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Verboten
The English language has incorporated various loanwords, terms, phrases, or quotations from the German language. A loanword is a word borrowed from a donor language and incorporated into a recipient language without translation. It is distinguished from a calque, or loan translation, where a meaning or idiom from another language is translated into existing words or roots of the host language. Some of the expressions are relatively common (e.g., '' hamburger''), but most are comparatively rare. In many cases, the loanword has assumed a meaning substantially different from its German forebear. English and German both are West Germanic languages, though their relationship has been obscured by the lexical influence of Old Norse and Norman French (as a consequence of the Norman conquest of England in 1066) on English as well as the High German consonant shift. In recent years, however, many English words have been borrowed directly from German. Typically, English spellings of Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loanword
A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because they share an etymological origin, and calques, which involve translation. Loanwords from languages with different scripts are usually transliterated (between scripts), but they are not translated. Additionally, loanwords may be adapted to phonology, phonotactics, orthography, and morphology of the target language. When a loanword is fully adapted to the rules of the target language, it is distinguished from native words of the target language only by its origin. However, often the adaptation is incomplete, so loanwords may conserve specific features distinguishing them from native words of the target language: loaned phonemes and sound combinations, partial or total conserving of the original spelling, foreign plural or case forms or indecli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biergarten
A beer garden (German: ''Biergarten'') is an outdoor area in which beer and food are served, typically at shared tables shaded by trees. Beer gardens originated in Bavaria, of which Munich is the capital city, in the 19th century, and remain common in Southern Germany. They are usually attached to a brewery, beer hall, pub, or restaurant. History Facilities of this kind existed for example in Bamberg since 1605 under the German term "Bierkeller" ("Beer cellars"). At that time, the Archdiocese of Bamberg was directly subordinated to Rome and not yet to the Duchy of Bavaria. Hence, the first "Biergarten" in the strict sense of the term and of the decree of 1812 by the Kingdom of Bavaria developed at the beginning of 19th century in Munich. While it is unknown which brewery was first, it was likely one of Munich's big six: Löwenbräu, Hofbräuhaus, Augustinerbräu, Paulaner, Hacker-Pschorr and Spaten. Seasonal limitations on when beer could be brewed were already in the B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Swiss Cheeses
This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland. The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medium-hard Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmental Cheese
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: ''Streptococcus thermophilus'', ''Lactobacillus helveticus'', and ''Propionibacterium freudenreichii''. Historically, the holes were a sign of imperfection, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dunkel
Dunkel, or Dunkles, is a word used for several types of dark German lager. ''Dunkel'' is the German word meaning ''dark'', and dunkel beers typically range in color from amber to dark reddish brown. They are characterized by their smooth malty flavor. In informal terms, such as when ordering at a bar, "dunkel" is likely to mean whatever dark beer the bar has on tap, or sells most of; in much of north and western Germany, especially near Düsseldorf, this may be Altbier. In Bavaria, Dunkel, along with helles, is a traditional style brewed in Munich and popular throughout Bavaria. With alcohol concentrations of 4.5% to 6% by volume, dunkels are weaker than Doppelbocks, another traditional dark Bavarian beer. Dunkels are produced using Munich malts which give the Dunkel its color. Other malts or flavors may also be added. Many dunkels have a distinctive malty flavor that comes from a special brewing technique called decoction mashing. Most commonly, dunkel beers are dark lagers, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delicatessen
