CUISINE OF GREAT BRITAIN
Great Britain lies to the northwest of Continental
Europe and east of Ireland. It is separated from the continent by
the North
Sea and by the English
Channel, which narrows to 34 kilometres (21 mi) at the Straits
of Dover. It is situated between longitude 50°N to 61°N and latitude
8°W to 2°E and occupies an area, of 209,331 km2. (80,823 sq mi),
approximately. The North Channel, Irish Sea, St. George‘s Channel and Celtic
Sea separate the island from the islands of Ireland to its west.
Geographically, the island is marked by low, rolling countryside in the east
and south, while hills and mountains predominate in the western and northern regions.
Great Britain comprises of England, Wales and Scotland on the island of Great
Britain, while the United Kingdom includes Great Britain as well as Northern
Ireland.
ENGLAND
England is a country which historically has been
invaded by successive waves of different people right from Celts, Picts,
Romans, Vikings, Saxsons, Normans, etc., right from ancient times, and all of
them have left a mark on the English kitchen. In recent times immigrants from West Indies, Asians,
especially from Indo-Pak has turned contemporary cooking across Britain to
reflect its multi cultural society with its vast array of ingredients and
culinary skills imported from around the World.
The English have a reputation of generous meat
consumption, some of the traditional meat dishes are: mixed grill, Lancashire
hot pot, Roast beef with Yorkshire pudding, beef steak with oyster sauce beef
and kidney pie and Sheppard‘s pie. Ham and sausages are an important part of
the diet, famous Hams are York Ham and Black Braden ham.
The large consumption of meat encouraged the
development of interesting accompaniments like Cumberland sauce, red currant
jelly, pickled walnuts, numerous chutneys and pickles. Poultry dishes include
stuffed chicken, stuffed duck and stuffed turkey. Stuffed Turkey is the
speciality for Christmas along with cranberry sauce, bacon and chipolata
sausage.
Amongst vegetables potatoes are a complete favourite
and feature in a vast array of dishes. Peas, fava beans, asparagus, parsley,
watercress, cabbage and parsnips are other commonly used vegetables.
British also consume large amounts of fish e.g. Dover
Sole fried in butter; mackerels served with gooseberries and baked crabs
dressed in their shells.
Regional specialities
*Hindle Wakes from Lancashire is
chicken stuffed with prunes and herb flavoured herbs, cooked with vinegar and
glazed with a lemon cream sauce.
*Toad in the
hole is a dish of sausages baked in batter.
*Angles on horseback are bacon wrapped
oysters grilled and served on croutons.
*Black puddings are blood
puddings from Lancashire.
The English are known for having a heavy Breakfast
and would include selection of juices, eggs to order, grilled mushrooms, bacon
and sausages, selection of breads, jams and preserves and of course Tea.
Afternoon tea is a characteristic meal of the English
and may include scones with strawberry jam, sandwiches, teacakes, muffins,
buns, crumpets and ginger and brandy snaps.
Cakes include the famous Victoria sponge cake and the
traditional Sinnel cake and marzipans. Puddings are very popular and include
desserts like Cabinet pudding, Prince Albert pudding and bread and butter
pudding.
Cheeses are a favourite after meals and are
accompanied with cream crackers, some famous chesses are Stilton blue veined
cheese, Cheddar cheese. Beer is the all time favourite beverage.
SCOTLAND
Scotland lies to the north of England and although
being surrounded by sea on all three sides it still has the resources of the
mountains, the mild lush farmlands as well as the sea. Scotland‘s fine cooking
has more in common with France than its neighbour England.
Breakfast and High Tea are elevated to full hearty
meals, breakfast is served with bannock- a griddle baked flat bread made from
barley and oats or baps a traditional soft breakfast roll, or Dundee cake a
rich buttery Scottish fruit cake containing sultanas, ground almonds and
candied peel, Dundee marmalade, porridge, lightly poached kippers and eggs.
High tea would feature hot or cold savoury dish followed by a sweet pudding or
fruit pies or cakes or scones. The
favourite dish is Scotch eggs made of ground sausage meat wrapped around a
hardboiled egg which is coated with breadcrumbs and deep fried until golden.
Fresh fish is readily available anywhere in Scotland,
traditionally herrings, herring‘s roe cakes,
trout are enjoyed fried in oatmeal. Shellfish dish includes Limpet stovies
which is shellfish stewed with sliced potatoes. Pratan Bree is crab soup made
with cream and rice.
Meat dishes include Scotch broth made from cured
lamb, hotchpotch is a stew made from neck of lamb and vegetables, haggis is an
offal sausage, cock-a-leekie is the famous chicken and leek dish cooked in beef
stock with prunes and herbs.
The Scots love strong flavoured vegetables like
rutabaga and turnips. The famous dessert of Scotland is cloutie dumplings which
is a spiced boiled pudding with dried fruits. Cheddar is the most famous cheese
from Scotland. Whiskey is the national passion of Scotland.
WALES
Wales is situated to the west of England and its
cuisine is based on the agricultural lifestyle prevalent in rural households.
The day starts with a hearty breakfast followed by a substantial main mid-day
meal and a relaxed supper.
Wales has the seaweed named LAVER which is hand
gathered and sold ready cooked in markets to be made into cakes or Laver bread
which are fried and served with bacon for breakfast. Mutton is the favourite
meat and is traditionally cured and served with prune sauce and black currants.
Leeks, potatoes, carrots, Swede and cabbage are the commonly served vegetables.
Specialities of Wales is the Welsh rarebit a savoury
snack of melted cheese grilled on toast, Glamorgan sausage which is made from
cheese, breadcrumbs, leeks, and mustard and is served grilled or fried. The
famous cake of Wales is the Bara brith which is a yeast fruit loaf.
IRELAND
IRELAND is an island situated to the west of England
and unlike the rest of western Europe remained free of Roman influence and
remained true to the ancient Celtic culture. The food and cooking of Ireland is
based on the simple use of good ingredients in heavy peasant style dishes.
The staples of Irish diet were cereals like oats,
barley, wheat and rye, and dairy products. Potatoes when introduced readily
substituted cereals, especially amongst the poor so much so that in the mid 19th
century failure of the potato crop caused the great potato famine. Other
popular vegetables are cabbage and leeks. Ireland produces a lot of dairy
products including excellent cheeses.
Ireland has an extensive coastline and is known for
excellent seafood like cockles, mussels, scallops, Galaway oysters, Dublin Bay
prawns, mackerel, Irish salmon and trout. Carragheen whose scientific name is
Chondrus crispus also known as Irish moss is a species of red algae which is
used for its setting properties. Sloke the Irish name for laver and is the same
seaweed used by the Welsh is also cooked in Ireland.
Traditional meat dishes include Irish stew made from
lamb, onions and potatoes, Limerick ham is a traditional smoked ham which may
be boiled and baked. Dublin coddle is a hearty stew of sausages and bacon. Soda
bread is the local favourite made using buttermilk and soda bi-carbonate, they
are slashed with a deep cross on the top, this soft bread rises high and tastes
wonderful when warm.
FRENCH CUISINE
In France, cuisine is not simply a source of pleasure
but a multifaceted discipline. With a focus on tradition, technique and mastery
of style, French cuisine is arguably the most aesthetic cuisine in the world.
The development of French cuisine may be attributed to the fact that France has
historically had a
gastronomique capital ―PARIS‖.
Culinary resources are
concentrated there—the best ingredients and the most sensitive palates
were all to be found at one place.
France is situated between 43°N and 51°N latitudes
and between 5°W and 9°E longitude. The hexagon shaped mainland of France is
located in western Europe and is bordered by the English Channel on the north
west, Belgium and Luxembourg on the north east, Germany, Switzerland and Italy
to the east, the Mediterranean sea to the south east, Spain and Andorra on the
south west and the Bay of Biscay and the Atlantic ocean to the west. The
Pyrenees mountain range divides France from Spain.
France has an area of 547000 km², the terrain to the
north and west is flat with rolling hills, while the south and east are quite
rugged and mountainous. The climate is mild winters and summers in the west,
cool winters and hot summers inland, tough winters in the mountains and mild
winters and hot summers along the Mediterranean in the south. About 57% of the
land in France is dedicated to agriculture and the population of France is approximately
61 million.
HISTORICAL AND CULTURAL BACKGROUND
Throughout its history France has been invaded by
explorers from many foreign countries. In certain areas of the country Celtic,
British, Basque, Spanish, Italians, Greek and Arab influences are evident. The
Celtic Gaul introduced farming to this area and also developed Charcuterie for
which France is famous even today. The Romans who took over introduced cheese
making and the Moors introduced goat rearing and spices. Arab influence is
evident in the use of almonds and rice. With the marriage of Catherine de
Medici to Henry II the foundations for modern French cuisine were established.
Marie Antonio Carême (1784-1833)the great Chef who organised and detailed
dishes according to courses laid the foundation for Grande Cuisine. It was further refined by Chef Georges-Aguste
Escoffier whose approach was based on simplicity and called it Cuisine
Classique. The next major shift in French cuisine was initiated by Chef Fernand
Point (1897-1955) who further simplified the menu and laid the ground work for
Nouvelle Cuisine.
France may be divided into four culinary regions—the
North West, North East, South West and South East. There are in all 22
provinces, each province has its own culinary specialities, impacted by
history, terrain and climate.
THE NORTH WEST REGION
The North West region includes the provinces of
Brittany, Basse-Normandy, haute Normandy, Pays de la Loire and the Loire
Valley. This area has a long coastline and maritime climate- cool summers, warm
winters and heavy rain. Proximity to the ocean results in a cuisine heavily
influenced by sea food. Clams, lobsters, Dungeness crabs, oysters, skate,
mackerel and Dover sole are all relished. Wild game including boar, rabbit,
duck and pheasant, along with domestic goat and lamb are all popular. Normandy
is renowned for cow‘s milk cheese
―Camembert‖ and superior butter which is utilized heavily in local
cuisine. Fruits and vegetable of this region include pears, plums, apples,
potatoes, artichokes, endive and pumpkins. Wheat is the preferred grain and
walnuts the favourite nut.
THE NORTH EAST REGION
The North East region of France includes Nord Pays de
Calais, Picardy, Champagne, Alsace, Lorraine and Franche-Comte. This region‘s
cuisine is influenced by its neighbouring nations – Germany, Switzerland and
Belgium. Thus foods traditionally associated with Germanic cuisine such as
sauerkraut and sausages are popular as are waffles and beets, items of Flemish
origin. Pork, wild game, foi gras, freshwater fish, escargots(snails) and frogs
are commonly utilised. The products of this region are wheat, barley, endive,
beets, potatoes, cabbage, wild mushrooms, truffles, plums, apples, cherries,
grapes, asparagus and cheese. Wheat is used to make spaetzle and egg noodles.
SOUTHEAST REGION
The southeast region of France consists of Burgundy,
Auvergne, Limousine, Rhône alps, Côte d‘ Azur and Corsica and is the home to
the city of Lyon the culinary capital of France. Beef, pork, lamb, duck and
rabbit are all common as are cheeses derived from cow‘s, sheep‘s and goat‘s
milk. Artichokes, eggplants, tomatoes, garlic, olives, herbs, apricots,
cherries, plums and figs flourish in the cool Mediterranean climate. Common
fish include anchovies, sardines, red mullets and monkfish. Specialities of
this region include Dijion mustard, Le Puv lentils, bouillabaisse, ratatouille
and tapenade.
SOUTHWEST REGION
The provinces of Midi-Pyrenees, Languedoc-Roussillon,
Aquitaine and Poitou-Charentes make up the southwest region of France. This
area borders Spain and is heavily influenced by Spanish cuisine and the Arab
moors conquerors from Africa. Seafood is popular including monkfish, eel, tuna,
oysters, cod and mussels. Poultry, walnuts, chestnuts, porcini and
chanterelles mushrooms are harvested. The Moors introduced exotic spices
such as pepper, cumin, anise, ginger, cinnamon and caraway. Specialities are
fish soup with peppers and onion and jambon de Bayonne. The staples are wheat,
barley and corn and like the Spanish use almond paste for thickening sauces.
Italy
Italy is located in southern Europe and
comprises the long, boot-shaped Italian
Peninsula, the land between the peninsula and the Alps,
and a number of islands including Sicily and Sardinia
(Corsica,
although belonging to the Italian geographical region, has been a part of
France since 1769). Its total area is 301,230 square kilometres (116,310 sq
mi), of which 294,020 km2 (113,520 sq mi) is land and 7,210 km2
is water (2,784 sq mi).
Italy borders with Switzerland (740
km/460 mi), France (488 km/303 mi), Austria (430
km/270 mi) and Slovenia (232 km/144 mi). San
Marino (39 km/24 mi) and Vatican
city (0.44 km/0.27 mi) are both entirely surrounded by Italy.
For culinary purposes, the country can be loosely
divided into the South, Central and North. Northern Italy is bordered by France,
Switzerland, Austria and Solvenia. Central and Southern Italy is bordered by
the Mediterranean Sea, a position that holds great historical importance in
terms of exploration and trade.
The generally rugged and mountainous terrain of Italy
is home to a population of 58 million people. Politically Italy is divided into
twenty regions and each region is unique in its own way. The culinary
diversity, specialties and pride of each region are quite remarkable.
HISTORICAL
BACKGROUND & REGIONAL CUISINE
Italy has a rich past, at one time, parts of the
country were occupied by Etruscans, Spanish, French, Greek, Arabs, Austrian and
Germans. Such occupations inevitably shaped the cuisine of Italy today. Italy
was made up of separate and disputing states, till it was unified in 1861 by
Giuseppe Garibaldi.
Northern
Italy
The Romans who ruled Italy and at one time almost all
of Europe, for about a thousand years has left a lasting effect on Cookery in
Italy, they brought in a lot of local customs and foods of the countries they
conquered. The port city of Venice was the centre of trade with the Middle
East. This prosperous city had control over the trade of rare foods of the time
like sugar, coffee and spices. Western areas of North Italy like Lombardy and Piedmont
have strong French and Swiss influences in their cuisine.
Northern Italy is considered the most prosperous area
of the country of which the most famous are the Eastern part of Venito known as
Emilla-Romagna. The cuisine is dominated by meat and seafood. The green
pastures produce a lot of milk, butter and cheese, e.g. Gorgonzola and
Mascarpone. Fresh Pasta, polenta and rice are consumed in large quantities.
Risotto is the staple of the people of Piedmont. Popular cooking techniques
include boiling, stewing and braising. They use a special oven called a Fogher
that is used for spit roasting.
Popular pasta shapes of this region include anolini,
cappelletti, lasagna, tagliatelle tortelli and tortellini. Other specialities
of this region is the Parmigiano- Reggiano(Cheese), Prosciutto di Parma (Ham), and Aceto Balsamico Tradizionale(vinegar).
CENTRAL ITALY
The early settlers on central Italy were the
Etruscans who migrated from the Asia Minor as early as 800 BC The Etruscans
were an advanced civilization with a major empire. The Romans flourished
between the 5th Century BC to 5th Century AD) with
Christianity at its core. The Romans built an extensive system of roads and a
central market. The great Renaissance originated here in this region and the
first ever cooking school was founded in Florence. From
the culinary point of view the most significant family in Italy is the
Medicis of Florence. It was the Catherine of Medici who single handily shaped
the future of Culinary and exported it to France when she married King Henri
II.
Central Italy comprises of seven regions of which
Roma the capital city of Italy and Christianity is located in the region of
Latium. Central Italy is known for its livestock, mainly beef, goat and lamb
which are commonly gritted, spit roasted or deep fried.
