International Cuisine PDF

International Cuisine: (FRENCH) Influences France has a very good geographic location which caused them to experience many invasions o 125 B.C. the Romans conquered Provence in the South of France from the Gauls, and the Roman rule existed until the late 5th Century A.D o Germans went in from the No...

International Cuisine: (FRENCH) Influences France has a very good geographic location which caused them to experience many invasions o 125 B.C. the Romans conquered Provence in the South of France from the Gauls, and the Roman rule existed until the late 5th Century A.D o Germans went in from the Northeastern areas of Alsace and Lorraine o The Celtics came to Brittany from England o Vikings of Scandinavia landed in Normandy around 1000 A.D, o The Arabs entered the South of France around 720 A.D. Catherine de Medici (1519-1589) She came to France in 1533 from Italy to marry future King, Henry II She brought to France from her Italian heritage the following: o Haute Cuisine – “high cooking”; includes large elaborate meals that consists of numerous courses, rich foods with grand presentation, fine wines, and elegant serving pieces as well as service o Eating or dining should be a formal affair and so table etiquette was strictly enforced o Its cuisines focus on highly flavored ingredients o Simpler and less heavily spiced dishes o French way with food: heavy sauces masked food o Credited for introducing broccoli, peas, artichokes, sauces, fine pastries Pre-French Revolution Monsieur A Parisian tavern keeper who established the Boulanger first known modern restaurant in 1765 He sold soups, which he called restaurants/restoratives; derived from “restaurer” – French word for restore or fortify He was charged by the guilds for violating rules He challenged the rules of the guilds and won, unwittingly changing the course of modern food service French Revolution Aristocracy ruled until the French Revolution in 1789 Most cuisiniers lost their jobs when employers fled the country or lost their heads Napoleon Bonaparte – emperor and conquered most of Europe in 1804 50 restaurants in Paris at the start of the revolution, 10 years after there were 500 MarieAntoine Carême A chef known for Le Roi Des Chefs et le Chef Des Rois (“King of Chefs, and the Chef of Kings) (6/8/17841/12/1833) Georges Auguste Escoffier (10/28/18462/12/1935) Fernand Point (1897 1955) – His book contains the 1st systematic account of cooking principles, recipes, and menu making Known as the 1st celebrity chef Emphasized the importance of procedure & order Known for “Grande Cuisine” - characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods Dishes are cooked a certain way because principles and methods of cooking show that it is the best way to get the desired results Known as the Father of 20th Century Cookery Had 2 major contributions to culinary history o Simplification of classical cuisine and menu o Reorganization of the kitchen (kitchen brigade) Through the course of history there were 2 opposing forces o Simplify – emphasize on plain natural taste of fresh ingredients o Invent – emphasize on highlighting the chef’s creativity His cooking style is French and owned La Pyramide, Vienna France Simplified and lightened classical cuisine Apprentices: Paul Bocuse, Alain Chapel Nouvelle Cuisine (1960s-1970s) Rejecting many traditional principles, it urged more simpler, natural flavors, and preparations with light sauces and seasonings, shorter cooking time to be utilized in cooking Emphasis placed on artful plating presentations done in the kitchen by the chef rather than by waiters in the dining room The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition; many of its excesses have been forgotten The best ideas and the longest-lasting accomplishments come from classically trained chefs with a solid grounding in the basics Paul Bocuse France Topography Today’s Father of All Chefs Lyon, France Trained by Fernand Point French cuisine done with uncomplicated ingredients One of the many chefs who is responsible for the spread of French Cuisine in the US Mountains o Alps Border Switzerland & Italy o Pyrenees border Spain o Voges lie in NE France o Mont Blanc – Europe’s highest peak, lies in the French Alps near Italian and Swiss Border Oceans o Mediterranean – hot, dry summers/mild winters o Atlantic – cooler: apples, fruits, vegetables and abundant seafood Rivers o West flowing Seine River o The Loire o The Garonne o South flowing Rhone that drains into the Mediterranean Sea o Rhine that forms the border with Germany They enjoy temperate climate with generally cool winters and mild summers Coastal regions near Mediterranean have mild winters and hot summers Cuisines Classical – initially for the upper class; marriage of sauce with a dish to achieve gastronomic perfection Regional Cookery – simpler preparations; food of the common man and woman Middle Ages – food was heavily spiced to cover rancidity (generally used to denote unpleasant odors and flavors in foods resulting from deterioration in the fat or oil portion of a food Northeast Central France Regions and Food Strong variations between the cuisines of the different regions Dishes are based on what grows best in each area and what is raised there Topography, climate, and neighboring countries influence the cuisine in each region North/ Northwest Normandy o Coastal & Dairy Lands o Significant use of cream/butter o Calvados, Camembert, Sole, Sheep and lamb, apple desserts Brittany o Heavy, simple foods o Influence from Wales o Shellfish, butter sauces Ile de France (Paris) o Soups are big here o Pates o Brie Cheese o Pomme Frittes French “Soupe a l oignon Onion Soup gratinee” Gratinee Traditional French onion soup directly from Paris Au Pere Louis – a beloved French bistro in Le Quartier Latin that serve a recreation of this classic Pommes Potatoes Anna Anna Created during Napoleon III’s era and named after South/ Southeast Southwest South Central West one of the lovely women at court Butter and Potatoes Classic and Elegant French dish of sliced layered potato gratin Bordering Germany and Belgium which heavily influence by their cuisines o Onion Tart & Choucroute – a dish containing sauerkraut cooked with sausages and meat; accompanied by boiled potatoes o Noodles, dumplings, and spaetzle – german dish which is a cross between a noodle and a dumpling o Pork, sausage, and beer Fish, mustards, game, and mushrooms Wine and cream Pork fat Boeuf Bourguignon Coq au vin Escargot Lyon – gastronomic capital of France o Surrounded by many areas which produce outstanding ingredients Coq Au Vin Rooster in wine Classic French one-pot dish Serve it over mashed potatoes or egg noodles Chicken thighs/Drumsticks Braised in wine (red/white) Dutch oven/Cast-Iron braising dish Riviera Olive Trees Olive Oil (instead of butter Grapes Provence Tomatoes Olives Garlic Peppers Herbs Chevre Perigold Truffles Cheeses Mushrooms Walnuts Red Wine Cognac Basque Seafood Pork Tomatoes Peppers (Hot & Mild) Languedoc o Oysters and other shellfish Confit Method of cooking goose or duck in its own fat Foie Gras Highly prized goose liver Cassoulet One pot dish containing various meats Roquefort Made from sheep’s milk from a Cheese town with the same name Loire Valley Dining Patterns Le petit déjeuner (Breakfast) Le déjeuner (Lunch) Le diner (Dinner) Drinks Dining Out o o Fruits & Vegetables Goat Cheese A quick meal that consists of the following o Tartines – slices of buttered French bread o Croissants/Pain au Chocolat – a chocolate filled pastry o Coffee/Tea Children often drink hot chocolate in bowls along with their breakfast It is always served in cafés opening early in that day It was a 2 hour mid-day meal but recent has a trend toward 1 hour lunch break (2 hour may still be customary in smaller towns) Sunday Lunches – often longer, taken with family Restaurants – normally open for lunch at 12NN and close at 2:30PM. Many are close on Sat and Mon during Lunch Consists of 3 courses o Hors d’oeuvre / Entrée – introductory course, often soup o Plat Principal – main course o Cheese Course/Dessert – it also comes with a salad before the cheese or dessert Profiteroles o Cream puffs or chou a la crème o French choux pastry o Chef Antoine Careme o Croquembouche – tower of profiteroles Traditionally, France has been a culture of wine consumption Beer – popular with young people Pastis – an aniseed flavored