Transcript Northern and Southern Europe

Northern and Southern Europe
Culture and Food Practices
Ch. 6
Northern and Southern Europe
• Majority of US has European heritage
mixed with Native American foodstuffs
• Many traditional American foods reflect
heritage brought from Europe by early
immigrants
• American food today shows numerous
influences from African, Asian, Indian, and
Latin American influences
Northern and Southern Europe
• English, Irish and Germans have a wide influence
•
•
•
•
•
due to number of early immigrants and assimilation
Cultural patterns very similar to US
Northerners very reserved in social settings, but
expect eye contact and handshake
Southerners more open to physical closeness
3 meals per day plus tea or coffee break
Fork remains in left hand, knife in right
British Isles
• Common Foods:
– Roasted meats- beef and lamb
– Fowl- duck and geese
– Pub foods- fish and chips, Bubbles and squeak
(leftover potatoes and cabbage; no meat
“squeak”)
– Cabbage, potatoes and root vegetables adapted
to northern climes
– Irish soda bread
British Isles
• Common beverages
–
–
–
–
–
Tea, High Tea
Irish Whiskey
Scotch Whiskey
Guiness Stout
Ale (pints)
British Isles
• Cooking styles
– Plain; mainly roasted or broiled, lightly
seasoned
– Condiments include Worcestershire sauce,
Chutneys (also from India), Mint Jelly for lamb
– Pies usually savory, with meats and vegetables
– Puddings can be savory with meats and
vegetables; also sometimes sweet custard-like
– Trifle
British Holiday Foods
• Christmas
– Roast goose, duck, turkey or ham
– Plum pudding and mince pie
– Mulled wine, port, dried fruits, fruit cake, nuts
• Easter
– Hot cross buns (cross on top)
– Shrewsbury Simnel- rich spice cake with 12 balls of
marzipan representing astrological signs)
Scottish and Irish Holidays
• Scottish eat Haggis on New Year’s Eve- sheep’s
stomach stuffed with innards, blood and oatmeal.
– Served with “Neeps” (turnips), “Tatties” (mashed
potatoes), and whiskey
• St. Patrick’s Day in Ireland mainly of US origin,
but now celebrated in Ireland as a tourist attraction
– Corned Beef and Cabbage is traditional in US, and now
more common in Ireland where beef was never
common before
British Isles
• “Good food” felt essential to maintaining
health
–
–
–
–
–
–
Chicken soup
Tea with whiskey or lemon
Hot milk
Sulfur with molasses
Cod liver oil
Senna for constipation
France
• Less influence in US, except for regions in
Louisiana Territory (and Quebec, Canada)
• More variety in food items, combinations
and spices
• Increase in quality of fresh foods and breads
• Creole and Cajun cooking are US
adaptations of French food
France
• French food varies from Haute or Grande
Cuisine (restaurants) to regional, provincial
foods (e.g. bouillabaisse)- simpler in
preparation
• Continental breakfast (coffee and pastries)
most common, followed by lunch and late
dinner
France
• French Paradox- lowest rates of heart
disease in spite of high intake of fats; may
be related to intake of red wine and other
high antioxidant foods, fresh foods, small
portion size and infrequent snacks
• North
French Provinces
– Normandy- Seafood, Belon oysters
– Calvados (apple jack)
• West
– Brittany- Butter, Camembert cheese, crepes,
Benedictine liquor (monks)
– Touraine & Loire- white wines, Brie
• East
– Champagne- Andouille sausage, pates, terrines,
champagne
– Alsace-Lorraine- on border of Germany- Pate de Fois
Gras, Quiche Lorraine, Kirsch, Framboise
French Provinces
• Ile de France- Paris- Classic French cuisine– Lobster, Potage St. Germain (pea soup), filet de
boeuf bearnaise (beef stew)
• Burgundy- south of Paris- red wines, garlic
and olive oil, like southern France; Dijon
mustard; escargot; coq au vin; boeuf
bourguignon
French Provinces
• Bordeaux
– Red and white wines
– A la bordelaise preparation methods (in wine)
• South
– Cassoulet, white bean casserole with meat
– Provence- a la Provencal means cooking with tomatoes,
olive oil and garlic, similar to Italy;
– Ratatouille- tomatoes, eggplant and zucchini
– Black Truffles
France
• Carefully planned meal
– Balances texture, color, flavor
– Based on carefully prepared sauces that compliment,
not overwhelm the food, but take several days to make
• Espagnole-special brown sauce
• Roux- flour and butter thickening agent
• Veloute- white stock and roux
• Bechamel- cream sauce (bearnaise- same with tarragon)
• Hollandaise- eggs with cream
• Mayonnaise and vinaigrette- cold
French
• Rules
–
–
–
–
–
–
Never combine sweet and sour in one dish
Never serve sweet sauces on fish
Do not serve uncooked food, except salad and fruit
Never undercook or overcook food
Always use the freshest ingredients
Wine is an integral part of the meal and must always
complement the foods
French Holidays
• Christmas- main meal served after Mass on Dec.
