"the term ""tableware"" has come into use to avoid the implication that they are made of silver. The major items of cutlery in Western culture are the knife, fork and spoon. In recent times, hybrid versions of cutlery have been made combining the functionality of different eating implements, including the spork (spoon / fork), spife (spoon / knife), and knork (knife / fork) or the sporf which combines all three. The word cutler derives from the Middle English word 'cuteler' and this in turn derives from Old French 'coutelier' which comes from 'coutel'; meaning knife (modern French: couteau). The word's"
"a 0.25-l or 0.50-l version of the glass. A ""Geripptes"" filled with ""Apfelwein"" is also called a ""Schoppen"". Most establishments also serve ""Apfelwein"" by the ""Bembel"" (a specific ""Apfelwein"" jug), much like how beer can be purchased by the pitcher in many countries. The paunchy ""Bembel"" (made from salt-glazed stoneware) usually has a basic grey colour with blue-painted detailing. In the Eifel region, near Hunsrück, around Moseltal, along the lower Saar and in Trier, the drinking container is called ""Viezporz"" and consists of white porcelain or stoneware. Hot ""Apfelwein"" is commonly taken as an old household remedy against colds, or"
"old lamp with schnapps and took a slurp from time to time without anyone noticing. Today tourists in particular enjoy taking a ""Sluk ut de Lamp"" (swig from the lamp) when they visit the bar. The schnapps is made from a centuries-old Swedish recipe which is still a family secret. Spitzen Gebel Spitzen Gebel (literally: ""pointed gable"") is a historic building in the centre of Bremen, Germany, located at No. 1, Hinter dem Schütting. Its origins date to the year 1400, but it was rebuilt in the Gothic style in 1590 with additions in 1610. Since 1973, it has been"
"German ""griebe""), where ""Griebenschmalz"" is lard from which the cracklings have not been removed. The name is unrelated to German ""Geriebenes"" (“something grated”). Gribenes Gribenes or grieven (, , ""scraps""; ) are crisp chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. Gribenes are a byproduct of schmaltz preparation. A favored food in the past among Ashkenazi Jews, ""gribenes"" is frequently mentioned in Jewish stories and parables. This food is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ""gribenes"" were served with potato kugel or latkes during Hanukkah. ""Gribenes"" are"
"was that of a graphite crucible from southern Germany. These had a very similar design to that of the triangular crucibles from Hesse but they also occur in conical forms. These crucibles were traded all across Europe and the New World. The refining of methods during the Medieval and Post Medieval periods led to the invention of the cupel which resembles a small egg cup, made of ceramic or bone ash which was used to separate base metals from noble metals. This process is known as cupellation. Cupellation started long before the Post Medieval period, however the first vessels made"
"Symbel Symbel (OE) and sumbl (ON) are Germanic terms for ""feast, banquet"". Paul C. Bauschatz in 1976 suggested that the term reflects a pagan ritual which had a ""great religious significance in the culture of the early Germanic people"". Bauschatz' lead is followed only sporadically in modern scholarship, but his interpretation has inspired such solemn drinking-rituals in Germanic neopaganism. The ritual according to Bauschatz was always conducted indoors, usually in a chieftain's mead hall. Symbel involved a formulaic ritual which was more solemn and serious than mere drinking or celebration. The primary elements of symbel are drinking ale or mead"
"is attached to the ebony handle of their chef's knife. A chef that prefers a knife with more weight in the blade, their knife to be lighter overall, to have a larger handle, or one who wants to replace their knife handle more easily, will often turn to a Japanese handle. Traditional Western knives are made with a double bevel, which tapers symmetrically to the cutting edge on each side. Single bevel knives, which only taper to one side (typically the right), can require more care and expertise when using. Japan adopted French and German cutlery ideas during the Meiji"
"fork used in most parts of the world today was developed in Germany in the mid 18th century while the standard four-tine design became current in the early 19th century. The fork was important in Germany because they believed that eating with the fingers was rude and disrespectful. The fork led to family dinners and sit-down meals, which are important features of German culture. Fork In cutlery or kitchenware, a fork (from the Latin ""furca"" (""pitchfork"")) is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved"
"""bajgiel"" became a staple of Polish cuisine and a staple of the Slavic diet generally. Its name derives from the Yiddish word ""beygal"" from the German dialect word ""beugel"", meaning ""ring"" or ""bracelet"". Variants of the word ""beugal"" are used in Yiddish and in Austrian German to refer to a similar form of sweet-filled pastry (""Mohnbeugel"" (with poppy seeds) and ""Nussbeugel"" (with ground nuts), or in southern German dialects (where ""beuge"" refers to a pile, e.g., ""holzbeuge"" ""woodpile""). According to the Merriam-Webster dictionary, 'bagel' derives from the transliteration of the Yiddish"" 'beygl',"" which came from the Middle High German 'böugel'"
"a plectrum. This instrument is similar to a Psaltery, Dulcimer or Cymbalom. Note: The German word Zimbel is cymbal (music), while Zimbal is Cymbalom. Zimber Zimber used as a surname and believed to be Germanic but the meaning is undefined. Used as a surname in Eastern Europe since the 17th Century. Zimber may be a variant of the German word Kimber or members of a historic second century Germanic ethnic group. Now called the Cimbri. Kimber (name) is also a forename and surname. Zimber and Zimmer is a German exonym for Cembra and related to the Cimbri ancestry. Zimber may"
"is now kept at The Metropolitan Museum of Art. Beak-spouted ewer A beak-spouted ewer (German: ""Schnabelkanne"") is a ewer, jug, pitcher or flagon with a spout formed in the shape of a beak. Beak-spouted ewers were initially made and used by the Etrurians. The Celts imported some of these vessels and started to copy them. They developed variants according to their liking. The containers were either made from bronze or from clay. Famous Celtic beak-spouted ewers have been found at the Glauberg in Hessia and the Dürrnberg near Hallein in Austria. A modern variant was made by the Workshop of"
"when the bread was removed and the residual heat of the oven could be used for baking cakes. It is striking that the text points to the yellow coloring effect of saffron. None of the other six mentioned ingredients provides an obvious rhyme word for the German standard ""gelb"" which means yellow. Therefore, the traditional lyric writes ""gehl"" (also known as ""gel"") to provide a plausible approximate rhyme to ""Mehl"" which means meal or flour. There are Upper German dialects, such as the Northeast Bairische which soften the plosive -b to a -w, so it was eventually not heard or"
"Beak-spouted ewer A beak-spouted ewer (German: ""Schnabelkanne"") is a ewer, jug, pitcher or flagon with a spout formed in the shape of a beak. Beak-spouted ewers were initially made and used by the Etrurians. The Celts imported some of these vessels and started to copy them. They developed variants according to their liking. The containers were either made from bronze or from clay. Famous Celtic beak-spouted ewers have been found at the Glauberg in Hessia and the Dürrnberg near Hallein in Austria. A modern variant was made by the Workshop of Christian Knütgen (active 1568–1605) in Siegburg (Germany), 1597 and"
"Kugel Kugel ( ""kugl"", pronounced ) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. The name of the dish comes from the Middle High German ""kugel"" meaning ""sphere, globe, ball""; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German ""Gugelhupf""—a type of ring-shaped cake). Nowadays, however, kugels are often baked in square pans. While Litvaks (Jews from Lithuania, northern Poland and northern Russia) call the pudding"
"Gugel A gugel was a type of hood with a trailing point, popularly worn in medieval Germany. It was tailored to fit the head and shoulders, and was usually made from wool or loden. Originally worn by commoners, it became fashionable with the nobility from the 14th century. In the fashionable style, the gugel was worn on top of the head like a hat, with the head-part inverted inside the collar, which then hung over the ears. From about 1360, this style of gugel was also worn outside Germany, being called a ""chaperon"" in France and a ""cappucio"" in Italy."
"Kassler Kassler or Kasseler in German cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to British gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served with sauerkraut and mashed potatoes. In addition to pork, chicken prepared 'Kasseler' style is available at some butchers. It is unclear where the name comes from. It is often said, that the name derived from a Berlin-based butcher called Cassel who prepared the cut"
"Dutch ""aardappel""), ""Schlagobers"" (whipped cream) German ""Schlagsahne"", ""Faschiertes"" (ground beef) German ""Hackfleisch"" (but Hungarian ""fasírt"", Croatian and Slovenian informal ""faširano""), ""Fisolen"" (green beans) German ""Gartenbohnen"" (but Czech ""fazole"", Italian ""fagioli"", Croatian (regional) ""fažol"", Slovenian ""fižol"", Hungarian folkish ""paszuly""), ""Karfiol"" (cauliflower) German ""Blumenkohl"" (but Croatian, Hungarian and Slovak ""karfiol"", Italian ""cavolfiore""), ""Kohlsprossen"" (Brussels sprouts) German ""Rosenkohl"", ""Marillen"" (apricots) German ""Aprikosen"" (but Slovak ""marhuľa"", Polish ""morela"", Slovenian ""marelice"", Croatian ""marelica""), ""Paradeiser"" [""Paradiesapfel""] (tomatoes) German ""Tomaten"" (but Hungarian ""paradicsom"", Slovak ""paradajka"", Slovenian ""paradižnik"", Serbian ""paradajz""), ""Palatschinken"" (pancakes) German ""Pfannkuchen"" (but Czech ""palačinky"", Hungarian ""palacsinta"", Croatian and Slovenian ""palačinke""), ""Topfen"" (a semi-sweet cottage cheese)"
"Spitzen Gebel Spitzen Gebel (literally: ""pointed gable"") is a historic building in the centre of Bremen, Germany, located at No. 1, Hinter dem Schütting. Its origins date to the year 1400, but it was rebuilt in the Gothic style in 1590 with additions in 1610. Since 1973, it has been a listed building. Dating from the time around 1400, the Spitzen Gebel is the oldest town house and the last of its kind in Bremen. The building has served as both a shop and a private residence over the centuries. Its Low German name stems from the pointed gable crowning"
"laurel, juniper and pepper. The sour taste is achieved by adding vinegar and/or wine. In Austria a similar dish is known as Flecksuppe (tripe soup). Saure Kutteln Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It's often eaten with bread or with home fries. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish. ""Saure Kutteln"" means ""sour tripes"". The dish consists"
"in 1969. The Juwel 33 and 34 (made by Gustav Barthel of Dresden which, like Sieverts, was a maker of blowtorches and stoves) is a World War II-era German military field stove of similar size, design and operation to the Svea. The Arara 37, another German-made stove, is similar, as is the Czech-made Meva Type 2140. More recently manufactured stoves with the same design features as the Svea include the Russian-made Примус Туристский ПТ-2 ""Огонёк"" (Primus Tourist PT-2 ""Little Flame""), the German-made Enders ""Biwak"" (""Bivouac"") No. 2650, and the Juwel 84, which is essentially a larger and more recent version"
"caramelized onions and a good German beer. Rostbrätel A Rostbrätel is a marinated cutlet of pork neck, that's grilled over charcoal. It is, like Thuringian sausage (Rostbratwurst), a Thuringian specialty. The label ""Rostbrätel"" is common in West Thuringia and South Thuringia. For preparation, about an inch cut of pork neck cutlet (with or without bone) is pressed (tenderized) and marinated in salt, pepper, Thuringian spicy mustard, onions and beer for two to up to 24 hours. The beer should be a dark, strong, somewhat sweet kind, not a Pilsener, as this adds a bitter taste. In some recipes, garlic and"
"(fr.), Grapen (ger.)), is sometimes used as a charge in heraldry. It is especially common in arms in Brandenburg, Pomerania and East Prußia. It is used in the canting arms for the German family ""von Grape"", Grapengießer and Grappendorf, and Groppe von Gudenberg. Pipkin A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. They were not held in direct flame which would crack the ceramic. It has a handle and many (though not all) examples had three feet. Late medieval and post-medieval pipkins had a hollow handle into which a"
"(""shoemaker""); Schuster (""cobbler""); Schneider, Schneiders, and Snyders (""tailor""; in Hebrew חייט, Chait/Khait (and at times Hyatt)); Wechsler (""money-changer""). Related, and likewise generically German, names are derived metonymically for a common object or tool of a profession: e.g., Hammer for a blacksmith, Feder (""quill"") for a scribe, and Lein (""linen"") for a dealer in cloth. But there are others that are more distinctively Jewish: ""Parnass"", ""Gabbay"", Singer, Cantor, Voorsanger, Chazan, Cantarini, from the synagogue officials who were so called; Shochet, Schaechter, Schechter, from the ritual slaughterer (also Schub or Shub: Hebrew acronym for 'shochet u-bodek'/ritual slaughterer and kosher meat inspector); Shadkun,"
"veal and ham. After the meats are cooked and plated, The espagnole sauce is cooked in the pan the veal was cooked in, lemon juice and cayenne pepper are added, and then the sauce is poured over the cutlets. Gypsy sauce is a sauce or demi-glace sauce used as an ingredient in dishes and as a condiment. The term ""zigeuner"" has been used in Germany for over a century regarding the sauce. Some companies mass-produce it, including Remia, Verstegen and Unilever. Some controversy occurred in 2013 regarding use of the word ""gypsy"" on the labels of commercial varieties of the"
"of the window on a cooking ladle. The name ""Rumpelstilzchen"" in German means literally ""little rattle stilt"", a ""stilt"" being a post or pole that provides support for a structure. A ""rumpelstilt"" or ""rumpelstilz"" was consequently the name of a type of goblin, also called a ""pophart"" or ""poppart"", that makes noises by rattling posts and rapping on planks. The meaning is similar to ""rumpelgeist"" (""rattle ghost"") or ""poltergeist"", a mischievous spirit that clatters and moves household objects. (Other related concepts are ""mummarts"" or ""boggarts"" and ""hobs"", which are mischievous household spirits that disguise themselves.) The ending ""-chen"" is a"
"southern Germany, Austria and Hungary) ""barches."" They are often covered with seeds to represent manna, which fell in a double portion on the sixth day. Another Shabbat dish is calf's foot jelly, called ""p'tsha"" or ""šaltiena"" in Lithuania and ""galarita"", ""galer"", ""galleh"", or ""fisnoge"" in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes. ""Drelies,"" a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and"
"Götterspeise Götterspeise (literally: ""food of the gods"") is the German name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts. Other German names include ""Wackelpudding"" or ""Wackelpeter"", green ""Götterspeise"" is also known as ""Froschsülze"". ""Götterspeise"" is usually eaten with whipped cream or vanilla sauce. The best-known flavours are the following: The green ""Götterspeise"" is not coloured with woodruff, the latter only gives the dessert its characteristic aroma. Because the coumarin contained in woodruff is toxic, only artificial woodruff flavouring is used"
"Kittel A kittel, also spelled kitl (, robe, coat, cf. German ""Kittel"" ""[house/work] coat""), is a white robe, usually made of cotton or a cotton/polyester blend, which can serve as part of the tachrichim or burial furnishings for male Jews. It is also worn on special occasions by married Ashkenazi men. In western Europe this garment has sometimes been called a sargenes. The word ""sargenes"" is related to the Old French ""serge"" as well as Latin ""serica"". The term has mainly fallen out of use in modern times, except in certain neighborhoods such as Washington Heights in New York City."
"German ""Schnitzel"") and is made of veal or beef and usually served with mashed potatoes. Common garnishes include a slice of lemon or some lettuce. In Brazil, such preparations, designated ""à milanesa"" (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare. Called шницел (""shnitsel""), it is made from ground veal, formed as a thin patty, seasoned with salt and black pepper, then breaded and fried. The dish usually is served with a choice of mashed or roasted potatoes, French fries,"
"""Krikëll"" for ""beer mug,"" for example, is borrowed from the Austrian German term ""Krügel"". The German word ""Schalter"" has been borrowed in both its meanings (""(office) counter"" and ""(electric) switch"") as Albanian ""shalter"". In the early 20th century, German film directors participated in the creation of the Egyptian cinema and usually concluded their work with the word ""fertig"" (done). Their local staff kept that word in the form ""ferkish"" and soon used it in other contexts. In connection with the football World Cup, the German team is called ""farik el Mannschaft"", with the German ""Mannschaft"" meaning team – wherein ""farik"""
"cups"". Moreover, these proper names are not from Normandy, where the word ""gobelin, gobelinus"" first appears in the old documents. German ""Kobold"" contains the Germanic root ""kov-"" (Middle German ""Kobe"" ""refuge, cavity"", ""hollow in a rock"", Dial. English ""cove"" ""hollow in a rock"", English ""sheltered recess on a coast"", Old Norse ""kofi"" ""hut, shed"" ) which means originally a ""hollow in the earth"". The word is probably related to Dial. Norman ""gobe"" ""hollow in a cliff"", with simple suffix ""-lin"" or double suffixation ""-el-in"" (cf. Norman surnames ""Beuzelin"", ""Gosselin"", ""Étancelin"", etc.) The Welsh ""coblyn"", a type of knocker, derives from"
"plain pudding garnished as a delicacy. The women thus described made light of the term and it has since become an amusing rather than derogatory slang term in South African English, referring to a materialistic young woman. Kugel Kugel ( ""kugl"", pronounced ) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. The name of the dish comes from the Middle High German ""kugel"" meaning ""sphere, globe, ball""; thus the Yiddish name likely originated as a reference to the"
"is a boast of one's own worthiness, such as one's accomplishments, ancestry, etc. The latter is a boast of an action one plans to undertake. In order to protect the luck of the hall, such boasts are subject to challenge by the thyle, whose job it is to make sure that unlucky boasts do not contaminate the luck of all present. Symbel Symbel (OE) and sumbl (ON) are Germanic terms for ""feast, banquet"". Paul C. Bauschatz in 1976 suggested that the term reflects a pagan ritual which had a ""great religious significance in the culture of the early Germanic people""."