” Order Brotzeit (BROHT-zait) at a Biergarten in the country’s south, for example, and you’ll get the traditional version: big soft pretzels and/or bread, some kind of wurst, pickles, cheese, and the star of the show, Obatzda, a rich Camembert- and butter-based spread seasoned with caraway seeds, chives, or any other number of sharp, tasty flavors. “This is a term that originates and sits firmly in Bavaria, but it’s a very pan-German thing to say all over Germany,” says Ursula Heinzelmann, author of the German food history tome “ Beyond Bratwurst. Move over, charcuterie board and snack dinner, and make way for Brotzeit, which translates as “bread time” but encompasses so much more. From Schadenfreude to Doppelgänger, there’s no concept too particular to escape definition by a nifty German compound word, and your easy lockdown repast of this-and-that pulled from the fridge is no exception.
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