Class Notes for International Cooking: A Culinary Journey, 3rd Edition

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Online Instructor’s Manualto accompanyInternational Cooking:A Culinary JourneyThird EditionPatricia A. Heyman

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iiiContentsIdeas for Course ProjectsvChapter 1British Isles1Chapter 2Spain and Portugal9Chapter 3France18Chapter 4Italy31Chapter 5Germany40Chapter 6Scandinavia50Chapter 7Russia and Eastern Europe61Chapter 8The Countries of Africa76Chapter 9Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran,91Greece, and TurkeyChapter 10Israel104Chapter 11China112Chapter 12Korea and Japan125Chapter 13Vietnam, Thailand, Indonesia, and the Philippines139Chapter 14India153Chapter 15Australia and New Zealand167Chapter 16Mexico180Chapter 17South America195Chapter 18Caribbean Islands208

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ivIDEAS FOR COURSE PROJECTS1.Possible Topics for a Research Paperresearch and explore a cuisine not covered in this textbookcompare and contrast two or more cuisinescompare and contrast three early civilizations (Aztecs, Aborigines, Greeks, Romans,Incans, Mayans, Moguls, etc) and their effects on the areas they settleddiscuss the British Empire and the culinary effects including the scope of the Empire,how the Empire influenced the British cuisine, and the effects of the British on itscoloniesdiscuss the trade route or spice route and the culinary impact on all of the countriesinvolved with it including the countries who traded and the countries situated along theroute2.Prepare a multi-course dinner from a cuisine not covered in the book and write a paper onthat cuisine.3.Prepare a multi-course dinner using a different cuisine for each course–donotuserecipes from the book. Write a paper explaining why each cuisine was chosen for thecourse and how it blends with the course it follows and the whole menu.4.Prepare a six or seven course menu from one cuisine. Write a paper explaining why eachcourse was chosen and how it blends with the course it follows and the entire menu.

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v5.Choose a traditional menu and revise each recipe to reflect a contemporary variation onthe recipe. Discuss modern trends and why the variations on each recipe were chosen.

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1Chapter 1–British IslesChapter ObjectivesBy the end of this chapter, the student should be able to:Name foods that are available in the British Isles and explain why those particular foods areprevalentIdentify similarities and differences between the cuisines of the various countries of theBritish IslesIdentify cooking methods commonly used in the British IslesName some foods typically served at tea and in a pubPrepare a variety of dishes from the British IslesChapter Outline and Points of EmphasisHistoryProtected by the bodies of water surrounding the island, the British Isles endured relatively fewinvasions throughout its history.Romans and Other ConquerorsJulius Caesar discovered Britain in 55 BC. Soon after, the Romans gained control of most of theland. In 1066, a group of Vikings, the Normans sailed across the English Channel and conqueredEngland.“Simple and hearty” characterizes the food of the British Isles. This cuisine exhibitsstrong culinary influences from the Celtics, Germans, and Normans.

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2Kingdoms and ReligionKing Henry VIII changed the official religion from Catholicism to the Church of England(Episcopalian) when he wanted to divorce his wife. Since Catholics did not eat meat on Fridaysand many holy days, the cuisine of Britain includes many fish entrées and dishes that contain nomeatAn EmpireThe most significant influence on the cuisine came from the reign of the British Empire (1700 to1900).From the 1700s to the 1900s, Britain built a huge empire that covered one-quarter of the world.Their colonies stretched around the globe, including islands in the Caribbean, parts of NorthAmerica, South America, Africa, the Middle East, India, the Orient, Australia, and islands in thePacific. This far-reaching colonization resulted in two things. First, the British left stronginfluence around the world. Second, the British adopted many traditions, customs, and culinarytraits from all of those faraway lands. Exposure to cooking techniques and food ingredients aswell as dishes from these worldwide colonies greatly impacted the culinary scene of the BritishIsles.IrelandIntroduced to Ireland from the New World in the 1600s, potatoes quickly became a staple andmajor part of the diet in this poor country. In the 1840s, the crops in Ireland were hit with apotato blight. A fungus destroyed the potato crop, and starvation raged throughout the country.As a result, a million people died and more than a million fled.Topography

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3The British Isles consists of the islands of Great Britain, Ireland, several larger islands, and about5,500 small islands. The countries of England, Scotland, and Wales make up the island of GreatBritain while Ireland contains two countries, Northern Ireland and Ireland. Lying to the south,the English Channel separates Britain from France.Although the British Isles lies at quite a northern latitude, it experiences temperateweather. This mild climate results from the ocean currents that moderate the temperature andcause mild summers and cool, damp winters with almost no snow.Rolling hills and rocky terrain provide grazing land for sheep and cattle. As a result, theyraise plenty of lamb, mutton, beef, and produce dairy products. The climate is conducive togrowing winter vegetables like potatoes, cabbage, carrots, broccoli, peas, rutabaga, and parsnips.Ingredients and foods commonly used throughout the cuisinelamb, mutton, beef, seafood, potatoes, winter vegetables, oatsRegionsScotland, Wales, England, Northern Ireland, and Ireland comprise the British Isles; while Irelandremains an independent country. The topography of Great Britain is quite varied ranging fromthe windswept land of northern Scotland to the rugged mountains and deep valleys of Wales tothe gently rolling plains and meadows of England. The coastline also differs greatly, with partsof the coast being rocky, some consisting of steep cliffs, and others made of sandy beaches.EnglandThe cuisine of England is known for several dishes. Fish and chips, deep-fried fish andthickly cut French fries, is served accompanied by malt vinegar. Steak and kidney pie consists of

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4a stew-like combination of kidneys and steak topped with a pastry crust. Bangers and mashtranslates into sausages and mashed potatoes. Another dish made with those ubiquitous mashedpotatoes, Shepherd’s pie combines ground or minced beef with a topping of mashed potatoes.ScotlandThe cuisine of Scotland features lots of seafood and lamb. A Scotch delicacy,haggisconsists of sheep’s offal mixed with oatmeal, stuffed in a sheep’s stomach, and then boiled.WalesThe cuisine of Wales reflects the working man–farmers, fishermen, laborers, and coalminers.Welsh rarebit, a melted cheese dish served on toast, originated in Wales.IrelandPotatoes rank asthedietary staple in Ireland. Seafood, mutton, lamb, and beef areconsumed regularly. Irish stew, a stew containing mutton or lamb cooked with potatoes andonions remains a favorite.Cooking MethodsRoasting, braising, and frying remain the most common cooking methods used in meatpreparation. They usually braise the mutton (old sheep) and tough cuts of meat. Since fresh, highquality seafood abounds, poaching is often the preferred cooking method. Boiled vegetables arecommon.Cuisine

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5Simple cooking prevails here. Comprised of islands, the British Isles has access to ample fishand seafood. In addition to fish and seafood, lamb, mutton, beef, potatoes, and winter vegetablesappear frequently. Because British cookery incorporates few herbs and spices, it is known as abland cuisine.Sunday dinner consists of a roasted large cut of meat, usually lamb, mutton, or beef,accompanied by Yorkshire pudding, potatoes, and vegetables. Typically, leftovers from the meatserved on Sunday become other dishes consumed on the following days. For example, theminced meat in shepherd’s pie came from Sunday’s leftovers.Puddings and pies are popular fare throughout the British Isles. The main differencebetween a pie and a pudding depends on the dish in which it is baked. The British prepare bothsweet and savory puddings and pies. From steak and kidney to vegetarian, a wide assortment ofmeats and/or vegetables fills the pies and puddings.Another well-known type of British foods, pub foods typically are simple foods that areserved in pubs. Bangers and mash (sausage and mashed potatoes), cheese plates, or fish andchips are some examples.As a result of the short growing season and cool weather, winter vegetables includingcabbage, cauliflower, Brussels sprouts, carrots, and peas are frequently served. Vegetables areusually boiled and seasoned simply with salt and pepper.The most popular alcoholic beverages include beer, ale, lager, and stout. Commonlyknown as Scotch, Scottish whiskey was first produced in Scotland in the 1400s. Irish whiskey isalso quite well known. Gin originated in England.Hearty breakfasts are customary throughout the British Isles. Eggs, breakfast meat(bacon, sausage, and/or ham), toast, marmalade, oatmeal or porridge, fruit, and kippers frequent

