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INTERNATIONAL y ARAB CUISINE y y y y y GREAT BRITAIN CUISINE y y y y SCANDINAVIAN CUISINE y CUISINE y ORIENTAL CUISINE Arab cuisine

Arab cuisine is defined as the various spanning the Arab world from Morocco & Tunisia to and Somalia, and incorporation Levantine, Egyptian and , , the Berbers and other culture of the peoples of the region before the cultural arabization brought by genealogical Arabian during the Arabian Muslim conquests.

y History Originally, the Arabs of the Arabian peninsula relied heavily on a of dates, , , and , with little variety, with a heavy emphasis on products, such as labneh (yogurt without butterfat).as the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in the Arabian cuisine:- y Meat :- lamb and chicken are the most used, and camel are also used to a lesser degree, other is used in some regions, and in coastal areas, is completely prohibited ±for Muslim Arabs, it is both cultural taboo as well as being prohibited Islamic law; many Christian Arabs also avoid as they have acquired a taste for it. y Dairy products:- dairy products are widely used, the most of which is yoghurt and white . However acquired a taste for it. y & : - mint and (often in mix called za¶atar) are widely and almost universally used; spices are used much less then but the amount and types generally vary from region to region. Some of the included herbs and spices are , , , , , , and , mixture includes . y Beverages: - hot beverages are used more than cold , being on the top of the as well as and , which are also used extensively. y Nuts:- pine nuts, , and are often included. y Culture Essential to any in the Arabian Peninsula is the concept of hospitality. are generally large family affairs, with much sharing and a great deal of warmth over the table. Formal dinner and celebration generally entails large quantity of lamb & every entails large quantities of coffee. In an average Arab Gulf state household, a visitor might expect a dinner consisting of a very large , shared commonly, with a vast mountain of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed , heavily spiced, sometimes with a . Flat bread with oil and za¶ter is also popular. y Cafes often offer a quick consisting of bread and dairy products with and sometimes with jam. The most used is labneh and . Labneh is served with-, dried mint & drizzled with . such as manaqeesh, , and drizzled with olive oil. y Lunch is considered the main meal of the day, traditionally eaten after the noon prayer. It is the meal where the family groups together rarely do meal have different courses; however and maza are served as side dishes to the main meal. The latter usually consist of a portion of meat, poultry or , a portion of rice, , bread or and a portion of cooked veg. in addition to the fresh ones with the maza and . The vegetables and meat are usually cooked together in sauce to make maraq, which is served on rice. Most household would add bread, whether other were available or not. y Dinner Dinner is traditionally the lightest meal although in modern times and due to changing lifestyle dinner has become more important. y meals In addition to the two meal mentioned hereafter, during Ramadan sweet are consumed much more than usual. Sweet and fresh are served between these two meals. Although most sweet are made all year round such as knafeh, baklawa and , some are made especially for Ramadan such as . y Futuur Futuur, or fast-breaking, is the meal taken at dusk when the fast is over. The meal consist of three ; fist, an odd number of dates based on Islamic tradition. Then would be served, the most popular is , but a wide variety of soup such as chicken, freeka, , mash. The third course would be the main , usually eaten after an interval where Magherb prayer is conducted. y Suhur Is the meal eaten just before dawn when must begin. y Regional Arab cuisine y Persian Gulf Originally the Arabs of the Arabian peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with heavy emphasis on yogurt products, such as lebhne.as the indigenous semitie people of the peninsula wandered, so did their tastes and favored ingredients. y The is the traditional cuisine of the lavant or greater area. Though now divided into Syria, , , Iraq and , the region was a more united entity, there is some regional variation within the Levantine area. y Maghreb Spices are used extensively in western Arabs . Country to the rest of the Arab world, the most common red meat is beef. However, lamb is still the meat of choice, only avoided due to its higher cost. Dairy products are used less than in other courtiers in the Arab world. y Sudan Shahan full presented alongside to olive oil, berbere, various veg, and a roll of bread. In comparison to its North African and Levantine neighbors, the cuisine of Sudan is generally characterized as being stingy on rice but generous on spices, Sudanese food is a of and Ethiopian cuisine. Both of which are very popular in the western world.

FRANCE

GEOGRAPHIC LOCATION OF

HISTORICAL ORIGINS OF FRENCH CUISINE The history of French ascendancy in the can be traced to the Italians. As the 15th century dawned, the highest of Renaissance culture flourished at Florence. Prosperity that reached beyond the very small royal population lent itself to dining as entertainment, in which common were decorated & flavored not for the purpose of hiding food which was turning bad, but for emphasizing those flavors allowed by improved storage techniques & new discoveries in food preparation. Mushrooms, truffles, garlic & otherwise infrequently used vegetables appeared ± some of them carved artistically- while creations became filled & layered (lasagna, , manicotti, etc.), all of it accompanied, among the wealthy, with an expensive show of table finery, Venetian glassware, porcelain & precious metals. An incredible assortment of pastries & sweet things would then follow these visual feasts. But the French were largely ignorant of these things, until Catherine de Medici (³MED-a-chee´), daughter of Lorenzo, Duke of Urbino, arrived in France in the 1540¶s to be the bride future king Henri II. (She would, incredibly, produce three additional kings of France.) In her entourage were cooks skilled in the ways of Florence. She brought with her also the expectation that ladies would be in regular attendance at sumptuous feasts, & would dress in fashionable (& revealing) attire when doing so. Dinner, in France, was to become Theatre. Not only did she bring fine cuisine-she brought the Italian banking system, theatrical comedy & ballet. Quite a lot, from a women which history a women which history would ultimately as ambitious & duplicitous. The result of the culinary expansion was to produce, in1652, a book entitled ³Le Cuisine Francois´, written by France¶s premier , La Varenne. Detailed instructions appeared in this book, the recipes listed alphabetically, with the introduction of new techniques, such as the use of the as a sauce thickener rather than the common use of bread for the purpose. With the ascent of Louis XIV, the meaning of sumptuous dining took another leap in extravagance at his place at Versailles. The´fork´ began a regular appearance, & instead of all the food appearing all at once (much of which would become cold, Louis introduced the idea of a series of steps, or coerces. Cooks became specialized and strange looking containers and instruments appeared t better prepare individual things. With the Revolution, such culinary talent was no longer restricted t royalty (royalty having disappeared one way or another) and the better chefs began the practice of setting up ³´ which went well beyond common ¶ and inns, to which all had access. During this period the greatest of French chefs appeared - Marie-Antoine Careme. A Frustrated student of architecture, he would put architectural methods into food and its presentation: bridges made of confection, fashioned into Greek , etc., and much of I done n a grand scale. The appreciation for his talent- great food with a sensational presentation-carried him to many courts, including that of the Russian Tsar, where the nation of serving each guest individually (³Russian service´) first appeared.

STABLE FOOD WITH REGIONAL INGLENCES - This is a variety of bread with a crispy crust. form to be a major feature of French breakfast. Blanquette de veau- This is famous French dish. This contains veal meat combined with Aromatic vegetables. mousse- The chocolate mousse although commonly available all over the world is actually a famous French food item. This is a very delicious made from egg & cream. Madeleine- The Madeleine is a traditional of France. These are very small shaped which have a shell like appearance. Éclair- The éclair is a long & thin shaped delicious pastry with a cream filling & loads of icing.

FRANCE (FRENCH) CUISINE SPECIALITIES from A Marseille specialty

For those of you that think Marseille is a somewhat scruffy, unpleasant place, just sit down in one of the restaurants along the Vieux Port & order a bouillabaisse. The most famous local sea food dish in town, it will soon change your mind about Marseille. In those restaurants that serve true bouillabaisse, you have to place your order the day before. L¶Esplai du Grand Bar des Goudes is one of them-their bouillabaisse is out of this world. Bouillabaisse, originally based on local fish, was the favorite dish of local fishermen. It usually included any fish that hadn¶t sold at fishermen¶s daily market, with some local added in to the mix. It did not originally contain any of the expensive ingredients that are now added. More of a main dish then a soup, it is usually served with slices of bread that have been spread with the Provencal spicy , rouille. The word bouillabaisse comes from the two French words bouillir (to boil) & abaisser (to reduce). There are various regional variations based on different local fish that are used. You can easily purchase the accompanying rouille sauce in any local supermarket. Although quite time consuming to prepare, this Provencal dish is usually a hit when it comes to entering large groups of people. There are many, many variations on the bouillabaisse recipe, leading to much debate on the subject! In Marseille they use at least seven different kinds of fish, although some recipes call for only five kinds. Depending on where you live & what is available to you that day, your recipe may vary slightly, but as long as you follow the guidelines, your bouillabaisse is sure to be a success! Here are a few recipes to consider, including one straight from the Marseille tourist ff site (if you can decipher the broken English translation, this is probably your best bet!

.Provençal Cuisine

A brief list of terminology Mother Nature is abundantly generous in this part of the world, and Provençal cooking is naturally tasty and flavorsome due to the sun-kissed produce that is readily available in this region. Vegetables, sardines, anchovies, meat casseroles, and . Not to

mention the aromatic herbs which grow Crudités plentifully here - thyme, , savory, , and others - all of which are widely used in Provençal cuisine. And of course there are the biggest stars of all - garlic and olive oil! As with any region, Provence has its own unique recipes and dishes. There are far too many to include on this page, but here are a few specialty dishes that are typical of the region and an important part of any Provençal cuisine:

Aïoii is the accent of Provençal cuisine. It is a made with olive oil and generously seasoned with crushed garlic. It is an accompaniment to vegetables and fish.

Anchöiade is an anchovy and garlic purée typical to the south of France. It is usually served on or with raw vegetables, known as crudités. The recipe varies from region to region, and from family to family. Catigau is a fricassée (a dish consisting of fish or meat cut into pieces and cooked in ) made from grilled or smoked fished directly from the Rhône River.

Loup is the Mediterranean name for sea bass, and is delicious grilled over a or in the oven. It can be stuffed with fresh or simply prepared with olive oil and a sprinkle of fresh herbs de Provence.

Pistou is a basil, garlic and olive oil . It is similar to the Italian pesto, but is made without the pine nuts. The basil leaves are crushed or pounded with a mortar and pestle (or a food processor in most cases these days) before being added to the olive oil. The word itself is derived from the Provençal word 'pestare' which means to pound. Many claim the only way to retain the bright green color from the basil is by pounding it the old way, with a mortar and pestle.

Ratatouille is a delicious composed of peppers, courgettes (), aubergines (), tomatoes and , all prepared with olive oil. Eaten cold as a starter or hot as an accompaniment to fish or meat, ratatouille is an excellent addition to any Provençal meal.

Rouille is a type of mayonnaise sauce that consists of either olive oil with bread, or breadcrumbs with spices (in which case it iss usually highly spiced with chile peppers). It is usually served with fish and dishes. The actual name comes from the French word

for rust, hence the color of the sauce. Tapenade

Sisteron lamb are fed on wild thyme and rosemary, which is what makes this dish so tasty. Not every palate can distinguish the difference, though a delicate palate will certainly be able to pick up on these aromas once the meat is served.

Tapenade is a purée of olives crushed with a mortar and pestle and mixed with garlic, capers and anchovies. It can be eaten simply with a slice of grilled bread, or served as an accompaniment to fish or meat.

Matching Food and Bringing out the best of both worlds

The successful combination of food and wine at table brings out the best in both the meal and the wine. Rules about matching food and wine aim to provide guidance in this difficult art. They should not however be interpreted so rigidly that they inhibit the desire to experiment. The systematic approach to matching food and wine devised by the Association of Italian Sommeliers is based on the principles of analogy and contrast.

Analogy Food and wine can be matched by analogy in different ways, according to:

y Style of Cuisine: following the rule that the best combinations are between complimentary styles, country match country cooking, refined cuisine deserves fine wines and local wines are best drunk with local specialties.

y Color: following the rule of color matches, white wines are preferred with light colored foods: (, shellfish, chicken and veal with light ) and red wines with dark colored foods (salami, red , pigeon, duck, dishes with brown sauces). The main exceptions to this rule are and .

y Aroma: delicate wines match foods of subtle flavors. Foods with stronger flavors call for aromatic wines. Wines with rich bouquets are needed with smoked or spicy foods.

y Structure: full-bodied wines accompany dishes with rich textures and flavors. y Contrast: In wine tasting the sensation of balance on the palate between contrasting tastes and textures is what sets fine wines apart from everyday ones. In the successful matching of food and wine depends on the same principle of balancing contrasting flavors. For example, rich foods need dry or tannic wines with good acidity and an aromatic vein and sharp-flavored foods need soft wines with moderate to generous alcohol. Highly seasoned foods need strong, mellow wines while bitter-flavored foods need soft, smooth wines with a slightly sweet vein.

If one of the contrasting tastes (sweet, acid, salty/spicy or bitter) predominates, it will cover the others and spoil the balance. In the case of foods with overwhelming flavors it is necessary to choose a wine on the basis of analogy rather than contrast. Desserts call for sweet wines for instance, and do not go well with dry ones, especially spumanti.

Chicken Fricassee Ingredients: 1 Chicken (3 lb / 1.4 kg) 1 1 oz (25 g) 2 tb 3 cups chicken bouillon or stock 1 cup dry 1 sprigs 1/2 lb mushrooms 2 egg yolks 1/2 cup whipping cream juice ,

Step 1: In a casserole or skillet, the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.

Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.

Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.

Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.

Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.

Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.

Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.

Steak Tartare Ingredients: 2 lbs sirloin or filet mignon 1 egg yolk 2 tsp , recommended 1 tb onions, finely chopped 1 tb capers, drained A few drops of Tabasco sauce 1 tsp 2 tb olive oil 2 tsp parley, minced

Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk.

Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Step 3: Add olive oil and beat lightly for a few seconds.

Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.

Step 5: Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with or as a starter.

ITALY

GEOFRAPHIC LOCATION OF ITALY

Historical origin of Italy cuisine

Ethnic cuisine: Italy

Italy overpowered me the moment I stepped off the plane. The ancient architecture juxtaposed with modern Italian life, the endless vistas that entice artists and traveler alike, the foreigners of Italian life, the scents that wafted through the streets from the earth, the homes and the restaurants, the devastating beauty of this artistically and culturally rich and colorful country captured my forever in Italy's enduring embrace. My mind reached out to all the sensations, devouring them as quickly as they came. To this day I can be swiftly transported to the banks of the River Arno in Pisa if my senses are triggered by a familiar scent.

When I first set eyes on Italy, I was a nineteen year old college student ready (or so I thought) to pursue Italian art history and language at L'Universita de Pisa. I had studied Italy: its art and architecture, its history, language and culture in the States during my first years of undergraduate school. I soon realized my academic studies hadn't quite prepared me for the real thing. From the blur of the Italian customs officials and the shouts of Italian endearments and welcome, I was catapulted into the gregarious, intimidating and, sometimes, oppressive life of Italy. I learned to love her with an undying passion.

Italy Today

It is surprising for many to learn that Italy ranks seventh as a world industrial power. Well known enterprises such as Fiat, Olivetti and Baretta are located in Italy. Annual industrial trade shows are held each year in Milan and in Bari. Unfortunately, economic development has taken its toll on urban areas in the form of over building and pollution, particularly in the north.

Italy's Geography

There are approximately 210,000 square kilometers/130,000 square miles of Italy excluding the islands surrounding the country. This is about the size of Great Britain or the state of California . Roughly 55 million people live between its shores, with most concentrations found in urban areas. Its terrain is a combination of several mountainous regions, which comprise 70% of the country, coastal plains and an abundance of rural open spaces. Yet, despite this seemingly inhospitable terrain, almost 70% of the land is agricultural. The Dolomites and the Great Alps border northern Italy. The Maritime Alps are situated in the northwest. The Appenines are the largest range and run down most of the length of Italy, hence they are known as the backbone of the country. The Italian Alps boast towering peaks such as the Matterhorn and Mont Blanc, whereas the tallest mountain situated completely within Italy's borders is located in the Appenines. It is called Il Gran Sasso d'Italia (Big Rock of Italy). To this day it still remains a challenge to cross the Appenines between the Tyrrhenian and Adriatic Seas using the present roadway system.

The largest islands of Italy are Sicily and Sardinia with smaller islands of Elba (Napoleon's isle of exile), Ischia, Capri and the cluster north of Sicily called Lipari, all located off the western coast. Italy is surrounded by seas on both sides: the Ligurian, Tyrrhenian, and Mediterranean on its western shores and the Adriatic on the east. Customs

As the old adage goes, "When in Rome, do as the Romans do," and when I ate in Italy, I tried to behave like a native. I liked to think that I belonged there, that I didn't stand out like the touristic because I insisted in eating only at the smaller, family-run oratories. There you can get the best of the region's cooking while blending with the natives as you bask in the flavors and culture of their life. One way to accomplish this is to familiarize yourself with Italian eating customs.

Italians eat only two main meals a day. They generally skip what we and Britons consider breakfast and opt for a cup of cappuccino. Lots of milk in coffee is definitely a morning ritual for Italians.

I'd like to offer some advice for savoring an Italian meal. First, don't be tempted to nibble on that gelato or during the day if you are planning to enjoy the experience of a full Italian lunch or dinner. This is a memorable occasion for your palate and realize that eating is done with great pleasure and gusto.

Second, if you do decide to dine Italian style, don't rush through your courses: learn the art of slowly savoring your meal over a bottle or two of wine and good conversation. Italians take great pleasure in serving people the food they lovingly prepare, especially foreigners who are learning about their country. If you charge through a meal as if you have a plane to catch you are insulting the chef and staff and are considered gauche. You will very likely be dealt with accordingly. So, relax and enjoy one of life's greatest pleasures and one of Italy's many great accomplishments!

One more word of advice: Italians usually eat their dinner later than Americans do. Plan on getting to your restaurant (at the earliest) by 7pm. I made the embarrassing mistake of walking into a trattoria solo at 5 pm because I was hungry. I found the restaurant was enjoying its family meal with the staff before beginning the evening's work. SPECIALITIES OF ITALY

Italian Villas: Experience the true charm of Italy. We feature eclectic Italian villas, manors, farmhouses and even contemporary homes, all available for your vacation and rental needs (the Tuscany villas are some of our most popular). You'll find cozy accomodations for couples and even properties large enough to host events like family reunions.

Tours of Italy: Looking for a grand tour of Italy? Visit the historical ruins of the Hellenic era in a Sicily tour. Experience the birthplace of the Renaissance in a Florence tour. Or simply enjoy the beautiful countryside in a Tuscany tour. The Italy Specialists have you covered, including unique cooking and winery experiences, as well as biking and hiking for the more adventurous.

Italy Hotels: If being pampered is your idea of traveling, try one of our luxurious Italy hotels. Enjoy an unforgettable stay in Rome, Florence, and Venice (to name just a few spectacular locations). Accomodations are even available along the Amalfi Coast, on Capri or at beautiful Lake Como.

Weddings in Italy: Let us help in the coordination and planning of weddings, family reunions, birthdays, anniversaries, workshops and professional events for those who wish to celebrate, unite or gather in Italy. Scenic locations like Tuscany can make for everlasting memories.

Italy Vacations and Travel Guides: Need some help planning that vacation to Italy? We can help. We not only feature some of the most beautiful accomodations in Italy, but we can also assist in air travel and car rentals. Let us be your Italy travel headquarters. Need a Rome travel guide? Just let us know.

Italy Real Estate: More than just a vacation? Make Italy a way of life. We can assist in all your Italy real estate needs - including villas, homes and apartments. RECIPIES OF ITALY CUISINE Bolognese

Ingredients y 300-400 grams (10.5-14 ounces) mince meat y 1 medium onion y 1 tin tomatoes y 1 pepper y 1 tablespoon tomato puree y 1 beef stock cube y 300 grams (10.5 ounces) spaghetti

Prepare vegetables. Cut meat into chunks, put in a large pan and cook on high power until brown. Add the cut onion and let it brown. Next add the cut pepper and put a lid on the pan. Leave for 5 minutes. Stir then take lid off and, if its ready, add the tin of tomatoes, stock cube and tomato puree. Put lid on again and turn to low power. Boil a pan of water. Add spaghetti and turn down the heat a little. Leave until the spaghetti is soft and cooked. If bolognese sauce is ready, drain the water from the spaghetti and put the spaghetti on a plate. Add sauce on top and you will have the perfect Italian, spaghetti bolognese. Serves 3-4.

Broccoli Soup Ingredients y ¼ pound y Slivered almonds ¼ ounces y Cream 2 tbsp y Salt & finely grounded pepper Take broccoli, peel the stem of broccoli and then chop them coarsely. Break up the flowerets. Take a pot of salted water. Put just enough water to cover the broccoli. Boil the water and then add broccoli in it. Cook it for about 10 minutes until the broccoli gets soft. Now drain the broccoli and reserve the water. Blend the drained broccoli with a bit of its water and put it back to the pot. Add the cream to make the soup thicken. Add salt and freshly ground pepper according to taste. Heat the soup and then serve it. Pate

Ingredients: ‡ 6 oz Cream cheese ‡ 1/2 Cup white wine (dry) ‡ 1 tsp Onion salt ‡ 1 tsp Seasoned salt ‡ 2 Cups lobster (chopped)

Method

‡ Mix cheese and wine. ‡ Beat them well. ‡ Blend this mixture in seasoned and onion salt. ‡ Add chopped lobster and keep it for cooling for 5 hours.

Cherry Tomato Margherita

Ingredients: ‡ 1/2 tsp Fennel Seeds (coarsely crushed) ‡ 1/3 cup fresh Basil Leaves (chopped) ‡ 1 13.8 oz Refrigerated Pizza ‡ 1 tbsp Olive Oil ‡ 1 12 oz Cherry Tomatoes (stemmed) ‡ 1 Garlic (pressed) ‡ 1/4 tsp Dried ‡ 1 4 oz Fresh Mozzarella (diced) ‡ 4 oz Whole-Milk Mozzarella (diced)

Method:

‡ Preheat oven to 425°F, on a heavy large baking sheet unroll dough; stretch dough to about 12x8 inch (rectangle shape). To make a border, fold over the edge of dough. ‡ Preheat large skillet (over high heat) for 2 minutes. Now toss tomatoes and add oil, sprinkle it with pepper and salt. ‡ Cook until tomatoes for about 5 minutes. Spoon the content into a large bowl. ‡ Add garlic, fennel and red pepper (crushed). ‡ Crush tomatoes using back of fork in bowl (leaving large chunks intact). Sprinkle the content with pepper and salt. ‡ Add cheese and basil (chopped) in medium bowl. ‡ Spread mixture of cheese evenly over dough. Now spoon tomato mixture leaving some cheese uncovered. Bake it until brown. ‡ With a metal spatula loosen pizza and shift it onto a board. it with basil leaves and serve it hot.

