World Gastronomy and Cuisines

World Gastronomy

• Gastronomy involves selecting, preparing, serving, and enjoying food
• It highlights the relationships between a country's food, culture, and traditions
• The world is categorized into distinct cuisines that utilize ingredients specific to their regions

Cuisines

• Cuisine refers to the food and preparation methods common in a region or population
• Religious laws influence cuisine by prohibiting certain foods
• Economic conditions affect the trade of delicacies and imported ingredients used in cuisine
• Climate shapes cuisine by determining available cooking ingredients

Cuisines of the Americas

• The Americas feature some of the oldest cultural cuisines and the first global fusion cuisines
• Christopher Columbus is credited with introducing ingredients between America, Europe and Asia

Caribbean Cuisine

• Caribbean cuisine is globally diverse, blending gastronomies from Europe, Africa, and Asia
• A core philosophy involves surviving by using available resources
• This originated from the era of the slave trade and Asian immigration when access to food was limited
• Crack conch: A Bahamian dish of tenderized conch meat, battered and deep-fried
• Ropa Vieja: A Cuban dish of shredded stewed beef with a sofrito base, served with rice and black beans; called "old clothes"
• Griyo/Griot: A Haitian baked pork shoulder marinated in citrus, garlic, Scotch bonnet peppers, and spices; served with pikliz
• Asopao: A Puerto Rican rice dish with beef, poultry, pork, or seafood, cooked with various ingredients
• Jerk Chicken: A Jamaican dish of spiced chicken, grilled or baked; first cooked by laborers in the wilderness

Mexican Cuisine

• Mexico's culinary history is influenced by civilizations like the Toltec, Maya, and Aztecs
• The Spanish introduced cheese, sausage, stews, and techniques for pastry and bread making
• French invasion refined sauces and structured food classification
• Chilaquiles: A common Mexican breakfast of fried corn tortillas topped with salsa
• Enmolada: Corn tortillas filled with chicken and cotija cheese, covered in black mole sauce
• Elote: Mexican street food utilizing boiled corn seasoned with various toppings
• Chongos Zamoranos: Mexican dessert made using milk, sugar, cinnamon, and rennet tablets
• Escamoles: Mexican Caviar consisting of edible ant larvae/pupae with a nutty flavor

South American Cuisine

• Indigenous South American tribes developed irrigation for growing crops in mountainous areas
• Europeans introduced livestock and ingredients like pigs, wheat, and citrus fruits
• Churrasco: A Brazilian dish of grilled sirloin cap served with chimichurri sauce
• Pan de Bono: Colombian bread made of cassava starch, corn flour, queso fresco, sugar, and eggs
• Leche de Tigre: A Peruvian beverage made from ceviche juice
• Pastel de Choclo: A Chilean casserole-like pie of ground beef, chicken, olives, eggs, and ground corn dough
• Locro de Papa: An Ecuadorian soup with potatoes, onions, garlic, cheese, and spices

Cuisines of Europe

• European cuisine uses a wide array of sauces and vegetable dishes
• Emphasizes naturality and lightness to preserve the food’s natural tastes

Cuisine of the British Isles

• The British Isles includes England, Ireland, Scotland, and Wales
• British cuisine has been influenced by Vikings (smoking) and Romans (cherries, cabbages, wines)
• Overseas trade introduced numerous spices
• Sunday roast: Roasted meat, potatoes, and vegetables served with gravy
• Scone: A cake of flour, milk, and butter, eaten with butter and jam
• Steak and kidney pie: Savory pie with beef, kidney, fried onion, and gravy
• Fish and chips: Battered, deep-fried fish with French fries; not rationed in WWII to boost morale
• Cornish pastry: Pastry filled with vegetables and meat, sealed by crimping the edge

French Cuisine

• French cuisine has haute cuisine (traditional with rich sauces) and nouvelle cuisine (lighter, fresher)
• Quiche Lorraine: A tart with bacon or ham, eggs, cream, and spices, baked until lightly browned
• Cassoulet: A casserole with white beans and meats braised in a terracotta pot
• Pot Au Feu: A national dish of stewed meat and vegetables
• Coq Au Vin: Chicken braised with red wine, mushrooms, and garlic
• Foie gras: A soft, buttery duck liver pâté served on toast

