Chapter 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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: ______________________________ 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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

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 ____________________________________________ 11.1 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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 _________________________________ 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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. 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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 ________________________________________________ 11.2 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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 ________________________________________________ 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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. 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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 ______________________________________________ 11.3 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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_________________________________________ 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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. 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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 ____________________________ 11.4 Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia