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| Culinary Specialties of the Westphalia |
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| The region known as the Westphalia began as a Prussian province in 1815 and existed until 1946. During its existance, a "Westphalian" community and culture developed. Today, Westphalia is found within the German state of North Rhine-Westphalia (Nordrhein-Westfalen). |
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| Westphalia cuisine is a classic "inland" cuisine. It is rich in meats, vegetables, and grains. Seafood plays only a minor role in the Westphalian cuisine. Historically, fish and seafood wasn't readily available within Westphalia due to its inland location. |
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| Westphalia is a rustic region. It is home of the Ruhrgebiet, a region historically known for its machine, coal, iron, and metal industries. These labor-intensive industries required its workers to have good health and energy to be able to work hard. For this reason, the Westphalian cuisine developed hearty, robust, and energy-rich dishes, which is still what the cuisine is known for today. |
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| Common in Westphalian cooking are beans, peas, potatoes, and kale. Pork and beef are the prefered meats, although dove, rabbit, lamb, sheep, and goat are sometimes served on special occasions. |
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| Westphalia, specifically Dortmund, has a long tradition of brewing beer - a tradition that dates back to the Middle Ages. Dortmund is Germany's largest beer-producing city (producing over 4 million barrels of beer annually). |
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| A list of popular foods and dishes in the Westphalia are listed below. |
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| Noodles and Other Side Dishes |
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Vegetables |
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Cakes, Breads, Pastries & Desserts |
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Wurst & Cheese |
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Beverages |
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