International Food and Culture Test 2 Study Guide Ch 6 Benelux Belgium Netherlands Luxembourg Switzerland s Main Feature Rhine River East to West River in Austria Danube River Touches 4 capital cities Impacts on Dutch Food India East Trading Company Indonesia Bohemia Czechoslovakia Czech Republic Ruled by Hapsburg Empire along with Austria Holidays in Netherlands Queens Bday April New Year s Eve Bonfire Christmas Dec 5 Dutch Customs Rijsttafel favorite restaurant meal in Holland multi course meal rice table served by Indonesian Muesli Breakfast cereal created by Swiss doctor healthy Oktoberfest Wedding in 1810 Prince Ludwig and Princess Teresa 2 weeks September and October Apfel Strudel Austrian pastry made with extremely thin dough melted butter and apple filling rolled into logs baked Wiener Schnitzel Traditional Viennese Vienna Austria dish veal cutlets Waterzooi Hutspot Eintopf Waterzooi Belgian Stew Fish chicken and vegetables Hutspot Boiled and mash potatoes carrots and onions Eintopf German stew Belgium Waffles Bier Chocolate Lepin Rabbit Saurbraten Roast Sweet and Sour Gingersnap gravy Hapsburgs Powerful Family Austria Czech Hungary Balkan States mixed cultures Ch 7 Kielbasa Sausages Gulyas Soup stew with vegetables Hungary Pierogi Unleavened dough that is boiled or fried and stuffed Shivantz Plum brandy Slovakia Dulceata Simmered fruits in heavy syrup Romania Shchi Russian Soup with Cabbage Borsch Ukranian Beet Stew Kasha Buckwheat Grouts Baltic Samovar Heats water used to brew tea Bigos Hunter s stew Poland Turkish coffee Decorative coffee grounds made in Ibrik funeral no sugar wedding extra sugar Empires Illyrians Group that settled in Balkans prior to Romans Roman Adriatic coast Slavic tribes Carpathian Mtns Magyars Serbia Transylvania Turks East South region Tartars khans Ethnic group in Russia Alphabets Cryllic Alphabet Developed by Monks Cyril and Methodius of Byzantine church in 9th century used in Slavic Regions Roman Alphabet Northern and Central parts of Eastern Europe Ch 8 Medici Royal banking family Caterina Florence Antipasto Before pasta appetizer Gelato Frozen dessert Prosciutto Dry cured ham thinly sliced Zabaglione Italian dessert egg yolks sugar and sweet wine Pannetone Type of sweet bread loaf originally from Milan Christmas or new years Italy Gorgonzola Italian blue cheese Northern Italian cuisine Generous meat rich sauces risotto polenta gnocci fresh pasta Southern Italian cuisine Pork pasta pizza bread tomatoes eggplant hard pasta Central Italian cuisine Olives pasta olive oil beans lighter sauces than north wines chianti Etruscans Tuscany Rome alpha speech war Gnocci Thick soft Italian dumplins made from semolina wheat flour and egg and cheese Bruschetta Antipasta from Italy toasted bread with tomatoes Risotto High starch short grain rice northern Italy labor intensive Grappa Alcohol grape based pomace brandy Pesto Green sauce garlic basil pine nuts olive oil Ch 9 Different regions and their food Ile de France Ardenes Normandy dairy apples brioche camembert cheese coquille st Jacques Brittany seafood and crepes Bordeaux wines inc cognac Perigord foie gras and truffles Languedoc roussillon Carcassonne Provence flavorful herbs ratatouille zucchini and vegetables aiou mayo bouillabaisse Burgundy wine beef bourguignon escargot coq au vin home of Dijon grey poupon Alsace lorraine quiche Lorraine egg custard bacon and gruyere cheese Chou croute garnie sauer krat sausage pork Dijon pommery tarragon Coqau Riesling Champagne sparkling wine and white chalky soil for growing grapes Geographic overview Rivers Rhine rhone loire seine 482 mi slow flowing from Dijon to Paris Unique features Perigord castle Normandy Mont St Michael Food patterns Haute cuisine influences Cateria de Medici King Henry II 1533AD King Louis XIV 1638 1715 Brillat Savarin 1755 1826 Escoffier 1846 1935 Julia Child Mastering the Art of French Cooking 1961 Hollandaise butter egg yolks lemon juice seasonings espagnole Very dark brown roux beef stock tomato puree and various seasonings b chamel white sauce w cream and milk and flour veloute basic flour thickened sauce made with fish veal or chicken stock tomato 5 mother sauces Dining patterns Le Petit Dejeuner coffee late bfast Le Dejeuner 1 2 hrs lunch Le Diner Hor d oeuvres entr e dessert French Beverages Le aperitif varies from region kir cr me de cassis and white wine Digestifs cognac Armagnac calvados eau de vie de marc brandy calvados most famous apple brandy from Normandy This chapter only go into recipe food Recipes in book pages 170 173 Ch 10 El cid Spanish military hero fought for Moors and Catholics freed Valencia from Moors in 1094 Caravels Sturdy vessels w laten sails triangular sails extended on a spar The flamenco Dance Spanish from 1500 s Foods Portuguese simple breakfast pork fish peppers and onions tomatoes and potatoes milk History Roman Empire 200BC brought grapes olives wheat and garlic Germanic tribes Moors 711AD Islamic invaders from Africa National languages Portuguese in Portugal and Castilian lisp in Spain Fado Distinct Portuguese music form of blues Flan Dessert Egg yolks sugar cream Moors added flavors of almond and citrus Gazpacho Chilled soup traditional in Spain made with chopped veggies beef chicken stock red wine vinegar olive oil Sangria Red wine blended with fruit juices Paella Mixture of seafood saffron rice and vegetables traditional rice dish originated in Valencia Religion Catholic 78 Judaism Remnants of Moors
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