Regional Tastes

• Although many foods can be found throughout Germany, some specialties are closely associated with specific regions. Common northern dishes include aalsuppe (eel soup); labskaus (corned beef, potatoes, beetroot and herring); eintopf (seafood stew); and birnen, bohnen und speck (pears, green beans and bacon). Central Germany dishes out Thuringian bratwurst; spargel (asparagus); rheinischer sauerbraten (pot roast); pumpernickel bread; and Handkäs mit Musik (milk cheese). Southern favorites include maultasche (filled noodles); spätzle (small dumplings); lebkuchen (spicy cookies); wüstchen (sausage); Black Forest cake; and himmel und erde (potatoes, bacon, onions and apples). Eastern specialties include schleizer bambser (apple and potato noodles); zwiebelkuchen (onion cake); zuckerkuchen (sugar cake); buttermilchgetzen (buttermilk potato pancakes); and quarkkeulchen (quark and potato dumplings).

The Daily Routine

• Breakfast in Germany is traditionally a light meal of bread with butter or preserves, cereal and cheese. Since breakfast is so light, it's common to have a sandwich or some sausages with beer around mid-morning. Lunch is customarily the biggest meal of the day, consisting of soup, potatoes, vegetables, meat and dessert. Kaffee, a break similar to British tea time, occurs mid-afternoon and usually consists of coffee and a sweet snack. Dinner is traditionally a light offering of salads, cold cuts, cheese, soup, pickled vegetables, bread and dessert.

Easter in Germany

• Easter in Germany is celebrated from Good Friday through Easter Monday. On Good Friday, Christians in Germany eat fish and no other meats. This custom is based on the Greek word for fish, Ichthys. Ichthys is an acronym for "Iesus Christos Theos Yos Soter", which means "Jesus Christ, Son of God, Savior." Thus, the fish has come to represent Jesus Christ. Easter Saturday is used to prepare Easter meals, dye eggs and bake a lamb or bunny cake. On Easter Sunday, families attend church and then partake in a breakfast or brunch consisting of eggs, bread, preserves, homemade cakes, carrot cake, fruits, vegetables, cheese, cold cuts and sausage. On Easter Monday, another family meal is served, typically with an Easter lamb as the meal's focal point.

Christmas Traditions

• Germany's Christmas celebration begins four weeks before Christmas with Advent, and culminates with a feast on Christmas Day. Homemade sweets are plentiful during Advent, including cakes, poppy seed stollen and linzer torte. On Nikolaus Day, a celebration of the 4th century bishop, Nikolaus von Myra, children leave their stockings or boots outside so Nikolaus can fill them with nuts, candy, chocolate and fruit. On Christmas Eve, families attend church and enjoy a hearty meal. Christmas Eve has been dubbed "Dickbauch," meaning "fat stomach." Based on the belief that one must eat well on Christmas Eve or face the onslaught of demons during the night, Germans enjoy a feast of suckling pig, white sausage, macaroni salad, rice porridge and a variety of regional dishes. On Christmas day, a lavish, multi-course meal is served. Traditional Christmas foods include a roast goose, marinated or stuffed carp, breads filled with fruits and nuts, cheese fondue, marzipan and spice bars.

New Year's Eve

• Germans follow several food customs on New Year's Eve. Sauerkraut and lentil, pea, carrot or bean soup are believed to bring blessings and prosperity. Pork and fish, especially carp, are believed to bestow luck, wealth and well-being in the coming year. However, anyone who eats poultry will have his happiness ripped away from him, as all good luck and joy are carried away on the bird's feathers. Neujahrsbrot (New Year's bread) is given as a wish for health, joy and abundant food in the new year. Pretzels and wreaths, which symbolize luck, blessings, togetherness and limitlessness, are also a popular New Year's custom.