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Online Instructor’s Manual to accompany International Cooking: A Culinary Journey Third Edition Patricia A. Heyman Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo ___________________________________________________________________________________________ Copyright © 2017 Pearson Education, Inc. or its affiliates. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 221 River Street, Hoboken, New Jersey. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations have been printed in initial caps or all caps. 10 9 8 7 6 5 4 3 2 1 ISBN-13: 978-0-13-381533-7 ISBN-10: 0-13-381533-1 Contents Ideas for Course Projects v Chapter 1 British Isles 1 Chapter 2 Spain and Portugal 9 Chapter 3 France 18 Chapter 4 Italy 31 Chapter 5 Germany 40 Chapter 6 Scandinavia 50 Chapter 7 Russia and Eastern Europe 61 Chapter 8 The Countries of Africa 76 Chapter 9 Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, 91 Greece, and Turkey Chapter 10 Israel 104 Chapter 11 China 112 Chapter 12 Korea and Japan 125 Chapter 13 Vietnam, Thailand, Indonesia, and the Philippines 139 Chapter 14 India 153 Chapter 15 Australia and New Zealand 167 Chapter 16 Mexico 180 Chapter 17 South America 195 Chapter 18 Caribbean Islands 208 iii IDEAS FOR COURSE PROJECTS 1. 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 its colonies  discuss the trade route or spice route and the culinary impact on all of the countries involved with it including the countries who traded and the countries situated along the route 2. Prepare a multi-course dinner from a cuisine not covered in the book and write a paper on that cuisine. 3. Prepare a multi-course dinner using a different cuisine for each course – do not use recipes from the book. Write a paper explaining why each cuisine was chosen for the course 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 each course was chosen and how it blends with the course it follows and the entire menu. iv 5. Choose a traditional menu and revise each recipe to reflect a contemporary variation on the recipe. Discuss modern trends and why the variations on each recipe were chosen. v Chapter 1 – British Isles Chapter Objectives By 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 are prevalent  Identify similarities and differences between the cuisines of the various countries of the British 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 Isles Chapter Outline and Points of Emphasis History Protected by the bodies of water surrounding the island, the British Isles endured relatively few invasions throughout its history. Romans and Other Conquerors Julius Caesar discovered Britain in 55 BC. Soon after, the Romans gained control of most of the land. In 1066, a group of Vikings, the Normans sailed across the English Channel and conquered England. “Simple and hearty” characterizes the food of the British Isles. This cuisine exhibits strong culinary influences from the Celtics, Germans, and Normans. 1 Kingdoms and Religion King 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 Fridays and many holy days, the cuisine of Britain includes many fish entrées and dishes that contain no meat An Empire The most significant influence on the cuisine came from the reign of the British Empire (1700 to 1900). 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 North America, South America, Africa, the Middle East, India, the Orient, Australia, and islands in the Pacific. This far-reaching colonization resulted in two things. First, the British left strong influence around the world. Second, the British adopted many traditions, customs, and culinary traits from all of those faraway lands. Exposure to cooking techniques and food ingredients as well as dishes from these worldwide colonies greatly impacted the culinary scene of the British Isles. Ireland Introduced to Ireland from the New World in the 1600s, potatoes quickly became a staple and major part of the diet in this poor country. In the 1840s, the crops in Ireland were hit with a potato 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 2 The British Isles consists of the islands of Great Britain, Ireland, several larger islands, and about 5,500 small islands. The countries of England, Scotland, and Wales make up the island of Great Britain 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 temperate weather. This mild climate results from the ocean currents that moderate the temperature and cause 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, they raise plenty of lamb, mutton, beef, and produce dairy products. The climate is conducive to growing winter vegetables like potatoes, cabbage, carrots, broccoli, peas, rutabaga, and parsnips. Ingredients and foods commonly used throughout the cuisine lamb, mutton, beef, seafood, potatoes, winter vegetables, oats Regions Scotland, Wales, England, Northern Ireland, and Ireland comprise the British Isles; while Ireland remains an independent country. The topography of Great Britain is quite varied ranging from the windswept land of northern Scotland to the rugged mountains and deep valleys of Wales to the gently rolling plains and meadows of England. The coastline also differs greatly, with parts