Your Federal Quarterly Tax Payments are due April 15th Get Help Now >>

90 Multicultural Foods by 344627J4


									Every day, people from all over the world have to
 procure, select, prepare, and consume food in
              order to sustain life.

   The manner in which they do that reflects complex
 relationships and interactions among individuals, their
culture, and the society in which they live. M.L. Axelson
 Factors influencing the foods served
and eaten in various parts of the world
 include the geography and climate of
the land, as well as the race, ethnicity,
traditions, income, education, gender,
   and age of the people living there.
  All of North America consists of just 3 countries: the
United States, Canada, and Mexico. Resources of food are
 diverse, and settlers of these lands came from all other
 parts of the world, with a wide variety of cooking styles.
 Native Americans ate wild
  game and berries, corn,
 beans, and squash. Maple
    syrup came from the
 Northeast, beef, pork, and
 cheese from the Midwest,
 cornmeal, grits, okra, and
  peanuts from the South,
barbecue, chiles, and beans
  from the Southwest and
West, seafood from Alaska,
 Hawaii, and Canada, river
  and lake fish and wheat
       from Canada.
This area of the globe takes in Central America, all the islands
of the Caribbean Sea including the Bahamas, Jamaica, Puerto
   Rico, and Cuba, and South America. Geographic features
 include volcanos, tropical islands, desserts, rain forests, the
      heat of the equator, and snow-covered mountains.
  From Central America came
 the chili peppers mixed with
 tomato or lime, garlic, onion,
cumin, and cilantro (leaves of
   the coriander plant), sour
     oranges, and seafood
    wrapped and cooked in
  banana leaves. The islands
    contributed seafood and
 shellfish, with tropical fruits,
rum, and mollasses. The vast
 areas of South America are a
    melting pot of cuisines,
including coffee and a variety
of fruits and vegetables such
      as purple potatoes.
Western and Northern Europe encompasses the countries
of England, Wales, Scotland, Ireland, France, Switzerland,
  Belgium, the Netherlands, Germany, the Scandinavian
 countries of Denmark, Norway, Sweden, and Finland, as
    well as Iceland in the northwestern Atlantic Ocean.
Fish and chips were standard
   fare, along with scones in
Britain, Scotland, and Ireland.
World famous cheeses include
    Edam. Germans ate pork
     sausages and ham, and
  cooked with bacon fat. The
      aristocracy of France
 introduced artichokes, fancy
     pastries, and butter-rich
 sauces. Meats and fish were
   salted, smoked, dried, and
  pickled. Berries were made
  into jams, jellies, preserves,
    and syrups, and added to
       puddings and tarts.
  In Southern Europe we find the Iberian Peninsula where
 Spain and Portugal are located. The boot-shaped country
 of Italy, the islands of the Mediterranean, and the Balken
Peninsula where Greece is located is also part of this area.
Paella, a rice, vegetable, and
seafood dish is a favorite in
 Spain and Portugal. Italian
  cooking uses wines and
   vinegars from the many
  wineries, as well as green
 herbs in pesto and tomato
 sauces served over pastas
 and risotto. Capers, olives,
and olive oil are used widely
in the entire area, as well as
 feta cheese, phyllo dough,
    eggplant, and lamb in
   Greece. Nuts are widely
      grown and used.
Eastern Europe takes in many small countries, including
 the Czech Republic, Poland, Croatia, Latvia, Hungary,
  Bosnia, and Romania. Russia is a large continental
expanse, and includes western Russia, the Ukraine and
         Georgia, Siberia, and far east Russia.
Covering more than 11 time
 zones, this area is vast is
 size and cuisine. Stews of
  Hungary are spiced with
 paprika and mushrooms.
 Russia is a large producer
of root vegetables such as
   potatoes, carrots, and
  beets, as well as barley,
oats, and rye used in hearty
breads. Foods are wrapped
  and cooked in cabbage
  leaves. Stroganoffs and
   other foods using sour
     cream are popular.
  Southwest Asia, the Middle East, includes countries of
  Turkey, Iraq, Iran, Saudi Arabia, and Afghanistan. The
  African continent is home to over 50 nations. Northern
Africa is home to Egypt, Tunisia, Morocco, and Libya, and
is separated from southern nations by the Sahara desert.
Breads and unleavened breads
    are dietary staples in the
     Middle East. Lamb and
chicken, duck, dates, rice, and
     nuts are also common,
although meatless meals may
   be required by the Muslim
religious faith. Yogurt, cheese,
and eggs provide much of the
protein. African cooking tends
to be very spicy, and includes
curries and kebabs. Dry areas
 grow drought-tolerant grains
    and lentils. Meat may be
scarce, so thick stews stretch
 the supply into hearty meals.
 South Asia is the location of India, Pakistan, Sri Lanka,
Nepal, and Bangladesh. China dominates eastern Asia in
land mass, neighboring countries such as Japan, Korea,
   Hong Kong, Taiwan, and Mongolia. Southeast Asia
    includes Viet Nam, Thailand, and the Philippines.
     Large segments of the
 population are vegetarian or
   vegan due to Hinduism,
Buddhism, and Islam religious
  food laws. Tumeric spice
colors food bright yellow. Mint
and other spices are also used
    heavily. A wide array of
     condiments are used,
    including chutneys and
  pickles. Japan deep-fries
food, called tempura. Rice is a
 staple. China cooking styles
include simple Canton, sweet-
 sour Hunan, delicate Peking,
   and spicy-hot Szechuan.
 South of the equator and Southeast Asia is the country of
Australia surrounded by water. This and another 70 million
  square miles of ocean in the Central and South Pacific
   includes the Polynesian islands of New Zealand, New
              Guinea, Tahiti, Fiji, and Samoa.
  Sheep, chicken, duck,
   quail, and turkey are
      raised for food in
    Australia, although
kangaroo (tastes similar
    to venison, but less
 gamey) is legal to eat in
     some states. Emu,
 crocodile, and crayfish
are also eaten. Wild and
   farmed mussels and
oysters are common on
  the islands, as well as
   other fish, bananas,
coconut, breadfruit, kiwi,
          and taro.

To top