Northern%20and%20Southern%20Europe

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Northern and Southern Europe

• Culture and Food Practices
• Ch. 6

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Northern and Southern Europe

• Majority of US has European heritage mixed with
  Native American foodstuffs
• Many traditional American foods reflect heritage
  brought from Europe by early immigrants
• American food today shows numerous influences
  from African, Asian, Indian, and Latin American
  influences

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Northern and Southern Europe

• English, Irish and Germans have a wide influence
  due to number of early immigrants and
  assimilation
• Cultural patterns very similar to US
• Northerners very reserved in social settings, but
  expect eye contact and handshake
• Southerners more open to physical closeness
• 3 meals per day plus tea or coffee break
• Fork remains in left hand, knife in right

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British Isles

• Common Foods
• Roasted meats- beef and lamb
• Fowl- duck and geese
• Pub foods- fish and chips, Bubbles and squeak
  (leftover potatoes and cabbage no meat squeak)
• Cabbage, potatoes and root vegetables adapted to
  northern climes
• Irish soda bread

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British Isles

• Common beverages
• Tea, High Tea
• Irish Whiskey
• Scotch Whiskey
• Guiness Stout
• Ale (pints)

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British Isles

• Cooking styles
• Plain mainly roasted or broiled, lightly
  seasoned
• Condiments include Worcestershire sauce, Chutneys
  (also from India), Mint Jelly for lamb
• Pies usually savory, with meats and vegetables
• Puddings can be savory with meats and vegetables
  also sometimes sweet custard-like
• Trifle

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British Holiday Foods

• Christmas
• Roast goose, duck, turkey or ham
• Plum pudding and mince pie
• Mulled wine, port, dried fruits, fruit cake, nuts
  
• Easter
• Hot cross buns (cross on top)
• Shrewsbury Simnel- rich spice cake with 12 balls
  of marzipan representing astrological signs)
  
  
  

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Scottish and Irish Holidays

• Scottish eat Haggis on New Years Eve- sheeps
  stomach stuffed with innards, blood and oatmeal.
• Served with Neeps (turnips), Tatties (mashed
  potatoes), and whiskey
• St. Patricks Day in Ireland mainly of US origin,
  but now celebrated in Ireland as a tourist
  attraction
• Corned Beef and Cabbage is traditional in US, and
  now more common in Ireland where beef was never
  common before

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British Isles

• Good food felt essential to maintaining health
• Chicken soup
• Tea with whiskey or lemon
• Hot milk
• Sulfur with molasses
• Cod liver oil
• Senna for constipation

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France

• Less influence in US, except for regions in
  Louisiana Territory (and Quebec, Canada)
• More variety in food items, combinations and
  spices
• Increase in quality of fresh foods and breads
• Creole and Cajun cooking are US adaptations of
  French food

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France

• French food varies from Haute or Grande Cuisine
  (restaurants) to regional, provincial foods (e.g.
  bouillabaisse)- simpler in preparation
• Continental breakfast (coffee and pastries) most
  common, followed by lunch and late dinner

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France

• French Paradox- lowest rates of heart disease in
  spite of high intake of fats may be related to
  intake of red wine and other high antioxidant
  foods, fresh foods, small portion size and
  infrequent snacks

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French Provinces

• North
• Normandy- Seafood, Belon oysters
• Calvados (apple jack)
• West
• Brittany- Butter, Camembert cheese, crepes,
  Benedictine liquor (monks)
• Touraine Loire- white wines, Brie
• East
• Champagne- Andouille sausage, pates, terrines,
  champagne
• Alsace-Lorraine- on border of Germany- Pate de
  Fois Gras, Quiche Lorraine, Kirsch, Framboise

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French Provinces

• Ile de France- Paris- Classic French cuisine-
• Lobster, Potage St. Germain (pea soup), filet de
  boeuf bearnaise (beef stew)
• Burgundy- south of Paris- red wines, garlic and
  olive oil, like southern France Dijon mustard
  escargot coq au vin boeuf bourguignon

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French Provinces

• Bordeaux
• Red and white wines
• A la bordelaise preparation methods (in wine)
• South
• Cassoulet, white bean casserole with meat
• Provence- a la Provencal means cooking with
  tomatoes, olive oil and garlic, similar to Italy
• Ratatouille- tomatoes, eggplant and zucchini
• Black Truffles

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France

• Carefully planned meal
• Balances texture, color, flavor
• Based on carefully prepared sauces that
  compliment, not overwhelm the food, but take
  several days to make
• Espagnole-special brown sauce
• Roux- flour and butter thickening agent
• Veloute- white stock and roux
• Bechamel- cream sauce (bearnaise- same with
  tarragon)
• Hollandaise- eggs with cream
• Mayonnaise and vinaigrette- cold

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French

• Rules
• Never combine sweet and sour in one dish
• Never serve sweet sauces on fish
• Do not serve uncooked food, except salad and
  fruit
• Never undercook or overcook food
• Always use the freshest ingredients
• Wine is an integral part of the meal and must
  always complement the foods

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French Holidays

• Christmas- main meal served after Mass on Dec.
  24th
• Main dishes include black and white pudding
  (blood sausage or veal sausage with milk)
• Goose or turkey with chestnuts
• Shrove Tuesday (Mardi Gras)-
• pancakes, fritters, waffles, biscuits and cakes
• Lent
• No eggs, fat or meat
• Cod and herring common