of the coast being rocky, some consisting of steep cliffs, and others made of sandy beaches. England The cuisine of England is known for several dishes. Fish and chips, deep-fried fish and thickly cut French fries, is served accompanied by malt vinegar. Steak and kidney pie consists of 3 a stew-like combination of kidneys and steak topped with a pastry crust. Bangers and mash translates into sausages and mashed potatoes. Another dish made with those ubiquitous mashed potatoes, Shepherd’s pie combines ground or minced beef with a topping of mashed potatoes. Scotland The cuisine of Scotland features lots of seafood and lamb. A Scotch delicacy, haggis consists of sheep’s offal mixed with oatmeal, stuffed in a sheep’s stomach, and then boiled. Wales The cuisine of Wales reflects the working man – farmers, fishermen, laborers, and coal miners. Welsh rarebit, a melted cheese dish served on toast, originated in Wales. Ireland Potatoes rank as the dietary staple in Ireland. Seafood, mutton, lamb, and beef are consumed regularly. Irish stew, a stew containing mutton or lamb cooked with potatoes and onions remains a favorite. Cooking Methods Roasting, braising, and frying remain the most common cooking methods used in meat preparation. They usually braise the mutton (old sheep) and tough cuts of meat. Since fresh, high quality seafood abounds, poaching is often the preferred cooking method. Boiled vegetables are common. Cuisine 4 Simple cooking prevails here. Comprised of islands, the British Isles has access to ample fish and seafood. In addition to fish and seafood, lamb, mutton, beef, potatoes, and winter vegetables appear frequently. Because British cookery incorporates few herbs and spices, it is known as a bland 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 meat served on Sunday become other dishes consumed on the following days. For example, the minced meat in shepherd’s pie came from Sunday’s leftovers. Puddings and pies are popular fare throughout the British Isles. The main difference between a pie and a pudding depends on the dish in which it is baked. The British prepare both sweet and savory puddings and pies. From steak and kidney to vegetarian, a wide assortment of meats and/or vegetables fills the pies and puddings. Another well-known type of British foods, pub foods typically are simple foods that are served in pubs. Bangers and mash (sausage and mashed potatoes), cheese plates, or fish and chips are some examples. As a result of the short growing season and cool weather, winter vegetables including cabbage, cauliflower, Brussels sprouts, carrots, and peas are frequently served. Vegetables are usually boiled and seasoned simply with salt and pepper. The most popular alcoholic beverages include beer, ale, lager, and stout. Commonly known as Scotch, Scottish whiskey was first produced in Scotland in the 1400s. Irish whiskey is also 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 5 breakfast plates. Lunch consists of a sandwich, cold meats, or cheese. A British institution, tea is composed of hot tea accompanied by sweet and savory snacks served in the late afternoon. The selection of foods served at tea can be quite simple or very elaborate, and that often determines the size of the evening meal. Answers to Review Questions in Textbook 1. Discuss the geographical factors of the British Isles as they relate to the cuisines of the various countries. Abundant fish and seafood is available because it is an island. Sheep and cattle graze in the rocky 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, winter vegetables 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 vegetables 4. Name beverages (alcoholic and nonalcoholic) that are favored in the countries of the British Isles. tea, beer, ale, stout, gin, Scotch 5. What is tea, and what foods are served for tea? 6 Tea is served at four or five o’clock in the afternoon and consists of hot tea and an assortment of sweet and/or savory snacks. It may be an elaborate display of food or quite simple. Some of the many foods served include open-faced or closed sandwiches, kippers, cheeses, salads, and all sorts 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 include bangers 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 regional dishes or served throughout the British Isles. A few of the many dishes include: colcannon – Ireland – mixture of mashed potatoes and kale or cabbage haggis – Scotland – sheep’s heart, liver, and lung mixed with oatmeal, stuffed in a sheep’s stomach and boiled bangers and mash – all over the British Isles – sausage and mashed potatoes cockaleekie – Scotland – thick soup containing leeks and chicken fish and chips – all over the British Isles – deep-fried fish and thickly cut French fries pasty – England – a turnover usually filled with meat, potatoes, and vegetables Topics for Discussion 1. Which ethnic groups strongly influenced the British cuisine? Give examples. 2. Why does British food carry the reputation of bland and boring? 7 3. 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 Projects Divide class into groups and assign each group one country of the British Isles. Each group researches the cuisine of that country and compares and contrasts that cuisine to the other countries of the British Isles. Include reasons for the development of that cuisine, e.g., why certain 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 traditional dishes. This might use traditional ingredients with unusual cooking methods or it might combine an unusual assortment of traditional ingredients. 5. Fuse the researched cuisine with one or more other cuisines to create a new approach to the traditional recipes. 8 Chapter 2 – Spain & Portugal Chapter Objectives By 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 Iberian Peninsula  Know what food products are prevalent in various regions of Spain and Portugal  Prepare several Iberian dishes Chapter Outline and Points of Emphasis History Around 200 BC, the Romans introduced grapes, wine, garlic, wheat, and olives to Spain. Moors In the eighth century, the Moors, who were Arabs from North Africa, brought all sorts of food items to the southeastern portion of Spain. They came with many types of fruits and vegetables 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 of honey. New World Another major influence on the Iberian cuisines came in the late 1400s when Christopher Columbus and other explorers returned from the New World. Along with their triumphs of 9 discovering new lands and claiming them for Spain or Portugal, these explorers returned to their homeland with tomatoes, corn, potatoes, sweet peppers, and chocolate from the New World. Empires At the end of the fifteenth century, Spain began to build its own empire. The Spaniards gained control of lands in South America, North America, Asia, Africa, and Europe. They ruled their empire for about one hundred years. Spanish Inquisition Inquisition Due to religious differences, Jews, Protestants and Muslim were purged from the country. Topography Lying 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 the northeast; Portugal joins on the west. Only eight miles of water separates Africa from the south of Spain. The Mediterranean Sea lies east of Spain. Mountains prevail in the northwest creating difficult terrain and isolation. The Pyrenees Mountains lie in the northeast forming the border with France. Essentially, these rugged mountains isolated Spain and Portugal from the rest of Europe. The large central expanse of Spain contains poor soil, plateaus, and wind-swept land. This area provides land for grazing cattle and sheep. Hot, sunny summers and cold winters dominate Spain’s climate; however, the southern areas near the Mediterranean Sea enjoy a warmer climate, and the mountainous regions are colder. Portugal’s climate is milder because the ocean breezes temper the climate. 10 Ingredients and foods commonly used throughout the cuisine Seafood, pork, lamb, Serrano ham, chorizo sausage, blood sausage, dried beans, olive oil, olives, garlic, saffron, Spanish paprika, parsley, citrus fruits such as Seville oranges and lemons, honey and almonds. Cooking Methods From the Middle Ages when shepherds and nomads roamed the countryside, cooking any available ingredients in one pot over a fire prevailed. Primarily herding sheep, braising became the cooking method of choice for these early inhabitants. The Moors introduced the Spanish to grilling and frying. Olive oil was the fat most often used. Regions The various regions of Spain and Portugal exhibit huge diversity in topography, climate, and influences from the many invaders throughout history. Differences in the foods that grow, the selection of herbs and spices, and the cultural aspects of each area cause vast variations in the regional cuisines found in these two countries. Although many of the same dishes are prepared in most of the regions of Spain and Portugal, the recipes vary significantly from area to area creating regional adaptations. Basque Area The 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 11 cuisine appear in this area with the use of sauces. Some say the finest food in Spain comes from this region. Galicia Lush land describes the northwest, and this region yields ample crops. Lying in the northwest, the cookery of Galicia features simple food, fine produce, and lots of fish and seafood. This region is known for the empanada, a meat pie or turnover with a soft, flaky crust that appears as a first course or entrée throughout Spain and Latin America. Hearty food compliments the harsh climate found in Galicia. La Mancha The central area contains poor soil yielding meager crops and much grazing land for livestock. Dominating central Spain, La Mancha has a sparse population and large, open expanse of land where sheep thrive. Olla podrida, a casserole containing almost anything that can be stewed, originated in this region. Valencia The south and southeast of Spain enjoy a Mediterranean climate, and crops that flourish in that warm environment grow well. Valencia lies on the eastern coast bordering the Mediterranean Sea. Rice, oranges and other citrus fruits, olives, and grapes thrive here. Cooks in Valencia prepare many rice-based dishes. The most well known Spanish dish, paella probably originated in this region. Named for the pot in which it is cooked, paella is a casserole of saffronflavoured rice with a variety of meats, chicken, seafood, and vegetables. Andalusia Andalusia lies in southern Spain. Residents of this region like fried foods. Gazpacho, the famous cold tomato vegetable soup comes from Andalusia. Often-used cloves, cumin, cinnamon, 12 and other spices exhibit Moorish influence. Extremadura Situated in the west, Extremadura consists primarily of farmland where pigs thrive. Pork dishes, sausages, and cured meats like serrano ham are popular here. Portugal The ocean breezes create a milder climate in Portugal, and that affects the foods that grow. Many crops, including potatoes, tomatoes, and corn flourish. Grapes for wine and port thrive in the river valleys. Ocean borders Portugal’s west and south yielding abundant fish and seafood. Cuisine The cuisines of Spain and Portugal place a strong emphasis on the use of fresh ingredients and simple preparations. As a result, the flavors of the foods stand out within each dish. Fresh parsley, garlic, and saffron appear in many dishes. Harvested from the crocus flower, Spain produces and exports lots of saffron. This yellow spice ranks as the most expensive spice by weight. Lamb, mutton, goat, and pork prevail in the interior regions. Cured ham, serrano flavors many dishes throughout Iberia. With miles and miles of coastline, fish and seafood forms the basis 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 of shellfish are among the plentiful seafood available in Spain. Many high-quality cheeses are made in Spain from cow, sheep, and goat milk, or a combination of all three. Different regions specialize in making certain types of cheeses. The 13 Spanish government regulates the production of some of the cheeses. There are currently twelve Designation of Origin (DO) cheeses in Spain. The Portuguese utilize more herbs and spices than the Spanish. Fresh cilantro appears in many recipes. The addition of cream and butter makes Portuguese cooking richer than the cookery found in its neighbor, Spain. Throughout Spain and Portugal, breakfast usually is eaten at a coffee shop rather than at home. For breakfast, people often buy churros, choux pastry dough deep-fried in olive oil and coffee or hot chocolate. Spain is known for tapas, small snacks or appetizers served in bars in the late morning (as a snack between breakfast and the main meal) and in the late afternoon. The main meal, comida, is eaten midday. It consists of soup or salad, a fish or tortilla course, some type of meat, followed by dessert that usually consists of fruit. In the early evening, around six or seven, people go to a tapas bar for sherry and tapas. After nine in the evening, the Spanish consume a light supper, cena. Portugal produces excellent port, and Spain is known for sherry. Both sherry and port are fortified wines. In addition, Spain and Portugal produce lots of wine, with each region specializing in its own varieties. Answers to Review Questions in Textbook 1. What ingredients were brought to Spain and Portugal from the explorers who returned from the New World? tomatoes, corn, potatoes, sweet peppers, and chocolate 2. What is paella, and in which region did this dish originate? 14 Named for the pot in which it is cooked, paella is a casserole of saffron rice with a variety of meats, chicken, seafood, and vegetables. Countless variations flourish throughout Spain, but the constant 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 of spices including nutmeg, saffron, and pepper. The Spanish adopted combining sweet with savory foods as well as the use of honey from the Moors. Also, the Spanish learned cooking techniques such as marinating and frying foods in olive oil from them. 15 4. What are tapas? Give at least three examples. Small snacks or appetizers Endless varieties of tapas exist – seafood in various sauces, olives in all sorts of herbs and brines, fillings wrapped in pastry dough, and on and on. Many tapas are simply small portions of popular Iberian dishes. For example, small turnovers become the tapas version of empanadas. Another popular tapas is a slice of tortilla, the popular egg dish that resembles 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 of crops and growing conditions. The interior of Spain contains dry, poor soil used mainly for grazing cattle and sheep. The eastern and southern regions lie along the Mediterranean and enjoy a Mediterranean climate yielding many crops. The regions lying in the mountainous northeast and northwest experience harsh weather and isolation. Portugal has a milder climate than Spain because of the ocean breezes. The south of Portugal is warmer and drier than the northern portion. 6. Name at least four regions in Spain and tell what types of foods are most common in each region. Galicia – home of hearty foods and the empanada, traditionally a meat pie or turnover with a soft, flaky crust Basque – strong influence from its neighbor, France; known for their use of many sauces, prepare lots of game and a variety of mushrooms Valencia – profusion of rice based dishes including paella 16 Andalusia – known for fried foods and the home of gazpacho, the famous cold tomato vegetable soup Extremadura – produce myriad pork dishes and a profusion of sausages and cured meats 7. 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 many recipes. The addition of cream and butter makes Portuguese cooking richer than the cuisine of its neighbor, Spain. Topics for Discussion 1. 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 of this designation, and how it works. Additional Projects 1. Divide the class into groups. Have each group prepare a meal from a specific region of Spain or Portugal. Follow that with an oral presentation of the characteristics of that particular region. 17 2. Prepare a “blind” tasting of olive oils of different grades. Discuss differences in the flavors or have the students write their rating of the different olive oils. Be sure to include the flavor characteristics as well as the student’s personal preferences. 18 Chapter 3 – France Chapter Objectives By 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 their impact affected the cuisine of France  Name food items that flourish in various areas of France  Prepare a variety of regional and classical French dishes Chapter Outline and Points of Emphasis History Invaders Because of its geographic location, France endured invasions on all sides by many different groups of people throughout history. The Romans ruled from 125 BC until the late 400s. After they lost control, the Germans invaded on the east. Alsace Lorraine, a piece of land lying between France and Germany, has changed leadership between these two countries repeatedly throughout history. The Celtics invaded from Britain, and the Vikings came from Scandinavia. Each group left culinary influences behind. 19 Catherine de’ Medici In 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 splendor in table setting and numerous new foods including broccoli, peas, artichokes, sauces, and fine pastries. She changed the course of dining in France forever. The period of time from Catherine de’ Medici until the French Revolution was one of great opulence and wealth for the aristocracy and extreme poverty for the lower class. The French Revolution The aristocracy remained in control until the French Revolution in 1789. The French Revolution brought an important culinary change to France and to the world—the proliferation of the restaurant. Nouvelle Cuisine In the 1900s, Fernand Point began a change in the French culinary world called nouvelle cuisine. This transformed classic French dishes into healthier ones. In general, this lighter cooking used less butter, fat, and cream. Topography Two mountain ranges lie in France. On the east and southeast, the Alps form the border with Switzerland 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 on the west and northwest, create significant impact on the climate. Of course, the climate affects which crops and animals flourish. Hot, dry summers and mild winters characterize the Mediterranean climate. Olives, grapes, and a myriad of fruits and vegetables thrive in this 20 climate. The area near the Atlantic yields plenty of seafood and contains a cooler climate reflected 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. With the exception of the central highlands in the central portion, most of the land in France consists of fertile farmland used for the production of grains, fruits, and vegetables or cattle and sheep raised for meat and dairy. Ingredients and foods commonly used throughout the cuisine A 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, a very wide range of fruits including apples, pears, and cherries, all sorts of vegetables, truffles, and many types of mushrooms. Cooking Methods Cooks and chefs of France use virtually all preparation methods including braising, deep-frying, sautéing, boiling, poaching, baking, roasting, and broiling. Regions North Throughout 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 21 area. A number of factors including the topography, climate, and the neighboring countries influence the cuisine found in each region. The north and northwest receive ample rainfall, resulting in a fertile soil that produces abundant 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 winters and hot summers. Lying in the northwest, Normandy consists of coast, dairy country, orchards, and farmland. 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 and hearty. Central Called Ile de France, the central region includes Paris and a lot of rural area. Much of the central 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 de France. 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 gastronomical splendor of this area comes from its proximity to other areas in France that produce the finest food products. For example, beef from Charlois, poultry from Bresse, lamb from Auvergne, forests providing a variety of mushrooms, abundant rivers and streams yielding freshwater seafood, 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, 22 sauerkraut, and dumplings appear regularly here. This area contains fertile farmland and many orchards. South Mountainous terrain comprises the southeast yielding ample dairy products from grazing livestock and freshwater fish from mountain streams. Situated in the south, the Mediterranean Sea creates climate conducive to a large variety of crops including the olives so prevalent in