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

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

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

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

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

6. 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.
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Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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

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

9. 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.
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Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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

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

12. 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.
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Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

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