Food and Culture
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107 Terms
Q: Between which latitudes do grapes grow well in the Northern Hemisphere?
A: Between ~30° and 50° latitude
Q: Why is grape harvesting usually done by hand?
A: To avoid damaging grapes and to allow careful selection
Q: What are the two main ingredients that produce alcohol during fermentation?
A: Sugar and yeast
Q: Where do the natural yeasts involved in fermentation come from?
A: From grape skins and the winery environment
Q: What role do tannins play in red wine?
A: They add structure, bitterness, and aging potential
Q: Why is aging wine in barrels expensive?
A: Barrels are costly and wine must be stored for long periods
Q: How many liters does a barrique hold and how often can it be reused?
A: About 225 liters; reused 2–3 times
Q: What is the key fermentation difference between red and white wine?
A: Red ferments with skins; white without skins
Q: Why do most white wines not age well?
A: They have fewer tannins
Q: What is the fermentation temperature for white wines?
A: About 12–18°C
Q: What determines the main characteristics of a wine?
A: Grape variety, climate, soil, and winemaking decisions
Q: Why do different grape varieties produce different flavors?
A: They have different chemical compositions
Q: How do climate and latitude affect grape ripeness?
A: Warmer climates = riper, sweeter grapes; cooler = more acidic
Q: Why are Sicilian grapes sweeter than Tuscan ones on the same date?
A: Sicily is warmer
Q: How does soil affect wine?
A: It influences water, nutrients, and flavor
Q: What winemaker decisions affect wine style?
A: Harvest timing, fermentation, maceration, aging
Q: What is maceration?
A: Soaking skins in juice to extract color and tannins
Q: Why is Chianti lighter than Merlot?
A: Sangiovese has less color than Merlot
Q: What does extended maceration do?
A: Increases tannins, color, and structure
Q: Steel vs barrel aging?
A: Steel = fresh; oak = complex, spicy
Q: What are the main levels of Italian wine classification?
A: IGT, DOC, DOCG
Q: What does DOCG stand for?
A: Denominazione di Origine Controllata e Garantita
Q: Why do DOCG wines have strict rules?
A: To guarantee quality and authenticity
Q: Which Tuscan wines are compared?
A: Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano
Q: Minimum Sangiovese in Chianti Classico?
A: 80%
Q: Aging difference (Brunello vs Vino Nobile)?
A: Brunello ages longer
Q: How many Chianti subzones?
7
Q: Minimum Sangiovese in most Chianti?
A: ~70%
Q: When are most Chianti released?
A: March after harvest
Q: Which releases in June?
A: One subzone (Chianti Superiore context—depends on doc, often later release)
Q: What are the 3 components of wine analysis?
A: Visual, olfactory, gustative
Q: What indicates wine age visually?
A: White gets darker; red turns brick/orange
Q: What affects wine color?
A: Vinification, grape, climate
Q: What climates deepen color?
A: Warmer climates
Q: Steps of smelling wine?
A: Smell → swirl → smell → identify
Q: Primary vs secondary vs tertiary aromas?
A: Grape → fermentation → aging
Q: Basic tastes in wine?
A: Sweet, sour, bitter, salty
Q: Attack, mid-palate, finish?
A: First taste, development, aftertaste
Q: Effect of political fragmentation?
A: Weak economy, regional differences
Q: Impact of Little Ice Age?
A: Lower production, food shortages
Q: Why shift to cash crops?
A: More profitable
Q: How did Spanish cultural influence shape the identity and economic behavior of the Italian nobility?
A: Encouraged luxury and less productivity
Q: What role did ecclesiastical land ownership (manomorta) play in worsening agricultural stagnation?
A: Land was inefficiently managed
Q: What social tensions emerged in Naples during the seventeenth century, and how did they relate to food?
A: Inequality and food shortages
Q: How did Jewish communities in Italy adapt their culinary practices under restrictive laws and economic pressure?
A: Modified recipes and ingredients
Q: In what ways did Baroque culinary culture differ from Renaissance culinary traditions, according to Bartolomeo Stefani’s work?
A: More elaborate and decorative
Q: How did Enlightenment-era reforms in regions like Lombardy and Tuscany attempt to modernize agriculture and land management?
A: Introduced more efficient systems
Q: What technological and economic changes contributed to the rise of pasta production in Naples and surrounding areas?
A: Industrialization and market growth
Q: Why is pasta so strongly associated with Italian cuisine, even though similar foods exist in many other countries?
A: Cultural identity and tradition
Q: What makes it surprising that Italy developed such a vast and diverse pasta culture?
A: It evolved from simple ingredients into many forms
Q: Why was pasta not originally considered a separate culinary category in its early history?
A: It was just one type of dish
Q: How does the author describe the regional diversity of pasta dishes within Italy?
A: Extremely varied across regions
Q: What two common “mistakes” in cooking or serving pasta abroad often shock Italians?
A: Overcooking and improper sauce use
Q: How did historical Italian cooking practices differ from modern expectations regarding pasta texture and serving style?
