What was Food Like in Nazi Germany?

The images that most people have about Nazi Germany and the lifestyle of the elite are often romanticized. However, a closer look at the daily life of the Third Reich reveals a stark reality, particularly concerning the diet of the ruling class and the general population.

The Diet of High-Ranking Nazi Leaders

According to records, the food preferences of Nazi leaders, especially Adolf Hitler, were quite unique. Interviews and conversations with SS officers, along with the recollections of Allied spies, provide a glimpse into the dietary habits of the elite. One notable conversation between two SS officers in 1941 is quite revealing. They discuss the diet of Hermann G?ring, one of the most powerful men in the Third Reich. G?ring, who was known for his corpulent frame, was described as having 'an obsession with German food.' However, this obsession wasn’t necessarily a love for traditional German cuisine but a dietary habit.

A conversation reveals that G?ring's diet was heavily focused on raw vegetables: 'Raw beets, raw cucumbers, raw eggplants, sometimes a cauliflower...' These ingredients were eaten raw, often as part of a Eintopf, a type of pot-pot stew that was a staple during the war. Hitler himself was known to eat raw vegetables such as beets, which were often associated with diets for 'inferior races.' This suggests that Hitler's diet was random and somewhat bizarre, with no clear pattern or nutritional balance.

The Everyday Diet in Nazi Germany

The diet of the general population was markedly different from that of the elite. To cope with rationing and shortages, the population was encouraged to eat mushy soupy meals primarily containing potatoes, peas, or beans. This dietary approach led to the creation of circumstances that required creative solutions, such as the use of sandbags to prevent leaking from the roofs of buildings due to the excessive gas produced from such heavy starch consumption.

Packed with carbohydrates and high in fiber, these meals were not only difficult to digest but also led to frequent bloating and flatulence. Hitler was one of the worst offenders, contributing to the nickname 'Gasbag' for himself, as his bloated stomach caused him to need support from sandbags to avoid leaking tile roofs in the Bunker under the Reichs Chancellery. This would have been a significant hardship during the final months of the war when many were forced to shelter in these draughty locations.

Contrasts and Anomalies

While some members of the elite dined on strange concoctions like 'Nazi omelets,' made from sausages, minced potatoes, salt, pepper, and MSG to be fried, prominently displayed with ketchup and emblems, the majority of the population struggled with basic food rations. Dried crops like beans and peas, as well as canned vegetables, were common. Potatoes, cabbage, and root vegetables were the only stored vegetables during winter, making them the mainstay of most meals.

The absence of frozen foods, dried foods, or packed convenience foods in private homes was striking. Traditional German dishes were still enjoyed and preserved in glass jars, a form of food preservation that was common at the time. Pumpernickel bread and Erbswurst (a type of vegetarian sausage made from split peas, water, and spices) were more accessible.

Conclusion

The daily diet in Nazi Germany reflects a complex reality. While the elite indulged in peculiar and often non-traditional diets, the general population experienced significant challenges due to food shortages and strict rationing. Understanding these diverse eating habits provides a more nuanced view of life in Nazi Germany, highlighting the stark contrasts between different social classes and the immense hardships faced by many.