A01=Ursula Heinzelmann
Age Group_Uncategorized
Age Group_Uncategorized
Author_Ursula Heinzelmann
automatic-update
back to the land movement
beer gardens
butterbrot
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
class
COP=United Kingdom
cuisine
culinary
custom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
folklore
food
foodways
germany
history
hunger
kasslerrollen
Language_English
lebkuchen
limburger cheese
luxury
medicine
nazis
nonfiction
nutrition
oktoberfest
PA=Available
postwar
pretzels
Price_€20 to €50
PS=Active
rationing
regional
religion
reunification
rouladen
rye bread
saffron
sausage
shortages
SN=Foods and Nations
softlaunch
spatzle
starvation
stollen
tradition
volkornbrot
wealth
Product details
- ISBN 9781780232720
- Dimensions: 156 x 234mm
- Publication Date: 01 Apr 2014
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Ask about German food and most people think of beer and sausage, or pretzels and Limburger cheese. However, the 82 million inhabitants of modern-day Germany do not all live exclusively on Oktoberfest fare. In fact, as in most modern countries, Germans have a long tradition of taking outside influences into their cuisine, and there is a wide variety of food eaten within the various regions of the country.
Beyond Bratwurst traces the many traditions that have combined to form German food today. From their earliest beginnings, food and cooking in Germany have been marked by geographic and climatic differences between north and south, as well as continuous cultural influences from bordering countries. The book shows that the openness and receptiveness Germans have shown towards these influences have resulted in the frequent reinvention of their cuisine, and a food culture with a remarkable flexibility. The regional variations of today are based as much on political, cultural and socioeconomic history as on geography: the story of German food includes the back-to-the-land movement of the late nineteenth century and the development of modern mass-market products by Justus von Liebig and Dr Oetker, as well as rationing and shortages under the Nazis, post-war hunger and divisions between East and West.
Beyond Bratwurst describes who eats what, how, where and when in Germany, telling the stories of many German specialities such as beer, stollen, rye bread and lebkuchen, as well as more surprising German favourites.
Ursula Heinzelmann is the author of Food Culture in Germany (2008) and a regular contributor to Slow Food and Gastronomica among other publications. She trained as a professional chef and holds a sommelier diploma from Hotelfachschule Heidelberg. She lives in Berlin.