Scandinavian Cuisine

• Scandinavia includes Sweden, Norway, Finland, Iceland, and Denmark
• Cooking revolved around stoves/fires because of the cold climate
• Preserving methods like salting, pickling, smoking, and drying were developed
• Kladdkaka: A Swedish chocolate cake with a moist center and thin, crunchy coating
• Danish pastry: Laminated dough shaped into various forms and filled with fruit
• Köttbullar: Swedish meatballs with ground meat, seasoned and browned in butter
• Pinnekjøtt: Rack of lamb/mutton brined, air-dried/smoked, and steamed on birch branches
• Brunede kartofler: Potatoes simmered in butter and sugar until caramelized

Mediterranean Cuisine

• Mediterranean cuisine comes from Turkey, Lebanon, Israel, Greece, Spain, Malta, and Portugal
• Emphasizes fresh, minimal-processed ingredients, pronounced flavors, and simple recipes
• Basic ingredients include olives, wheat, and grapes
• Paella: Spanish rice dish with tomatoes, onions, beans, saffron, chicken, and seafood
• Falafel: Street food dish of ground chickpeas with herbs/spices, shaped into patties
• Hummus: Dipping sauce of chickpeas, tahini, citrus, and garlic
• Moussaka: Greek baked dish of eggplant, potatoes, mince sauce, and bechamel sauce
• Stuffat tal-fenek: Maltese rabbit stew slow-cooked in tomato, garlic, and red wine sauce

Cuisines of Asia

• Asia is the largest continent with diverse ethnicities and food habits
• Asian food blends sweet, sour, salty, spicy, and bitter tastes
• Combines flavors and textures

North Asian Cuisine

• North Asia comprises Siberia (Russia) and northeastern edges of Asia
• Influenced by Russian cuisine
• Blini: A wheat pancake rolled with fillings
• Pashka: Festive cheesecake dessert for Easter
• Pelmeni: Pastry dumplings with minced meat
• Shchi: Cabbage soup
• Solyanka: Thick soup with smoked meats and vegetables

Central Asian Cuisine

• Central Asia includes Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, and Turkmenistan
• Cuisine is mild with fresh ingredients
• Commonly uses lamb, beef, bread, baked pies, and handmade noodles
• Boorsoks: Fried dough for special events
• Kumis: Fermented horse milk
• Manty: Dumpling with minced meat, fat, and onions
• Pirozhki: Fried or baked dough filled with potatoes or cabbage
• Shorpo: Meat broth soup

South Asian Cuisine

• South Asia includes Afghanistan, Bangladesh, Bhutan, India, Nepal, and Sri Lanka
• Vegetarian food and spices are prevalent
• Long-grain rice is most common
• Masalas are spice and herb mixtures
• Islamic dietary laws and Halal food are common in Bangladesh
• Cultured milk (yogurt) is a common ingredient
• Kadhi: Curry made with yogurt and chickpea flour
• Khichri: Rice and dal with ghee
• Samosa: Fried turnover with spicy fillings
• Biryani: Mixed rice dish made with spices
• Kottu: Stir-fried shredded paratha bread with spices and meat/vegetables

East Asian Cuisine

• East Asia includes China, Japan, Korea, Mongolia, and Taiwan
• Rice is essential and can be made into congee
• Dumplings: Wontons with fillings, steamed or pan-fried
• Bibimbap: Korean rice dish with vegetables, beef, gochujang, and egg
• Samgyeopsal: Pork belly cooked at a table
• Ramen: Noodles with meat and vegetables in broth
• Sashimi: Thinly sliced raw food

Southeast Asian Cuisine

• Southeast Asia includes Brunei, Cambodia, Philippines, Indonesia, Laos, Vietnam, Malaysia, Singapore, and Thailand
• Emphasizes lightly prepared food items and aromas using stir-frying, steaming, and boiling
• Rice is a staple
• Popiah: Fresh spring roll
• Nasi lemak: Fragrant rice with peanuts, sambal, egg, and anchovies in banana leaf
• Pad Thai: Fried noodle dish with sweet and sour taste
• Pho: Vietnamese soup with broth, noodles, and herbs
• Laap/Lahp/Larb: Minced meat salad

West Asian Cuisine

• West Asia includes Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates, and Yemen
• Referred to as the Middle East
• Pork is banned
• Naan, mutton, and kebabs are common
• Tabouleh: Bulgur salad with vegetables and herbs
• Shawarma: Sliced meat wrapped in pita with sauce and vegetables
• Kebab: Skewered meat with vegetables
• Kabsa: Rice dish with meat, lentils, and spices
• Thareed: Meat and vegetable stew served over flatbread