ch 6

spices in the spice trade

cinnamon, cardamom, cloves, ginger, nutmeg, pepper, turmeric

immigration of spaniards

0.25 million immigrants from Spain Main periods: 1890-1930, 1950-present Distinct from immigration from Central America Settled in Florida, New Mexico, California, Arizona, Texas, Louisiana Some immigrated from Basque region: oldest surviving ethnic group

demographic/socioeconomic status of spanish

1.1 million people with Spanish heritage Live mainly in CA, NV, WV, NM, MT, WY, FL, ID 100,000 Basque people - mostly employed in animal husbandry or small business

demographics/socioeconomic status of portuguese

1.4 million West coast: farmers and ranchers, but also professional and technical trades. East coast: involved in fishing industry. 50% live in poverty

demographics / socioeconomic status of italians

17 million Americans with Italian descent. Most have white collar jobs or are skilled laborers.

meal composition /cycle spain

4 meals plus several snacks Tapas: a light snack served around 11am as a precursor to 3 course lunch. Merienda: tea and pastry snack eaten around 5 pm. Dinner may not be served until 10 pm or later

immigration of italians

> 5 million immigrants from Italy Mainly Southern Italy & Sicily Many faced discrimination and hostility and formed tight knit communities: little Italy's Many came for economic reasons and then returned to homeland after making money.

common food - british and irish

Animal products very important Meat, game, fowl Dairy products Seafood: Fish and chips and preserved or smoked fishes common. Dairy products and eggs are important "ploughman's lunch" Ireland is now well known for cheese making and makes milk and goats milk Lamb, roast beef, sausages Double cream - Clotted cream - on scones and biscits Irish soda bread Irish created wiskey Purple seaweed is specialty in Whales French cuisine did influenced but they're more mediterrian Devon is known for its rich cream products. Cornwall is known for its pastries Irish soda bread Fruits and vegetables are limited to those that grow in cool climates: potatoes, berries, cabbage, cucumbers, watercress, tomatoes, and seaweed. Beverages: tea, beer, whisky

dried and fresh pasta

Availability of durum wheat (high protein content) Allows formation of tough dough that holds together upon cooking Evolved from the 1100's onwards Originally made at home, but now mainly industrially

low countries dishes

Basic preparation methods employed: boiling, frying

special occasional spain

Holy week: chocolate, coffee, anisette, liquors Nuts popular Christmas and Easter: orange flavored donuts, 12 grapes or raisins.

ingredients and foods - france

Cooking of France divided into classic French Cuisine and provincial or regional cooking. Classic French cooking: Elegant and formal, prepared in restaurants with ingredients from around the country. Provincial/Regional: Simple fair made at home or in café from local ingredients Seafood and lamb common Foods are subtly seasoned in the North Most French immigrants to U.S. came from Brittany and Normandy Butter and cream used to increase ditches South of france has more seasoned foods and uses garlic Normandy: dairy products, crepes,

food habits louisiana

Creole and Cajun cooking have strong French influence but ingredients are of the region. Gumbo and Jambalaya Ingredients: rice, red beans, tomatoes, chayote squash, eggplant, spicy hot sauce, pork. Pecan pralines are famous New Orleans candies Beignets: round puffed French pastry fried like donuts French toast

southern europe

Iberian Peninsula, Northern shore Mediterranean Includes Italy, southern France, Spain, and Portugal. Mostly with warm climate and mild winters High immigration rates from poorer regions

what are Northwestern Europeans countries? what are they known for?

England, Scotland, Wales, Ireland, The Netherlands, Belgium and (Northern) France wine

Current Demographics and Socioeconomic Status: British and Irish

Estimated to be 25.3 million Americans of British descent as of 2013 34.7 million Americans claim Irish descent Irish are in law, medicine, sciences, and other advanced degrees People of Scottish and Scottish-Irish descent total 8.3 million and are well assimilated 8 million Americans with French ancestry 2.1 million French Canadians live in US. Clung more to their culture than those from france Irish catholics more likely to pursue college

bordeaux

Famous for the term "a la bordelaise" Prepared in a seasoned sauce containing red or white wine, marrow, tomatoes, butter and shallots Use of a mirepoix, a finely minced mixture of carrots, onions, and celery seasoned with bay leaves and thyme Accompanied by cepes, large fleshy mushrooms Accompanied by an artichoke and potato garnish. Bordeaux wines: red full bodied wine from cabernet grapes.

