© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 35: Mediterranean Cuisine The Mediterranean is vital to the development of cuisine throughout the world

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Europe and the “Med” Have produced some of the most widely known cuisines French, Italian, and German have a direct impact, especially French Classical Earlier chefs wrote and set the standards from eighteenth- and nineteenth-century techniques from France and Italy Cooking of Europe relies on the basic foundations of cooking stocks and sauces

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Regional Each region has specific techniques and background flavors Herbs and spices are geographical and dependent upon trade, commerce, and growing season Mediterranean culinary tradition is built upon three ingredients: wheat, olives and grapes

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Western and Northern Europe French is a standard for classical cuisine Once the diplomatic country of the world French chefs were imported everywhere Migrated everywhere as a result of the Revolution and world wars In Southern France, cooking is dominated by tomatoes, olives, eggplants, garlic, and onions Herbs including thyme, rosemary, lavender, savory, lysop, marjoram A rich assortment of fish is available Olives, oil, and tapenades are from this area

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Southwestern France Includes Bordelais, Landes, Pays, Gascony, Périgord Oysters, mussels, monkfish are popular Walnuts, chantrelles, cèpes, and truffles

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Center of France Lyonnaise, Savoie, Bourgogne, Auvergne, Limousin Pasta, morue (dried salt cod), goat cheese, ravioli, polenta-type dishes Freshwater fish are trout, pike, crayfish, and char Cheesemaking, pork products, and pâtés

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Burgundy and Northern France Burgundy is known for fine cattle, and Bresse for poultry Northern France and Alsace are famous for dishes influenced by the Netherlands and Scandinavia Cabbages, beer, fish from the Atlantic, chowders, braised apples, and dairy products

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Italy The country we mostly associate with the sea the surrounds it A long narrow peninsula with a mountainous interior (55 million people) Divided into North and South Both famous for regional products and cuisine styles Italy is a country with regional cuisines as the terrain is so rugged, people in the village 10 miles away have little or no contact

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Italy (continued) South: sausages, olives, oregano, basil, capers, pasta, fresher cheeses North: grains, risotto, gnocchi, cattle, breads, mostly butter instead of olive oil Seafood is prevalent throughout Sicily is known for hot and spicy foods (Moorish influence?)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Iberian Peninsula Spain and Portugal Extreme western Europe Faces Atlantic and Mediterranean Classic dish is paella, famous hams, port wine Noticeable influence from the Moors of North Africa, bringing with them sweet and sour flavors, almonds and chilies Olives and wheat are grown throughout Spain (largest exporter of olive oil)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Iberian Peninsula Spain and Portugal (continued) Cattle, sheep, goats Portugal is known for fish, port wine, sardines

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. British Isles Known for large roasts, meat pies, jams, jellies, puddings, baked goods, cheeses Brought many new foods and techniques back to England because of world colonialism Fish and chips are famous as well as “fried breakfasts,” which we copy England is also known for ketchup, Worcestershire, chutney, curds

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Netherlands and Scandinavia Depend heavily on fish Long, cold winters Heavy reliance on root vegetables Salted cod, smoked fish, and gravadlax Jams, pickles, preserves, robust stews, soups, and braises Denmark is famous for gouda and edam cheeses

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Central Europe Switzerland, Germany, Austria Emphasize freshwater fish Pork, chicken, and duck are famous Root vegetables, caraway fried cutlets (Schnitzel), sauerkraut Vinegars are world famous and white wines are crystal clear Cheeses come from the mountainous areas as well as grassy farmland Game is popular and so is ostrich

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Eastern Europe Russia, Poland, Hungary Black bread (dark rye or pumpernickel) Very hearty fare Long winters, cold nights Cereals, rye, rich sour soups, root crops, sausages and smoked meats Dill, sour cream, cabbages, and a flaky strudel dough, probably an influence of the Persians

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Eastern Mediterranean and the Levant Birthplace of civilization, according to history The Levant includes Iran, Iraq, Lebanon, Jordon, Israel The Mahgreb includes Morocco, Tunisia, and Algeria These countries are known for wheat, olives, grapes, saffron

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Greece and Turkey The seat of the Ottoman Empire was Turkey The Turks influenced cuisine and trade for centuries Also influenced technique, spices, fine flaky pastries Greece and Turkey produce fine lamb dishes, wheat dishes, seafood and cheeses (feta) Poultry and eggs make up the ingredients of many dishes along with olives, tomatoes, herbs (mint, parsley, oregano)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Greece and Turkey (continued) Zucchini, eggplant, savory pies, long slow braises A rose water candy known as Turkish delight is famous; spanikopita is a wonderful spinach dish from the Greeks Fatoush, a bread salad, is now a popular salad in many restaurants during the summer The Ottoman Empire also gave us coffee

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Mahgreb Tunisia, Morocco, and Algeria Northern Africa is part of the Mediterranean grocery basket Seafood, grains, soft and hard squashes Spices such as cumin, chilies, garlic, ginger, allspice, cinnamon, and sweet spices Couscous, tiny pasta, is from this area Tagines, a slow-cooked stew made in an earthen oven makes rich, flavorful dishes famous all along the rim of this great sea

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Desserts Figs, prunes, raisins, apricots, all play a role in sweet meats and fine desserts that have natural sweeteners Marzipan came from North Africa The cradle of civilization still influences the world today in cuisines, technology, commerce, and philosophy Three, of the worlds greatest religions come from this area, and they all have an influence on food and dietary habits