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Causes of the May Revolution
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The May Revolution (Spanish: Revolución de Mayo) was a series of revolutionary political and social events that took place during the early nineteenth century in the city of Buenos Aires, capital of the Viceroyalty of the Río de la Plata, a colony of the Spanish Crown which at the time contained the present-day nations of Argentina, Bolivia, Paraguay and Uruguay. The consequence of the revolution was that the head of the Viceroyalty, Viceroy Cisneros, was ousted from office, and role of government was assumed by the Primera Junta. There are many reasons, both local and international, that promoted such developments.
Contents
[hide]
1 International causes
1.1 United States Declaration of Independence
1.2 French Revolution
1.3 Industrial Revolution
1.4 Peninsular War
2 National causes
2.1 Spanish monopsony
2.2 Social rivalries
2.3 British Invasions of the Río de la Plata
2.4 Carlotism
3 See also
4 References
International causes[edit]
United States Declaration of Independence[edit]
Main article: American Revolution
Further information: American Revolutionary War
The Declaration of Independence of the United States inspired similar movements in the Spanish colonies in South America.
The United States had emancipated themselves from the Kingdom of Great Britain in 1776, which provided a tangible example that led Criollos to believe that revolution and independence from Spain could be realistic aims.[1] In the time between 1775 and 1783 the Thirteen Colonies started the American Revolution, first rejecting the governance of the Parliament of Great Britain, and later the British monarchy itself, and waged the American Revolutionary War against their former rulers. The changes were not only political, but also intellectual and social, combining both a strong government with personal liberties. The text of the Declaration of Independence stated that all men are created equal (and thus become equal before the law), and had unalienable rights to life, liberty and the pursuit of happiness.[2] They had also chosen a republican form of government, instead of keeping a monarchic one. Even more, the fact that Spain aided the colonies in their struggle against Britain weakened the argument that ending allegiance to the mother country could be considered a crime.[3]
French Revolution[edit]
The French Revolution promoted new ideals that influenced local criollos.
Main article: French Revolution
The ideals of the French Revolution of 1789 were spreading as well. During the Revolution, centuries of monarchy were ended with the overthrow and execution of the King Louis XVI and Queen Marie Antoinette, and the removal of the privileges of the nobility. The Declaration of the Rights of Man and of the Citizen was highly popular among the young Criollos. The French Revolution also boosted liberal ideals in political and economic fields. Some of the most notable political liberal authors, who opposed monarchies and absolutism, were Voltaire, Jean-Jacques Rousseau, Montesquieu, Denis Diderot and Jean Le Rond d'Alembert, while the most notorious economic liberal was Adam Smith. Liberal ideas also reached the church, and the concept of the divine right of kings started to be questioned. Francisco Suárez claimed that political power did not pass directly from God to the governor, but to the population and through it to the governor. According to Suarez, such power belongs to the people and is delegated to the governor, but if such governors did not serve the public good as they should, they would become tyrants and the people would have the right to fight them and choose new governors.[4] The falling consensus about the divine right being legitimate gave room to monarchies being replaced by republics in France and the United States, but also to constitutional monarchies, such as in Great Britain.[5]
However, the spread of such idea was mainly forbidden in the Spanish territories, as well as the traffic in related books or their unauthorized possession. Such blockades started when Spain declared war on France after the execution of Louis XVI, but remained after the peace treaty of 1796. Nevertheless, the events of 1789 and the statements of the French Revolution spread around Spain despite the efforts to keep them at bay. Even more, the National Convention declared that France would give shelter and aid to all populations aiming to become free, and made many plans to disrupt the power of Spain over their overseas colonies. Many enlightened Criollos came into contact with those authors and their works during university studies.[6] such as Manuel Belgrano in Spain[7] or Mariano Moreno,[8] Juan José Castelli[9] or Bernardo Monteagudo at the American university in Chuquisaca. Books from the US also found their way into the Spanish colonies through Caracas, due to the closeness of Venezuela to the United States and West Indies.[10]
Industrial Revolution[edit]
Main article: Industrial Revolution
The Industrial Revolution started in Britain, with manual labour and horse-drawn vehicles being replaced by machine-based manufacturing and transportation aided by railways and steam power. This led to dramatic increases in the productive capabilities of Britain,[11] and the need of new markets to sell the surplus of coal, steel and clothes. The Napoleonic Wars, where Britain was at war with France, made this a difficult task, after Napoleon countered the British naval blockade with the Continental System, not allowing Britain to trade with any other European country. Thus, England needed to be able to trade with the Spanish colonies,[12] but could not do so because they were restricted to trade only with their own metropoli.[13] For this end they tried to conquer key cities during the British invasions, and after it to promote their emancipation.[13] The Industrial Revolution also gave room to authors who proposed a liberal economy, like Adam Smith. François Quesnay compared the worldwide economy with a living organism, stating that economics worked beyond political power and should not be affected by it.
Peninsular War[edit]
The Third of May 1808
Joseph Bonaparte
Main article: Peninsular War
The Napoleonic wars were taking place in Europe, involving France, Great Britain and most European countries. Portugal broke the blockade imposed on British trade and, as a result, was invaded by France.[14] However, the Royal Family and the bulk of the kingdom's administration fled to colonial Brazil, in a move to preserve Portuguese sovereignty. Under the pretext of reinforcing the Franco-Spanish army occupying Portugal, French Imperial troops began filing into Spain. Shortly before the Spanish King Charles IV abdicated due to the mutiny of Aranjuez and gave the throne to his son, Ferdinand VII.[15] Feeling that he was forced to abdicate, Charles IV requested that Napoleon restore him to power. Napoleon helped remove Ferdinand VII from power, but did not return the crown to the former king: instead, he crowned his own brother Joseph Bonaparte, as the new Spanish King.[15] This whole process is known as the Abdications of Bayonne. Joseph's designation found severe resistance in Spain, and the Junta of Seville took power in the absence of the King. Until then, Spain had been an ally of France against Britain, but at this point the Spanish resistance changed sides and allied with Britain against France. The Junta of Seville was eventually defeated as well, being replaced by another one located in Cádiz.
National causes[edit]
Spanish monopsony[edit]
During colonial times Spain was the only buyer of goods from the viceroyalty, and by law it was forbidden to trade with other nations. This situation damaged the viceroyalty, as Spain's economy was not powerful enough to buy and sell the quantities of goods that the Americas required.[16] and many of them were even brought by Spain to France or Britain and then resold in the Americas at a higher price.[17] Buenos Aires was even more damaged, as Spain did not send enough ships to the city. To prevent the risk of piracy the trade ships had to be followed by war ships, which made the journey very expensive. Lacking any gold or silver resources, or established indigenous populations to employ systems of encomienda, it was more profitable for Spain to send them all to Mexico or Lima. This led Buenos Aires to develop a system of smuggling to obtain, by illegal means, the products that could not be received otherwise. This smuggling was allowed by most local authorities, and developed similar amounts of traffic as the legal commerce with Spain.[18] This whole situation developed two antagonistic groups: the ones who made leather products and wanted free commerce to be able to sell them, and the ones who benefited from the prices of the smuggled products, which would have to sell them at lower prices if such commerce was allowed.
Social rivalries[edit]
Main articles: Criollo people and Peninsulares
In the political structure most authoritative positions were filled by people designated by the Spanish monarchy, most of them Spanish people from Europe, without strong compromises with American problems or interests. This created a growing rivalry between the Criollos, people born in America, and the peninsulares, people arrived from Europe (the term "Criollo" is usually translated to English as "Creole", despite being unrelated to most other Creole peoples). Despite the fact that all of them were considered Spanish, and that there was no legal distinction between Criollos and Peninsulares, most Criollos thought that Peninsulares had undue weight in political conflicts and expected a higher intervention in them, sentiment shared by the lower clergy.[19] This practice was mainly the result of social prejudice.[20] Criollos were also angered by the ease of immigrants from Spain, regardless of having humble origins, to acquire properties and social distinction that was negated to them.[20] This rivalry evolved later into a rivalry between supporters of becoming autonomous from Spain and supporters of keeping things the way they were. However, this process was much slower than the one experimented by the British colonies in North America, in part because the educative system was managed almost exclusively by the clergy, influencing the development of a population as conservative as in the mother country.[21]
Unlike the European countries and, to some degree, the United States, the Spanish colonies lacked a sense of peoplehood, a needed factor for the development of a nation. The Spanish colonies were carefully designed as extensions of Spain itself, being completely dependent in economic, cultural and political terms from the mother country.[22]
British Invasions of the Río de la Plata[edit]
Beresford surrenders to Santiago de Liniers. Work by Charles Fouqueray.
Main article: British invasions of the Río de la Plata
Buenos Aires and Montevideo had successfully resisted two British invasions. The first one was in 1806, when a British army led by William Carr Beresford took control of Buenos Aires, until it was defeated by an army from Montevideo, led by Santiago de Liniers. The following year a bigger army took Montevideo, but failed to take Buenos Aires, being forced to surrender and leave both cities. There was no Spanish aid from Europe either time, and to prepare for the second invasion Liniers formed militias with Criollos, despite regulations prohibiting such militias.[23] This gave them military power and political influence they did not have before, with the biggest Criollo army being the Patricios Regiment led by Cornelio Saavedra. This victory achieved without help also boosted confidence in independence, by showing that Spanish aid was not needed.[24] The prestige earned by Buenos Aires before the other cities of the viceroyalty was exploited by Juan José Paso during the open cabildo to justify taking immediate action and hearing the opinions of other cities afterwards.[25]
Carlotism[edit]
Carlota Joaquina of Spain desired to rule the Spanish colonies.
Main article: Carlotism
By the ending of 1808 the whole Royal Family of Portugal left Europe, with the country being attacked by Napoleon, and settled in Brazil. The regent prince arrived with his wife, Charlotte Joaquina, daughter of Charles IV and sister of Ferdinand VII. When the news of the imprisonment of Ferdinand VII arrived in South America, Charlotte tried to take control of the viceroyalties as regent, a project known as Carlotism. She could do so due to the derogation of the salic law by Charles IV in 1789, and she intended to prevent a French invasion in the Americas. Some Criollos like Castelli, Beruti, Vieytes and Belgrano supported the project, considering it a chance to get a local government instead of one in Europe, or a medium for a later declaration of independence.[26] Other Criollos like Moreno, Paso or Saavedra were critics of it, as well as most peninsular Spaniards and Viceroy Liniers. They suspected the whole project of concealing Portuguese ambitions in the region,[27] and her public image wasn't positive: the people around her in Brazil (like the infant Pedro Carlos de Bourbon), and her relations with her husband, caused strong public dislike. Charlotte also rejected her supporters, as they intended her to lead a constitutional monarchy, while she wanted to retain an absolute monarchy. Britain, with strong presence in Portugal, also opposed the project: they did not want to let Spain, now allied with them against France, be split into many kingdoms, and did not consider Charlotte able to prevent separatism.[28] [29]
See also[edit]
May Revolution
References[edit]
Jump up ^ Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. pp. 36, 37. ISBN 978-1-4067-1575-0.
Jump up ^ The Declaration of Independence of the Thirteen Colonies
Jump up ^ Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. p. 35. ISBN 978-1-4067-1575-0.
Jump up ^ Abad de Santillán, Diego. "La Revolución de Mayo: Factores convergentes y determinantes". Historia Argentina (in Spanish). Buenos Aires: TEA (Tipográfica Editora Argentina). p. 387.
Jump up ^ Brownson, Orestes (1972). American Republic. United States of America: College and University Press Services. p. 85.
Jump up ^ Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. p. 29. ISBN 978-1-4067-1575-0.
Jump up ^ Luna, Félix (2004). "Una educación ilustrada". Grandes protagonistas de la Historia Argentina: Manuel Belgrano. Buenos Aires: Grupo Editorial Planeta. pp. 10–14. ISBN 950-49-1247-8.
Jump up ^ Luna, Félix (2004). Grandes protagonistas de la Historia Argentina: Mariano Moreno (in Spanish). Buenos Aires: La Nación. p. 13. ISBN 950-49-1248-6. Spanish: Sus actos estaban definidos por los principios de la ilustración, que había incorporado en su ideario durante el curso de sus estudios en la famosa Universidad de Chuquisaca, en el Perú.
English: His actions were defined by the principles of enlightenment, which he had incorporated into his ideology during his studies at Chuquisaca University in Peru.
Jump up ^ Luna, Félix (2001). "La "Fábrica de Minerva"". Grandes protagonistas de la Historia Argentina: Juan José Castelli. Buenos Aires: Grupo Editorial Planeta. pp. 13–16. ISBN 950-49-0656-7.
Jump up ^ Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. p. 34. ISBN 978-1-4067-1575-0.
Jump up ^ Mantoux, Paul (2006). The Industrial Revolution in the eighteenth century. Great Britain: Routledge. p. 25. ISBN 0-415-37839-7.
Jump up ^ Heckscher, Eli (2006). The Continental System: An economic interpretation. New York: Old Chesea Station. p. 243. ISBN 1-60206-026-6.
^ Jump up to: a b Kaufmann, William (1951). British policy and the independence of Latin America, 1804 - 1828. New York: Yale Historical Publications. p. 8.
Jump up ^ The Napoleonic wars: the Peninsular War 1807-1814. Great Britain: Osprey Publishing Limited. 2002. p. 25. ISBN 1-84176-370-5.
^ Jump up to: a b The Napoleonic wars: the Peninsular War 1807-1814. Great Britain: Osprey Publishing Limited. 2002. p. 29. ISBN 1-84176-370-5.
Jump up ^ Luna, Félix (2003). "Las ideas y las armas". La independencia argentina y americana (in Spanish). Buenos Aires: Planeta. p. 28. ISBN 950-49-1110-2. Spanish: España había demostrado que económicamente no podía ejercer el papel de una metrópoli porque no tenía capacidad para abastecer a sus dominios de las mercaderías necesarias ni podía absorber los productos primarios que aquéllos poducían: sólo una forzada política comercial lograba mantener la hegemonía de los comerciantes de Cádiz.
English: Spain demonstrated that in the economic field, it could not play the role of a trade capital because it could not afford to supply its lands with the goods they needed or buy the raw materials that they produced: only a forced trade policy managed to keep the hegemony of the merchants of Cádiz.
