The Bavarian cuisine style of cooking and Brotzeit both have to do with what country?
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Brotzeit (restaurant) Brotzeit (known in Chinese as 博灿 (Simplified) or 博燦 (Traditional)) is a chain of restaurants based in Singapore, and now operating throughout the Asia-Pacific Region. Brotzeit International Pte Ltd was established in Singapore in 2006. Their restaurants are known simply as Brotzeit. Authentic Bavarian cuisine and renowned authentic German beer are served at their outlets. Brotzeit is the world's leading German Franchised Restaurant Casual Dining concept having Franchised or Corporate Markets in 11 markets throughout Asia.
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Bavarian cuisine Bavarian cuisine is a style of cooking from Bavaria, Germany.
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Weißwurstäquator The Weißwurstäquator (] , "white sausage equator") is a humorous term describing the supposed cultural boundary separating Southern Germany, especially Bavaria, from Central Germany.
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Austropop Austropop is pop music from Austria, which came into use in the late 1960s, but had its heyday in the 1970s and early and up until the mid 1980s. The term refers to lyrics sung in the Bavarian language, which is widely understood in Austria and the German state of Bavaria. Austropop comprises several musical styles, from traditional pop music to rock, and it also sometimes includes traditional folk elements such as yodeling.
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Breit Breit is an "Ortsgemeinde" – a municipality belonging to a "Verbandsgemeinde", a kind of collective municipality – in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany.
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Brot und Spiele "Brot und Spiele" (German for bread and games) is Germany's biggest Roman festival, annually held in Germany's oldest city, Trier. The festival takes place at two of the city's Roman monuments: the Amphitheatre hosts theatre performances that include many gladiator fights and the Imperial Baths are used to display the civil and military life in the vicus.
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Weisslacker Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world. This cheese is a common ingredient in various breads, soups, and dips.
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Southern Bavarian Southern Bavarian, or Southern Austro-Bavarian, is a cluster of Upper German dialects of the Bavarian group. They are primarily spoken in Tyrol (i.e. the Austrian federal state of Tyrol and the Italian province of South Tyrol), in Carinthia and in the western parts of Upper Styria. Due to the geographic isolation of these Alpine regions, many features of the Old Bavarian language from the Middle High German period have been preserved. On the other hand, the Southern Bavarian dialect area is influenced by Slovene, Italian and Ladin minority languages.
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Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for "sliced meat Zurich style", "Züri-Gschnätzlets" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region.
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Heimatfilm Heimatfilme (] , German for "homeland-film"; German singular: "Heimatfilm ") were films of a genre popular in Germany, Switzerland, and Austria from the late 1940s to the early 1970s. "Heimat" can be translated as "home" (in the geographic sense), "hometown" or "homeland".
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Austrian cuisine Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
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Schäufele "Schäufele" (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula.
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Würzburg Würzburg ( ; ] ; Main-Franconian: "Wörtzburch") is a city in the region of Franconia, northern Bavaria, Germany. Located on the Main River, it is the capital of the "Regierungsbezirk" of Lower Franconia. The regional dialect is Franconian.
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Weisswurst A Weisswurst (German "Weißwurst" ] , literally "white sausage"; Bavarian: "Weißwuascht" ) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.
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Allerheiligenstriezel Allerheiligenstriezel or simply Strietzel (regional names include "Allerseelenzopf", "Seelenspitze", "Seelenbrot", or "Allerseelenbreze") is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.
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Franconian cuisine Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several franconian food items, which are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst or the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
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Dutch cuisine Dutch cuisine (Dutch: "Nederlandse keuken" ) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade).
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Luxembourg cuisine Luxembourgish cuisine reflects Luxembourg's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany, most traditional everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated peasant French fare.
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Lower Bavaria Lower Bavaria (German: "Niederbayern" ) is one of the seven administrative regions of Bavaria, Germany, located in the east of the state.
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Plautdietsch language Plautdietsch or Mennonite Low German, was originally a Low Prussian dialect of East Low German, with Dutch influence, that developed in the 16th and 17th centuries in the Vistula delta area of Royal Prussia. The term "Plautdietsch" literally translates to 'Low German', "plaut" meaning 'flat' (referring to the plains of northern Germany), and the term "Dietsch" originally meaning "of the Tribe", and referring to all the continental West Germanic peoples and their languages (i.e. Low German, Dutch, High German). In other Low German dialects, the word for Low German is usually realised as "Plattdütsch" or "Plattdütsk" , but the spelling "Plautdietsch" is used to refer specifically to the Vistula variant of the language.
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Weckmann Weckmann is a type of pastry in German-speaking countries. Weckmann or Weckman is also a German surname that may refer to
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Reinheitsgebot The Reinheitsgebot (] , literally "purity order"), sometimes called the "German Beer Purity Law" in English, is the collective name for a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best-known version of the law was adopted in Bavaria in 1516, but similar regulations predate the Bavarian order, and modern regulations also significantly differ from the 1516 Bavarian version.