Here is my half of the questions that I had to answer for my reasearch part.My questions are number 1,3,5,7:
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Geography and climate of the country
Germany is located in Western Europe. The topography of the country is
varied, and includes regions of deep forest and high mountains, as well as a
wide valley surrounding the Rhine, Germany's largest river. The highest
mountain peak, the Zugspitze, lies on the border with Austria. Less than 3
percent of Germans are farmers, and the country must import much of its food.
Apples, pears, cherries, and peaches, as well as grapes for wine production,
are important crops in Germany.
Germany has a moderate climate. Winter
temperatures vary from west to east, with about freezing temperatures in the
west and well below freezing in eastern Germany. Summer temperatures are
typically in the 70's to low 80's, with more rainfall during the summer.
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Herbs and spices which are essential when producing menu
items
1)Bay
Leaves (Lorbeerblätter)
Bay leaves have a savory, slightly bitter taste.Their
fragrance is herbal and slightly floral. They are used both fresh and dried,
although fresh bay leaves are hard to find. Bay leaves add depth and richness
to foods. They are most often added to soups, stews, casseroles, roasts, and
other long-cooking dishes. They are usually added whole, then removed before
the dish is served. Bay leaves should be used sparingly as they are very
potent.
2)Borage
(Borretsch, Gurkenkraut)
Borage leaves are oval, light to medium green, and are
covered with fuzzy bristles. The leaves can get quite large - up to 6 inches in
length. Their taste and aroma are similar to fresh cucumbers, which is why it
is also known in Germany as Gurkenkraut (Cucumber Herb). Borage leaves are most
often used fresh in salads and dips. It is also an ingredient in Frankfurter Grüne Sosse. It is also mixed into butter, with other herbs, to
make herb butter and herb-quark. Borage blooms, small blue flowers, are also
edible and are often added to salads as decoration.
3)Caraway
Seeds (Kümmel)
Caraway is a member of the parsley family. Although they are
called "seeds", caraway seeds are actually the small fruit of the
caraway plant. They are sweet yet strong and have a taste similar to anise.
Caraway seeds are most often added to cabbage dishes (especially Sauerkraut),
sauces, quark, meat dishes, breads, and potato dishes.
4)Chives
(Schnittlauch)
Chives belong to the same family as onions. They have
leafless stems that end in a cluster of tiny flowers. Although the flowers are
edible, most often just the stems are used. The stems have a mild onion flavor.
The stems are finely chopped and are added fresh to salads, potato dishes
(especially potato salad), sauces, soups, meat dishes, and egg dishes. It is
also mixed into butter, with other herbs, to make herb butter and herb-quark.
Chives should not be cooked, so if adding to warm dishes, add just before
serving.
5)Dill
Dill
leaves (also known as "dill weed") have a strong, fresh, grassy
taste. Fresh dill is more flavorful than dried dill. Dill loses its flavor when
heated, so on warm dishes dill is added just before being served. Dill is most
often used to fresh salads (especially cucumbers and tomatoes), fish and
seafood dishes, and vegetable dishes. It is also mixed into butter, with other
herbs, to make herb butter and herb-quark.
Dill seeds have a more intense flavor,
similar to a combination of anise and celery. These are used in breads, stews,
vegetable dishes and in the making of pickles.
6)Juniper
Berries (Wacholderbeere)
Juniper
berries are the dried fruits of the juniper shrub. They are slightly sweet,
spicy, and bitter. The berries can be used whole or ground. Whole berries
cooked in recipes should be mashed before serving. Juniper berries are most
often added to game, Sauerkraut, marinades, spicy roasts and casseroles. They
are also used in pickling.
7)Marjoram (Majoran, Wurstkraut )
Marjoram leaves are tangy, savory, aromatic, and slightly
bitter. The leaves are used fresh or dried. Majoram is also known as Wurstkraut
because it is most frequently used in making wurst (sausages). It is also added
to potato dishes (such as potato soup and potato dumplings), sauces, soups, and
legumes.
8)Parsley
(Petersilie)
Parsley
leaves are dark green and are fresh, flavorful, and slightly bitter. There are
two types of parsley. Flat leaf parsley has smoother, flatter leaves than the
curly leaf parsley, which has more crinkled leaves. Flat leaf parsley has a
more intense flavor.
Parsley serves as both a flavoring
agent as well as a decoration. It is added to soups, stews, salads, dressings,
and Frankfurter Grüne Sosse. It is also mixed into butter,
with other herbs, to make herb butter and herb-quark. Parsley is most often
used raw and finely chopped. It may be slightly cooked, but it loses its aroma
when it is heated.
9)Thyme (Thymian)
Thyme leaves are elongated, oval, and dark green. Their
stems are short, green, and woody. Both fresh and dried thyme are used - both
blend well with other herbs and spices. It is most often added to roasts and
spicy meat dishes, as well as to soups and salads.
10)White
Pepper (Weisser Pfeffer)
White pepper comes from the fully ripened peppercorn. In
contrast, black pepper comes from peppercorn that is picked when still green
and dried in the sun until it turns black. White pepper is less hot and
aromatic than black pepper. Pepper is added to almost every dish that also has
salt, as the two seasonings compliment each other very well.
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Food habits eg. Does the country have
breakfast, lunch and dinner like in Australia? If not, what do they have?
Breakfast
German breakfast habits are much the same as in other
countries. A good, traditional breakfast includes bread, toast, and/or rolls,
marmalade, honey, eggs, cold meats, such as ham and salami, various cheeses,
all washed down with a strong cup or pot of tea or coffee.
However,
with today's busy lifestyles there is a growing trend towards eating a more
simple breakfast. Today, you are more likely to see people eating cereals
rather than a hearty meal of bread, cheese and sausage. Nevertheless, on the
weekend the family has more time for a traditional breakfast of breads
accompanied by a cheese or meat selection.
Lunch
Traditionally,
Germans eat their main meal during the day, between 12 and 2 p.m. However,
today, the midday meal is often eaten away from home, i.e. at work. With the
increase in health and weight consciousness, lunches are becoming more light,
and sometimes are nothing more than a snack.
Dinner
This is the
main meal today, usually eaten at home with the family in the evening.
Traditionally, the German dinner – called “Abendbrot”, meaning "evening
bread", consists of a selection of whole grain bread, deli meats and
sausages, cheese and a cold or warm drink. Yet, eating habits changed over time
and today, many families eat the warm meal in the evening.
Pork, beef,
and poultry dishes are the favourite main courses. But here too, change is in
progress. Seafood used to be the domain of the northern coastal areas. But
seawater fish like fresh herring, mackerel, salmon and sardines or freshwater
fish like trout, salmon, bream and carp are popular across the country today.
Side dishes
Germans have
always liked their side dishes. Noodles, potatoes and dumplings in all forms
are very common - especially in the south. A wide variety of vegetables can be
found nationwide. Many towns and cities have farmer's markets where you can buy
potatoes, red cabbage and other fresh fruit and vegetables, as well as meats,
fish and much more.
So
they don’t have any food
habits pretty much.
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Economy of the country (is it a poor or
a rich country, can it produce enough food for its people etc.)
Germany is the 5th richest
European country. Many
Germans have begun to modify their eating habits to lower their calorie and
cholesterol intake. Since the unification of East and West Germany in the
1990s, the government has faced the challenge of bringing the living conditions
in the former East Germany up to the standard found in the former West Germany.
Upgrading housing, schools, and utilities will continue after 2001. Despite
unequal living conditions, Germans in all parts of the country are well
nourished. In fact, most German children have enough to eat.