Jump up ^ Pigna, Felipe (2007). "La Revolución de Mayo". Los mitos de la historia argentina (in Spanish) (26 ed.). Argentina: Grupo Editorial Norma. p. 227. ISBN 987-545-149-5. Spanish: Estos productos eran sumamente caros porque España se los compraba a otros países, como Francia e Inglaterra, para después revenderlos en América.
English: Those products were very expensive because Spain bought them from other countries, such as France or Britain, for later resale in the Americas.
Jump up ^ Abad de Santillán, Diego (1965). "La Revolución de Mayo: Factores convergentes y determinantes". Historia Argentina (in Spanish). Buenos Aires: TEA (Tipográfica Editora Argentina). p. 391. Spanish: Los ingleses tuvieron en las colonias españolas, a pesar del monopolio comercial metropolitano, fuertes intereses: el comercio ilícito se aproximaba en su monto casi al valor del autorizado por España; el contrabando se convirtió en un medio importante de vida para los propios colonos y también para los gobernantes encargados de reprimirlo.
English: The British had in the Spanish colonies, despite the metropolitan monopoly on commerce, strong interests: legal commerce had amounts near the value of that authorized by Spain; smuggling became an important way to survive for colonials themselves and also for the governors in charge of stopping it.
Jump up ^ Abad de Santillán, Diego (1965). "La Revolución de Mayo: Factores convergentes y determinantes". Historia Argentina (in Spanish). Buenos Aires: TEA (Tipográfica Editora Argentina). p. 391. Spanish: ...la aparición de un sector criollo que aguantaba el predominio de los españoles nativos en las funciones públicas, sentimiento que se extendía también al bajo clero.
English: ...the rise of a criollo sector that endured the predominance of the native Spanish in public office, sentiment shared also by the lower clergy.
^ Jump up to: a b Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. p. 51. ISBN 978-1-4067-1575-0.
Jump up ^ Moses, Bernard (1926). The Intellectual Background of the Revolution in South America 1810-1824. New York: Order of the trustees. p. 4. ISBN 978-1-4067-1575-0.
Jump up ^ * Shumway, Nicolas (1991). The Invention of Argentina. Berkeley and Los Angeles, California: University of California Press. ISBN 0-520-08284-2.
Jump up ^ Abad de Santillán, Diego (1965). "Las clases sociales en el período colonial". Historia Argentina (in Spanish). Buenos Aires: TEA (Tipográfica Editora Argentina). p. 376.
Jump up ^ Luna, Félix (2003). "Las ideas y las armas". La independencia argentina y americana (in Spanish). Buenos Aires: Planeta. p. 28. ISBN 950-49-1110-2.
Jump up ^ Luna, Félix (1994). "1810 y sus efectos / La Revolución". Breve historia de los argentinos (in Spanish). Buenos Aires: Planeta / Espejo de la Argentina. p. 62. 950-742-415-6.
Jump up ^ Luna, Félix (2003). "Auge y eclipse del carlotismo". La independencia argentina y americana (in Spanish). Buenos Aires: Planeta. p. 20. ISBN 950-49-1110-2. Spanish: Para unos, la solución de aceptar a Carlota Joaquina como heredera de Carlos IV era una aceptable fórmula de transición hacia una independencia ordenada. Para otros, una simple fachada que era conveniente usar hasta tanto madurasen las condiciones para una ruptura con España. Aunque también se pensaba que proporcionaba los elementos para preservar la fidelidad al rey cautivo.
English: For some, the solution of accepting Carlota Joaquina as heir to Charles IV was an acceptable formula for an orderly transition to independence. For others, a simple facade that was convenient to use until conditions were ripe for a break with Spain. Although it was also thought to provide the elements to preserve fidelity to the captive king.
Jump up ^ Luna, Félix (2003). "Auge y eclipse del carlotismo". La independencia argentina y americana (in Spanish). Buenos Aires: Planeta. p. 20. ISBN 950-49-1110-2. Spanish: El carlotismo estaba pues cargado de ambigüedades y equívocos, los que, a la larga, terminaron por debilitarlo como proyecto alternativo. Se sospechaba que tras su formulación se ocultaban apenas el brazo expansionista de Portugal o las apetencias británicas.
English: Carlotism was then loaded with ambiguities and misunderstandings, which, ultimately, ended up weakening it as an alternative project. It was suspected that behind its formulation was slightly hidden the expansionist arm of Portugal or the British desires.
Jump up ^ Luna, Félix (2003). "Auge y eclipse del carlotismo". La independencia argentina y americana (in Spanish). Buenos Aires: Planeta. p. 20. ISBN 950-49-1110-2. Spanish: Su mayor debilidad radicaba en otro factor: la política británica, que estaba más interesada en desalentar cualquier proyecto que pudiera comprometer la integridad de los dominios de su ahora aliada corona española. Aunque Carlota se presentaba investida de los títulos y la voluntad para mantener esos dominios, los ingleses desconfiaban de su capacidad para lograrlo, de sus verdaderas intenciones y de su entorno.
English: Its biggest weakness was located at another factor: the British policy, more interested in discouraging any project that may compromise the integrity of its now allied Spanish crown domains. Although Charlotte showed herself invested of titles and will to keep those domains, the British distrusted her capabilities to achieve it, her real intentions and her entourage.
Jump up ^ British Policy and the Independence of Latin America. United States: Yale University Press. 1951. p. 58. ISBN 0-7146-1110-7.
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Three Men in a Boat
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Three Men in a Boat (disambiguation).
Three Men in a Boat
Author
Jerome Klapka Jerome
Country
United Kingdom
Language
English
Genre
Comedy novel
Publisher
J. W. Arrowsmith
Publication date
1889
ISBN
0-7653-4161-1
OCLC
213830865
Followed by
Three Men on the Bummel
Three Men in a Boat (To Say Nothing of the Dog),[Note 1] published in 1889[1], is a humorous account by English writer Jerome K. Jerome of a two-week boating holiday on the Thames from Kingston upon Thames to Oxford and back to Kingston. The book was initially intended to be a serious travel guide,[2] with accounts of local history along the route, but the humorous elements took over to the point where the serious and somewhat sentimental passages seem a distraction to the comic novel. One of the most praised things about Three Men in a Boat is how undated it appears to modern readers – the jokes have been praised as seeming fresh and witty even today.[3]
The three men are based on Jerome himself (the narrator Jerome K. Jerome) and two real-life friends, George Wingrave (who would become a senior manager at Barclays Bank) and Carl Hentschel (the founder of a London printing business, called Harris in the book), with whom Jerome often took boating trips. The dog, Montmorency, is entirely fictional[2] but, "as Jerome admits, developed out of that area of inner consciousness which, in all Englishmen, contains an element of the dog".[3] The trip is a typical boating holiday of the time in a Thames camping skiff.[Note 2] This was just after commercial boat traffic on the Upper Thames had died out, replaced by the 1880s craze for boating as a leisure activity.[citation needed]
Following the overwhelming success of Three Men in a Boat, Jerome later published a sequel, about a cycling tour in Germany, titled Three Men on the Bummel (also known as Three Men on Wheels, 1900).
