1. 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. French cooking includes a variety of sauces –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 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. French Wine First produced in 425 B.C. –Medicine, religious ceremonies World’s biggest wine producer (4.6 B liters/yr) Why France? –Soil mineral content, moderate climate Famous Regions –Bordeaux, Burgundy, Champagne

5. Famous Recipes Quiche: savory custard tart.

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

7. Salad ni ḉ oise: salad of potatoes, green beans, tomatoes and other vegetables.

8. British Isles Includes England, Ireland, Northern Ireland, Scotland and Wales. Includes England, Ireland, Northern Ireland, Scotland and Wales. Island setting leads to frequent use of fish. Island setting leads to frequent use of fish. Mild winters and warm summers made farming common. Land is rocky in areas. Mild winters and warm summers made farming common. Land is rocky in areas. Indian colonization made tea and Indian curry (spicy vegetable dishes) popular. Indian colonization made tea and Indian curry (spicy vegetable dishes) popular.

9. Common Ingredients in British Cooking Root vegetables (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. Afternoon Tea British tradition introduced ~ 1840 –Anna, Duchess of Bedford –Tray of tea, bread and butter ~ 4pm –Began inviting friends Transitioned to fashionable social event –High society, long gowns, gloves

11. Afternoon Tea Modern Day –Still served in many restaurants, hotels ~ 4pm –Dainty sandwiches, scones w/ clotted cream & preserves –Indian tea served in silver tea pots in bone china cups

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

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

14. Cooking in Germany Hundreds of varieties of sausage are made. Hundreds of varieties of sausage are made. Fruit dishes often accompanies meats. Fruit dishes often accompanies meats. Sweet baked goods are popular. Sweet baked goods are popular. Beer and white wine are served with most meals. Beer and white wine are served with most meals.

15. Common Ingredients in Germany Pork, beef, veal and game are roasted or cured and made into of sausage. 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. 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 used in German cooking include cabbage, beets, potatoes, carrots and fresh greens. Vegetables are often pickled. Vegetables are often pickled. Seafood includes herring, eel, cod and haddock. Seafood includes herring, eel, cod and haddock.

16. Oktoberfest! Munich, Germany 3 rd week Sept-1 st Sunday October (16-18 days) 1 st Oktoberfest—October 1810 Modern Day: –Largest festival in the world –Carousels, roller coasters, special events –German beer, sausages (wurst), potato dishes, fruit strudels

17. Poland Colder climate leads to shorter growing season. Poland is heavily forested. Colder climate leads to shorter growing season. Poland is heavily forested. Strong cultural influence on cuisine from: Strong cultural influence on cuisine from: Orthodox Church: fasting/ limiting meatOrthodox Church: fasting/ limiting meat Italian born queen in 16 th century brought Italian influences.Italian born queen in 16 th century brought Italian influences. During 19 th century French cooking techniques brought rich sauces to upper class.During 19 th century French cooking techniques brought rich sauces to upper class.

18. Ingredients in Poland Grains: wheat, rye, millet, barley and buckwheat. Grains: wheat, rye, millet, barley and buckwheat. Vegetables are often pickled. Mushrooms, cucumber, beets, cabbage, kohlrabi, onion, potato, parsnips common. Vegetables are often pickled. Mushrooms, cucumber, beets, cabbage, kohlrabi, onion, potato, parsnips common. Meats often pickled or dried. 1000’s of varieties of sausage. Fish include herring, caviar, salmon, pike and perch. Meats often pickled or dried. 1000’s of varieties of sausage. Fish include herring, caviar, salmon, pike and perch. Dairy: sour cream, yogurt, buttermilk and cottage cheese. Dairy: sour cream, yogurt, buttermilk and cottage cheese. Fruits: plum, blackcurrant, strawberries, cherries and blueberries. Jam making important in winter. Fruits: plum, blackcurrant, strawberries, cherries and blueberries. Jam making important in winter. Beverages include tea, coffee, milk, vodka. Beverages include tea, coffee, milk, vodka. Foods are seasoned with dill, parsley, garlic, mustard and horseradish. Foods are seasoned with dill, parsley, garlic, mustard and horseradish.

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

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

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

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

23. Smörgåsbord Swedish origin Swedish origin “bread and butter table” “bread and butter table” Large gatherings/special Large gatherings/special occasions occasions Hot and cold dishes, buffet style Hot and cold dishes, buffet style Herring, eggs, breads, cheeses, dessertsHerring, eggs, breads, cheeses, desserts

24. Scandinavian Recipes Sm Ø rrebr Ø d: open face sandwich consisting of buttered bread topped with available meat, fish, cheese & vegetables. Sm Ø rrebr Ø d: open face sandwich consisting of buttered bread topped with available meat, fish, cheese & vegetables. Lutefisk: dried cod. Lutefisk: dried cod.

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