around the world in facs an introduction to cultural cuisine compiled by hvne-nysafcse
TRANSCRIPT
Around the World in FACS
An Introduction to Cultural Cuisine
Compiled by
HVNE-NYSAFCSE
Cajun Food, USA!
By Stefanie RiceArlington High School
Lagrangeville, New York
Cajun Food• Originated in Louisiana with a group who had
roots in France but were immigrants to Canada.
– Exiled from Canada and settled in the bayous and swamps of southern Louisiana
– Known as Acadians: own culture group with their own language
– Ingredients come from the swamps and bayous
– Cooked in a single pot
Common Ingredients
– Crab– River and Lake shrimp – Oysters– Crawfish– Freshwater and
saltwater fish– Squirrels – Turkey– Ducks– Rice (staple)– Frogs
Ingredients Continued
– Turtles– Pork– Homemade sausages– Beans of all kinds– Tomatoes– Okra– Yams– Pecans– Oranges– Wines, Liqueurs, and
Brandy
Influences on Creole Cooking
• Originated from the aristocracy of southern Louisiana
• Were immigrants from Europe and were aristocrats
• Wanted to eat same food as Europe
• Heavily influenced by French, Spanish, German, and Italian cuisines
Influences on Cajun Cooking
• Native Americans• Neighboring German
settlers
• Chefs who created Creole used classic French techniques and local food stuffs
Glossary of Cajun Cooking
• Andouille-- a Cajun sausage of pork and special seasonings which is smoked. Typically used in red beans and rice, gumbos, and jambalaya.
• Bisquie-- a meat or seafood cream based thick soup with a little extra spice.
• Blackened-- fish or meat cooked in a cast iron skillet with butter at high heat with a heavy coating of spices and seasonings
• Etoufee-- to smother with onions and other vegetables – usually bell peppers and celery
• Fricasse-- a stew made from meat or chicken which has been previously cooked in butter
• Gumbo-- a Cajun Soup which uses a roux as a base• Jambalaya-- a rice dish where everything is cooked into one pot
Glossary ofCajun Cooking
• Panné-- to fry a breaded or floured meat at high heat with a small amount of oil
• Roux-- a half and half mixture of oil and flour that is used as a thickening and flavoring ingredients in gravies or gumbos
• Stock-- The most important part of any soup or gumbo. It is water which has been boiled with a mixture of vegetables and animal parts and then strained. A favorite saying, "To make a good gumbo, you must first have a good stock."
• Tasso-- very lean pork cut into strips that is highly seasoned and smoked. I like to think of it as a Cajun Beef Jerky
• Trinity-- one of the fundamental building blocks of many Cajun recipes the most basic ingredient mixture of over half of all Cajun recipes --chopped onion, bell peppers, and celery
Sources • www.wikipedia.com
• www.about.com
• www.designtoat.com
• www.mnsu.edu
• www.mardigrasday.com
• It is called The People’s Republic of China
• It’s home to one of the oldest civilizations in the world.
• It’s the 3rd largest country in the world.• Geographical features such as the
Himalayan and Tien Shan Mountain Ranges have kept China isolated for much of it’s history.
• Mt. Everest, the highest mountain in the world, lies on the Southwest border.
Facts on China
Chinese Cuisine
• Their meals include large amounts of rice and vegetables, and only a small amount of meat.
• They stir-fry or simmer many of their dishes making them nutritious and healthy.
• Chinese proverb describes a well-prepared dish as one that smells appetizing as it is brought to the table. The dish must stimulate the appetite by its harmonious color combinations. The food must taste delicious and sound pleasing as it is being chewed.
• Many of today’s dishes live up to these high standards.
Chinese Cuisine
Basic Ingredients
• Bamboo Shoots• Bean Curd• Bean Sprouts• Bean Threads• Black Mushrooms• Chinese Cabbage• Chinese Pea Pods
• Golden Noodles• Hoisin Sauce• Oyster Sauce • Soy Sauce• Water Chestnuts• Winter Melon• Wood Ears
Chinese Ingredients• GGS: Ginger, Garlic, Scallions• Sugar, bean paste, fermented black
beans, Monosodium Glutamate, hot peppers, sesame seed oil, star anise, five spice powder, and Chinese peppercorns
• White Pepper is used over black, the endosperm (outside) is removed from the peppercorn, and the inside part, the white is ground up.
• This leaves no black specs in the food
Preparing Ingredients
• The Chinese spend more time preparing ingredients than they spend cooking. Most Chinese dishes cook so quickly, cooks must assemble the ingredients in advance.
