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 • France’s culture and cuisine have been shaped by the numerous ___________ who have passed through over the centuries. • Perhaps the event that most profoundly influenced French cuisine was the 1533 AD _______ of Henri II to the Italian _________________. • The ___________________ broke down regional barriers throughout France and allowed product shipments nationwide. • _____________eventually became “cuisine classique” and later “______________” as chefs in the late twentieth century embraced lighter dishes and simpler flavors. • Each of France’s regions has a unique ____________ identity, characterized largely by its geography. 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

3. Italy • In 415 BCE, ________ invaders introduced olives, ________, and nuts to southern Italy where they remain prominent ingredients today • The _____________, which fanned out from contemporary Italy, introduced new foods, ___________, and ideas from the regions its ________ had conquered. • The “____________,” named for explorer Christopher Columbus, brought many new foods to Europe, which rapidly found homes in Italian cuisines. • Modern Italy did not become a unified country until 1861, so regional __________ traditions generally persist today. 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 _____ lands. • Spain’s history, however, is also one of occupation. Spain was at one time a Roman province; occupied by _______, a Germanic people; and controlled by Arabs. Arabian influence on ________________persists today. • Spain’s geography covers a wide variety of _______, so naturally its regional cuisines vary considerably—the northern regions are notable for __________________kery, the northern interior is famous for agriculture, and the southeast coast is famous for citrus, _________, and __________ production. 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

5. Section 11.1 Summary • France’s culture and cuisine have been shaped by the numerous ___________, peaceful and otherwise, who have passed through over the centuries. Perhaps the event that most profoundly affected the development of French cuisine was the 1533 AD marriage of __________to the Italian Caterina de’Medici. • In 415 BCE, Greek invaders introduced ________, honey, and __________ to southern Italy, where they remain prominent ingredients today. • Spain is bordered on several sides by water, allowing easy trade with both nearby neighbors and distant lands. The “Columbian Exchange,” named for explorer ____________________, brought many new foods to Spain. 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

6. Morocco • Morocco has been a center for trade since the twelfth century BCE, when the ___________ set up trading posts on the coast. • The Arabs, who occupied Morocco in the seventh century, introduced saffron, _______, cumin, and _________, and combining sweet and ___________tastes. • Around the fourteenth century, the Ottomans brought in new _________ and sweets, with the bold use of sugar and ______. • Two spice mixtures are used extensively in Moroccan cuisine: _________is used to season soups and stews. _____________ is used to flavor rice, stews, and tagines. • Couscous is the national dish of Morocco. Chefs steam the tiny grains in a ______________, a specialized earthenware or glass cooking vessel. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

7. Greece • __________ wrote the world’s first cookbook in 330 BCE. • Greece’s abundant ___________have perhaps made the most basic contribution to its cuisine and to its culture. • Olive oil is the _________ fat, and cured olives are widely eaten and __________. • One dish that is synonymous with Greece is __________, a casserole of lamb and ___________. • Olive oil and ______________are the two most important flavoring agents used in Greek cuisine. • Baklava is a honey-sweetened pastry made with ________ dough and chopped nuts. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

8. Tunisia • Clear connections can be made between French and ____________ foods. • ____ condiments are a major component of Tunisian cuisine. • Many Tunisian ingredients are similar to others in the Maghreb: _____: spicy merguez sausage, _______, a wide variety of vegetables, and especially couscous. • The strong regional sweet tooth is found here as well, expressed as a passion for ___ and fruits, especially ______. • Northwest Tunisia is known for its ________and edible ____, while fishermen catch spiny lobsters off the island of Galita. • Tomatoes are particularly prominent in the Tunisian diet, as are ____, olives, and _______. Seafood is also abundant. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

9. Section 11.2 Summary • Morocco has been a center for trade since the twelfth century BCE when the Phoenicians established trading posts on the coast and introduced ________ to the ________. • In ancient times, the Greeks were extremely interested in _________. In fact, it is believed that Archestratos, writing in 330 BCE, produced the world’s _______________. • The Tunisian experience of occupation and ________ is very similar to the __________ experience up until modern times. The two share a common colonial heritage with the rest of North Africa; series of traders, __________, and occupiers arrived on their shores bringing with them their own foods, techniques, and ____________. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

