The Emancipation of German Cuisine

When a traveler comes to Italy, he eats Italian food, when he comes to France, French food, in Egypt it will be Egyptian food, in Thailand, Thai food; and even if he ventures into the vastness of the former Russian Empire, he'll be on the lookout for a spoonful of caviar. But when he comes to Germany, he eats all sorts of things, just not German food, unless he happens to stumble into a fast-food joint, having a curry wurst of rather Indian taste.

Just as in the time of Frederick the Great or that infamous Fürst Pückler, chefs and gourmets in this country suffer from a reluctance to liberate their own cuisine from its joyless Protestant past and instead prefer to gaze into the cooking pots of other countries, primarily those of the arch-enemy west of the Rhine river or across the Alps to the Bel Paese.

It's time to change that, and so we've set ourselves no less a task than to emancipate German cuisine and free it from its collective inferiority complex. We offer German food. At Fürst Pückler.

© jahrreiss 2010