HydraSlayer's video: German Travel Documentary: Explore the Street Food Culture of Germany A Nation Defined by Food

German Travel Documentary: Explore the Street Food Culture of Germany, A Nation Defined by Food. This documentary takes quick look at how the street food culture in Germany's big cities has come to define this nation of culinary excellence. From sellers of portable snacks to full blown meals, explore the gastronomic possibilities of the streets of Germany's largest dwellings. Why not join the channel at: http://www.youtube.com/worlddocs2100 German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Furthermore, across the border in Austria, one will find many different dishes. However, ingredients and dishes vary by region. Many significant regional dishes have become international, but have proliferated in very different variations across the country presently. Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. The average person in Germany will consume up to 61 kg (134 lb) of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are also available, but are not as popular. Meat is usually braised; pan-fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften often tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany, including hundreds of regional variations. More than 1500 different types of sausage (German: Wurst) are made in Germany. Most Wurst is still made by German butchers (German: Metzger, Fleischer or Schlachter) with natural casings derived from pork, sheep or lamb intestine. Among the most popular and most common are the Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available. Regional specialties, such as the Münchner Weißwurst (Munich white sausage) popular in Bavaria or the Currywurst (depending on region, either a steamed pork sausage or a version of the Bratwurst, sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area, can also be found from all regions of the country. For more on Germany: http://en.wikipedia.org/wiki/Germany For more on German cuisine: http://en.wikipedia.org/wiki/German_cuisine For historic German dishes: http://en.wikipedia.org/wiki/List_of_German_dishes For key German regions: http://en.wikipedia.org/wiki/States_of_Germany For more on history: http://en.wikipedia.org/wiki/History For more on documentaries: http://en.wikipedia.org/wiki/Documentary_film For up to date world news: http://www.cnn.com or: http://www.bbc.co.uk/news or: http://www.lemonde.fr finally: http://news.sky.com/world See also: worldnews2100, germany, Food (TV Genre),Street Food (Cuisine),german travel documentary,german documentary,german food,german food documentary,documentary about germany,german food video,german street food,german recipes,food in germany,food documentary,Travel Documentary (TV Genre),explore germany,germany,german,travelling in germany,travel to germany,german food market,german city,food tour