German Diet: Meat, Plants, And More

Germany's diet has changed over the years, but meat has always featured heavily. The average German now consumes 59.7kg of meat per year, with the most common varieties being pork, poultry, and beef. In the past, the country's cuisine was considered stodgy and fatty, but modern German chefs have started to create lighter dishes, incorporating traditional foods. During World War II, the German population was reasonably well-nourished, but this was at the cost of killing or starving millions of non-Germans. In the 1930s, the Nazi government took measures to achieve nutritional freedom by discouraging the consumption of meat, and centering German diets on brown bread and potatoes. This led to a decline in meat consumption of 17% between 1927 and 1937. Today, German hospitals are serving patients a planetary health diet, rich in plants and light on animal products.

Meat consumption

Meat has been a significant part of German cuisine, with the average annual meat consumption being 59.7 kg per person. The most common varieties are pork, poultry, and beef, with other types of meat also being available but considered insignificant. Meat is usually braised, and fried dishes exist, but these recipes usually originate from France and Austria.

Germany has a long tradition of sausage-making, with more than 1,500 different types of sausage (Wurst) being made. Most Wurst is made with natural casings of pork, sheep, or lamb intestines. Among the most popular and common varieties are Bratwurst, Wiener, Blutwurst, and Schwarzwurst. Thousands of types of cold cuts are also available and are called Wurst in German. There are many regional specialties, such as the Münchner Weißwurst (Munich white sausage) and the Currywurst, which is popular in the metropolitan areas of Berlin, Hamburg, and the Ruhr Area.

Meat dishes are often braised, with several cooking methods used to soften tough cuts that have evolved into national specialties, including Sauerbraten, which involves marinating beef, horse meat, or venison in a vinegar or wine vinegar mixture over several days. Another well-known traditional German dish is schnitzel, a way of preparing meat, usually cutlets, with a wide variety of preparation styles and sauces, including Wienerschnitzel, Jagerschnitzel, and Zigeunerschnitzel.

Döner kebab, popularized by Turkish immigrants, is one of the most popular fast food items in Germany, with sales reaching more than 3.5 billion euros each year. The meat is typically served as a plate with rice or chips and a salad, or as a wrap for a quick snack or meal.

In recent years, there has been a shift towards reducing meat consumption in Germany. A survey by the German agriculture ministry found that the proportion of people who eat meat every day fell from 34% in 2015 to 20% in 2023. This shift is driven more by concerns about health than the climate, although close to half of the respondents said they were trying to eat less meat.

In the 1930s, the Nazi government took measures to achieve "nutritional freedom" by discouraging the consumption of white bread, meat, and butter and promoting brown bread and potatoes as staples of the German diet. This led to a decline in meat consumption of 17% between 1927 and 1937. However, despite these efforts, Germany entered World War I as a substantial importer of food and fodder, and by the end of the war in 1918, the country was facing food shortages and starvation.

German food history

German cuisine has evolved over time, and while it is known for its meat dishes, it also incorporates a variety of plants and vegetables. The average German diet includes a significant amount of meat, with an average annual consumption of 59.7 kg per person. Pork, poultry, and beef are the most commonly consumed varieties, and meat is typically braised or fried.

Germany has a long tradition of sausage-making, with over 1,500 different types of sausage, or "Wurst" in German. Bratwurst, Wiener, and Blutwurst are among the most popular varieties. In addition to meat, Germans also consume a variety of freshwater and saltwater fish, including trout, pike, carp, and Atlantic herring.

Vegetables are also an important part of German cuisine and are often used in stews, soups, or as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli, and cabbage are commonly used. Salads and vegetarian dishes are becoming increasingly popular in Germany.

German cuisine varies by region, reflecting the country's federal history and geographical differences. Northern German cuisine shares similarities with Danish cuisine, while southern German regions like Bavaria and Swabia have dishes in common with Austrian and Swiss cuisine.

Historically, German food has been influenced by neighbouring countries, including Italy, France, Poland, and the Czech Republic. Spices and cooking methods from these countries have been adopted and adapted to suit German tastes.

During the Nazi era, the German government took measures to achieve "nutritional freedom" by discouraging the consumption of white bread, meat, and butter. This led to a decline in meat consumption and an increase in the consumption of potatoes and brown bread. However, this dietary austerity resulted in undernourishment for some Germans, especially the urban poor.

In recent years, German chefs have started to create lighter and more modern dishes while still incorporating traditional foods. Salads, vegetarian dishes, and international cuisines like Italian and Turkish food have gained popularity.

Overall, German food history reflects a combination of regional diversity, cultural influences, and evolving culinary trends, with meat and plant-based dishes both playing a significant role in the country's diet.

German food today

German food is often associated with meat, and while Germans do love their roasts, sausages, and schnitzel, the country's cuisine offers much more than that. German food is heavily influenced by the country's history and geography, with regional cuisines varying according to the geography and proximity to waterways. Old World techniques of food preservation, such as salting, smoking, curing, or pickling, are still used today. For example, the popular dishes of matjes (pickled herring), sauerbraten (roast beef cured in vinegar and wine), or sauerkraut showcase ancient cooking methods.

German food is also known for its bread, with a wide variety of grain, pumpernickel, rye, and white bread on offer. German bread tends to be heavier and heartier than bread from Italy, Spain, or France.

