Chapter 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

1. Chapter 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

2. France • French cuisine most influenced by the marriage of Henri II to ____________________________(an Italian) • Home to “_____________ Sauces” • _______ cuisine eventually became “cuisine classique” and later “nouvelle cuisine” as chefs in the late twentieth century embraced __________dishes and __________ flavors. • Each of France’s regions has a unique gastronomic identity, characterized largely by its geography. • Foie Gras: ___________________________________ • Poulet de Brasse: _____________________________ • Cassoulet: ______________________________ 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

3. Italy • Greek introduced ________________________to southern Italy • Often called “la cucina povera” – cuisine of ________ • The “____________ Exchange,” named for explorer Christopher Columbus, brought many new foods to Europe, which rapidly found homes in Italian cuisines. • Regional cuisines: • Northern: lots of ____________________________________ • Central: ____________________________________________ • Southern: _______________________________________ 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

4. Spain • Spain is bordered on several sides by ___________, allowing easy trade with both nearby neighbors and distant lands. • ____________ introduced citrus fruits, almonds, spices • Spain’s geography covers a wide variety of terrains, so naturally its regional cuisines vary considerably > northern regions: ___________ cookery > northern interior is famous for ___________ > southeast coast is famous for ____________________________________________ 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

5. Morocco • The Arabs introduced saffron, ginger, cumin, and cinnamon, and combining ___________ and __________ tastes. • pastries and sweets use sugar and honey abundantly _______________________________________________ • ______________ mixtures are used extensively in Moroccan cuisine: ___________________________________________ • ____________ is the national dish of Morocco. Chefs steam the tiny grains in a couscoussière, a specialized earthenware or glass cooking vessel. • Choua: steamed forequarter of ________________________ • Meshoui: whole roasted _______________ • Harira: stew of _________________________________ 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

6. Greece • __________ wrote the world’s first cookbook • Greece’s abundant ______________have perhaps made the most basic contribution to its cuisine and to its culture. • __________is the universal fat, and cured olives are widely eaten and exported. • One dish that is synonymous with Greece is ____________________________________________ • ___________ and _______________are the two most important flavoring agents used in Greek cuisine. • ______________ is a honey-sweetened pastry made with phyllo dough and chopped nuts. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

7. Tunisia • ___________ condiments are a major component of Tunisian cuisine. • The strong regional ______________is found here as well, expressed as a passion for honey and fruits, especially dates. • Northwest Tunisia is known for its ________________________________________________ • _________are particularly prominent in the Tunisian diet, as are eggs, olives, and pastas. _____________is also abundant. • Chermoula: mixture of pureed ________________________________________________ 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

8. Egypt • Though Egypt is part of the “Fertile Crescent,” most of the country is _________, and today it imports more than _______ percent of its food. • Despite changing economic and demographic patterns, Egyptians still enjoy ________ along the coast and in Alexandria, but savor a ____________ cuisine elsewhere. • _______________ are popular. A common variety is eish baladi, which is sprinkled with duqqa, a ___________ mixture. • ___________, shredded meat served in a pita with tahini and analogous to the Greek gyros, may also be a ________food. • Ful medames: national ________________________________________________ 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

9. Iran • Iran, or Persia, is one of the world’s oldest continuous civilizations, having been established around 7000 BCE. • A major influence on Iranian culture and cuisine came from its presence on the ancient Silk Road, which was a conduit for ingredients such as ________________________________. • The basic Iranian meal pattern is to have ________________________________________________ • Stuffed meat and vegetables, known as dolmehs, are _______________________________________________ • Desserts tend to be extremely sweet, and many are inspired by ____________________ pastries. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

10. Saudi Arabia • A typical Saudi meal involves a large communal platter heaped with ___________ and garnished with _________ and _______________ dishes, flatbreads, and fresh pickles. • Baharat (spice mixture ______________________________________________ • ___________ are extremely important, and have been cultivated in Saudi Arabia for more than 4,000 years. • A common lamb dish is ______________________________________________ 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

11. China • First to ___________ fire and apply it to cooking • Chinese cuisine is based on the _______________philosophy of the Tao (food should be kept in its ____________state) • _________(fermented soy beans in brine) originated in China • Red cooking: long, slow braising in ___________________ • Mandarin: northern region of China; refers to the elaborate specialties prepared for the ______________________________________________ • Szechwan and Hunan: best known for its ______________ • Canton cuisine was the first to be introduced to the _____ • Cantonese immigrated to California during _______ rush • Notable dishes_________________________________________ 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

12. Japan • __________ drinking ceremonies common • Flavors of __________________________________ • Westerners introduced cooking techniques like ___________and ____________, which was quickly adopted as tempura. • The word for cooked rice, _________, also means meal • The other major agricultural product is ___________. • The Japanese prioritize quality over quantity in their food, prizing each _______________ individually. • ____________ appeal is as important as the food itself, so preparation and presentation are meticulous. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

13. India • Indians today are largely of the _________ faith, which promotes vegetarianism and discourages _________________________. • The British left the most profound impact of all on Indian cuisine. They introduced _____________________________________ • Garam masala: strong-tasting ____________________________ • Curry is not really a spice; it is a dish. Some specific spices used in curry dishes include ____________________________________. • cooking method in northern India is ____, a type of steaming in which preparers cover the cooking pot and seal it with strips of _________. • ___________ and crackers are commonly eaten with meals • Tarka: technique of scattering dry ____________________________ 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia