Around the World in FACS

An Introduction to Cultural Cuisine

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Cajun Food, USA!

By Stefanie RiceArlington High School

Lagrangeville, New York

Cajun Food• Originated in Louisiana with a group who had

roots in France but were immigrants to Canada.

– Exiled from Canada and settled in the bayous and swamps of southern Louisiana

– Known as Acadians: own culture group with their own language

– Ingredients come from the swamps and bayous

– Cooked in a single pot

Common Ingredients

– Crab– River and Lake shrimp – Oysters– Crawfish– Freshwater and

saltwater fish– Squirrels – Turkey– Ducks– Rice (staple)– Frogs

Ingredients Continued

– Turtles– Pork– Homemade sausages– Beans of all kinds– Tomatoes– Okra– Yams– Pecans– Oranges– Wines, Liqueurs, and

Brandy

Influences on Creole Cooking

• Originated from the aristocracy of southern Louisiana

• Were immigrants from Europe and were aristocrats

• Wanted to eat same food as Europe

• Heavily influenced by French, Spanish, German, and Italian cuisines

Influences on Cajun Cooking

• Native Americans• Neighboring German

settlers

• Chefs who created Creole used classic French techniques and local food stuffs

Glossary of Cajun Cooking

• Andouille-- a Cajun sausage of pork and special seasonings which is smoked. Typically used in red beans and rice, gumbos, and jambalaya.

• Bisquie-- a meat or seafood cream based thick soup with a little extra spice.

• Blackened-- fish or meat cooked in a cast iron skillet with butter at high heat with a heavy coating of spices and seasonings

• Etoufee-- to smother with onions and other vegetables – usually bell peppers and celery

• Fricasse-- a stew made from meat or chicken which has been previously cooked in butter

• Gumbo-- a Cajun Soup which uses a roux as a base• Jambalaya-- a rice dish where everything is cooked into one pot

Glossary ofCajun Cooking

• Panné-- to fry a breaded or floured meat at high heat with a small amount of oil

• Roux-- a half and half mixture of oil and flour that is used as a thickening and flavoring ingredients in gravies or gumbos

• Stock-- The most important part of any soup or gumbo. It is water which has been boiled with a mixture of vegetables and animal parts and then strained. A favorite saying, "To make a good gumbo, you must first have a good stock."

• Tasso-- very lean pork cut into strips that is highly seasoned and smoked. I like to think of it as a Cajun Beef Jerky

• Trinity-- one of the fundamental building blocks of many Cajun recipes the most basic ingredient mixture of over half of all Cajun recipes --chopped onion, bell peppers, and celery

Sources • www.wikipedia.com

• www.about.com

• www.designtoat.com

• www.mnsu.edu

• www.mardigrasday.com

China

• It is called The People’s Republic of China

• It’s home to one of the oldest civilizations in the world.

• It’s the 3rd largest country in the world.• Geographical features such as the

Himalayan and Tien Shan Mountain Ranges have kept China isolated for much of it’s history.

• Mt. Everest, the highest mountain in the world, lies on the Southwest border.

Facts on China

Chinese Cuisine

• Their meals include large amounts of rice and vegetables, and only a small amount of meat.

• They stir-fry or simmer many of their dishes making them nutritious and healthy.

• Chinese proverb describes a well-prepared dish as one that smells appetizing as it is brought to the table. The dish must stimulate the appetite by its harmonious color combinations. The food must taste delicious and sound pleasing as it is being chewed.

• Many of today’s dishes live up to these high standards.

Chinese Cuisine

Basic Ingredients

• Bamboo Shoots• Bean Curd• Bean Sprouts• Bean Threads• Black Mushrooms• Chinese Cabbage• Chinese Pea Pods

• Golden Noodles• Hoisin Sauce• Oyster Sauce • Soy Sauce• Water Chestnuts• Winter Melon• Wood Ears

Chinese Ingredients• GGS: Ginger, Garlic, Scallions• Sugar, bean paste, fermented black

beans, Monosodium Glutamate, hot peppers, sesame seed oil, star anise, five spice powder, and Chinese peppercorns

• White Pepper is used over black, the endosperm (outside) is removed from the peppercorn, and the inside part, the white is ground up.

• This leaves no black specs in the food

Preparing Ingredients

• The Chinese spend more time preparing ingredients than they spend cooking. Most Chinese dishes cook so quickly, cooks must assemble the ingredients in advance.

• Much of the prep time involves slicing, chopping, shredding, dicing, and mincing many of the vegetables and meats. Much of the ingredients can be prepared days in advance.