beverage, usually drunk diluted with cold water Restaurant Bistro Brasserie Café Bar Estaminet International Cuisine: (SPANISH) Spain Greater geographical variety than any other European Country Together with Portugal, they compose the Iberian Peninsula located in Southeastern Europe Spain makes up for five-sixths (5/6) and the remaining onesixth (1/6) is Portugal Each region is conscious of its separate identity of its Spanish Nationality Food is a way each regions express their local individuality Spanish Cuisine Around 200 B.C. Romans entered Spain from the south They brought in grapes for wine, garlic, wheat, and olives Influenced by the Moors who are Arabs from North Africa They gave them its civilized life, influence the use of mortar and pestle Spaniards adopted combing sweet and savory as well as the use of honey Andalusia – region that they strongly influenced o Foods – oranges, lemons, watermelons, artichokes, dates, almonds, etc o Spices – nutmeg, saffron, and pepper o Cooking technique – marinating and frying in olive oil Saffron World’s most expensive ingredient by weight Found in a specific crocus flower, each flower only has 3 red stigmas and must be hand harvested Stigmas are then roasted and dried before ready to use Gives golden color Kasubha Comes from a different plant known as a Safflower Cultivated for vegetable oil from the seeds Galicia Basque Madrid Valencia Northwest corner of Spain Simple, fresh food and its bounty of fish and seafood from the Atlantic Ocean Empanada Meat pie or turnover with a soft, flaky trust that appears as a first course or entrée Spanish Calamari is Italian for squid and Calamari culinary term that describes fried squid North of Spain Thought of as the finest and most simple food in Spain Strongly influenced by France Similar to Catalonia as being known for the use of many sauces Pollo al Chicken with peppers and tomatoes, Chilindron favorite from the Spain and the Basque Country Capital of Spain Vast Culinary dishes Garlic Soup Spices – thyme and cumin Borders the Mediterranean Sea Rice, organs, and other citrus fruits, olives and grapes Paella – a casserole of saffron flavored rice with a variety of meats, chicken, seafood, and vegetables Andalusia Extremadura o Other kinds: Paella Negra, Vegetarian Paella, Paella Mixta Paella Arroz a la Valenciana Valenciana Originally from the region of Valencia One of the famous rice dishes in the world South of Spain Costa del Sol found in the Atlantic Coast, best known sunshine tourist beaches o Europe’s warmest shore o Known for fried food o Strongest Moorish influence in the use of Spices Gazpacho A famous cold vegetable tomato soup Western part of Spain Primarily farmlands Pigs thrive in the region Region where majority of sausages and cured meats come from Spanish Cuisine They are united behind PIG Moors and Jews never ate Pork Christian Religion – Pork Cookery Potato Nation Spanish Food Tapas Appetizers/morsel of food with accompanying drinks Ex. Olives, salted almonds, etc Jamon Delicacy during the Roman Empire White Foot and Black Foot Spanish dry cured hams (hind leg) Cure – salt and air-drying to 2-6 weeks Iberico 75% black Iberian Pig Pata Negra/Black Foot Pig More expensive Cured up to 4 yrs Serrano Pigs from the Sierra Mountains White Foot Bellota Free range pits fed with cork oak acorns Spanish Meal Patterns Breakfast Usually eaten in a coffee shop Churros – deep fried dough bought from a street vendor Tapas Eated to hold until comida; then again around 6 or 7 in the evening Comida Main meal of the day Served after 2 in the afternoon Soup/Salad followed by fish or tortilla course, then meat and dessert – usually a fruit Siesta It follows comida; during the hottest part of the day after which people return to work Cena Light supper eated around 9 in the evening International Cuisine: (ITALIAN) Italy Ideal place for trading between Western and Eastern travelers due to its geographic location Venice in NE and Naples in S became bustling port cities Most imaginative of the European cuisines “Italy is the Mother of all European Cuisines” – Larousse Gastronomique 1800s 1870s 1200 BC – 100 BC 500 BC Mid500s 800 Napoleon conquered Italy and was made a part of the French empire The regions of Italy finally unified into a nation The Etruscans from the Eastern Mediterranean or Asia Minor occupied Central Italy Culinary Influences o Growing rye and barley o Seasoning with garlic, onion, rosemary, and bay leaves o Legumes, figs, pomegranates and grapes o Cows, pigs, goats, sheep, chicken, duck, and geese were raised for food and dairy o Introduction of wine, huge banquets, and irrigation The Roman Empire began in Southern Italy; City of Rome as the center of the empire Salt – held great importance for use in flavoring as well as preservation to the extent of using it as a payment to soldiers o It was precious because there were no refrigerators. It is used to preserve and flavor food o Sal – latin word for salt and salary Much of the foundation for Italian cuisine came from the Roman Empre with significant influence from the food of Greece and Asia Minor, the area from the Black sea to the Mediterranean Ice Cream / Sherbet – it is believed that its origin came from Roman Emperor Nero who brought ice from the mountains to chill his drinks then later combined fruits and honey Greek influence is evident in the planting of olive trees, grapevines, and wheat Pungent, full flavored sauces reflect the Middle Eastern Influence Germans entered Italy from the North Saracens from Northern Africa invaded Sicily They taught Italians a more efficient irrigation system Introduced food such as the ff: Peaches Dates Melons Citrus Fruits Cloves Cinnamon Rice Sugarcane Topography It is a boot shaped peninsula jutting out into the Mediterranean Sea with 1000 miles of coastline It includes islands found in the ff o West – Sardinia o South – Sicily The Alps – it lies across the Northern part bordering France, Switzerland, and Austria The Apennine Mountains – it run from North to South through the middle of the country Their topography provides hilly terrains for herding, fertile valleys for agriculture and caves for aging cheese Beef is consumed less because cattle tend to graze in pastures and flatter land which is more valuable for growing crops because of it mountainous areas Sheep – meat of choice in most Italian regions The factors that affect the topography of the country also affect its cuisine by: o The difficulty of travel through the terrain resulted in isolation; limited exchange of products and recipes; too regional o The different conditions of the area resulted in different crops and animals to thrive in that particular region Italian culture has prized skills of artisans for generations, and this appreciation has led to a culture that produces many products of very high quality o Italian cuisine is rustic and are based from hand me down recipes of families Cooking Techniques Common Meat Preparations Sautéing Deep Frying Braising Roasting Grilling Spit Roasting Baked Dishes Pizza Calzone Focaccia Pasta Dishes Usual Prep for Vegetables Boiling Sauteing Baking Al Dente – it means “to the tooth”; food cooked until done but still crisp or maintaining a little bite. Usually used in pasta and vegetables Denominazione di Origine Controllata / DOC Products that meet these requirements are given this label which guarantees the product’s origin of production as well as the ingredients and processes used to make the specific product Italy has maintained a regulatory system for many years which is set-up specifically to control the authenticity of products from specific regions This quality-control system designates high-quality items using a label indicating that thy were produced in a specific region under specific guidelines Northern Region Valle North-western part, borders France and D’Aosta Switzerland includes major cities Aosta and Turin Once part of a Kingdom called Savoy Alpine Climate Lombardia (Lombardy) Trentino – Alto Adige Veneto FriuliVenezia Giulia Common Ingredients Funghi (Mushroom) Costagne (Chestnut) Granaturco (Corn) Manzo (Young Ox) Fagiano (Pheasant) Fonduta (Melted Cheese Dip) Local Specialties Zuppa di Pane (Bread Carbonade (Sauce with Soup) Pancetta and Egg) Montebianco Polenta Cunsa (Polenta (Sweetened Chestnut layered with cheese Puree and mushrooms) Center of the northern section of Italy Milan plays a large role in