[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/pomeranian-cuisine-wikipedia\/#BlogPosting","mainEntityOfPage":"https:\/\/wiki.edu.vn\/en\/wiki24\/pomeranian-cuisine-wikipedia\/","headline":"Pomeranian cuisine – Wikipedia","name":"Pomeranian cuisine – Wikipedia","description":"From Wikipedia, the free encyclopedia Pomeranian cuisine is famous for its great variety of fish dishes, such as herring in","datePublished":"2015-08-18","dateModified":"2015-08-18","author":{"@type":"Person","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/#Person","name":"lordneo","url":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Enzyklop\u00e4die","logo":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/74\/Herring_with_sour_cream_and_onion_and_fried_potato.jpg\/220px-Herring_with_sour_cream_and_onion_and_fried_potato.jpg","url":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/74\/Herring_with_sour_cream_and_onion_and_fried_potato.jpg\/220px-Herring_with_sour_cream_and_onion_and_fried_potato.jpg","height":"154","width":"220"},"url":"https:\/\/wiki.edu.vn\/en\/wiki24\/pomeranian-cuisine-wikipedia\/","wordCount":1748,"articleBody":"From Wikipedia, the free encyclopedia  Pomeranian cuisine is famous for its great variety of fish dishes, such as herring in cream (“Sahnehering”, pictured) and Bismarck herring.Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produced by Pomeranian farms, such as swede (Wruken) and sugar beet, by poultry rearing, which has produced the famous Pomeranian goose, by the wealth of fish in the Baltic Sea, rivers and inland lakes of the Pomeranian Lake District, and the abundance of quarry in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as T\u00fcften, prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (Vorpommersches Kartoffelmuseum), Gr\u00fcnkohl and sweet and sour dishes produced, for example, by baking fruit.Pomeranian farmers were self-sufficient: crops were stored until the following harvest, meat products were preserved in the smoke store of the home, or in the smokeries of larger villages such as Schlawin. Fruit, vegetables, lard and G\u00e4nseflomen were preserved by bottling in jars. Syrup was made from the sugar beet itself.Table of ContentsSpecialities[edit]Soups[edit]Fish[edit]Pork and beef dishes[edit]Stews, vegetable and potato dishes[edit]Puddings[edit]Christmas dishes[edit]Drink[edit]Beers[edit]Gourmet food[edit]Literature[edit]References[edit]External links[edit]Specialities[edit]Soups[edit]Fish[edit]Pork and beef dishes[edit]Stews, vegetable and potato dishes[edit]  Puddings[edit]  Rote Gr\u00fctze is a popular sweet pudding in Pomerania, usually served with vanilla sauce.Christmas dishes[edit]Drink[edit]  Beers[edit]Barther Pils, Bernstein, Ritter Alkun, Honigbier, Bockbier and fruit beers from the Barth brewery[1]Mellenthiner Hell, Dunkel; seasonally also Weizen, Bock, Eisbock, Rauch, Schwarz and Alt in the water castle at Mellenthin on the island of Usedom[2]St\u00f6rtebeker Pilsener, Schwarzbier, Bernstein-Weizen, “1402”, Roggen-Weizen, Strand-R\u00e4uber Mix beers and Stark-Bier; Stralsunder Pils, Lager, Traditionsbock, etc. from the St\u00f6rtebeker Braumanufaktur in StralsundUsedomer Inselbier Pils, Naturtr\u00fcb, Weizen, Schwarz and Inselalster in the Usedom brewery in Heringsdorf (Usedomer Brauhaus at Ostseeresidenz)[3]Gourmet food[edit]Several renowned restaurants in Pomerania have been awarded for excellence in the 21st century.For example, amongst the starred restaurants listed in the  2015 Michelin Guide are the Freustil Restaurant in the Hotel Vier Jahreszeiten in Binz on the island of R\u00fcgen, which is run by chef Andr\u00e9 M\u00fcnchs, Restaurant im Gutshaus Stolpe in Stolpe (Peene), the Tom Wickboldt Restaurant in Heringsdorf on the island of Usedom, as well as the gourmet restaurant of Scheel’s in the Scheelehof in Stralsund, headed by Stralsund chefs Bj\u00f6rn Kapelke and Henri Zipperling.[4]The 2015 edition of the culinary guide, Gault-Millau, awarded chef Peter Knobloch’s Knoblochs Kr\u00e4uterk\u00fcche in G\u00f6hren on R\u00fcgen with 16 of 20 points, an achievement also earned by the Freustil Restaurant under Ralf Haug in Binz. Ranked at 15 points were chef Ren\u00e9 Bobzin, of the Zur alten Post in Bansin on Usedom, and Tom Wickboldt leading the restaurant of the same name in neighbouring Heringsdorf.[5] Other restaurant guides like the Varta-F\u00fchrer, Bertelsmann Guide, Der Feinschmecker and the Schlemmer Atlas rate gourmet food in West Pomerania as high quality.[6][7]Literature[edit]Susanne Rohner: Das Beste aus der Pommerschen K\u00fcche \u2013 Kochen mit Tradition. D\u00f6rfler, Eggolsheim, 2009, ISBN\u00a09783895556326 (96 pages).Hans Otzen, Barbara Otzen: Danziger Hering und 130 weitere leckere Rezepte aus Pommern. Edition Lempertz, 2012, ISBN\u00a09783939284116 (245 page).Hannelore Doll-Hegedo: Spezialit\u00e4ten aus Pommern, gew\u00fcrzt mit Anekdoten. St\u00fcrz Verlag, Leer, 2003, ISBN\u00a09783800330485 (82 pages).H. von Geibler: Pommersches Kochbuch \u2013 Mit 631 selbst erprobten Rezepten. Achte vermehrte und verbesserte Auflage, Prangesche Buchhandlung und Verlagsanstalt, Kolberg 1925; photomechanischer Nachdruck: 2. Auflage, Hinstorff, Rostock, 1996, ISBN\u00a03-356-00614-2 (256 pages).Dieter Kraatz: R\u00fcgen \u2013 K\u00f6stlichkeiten einer Inselk\u00fcche. R\u00fcgendruck, 2011, ISBN\u00a09783980899956 (135 pages).Utta Voutta: Pommern bittet zu Tisch. Herausgeber:  Kreisfrauengruppe der Vereinigten Landsmannschaften  e.V. (Bund der Vertriebenen), Kreis Rendsburg-Eckernf\u00f6rde, Eckenf\u00f6rde, 1986 (38 pages).Marie Rosnack: Stettiner Koch-Buch: Anweisung auf eine feine und schmackhafte Art zu kochen, zu backen und einzumachen. 4th ed., Nicolai’sche Buch- & Papierhandlung (C. F. Gutberlet), Stettin, 1838 (full text)Anita Wei\u00dfflog: Die K\u00fcche des Landkreises Stolp. Eigenverlag, Dresden, 2007. (full text, pdf)References[edit]External links[edit]"},{"@context":"http:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/#breadcrumbitem","name":"Enzyklop\u00e4die"}},{"@type":"ListItem","position":2,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/pomeranian-cuisine-wikipedia\/#breadcrumbitem","name":"Pomeranian cuisine – Wikipedia"}}]}]