Transcript France - Toolbox Pro

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 ___________ who have passed through over the
centuries.
 Perhaps the event that most profoundly influenced French
cuisine was the 1533 AD _______ of Henri II to the Italian
_________________.
 The ___________________ broke down regional barriers
throughout France and allowed product shipments nationwide.
 _____________eventually became “cuisine classique” and
later “______________” as chefs in the late twentieth century
embraced lighter dishes and simpler flavors.
 Each of France’s regions has a unique ____________ identity,
characterized largely by its geography.
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Italy
 In 415 BCE, ________ invaders introduced olives,
________, and nuts to southern Italy where they remain
prominent ingredients today
 The _____________, which fanned out from
contemporary Italy, introduced new foods, ___________,
and ideas from the regions its ________ had conquered.
 The “____________,” 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 __________ traditions generally persist
today.
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Spain
 Spain is bordered on several sides by _______, allowing
easy trade with both nearby neighbors and _____ lands.
 Spain’s history, however, is also one of occupation.
Spain was at one time a Roman province; occupied by
_______, a Germanic people; and controlled by Arabs.
Arabian influence on ________________persists today.
 Spain’s geography covers a wide variety of _______, so
naturally its regional cuisines vary considerably—the
northern regions are notable for
__________________kery, the northern interior is
famous for agriculture, and the southeast coast is
famous for citrus, _________, and __________
production.
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Section 11.1 Summary
 France’s culture and cuisine have been shaped by the
numerous ___________, 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 __________to the Italian
Caterina de’Medici.
 In 415 BCE, Greek invaders introduced ________, honey,
and __________ 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
____________________, brought many new foods to Spain.
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Morocco
 Morocco has been a center for trade since the twelfth century
BCE, when the ___________ set up trading posts on the coast.
 The Arabs, who occupied Morocco in the seventh century,
introduced saffron, _______, cumin, and _________, and
combining sweet and ___________tastes.
 Around the fourteenth century, the Ottomans brought in new
_________ and sweets, with the bold use of sugar and ______.
 Two spice mixtures are used extensively in Moroccan cuisine:
_________is used to season soups and stews. _____________
is used to flavor rice, stews, and tagines.
 Couscous is the national dish of Morocco. Chefs steam the tiny
grains in a ______________, a specialized earthenware or
glass cooking vessel.
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Greece
 __________ wrote the world’s first cookbook in 330 BCE.
 Greece’s abundant ___________have perhaps made the
most basic contribution to its cuisine and to its culture.
 Olive oil is the _________ fat, and cured olives are widely
eaten and __________.
 One dish that is synonymous with Greece is __________, a
casserole of lamb and ___________.
 Olive oil and ______________are the two most important
flavoring agents used in Greek cuisine.
 Baklava is a honey-sweetened pastry made with ________
dough and chopped nuts.
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Tunisia
 Clear connections can be made between French and
____________ foods.
 ____ condiments are a major component of Tunisian cuisine.
 Many Tunisian ingredients are similar to others in the
Maghreb: _____: spicy merguez sausage, _______, a wide
variety of vegetables, and especially couscous.
 The strong regional sweet tooth is found here as well,
expressed as a passion for ___ and fruits, especially ______.
 Northwest Tunisia is known for its ________and edible ____,
while fishermen catch spiny lobsters off the island of Galita.
 Tomatoes are particularly prominent in the Tunisian diet, as
are ____, olives, and _______. Seafood is also abundant.
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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 ________ to the ________.
 In ancient times, the Greeks were extremely interested in
_________. In fact, it is believed that Archestratos, writing in
330 BCE, produced the world’s _______________.
 The Tunisian experience of occupation and ________ is very
similar to the __________ experience up until modern times.
The two share a common colonial heritage with the rest of
North Africa; series of traders, __________, and occupiers
arrived on their shores bringing with them their own foods,
techniques, and ____________.
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Egypt
 Though Egypt is part of the “____________,” most of the
country is desert, and today it imports more than ___ percent
of its food.
