Transcript AutoCAD Architecture 2008: Part I: Getting Started

International Cooking: A
Culinary Journey, 2E
Chapter 8
The Countries of Africa
Cuisine
About one thousand years ago,
Africa was situated on the trade
route between the Spice Islands
and Europe. This brought
significant Middle Eastern
influence to northern Africa.
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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late 1400’s and the 1500’s Europeans came to Africa in search
of gold and slaves
1652 - Dutch arrived in Cape Town,
South Africa
late 1800’s and early 1900’s European nations colonized Africa
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Topography
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tropical, hot and humid climate equator runs through central Africa
20,000 miles of coastline Mediterranean Sea on north, Atlantic
Ocean on west, Indian Ocean on east,
and Red Sea on northeastern
Sahara - largest desert in the world, lies
across northern Africa
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
braising
 frying
 grilling
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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.
Regions
North
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most fertile regions in Africa
resembles Middle Eastern and
Mediterranean countries
richer cuisine
wheat, barley, fruits, and vegetables
aromatic rather than hot spices
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Central Africa
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poor soil and poor growing
conditions
sparse food supplies
repetitive diet with the same foods
over and over
lots of corn
samp - cornmeal mush
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Eastern Africa
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strong influence from Britain and
India
hot chili peppers passed as a
condiment
curry powder
yams and cassava
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 Africa
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influence from Britain, Malaysia,
Holland, and northern Europe
curries
seafood
wine
great diversity between diet of rich
and poor people
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
West
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hot, humid climate
lots of seafood
poor soil, which yields meager
crops
tropical fruits and chili peppers
hot, spicy foods
stews are the mainstay
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
Some Causes for Starvation
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poor soil yielding meager crops
unpredictable weather conditions
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droughts
floods
insect infestations
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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many African diets consist primarily
of fruits, vegetables, legumes, and
grains
corn, beans, okra, cassava,
plantains, yams, greens, and dendê
(palm oil) are staples
starches and grains important in
diet
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type of starch depends on location
many one-pot dishes
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.