1. France, British Isles, Germany, Poland, and Scandinavia.
Foods of Europe
France, British Isles, Germany, Poland, and Scandinavia.

2. France
French cooking varies by region. Agriculture and proximity to water affect the popularity of foods. Beef is popular in the north, central France is know for it’s wine, fish is common along the coast and truffles are a specialty in the south.
French cooking includes a variety of sauces like béchamel (cream sauce), demi-glace (meat broth sauce), Hollandaise (egg yolk and lemon juice) and vinaigrette (wine, oil and vinegar).
Soups, wines, soufflés, stews, and roasted meats are common meals in France.

3. Common Ingredients in France
Fresh ingredients are the hallmark of French cuisine.
Fresh herbs like chives, parsley, marjoram, rosemary and fennel are common.
Poultry, beef and fish are popular.
Vegetables are served with every meal and include asparagus, potatoes, mushrooms, carrots, endive, eggplant and zucchini.
Favorite fruits include berries, pear and apple.
Bread is baked, purchased and eaten daily.
Butter, milk, cheeses and cream are common.
Cheese is named for the region that first made the variety.

4. Famous Recipes
Quiche: savory custard tart.

5. Ratatouille: casserole containing tomatoes, eggplant, green pepper, zucchini and seasonings.

6. Salad niḉoise: salad of potatoes, green beans, tomatoes and other vegetables.

7. Consommes: soup with
meat stock
Bread: French bread (Pain), baguette and croissants

8. British Isles
Includes England, Ireland, Northern Ireland, Scotland and Wales.
Island setting leads to frequent use of fish.
Mild winters and warm summers made farming common. Land is rocky in areas.
Indian colonization made tea and Indian curry (spicy vegetable dishes) popular.
Hundreds of varieties of pudding are made. It is baked, steamed or boiled. It can be sweet or savory. It will be molded and may be wrapped in a pastry crust.

9. Common Ingredients in British Cooking
Vegetables include root vegetables like potatoes, beets, carrots, parsnips, onions and leeks. Also spinach, peas, beans and cabbage.
Wheat, barley and oats are common grains.
Apples, grapes, raisins, plums, and cherries.
Meats include beef, pork, mutton and game.
Fish include salmon, herring, cod, & mackerel.
Butter, milk, clotted cream (thick yellowish cream spread on various breads). Cheese tends to be mild & crumbly.
Tea more popular than coffee.
Beer and some wine consumed.

10. Recipes of the British Isles
Steak and Kidney Pie: Slices of kidney and beef are smothered in gravy and baked in a pie crust.

11. Recipes of the British Isles
Fish and Chips: Battered fried
cod served with French fries
and wrapped in yesterday’s
newspaper.
Shepherd’s Pie: Casserole of mashed potato, vegetables and beef.
Scones: Sweet biscuit like baked good.

12. Recipes of the British Isles
Irish Colcannon: Mashed potatoes
with scallions and cabbage.
Welsh Rarebit: Toast covered in a
thick cheese sauce.
Haggis: Scottish specialty;
Sheep stomach is filled with
pudding made of oatmeal
and organ meats.

13. Cooking in Germany
American Christmas traditions are often based on German practices.
Hundreds of varieties of sausage are made.
Fruit dishes often accompanies meats.
Potatoes are prepared in many ways.
Bread is eaten with every meal. Sweet baked goods are popular.
Beer and white wine are served with most meals.

14. Common Ingredients in Germany
Pork, beef, veal and game are roasted or cured and made into of sausage.
Apples, plums, raisins, currants and apricots are cooked and served with meals or baked into desserts.
Vegetables used in German cooking include cabbage, beets, potatoes, carrots and fresh greens.
Vegetables are often pickled.
Seafood includes herring, eel, cod and haddock.

15. American Favorites from Germany
Pretzels, sausage, mustard, funnel cakes, doughnuts, pork and sauerkraut, potato salad, coleslaw, strudel, coffee cake, pickles and black forest cake.

16. Poland
Colder climate leads to shorter growing season. Poland is heavily forested.
Orthodox Church influences diet by encouraging fasting and limiting meat consumption throughout the year.
Italian born queen in 16th century brought Italian influences.
During 19th century French cooking techniques brought rich sauces to upper class. Lower classes stuck to more traditional heartier soups and breads.

17. Ingredients in Poland
Grains: wheat, rye, millet, barley and buckwheat.
Vegetables are often pickled. Mushrooms, cucumber, beets, cabbage, kohlrabi, onion, potato, parsnips common.
Meats often pickled or dried ’s of varieties of sausage. Fish include herring, caviar, salmon, pike and perch.
Dairy: sour cream, yogurt, buttermilk and cottage cheese.
Fruits: plum, blackcurrant, strawberries, cherries and blueberries. Jam making important in winter.
Beverages include tea, coffee, milk, vodka.
Foods are seasoned with dill, parsley, garlic, mustard and horseradish.

18. Polish Recipes Buckwheat Pancakes: hearty nutty flavored pancakes
served with sour cream.
Borscht: beet soup.
can be thick or thin

19. Polish Recipes Kasha: any cooked grain dish. prepared with various
seasonings and vegetables.
Pickled Herring:
Fish preserved in brine.
Kielbasa: Poland’s most famous type of pork sausage.

20. Scandinavian Cuisine
Includes the countries of Denmark, Norway, Sweden and Finland.
Plain and hearty cuisine.
Land is surrounded by ocean. Rocky rugged or swampy terrain. Very little land is farmable.
Long cold winters and mild summers lead to a short growing season.
Fishing is the most important export.
Geographical seclusion has prevented influence from other European countries on culture and cuisine.
Desserts include cookies, puddings and cakes.

21. Common Ingredients in Scandinavian Cooking
Grains: Wheat, rye and rice.
Vegetables: potatoes, cabbage, mushrooms, rutabaga, carrots, peas, and string beans.
Fish: herring, cod, haddock, salmon and crayfish, and other shellfish.
Meats: pork, beef, chicken and reindeer.
Dairy: milk is used from cattle, sheep and goat to make various cheeses. Butter and cream used.
Fruits: several native berries include strawberries, raspberries, lingonberries, cloudberries and Finnish cranberries.

22. Scandinavian Recipes
SmØrrebrØd: open face sandwich consisting of buttered bread topped with available meat, fish, cheese & vegetables.
Lutefisk: dried cod.

23. Scandinavian Recipes Krumkaker: thin sugar cookies baked on a special
iron and rolled into tubes
or cones.
Rice Pudding: dessert
made of rice, milk,sugar
and eggs. Seasoned
with cinnamon.