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6breakfast plates. Lunch consists of a sandwich, cold meats, or cheese. A British institution, tea iscomposed of hot tea accompanied by sweet and savory snacks served in the late afternoon. Theselection of foods served at tea can be quite simple or very elaborate, and that often determinesthe size of the evening meal.Answers to Review Questions in Textbook1.Discuss the geographical factors of the British Isles as they relate to the cuisines of thevarious countries.Abundant fish and seafood is available because it is an island. Sheep and cattle graze in therocky and hilly terrain resulting in ample lamb, mutton, and beef as well as dairy products.2.How does the weather influence the cuisines of these countries?Although ocean breezes temper the weather, it is cool throughout the year. As a result, wintervegetables like potatoes, cabbage, broccoli, Brussels sprouts, and peas thrive here.3.Name four food ingredients that are prevalent in the British Isles.lamb, beef, potatoes, fish and seafood, all the winter vegetables4.Name beverages (alcoholic and nonalcoholic) that are favored in the countries of the BritishIsles.tea, beer, ale, stout, gin, Scotch5.What is tea, and what foods are served for tea?

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7Tea is served at four or five o’clock in the afternoon and consists of hot tea and an assortment ofsweet and/or savory snacks. It may be an elaborate display of food or quite simple. Some of themany foods served include open-faced or closed sandwiches, kippers, cheeses, salads, and allsorts of sweets.6.What is a pub, and what foods are typically served there?Short for “public house,” the pub is actually a bar or tavern. Foods served there includebangers and mash, cheese plates, fish and chips, and much more.7.Name and describe four dishes served in the British Isles. Tell whether they are regionaldishes or served throughout the British Isles.A few of the many dishes include:colcannon–Ireland - mixture of mashed potatoes and kale or cabbagehaggis–Scotland - sheep’s heart, liver, and lung mixed with oatmeal, stuffed in a sheep’sstomach and boiledbangers and mash–all over the British Isles–sausage and mashed potatoescockaleekie–Scotland–thick soup containing leeks and chickenfish and chips–all over the British Isles–deep-fried fish and thickly cut French friespasty–England–a turnover usually filled with meat, potatoes, and vegetablesTopics for Discussion1.Which ethnic groups strongly influenced the British cuisine? Give examples.2.Why does British food carry the reputation of bland and boring?

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83.Discuss the typical British breakfast.4.Discuss the differences and similarities between puddings and pies.5.Discuss alcoholic beverages of the British Isles including ones invented there.Additional ProjectsDivide class into groups and assign each group one country of the British Isles. Each groupresearches the cuisine of that country and compares and contrasts that cuisine to the othercountries of the British Isles. Include reasons for the development of that cuisine, e.g., whycertain dishes, traits, and trends occur in that country.Choose one or more of these activities:1.Each group prepares a meal featuring dishes from the researched country.2.Each group of students makes a presentation to the class about their findings.3.Write a research paper.4.Create four (or any number) dishes that are a “contemporary take” on the traditionaldishes. This might use traditional ingredients with unusual cooking methods or it mightcombine an unusual assortment of traditional ingredients.5.Fuse the researched cuisine with one or more other cuisines to create a new approach tothe traditional recipes.

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9Chapter 2–Spain & PortugalChapter ObjectivesBy the end of this chapter, the student should be able to:Identify differences and similarities in the regional cuisines of Spain and PortugalExplain how the topography and climate influence the cuisines found on the IberianPeninsulaKnow what food products are prevalent in various regions of Spain and PortugalPrepare several Iberian dishesChapter Outline and Points of EmphasisHistoryAround 200 BC, the Romans introduced grapes, wine, garlic, wheat, and olives to Spain.MoorsIn the eighth century, the Moors, who were Arabs from North Africa, brought all sorts offood items to the southeastern portion of Spain. They came with many types of fruits andvegetables including citrus fruits, watermelon, pomegranates, grapes, artichokes, spinach,eggplants, dates, and almonds; herbs and spices like nutmeg, saffron, and pepper; and marzipan.In addition, they introduced marinating, frying, combining sweet with savory, and the use ofhoney.New WorldAnother major influence on the Iberian cuisines came in the late 1400s when ChristopherColumbus and other explorers returned from the New World. Along with their triumphs of