Chinese Cooking Utensils

• The wok is the most versatile. It looks like a meal bowl.

• Steamer• Chopsticks• Ladle• Curved Spatula

Chinese Cooking Trends

• With industrialization, there are more and more people eating meat at each meal.

• Nutrition related diseases and obesity are on the rise in the last 10-15 years, especially in children.

• Western food has become more and more popular along with fast food, such as McDonald’s and Kentucky Fried Chicken.

Sources

•Guide to Good Food – by Largen & Bence – published by Goodhart Wilcox

publishers.

•Wikipedia, the online Encyclopedia

FRANCEMarie Elliott

Dover High School

Facts about FranceFrance is about 80% the size of Texas andis made up of 26 different regions.(1)

The geography consists mainly of flatplains or gently rolling hills in the north andwest; the remainder is mountainous,especially the Pyrenees in the south, andthe Alps in the east.(2)

The climate consists of generally coolwinters and mild summers, but mildwinters and hot summers can be foundalong the Mediterranean.(2)

In 1999 71.5% of the labor force was involved in service related occupations; only 4.1% held agricultural occupations(2)

Agricultural products include wheat, cereals, sugar beets, potatoes, wine grapes; beef, dairy products; fish(2)

Culinary TrendsThe wide availability of technology, i.e. computer internet and media such as Food Network have opened barriers and introduced food from around the world.

American Fast Food

Organic Foods

Classic Spanish cuisine

Flavors and textures are being kept separate and distinct from each other.

French Menu

Quiche Lorraine

Crème Caramel

Source Page

1. http://www.infoplease.com/ipa/A0107517.html

2. http://geography.about.com/library/cia/blcfrance.htm

3. http://www.preparedfoods.com/CDA/Archives/2d43992114788010VgnVCM100000f932a8c0________

4. http://www.cooks.com/rec/doc/0,1826,157171-244203,00.html

GERMANY

Bonnie Leitheuser

LaGrange Middle School

LaGrangeville, NY

QUICK GERMAN FACTS• GERMANY’S CAPITOL- BERLIN• LOCATED IN CENTRAL EUROPE• BORDERED BY THE BALTIC AND

NORTH SEA• MAJOR INDUSTRY- COAL MINING,

MANUFACTURING AND CHEMICAL PRODUCTION

• GERMANY MEANS BROTHER OR NEIGHBOR IN LATIN

German Eating Habits

• Breakfast is very important and extended on weekends- coffee with bread and jam

• Small meal in middle of the day- sandwiches

Bread is a huge part of the diet- as seen by literal translation of the word for supper- Abenbrot- literally “evening bread”

Bread is served with each meal- 6,000 types of breads and 1200 different types of pastries and rolls.

Top Breads of Germany:1. Rye-wheat (Roggenmischbrot)2. Toast bread ("Toastbrot")

3. Whole-grain ("Vollkornbrot")

German Breads

RESOURCES

• WWW.WIKIPEDIA.ORG

• WWW.PROMOTEGA.ORG

ItalyItaly

Alice Holzmann Alice Holzmann George Fischer Middle School George Fischer Middle School

Carmel, New YorkCarmel, New York

Trends in Italian Eating Trends in Italian Eating HabitsHabits

75% eat 1 full 75% eat 1 full meal/daymeal/day

30% have 1 course 30% have 1 course at lunchat lunch

8% grab bite to eat 8% grab bite to eat middaymidday

Italian Eating Habits Italian Eating Habits

1/5 eat out once a day1/5 eat out once a day 1/3 between 35-45 eat out once a day1/3 between 35-45 eat out once a day Time spent eating at a table:Time spent eating at a table:

**Milanese 18 min.**Milanese 18 min. **Palermitano 60 min.**Palermitano 60 min. **Torino 25 min. **Torino 25 min. **Rome 35 min.**Rome 35 min.