this region. Tomatoes, olives, olive oil, garlic, peppers, anchovies, and a variety of herbs are widely used and characteristic of dishes “provencal” Olive oil replaces butter as the cooking fat of choice here. Difficult terrain dominates the southwest region where the Pyrenees Mountains form 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 west produces an abundance of fruits and vegetables from the rich soil, grapes for wine, and many types of goat cheeses. Cuisine The French embraced all types of culinary influences from other groups, and adapted ones that improved their dining experience. In addition, France has had many talented chefs whose goal was 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 rules governed classical cooking in its early days as well as today. In classical preparations, the 23 marriage of sauces with dishes held the utmost importance with the goal of achieving gastronomical perfection. The second type of cuisine, regional cookery, involves much simpler preparations while utilizing the foods available in each region. Although quite different from each other, both classical and regional cuisines remain very important components forming the cookery of France. Until the fourteenth century, the food was heavily spiced and without a lot of variety. In those days before refrigeration, the heavy spices served to cover the taste and smell of rancid food. With changes in culinary issues that occurred during the Renaissance in the fifteenth century, the trend toward culinary opulence began. Classical Cuisine Since the 1700s, the haute cuisine of France has set the standard for excellence. The French made remarkable contributions to the culinary world, especially with their repertoire of sauces. 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 became the flavors found in the natural foods. The father of French classical cuisine, Marie-Antoine Careme (1784-1833) made several significant contributions in the culinary world. He introduced symmetry and order to French cooking, the concept of balancing the flavors and textures of the foods both within individual courses as well as throughout the meal, and the notion that the entire meal must unite to form a pleasing, whole experience. Careme created centerpieces from pastry materials that were replicas 24 of the architectural masterpieces found throughout the world. These pastry feats adorned opulent tables of food. Known as “the king of chefs and the chef of kings,” Georges Auguste Escoffier (18461935). is credited with adapting classical cooking for the modern world. He reorganized the kitchen, developing stations for the kitchen personnel that are still used today in many kitchens. This brigade system in the kitchen greatly expedited the preparation and delivery of food. He also initiated serving the meal in courses, which resulted in hot food being served hot and cold foods served cold. Escoffier said all garnishes and centerpieces should be edible and that food and its presentation should reflect simplicity. He greatly reduced the size of menus, making them more manageable for the kitchen staff. While Careme’s legacy depicts him as the father of classical cuisine, Escoffier is remembered as the father of modern classical cooking. Regional Cooking The second kind of French Cuisine is developed from the strong variations between the regions and areas of France. As a country, France has a very rich bounty of crops. Abundant apples, cherries, peaches, pears, and grapes grow. Many vegetables including sugar beets, beans, peas, carrots, potatoes, cauliflower, and tomatoes thrive in various regions of France. Besides plentiful 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 of cheeses, reputed by most to be some of the world’s best cheeses. Most regions produce cheeses known as specialties from that particular area. 25 The French consume bread at every meal. To insure its high quality, the government regulates bread standards. Second only to Italy in wine production, France is renowned for creating some of the finest wines and other spirits in the world. Excellent quality grapes flourish in a number of regions throughout France, and each area specializes in grapes that grow best there. Based on the type of grape and the growing conditions, they produce one or more specific types of wine in the region. Typically, breakfast in France consists of bread and coffee. The main meal includes several courses and is eaten midday. A first course of soup or appetizer precedes the entrée. A salad and then a fruit or cheese course follows the entrée. Depending on the area of France, wine or beer accompanies the meal. The evening meal, which is much lighter than the midday meal, is not eaten until eight or nine at night. Answers to Review Questions in Textbook 1. Who were Careme and Escoffier? What contributions did each make to the culinary profession? Marie-Antoine Careme and Georges Auguste Escoffier were famous French chefs. While Careme’s legacy depicts him as the father of classical cuisine, Escoffier is remembered as the father of modern classical cooking. Marie-Antoine Careme (1784-1833) made several significant contributions in the culinary world including the introduction