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10discovering new lands and claiming them for Spain or Portugal, these explorers returned to theirhomeland with tomatoes, corn, potatoes, sweet peppers, and chocolate from the New World.EmpiresAt the end of the fifteenth century, Spain began to build its own empire. The Spaniardsgained control of lands in South America, North America, Asia, Africa, and Europe. They ruledtheir empire for about one hundred years.Spanish InquisitionInquisitionDue to religious differences, Jews, Protestants and Muslim were purged from the country.TopographyLying in southeastern Europe, the Iberian Peninsula contains the countries of Spain and Portugal.Spain makes up five-sixths of Iberia and Portugal is the remaining one-sixth.The Atlantic Ocean borders Spain on the northwest. France borders Spain on thenortheast; Portugal joins on the west. Only eight miles of water separates Africa from the southof Spain. The Mediterranean Sea lies east of Spain.Mountains prevail in the northwest creating difficult terrain and isolation. The PyreneesMountains lie in the northeast forming the border with France. Essentially, these ruggedmountains isolated Spain and Portugal from the rest of Europe. The large central expanse ofSpain contains poor soil, plateaus, and wind-swept land. This area provides land for grazingcattle and sheep.Hot, sunny summers and cold winters dominate Spain’s climate; however, the southernareas near the Mediterranean Sea enjoy a warmer climate, and the mountainous regions arecolder. Portugal’s climate is milder because the ocean breezes temper the climate.

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11Ingredients and foods commonly used throughout the cuisineSeafood, pork, lamb,Serranoham, chorizo sausage, blood sausage, dried beans, olive oil, olives,garlic, saffron, Spanish paprika, parsley, citrus fruits such as Seville oranges and lemons, honeyand almonds.Cooking MethodsFrom the Middle Ages when shepherds and nomads roamed the countryside, cooking anyavailable ingredients in one pot over a fire prevailed. Primarily herding sheep, braising becamethe cooking method of choice for these early inhabitants.The Moors introduced the Spanish to grilling and frying. Olive oil was the fat most oftenused.RegionsThe various regions of Spain and Portugal exhibit huge diversity in topography, climate, andinfluences from the many invaders throughout history. Differences in the foods that grow, theselection of herbs and spices, and the cultural aspects of each area cause vast variations in theregional cuisines found in these two countries. Although many of the same dishes are prepared inmost of the regions of Spain and Portugal, the recipes vary significantly from area to areacreating regional adaptations.Basque AreaThe rugged, mountainous terrain found in the north caused difficult travel and isolation.This isolation greatly affected the cuisine. Sharing a border with France, the effects of the French

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12cuisine appear in this area with the use of sauces. Some say the finest food in Spain comes fromthis region.GaliciaLush land describes the northwest, and this region yields ample crops. Lying in thenorthwest, the cookery of Galicia features simple food, fine produce, and lots of fish andseafood. This region is known for theempanada, a meat pie or turnover with a soft, flaky crustthat appears as a first course or entrée throughout Spain and Latin America. Hearty foodcompliments the harsh climate found in Galicia.La ManchaThe central area contains poor soil yielding meager crops and much grazing land forlivestock. Dominating central Spain, La Mancha has a sparse population and large, open expanseof land where sheep thrive.Olla podrida,a casserole containing almost anything that can bestewed, originated in this region.ValenciaThe south and southeast of Spain enjoy a Mediterranean climate, and crops that flourishin that warm environment grow well. Valencia lies on the eastern coast bordering theMediterranean Sea. Rice, oranges and other citrus fruits, olives, and grapes thrive here. Cooks inValencia prepare many rice-based dishes. The most well known Spanish dish,paellaprobablyoriginated in this region. Named for the pot in which it is cooked,paellais a casserole of saffron-flavoured rice with a variety of meats, chicken, seafood, and vegetables.AndalusiaAndalusia lies in southern Spain. Residents of this region like fried foods.Gazpacho, thefamous cold tomato vegetable soup comes from Andalusia. Often-used cloves, cumin, cinnamon,

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13and other spices exhibit Moorish influence.ExtremaduraSituated in the west, Extremadura consists primarily of farmland where pigs thrive. Porkdishes, sausages, and cured meats likeserranohamare popular here.PortugalThe ocean breezes create a milder climate in Portugal, and that affects the foods thatgrow. Many crops, including potatoes, tomatoes, and corn flourish. Grapes for wine and portthrive in the river valleys. Ocean borders Portugal’s west and south yielding abundant fish andseafood.CuisineThe cuisines of Spain and Portugal place a strong emphasis on the use of fresh ingredients andsimple preparations. As a result, the flavors of the foods stand out within each dish. Freshparsley, garlic, and saffron appear in many dishes. Harvested from the crocus flower, Spainproduces and exports lots of saffron. This yellow spice ranks as the most expensive spice byweight.Lamb, mutton, goat, and pork prevail in the interior regions. Cured ham,serranoflavorsmany dishes throughout Iberia. With miles and miles of coastline, fish and seafood forms thebasis of the diet in all of the coastal areas. While cod, sardines, and tuna are popular in Portugal,fresh or salted cod is particularly prized in Portugal. Anchovies, cod, squid, and many types ofshellfish are among the plentiful seafood available in Spain.Many high-quality cheeses are made in Spain from cow, sheep, and goat milk, or acombination of all three. Different regions specialize in making certain types of cheeses. The

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14Spanish government regulates the production of some of the cheeses. There are currently twelveDesignation of Origin (DO) cheeses in Spain.The Portuguese utilize more herbs and spices than the Spanish. Fresh cilantro appears inmany recipes. The addition of cream and butter makes Portuguese cooking richer than thecookery found in its neighbor, Spain.Throughout Spain and Portugal, breakfast usually is eaten at a coffee shop rather than athome. For breakfast, people often buychurros,chouxpastry dough deep-fried in olive oil andcoffee or hot chocolate.Spain is known fortapas, small snacks or appetizers served in bars in thelate morning (as a snack between breakfast and the main meal) and in the late afternoon. Themain meal,comida, is eaten midday. It consists of soup or salad, a fish ortortillacourse, sometype of meat, followed by dessert that usually consists of fruit. In the early evening, around six orseven, people go to atapasbar for sherry andtapas. After nine in the evening,the Spanishconsume a light supper,cena.Portugal produces excellent port, and Spain is known for sherry. Both sherry and port arefortified wines. In addition, Spain and Portugal produce lots of wine, with each regionspecializing in its own varieties.Answers to Review Questions in Textbook1.What ingredients were brought to Spain and Portugal from the explorers who returned fromthe New World?tomatoes, corn, potatoes, sweet peppers, and chocolate2.What ispaella,and in which region did this dish originate?

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15Named for the pot in which it is cooked, paella is a casserole of saffron rice with a variety ofmeats, chicken, seafood, and vegetables. Countless variations flourish throughout Spain, but theconstant ingredients include saffron, rice, peas, and a variety of seafood, sausage, and chicken.The dish originated in Valencia.3.Give examples of the Moorish influence on the cuisine of Spain.The Moors introduced oranges, lemons, almonds, herbs, fruits, vegetables, and a variety ofspices including nutmeg, saffron, and pepper. The Spanish adopted combining sweet with savoryfoods as well as the use of honey from the Moors. Also, the Spanish learned cooking techniquessuch as marinating and frying foods in olive oil from them.

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164.What aretapas? Give at least three examples.Small snacks or appetizersEndless varieties of tapas exist - seafood in various sauces, olives in allsorts of herbs and brines, fillings wrapped in pastry dough, and on and on. Many tapas aresimply small portions of popular Iberian dishes. For example, small turnovers become the tapasversion of empanadas. Another popular tapas is a slice of tortilla, the popular egg dish thatresembles an unfolded omelet.5.How do the weather and topography influence the cuisines of Spain and Portugal?The weather and topography varies greatly in Spain and Portugal yielding a wide variety ofcrops and growing conditions. The interior of Spain contains dry, poor soil used mainly forgrazing cattle and sheep. The eastern and southern regions lie along the Mediterranean andenjoy a Mediterranean climate yielding many crops. The regions lying in the mountainousnortheast and northwest experience harsh weather and isolation. Portugal has a milder climatethan Spain because of the ocean breezes. The south of Portugal is warmer and drier than thenorthern portion.6.Name at least four regions in Spain and tell what types of foods are most common in eachregion.Galicia - home of hearty foods and the empanada, traditionally a meat pie or turnover with asoft, flaky crustBasque - strong influence from its neighbor, France; known for their use of many sauces,prepare lots of game and a variety of mushroomsValencia - profusion of rice based dishes including paella

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17Andalusia - known for fried foods and the home of gazpacho, the famous cold tomato vegetablesoupExtremadura–produce myriad pork dishes and a profusion of sausages and cured meats7.Discuss differences and similarities between the cuisines of Spain and Portugal.The Portuguese utilize more herbs and spices than the Spanish. Fresh cilantro appears in manyrecipes. The addition of cream and butter makes Portuguese cooking richer than the cuisine ofits neighbor, Spain.Topics for Discussion1.Discuss the influence of the Moors on Spain’s cuisine.2.Discuss the differences in the topography and climate in the various regions of Spain.How did/does this affect the cuisine?3.Discuss similarities and differences in the cuisines of Spain and Portugal.4.Explain D.O. products including what this means, examples of products, the purpose ofthis designation, and how it works.Additional Projects1.Divide the class into groups. Have each group prepare a meal from a specific region ofSpain or Portugal. Follow that with an oral presentation of the characteristics of thatparticular region.

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182.Prepare a “blind” tasting of olive oils of different grades. Discuss differences in theflavors or have the students write their rating of the different olive oils. Be sure to includethe flavor characteristics as well as the student’s personal preferences.

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19Chapter 3 - FranceChapter ObjectivesBy the end of this chapter, the student should be able to:Explain the origins of classical French cookeryUnderstand and explain differences in classical and regional French cookeryName dishes from various regions of France and explain why they originated thereName countries and cultures that influenced the French cuisine and describe how theirimpact affected the cuisine of FranceName food items that flourish in various areas of FrancePrepare a variety of regional and classical French dishesChapter Outline and Points of EmphasisHistoryInvadersBecause of its geographic location, France endured invasions on all sides by manydifferent groups of people throughout history. The Romans ruled from 125 BC until the late400s. After they lost control, the Germans invaded on the east. Alsace Lorraine, a piece of landlying between France and Germany, has changed leadership between these two countriesrepeatedly throughout history. The Celtics invaded from Britain, and the Vikings came fromScandinavia. Each group left culinary influences behind.

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20Catherine de’ MediciIn 1533, Catherine de’ Medici of Italy came to France to marry the future king, Henry II.She brought fine Italian chefs with her, introducing the French aristocracy to the Italian splendorin table setting and numerous new foods including broccoli, peas, artichokes, sauces, and finepastries. She changed the course of dining in France forever. The period of time from Catherinede’ Medici until the French Revolution was one of great opulence and wealth for the aristocracyand extreme poverty for the lower class.The French RevolutionThe aristocracy remained in control until the French Revolution in 1789. The FrenchRevolution brought an important culinary change to France and to the world—the proliferationof the restaurant.Nouvelle CuisineIn the 1900s, Fernand Point began a change in the French culinary world callednouvellecuisine.This transformed classic French dishes into healthier ones. In general, this lightercooking used less butter, fat, and cream.TopographyTwo mountain ranges lie in France. On the east and southeast, the Alps form the border withSwitzerland and Italy. Situated in the southwest, the Pyrenees divide France and Spain.Two large bodies of water, the Mediterranean Sea on the south and the Atlantic Ocean onthe west and northwest, create significant impact on the climate. Of course, the climate affectswhich crops and animals flourish. Hot, dry summers and mild winters characterize theMediterranean climate. Olives, grapes, and a myriad of fruits and vegetables thrive in this

