Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat[1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.[2]
The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch.
^Bolt, R. (2005). Bavaria. CADOGAN GUIDES. Cadogan Guides. pp. 32–33. ISBN 978-1-86011-202-7. Retrieved November 30, 2017.[permanent dead link]
^Reynolds, Catharine (1997-09-21). "CHOICE TABLES; Bavarian Cuisine Transformed". The New York Times. ISSN 0362-4331. Retrieved 2015-10-13.
Bavariancuisine is a style of cooking from Bavaria, Germany. Bavariancuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural...
regional cuisine can be divided into many varieties such as Bavariancuisine (southern Germany) or Thuringian (central Germany) and Lower Saxon cuisine (northern...
Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə] ), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's...
Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter)[citation needed] is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually...
cuisine with many similarities to Bavariancuisine and Swabian cuisine. It is often included in the Bavariancuisine, since most parts of Franconia belong...
Salzburger Nockerl (pl., Austro-Bavarian: Soizbuaga Noggal) are a sweet soufflé served as a dessert, a culinary specialty in the Austrian city of Salzburg...
reflecting different aspects of its cultural life and history. German cuisine Music of Germany German art "England's National Symbols". england.org.za...
Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin...
Weißwurst [ˈvaɪsvʊɐ̯st] , literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon....
trans. "Bread time") is a traditional German savory snack native to Bavariancuisine. Typical items consumed as part of Brotzeit include bread, butter,...
cuisine, play only a minor role in the cuisine of the Bavarian and Austrian Alps, while, conversely, Sauerkraut, which is popular in Bavariancuisine...
declining in all regions except for Bavaria. In 2008, 45% of Bavarians claimed to use only Bavarian in everyday communication. Recognized minority languages...
Regensburger Wurst is a boiled sausage with a fine or coarse pork filling. It comes in a compact shape with a length of about 10 cm (4 in) and a diameter...
while rolls or buns are specifically called Laugensemmel or Kastanie (Bavarian), Laugeweckle or Laugestängle (Swabian), and Laugenwecken, Laugenbrötchen...
thicker part makes it easier to slice them for the use of sandwiches. In Bavarian pretzels, the arms are left thicker so they do not bake to a crisp and...
came to Austria from Turkish via Hungarian cuisine. Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the...
popular in the cuisine of Baden and Swabia. There, in addition to Schupfnudeln they are called Baunzen or Bubenspitzle. In Bavariancuisine they are known...
is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are...
pork. In German cuisine it is an alternative to sauerkraut. Bavariancuisine Brenntar Josef Thaller: Original Bayrisch, The Best of Bavarian Food. Hädecke...
of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria...
Global Information