Staple Foods& World Cuisines
Staple Foods The food supply in any region depends on what foods can be grown there. Staple foods are foods that make up the region’s basic food supply.
Staple Foods What factors determine staple foods? Geography: food grown in soil rich areas. Animals can be raised in mountainous areas. Climate: Moderate vs. Extreme temperatures Rainfall: Little food can be grown in totally dry areas, like deserts.
Wheat 35% of world population relies on wheat as its main staple food. High in nutrition and easy to store and transport. Wheat
Wheat What foods are made from wheat? Bread Tabbouleh (from the bulgur or cracked wheat) Pasta Crackers Cakes and cookies Pancakes Cereal *Wheat is in many other foods. It is used as a filler and as a thickener. If you have a wheat allergy, you need to read labels carefully.
Wheat
Wheat Produced in: China - UK U.S -Pakistan India France Canada Turkey Russia
Corn Second largest cereal crop in the world Native to the Americas Another word for corn is maize Low in protein, and a heavy dependence on it can lead to nutritional deficiency
Corn What foods contain corn? Tortillas Cereal Alcohol Jams Margarine Ice cream Salad dressing Popcorn
Corn! The main producers of corn are: US China Brazil Mexico France Argentina South Africa
Rice There are over 7000 varieties of rice grown around the world. Most rice produced in Asian countries All rice is brown to start with. Rice is stripped of its bran layer and polished to make it white Less protein than other cereal grains, consisting mainly of carbohydrates
Rice
Rice The main producers of rice are: China Thailand India Indonesia Vietnam Japan Brazil Philippines
Potatoes Irish were first Europeans to use the potato as a staple food. It is hardy (withstands abuse), quick to grow, uses less land, and less labour intensive than grains. Rich in nutrients and easy to grow. Susceptible to disease. Potato blight hit Ireland in 1800s, led to deaths of over 1 million people.