Before taking German 300 I had heard of currywurst. Originally, I did not think I would like currywurst very much.

It was very interesting to learn about its invention and cultural significance in post-war Germany. Reading Uwe Timm’s The Invention of Curried Sausage was a great window into life after the war. Food and supplies were scarce, and people were getting by however they could.

Like many culinary inventions, the initial creation of currywurst was an accident. The legend is that Herta Heuwer was the first to combine the tomato and curry flavors, however there is much debate around this issue.

After its invention in 1949, currywurst quickly spread as the most popular street food of the time. It is difficult to compare this to any American street foods. I would say corn dogs are an American equivalent because they use sausage as well as corn- an American surplus.

When I tasted the currywurst which Professor Vogel prepared for the German 300 class I was pleasantly surprised. I could see how this dish became so popular in Germany for such a long time. Because it is so simple, just sausage and sauce, currywurst is easy to prepare and easy to eat. I can imagine living in Germany and using currywurst to sober up after a long night out.

For the author, Uwe Timm, currywurst holds a sense of nostalgia and times passed. He feels this way because currywurst was at its most popular during his childhood, so he has plenty of fond memories of eating currywurst. As an American reading the story of currywurst I do not have these same memories of growing up in Germany. For me currywurst was a tasty snack, but im sure to many Germans currywurst is a part of their identity.