Chicken

Ingredients: ‡ 500 gm Chicken breasts, diced ‡ 5 Cups chicken stock, hot ‡ 1-3/4 Cups arborio rice ‡ 1/3 Cup dry white wine ‡ 1-2 tsp Garlic , minced ‡ 1 Cup sun-dried tomatoes ‡ 150 gm Baby ‡ 2 tbsp Parmesan cheese ‡ 3/4 Cup kalamata olives, sliced ‡ 2 tbsp Olive oil Method

‡ Keep the stock to simmer. ‡ Heat oil in a big pan and add chicken, cook till almost cooked through. ‡ Add garlic to it and cook for another 1 to 2 minutes. ‡ Combine the rice with it and stir till are coated with oil and glistening. ‡ Add white wine to it and stir till it is absorbed by the rice grains. ‡ Now start adding the hot stock 2 ladles at a time, stirring between additions till the liquid has been absorbed. ‡ After the last addition of stock, add baby spinach leaves to it and stir till wilted. ‡ Add tomatoes and olives, stir till heated through. ‡ Combine Parmesan cheese with it and stir through.

MEXICAN CUISINE

History of

Long before the arrival of the Spanish in 1529, a succession of civilizations rose and fell, perhaps beginning about 1500 B.C. with the Olmecs. Their culture centered around La Venta, near modern Veracruz. They were pyramid builders and were notable for ther delicate figurines and bowls shaped like animals and people. They carved enormous stone heads in jungles. The Mayas inhabited the Yucatan, southern Mexico, and part of Central America. Their formative period began about 1500 BC. and the peak lasted till about AD 400-900. Hernan Cortes landed near Veracruz on , 1519, with a small group of 555 men and 16 horses. He led them through fever-ridden jungles and icy mountain passes to the Aztec empires fabulous capital city, Tenochtitlan. The emperor Moctezuma believed that the pale-faced Spanish were of divine origin and received Cortes and his men as honored visitors. The wily Cortes imprisoned the emperor by a trick and ruled the city. In the 1800s The Mexican peole got independence and from that day on nobody tried to capture Mexico.

GEOGRAPHICAL LOCATION

Location: Middle America, bordering the Caribbean Sea and the Gulf of Mexico, between Belize and the US and bordering the North Pacific Ocean, between Guatemala and the US

Geographic coordinates: 23 00 N, 102 00 W

Map references: North America

Area: total: 1,972,550 sq km land: 1,923,040 sq km water: 49,510 sq km

Area²comparative: slightly less than three times the size of Texas Land boundaries: total: 4,538 km border countries: Belize 250 km, Guatemala 962 km, US 3,326 km

Coastline: 9,330 km

Maritime claims: contiguous zone: 24 nm continental shelf: 200 nm or to the edge of the continental margin exclusive economic zone: 200 nm territorial sea: 12 nm

Climate: varies from tropical to desert

Terrain: high, rugged mountains; low coastal plains; high plateaus; desert

Elevation extremes: lowest point: Laguna Salada -10 m highest point: Volcan Pico de Orizaba 5,700 m

Natural resources: petroleum, silver, copper, gold, lead, , natural gas, timber

Land use: arable land: 12% permanent crops: 1% permanent pastures: 39% forests and woodland: 26% other: 22% (1993 est.)

Irrigated land: 61,000 sq km (1993 est.)

Natural hazards: tsunamis along the Pacific coast, volcanoes and destructive earthquakes in the center and south, and hurricanes on the Gulf of Mexico and Caribbean coasts

Environment²current issues: natural fresh water resources scarce and polluted in north, inaccessible and poor quality in center and extreme southeast; raw sewage and industrial effluents polluting rivers in urban areas; deforestation; widespread erosion; desertification; Environment²international agreements: party to: Biodiversity, Climate Change, Desertification, Endangered Species, Hazardous Wastes, Law of the Sea, Marine Dumping, Marine Life Conservation, Nuclear Test Ban, Ozone Layer Protection, Ship Pollution, Wetlands, Whaling signed, but not ratified: Climate Change-Kyoto Protocol

Geography²note: strategic location on southern border of US

STAPLE FOOD OF MEXICO

Staple foods in Mexico are corn, , rice and chilies. Tortillas are made of corm meal and are a frequent part of the meals. Picante (hot and spicy foods) are eaten with bland foods to enhance the flavors. Popular foods quesadillas (tortillas fried with cheese), tortas (hollow rolls stuffed with meat, cheese or beans) and tacos (folded tortillas with meat or refried beans).

Quesadillas (tortillas fried with cheese) Tortas (hollow rolls stuffed with meat,)

Tacos (folded tortillas with meat). Mexican rice

Picante (hot and spicy foods) Corn salad

PORTUGUESE CUISINE

Geographical location

Location: Southwestern Europe, bordering the North , west of Geographic 39 30 N, 8 00 W coordinates: Map references: Europe Area: total: 92,391 sq km land: 91,951 sq km water: 440 sq km note: includes and Islands Climate: maritime temperate; cool and rainy in north, warmer and drier in south Natural fish, forests (cork), iron ore, copper, zinc, tin, resources: tungsten, silver, gold, uranium, marble, clay, gypsum, salt, arable land, hydropower Land use: arable land: 21.75% permanent crops: 7.81% other: 70.44% (2001) Irrigated land: 6,320 sq km (1998 est.) Natural Azores subject to severe earthquakes hazards: Environment - soil erosion; air pollution caused by industrial current issues: and vehicle emissions; water pollution, especially in coastal areas Geography - Azores and Madeira Islands occupy strategic note: locations along western sea approaches to Strait of Gibraltar

History of

Called as a kingdom by Alphonso I in 1139, and recognised by the Pope in 1179, Portugal's independence was around of 12th century, although its tribal roots extend back beyond Roman times. The borders of Portugal as they are today were already in place by 1267. The part of Iberia which is now Portugal was occupied by a people known as the Lusitanos, however also the region was invaded and occupied by the Romans and later the , it remained under the latter's control until the 11th century, when Ferdinand, ruler of the Kingdom of Leon and Castilla (in what is now Spain) conquered much of the territory.

Staple food of Portugal

Portugal staple food comprises of rice, potato, bread, meat, seafood, and fish. They are very well known for loving , which in Portuguese is called . pastéis de bacalhau, bacalhau à Brás, and bacalhau à Gomes de Sá are the most popular dishes. The famous sea food comprises of grilled sardines and .

pastéis de bacalhau bacalhau à Brás sea food caldeirada

Desserts and cakes, like Lisbon's pastéis de nata, although taste much more delicious with strong coffee, Aveiro's ovos-moles, are the most favorite that are consumed. 's is the dish that is popular here and is also considered as a . Some of the other include , prepared with pieces of meat, , and beans served with white and dry rice, the cozido à portuguesa, wich may also be prepared with various kinds of meat, rice, potatoes and other vegetables, all boiled, and the .

Specialty of Portugal A speciality of portuguese food is Bacalhau. Dried salted Cod, there are so many recipes to try. It is a religion with the Portuguese. An acquired taste for sure but it is worth giving it a try. People come to Lisbon for Bachalau alone. In a good restaurant with great wine it is truly memorable.

Seafood is central to Portuguese Food and wonderful in Lisbon- and less expensive than in most cities.Lisbon restaurants offer succulent , great , , and delicious . Words become unnecessary you can often see what is on offer on display or in tanks. There are many seafood restaurants in every area of town but a great place to eat seafood is in one of the many Cervejarias. They usually specialize in crabs, lobsters, tiger prawns, clams and of course .

