Leena Watts
The average German diet is typically structured according to the saying breakfast like a king, lunch like a prince, and dine like a pauper. It is quite high in fat, saturated fat, refined sugars, and carbohydrates, and low in fruits and vegetables. Meat and potatoes are staple foods, with sausage-type processed meats being particularly common and popular. German cuisine also features a variety of breads, pastries, cakes, and noodles.
| Characteristics | Values |
|---|---|
| Typical foods | Meat, potatoes, bread, pastries, cakes, beer, sausages, sauerkraut, dumplings, noodles, doughnuts, pizza, spaghetti, asparagus, eggs, cheese, jam, butter, lard, cocoa, coffee, tea, milk, fruit juices |
| Meal structure | Large breakfast, larger lunch, small dinner |
| Nutritional profile | High in fat, saturated fat, refined sugars, and carbohydrates; low in vegetables, fruit, and dietary fiber |
| Average meat consumption | 59.7 kg (132 lb) per person per year |
| Most common meat varieties | Pork, poultry, beef |
| Common cooking methods | Braising, frying |
| Special occasions with associated foods | Christmas, Easter, Saint Sylvester's Day, carnival |
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What You'll Learn
German diet structure
The German diet is typically structured according to the saying, "breakfast like a king, lunch like a prince, and dine like a pauper". Breakfast is hearty and large, with bread, cheese, cold meats, eggs, and jam. Coffee, tea, milk, cocoa, and fruit juices are common drinks. Lunch is larger than dinner, but both meals usually feature meat products. Meat and potatoes are staple foods in the German diet, with meat often being eaten at every meal. Sausage-type processed meats are especially common and popular. Bread, pastries, and cakes are also frequently consumed, with butter and lard as the most common cooking fats. Beer is the national alcoholic beverage, although Germany also has a domestic wine industry.
The German diet is generally high in fat, saturated fat, refined sugars, and carbohydrates, and low in vegetables, fruits, and dietary fiber. German cuisine is heavy and starchy and not very vegetarian-friendly. However, foreign dishes have been adopted into German cuisine, with Italian dishes such as spaghetti and pizza becoming staples. Turkish immigrants have also introduced Turkish foods, such as the döner kebab.
German cuisine varies throughout the year, with special dishes associated with different Christian holidays and seasons. For example, the Easter season is marked by painted Easter eggs, Osterbrot, and a meal of freshwater fish on Good Friday. The Christmas season is celebrated with Weihnachtsgebäck, sweet and spicy baked goods. Spargelzeit, or Spargelaison, is the traditional white asparagus season, which begins in mid-April and ends on St. John's Day (June 24). During this time, restaurants often devote entire menus to asparagus dishes.
While the German diet may vary in terms of specific dishes and ingredients, it is generally structured around the principle of larger, more substantial meals in the morning and at lunchtime, with a lighter dinner. This meal structure is believed to have beneficial effects on metabolic function.
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Meat and potatoes
The German diet is often associated with meat and potatoes, and for good reason. These two staple foods form the basis of many traditional German dishes and play a significant role in the country's cuisine and cultural identity.
Meat is an integral part of German cuisine, with a wide variety of meats being commonly consumed. Pork is particularly popular and is used in a multitude of ways, from fresh cuts like chops and roasts to cured and processed meats like sausages and bacon. Germans are also fond of beef, with dishes like Rinderroulade (beef rolls) and Sauerbraten (marinated roast beef) being traditional favorites. In addition to pork and beef, Germans also consume significant amounts of poultry, with chicken and turkey featuring regularly in meals. Game meats like venison, rabbit, and wild boar are also enjoyed, especially in rural areas where hunting is common.
Potatoes are equally important in the German diet and are considered a staple side dish. They are incredibly versatile and can be prepared in a multitude of ways. Boiled, mashed, baked, or fried - potatoes are a common feature on German plates. One of the most iconic German dishes is "Kartoffelpuffer," or potato pancakes, which are shredded potatoes mixed with egg and flour, then fried until crispy. Germans also love their potato salads, with warm, bacon-laden potato salads being a particular favorite at summer barbecues and picnics.
The combination of meat and potatoes takes many forms in German cuisine. One classic example is "Schnitzel mit Bratkartoffeln," a breaded and fried pork cutlet served with crispy, fried potatoes. Another iconic dish is "Sauerbraten," a pot roast marinated in vinegar and spices, often served with potato dumplings or boiled potatoes. Germans also enjoy their sausages, and a typical dish might be grilled bratwurst served with a hearty helping of sauerkraut and boiled potatoes.
While the focus here is on meat and potatoes, it's worth noting that German cuisine also incorporates a wide variety of vegetables, grains, and dairy products. However, the prominence of meat and potatoes in German culinary culture cannot be overstated, and it remains a defining characteristic of the country's delicious and hearty cuisine.
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Bread and pastries
The variety of German bread is impressive, with the "German Registry of Bread" listing 3,200 different recipes. These breads come in various colours, including white, grey, and black, and feature different grains and seeds. Rye bread, once considered the bread of "poor people," is now a common favourite, along with Pumpernickel, a black rye bread that has gained popularity beyond Germany. The Central Association of the German Bakery Trade (Zentralverband des Deutschen Bäckerhandwerks) standardises the quality of German bread, and becoming a baker can take up to three years of education.
Rolls, or "Brötchen," are a staple of the German breakfast, served with butter, jams, honey, Nutella, and sometimes sausage or cheese. Bakeries in Germany often open early on Sundays to provide fresh Brötchen to shoppers. Pretzels, or "Laugenbrezel," are another iconic German bread, often served with mustard or cheese dip, or as an accompaniment to beer. They come in various shapes, including the classic knot-like pretzel, pretzel sticks, rolls, and buns.