A: Pasta was softer and less standardized
Q: Why did immigrant communities abroad preserve older Italian pasta traditions that later disappeared in Italy?
A: They were isolated from changes in Italy
Q: How does the author explain the emergence of hybrid cuisines such as Italian-American cooking?
A: Mixing traditions with local ingredients
Q: What cultural tensions arise among Italians themselves regarding “authentic” pasta recipes and traditions?
A: Disagreements over authenticity
Q: According to the text, why did the defense of Italian culinary heritage intensify during the 1960s?
A: Reaction to globalization and modernization
Q: What defines a sparkling wine, and what causes its effervescence?
A: CO₂ bubbles from fermentation
Q: How does the Metodo Classico differ from other sparkling wine production methods?
A: Second fermentation occurs in the bottle
Q: What are the main steps involved in vine cultivation and grape harvesting for Champagne?
A: Careful cultivation and hand harvesting
Q: What happens during the pressing, settling, and fermentation stages of Metodo Classico?
A: Juice is extracted, clarified, and fermented
Q: Why is blending an essential step in Champagne production, and which grape varieties are traditionally used?
A: Ensures consistency; Chardonnay, Pinot Noir, Pinot Meunier
Q: What is the purpose of adding the liqueur de tirage during the second fermentation?
A: To create carbonation
Q: How does riddling (remuage) work, and why is it necessary?
A: Bottles are rotated to collect sediment
A: Bottles are rotated to collect sediment
A: Removing sediment by freezing and expelling it
Q: How do the different sweetness levels of Metodo Classico wines correspond to the amount of sugar added?
A: More sugar = sweeter wine
Q: What are the main differences between Metodo Classico, Martinotti/Charmat, and Ancestral Method sparkling wines?
A: Bottle fermentation vs tank vs natural/traditional
Q: How does the International Olive Council define virgin olive oils?
A: Oils obtained mechanically without chemicals
Q: Where did olive cultivation originate, and how did it spread across the Mediterranean?
A: Middle East → Mediterranean trade
Q: What were some ancient uses of olive oil in medicine, cosmetics, and daily life?
A: Healing, beauty, lighting, cooking
Q: How did different ancient civilizations use olive oil?
A: Egyptians, Greeks, Romans used it widely
Q: What historical events caused fluctuations in olive oil production and trade?
A: Wars and economic changes
Q: What parts of the olive fruit contain oil, and how does the fruit change during maturation?
A: Flesh contains oil; ripens from green to black
Q: What factors influence the quality of olive oil?
A: Chemical composition and flavor
Q: What are the main harvesting methods for olives?
A: Hand picking and mechanical harvesting
Q: What are the key steps in modern olive oil production?
A: Crushing, malaxation, extraction
Q: How are different types of olive oil classified?
A: Extra virgin, virgin, refined, pomace
Q: In which two provinces can Traditional Balsamic Vinegar DOP be produced?
A: Modena and Reggio Emilia
Q: What are the main differences between DOP Traditional Balsamic Vinegar and PGI Balsamic Vinegar of Modena?
A: DOP is traditional and strict; PGI is more flexible
Q: Why did the European Union grant DOP status to balsamic vinegar from Modena?
A: To protect authenticity
Q: What historical uses did balsamic vinegar have during the Middle Ages?
A: Medicine and luxury item
Q: How do Reggio Emilia and Modena indicate the aging of their traditional balsamic vinegars?
A: Different labeling/color systems
Q: Which grape varieties are traditionally used?
A: Local grapes like Trebbiano and Lambrusco
A: Local grapes like Trebbiano and Lambrusco
A: To develop complex flavors
Q: What requirements must be met for a balsamic vinegar to receive the DOP label?
A: Strict production and aging rules
Q: How does the production process involve transferring vinegar between barrels over time?
A: It is moved through progressively smaller barrels
Q: What is the main mission of the Slow Food Association, founded in 1989?
A: To protect local food traditions and biodiversity
Q: Why is biodiversity considered key?
A: It preserves ecosystems and traditions
Q: How did Slow Food help save the Burlina cow and other breeds?
A: By promoting and supporting them
Q: What led to the near extinction of traditional pig breeds?
A: Industrial farming
Q: How does Slow Food preserve culture beyond food?
A: Protects knowledge, books, traditions
Q: What role do convivium/condotte play?
A: Local organizing groups
Q: How does the movement combine food with cultural activities?
A: Events, education, discussions
Q: What is the significance of the Salone del Gusto and Terra Madre?
A: Major global food events
Q: How has Slow Food influenced education?
A: Schools and University of Gastronomic Sciences
Q: What foods has Slow Food helped protect?
A: Traditional regional products
Q: How does Michael Pollan contrast “nutritionism” with a more ecological and cultural view of food?
A: Nutritionism focuses on nutrients; ecological view focuses on whole foods
Q: What examples illustrate coevolution between humans and food?
A: Crops and humans evolving together
Q: Why does Pollan argue health depends on the entire food chain?
A: Because all parts are interconnected