Unit 2 Food and Culture
3 types of cooking traditions in France
1. French cuisine 2. Provencal 3. Regional cooking
3 Northern Regions of China
1. Shandon/Beijing 2. Hunan 3. Mongolia
3 Southern regions of China
1. Sichuan 2. Yunnan 3. Cantonese
5 basic sauces of France
1. espagnole 2. veloute 3. Bechamel 4. Tomato 5. Hollandiase
- Citric fruits, raw tomatoes, and peaches- May cause skin ailments
Acidic foods (Italy)
Fresh or cooked mixed foods tossed with thick sauces such as salad with miso dressing
Aemono
Deep-fried foods, such as deep fried tofu or katsu, served with dipping sauce
Agemono
- 11 am; usually eats various kinds of rolls w/ sausage, cheese, fried squid, bread with tomato, or an omelet -midmorning meal
Almuerzo (Spain)
Kansas City
BBQ
Dried salt cod cooked in olive oil and garlic
Bacalao al pil-pil (Spain)
Region of Spain where Lamb is the primary meat - charcoal-grilled lamb (specialty). - Seafood: -Bacalao al pil-pil - bacalao a la vizcaina - angulas is a favorite. -Garlic soup red beans w/ chorizo, eggs w/ peppers -simple rice puddings or fruit compotes are typical desserts.
Basque provinces
Regional area of China famous for peking duck and mu shu pork wrapped in Mandarin wheat pancakes topped with hoisin sauce
Beijing
Boston cream pie
Boston
Regional culinary trend: Boston beans, brown bread, and cranberry muffin
Boston
(black pudding)- Dark blood sausage and boudin blanc
Boudin noir (French)
Korean BBQ beef
Bulgogi (Korea)
Regional culinary trend: garlic
California
Regional area of China that is most familiar to Americans. Stir-fried dishes, seafood, delicate thickened sauces, and the use of vegetable oil. Dim sum (small bites), pork ribs, and meatballs served with tea.
Cantonese
Sample menu: -spring rolls or fried wontons - Har gau - Sui mai - Char siu bao - Egg custurd tartlets - Jasmine Tea or Chrysanthemum Tea
Cantonese Dim sum (China)
Cranberry juice
Cape cod
Stuffed pasta, named for its shape, a little hat
Cappelleti (Italy)
Celebration in Spain where the favorite foods are - Leche frita - Spanish carnival pancakes - asturian crepes - air Spanish fritters -Spanish bread pudding
Carnival (Spain)
- 10 pm to 12 pm - Consists of 3 light courses; such as soup or omelets and fruit. - Tapas are usually served as bars or cafes with Sherry or other wine - Offer finger foods- Olives, almonds, croquettes (Fried croquettes with fish, ham, cheese, etc.), stuffed mushrooms, shrimp, sausage bits, pieces of cheese, and other small bite - This meal may skip - supper or dinner
Cena (Spain)
Region of Spain where roasting is favored; limited diet; suckling pigs and baby roast lambs are favorites; garlic soups are starters of meal
Central region (Spain)
Rice cooked with other ingredients such as chicken, fish, vegetables (especially mushrooms) - specialty is rice with red adzuki beans
Chameshi
Steamed BBQ buns
Char siu bao (China)
Philadelphia
Cheesesteak
Very hot, thick paste made from brown bean sauce spiced with mashed chile peppers and vinegar
Chile bean paste
Nutritional status •Traditional diet is low in fat and dairy products and high in complex carbohydrates, sodium • 75% Lactose intolerance •Obesity low •accept personal responsibility for their health •Biomedical health care is underutilized because of language barriers •modest to touching
China (Nutritional Status)
- wide variety of foods, avoid very few - reflects the food habits and preferences of the Han people - few dairy products - grains are foundation of diet - rice: long grained, not sticky - congee - thousand-year old eggs (iron eggs) - chicken, pigeon, and quail eggs cooked in soy sauce until chewy - Unusual: snakes, frogs, turtles, sea cucumbers, seahorses, scorpions, soybeans - teas: green tea, black tea, oolong
China (Traditional foods)
Meal composition and cycle - 3 meals a day + snacks - balance yin and yang foods - proper amounts of fan (food made from grains) and cai (cooked meats and vegetables)
China (meal composition and cycle)
Made by boiling milk and then adding gypsum to curdle it. Excess liquid is pressed from the bean curd producing a soft or firm, bland, custurd like product
Doufu (tofu)
Holiday where the country sells Easter bread with hard boiled eggs still in their shells braided into it; roast baby lamb; artichokes.
