Question: The Bavarian cuisine style of cooking and Brotzeit both have to do with what country?

Context paragraphs:
Croatian cuisine: Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.  Its roots date back to ancient times.  The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions.  Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic.  The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian).  Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.  Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.  Charcuterie is part of Croatian tradition in all regions.  Food and recipes from other former Yugoslav countries are also popular in Croatia.

Franconian cuisine: Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia.  It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine.  It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today.  There are several franconian food items, which are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst or the wines of Franconia.  Franconia is also famous for its beer and harbours the highest density of breweries in the world.

Assamese cuisine: Assamese cuisine () is the cuisine of Assam.  It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered on the main ingredient—rice.  The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food.  It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundant availability in the region.  It is a mixture of different indigenous styles with considerable regional variations and some external influences.  The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented.  Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient.  Preparations are rarely elaborate mash;the practice of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.  The preferred oil for cooking is the pungent mustard oil.

Brotzeit: Brotzeit (lit.  trans. " "Bread time"") is a traditional German savory snack native to Bavarian cuisine.

Hessian cuisine: Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity.  Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cooking, with heavy influence from Bavarian cuisine and Rhenish Hesse.  Sour tastes dominate the cuisine, with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.

Fusion cuisine: Fusion cuisine is cuisine that combines elements of different culinary traditions.  Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s.

Bavarian cuisine: Bavarian cuisine is a style of cooking from Bavaria, Germany.

Brotzeit (restaurant): Brotzeit (known in Chinese as 博灿 (Simplified) or 博燦 (Traditional)) is a chain of restaurants based in Singapore, and now operating throughout the Asia-Pacific Region.  Brotzeit International Pte Ltd was established in Singapore in 2006.  Their restaurants are known simply as Brotzeit.  Authentic Bavarian cuisine and renowned authentic German beer are served at their outlets.  Brotzeit is the world's leading German Franchised Restaurant Casual Dining concept having Franchised or Corporate Markets in 11 markets throughout Asia.

List of European cuisines: This is a list of European cuisines.  A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture.  European cuisine (also called "Western cuisine") refers collectively to the cuisines of Europe and other Western countries.  European cuisine includes cuisines of Europe, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions.  The term is used by East Asians to contrast with Asian styles of cooking.  This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine.  When used by Westerners, the term may refer more specifically to cuisine "in" Europe; in this context, a synonym is Continental cuisine, especially in British English.

Guizhou cuisine: Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China.  Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency.  What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation () featured in Sichuan cuisine and the dry-hot taste () featured in Hunan cuisine.  There is an ancient local saying, ""without eating a sour dish for three days, people will stagger with weak legs"".  The saying reflects how Guizhou people loves local dishes with the sour taste.  The combination of sour and spicy flavours is also found in Shaanxi cuisine.  Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis over the salty taste, which is a common trait found in most northern Chinese cuisines.  In addition, the unique sourness featured in Guizhou cuisine comes from local cooking tradition of fermenting vegetables or grains, instead of from vinegar products.

Supporting paragraphs: Brotzeit (restaurant) Bavarian cuisine
Answer: Germany