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Festivals

Black Forest celebrates different kind of Carnival

A winter sports paradise, the Black Forest in south-west Germany also has its own unique Carnival celebrations. The pre-Lent festivities offer plenty of fun, but there is a darker side to Carnival here, too.

Fair trade sweetens up Carnival celebrations

Street Carnival season begins in Germany

Music

Germany makes a safe bet on new Eurovision star

Eurovision competitor Roman Lob

Roman Lob will represent Germany at the 2012 Eurovision Song Contest in Baku. The fresh-faced young singer has plenty of polish, but will that turn into his downfall at the flashy showdown in Azerbaijan?

Scene in Berlin

Berlin marks Black History Month but the struggle goes on

Berliner bookseller Sharmaine Lovegrove defines herself as proud black woman from South London

Berlin has become more diverse and the situation for Afro-Germans has improved, but it's still hard to get a job or an apartment. Black History Month highlights the challenges faced by over 2 percent of the population.

African diaspora adopts Berlin

Celestrial brights

A German photographer captures Norway's polar lights.

Music

Members of the St. Thomas Choir in Leipzig

800th anniversary

Celebrating the St. Thomas Boy Choir with a look at the curious lifestyle membership demands.

Tracing Bach's footsteps

Design

Eco design

Made from trash or recycables, consumer goods can be more environmentally friendly.

Picture gallery: Ambiente 2012

  • German food from meat to meat and back again

    Sausages and sauerkraut every day

    Well, it may be true for some, but contrary to popular belief, not all Germans eat sausages and sauerkraut every day. It is a popular dish, eaten as a street snack or at home, and is one of Germany's best exported cultural products. But there's plenty of variety in German food… and even a few vegetarian recipes.

  • German food from meat to meat and back again

    A northern treat

    Another German dish that is well known throughout the world is Rollmops. Best eaten in the northern city of Hamburg - at the harbor while watching large vessels go by - Rollmops is an acquired taste. But herring is used in a number of ways, so there's something for everyone. There's even a creamy variety, mixed with onions and apples, and another that's mixed with beetroot.

  • German food from meat to meat and back again

    A 80s popstar's favorite

    In the 1980s, when the electronic pop band Depeche Mode recorded three albums in Berlin, keyboardist Andy Fletcher fell in love with Toast Hawaii. Made with bread, a slice of tinned pineapple, ham and melted cheese, Fletcher discovered the dish in the canteen at Hansa Studios and says he ended up eating it every day. Twenty years later he even named his record label in its honor.

  • German food from meat to meat and back again

    A vegetarian's nightmare

    Vegetarian and vegan cooking are not uncommon in Germany, but it's still fairly hard to find a dish without meat. Often it's hidden. These cabbage rolls and mashed potato might look meatless but, lo and behold, they're stuffed with it! And it’s not just this dish - visitors to Germany are often surprised to find bacon liberally sprinkled in a "vegetarian" salad. But it's norma,l so be warned!

  • German food from meat to meat and back again

    Hearty and very filling

    It doesn't matter if it's the southern speciality, Käsespätzle (a type of pasta and cheese), or Schweinshaxe and Rheinische Sauerbraten, you're unlikely to go hungry in Germany. One meal may even fill you up for a week. German food is not what you'd necessarily call haute cuisine - as in France - featuring big white plates with virtually nothing on them.

  • German food from meat to meat and back again

    Deftig! Deftig!

    Even this rather artistic and lighter looking rabbit speciality from the Main-Franconia region, will leave you feeling a little drowsy after dinner. There's barely enough room on the plate for that tiny sprig of thyme, but it's a must during the colder months. It's what Germans call "deftig," or hearty fair.

  • German food from meat to meat and back again

    Curry with a German twist

    This might seem a little exaggerated, but the closest German food gets to multicultural fusion is the "Currywurst und Pommes." That's curry sausage, naturally, served with fries. Germans love to eat a sausage on the run, whether like this or in a bun, but in this case the curry sauce tastes more like a peppery gloop than anything resembling a curry. But it's a national favorite.