• Much of the prep time involves slicing, chopping, shredding, dicing, and mincing many of the vegetables and meats. Much of the ingredients can be prepared days in advance.
Chinese Cooking Utensils
• The wok is the most versatile. It looks like a meal bowl.
• Steamer• Chopsticks• Ladle• Curved Spatula
Chinese Cooking Trends
• With industrialization, there are more and more people eating meat at each meal.
• Nutrition related diseases and obesity are on the rise in the last 10-15 years, especially in children.
• Western food has become more and more popular along with fast food, such as McDonald’s and Kentucky Fried Chicken.
Sources
•Guide to Good Food – by Largen & Bence – published by Goodhart Wilcox
publishers.
•Wikipedia, the online Encyclopedia
FRANCEMarie Elliott
Dover High School
Facts about FranceFrance is about 80% the size of Texas andis made up of 26 different regions.(1)
The geography consists mainly of flatplains or gently rolling hills in the north andwest; the remainder is mountainous,especially the Pyrenees in the south, andthe Alps in the east.(2)
The climate consists of generally coolwinters and mild summers, but mildwinters and hot summers can be foundalong the Mediterranean.(2)
In 1999 71.5% of the labor force was involved in service related occupations; only 4.1% held agricultural occupations(2)
Agricultural products include wheat, cereals, sugar beets, potatoes, wine grapes; beef, dairy products; fish(2)
Culinary TrendsThe wide availability of technology, i.e. computer internet and media such as Food Network have opened barriers and introduced food from around the world.
American Fast Food
Organic Foods
Classic Spanish cuisine
Flavors and textures are being kept separate and distinct from each other.
Source Page
1. http://www.infoplease.com/ipa/A0107517.html
2. http://geography.about.com/library/cia/blcfrance.htm
3. http://www.preparedfoods.com/CDA/Archives/2d43992114788010VgnVCM100000f932a8c0________
4. http://www.cooks.com/rec/doc/0,1826,157171-244203,00.html
GERMANY
Bonnie Leitheuser
LaGrange Middle School
LaGrangeville, NY
QUICK GERMAN FACTS• GERMANY’S CAPITOL- BERLIN• LOCATED IN CENTRAL EUROPE• BORDERED BY THE BALTIC AND
NORTH SEA• MAJOR INDUSTRY- COAL MINING,
MANUFACTURING AND CHEMICAL PRODUCTION
• GERMANY MEANS BROTHER OR NEIGHBOR IN LATIN
German Eating Habits
• Breakfast is very important and extended on weekends- coffee with bread and jam
• Small meal in middle of the day- sandwiches
Bread is a huge part of the diet- as seen by literal translation of the word for supper- Abenbrot- literally “evening bread”
Bread is served with each meal- 6,000 types of breads and 1200 different types of pastries and rolls.
Top Breads of Germany:1. Rye-wheat (Roggenmischbrot)2. Toast bread ("Toastbrot")
3. Whole-grain ("Vollkornbrot")
German Breads
RESOURCES
• WWW.WIKIPEDIA.ORG
• WWW.PROMOTEGA.ORG
ItalyItaly
Alice Holzmann Alice Holzmann George Fischer Middle School George Fischer Middle School
Carmel, New YorkCarmel, New York
Trends in Italian Eating Trends in Italian Eating HabitsHabits
75% eat 1 full 75% eat 1 full meal/daymeal/day
30% have 1 course 30% have 1 course at lunchat lunch
8% grab bite to eat 8% grab bite to eat middaymidday
Italian Eating Habits Italian Eating Habits
1/5 eat out once a day1/5 eat out once a day 1/3 between 35-45 eat out once a day1/3 between 35-45 eat out once a day Time spent eating at a table:Time spent eating at a table:
**Milanese 18 min.**Milanese 18 min. **Palermitano 60 min.**Palermitano 60 min. **Torino 25 min. **Torino 25 min. **Rome 35 min.**Rome 35 min.
