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Mecklenburg cuisine
Mecklenburg cuisine is typically northeast German. Many dishes in the region today, whilst retaining their original characteristics, frequently add new facets, whilst old dishes are being rediscovered and combined with current recipes.
Mecklenburg food has traditionally been considered as rather down-to-earth and hearty. It reflects, on the one hand, the simple life of the region of Mecklenburg, long dominated by agriculture, and on the other hand, its long Baltic coastline and the abundance of its inland waters. In addition, its vast forests produce a wealth of game. Potatoes, known locally as ''Tüften'', play a particularly important role in the region also, as evinced by the existence of a potato museum (the ''Vorpommersches Kartoffelmuseum'') in neighbouring West Pomerania), and a variety of cooking methods are used to prepare them. Other staples are kale, known as ''Grünkohl'' and a sweet-and-sour flavour produced, for example, by using dried fruit. Although Mecklenburg and Western Pomerania have both had long, independent histories, the similarity in living conditions and landscapes in both regions has resulted in both populations having similar eating habits.
Carl Julius Weber reported in the 18th century on the eating habits of the Mecklenburgers: .
== Specialities ==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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