Kulturgeschichte der deutschen Küche

This history of German cuisine spans a wide arc from the time of the Germanic tribes to the glorious culinary arts of the late Middle Ages, the decline of bourgeois cuisine, and the renaissance of German cuisine in recent years. Germany is one of the most exciting culinary nations, if only because of the diversity of its regional cuisines. Interesting recipes entice one to embark on a journey through time and space, either reading or cooking.
For a long time, German cuisine did not have the best reputation. For decades, German restaurants cooked up food that was too greasy and heavy, too frugal and unrefreshing, and tried to gloss over their questionable creations with flowery names such as Winzersteak, Gypsy schnitzel and Gutsherrentopf. In private households, they liked to open cans and thicken everything with Mondamin. In the meantime, things have improved. Weekly markets from Hamburg to Munich offer a wealth of regional products; there is organic meat and Prädikatsriesling, species-appropriate poultry and traditional potato varieties. A walk through the centuries shows that good German cuisine was more than just cabbage and turnips. The awareness that German cuisine can also be fine, noble and exquisite is gradually returning: Königsberger Klopse made of veal with Liparian capers, eel green in tarragon sauce, Bremer Stubenküken or a genuine Leipziger Allerlei with morels and crayfish are simply not "home cooking".
Peter Peter has traced the history of German cuisine through the centuries. He examines historical recipes, famous cookbooks, legendary products. He asks about the reasons for the rise and fall of the culinary art. Above all, his book makes you curious to finally get to know German cuisine again, which has been neglected for decades.