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21climate. The area near the Atlantic yields plenty of seafood and contains a cooler climatereflected in the abundant crops of apples as well as many other fruits and vegetables.Many rivers transect the countryside providing fertile land for vineyards and crops. Withthe exception of the central highlands in the central portion, most of the land in France consistsof fertile farmland used for the production of grains, fruits, and vegetables or cattle and sheepraised for meat and dairy.Ingredients and foods commonly used throughout the cuisineA plethora of food products are available in the various areas in France. Some of these are lamb,pork, duck, chicken, goose, beef, fish, seafood,foie gras, butter, cream, many types of cheeses, avery wide range of fruits including apples, pears, and cherries, all sorts of vegetables, truffles,and many types of mushrooms.Cooking MethodsCooks and chefs of France use virtually all preparation methods including braising, deep-frying,sautéing, boiling, poaching, baking, roasting, and broiling.RegionsNorthThroughout France, strong variations exist between the cuisines of the different regions.Like most countries, the creation of dishes is based on what grows best and what is raised in each

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22area. A number of factors including the topography, climate, and the neighboring countriesinfluence the cuisine found in each region.The north and northwest receive ample rainfall, resulting in a fertile soil that producesabundant crops. Many orchards thrive in this area, which is particularly known for apples.Although temperatures on the coasts remain more moderate, inland areas experience cold wintersand hot summers.Lying in the northwest, Normandy consists of coast, dairy country, orchards, andfarmland. Plentiful cream and butter accompanies the food in this region. Just to its south,Brittany contains a harsher climate, and the food preferred there is characterized as simple andhearty.CentralCalled Ile de France, the central region includes Paris and a lot of rural area. Much of thecentral region contains poor soil and highlands, but the area is very good for grazing livestock.Renowned for high qualiity wines, Burgundy lies in the central region to the east of Ile deFrance. All types of mushrooms as well as beef and pork are consumed here.Lyon is known as the gastronomical capital of France.Much of the gastronomicalsplendor of this area comes from its proximity to other areas in France that produce the finestfood products. For example, beef from Charlois, poultry from Bresse, lamb from Auvergne,forests providing a variety of mushrooms, abundant rivers and streams yielding freshwaterseafood, and some of the best wines in the world come from areas lying close to Lyon.In the northeast, the influences of neighboring Germany remain strong. Beer, pork,

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23sauerkraut, and dumplings appear regularly here. This area contains fertile farmland and manyorchards.SouthMountainous terrain comprises the southeast yielding ample dairy products from grazinglivestock and freshwater fish from mountain streams. Situated in the south, the MediterraneanSea creates climate conducive to a large variety of crops including the olives so prevalent in thisregion. Tomatoes, olives, olive oil, garlic, peppers, anchovies, and a variety of herbs are widelyused and characteristic of dishes “provencal”Olive oil replaces butter as the cooking fat ofchoice here. Difficult terrain dominates the southwest region where the Pyrenees Mountainsform the border with Spain. The Spanish influence appears strongly in the food in this region.The south and southwest regions contain many caves used for the aging of cheeses and wines.Truffles and all sorts of mushrooms flourish in this region. The Loire Valley in the westproduces an abundance of fruits and vegetables from the rich soil, grapes for wine, and manytypes of goat cheeses.CuisineThe French embraced all types of culinary influences from other groups, and adapted ones thatimproved their dining experience. In addition, France has had many talented chefs whose goalwas to improve and refine the foods and the culinary experience.Two distinctly different cuisines are associated with the cooking of France. The first,classical cookery initially existed only for the upper class and aristocracy. Definite rulesgoverned classical cooking in its early days as well as today. In classical preparations, the

