Words by Deutsche Way
6 German local snacks you may not have heard of
First thoughts about typical German lunch are probably sausage and beer, but what happens afterwards? Even though the after lunch snack doesn’t have a common name as the Swedish fika, or the English high tea, coffee and cake at 3pm is something that rarely gets skipped.
You’re probably asking yourself right now, ‘why the heck am I gonna give someone special a clock in this era?’ We have our phones to look at the time. And it’s not that they can bring it with them wherever they go; it would just probably stay in the house… disregarded. But wait u
— By Deutsche Way · 8 February 2021
Do you own a genuine German cuckoo clock and want to know its value? Let’s begin with the good news: if your Black Forest Cuckoo Clock is a genuine antique, you’ll be thrilled to know that it could fetch anywhere between $150 to a cool $3,000; so checking its authenticity and fea
— By Deutsche Way · 8 February 2021
Like in many European countries, Christmas calls for a huge celebration in Germany. And with Christmas dinner as one of the main events, there are certain German dishes that are an essential staple in the dining table. Whether you’re eating as a guest in a home at Baden-Baden or
— By Deutsche Way · 25 January 2021
Arrange layer upon layer of moist chocolate sponge cake with heavenly whipped cream, juicy cherries, and kirsch. Next, lather each side with cream, maraschino cherries, and chocolate chips and then plunge into one of Germany’s most famous, decadent, and best-loved desserts – Blac
— By Deutsche Way · 19 January 2021
Curated artifacts and provisions from our network of master artisans across the southern provinces.
Winter Logging, Bayerischer Wald (1924)
The Linen Weavers of Chiemgau (1931)
Inaugural Run to Garmisch (1889)
Your recent piece on the pine-tar kilns of the Franconian Forest brought back vivid memories of my grandfather's coat. He was a forester near Hof, and that smoky, resinous scent was permanently woven into the wool. Thank you for documenting a trade I feared was lost entirely to the modern age.
— Wilhelm K., Munich
While I commend Chef Weigand's dedication, asserting that the true origin of Spätzle lies strictly in Swabia ignores the profound historical contributions of the Allgäu region. My great-grandmother would sternly disagree with his dough hydration ratios, though I concede his scraping technique is quite formidable.
— Frau Schmidt, Kempten
The photograph featured in Plate No. 14 of the Autumn edition shows a peculiar style of felling axe. Is the Almanach aware if the museum in Passau holds any physical examples of this tool? I am attempting to recreate the handle curvature for a historical woodworking project.
— Dr. L. Eder, Vienna