Classic Italian FavoritesClassic Italian Favorites PizzaPizza AntipastaAntipasta PastaPasta SoupsSoups Fish/MeatsFish/Meats Sweets & DessertsSweets & Desserts
CannoliCannoli
Italian PastryItalian Pastry Means”little tube”Means”little tube” Originated in SicilyOriginated in Sicily Tube shaped shell of fried pastaTube shaped shell of fried pasta Filled with sweet creamy fillingFilled with sweet creamy filling
SOURCESSOURCES
http:italianfood.about.comhttp:italianfood.about.com
http://en.wikipedia.org.wiki/Cannolihttp://en.wikipedia.org.wiki/Cannoli
http://en.discoverfrance.nethttp://en.discoverfrance.net
Jamaica
Margo TuckerLa Grange Middle School
Spices
Pimento (All Spice)
Nutmeg
Jerk Seasoning
Scotch Bonnet
4 Tablespoon ground all spice1Tablespoon dried thyme1 Tablespoon paprika1tsp ground red pepper1tsp onion powder1tsp salt1crushed scotch bonnet pepper¼ tsp black pepper
Jerk Chicken1.2 pound chicken pieces3 Tablespoons Jerk seasoning1 Tablespoon Soy Sauce Directions:Mix all ingredients in a small bowl until well blended.Marinate overnight or a few hours.Place on greased grill over hot coals or on a broiler pan 5-7 inches from heat. Cook for until chicken is done.
Sourceswww.sangstersreality.comwww.utk.eduwww.chilipepper.dewww.everygeneration.co.ukwww.jamaicamekrazy.com
M E X I CO
MMMMK
MK BUDDRED HOOK HS
FOREIGN FOODSCOOKERY
Facts about Mexico
Fiestas Food Music Athletics Landmarks
Mexico is a very interesting and wonderful country filled with extraordinary culture and an exciting history. Some examples are:
Puebla, MexicoCinco de Mayo is celebrated in many Mexican towns, Puebla being one of the most popular.
Cinco de Mayo fiestaCelebrations & Traditions
A mock battle culminates in a swordfight between the French and the Mexican “generals;” the Mexican, of course, always win.
Men wearing skirts and flower-trimmed hats represent the soldaderas – women soldiers who cared for the wounded and often fought along with the men.
“Soldiers” in 19th-century Mexican and French uniforms march or ride on horseback down the main street of the zocalo (town square); French “soldiers” sometimes carry loaves of French Bread
Celebrations feature music, dancing, fireworks and plenty of traditional Mexican dishes served up by vendors in the town square.
Mexican MusicThe most popular form of music in Mexico is Ranchera.
Mexican music is performed by Mariachis.
Southern Mexico is centered around a music called the Marimba, which remains popular in cities such as Chiapas and Oaxaca.
Mexican Athletics
Mexico is known mainly for its Soccer (football) teams but also possesses the skills in sports such as track and field.
Mexico hosted the 1986 Summer Olympics in Mexico City, Mexico
Landmarks in Mexico Monument to Independence Los Archos Our Lady of Guadalupe Church Los Arcos Amphitheater
THE END
Thank you for your time today. I hope you had a wonderful time learning about Power Point and I
hope you have a Wonderful time doing Power Point in the future.
CREDITS• Google – Pictures of Mexico• Josh Whitt – Student• Foreign Foods Class/Mexican
Cookery recipe - 7 –
Kathy CroftArlington High School
LaGrangeville, NY
Background Information*Hostility and instability due to war
-60% unemployment rate
-black market boom-tourism potential squashed-influx of displaced persons-crop yield decrease of 10% to 15%-total loss of crops in some areas
*Since 1276, occupied by…-Roman Empire -Russia-Albania -Italy-Turkey -Serbia-Yugoslavia
*Today it is its own country
Culinary Favorites *Meat*
Smoked prosciutto style ham with olives & cheeseLamb cooked in milk
Sausage flavored with wild herbs
*Salad & Vegetables*homegrown and organic
olives, peppers, grapes, oranges, pomegranates, watermelons & tomatoes
*Fish*carp, trout, salmon & eel
fish stew & roast squid are popular
*Dessert*sugary pastries & cream combined with
berries and fresh fruit
*Eating Out*surprisingly inexpensive
high level of servicelarge portion size
Pita
• As in Bulgaria, Pita is the “type of bread served for special occasions.”
• Labor-intensive gives the dish special meanings of welcome and sharing.
• Pastry similar to filo dough is filled with a cheese mixture
• You may add spinach to the cheese• A dessert can be made from the dough by
substituting a fruit filling
Sources
ACT International “FRY: Montenegro”
http://www.act-intl.org/appeals/appeals-2000
Black Mountain “Montenegro Guide – Food and Wine” http://montenegroholiday.com/foodwine.htm
Visit-montenegro.com “History and Culture”
http://visit-montenegro.com/
Wikipedia “Montenegro”
http://en.wilipedia.org/wiki/Montenegro
ScotlandKatherine schillerLaGrange MiddleSchool LaGrange, new york
Flag of Scotland
Largest City:Glasgow
Capital: Edinburgh
Flower: Thistle
Famous Hero: William Wallace
Famous Scottish Foods
BANNOCKS: biscuits baked on a griddle
SCOTTISH BEEF: Aberdeen
SCOTTISH SALMON: From the Rivers Tay and Tweed
Scotch Shortbread
A rich cookie made with fresh butter and topped with raspberry jam!
