Transcript chapter6
Northern and Southern Europeans Chapter 6 Northern and Southern Europeans Largest American ethnic groups from Northern and Southern Europe US meals similar to Northern Europe ◦ Large serving of meat, poultry or fish ◦ Small side dishes of starch and vegetable Each ethnic group brought their own unique cuisine and adapted to the US indigenous foods Northern Europe Great Britain and Ireland ◦ ◦ ◦ ◦ ◦ England Scotland Wales Northern Ireland Temperate climate with land suitable for crops France ◦ Some of the best farmland in Europe Immigration to the US Began in 1605 Many people today of British descent ◦ Has flavored our culture ◦ Scotch Irish – descendants of Scottish Presbyterians from Northern Ireland ◦ Irish Catholics – 1820 on, especially during the potato blight in 1845 French came in smaller numbers ◦ Earliest were French Huguenots (Protestants) ◦ Regional contributions (Louisiana, Canada) All have assimilated well Worldview: Religion British ◦ Church of England Episcopal in the US ◦ Methodist, Baptist, Quaker Scotland ◦ Protestant/Presbyterian Irish ◦ Roman Catholic French ◦ Roman Catholic Worldview: Family American family patterned after British family ◦ ◦ ◦ ◦ Solitary family homes Father in charge of public and business affairs Mother in charge of social and domestic affairs Well educated Irish Catholics ◦ Married later and had larger families ◦ Strong position of the mother French ◦ Maintained strong family bonds ◦ Cajun families very large Traditional Health Beliefs and Practices British and Irish ◦ Good health dependent on “proper” attitude Religious faith Rigorous, regular lifestyle ◦ Bowel regularity Laxative use is common Stomach ailments from spicy, spoiled, or incompatible foods French ◦ Leisurely meals and little exercise ◦ Consume more fat ◦ See Cultural Controversy: French Paradox Traditional Health Beliefs and Practices: Health Maintenance Good diet Plenty of sleep Daily exercise Fresh air Cleanliness Keeping warm and dry Irish wear protective religious medallions French use salves of whiskey, and camphor or tallow and turpentine ◦ May consult voodoo practitioners Ingredients and Common Foods: Great Britain and Ireland Animal products of key importance ◦ Lamb, Roast Beef ◦ Yorkshire pudding Popover cooked in meat drippings Sausages (bangers) Ploughman’s lunch ◦ Served in pubs Cheddar cheese Bread Pickled onions A pint of beer Ingredients and Common Foods: Great Britain and Ireland Fish and Chips ◦ With French fries, salt, and malt vinegar Devonshire double and clotted cream ◦ Clotted: slightly fermented and thickened Breads ◦ Ireland: soda bread ◦ Scotland: oatmeal ◦ England: Biskcake Bread, cake, cookies, crackers or biscuits Ingredients and Common Foods: Great Britain and Ireland Potatoes ◦ Shepherd’s pie ◦ Bangers and mash ◦ Boxty (potato pancake) ◦ Bubble and squeak (cabbage and potatoes) ◦ Colcannon Mashed and seasoned white veggies with onion or leeks Berries Kitchen gardens Seaweed ◦ Laver ◦ Dulse Fruits and vegetables that grow well in cool climates Ingredients and Common Foods: Great Britain and Ireland Beverages ◦ Tea, beer, whiskey Pubs ◦ Serve beer, wine, hard liquor and light meals Beer is served at cellar temperature and is naturally carbonated Ingredients and Common Foods: Great Britain and Ireland Britain: Bitters Strong beer with hops Ireland: Stout Dark, rich, heavy beer Lots of calories Ireland: Whiskey ◦ Mashed, fermented barley Scotland: Scotch WHISKY Distilled from malted whiskey and unmalted whiskey Much stronger, smokier tasting Mead ◦ Honeyed wine Ingredients and Common Foods: Great Britain and Ireland Tea