Left over from earlier times

Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts. Unlike the Mediterranean countries, the growing season limited them to early forms of wheat, barley and pasture land for livestock. In prehistoric times German fare was likely bland. Left over from earlier times, preservation of foodstuffs through salting, smoking, curing or pickling is still a common way of preparing fish, meats and vegetables. Regional cuisines vary according to the Rocket German geography and their proximity to waterways, where transportation and trade historically took place. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.