International Cuisine

• Land

• Religion

• Cultures & Lifestyles

• Economics

What factors influence the cuisine of different cultures?

• mexico

• central america

• south america

• caribbean

Latin American Region

aztec, inca, mayan

Early history was dominated by three native cultures which are

mexican cuisine

has developed from an abundance of native foods and the influence of the Aztec and Spanish population.

corn, beans, peppers

common ingredients in mexican foods

tacos

Folded tortillas filled with meat, beans, vegetables, and a spicy tomato sauce.

tostados

• A crispy fried tortilla spread with the same ingredients used in tacos.

enchiladas

• Flour tortillas rolled around meat, beans, cheese, and topped with salsa and grated cheese.

central america

• This region is where the early Mayan Empire flourished.

• The cooking has Mayan and Aztec Indian origins with Spanish and Caribbean influence.

central america cuisine

• Rice, corn, red and black beans, and fruits and vegetables are locally grown.

• Chicken is prepared in a variety of ways with pineapple, pumpkin and tomato sauces.

• Fish is abundant and used in soups, stews, and main dishes.

chayote

Crisp, delicately flavored vegetable that is often sliced and simmered.

red beans and rice

Cooked with a spicy salsa.

plantain

Starchy food that looks like a large green banana.

the caribbean

These tropical islands have a rich heritage starting with Columbus, who landed there when he was looking for the spice route to India. Later came the Spanish, Dutch, Portuguese, British, and French.

caribbean cuisine

• A mix of all the island nationalities' cooking styles with the following common ingredients:

• Rice

• Fish & shellfish (surrounded by water)

• Fruits & vegetables (grow in abundance)

• Chili peppers

• Coconut milk

Moros y Christianoz

The Cuban national dish made with black beans and rice.

Djon-djon

Black mushrooms found in Haiti.

Jamaican Saturday Soups

Carrots, hot peppers, turnips, and pumpkin added to beef stock.

coconut milk, chili peppers

seafood in caribbean foods are cooked in—— and seasoned with

south athmosphere

is the southern half of the western hemisphere.

native south americans

were the Incas, who settled in the Andes Mountains and were known for their advanced farming and building techniques.

south america cusine

• Potatoes, beans, wheat and corn are the staple foods in much of —-

• The northern countries grow an abundance of fruits and vegetables.

• The common meats are chicken, sheep, goats, guinea pigs, and beef.

feijoada

National dish of Brazil made from black beans, smoked sausage, beef, pork, onions, rice, greens, and sliced oranges.

churrasco

Marinated, grilled beef.

mariscada

fish stew

empanadas

Meat and vegetable turnovers (pies).

tortillas de maiz

Corn pancakes.

Platanos Tumulto

broiled bananas

British Isles

• are steeped in history and traditions. Varied groups including the Celts, Romans, Germanic tribes, and Normans of French and Scandinavia Viking heritage have contributed to their culture.

british isles

• Food is hearty and cooked by plain, simple methods (roasted, steamed or boiled).

roast beef and yorkshire pudding

Beef baked with a mixture cooked in the pan drippings.

shepherds pie

Meat pie covered with mashed potatoes.

cornish pastries

Meat, onions, chopped potatoes, and carrots baked in a pastry crust.

bubble and squeak

Chopped leftover meat and vegetables mixed with mashed potatoes and fried until crisp and brown.

fish and chips

Butter fried fish cooked with French fried potatoes.

trifle

Cake or lady finger cookies layered with fruit, custard, and whipped
cream.

Scones

A sweeter version of a biscuit.

savory

A dish somewhere between an appetizer and main dish; ex: Welsh rarebit (cheddar cheese on toast).

Scandinavia and northern Germany

have shorter growing seasons, resulting in an abundance of hearty vegetables and fruits, such as apples, pears, and berries.

western europe

• Christian holidays and celebrations vary according to heritage and tradition passed down through the generations.

• Distinctive histories and traditions have resulted in varied cuisine from country to country.

• Fishing and agriculture are important to Europe's economy.

france

• Meat shops, cheese shops and bakeries are in abundance for daily shoppers who like their food fresh.

• Cooking is considered an art in France.

• Dining is a leisurely occasion, usually consisting of several courses.

ragout

• Flavorful stew made with vegetables and meat (poultry or fish).

Beef Bourguignon

• Popular stew of cubed beef, onions, mushrooms, carrots and seasonings.

quiche

• Egg custard served in many variations as an appetizer or main dish.

pain

• French bread.

Mousse au Chocolat

• Rich chocolate dessert.

Germany, Austria & Switzerland Cuisine

• Meats are the foundation of German cuisine and are made in numerous ways from soups to hearty stews.

• Sausages originated in Germany and there are hundreds of different varieties.

• Cabbage, beets, and sauerkraut are popular vegetables.

• Dark, whole grain breads and fruit-filled pastry desserts.

• Swiss cheeses and meat for fondue.

Sauerbraten

Beef roast marinated for several days and simmered in the same sweet sauce.

Schnitzel

Meat cutlet, breaded and fried.

Stollen

Yeast bread with raisins and candied fruit; popular at Christmas.

linzertorte

Cake made with ground walnuts and spread with jam.

rotkohl

Red cabbage cooked with vinegar and spices.

swiss fondue

Bread, meat, or fruit is dipped into hot cheese or broth.

italy

• "mother cuisine" and spread around the world.

• Characteristics of Cuisine:

• Herbs, spices and other seasonings to enhance flavors.

• Pasta, the national dish of Italy.

antipasto

A variety of vegetables and meats served before the meal.

polenta

Cornmeal cooked in milk or water and sliced.

risotto

Grain dish made from rice.

cannelloni

Large pasta tubes filled with meat and cheeses, then baked in a sauce.

scandinavia cuisine

• Fish is dried, salted, or pickled.

• White and wheat breads.

• Fresh fruits and vegetables.

• Berries and mushrooms are used in sauces and soups.

smorrebrod

• Open faced sandwich for the Danes; means buttered bread.

sweddish meatballs

• Made from beef and pork; served in a cream sauce.

lutefisk

• Dried cod fish soaked in a lye solution.

limpa

• Swedish rye bread made with molasses, orange peel, and sometimes raisins.

krumkake

• Thin, delicate cookie baked on a special iron and rolled when hot into a cone shape.

spain and portugal

• Cod and sardines; dried, salted, or pickled.

• Sausages, cheeses and regional sauces.

• Meats roasted in wood ovens.

fisherman’s stew

• Pressure cooker filled with clams, rounds of sausage and cubes of ham in an intensely garlic-flavored tomato sauce.

paella

Seafood, chicken and sausage cooked together.

gazpacho

Cold vegetable soup.

Greece Cuisine

• Lamb, roasted whole, broiled on skewers (kebabs), or in casseroles, soups and stews.

• Olives are plentiful, the flavor of olive oil dominates Greek cuisine.