Traditionally, a delicatessen or deli is a retail establishment that sells a selection of fine, exotic, or foreign prepared foods. Delicatessen originated in Germany (original: ) during the 18th century and spread to the United States in the mid-19th century. European immigrants to the United States, especially Ashkenazi Jews, popularized the delicatessen in U.S. culture beginning in the late 19th century. More recently, many larger retail stores like supermarkets have "deli" sections. Etymology ''Delicatessen'' is a German loanword which first appeared in English in the late 19th century and is the plural of . The German form was lent from the French , which itself was lent from Italian , from , of which the root word is the Latin adjective , meaning "giving pleasure, delightful, pleasing". The first U.S. short version of this word, ''deli'', came into existence probably after World War II (first evidence from 1948). History The German food company Dallmayr is credited wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bundt Cake
A Bundt cake () is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity. Etymology The Bundt cake derives in part from a European brioche-like cake called . In the north of Germany and the southern Anglia peninsula is traditionally known as (), a name formed by joining the two words and (cake). Opinions differ as to the significance of the word . One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bohemia
Bohemia ( ; cs, Čechy ; ; hsb, Čěska; szl, Czechy) is the westernmost and largest historical region of the Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohemian kings, including Moravia and Czech Silesia, in which case the smaller region is referred to as Bohemia proper as a means of distinction. Bohemia was a duchy of Great Moravia, later an independent principality, a kingdom in the Holy Roman Empire, and subsequently a part of the Habsburg monarchy and the Austrian Empire. After World War I and the establishment of an independent Czechoslovak state, the whole of Bohemia became a part of Czechoslovakia, defying claims of the German-speaking inhabitants that regions with German-speaking majority should be included in the Republic of German-Austria. Between 1938 and 1945, these border regions were joined to Nazi Germany as the Sudetenland. The remainder of Czech territory became the Second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
České Budějovice
České Budějovice (; german: Budweis ) is a city in the South Bohemian Region of the Czech Republic. It has about 93,000 inhabitants. It is located in the valley of the Vltava River, at its confluence with the Malše. České Budějovice is the largest city in the region and its political and commercial capital, the seat of the Roman Catholic Diocese of České Budějovice, of the University of South Bohemia, and of the Academy of Sciences. It is famous for the Budweiser Budvar Brewery. The historic city centre is well preserved and is protected by law as an urban monument reservation. Administrative parts České Budějovice is made up of seven city parts named České Budějovice 1–7. České Budějovice 5 forms an exclave of the municipal territory. Etymology The name Budějovice is derived from personal Slavic name ''Budivoj'', meaning "the village of the people of Budivoj". The name first appeared as ''Budoywicz'', then it appeared in various similar forms. The Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Budweiser
Budweiser () is an American-style pale lager, part of AB InBev. Introduced in 1876 by Carl Conrad & Co. of St. Louis, Missouri, Budweiser has become a large selling beer company in the United States. ''Budweiser'' may also refer to an unrelated pale lager beer, originating in České Budějovice, Czech Republic (in German, ) produced by the Budějovický Budvar brewery. There have been multiple trademark disputes between the two companies. Usually, either Anheuser-Busch or Budějovický Budvar are granted the exclusive use of the ''Budweiser'' name in a given market. Anheuser-Busch commonly uses the ''Bud'' brand for its beer when ''Budweiser'' is not available. The AB lager is available in over 80 countries, though not under the Budweiser name in places where Anheuser-Busch does not own the trademark. AB Budweiser is a filtered beer, available on draft and in bottles and cans, made with up to 30% rice in addition to hops and barley malt.Protz, R., ''The Complete Guide to Wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brat
Brat, Brats, The Brat or similar may refer to: Term for young people * Spoiled child * Military brat ** Military brat (U.S. subculture) * Trenchard Brat, a nickname for aircraft apprentices in the British Royal Air Force Films * ''The Brat'' (1919 film), an early silent film produced by and starring Alla Nazimova * ''Brats'' (1930 film), a 1930 Laurel and Hardy film * ''Brats'' (1991 film), a 1991 Hungarian film * ''The Brat'', a 1931 film directed by John Ford * ''Brother'' (1997 film) (russian: Брат, translit. ''Brat''), a Russian crime film * ''Brother 2'' (2000 film) (russian: Брат 2, translit. ''Brat 2''), a Russian crime film, sequel to ''Brother (1997)'' * ''Beverly Hills Brats'', a 1989 American film Music * The Brat (band), American punk rock band *Brats (band), Japanese rock band * Da Brat (born 1974), rapper * Roger Kitter (born 1950), recorded as The Brat for the song "Chalk Dust - the Umpire Strikes Back" * "Brat", a song by Green D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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