regional variations: central and southern italy

Florence/Tuscany: Fettucine Alfredo - Noodles with butter-cream sauce and Parmezan "Alla Fiorentina": to garnish a dish with finely chopped spinach Whole grilled fish, game, rosemary, Chianti wines, chestnuts popular Rome/central: Gnocchi, Fried Artichokes, baby lamb, Pecorino cheese Campania/Naples: Pasta with olive oil and garlic, in beans, or in soup. Pizza is native to Naples and may have started with focaccia bread Mozzarella, Provolone, and Ricotta cheese Well known for desserts which often show up in American bakeries. Sicily Greek, Norman, Arab influences. Highly diverse Couscous or cuscus - from N. Africa

family - french

Franco-Americans (Canadian French Americans) Many had little desire to acculturate Family size was originally large but has decreased In rural areas (such as bayous of Louisiana) families could live with 10-12 members per household

french restaurants

French gastronomic cooking derives from court culture Following French revolution, many cooks and chefs were unemployed Started restaurants to serve the bourgeois (= upper middle class) Developed restaurants with menus Bistros: restaurants serving reasonably priced fare, home-style & country style cooking

Traditional food habits: Foreign influence in Southern Europe

From India: bananas, mangoes, coconuts From East Indies: Pepper, cinnamon, nutmeg, cloves From China: Oranges Later on, foods from the Americas influenced Italian, Spanish, and Portuguese cuisine: - Chocolate, vanilla, tomatoes, sweet potatoes, corn, squash, turkey - Columbian Exchange

escargot

Garlic Parsley Butter Grilled With French bread from Bourgogne, Lyon

traditional health beliefs and practices of northern europeans countries

Good diet, plentiful sleep, daily exercise, fresh air, cleanliness, keeping warm are valued. Irish sometimes wear protective religious medallions. British and Irish: good health depends on proper attitude Moderation in diet was associated with good GI health. French lifestyle: leisurely meals and little structured exercise French living in Louisiana or French Canadians often consult healers or use home remedies as cures. Religious faith, lifestyle Gi health = regular bowel movement, laxatives

meal composition and cycle - northern europe

Great Britain and Ireland: 4 meals per day Lunch - originally hearty but now only on Sundays Tea - light snack or "High Tea" France: 3 meals per day, snacking and seconds uncommon. French breakfast = continental breakfast. Toast or croissant and jam Lunch - largest meal lasting 1-4 hours. Students get a long time to eat Dinner - similar to lunch but may be smaller portions and not as many dishes. Salad = after main course Etiquette: Fork in left hand, knife in right - do not pass fork from hand to hand Pass food to the lef Hands in lap = britain Hand on table / in view = france

social occasion/holidays - north france

Great Britain and Ireland: Christmas: roast beef, mulled wine, goose, turkey, mince pies, port, nuts, plum pudding Easter: hot cross buns, Shrewsbury simnel Scottish: eat haggis on New Years Eve France: Christmas: boudin noir and boudin blanc Mardi Gras: pancakes, fritters, waffles, cakes Lent: no eggs, fat or meat - cod OK Therapeutic use of foods: Good diet key to maintaining health Foods include chicken soup, lemon or whiskey, tea, cod liver oil, molasses

immigration of portuguese

Immigrated to New England, California, and Hawaii Have one of the highest rates of new immigrations to the US.

protection of the french cuisine

Increased use of industrially prepared dishes in restaurants French parliament accepted a law forcing restaurants to state if a dish is "fait maison" (made at the premise, i.e. cooked from scratch)

nutritional status NW Europe

Influence of the British and French on American cuisine is one reason the U.S. diet is high in cholesterol and fat and low in fiber and complex carbohydrates. Overweight and obesity is a problem 40% france 66% uk BMI tells diff Consumption of mineral water may provide up to 25 % of daily calcium in France High prevalence of lactose intolerance.

