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Donauschwaben in den USA |
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APRIL 2009
NATIONAL DISH OF THURINGIA
Potato
dumplings the size of a child’s head
Thuringia’s
national dish is the Kartoffel Klöße, or potato dumpling, preferably about the
size of a child’s head. Every town in Thuringia swears on the authenticity of
its own original recipe, every housewife on that of her own. It is no surprise
then, that there are 18,972 recorded recipes for the dumpling. Klöße were also
formed back in the former East German GDR, and there for the first time, under
planned production methods. The ZBE (Zwischenbetriebliche Einrichtung, or
roughly, Inter-production Framework) in Heichelheim opened Thuringia’s first
Klöße manufacturing plant in 1968, letting the women of Thüringen take a huge
sigh of relief: no more grating and pressing. Finally, there were mass Klöße
for the comrades. These were so adored, that they soon became one of the most
prized possessions of any household which was lucky enough to acquire them.
Since
1999, the once booming factory houses a Klöße museum, providing a wealth of
information, not only about Klöße, but about the potato itself as well. The
plethora of facts, which are to be awaited here, is truly amazing. None other
than the cultural history of the potato is presented here. The visitor learns of
the potato flower in Marie-Antoinette's hair, of the gift of potatoes to a
sickly pope, and of the incredible renown of the potato: without its
introduction into society, Europe would never have withstood the industrial
revolution. It is thanks to the potato, that one farmer alone could feed ten
people. Whoever might notice an appetite after visiting the museum should take
the short trip to nearby Mechelrode. There, the original child’s head size can
still be found. Just make sure not to look into the pot, counting the number of
Klöße. Why not? You had better ask the cook.
The
chef at the “Einhorn” (Unicorn Restaurant) in Mechelroda http://www.deutschland.de/sw/sw.php?lang=2&&sw_id=19
Thuringian Potato Dumpling Museum, Heichelheim
The potato dumpling, Thuringia's national dish, is made of potatoes, which have
been culturally significant in north Thuringian since the 17th century. The
versatile spud and its processing still play an important role in the region
today. The permanent exhibition illustrates many aspects of the stories of both
the dumpling and the potato. There are ancient potato ricers, old potato sorting
machines and other agricultural equipment once used for cultivating potato
fields. Open Tuesday to Sunday from April to October; Tuesday to Friday from
November to March. Guided tours available.
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![[Coat-of-Arms (Thuringia, Germany)]](THURINGIA%20LANDWAPPEN.gif)