24th
– Main dishes include black and white pudding (blood
sausage or veal sausage with milk)
– Goose or turkey with chestnuts
• Shrove Tuesday (Mardi Gras)– pancakes, fritters, waffles, biscuits and cakes
• Lent
– No eggs, fat or meat
– Cod and herring common
French Holidays
• Good Friday
– Cod is the traditional dish
– Lentils eaten to “wash away sins”
• Easter
–
–
–
–
French Toast
Goose, roasted meat or stew, depends on region
Mince meat pie
Eggs, hard boiled and colored
France
• Therapeutic Foods
– For Colds- tea from magnolia leaves, elderberry
flowers, sassafras or citronella
– For sore throats- gargle with herbal tea or hot
water with honey, salt and baking soda
– For nausea- drink liquids from steeped flies or
chicken gizzards
– To cleanse the blood- sassafras tea
– For worms- garlic
Italy
• Northern Italy
–
–
–
–
cooler climate, more dairy and meat
Pasta made with eggs in shape of flat ribbons
Pasta tubes also stuffed with meat and cheese
Use substantial amounts of dairy products,
butter, cream sauces
– Risotto and rice sometimes used
– Seasonings include garlic, basil, parsley
Italy
• Milan (North Central)
– Risotta- creamy rice-like pasta dish, made with
chicken stock, Parmesan cheese and saffron
– Polenta- cornmeal mush/pudding, often served
with cheese or sauce
– Panettone- light fruit bread
– Gorgonzola cheese- blue veined, sheep’s milk
– Vermouth- often used as an apertif
Italy
• Florence (South of Milan)
– Green spinach noodles with butter and Parmesan
– “alla Flrentina”- any dish containing spinach
– Chianti- full bodied red wine
• Bologna (Btw. Milan and Florence)
– Lasagne verdi al forno- pasta with meat ragu , cream
sauce and Parmesan (cow’s milk cheese)
– Tortellini- stuffed pasta, traditional on Christmas Eve
– Mortadella- pork sausage like US bologna
– Prosciutto- tinly sliced ham
Italy
• Genoa (Northwest coast)
– Burrida- fish stew with octopus and squid
– Pesto- green basil sauce with olive oil and pinon nuts,
served over pasta with Parmesan
• Venice (Northeast coast)
– Scampi- shrimp seasoned with garlic, parsley, lemon
juice
• Verona- Soave, a light white wine
• Turin (Northwest)
– Frissini- slender bread sticks
– Bagna cauda- raw vegetable dip with anchovies, garlic,
olive oil
Italy
• Rome (Central Italy)
– Alfredo- flat egg noodles with butter, cream
and Parmesan
– Saltimbocca- thinly sliced veal, wrapped in
ham, and cooked in butter
– Gnocci (dumplings)- made of harder, granular
Durham wheat or potato flour; baked in oven
– Pecorino Romano- hard, sheep’s milk cheese
similar to Parmesan, but sharper
Italy
• Naples (South of Rome)
– Pasta e fagiole- with beans, garlic, olive oil
– Calzone- pizza dough stuffed with meat, cheese
and/or vegetables
– Mozzarella cheese- elastic, white cheese
– Provolone- firm, smoked cheese
– Ricotta- soft, white, unsalted cheese from
sheep’s milk; used in lasagna
Italy
• Southern Italy
– Agriculturally poorer
– Pasta made without eggs, e.g. spaghetti,
macaroni
– Usually served with tomato sauce, less meat
– Uses olive oil, beans, more vegetables, e.g.
artichokes, eggplant, bell peppers, tomatoes
– Seasonings include garlic, basil, parsley
Italy
• Sicily and Other Southern Regions
–
–
–
–
–
Lamb and kid (young goat) like Greece
Tuna, sardines, and fresh fish
Baccalo- salt cod
Couscous- steamed semolina
Desserts- stuffed cannoli, cassata cake, gelato,
Spumoni
– Marsala- sweet dessert wine
Italy
• Many local holidays for patron saints of each city
or region; different days
• Christmas
– 7 seafood dishes on Eve
– Special desserts- Panettone, Amaretti (almond
macaroons, Torrone (nougats)
• Easter
– Braided bread cooked with red, hard boiled egg
– Special dessert- Cassatta, many layered cake
Portugal
• Cuisine varies from North to South
• Hearty soups, stews to refined, lighter
entrees
• Madieras, Azores and Cape Verde Islands:
– tropical fruits such as guavas, mangoes,
papayas, avocados in dishes
– Corn, bananas, yams, pineapples passion fruit
common
Portugal
•
•
•
•
Beef common
Seafood : crab, lobsters, limpets consumed
Little or no fat used
Mildly spiced: onions, garlic, salt and
pepper
• Wines: Port (North) and Madeira (Islands)
Spain
• 4 meals plus snacks
• Light breakfast: 8.00am coffee/chocolate
bread, churros
• Mid-morning breakfast: 10.00am grilled
sausages, bread
• Light snack/Tapas: 12.30-1.00pm
• Lunch (comida)2.00pm : soup/salad,
fish/meat, dessert, fruit and cheese
Spain
• Snack (merienda) 5.00-6.00pm Tea and
pastries
• Tapas: 8.00-9.00pm
• Supper: Light 10.00-12.00am
Etiquette
• Etiquette: Italy, Spain and Portugal
• Knife: right hand and fork: left hand
• Bread not served with butter and placed in
the main plate, used to soak extra sauce
daintily, never mop up the plate
• Never slurp on pasta
• Never begin a meal until host says bueno
appetito