  • German food from meat to meat and back again

    Curry with a German twist

    This might seem a little exaggerated, but the closest German food gets to multicultural fusion is the "Currywurst und Pommes." That's curry sausage, naturally, served with fries. Germans love to eat a sausage on the run, whether like this or in a bun, but in this case the curry sauce tastes more like a peppery gloop than anything resembling a curry. But it's a national favorite.

  • German food from meat to meat and back again

    Abendbrot

    German eating habits have changed a lot in the last 10 to 15 years - as trading hours have been extended and people's lives generally seem to have become busier. What that means is that far fewer Germans go home for a hot meal at lunch, as they did before, and then only eat a piece of bread with ham or cheese for dinner. Called "Abendbrot," it is slowly becoming a thing of the past.

  • German food from meat to meat and back again

    A classic all rounder

    "Rote Grütze" (as seen here) is another classic from northern Germany, which can be eaten as a sweet main dish or for desert - on its own or with cake. Originally made with red and black currents and raspberries, Rote Grütze is now often also served with strawberries and cherries. It's a sour mix that goes well with cream and anything else that is sweet. And kids love it!

  • German food from meat to meat and back again

    Any room left?

    The Black Forest Cake is world famous and will definitely finish you off. The layers of chocolate cake, whipped cream, cherries and the all important cherry brandy will leave you well satisfied! (Author: Zulfikar Abbany, Editor: Kate Bowen)

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  • Underground art

    Städel Museum reopens after major expansion

    Underground art

    You can't see the 3,000 square meters (32,300 square feet) that have been added to Frankfurt's renowned Städel Museum because they lie under the garden. Natural light enters through the 195 curved glass circles implanted in the grass. The museum officially reopens Wednesday, February 22, and the public is welcome starting on Saturday.

  • Empty walls to fill

    Städel Museum reopens after major expansion

    Empty walls to fill

    To fill the new portion of its building, the Städel Museum expanded its collection by 1,000 pieces of mainly contemporary art. Deutsche Bank contributed 600 artworks and DZ Bank threw in 220 photographs. Works by Gerhard Richter, Georg Baselitz, Martin Kippenberg and Wolfgang Tillmans are now part of the Städel collection. "Museums have a growth gene in their DNA," said director Max Hollein.

  • Hidden construction site

    Städel Museum reopens after major expansion

    Hidden construction site

    The expansion project took about a year and a half and cost 34 million euros ($45 million). According to the Städel Museum, 50 percent of the expenses were covered with public money, the rest with private donations.

  • Colorful masses

    Städel Museum reopens after major expansion

    Colorful masses

    The new exhibition highlights works from 1945 to the present, including "Horde," a 2007 piece by artist Daniel Richter.

  • No A to Z

    Städel Museum reopens after major expansion

    No A to Z

    Curator Martin Engler (pictured) says with the expansion comes a new approach to exhibiting art. Viewers don't get a linear A to Z view of art history, but are free to meander through time as they please. The new exhibition hall focuses on art from 1945 to the present.

  • Art for all

    Städel Museum reopens after major expansion

    Art for all

    On Saturday and Sunday, visitors can enter the Städel Museum for free, where works like Karl Horst Hödicke's "Holland Hd.Kl. A" from 1964 are on display.

  • Classics refreshed

    Städel Museum reopens after major expansion

    Classics refreshed

    In addition to the add-on, 18 million euros were spent on renovating the existing above-ground Städel Museum building. That part, which has long been known for showing works by artistic greats like Rembrandt and Monet, reopened at the end of last year.

  • Through the centuries

    Städel Museum reopens after major expansion

    Through the centuries

    An exhibition of works by Max Beckmann was a 2011 highlight at the Städel Museum. This year, the new contemporary collection gets the spotlight. Rare German 19th-century drawings and works by 17th-century landscape painter Claude Lorrain will also be showcased.

  • Early years
    more

    Städel Museum reopens after major expansion

    Early years

    In 1815, merchant and banker Johann Friedrich Städel founded an art institute not only to make his extensive collection of artworks available to the public, but also to educate a new generation of artists. These two branches became the Städel Museum, pictured here around the year 1900, and the Städelschule. (Author: Kate Bowen, Editor: Andreas Illmer)

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