Spoonfuls of Germany


7 Comments

Peeling away the layers of German-Jewish Cuisine

The Prologue to The German-Jewish Cookbook describes how Stephen Rossmer, the father and grandfather of the mother-and-daughter team of authors, Gabrielle Rossmer Gropman and Sonya Gropman, bought a black radish at the farmers’ market in Bamberg, a type of radish not available in the United States at the time. Continue reading

Advertisements


4 Comments

Finding forgotten German recipes at 611 Spring Garden Street in Philadelphia

Photo courtesy of The German Society of Pennsylvania.

In my two decades in the United States, I have not associated with any German clubs nor attended any folksy events like Oktoberfest, which for many Americans epitomizes German culture. Not for me. I am not even a beer drinker, as I described in a previous blog post.

I did become a member of the The German Society of Pennsylvania located in Philadelphia. Continue reading


10 Comments

From quark to Greek yogurt: Substitution rules

Besides German bread and white asparagus, quark is probably the food Germans living abroad crave the most. Quark was the first real food my parents fed me as a baby so it was only natural that I’ve been on a quark quest since I came to America almost 20 years ago. Continue reading