Soup, Salad, Vegetables Soup is the way to start a meal in Portugal. It is the heart of Portuguese food in every region. In Lisbon there are several possibilities and all are good. Sopa de , thick fresh , , (Portuguese soup), a type of hearty and potato soup with chourico from Northern Portugal, or Sopa de Alho, with bread from the South. Sopa de feijao, Portuguese soup, is also a fabulously satisfying dish, when served hot with good bread. Fish soup is usually wonderful but is only available in certain restaurants like Portugalia.After soup and bread you can relax while the is prepared. Another centerpiece of Portuguese Food is Salad. The freshest ingredients from the local areas around Lisbon are used. Succulent tomatoes, fresh , crispest of lettuce, peppers, olives, and maybe egg, cheese, and sometimes or prawns. City center restaurants have woken up to Vegetarian options. There also many specialist restaurants vegetarian and vegan options often with Indian, Italian or Macrobiotic influences

Recipes of Portugal

SOUPS AND STARTERS y y Fisherman's Soup y Soup y Portuguese Green Soup y Minted Lemon MAIN COURSES y Cataplana - 3 recipes y Lisbon Liver y Sea Bream with Port y Portuguese Plaice y Portuguese Beef and Onions y Hot Pickled Pork y Salt Cod Pie y Portuguese Chicken with Peas y Braised Squid ACCOMPANIMENTS y Piri Piri Hot Red Pepper Sauce (Vegetarian) y Portuguese Fried Potatoes (Vegetarian) y Green Beans in (Vegetarian) y Tomato Rice (Vegetarian) y Portuguese Beans DESSERTS, SWEETS AND BAKED FAYRE y Portuguese Cream (Vegetarian) y (Vegetarian) y Toucinho do Ceu (Vegetarian) y Sweet Bread (Vegetarian)

Mexican Cuisine

Mexican Cuisine is a style of food that originates in Mexico. Mexican cuisine its varied flavor. Colorful decoration, and variety of spices and ingredients, many of which are native to the country.

Elements

Chiles en nogada The staples of Mexican cuisine typically corn and beans. Corn , traditionally Mexico¶s staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn , however, is used to make masa, a dough for tamales, tortillas, goditas,and many other corn-based foods. Squash and peppers also play important roles in Mexican cuisine. The most important and frequently used spices in Mexican cuisine are Chile powder.cumine, , cilantro, cinnamon and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in Mexican dishes also contain garlic and onions. Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s.this, Grabber says, created one of the earliest instances of the world¶s greatest fusion .

History

When Spanish Conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people¶s diet corn based dishes with chilies and herbs usually complemented with bean and tomatoes or nopales.The diet of the indigenous peoples of Pre- Columbian Mexico also includes chocolate, tomatillos, huitlacoche , , , guava, papaya, sapote, mamey, pineapple, sour sop, jicama, squash, sweet potato, , achiote, and fish. In the 1520s, while Spanish conquistadors were invading Mexico, they introduced a variety of animals, including , chicken goats, sheep, and pigs. The imported Spanish cuisine was eventually incorporated into the indigenous cuisine.

Regional cuisine

Mexican food varies by region, because of local climate and geography and ethnic differences among in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well known Arrachera cut. The six region of Mexico differ greatly in there cuisines. In the Yucatan, for instance, natural sweetness (instead of spiciness) exists in the widely used local produce along with an unusual love for achiote . In contrast, the oaxacan region is known for its savory tamales and celebratory moles ,while the mountainous regions of the west (Jalisco, etc) are known for goat birria (goat in a spicy tomato based sauce). Central Mexico¶s cuisine is largely influenced by the rest of the country, but has unique dishes such as Baracoa, pozole, carnitas. Southeastern Mexico, on the other hand, is known for its spicy veg and chicken- based dishes. The cuisine of southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter habing a famous reputation for its fish dishes, A la veracruzana. In pueblo or villages, there are also more exotic dishes. Cooked in the Aztec or Mayan style (known as comida prehispanica) with ingredients ranging from iguana to rattlesnake, deer, spider monkey, grasshoppers, ant eggs, and other kinds of insects. Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on or , and very often served with Serrano-chili-blended soy sauces or complimented and chipotle peppers. Mexican Cuisine outside of Mexico. Nachos are most popular outside of Mexico. Mexican food is widely available north of the border. Cultural influences left from Spanish colonization of the southwest and California remains not only in the names of places but also in the ingredients and California remain not only in the names of places but also in the ingredient in cooking. These influence are strongly reinforced today by their proximity to northern states like Sonora, Baja Califorornia, and Chihuahua. Pickly pears are as popular a food North of the border as they are south (often made into James) ingredients common to both sides include chili peppers (the genus µcapsicum¶ reaches its northern limit in Nevada) , beans, tomatoes, tortillas, tequila, and beef. However there is definite Americananization and hybridization the farther one is away from Mexico, resulting in Tex-Mex cuisine. Nachos for example are rarely eaten in Mexico, whereas they are windily popular in the rest of North America. The Chimichanha, a deep-fried with origins in Arizona, is a Mexican-inspired dish popular in the United States and in order countries outside of Mexico. In some regions of Mexico, it¶s very normal unusual to put cheese in tacos or tostadas (unless it is the typically Mexican panela cheese).however in southern Mexican dishes such as and enchiladas. While Mexican restaurant can be found in almost any town North America, and in many cities around the world, restaurants outside the American southwest often feature nontraditional ingredients, such as grated American style cheese, ³nacho´ cheese boarding Mexico (Texas, New Mexico, Arizona, California) and states such as Colorado and Utah have large expatriate Mexican population, which in effect has produced a variety of authentic Mexican restaurants.

SPAIN CUISINE

GEOGRAPHICAL LOCATION

Spain is situated in south western Europe. It occupies the Iberian Peninsula and is bathed by the , the Atlantic Ocean and the Cantabrian Sea. It also includes the in the Mediterranean, the in the Atlantic and the cities of Ceuta and Melilla. Its total surface area is 504,750 sq. km. (194,884 sq. mi.),

Time zone: Spanish mainland and Balearic Isles-local time is 1 hour ahead of Greenwich Mean Time (GMT) in winter and 2 hours ahead in summer. Canary Islands are on GMT.

Spain has over two thousand beaches altogether, many of them of great beauty and enjoying a pleasant climate. From the tourist point of view, they are grouped together under internationally famous names such as the Costa Brava, Costa Dorada, or Costa del Sol.

HISTORY OF SPAIN

The Iberian Peninsula, like most Mediterranean countries, has been invaded many times. The Phoenicians, the Greeks, the Carthaginians, the Celts, the Romans and the , six different invaders, take us only to the year 711. Then the good guys arrive. They were the Arab and Berber invaders, now popularly known as the Moors, who called Spain 'Al Andalus'.

STAPLE FOOD OF spain

The Spanish have a very varied and . It¶s called the and consists of lots of vegetables, , fish, chicken, some red meat, pork, salads, legumes, rice, pasta, eggs, dairy produce and bread. We always use olive oil when we cook and for the salads. We also wine but not too much and also cava (spanish champagne).

Everybody knows the famous classic dishes of Spanish cuisine, perhaps being the most well-know example. But there are an awful lot of others which many visitors perhaps never get to hear about and so miss out on sampling. Above all, the Spanish are seriously addicted to , not only in the evening, but starting at breakfast time and continuing right throughout the day. Here are some gems which you shouldn¶t overlook when on holiday in Spain.

