as a speciality in some regions but ...
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 - Brötchen/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 - Meat |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Spices and condiments Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weißwurst and Leberkäse. Horseradish is also commonly used as a condiment.
Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, I ...
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 - Brötchen/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 - Spices and condiments |
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| | | | Striezelmarkt: Encyclopedia II - Dresden - Education and science Dresden is home to a number of renowned universities:
Dresden University of Technology with almost 35.000 students (2004), founded in 1828, is one of the oldest and largest technical universities in Germany.
The University of Applied Sciences Dresden, founded in 1992, with 5.000 students (2005).
The Dresden Academy of Art, founded in 1764, known for its former professors and artists like Otto Dix, Oskar Kokoschka, Canaletto or Caspar David Friedrich.
The Palucca School of Dance, founded by Gret Palucca ...
See also:Dresden, Dresden - About the city, Dresden - History, Dresden - Early and pre-war history, Dresden - World War II, Dresden - Post-war period communist rule, Dresden - Post-reunification, Dresden - Education and science, Dresden - Economy, Dresden - Twin cities Read more here: » Dresden: Encyclopedia II - Dresden - Education and science |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Eating Habits Traditionally, the main meal of the day is lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) is a smaller meal, sometimes only consisting of a couple of sandwiches. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Germans to eat their main meal in the evening.
Breakfast (Frühstück) commonly consists of bread, toast, and/or bread rolls (Brötchen or Semmeln) with jam, marmalade or honey, eggs, and coffee (coc ...
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 - Brötchen/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 - Eating Habits |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Bread With 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.
G ...
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 - Brötchen/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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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Desserts A wide variety of cakes and tarts are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with quark. German doughnuts are usually balls of dough with jam or other fillings inside, and are known as Berliner, Pfannkuchen or Krapfen depending on the region.
A popular dessert in northern Germany is "Rote Grütze", red fruit jelly, which is cooked from black and red currants, ...
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 - Brötchen/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 - Desserts |
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| | | | Striezelmarkt: Encyclopedia II - Dresden - About the city Dresden is located at 51°03′N 13°45′E, in the southeastern corner of eastern Germany; about two hours south of Germany's capital, Berlin, and about two hours north of Prague, capital of the Czech Republic. About an hour northwest of Dresden is Leipzig, another big city in Saxony.
Unlike many large cities in Germany, which feature a clearly defined inner city, Dresden has several important centers of social and economic activity spread throughout the city's area. Often seen as an important culture center, it is called the "Florence of the Elbe" ( ...
See also:Dresden, Dresden - About the city, Dresden - History, Dresden - Early and pre-war history, Dresden - World War II, Dresden - Post-war period communist rule, Dresden - Post-reunification, Dresden - Education and science, Dresden - Economy, Dresden - Twin cities Read more here: » Dresden: Encyclopedia II - Dresden - About the city |
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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Drinks Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. In most of the country Pils is predominant today, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have a 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, often mixed with ...
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 - Brötchen/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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| | | | Striezelmarkt: Encyclopedia II - German cuisine - Spices and condiments Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weißwurst and Leberkäse. Horseradish is also commonly used as a condiment.
Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, I ...
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 - Spices and condiments |
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| | | | Striezelmarkt: Encyclopedia II - Dresden - About the city Dresden is located at 51°03′N 13°45′E, in the southeastern corner of eastern Germany; about two hours south of Germany's capital, Berlin, and about two hours north of Prague, capital of the Czech Republic. About an hour northwest of Dresden is Leipzig, another big city in Saxony.
Unlike many large cities in Germany, which feature a clearly defined inner city, Dresden has several important centers of social and economic activity spread throughout the city's area. Often seen as an important culture center, it is called the "Florence of the Elbe" ( ...
See also:Dresden, Dresden - About the city, Dresden - History, Dresden - Early and pre-war history, Dresden - World War II, Dresden - Post-war period communist rule, Dresden - Post-reunification, Dresden - Education and Science Read more here: » Dresden: Encyclopedia II - Dresden - About the city |
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More material related to Striezelmarkt can be found here:
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