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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.
About the author
Ursula Heinzelmann, born in Westberlin in 1963, trained as a professional cook and ran her own Michelin-starred restaurant on Lake Constance in the south of Germany, before studying for a sommelier diploma at Heidelberg hotel school. After building up a French wine and cheese business (retail and wholesale) in Berlin, in 2001 she started working as a freelance journalist and author specializing in food and wine. She has been contributing to all major German food publications, as well as Frankfurter Allgemeine Sonntagszeitung, Gastronomica and Saveur, and acted as director of the Oxford Symposium on Food and Cookery for nine years. Twice, she was awarded the Sophie Coe Prize in Food History: in 2004 for the essay ‘Spreewaldgurken’ (published in Gastronomica 4:3), which tells the story of the pickled gherkins in the Sorbian (Slavic) enclave of the Spree Forest southeast of Berlin, and in 2006 for ‘The Teltow Turnip’ (published in Slow 55, 2006). Her first book ‘Erlebnis Essen’ (Scherz 2006) documented Germany’s new culinary landscape, while with the second one, ‘Erlebnis Kochen, Manifest für eine Küche ohne Rezepte’ (Scherz 2007) her aim was to counteract the growing alienation of cookery from everyday life. These were followed by cookbooks on the cuisines of Vietnam, China, Albania, and the South of Germany, as well as a reference work about the history of Germany’s food culture (Beyond Bratwurst, Reaktion 2014) and books on cheesemaking, one of her special areas. For Greenwood ABC Clio she authored Food Culture in Germany, published in 2008.
