1. 1 FRMCA Level 2, Chapter 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia 2015 Summer Institutes Level 3

2. 2 Session Objectives Identify the major influences, ingredients, flavors, and cooking techniques of: French cuisine Spanish cuisine Mediterranean cuisine Asian cuisine 9.1

3. 3 Catherine de’Medici married Henri II and imported Italian chefs to improve the rustic food. –Introduced roux, forks –Refined sauces, increased the use of vegetables The Industrial Revolution opened shipping routes within the country. –Haute cuisine born out of new ingredients’ availability and advances in technology –Evolved to cuisine classique and nouvelle cuisine French Cultural Influences 9.1

4. 4 French Flavor Profile Fresh, refined dishes Spices do not overwhelm; emphasis on the concentration of flavors through reductions Ingredients varied by region; for example, the Northwest is known for seafood, while the Southeast (Lyon) is known for poultry and beef Popular cooking methods: braising, sautéing, sous vide, deglazing, reducing, confiting 9.1

5. 5 Foie gras: specialty of Alsace; the engorged liver of a specially fattened goose or duck, which is seared or poached Poulet de Bresse: blue-legged chicken of renowned tenderness and flavor Cassoulet: rich dish of beans and meat; different versions found in different areas Mother sauces: espagnole, velouté, béchamel, hollandaise, and tomato Popular French Ingredients and Dishes 9.1

6. 6 Spanish Cultural Influences Strong Arabian influence, due to many occupations –Introduced citrus fruits, almonds, sugarcane, rice, saffron, and other spices Benefitted from the Columbian Exchange; encouraged exploration and the introduction of new ingredients Large coastal region 9.1

7. 7 Spanish Flavor Profile Earthy, complex dishes with unusual flavor combinations Ingredients varied by region: –Northwest is known for seafood. –Northern interior is famous for its agriculture. –Catalan cuisine focuses on game and seafood. –Southwest is famous for citrus, saffron, and rice production. Popular cooking methods: braising, baking, paella 9.3

8. 8 Popular Spanish Ingredients and Dishes Paella: one-pot dish based on rice, olive oil, and saffron; other ingredients added to make variations Gazpacho: cold soup that originates well before tomatoes were a common ingredient; early version included garlic, almonds, grapes Escaveche: Brined, fried fish marinated in a vinegar base. 9.3

9. 9 Morocco has been a center for trade since the twelfth century BCE, when the Phoenicians set up trading posts on the coast. The Arabs, who occupied Morocco in the seventh century, introduced saffron, ginger, cumin, and cinnamon, and combining sweet and sour tastes. Around the fourteenth century, the Ottomans brought in new pastries and sweets, with the bold use of sugar and honey. Moroccan Cultural Influences 9.3

10. 10 Moroccan Flavor Profile Sweet, sour, and spice Rich and full-flavored stews, steamed dishes, roasts Two spice mixtures used extensively in Moroccan cuisine: La Kama is used to season soups and stews, and Ras el hanout is used to flavor rice, stews, and tagines Popular cooking methods: tagine, couscoussière, steaming, spit- roasting

11. 11 Tagines: meat stews cooked for a long time, usually based on lamb, fish, game, or chicken, and often served with preserved lemon, another popular Moroccan flavor. Choua: steamed lamb flavored with cumin Harira: thick stew of chickpeas, rice, meat, and vegetables Popular Moroccan Ingredients and Dishes 9.3

12. 12 Greek Cultural Influences Archestratos wrote the world’s first cookbook in 330 BCE. The Ottomans, who had been influenced by Persia, brought spicy, fruity elements to the region in the fifteenth century Greece’s abundant olive trees have made perhaps the most basic contribution to its cuisine and to its culture. Olive oil is the universal fat, and cured olives are widely eaten and exported.

13. 13 Greek Flavor Profile Fresh, clean, and simple flavors; olive oil, lemon, and mountain herbs are common Popular cooking methods: boiling, simmering, spit-roasting, baking 9.3

14. 14 Popular Greek Ingredients and Dishes Moussaka: casserole of lamb and eggplant Hummus: puréed chickpeas with lemon juice, olive oil, and sesame-seed paste Skorthalia: olive oil, garlic, and bread that accompanies fried fish or cooked vegetables Avgolemono: lemony egg sauce often used to finish seafood soups and stews Baklava: Highly sweetened pastry, featuring layered phyllo dough with chopped nuts 9.3

15. 15 Tunisian Cultural Influences Clear connections can be made between French and Tunisian foods. Morocco and Tunisia share similar experiences of colonization and occupation— a series of traders, refugees, and occupiers bringing their own food, techniques, and recipes.

