Saxon cuisine
As Saxon cuisine generally means the cuisine of the Upper Saxon culture in the Central German speaking countries. Alternatively, the cuisine of Saxony is referred to as such in the respective national borders. This includes in particular the regional kitchens of the Ore Mountains, Vogtland, Lusatia and smaller areas of Silesia.
There is just as little uniform Saxon cuisine as there is no uniform German cuisine. Rather, it is a combination of the regional cooking traditions of the individual regions or landscapes of Saxony such as the Vogtland , whose cuisine is characterized by many influences from Thuringian and Franconian, the Ore Mountains or Upper Lusatia . But even within the Ore Mountains there are differences if you only talk about the so-called nine things , a typical menu that is served at Christmas . Even from village to village, and even from family to family, there are differences in preparation and eating habits .
The kitchen is rather to be regarded as hearty, has typical central German peculiarities as a variety of sauces to main courses and the trend dumplings and dumplings as an alternative to potatoes , pasta and rice to reach.
The cuisine was also determined by the historical wealth of the regions. The flourishing cities of Dresden and Leipzig have lavish and sometimes extravagant kitchens - just think of the crabs in Leipziger Allerlei. The Ore Mountains, bitterly poor in earlier times, lived on simple poor people dishes such as jacket potatoes and quark with linseed oil , potato soup or even just, and that was probably the main meal of most Ore Mountains, potatoes or bread with linseed oil , which was an integral part of the meal in the Ore Mountains. In the Vogtland the cuisine of reasonably wealthy farmers dominated, the Sunday roast was standard.
Desserts
The diversity and originality of the baked goods and confectionery should be emphasized. The Saxon Gaffee un Guchn have become literary in expressions such as coffee axis and coffee aunt (who meets with her like-minded friends in the afternoon to chat in a café ). The first German coffee house was opened in Leipzig .
Nationally known dishes
Regional cuisines
Ore Mountains
Neinerlaa , blueberry gags , grimaces , Rauchemaad
Vogtland
Griene Gliese , Griegenniffte , Schladereguggs , Schwammebrie , Erdeppelsupp , Schwammespalken , Bambes, Klitscher , cut , Nacketen Maadle , Neunerlei , Zuedelsupp , Bruetsupp
Dresden, Meissen and Saxon Switzerland area
Dresdner sauerbraten , Dresdner cradle roast , Radeberger beer meat, Dresdner Stollen , Meissner Fummel , Eierschecke , quarkkäulchen
Leipzig and Leipzig lowlands
The Leipzig cuisine differed considerably from that of the immediate vicinity. The historically founded civic wealth of the former trade fair city is influencing this. A number of dishes have been created here that stand out due to their extravagance and expensive ingredients, which would have been absolutely impossible to buy in the comparatively bitterly poor Ore Mountains. The best known foods and drinks are: Leipziger Allerlei , Leipziger Lerche , Leipziger Räbchen , Gose
literature
- Ulla Heise : The book of the Saxon home kitchen . Leipzig 1996, ISBN 3-7304-0446-6 , and Leipzig 1999, ISBN 3-932720-70-9
- Jürgen Helfricht : Saxon specialties baking book: Gourmet recipes from Dr. Quendt . 4th edition, Husum Verlag, Husum 2009, ISBN 978-3-89876-230-4 .
- Gotthard B. Schicker : Cultural history of gastronomy in the Saxon and Bohemian Ore Mountains (scientific project study / Objective 3 project Erzgebirge / Krušnohoří culinary experience ), 135 pages, Ore Mountains Economic Development, Annaberg-Buchholz December 2013
- Gotthard B. Schicker : ERB dishes - From eating and drinking in the Saxon-Bohemian Ore Mountains , large district town Annaberg-Buchholz (editor), 250 pages, 3rd edition, ISBN 978-3-9817041-0-5
See also
Web links
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