Easter in Italy
- Famous for green noodles served with butter and grated parmesan cheese called fettuccini alfredo - Whole grilled fish and wild game dishes - Rosemary flavors - Tuscan and Chianti- Red wine
Florence (Italy)
crunchy, fried, dough powdered with sugar
Frappe (Italy)
Contemporary Foods: - influence on everyday American cooking - adapted their cuisine to the available ingredients and other ethnic cooking styles. - caribou
French (Contemporary Foods)
- 3 meals a day - Second helping uncommon; little snacking between meals- - Breakfast is very light: croissant or French bread with butter and jam; and strong coffee with hot milk or hot chocolate -Lunch is traditionally the large meal of the day - appetizer such as pate -Main course is meat, fish, or egg dish with a vegetable and bread. - If salad is eaten, it is served after main course -Dessert: At home - Usually cheese and fruit Restaurant- Ice cream (more fruit sherbet or sorbet), cakes, custards, and pastries - Wine served with meal; coffee served after meal - Dinner is similar but lighter - Starter course-Soup or appetizer - Then, main dish followed by a cheese course
French (meal composition and cycle)
- prevalence of hereditary hemochromatosis is higher -High consumption of added animal fats and oils is high -Obesity rate- Adults 40%
French (nutritional status)
- Bread - Grains - Pulses - pate (terrines) and rillettes - pastries and confectionaries -Button mushrooms -Flowers- Use violets, rose water, & orange flower water for sweeteners -jams and honey
French (staples)
Meal: - Boudin noir - boudin blanc - Goose or turkey with chestnuts - Meat pies Eve meal: Meatless, but the highlight is following 13 desserts
French Christmas Meal
Type of French cooking that is elegant and formal; prepared in the mostly restaurant using the best ingredients from throughout the country.
French Cuisine
Sample menu: - Pate and Baguette - Quiche (seafood, onion, or Lorraine) - Green salad - Selection of Cheese - Fresh fruit or tart aux pommes - wine
French Lunch
video: galettes and sweet crepe
French video foods
lumps of wheat or rice-based dough
Frittelle (Italy)
Chinese cheese - bean curd is fermented in brine and 100-proof liquor
Fuyu (sufu)
Regional culinary trend: vidalia onions, peanuts, and peaches
Georgia
Sample menu: · Cheese pierogi · Bratwurst or Kielbasa · Apple Sauerkraut · Danish Kringle or Sour Cherry Pie
Great Lakes
Sample menu: - deviled carb - chicken and sausage gumbo - pecan pralines or Mississippi mud pie
Gulf Coast Supper
shrimp dumplings
Har gau (China)
thick, brownish-red sweet-and-sour sauce that combines fermented soybeans with flour, sugar, water, spices, and garlic with chilies
Hoisin sauce
- The most elaborate Spanish festival held the week between Palm Sunday and Easter. - Confections and liquors such as coffee, chocolate, and anisette (licorice flavored) are served. Holiday sweets: - tortas de aceite - cortados rellenos de cidra - torteras - yemas de San Leandro - marzipan
Holy Week
Regional area of China known for sweet-and-sour freshwater fish
Hunan area
Meal composition and style: - Traditional breakfast: light, such as tea served with bread and jam - Lunch is the main meal of the day- Usually have wine - Starts with an appetizer course of antipasti - Next is minestra or asciutta -Main course is usually fish, meat, or poultry, roasted, grilled, pan-fried, or stewed. Served with starch or green vegetable followed by salad. Bread with olive oil and balsamic vinegar for dipping. -Dessert with fruit and cheese; special occasion ends with pastries, such as biscotti or ice-cream served with coffee or espresso. - Dinner is a lighter version of lunch-Usually have wine
Italian (meal composition)
Sample menu: -Crostini -Spaghetti con Cozze - Chicken Saltimboca - Sauteed Spinach -Biscotti and Espresso
Italian (sample menu)
Nutritional Status: - found that cancer rates increased as food habits changed - pasta consumption has fallen, and meat intake has quadrupled since 1950s - Rates overweight and obesity in women are 45% but are over 66% in men.