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24marriage of sauces with dishes held the utmost importance with the goal of achievinggastronomical perfection. The second type of cuisine, regional cookery, involves much simplerpreparations while utilizing the foods available in each region. Although quite different fromeach other, both classical and regional cuisines remain very important components forming thecookery of France.Until the fourteenth century, the food was heavily spiced and without a lot of variety. Inthose days before refrigeration, the heavy spices served to cover the taste and smell of rancidfood. With changes in culinary issues that occurred during the Renaissance in the fifteenthcentury, the trend toward culinary opulence began.Classical CuisineSince the 1700s, thehaute cuisineof France has set the standard for excellence. TheFrench made remarkable contributions to the culinary world, especially with their repertoire ofsauces.From growing to selling to cooking, food is treated with great respect throughout France,and food and wine rank as some of life’s greatest pleasures. By the 1700s, the emphasis becamethe flavors found in the natural foods.The father of French classical cuisine, Marie-Antoine Careme (1784-1833) made severalsignificant contributions in the culinary world. He introduced symmetry and order to Frenchcooking, the concept of balancing the flavors and textures of the foods both within individualcourses as well as throughout the meal, and the notion that the entire meal must unite to form apleasing, whole experience. Careme created centerpieces from pastry materials that were replicas

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25of the architectural masterpieces found throughout the world. These pastry feats adorned opulenttables of food.Known as “the king of chefs and the chef of kings,” Georges Auguste Escoffier (1846-1935). is credited with adapting classical cooking for the modern world. He reorganized thekitchen, developing stations for the kitchen personnel that are still used today in many kitchens.Thisbrigadesystem in the kitchen greatly expedited the preparation and delivery of food. Healso initiated serving the meal in courses, which resulted in hot food being served hot and coldfoods served cold. Escoffier said all garnishes and centerpieces should be edible and that foodand its presentation should reflect simplicity. He greatly reduced the size of menus, making themmore manageable for the kitchen staff. While Careme’s legacy depicts him as the father ofclassical cuisine, Escoffier is remembered as the father of modern classical cooking.Regional CookingThe second kind of French Cuisine is developed from the strong variations between theregions and areas of France. As a country, France has a very rich bounty of crops. Abundantapples, cherries, peaches, pears, and grapes grow. Many vegetables including sugar beets, beans,peas, carrots, potatoes, cauliflower, and tomatoes thrive in various regions of France. Besidesplentiful produce, all sorts of fish, seafood, and animals for meat flourish here. Sheep, cattle,poultry, game, as well as freshwater and saltwater fish and seafood from the Atlantic,Mediterranean, and the many rivers provide a wide variety of animal protein products.Ample dairy products are available. In fact, France produces more than 500 varieties ofcheeses, reputed by most to be some of the world’s best cheeses. Most regions produce cheesesknown as specialties from that particular area.

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26The French consume bread at every meal. To insure its high quality, the governmentregulates bread standards. Second only to Italy in wine production, France is renowned forcreating some of the finest wines and other spirits in the world. Excellent quality grapes flourishin a number of regions throughout France, and each area specializes in grapes that grow bestthere. Based on the type of grape and the growing conditions, they produce one or more specifictypes of wine in the region.Typically, breakfast in France consists of bread and coffee. The main meal includesseveral courses and is eaten midday. A first course of soup or appetizer precedes the entrée. Asalad and then a fruit or cheese course follows the entrée. Depending on the area of France, wineor beer accompanies the meal. The evening meal, which is much lighter than the midday meal, isnot eaten until eight or nine at night.Answers to Review Questions in Textbook1.Who were Careme and Escoffier? What contributions did each make to the culinaryprofession?Marie-Antoine Careme and Georges Auguste Escoffier were famous French chefs. WhileCareme’s legacy depicts him as the father of classical cuisine, Escoffier is remembered as thefather of modern classical cooking. Marie-Antoine Careme (1784-1833) made several significantcontributions in the culinary world including the introduction of symmetry and order to Frenchcooking, the concept of balancing the flavors and textures of the foods both within individualcourses as well as throughout the meal, and the notion that the entire meal must unite to form apleasing, whole experience. He created centerpieces from pastry materials that were replicas of

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