Spoonfuls of Germany


Girlie beer


2016 is a big year for German beer. It marks the 500th anniversary of the German Purity Law for Beer (Deutsches Reinheitsgebot für Bier) which established that only water, hops, malt and yeast and no artificial ingredients, enzymes or preservatives may be used in beer-brewing. For a quick, fun intro, I recommend the video 500 Years in 50 Seconds by the German Brewers Association (in English).

So why am I writing about beer only now? No, I have not been waiting around for Oktoberfest. Continue reading


It’s the flour: the challenges of baking German bread abroad


This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.

What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading

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Let’s sing: Wolfram Siebeck is right

Beet Flan 1

If having a pop song written about you makes you an icon, the German food critic and food writer Wolfram Siebeck certainly is one. In 1982 the pop band Foyer des Arts released a song called “Wolfram Siebeck hat recht.” (“Wolfram Siebeck is right”). Songs aside, Siebeck earned his iconic status among German food writers and critics through the breadth, depth and incisiveness of his writing from his pinnacle at the weekly newspaper Die Zeit. Continue reading