Italy (nutritional status)
Staples - Pasta is the typical dish throughout the nation. - Prepared fresh from dough - Made with addition of eggs or dried from a dough made without eggs. - traditionally served in 3 different ways: with sauce, in soup, or baked - In the north, fresh pasta are more common and stuffed versions made with bits meat, cheese, and vegetables. Examples; Ravioli - In the north, topped with rich cream sauces - Northern use more butter, dairy products, rice and meat more than the south. - Garlic is popular in the north - Parsley, basil, and oregano are common
Italy (staples)
Therapeutic uses of food: - classify foods as being heavy or light, wet or dry, and acid or nonacid. - Wet and dry-Refers to how foods are prepared ( with or without ample broth or fluid) - Acidic foods - Liver, red wine, and leafy vegetables are good for the blood - too many dairy products make urine hard (kidney stones) -A clove of garlic eaten daily may prevent respiratory infections -Raw egg or dandelion greens help with strength -Balsamic vinegar and olive oil are considered health promoting foods
Italy (therapeutic uses of foods)
Special desserts: - Panettone - amaretti - nougats at Christmas -confetti
Italy special desserts
•Traditional diet is high in carbohydrates and very low in fat and cholesterol •The leading cause of death for is cancer and heart disease •Disproportionately high rates of diabetes because of genetic predisposition for diabetes combined with increased fat consumption •Illness may be regarded as both a symptom of an unbalanced life as well as an impediment to fulfilling personal obligations •Formality and politeness are essential conversational elements in •non-touching culture, stand or sit farther apart than do mostAmericans
Japan (Nutritional Status)
•three meals a day + oyatsu •Simple meals, such as breakfast and lunch, are often ichiju - issei, dinner is usually ichiju sansei •All the dishes are presented at the same time in individual portions •Eating out is common
Japan (meal composition cycle)
•gohan- the main staple eaten with almost every meal •Prefer the short-grain rice that contains more starch and is stickier after cooking. •Su •Green tea- Served with most meals •Seaweed and algae- Use for seasonings, as a wrapping, or in salads and soups. • food cut into small pieces so it is easy to eat with chopsticks. various cooking styles
Japan (traditional food)
Sample menu: - Misoshiru (Miso soup) - Sashimi - Tempura or Yellowtail teriyaki - pickled cucumber - steamed rice, pickled ginger, wasabi, and soy sauce - sake (rice wine) or green tea
Japanese Family Dinner
BBQ sauce, sirloin
Kansas City
Contemporary food habits in US: •Eat rice at one meal daily; eat kimchi daily •Milk and dairy products not consumed are often well accepted in the United States •blended traditional flavoring and cooking techniques to American foods •Korean taco, kimchi quesadillas
Korea (Contemporary food habits)
•Foods are often seasoned before and after cooking •Five colors - white, red, black, green, and yellow - are important considerations in the preparation and presentation of dishes •Rice is the foundation of diet •Sinsullo •Seasonings- Garlic, ginger root, black pepper, chile peppers, scallions, and toasted sesame, ginseng, soy sauce, fish sauce, and hot mustard •Soup or a thin barley water- Used as a beverage •Herbal teas-Ginseng tea flavor cinnamon; spice tea •Rice tea-Common drink •Wine and beer- Wine is made from rice and other grains
Korea (Traditional food habits)
•Three small meals, with frequent snacking throughout the day •Rice is considered the main dish of each meal •Drinking is a social ritual, practiced mostly by men •Chopsticks and soup spoons are the only eating utensils used
Korea (meal composition and cycle)
Sample menu: - Soybeans sprout soup - Bulgogi - Seasoned Tobu (beat curd), and Chrysanthemum Leaf Salad - seasoned eggplant - steamed rice, kimchi - apple pear - barely water or ginseng tea
Korea (sample menu)
•Therapeutic uses of food •Um and yang •Home remedies include ginseng, ginger tea, yoojacha (hot citrus beverage), bean sprout soup, and lemon with honey in hot water •Good appetite is a sign of good health
Korea (therapeutic uses of food)
Lobster
Maine
Noodle dishes served hot or cold with dipping sauce or in broth with items such as meats, seafood, tofu, and vegetables
Men rui
- Mid-afternoon snack - 5 pm to 6 pm - Serve tea and pastries; such as roll or cake; drink
Merienda (Spain)
