Скачать или смотреть 25 German Immigrant Dinners That Have Disappeared!

Twenty-five German immigrant dinners that once fed families across America and then quietly disappeared.
These were everyday meals cooked in small kitchens, tenements, and farmhouses before assimilation and World War I changed what Americans ate.

Between the late 1800s and the early 1900s, millions of German immigrants brought their food traditions with them. They cooked with potatoes, cabbage, rye, pork, and vinegar. They preserved meat without refrigeration and stretched every ingredient to last through the week.

In this episode, we document the meals that filled German-American tables before many of them vanished. From headcheese and liver sausage to potato pancakes, dumplings, and cabbage stews, these dinners were practical, filling, and deeply rooted in daily life.

As pressure to assimilate grew and tastes shifted, much of this food faded from home kitchens. What remained were memories, family stories, and a handful of recipes still remembered today.
Each episode of Tastes of Yesterday focuses on everyday American meals from the past and the people who cooked them, so these stories are not forgotten.

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