German cuisine — , Rye and hog · 443

Sausage as a regional craft, not one brat. Munich, Berlin and Hamburg do not cook the same dinner. Regional stubbornness is the cuisine, not a footnote. The home pantry around Wurst and the labour behind Sauerkraut rarely fit a takeaway box. Are restaurant versions "authentic"? Restaurant German cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not.

Deutsche Küche is the local name used in this atlas beside German cuisine. German cuisine is organised around sauerkraut / rye sourdough / beer and bread / potato. Bratwurst and Sauerkraut are the plates most diners meet first. Street and home forms differ. The export icon is real; the pantry behind sauerkraut / rye sourdough / beer is what makes it a system.

German cuisine is organised by sauerkraut / rye sourdough / beer and bread / potato. Munich concentrates restaurants; the provinces keep the older pots. A single national menu abroad is a greatest-hits list. sauerkraut / rye sourdough / beer is the bass. bread / potato is the meal.