A few nights ago there was this large group of families walking through the alley with lanterns of course I was curious but couldn't find info but just read this in the military paper called The Citizen
USAG Stuttgart Public Affairs Office
This time of year, most Americans start
thinking about Thanksgiving and a
turkey dinner.
Germans, however, think about St. Martin’s
Day and goose.
St. Martin’s Day is celebrated on Nov. 11
in honor of Martin, a Roman legionnaire who
converted to Christianity, became a monk, and
in 372 A.D., the bishop of Tours, France.
Legend has it that on a cold winter night,
Martin was traveling on his horse when he spotted
a freezing beggar. He felt compassion for the
beggar and divided his coat into two pieces and
shared it with the poor man. With this kind gesture,
Martin saved the beggar’s life and became
the patron saint of charity.
Based on this legend, people all over Germany
celebrate St. Martin’s Day, or “Martini
Day,” each year with parades, the lighting of
the Martin’s fire and reenactments of the legend.
Kindergarten and elementary school children
craft lanterns and rehearse St. Martin songs
for weeks. During the evening of Nov. 11, the
children then light their lanterns to stroll through
neighborhood streets with family and friends.
Many German traditions relate to food, as
does St. Martin’s Day.
According to the legend, when pious and
humble Martin heard the news that he was
chosen to be the next bishop of Tours, he hid
in a goose stall.
However, the geese chattered loudly when
Martin entered their territory, signaling his
location. The people of Tours found him immediately
and appointed Martin bishop.
Eating a goose meal, then, is a way to honor
St. Martin.
At least that’s one version of the legend.
Timo Böckle, chef at the “Zum Reussenstein”
restaurant in Böblingen, shared a medieval
account of the goose tradition.
According to Böckle, Nov. 11 marked the
beginning of a 40-day fasting period before
Christmas. After Nov. 11, people were not to eat
meat or indulge in other heavy foods.
“Farmers were also required to pay their
yearly leases on Nov. 11. Many times the lease
was paid with a goose, instead of real money,”
Böckle said.
To this day, the traditional of serving Martin’s
goose, whether based on legend or other
customs, continues across Germany.
But when it comes to the preparation of the
bird, northern and southern Germany part ways.
In northern Germany, the goose is stuffed
with a mixture of ground pork, onions, garlic
and various herbs.
In southern Germany, the goose is stuffed
with bread, chestnuts, roasted nuts, apples,
plums, sugar, salt, vinegar and red wine, according
to Böckle.
These days, for convenience, most restaurants
serve goose legs (Gänsekeule) instead of
the whole bird. The goose is accompanied by
red cabbage and dumplings.
“At the Zum Reussenstein restaurant, the
stewed goose leg is served with elderflower red
cabbage with honey and bread dumplings with
melted butter,” Böckle said.
For most people in Germany, the Martin’s
goose dinner is the perfect way to begin the
holiday season.
“Besides, it’s also a way to insulate for the
upcoming winter months,” Böckle said.
This time of year, most Americans start
thinking about Thanksgiving and a
turkey dinner.
Germans, however, think about St. Martin’s
Day and goose.
St. Martin’s Day is celebrated on Nov. 11
in honor of Martin, a Roman legionnaire who
converted to Christianity, became a monk, and
in 372 A.D., the bishop of Tours, France.
Legend has it that on a cold winter night,
Martin was traveling on his horse when he spotted
a freezing beggar. He felt compassion for the
beggar and divided his coat into two pieces and
shared it with the poor man. With this kind gesture,
Martin saved the beggar’s life and became
the patron saint of charity.
Based on this legend, people all over Germany
celebrate St. Martin’s Day, or “Martini
Day,” each year with parades, the lighting of
the Martin’s fire and reenactments of the legend.
Kindergarten and elementary school children
craft lanterns and rehearse St. Martin songs
for weeks. During the evening of Nov. 11, the
children then light their lanterns to stroll through
neighborhood streets with family and friends.
Many German traditions relate to food, as
does St. Martin’s Day.
According to the legend, when pious and
humble Martin heard the news that he was
chosen to be the next bishop of Tours, he hid
in a goose stall.
However, the geese chattered loudly when
Martin entered their territory, signaling his
location. The people of Tours found him immediately
and appointed Martin bishop.
Eating a goose meal, then, is a way to honor
St. Martin.
At least that’s one version of the legend.
Timo Böckle, chef at the “Zum Reussenstein”
restaurant in Böblingen, shared a medieval
account of the goose tradition.
According to Böckle, Nov. 11 marked the
beginning of a 40-day fasting period before
Christmas. After Nov. 11, people were not to eat
meat or indulge in other heavy foods.
“Farmers were also required to pay their
yearly leases on Nov. 11. Many times the lease
was paid with a goose, instead of real money,”
Böckle said.
To this day, the traditional of serving Martin’s
goose, whether based on legend or other
customs, continues across Germany.
But when it comes to the preparation of the
bird, northern and southern Germany part ways.
In northern Germany, the goose is stuffed
with a mixture of ground pork, onions, garlic
and various herbs.
In southern Germany, the goose is stuffed
with bread, chestnuts, roasted nuts, apples,
plums, sugar, salt, vinegar and red wine, according
to Böckle.
These days, for convenience, most restaurants
serve goose legs (Gänsekeule) instead of
the whole bird. The goose is accompanied by
red cabbage and dumplings.
“At the Zum Reussenstein restaurant, the
stewed goose leg is served with elderflower red
cabbage with honey and bread dumplings with
melted butter,” Böckle said.
For most people in Germany, the Martin’s
goose dinner is the perfect way to begin the
holiday season.
“Besides, it’s also a way to insulate for the
upcoming winter months,” Böckle said.
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