Introduced in 1662 by the wife of Charles II A meal or break in the afternoon Strong black tea with milk and sugar Ingredients and Common Foods: France Classic French Cuisine ◦ ◦ ◦ ◦ Haute or grande Elegant, formal Restaurants Finest ingredients throughout the country Provincial or regional cooking ◦ Simpler fare ◦ Home or local café ◦ Fresh local ingredients Ingredients and Common Foods: France Butter and Cream ◦ NE and central ◦ Central Lard, duck and goose fat ◦ NW and S central Olive oil Pork ◦ Near Belgium and Germany Cold weather fruits and vegetables ◦ North ◦ Subtly seasoned Seafood and lamb ◦ North Fish ◦ Near Spain ◦ SE Beef and veal South ◦ Mediterranean ◦ Garlic Northern Provinces: Brittany: Bretagne ◦ ◦ ◦ ◦ Belon oysters Mutton Vegetables Apples and cider Normandy ◦ ◦ ◦ ◦ Seafood and apples Calvados Camembert cheese Crepes Champagne ◦ Borders English Channel and Belgium ◦ German influence ◦ Beer and sausages ◦ Paté ◦ Naturally carbonated wines Champagne Alsace-Lorraine Burgundy Borders Germany Goose ◦ Goose fat ◦ Pate de fois gras Sausages Sauerkraut Quiche Lorraine Wine Kirsch Raspberry Brandy Southeast Garlic, olive oil Dijon ◦ Mustards of the region named after Dijon Escargot (snails) Coq au vin ◦ Chicken in wine Boeuf bourguignon ◦ Beef burgundy Great wines Eastern Provinces Touraine Ile –de-France West-Central Loire Valley Garden of France Fruits and vegetables Vouvray ◦ Dry white wine Chestnuts are widely used in French cooking Surrounding Paris Home of classic French Cuisine Brie Some of the finest beef, veal, fruits and vegetables produced here Central Provinces Province: Bordeaux Bordeaux wines ◦ Claret A la bordelaise means either ◦ Prepared in a special seasoned sauce ◦ Use of mirepoix A special mixture of onions, carrots, celery ◦ Accompanied by cepes – mushrooms ◦ Accompanied by an artichoke and potato garnish Languedoc Provence Cassoulet Contains ◦ Duck or goose ◦ Pork or mutton ◦ Sausage ◦ White beans ◦ Other ingredients Cooking similar to Italy and Spain Tomatoes, garlic ,and olive oil Bouillabaisse ◦ Fish stew Ratatouille Black truffles ◦ Edible fungi Southern Provinces Cooking Styles: Great Britain, Ireland and France Ingredients are not different Cooking styles vary greatly British and Irish ◦ Simple and hearty ◦ Developed out of rural, seasonal traditions France ◦ ◦ ◦ ◦ Fresh ingredients Attention to detail Technical proficiency Imitated around the world Cooking Styles: Great Britain and Ireland Natural fare with enhanced flavor Meat is roasted or broiled Lightly seasoned Strong flavored condiments ◦ Worcestershire sauce, chutneys, mint jelly Offal ◦ Parts of the animal usually discarded Cooking Styles: Great Britain and Ireland Pies and puddings ◦ Not necessarily sweet Pie ◦ Baked pastry with mixture of meat, game, fish, vegetables, fruit, covered with or enclosed in a crust ◦ Cornish pasty ◦ Steak and kidney pie Cooking Styles: Great Britain and Ireland Pudding ◦ Steamed, boiled or baked dish ◦ Custard or fruit or meat or vegetables Plum pudding ◦ Steamed dish of suet, dried and candied fruit Trifle ◦ Layered dessert of custard, pound cake, raspberry jam, whipped cream, sherry and almonds Cooking Styles: France Balances texture, color and flavor 5 basic sauces ◦ Espagnole Brown ◦ Roux Thickening agent from flour and fat ◦ Veloute White ◦ Bechamel Cream ◦ Hollandaise Egg yolks and butter Cooking Styles: France Cold sauces ◦ Mayonnaise ◦ Vinaigrette Breads and pastries ◦ ◦ ◦ ◦ Baguettes Brioche Croissants Petit fours Cooking Styles: France Never mix sweet/sour flavors in same dish Never serve sweet sauces over fish Do not under or