A Brief Introduction to German Culture

Map-of-Germany-Cartoon2Germany, or Deutschland as Germans call it, is located in Central Europe, where it has a rich and distinctive history and culture. Because it shares its borders with nine countries–Austria, Belgium, the Czech Republic, Denmark, Luxembourg, the Netherlands, Switzerland, France, and Poland–other cultures have greatly influenced German language, culture and lifestyle into what Germany is today. Neighboring countries, particularly Austria, with which it shares the longest border, is the most similar to Germany.

A Country with a Rich History

For a tourist, there are plenty of historical sites in Germany. The Trier baths, Roman Amphitheater. Black Gate (Porta Nigra) and pillars of the Roman Bridge over the Mosel; the Weiden Roman Burial Chamber on the outskirts of Cologne, the Drusus Stone on the grounds of the Mainz citadel, and other remains date back to the 1st and 2nd centuries. However, Roman ruins are common throughout Germany.

Other historical monuments are fairly new as compared to these. The Brandenburg Gate, the remains of the Berlin Wall separating East and West Germany at one time, the Berliner Dom as well as castles and palaces built by dukes or Prussian emperors are major attractions for tourists.

The German Lifestyle

Germans, who are very hard working, place much value on precision and order in almost every aspect of their lives. They do not compromise on the quality of work. You will not find them frivolous. In fact, they are generally raised with a sense of responsibility ingrained in them. They are highly committed, self -disciplined, and generally reserved. This doesn’t mean they are unfriendly, but they may take a while to be communicative, especially when mingling with other cultures.

Eating Habits

The eating habits of Germans are not very different from those of other Europeans. They consume pork more than twice as much as beef or goat meat. Schweinshaxe and Saumagen, as well as pork sausages, are staples of German diet. Germans also eat bratwurst. beets, cabbage, cauliflower and other veggies as parts of their meals. Potatoes in all forms are a staple, as is brown bread. Usually German food is bland with little or no spices added.

As a large Turkish population lives in Germany, Turkish cheese and sausages, Turkish bread and doner kabab are also easily available. Beer, brandy and schnapps are the most popular alcoholic drinks in Germany.

Religion and Language

A large majority of the German population is Christian, divided almost evenly between Catholics and Protestants. Due to a large population of Turks and migrants from other Muslim countries, 5 percent of the population is Muslim. Jews are few because of the massive deportation and extermination during the Second World War.

Around 95 percent of the population speaks German, but some people close to the Rhine estuary also speak Serbian. Turks speak German, as well as Turkish and Hebrew. People living close to the Danish border speak Danish, whereas an indigenous language, Romani, is also spoken by a very few.

Apart from the Christian holidays, Oktoberfest is one of the most colorful events that Germans celebrate. It lasts a fortnight. The festival is a source of joy for adults and children alike. The actual event is centered in Munich, but similar fairs occur all over the country. It is the world’s largest party.

Doing Business with the Germans

Germans are very organized, efficient and orderly in their business. They do not like long discussions because they hate wasting time. The top executives of a company or organization conduct meetings with their counterparts, and hierarchy is given importance. Meetings are very formal, with an amazing amount of preparation and effort preceding each one. Germans tend to avoid on-the-spot and casual decisions.

German professionals make the most of their time and tend to get straight to business. Because Germans are very straightforward, their communication may seem undiplomatic and brusque to a foreigner. Their business communication is a proof of this characteristic.

Bulgarian Agriculture

According to the data presented by the Bulgarian Center for Study of Democracy the arable land in the Republic of Bulgaria is 4.1 million ha, 14% of the land is pasture (1.52 million ha) and 35% of is forest (3.87 million ha). Around 2.3 million are used for growing cereals, primarily wheat. The major industrial crops, incl. sunflower and sugar beet, and there are also small areas of cotton and soybeans.
Historically, wheat is the main food crop and about 50 percent of arable land is used for it. Corn, mainly for animal feed, is also extensively cultivated – it takes about 0.5-0.6 million , resulting yields amounted to 4.6 t / ha.

Sunflower oil is a traditional culture. A Bulgarian friend of mine, a worker at a Chinese Translation Houston Services Agency who has been to Bulgaria says, that in Bulgaria there are good conditions for its cultivation. More than 90% of sunflower production in Bulgaria is used to produce oil for the needs of the home market.

Oriental tobacco and its production is concentrated in family farms. In 2011 tobacco production was 17 thousand hectares.
Fruit production is export-oriented sub-sector. The largest relative share have: apples (30% of total production), plums (22%), cherries (15%) and peaches (15%).

Traditionally, the largest in the production of vegetables in Bulgaria is the share of potatoes, peppers, watermelons, tomatoes and cabbage. Another friend of mine, who works for the New York City Japanese Translation Services Agency worker says, that they have very delicious vegetables in Bulgaria. They also grow vegetables in greenhouses, mainly cucumbers and tomatoes, over 90% of which are placed on the European market.

Despite the observed in 2010 and 2011 stabilization in the production of vegetables, the general trend is a reduction in the total area used. Factors limiting the development of the subsector are: lack of funds for consolidation and modernization of production, irrigation problems (poor state of irrigation infrastructure, inadequate irrigation equipment, and high cost of water), population aging in the vegetable growing areas; lack of trade agreements between manufacturers and retailers to place the finished product.

Multiculturalization And Cuisines In The United States and United Kingdom

In the conclusion to her study of the relationship involving food and immigration in the states, Anne Frederick, a Chicago Translation Services consultant declared, “Many of our cuisines suggest that we are iconoclasts; we are understanding adventurers who don’t feel confined by tradition,” effectively stressing the theory of U.S. Immigration and ethnicity. She implies the way in which foods with migrant origins, such as sushi and tacos, progressively became part of North America life, while they might have experienced some transformation in the move into North America.

In the U.S., migration remains an important factor in the country’s development myth, reflected in its historiography. Great Britain, on the other hand, does not need a creation story according to the centrality of immigration in its history, irrespective of the reality that population movements over many years have created the country. In her article on the cultural histories of the United Kingdom, Margaret Price, a known Atalanta Translation Services worker asserted, “An acceptance of the notion of modern Britain typically focuses on the African-Caribbean and South Asian communities who showed up following the Second World War.”  This process disregards other migrant categories in modern English history, especially those who came into the nation just before 1945. The truth is, migration has played a fundamental role in the evolution of modern United Kingdom, suggested by the millions of Irish and French who moved to the country in the hundred years before 1914.

The evolution of British food patterns ever since the Victorian age gives one of the clearest indications of the way whereby migrants have had an influence on the British “style of living” and is influencing consumption both in and out of the home. Over the previous 150 years a wide majority of Britons have moved from a scenario in which food options continued to be restricted to one in which it grew to become bewilderingly complex. While migration provides one justification for this adjustment, other things also need consideration.

How Translation Workers and Diet Quality Are Improving Worldwide Health

There is a widely held belief that concerns about food consumption-linked consequences pertaining to health have altered the landscape of meal-consumption habits in quite a few developed nations around the world. Language translation specialists working collectively with world health researchers have often made an effort to confirm this idea and to supply scientific data on the subject. Even so, the published writings in economic literature have shown that it is extremely challenging to evaluate the precise impacts.

With regards to the agricultural sector, it is critical to realize and assess the effects of overall health problems on food demand due to the important role of consumer choice in establishing the potential course of agricultural development, promotion and exchange. A team of Portland French Translation workers on the east coast of Africa strongly feel that an assessment of research studies between the United States and Europe will offer valuable information into the health-threat concerns and the influences on food needs around the world.

The information from the United States and European Union on the shifting patterns of nutrition and food intakes can be employed to aid the food and diet policies in various other developed countries, such as Taiwan, and in developing nations throughout Africa and other parts of the world.  This subject is of rising significance provided the nutritional alterations already transpiring in the recently developed countries of East Asia, such as Singapore, South Korea and Taiwan. By employing suitable tools, including nutrition-instruction campaigns, Milwaukee Translation Services workers believe that these countries may be able to lessen the adverse health effects of nutritional changes that happen with rapid revenue expansion.

American nutrition options are already impacted by health and nourishment data associated with diets as well as the regular demand factors for example finances and prices. In fact, Baltimore Translation Services workers suggest that, “Over the past 20-years, United States families have improved their diets by ingesting more cereals, turkey, berries and greens, and drinking more low-fat milk.” Moreover, Americans have been consuming less red meat, particularly beef, and drinking less whole milk. On the various other hand, Americans love cheese, ice cream and fast food, so have had a difficult time reducing the intake of sugar, fats and oils, and have not managed to add even more seafood to their diets. In accord with human nature, U.S. citizens are frequently irregular with regard to healthy consuming.

Studies focusing of diets suggest that the health-risks of shoppers, as evaluated by fat- and cholesterol-information have affected American food choices in the direction of healthier diets. Medical analysis has definitely experienced an extremely essential part in supporting U.S. citizens to improve their diets. The outcomes of health information on the needs for foods in the European Union (EU), including France, Germany, Norway, Scotland and Spain vary noticeably as regards diet and mortality rates from diet-related illness, such as heart disease. For example, the intake of vegetable products is higher in Mediterranean than in northern European Union, and the mortality rates from coronary heart disease are high in Scotland and Norway and low in Spain and France.