William Grimes (NYT) recently discovered the neue Deutsche Küche and its rebellion against a Europe dominated by French haute cuisine and the Michelin Guide, German Bio food in hand and a delirious “postnational” consciousness to the fore: Teutonic Plates - German Cuisine Breaks Loose. Grimes visits Germany’s futuristic restaurants like Silk in Frankfurt, Aqua in Wolfsburg and Oki in Berlin “where northern German cuisine fuses with Japanese, a marriage that boggles the mind but serves as convenient shorthand for the freewheeling spirit behind the new German cuisine.”
International omnivorous foodies in Berlin would be well-advised to check out the hungryinberlin.com blog. Aimee writes about the seasonal and deep-fried Weihnachtsmarktsessen, Quarkkeulchen, “a specialty of the Dresden area (which is, also, the home to the very first German Weihnachtsmarkt, in 1434) these fried dumplings are made with a blend of potato dough and quark, that mysterious yet delectable German cheesy-cream. Usually bought in trios: get a dozen to prevent fighting with friends.”
Stumble it!
Quarkkeulchen, mmm… Why only a dozen, when you could just as easily have three dozen, is my question.
Thanks for the link!
-j.
Ben, Sorry for the off topic comment but I have the feeling my email adress is filtered out by your spam filter
Didier, thanks for letting me know. I searched for your name through my moderation queue and haven’t found anything, so maybe it got zapped from the beginning. Unfortunate. I’m wondering why.
Sorry, I’m not clear here, I meant your mail account. Talking about Rucksack and all…
Right, I get it now. I thought you meant your email in the blog post.