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Portal:Germany

Welcome to the Germany Portal!
Willkommen im Deutschland-Portal!

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Location of Germany within Europe 

Germany (German: Deutschland), officially the Federal Republic of Germany, is a country in Central and Western Europe, lying between the Baltic and North Sea to the north and the Alps to the south. It borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, France to the southwest, and Luxembourg, Belgium and the Netherlands to the west.

Germany includes 16 constituent states, covers an area of 357,596 square kilometres (138,069 sq mi) and has a largely temperate seasonal climate. With nearly 83 million inhabitants, it is the second most populous state of Europe after Russia, the most populous state lying entirely in Europe, as well as the most populous member state of the European Union. Germany is a very decentralized country. Its capital and most populous city is Berlin, while Frankfurt serves as its financial capital and has the country's busiest airport.

In 1871, Germany became a nation-state when most of the German states unified into the Prussian-dominated German Empire. After World War I and the Revolution of 1918–19, the empire was replaced by the parliamentary Weimar Republic. The Nazi seizure of power in 1933 led to World War II, and the Holocaust. After the end of World War II in Europe and a period of Allied occupation, two new German states were founded: West Germany, formed from the American, British, and French occupation zones, and East Germany, formed from the western part of the Soviet occupation zone, reduced by the newly established Oder-Neisse line. Following the Revolutions of 1989 that ended communist rule in Central and Eastern Europe, the country was reunified on 3 October 1990.

Germany is a federal parliamentary republic led by a chancellor. It is a great power with a strong economy. The Federal Republic of Germany was a founding member of the European Economic Community in 1957 and the European Union in 1993. Read more...

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Portrait of Mendelssohn by the English miniaturist James Warren Childe (1778–1862), 1839
Portrait of Mendelssohn by the English miniaturist James Warren Childe (1778–1862), 1839

Felix Mendelssohn (3 February 1809 – 4 November 1847) was a German composer, pianist, organist and conductor of the early Romantic period.

A grandson of the philosopher Moses Mendelssohn, Felix Mendelssohn was born into a prominent Jewish family. He was brought up without religion until the age of seven, when he was baptised as a Reformed Christian. Mendelssohn was recognised early as a musical prodigy, but his parents were cautious and did not seek to capitalise on his talent.

Mendelssohn enjoyed early success in Germany, where he also revived interest in the music of Johann Sebastian Bach, and in his travels throughout Europe. He was particularly well received in Britain as a composer, conductor and soloist, and his ten visits there – during which many of his major works were premiered – form an important part of his adult career. His essentially conservative musical tastes, however, set him apart from many of his more adventurous musical contemporaries such as Franz Liszt, Richard Wagner, Charles-Valentin Alkan and Hector Berlioz. The Leipzig Conservatoire (now the University of Music and Theatre Leipzig), which he founded, became a bastion of this anti-radical outlook. More...

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Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany
Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany

Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.

Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. (Full article...)

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