overcook food Do not serve uncooked food Salads and fruit ok Always use the freshest, best-tasting ingredients Wine is an integral part of the meal Must complement the food Meal Composition and Cycle: Daily Pattern: Great Britain/Ireland: Substantial breakfast ◦ England: Traditional Scotland: Oatmeal During the week both with boxed cereals Lunch Dinner ◦ Both similar to America Tea ◦ Light snack midday ◦ High tea is the evening meal Traditional British Breakfast ◦ ◦ ◦ ◦ ◦ Bacon, ham, and/or sausage Eggs prepared several ways Toast with jam or marmalade Grilled tomatoes or mushrooms Possibly smoked fish or deviled kidneys Meal Composition and Cycle: Daily Pattern: France Continental breakfast ◦ Croissant or French bread ◦ Butter and jam ◦ Strong coffee w/ hot milk or hot chocolate Lunch is largest meal of the day ◦ ◦ ◦ ◦ ◦ Hors d’oeuvres Main course, vegetable, bread Salad after main course Dessert is often fruit and cheese Wine with the meal, coffee after Dinner is light Very little snacking Seconds uncommon Etiquette Fork remains in left hand and the knife in the right Pass all dishes left When not eating, place hands in lap ◦ In France, rest wrists on table Ireland: Bread plate for potato peelings France: Bread directly on table In France, don’t cut lettuce in salad Dinner gifts ◦ France: Chocolate or dessert style wine or after dinner liqueur ◦ England: Champagne ◦ Ireland: Wine Special Occasions: Great Britain and Ireland Christmas ◦ ◦ ◦ ◦ Mulled wine Roast beef, goose, turkey, or ham Plum pudding Mince meat pies Boxing Day ◦ Day after Christmas ◦ Friends and relatives visit each other Special Occasions: Great Britain and Ireland Easter ◦ Hot cross buns and Shrewsbury simnel New Year’s Day ◦ In Scotland, Haggis on New Year’s Eve Burn’s Night in Scotland ◦ Honors the haggis Ireland: St. Patrick’s Day ◦ Corned beef and cabbage Special Occasions: France Christmas ◦ Main Christmas meal served after mass on December 24 ◦ Black (blood)/white (meat and milk) pudding ◦ Goose or turkey with chestnuts ◦ Yule log ◦ In Provence, meatless meal (usually cod) followed by 13 desserts Special Occasions: France Mardi Gras (Shrove Tuesday) ◦ Pancakes, fritters, waffles, biscuits, cakes During Lent, no eggs, fat or meat are eaten ◦ Cod, herring, lentils Easter ◦ Hard-boiled eggs ◦ French toast ◦ Pies with minced meat Therapeutic Uses of Food: Northern Europeans Good diet to maintain health Chicken soup Tea with honey or lemon or whiskey Hot milk Hot whiskey with cloves Sulfur with molasses as a laxative Regular use of cod liver oil Irish Americans may use senna to cleanse bowels Therapeutic Uses of Food: French Descent Infusions from various leaves for colds Gargle herbal teas or hot water with honey, salt and baking soda for sore throats Sassafras tea to cleanse the blood Garlic cures worms Adaptations of Food Habits Many US dishes have British/Irish roots ◦ ◦ ◦ ◦ Custard pie -> Pumpkin pie Cornmeal pudding -> Indian pudding Apple pie Syllabub French ◦ Not much influence in general Creole Grande cuisine Cajun Provincial Adaptations of Food Habits: Creole ◦ From the Louisiana countryside ◦ Crawfish ◦ Jambalaya ◦ Gumbo ◦ Brown roux ◦ Filé powder ◦ Rice ◦ Tabasco Red beans and rice Dirty Rice Boudin sausages Cracklins Pecan pralines Beignets Chicory coffee Nutritional Status Influence from British and French High in cholesterol and fat, low in fiber and complex carbohydrates Research in Europe indicates continuing similarities in their diet Obesity ◦ Over 57% for women in England and 66% for men ◦ 48% for women in Ireland and over 66% for men ◦ 41% for women in France and 66% for men Nutritional Intake American Irish appear to eat more animal protein, total fat, sugar, fiber, cholesterol and less starch Irish eat more calories but have lower weight Alcoholism higher in Irish is not proven Dental issues Higher rates for Northern Europeans ◦ Hereditary Hemochromatosis Counseling Most in US are completely acculturated French ◦ Enthusiastic body language ◦ Intense eye contact British/Irish ◦ More stoic ◦ Irish may avoid doctors British, Irish and French will be more formal than Americans Italy and the island of Sicily Spain occupying most of the Iberian peninsula Portugal including the Azores and the Madeira Islands SOUTHERN EUROPEANS History of Southern Europeans in the US Italians ◦ From poorer southern regions of Italy ◦ Faced discrimination ◦ Maintained strong communities Spanish were very early ◦ Others from Latin America or US territorial acquisitions ◦ Basques – oldest surviving ethnic group of Europe Portuguese from the Azores and Cape Verde ◦ Settled in New England, Hawaii, California Worldview: Religion and Family All are Catholic countries Church helps maintain traditions, culture Family ◦ All have strong family orientation ◦ Father works, mother cares for home ◦ Basque women have long history of equality Traditional Health Beliefs and Practices: Italian Fresh air necessary for good health ◦ “Heavy” air of the US vs “Light” air of Italy ◦ Ability to pursue normal, daily activities ◦ Expect health to decline with age Sickness due to ◦ ◦ ◦ ◦ ◦ Contamination through unclean/sick person Hereditary Drafts Suppression of emotions Supernatural causes Evil eye ◦ Pregnancy problems due to unsatisfied cravings Traditional Food Habits Italian food ◦ Much more than pizza and spaghetti Spanish food ◦ Not the food of Mexico Most Portuguese immigrants came from the Azores or Madeira, not mainland Portugal ◦ Less varied diet than the mainland Ingredients and Common Foods: Foreign Influence Phoenicians and Greeks ◦ Olive tree and chickpeas ◦ Fish stew Muslims ◦ Eggplants, lemon, orange, sugar cane, rice, sweetmeats, spices ◦ Marzipan ◦ Saffron-seasoned rice ◦ Ground nuts in sauces, candies, other desserts Ingredients and Common Foods: Foreign Influence New World Colonies had greatest influence ◦ ◦ ◦ ◦ ◦ ◦ ◦ ◦ Tomatoes Chocolate and vanilla Avocados Chile peppers Pineapple Potatoes Corn, Squash Turkey Asian Ingredients Indian and the Far East Ingredients and Common Foods: Staples of Italy Pasta made with or without eggs ◦ With sauce ◦ Baked ◦ In Soup Hundreds of shapes ◦ Fresh ◦ Dried Most common is flat noodle ◦ Tagliatelle Ingredients and Common Foods: Staples of Italy Olive oil ◦ Labeled according to processing and % acidity Extra virgin or Virgin Both from first press Not refined Pure Blended Refined Ingredients and Common Foods: Staples of Italy Northern Italy ◦ Fresh stuffed pasta ◦ Topped with rich sauces ◦ Uses more butter, dairy, rice, and meat Southern Italy ◦ Dried, unfilled ◦ Tomato based sauce ◦ More olive oil, fish, beans, and vegetables All use parsley, basil, and oregano Largest consumer of rice in the world! Ingredients and Common Foods: Staples of Spain Largest producer of olives in the world Eggs ◦ Tortilla Española Potato omelette that is the national dish Serrano Ham Paella ◦ Saffron seasoned rice with various toppings Gazpacho ◦ Pureed vegetable soup served cold Flan ◦ Milk and egg custard with caramel Sangria ◦ Chilled wines with fruit juices Ingredients and Common Foods: Staples of Portugal More herbs and spices than Spain ◦ Cilantro, mint, cumin FISH dominates diet ◦ Bacalhau Dried salt cod ◦ Sardines Caldo Verde ◦ Green soup Regional Variations: Italy Milan (north, Lombardy) ◦ ◦ ◦ ◦ ◦ ◦ Risotto Polenta Panettone Veal Gorgonzola Vermouth Venice (Northeast Coast) ◦ Scampi Verona (North inland) ◦ White wine Turin (NW, Piedmont) ◦ Vitella Tonnato Braised veal in tuna sauce Genoa (NW coast) ◦ Burrido Fish stew Regional Variations: Italy Bologna ◦ Emilia Romagna ◦ Gastronomic capital ◦ Lasagna verdi al forno ◦ Tortellini ◦ Cured meats Prosciutto ◦ Parmesan ◦ Balsamic Vinegar Florence ◦ Capital of Tuscany ◦ Culinary expertise from Catherine d’Medici ◦ Green noodles ◦ Whole fish ◦ Game meat ◦ Rosemary ◦ Chestnuts ◦ Chianti Regional Variations: Italy Rome – the Capital ◦ ◦ ◦ ◦ ◦ Fettucini Alfredo Saltimboca Baked Gnocchi Pecorini Romano Fried Artichokes Naples – Southern Italy ◦ Pasta with oil and garlic ◦ Pasta fagioli ◦ Home of pizza and calzones ◦ Mozzarella, provolone, ricotta ◦ Kid and lamb as meat ◦ Fresh fish ◦ Couscous – from N. Africa ◦ Numerous desserts spumoni ◦ Marsala Regional Variations: Spain Northern ◦ Stewing ◦ Fish, octopus ◦ Basque area famous for charcoal grilled lamb Central ◦ Roasting ◦ Pork and lamb ◦ Garlic soup Southern ◦ ◦ ◦ ◦ Deep fried Most reflective of Spanish dishes prepared in the US Muslim influence Seafood, lots of fruits and veggies Regional Variations: Portugal Islands: Madeira, Azores, Cape Verde ◦ Tropical ingredients from Africa and the Americas ◦ Beef or seafood ◦ Mild spices – salt, pepper, garlic, onion ◦ Tea Rich, sweet wines ◦ Madeira (from the islands) ◦ Port (from the mainland) ◦ Both fortified with grape spirits Meal Composition and Cycle: Daily Patterns - Italy Traditional breakfast is light ◦ Coffee with milk, tea or a chocolate drink ◦ Bread and Jam Lunch is main meal followed by a nap ◦ Numerous courses Dinner about 7:30 ◦ Lighter version of lunch Wine at lunch and dinner Coffee or espresso after dinner Marsala and cheese Zabaglione-a wine custard Meal Composition and Cycle: Daily Patterns - Spain 4 meals plus several snacks 8 am: Light breakfast of coffee, chocolate, bread or churros 11 am: Midmorning breakfast 1 pm: Light snack – tapas 2 pm: 3 course lunch 5 – 6 pm: tea and pastries 8 or 9: tapas 10 – midnight: Supper – 3 light courses Meal Composition and Cycle: Daily Patterns - Spain Businesses close for several hours for lunch and a nap Tapas ◦ ◦ ◦ ◦ Served in bars and cafes Accompanied by Sherry or wine Strictly finger foods Small bites Meal Composition and Cycle: Daily Patterns - Portugal Similar to Spain 8 am breakfast ◦ Espresso and a roll ◦ Pastel de nata Morning coffee break ◦ Coffee with hot milk Early afternoon lunch ◦ Largest meal of the day Evening meal eaten earlier ◦ Red wine Etiquette Fork remains in left hand and knife in right Bread is not served with butter ◦ Place on edge of plate or on the table Use fork to twirl pasta against edge of the plate or bowl ◦ Never use a spoon Never slurp Use bread to soak up a little sauce but do NOT mop the plate Keep hands above the table with wrists resting on the edge Etiquette Host or hostess will start meal with “buen apetito” or equivalent and then you may eat Don’t discuss serious topics before the meal Chocolate is a good hostess gift for all Wine ◦ In Italy if enough for all guests is brought ◦ Do not give wine in Spain or Portugal Host/hostess have chosen specific wines for the meal Special Occasions: Italy Few national holidays Festas ◦ Local patron saint days ◦ Pre-Lenten Carnival in Venice Seven seafood dishes on Christmas Easter ◦ Easter bread with eggs still in their shells braided into it Special desserts ◦ Confetti Special Occasions: Spain Holy Week ◦ Week between Palm Sunday and Easter ◦ Numerous Catholic processions ◦ Confections, liqueurs Anisette – licorice flavored ◦ Basques: Causerras – orange flavored doughnut Christmas ◦ Basques: Roasted chestnuts and pastel de Navidad New Year’s ◦ Eat 12 grapes or raisins at the 12 strokes of midnight Special Occasions: Portugal Christmas Eve ◦ Dinner Bacalhau and potatoes Suspiros (sighs) Meringue cookie ◦ Post-midnight Mass buffet of finger foods Holy Ghost/Spirit Festival in US ◦ After Easter ◦ Holy Ghost Soup Feast of the Most Blessed Sacrament in US ◦ MA in thanks for rescue from shipwreck Special Occasions: Portugal Holy Ghost (Spirit) Festival ◦ In the US ◦ Food gathered and may be given to the poor ◦ Holy Ghost soup of meat, bread, potatoes and a sweet bread Feast of the Most Blessed Sacrament ◦ Started in New Bedford, MA in gratitude for being saved from a shipwreck Therapeutic Uses of Food: Italy Heavy (hard to digest) vs light foods (easy to digest) ◦ Light foods for illness Wet or dry ◦ Depends on how the food is prepared ◦ Wet meal weekly to “cleanse out the system” ◦ Sickness associated with dryness in the body Acid or nonacid ◦ Avoid acid foods that may cause skin ailments Therapeutic Uses of Food: Italy Liver, red wine, leafy vegetables are good for the blood Too much dairy makes the urine “hard” Garlic to prevent respiratory infections Raw egg or dandelion greens for strength and vitality Balsamic vinegar and olive oil are health-promoting Nutritional Status: Intake Dietary deficiencies and excesses similar to the majority of Americans In US most are completely acculturated ◦ Traditional dishes for special occasions Consume more milk and meat Less fish, fresh produce, and legumes Olive oil used often, but exclusively Pasta remains popular Nutritional Status: Intake Portuguese immigrants in MA ◦ Sardines – a rich source of calcium Descendants of Southern Europeans ◦ Higher incidence of lactose intolerance Alcohol intake of Basque men in Spain is high Italian population consumes more plant products than protein Spain consumes equal amounts Meat consumption highest in northern areas, lowest in the southern areas Nutritional Status: Intake Mediterranean diet is health promoting ↑ intake of complex CHO ↑ intake of protective phytochemicals ↓ intake of fat with ↑ monounsaturated fats Greater emphasis on grains, legumes, vegetables, fruits Lower intake of meat and dairy Wine in moderation Nutritional Status Italian Association for Cancer Research ◦ Cancer rates increased as food habits have changed ◦ Pasta consumption has fallen and meat intake quadrupled since 1950 Spain and Portugal report similar findings Obesity ◦ Italy – 35% for women, over 53% for men ◦ Spain – more than 50% for men and 46% in women ◦ Portugal – women almost 50%, men 60% Counseling: Southern Europeans Conversational style animated, warm, expressive Feelings more important than objective facts Shaking hands, pats on back, embraces, kisses on cheek appropriate Steady eye contact with younger people Touching very common Counseling: Italians Open and willing to detail symptoms Women may be modest May seek advice from family and friends first Prefer providers who are warm and empathetic May be concern about the quality of their blood GI complaints Counseling: Italians Confusion with hypertension ◦ “High” or “too much” blood ◦ Vs anemia ◦ Vs low blood pressure “Low” blood Diabetes requirements must fall into their social schedule May be language difficulties Counseling: Spain/Portugal High context Polychronistic Quick handshake Personal space less Direct eye contact desired Higher percentage of illiteracy in elders, immigrants in US