the cuisine and other segments of this area’s lifestyle Birthplace of well-known recipes Risotto ala Milanese Pannetone (Rich Cake (Risotto with Saffron) with dried fruit) Osso Buco (Braised Tortelli de Zucca veal shank) (Pasta stuffed with Squash) Mountainous terrain; includes cities of Trent and Bolzano Alto Adige – it did not become part of Italy until 1918 and has a very strong historical and cultural links to Austria; uses rye and potatoes Trentino – has strong influences from the Venetians; abundant use of corn Ingredients Patatas (Potatoes) Cipolle (Onions) Granoturco (Corn) Mela (Apple) Cavolo (Cabbage) Maiale and Strutto (Pork Fat) Recipes Gnocchi di Patata Strudel (Thin pastry filled (Potato Dumpling with various ingredients Crauti (Sauerkraut) Polenta Asiago Speck Canederli Most eastern portion of Po Valley and stretches toward Adriatic Sea It includes the following o Famous City of Venice o Major Trading Port of Europe – controls trade of caffe (coffee), sale (salt), spezie (spice), and sugar There was some influence on the region of Austrian rule including the use of Crauti Well-known for seafood and large array of vegetables and grains Northeastern part of Italy and borders Austria to its North, Slovenia to its east and Adriatic Sea to the South Influenced by Austria, Hungary, Slovenia, and Croatia Trieste – important seaport in this region that has a long history as a trading port resulting in local incorporation of ingredients from other countries such as poppy seeds, paprika, caraway, and horseradish Liguria Emilia Romagna Polenta – most important ingredients used in this area and main component of the local cuisine Ingredients Fagioli Patatas Cayoolo Funghi Maiale Capriolo Recipes and specialty products Prosciutto di San Grappa (Distilled Daniele Beverage) Montasio Asiago Jota (Bean and Barley Frico (Cheese Fritters) Stew) Bordered by the ff: North Piedmont East Emilia-Romagna & Tuscany, Major City of Genoa West and Ligurian Sea South Reaches Mild climate of the coastal area makes for a very fertile region which results in a bounty from gardens Ingredients Sultanas (Golden Coniglio (Rabbit) Raisins) Basilica (Basil) Pinoli (Pine Nuts) Noce (Walnut) Oliva (Olive) Pesce (Fish) Recipes Pesto alla Genovese Vincigrassi (Baked Layered Pasta) Salas di noci (Walnut Trenette Gnocchi Sauce) (Small dumplings) Burrida Ciuppin (Fish Stew) Torta Pasqualina Ravioli (Chard and Cheese filled Savory Pie) Focaccia (Flatbread with Olive Oil) Southern part of the fertile Po Valley, dominated by Apennines Mountains and eastern section of Adriatic Sea Italy’s most famous gourmet region Parma, Bologna, Reggio, Modena, Piacenza contribute richness to the cuisine of the regions Women are famous for making local types of egg pasta and pork products Ingredients Mela Maiale Latte (Milk) Sogliola (Sole) Anguilla (Eel) Pomodoro (Tomato) Uba (Grapes) Origano and Erbe Aromatiche (Aromatic Herbs) Recipes and products Parmesan Cheese Prosciutto Cutatello Mortadella Aceto Balsamico (Aged Cotechino Wine Vinegar) Brodetto (Fish Soup) Anolini Tortellini Lasagna Tagliatelle Central Region Marche Lies between Apennines Mountains and Adriatic Sea includes cities of Pesaro, Ancona, and Ascoli Picena Boasts fine seafood from the shore of the Adriatic and plentiful vegetables and meats in the valley Includes many stuffed specialties Stuffed Specialties Stuffed Olives Stuffed Pasta Stuffed Rabbit Stuffed Whole Piglet Ingredients Maiale Congilio (Rabbit) Quaglie (Quail) Cavolfiore (Cauliflower) Finocchio Tartufo Fungi Verdure adn Pesce (Vegetables & Fish) Recipes and Products Ricotta Salada Pecorino Coppa Fegatino Brodetto Conigli in Porchetta Porchetta (Roasted (Roasted & Stuffed Stuffed Pig) Rabbit) Oliveall’ Ascolana (Stuffed Olives) Tuscany/ West South of Emilia Romagna and Umbria Archipelago Sea East & Ligurian Sea North One of the richest culinary regions of Italy One of its traditions is the lack of salt in local bread (with no or very little salt) Implementation of a salt tax Significant producer of the ff: Olio d oliva (Olive Oil) Cavolo Nero (Tuscan Cabbage) Pecorino Salvia (Sage) Pinoli Fagioli Spinaci (Spinach) Finocchio (Fennel) Bacceli (Fresh Fava Beans) Products and Recipes