Food Case

Bread is served usually for breakfast and in the evening as an open sandwiches but hardly used as a side dish for the main meals such as soup. The bread in German cuisine is also illustrated by words such as "Abendbrot" meaning supper, literally evening bread and "Brotzil" meaning snack time. One of the major complaints of the German expatriates in many parts of the world is their inability to find acceptable local breads. German cuisine is more varied than that of either Eastern or Western Europe. Breads types range from white wheat bread, grey to black and dark brown rye bread. Most breads in Germany contain both wheat and rye flour and often also whole meal and whole seeds such as linseeds, sunflower seed, or pumpkin seed. Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, corn and rice. In addition some other breads are made with potato starch flour.

Germans do like their meat such as chicken, beef, pork are some of the of meat consumed in Germany, but pork being the most popular. German like their pork so much that the average person in Germany will consume up to134 lb of meat each year. In addition chicken is most common poultry, duck, goose, and turkey not as much. Some hunting meats, for example boar, rabbit, and venison are also available all year round. Another hunting animal, lamb and goat are also available but are not very popular in Germany. The Trout is the most common freshwater fish in German. The German cuisine, seafood is very traditional was restricted to the northern coastal areas of Germany.

Some beverages that Germans like to drink are beer, coffee, tea, and wine. Beer is the most common throughout Germany, with many local and regional breweries producing a wide variety of excellent beers. A number of regions have local specialties, many of which, like are more traditionally

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