SPANISH FOOD SPECIALITIES

1. Chocolate con

The Spanish like to eat out at breakfast, and as many of them start work seriously early due to the heat, a lot of people have a mid- morning as well, and you will see cafes everywhere crowded. One of the early morning favorites is chocolate con churros, which are so well beloved that some cafes devote themselves to serving them and nothing else. Churros are basically long straight sticks of deep-fried , about 2cm thick and anywhere up to 30 cm long. The liquid chocolate which you dip them into is piping hot and thick enough to stand a spoon. A great way to start the day, but seriously rick, so be careful not to overdose.

2. Tostada Catalana

This is another staple café food. It is a small , cut open and spread with olive oil, garlic, fresh tomato and jamon serrano, Spain¶s marvelous air-dried , then toasted. Perfect with a glass of freshly squeezed juice.

3. Tortilla de patatas

This is another staple tapa, available almost everywhere, even in the smallest café. A huge wedge of potato omelet, sometimes up to 6 or 7 cm thick, it can be served hot or cold and make s a great quick filler to give you energy if you are flagging on the sightseeing trail.

4. Sardinas a la plancha

If you are anywhere near the beach, particularly on the Costa del Sol, you will see lots of beach cafes, some of them little more than huts on the sand, some of them quite sizable building. Outside many of them you will see a small wooden boat, filled with sand, and with a fire burning on top. These serve as for the freshly caught sardines for which the area is famous. The fish are gutted and cleaned, then threaded onto the long metal on which they are cooked. Delicious, especially with a bottle of ice-cold San Miguel.

5. Berenjenas fritas con miel

Spanish cuisine sometimes produces some odd but wonderful combinations, and this is one of my absolute favorites. Thin slices of eggplant, covered in batter and deep fried, then served with a jug of which you can dribble all over them. It sounds strange, but it tastes wonderful. It isn¶t a common dish though, so it may take a bit of asking around until you find a place which serves it, but if you can track it down then it is well worth the effort.

GERMAN CUISINE

GEOGRAPHICAL LOCATION:- Area: 357,000 sq. km. (137,821 sq. mi.); about the size of Montana. Cities: Capital-- (population about 3.4 million).Other cities-- (1.7 million), Munich (1.2 million), Cologne (964,000), (644,000), Essen (603,000), Dortmund (592,000), Stuttgart (582,000), Dusseldorf (568,000), Bremen (543,000) Hanover (516,000).Terrain: Low plain in the north; high plains, hills, and basins in the center and east; mountainous alpine region in south. Climate: Temperate; cooler and rainier than much of the United States.

HISTORICAL BACKGROUND:-

Germany is a land full of culinary delights. Located in the middle of Western Europe, it¶s at the same latitude as Newfoundland, which means the summer nights are long and inviting while wintertime is cold and snowy. The Christian calendar is a map for German social events and there is always a celebration happening somewhere, with food specialties, presents and homemade entertainment. Cozy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and coziness).German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.

STAPLE FOOD:-

1) 2) White 3) Apples 4) Whole Grain Bread

SPECIALITIES: Traditional German Cuisine is characterized by some famous, regional delicacies over the years. 1. Frankfurt am Main and Hessen offer specialities like Frankfurter , a smoked sausage made from pure pork, made from minced and an abundant amount of seven fresh herbs, Handkäs mit Musik, a strong cheese made from curdled milk served in a dressing.

2. Bayern or offers delicacies like Schweinsbraten, pot- roasted pork, white sausage, a speciality from Munich, a wheat bear known as Weinzenbier and knodel, from white bread.

3. Hamburg region offers specialities like Aalsuppe, a soup of meat , dried fruits, vegetables, and herbs, Labskaus made from , andJükääg, a .

4. Rheinland has characteristic cuisines like Reibekuchen, Potato with black bread, Rheinischer , traditionally dish, , Halve Hahn, a cheese with onions.

5. Saxony region offers the delicacies like known as . Pulsnitz is the most popular Lebkuchen Saxony offering. is also another popular cuisine.

6. Saarland offers specialities like Geheirote, Potatoes and dumplings made of flour served with a creamy sauce and Dibbelabbes, a potato hash prepared from raw grated potatoes, bacon and , and baked in a Dibbe

A typical German meal consists of around six to seven courses. Starting from an appetizer (Vorspeise), a soup (Suppe), followed by a main course (Hauptspeise) with one or two either raw or cooked side dishes (Beilagen). "Nachspeise" are after-meal treats. During the whole day, they love to drink drip coffee with majestic "" or "" (cake).

Recipes:-

White Asparagus with (Weisser Spargel mit Schwarzwälder Schinken) Ingredients

y 1 lb fresh white asparagus y 1 large ripe avocado y 1/2 cup Basic Oil and Dressing (see recipe below) y 4 ripe round or plum tomatoes, skinned y 4 large fresh Basil leaves, shredded y 8 wafer-thin slices German imported Black Forest ham y 1 tablespoon chopped fresh y sea salt and freshly ground pepper

Preparation 1. Trim the bases of the asparagus and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready. 2. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain. 3. Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing and mix in the basil. 4. Arrange 2 slices of ham on four large plates. Divide the asparagus, tomato and avocado between the plates. Drizzle the last of the dressing over the asparagus and sprinkle over the chives. Season with coarsely ground pepper and serve.

Red Cabbage Salad with Bavarian Smoked Cheese :- (Rotkohlsalat mit Räucherkäse) Ingredients 1 lb German pickled red cabbage, drained well 1/2 small onion, sliced thinly 1/2 small green pepper, cored and sliced thinly 1 teaspoon poppy seeds 2 Tablespoons oil 5 oz Bavarian smoked cheese Sea salt and freshly ground black pepper Green lettuce Croutons (optional)

Preparation 1. Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil. 2. Cut the cheese into small cubes and mix lightly in the bowl. 3. Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.

Breakfast:- prefer breakfast consisting of bread, toast, and bread rolls supplemented with jam, honey, , eggs over a cup of strong coffee or tea. For children, usually milk or cocoa is prefered. Delicacies like deli meats, such as ham, salami are also common on breakfast menu.

LUNCH AND DINNER:- Traditionally, Lunch has been the main meal of the day which is usually eaten around noon. In comparison, Dinner is always a smaller meal which is made of sometimes. But, last 50 years have seen a quite radical shift in those eating habits. Of late, most of the people prefer a small lunch around noon and like to enjoy a hot relaxed dinner in the evening. Breakfast is still a very elaborated, popular concept and can be perfect occasions to invite friends and guests.

Side Dishes:- make the important part of German side dishes. They, especially Spätzle contain large amount of egg yolk. Besides noodles, potatoes and dumplings are very common. Potatoes entered late in German cuisine (18th century) and were the most ubiquitous in the 19th and 20th centuries.Generally, Potatoes are often served boiled in salt water, but mashed and fried potatoes also are traditional, and french fries have now become very common part of side dishes.

DRINKS:- Association of German Cuisine with Beer is quite old one, with many local and regional breweries offering a wide variety of . In most of the country, Pils is most popular name today, whereas people in the South like Bavaria prefer or .Again a number of regions have a special kind of local beer.Wine is also popular throughout the country.

DESSERTS:-

A great variety of cakes and made with fresh fruit are enjoyed throughout the country. Apples, plums, strawberries, and cherries are used regularly on cakes. , German , or Krapfen are also very popular desserts. "Rote Grütze", red fruit is another popular dessert in . "Rhabarbergrütze" , a rhubarb pudding and "Grüne Grütze", a gooseberry pudding are some popular variations of the "Rote Grütze". and are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s. A popular ice cream treat is called Spaghetti Eis.

VEGETABLES:- Vegetables are usually preferred in form of vegetable or . They also make good . Cabbage, carrots, spinach, , peas, beans, are very common. Fried onions are a common addition to many meat dishes throughout the country. Potatoes, while a major part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus known as spargel, is particularly enjoyed in Germany as a side dish or as a main meal.

BREAD:- The country boasts more than 6000 different types of bread, ranging from white wheat bread to grey bread and black . Most types of bread contain both wheat and rye flour. Bread is a big part of the German diet, and usually eaten for breakfast and as sandwiches in the evening, not as a side dish for the main meal. Bread is served with almost every meal. Chinese cuisine

Chinese cuisine originated in and has become widespread in many other parts of world ±from to America , Western Europe and southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in and south Asia. and Indian Chinese cuisine are prominent example of Chinese cuisine that has been adapted to suit local palates.

Regional

Regional cultural differences very greatly within china, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisine, or eight Great Traditions Anhui, , Fujian, Hunan, , , Sichuan and Zhejiang. Sometimes four of the eight great tradition are given greater culinary heritage of china. In modern times, cuisine and are also cited along with the classical eight regional styles as the ten great traditions. There are also featured Chinese and Muslim sub-cuisines within the greater Chinese, with an emphasis on vegetarian and halal-based diets respectively.

Regional cuisine

Chinese cuisine is one of the greatest methods of cooking. Many elements that have influenced its development. The Chinese people enjoy eating good food at all levels of society so cooking has developed into a very sophisticated art.

There are many kinds of Chinese food from North to South, East to West. Recipes of famous dishes Beijing duck, Shanghai noodles, Sichuan soup and Guangdong dumplings actually are not sophisticated.

Many Chinese dishes are cooked with less meat and more vegetables, so the foods contain lower calories and are less rich than Western style food. Vegetables stay bright and crisp by cooking them for a short time over high heat, either in their own juice or in a small amount of water. This method retains most of the and minerals.

Beijing Food Beijing food is the most famous food of China, particularly known for Beijing Duck. Much of this fame comes from the fact that the Imperial cuisines were based out of there. Beijing Duck is a time consuming dish to prepare of oven roasted duck with a crispy brown skin. Thin slices of the skin are cut off and put onto a plate where it is wrapped with a fresh flour tortilla with plum sauce, cucumber, and green onion. The rest of the duck is used with additional dishes. The northern part of China has a cold climate unsuitable to grow rice, so wheat is the primary grain consumed. Northern Chinese eat more than those in the south, where rice predominates.

Cantonese Food Cantonese food or Guangdong food is typically steamed, boiled or stir- fried. It is a very healthy food since it uses minimum of oil. The main ingredients of this type of Chinese food are seafood, pork, chicken and vegetables, but could include almost anything. You need white rice to accompany the meal to make it complete unless it is a special . It is said, "the Cantonese eat everything that flies except planes, everything on the ground except cars, and everything that is in water except boats." In Hong Kong, you will find all the cuisines of China pretty much, but Cantonese cooking predominates. In the morning you could have for breakfast and Beijing Duck for dinner.

Sichuan Food what is typical of this southwestern province of China is the spicy taste of its food. Many Sichuan dishes are prepared using oil, which gives a special taste to the food. The most famous Sichuan dish is the Gongbao (Kung Pao) chicken, fried with peanuts and chili pepper.

Some knowledge there are egg noodles, wheat noodles, and rice flour noodles. Wheat noodles are often found in Shanghai noodle dishes. These are round wheat noodles that are cooked then stir-fried in a savory sauce with chicken, pork and shrimp. Rice flour noodles are often found in Singapore-style noodle dishes and use rice noodles cooked with powder, shrimp, barbecued pork and ham. Egg noodles are often found in Cantonese restaurants as (like won ton mian), or stir-fried in a dish. There are two types of noodle dish. The first is lo mian which is a plate of cooked (boiled) noodles with some barbeque pork or duck and some vegetables on the side of the plate, and accompanied with a bowl of broth. The second is Chow mian in which the noodles are pan fried and then mixed with stir-fried vegetables, meat, and seafood.

Soup Chinese soups have been part of Chinese meals for a long time. There are many different types of Chinese soups. Sweet corn and hot/sour soups are the most popular soups to westerners. Chinese make their soups with chicken, meat or vegetable stock. Chinese soups are very tasteful and can be light in both texture and flavor. Yet some of the soups are filling enough to be a meal by themselves.

Chinese Tea Tea drinking is an integral part of Chinese life and the Chinese food experience. Tea is believed to be good for you. The Chinese were the first to discover the tea leaf and have been drinking tea ever since in many varieties.

SCANDINAVIA

GEOGRAPHIC LOCATION OF SCANDINAVIA: - HISTORY OF SCANDINAVIA: -

Think of Scandinivia¶s History &what comes to mind? Intrepid Viking bravely faring Northrn seas in in prparation for pillage.While Viking reputation for barbaration is asignification history, it beligs the relatively peaceful formation of it¶snations-countries whose individuality rose from distinct differences in tribe, culture and religion as first witnessed and condified around 98 BC by Roman explorations of µGermania¶ . The earlist evidences of human settlement in scandinavia are older than ten ± thausand years. These early peoples developed a sophisticated living through hunting and fishing , wtth some evidence of agrarianism in present day Sweden. Not much is known about the two hundred year period (c.850 AD to 1050 AD) of the Vikings. Though only a modestly literate people , primary sources of information legacy is composed primarily of folklore. Therefore , little is we do have come from their day ±to ±day lives. The few written accounts we do have come from their victims ± , Scotland and Ireland ± which from 1018 to 1035 fell completely into Viking hands, as did large parts of France & Germany. The legendary seafaring adventurousness of these people belonged primarily to the Norwegian Vikings, whose settlements dotted the Nourth Atlantic and include Iceland. Tae Orkney and Shetland Island, Greenland and North America. Viking conquests made extensive inroads by land as well. Conquests and trade routes to the east led to the enventual origin of the Russian State and created links to Constantinpole and the Mediterranean. Written account of Scandinavia¶s history appear with the introduction of , which made its introduction during the . The first Scandinavian country to embrace Catholicism, has historical records dating back to 829. Because of its geographical proximity to Western Europe, Denmark lead the rest of Scandinavia in shaping its society towards a European model. Queen Margaret, daughter of king Denmark and wife to the king of , made use of a Norwegian claim to swedens throne in 1388. Erik , her grandnaephew and hair , becomes king of all 3 nations. Actingon Margrat¶s advice , her implemented a 123 year period of political unity that acknowledged Denmark as the political capital of Scandinavia. This union sa broken in 1521-53 in arevolt led by Gustavus Vasa, which led to the estableshment of an autonomus Swedish/ Finish monarch. Despite alleged accounts of Swedesh conquests of Finland sweden and Finlandwere never in conflite.To contrary- swedes had settled, hunted and traded in Finland for centuries, & allow Fans to participate in the election of king as in 1544.

STABLE FOOD WITH REGIONAL INFLUENCES:

Mom¶s Danish potato salad Swedish turckey Mataballs Scandinavian Grilled Salmon with dilled Musterd Glaze Yogurd Pie

SPECIALLITIES OF SCANDINAVIA :- We cary a full line of Scandinavia food products from Norway, Sweden, Denmark & Finland, in addition to all the Scandinavia Gift items that we are in the process of additing to our website. All products are shipped from our warehouce on Seattle & we are dedicated to bringing you tha freshest products and treat each customer with tha personal touch. Place pay attention to the items that are marked PERISHABLE because they have to be shipped by air freight to most areas, especially in warmer months. All UPS price on your website are appx. & actual cost will be charged, with the addition of a $3.00 handling fee. Scandinvian spialties first opened its door in april of 1962 under the name of Norwegian sausage company. They opwrated out of a very small space in Seattles¶s Ballard area. Equipment was brought over from Norway to make all the sausages, etc. The current owners felt it was time to expand the store & moved to a larger location close by. A small café was also added an now Scandinavia open faced sandwiches & yellow pie soup are served 6 days a week. We offer a full selection of Scandianvian imported foods & in our store you can buy all the homemade goodies as well. The gift items have grown to include Scandinavian sweaters, Jewelry, Books, Home décor, and many souvenir type items, & lot of Ole & Lena fun items.

Recipes of Scandinvia Julekake(Norwegian Bread) 2 packages dry ½ cup warm water 1 tsp suger 1 cup milk, scalded ½ butter ½ tsp salt 1 egg beaten ¾ tsp Appx. 5 cup flour ½ cup candied cherries ½ cup white raisins Method:- Dissolve yeast & a little in a warm water. Scald milk then add butter. Cool to lukewarm. Add egg & yeast to the milk butter mixture. Add sugar, salt & cardamom. Beat in 2 cups flour & mix well. Mix fruit with a little to the remaining flour so it doesn¶t stick together & add . stir in rest of flour. Knead on floured cloth until smooth . placed in greased bowl. Cover & let rise until doubled. Divide in to 2 parts & form round leaves. .Put on greased cookies sheet . Let rise until nearly double. Bake at 350 F for 30-40 min. while still warm, brush with soft butter or decorate with pwd. Sugar icing mixed with flavoring. Decorate with candied cherries & almonds if desired.

Klubb or Respeballer 1½ lb. raw potatoes 2Boiled cold potatoes ½ -3/4 cups barley flour ¼ cup ¼ lb. or bacon Butter, salt or goat cheese

Method:- Peel raw potatoes & great finally. Mash boil potatoes & combine with other ing. Add 1 tsp. salt cut salt pork/bacon in to small cubes. From dough in to large potatoes ± sized dumping. Push cube of salt pork into center of each , make fine, smooth dumpling. Bringing water to boil & add 2 tsp. salt/quart a water. Place dumpling in the boil water. Simmer 15-20 min. after the dumpling first float to the top. Served with melted butter salt or goat cheese !

Sabayon Lingo berry Mousse

2 1/2 tsp.unflavored gelatin ¼ cup cold water 10 large egg yol1/2 cup plus 2 tsp. ½ cup plus 2 tsp sugar 3 tsp . 1/8 tsp. salt 2 ¼ cups chilled heavy cream 2 cups Lingonberry sauce or preserves Stirred Special equipment: an instant- read thermometer Garnish: &lingonberry sauce or preserves

Method:- Sprinkle gelatin over cold water in a small saucepan & let soften 1 min. Cook over low heat, stirring, until gelatin is dissolved, about 1 min. then remove from heat . Beat together yolks, sugar, brandy, salt and ¼ cup cream in a metal bowl with a handheld electric mixer at medium high speed until very thick & register 160 F on thermometer, 10-12 min. remove bowl from heat, then beat in gelatin mixture until just combined. Cool sabayon 5 min.

Beat remaining 2 cups cream with clean beaters until to just holds stiff peak. Stir one forth whipped cream in to sabayon into lighten, then fold in remaining cream gently but thoroughly. Spoon layers a mousse & lingonberry sauce alternatively into 8 (6-8 -ounce) stemmed glasses and chill, covered, until set, at least 2 hr.Cookes¶ note : Mousse can be chilled upto 1 day

Long pan cake from jaeran

4 tsp. yeast ¾ cup lukewarm whole milk 2 tsp. sugar 3 eggs ½ lb. soft butter 1 lb flour ¼ lb. raisins Fill: ¼ lb. sugar ¼ lb. soft butter 3 tsp. golden ¾ cup chopped almonds

Method:- Dissolved yeast in milk in large bowl. Beat sugar & egg together, add milk & yeast. Add butter & appx. 2 cups of flour. Mix well, the longer the butter. Add remaining flour & raisins. Let rise until double. Grease one longer or two small rectangular baking pans. Fill pan evenly with dough. Prepare fill & spread over dough. Sprinkle with almonds. Let rise for appx. 45 min. Bake for 50 min. at 400 degrees. Cool on grill.

Levantine cuisine

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-sham. This region shared many culinary under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria. Lebanon, Israel, Jordan, Northern Iraq, Southern Turkey near , , , and Mardin and the Palestinian territories, Aleppo was a major culture and commercial centre in this region. Perhaps the most distinctive aspect of this cuisine are mezzeinculding , and .

Levantine cuisine

y Olives y Hummus y Tabbouleh y y y y y y Labaneh y Matbucha y Baba ghanoush y y Lentil soup y Burekas y

Yemeni Cuisine

The cuisine of Yemen is entirely distinct from the more widely known Middle Eastern cuisines. also differs slightly from region to region.Yemen cuisine has heavy Ottoman Turkish influence due to the Ottoman occupation. Ingredients Chicken and lamb are eaten more often than beef,which is expensive.fish is also eaten especially in the coastal areas. Cheese,butter,and other dairy products are-less common in the Yemeni diet.Buttermilk,however,is enjoyed almost daily in some villages where it is most available.The most commonly used lipids are used in savory dishes,and semn() is the choice of fat used in pastries. Other Yemeni dishes Aseed,Faha,Thareed,Samak Mofa,Lahm ,Fattah,Shafut,Bint AlSahn,,Mutabbaq, Yemeni bread varieties Tawa,Tameez,Laxoox,Malooga,Kader,Fateer,Kudam,Rashoosh,Oshar,K hamira Flat bread is usually baked at home in a called taboon.Malooga,,and khamira are popular homemade breads.Store-bought bread and (bread rolls like French bread)are also common.

ORIENTAL CUISINE

GEOGRAPHIC LOCATION:-

Oriental, is a term which means ³The East´. Oriental is comprised of central Asia, East Asia, North Asia, South Asia, Southeast Asia, and Western Asia. The East Asian is origins in Imperial China and now encompassing modern and the Korean peninsula. The Southeast Asian is encompassed of Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines. The South Asian is derived the states that once made up British India, there are Burma, India, Sri Lanka and Pakistan as well as several other countries in this region of the continent; Central Asia is consisted of the Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan (five former Soviet republics), Mongolia, Afghanistan, northern-Pakistan, north-eastern Iran, north-western India, and western parts of the People¶s Republic of China such as Xinjiang, South-western and middle China such as Tibet Autonomous Region, Qinghai, Gansu and Inner Mongolia, and southern parts of Siberia. Western Asia is contained of Turkey, Iran, and Yemen (include mountainous terrain).

Historical Background:-

Oriental cuisine can be broken down to several regional. Each region has their roots, cultures, history in the peoples. The history of oriental cuisine is difficult to describe in overall because it is varies widely from region to regions. The history of Oriental cuisine is started from civilization, developed and influenced through ancient kingdom, European colonization, Japanese colonization on World War II, and decolonization, then come to independent of country. Due to historical tragedies, foods of each region are distinctly different. At Southwest Asia and the countries of India, Pakistan, Sri Lanka and Myanmar (formerly Burma), food from this region has a lot of Persian or Arabic influences. Basically, there is use of very strong spices like hot peppers and cloves to enhance their foods. Food in this region is very aromatic and tends to be very colorful. At Southeast Asia which includes the countries of Thailand, Cambodia, Viet Nam, Laos, Indonesia, Singapore, and Malaysia, food from this region is emphasis on much more mild spices along with citrus juices and light herbs such as Cilantro and Basil. It is very colorful cuisine that includes local herbs, spices and marinades such as in Vietnam.