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Europe Ch. 29

Europe Ch. 29. Europe is the second smallest continent. 1/5 th of the world’s population live in Europe Northern Europe-diet fairly high in fat- meat, fish, poultry, game, dairy, rich desserts. United Kingdom -. England, Scotland, Northern Ireland, Ireland, Wales

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Europe Ch. 29

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  1. Europe Ch. 29 • Europe is the second smallest continent. • 1/5th of the world’s population live in Europe • Northern Europe-diet fairly high in fat- meat, fish, poultry, game, dairy, rich desserts

  2. United Kingdom- • England, Scotland, Northern Ireland, Ireland, Wales • London is the Capital of all countries • Ireland is politically divided from the United Kingdom

  3. United Kingdom Geography • Completely surrounded by water • Bodies of Water- Irish Sea, North Sea, Atlantic Ocean, English Channel • Highlands – Northern Scotland – Rugged and mountainous • Lowlands- Central Scotland- farmland- most population • England- Fertile farmlands- hourly weather changes- fog, cold • South Wales- Valleys and coastal plains • Ireland- lowlands and hills

  4. United Kingdom • History- Celts from 500B.C. to 100A.D., then Romans, • Germanic tribes (Jutes, Angles, and Saxons)- 400 A.D. • Normans/Vikings- William the Conqueror 1066 • English is the official language- Gaelic is an ancient form of Celtic spoken in Ireland • Conflict exists between Catholics and Protestants in Ireland

  5. United Kingdom • British/English Agriculture- good farm and grazing land • Main crops are wheat; oats and barley, potatoes and beef are also staples • Sheep raised for meat and wool, chicken, pork and dairy important in cooking • Coastal fishing industry- very important • Recreation-golf, hiking, mountain climbing, horseback riding, soccer, rugby, cricket, hurling, darts, hunting (wild game)

  6. England • Cuisine- apples, cheese, puddings pickled meats, crumpets, wild game, fish • Steak and kidney pie, very large breakfasts, scones, “Bubble & Squeak”- cold beef & potatoes & cabbage, trifle- pudding/cake, fish & chips (fried fish & French fries), porridge (type of oatmeal) • Roasting & baking important • Tea (might also refer to a light snack)

  7. United Kingdom • Scotland- traditional specialty- Haggis- sheep’s stomach stuffed with oatmeal • & organ pudding, whiskey, fishing • “tartan”- plaid design specific to a clan or family who live near each other • Ireland- fishing, lamb (for wool), breads, potatoes & cabbage important, beer • Wales- coal & monasteries important. • Cockles (mussels), lamb, Welsh Rabbit (cheese sauce over toast)

  8. Germany- • 1990 reunited East & West • 16 states • Many musical contributions (Bach, Beethoven, Brahms) • Potatoes, sugar beets, hops, - main crops • Cabbage, apples, fish in the North • Pork most popular meat (eat all parts), also beef

  9. Cuisine • Sausage- hundreds of types • Braten (roast) national dish • Schnitzel- veal • Wurst- muscle, bacon, organs, spices, salt • Smoked eel & herring • Spatzel- dumplings • Sauerkraut- pickled cabbage

  10. German Cuisine • 1 meal per day includes potatoes • Kartoffelpuffer- potato pancake w/ applesauce • Pickling popular • Beer- past time, younger kids & elderly also drink some types of alcohol • Oktoberfest- major celebration • Sweets

  11. German Bread • Breads- MAIN STAPLE (400 types) • Served at every meal • Stolen- almonds, fruit, raisins • Gebildbrote- picture on bread • Lebkuchen- Christmas- honey spice cakes

  12. Scandinavia • Denmark (Jutland, 2 large islands, 500 small islands), Finland (started saunas), Sweden, Iceland (earthquakes & volcanos), Norway (160,000 rivers & lakes) • 3 factors affecting cuisine: • Geography • Human isolation • Climate

  13. Scandinavia • Forests, mountains, fjords, lakes, glaciers (caused rough terrain), swamps • Very short growing season- Dry pickle & salt to preserve food • Only 2 months of sunlight in summer • Viking ancestors • Good social welfare in each country • Fishing industry is most important • Logging is second

  14. Scandinavian cuisine • Plain & healthy • Fish, reindeer, sausage, open faced sandwiches (smorrebrod), potatoes (eaten daily), soup, cake & pastries (Danish), bread, coffee (drink more than any other European country), cheese, pickling, game, mushrooms, dairy (cream) • Smorgasbord “Buttered bread table”- buffet (4 courses) • Herrin/fish, meat dishes, small appetizers, dessert- coffee with all

  15. France- • largest country in western Europe • Republic- has a president • Roman Catholic • Fishing, livestock & wine- main industries • Rainy, cool, moderate summer • Large country & varied geography= regional cuisine

  16. French cuisine • Haute cuisine- elaborate, high class • Provincial- simple, family style • Nouvelle- natural, healthy, light • Le petit dejeuner- breakfast • Le dejeuner- main meal midday

  17. French Sauces • Sauces- very important • Roux- butter & flour • Béchamel- butter, flour, milk • Veloute- “ “ plus stock • Soups- yolk, butter, cream, meat • Demi-glace- brown • Hollandaise- egg yolks, lemon juice & butter • Vinaigrette- vinegar, oil, seasoning • Consommé- meat stock base

  18. French Cuisine • Poultry, beef (less than US), organ meats, cheese, bread (staple), sweets, escargot, frog legs, shellfish, vegetables every dinner w/ sauce or raw, salad eaten after main meal before dessert (crepes, éclairs), truffles (fungi)

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