Tübingen is a university town in the southwest of Germany. The coats of arms above represent the region of Baden-Württemberg, the district of Tübingen (the colors are white and red because originally, this region was part a dynasty within Austria), and the city of Tübingen, respectively. Historically, it was part of Württemberg, a region once part of the region of Swabia, which corresponds to the Roman Empire’s Swabian Circle— it spans modern Baden-Württemberg and parts of Bavaria. Although now part of Germany, the Swabian regions have their own unique culture and dialect of the German language.
Swabian cuisine, like the culture, is different from that of other regions of Germany. Swabia was a peasant area with rocky soil, so many Swabian dishes are simple and don’t have a lot of meat. Here are a few of the Swabian staples I’ve found from perusing various websites (including Wikipedia’s article on Swabian cuisine), listed in no particular order:
I stumbled upon this article written by South African students studying abroad in Tubingen. They describe the breakfasts as an amazing array of breads and jams. They write:
The very first meal we were introduced to was breakfast with our host families. I had never seen such a wide variety of jams and bread on one table! Not only did they look mouth watering, but they also looked beautiful in their arrangement. I got to taste the breads and I must say that they were delicious; they are rather different from our bread loaves. Each type of bread/bun had its own texture, taste and crispiness. I guess that those are the characteristics that allow one to distinguish the breads from each other.
And of course, my favorite—desserts:
I’m looking forward to more of this…