Bavarian cuisine

The Bavarian food is a hearty, peasant origins in the kitchen. Characteristic of the Bavarian cuisine are the numerous meat and roasts, dumplings dishes and pastries.

But already the Bavarian dukes and especially the Wittelsbach further developed the Bavarian cuisine and refined them, to make them presentable. This kitchen held since the 19th century arrived in the bourgeois households, especially in the cities. The ( old ) Bavarian cuisine is closely related not only by the family relationships of the duke houses of Wittelsbach and Habsburg with the Bohemian and Austrian cuisine (including the Tyrol and Salzburg cuisine). Even in early times was Old Bavaria by the close linguistic, cultural and political relationship to Austria in a lively exchange with the neighbors, and this is also in culinary terms.

A character of its own, the two other strains developed in Bavaria in the formation of an independent kitchen, albeit a certain kinship with the Franconia region and the Swabian kitchen is available. A Bavarian specialty is the bread time, a most hearty snack that was originally taken between breakfast and lunch, or even more frequently between lunch and dinner.

Traditional dishes

Since the late 18th century, the regional cuisines were stressed in the countries of the German Reich increasingly, with larger cities special attention. In the published called " Bavarian " cookbooks of the 19th century both rural- style cooking on the type of home cooking as well as dishes inspired by the French cuisine. The focus was on pastries and dumplings. Meat was for the common people, even the simple bourgeoisie, only Sunday fare.

The cookbooks of the 19th century contain numerous recipes for soups with dumplings deposits. The meat recipes are mainly related to beef and veal, with boiled beef was considered everyday fare. When pork played especially suckling pig a greater role. " The use of offal and whole slaughtered animal - especially the calf - from head to foot, could be considered a peculiarity of the Bavarian recipe collections cookbooks. Udder, tripe, calf's head, calves feet, inter alia, have now become the detour via the, poor man's kitchen ' ( ... ) for this, treat in a revitalized regional Bavarian cuisine. (...) The large number of brawn, prepared sweet and sour seems to have been just as a special Bavarian cuisine. "

Dumplings and noodles were traditional fast food in Bavaria. End of the 19th century were pig's trotters with dumpling as typical Bavarian Regional Court. It was not until 1857, the Munich white sausage "invented". Recipes for mixed vegetables are rare in cookbooks, even stews hardly play a role, although the Pichelsteiner stew was reportedly introduced in 1847 in eastern Bavaria. The majority of Bavaria ate in the 19th century as a vegetable still mainly cabbage and beets. French influenced dishes such as stews were, fricassee and " Böfflamott " ( Boeuf à la Mode ), larded and marinated beef. The latter was initially a food only for the nobility, but then became the typical hearty lunch.

In a report from 1860 states: " Characteristic of the food ways of the agricultural population in the whole of Upper Bavaria is the almost exclusive domination of flour, milk and lard food with the addition of vegetables and limiting the consumption of meat dishes on the five highest hard times of the year: carnival, Easter, Pentecost, and Christmas fair (...) ".

Munich kitchen

The kitchen of the inhabitants of the state capital was somewhat different from the everyday fare of the rural population, especially by the much higher proportion of meat. In the city, a larger portion of the population could afford a piece of beef every day, on holidays roast veal was preferred. In 1840/41 a total of 76 979 calves were in Munich, which then had about 83,000 inhabitants, slaughtered, statistically equivalent to about one calf per person. The number of cattle slaughtered was about 20,000. Were especially popular sausages from veal. In the 19th century, potatoes were gradually accepted in Bavarian kitchens.

In Foreign typical Munich kitchen does not always met with its emphasis on meat acceptability. One author wrote in 1907 in a publication about Munich: "The ' Munich kitchen' revolves mainly around the, Everlasting Veal '. In no city in the world so much veal is consumed than in Munich (...) Even the breakfasts consist primarily of veal in all possible forms of preparation ( ... ) mainly Sausages and Veal guts! (...) For lunch and dinner it is teeming with Kälbernem all kinds ( ... ) And talk about the Munich hosts of one, diverse food choices ', without realizing that the one-sidedness of, Munich calf kitchen' can not be surpassed! "