Classic Italian FavoritesClassic Italian Favorites PizzaPizza AntipastaAntipasta PastaPasta SoupsSoups Fish/MeatsFish/Meats Sweets & DessertsSweets & Desserts

CannoliCannoli

Italian PastryItalian Pastry Means”little tube”Means”little tube” Originated in SicilyOriginated in Sicily Tube shaped shell of fried pastaTube shaped shell of fried pasta Filled with sweet creamy fillingFilled with sweet creamy filling

SOURCESSOURCES

http:italianfood.about.comhttp:italianfood.about.com

http://en.wikipedia.org.wiki/Cannolihttp://en.wikipedia.org.wiki/Cannoli

http://en.discoverfrance.nethttp://en.discoverfrance.net

Jamaica

Margo TuckerLa Grange Middle School

Spices

Pimento (All Spice)

Nutmeg

Jerk Seasoning

Scotch Bonnet

4 Tablespoon ground all spice1Tablespoon dried thyme1 Tablespoon paprika1tsp ground red pepper1tsp onion powder1tsp salt1crushed scotch bonnet pepper¼ tsp black pepper

Jerk Chicken1.2 pound chicken pieces3 Tablespoons Jerk seasoning1 Tablespoon Soy Sauce Directions:Mix all ingredients in a small bowl until well blended.Marinate overnight or a few hours.Place on greased grill over hot coals or on a broiler pan 5-7 inches from heat. Cook for until chicken is done.

Sourceswww.sangstersreality.comwww.utk.eduwww.chilipepper.dewww.everygeneration.co.ukwww.jamaicamekrazy.com

M E X I CO

MMMMK

MK BUDDRED HOOK HS

FOREIGN FOODSCOOKERY

Facts about Mexico

Fiestas Food Music Athletics Landmarks

Mexico is a very interesting and wonderful country filled with extraordinary culture and an exciting history. Some examples are:

Puebla, MexicoCinco de Mayo is celebrated in many Mexican towns, Puebla being one of the most popular.

Cinco de Mayo fiestaCelebrations & Traditions

A mock battle culminates in a swordfight between the French and the Mexican “generals;” the Mexican, of course, always win.

Men wearing skirts and flower-trimmed hats represent the soldaderas – women soldiers who cared for the wounded and often fought along with the men.

“Soldiers” in 19th-century Mexican and French uniforms march or ride on horseback down the main street of the zocalo (town square); French “soldiers” sometimes carry loaves of French Bread

Celebrations feature music, dancing, fireworks and plenty of traditional Mexican dishes served up by vendors in the town square.

Mexican MusicThe most popular form of music in Mexico is Ranchera.

Mexican music is performed by Mariachis.

Southern Mexico is centered around a music called the Marimba, which remains popular in cities such as Chiapas and Oaxaca.

Mexican Athletics

Mexico is known mainly for its Soccer (football) teams but also possesses the skills in sports such as track and field.

Mexico hosted the 1986 Summer Olympics in Mexico City, Mexico

Landmarks in Mexico Monument to Independence Los Archos Our Lady of Guadalupe Church Los Arcos Amphitheater

THE END

Thank you for your time today. I hope you had a wonderful time learning about Power Point and I

hope you have a Wonderful time doing Power Point in the future.

CREDITS• Google – Pictures of Mexico• Josh Whitt – Student• Foreign Foods Class/Mexican

Cookery recipe - 7 –

Kathy CroftArlington High School

LaGrangeville, NY

Background Information*Hostility and instability due to war

-60% unemployment rate

-black market boom-tourism potential squashed-influx of displaced persons-crop yield decrease of 10% to 15%-total loss of crops in some areas

*Since 1276, occupied by…-Roman Empire -Russia-Albania -Italy-Turkey -Serbia-Yugoslavia

*Today it is its own country

Culinary Favorites *Meat*

Smoked prosciutto style ham with olives & cheeseLamb cooked in milk

Sausage flavored with wild herbs

*Salad & Vegetables*homegrown and organic

olives, peppers, grapes, oranges, pomegranates, watermelons & tomatoes

*Fish*carp, trout, salmon & eel

fish stew & roast squid are popular

*Dessert*sugary pastries & cream combined with

berries and fresh fruit

*Eating Out*surprisingly inexpensive

high level of servicelarge portion size

Pita

• As in Bulgaria, Pita is the “type of bread served for special occasions.”

• Labor-intensive gives the dish special meanings of welcome and sharing.

• Pastry similar to filo dough is filled with a cheese mixture

• You may add spinach to the cheese• A dessert can be made from the dough by

substituting a fruit filling

Sources

ACT International “FRY: Montenegro”

http://www.act-intl.org/appeals/appeals-2000

Black Mountain “Montenegro Guide – Food and Wine” http://montenegroholiday.com/foodwine.htm

Visit-montenegro.com “History and Culture”

http://visit-montenegro.com/

Wikipedia “Montenegro”

http://en.wilipedia.org/wiki/Montenegro

ScotlandKatherine schillerLaGrange MiddleSchool LaGrange, new york

Flag of Scotland

Largest City:Glasgow

Capital: Edinburgh

Flower: Thistle

Famous Hero: William Wallace

Famous Scottish Foods

BANNOCKS: biscuits baked on a griddle

SCOTTISH BEEF: Aberdeen

SCOTTISH SALMON: From the Rivers Tay and Tweed

Scotch Shortbread

A rich cookie made with fresh butter and topped with raspberry jam!

