Sachsen-Anhalt (Saxony-Anhalt)

Sachsen-Anhalt (Saxony-Anhalt) axony-Anhalt is a state in the Snortheast of the Federal Republic of Germany, surrounded by the states of Brandenburg (to the northeast and east), Saxony (to the southeast), Thuringia (to the southwest and south), and Lower Saxony (to the west and northwest). Alarge part of the state was formerly Area 20,445 km2 / part of Saxony which, at that time, 7,894 sq miles Population 2.7 million also included the often partitioned state of Anhalt. It became a free state of the German Empire in 1918. In 1945 it became a province, and, in 1947, the state of Saxony-Anhalt was created, only to be broken up into districts in 1952. In 1990 the state of Saxony- Anhalt was finally reestablished. In terms of its population density and area, Saxony-Anhalt falls in the middle among the federal states. The north is more agricultural in character; the south, where the population density is somewhat higher than in the north, is more industrialized. The climate is influenced by its proximity to the sea and shows considerable variations due to a landscape which alternates from medium altitude mountain ranges to wide valleys. The north has abundant rainfall while the valleys of the rivers Saale, Unstrut, and Bode are among the driest areas in Germany. The state stretches along both sides of the River Elbe. The partially flat, partially gently rolling north with its great pine 282 forests (Altmark) is part of the north German lowlands. To the south, medium-sized mountain ranges begin. The highest mountain is the Brocken (1,142 m) in the eastern part of the Harz mountains. In the center lies the fertile Magdeburger Börde where the cultivation of THROUGH GERMANY JOURNEY A CULINARY vegetables, wheat and sugar beets and the breeding of cattle and pigs take place; the Altmark supplies rye and potatoes, and the south is suited for the cultivation of fruit and wine. The northern most viniculture area of Europe, the Saale-Unstrut wine region (between the two rivers of the same name) can be found in Saxony-Anhalt. Well known is the sparkling wine production (Rotkäppchen – Red Riding Hood) based in Freyburg. The industrial centers of Bitterfeld/Halle/Merseburg, Magdeburg/Schönebeck and Hettstedt/Sangershausen lie in the south and southeast. The predominant branches of industry represented in the region are the chemical and building materials industries as well as engineering and the design and production of vehicles. Through the unregulated mining of 283 Sachsen-Anhalt (Saxony-Anhalt) lignite, the state has suffered severe environmental damages. The mining of rock salt and potash (as table salt and fertilizer respectively) is a centuries-old tradition. Saxony-Anhalt is rich in churches from the Romanesque period such as the cathedrals in Magdeburg, Naumburg, and Merseburg and the churches in Gernrode and Quedlinburg. But the region is closely connected with German literature as well. The Merseburger Zaubersprüche from the 9th century are the oldest evidence of German literature, and the Sachsenspiegel from the 13th century (a record of prescriptive law) is the oldest book of law in the German language. Friedrich Gottlieb Klopstock was born in Quedlinburg in 1724; Novalis in Wiederstedt in 1772. In 1483 the reformer Martin Luther was born in Eisleben, where he died in 1546. In 1518 another reformer, Philipp Melanchthon, began teaching activities at the University of Wittenberg. Beginning in 1505, Lucas Cranach the Older worked in Wittenberg as painter at the Elector’s court. The scientist Otto von Guericke (born in 1602 in Magdeburg) is well known, especially through his research on the properties of a vacuum and his experiments (Magdeburger Halbkugeln – the Magdeburg hemisperes). In 1695 August Hermann Francke, a protestant theologian, teacher, and social reformer founded the Francke’schen Stiftungen (Francke’sche Foundation), an orphanage, a school for Latin, and a teacher’s seminary in Halle upon Saale. Worthy of mention as well is Friedrich Wilhelm von Steuben, a Prussian officer born in Magdeburg in 1730, who aided the troups of George Washington in winning victory over the British in the United States War of Independence. Von Steuben Day Parades take place in his honor throughout the United States. The archeologist Johann Joachim Winckelmann was born in Stendal in 1717. His colleague Robert Koldewey (born in 284 Blankenburg in the Harz mountains in 1855) carried out the excavation of Babylon from 1898 to 1917. Saxony-Anhalt is known in the area of music as well. Georg Philipp Telemann was born in Magdeburg in 1681, and Georg Friedrich Händel in Halle upon Saale in 1685. 