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The "Food and Drink" series aims to familiarize children with food from various countries around the world. Each book covers one country and explains how the food is grown and processed, and how it is prepared, cooked and served. Recipes of varying complexity are included which range from simple biscuits to complete meals. The series is also intended to provide background reading for GCSE and Stan... More

The "Food and Drink" series aims to familiarize children with food from various countries around the world. Each book covers one country and explains how the food is grown and processed, and how it is prepared, cooked and served. Recipes of varying complexity are included which range from simple biscuits to complete meals. The series is also intended to provide background reading for GCSE and Standard Grade in Scotland. This volume looks at the food and drink of West Germany. It begins with an introduction to the geography, history and culture of the country. The author explains how economic and social changes in the history of West Germany, along with regional variations in agriculture, have affected the methods of production and processing of food, which is one of the country's main exports. The multi-cultural influences that exist in West Germany are illustrated by the variety of methods used in the preparation and cooking of food. The book also contains step-by-step recipes of regional specialities such as "Schnitzel mit Kartoffelsalat" and "Rote Grutze".

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