SOUTHERN
ITALY
Southern they have been greatly influenced by Greeks
and Arabs from North Africa. The regional cuisine began in Southern Italy with
the arrival of the Greeks in 415 BC. The Greek introduced wheat cultivation,
Bread making, olives, honey and nuts. Romans ruled later but did not contribute
much to cuisine except for the introduction of fava beans. Sicily which is at
the foot of Italy in only 145 Km from the African continent, and was conquered
by the Arabs as early as the ninth century AD They bought in exotic ingredients
and planted citrus trees. They also introduced the notion of combining sweet
and sour flavors. Saffron, nuts, rice, couscous, sugar cane and ice cream are
just a few of the contributions from the Arab world. Olive oil is the preferred
fat of the region. Naples at the ankle of the Italian leg is a very historical
place; it was the gateway for the entry of Catalan Cookery. Pizza‘s home is the
Neapolitan area of Southern Italy.
The great difference in Italy‘s climate and geography
are favorable to many different agricultural forms. This means that while a
superb cheese is produced from Cow‘s milk in the north, the south has cheese
made from sheep‘s milk which is just as excellent Northern recipes use butter
and cream, the central provinces used lard and olive oil and the south is
predominately olive oil.
Respect for the basic produce and a feeling for the
freshness and quality of the ingredients determines the lively seasonal variety
of dishes. As result the range of products on offer is extensive and high in
quality. Unadulterated taste and inspired simplicity are the main
characteristics of Italian cookery, as well as health and economical attitude
towards food and eating habits.
Coffee
with B/F is generally consumed by 10am, followed by Lunch or pranzo which is
more prevalent in the rural areas where it is a family affair with substantial
3 or 4 courses. More extensive Lunch is saved for Sundays and other special
days. The evening meal is eaten around 8 pm which could again be 3 or 4
courses. A midnight snack is quite common
v Antipasta
is the Italian word for appetizer or starters they are composed of high quality
ingredients like olive which maybe raw, pickled or marinated, toasted slices of
bread, salads or sausage or ham in thin slices along with melon and figs
v Bread Specialties (PANE)
1.
Bruschetta
: toasted slices of bread with garlic, olive oil and tomato.
2.
Cilindrati
: croissants made from thinly rolled bread dough.
3.
Grissini
Bread sticks from Turin.
4.
Crocetta
Hot cross Buns
Another famous
specialty of Italy is the Pizza.
e.g. of Pizza
alla :-
v Napolitana consisting of tomatoes,
Mozzarella and anchovy fillets.
v Proscuitto Ham
v Funghi- Mashrooms
SPECIALITIES OF ITALY
v Ham is another specialty. Prosciutto
de Parma
Italy‘s most famous ham comes from the province of ‗Parma‖
north-west of BOLOGNA. The quality of PARMA Hams is created
with the pigs being fed on barley, corn and fruit.
When slaughtered it must be at least 10 months old,
to ensure that the meat is firm and rosy and surrounded by a thick layer of
fat. Raw leg should weigh 10 kgs. It is then brined in three phases and then
left to dry. They are then matured for a year in cellars with limited supply of
air. After 12 months they are ready to eat.
PASTA SECCA (DRY)
Italians are
very fond of dry pasta. There are about 300 diff varieties. Pasta is made from
durum wheat semolina and can be divided into three categories.
1.
PASTA
CORTA : Short noodles and may be many shapes such as spirals, wheels, stars,
snails, shells and short tube.
2.
PASTA
LUNGA : long noodles which include the entire spagethi and tagliatelle family-
4 inch and above.
3.
PASTA
RIPENNA : filled pasta parcels, fortellini and raviolli are the best known.
Some name of pasta
1.
BUCATIN
: Long smooth hollow noodles.
2.
CANNELLONI
: Finger length hollow good for filling
3.
PENNE
: Short pipes with slanting edges.
4.
FARFALLA
: shaped liked butterflies.
5.
SPIRALE
: Spiral shapes
6.
TAGLINTELLE
: Ribbon noodle.
7.
LASAGNE
: smooth sheets of pasta
GNOOCHI
They are small dumplings or gruels and are a passion
for Italians among a wealth of variations a common type is made with mashed
potatoes mixed with milk served with a lots of Parmesan, tomato or meat sauce.
Potato may be replaced with semolina, chestnut flour, cornmeal and even
pumpkin.
POLENTA
Polenta is an ancient dish made with any grain be it
millet, buckwheat, chickpeas or broad beans. After Columbus bought corn to
Europe, it became the staple for production of POLENTA as the Polenta made from
corn kernels became the most economically viable grain. Polenta is delicious
with rabbit, lamb, game, sausages, cream dishes and fish dishes.
PARMIGINAO REGGIANO
The most famous of all Italian cheese, which has been
produced using the same method for seven centuries. Produced in stipulated area
which are the provinces of PARMA including Reggio, Emilla, Modena and Mantera
on the right bank of the river Po and Bologna on the left bank of River Reno.
Cows must be grazed on a meadow or are fed on alfalfa.
Milk is poured into traditional bells shaped copper
vats. It is then curdled. The curd
Cagliate is then again reheated twice at 45°C and then at 55 °C. The resultant
mass is removed in Cheese cloth and deposited in wooden or metal moulds. It is then left in salt solutions for
20-25 days. They are then dried in the sun before being stored
in the ‗CASCINA‘ on wooden shelves
to mature slowly regularly turned and brushed. Two gallons of milk
produces a pound of cheese they are hard cheeses.
PECORINO
They are produced is south Italy. It is a hard cheese
made from sheep‘s milk and are moulded in basket work cylinders which are woven
in SARDINA. When matured the rind is hard and dark. Pecorino Romano is
considered the best.
GORGONZOLA
Originally
only produced in the little town of the same name near Milan. It is made from
full cream pasteurised cow‘s milk. Milk is heated up to 32° C and curdled with
rennin. Spores of pencillum glaucum are also added. They are poured into round
Moulds. It is a blue veined cheese.
CUISINE OF SPAIN AND PORTUGAL
HISTORICAL AND CULTURAL INFLUENCES
Since ancient times waves of invasions of the Iberian
Peninsula have radically influenced its food. In the north the Celtic people
introduced pigs and pork which is still popular today. The Romans brought
irrigation and olive trees which changed the economic conditions for the
better. Arabs (Moors) who ruled the region for 800 years left an indelible mark
on the food habits of the inhabitants. They brought in saffron, rice, citrus
fruits, almonds, eggplant, eastern spices and this has had a dominant influence
on the cuisine. Being very powerful seafarers both Spain and Portugal travelled
all over the world in search of spices bringing back home spices like cloves,
cinnamon, nutmeg, and black pepper. With the discovery of the New World i.e. Americas,
foods such as chillies, corn, beans, tomatoes, vanilla, chocolate, squash,
guava, pecans, pine nuts, turkey and potatoes were incorporated into their
cuisine. Their cuisines amalgamated with the colonies they ruled.
SPAIN
The Spanish landscape
is dominated by a high plateau surrounded and dissected by
mountains, creating regional cuisines. Spain borders the Bay of Biscay,
France, Andorra and Pyrenees to the north, the Mediterranean Sea and the
Straits of Gibraltar to the east and south the Atlantic Ocean to the south and
Portugal and Atlantic Ocean to the west. Agriculture is a significant part of
the economy. Spanish population is almost 43 million and almost all are Roman
Catholic, making Christian holidays occasions for culinary celebrations.
Although distinct dishes are found within culinary regions nationally the
Frittata patata.
An egg omelette with potatoes is a clear favourite,
Paella the rice, meat and seafood dish is another favourite so is Cocidas a
brothy soup and gazpacho a cold cucumber soup and almond based sweets.
The Spanish are good eaters and sometimes may eat
both an early and mid-morning breakfast as well as full lunch and dinners and
in between snacking on Tapas. Lunch is considered a heavier meal than dinner. A
full meal may begin with Tapas followed by an entree, then the main course and
lastly sweet or dessert.
