Europeenses

Hanse

The ‘Steel-yard’ at London, now the site of Cannon Street Station, was once the western terminal of the Hanseatic trading system that linked England with Germany, Scandinavia, and Russia, and … Continue reading

March 29, 2014 · 1 Comment

Bismarckheringe

  ‘A plague o’ these pickled herrings’ (Sir Toby Belch, Twelfth Night, Act 1, Scene 5) The Bismarck Herring owes its name to the business sense of Johann Wiechmann, owner of … Continue reading

March 21, 2014 · Leave a comment

Mietskasernes: Working Class Berlin, 1871-1922

Following German unification in 1871 Berlin was transformed from a provincial city, capital of the Kings of Prussia, to an international, bustling, industrial metropolis in a few short decades. Its … Continue reading

March 19, 2014 · 4 Comments

Lucas Cranach the Elder

Lucas Cranach the Elder (1472-1553) arrived in Wittenberg in 1505 as an already accomplished artist having been appointed court painter to the Elector of Saxony Friedrich III, der Wiese. It … Continue reading

March 15, 2014 · Leave a comment

Sauerbraten

Sauerbraten is a German pot roast that can be prepared with a variety of meats. This recipe uses silverside of beef but it works equally well with pork, lamb, mutton, … Continue reading

March 12, 2014 · Leave a comment

Gesellenstechen

While reading around the subject of The Reformation in Germany during the early 16th Century I came across this painting by Jost Amman (1539-1591) in Martin Kitchen’s, The Cambridge Illustrated History … Continue reading

March 9, 2014 · 5 Comments

Zwiebelkuchen

Zwiebelkuchen, literally ‘onion cake’ in German, is a delicious dish of onions, bacon, cream, and caraway seeds on a base of leavened dough. Fantastic hot from the oven on a … Continue reading

January 8, 2014 · Leave a comment

Schweinshaxe

A classic German pork knuckle recipe from Bavaria. Ingredients: 1 leek, diced 1 stalk of celery, diced 1 carrot, diced 2 pork knuckles (aka ham hocks or ham shanks) 1tsp … Continue reading

January 4, 2014 · Leave a comment

Pfälzer Saumagen

Saumagen, lit. “sow’s stomach”, is a regional speciality of the Rhineland-Palatinate. Filling Ingredients: 3 lbs. pork, neck and shoulder meat 3 lbs. blanched potatoes 3 lbs. minced pork (or meat … Continue reading

December 31, 2013 · Leave a comment

Himmel und Erde

The name of this Rhineland dish translates as ‘heaven and earth’. It combines apples from heaven and potatoes from the earth and is served with slices of black pudding and … Continue reading

December 27, 2013 · 1 Comment

Rhine

Der Rhein rises in two headstreams in the Swiss Alps, the Vorderrhein and the Hinterrhein, which meet at Reichenau above Chur. The river in its various guises as the Rhein, … Continue reading

December 19, 2013 · Leave a comment

Internationalen Preise

In addition to the Internationaler Karlspreis zu Aachen the good burghers of Aachen also present the annual Orden wider den tierischen Ernst, the “Medal for Combating Deadly Seriousness”. Its origins lie … Continue reading

December 17, 2013 · Leave a comment

Aachener Printen

Aachener Printen are a variety of Lebkuchen that originate from Aachen and are protected by the European Union PDO scheme, Protected Designation of Origin. In other words, like Stilton, Melton … Continue reading

December 15, 2013 · Leave a comment