16. 16 Tunisian Flavor Profile Spicy, pungent flavors like chili and ginger Vegetables and seafood prominent Strong preference for sweets, expressed as a passion for honey and fruits—especially dates Regional differences: northwest Tunisia is known for its wild boar and edible fungi, while fishermen catch spiny lobsters off the island of Galita Popular cooking methods: steaming, simmering, grilling, roasting, tagine 9.3

17. 17 Harissa: A highly spiced condiment made of chilis, coriander, garlic, and olive oil, used throughout Tunisian cuisine Tabil: A spicy condiment made of chilis, coriander, caraway, and garlic, used to flavor beef or veal Chermoula: A mixture of puréed onion and garlic mixed with pungent spices, like chili and saffron Tagines: Differing in preparation from Moroccan versions –To make a tagine, first make a stew, then thicken it with a starch like chickpeas or potatoes, add vegetables and herbs, and then finally add eggs and cheese before baking it. Popular Tunisian Ingredients and Dishes 9.4

18. 18 Chinese cuisine is based on the yin and yang philosophy of the Tao—the belief that a single guiding principle orders the universe. Buddhism contributes to the cuisine, via its emphasis on balance, serenity, and peace (led to widespread vegetarianism) Mongolian invasions led to preferences for lamb and mutton in the north. Chinese Cultural Influences 9.4

19. 19 Chinese Regional Cuisines Mandarin: northern region of China; typical ingredients include soy bean paste, dark soy sauce, rice wine, and onions; wheat is preferred over rice; historically linked to the cuisine of royal Peking Szechwan-Hunan: known for hot, spicy dishes; balance expected between the spiciness and the flavors of the Tao underneath it Canton: located on the Pearl River and thus very familiar to the United States (first cuisine to come here); color harmony and flavor balance

20. 20 Popular Regional Ingredients and Dishes Mandarin: dumpling, noodles, steamed buns, bird’s nest soup, Peking duck, moo shu pork Szechwan-Hunan: five-spice powder, ginger, fennel, chicken, pork, kung pao chicken (Hunan), hot and sour soup (Szechwan) Canton: sweet-and-sour pork, egg foo yung, lemon chicken 9.4

21. 21 Popular Chinese Cooking Methods Velveting: Pieces of meat are coated with cornstarch and egg whites before stir-frying, to retain moisture and improve sauce adherence. Lacquered meats: Larger items of meat are coated with multiple layers of a flavorful, sweet marinade before being roasted. Red-cooking: Meat or fish is stewed in a broth of soy sauce and water to develop a rich color and succulent taste. 9.4

22. 22 Japanese Cultural Influences Japan’s close neighbors, China and Korea, have played major roles in its culture through both trade and religion. Buddhism led to vegetarianism and tea ceremonies Western trading introduced baking, deep frying, tomatoes, peppers, and sweet potatoes 9.4

23. 23 Ginger, miso, shoyu, wasabi, dashi Cuisine based on agriculture, including rice cultivation and soybeans Quality prized over quantity; visual appeal emphasized Seasonal ingredients Popular cooking methods: tempura, sushi, sashimi, bento, steaming, teriyaki Japanese Flavor Profile 9.4

24. 24 Common Japanese Flavors 9.4

25. 25 Popular Japanese Ingredients and Dishes Nigiri sushi: seasoned rice topped with raw fish Sukiyaki: beef and vegetables cooked in shoyu Other types of sushi: futomaki, hosomaki, uramaki, inari, temaki

26. 26 Indian Cultural Influences Indians today are largely of the Hindu faith, which promotes vegetarianism and discourages meat consumption. The British left the most profound impact of all on Indian cuisine. They introduced continental cooking equipment and techniques to India to develop a distinctly Anglo- Indian cuisine.

27. 27 Indian Flavor Profile Complex, aromatic, and subtle spices Grains, legumes, vegetables featured Popular cooking methods: –Dum: type of steaming in which the pot is sealed with strips of dough –Tandoor: cooking meat in a smoky, extremely hot clay pot or oven –Tarka: scattering dry whole or ground spices into hot oil or ghee until they pop –Bhuna: similar to stir-frying, but with a small amount of water added –Korma: braising with a yogurt base that include spices and nuts –Talana: deep-frying items after dunking them in a legume-based batter

28. 28 Popular Indian Ingredients and Dishes Masalas: spice mixtures that preparers grind and fry before adding them to dishes Naan: flatbread Dal: dried legumes and pulses Curry: a dish rather than a spice; some specific spices used in curry dishes include turmeric, cumin, coriander, and red pepper Chum-chums, cheese patties cooked in syrup (shown at right).