1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 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: ______________________________ 2 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

3. Italy 3 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia  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: _______________________________________

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 ____________________________________________ 4 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 _________________________________ 5 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. 6 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 ________________________________________________ 7 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 ________________________________________________ 8 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. 9 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 ______________________________________________ 10 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 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. 12 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 ____________________________ 13 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia