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Brandenburg Cuisine
The cuisine of Brandenburg, a region of Germany, is considered rather down-to-earth compared to other cuisines. Because many people in Brandenburg have Slavonic roots, the cuisine is very much influenced by their habits and customs, such as is the case in Mecklenburg and Pomerania. Fish Due to the numerous greater and smaller inland lakes in Brandenburg its cuisine features much fish. Particularly pike, zander, eel and carp are very popular and are ingredients in many dishes. A very typical fashion of preparation is the combination with Spreewaldsauce. Vegetables Potato is an essential ingredient in the cuisine of Brandenburg since Frederick the Great encouraged its breakthrough through a royal decree. It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to several inns which have innovat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandenburg
Brandenburg (; nds, Brannenborg; dsb, Bramborska ) is a states of Germany, state in the northeast of Germany bordering the states of Mecklenburg-Vorpommern, Lower Saxony, Saxony-Anhalt, and Saxony, as well as the country of Poland. With an area of 29,480 square kilometres (11,382 square miles) and a population of 2.5 million residents, it is the List of German states by area, fifth-largest German state by area and the List of German states by population, tenth-most populous. Potsdam is the state capital and largest city, and other major towns are Cottbus, Brandenburg an der Havel and Frankfurt (Oder). Brandenburg surrounds the national capital and city-state of Berlin, and together they form the Berlin/Brandenburg Metropolitan Region, the third-largest Metropolitan regions in Germany, metropolitan area in Germany with a total population of about 6.2 million. There was Fusion of Berlin and Brandenburg#1996 fusion attempt, an unsuccessful attempt to unify both states in 1996 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crop Yield
In agriculture, the yield is a measurement of the amount of a crop grown, or product such as wool, meat or milk produced, per unit area of land. The seed ratio is another way of calculating yields. Innovations, such as the use of fertilizer, the creation of better farming tools, new methods of farming and improved crop varieties, have improved yields. The higher the yield and more intensive use of the farmland, the higher the productivity and profitability of a farm; this increases the well-being of farming families. Surplus crops beyond the needs of subsistence agriculture can be sold or bartered. The more grain or fodder a farmer can produce, the more draft animals such as horses and oxen could be supported and harnessed for labour and production of manure. Increased crop yields also means fewer hands are needed on farm, freeing them for industry and commerce. This, in turn, led to the formation and growth of cities, which then translated into an increased demand for foodstuff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Geographical Indication
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of agricultural products and foodstuffs. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into forc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spreewald Gherkins
Spreewald gherkins (German: Spreewälder Gurken or Spreewaldgurken) are a specialty pickled cucumber from Brandenburg, which are protected by the EU as a Protected Geographical Indication (PGI). Overview In the 1870s, Theodor Fontane found that the ''Spreewaldgurke'' stood at the top of the agricultural products in Brandenburg's Spreewald: The secret of the Spreewald gherkins' special taste remained hidden, even to the satirist Fontane. Certainly, the moist soil, rich in humus, and the climate in the Spreewald also contribute to the good growth in the cucumber fields. The actual reason for the taste, which is considered by connoisseurs to be delicate, is found in their processing. While the process of fermentation in large barrels formerly took several weeks, gherkins today are ready for sale after only one day of processing—whether for mustard gherkins (''Senfgurke''), gherkins or dill pickles (''Gewürzgurke'') or pickled cucumbers (''Salzgurke''). This enormous time sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spreewald
The Spree Forest (German: ''Spreewald'', ; Lower Sorbian: ''Błota'', i.e. 'the Swamps') is a large inland delta of the river Spree, and a historical cultural landscape located in the region of (Lower) Lusatia, in the state of Brandenburg, Germany, about 100 km southeast of Berlin and close to the city of Cottbus ( L.S. Chóśebuz). The Spree Forest is located within the settlement area of the (Lower) Sorbs, and the region is officially bilingual, German and Lower Sorbian. As extensive floodplain and bog landscape, the Spree Forest was designated a biosphere reserve by UNESCO in 1991, called ''Biosphärenreservat Spreewald'' (''biosferowy rezerwat Błota''). It is known for its traditional irrigation system, consisting of more than 200 small canals (called ''Fließe''; total length: ) within the area, for its unique flora and fauna, and for its traditional flat-bottomed boats, the ''Spreewaldkähne''. The landscape was shaped during the last Ice Age. The region's mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guesthouse
A guest house (also guesthouse) is a kind of lodging. In some parts of the world (such as the Caribbean), guest houses are a type of inexpensive hotel-like lodging. In others, it is a private home that has been converted for the exclusive use of lodging. The owner usually lives in an entirely separate area within the property and the guest house may serve as a form of lodging business. Overview In some areas of the world, guest houses are the only kind of accommodation available for visitors who have no local relatives to stay with. Among the features which distinguish a guest house from a hotel, or inn is the lack of a full-time staff. Bed and breakfasts and guest houses in England are family owned and the family lives on the premises though family members are not normally available during the evening. However, most family members work a 10- to 12-hour day from 6 am as they may employ part-time service staff. Hotels maintain a staff presence 24 hours a day and 7 days a week, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boletus
''Boletus'' is a genus of mushroom-producing fungi, comprising over 100 species. The genus ''Boletus'' was originally broadly defined and described by Carl Linnaeus in 1753, essentially containing all fungi with hymenial pores instead of gills. Since then, other genera have been defined gradually, such as ''Tylopilus'' by Petter Adolf Karsten in 1881, and old names such as ''Leccinum'' have been resurrected or redefined. Some mushrooms listed in older books as members of the genus have now been placed in separate genera. These include such as ''Boletus scaber'', now ''Leccinum scabrum'', ''Tylopilus felleus'', ''Chalciporus piperatus'' and ''Suillus luteus''. Most boletes have been found to be ectomycorrhizal fungi, which mean that they form a mutualistic relationship with the roots system of certain kinds of plants. More recently, ''Boletus'' has been found to be massively polyphyletic, with only a small percentage of the over 300 species that have been assigned to ''Boletus' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated horse chestnuts (genus ''Aesculus'') are not true chestnuts, but are named for producing nuts of similar appearance that are mildly poisonous to humans. True chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family Cyperaceae. Other species commonly mistaken for chestnut trees are the chestnut oak ('' Quercus prinus'') and the American beech (''Fagus grandifolia''),Chestnut Tree in chestnuttree.net. both of which are also in the Fagaceae family. |
Chanterelle
Chanterelle is the common name of several species of fungi in the genera '' Cantharellus'', '' Craterellus'', '' Gomphus'', and ''Polyozellus''. They are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, '' Pfifferling''). The name chanterelle originates from the Greek '' kantharos'' meaning "tankard" or "cup", a reference to their general shape. Description At one time, all yellow or golden chanterelles in western North America had been classified as '' Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle ('' C. formosus'') and ''C. ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Game (hunting)
Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non-commercially (recreational fishing) are also referred to as game fish. By continent and region The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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