Transcript Chapter 11 PowerPoint

Chapter 11
Global Cuisine 2:
Europe, the
Mediterranean, the
Middle East, and
Asia
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
France
 France’s culture and cuisine have been shaped by the
numerous invaders who have passed through over the
centuries.
 Perhaps the event that most profoundly influenced French
cuisine was the 1533 AD marriage of Henri II to the Italian
Caterina de’Medici.
 The Industrial Revolution broke down regional barriers
throughout France and allowed product shipments nationwide.
 Haute cuisine eventually became “cuisine classique” and later
“nouvelle cuisine” as chefs in the late twentieth century
embraced lighter dishes and simpler flavors.
 Each of France’s regions has a unique gastronomic identity,
characterized largely by its geography.
11.1
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
2
Italy
 In 415 BCE, Greek invaders introduced olives, honey,
and nuts to southern Italy where they remain prominent
ingredients today
 The Roman Empire, which fanned out from
contemporary Italy, introduced new foods, techniques,
and ideas from the regions its soldiers had conquered.
 The “Columbian Exchange,” named for explorer
Christopher Columbus, brought many new foods to
Europe, which rapidly found homes in Italian cuisines.
 Modern Italy did not become a unified country until 1861,
so regional culinary traditions generally persist today.
11.1
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
3
Spain
 Spain is bordered on several sides by water, allowing
easy trade with both nearby neighbors and distant lands.
 Spain’s history, however, is also one of occupation.
Spain was at one time a Roman province; occupied by
Visigoths, a Germanic people; and controlled by Arabs.
Arabian influence on Spanish cuisines persists today.
 Spain’s geography covers a wide variety of terrains, so
naturally its regional cuisines vary considerably—the
northern regions are notable for seafood cookery, the
northern interior is famous for agriculture, and the
southeast coast is famous for citrus, saffron, and rice
production.
11.1
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
4
Section 11.1 Summary
 France’s culture and cuisine have been shaped by the
numerous invaders, peaceful and otherwise, who have
passed through over the centuries. Perhaps the event that
most profoundly affected the development of French cuisine
was the 1533 AD marriage of Henri II to the Italian Caterina
de’Medici.
 In 415 BCE, Greek invaders introduced olives, honey, and
nuts to southern Italy, where they remain prominent
ingredients today.
 Spain is bordered on several sides by water, allowing easy
trade with both nearby neighbors and distant lands. The
“Columbian Exchange,” named for explorer Christopher
Columbus, brought many new foods to Spain.
11.1
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
5
Morocco
 Morocco has been a center for trade since the twelfth century
BCE, when the Phoenicians set up trading posts on the coast.
 The Arabs, who occupied Morocco in the seventh century,
introduced saffron, ginger, cumin, and cinnamon, and
combining sweet and sour tastes.
 Around the fourteenth century, the Ottomans brought in new
pastries and sweets, with the bold use of sugar and honey.
 Two spice mixtures are used extensively in Moroccan cuisine:
La kama is used to season soups and stews. Ras-el-hanout is
used to flavor rice, stews, and tagines.
 Couscous is the national dish of Morocco. Chefs steam the tiny
grains in a couscoussière, a specialized earthenware or glass
cooking vessel.
11.2
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
6
Greece
 Archestratos wrote the world’s first cookbook in 330 BCE.
 Greece’s abundant olive trees have perhaps made the
most basic contribution to its cuisine and to its culture.
 Olive oil is the universal fat, and cured olives are widely
eaten and exported.
 One dish that is synonymous with Greece is moussaka, a
casserole of lamb and eggplant.
 Olive oil and lemon juice are the two most important
flavoring agents used in Greek cuisine.
 Baklava is a honey-sweetened pastry made with phyllo
dough and chopped nuts.
11.2
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
7
Tunisia
 Clear connections can be made between French and
Tunisian foods.
 Spicy condiments are a major component of Tunisian cuisine.
 Many Tunisian ingredients are similar to others in the
Maghreb: lamb: spicy merguez sausage, flatbreads, a wide
variety of vegetables, and especially couscous.
 The strong regional sweet tooth is found here as well,
expressed as a passion for honey and fruits, especially dates.
 Northwest Tunisia is known for its wild boar and edible fungi,
while fishermen catch spiny lobsters off the island of Galita.
 Tomatoes are particularly prominent in the Tunisian diet, as
are eggs, olives, and pastas. Seafood is also abundant.
11.2
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
8
Section 11.2 Summary
 Morocco has been a center for trade since the twelfth century
BCE when the Phoenicians established trading posts on the
coast and introduced sausage to the region.
 In ancient times, the Greeks were extremely interested in
cuisine. In fact, it is believed that Archestratos, writing in 330
BCE, produced the world’s first cookbook.
 The Tunisian experience of occupation and colonization is
very similar to the Moroccan experience up until modern
times. The two share a common colonial heritage with the
rest of North Africa; series of traders, refugees, and
occupiers arrived on their shores bringing with them their
own foods, techniques, and recipes.
