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International Food Week


In honour of the “International Food Week” an event that we will host on Willamette Campus between the 4th and the 9th of March this article is dedicated to one of my favourite topics: Food! ūüôā In that second week of March Bon Appetit, the kitchen crew of Goudy Commons, will cook and prepare dishes from Japan, Spain, Germany, Columbia, France and China. Each evening will be dedicated to one of these country’s food. If you want to get a grasp of what the German Kitchen is like I would like to invite you to try it out and dine at Goudy Commons on Tuesday night the 4th of March between 4.30 and 7.00 pm.

What do you associate with the German Kitchen? What first comes to your mind are probably…

SAUSAGES: and there is a variety of 1.500 cold cuts sausages. Germans love to barbecue in the summer and the most popular sausages are probably Bratwurst and Currywurst that are often served with potato salad, bread rolls and sometimes sauerkraut which you can also buy at little stands in the city.

But the German Kitchen also offers so much more than that. All the regions in Germany also have different kinds of cooking and you can find a range of regional specialties. Although one can say that German cooking is usually very hearty with an emphasis on meat and potatoes (we are one of the top potato consuming countries). I would like to give you a list of some of my favourite kinds of food that I would recommend that you try when you come to visit Germany: First of all do not miss going to a local  bakery to try some of the many many types of BREAD and ROLLS

  • SCHUPFNUDELN: steam/fried dumplings poached in¬†salted water with oil or butter; can also be served as a dessert with vanilla sauce.

  • SP√ĄTZLE: one of my favourite kinds of pasta, can be served in many different variations eg. cheese sp√§tzle.

  • SEMMELKN√ĖDEL: bread dumpling; eaten with different kinds of meat and vegetables.

  • MAULTASCHEN: stuffed pasta, filling is made from bacon, onions, spinach, crumbled Bratwurst¬†and/or ground beef, bread crumbs, parsley, eggs, nutmeg, salt, and pepper
  • KARTOFFELSALAT: Potato Salad, often served with sausages
  • FRIKADELLEN: pan-fried dumplings of minced meat.
  • all kinds of SCHNITZEL: A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread¬†crumbs, then fried in butter or oil to a golden brown.

So far and so good you got an impression of some of the good “hearty” German food. In my opinion, if you like sweets and pastries those are some of the best things the German Kitchen has to offer. Here some pictures of the so called “Kleingeb√§ck” (small pastries) to stimulate your appetite ūüôā

  • BERLINER (made from sweet yeast dough, fried in fat or oil with a marmalade or jam filling; you can find it in bakeries all over the year, but it is a traditional treat on the 31st of December and also around Carneval)
  • AMERIKANER (vanilla flavoured cake-like cookies with icing on top)
  • A social gathering between lunch and dinner around 4 PM traditionally ¬†is referred to as “Kaffe und Kuchen, Kaffeetrinken or Kaffeeklatsch” (coffee and cake). Not every day but every once in a while (often on Sundays) families or ¬†friends gather together to have a coffee and a piece of cake together. We have a huge variety of cakes that can also be found in one of the many bakeries and confectioner’s. Besides fruit cakes and Schwarzw√§lderkirschtorte there are many many more types of cakes.

I hope I could give you a small impression about what the German Kitchen has to offer and I hope that you can make it to Goudy Commons on the 6th of March to try out some of the German food that they are preparing there.

If you are interested in German cooking I found a great American website that tells you more about the German Kitchen and also offers many recipes: German Food Guide

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