of symmetry and order to French cooking, the concept of balancing the flavors and textures of the foods both within individual courses as well as throughout the meal, and the notion that the entire meal must unite to form a pleasing, whole experience. He created centerpieces from pastry materials that were replicas of 26 the architectural masterpieces found throughout the world. These pastry feats adorned opulent tables 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 and reorganizing the commercial kitchen by developing stations for the kitchen personnel. This brigade system in the kitchen greatly expedited the preparation and delivery of food, and this system is still used today. He also initiated serving the meal in courses, which resulted in hot food being served hot and cold foods served cold. Escoffier said all garnishes and centerpieces should be edible and that food and its presentation should reflect simplicity. He greatly reduced the size of the menus, making them more manageable for the kitchen staff. 2. What is the difference between classical and regional French cookery? Give examples of each. Classical cookery initially existed only for the upper class and aristocracy. In classical preparations, the marriage of sauces with dishes held the utmost importance with the goal of achieving gastronomical perfection. Classical cooking follows definite rules. On the other hand, regional cookery uses the foods available in each region and involves much simpler preparations than classical cooking. Sauces prepared in regional cooking usually involve adding liquid to the foods cooking to create a sauce; whereas, sauces in classical cooking are prepared separately from the dish. Some of the many examples of regional cookery include beef bourguignon, coq au vin, ratatouille, and potatoes Savoyard. Examples of classical cookery include duck with a cherry or orange sauce and soufflés. 27 3. How did the Greeks and Romans influence classical cookery? What were some later influences on the development of classical cuisine? The Greeks treated dining with sophistication and felt dining should be a time to relax and enjoy. Music, dancing, and dinner conversation accompanied the food. The Greeks believed in striving for moderation and balance in eating and drinking. They approached eating and drinking with great joy and pleasure. The French learned over-indulgence of eating from the Romans. They prepared huge banquets featuring hundreds of varieties of fish, meat, and other dishes. During the fifteenth century, tableware and service became important. Then in the 1700s, the emphasis switched to the natural flavors of the foods. Careme initiated balancing the flavors and textures of foods. Escoffier began serving meals in courses. 4. Name four regions, explain the type of dishes prepared in each region, and discuss why those dishes traditionally have been prepared there. Normandy – dishes with cream, butter, apples, pork, beef – because there are many orchards in this region and grazing livestock yields dairy products and meat Alsace Lorraine – dishes with heavy German influence containing sauerkraut, sausages, pork, dumplings, and cabbage – because the region shares a border with Germany and has been under German rule several times Provence – dishes containing olives, olive oil, tomatoes, anchovies, and peppers – because these food products thrive in the Mediterranean climate Brittany – simple, hearty dishes – because of the harsher climate and the influence from the British Isles 28 5. What is the cooking fat of choice in the south of France and the rest of France? Why are they different? Olive oil is preferred in the south of France while the rest of France uses butter. This occurred because olives thrive in the south of France, but not in the other areas. Those regions have plenty of cattle yielding cream and butter. 6. How did the Italian influence come to the French culinary scene? Give examples of some of the culinary traits the French learned from the Italians. In 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 splendor in table setting and numerous new foods including sweetbreads, truffles, broccoli, peas, artichokes, sauces, and fine pastries. This changed the course of dining in France forever. Topics for Discussion 1. Why were foods heavily spiced before the 1700s? When did this spicing end and why? 2. Discuss the influences of bordering countries on the cuisines of France? 3. Discuss the regions of France and the variations in their cuisines. Include what factors created these differences. 4. Explain Italian influence on France’s cuisine. 5. Discuss famous French chefs whose work affected culinary arts in many countries. Additional Projects 29 1. Write a paper or make an oral presentation about the origins and characteristics of French classical cuisine. Include prominent chefs and their role in the development of haute cuisine. 2. Write a paper or make a presentation about the various regional cuisines. Explain differences and variations as well as what issues created those differences. 3. Divide class into groups. Assign each group a different region to research and prepare a menu and meal. Omit any recipes included in this book. 30