11.2
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
9
Egypt
 Though Egypt is part of the “Fertile Crescent,” most of the
country is desert, and today it imports more than 60 percent of
its food.
 Egypt was governed by various invaders for more than 2,000
years. Traders and colonizers introduced new foods, such as
rice and a variety of fruits from India, China, and Persia.
 Despite changing economic and demographic patterns,
Egyptians still enjoy seafood along the coast and in
Alexandria, but savor a soil-based cuisine elsewhere.
 Flatbreads are popular. A common variety is eish baladi,
which is sprinkled with duqqa, a spice mixture.
 Shawarma, shredded meat served in a pita with tahini and
analogous to the Greek gyros, may also be a street food.
11.3
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
10
Iran
 Iran, or Persia, is one of the world’s oldest continuous
civilizations, having been established around 7000 BCE.
 A major influence on Iranian culture and cuisine came from its
presence on the ancient Silk Road, which was a conduit for
ingredients such as long-grain rice, citrus fruits, and eggplant.
 The basic Iranian meal pattern is to have rice, a meat, and
some combination of onion, vegetables, herbs, and nuts.
 Stuffed meat and vegetables, known as dolmehs, are
popular, as are kebabs, ground meat molded around a stick
and grilled.
 Desserts tend to be extremely sweet, and many are inspired
by French pastries.
11.3
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
11
Saudi Arabia
 The food of this region has been influenced by many
sources, including trade with the Horn of Africa, India, Iraq,
and the Mediterranean.
 A typical Saudi meal involves a large communal platter
heaped with rice and garnished with meat and vegetable
dishes, flatbreads, and fresh pickles.
 Baharat and loomi, or dried Omani lime, is one of two
extremely popular seasonings in Saudi Arabia.
 Dates are extremely important, and have been cultivated in
Saudi Arabia for more than 4,000 years.
 A common lamb dish is kebab meshwi, or ground lamb
molded around a stick and grilled.
11.3
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
12
Section 11.3 Summary
 Egypt is part of the “Fertile Crescent.” The rich Nile
Valley and its delta are prime agricultural land, and the
river floods annually to ensure a consistent harvest.
However, most of the country is desert, and Egypt today
imports more than 60 percent of its food.
 Iran, or Persia, is one of the world’s oldest continuous
civilizations, having been established around 7000 BCE.
Iranians adopted Islam without adopting Arabian
practices, maintaining a distinct Persian identity.
 The food of Saudi Arabia has been influenced by many
sources such as trade with the Horn of Africa, India, Iraq,
and the Mediterranean.
11.3
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
13
China
 Chinese cuisine is based on the yin and yang philosophy of
the Tao, the belief that a single guiding principle orders the
universe.
 Mandarin is the cuisine of the northern region of China.
Mandarin cuisine refers to the elaborate and delicate
specialties prepared for the elite members of the imperial
court in Peking.
 The cuisine from the neighboring provinces of Szechwan and
Hunan is best known for its hot, spicy foods.
 Canton cuisine was the first to be introduced to the United
States. The city of Canton is situated on the Pearl River, 90
miles inland from the South China Sea and thus it became an
international trading center.
11.4
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
14
Japan
 Japan’s close neighbors, China and Korea, have played
major roles in its culture through both trade and religion.
 Westerners introduced cooking techniques like baking
and deep-frying, which was quickly adopted as tempura.
 The word for cooked rice, gohan, also means meal,
demonstrating its essential nature to Japanese cuisine.
The other major agricultural product is soybeans.
 The Japanese prioritize quality over quantity in their
food, prizing each ingredient individually.
 Visual appeal is as important as the food itself, so
preparation and presentation are meticulous.
11.4
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
15
India
 Indians today are largely of the Hindu faith, which promotes
vegetarianism and discourages meat consumption.
 The British left the most profound impact of all on Indian
cuisine. They introduced continental cooking equipment and
techniques to India to develop a distinctly Anglo-Indian
cuisine.
 Curry is often thought of as traditional Indian cooking. Curry
is not really a spice; it is a dish. Some specific spices used in
curry dishes include turmeric, cumin, coriander, and red
pepper.
 An important cooking method in northern India is dum, a type
of steaming in which preparers cover the cooking pot and seal
it with strips of dough.
11.4
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
16
Section 11.4 Summary
 Chinese cuisine is based on the yin and yang philosophy of the Tao,
which is the belief that a single guiding principle orders the
universe. Foods should not be forced to become something they
are not and should be kept in their most natural and pure states.
 Japan’s close neighbors, China and Korea, have traditionally played
major roles in its culture through trade and religion. Buddhism
entered from China in the sixth century, changing Japanese culture.
Trade with Westerners has also affected Japanese culture.
 Since the fourth century BCE, Hinduism has evolved as the
dominant faith in India. Hinduism promotes vegetarianism and
discourages meat consumption. Today, 80 percent of Indians belong
to the Hindu faith, but India has had many other cultural influences.
The British left the most profound impact of all on Indian cuisine.
11.4
Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
17