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The History of Luxembourg
When the Roman Empire occupied the area of modern day Luxembourg in 53 BC it was inhabited by Celtic tribes that had organized themselves into small societies. The name Luxembourg is most likely derived from an old Roman fort called Lucilinburhuc located in something known as the Bock. After the fall of the Roman empire the Frankish Empire took over, this eventually became part of the loose constellation known as the Holy Roman Empire. In 963 the house of Luxembourg emerged and started to control the area, they remained until the mid 15th century when the family died out. Many were interested in controlling the fort, eventually it became part of Burgundy who also controlled all provinces known as the Netherlands. In 1482 the powerful Habsburgs took over and they would control the area, except during short periods when controlled by France, until 1815; first ruled by the Spanish branch and from 1713 by the Austrian. After 1815 and the congrees of Vienna Luxembourg was granted a certain degree of autonomy, from now under Dutch control. In the 1830's a lot of the population joined the Belgian revoloution against the Dutch, the final result was that the French speaking parts were lost to Belgium. The economical and cultural effects of this was big, Luxembourg was now left with the mainly agrarian German speaking regions, poverty struck and many emigrated to the US. Luxembourg remained under formal Dutch control but was at the time closer to the German constellation. It was only in 1867, after a war between France and Prussia that Luxembourg was granted independence and neutrality (though still under the Dutch crown). The strategically placed fort had over the centuries been significantly reinforced, to avoid further squabbles it was destroyed. in 1890 possession of the Grand Duchy passed to the house of Nassau-Weilburg and was also now sovereign. During both world wars it was invaded by Germany, it remained quite under developed until after WWII. The economy have changed into a modern market economy, today it is one of the richest countries in the world. They are members of the EU and NATO. Immigration that has had some notable cultural effect has been mainly from Portugal, Italy and republics of former Yugoslavia.
Luxembourg wine fields. Photo by John Nyberg.
Luxembourgian Cuisine
Luxembourgian food recipes has its firm roots in a sturdy rural diet, much like what it is like in farmlands in neighbouring Germany. Like in Germany you have sausages, beer and root vegetables in many Luxembourgian food recipes. Even if the French speaking parts were lost the cuisine is still very present, especially the more sophisticated cuisine originally invented for the aristocracy. Cheese, wine, patés and elaborate cooking methods can be contributed to the French tradition. Portuguese and Italian immigration during the later half of the 20th century has to a certain degree influenced Luxembourgian recipes. There is a gastronomical side to the cuisine in Luxembourg, several restaurants have stars in the highly acclaimed Guide Michelin. As a result of history and location there are many similarities to Dutch, Austrian, Spanish and Belgian cuisines; many times eating habits brought in by the ruling nobility.
Some Ingredients And Dishes Of Belgium
Judd matt Gaardebounen Smoked pork neck and broad beans.
Thuringer Small German style sausages. A common fast food.
Friture de la Moselle Deep fried small fish.
Gromper keeschelche/Gromperkiche Potato and onion pancakes, another fast food.
Kachkeis Melted cheese that is used as a spread.
Bouneschlupp Green bean soup.
Gromperekniddelen Potato dumplings, ie. knödel.
Frell am Reisleck Trout in white wine sauce.
Fierkelsjhelli Jellied suckling pig, a typical French dish with origines in the Middle Ages.
Treipen Blood sausage.
Kriibsen Cooked crayfish.
Haam am Hee It doesn't get more rural than this, ham cooked in and served on hay.
Huesenziwwi A hare prepared with mushroom, whine, cognac, herbs, vinegar, onions, garlic and sour cream. Very much what you could have expected on a French nobelmans table in the 14th century.
Quenelles Dumplings that can be made of fish or liver.
Eisleker Smoked raw ham.
Rieslingspaschteit Meat and red wine pie.
KeiskuchCheese cake.
Quetsche tort Plum tart.
Luxembourgian Beverages
Luxembourgians consume quite a lot of alcoholic beverages, much is imported but there is also a quite significant domestic production. White and sparkling wine is produced. There are quite a few micro beer breweries that produce high quality beverages. Of stronger spirits brandies made from plum and eau de vie made from grapes are most traditional.
Submitted Luxembourgian Food Recipes
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