German cuisine
For various examples of cuisine, see List of German dishes.
German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.
The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Austrian cuisine is very similar. This originates in common religious and cultural history. Southern Germany and Austria are mainly Catholic, so religious fasting rules for Friday, Lent and Advent, even if no longer widely practiced, have influenced the cuisine.
Germany has the second-highest number of Michelin starred restaurants, after France.
Hot foods
Meat
Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. Average annual meat consumption is 61 kg (134 lb). Among poultry, chicken is most common, although duck, goose, and turkey are also consumed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are less popular.