Contents
[hide]
1 Summary
2 Reception
3 In popular culture
3.1 Audio
3.2 Film and television
3.3 Theatre
3.4 Art
3.5 Other works of literature
4 See also
5 Notes
6 References
7 Bibliography
8 External links
Summary[edit]
Three Men in a Boat - map of tour
The story begins by introducing George, Harris, Jerome (always referred to as "J."), and Jerome's dog, named Montmorency. The men are spending an evening in J.'s room, smoking and discussing illnesses from which they fancy they suffer. They conclude that they are all suffering from "overwork", and need a holiday. A stay in the country and a sea trip are both considered. The country stay is rejected because Harris claims that it would be dull, the sea-trip after J. describes bad experiences of his brother-in-law and a friend on sea trips. The three eventually decide on a boating holiday up the River Thames, from Kingston upon Thames to Oxford, during which they will camp, notwithstanding more of J.'s anecdotes about previous mishaps with tents and camping stoves.
They set off the following Saturday. George must go to work that day, so J. and Harris make their way to Kingston by train. They cannot find the right train at Waterloo station (the station's confusing layout was a well-known theme of Victorian comedy) so they bribe a train driver to take his train to Kingston, where they collect the hired boat and start the journey. They meet George further up river at Weybridge.
The remainder of the story describes their river journey and the incidents that occur. The book's original purpose as a guidebook is apparent as J., the narrator, describes passing landmarks and villages such as Hampton Court Palace, Hampton Church, Magna Carta Island and Monkey Island, and muses on historical associations of these places. However, he frequently digresses into humorous anecdotes that range from the unreliability of barometers for weather forecasting to the difficulties encountered when learning to play the Scottish bagpipes. The most frequent topics of J.'s anecdotes are river pastimes such as fishing and boating and the difficulties they present to the inexperienced and unwary and to the three men on previous boating trips.
The book includes classic comedy set pieces, such as the Plaster of Paris trout in chapter 17, and the "Irish stew" in chapter 14 – made by mixing most of the leftovers in the party's food hamper:
I forget the other ingredients, but I know nothing was wasted; and I remember that, towards the end, Montmorency, who had evinced great interest in the proceedings throughout, strolled away with an earnest and thoughtful air, reappearing, a few minutes afterwards, with a dead water-rat in his mouth, which he evidently wished to present as his contribution to the dinner; whether in a sarcastic spirit, or with a genuine desire to assist, I cannot say.
—  Chapter 16
Other memorable sections include chapter 3's narration of the chaos caused by Uncle Podger while hanging a picture as he keeps misplacing and dropping things. He once injured himself and needed a handkerchief that was in the pocket of the coat he had just removed. But he couldn't find it and asked the family members to find it. It was found at last by Uncle Podger as he had been sitting on it. Chapter 4's discussion of "Advantages of cheese as a travelling companion" was also a memorable extract.
Reception[edit]
One might have imagined … that the British Empire was in danger. … The Standard spoke of me as a menace to English letters; and The Morning Post as an example of the sad results to be expected from the over-education of the lower orders. … I think I may claim to have been, for the first twenty years of my career, the best abused author in England.
—  Jerome K. Jerome, My Life and Times (1926)
The reception by critics varied between lukewarm and hostile. The use of slang was condemned as "vulgar" and the book was derided as written to appeal to "'Arrys and 'Arriets" – then common sneering terms for working-class Londoners who dropped their Hs when speaking. Punch magazine dubbed Jerome "'Arry K. 'Arry".[4] Modern commentators have praised the humour, but criticised the book's unevenness, as the humorous sections are interspersed with more serious passages written in a sentimental, sometimes purple, style.
Yet the book sold in huge numbers. "I pay Jerome so much in royalties", the publisher told a friend, "I cannot imagine what becomes of all the copies of that book I issue. I often think the public must eat them."[5] The first edition was published in August 1889 and serialised in the magazine Home Chimes in the same year.[Note 3] The first edition remained in print from 1889 until March 1909, when the second edition was issued. During that time, 202,000 copies were sold.[6] In his introduction to the 1909 second edition, Jerome states that he'd been told another million copies had been sold in America by pirate printers.[7] The book was translated into many languages. The Russian edition was particularly successful and became a standard school textbook. Jerome later complained in a letter to The Times of Russian books not written by him, published under his name to benefit from his success.[8] Since its publication, Three Men in a Boat has never been out of print. It continues to be popular, with The Guardian ranking it No. 33 of The 100 Greatest Novels of All Time in 2003,[9] and no. 25 in 2015[10] and Esquire ranking it No. 2 in the 50 Funniest Books Ever in 2009.[11] In 2003, the book was listed on the BBC's survey The Big Read.[12]
In popular culture[edit]
The river trip is easy to recreate, following the detailed description, and this is sometimes done by fans of the book. Much of the route remains unchanged. For example, all the pubs and inns named are still open.[Note 4]
Audio[edit]
Audiobooks of the book have been released many times, with different narrators, including Sir Timothy Ackroyd (2013), Hugh Laurie (1999), Nigel Planer (1999), Martin Jarvis (2005) and Steven Crossley (2011).
The BBC has broadcast on radio a number of dramatisations of the story, including a musical version in 1962 starring Kenneth Horne, Leslie Phillips and Hubert Gregg, a three-episode version in 1984 with Jeremy Nicholas playing all of the characters and a two-part adaptation for Classic Serial in 2013 with Hugh Dennis, Steve Punt and Julian Rhind-Tutt.
Film and television[edit]
Three Men in a Boat, a 1920 silent British film with Lionelle Howard as J., H. Manning Haynes as Harris and Johnny Butt as George.[13]
Three Men in a Boat a 1933 British film with William Austin, Edmund Breon, and Billy Milton.[14]
Three Men in a Boat a 1956 British film with David Tomlinson as J., Jimmy Edwards as Harris and Laurence Harvey as George.[15]
Drei Mann in einem Boot, a 1961 German film very loosely based on the book.[16]
Three Men in a Boat, a 1975 BBC produced a version for television adapted by Tom Stoppard and directed by Stephen Frears, with Tim Curry as J., Michael Palin as Harris, and Stephen Moore as George.[17]
Three Men in a Boat (Russian: Трое в лодке, не считая собаки), a 1979, musical comedy filmed by Soviet television, with Andrei Mironov as J., Aleksandr Shirvindt as Harris and Mikhail Derzhavin as George.[18]
Peter Lovesey's Victorian detective novel Swing, Swing Together (1976), partly based on the book, featured as the second episode of the television series Cribb (1980).