German pastries are equally diverse and delicious. The Berliner, also known as "Berlinerbol," "Krapfen," or "Pfannkuchen" in Berlin, is a traditional pastry resembling a doughnut without a hole. It is made with sweet yeast dough, fried until golden, and filled with fruit jam or jelly, then dusted with powdered sugar or glazed with icing. It is a versatile treat enjoyed throughout the day and is especially popular during New Year's Eve and Carnival.
Croissants, or "Hörnchen" (little horns), are also a staple of the German bakery, often enjoyed with jam or Nutella, and sometimes filled with chocolate. German-style cheesecake is another favourite, made with a dairy product called Quark, which is thicker than yogurt but not as sweet as cream cheese. Poppy seeds are commonly used in German baking, added to the tops of bread rolls and loaves, as well as cakes, in large quantities that turn the dough black.
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Alcohol consumption
On average, every German above the age of 14 drank 10.5 liters of pure alcohol in 2017, a slight decrease from 10.6 liters in 2016. This amount of alcohol consumption translates to roughly 131 liters of alcoholic beverages, such as beer, wine, and spirits, or the capacity of a bathtub. While there was a slight reduction in alcohol consumption from 2016 to 2017, Germany remains one of the top countries globally for alcohol intake per capita. According to the World Health Organization, Germany ranked fourth in pure alcohol consumption per capita in 2017, only behind Moldova, Lithuania, and the Czech Republic.
The high level of alcohol consumption in Germany has significant societal and economic impacts. The German government receives substantial revenue from alcohol tax, estimated at €3.185 billion in 2018. However, the healthcare costs associated with alcohol-related issues are staggering, amounting to approximately €40 billion annually. The economic cost of harmful alcohol consumption is even higher, with estimates placing it at €57.04 billion.
Alcohol-related deaths are a severe consequence of excessive alcohol consumption in Germany. Approximately 74,000 people die each year due to alcohol or a combination of alcohol and tobacco use. Additionally, alcohol-fueled crime and violence are significant concerns, with thousands of incidents reported annually. Alcohol-related road traffic accidents also result in injuries and fatalities, causing further harm to society.
The DHS study also highlights the prevalence of alcohol consumption among different age groups in Germany. In 2017, approximately 21,700 children and youth between the ages of 10 and 20 were hospitalized due to alcohol poisoning. Furthermore, more than half of 15 to 19-year-olds engage in binge drinking, indicating a worrying trend of heavy episodic alcohol use among adolescents.
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Foreign influence
German cuisine has been influenced by other European countries, especially those in Central and Eastern Europe, such as Poland, the Czech Republic, Denmark, and the Netherlands. For example, the traditional Danish cuisine has been influenced by German cuisine, resulting in shared dishes between the two countries, such as potato salad. Likewise, German cuisine has similarities with Western European cuisine, as seen in the common dishes shared with the Low Countries (the Netherlands, Belgium, and Luxembourg).
Southern German regions, like Bavaria and Swabia, showcase the influence of Austrian and Swiss cuisines. For instance, "Spätzle," a type of German noodle, is often served as a side dish with meat dishes like "Sauerbraten" or as "Käsespätzle" (cheesy Spätzle) in the south. This dish is comparable to the Italian pasta and is considered a specialty of the Swabians in southern Germany. The influence of Italian cuisine is also evident in the popularity of ice cream and sorbets in Germany. Italian-run ice cream parlours, which first appeared in the mid-1800s and became widespread in the 1920s, represent the earliest significant wave of foreign-run eateries in the country.
Additionally, German cuisine has been influenced by neighbouring countries such as Hungary and Romania, which share historical and cultural connections with Germany through their ethnic German minorities. For example, Transylvanian Saxon cuisine demonstrates the impact of German culinary traditions in Romania.
In recent decades, German cuisine has also been influenced by the culinary traditions of France, Italy, Spain, Portugal, Greece, and Turkey. This influence is particularly noticeable in the increased use of garlic, which was previously not a prominent ingredient in traditional German dishes. Another example of foreign influence is the popularity of "Schupfnudeln" in Germany, which originated in the southern region and is also loved in Austria. These thick noodles, resembling Italian gnocchi, showcase the exchange of culinary ideas across borders.
While Germany's diet and culinary traditions have been shaped by various foreign influences, it's worth noting that German cuisine has also left its mark on other countries' food cultures, as mentioned earlier with the influence on traditional Danish cuisine.
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Frequently asked questions
Breakfast is commonly the largest meal of the day in Germany, and it typically consists of bread, toast, or bread rolls with butter or margarine, cold cuts, cheeses, jam, honey, and eggs. Deli meats like ham, salted meats, salami, and meat-based spreads are also common, as are cheeses such as Gouda, cream cheese, Brie, and Harzer Roller. Common drinks include coffee, tea, milk, cocoa, and fruit juices.
Meat and potatoes are staple foods in the German diet, with meat often being consumed at every meal. Sausage-type processed meats are particularly common and popular. Bread, pastries, and cakes are also frequently eaten, with butter and lard being the most commonly used cooking fats. The average annual meat consumption is 59.7 kg (132 lb) per person, with the most common varieties being pork, poultry, and beef.
Traditional German dishes include Sauerbraten, which is made by pickling meat in a marinade of vinegar, herbs, soup vegetables, and red wine for up to seven days before cooking. Spätzle, a type of noodle, is also popular and is often served as a side dish with meaty dishes or as cheesy Spätzle. Potato salad is another famous German dish, typically made with vinegar-oil-vinaigrette and onions or a creamy alternative with a mayonnaise-yogurt dressing, pickles, onions, eggs, and sausage.