PORTUGAL
Portugal has a passion for seafood because of its
long coastline. For culinary purposes Portugal may be divided into north and
south separated by the Tagus River. Portugal is situated on the innermost edge
of the European Continent. The population is 11million mostly Roman Catholic
and Christian Culinary traditions have shaped their eating habits. Portugal
terrain is generally mountainous north of Tagus River and rolling plains south
of it and it has a sizeable rural population. Its main agriculture products are
wheat, corn, rice, potatoes, grapes and olive oil. Dairy products are scarce
especially in the north. Portuguese tend to use more varied and intense
seasonings.
North is famous for its Caldo Verde a soup of potato,
onions, shredded cabbage and Linguiça sausage, may be thickened by cornbread.
Portugal is famous for sardines and cod which
are canned and salted. Specialities of Portugal are chestnut soup and almond
& egg confections.
South is more hotter and fertile climate. Wheat is
the staple crop and food, especially bread. Bread is also used to thicken soups
or stews. Algrarve is the southern most region, from it comes Piri-Piri a hot
chilli sauce which is now famous in all former Portuguese colonies. The warm
climate is good for cultivating figs, apricot, lemons, carob, almonds,
sugarcane, citrus and rice. Portugal like Spain has a lot of Moor‘s influence
especially in the use of almonds and egg yolks in sweets.
The Portuguese eat a light breakfast followed by a
mid-morning snack then lunch followed by a leisurely dinner. The main meal will
start with soup followed by a meat or fish dish accompanied with vegetables,
especially green salads. Desserts are simple like rice pudding or cheese or
fruit followed by coffee.
SCANDINAVIAN CUISINE
Scandinavian cuisine comprises the cuisine of the
countries situated in the extreme North East of Europe and includes Denmark,
Norway, Sweden and Finland. These Scandinavian countries share a similar
cuisine style and relatively close cuisine development histories.
CULINARY HISTORY
In the 11th-12th century Denmark ruled over Norway
and 1389 the Queen of Denmark and Norway became queen of Sweden. Denmark's
influence over Sweden and Norway started to diminish in the 19th century, but
the food related traditions remained.. Although most European countries
consider lunch the main meal of the day, Scandinavian countries place more
importance on dinner, which is the most consistent meal of the day. Workers
often only have a quick snack for lunch, instead of a sumptuous meal. Many of
the cooking styles and dishes used by the Vikings are still present in the
Scandinavian cuisine today, and Scandinavians are proud of their Viking
heritage, a fact that is also noticed in the way they preserve the authenticity
of such foods. The traditional Scandinavian breakfast is very light and
fruitive, consisting mainly of some cookies and coffee. Bread is also used,
with butter and jam, but in
most cases this meal is not considered very important – that‘s also because
Scandinavians usually go to school and work early, at 8 o‘clock. Lunch is richer
in nutrients than breakfast, but most Scandinavians don‘t place all that much
importance on it – a quick snack or a sandwich will do in most cases. Dinner,
however, is served early, around 6 PM, and it is the main meal of the day. All
Scandinavian countries see dinner as a family event, where all the members of
the family return from school or work and enjoy the meal together. A
Scandinavian dinner usually consists of a soup to start and a fish or meat dish
for main course. Desert is sometimes served, but it is not a daily dish. Of
course, the different Scandinavian countries also have slightly different
eating habits. Danes and Norwegians only eat one hot meal a day while Swedes
eat more hot meals each day. The cold smorrebrod is usually the lunch of the
Danes and Norwegians, while in Sweden children return from school home, around
11 AM, for a hot lunch. A similar custom to the traditional English tea exists
in the Scandinavian Peninsula – Scandinavians serve bread, biscuits, cookies,
pastry and coffee around 2-3 PM. As for drinks, beer and snaps are enjoyed with
the food and dry sherry. Each traditional dish has a special cooking
method, which is more or less general
in all of the country‘s regions. Meat is one of the main elements of most Scandinavian
dishes and Herring is
extremely popular, together with other fish types. Salmon is abundant in the
area of the Peninsula, and it
constitutes a very popular dish, both on a local and international level. Cold
food is often eaten viciously, or "consumed" in the Scandinavian
region - smorgasbord is a buffet table consisting mainly of cold dishes of
herrings, fish, meat, salad and cheeses. The smorgasbord is accompanied by
slices of buttered bread and it constitutes one of the most frequent meals in
the Peninsula. Smorgasbord begins with cured herrings and cold fish and meat
dishes including roasted meats follow, together with hot or cold vegetables and
a salad. Scandinavian dishes are still prepared, even by modern chefs, in the
traditional way – using simple tools and basic ingredients, but utilizing them
to the maximum, so as to create a delicious and nutritious meal. Whether you are
cooking Swedish meats and balls, or "meatballs" the Danish
Leverpostej (rough-chopped liver paste served on dark rye bread) or the
Norwegian smoked salmon, you will notice that the Scandinavian cuisine produces
excellent results with simple and fast cooking methods. Festivities are moments
of joy, when the family comes together in all the Scandinavian countries.
Christmas is one of the most important holidays of the year. Food is very
important on Christmas and on the smorgasbord or dinner table you can expect to
find dishes such as: rice
pudding, Christmas Ham,
stockfish, Herring,
cheese and bread, meatballs, small frying sausages, red cabbage, liver pâté, Veal brawn, spare ribs and
the list goes on. Easter is also festively celebrated, although less stress is
placed on the culinary aspect, as the religious aura tends to dominate the celebrations.
NORWEGIAN
The cuisine is characterized
by a sense of practicality and economy. Norwegians love their meat, whether it
is Pork, Veal
or fish meat, and
you will notice that most of their dishes are concentrated on this main
ingredient. The vast wild areas of Norway, and the abundance of fish and game,
make such natural food resources a top pick for many traditional dishes.
Norwegian cuisine uses elements from various cooking traditions borrowed from
their neighbours and developed from their own traditional dishes. The
simplicity of the cuisine does not imply a lack of taste, but it does make life
easier for the cook. Smoked salmon is probably the most famous type of food
product related to Norway; other dishes are ROMMEGROT- porridge made with sour cream,
milk, flavoured with cinnamon and sugar, FARIKAL mutton and cabbage stews with black
pepper, PTARMIGAN meat casserole
with cranberries and smoked elk.
DANISH
The cuisine of Denmark is
characterized by high levels of meat and animal fat and a rather low level of
plants and vegetables. The long winters from the Scandinavian Peninsula shaped
the face of the Danish cuisine. Although agriculture is well developed, due to
the climate, game and fish are often preferred. Fresh vegetables are rare in
the traditional Danish recipes, and many dishes rely on seasonal fruits or
vegetables. On the other hand, the climate enables lengthy meet preservation,
so smoked meat is one of the most frequently used ingredients in the Danish
cuisine. The Danish cuisine is rather conservative, and the numerous islands
that form Denmark helped keep the traditional, conservative cooking styles
alive until modern times. Some specialities are FRIKADELLER minced veal and pork meatballs, HAKKEBIFF minced beef
with onions and brown sauce and RULLEPOELSE
spiced rolled belly of pork. Vegetables used are potatoes, red cabbage and
rutabaga. Danish pastries are very famous they may be filled with cream, jam or
dried cherries.
SWEDEN
It is considered rude not to finish the food you have on the
plate, mainly because, in many cases, you serve yourself and you are
responsible for the amount of food you place on your plate. The meals are not
very elaborate and many will find them scarce in vegetables. Traditional
recipes were influenced by the lack of plants due to the long Swedish winters
and many modern dishes still include only small amounts of vegetables. Rutabaga is a native turnip that was among the
most popular plant types in Swedish cooking until it got replaced by the Potato. In both major inhabited regions of Sweden
– Gothenburg on the west coast and Stockholm on the east – the abundance of
fish, mainly Herring,
had its influence on traditional cooking. Some specialities--- SLOTTSSTEK braised beef served with
cranberries and potatoes, LINDSTROM minced
beef served with beetroot. Goose is served stuffed with prunes and apples.
Sweden has a wide range of pastries flavoured with saffron and cardamons.
FINLAND
Finnish
cuisine is characterised by foods with robust flavours, like— MUSTAKEITTO a rich soup made of chopped
offal cooked with carrot and potatoes, is thickened with blood and garnished
with barley balls.VORSHMACK a hash
of mutton, beef and salted herrings, spiced with garlic
and onions and accompanied by RYPPY a very strong grain alcohol. The Finns are fond of Swedes, smoked reindeer tongues, raw
salmon, burbot roe, crayfish cooked in stock flavoured with fennel and LAKKA a
strong liqueur based on Arctic cranberries. Milk is used in the form of
buttermilk or in puddings and porridge. Wild mushrooms are widely used in
soups, stews, sauces, pickles and salads. The Russian influence is significant
with borscht, pashka and blinis being common dishes.
GERMAN CUISINE
Germany is situated North/Central Europe. To the
north is the North Sea and to the North-East is the Baltic Sea, West of Germany
lies Netherlands, Belgium and France. To the south lies Switzerland and Austria
and to the East lies the Czech Republic and Poland.
Germany may be divided into three Culinary Regions,
with the German speaking Prussians in the North and east. Saxony in the centre
and Wurttemberg and Bavaria, in the south. Culinary specialities from each of
these regions are influenced by climate, terrain as well as social status and
Germany‘s history of localised governance.
NORTHEN REGION
In the cold damp North Germany where Dutch,
Scandinavian and Polish influences mingle—thick soups, smoked meat and fish are
popular, supplemented with dishes prepared from local crops, featuring beets,
potatoes, cabbage, barley, hops and rye. Sausages and other charcuterie
products are also a staple of the northern diet- e.g.Braunshweiger from the
town of Braunshweig is a famous liver sausage. Sweet and soured creamed sauces
and soups are very common. Meals are accompanied by beer or schnapps (strong
liquor similar to gin).
CENTRAL REGION
This region is an area of rolling hills with wide
expanses of forest and numerous spas. This region is basically an agricultural
society famous for Pumpernickel and rye breads which are produced from local
grains. Dumplings are the staple food of this area a number of varieties are
made from potatoes, bread flour or oats. Frankfurter sausages are from this
region and are now famous all over the world. Pfefferpotthast, a beef stew
strongly flavoured with pepper are popular. Westphalia is famous for its ham and
pork dishes. The thriving vineyards of this area produce excellent wine. Stolen
is the traditional Christmas made from locally grown fruits and berries.
SOUTHERN REGION
This area includes the states of Bavaria, Swabia,
Baden and Alsac-Lorraine. The cuisine of southern Germany features many of the
same staples as its other counter parts but the dishes are much lighter.
Vegetables including white asparagus, radishes and cabbages are consumed in
large quantities here and vegetable salads are very popular throughout southern
Germany. The cuisine of Bavaria which is located in south east Germany is
influenced by Austria and the cuisine of Alsac-Lorraine situated in south west
Germany is influenced by France. Fine wines
are produced here. Spätzle a cross between a dumpling and noodle is a
popular side dish. Very popular desserts are prepared with such fruits as
plums, cherries, apple and berries that are grown in this region. This region
is best known for its Schwartzälder Krichtorte also known as the Black Forest
cake
in English is a cherry cake flavoured
with the cherry liquor
―Krishwasser‖.
Other famous
German Dishes are:
Lebkuchen
Sauterbraten
when the bacteria ferment the
sugars in the cabbage. It is therefore not to be confused with
Schwarzsauer
It is stew of
goose giblets and blood, usually cooked with dried apples, prunes and pears.
Middle Eastern cuisine
Middle Eastern
cuisine is
the cuisine of the various
countries and peoples of the Middle
East.
The cuisine of the region is diverse while having a degree of homogeneity. It
includes Arab, Iranian, Jewish, Assyrian, Azerbaijani, Armenian, Georgian, Kurdish, Cypriot and Turkish cuisines.[1] In 2017,
Middle Eastern cuisine was claimed by many sources to be one of the most popular
and fastest growing ethnic cuisines in the US.[2] Some commonly
used ingredients include olives and olive
oil, pitas, honey, sesame seeds, dates,[1] sumac, chickpeas, mint, rice, and parsley. Some popular
dishes include kebabs, dolma, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
History and influences
The Middle East includes the region formerly known as
the Fertile Crescent (the land between the Tigris and Euphrates rivers - Sumeria, Akkad, Assyria and Babylonia), where wheat was first cultivated, followed by barley, pistachios, figs, pomegranates, dates and other regional staples. Fermentation was also discovered here to
leaven bread and make beer in Mesopotamia, and the earliest written recipes come from that region
also.
As a crossroads between Europe, Asia, the Caucasus and North
Africa, this area has long been a hub of food and recipe exchange. During
the first Persian Empire (ca. 550–330 BCE), the
foundation was laid for modern Middle Eastern food when rice, poultry and various fruits were incorporated into the local
diets. Figs, dates and nuts were brought by merchants to conquered lands, and
spices were brought back from the Orient.
The area was also influenced by dumplings from Mongol invaders; turmeric, cumin, garlic and other spices from India; cloves, peppercorns and allspice from the Spice Islands; okra from Africa; and tomatoes from the New World. Religion has also influenced the
cuisine; neither Jews nor Muslims eat pork, making lamb the primary meat. Since the Qur'an forbids alcohol consumption, wine and
other drinks are made in countries such as Lebanon, where vineyards like Château Ksara, Chateau Kefraya and Chateau Masaya have gained international fame
for their wines. Prior to its Islamic regime, Iran was
also noted for its winemaking. Château Ksara is also very popular for its arak Ksarak,
an alcoholic drink produced in the Levant. Al-Maza is Lebanon's primary brewery,
which was also, at one time, the Middle East's only beer-producing factory.
Lebanon has always been well known in the region for its wines and arak, making
it an exception when it comes to lack of alcohol in the region
Under the Ottoman Empire, sweet pastries of paper thin phyllo dough
and dense coffee were brought to the area.
Elements
Grains
Grains constitute the basis of the
Middle Eastern diet, both historically and today. Wheat and rice are
the major and preferred sources of staple foods. Barley is also widely used in the
region and maize has become common in some areas
as well. Bread is a universal staple—eaten in one form or another by all
classes and groups—practically at every meal.
Aside from bread, wheat is also used in
the forms of bulghur and couscous. Burghul is cracked wheat, made by
partially cooking the wheat grains in water, drying it in an oven or in the
sun, then breaking it into pieces, in different grades of size. Typically, it is
cooked in water, with flavorings, much like rice. Burghul is also used in
making meat pies and as an ingredient in salads, notably in tabbouleh, with
chopped parsley, tomato, lemon, and oil. Freekeh is another common grain, made
from immature green wheat.
There are many types of rice produced
and consumed in the region. Plain rice is served under grilled meats or with
meat/vegetable stews. In more complex rice dishes, there are layers of meat,
vegetables, sauces, nuts, or dried fruits.
Flavorings
Butter and clarified butter (also known
as smen) are, traditionally, the preferred
medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas.
Christians use it during Lent, when meat and dairy products are excluded, and
Jews use it in place of animal fats such as butter to avoid mixing meat and
dairy products.
Most regions in the Middle East use
spices. Typically, a stew will include a small amount of cinnamon, nutmeg, cloves, cumin,
and coriander. Black pepper is common, and chili
peppers are used occasionally, especially as a separate sauce or as a pickle.
Parsley and mint are commonly used both in cooking and in salads. Thyme and
thyme blends (za'atar) are common in Syria, Lebanon,
Jordan, Palestine and Israel, and a mixture of dried thyme and sumac (crushed
sour berries) is a common breakfast item with oil and bread. Sumac is
also sprinkled over grilled meat. Garlic is common to many dishes and
salads.
Meat
Lamb and mutton have always been the
favored meats of the Middle East. Pork is
prohibited in both Islam and Judaism, and as such is rarely eaten in the
region. Prominent among the meat preparations are grilled meats, or kebabs.
There are a wide variety of these grills, with many regional specialties and
styles. The most common are the cubed cuts on skewers, known as shish kebab in
most places. Chicken may also be grilled in the same fashion. Another common
variety is kofta kebab, made from ground meat, sometimes mixed with onions
and spices, shaped around the skewer like a long sausage and grilled. Kebabs
are typically a street or restaurant food, served with bread, salad, and
pickles. It is not usually prepared in domestic kitchens.
Meat and vegetable stews, served with
rice, bulgur, or bread, are another form of meat preparation in the
region. Kibbeh is a pie or dumpling made with
meat and cereal. The most common are made with ground meat (typically lamb) and
burghul, worked together like a dough, then stuffed with minced meat that has
been fried with onion, aromatics, and, sometimes, pine nuts or almonds and
raisins. This can either be in the form of individual small dumplings (usually
shaped like a torpedo), or in slices like a cake, baked on an oven tray with
the stuffing placed between two layers of the dough. One variation is kibbeh
naye, raw kibbeh, which is made by pounding raw meat and burghul together with
seasoning and served with dips of lemon juice and chili sauce.
Vegetables
Vegetables and pulses are the
predominant staple of the great majority of the people in the Middle East. They
are boiled, stewed, grilled, stuffed, and cooked with meat and with rice. Among
the green leaf vegetables, many varieties of cabbage, spinach, and chard are
widely used. Root and bulb vegetables, such as onions and garlic, as well as
carrots, turnips, and beets are equally common. Squash, tomato, eggplants,
and okra are distinctive elements in the
cookery of the region. (Use your own discretion with this commentary, as Squash
and tomatoes originate from the Americas, and are not 'distinctive' to the
region as the above suggested.) Eggplant is often fried in slices and dressed
in yogurt and garlic, or roasted over an open fire, then pulped and dressed
with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known
as baba ghanoush.
Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used
fresh in a variety of salads, cooked in almost every stew and broth, and
grilled with kebab.
Beans and pulses are crucial to the diet
of the region, second only to cereals. Fava beans are eaten both green and
dried. Dried, they are boiled into one of the most popular Egyptian
foods: ful medames, a
domestic and street food, eaten for breakfast or any other meal, mashed and
dressed in oil, lemon, and chili. Similar dishes are found in all other parts
of the region. The famous Falafel, now popular in
Europe and America, was originally made from dried fava, crushed and formed
into a rissole with herbs and spices, then fried. It is also made from chickpeas or a mixture of the two.
Green fava are cooked like other green beans, boiled and dressed in oil, or
stewed with meat. The haricot beans and black-eyed beans are also common.
Lentils, split peas, and chickpeas are widely used in soups, with rice, in
salads, or with meat. Hummus, made from
chickpeas and sesame paste, originated in Syria and Lebanon.
Dishes
Meze is a selection of small dishes
served to accompany alcoholic drinks as a course or as appetizers before the
main dish in Arab
countries, Turkic countries, and Iran.
Stuffed vegetables are a dish most
associated with the Middle East in the popular mind. They are commonly
called dolma, the Turkish word meaning
"stuffed," but also the Arabic mahshi. Grape leaves, chard, and
cabbage are stuffed with rice, ground meat, pine nuts, and spices, and then
stewed in oil and tomato. Many vegetables are similarly stuffed and stewed or
baked, such as squash, onion, tomato, eggplant, peppers, and even carrots.
Beverages
Turkish coffee is the most well known
beverage of the region. It is thicker than regular coffee and is made by
boiling finely ground coffee in water and then letting the grounds settle. In
the 1980s, instant coffee also became popular. Aside from coffee, there is also
an alcoholic drink called arak.
It is most famous for its potency and milky-white color when water is added,
producing the drink nicknamed "the milk of lions". Water and ice are
almost always added because of an alcohol content between 30% and 60%. Arak is
colorless in its pure form and is aniseed-flavored. In the Middle East, arak is
served in social settings and with mezze. Some Christians in the Middle East, such as
the Assyrians and Armenians produce their own home
made beer and wine. A
common drink among Muslims served
during Ramadan is Qamar Al Deen, a thick and sweet apricot drink. The apricots
are boiled with sugar and water until they are thick and placed on wooden
planks left in the sun until dry. A fruit leather is left, which is then melted
with water and sugar and drunk. Another popular drink is Jallab. It is made by diluting a mixture
grape molasses, dates, and rose water and served with crushed ice. Some also
serve it with raisins or pine nuts.] Ayran (and Doogh)
is a beverage made from yogurt very popular in certain Middle Eastern countries
such as Turkey and Iran.
Etiquette
Dining etiquette in Arab countries
In some Arab countries of the Middle East,
especially in the Arab
states of the Persian Gulf, it is common for people to take their
food from a communal plate in the center of the table. Rather than employing
forks or spoons, people traditionally dine without utensils; they scoop up food
with their thumb and two fingers or pita bread. In the Arab culture, the left hand is considered
unclean. This however is changing now with utensils being widely used for
dining. Even left-handed people eat only with the right hand. A common
exception is that the left hand may be used to hold a drinking glass when eating
greasy food with the right. It is proper etiquette to compliment the host
on the food and their hospitality. Similarly, it is important to try every
plate on the table. If a guest does not leave food on his plate, the host
generally fills it immediately. The Middle East places emphasis on enjoying
meals with family and friends.
Oriental cuisine
Oriental cuisine almost always refers to Asian cooking from the
Far East region. Cuisine from
Southeast Asia also qualifies as Oriental food,
with Thai and Vietnamese being the two that are most well known in Western
nations. ... Chinese food qualifies as a type of Oriental cuisine.
Asian
cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast
Asian, and West Asian.
A cuisine is a characteristic style of cooking practices
and traditions, usually associated with a specific culture.
Asia, being the largest and most populous continent,
is home to many cultures, many of which have their own characteristic cuisine.
Ingredients common to many cultures in
the East and Southeast regions of the continent include rice, ginger, garlic,
sesame seeds, chilies, dried onions, soy, and tofu. Stir frying,
steaming, and deep frying are common cooking methods.
While rice is common to most Asian
cuisines, different varieties are popular in the various regions. Basmati rice is
popular in the Indian subcontinent, Jasmine rice is
often found across the Southeast
Asia, while long-grain rice is popular in China and short-grain in
Japan and Korea.
Curry is a common
dish in South Asia, Southeast Asia, and East Asia. Curry dishes have their
origins in the Indian subcontinent. With present-day Northern India,
Bangladesh, and Pakistan mainly using a yogurt base,
while those in present-day Southern India, Sri Lanka, and Southeast Asia
generally use coconut milk as their foundation.
Central Asian cuisine
Most Central Asian nations have similar cuisines
to each other as well as their neighbors, taking many features of the
neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or
"osh", for example, is a widespread variation of pilaf.
However, many of the same countries use horse meat and mutton as the most common meats, similar
to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the
needs of a nomad lifestyle.
Kumis is
a widespread drink among Turkic peoples, especially in Central Asia.
Central Asia is also noted for being the
birthplace of yogurt. Like kumis, it is widespread among Turkic
peoples.
East Asian cuisine
East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, Taiwanese and Tibetan food. Considering this is the most
populated region of the world, it has many regional cuisines (especially in
China). Examples of staple foods include rice, noodles, mung beans, soybeans, seafood (Japan has the highest per capita
consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea.
North Asian cuisine
Location of Northern Asia.
North Asian cuisine is often synonymous
with Russian cuisine,
due to all of Northern Asia being a part of the Russian Federation. However,
some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine. Buryats also have their own cuisine, although
it is very similar to that of the related Mongolians.
Pelmeni, originally a Permic or Ugric dish,
has entered into mainstream Russian cuisine as a well-known dish, but it can
still be considered part of the Yamal cuisine for its area of origin. Some
speculate them to be a simplified version of the Chinese wonton. In Siberia, pelmeni is frozen outdoors to preserve
the meat inside throughout the long winter. In Yamal, other types of drying and preservation are
common. Key ingredients in most northern Siberian cuisine include fish
and cowberries,
sometimes known as lingonberries in Europe and North America. Yakuts, like many
other Turkic-speaking peoples,
traditionally enjoy kumis as a common drink.
South Asian cuisine
South Asian cuisine includes the cuisines from the Indian subcontinent and
when included in the definition, also that of Afghanistan. Foods in this area of the world are
flavored with various types of chili, black pepper, cloves, and other strong
herbs and spices along with the flavored butter and ghee.
Turmeric and cumin are often used to make curries.
Common meats include lamb, goat, fish,
and chicken. Beef is less common than in Western cuisines because cattle have a
special place in Hinduism.
Prohibitions against beef extend to the meat of cows, and yaks to
some extent. Pork is considered a taboo food item by
all Muslims and is avoided by some Hindus.
Southeast Asian cuisine
Southeast Asian cuisine includes a
strong emphasis on lightly prepared dishes with a strong aromatic component
that features such flavors as citrus and herbs such as lime, coriander/cilantro and basil.
Ingredients in the region contrast with the ones in the East Asian cuisines,
substituting fish sauces for
sauce and the inclusion of ingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance
of stir-frying, boiling and steaming.
West Asian cuisine
West Asian cuisine significantly
overlaps with the Middle Eastern cuisine and the inclusion of the Caucasus.
West Asian cuisine is the cuisine of the various countries and peoples
of West Asia. The cuisine of the region is diverse while having a degree of
homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.
Cereals constitute the basis of West
Asian diet, both historically and today. Wheat and rice are
the major and preferred sources of staple foods. Barley is also widely used in the region
and maize has become common in some areas as
well. Bread is a universal staple, eaten in one form or another by all classes
and groups practically at every meal.
Butter and clarified butter (also known
as samna) are, traditionally, the preferred medium of
cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians
use it during Lent, when meat and dairy products are excluded, and Jews use it
in place of animal fats such as butter to avoid mixing meat and dairy products.
Lamb and mutton have always been the
favored meats of West Asia. Pork is prohibited in both Islam and Judaism, and
as such is rarely eaten in the region. Prominent among the meat preparations
are grilled meats, or kebabs. Meat and vegetable stews,
served with rice, bulgur, or bread, are another form of meat preparation in the
region.
Vegetables and pulses are the
predominant staples of the great majority of the people in the West Asia. They
are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Among the
green leafy vegetables, many varieties of cabbage, spinach, and chard are
widely used. Root and bulb vegetables, such as onions and garlic, as well as
carrots, turnips, and beets are equally common.
Mexican Cuisine
The land of Mexico stretches from the arid border
land with the USA to the North to the tropical Jungles of the Yucatan bordering
Guatemala to the South from the humid coastline on the Gulf of Mexico on the
East to the drier Pacific coast.
Mexico has been home to number of great civilization
that are thought to date back potentially as far back as 40000 years. These
civilizations advanced greatly over the centuries. However these native
cultures of this area of the Americas did not have a written language and thus
many of the specifies of their History are not known.
The arid north was sparsely inhabited by nomadic
tribes who were hunter gathers who lived of the land. The original inhabitants
of Mexico includes the Olmecs, Tolters, Lapotecs, Jotonais, Mayans and Aztecs.
The great Aztecs civilization contribution was the
cultivation of maize which together with red beans and rice constitutes the
staple food throughout the whole of Latin America. Tortillas (Pancakes made of
cornmeal are eaten in a number of ways and is the signature dish/preparations
of Mexico).
These cultures thrived on a mostly vegetarian diet
because the availability of significant animal food was limited.
The arrival of Spanish in Mexico in the early sixteen
century began a new chapter for the people and cuisine of this culture. After
the Spanish arrived the native people incorporated many Spanish elements into
their diets including pork, chicken olives, rice, cinnamon, radish, grapes,
sugar cane, stone fruits, wheat, chickpeas melon and onions. This developed
into a distinctive Mexican cuisine which combined the traditions of the natives
with that of the Spanish. From the culinary point of view Mexico may be divided
into the arid north, the rich central and the thickly forested south.
NOTHERN MEXICO
Northern Mexico comprises of nine areas which are
known as the frontier. The Apache, Ute, Chichimec are native to this area. The
life styles of the regions inhabitants had a large impact on the development of
cuisine. Vaqueros (Cowboys) cooked on the open range over fire pits, Fajitas
& Enchiladas are good examples, fresh salsas and guacamole accompanied the
food, utilizing garlic, cilantro, tomatillos, lime and chilies native to the
region.
Immigrants from Southern Mexico introduced corn based
dishes to the regions diet. In coastal areas fish is a large part of the diet.
The flavour profile of the region includes smoky, rich yet lean, spicy dishes
with garlic, corn and wheat.
CENTRAL MEXICO
The capital of Mexico is situated in central Mexico.
Most of central Mexico is a plateau surrounded by highland on all four sides.
The rainy season last from May, to September. The remaining months are somewhat
dry. When the Spanish arrived it was the Aztec civilization that was ruling
Mexico. This is the land of chillies, both fresh and dried. Herbs such as
epazote, hoja santa, avocado leaves, cilantro and Mexican oreganos are widely
used. Cheese such as queso fresco is used as seasonings and toppings.
Name of some cheeses: Chihuahua, cotija, queso fresco and sardo.
Southern Mexico
Southern Mexico comprises of seven regions of which
Tabasco is one (famous for Tabasco sauce). This region includes active
volcanoes, pacific lowlands and highlands featuring dense jungles and a
tropical climate. The diverse geography and isolated locations bed to the
development of very different culture and hence cuisine. For e.g. Oaxaca which
is quite remote retains its natural heritage. It is noted for its coffee and
mescal.
Whereas Veracruz situated on the Gulf of Mexico was a
port of choice for explorers and invaders. Veracruz was strongly influenced by
Spanish, African and Caribbean culinary traditions. The cuisine has been able
to blend the indigenous flavours and ingredients with those of the
Mediterranean combining the use of olive oil, garlic, onions, capers and green
olives with new world ingredients like jalapenos and tomatoes.
General Notes
The major Mexican meal is taken between 2 to 4 in the
afternoon. In its full form it consists of 5 courses: a soup followed by a
pasta of rice or noodles, a meat or fish dish accompanied by tortillas, beans
and a fruit or dessert with coffee. Mexicans normally have an early light
breakfast and later a mid morning breakfast consisting of eggs. Bacon, tomatoes
and chilli sauces and of course tortillas. The evening meal except for special
occasions is a simple matter of a pastry, fruit and perhaps some leftovers.
SPECIALITS of MEXICO TORTILLAS:
Maize remains the foundation of Mexican cuisine eaten
in all areas and by all classes. The process for making tortillas starts the
night before by boiling dried maize with water and lime, and leaving it to soak
overnight. In the morning they drain it and rub the skins off the grains, after
which the grains are ground into coarse wet flour, known as Masa or nixtamal. It will
then be shaped by hand into flat cakes some 18cm in diameter and 2mm thick.
These tortillas are cooked in seconds on a griddle known as ―COMAL‖ and are carefully wrapped in a hand embroidered napkin to keep them hot.
This technique of boiling in wood ash or lime and
then soaking is known as ― Nixtamalization‖
which was discovered by the local natives of southern Mexico and its southern
neighbour Guatemala as early as 1500-1200 B. C..
This procedure makes it possible to remove the skin
off the grain and allows the grain to be ground to a flour that produces a flexible
bread, and renders the protein in the grain more accessible.
Tortillas may be served plain fried or baked, either
flat or folded and topped or filled with various stuffing‘s.
Tortillas
piled with savoury
assortments are called
―tostadas‖ Enchiladas are
folded stuffed tortillas, usually topped with a sauce and baked. ―Tacos‖
are plain tortillas, stuffed rolled and
may be fried. Chilaquiles thin strips of fried tortilla covered with a highly
spiced sauce and cooked in the oven.
Mole takes its name from molli, a nahuatt word meaning concoction.
Moles Pobiano De Gajolote- A
very famous Mexican dish supposed to have been invented in the 16th
Century by the convent of Puebla. They cooked Turkey in a sauce typical of
Aztec cooking. The sauce (mole) is traditionally prepared by pounding various
sweet and hot chillies such as ancho, mutato and pastitlla, onions, tomatoes,
pieces of tortillas garlic, crushed almonds, aniseed, sea same seeds cinnamon,
cloves and coriander seeds. The mixture is pounded with a
little turkey stock till it is a smooth paste. It is then simmered with
more turkey stock to which lard and plain dark chocolate are added. The cooked
turkey is cut into pieces, liberally coated with the sauce, and served
sprinkled with sesame seeds, sweet corn or small tortillas. It is served as
main course.
GUACAMOLE: A dip or sauce
originating in Mexico and consisting of avocado, tomato, onion, lemon juice and spices.
ARABIC
Arabic food refers to the food of the Arabian
Peninsula, the largest country being Saudi Arabia, located in the southern
region of the Middle East, which covers2149700 sq. Km., which is three quarters
of the Arabian peninsula. It is bordered by the Persian Gulf and U.A.E. to the
east, Oman and Yemen to the south, the Red Sea to the west and Jordan, Iraq and
Kuwait to the north.
Sunni Muslims make up ninety percent of Saudi
Arabia‘s 25 million inhabitants, the majority is of tribal ancestry. The
indigenous Bedouin tribe‘s food culture and the cultural influence of Islam
forms the main characteristic of Arabian food.
The Bedouin tribe were nomadic herdsmen who lived in
the deserts of Arabia and North Africa. The Bedouin existence depended on their
herds and flocks. The camel was the supreme possession providing transport,
milk for food and beverage, meat, hair, hides and dung for fuel. The camel
allowed men to conquer the desert as they are capable of sustained travel in
the desert. It was because of the camel these Arabs became the middle men in
the caravan spice trade. These trade links brought spices and seasonings from
Africa, India, Far East and Iraq and supplied them to the European countries.
The Bedouin food culture was based on the simple
scarce food available in the region and their famed hospitality culture of
honouring the guest. The main dish is centred on meat, chicken, fish or prawns,
cooked in a sauce or roasted, baked or grilled, as in kebabs, with rice
accompaniments. Simply dressed salads including peppery cess and cucumbers are
common. Flat bread, curds and pickles accompany meats.
Islam, which had taken roots in the 6th
century A.D., has dominated the Muslim culture by initiating strict culinary
taboos which forbids ingesting alcohol, pork and blood. Lamb is the most
popular meat and Khouzi the national dish is a whole spit roasted lamb stuffed
with chicken, eggs and spiced rice.
In Muslim culture mixing of sexes is discouraged, men
and women dine separately; males eat before women and children.
Dates are
commonly used in sweet and savoury dishes.
Coffee is the main drink and has strong association
with the renowned hospitality of the people. It is prepared from finely ground,
well roasted beans and may be flavoured with cardamons.
There is a strong
emphasis on the following items in Arabian cuisine:
·
Meat: lamb and chicken are the most used, with beef and camel used to a lesser degree. Other poultry is used in some regions, and in
coastal areas, pork is
completely prohibited— for Muslim Arabs,
being both a cultural taboo and
prohibited under Islamic law; many Christian Arabs also avoid pork as they have
never acquired a taste for it, although this is often not the case in Lebanon,
where cold cuts of ham are frequently consumed in Christian neighbourhoods.
·
Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally
used; spices are used much less than the Indian cuisine, but the amount and types
generally varies from region to region. Some of the included herbs and spices
are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.
·
Beverages: hot
beverages are used more than cold, coffee being on the top of the list,
mostly in the Gulf countries. However, tea is also served in many Arab
countries. In Egypt and Jordan, for
instance, tea is a more important hot beverage than coffee.
·
Greens: parsley and mint are popular as seasonings in many
dishes, while spinach and mulukhiyah (leaves of plants of the Corchorus genus) are used in cooked dishes.
Notably, many of the same spices used in Arabian cuisine are also those
emphasized in Indian cuisine. This is a result of heavy trading and historical
ties between the two regions.
Culture
Essential to any cooking in the Arabian Peninsula is
the concept of hospitality and generosity. Meals are generally large family
affairs, with much sharing and a great deal of warmth over the dinner table.
Formal dinners and celebrations generally involve large quantities of lamb, and
every occasion entails large quantities of Arabic coffee. In an average Gulf
Arab
state household, a visitor might expect a dinner consisting of a very
large platter, shared commonly, with a vast amount of rice, incorporating lamb
or chicken, or both, as separate dishes, with various stewed vegetables,
heavily spiced, sometimes with a tomato based sauce.
Most likely there would be several other less hearty items on the side.
Tea would certainly accompany the meal, as it is almost constantly consumed.
Coffee would be included as well.
Structure of meals
There are two basic structures for meals in the Arab
world, one regular and one specific for the month of Ramadan.
Breakfast
Cafés often offer croissants for
breakfast. Breakfast is often a quick meal consisting of bread and dairy
products with tea and sometimes with jam. The most used is labneh and
cream,.
Labneh is served with olives, dried mint and
drizzled with olive oil. Pastries such as manaqeesh, sfiha, fatayer and
kahi are sometimes eaten for breakfast. Flat
bread with olive oil and za'tar is
also popular. Most Arab families also consume hummus and
falafel with
pita
bread.
Lunch
Lunch is considered the main meal of the day and is
traditionally eaten after the noon prayer. It is the meal for which the family
comes together and, when entertaining, it is the meal of choice to invite
guests to. Rarely do meals have different courses; however, salads and
maza (an appetizer) are served as side dishes to the main meal. The latter
usually consists of a portion of meat, poultry
or fish,
a portion of rice, lentil, bread or bagel
and a portion of cooked vegetables in addition to the fresh ones with the maza
and salad. The vegetables and meat are usually cooked together in a sauce
Drinks are not necessarily served with the food; however, there is a very wide
variety of drinks such as shineena (or laban), Karakaden,
Naque‘e Al Zabib, Irq soos, Tamr Hindi as well as fruit juices. During the 20th
century, carbonated beverages and fruit based drinks, sold by supermarkets,
have also become very popular.
Dinner
Dinner is traditionally the lightest meal, although
in modern times and due to changing lifestyles, dinner has become more
important.
Ramadan meals
In addition to the two meals mentioned hereafter,
during Ramadan sweets are
consumed much more than usual; sweets and fresh fruits are served between these
two meals. Although most sweets are made all year round such as knafeh, baklawa and basbousa, some are made
especially for Ramadan, such as Qatayef.
Futuur
Futuur
(also called iftar, Afur
in Somali)
or fast-breaking, is the meal
taken at dusk when the fast is
over. The meal consists of three courses: first, an odd number of dates based
on Islamic tradition. This is
followed by a soup, the most popular being lentil soup, but a wide variety of
soups such as chicken, oats, freeka (a soup made from a form of whole wheat and chicken broth),
potato, maash and others are also offered. The third course is the main dish,
usually eaten after an interval when Maghreb prayer is conducted. The main dish
is mostly similar to lunch, except that cold drinks are also served.
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