worldview - irish

Irish dominated the Catholic Church Irish churches helped establish schools, hospitals and orphanages across the US. Irish church helped bridge the gap and them get jobs

meal composition /cycle italy

Italy: Light breakfast Lunch is the main meal: antipasti, minestra, asciutta, main course, salad, dessert

what is european idea of a meal

Large serving of meat, Side dishes of starches and vegetables Is our view of what constitutes a meal today Is however changing

nutritional status - southern europeans

Little specific research done Calcium intake often from fish rather than dairy E.g. sardines: small bones in fish Mediterranean diet is characterized as healthy: High in complex carbs, phytochemicals Low intakes of fat with more fats coming from olive oil than animal fats Dietary habits are changing E.g: Meat intake in Italy has quadrupled since 1950 Overweight/Obesity: Italy: 45% women, 66% men Spain: 61% women, 82% men

regional variations - portugal

Many variations between mainland and islands. Influenced by food imports from Africa and America Corn and couscous common Bananas, cherimoya, passion fruit, pineapples, and yams are prominent Acorda d'azedo Bacalhau Beef, and seafood are preferred meats Famous for Port (N. Portugal) and Madeira (Atlantic Ocean) wines.

family - irish

Married at a late age but had large families Daughters and sons were both well educated Today it is common for Irish to marry outside their ethnicity and religion

cooking styles - british and irish

Meat is roasted or broiled and lightly seasoned. Worchester sauce, mint jelly, chutney often served. Nothing is wasted: meat scraps made into stew, pie, or puddings. "Offal" Made of parts of the animal that are usually thrown away Pie: pastry with meats, game, fish, and vegetables or fruit. Not usually sweets Cornish pasty: pillow shaped pie with meat, onions, potato Pastries created for the working class bc portable Puddings: steamed, boiled or baked dishes Trifle: layered dessert cake British and irish food = simple and hearty, developed out of seasonal and rural traditions

Cultural food groups and adaptions in the US: Southern Europe

Milk and Dairy: Most adults do not drink milk but eat cheese and use dairy in desserts. Second and third generation immigrants drink more milk than their ancestors Meat/poultry/fish/legumes: Dried salt cod, sardines, and small fish were common In US, increasing consumption of meat and less fish Fruits/Vegetables: Fresh fruits are eaten as desserts traditionally Consumption pattern shifts to US average Fats/Oils: Increased consumption

regional variations - Spain

Most Spanish dishes prepared in the US reflect the cooking of Spain's Southern region. Fried fish, arroz negro, salmorejo Northwest: Empanadas, octopus flavored with paprika Basque: Lamb and dried salted cod, garlic soup, rice puddings.

worldview - british

Most were Protestant Quakers, Methodists, Episcopal, and Baptist Came to escape persecution from the church of england

provence

Near the Mediterranean Staple ingredients are tomatoes, garlic, and olive oil: "a la Provencal" Common dishes: bouillabaisse, ratatouille, salade Nicoise Black truffles come from this region.

rules in preparing foods

Never mix sweet and sour Never serve sweet sauce over fish Do not under or over cook With the exception of salad or fruit - do not serve raw foods Always use the freshest best ingredients Wine must complement the food

irish famine

No body saw this coming: The Great Famine in Ireland (1845 - 1852) Irish population decreased by 20 - 25 % due to death and emigration Cause: Potato blight (Phytophthora infestans) But also: High dependency on potato as food Land acquisition Absentee landlords Corn laws

Regional variations: Northern Italy

Northern Area/Milan: Risotto and parmesan cheese, polenta, veal, osso buco, veal piccata, Gorgonzola cheese, Vermouth Venice/East coast: Cuisine centered on seafood. Shrimp scampi, slender breadsticks, vitello tonnato, burrida Bologna: Rich gastronomic region known as Emilia-Romagna Lasagna verdi al forno, cured meats, salami, mortadella, prosciutto, parmesan cheese, vinegar

staple foods - spain

Olives, egg, lamb, pork, poultry, dried fish. Tortilla Española: national dish Sausages: chorizo and blood sausage Serrano ham Paella: seafood saffron rice dish Gazpacho: cold vegetable soup Garlic and tomatoes are important flavors Flan as dessert Oranges are popular as deserts Sherry wine common

staple foods . - italy

Pasta made fresh with/without eggs Rice, corn meal used in the form of risotto and polenta North Italy uses more butter, dairy, rice and meat South uses more olive oil, fish, beans, and vegetables. Condiments: Garlic, parsley, basil, oregano, nutmeg, cinnamon, cloves common. Most common pasta shape is ... Eat more rice than any other europen country In spain they consume eggs and night

