The whole world on your plate
Sushi in Munich, nasi goreng in London and pizza in Shanghai – regional cuisines around the world have been influencing each other as long as they have existed. But it wasn’t until globalisation started to kick in that the blending of culinary traditions really began. Let’s take a look back and a look forward at traditions in Germany.
Cabbage, root vegetables and beans – those were the foods in the stew pots and hungry bellies of our forefathers in Germany. Getting full was the highest priority, and that left little room to manoeuvre in terms of culinary finesse. “The influence of climate and geography on the quality of life in central European regions should not be underestimated,” writes renowned food critic Wolfram Siebeck in his book “Die Deutschen und ihre Küche” (The Germans and their cuisine). “In cold locations, people needed something to warm them up, so that’s why they ate soups made from cabbage and cereals.” Only the elite could afford haute cuisine and the finest herbs and spices from Asia.