1. Foods of Western and Northern Europe

2. Western Europe The United Kingdom and Ireland – England – Scotland – Wales France Germany Belgium The Netherlands Switzerland, Liechtenstein, and Luxembourg

3. England, Scotland, Wales, and Northern Ireland Love of tea unites them all “Low tea” High tea Fish and chips The United Kingdom and Ireland

4. England Meat and 2 vegs Meat pies Classic Sunday Dinner Dessert Fusion of immigrant cuisines Scotland Oats Meat- angus cattle and blackface sheep Seafood Haggis Wales Simplicity to baking Thrifty meals Ocean catches- herring, mackeral, and oysters, salmon, Ireland and Northern Ireland Potatoes Stews Fish pies Corned beef Buttermilk The United Kingdom and Ireland

5. Regiona l French Cooking Defined by local foods and fat used Eastern France Lard German influences, choucroute garni Southern France Olive oil Fish stew, rouille Southwest France Duck or Goose fat Cassoulet Northwest France Butter and Cream Shellfish, sugar, cream, apples

6. Types of French Cooking French Home Cooking Aka Country cooking Simple preparation Bread part of every meal- baguette Haute Cuisine Classic cuisine known for high quality ingredients Expertly prepared, artistically presented, and complicated dishes Nouvelle Cuisine Emphasizes natural flavor, smaller servings, and lighter cooking Less butter and cream

7. Germany Characteristics Robust flavors Cured Meats Baking Dishes Wursts- sausage Schnitzel- cutlets Bratens- roasts Weinershnitzel- breaded fried veal cutlets Cured meats Ingredients Meats Root Vegetables Wheat

8. Dishes Carbonnade flamande Croquettes Pomme frites Belgian Waffles Characteristics Various influences from other countries Ingredients Endive- White lettuce- aka white gold Potatoes Seafood Belgium

9. Netherlands Borders the north sea Ingredients Fish, mussels, oysters Dairy foods Cheese Dishes Stampot Yeast pancakes Characteristics Dishes that warm the body- cool damp weather New- Indonesian influences dishes Cool damp weather and fishing are a fact of life

10. Switzerland, Liechtenstein, and Luxembourg Characteristics French and German influences Swiss dairy cows Dishes Zurcher geschnetzelted Roesti Fondue Ingredients Local produce- apples, berries, carrots, beans, potatoes Cheese Chocolate (Switzerland)

11. Austria Characteristics Internationally known pastries Dishes Tafelspitz Saurkraut Weinershnitzel Knodel Strudel Torte Dobos

12. Northern Europe Iceland Sweden Norway Finland Denmark Also known as Scandinavia Filling yet creative food

13. Ingredients Salmon, cod, herring Beef and pork Sour cream Horseradish Carrots, cabbage, potatoes, and kale Characteristics Greenest terrain in Scandinavia At least one meal a day is smorrebrod- open faced sandwich Dishes Torkesboller Fickadeller (meatballs) Roasts Blommeboller Smorrebrod Denmark

14. Sweden Characteristics Intriguing mix of flavors Ingredients Mustard mayonnaise Salmon Potatoes Dishes Kottbullar Gravlax Kroppkaker Fruktsoppa

15. Norway Ingredients Herring Lutefisk Beef and pork Dairy products Dishes Boneless birds Lefse Krumkaker Characteristics Small family farms Farm products supplement fish dishes

16. Finland and Iceland Characteristics Short growing season Finnish farms raise almost all foods In Iceland food is grown in greenhouses warmed by island hot springs Ingredients Potatoes and turnips Mutton, lamb, fish Dairy products Rutabagas, cabbage Tomatoes, peas, bananas Dishes Karelian hot pot Kabkukko Roselli