In 2005 the comedians Griff Rhys Jones, Dara Ó Briain, and Rory McGrath embarked on a recreation of the novel for what was to become a regular yearly BBC TV series, Three Men in a Boat. Their first expedition was along the Thames from Kingston upon Thames to Oxford, recreating the original novel. After this, the trio embarked on a trip from London to the Isle of Wight in Jones's yacht where they would race her against her sister yacht. The following year, Three Men in More Than One Boat saw the three borrowing, stealing, and hitchhiking on numerous vessels to make their way from Plymouth to the Isles of Scilly. For their 2009 adventure, the trio take to the waterways of Ireland, making their way from Dublin to Limerick with Dara's greyhound Snip Nua, and the first episode of Three Men Go to Scotland was broadcast at the end of 2010.[19]
Theatre[edit]
A stage adaptation earned Jeremy Nicholas a Best Newcomer in a Play nomination at the 1981 Laurence Olivier Awards. The book was adapted by Clive Francis for a 2006 production that toured the UK.[20]
Art[edit]
A sculpture of a stylised boat was created in 1999 to commemorate Three Men in a Boat on the Millennium Green in New Southgate, London, where the author lived as a child. In 2012 a mosaic of a dog's head was put onto the same Green to commemorate Montmorency.
Other works of literature[edit]
In 1891, Three Women in One Boat: A River Sketch by Constance MacEwen was published.[21] This book relates the journey of three young university women who set out to emulate the river trip in Three Men in a Boat in an effort to raise the spirits of one of them, who is about to be expelled from university. To take the place of Montmorency, they bring a cat called Tintoretto.[22]
Three Men in a Boat is referenced in the 1956 parody novel on mountaineering, The Ascent of Rum Doodle, where the head porter Bing is said to spend "much of his leisure immersed in a Yogistani translation of it.[23] In Have Space Suit—Will Travel, by Robert A. Heinlein, the main character's father is an obsessive fan of the book, and spends much of his spare time repeatedly re-reading it.[24]
The book Three Men (Not) in a Boat: and Most of the Time Without a Dog (1983, republished 2011) by Timothy Finn is a loosely related novel about a walking trip.[citation needed]
A re-creation in 1993 by poet Kim Taplin and companions resulted in the travelogue Three Women in a Boat.[25]
Gita sul Tevere is an Italian humorous book inspired by this famous English novel.[citation needed]
Science-fiction author Connie Willis paid tribute to Jerome's novel in her own 1997 Hugo Award-winning book To Say Nothing of the Dog. Her time-travelling protagonist also takes an ill-fated voyage on the Thames with two humans and a dog as companions, and encounters George, Harris, 'J' and Montmorency. The title of Willis' novel refers to the full title of the original book.[24]
Fantasy author Harry Turtledove has written a set of stories where Jerome's characters encounter supernatural creatures: "Three Men and a Vampire" and "Three Men and a Werewolf," announced to be published in Some Time Later: Fantastic Voyages in Alternate Worlds, by A.J. Sikes, B.J. Sikes, and Dover Whitecliff (2017). A preview audio version of the first story was made available here.
See also[edit]
Novels portal
Skiffing
Locks on the River Thames
Thames meander, a long-distance journey over all or part of the River Thames
Notes[edit]
Jump up ^ The Penguin edition punctuates the title differently: Three Men in a Boat: To Say Nothing of the Dog!
Jump up ^ The boat is called a double sculling skiff in the book – that is, a boat propelled by two people, each using a pair of one-handed oars (sculls). A camping skiff is a boat with an easily erected canvas cover. This effectively turns the boat into a floating tent for overnight use.
Jump up ^ Home Chimes was published 1884–1894 by Richard Willoughby, London, price 1/-. It was a (first weekly, then monthly) miscellany, mostly fiction by little-known authors. See Magazine Data File
Jump up ^ The Blue Posts, 81 Newman Street, London;The Royal Stag and the Manor House at Datchet; The Crown at Marlow; The George and Dragon at Wargrave; The Bull at Sonning; The Swan at Pangbourne; The Bull at Streatley; and The Barley Mow at Clifton Hampden. The Bells of Ouseley at Old Windsor still exists, but the building was demolished and rebuilt in 1936. It is now part of the Harvester chain.
References[edit]
Jump up ^ Jerome, Jerome K. (1889). Three Men in a Boat (To Say Nothing of the Dog). Bristol & London: J.W. Arrowsmith & Simpkin, Marshall & Co. Retrieved 10 April 2018 – via Internet Archive.
^ Jump up to: a b Jeremy Lewis' introduction to the Penguin edition.
^ Jump up to: a b Geoffrey Harvey (1998). "Introduction", Oxford World's Classics edition of Three Men in a Boat; Three Men on the Bummel.
Jump up ^ Jerome, Jerome (1926). My Life and Times. Hodder & Stoughton. ISBN 0-7195-4089-5.
Jump up ^ Jerome, Jerome (1982). "Afterward". Three Men in a Boat, Annotated and Introduced by Christopher Matthew and Benny Green. Michael Joseph. ISBN 0-907516-08-4.
Jump up ^ Jerome, Jerome (1909). "Publisher's Introduction". Three Men in a Boat (2nd ed.). Bristol: J W Arrowsmith. ISBN 0-9548401-7-8.
Jump up ^ Jerome, Jerome (1909). "Author's Introduction". Three Men in a Boat (2nd ed.). Bristol: J W Arrowsmith. ISBN 0-9548401-7-8.
Jump up ^ Jerome, Jerome (8 July 1902). "Literary Piracy in Russia". The Times (36814). p. 4.
Jump up ^ "The 100 greatest novels of all time: The list". The Guardian. 12 October 2003. Retrieved 6 June 2017.
Jump up ^ "The 100 best novels written in English: the full list". The Guardian. 17 August 2015. Retrieved 6 June 2017.
Jump up ^ "50 Funniest books". Esquire. March 2009. p. 142.
Jump up ^ "BBC – The Big Read". BBC. April 2003, Retrieved 11 November 2012
Jump up ^ Three Men in a Boat (1920) Internet Movie Database. Retrieved 28 June 2013.
Jump up ^ Three Men in a Boat (1933) Internet Movie Database. Retrieved 28 June 2013.
Jump up ^ Three Men in a Boat (1956) Internet Movie Database. Retrieved 28 June 2013.
Jump up ^ Drei Mann in einem Boot on IMDb
Jump up ^ Three Men in a Boat (1975) Internet Movie Database. Retrieved 28 June 2013.
Jump up ^ Troye v lodke, ne schitaya sobaki (1979) Internet Movie Database. Retrieved 28 June 2013.
Jump up ^ First broadcast: 27 Dec 2010 BBC Two. Retrieved 28 June 2013.
Jump up ^ Sutton, Katharine (October 31, 2006). "Three men in a boat". BBC. Retrieved January 12, 2018.
Jump up ^ MacEwen, Constance (1891). Three Women in One Boat: A River Sketch. London: F. V. White. OCLC 156765043.
Jump up ^ Buckhorn, Göran R. "Rowing Women as Belles des Bateaux, or To Say Nothing of the Cat". Friends of Rowing History. Retrieved 2 January 2016.
Jump up ^ Bowman, W.E. (1956). The Ascent of Rum Doodle. Max Parrish. p. 50. ISBN 0099317702.
^ Jump up to: a b McCarty, Michael; Koontz, Dean R.; Neil Gaiman (July 2003). "Connie Willis". Giants of the Genre. Wildside Press LLC. p. 126. ISBN 978-1-59224-100-2.
Jump up ^ Taplin, Kim (1993). Three Women in a Boat. Impact Books. ISBN 1-874687-13-7.