Panzenella (Bread & Crostini (Toasted Bread Tomato Salad) with Topping) Papperdelle alla Arista alla Florentina Cacciatore (Thick pasta (Roast Pork) with sausage) Pisella alla Florentina Buccellato (Tuscan (Peas with Pancetta) Cake) Castagnaccio (Chestnut Cake) LazioMiddle of the western coast of Italy and bordered Rome by Tuscany and Umbria to the north, Abruzzi to the east and Campania to the south Home of the capital, Rome There is distinction in the local use of offal, greens, and other fresh vegetables and matured pork Ingredients Carciofi (Globe Artichoke) Pepperone (Bell PepperO Puntarelle (Chicory Vitello (Veal) Recipes and Products Pecorino Romano Strutto (Rendered Pork Fat) Spaghetti alla Carbonata (Thin pasta with egg, bacon, and cheese sauce) Cardo (Cardoon) Rucola (Arugula) Calabria Abbacchio (Baby Lamb) Ricotta Gnnochi di semolina (Small hard wheat dumplings) Saltimbocca (Sauteed meat with prosciutto and sage) Southern Region Abruzzi Southeastern border of Italy East Adriatic Sea West Lazio, Campania, Basilicata Mostly mountainous and cuisine is simpler due to herding livelihoods Birthplace of an instrument called chitarra, used to make strips of sheet pasta Apulia Commonly used ingredients in local cuisine Peperoncini (Chili Peppers) Peperone Lenticchia (Lentils) Patatas Cime di Rapa (Turnip Greens) Polipetti (Small Octopus) Agnello (Lamb) Products and Recipes Ventricina Capocollo Scramoza Incapriata (Pureed Fava Beans and Boiled Chicory) Maccheroni Tarantella (cured tuna “sausage”) alla Chitarra Campania East Apulia & Molise Basilicata West Mediterranean & Calabria & South Includes the cities of Naples, Salerno, and Potenza Home of many specialties known by American because of the Italian immigrants travelled to the United States Ingredients Agnello Maiale Capretto (Young Goat) Patates Pomodoros Peperone Peperoncino Melanzana (Eggplant) Recipes and Products Mozzarella Burrata Provolone Caciocavallo Pizza (Baked thin dough Calzone (Baked Stuff tomato and cheese Dough) topping) Caprese (Water buffalo Spaghetti alla cheese and tomato Puttanesca salad) Sardinia Sicilia Pasta Pizza Parmigiana di Melanzane (Eggplant Parmesan) Bordered by Basilicata to the North; surrounded by Mediterranean Plagues and graced with a history of invasion similar to Sicily They also brought the ingredients and techniques that are fundamental to the cuisine of the region today Experienced periods of control or strong influence by Greeks, Arabs, Normans, Spanish, and French Ingredients Peperone Peperoncino Melanzana Citron Fico (Figs) Pomodorro Fagioli Oliva Sultanas Nocciola (Hazelnuts) Island lies off the Western Coast of Italy, parallel to Lazio and Campania Target of invasions throughout history; periods of rule by Arabs and Romas as well as interference by Austria Seafood is a significant part of the cuisine in Sardonia but it is agricultural and meat products that make up its heart Cheeses (sheep’s milk), bread, and meat Island is located at the foot of the mainland in the Mediterranean Sea and stretches toward the coast of North-eastern Africa Has significantly culinary influences from Greek and Arab An autonomous region exercising greater regional freedom Climate is hot and arid influencing the types of foods produced here It is the choice of starch in southern Italy while rice prevails in the northern region A popular snack or meal throughout Italy Some of the popular varieties o Margherita – named after the first queen of Italy; colors represent the Italian flag o Napoleatana – tomatoes, mozzarella, anchovies, oregano oil Dining Patterns Breakfast Consists of cappuccino (coffee drink combining espresso and steamed milk) Lunch / Usually eaten at home Dinner Incorrect generalization (outside of Italy) is that is comprises a huge plate of pasta Antipasto – appetizer that appears often in a Sunday or holiday meal; can also be a light evening meal Primo Piatto (First Course) – consists of rice, soup, pasta, or polenta Second Course / Main Course – meat, seafood, or an egg dish accompanied by a vegetable dish or salad Dessert is usually fruit and/or cheese Wine – usually the beverage of choice Local wine produced in the same area is the wine served for most meals