From Wikipedia, the free encyclopedia

The culture of Luxembourg refers to the cultural life and traditions of the small European nation of Luxembourg. Most citizens are trilingual; speaking the Germanic national language of Luxembourgish, in addition to French and German. As such, the country has been overshadowed by the culture of its neighbours.

Contents 1 Folk culture 2 Museums 3 Painters 4 Photographers 5 Poets 6 Architecture 7 Musicians 8 Food and Drink 8.1 Food 8.2 Alcohol 8.3 Specialties 9 Film making 10 External links

Long a deeply rural and folkloric nation, Luxembourg retains folk traditions. Notable is the Echternach Dancing Procession which happens annually.

The major museums are:

• National Museum of History and Art (MNHA)
• National Museum of Natural History (NMHN)
• History Museum of the City of Luxembourg
• Museum of Modern Art Grand-Duc Jean (MUDAM)

Joseph Kutter and Jean Jacoby were notable around the turn of the century. Notable painters after World War II were Emile Kirscht, Fony Thissen, Joseph Kutter, and Gust Graas.

The influential photographer and painter Edward Steichen was of Luxembourg descent. Contemporary photographers include the photojournalist Thierry Frisch.

The most famous poets were Michael Rodange and Anise Koltz. Contemporary poets include Jean Portante.

Main article: Architecture of Luxembourg

Luxembourg has a few buildings of distinctive architectural merit. The city of Luxembourg is on the Unesco World Heritage List.

Brian Molko, singer/guitarist of rock band Placebo lived in Luxembourg for most of his life, where he learned to play various instruments such as guitar, piano and saxophone.

Main article: Luxembourgian cuisine

Luxembourg's cuisine has been influenced over the years by neighboring France and Germany. More recently, it has had influence from its many Italian and Portuguese immigrants. Luxembourg has many delicacies: pastries, Luxembourg Cheese, the fresh fish from local rivers (trout, pike, and crayfish), Ardennes ham smoked in saltpeter, game during hunting season (such as hare and wild boar), small plum tarts in September (quetsch), smoked neck of pork with broad beans (judd mat gaardebounen), fried small river fish (such as bream, chub, gudgeon, roach, and rudd), calves' liver dumplings (quenelles) with sauerkraut and boiled potatoes, black pudding (treipen) and sausages with mashed potatoes and horseradish, and green-bean soup (bouneschlupp). French cuisine is featured prominently on many menus, and German and Belgian cuisine (but not as much).

In 1993 it was reported that Luxembourg had the highest worldwide per capita consumption of alcohol; an average of three beers a day for every man, woman, and child. French wine is the most commonly drunk alcohol, and fine beers from Germany and Belgium are widely available. Alcohol is available cheaper in Luxembourg than anywhere else in Europe. It's also common to come across home-produced alcohol, called eau de vie, distilled from various different fruits and usually fifty percent alcohol by volume.

Some white and sparkling wines are even produced in Luxembourg, alongside the north bank of the Moselle, which has a winemaking history dating back to the Romans. The names of some wines made in Luxembourg: Riesling, Pinot Gris, Pinot Noir, Pinot Blanc, Auxerrois, Rivaner, Elbling, Gewürztraminer, and Crémant de Luxembourg. Look for the National Mark, which identifies authentic Luxembourg wine.

Luxembourg has a fair number of breweries, given its tiny size. Imported beers, however, have control of the beer market in Luxembourg. During the 1970s and 1980s, over 600,000 hectoliters of beer were brewed each year. The peak was reached in 1976 when over 800,000 hectoliters of beer were brewed, and since then the amount has been decreasing. In 2001, production dropped below 400,000 hectoliters for the first time since 1950. Some beers currently made in Luxembourg: Battin Edelpils and other beers at the Brasserie Battin, Bière Blonde and others at the Restaurant Beierhaascht, Bofferding Lager and others at the Brasserie Bofferding, Héngeschter and others at the Cornelyshaff, Diekirch Premium and others at the Brasserie de Luxembourg Mousel-Diekirch SA, Simon Dinkel and others at the Brasserie Simon. The Brasserie de Redang also brewed beer for five years, but closed in 2005.

These are some specialties of Luxembourg:

• Thüringer - Inexpensive, small sausages that taste like a spicy version of the German bratwurst. They are often sold by street vendors and at roadside stands. New regulations prohibit the use of the word "Thüringer" as it is now regionaly protected and reserved to sausages produced in the german free state of Thuringia.
• Gromperekichelcher - Carefully spiced potato pancake with chopped onions and parsley, then deep-fried. They are available at roadside stands as well.
• Éisleker Ham - Smoke-cured uncooked ham, said to look like the Italian Proscuitto crudo, sliced paper-thin and commonly served with fresh bread.
• Kachkéis (cooked cheese) - A soft cheese spread.
• Pâté - A spreadable paste, usually made of meat but vegetarian versions exist.
• Quetschentaart - A plum tart; it, along with peach, cherry, and pear tarts are a typical dessert and can be found in any pastry shop.

See: Cinema of Luxembourg.

• Food and Drink in Luxembourg
• The Breweries of Luxembourg: beers, history, styles
• Luxembourg Recipes