Traditional food habits: Foreign influence in Southern Europe

Phoenicians and Greeks who settled along the Mediterranean brought the olive tree and chickpeas (garbanzo) to the regions (BC). Various other foods and spices were introduced (BC): Romans: saffron Rice Early middle ages: Turks: Marzipan Moors: Marzipan, orange, Arabs: Eggplant, lemon, sugar, spices

16th century Portuguese and Spanish trade routes

Portuguese spice route to the Indies largely replaced the Arab spice trade

ingredients and common foods - low foods

Potato is a staple food Many winter dishes based on potato mash High fish consumption High dairy intake: milk, cheese (Gouda), butter Numerous dishes include oriental spices From East-India trade Colonial dishes (Indonesia, Surinam) popular

family -british

Prototypical nuclear family Man was in charge of public and business aspects and wife controlled domestic and social responsibilities Children were sent to school if financially possible

worldview italians

Roman Catholic Church very important. Family very self reliant and distrusted outsiders Each member has family responsibility.

worldview spaniards

Roman Catholic and Jesuits Basques are very religious and involved in their church. High obligation of children to parents. Spanish families may be nuclear, Basques more extended. Basques = gender equality

worldview portuguese

Roman Catholic church. Close family solidarity Sons and daughters live close to home and care for elders. Male dominated families so many woman like to marry outside the group.

meal composition /cycle portugal

Similar to Spain. Lunch is the largest meal and includes several courses. Dinner eaten earlier.

staple foods portugal

Similar to Spanish cuisine but addition of more herbs: cilantro, mint, cumin Fish is the principal protein source Pork sausage often eaten at breakfast Cacolia: stew made from pigs hearts and liver Caldo Verde: soup with kale or cabbage and potatoes Rice and fried potatoes very popular Cornmeal breads Deserts are fruits, puddings, custards or cakes.

immigration patterns in France

Smallest yet most consistent immigration Middle class and skilled laborers migrated to N America for economic opportunity French were eager to assimilate and able to do so because were economically stable Small colonies of French along the gulf coast, in Louisiana, and in Maine

adaptations of food habits - Franco-Americans in New England

Use maple syrup, spices, pate's, whiskey

immigration pattern: great britian and ireland

British settled in New England, Virginia, Maryland Estimated that 1.5 million Scottish have immigrated to America. Currently immigration is 10,000-20,000 per year By 1775 there were estimated 250,000 Scotch and Irish living in the American colonies. Originally colonized Pennsylvania but spread to Virginia, Georgia, Maryland Irish Catholics migrants were at bottom of socioeconomic ladder Result of economic repression Came to escape religious perssecution and the potato famine 1 million people died from starvation Stereotyped for being drunks

worldview - french

Catholic church was the nucleus of the community, gave it stability and preserved the language of the people Church today continues to play a central role

special occasions italy

Celebrates few holidays. Mostly celebrates saints and has festivals Seafood served on Christmas eve Colored, sugar coated Jordan almonds are served at weddings.

ingredients and common food - france

Champagne region: Beer, sausages, Andouille, pates, and Champagne Alsace & Lorraine Duck liver German influence Sauerkraut, sausages, goose, pate, Quiche Lorraine, Tarte flambée and foie gras is common Touraine France West central France Garden of France - good fruits and veggies Beef and veal, Brie cheese, lobster, pea soup, filet of beef Burgundy: Pinot nior Middle/East of France: Mild climate, influenced by the Mediterranean Dijon mustard, escargots, Burgundy wines, Cassis liquor

special occasion portugal

Christmas eve dinner and post midnight mass buffet Holy Ghost Spirit Festival

cooking styles - france

Classic French cuisine: a carefully planned meal that balances the texture, color, and flavor of the dishes - a harmony. Sauces and stocks very important: Espagnole, veloute, bechamel, tomato, hollandaise Mayonnaise and vinaigrette or vinegar and oil. French breads and pastries Bread served at every meal Bread traditionally baked all day round Nouvelle cuisine Helped french food gain popularity world wide

brown stock

from beef (or lamb, game)

white stock

from fish, chicken or veal