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French Holidays

• Good Friday
• Cod is the traditional dish
• Lentils eaten to wash away sins
• Easter
• French Toast
• Goose, roasted meat or stew, depends on region
• Mince meat pie
• Eggs, hard boiled and colored

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France

• Therapeutic Foods
• For Colds- tea from magnolia leaves, elderberry
  flowers, sassafras or citronella
• For sore throats- gargle with herbal tea or hot
  water with honey, salt and baking soda
• For nausea- drink liquids from steeped flies or
  chicken gizzards
• To cleanse the blood- sassafras tea
• For worms- garlic

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Italy

• Northern Italy
• cooler climate, more dairy and meat
• Pasta made with eggs in shape of flat ribbons
• Pasta tubes also stuffed with meat and cheese
• Use substantial amounts of dairy products,
  butter, cream sauces
• Risotto and rice sometimes used
• Seasonings include garlic, basil, parsley

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Italy

• Milan (North Central)
• Risotta- creamy rice-like pasta dish, made with
  chicken stock, Parmesan cheese and saffron
• Polenta- cornmeal mush/pudding, often served with
  cheese or sauce
• Panettone- light fruit bread
• Gorgonzola cheese- blue veined, sheeps milk
• Vermouth- often used as an apertif

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Italy

• Florence (South of Milan)
• Green spinach noodles with butter and Parmesan
• alla Flrentina- any dish containing spinach
• Chianti- full bodied red wine
• Bologna (Btw. Milan and Florence)
• Lasagne verdi al forno- pasta with meat ragu ,
  cream sauce and Parmesan (cows milk cheese)
• Tortellini- stuffed pasta, traditional on
  Christmas Eve
• Mortadella- pork sausage like US bologna
• Prosciutto- tinly sliced ham

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Italy

• Genoa (Northwest coast)
• Burrida- fish stew with octopus and squid
• Pesto- green basil sauce with olive oil and pinon
  nuts, served over pasta with Parmesan
• Venice (Northeast coast)
• Scampi- shrimp seasoned with garlic, parsley,
  lemon juice
• Verona- Soave, a light white wine
• Turin (Northwest)
• Frissini- slender bread sticks
• Bagna cauda- raw vegetable dip with anchovies,
  garlic, olive oil

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Italy

• Rome (Central Italy)
• Alfredo- flat egg noodles with butter, cream and
  Parmesan
• Saltimbocca- thinly sliced veal, wrapped in ham,
  and cooked in butter
• Gnocci (dumplings)- made of harder, granular
  Durham wheat or potato flour baked in oven
• Pecorino Romano- hard, sheeps milk cheese
  similar to Parmesan, but sharper

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Italy

• Naples (South of Rome)
• Pasta e fagiole- with beans, garlic, olive oil
• Calzone- pizza dough stuffed with meat, cheese
  and/or vegetables
• Mozzarella cheese- elastic, white cheese
• Provolone- firm, smoked cheese
• Ricotta- soft, white, unsalted cheese from
  sheeps milk used in lasagna

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Italy

• Southern Italy
• Agriculturally poorer
• Pasta made without eggs, e.g. spaghetti, macaroni
• Usually served with tomato sauce, less meat
• Uses olive oil, beans, more vegetables, e.g.
  artichokes, eggplant, bell peppers, tomatoes
• Seasonings include garlic, basil, parsley

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Italy

• Sicily and Other Southern Regions
• Lamb and kid (young goat) like Greece
• Tuna, sardines, and fresh fish
• Baccalo- salt cod
• Couscous- steamed semolina
• Desserts- stuffed cannoli, cassata cake, gelato,
  Spumoni
• Marsala- sweet dessert wine

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Italy

• Many local holidays for patron saints of each
  city or region different days
• Christmas
• 7 seafood dishes on Eve
• Special desserts- Panettone, Amaretti (almond
  macaroons, Torrone (nougats)
• Easter
• Braided bread cooked with red, hard boiled egg
• Special dessert- Cassatta, many layered cake

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Portugal

• Cuisine varies from North to South
• Hearty soups, stews to refined, lighter entrees
• Madieras, Azores and Cape Verde Islands
• tropical fruits such as guavas, mangoes,
  papayas, avocados in dishes
• Corn, bananas, yams, pineapples passion fruit
  common

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Portugal

• Beef common
• Seafood crab, lobsters, limpets consumed
• Little or no fat used
• Mildly spiced onions, garlic, salt and pepper
• Wines Port (North) and Madeira (Islands)

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Spain

• 4 meals plus snacks
• Light breakfast 8.00am coffee/chocolate bread,
  churros
• Mid-morning breakfast 10.00am grilled sausages,
  bread
• Light snack/Tapas 12.30-1.00pm
• Lunch (comida)2.00pm soup/salad, fish/meat,
  dessert, fruit and cheese

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Spain

• Snack (merienda) 5.00-6.00pm Tea and pastries
• Tapas 8.00-9.00pm
• Supper Light 10.00-12.00am

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Etiquette

• Etiquette Italy, Spain and Portugal
• Knife right hand and fork left hand
• Bread not served with butter and placed in the
  main plate, used to soak extra sauce daintily,
  never mop up the plate
• Never slurp on pasta
• Never begin a meal until host says bueno appetito