Transcript Foods of Western & Northern Europe

Foods of Western & Northern
Europe
Western Europe
• United Kingdom & Ireland
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England
Scotland
Wales
Ireland and Northern Ireland
France
Germany
Belgium
Netherlands
Switzerland, Liechtenstein & Luxemburg
Austria
United Kingdom & Ireland
• Two are separated by North Sea & English
Channel
• Tea is very popular in these countries
– Low tea: light, mid afternoon meal
– High tea: Evening dinner
• Fish & Chips: very common
England
• Meat and two vegetables (one is potatoes)
• Meat pies familiar main dish
– Shepard’s pie: meat diced carrots and peas
under mashed potato crust
• Yorkshire pudding: popover baked in hot
pan drippings from roast beef
• Desserts: cobbler, shortbread biscuits,
bread n’ butter pudding
Scotland
• Oats are staple
– Oat porridge, sweet oatcakes, toasted
• Meat: Angus Cattle & Blackface sheep
– Stovies: hash of fried onion, chunks of potato, beef
• Seafood: swordfish, mackerel, salmon
– Finnan Haddie: smoked haddock
• Haggis: most famous dish
– Sheep stomach stuffed with mixture of oats, organ
meats, onions, beef then boiled.
Wales—Welsh Cooking
• Thrifty meals
• Crempog: buttermilk pancakes
• Bara Brith: speckled bread, flavored with
currants and cinnamon
• Teisen Sinamon: cinnamon cake
• Laverbread: processed seaweed
Ireland & Northern Ireland
• Potato are staple
• Livestock: Sheep, pigs, cattle, fish
• Crops: Oats, barley, carrots, cabbage,
onions
• Bubble & Squeak: potatoes mashed with
leeks and mixed with chopped, cooked
cabbage
France: Regional Cooking
• Southeast: olive oil
– Bourride: fish stew
– Rouille: breadcrumb sauce
– Cassoulet: casserole of white beans, duck and sausage
• Northwest: butter and cream are common
– Crème carmel: carmelized sugar and applies
– Galette des pmmes: apple tart
• Eastern: meaty heritage
– Choucroute garnie: platter of sauerkraut cooked with
sausage and various cuts pork
Types of French Cuisines
• Cuisine paysanne: home cooking
– Simple recipes seasoned with sage, tarragon, rosemary,
and other herbs
– Bread part of every meal
• Baguette: long, crusty bread
• Haute Cuisine: classic French cuisine; high
quality ingredients
– Expertly prepared, artistically presented
– Nouvelle cuisine: food’s natural flavor, smaller
servings
Germany
• Considered robust
• Meats play big roll
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Wursts—sausages
Schnitzels—cutlets
Bratens—roasts
Bratwurst--sausage
• Root vegetables common
• Wheat grows in south; breads common
– Stollen: yeast bread filled with dried fruits
Belgium
• Mixed cultures; Spanish to Scandinavian
• 3 foods considered National Dishes
– Carbonnade flamande: thick beef stew
– Endive lettuce
– Potatoes (pmmes frites)
• Seafood is popular; especially mussels
– Waterzooi van tarbot: fish stew
The Netherlands
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Borders North Sea
Fishinnhg is very common
Lots of street vendors selling baked fish
Herring is very common
Stamppot: mashed potatoes/leeks with
kale/cabbage
• Dairy foods are staple, especially cheeses
Switerland, Leichtenstein, &
Luxembourg
• Influences by German and French neighbors
• Small but varied crops
– Apples, berries, carrots, beans, potatoes
• Dairy cows common:
– Raclette: melted cheese smothered over
individual potatoes
Austria
• Tafelspitz: beef brisket boiled with carrots
and onions: Eastern Europe
• Sauerkrauet & winerschnitzel: Germany
• Dumplings
• Semmelknodel: stale bread cubes soaked in
beaten eggs and milk
• Strudel
• torte
Northern Europe
• Denmark, Sweden, Norway, Finland,
Iceland
• Smorgasbord: cured fish, cold meats,
cheeses, salads, vegetables
• Denmark: good farmland
• Sweden: Swedish Meatballs
• Norway: Lutefisk
• Finland and Iceland: