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Due to its century-old history as a harbour town the cuisine of Hamburg is very diversified and sapid as ingredients’ supply was safe. Until the 20th century the cuisine of Hamburg was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the nearby Baltic Sea. The region of Vierlanden did supply Hamburg with fresh vegetables, fruit came from the area Altes Land and until industrialization the neighbourhood of Wilhelmsburg was considered the ‘milk isle’ of Hamburg. International trade in the Port of Hamburg made spices and exotic nutrition items from India and South America available since the 16th century which were soon incorporated into civic kitchens. On this basis the cuisine of Hamburg developed which regrettably lost some of its characteristics nowadays due to the supraregional harmonization of the North German cuisine. But due to its high economic importance Hamburg does feature many internationally recognized gourmet restaurants from which 11 were repeatedly awarded with a Michelin star in 2010.〔(''Hamburg wieder die Hochburg der Sterneköche''. ) (abgerufen 12. Februar 2010)〕 ==Historical aspects== Since the time of the Hanse Hamburg is considered as a wealthy tradesmen town with the corresponding civil population. In the homes of the burgeois and upper-class the kitchens were divided into two parts and were located in the back of the house. One part was the ‘splendor kitchen’ in which the tin and copper tableware was exhibited and the other part was the real ‘work kitchen’ with a brick-built stove made of clay. The crockery and cutlery were kept in a cupboard called ‘Schapp’ in the hallway, jars and bowls in the ‘Richtbank’, which was a table or low cupboard on which dishes and meals were prepared and arranged for serving. Since the 18th century there were also kitchens that were built into the cellars of the trademens homes of Hamburg.〔Ernst Finder: ''Hamburgisches Bürgertum in der Vergangenheit''. Hamburg 1930, Seite 253〕 However many of the dishes that are considered as typical and traditional have their origins in the lower-class households of Hamburg's population. There were no separated kitchens in the domiciles and booths of the impecunious and poor and as firewood was quite expensive the oven was seldom fired only for cooking. Hence warm dishes were rare and if there was any cooking the dish was most commonly prepared as a stew.〔Rita Bake, Birgit Kiupel: ''Sach- und Gefühlslexikon in alphabetischer Reihenfolge von Abschied bis Zuckerbäcker''. Hamburg 1987, Seite 75〕 A famous legend of the ‚Lachsessen‘ (lit.: salmon meal) hints to the nutritional differences between social classes.〔Otto Benecke: ''Vom Lachs-Essen'' auf Wikisource〕 According to it, Hamburg had such an abundant amount of salmon so even the poor did not want to eat it anymore. The council of Hamburg did then enact an edict saying that masters were not allowed to give salmon to their maidservants and minions more frequently than twice a week. Though this is only a legend it is indeed true that salmon were widely available since the 19th century. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Hamburg」の詳細全文を読む スポンサード リンク
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