SOURCES

http://wikipedia,org

http://historicscotland.gov

http://www.clan-cameron.org/audio.html

Slovak Republic

Carol KingPawling Middle School

Pawling, New York

General Information:

• Capital… Bratislava

• Area… 49,030 sq. km

• Religion… 60.3 % Roman Catholic

• Independence… January 1, 1993

• National Resources… antimony, mercury, iron ore, copper, lead, zinc

Chief Crops

wheat, rye, corn, potatoes, sugar beets

Slovak Cuisine• Traditionally, the main meal of the day

is lunch, eaten around noon. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Slovaks to eat their main meal in the evening.

• Pork, beef and poultry are the main varieties of meat consumed in Slovakia, with pork being the most popular by a substantial margin.

• Halusky, a serving of dumplings with melted sheep cheese and fried bacon sprinkled on the top, is a popular Slovak dish. Many refer to this as the national dish and it is usually the least expensive menu item at a restaurant.

Traditional

Costumes Dessert• By far, the most popular

Slovak dessert is crepes (palacinky). They come filled with jam, ice cream and chocolate sauce.

Resources:

• http://www.panorama.sk/index.asp?lang=en&sv=1&kam=/go/clanky/124.asp

• http://www.slovak.com/html/slov_sta.html

• http://en.wikipedia.org/wiki/Slovakia

Switzerland

Ms. Drew

Arlington Middle School

Poughkeepsie New York

Facts About Switzerland

Population – 7,523,934

Land Locked Country – surrounded by Germany, France, Italy and Austria

Land area mountainous and one fifth of the country covered by lakes, glaciers, rocks and permanent snow, Switzerland is densely populated

Ethnic divisions:Total population:

German 65% French 18% Italian 10% Romansh 1% other 6%

Swiss nationals only: German 74% French 20% Italian 4% Romansh 1% other 1%

Holidays

Swiss National Day – 1st August ( Switzerland's Birthday)

•Fasnacht (carnival) – February

•Cities party for several days

•Parties start at five o’clock in the morning with marching bands, people dress in fancy clothing.

•At night there are bonfires and fireworks

•Religious festivals are based on the Canton’s religion- either Roman catholic or Protestant

•Traditional festival of Christmas is celebrated by both

Swiss eating habits

•Huge selection of bread

•Dairy Products – Cheese

•Vegetables – beans, carrots, cauliflower, potatoes, spinach

•Sausages and meat – veal, beef, pork, chicken or turkey- served in different ways; grilled, cooked, sliced or cut

•Side dishes – French fries, rice, potatoes and pasta

•Fruits locally grown – apples, pears, grapes and different berries

•Sweets – Swiss chocolate

Sample Menu

Breakfast-

Bread – butter/margarine, marmalade/honey

Cheese or cereals

Milk, cold or hot chocolate, tea coffee

Lunch

Sandwich/Bircher muesli

Water, soft drinks

Dinner

Depending on what they ate for lunch dinner could be a small meal or a full course

Bread, cheese, dried meat

Source Page

http://www.about.ch/culture/food/index.html

http://www.cooks.com

SWISS CHEESE PIE  

Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt and pepper to tasteLine pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese. Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.

Cuisine of Thailand

By Ann Marie GiacoiaMarlboro High School

Marlboro ,NY

Influences in Thai Cuisine

• 5 basic flavors in each meal– Hot (spicy)– Sour– Salty– Sweet– Bitter (optional)

• 4 Main regions of the country– Northern – Northeast– Central– Southern

Common ingredients• Coconut milk

• Rice noodles

• Lime juice

• Lemon grass

• Chilies

• Jasmine rice

• Garlic

• Cabbage

• Yard long beans

• Nam pla ( fish sauce)

• Shrimp paste

• Kaffir lime leaves

• Eggplant

• Curry

• Tumeric

Rice noodles

Kaffir lime leaves

Thai eggplantYard long beans

Thai meals

• A full meal is typically a single dish ( rice

based) with curries and vegetables

• Food is eaten with a fork and a spoon together.

• Sticky rice may be eaten with the hands.

Sources

http://www.infoplease.com/atlas/country/thailand.html

http://en.wikipedia.org/wiki/Thai_food