German cuisine

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German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighboring Swabia, share many dishes. Furthermore, across the border in Austria one will find many similar dishes. However, ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country into the present day.

Contents

Staple foods

Meat

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 61 kg (130 lb) meat in a year.[citation needed] Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are also available, but are not as popular.

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