Bibliography[edit]
Jerome, Jerome K. Three Men in a Boat (To Say Nothing of the Dog). Bristol: Arrowsmith, 1889.
Jerome, Jerome K. Three Men in a Boat, To Say Nothing of the Dog! Wordsworth Classics. ISBN 1-85326-051-7, with Boulter’s Lock by Edward John Gregory on the cover, 1993.
Jerome, Jerome K., Jeremy Lewis. Three Men in a Boat: To Say Nothing of the Dog! and Three Men on the Bummel. Penguin classics. London: Penguin Books, 1999. ISBN 0-14-0437509
External links[edit]
Wikisource has original text related to this article:
Three Men in a Boat
Wikimedia Commons has media related to Three Men in a Boat.
Three Men in a Boat at Internet Archive (scanned books original editions color illustrated)
Three Men in a Boat at Project Gutenberg (plain text; transcribed from the 1889 J. W. Arrowsmith edition by David Price, Second proof by Margaret Price.)
Three Men in a Boat public domain audiobook at LibriVox
Three Men in a Boat, illustrated epub via Mobileread
IMDb search
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Works by Jerome K. Jerome
Idle Thoughts of an Idle Fellow (1886)
Three Men in a Boat (1889)
Diary of a Pilgrimage (1891)
Three Men on the Bummel (1900)
Paul Kelver (1902)
All Roads Lead to Calvary (1919)
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Jerome K. Jerome's Three Men in a Boat (1889)
Adaptations
Three Men in a Boat (1920)
Three Men in a Boat (1933)
Three Men in a Boat (1956)
Drei Mann in einem Boot (1961)
Three Men in a Boat (1975)
Three Men in a Boat (1979)
Sequel
Three Men on the Bummel
Inspiration
Three in Norway (by two of them) (1882)
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text:
List of German dishes
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Below is a list of dishes found in German cuisine.
Contents
[hide]
1 Famous dishes
1.1 Baden-Württemberg
1.2 Bavaria
1.3 Berlin
1.4 Bremen and Lower Saxony
1.5 East Prussia
1.6 Franconia
1.7 Frankfurt am Main and Hessen
1.8 Hamburg
1.9 Lower Saxony
1.10 Mecklenburg-Vorpommern
1.11 Palatinate
1.12 Rhineland, Germany
1.13 Saarland
1.14 Saxony
1.15 Saxony-Anhalt
1.16 Schleswig-Holstein
1.17 Silesia
1.18 Thuringia
1.19 Westphalia
2 See also
Famous dishes[edit]
Name
Image
Region
Description
Aachener Printen Aachen A type of gingerbread that is typical for the city of Aachen.
Apfelkuchen Throughout Germany German pastry consisting of sliced apples
Bratkartoffeln Throughout Germany Fried potato slices, often with diced bacon and/or onions
Bratwurst Throughout Germany Sausage that is usually composed of veal, pork or beef.....a traditional German sausage. Not to be confused with curry wurst.
Currywurst Berlin, Rhine-Ruhr This large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of the most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.
Fischbrötchen Northern Germany Sandwich made with various fish (pickled or fried) and onions, common in Northern Germany, particularly along the coast
Hendl Austro-Bavarian Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler.
Hasenpfeffer A stew made from marinated rabbit
Kartoffelsalat Northern Germany and South Germany Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).
Königsberger Klopse East-Prussian: city of Königsberg Cooked meatballs served in a white sauce with capers
Kohlroulade Throughout Germany German-style cabbage rolls
Marzipan Throughout Germany E.g. Lübeck-style, widely used in Christmas specialities
Mettbrötchen A kind of sandwich made with raw Meat on bread rolls (Brötchen), frequently with a garnish of minced raw onion
Pellkartoffeln Throughout Germany Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring)
Pfefferpotthast Westphalia Peppered beef stew
Rouladen Throughout Germany A roulade of bacon and onions wrapped in thinly sliced beef
Sauerbraten Rhineland A beef pot roast marinated in vinegar, water, spices and seasonings
Sauerkraut Throughout Germany Fermented shredded cabbage
Schweinshaxe Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein
Spanferkel Throughout Germany A grilled whole young pig, usually eaten in a large company of friends or guests
Speckpfannkuchen Large, thin pancakes with diced, fried bacon
Spätzle Southern Germany These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle.
Stollen Dresden A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
Weihnachtsgans Throughout Germany A roasted goose is traditionally consumed on December 25 Christmas Day.
Knödel (also known as Kloß, depending on region) Throughout Germany German dumplings; many different variations:
Semmelknödel (dumplings made with bread crumbs)
Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel
Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel
Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not
Halbseidene
Baden-Württemberg[edit]
See also: Baden-Württemberg
Name
Image
Type
Description
Maultaschen Main course Noodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.
Brenntar Main course It is made of roasted flour called Musmehl, usually spelt flour or oat flour. It is usually cooked like a porridge with water and milk with various ingredients.
Sauerbraten Main course A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.
Sauerkraut Side dish Sauerkraut in Baden-Württemberg is made with the special Filderkraut (pointed cabbage is considered the most delicious variety: Filderkraut (de)).
Spätzle, Knöpfle Pasta Two varieties of soft, thick noodles.
Linsen mit Spätzle Main course Hearty dish that combines Spätzle with cooked lentils and Vienna sausages.
Schupfnudel Pasta Pasta made from potatoes and flour, often served with Sauerkraut.
Flädlesuppe Entree A broth with thin strips of German-style pancakes.
Springerle Snack Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
Zwiebelkuchen Main course An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer.
Gaisburger Marsch Main course A famous stew made of meat, potatoes and several kinds of vegetables.
Käsespätzle Main course Dish of Spätzle and fried onions gratinated with cheese.
Wibele Snack Small, sweet biscuits.
Bavaria[edit]
See also: Bavaria
Name
Image
Type
Description
Weißwürste Snack Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.
Weizenbier/Weißbier (wheat beer) Beverage Wheat beer
Helles Bier (Helles) Beverage Helles is a German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol.
Radler Beverage A beer mixed with citrus lemonade
Russ Beverage Wheat beer mixed with lemonade. The name Russen (Russian) comes from the fact that after World War I, the left wing party, Genossen, mixed their beer with lemonade because they did not want to get drunk so quickly. In Munich, these members of left wing parties were called Russians (based on their political beliefs), and also their beer was named after this fact. Often also consumed in a one-liter mug, called the Maß (Russen Maß).
Schweinsbraten Main course Sliced pork roast with a crunchy crust that was boiled in a pot.
Schweinshaxe Main course Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße.
Leberkäse Snack A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.
Schlachtschüssel Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.
Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal.
Bayrisch Kraut Side dish Shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar.
Kartoffelsalat Side dish Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
Radi Side dish Raphanus that is heavily salted so the water is extruded.
Pichelsteiner Main course A stew made from various kinds of meat and vegetables.
Bayrisch Creme Dessert A very light, fluffy, and not too sweet dessert made from gelatin, milk, cream, egg yolk, and sugar.
Prinzregententorte Cake A cake that consists of seven thin cake layers with chocolate buttercream in between.
Topfenstrudel (or Milliramstrudel) Cake Similar to Apfelstrudel, but filled with topfen instead, and served with vanilla sauce.
