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Unit 35: Mediterranean Cuisine. The Mediterranean is vital to the development of cuisine throughout the world. Europe and the “Med”. Have produced some of the most widely known cuisines French, Italian, and German have a direct impact, especially French Classical

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unit 35 mediterranean cuisine

Unit 35: Mediterranean Cuisine

The Mediterranean is vital to the development of cuisine throughout the world

American Culinary Federation: Culinary Fundamentals.

europe and the med
Europe and the “Med”
  • Have produced some of the most widely known cuisines
  • French, Italian, and German have a direct impact, especially French Classical
  • Earlier chefs wrote and set the standards from eighteenth- and nineteenth-century techniques from France and Italy
  • Cooking of Europe relies on the basic foundations of cooking stocks and sauces

American Culinary Federation: Culinary Fundamentals.

regional
Regional
  • Each region has specific techniques and background flavors
  • Herbs and spices are geographical and dependent upon trade, commerce, and growing season
  • Mediterranean culinary tradition is built upon three ingredients: wheat, olives and grapes

American Culinary Federation: Culinary Fundamentals.

western and northern europe
French is a standard for classical cuisine

Once the diplomatic country of the world

French chefs were imported everywhere

Migrated everywhere as a result of the Revolution and world wars

In Southern France, cooking is dominated by tomatoes, olives, eggplants, garlic, and onions

Herbs including thyme, rosemary, lavender, savory, lysop, marjoram

A rich assortment of fish is available

Olives, oil, and tapenades are from this area

Western and Northern Europe

American Culinary Federation: Culinary Fundamentals.

southwestern france
Southwestern France
  • Includes Bordelais, Landes, Pays, Gascony, Périgord
  • Oysters, mussels, monkfish are popular
  • Walnuts, chantrelles, cèpes, and truffles

American Culinary Federation: Culinary Fundamentals.

the center of france
The Center of France
  • Lyonnaise, Savoie, Bourgogne, Auvergne, Limousin
  • Pasta, morue (dried salt cod), goat cheese, ravioli, polenta-type dishes
  • Freshwater fish are trout, pike, crayfish, and char
  • Cheesemaking, pork products, and pâtés

American Culinary Federation: Culinary Fundamentals.

burgundy and northern france
Burgundy and Northern France
  • Burgundy is known for fine cattle, and Bresse for poultry
  • Northern France and Alsace are famous for dishes influenced by the Netherlands and Scandinavia
  • Cabbages, beer, fish from the Atlantic, chowders, braised apples, and dairy products

American Culinary Federation: Culinary Fundamentals.

italy
The country we mostly associate with the sea the surrounds it

A long narrow peninsula with a mountainous interior (55 million people)

Divided into North and South

Both famous for regional products and cuisine styles

Italy is a country with regional cuisines as the terrain is so rugged, people in the village 10 miles away have little or no contact

Italy

American Culinary Federation: Culinary Fundamentals.

italy continued
South: sausages, olives, oregano, basil, capers, pasta, fresher cheeses

North: grains, risotto, gnocchi, cattle, breads, mostly butter instead of olive oil

Seafood is prevalent throughout

Sicily is known for hot and spicy foods (Moorish influence?)

Italy (continued)

American Culinary Federation: Culinary Fundamentals.

the iberian peninsula spain and portugal
Extreme western Europe

Faces Atlantic and Mediterranean

Classic dish is paella, famous hams, port wine

Noticeable influence from the Moors of North Africa, bringing with them sweet and sour flavors, almonds and chilies

Olives and wheat are grown throughout Spain (largest exporter of olive oil)

The Iberian PeninsulaSpain and Portugal

American Culinary Federation: Culinary Fundamentals.

the iberian peninsula spain and portugal continued
Cattle, sheep, goats

Portugal is known for fish, port wine, sardines

The Iberian PeninsulaSpain and Portugal (continued)

American Culinary Federation: Culinary Fundamentals.

british isles
British Isles
  • Known for large roasts, meat pies, jams, jellies, puddings, baked goods, cheeses
  • Brought many new foods and techniques back to England because of world colonialism
  • Fish and chips are famous as well as “fried breakfasts,” which we copy
  • England is also known for ketchup, Worcestershire, chutney, curds

American Culinary Federation: Culinary Fundamentals.

netherlands and scandinavia
Netherlands and Scandinavia
  • Depend heavily on fish
  • Long, cold winters
  • Heavy reliance on root vegetables
  • Salted cod, smoked fish, and gravadlax
  • Jams, pickles, preserves, robust stews, soups, and braises
  • Denmark is famous for gouda and edam cheeses

American Culinary Federation: Culinary Fundamentals.

central europe
Central Europe
  • Switzerland, Germany, Austria
  • Emphasize freshwater fish
  • Pork, chicken, and duck are famous
  • Root vegetables, caraway fried cutlets (Schnitzel), sauerkraut
  • Vinegars are world famous and white wines are crystal clear
  • Cheeses come from the mountainous areas as well as grassy farmland
  • Game is popular and so is ostrich

American Culinary Federation: Culinary Fundamentals.

eastern europe
Eastern Europe
  • Russia, Poland, Hungary
  • Black bread (dark rye or pumpernickel)
  • Very hearty fare
  • Long winters, cold nights
  • Cereals, rye, rich sour soups, root crops, sausages and smoked meats
  • Dill, sour cream, cabbages, and a flaky strudel dough, probably an influence of the Persians

American Culinary Federation: Culinary Fundamentals.

eastern mediterranean and the levant
Eastern Mediterranean and the Levant
  • Birthplace of civilization, according to history
  • The Levant includes Iran, Iraq, Lebanon, Jordon, Israel
  • The Mahgreb includes Morocco, Tunisia, and Algeria
  • These countries are known for wheat, olives, grapes, saffron

American Culinary Federation: Culinary Fundamentals.

greece and turkey
The seat of the Ottoman Empire was Turkey

The Turks influenced cuisine and trade for centuries

Also influenced technique, spices, fine flaky pastries

Greece and Turkey produce fine lamb dishes, wheat dishes, seafood and cheeses (feta)

Poultry and eggs make up the ingredients of many dishes along with olives, tomatoes, herbs (mint, parsley, oregano)

Greece and Turkey

American Culinary Federation: Culinary Fundamentals.

greece and turkey continued
Zucchini, eggplant, savory pies, long slow braises

A rose water candy known as Turkish delight is famous; spanikopita is a wonderful spinach dish from the Greeks

Fatoush, a bread salad, is now a popular salad in many restaurants during the summer

The Ottoman Empire also gave us coffee

Greece and Turkey (continued)

American Culinary Federation: Culinary Fundamentals.

the mahgreb
The Mahgreb
  • Tunisia, Morocco, and Algeria
  • Northern Africa is part of the Mediterranean grocery basket
  • Seafood, grains, soft and hard squashes
  • Spices such as cumin, chilies, garlic, ginger, allspice, cinnamon, and sweet spices
  • Couscous, tiny pasta, is from this area
  • Tagines, a slow-cooked stew made in an earthen oven makes rich, flavorful dishes famous all along the rim of this great sea

American Culinary Federation: Culinary Fundamentals.

desserts
Desserts
  • Figs, prunes, raisins, apricots, all play a role in sweet meats and fine desserts that have natural sweeteners
  • Marzipan came from North Africa
  • The cradle of civilization still influences the world today in cuisines, technology, commerce, and philosophy
  • Three, of the worlds greatest religions come from this area, and they all have an influence on food and dietary habits

American Culinary Federation: Culinary Fundamentals.