Root vegetable stews. Curly kale, sauerkraut, potato dumplings. At Christmas a goose braised in the oven for hours. This is traditional German cooking. Yesterday – and often still today. Many love it, but not all. In Germany there is a generation of primarily younger consumers, shaped by international experiences and influences, who enjoy eating sushi and Thai curry at least as much as schnitzel. There is cheap food, but there is also high quality consciousness, which goes hand in hand with a new and deep love of the country and rural life. And there are two topics that crop up in virtually every debate on food and drink in Germany, namely the ethics of consumption and restoring the value of good old regional food. And chefs are involved as well. Read on: https://deutschland.de/en/topic/life/lifestyle-cuisine/cooking-and-conscience
Posted on: Tue, 16 Dec 2014 12:00:01 +0000
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