 Egypt was governed by various invaders for more than 2,000
years. Traders and colonizers introduced new foods, such as
____ and a variety of ______ from India, China, and _______.
 Despite changing economic and ____________ patterns,
Egyptians still enjoy ___________ along the coast and in
Alexandria, but savor a ___________ cuisine elsewhere.
 __________ are popular. A common variety is eish baladi,
which is sprinkled with duqqa, a __________ mixture.
 Shawarma, shredded meat served in a pita with _______ and
analogous to the Greek ______, may also be a street food.
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Iran
 Iran, or _____, is one of the world’s ______ continuous
civilizations, having been established around 7000 BCE.
 A major influence on Iranian culture and cuisine came from its
presence on the ancient _________, which was a conduit for
ingredients such as long-grain rice, ________, and eggplant.
 The basic Iranian meal _____ is to have ____, a meat, and
some combination of onion, vegetables, ______, and nuts.
 Stuffed meat and vegetables, known as ______, are popular,
as are ______, ground meat _______ around a stick and
grilled.
 Desserts tend to be extremely ______t, and many are
inspired by French ____________.
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Saudi Arabia
 The food of this region has been influenced by many
sources, including trade with the _____________, India,
Iraq, and the Mediterranean.
 A typical Saudi meal involves a large ___________l platter
heaped with _______ and garnished with meat and
vegetable dishes, flatbreads, and fresh __________.
 Baharat and ___________, or dried Omani lime, is one of
two extremely popular seasonings in Saudi Arabia.
 Dates are extremely important, and have been
__________in Saudi Arabia for more than 4,000 years.
 A common lamb dish is kebab _________, or ground lamb
molded around a stick and __________.
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Section 11.3 Summary
 Egypt is part of the “____________.” The rich Nile Valley
and its delta are prime agricultural land, and the river
floods annually to ensure a consistent _________.
However, most of the country is ________, and Egypt
today imports more than ____ percent of its food.
 _____, or Persia, is one of the world’s oldest continuous
civilizations, having been established around 7000 BCE.
Iranians adopted ______ 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, ______,
Iraq, and the ______________.
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China
 Chinese cuisine is based on the ___ and yang philosophy of
the _____, the belief that a single guiding principle orders the
universe.
 ____________ 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 ___________.
 The cuisine from the neighboring provinces of __________
and __________ is best known for its hot, spicy foods.
 ____________ 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 ________________a and thus
it became an international trading center.
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Japan
 Japan’s close neighbors, China and _____, have played
major roles in its culture through both trade and ______.
 Westerners introduced cooking techniques like baking
and _________, which was quickly adopted as ______.
 The word for cooked rice, _________, also means meal,
demonstrating its essential nature to ________ cuisine.
The other major agricultural product is ___________.
 The Japanese prioritize quality over quantity in their
food, prizing each ____________ individually.
 Visual appeal is as important as the food itself, so
____________n and presentation are ____________.
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India
 Indians today are largely of the __________, which promotes
____________ and discourages meat consumption.
 The British left the most profound impact of all on Indian
cuisine. They introduced ____________ cooking equipment
and techniques to India to develop a distinctly ___________
cuisine.
 _______ 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 ______, cumin, ________, and
red pepper.
 An important cooking method in northern India is _____, a
type of steaming in which preparers cover the cooking pot and
seal it with _______________________.
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Section 11.4 Summary
 _______ cuisine is based on the yin and _______ 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 _____ and _______ states.
 Japan’s close neighbors, ____ and Korea, have traditionally played
major roles in its culture through trade and religion. _____________
entered from China in the sixth century, changing Japanese culture.
Trade with ____________ has also affected Japanese culture.
 Since the fourth century BCE, __________ has evolved as the
dominant faith in India. Hinduism promotes vegetarianism and
discourages meat consumption. Today, 80 percent of Indians belong
to the _____________, but India has had many other cultural
influences. The British left the most profound impact of all on
_____________ cuisine.
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