Transcript CH 11 PPT - Lakewood City Schools

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.
 ________________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.
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Italy
 In 415 BCE, Greek invaders introduced olives, honey,
and nuts to southern Italy where they remain prominent
ingredients today
 The ____________________, which fanned out from
contemporary Italy, introduced new foods, techniques,
and ideas from the regions its soldiers 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 culinary traditions generally persist today.
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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 ______.
_____________ 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 __________, and the
southeast coast is famous for
___________________________________________
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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.
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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:
____________________is used to season soups and stews.
__________________is used to flavor rice, stews, and ______
 _____________is the national dish of Morocco. Chefs steam
the tiny grains in a couscoussière, a specialized earthenware or
glass cooking vessel.
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Greece
 _____________ 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.
 _____________is the universal fat, and cured olives are
widely eaten and exported.
 One dish that is synonymous with Greece is
____________, a casserole of lamb and eggplant.
 ___________and _____________ are the two most
important flavoring agents used in Greek cuisine.
 _____________ is a honey-sweetened pastry made with
phyllo dough and chopped nuts.
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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
________________________, while fishermen catch spiny
lobsters off the island of Galita.
 ___________are particularly prominent in the Tunisian diet,
as are eggs, olives, and pastas. 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 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.
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Egypt
 Though Egypt is part of the “Fertile Crescent,” most of the
country is desert, and today it imports more than
__________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.
 _____________shredded meat served in a pita with ______
and analogous to the Greek gyros, may also be a street food.
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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
________________________________________________.
 Stuffed meat and vegetables, known as __________, 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.
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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.
 ___________and __________, or dried Omani lime, is one
of two extremely popular seasonings in Saudi Arabia.
 __________are extremely important, and have been
cultivated in Saudi Arabia for more than 4,000 years.
 A common lamb dish is _____________, or ground lamb
molded around a stick and grilled.
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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.
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China
 Chinese cuisine is based on the yin 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 Peking.
 The cuisine from the neighboring provinces of
____________________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 South China Sea and thus it
became an international trading center.
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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, ________, 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.
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India
 Indians today are largely of the Hindu faith, which promotes
vegetarianism and discourages meat consumption.
 The ___________ 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.
 _________ is often thought of as traditional Indian cooking.
_______is not really a spice; it is a dish. Some specific spices
used in curry dishes include
_______________________________________________
 An important cooking method in northern India is _____, a
type of steaming in which preparers cover the cooking pot and
seal it with strips of dough.
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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.
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