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| | Ethnic Cuisine: Germany (Site not responding. Last check: 2007-10-07) |
 | | Typical German cuisine varies according to each German state's culinary tradition, to its regional agriculture, and to the new tastes of new Germans who have settled in the reunited Germany. |
 | | Principal crops grown now throughout the German states and used in its regional way of cooking include hops (Germany is the second largest producer in the world), sugar beets, barley, wheat, potatoes, oats, and rye. |
 | | German wines are produced throughout the wine growing regions of Ahr, Mittelrhein, Mosel-Saar Ruwer, Rheingau, Nahe, Rheinhessen, Pfalz, Franken, Hessische Bergstrasse, Wuerttemberg, Baden, Saale-Unstrut and Sachsen. |
| www.sallys-place.com /food/ethnic_cusine/germany.htm (2734 words) |
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