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Portal:Germany

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

Flag Germany
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 Seas 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 357,578 square kilometres (138,062 sq mi) and has a largely temperate seasonal climate. With 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 largest metropolis 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.

Today, 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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Born circa 1930–1940
Born circa 1930–1940

Max Born FRS FRSE (German: [ˈmaks ˈbɔʁn] ; 11 December 1882 – 5 January 1970) was a German-British physicist and mathematician who was instrumental in the development of quantum mechanics. He also made contributions to solid-state physics and optics and supervised the work of a number of notable physicists in the 1920s and 1930s. Born was awarded the 1954 Nobel Prize in Physics for his "fundamental research in quantum mechanics, especially in the statistical interpretation of the wave function".

Born entered the University of Göttingen in 1904, where he met the three renowned mathematicians Felix Klein, David Hilbert, and Hermann Minkowski. He wrote his PhD thesis on the subject of the stability of elastic wires and tapes, winning the university's Philosophy Faculty Prize. In 1905, he began researching special relativity with Minkowski, and subsequently wrote his habilitation thesis on the Thomson model of the atom. A chance meeting with Fritz Haber in Berlin in 1918 led to discussion of how an ionic compound is formed when a metal reacts with a halogen, which is today known as the Born–Haber cycle.

In World War I he was originally placed as a radio operator, but his specialist knowledge led to his being moved to research duties on sound ranging. In 1921 Born returned to Göttingen, where he arranged another chair for his long-time friend and colleague James Franck. Under Born, Göttingen became one of the world's foremost centres for physics. In 1925 Born and Werner Heisenberg formulated the matrix mechanics representation of quantum mechanics. The following year, he formulated the now-standard interpretation of the probability density function for ψ*ψ in the Schrödinger equation, for which he was awarded the Nobel Prize in 1954. His influence extended far beyond his own research. Max Delbrück, Siegfried Flügge, Friedrich Hund, Pascual Jordan, Maria Goeppert-Mayer, Lothar Wolfgang Nordheim, Robert Oppenheimer, and Victor Weisskopf all received their PhD degrees under Born at Göttingen, and his assistants included Enrico Fermi, Werner Heisenberg, Gerhard Herzberg, Friedrich Hund, Wolfgang Pauli, Léon Rosenfeld, Edward Teller, and Eugene Wigner.

In January 1933, the Nazi Party came to power in Germany, and Born, who was Jewish, was suspended from his professorship at the University of Göttingen. He emigrated to the United Kingdom, where he took a job at St John's College, Cambridge, and wrote a popular science book, The Restless Universe, as well as Atomic Physics, which soon became a standard textbook. In October 1936, he became the Tait Professor of Natural Philosophy at the University of Edinburgh, where, working with German-born assistants E. Walter Kellermann and Klaus Fuchs, he continued his research into physics. Born became a naturalised British subject on 31 August 1939, one day before World War II broke out in Europe. He remained in Edinburgh until 1952. He retired to Bad Pyrmont, in West Germany, and died in a hospital in Göttingen on 5 January 1970. (Full article...)

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Anniversaries for November 20

Otto von Guericke
Otto von Guericke

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Selected cuisines, dishes and foods

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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