Food Cultures of Germany

Cuisine, Customs, and Issues

Ursula Heinzelmann (Independent researcher, Germany)

$110

Hardback

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English

Bloomsbury Academic USA
27 November 2025

Food & society; National & regional cuisine

Series: The Global Kitchen

There’s far more to German food than sausages and beer. Discover the history and culture of Germany through its rich culinary traditions.

Part of the Global Kitchen series, this book takes readers on a food tour of Germany, covering everything from daily staples to holiday specialties. In addition to discovering Germany’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in German culinary history, and a glossary of key food- and dining-related terms.

By: Ursula Heinzelmann (Independent researcher Germany)
Imprint: Bloomsbury Academic USA
Country of Publication: United States
Dimensions: Height: 238mm, Width: 160mm, Spine: 22mm
Weight: 480g
ISBN: 9798765122525
Series: The Global Kitchen
Pages: 240
Publication Date: 27 November 2025
Audience: College/higher education , Primary & secondary/elementary & high school , Primary , Children's (6-12)
Format: Hardback
Publisher's Status: Active

Series Foreword Acknowledgements Introduction Chronology 1. Food History 2. Influential Ingredients 3. Appetizers and Side Dishes 4. Main Dishes 5. Desserts 6. Beverages 7. Holidays and Special Occasions 8. Street Food and Snacks 9. Dining Out 10. Food Issues and Dietary Concerns Glossary Selected Bibliography Index

Ursula Heinzelmann is a Berlin-based journalist and author specializing in food and wine. She trained as a professional chef, ran her own Michelin-starred restaurant on Lake Constance, trained as a sommelier, and built up a wine and cheese business in Berlin.