Sample menu: · Philadelphia Scrapple with Eggs · Pecan Sticky Buns · Toast with Apple Butter · Bagels and Cream Cheese
Mid-Atlantic
Health concerns: - Measures of ranked second highest for coronary risk factors -This region has highest smoking prevalence - Heavy drinking rates higher than average in several states ◦Highest rate in Wisconsin
Midwest
Traditional Fare: - described as farm food and typical American cuisine ◦Prime meat or poultry prepared simply; served with vegetables, potatoes, and fresh bread - a region of food traditions maintained over generations ◦Canning and freezing are common activities Other traditional fare: ◦1788: Marietta, Ohio was the earliest American settlement in this region ◦Farmers who raised hogs, corn, beans, squash and pumpkins, cabbage, and potatoes ◦Jerky was adopted from the Indians ◦Agricultural products and dairy products are still significant in this region ◦Illinois is the largest producer of horseradish in the United States Other traditional fare: ◦Irrigation improved crop production throughout the region ◦Iowa is the top pork producer in the nation
Midwestern fare and East North Central, West North Central
pickles, beer
Milwaukee
Regional area of China that eats mainly mutton (adult-sheep)
Mongolia
Steamed foods such as chawanmushi
Mushimono
Foods that are cooked at the table and one-pot dishes (nimono dish) usually heart combination such as sukiyaki and shabu shabu
Nabemono
Regional culinary trend: maple syrup
New England
clam chowder
New England
Sample menu: · New England boiled dinner · Boston Brown Bread · Blueberry pie or Apple Pandowdy with Maple Syrup
New England Supper
Regional culinary trend: blueberries
New Jersey and Midwest
Holiday in Spain that is custom to eat 12 grapes or raisins at the twelve strokes of midnight to bring luck for each month of the coming year - Lunch on the first day is usually a family meal and it starts around 3 pm or later because everybody has been celebrating till early hours
New Year's Eve and New Year's Day (Spain)
cheesecake, seltzer water, hot dog buns
New York City
Foods (usually single item) simmered in seasoned water or broth, such as fish in sake flavored broth
Nimono
Regional cooking of France that uses Seafood and lamb; foods are seasoned in subtly (delicately) way
North
Region of Spain where stewing is most common
North region (spain)
Regional cooking of France that uses lard, duck fat, and goose fat for flavors
North west and south central
Health concerns: - people living in these states are often healthier than the United States average ◦Those in these states are closer to national norms Four regions comparison ◦ranks second lowest for the prevalence of cardiovascular disease Healthy lifestyle activities ◦Lower smoking; higher physical activity
Northeast, New England, and Mid-Atlantic
Traditional Fare: ◦Abundance of the Atlantic ◦Plenty of native and introduced produce ◦Freshwater wealth of the many rivers and lakes Other traditional Fare: ◦Shaped predominantly by Native American preparation techniques combined with British homestyle cooking ◦Early immigrants were dependent on the skills and generosity of local Indians ◦Corn dishes were especially significant ◦Steamed, baked, and boiled puddings were eaten daily ◦Pork, cod, or beef flavored most main dishes; beans were eaten regularly Other traditional fare: ◦Native American fare was combined with immigrant preferences to produce a new regional cuisine ◦Greater use of pork (especially sausages) and dairy products, more baked goods, and stronger seasonings ◦Philadelphia was one of the first cities to enjoy ice cream, perhaps as early as 1782
Northeast, New England, and Mid-Atlantic
Regional area of Italy: - Risotto -polenta - Veal is served in osso buco (stew) and in veal piccata -Cheese: Gorgonzola Other northern area: - Centered on seafood - main dish- scampi - white wines
Northern area: Milan and Venice (Italy)
Region of Spain where fish is common and often fills empanadas (small pastry turnovers) - octopus flavored with paprika (specialty)
Northwest region (Spain)
Sample menu: · Chicken noodle soup · Meatloaf · Mashed potatoes · Pickled Cucumbers (Cucumbers In vinegar) · Apricot Kolaches
Plains Sample menu
Type of French cooking that traditionally eaten in this region resembles Italian, Greek, or Spanish culture not typical of French
Provencal cuisine
Oxtail - considered strengthening foods in china
Pu or bo foods
Type of French cooking that is a simpler fare made at home or local cafes- fresh local ingredients.