In addition to meat and bread, potatoes are a staple in German cuisine. In fact, southern Germany is an area conducive to potato cultivation, and Bavarians have come up with a range of potato recipes. German potato salad, for example, includes bacon, sugar, and white vinegar—adding salt and fat to the dish without making it too caloric.

German cuisine also features a number of dumplings, such as spaetzle (German dumplings) and kartoffelknödel (potato dumplings).

When it comes to drinks, beer is, of course, a very important aspect of German culture. Germany is the third-biggest beer-drinking country in Europe, with the average German consuming around 104 liters of beer per year. German beer is also renowned for its purity, with a 500-year-old law dictating that only four ingredients may be used: water, hops, barley, and yeast.

While traditional German dishes are often rich and heavy, modern German chefs have started to create newer, lighter fare, incorporating traditional foods into their menus. Germans are also increasingly opening up to foreign food, especially in cosmopolitan cities like Berlin, where you can find everything from US, French, Italian, Thai, Chinese, and Indian cuisine. Notably, due to the large Turkish community in Germany, Turkish food is very popular. In fact, did you know that the Döner Kebab was invented in Berlin?

German food by region

German cuisine varies by region, reflecting the country's federal history. Germany is part of the larger cultural region of Central Europe, sharing culinary traditions with neighbouring countries like Poland, the Czech Republic, and Slovakia. German food also shares similarities with Western European cuisine, with common dishes in the Low Countries (the Netherlands, Belgium, and Luxembourg). Southern German regions like Bavaria and Swabia also share dishes with Austrian and Swiss cuisine.

Northern Germany

In Lower Saxony, the regional cuisine is indigenous and hearty, with poultry, venison, turkey, and vegetables. Many recipes include potatoes, asparagus, and North Sea fish.

Hamburg

Hamburg's cuisine is diversified due to its history as a harbour town. It features fresh vegetables and fruit from the surrounding regions, as well as a variety of fish from the River Elbe and the North and Baltic Seas.

Pomerania

Pomeranian cuisine is hearty and includes swede, sugar beet, poultry, fish from the Baltic Sea, and produce from the region's forests.

Thuringia

Thuringia is known for its sausages and dumplings, with steamed, scaled, and cured varieties. Freshwater fish like carp and trout are also used in Saxon cuisine.

Saxony-Anhalt

Cereal grain cultivation occupies 62% of the cultivated land in Saxony-Anhalt, with wheat, barley, oats, and rye being grown.

Bavaria

Bavarian cuisine is closely connected to Austrian and Czech cuisine, with similarities in language, culture, and politics. It is known for its fine beers and potato and beet crops.

Franconia

Franconia, a region in the northern half of Bavaria, has its own distinct cuisine, including gravies, potato-based dishes, various meats, and bread.

Baden-Württemberg

Baden-Württemberg features the highest density of star-rated restaurants in Germany. Swabian cuisine tends to be heavier than Badish cuisine. Famous dishes include Maultaschen, Spätzle, and Black Forest cake.

German food and drink

Traditional German Cuisine:

Germany's cuisine varies across its different regions, reflecting the country's federal history and geographical diversity. The northern regions, such as Hamburg, have traditionally relied on fish from the North and Baltic Seas, as well as produce from the surrounding areas. In southern Germany, Bavaria and Swabia share culinary similarities with Austria and Switzerland. The entire country also shares many dishes with Poland, the Czech Republic, and Denmark.

Meat has always been a significant part of German cuisine, with pork, poultry, and beef being the most common varieties. Germans are particularly known for their love of sausages (Wurst), with over 1,500 types made across the country. Some popular varieties include Bratwurst, Wiener, and Blutwurst. Meat is often braised or fried, and several national specialties have evolved from methods used to soften tough cuts, such as Sauerbraten.

However, it's not all about meat. Germans also consume a variety of vegetables, including carrots, cauliflower, spinach, peas, beans, and many types of cabbage. These are often used in stews, soups, or as side dishes. Bread is also a staple, with Germany boasting the largest bread diversity in the world, offering around 3,000 types.

When it comes to drinks, beer is, of course, a German staple, with many local and regional breweries. The pale lager pilsner is the most common variety, but wheat beer (Weißbier/Weizen) and other types of lager are also enjoyed, especially in Bavaria. Wine is also popular, predominantly produced in the areas along the Rhine and its tributaries.

Modern German Cuisine:

In recent decades, German cuisine has evolved and diversified due to international influences. Italian dishes like spaghetti and pizza have become staples, and Turkish immigrants introduced the ever-popular Döner Kebab. Additionally, Greek, Balkan, Japanese, and Chinese cuisines have gained popularity. Salads, vegetarian dishes, and vegan alternatives are also increasingly common.

Historical Perspective:

During World War II, the Nazi government took measures to achieve "nutritional freedom" by promoting the consumption of brown bread and potatoes while discouraging white bread, meat, butter, coffee, and oranges. This led to a decline in meat consumption and a state of undernourishment for some Germans, especially the urban poor.

In more recent times, there has been a shift towards more sustainable and plant-based diets. A 2024 survey found that 20% of Germans eat meat every day, down from 34% in 2015. Hospitals have also embraced this trend, offering patients a "planetary health" diet rich in plants.

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