Every year, as summer winds down and I am picking the last, often unsightly tomatoes in my garden, a strange craving befalls me: for a fried sausage slathered with ketchup and dusted with curry powder known around the world as Currywurst, Germany’s most popular fast food. Continue reading
The notorious German precision and efficiency transpires in the language, too. Zartbitterschokolade (bittersweet chocolate), Hähnchengeschnetzeltes (sliced chicken in cream sauce), Sauerkirschmarmelade (sour cherry jam)… why use several words if you can pack it into one long composite noun?
A German food word that could not be more spot on is Stachelbeeren (gooseberries). Continue reading
There are many foods and recipes that carry the “German” label in the United States. Often they are a far cry from the real thing. The worst offender, in my view, is pumpernickel bread. In the US, it is almost always darkened and sweetened with molasses – something that is never done to authentic pumpernickel in Germany (find my recipe for real pumpernickel bread here).
The one big exception, in my view, where something German improved on this side of the Atlantic is kale (Grünkohl). Continue reading