Transcript AutoCAD Architecture 2008: Part I: Getting Started

International Cooking: A
Culinary Journey, 2E
Chapter 16
Mexico
History
Maya and Aztec Civilizations
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developed sophisticated cuisines
invented a calendar, written language,
and accounting system
made discoveries in medicine and
astronomy
experimented with plants to develop
better strains of their native vegetables
International Cooking: A Culinary Journey:, 2E
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Upper Saddle River, NJ 07458. All Rights Reserved.
1521-Spanish and Portuguese Arrive
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introduced almonds, citrus fruits,
onions, garlic, rice, cinnamon, black
pepper, wheat, sugarcane, cows, hogs,
goats, chickens, and dairy products to
the Mexicans
learned about beans, corn, tomatoes,
peppers, squash, pumpkins, chocolate,
bananas, avocados, cashews, exotic
fruits, and new varieties of fish and
took them back to Europe
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Topography
Rio Grande River forms over
half of Mexico’s 2,000-mile
border with the United States
 Two volcanic mountain ranges
run north to south along each
coast
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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Western Sierra Madre runs north to
south along the Pacific coast
Eastern Sierra Madre lies from
north to south along the Atlantic
Ocean
central region - dry land with
temperatures determined by
altitude
Southeast - Yucatan Peninsula,
tropical climate
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
Aztecs, Mayans, and other Indians
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Cooked in pit oven or over fire
 Boiled and steamed
 Baked
 Broiled
 Braised
 Ate raw food
International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
When they arrived in 1521,
the Spanish introduced lard
and butter. This allowed the
Mexicans to sauté and deepfry.
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Regions
Isolation and Diversity of Crops
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rugged terrain consisting of
canyons, mountains, steep valleys,
and desert
wide range of climates from cool
mountains to hot, arid lands to hot
and humid tropical areas
International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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six regions
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about thirty-two states
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only 12% of land is suitable for
farmland
International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
North
dry, arid land
 prefer beef
 grow and consume lots of
wheat
 lots of cheese
 less spicy foods than the south
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International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
South
more rainfall
 most of the farmland
 corn, not wheat
 prefer pork
 spicy dishes
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International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
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Beans and Corn
foundation of the cuisine
 served at almost every meal
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Tortillas served at every meal
Salsa as condiment sits on dining
table
International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Three types of Queso (cheeses)
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Fresh
Become soft and hot when heated, but do
not melt
Melting
 Melt when heated, but do not become
stringy
Hard
 full-flavored cheeses
 grated or crumbled and sprinkled over
dishes
 added to fillings for a more complex taste
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International Cooking: A Culinary Journey:, 2E
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.