10. Egypt • Though Egypt is part of the “____________,” most of the country is desert, and today it imports more than ___ percent of its food. • Egypt was governed by various invaders for more than 2,000 years. Traders and colonizers introduced new foods, such as ____ and a variety of ______ from India, China, and _______. • Despite changing economic and ____________ 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. • Shawarma, shredded meat served in a pita with _______ and analogous to the Greek ______, may also be a street food. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

11. Iran • Iran, or _____, is one of the world’s ______ continuous civilizations, having been established around 7000 BCE. • A major influence on Iranian culture and cuisine came from its presence on the ancient _________, which was a conduit for ingredients such as long-grain rice, ________, and eggplant. • The basic Iranian meal _____ is to have ____, a meat, and some combination of onion, vegetables, ______, and nuts. • Stuffed meat and vegetables, known as ______, are popular, as are ______, ground meat _______ around a stick and grilled. • Desserts tend to be extremely ______t, and many are inspired by French ____________. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

12. Saudi Arabia • The food of this region has been influenced by many sources, including trade with the _____________, India, Iraq, and the Mediterranean. • A typical Saudi meal involves a large ___________l platter heaped with _______ and garnished with meat and vegetable dishes, flatbreads, and fresh __________. • Baharat and ___________, or dried Omani lime, is one of two extremely popular seasonings in Saudi Arabia. • Dates are extremely important, and have been __________in Saudi Arabia for more than 4,000 years. • A common lamb dish is kebab_________, or ground lamb molded around a stick and __________. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

13. Section 11.3 Summary • Egypt is part of the “____________.” The rich Nile Valley and its delta are prime agricultural land, and the river floods annually to ensure a consistent _________. However, most of the country is ________, and Egypt today imports more than ____ percent of its food. • _____, or Persia, is one of the world’s oldest continuous civilizations, having been established around 7000 BCE. Iranians adopted ______ without adopting Arabian practices, maintaining a distinct Persian identity. • The food of Saudi Arabia has been influenced by many sources such as trade with the Horn of Africa, ______, Iraq, and the ______________. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

14. China • Chinese cuisine is based on the ___ and yang philosophy of the _____, the belief that a single guiding principle orders the universe. • ____________ is the cuisine of the northern region of China. Mandarin cuisine refers to the elaborate and delicate specialties prepared for the elite members of the imperial court in ___________. • The cuisine from the neighboring provinces of __________ and __________ is best known for its hot, spicy foods. • ____________ cuisine was the first to be introduced to the United States. The city of Canton is situated on the Pearl River, 90 miles inland from the ________________a and thus it became an international trading center. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

15. Japan • Japan’s close neighbors, China and _____, have played major roles in its culture through both trade and ______. • Westerners introduced cooking techniques like baking and _________, which was quickly adopted as ______. • The word for cooked rice, _________, also means meal, demonstrating its essential nature to ________ cuisine. The other major agricultural product is ___________. • The Japanese prioritize quality over quantity in their food, prizing each ____________ individually. • Visual appeal is as important as the food itself, so ____________n and presentation are ____________. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

16. India • Indians today are largely of the __________, which promotes ____________ and discourages meat consumption. • The British left the most profound impact of all on Indian cuisine. They introduced ____________ cooking equipment and techniques to India to develop a distinctly ___________ cuisine. • _______ is often thought of as traditional Indian cooking. Curry is not really a spice; it is a dish. Some specific spices used in curry dishes include ______, cumin, ________, and red pepper. • An important cooking method in northern India is _____, a type of steaming in which preparers cover the cooking pot and seal it with _______________________. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

17. Section 11.4 Summary • _______ cuisine is based on the yin and _______ philosophy of the Tao, which is the belief that a single guiding principle orders the universe. Foods should not be forced to become something they are not and should be kept in their most _____ and _______ states. • Japan’s close neighbors, ____ and Korea, have traditionally played major roles in its culture through trade and religion. _____________ entered from China in the sixth century, changing Japanese culture. Trade with ____________ has also affected Japanese culture. • Since the fourth century BCE, __________ has evolved as the dominant faith in India. Hinduism promotes vegetarianism and discourages meat consumption. Today, 80 percent of Indians belong to the _____________, but India has had many other cultural influences. The British left the most profound impact of all on _____________ cuisine. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia