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June, 2004 - Nr. 6


The Editor
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German Cuisine
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Event at The Fringe
Pearls in Color
No to Film Scene
German Beauty in Troy
A Truly Canadian Experience
Children's Writer
Returned to Bremen
Bach Festival 100th
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New Immigration Law
US Author in Berlin
German Olympians
Training for Olympics
Bremen Captures Trophy

The New Face of German Cuisine

  TWIG - German foods and beverages are poised to transform the way Americans eat, bringing a truly new European cuisine to dinner tables across the country.

With nearly one-quarter of Americans claiming some degree of German ancestry, classic comfort foods like roasted meat, potato dumplings or Spaetzle, the German version of pasta, have long been a staple in the diets of many Americans.

But lately, connoisseurs of food and drink have been discovering a new German cuisine that offers much more than the hearty favorites that many know and love from their childhoods.

Today’s German producers offer a full range of light and healthy foods that are both delicious and sensible, says Arnim von Friedeburg, the managing director of the North American branch of the German Agricultural Marketing Board, a non-profit organization that is committed to assisting German food and beverage suppliers in marketing their products at home and abroad.

"‘German food’ means much more these days than just sauerkraut and sausage washed down with beer," said von Friedeburg, who is leading efforts to bring a wide range of tasty German treats to a table near you.

Citing the shift toward lighter fare with a particular emphasis on quality, von Friedeburg suggested that it’s no wonder that German foods are enjoying something of a renaissance in the United States.

Demand for Rieslings, the German white wines that match so well with trendy low-carb foods, has been mounting for years and may reach new heights once vintages from last summer, expected to be among the best in decades, hit store shelves.

Fat- and cholesterol-free pickled vegetables, which have been shown to be good sources of fiber, vitamin C, vitamin B6, iron, and potassium, are likewise gaining in popularity as innovative chefs use products like sauerkraut as a topping for pizza and a filling for lasagna.

The organic boom is also benefiting farmers in the country where the biodynamic method of farming was invented in the early 20th century.

Finally, Germany’s tempting chocolates are an old favorite among Americans looking to satisfy their sweet tooth — and have helped make Germany the number one exporter of confections in Europe.

Hot on the coattails of those gastronomic success stories, the German tradition of Abendbrot, literally translated as "evening bread," could now be on the verge of revolutionizing the way Americans eat dinner, said von Friedeburg.

Many Germans eat their heaviest meal at noon, and then a light meal at night, such as a sandwich, salad or bowl of soup. Besides greater convenience, eating dinner the German way has metabolic benefits that are bound to appeal to Americans seeking to lighten up this spring.

Those interested in discovering more can visit www.germanfoods.org for a treasure trove of recipes as well as a information on finding German products at local retailers.
Republished with permission from "The Week in Germany"


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