My dad's side of the family is of German decent. My mom's side of me is full blooded Irish. I tend to identify with my German part more than the Irish part of me and therefore, I have chosen to do my research paper on Germany. My great grandfather and grandmother on my dad's side came to America some many moons ago from Berlin and brought with them their rich heritage, love of food and beer. I do not know much about them only that my Great-grandmother loved to cook. She would spend many hours in the kitchen. .
Germany is a large country in Central Europe. It has more people than any other European country except Russia. Berlin, Germany's capital and largest city, is a cultural, economic, and political center of Europe. The topography of the country is varied, and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany's largest river. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are important crops in Germany.
Food has always been a major part of German culture. Germans usually eat their main meal of the day at noon. This main meal often consists of veal, pork, beef, carrots, or chicken. Many world-famous German dishes were created hundreds of years ago to prevent foods from spoiling. Sauerkraut, for example, was created to preserve cabbage. To preserve meat, German cooks soaked it in vinegar and spices-and created sauerbraten. The Germans also preserved meats by making sausages and bratwursts. .
Pork-called Schwein when fresh, or Schinken or Speck when smoked or cured-is the most widely eaten meat. Every part of the animal is used: liver, kidneys, brain, sweetbreads, heart, feet, tail, ears, cheeks and tongues. The fats used for cooking are animal fats-butter, shortening, and bacon fat. Germans live thick gravies, too, enriched with flour, egg yolks, or cream.