at was preserved by being soaked in vinegar and spices (150). Many different types of cheese were also developed during this time (150). This experimentation with food has given German food a very distinct culinary taste. Most of the people in German enjoy the same food, however northern and southern Germany differs slightly in their diets (150). People in northern Germany eat more vegetables and potatoes while people in southern Germany eat more pastas and soups (Canter 13). Germany also has a distinct taste due to the fact that most of the German food is homemade from scratch. Canter goes on the explain that, “german recipes do not call for canned soup, mayonnaise, cake mixes, frozen foods, or canned foods” (13). Instead, the recipe tells the cooks how to make all of the ingredients step by step, or it calls for fresh fruits and vegetables. If a cook cannot find the fresh items, (because it is out of season or because it is too expensive), the cook holds the recipe until the food or ingredients can be obtained (13). German meals are also very distinct. Breakfast is usually served at seven o'clock in the morning and consists of fresh rolls, jam or honey, and coffee (Loewen 17). Next, at midmorning, Brotzert, occurs (17). This is a second breakfast that has rolls, sausages, and cheese with mineral water, apple juice, or beer (17). Lunch is the next meal, which comes at midday and is the largest of all of the meals. It has a variety of foods like veal, beef, pork, chicken, beets, carrots, onions, potatoes, or turnips ("Germany" 150). Finally, dinner is in the late afternoon and consists of a light meal of bread, cheese, and sausage (150). Bread is a very important part of the German diet, and is served at every meal (Canter 13). Pork and veal is also popular, as are beets, onions, carrots, turnips, and cabbage (Loewen 16). Before each meal, the Germans bless their food by saying a prayer either together, or ...
