German History and Culture in Food
I: Introduction to the Course
1a: Introduction, Expectations, Stereotypes, The Recipe as a Genre
1b: Gruel and Porridge: Neolithic, Bronze, and Iron Ages
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II: Pre-History
2a: Fresh Meat - The Roman Age
2b: Medicine – The Early Middle Ages
III: The Middle Ages
3a: Feast & Famine – The High Middle Ages
3b: Butterbrot & Saffron – The Late Middle Ages
IV: The Early Modern Period
4a: Writing recipes – The Early Modern Period
4b: Coffe, Sugar, and Potatoes - Modernity
V: Romancing the Kitchen in the Age of industrialization
5a: No Salt and Soup Kitchens – Pauperism
5b: Stock and Baking Powder – Industrialization
VI: German Nationalism and Divided Dishes
6a: Vollkornbrot – Late Wilhelmine Period
6b: Casseroles – East and West Germany
VII: A Globalized Germany!
7a: Rouladen – Reunification
7b: Spaghetti – Regionality in a Globalized World
VIII: From Berlin to Bavaria!
8a: Bavaria (incl. Central Germany & Silesia)
8b: Berlin (incl. Mecklenberg & Pomerania, East Prussia)
IX: From the Hansa to the Harz!
9a: Northwest Germany (Hanseatic Cities, Schleswig-Holstein, Ostfriesland)
9b: Western Germany (Niedersachsen, Westfalen, Rheinland)
X: Hesse and Baden!
10a: Hesse (Palatinate and Rheinland-Hesse)
10b: Baden (incl. Swabia)
XI: Austria, Switzerland, and the Amish
11a: Austria & Switzerland
11b: Pennsylvanian Dutch
XII: Kaddish and Kebab
12a: German Jewish Food
12b: Mediterranean and Turkish German Food
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XIII: Traditional Dishes and New Influences
13a: African and African food in Germany
13b: Events and Holiday Specialities
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XIV: FIghting and Celebrating Fast Food
14a: South American Food in Germany
14b: Americana and German Cuisine
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