Dampfnudel Main course Lt.:'steam noodle'; a sort of white bread made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter and vanilla sauce.
Buchteln Main course Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.
Berlin[edit]
Name
Image
Type‡
Description
Beamtenstippe Sauce A either white or brown sauce that is eaten with potatoes.
Buletten Main course or snack Kind of meatballs in Berlin
Currywurst Snack Hot pork sausage served either with curry ketchup or a tomato paste with curry powder.
Eierkuchen Main course Pancake
Eisbein Main course Ham hock usually served with Sauerkraut.
Hackepeter Snack Raw ground pork that is spiced with salt and pepper, garlic and caraway.
Kartoffelpuffer Main course Grated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or sweet with applesauce.
Königsberger Klopse Main course Cooked meatballs served in a white sauce with capers and usually eaten with potatoes.
Pfannkuchen (name in other regions: Berliner) Pastry Sweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen". In Bavaria they're called "Krapfen".
Bremen and Lower Saxony[edit]
See also: Lower Saxon cuisine, Bremen, and Lower Saxony
Name
Image
Type
Description
Birnen, Bohnen und Speck Main course A dish of pears, beans and bacon, invariably accompanied by potatoes.
Bratwurst Snack A grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
Braunkohl Side dish see Grünkohl below
Braunschweiger Snack An internationally known sausage that is spread on toast or used in sandwiches.
Bregenwurst Snack A specialty sausage, usually served with Grünkohl
Bremer Kükenragout Main course A ragout made from different kinds of meat and seafood as well as vegetables; may contain no chicken and if it does it's meat from very young chicken.
Brunswick Mum Beverage An ancient beer from Brunswick.
Butterkuchen Cake A sheet cake made from yeast dough topped with blops of butter and sugar.
Calenberger Pfannenschlag Snack Groats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. pickles or red beet; special kind of Knipp.
Pinkel mit Grünkohl Main course A dish made from slowly cooked kale that is served with Pinkel, a rather salty sausage.
Kassler Main course A slowly cooked salted pork dish that is usually served with Knödel and Sauerkraut or potato salad.
Kluntjes Candy Sugar crystals that are used as sweetener for tea.
Knipp Snack or Main course Broiled groat sausage.
Labskaus Snack or Main course A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Nordseekrabben/Nordseegarnelen Snack or Main course Prawns from the North sea.
Pottwurst Snack Another kind of Knipp.
Räucheraal Main course or snack Smoked eel that is used as ingredient in various dishes.
Sauerkraut Side dish Shredded cabbage that is naturally fermented by lactic bacteria.
Schlachteplatte Snack A dish with a variety of meats usually eaten as second breakfast.
Spargel Side dish White asparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise.
Steckrübeneintopf Main course A hearty stew made from rutabaga, carrot and potato.
Welf pudding Dessert A sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.
East Prussia[edit]
See also: East Prussia
East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.
East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer.
Name
Image
Type
Description
Bärenfang Beverage A honey-flavored liqueur.
Beetenbartsch Soup A beetroot-based soup served with sour cream (Schmand) and beef (originally from Ukraine)
Königsberger Fleck Soup A type of Kuttelsuppe, or tripe soup.
Königsberger Klopse Main course Meatballs served in a white sauce with capers and eaten with potatoes.
Königsberger Marzipan Candy Special kind of marzipan made in Königsberg.
Kopskiekelwein fruit wine made from blackcurrants or redcurrants.
Pillkaller Machandel Beverage A clear liqueur that is served in a drink with liver sausage and mustard.
Schwarzsauer Soup A type of blood soup with various spices cooked in vinegar-water.
Spirgel Snack A variation of bacon.
Tilsit cheese Cheese A kind of cheese.
Franconia[edit]
See also: Franconia
Name
Image
Type
Description
Fränkische Bratwurst Snack Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut").
Saure Zipfel Snack Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels.
Kartoffelklöße Main course Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
Schäufele Main course An entire pork (or, in some cases, Lamb) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly Sauerkraut.
Hochzeitssuppe ("wedding soup") Soup A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
Lebkuchen Pastry/Cookie German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.
Karpfen Main course Fried carp that is traditionally served during carp season, which consists of all months of the year that contain an R in their German spelling.
Frankfurt am Main and Hessen[edit]
See also: Frankfurt and Hesse
Name
Image
Type
Description
Green Sauce Dip A bright sauce made from an abundant amount of seven fresh minced herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.
Frankfurter sausage Snack A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
Apfelwein Beverage A wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served from a special jug (the "Bembel"), drunk with a special glass (the "Gerippte").
Sauer Gespritzter Beverage A very refreshing drink that combines Apfelwein with sparkling water. Usually served during summer it's also available as Süß Gespritzter which is Apfelwein mixed with lemonade.
Handkäse mit Musik Snack Lt.: hand-cheese with music: A strong cheese made from curdled milk served in a dressing from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter. Although people love to make jokes of dubious quality about the meaning of the "music", several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.
Hamburg[edit]
See also: Hamburg
Name
Image
Type
Description
Labskaus Main course or snack A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. See also under Bremen and Lower Saxony.
Birnen, Bohnen und Speck Main course A dish composed of pears, beans and bacon, invariably accompanied by potatoes.
Hamburger Aalsuppe Soup A sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs
Franzbrötchen ("frenchmans roll") Pastry A pastry made from Phyllo dough, covered with sugar and powdered cinnamon that is usually eaten for breakfast. Franzbrötchen is only rarely found outside of Hamburg.
Frikadelle Main course or snack A type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.
Rote Grütze Dessert A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Lower Saxony[edit]
See Bremen and Lower Saxony
Mecklenburg-Vorpommern[edit]
See also: Mecklenburg-Vorpommern
Name
Image
Type
Description
Mecklenburger Rippenbraten (de) Main course Rib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Klöße or red cabbage.
Tüffel un Plum Main course A potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves.
Rode Grütt Dessert Dessert sauce made of berries, usually served with vanilla sauce
Grööner Hein or Birnen, Bohnen und Speck ("pears, beans and bacon") Main dish Stew made from string beans, pear and ham
Fliederbeersuppe (de) Dessert Dessert soup made from elderberry, served with semolina dumplings
Sahnehering (de) ("Herring in Cream") Main course Young herring marinated in cream, with onions and sometimes pears or apples. Served with Bratkartoffeln or Pellkartoffeln.
Schwedeneisbecher (de) ("Sweden Ice Cup") Dessert Vanilla ice, served with apple sauce, whipped cream and a waffle, optionally with advocaat liquor. Typical GDR dessert, still very popular.
Palatinate[edit]
See also: Palatinate (region)
Name
Image
Type
Description
Saumagen (Pork stomach) Main course A pork's stomach that serves as casing for a filling of pork, sausage meat and potatoes. Sometimes the filling also contains eggs and carots. The dish is usually served with mashed potatoes and sauerkraut, bread or Bratkartoffeln.
Gequellde mit weißem Kees Main course A dish of cooked potatoes with curd cheese.
Gequellde mit Lewwerworscht Main course A dish of cooked potatoes with liver sausage.
Gedadschde Side dish In a pan fried dumplings made of mashed potatoes with flour.
