fbpx
Wikipedia

Saxon cuisine

Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.

The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished as exemplified by crab as an ingredient in Leipziger Allerlei. Other regions where the people had to work really hard to yield some harvest and were really poor like in the Erzgebirge peasant dishes play a major role and famous dishes originating there are e.g. potatoes with quark, potato soup or potato with bread and linseed oil. Also in the region Vogtland there were many peasants but they were wealthier and that's why in this region the Sunday roast is a tradition that is nowadays still lived up to.

Contents

Throughout Saxony there are brewery traditions and traditional beers. Many famous varieties are brewed there, such as Freiberger, Radeberger, and Wernesgrüner, which was especially in the time of the GDR frequently exported.

The baking goods and pastries of the cuisine of Saxony are known to be varied and unique. The German tradition of Kaffee und Kuchen (lit. coffee and cake), Gaffee un Guchn in the Saxon dialect, originates in Saxony and the Saxons were the first to serve cake with their coffee[citation needed]. This distinction can be seen in the expressions Kaffeesachse and Kaffeetante (which conveys the idea that 'aunties' (Tanten) or old women would meet to gossip over a cup of coffee). This custom, which shows the cultural relations to the cuisine of Austria, and that of Bohemia, is still followed today. No other region in Germany has such a distinct and rich café-culture as Saxony. This can be seen in the many old, grandiose coffeehouses in Leipzig, where the first German café was opened, and in Dresden.

  • Jürgen Helfricht: Sächsisches Spezialitäten-Backbuch: Schlemmer-Rezepte von Dr. Quendt. 4. Auflage, Husum Verlag, Husum 2009, ISBN 978-3-89876-230-4.
  • Thomas Schaufuß: Sächsische Tischkultur und Lebensart, Dresden, Leipzig, Verlag Edition Limosa, 2013, ISBN 978-3860375129.

Saxon cuisine
Saxon cuisine Language Watch Edit Saxon cuisine encompasses regional cooking traditions of Saxony In general the cuisine is very hearty and features many peculiarities of Mid Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klosse Knodel as a side dish instead of potatoes pasta or rice Also much freshwater fish is used in Saxon cuisine particularly carp and trout as is the case throughout Eastern Europe The rich history of the region did and still does influence the cuisine In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished as exemplified by crab as an ingredient in Leipziger Allerlei Other regions where the people had to work really hard to yield some harvest and were really poor like in the Erzgebirge peasant dishes play a major role and famous dishes originating there are e g potatoes with quark potato soup or potato with bread and linseed oil Also in the region Vogtland there were many peasants but they were wealthier and that s why in this region the Sunday roast is a tradition that is nowadays still lived up to Contents 1 Beer in Saxony 2 Desserts and sweets 3 Nationwide famous dishes 4 LiteratureBeer in Saxony EditThroughout Saxony there are brewery traditions and traditional beers Many famous varieties are brewed there such as Freiberger Radeberger and Wernesgruner which was especially in the time of the GDR frequently exported Desserts and sweets EditThe baking goods and pastries of the cuisine of Saxony are known to be varied and unique The German tradition of Kaffee und Kuchen lit coffee and cake Gaffee un Guchn in the Saxon dialect originates in Saxony and the Saxons were the first to serve cake with their coffee citation needed This distinction can be seen in the expressions Kaffeesachse and Kaffeetante which conveys the idea that aunties Tanten or old women would meet to gossip over a cup of coffee This custom which shows the cultural relations to the cuisine of Austria and that of Bohemia is still followed today No other region in Germany has such a distinct and rich cafe culture as Saxony This can be seen in the many old grandiose coffeehouses in Leipzig where the first German cafe was opened and in Dresden Nationwide famous dishes EditEierschecke Blinsen a kind of pancake Quarkkaulchen Klitscher a variety of potato pancake Kalter Hund Leipziger Allerlei Saure Flecke Wickelkloss de Dresdner Stollen Pulsnitzer Pfefferkuchen a kind of gingerbread Sachsischer Sauerbraten Sachsischer Sauerbraten Sachsische Flecke Leipziger Allerlei Dresdner Christstollen Quarkkaulchen EierscheckeLiterature EditJurgen Helfricht Sachsisches Spezialitaten Backbuch Schlemmer Rezepte von Dr Quendt 4 Auflage Husum Verlag Husum 2009 ISBN 978 3 89876 230 4 Thomas Schaufuss Sachsische Tischkultur und Lebensart Dresden Leipzig Verlag Edition Limosa 2013 ISBN 978 3860375129 Retrieved from https en wikipedia org w index php title Saxon cuisine amp oldid 1013501078, wikipedia, wiki, book,

books

, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.