Regional cooking
The capitol of Italy - Fettucine alfredo, saltimbocca, Gnocchi (dumplings) - Fried artichoke and Lamb - Popular during Easter
Rome (Italy)
French Madi Gras - Feast on pancakes, fritters, waffles, biscuits, and cakes
Shrove Tuesday
Regional area of China that uses chiles, garlic, and Sichuan pepper. Typical dishes: hot and sour soup, camphor, and tea smoked duck, and an oily walnut paste and sugar dessert
Sichuan-Hunan
A Korean specialty, includes liver or beef, cooked egg strips, sliced vegetables, and nut cooked in a seasoned broth heated over charcoal (fire pot)
Sinsullo (Korea)
Health concerns: - Health risk indicators tend to be higher than in the rest of the nation -Rates of obesity are the highest in the nation - Lack of leisure time exercise, diabetes, low birth weight, and mortality rates are of concern in many states - Heavy drinking is substantially lower in some areas
South
Traditional Fare: - Traditional foods of the Native Americans, the European settlers, and the African slaves combined to create the foundation of southern fare - Southern lifestyle has fostered a culture of graciousness and cordiality Other traditional fare: ◦Hot breads are the cornerstone of every meal ◦Country hams, ribs, fatback, cracklings, and chitterlings were traditionally produced from hogs ◦The first broilers in the nation were marketed in Delaware during the 1920s ◦Seafood is especially important Other traditional fare: ◦Fare is similar to that of the Atlantic states but with more significant French overtones ◦French recipes for soups, stews, fricassees, and baked goods were added to the Southern mix ◦Cajun fare, created by French Acadians, is limited to the bayou country of Louisiana - gumbos, jambalayas, and étouffées
South, South Atlantic, East south central, and west south central
Sample menu: · Fried oysters · Shrimp Pilau · Okra with Tomatoes · Biscuits or Cornbread Ambrosia
Southeastern Luncheon
Regional cooking of France that uses old weather fruits and vegetables; garlic is used for flavor in many dishes.
Southern
Area of Italy: -"culinary capital of the south" - Favored- Pasta served with olive oil and garlic, or mixed with beans, in soup - Pizza- Use focaccia flat bread; calzones -Best known cheeses- Mozzarella, provolone, & ricotta Other regions: -Kid or baby lamb -Wild boar, chicken, fresh fish -Couscous (cuscus) -Desserts- Espresso bars, cannoli, cassata, ice-cream, zeppole - Marsala- Dry or sweet wine
Southern (Italy): Naples and Sicily
Region of Spain where deep fried foods is most popular but found in all regions; Fried fish - arroz negro - salmorejo - Most Spanish dishes prepared in the U.S. are similar to this region
Southern region (Spain)
Sample menu: - Posole/Pozole -Fresh Flour Tortillas - Jicama Salad or Nopalitos Salad - Biscochitos or Flan
Southwestern supper
Nutritional Status - Mediterranean diet- has been characterized as health promoting due to: -high intake of complex carbohydrates -high intake of protective phytochemicals -low intake of fat with a higher intake of monounsaturated fats- olive oil. -Equal amounts of meats and plant products are consumed -Obesity rates exceed 82 percent for men and 61 percent in women.
Spain (nutritional status)
Staples: - Grains and bread- pasta, rice, wheat, and bread -Pulses- Beans, chickpeas, lentils, peas -Nuts- Acorns, almonds, chestnuts, hazelnuts, lupines, peanuts, pine nuts, pistachios, walnuts -Dairy products- Milk, cheese, yogurt -Meat and sausage- Chicken and hens, ham, horse and foal, Oxen, cows, bulls, calves, partridges and quails, pork, wild boar, rabbit and hare, sausage, stag, deer, and turkey - Drinks and herbal teas- Absinthe, anise, beer, brandy, cava, chocolate, cider, coffee, must (sangria), rum, water, wine - Fish and seafood- Anchovies, anglerfish, codfish, eels and elvers, hake, herring, sea bream, tuna, marmitako, whale
Spain (staples)
Sampl menu: · Croquetas · Spanish potatoe tortilla - omelet · Empanadas · Gambas - grilled shrimp · Fried almonds, pieces of cheese, sausage bites · Sherry, beer, Sangria
Spanish Tapas (Spain)
yellow cornmeal bread made with eggs and milk. Baked slowly in a pan until golden crest forms on top and center remains custurd-like.
Spoon bread
Mixed salads with vinegar dressing, such as crab and cucumber with rice vinegar and soy sauce dipping sauce
Sunomono
Similar to soy sauce but with reduced spicing and added sugar
Sweet bean sauce
- Social act - 8pm to 9 pm - Usually eat tapas and drinks - Common to invite friends, relatives, and colleagues over
Tapeo (Spain)
Health concerns: - In general, people living are healthier than the national average - Lowest prevalence of cardiovascular diseases and higher rates of healthy lifestyle activities
West
Traditional fare: - Trappers and traders often survived on dried bison meat - Some miners prepared their own meals ◦Pork, beans, hardtack (biscuit or cracker) - Farmers and ranchers consumed game with cornbreads and potatoes - The growth of towns and the success of irrigation increased the food supply ◦Immigrants opened restaurants and markets - sourdough bread and caesar salad Other traditional fare: ◦Cooking was influenced by American and European settlers ◦Fare features the foods available in the cooler climates; meats are a specialty ◦Recreational hunting is popular ◦Game meats are favorites Cattle and sheep ranching are dominant agricultural activities Other traditional fare: ◦Climate is cool and moist in the northern areas; southern deserts abutting Mexico are hot and dry ◦Coastal seafood was a mainstay for many settlers ◦Small farms started by early settlers have grown into a significant industry ◦Dairying is significant
West, mountain states, the pacific states
Area of Italy: - Bologna-Pasta favorites -Spinach flavored lasagna noodles baked in a rague and white sauce, flavored cheese - tortellini - Cappelleti - Cured meats- Salami, pork sausage, prosciutto - Parmesan cheese - Vinegar made from white wine (grapes)
Westward area (Italy)
Ex) Leafy greens, such as spinach and cabbage are considered - Considered necessary when someone is sick and used to cleanse out.
Wet foods (italy)
cold foods, raw, soothing, cooked at low temperatures, white or light green color - Strengthen the blood and semen, and promote healthy flow of fluids necessary for the body to function properly. - Millet, milk, beet, bananas, tofu, and white root vegetables.
Yin foods (China)
Regional area of China that uses dairy products such as yogurt, fried milk curd, and cheese. Dishes are spicy and hot. Best ham and head cheese.
Yunnan
Almond macaroons
amaretti (Italy)
Tiny eel spawn cooked with olive oil, garlic, and red peppers
angulas
rice blacken with squid ink
arroz negro (Spain)
dry course, usually risotto
ascuitta (Italian)
Dried salt cod cooked in a sauce of onions, garlic, pimento, and tomatoes
bacalao a la vizcaina (Spain)
Boston
beans
Cooked fermented soybeans preserved with salt and ginger and added to dishes for flavoring
black bean sauce
(white pudding)- A light-colored sausage made from veal, chicken, or pork with milk
boudin blanc (French)
similar to black bean sauce but made with yellow soy beans
brown bean sauce
Seattle
cafe lattes
a mixture of white whiskey and red wine
caribou (French)
a cake composed of sponge cake layers with ricotta filling and a chocolate- or almond flavored sugar frosting
cassata (Italy)
Regional cooking of France where Beef and veal are favorites
central
- Main meal of the day - 2 to 4 pm -3-course meal- soup or salad, fish or meat and dessert - then fruit and cheese - Businesses close for several hours in the afternoon to accommodate lunch and a nap. - lunch
comida (Spain)
Color, sugar-coated Jordan almonds (little candies) at weddings.
