Re: German cooking

In article <1141153075.262738.14240@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
JoergRadd@xxxxxxxx says...

Coming from Germany, I know little foreign clich=E9s about German
cooking. I guess sausages will be mentioned often, but are there other
clich=E9d ingredients, spices etc.? It seems to me that most non-German
cuisines use less mustard, but that might be completely coincidental.

Dumplings. German cuisine is viewed as "heavy". Sauerkraut.

I don't know if it was really a German cliche or not, but my view of
such cooking was slightly warped as a child from my parent's tales of my
nanny in Stuttgart, who cooked leek soup up in the attic and stunk up
the whole house.

And, just to refill my clich=E9 reservoir: What tropes do you know about
other national styles of cooking? Related to the actual act of cooking,
preferably, not "they say xyzian kitchens are often dirty".

An old perception about English cooking was that the vegetables were
cooked to a state both unrecognizable and completely devoid of
nutrition. (Things seemed to have improved considerably by the time I
made a couple of visits.)

--
"I never understood people who don't have bookshelves."
--George Plimpton

Joann Zimmerman jzimm@xxxxxxxxxxxxx
.

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