1717 In Johann THROUGH GERMANY JOURNEY A CULINARY Sebastian Bach worked as court musician in Köthen. The composer Kurt Weill, known especially through his “Three Penny Opera” (1928), was born in Dessau in 1900. The Bauhaus, founded by Walter Gropius, had an deciding influence on German architecture and industrial design. From 1925 to 1932 it had its center in Dessau where the artists Wassily Kandinsky, Paul Klee, and Lyonel Feininger (who was commissioned to paint views of the city of Halle from 1929 and 1931) also taught. Saxony-Anhalt has many nature preserves, nature- and national parks as well as biosphere preserves and bird sanctuaries. In these areas tourism, too, plays an important role. The most significant purveyor of raw materials for the kitchens of the region though is the Magdeburger Börde. Well known are the onions from Calbe, asparagus and milk from the Altmark, apricots, still and sparkling wine, from the Saale-Unstrut region, and, last but certainly not least, cheese fom the Harz mountains. 285 Sachsen-Anhalt (Saxony-Anhalt) SOUPS Altmärker Hoch- beef broth zeitssuppe royale, with ground meat dumplings and asparagus tips Linsensuppe mit sweet-and-sour soup of beef broth, lentils, Birnen smoked pork, sautéed onions, pears and mirepoix Weihnachtssuppe soup made with red wine, spices, pieces of gingerbread and cream Zerbster asparagus soup with chunks of asparagus; Spargelsuppe sprinkled with chopped hard-boiled eggs and parsley FISH SPECIALTIES Havelberger stew made of chopped fish fillet, potatoes, Bierfisch bacon, dark beer and gingerbread Hecht in Sahne- baked pieces of pike in cream sauce soße Lachs mit Sauer- baked casserole made with layers of kraut sauerkraut and sliced salmon Maräne Arendsee marane sautéed in almond butter Schill mit Meer- strips of pike-perch simmered in its own rettich juice, with horseradish and melted butter Wickelaal pieces of eel wrapped in sage leaves and Arendsee sautéed MEAT AND SAUSAGE SPECIALTIES Alter Dessauer pork patty Altmärkischer boiled beef and tripe, stored in an Tiegelbraten earthenware pot; served cold 286 Bernburger Käl- calf’s heart braised in a sauce made with berherz mit Wein- pears, lemon juice, juniper berries, port, red birnen wine and beef broth Bördeländer Ka- sautéed rabbit legs served with steamed ninchenkeulen vegetables (onions, carrots, celeriac, tomato paste and green peas) Däg’lbraod oven-baked dish made of beef, lamb and (Tiegelbraten) herbs Gebratene Kalbs- sautéed calf’s kidneys with sauce made of THROUGH GERMANY JOURNEY A CULINARY nieren mit Knob- beef broth, garlic and pureed vegetables lauchsoße (asparagus, carrots, red beets, Savoy cabbage) Hähnchen auf sautéed young chicken served with a potato- Hallorenart and-vegetable stew Harzer Fein- grilled pork fillet with mushrooms and schmeckerspieß glazed onions Harzer Lamm in lamb marinated in buttermilk and sautéed Buttermilch Harzer Wurzel- boiled beef brisket with root vegetables fleisch (carrots, celeriac, leeks) Ilsenburger Bär- meat pie made with a layer of bacon, wild lauchkuchen garlic, butter, eggs, sour cream, cheese and slices of smoked pork chop on top, and baked in a spring form pan Kalbsklump in dumplings of ground veal fillet, eggs and Zitronensoße seasonings; served in lemon sauce 287 Sachsen-Anhalt (Saxony-Anhalt) Kaninchenragout pieces of rabbit in a marinade of Unstrut in Unstrutwein wine, onions, carrots and spices; sautéed with bacon and flavored with red-currant jam and cream Köthener Schus- stew made of pork, raw potatoes and small terpfanne firm pears Lehm, Bötel und pork shank with sauerkraut and green-pea Stroh puree Leber auf slices of calf’s or pork Kelbraer Art liver, coated with flour and pan-fried; served with sautéed onions and herbs Lendenwürfel cubed beef fillet braised with diced cucumber, red wine and cream; flavored with paprika and curry Letzlinger Heide- herb-crusted roast saddle of lamb; served Lamm mit Majo- with potato balls sprinkled with marjoram rankartoffeln Lützener cold platter: various sausages, poached pork Schlachtplatte kidneys, sliced cold pork, raw and boiled ham Magdeburger baked casserole made with layers of onions, Börde-Topf sliced potatoes, mutton cubes and pork with cabbage Naumburger roast mutton with green beans and potato Hammelbraten dumplings Rübeländer thin slices of boiled beef brisket served in a Zwiebelfleisch sauce of onions, cabbage, vinegar, beef broth and red-currant jam Schwarze sausage made of pig’s blood, liver, meat and Leberwurst crackling 288.

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