Study Guide for Exam #2: Chapters 6,7,8,9,10Chapter 6: Central Europe(Germany, Belguim, Netherlands, Luxemburg, Netherlands, Switzerland, Austria)Overview: Fertile farmlands and historic cities are what makes up most of central EuropeSuited for crops(barley, oats, rye, root veggies, apples and pears)History:Trading PowersProwerful FamilesThe World Wars were located in the heart of central EuropeGermany:Food/DrinkSchnapps: Schnapps refers to any type of strong alcholic drink. Fruit is used to flavor the drink, these fruits include; apples, pears, plums, and cherries. Normally 80 proof.Sauerkraut: Translated to “sour cabbage.” Sauerkraut is a combination of finely cut cabbage, a ferminating acid and salt. Usually used in pork dishes Sauerbraten: Translated to “sour or pickled roast meat.” Includes roast(normally beef, but substituted with lamb, pork or venison), sweet and sour, gingersnap and gravey. Regarded as one of the national dishes of Germany.Schnitzel: Breaded cutlet made with boneless meat(veal or pork) then fried.Pumpernickel: Rye bread made with rye flour and rye berries. Typically heavy and sweet. Long baking periods. Potatoes: Main vegatable of German cusine. Frederick the Great required the planting of potatoes in 1744.Stollen: Christmas bread. Similar to a fruit cake.OktoberfestOrgin: 1810 with the wedding of Prince Ludwig and Princess Tersea.Time: Lasts two weeks, normally focusing on the end of September and beginning of October.Activities: Copious comsumptions of beer and entertainment from Oompa bands.Oompa Bands: German bands that have heavy use of horns, usually the tuba. HolidaysSt. Nicholas Day: December 5thAdvent Wreaths during Christmas SeasonNetherlands:Geogprahic Overview3,000 sq. miles.Polders and dikes: a daming system used to change the flow and direction of rivers.Two providences: North and SouthFood/DrinkBorrel: Dutch GinRijstaafel: rice tables orginiating in Indonesia. Hot and spicey combinations. Many meats and fruits are included on tables.Appleflappen: Apple pie doughnut crossesHutspot: boiled and mashed potatoes, with carrots and onionsBortplatt: Holiday dish, fudge like candyTea is a common drink served at breakfast and middle afternoon(4-5 pm)AustriaGeographic OverviewDanube River: “East to West River,” flows directly across Austria. Second largest river in Europe behind the Volga River.Hapsburg: Royal House of AustriaFood/DrinkWiener Schnitzel: National dish of Austria. Thin breaded and deep fried veal.Apfel Strudel: Apple Strudel, DO NOT confuse with the German appleflappen,Sacher Torte: Cake with apricot jam. Secret recipe, many try to duplicate.BelgiumGeographic OverviewDensely populatedSpeak French in the south, Flemish in the northFood/DrinkWaffles: Medieval origins, introduced to the USA at the World Fair in 1964. Light batter, high grid pattern. Served with strawberried and whipped cream.Frites: Fried cut potatoesMussels and Frites: National dish. It is a dish of steak and friesStoemp: Pureed potatoes amd other root veggies. Can include bacon, cream, onions and shallots.Waterzooi: Traditionally made with fish, chicken can be used. Stew with varies veggies of carrots, onions, leeks and potatoes.Lapin: RabbitLiege Waffle: A rich, denser waffle compared to a typical belgian waffle, served with pearl sugarLuxemburgLandlocked coutry , ½ million in population. Very small. No main foods.SwitzerlandGeogrpahic OverviewAlpsRhine River: Flows through Switzerland to the north SeaFood/DrinkMuesli: Breakfast cereal. Uncooked oats and fruitFondue: Melted cheese. Many type of cheese and food combinationsRaclette: cheese dish based on heating cheese and scraping off the melted parts. Contains melted cheese, boiled potatoes, sweet gherkin, and pickled onions.Chapter 7: Eastern Europe( Baltic States, Poland, Belarus, Russia, Ukraine, Moldova, Czezh Republic, Slovakia, Hungary, Romania, The Balkans)HistoryInvasion• Illyrians○ Indo-European Tribes○ Balkan States, 4-7th Century BC○ Diocletian, Roman Emperor• Magyars○ 9yh Century, Hungarians• Tatars○ Mongol Invaders○ Genghis Khan, Kublai Khan• Tsars○ Tsar Nicholas II, 1917○ Lenin, USSR• World War II○ Stalin1990s, USSR Came ApartCzech Republic and SlovakiaFood/DrinksSlivovitz: plum brandyKnedliky: Dumplings witout yeastCzechs prefer to drink beerSlovakians prfer wine and brandyPolandFood/DrinkKilebasea: Sausage made from ALL types of meat depending on region, but typically smoked pork.Bigos: A Polish hunter’s stew. Meat and cabbage combinations. Served with bread or in a bread bowlPierogi: Dumplings filled with sauerkraut, potatoes filling and ground meat.Golumpki: Cabbage RollsHungaryFood/DrinkGoulash: Soup or stew made of meat, noodles and vegatables, seasoned with paprika.Paprika: seasoning used in most Hungarian foods. Heated in oil for best flavor.Strudels and Tortes: Common dessert items served with whipped cream.RomaniaFood/DrinkMamaliga: Porridge made of yellow flour from maize.Ghiveciu:Dulceata: Simmered fruits in a heavy syrupBalkansFood/DrinkTurkish and Greek overtonesTurkish Coffee: Grounds allowed to settle, boiled to a concentrate. Made in an Ibrik. No sugar used at funerals, extra sugar used at wedding.Gnocchi: Dumplings mad with wheat flour, eggs, cheese and potatoes.RussiaTwo alphabetsFood/DrinkShchi: Cabbage SoupKasha: Buckwheat groatsShashlyk: ANY meat o a skewerPirozhki: baked stuffed buns made fromyeast and doughVodka: 70% of all consumed alcohol is vodka. Consumed cold, mixed and stirred. Smirnoff distilleries, Moscow based.Samovar: Heated metal container used to make coffee and teaBorsch: Soup made from beetroot. Purplish-red color. Popular in Ukraine as well.Baltic CountriesFood/DrinkSoured Milked: Milk added with an acid(lemon juice, or vinegar)Dranniky: Potatoes pancakes with sour creamSoft CheesesButtermilk used in many recipesChapter 8: ItalyGeographic Overview/HistorySouthern side of the AlpsMediterranean SeaRoman EmpireNorthFood/DrinkRisotto: Creamy Italian rice made with a fish or chicken broth. Contains butterm wine and onions.Gnoochi: Dumplings mad with wheat flour, eggs, cheese and potatoes.CentralFood/DrinkOlives: Grown in region. Made ingrediant in many Mediterrian dishesChianti: A wine region. Tuscany winesPasta VaritiesSouthFood/DrinkAgrigento, Sicily: A blend of Greek and Italian foodsPizza comes thisTomatoes and Eggplants: Grown and used in many recipiesNon Specific Region Food/DrinkPannatone: Sweet bread loaf
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