Why only frankfurters is an export hit

to mehere are those regional specialties that are no longer there. Black Forest gateau, Obadzda and of course Frankfurter, where the actual description of the product, or “sausage”, is often even omitted, because everyone knows what it is anyway. They can be found everywhere, in the supermarket, at folk festivals, in any take-away bakery, from the North Sea to the Alps and from the Rhine to the Oder.

There are also things that you have never heard of when you are new to the region. Cider and green sauce are two of the most prominent representatives of the culinary industry. They simply do not exist anywhere else, although they are very popular in the region, they are the protagonists of whole festivals and even available in many varieties in the supermarket.

A light beer from Bavaria enjoys a similar triumph as the Frankfurt beer. For example, if in Leipzig in the nineties it was simply not available – which prompted people who would prefer not to be named in this text to take beer trips to Franconia and fill Saxon cellars with their booty – so cool teens drink nothing. still on the Karl Heine Canal in Plagwitz. This success story can also be seen at your fingertips: in the Wasserhäuschen in Frankfurt, there is not just one type of light beer, but dozens.

The manufacturer does not require any special ingredients

But why are Bavarian beer and simple sausage so successful, and why is green sauce denied national success? Why has cider not conquered Bavarian beer gardens for a long time? One person who has the answer is Alexander Ebner. He is a social scientist and professor of political economy and economic sociology at Goethe University in Frankfurt.

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Hessian specialties

Five hits that did not become export hits

Ebner says: A regional product that wants to convince around the world needs very specific requirements. “Regional products such as frankfurters could become a kind of export hit because they appealed to the masses, used commonly available raw materials and could be adapted to different cultures.” Precisely because frankfurters are not specially seasoned, many people like them. In addition, a willing producer does not need any special ingredients – and this is not the case, for example, with a green sauce.

As is well known, a dip requires seven different herbs that aren’t that easy to get elsewhere. While in Frankfurt’s Kleinmarkthalle you can buy packaged packages of herbs that you can chop yourself, and the top wheels look directly at the fields where the greens are growing, neither the mixture of herbs nor all individual herbs are so easy to obtain in other large cities. There is no green sauce without borage, it’s that simple, and Ebner gives another reason for its relative failure: Like apple wine, it’s “rather hard to convey the flavor.” Green sauce is considered bitter by many, and so is Ebbelwei.

The flavors are different. But: Bitter, sour, and spicy are generally harder to sell to people who aren’t used to it for a long time. “Like hand cheese, which is also common in the region, cider is also a culinary product of the impoverished Hessian peasantry, so it is not suitable for export because of its reputation alone,” adds the economist. Wait a minute – beer hasn’t emerged as a high-end drink.

Ebner explains: As a product of fermentation, beer was widespread throughout the world in all social classes. And, as a local journalist who appreciates her ribs must admit: the malty, mild taste of Franconian Helle is certainly more pleasant than the sourness of service trees. Another important aspect of winning new markets is the spread in one of the most important of them, the United States.

There, “branding” has changed from time to time, says Ebner. For example, “Frankfurter” has become “Wiener” in everyday language. But when immigrants managed to introduce specialties into an immigrant-dominated society abroad, there was always a global triumph. Ebner refers to a particularly famous product: the fried meatballs hamburger, which was probably used by German migrants as a lunch for their crossing from Hamburg to America.

Apparently, no Heski had thought of taking a bite of green sauce with them on their trip to the New World. How is he going to know how good a green sauce is? However, those regional specialties that have not gained international fame should not necessarily be viewed as losers. Because, as Ebner explains, “The fact that there are local products that also represent a certain local culinary specialty should be seen as contributing to cultural enrichment – and therefore as part of local folklore, which is also relevant to tourism.”

Historically growing differences in cuisine and architecture are just one of the many attractions of the trip. Tourists need to stay within the narrow limits of the green sauce to enjoy this fresh addition and the right drink.

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