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German food

Is German food making a comeback with flavors of the Palatinate’s “Golden Autumn”?

in Fiction by

As an American, I’ve always been inclined to lump “German food” into a predictable list: bratwurst, sauerkraut, and beer. Then I visited the Rhineland Palatinate (Pfalz) region of Germany to do research for my new novel, THE LAST OF THE BLACKSMITHS (Coffeetown Press, February 15, 2014), [Enter to win a copy below until Feb. 27.] and I gained an entirely different perspective. “German” food, it seems, has dishes as separate and unique from region to region as Boston Baked Beans are to Southern Creole Jambalaya. In the Palatinate, my palate savored such a delightful, rustic cuisine, I began to wonder if the words Palatinate and palate share a common Latin root. Tucked into the southwestern corner of Germany between the…

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