Chapter 1 I American as a melting pot of culture including food II Food Origins Geographical Cultural Historical III Agricultural Developments IV Influences determining diets geography environmental factors water fish reddily available growing conditions irrigation has existed for thousands of years in Nile Valley Trade overland routes silk route sea routes around Africa Chapter 4 British Isles I Geography Larger island consisting of England Scotland and Wales Smaller island with Ireland and Northern Ireland II History and Culture Stonehenge 1700 BC Hadrian s Wall Monarchy Empire far reaching empire that brought with it many influences III Food Patterns Breakfast In Britain class distinction causes changes in food patterns English Breakfast Bacon and eggs toast sausages tomato mushrooms tea marmalade Scone with Devonshire cream Lunch Afternoon tea Consists of many little pastries and sweets accompanying the tea Dinner IV Country Distinction Isolated from European Continent Pubs exist throughout the area V Popular English Cuisine gravy Steak and Kidney Pie steak and kidney of lamb or pork diced with fried onion and brown Shepard s Pie Meat pie with vegetables and a mashed potato crust In coastal villages where fish are readily available it may also be made with fish Cornish Pasties a small handheld pie consisting of beef diced potato rutabagas and onion Mulligatawny a curry flavored soup Toad in the Hole sausages cooked in Yorkshire pudding batter normally accompanied by gravy and vegetables VI Popular Scottish Cuisine Sally Lunn Bread a lightly sweetened bread served with butter or clotted cream Haggis sheep sausage cooked in a sheep s stomach casing Blood Pudding sausage made of cooked animal blood pig cattle or sheep etc Finnan Haddie smoked haddock Kippers salted and smoked herring Cockaleekie Soup leek and chicken stock soup Bannocks Scottish word for scones Shortbread unleavened sweet biscuit Originated in Scotland VII Popular Welsh Cuisine Cawl lamb and leek soup Laverbread bread made from seaweed Pikelets Welsh crumpets Welsh rarebit cheese sauce on toast VIII Popular Irish Cuisine Irish Stew lamb stew Irish Soda Bread Corned Beef and cabbage IX Popular Holiday Cuisine Christmas Chapter 5 Scandinavia I Geographic Overview Wassail hot mulled cider Can also be mulled wine or beer Plum Pudding boiled pudding containing fruit Denmark Sweden Finland above the arctic circle Norway fjords above the arctic circle midnight sun in summer Majorly influenced by the sea II History and Culture Vikings Political History Religion Lutheran other types of Protestant Holidays Christmas and Easter The Arts Simplicity of design appreciation of color and design III Scandinavian Cuisine Fish Limited agriculture Danish are not noted for animal products Norwegians produce some cheese Several types of berries in summer Lingonberries Norway Denmark Finland Sweden Rommegrot breakfast porridge Lefse flat bread fiskebeller fish balls Kringle nut filled coffee cake frikadeller Danish meatballs Karelian Stew Mixed meat stew Lanttulaatikko rutabaga casserole spritsar ring shaped cookie Arter med flask pea soup with pork Sillgratin herring and potato bake Chapter 6 Central Europe I Geography Germany Austria Switzerland Benelux Belgium Netherlands Luxembourg In Amsterdam people live in houseboats on river II History Trading powers Rivers are avenues of trade in Europe Powerful Families Castles housed powerful families The World Wars Heidelberg a university town in Germany had little damage in WWII III Culture The Arts Holidays and Celebrations The Netherlands IV Cuisine Switzerland The Queen s Day Queen s Birthday celebrated in spring Gold carriage carries her through city Actually celebrates the birthday of the current queen s mother New Years Eve Christmas tree Burning Muesli created around 1900 by a Swiss physician for his patients Breakfast and light fare at dinner Oatmeal granola like cereal Fondue Raclette melted cheese with pickle and pearl onions The Netherlands Borrel informal drink of alcohol Rijsttafel rice table Indonesian influence Appelflappen apple fritters Hutspot stew Belgium Germany Belgian waffles originated as wafers Belgian endive white vegetable grown in the dark A bitter high end vegetable Stoemp Waterzooi fish stew Lapin rabbit Schnapps traditionally not sweet in Germany Sauerkraut pickled cabbage Sauerbraten roast cooked in wine and vinegar Schnitzel thin cutlet of meat pan seared Pumpernickel rye flour and rye berries Traditionally cooked in a steamed oven Austria Weiner Schnitzel veal cutlet breaded Apfel Strudel Apple strudel Sacher Torte very expensive chocolate torte Beer is a favorite beverage throughout central Europe Key Terms Benelux Economic union of Belgium the Netherlands and Luxembourg Switzerland s main feature the Alps East to West river in Austria the Danube Impact on Dutch food Empire expansion Indonesia Bohemia to Czechoslovakia to Czech republic changing of country Holidays in Netherlands see above Dutch customs borrel Muesli see above Oktoberfest originally a wedding celebration Begins in September and ends half way through October Apfel Strudel Wiener Schnitzel Weterzooi hutspot Eintopf all are stews of this region Belgium Sauerbraten Hapsburgs ruled for 700 years in Austria Georgian Cuisine Notes from class presentation I Geography and Culture Georgia borders the Caspian sea they have a lot of various sources of meat Exports Wine and apples II Cuisine Cheese a variety of cheeses Sulguni From western part of Georgia Smoked Cheese Western Guda sheep milk cheese Imerelian cheese Eastern part of Georgia used in cheese pie Khachapuri cheese pie Eastern Georgia Imeretian cheese pie Adjarian cheese pie Gurulian cheese pie crescent shaped Magrelian cheese pie Achma Eastern part of Georgia cannot be made by one person alone Takes a day to make Chvishtari cornbread with cheese Penovani cheese pie cheese pie with layers Because of the country being mainly Orthodox Christian fasting is quite common During this time they eat vegetarian dishes Grape and Wine Culture in Georgia 500 of the world s 4000 types a wine are made in Georgia Wine culture has been in Georgia for 8000 years Snacks and Sweets many contain grapes Chirchkhela made with tatara made during Christmas time and New Years Tatara dessert made with grape juice and flour Gozinaki only made at New Years Rose Jam Made by boiling rose leaves and sugar together Walnut Jam Takes about 1 week to make II Holidays St
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