SOURCES
http://wikipedia,org
http://historicscotland.gov
http://www.clan-cameron.org/audio.html
Slovak Republic
Carol KingPawling Middle School
Pawling, New York
General Information:
• Capital… Bratislava
• Area… 49,030 sq. km
• Religion… 60.3 % Roman Catholic
• Independence… January 1, 1993
• National Resources… antimony, mercury, iron ore, copper, lead, zinc
Chief Crops
wheat, rye, corn, potatoes, sugar beets
Slovak Cuisine• Traditionally, the main meal of the day
is lunch, eaten around noon. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Slovaks to eat their main meal in the evening.
• Pork, beef and poultry are the main varieties of meat consumed in Slovakia, with pork being the most popular by a substantial margin.
• Halusky, a serving of dumplings with melted sheep cheese and fried bacon sprinkled on the top, is a popular Slovak dish. Many refer to this as the national dish and it is usually the least expensive menu item at a restaurant.
Traditional
Costumes Dessert• By far, the most popular
Slovak dessert is crepes (palacinky). They come filled with jam, ice cream and chocolate sauce.
Resources:
• http://www.panorama.sk/index.asp?lang=en&sv=1&kam=/go/clanky/124.asp
• http://www.slovak.com/html/slov_sta.html
• http://en.wikipedia.org/wiki/Slovakia
Switzerland
Ms. Drew
Arlington Middle School
Poughkeepsie New York
Facts About Switzerland
Population – 7,523,934
Land Locked Country – surrounded by Germany, France, Italy and Austria
Land area mountainous and one fifth of the country covered by lakes, glaciers, rocks and permanent snow, Switzerland is densely populated
Ethnic divisions:Total population:
German 65% French 18% Italian 10% Romansh 1% other 6%
Swiss nationals only: German 74% French 20% Italian 4% Romansh 1% other 1%
Holidays
Swiss National Day – 1st August ( Switzerland's Birthday)
•Fasnacht (carnival) – February
•Cities party for several days
•Parties start at five o’clock in the morning with marching bands, people dress in fancy clothing.
•At night there are bonfires and fireworks
•Religious festivals are based on the Canton’s religion- either Roman catholic or Protestant
•Traditional festival of Christmas is celebrated by both
Swiss eating habits
•Huge selection of bread
•Dairy Products – Cheese
•Vegetables – beans, carrots, cauliflower, potatoes, spinach
•Sausages and meat – veal, beef, pork, chicken or turkey- served in different ways; grilled, cooked, sliced or cut
•Side dishes – French fries, rice, potatoes and pasta
•Fruits locally grown – apples, pears, grapes and different berries
•Sweets – Swiss chocolate
Sample Menu
Breakfast-
Bread – butter/margarine, marmalade/honey
Cheese or cereals
Milk, cold or hot chocolate, tea coffee
Lunch
Sandwich/Bircher muesli
Water, soft drinks
Dinner
Depending on what they ate for lunch dinner could be a small meal or a full course
Bread, cheese, dried meat
Source Page
http://www.about.ch/culture/food/index.html
http://www.cooks.com
SWISS CHEESE PIE
Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt and pepper to tasteLine pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese. Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
Cuisine of Thailand
By Ann Marie GiacoiaMarlboro High School
Marlboro ,NY
Influences in Thai Cuisine
• 5 basic flavors in each meal– Hot (spicy)– Sour– Salty– Sweet– Bitter (optional)
• 4 Main regions of the country– Northern – Northeast– Central– Southern
Common ingredients• Coconut milk
• Rice noodles
• Lime juice
• Lemon grass
• Chilies
• Jasmine rice
• Garlic
• Cabbage
• Yard long beans
• Nam pla ( fish sauce)
• Shrimp paste
• Kaffir lime leaves
• Eggplant
• Curry
• Tumeric
Rice noodles
Kaffir lime leaves
Thai eggplantYard long beans
Thai meals
• A full meal is typically a single dish ( rice
based) with curries and vegetables
• Food is eaten with a fork and a spoon together.
• Sticky rice may be eaten with the hands.
Sources
http://www.infoplease.com/atlas/country/thailand.html
http://en.wikipedia.org/wiki/Thai_food