From Thomas C. Goodhart
As the warmth of September gives way to the cool of October, doubtless do palates begin to change and many begin to crave the offerings which this season brings, for example freshly picked apples from a trip to a local orchard or the pumpkin-spiced flavoured almost anything that “food” marketers promote. But for some this season harkens to something else: Oktoberfest.
Oktoberfest is the sixteen-day festival that begins in late September and runs until the first Sunday in October. Thus, we are in the midst of it and it concludes this coming Sunday. Officially itself, Oktoberfest, one of the world’s largest festivals, happens in Munich, Germany, the capital and largest city of the German state of Bavaria. It’s historical roots began in 1810 when Crown Prince Ludwig—who would eventually became King Ludwig of Bavaria from 1825 to 1848—married Princess Therese of Saxe-Hildburghausen on the 12th of October. A marriage celebration was held for the subjects of the Kingdom of Bavaria which included horse races outside of the city of Munich. These races continued in the following years, as well as an agricultural fair, and eventually a parade, a commemoration of sorts that eventually became named Oktoberfest. This festival continues to this day drawing over 6 million people to it annually. Not only has it remained a local celebration in Munich, but it has been replicated both around Germany and around the world with similar Oktoberfest festivals.
As with many festivals, and especially to those who celebrate the fullness of Oktoberfest now, it is about the tastes of Oktoberfest. The various food cravings this season and celebration harken to are the very traditional German foods of the Bavarian region: pretzels and potato pancakes, wurst (sausages)—especially Weisswurst (white sausage), sauerkraut, red cabbage, and one of my favourites—cheese noodles or Käsespätzle. But the food that is most associated with Oktoberfest is obviously beer.