confetti (Italy)
yellow cornmeal bread and water (lard if avaliable) mixed into a stiff dough, formed into sticks "corn sticks" or patties "hoecakes" and cooked in a skillet
corn pone
Made with white cornmeal, eggs, and water. No sugar added. Baked in a pan sliced into squares, served with butter, honey, or sorghum syrup.
cornbread
or small rectangular tarts filled with pureed sweetened squash
cortados rellenos de cidra (Spain)
usually yellow cornmeal bread with added pork cracklings for flavor, traditionally cooked in a frying pan on the strove
cracklin bread
-Time- 5 am to 8 am -Consists of a hot drink, coffee, white coffee (cream or milk), chocolate, or herbal teas -Foods- Sweet or salted- cookies; churros -breakfast
desyuno (Spain)
Regional culinary trend: key limes and key lime pies
flordia
baby horse
foal (Spain)
crepe with ham, cheese, and egg
galettes (French)
cooked rice
gohan (Japan)
Fried items and red meats- Difficult to digest
heavy foods (Italy)
yellow cornmeal and water dough, with added egg and buttermilk if available formed into balls and deep-fried
hush puppies
soup with one side
ichiju - issei (Japan)
soup and three sides
ichiju sansei (Japan)
Gelatin, custards, and soups-Easy to digest and appropriate for people who are ill.
light foods (Italy)
Regional culinary trend: lobster
maine
tuna pot
marmitako (Spain)
a confection of honey or sugar and almond meal
marzipan (Spain)
wet course, usually soup
minestra (Italian)
fermented bean paste
miso (Japan)
Food served at Japanese New Year's
mochi-rice cake, ozoni, otoso
Mississippi rocky
mountain oysters
Thick brown sauce prepared from osyters, soybeans, and brine
osyter sauce
a special rice wine
otoso (Japan)
snack
oyatsu (Japan)
soup cooked with mocha, vegetables, fish cakes, and chicken or eggs
ozoni (Japan)
cornmeal mush often served with cheese sauce and panettone
polenta (Italy)
§ Strozzapreti carbonara § Sugo con coda alla vaccinara ~ oxtail meat sauce § Cacio e Pepe Tagliolini ~ pasta, pasta water, pecorino romano, and black pepper
popular Italian foods from video
edible seeds of pod-bearing plants
pulses (french and spanish)
- traditionally been home-style food prepared with local ingredients - Dependent on agricultural conditions and seasonal availability - Ethnic and religious practices affect the development - Economics contribute to the popularity of certain foods, such as beer
regional fare
creamy rice dish cooked in butter and chicken stock, flavored with parmesan cheese and saffron
risotto (Italy)
fresh tomato soup thicken with bread crumbs and garnished with hard boiled eggs
salmorejo (Spain)
Thin slices of veal rolled in ham, cooked in butter and Marsala wine
saltimbocca (Italy)
Regional cooking of France that olive oil is important
southeast
prepared with soaked soybeans that are first pureed, then filtered, and then boiled to produce a white, milk-like drink
soy milk
cooked soybeans that are fermented and then processed into sauce
soy sauce
male deer
stag (Spain)
Rice mixed with rice vinegar is used in sushi
su (Japan)
dumplings that are wontons filled with bits of shrimp, crabs, and vegetables (pork dumplings)
sui mai (China)
clear soups like dashi or miroshiru
suimono
apple tart
tarte aux pommes (French)
Cake made with olive oil, sesame seeds, and anise
tortas de aceite (Spain)
large round cakes made with cinnamon and squash decorated with powered sugar
torteras (Spain)
cold foods include mung beans, winer melon, cucumber, most vegetables and fruits
um foods (korea)
broiled or grilled food (often marinated) like teriyaki or yakitori
yakimono
hot foods mostly high-calorie foods (energy), cooked in high heat, spicy, red-orange-yellow in color - support the health of kidneys and sexual power - keeps the mind alert, body strong, and healthy - beef, shrimp, kidneys, and liver
yang foods (China)
hot foods include meats include beef, mutton, goat, dog; chile peppers, garlic, and ginger
yang foods (Korea)
a sweet made by pouring egg yolks through tiny holes into boiling syrup
yemas de San Leandro (Spain)
hot citrus beverage
yoojacha (korea)
a deep-fried doughnut covered with powdered sugar
zeppole (Italy)
