International Food and Culture Test 2 Study GuideCh. 6Benelux-Belgium, Netherlands, LuxembourgSwitzerland’s Main Feature-Rhine RiverEast to West River in Austria-Danube River (Touches 4 capital cities)Impacts on Dutch Food-India East Trading Company; IndonesiaBohemia, 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 IndonesianMuesli-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; bakedWiener Schnitzel-Traditional Viennese (Vienna, Austria) dish; veal cutletsWaterzooi, Hutspot, Eintopf-Waterzooi = Belgian Stew (Fish/chicken and vegetables); Hutspot = Boiled and mash potatoes, carrots and onions; Eintopf = German stewBelgium-Waffles; Bier; Chocolate; Lepin = RabbitSaurbraten-Roast (Sweet and Sour); Gingersnap gravyHapsburgs-Powerful Family; Austria, Czech, Hungary, Balkan States; mixed culturesCh. 7Kielbasa-SausagesGulyas-Soup/stew with vegetables (Hungary)Pierogi-Unleavened dough that is boiled or fried and stuffedShivantz-Plum brandy (Slovakia) Dulceata-Simmered fruits in heavy syrup (Romania)Shchi-Russian Soup with CabbageBorsch-Ukranian Beet StewKasha-Buckwheat Grouts (Baltic)Samovar-Heats water; used to brew teaBigos-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 RussiaAlphabets-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. 8Medici-Royal banking family (Caterina, Florence)Antipasto-Before pasta (appetizer)Gelato-Frozen dessertProsciutto-Dry cured ham; thinly slicedZabaglione-Italian dessert; egg yolks, sugar, and sweet winePannetone-Type of sweet bread loaf (originally from Milan); Christmas or new years (Italy)Gorgonzola-Italian blue cheeseNorthern 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, warGnocci-Thick, soft, Italian dumplins; made from semolina, wheat, flour and egg, and cheese.Bruschetta-Antipasta from Italy; toasted bread with tomatoesRisotto-High starch, short grain rice (northern Italy); labor intensiveGrappa-Alcohol, grape based pomace brandyPesto-Green sauce; garlic, basil, pine nuts, olive oil.Ch. 9Different 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 overviewRiversRhine, rhone, loire, seine (482 mi. slow flowing from Dijon to Paris)Unique featuresPerigord (castle); Normandy (Mont. St. Michael)Food patternsHaute 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)5 mother sauces-Hollandaise (butter, egg yolks, lemon juice, seasonings); espagnole (Very dark brown roux, beef stock, tomato puree, and various seasonings); béchamel (white sauce w/ cream and milk and flour); veloute (basic flour thickened sauce made with fish, veal, or chicken stock); tomatoDining patterns-Le Petit Dejeuner (coffee/late)= bfast; Le Dejeuner (1-2 hrs.)= lunch; Le Diner (Hor d’oeuvres, entrée, dessert)French Beverages-Le aperitif (varies from region, kir = crème 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 - 173Ch. 10El cid-Spanish military hero; fought for Moors and Catholics; freed Valencia from Moors in 1094Caravels-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, milkHistory-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 SpainFado-Distinct Portuguese music (form of blues)Flan-Dessert (Egg yolks, sugar, cream)-Moors added flavors of almond and citrusGazpacho-Chilled soup; traditional in Spain; made with chopped veggies, beef, chicken stock, red wine, vinegar, olive oilSangria-Red wine blended with fruit juicesPaella-Mixture of seafood, saffron rice, and vegetables; traditional rice dish; originated in ValenciaReligion-Catholic (78%), Judaism; Remnants of
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