Germans and their food obsessions. We are getting deep into Spargel season, but I am still stuck on the last seasonal mania, Bärlauch. Alternatively known as Allium ursinum,ramsons, bear leek, or wild garlic – all of these names meant nothing to me before coming to Germany.
Wild Bärlauch Photo: Ian Porter
The fixation with Bärlauch isn’t quite as strong as the all-encompassing Spargelzeit, but it still sneaks its way onto every menu and farmer’s market. In the last few years, I’ve been treated to Bärlauch the traditional German way, harvested straight from the forest. I’ve never felt more German. Continue reading →
For the first time since we moved to Berlin over five years ago, I am required to go (most days, at least) to an office with lots of German people. Up until a few months ago, I’d either worked from home or from a small co-working space. But now, from behind computer screens and over the kettle in the shared kitchen, I see Germans at work – a novel and culturally enlightening experience for many reasons, not least because of “Mahlzeit!”
Have you ever heard a German say “Mahlzeit” and wondered what it meant – sitting down to a meal perhaps or some time around the middle of the day? Why should they be reminding me it’s a mealtime, you might have thought, if you’d understood the word but not really grasped what they were getting at. Continue reading →
Nothing unsettles a German quite like wishing him or her a Happy Birthday before the actual birthday. The tradition of precision isn’t just in engineering appliances or designing public transport. In Germany, birthdays are also measured with exactness. I grew up with the relaxed approach to birthdays that is typical in North America: wish me happiness a day or two before, if my birthday is on the weekend; wish me happiness on the day if we happen to see each other; wish me happiness after the day has passed. All birthday wishes are welcome, and I don’t mind spreading out the happiness! The same approach goes for North Americans and birthday celebrations: Birthday parties can take place on the day, in the approximate week, or even six months later (these are half-birthdays, often celebrated for children born around Christmas, in order to spread the joy and gift-giving throughout the year).
When I moved to Germany, I was surprised to discover that Germans recoil in horror if you wish them Happy Birthday (“Alles Gute zum Geburtstag“) before their birthday! Continue reading →
I love Easter in Germany. It’s full of decorations, rituals and get togethers – almost like a mini Christmas but with better weather promising the arrival of spring.
It is a bigger celebration than anything I experienced in the UK. This could be because in my childhood we were not frequent churchgoers, but I don’t think it’s just down to that. At nursery and school we didn’t do much for Easter either – the odd Easter egg competition but that was that. Mostly, we were concerned with chocolate.
But as at Christmas, the Germans, whether actively religious or not, stay loyal to older, family-oriented traditions, which start before the official Easter-time from Good Friday onwards begins.
1. Blowing Eggs
The first Easter-related activity is decorating eggs. This takes place a good couple of weeks before Easter and involves blowing out the contents of the egg through a tiny pin prick in the bottom and top. The egg shells are rinsed and left to dry. They are then carefully painted by children and grown-ups alike in a cacophony of colours. Continue reading →
Germany at Christmas is divine – any visitor to a Weihnachtsmarkt can tell stories of the booths of crafts, gifts, toys, knitwear, ornaments, junk, treats, Glühwein, Wurst, candles, etc. The air is chilly, the mulled wine is warming, and the festive atmosphere is unmatchable elsewhere in the world. I miss that about Germany.
Happily, I have plenty of treats to keep me in the holiday spirit: all the Christmas cookies I make each year (and there are dozens and dozens of them!) are from German recipes. Continue reading →
Ceramic figurines of the Chinese gods Shou, Lu and Fu. What do they have to do with Santa and the Weihnachtsmann? PHOTO: Ridone Ko – Flickr
I’ve written about it before, but this Christmastide I’m delving a little deeper into the traditions of the season of giving and its central figure: Santa Claus, Weihnachtsmann, Ded Moroz (Grandfather Frost), Père Noël, Sinterklaas, Father Christmas, Babbo Natale, Julemanden, and so on. If you aren’t already aware of the many Germanic aspects of Santa Claus and Christmas, you can read about it on our German Way Christmas pages. While the German-American St. Nick connection and the “German” pickle ornament myth are fascinating, I know there’s more to the Santa Claus story than most people think. Continue reading →
The origins of Frankfurter Grüne Sosse (green sauce) are not entirely clear. It is largely believed that the Romans brought it from the Near East. But the route the recipe followed from Italy to Hessen (where it is today a celebrated local speciality) is disputed. Some say it was introduced in Hessen by Italian trading families, others that the recipe travelled to France and was later brought to Germany by French Huguenots – a story which makes some sense, given that the second largest settlement of Huguenots in what is now Germany was in Hessen in the late seventeenth century. What I know for sure, however, is that Easter is not Easter in my parents-in-law’s house in Hessen without at least one meal of Grüne Sosse. Continue reading →
I feel like mothers are enslaved here in these provincial parts of southern Germany by what I call the “cult of the warmes Mittagessen” or the cult of the hot lunch. (I’m not even going to try to stretch the truth by saying parents instead of mothers. It’s pretty traditional here, and I don’t think fathers are feeling the same pressure that I’m talking about. If you think I’m wrong, I would love to hear more.) Just in case you don’t know, lunch is the main meal in Germany. Walk through the residential neighborhoods of where I live at noon time, and you’ll detect from several directions that alluring smell of onions sauteing in melted butter, the base to any proper Swabian meal. Expectations are high and this includes having a hot meal ready and waiting for whenever the kiddies come home from school and Kindergarten from noon onwards. Even if a working mother starts her working day at 7:30, trying to have the cheese hot and bubbling on the top of home-made Kaesespaetzle for noon might seem like a heroic effort. As a fellow American mother said to me once, “What’s wrong with a sandwich?” Continue reading →