BAVARIAN 20October2021 Day043

Where the Bavarian Language is spoken

Viena’s 10 Words:

  1. Hi/Goodbye – Grüss Gott
  2. Yes – Iå
  3. No – Na
  4. Nonsense – Der Schmarrn
  5. Forest – Woid
  6. Speciality – Schmankerl
  7. Stop! – Šdobb!
  8. Thank you – Dang šee
  9. My name is viena – I hoas viena
  10. Good night – Guad nåhd

Viena’s 10 Phrases:

  1. Really? I can’t believe it! – A geh weida/ Schleich di!
  2. Chill out man! – Bressiad’s da!
  3. Where is the toilet? – Vo ist as glo?
  4. I am sorry – Duad ma laid
  5. My hovercraft is full of eels – Mei lufdkissnbood is foia åle
  6. One language is never enough – Oa šbråh is nia gnua
  7. How are you? – Via ged’s eana?
  8. Where are you from? – Vo han nå si hea?
  9. Good luck! – Fui gligg!
  10. Do you understand? – Hosd mi?

Viena’s Bavarian Facts:

  • There are 14,000,000 Native Bavarian speakers.
  • Bavarian is spoken in Bavaria.
  • The three primary dialects spoken in Bavaria: Austro-Bavarian, Swabian German and East Franconian German.
  • Bavaria is the largest and oldest state in Germany.
  • Bavaria is home to the highest mountain in Germany.
Mountains in Bavarian

The Wood Girls Bavarian Folklore By Viena

In the forest of Bayreuth there lives the Holzfrala. The Holzfrala are a group of friendly female elfs who help the humans whenever they need help. The Holzfrala disguise themselves as old women that way if you are not nice to them because of their appearance, the Holzfrala will not help you. But if you are nice to them the Holzfrala will grant you what you want. 

Wood Girls

Bavarian Dessert

Now I am going to tell you about a Bavarian dessert that looks so good and does not really have anything to do with the language. The dessert is called Bavarian Cream. Bavarian Cream is a type of custard. Bavarian Cream consists of milk that is thickened with eggs and gelatin, then whipped cream is folded into the milk mixture. In Germany they call this dessert Bayerische creme. For a nice firm Bavarian cream set for at least 6-8 hours or overnight.

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