Weck, Worschd un Woi Snack Lt.:Bread roll, sausage and wine
Grumbeersupp un Quetschekuche Main course Potato soup and plum tart
Kerscheblotzer (cherry cake) Dessert Kind of bread pudding made with cherries and usually served hot with vanilla sauce.
Zwiebelkuchen Main course An onion pie usually served with Federweisser.
Federweisser Beverage Young white wine.
Chestnuts Side dish Cooked chestnuts served with meat or other things.
Rhineland, Germany[edit]
See also: Rhineland,Germany
Name
Image
Type
Description
Rheinischer Sauerbraten Main course Large pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
Reibekuchen Side dish Potato fritter with black bread, apple syrup, sugar beet syrup or stewed apples.
Blutwurst Snack Blood sausage either cured or fried.
Himmel und Ääd Main course Lt.: Sky and Earth: Mashed potatoes with stewed apples and fried blood pudding (Cologne). Potatoes are also called 'Erdäpfel', what means 'ground apples', lt: earth apples, so it's a meal prepared out of 'apples' which grow above and under the earth
Halve Hahn Snack Lt.:Half Rooster: A dish that doesn't actually contain rooster at all but is a cheese sandwich with onions, the name is based on a wordplay (Köln).
Muscheln rheinische Art Main course Mussels cooked in wine with vegetables and served with whole wheat bread and some butter.
Grünkohl Side dish Dish of cooked kale often served with potatoes and Kassler.
Mettbrötchen Snack Minced raw pork on bread rolls with raw onion rings or diced raw onion.
Aachener Printen Pastry Popular kind of cookie that originates in the city Aachen.
Saarland[edit]
See also: Saarland
Name
Image
Type
Description
Dibbelabbes Main course A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot, usually eaten with apple sauce.
Hoorische/Verheiratete Main course Lt.: Married ones: Potatoes and dumplings made of flour served with a creamy bacon sauce.
Schwenker or Schwenkbraten Main course Pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire).
Saxony[edit]
See also: Saxony
Name
Image
Type
Description
Pfefferkuchen Pastry/Cookie Famous kind of German gingerbread. Some believe that the best German gingerbread is from Pulsnitz in Saxony.
Eierschecke Cake A cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig), the middle layer is a cream made of quark, vanilla and some butter, egg, sugar and milk, and the top layer is mainly made from eggs (Eier), which are beaten with butter, sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding).
Quarkkeulchen Main course or dessert A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing dough is baked as small, less than palm-sized pancakes and eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream etc.
Leipziger Allerlei Side dish A vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns.
Stollen Cake German Christmas cake of which there are two important centers in Saxony: Dresden and the Ore Mountains.
Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia. Typical Upper Lusatian dishes are:
Stopperle: small dumpling with fried bacon or sausage and sauerkraut.
Schälklöße: soup consisting of filled pasta and various vegetables.
Teichelmauke: mashed potatoes with bouillon and cooked beef.
Saxony-Anhalt[edit]
See also: Saxony-Anhalt
Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.
Name
Image
Type
Description
Baumkuchen Cake A cake typical for Christmas that is very difficult to prepare.
Magdeburger Schmalzkuchen (de) Pastry Fried pastry made from yeast dough, topped with confectioner's sugar and usually consumed for carneval.
Bötel (Magdeburg) Main course Ham hock that is usually served with mashed potatoes or bread and sauerkraut.
Schierker Feuerstein Beverage A herb liqueur.
Rotkäppchen Sekt (de) Beverage A brand of sparkling wine.
Schleswig-Holstein[edit]
See also: Schleswig-Holstein
Name
Image
Type
Description
Birnen, Bohnen und Speck Main course A dish composed of pears, beans and bacon, invariably accompanied by potatoes .
Buttermilchsuppe Soup Buttermilk soup with flour dumplings
Kohl Side dish Cooked kale usually served with potatoes and Kasseler or other foods.
Kieler Sprotten Main course Smoked Baltic sprats.
Labskaus Main course or snack A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Mehlbüdel Main course A large flour dumpling served with bacon and a sweet sauce.
Rote Grütze Dessert A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Schnüsch Main course A stew made of ham, potatoes and vegetables cooked in roux.
Schwarzsauer Soup A sort of black pudding made with vinegar.
Snuten un Poten Main course Cured pig snouts and trotters that are cooked in vinegar together with several spices. Traditionally served with sauerkraut, erbspüree and hot mustard.
Silesia[edit]
See also: Province of Silesia
When Silesia was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".
Name
Image
Type
Description
Schlesisches Himmelreich Main course Silesian Heaven: a dish of pork belly with dried fruits and cinnamon.
Kartoffelsuppe Soup or stew A stew made with raw potatoes and other ingredients such as vegetables and sausage.
Gänsebraten (Roast goose) Main course Roasted goose traditionally served with potatoes and/or Klöße with gravy and vegetables.
Schlesische Kartoffelklöße Main course Silesian potato dumplings.
Schlesischer Striezel Cake Silesian Christmas cake made from yeast dough.
Schlesischer Mohnstollen (Silesian poppy cake) Cake Silesian Christmas cake made from yeast dough and filled with poppy seeds.
Liegnitzer Bomben Pastry/Cookie Honey cakes from Liegnitz.
Thuringia[edit]
See also: Thuringia
Name
Image
Type
Description
Thuringian sausage Snack Red to grey, stuffed in a natural casing of pig intestine, unlike the white Franconian variety.
Thüringer Rostbrätel Main course A pork neck steak marinated together with onions in beer and mustard.
Thüringer Klöße Main course Dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
Mutzbraten Main course or snack A pound of mutton, roasted on open birchwood fire, served with sauerkraut.
Rinderroulade Main course Beef roulades: Spread with mustard and filled with bacon, onions and (in some areas) pickled cucumber.
Mohnkuchen Cake Poppy seed cake
Käsekuchen Cake Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry).
Eichsfelder Schmandkuchen Cake A sheet cake made from yeast dough, topped with fruit or quark cheese and covered with a layer of Schmand.
Weimarer Zwiebelkuchen Cake (savoury) A sheet cake made from yeast dough with onions, sour cream, bacon bits and eggs.
Altenburger "Aufläufer" (Prophetenkuchen) Cake A speciality cake from Thuringia that consists of eggs, sugar, oil, flour and alcohol (usually rum).
Westphalia[edit]
See also: Westphalia
Name
Image
Type
Description
Pickert Main course Potato pancakes
Grünkohl und Kohlwurst (curly kale and cabbage sausage) Main course A sausage made from lung and served with Grünkohl.
Westfälischer Schinken (smoked ham) Snack A hearty ham from Westfalen that is very aromatic.
Möpkenbrot Snack Kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper.
Rumpsteak Main course Roast beef served with various sides such as potato wedges and vegetables.
Reibekuchen Side dish Fried dumpling made of mashed potatoes and other ingredients such as onions, eggs, quark and spices.
Pumpernickel Bread A hearty bread; it goes black because the sugar in the bread goes to caramel.
Herrencreme Dessert Lt.: Gentleman's creme: Vanilla jelly with cream and rum.
Stippgrütze Snack Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.
See also[edit]
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