The culinary history of Germany is rich and diverse, reflecting the country’s geography, climate, and cultural influences. The German Diet has traditionally been based on meat, potatoes, and bread, with a strong emphasis on locally-sourced ingredients. As a reflection of the natural surroundings, German food varies from region to region and has been heavily impacted on Germany’s location in Central Europe. Background and History of German Food In medieval times, the German diet was heavily influenced by the Catholic Church and its dietary restrictions. Meat was typically only consumed on special occasions, such as religious holidays, while the rest of the time people relied on a diet of grains, legumes, and vegetables. However, as the country became more affluent, meat consumption increased and it became a staple in the German diet. The 16th century saw the introduction of the potato to Germany, which quickly became a staple crop. It was particularly popular in the northern regions, where the colder climate made it difficult to grow other crops. Potatoes were used to make dishes such as Kartoffelpfannkuchen (potato pancakes) and Kartoffelsalat (potato salad). During the 19th century, the German diet began to incorporate more international influences, particularly from France and Italy. […]

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