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for Chil ta dr s e a n

P

A r ld ou or nd the W

A Children’s Nutrition and Curriculum for Children Pasta for Children Contents

Introduction...... 4

Lesson 1: What is Pasta?...... 7 Lesson 2: & Asia Belgium • • Germany...... 14 • • ...... 20 • Iran...... 26

Lesson 3: America Brasil • ...... 34 • ...... 40 • ...... 46 • ...... 52

Lesson 4: North America Canada • ...... 60

Appendix World Pasta Production and Consumption...... 68 2010 Scientific Consensus Statement...... 69 Glossary...... 71

© 2012 Oldways Preservation and Exchange Trust Pasta for Children Pasta for Children

How are the Lessons Organized? Practical Steps Before You Begin Introduction Following the introductory chapter about pasta, Each lesson starts with the materials to be copied the curriculum is organized by geography: Europe for the children in your class—the Recipes and the Pasta for Children Around the World is a and and Asia; ; and North America. Each Maps, plus Food Facts, and Pasta Traditions! cooking curriculum to introduce and bring excite- lesson has a focus on pasta, and also covers the ment about pasta, food, and cooking — to children geography and agricultural products of each coun- We suggest you encourage the children to take everywhere! try. Fun food and pasta facts follow. Finally, the these handouts home to share with their families. curriculum introduces a traditional pasta dish of You’ll need to check out the equipment and ingre- The four lessons teach children about pasta, food each country, including a simple recipe that can be dient/shopping list for each class (see the list at the traditions, and simple cooking, with recipes for prepared by the children in a classroom, with par- end of each lesson). healthy pasta from countries around the ents at home, by an educator in a or world. The lessons are organized by region and health clinic, or by a teacher in an organized group We encourage you to recruit volunteers (other groups of countries. meeting (church, scouting, or others). parents, teachers, friends, family members) to help you. Key Messages What Does Lessons 2, 3 and 4 Include? If you do not want to cook in a classroom (or if The key messages of the curriculum are that pasta Each lesson includes maps, food facts, pasta facts, there are rules preventing you), bring in a prepared meals are easy to make, healthy and delicious, AND recipes, and a “script” for the teacher to follow. All dish to serve the children at the end of the lesson. pasta is a part of meals in countries around the pages can be copied as handouts for the children. world. As a general rule of thumb, we have designed the class to last one hour, with the following time allot- 1. Local: It’s easy to take local food traditions ted per segment: and mix them with pasta! 1. Geography, , Pasta Traditions: 2. Global: Also, it’s easy to make and enjoy 25 minutes healthy pasta meals from countries around 2. Pasta Cooking Lesson and Set-Up: 25 minutes the world. children of any age, from kindergarten to high 3. Clean-Up: 10 minutes school. It can also be taught to people of any age Anyone—parents, teachers, community leaders, including senior citizens, or to any group interested health professionals, food retailers or others inter- If you’re teaching in a school setting, it is easiest in learning about healthy eating. ested in children, food, cooking, and health—can to set up while the children are at another activ- teach Pasta for Children Around the World. ity (art, recess, etc.). For clean-up, it is best to wash Who can Teach Pasta for Children? all the dishes at home. However, it is important to Oldways developed this curriculum on behalf of The lessons are designed so that teachers, parents, involve the children in clean-up: packing up, clean- the International Pasta Organisation to help chil- grandparents, chefs, and other people who care ing up tables and picking up things from the floor. dren around the world learn simple, delicious, and about food and children will be comfortable teach- When you are all packed, a group of children can healthy ways of preparing pasta meals. This will ing them. Each lesson is similar in structure, and help you carry the equipment and ingredients. General Cooking Equipment for the Class help form a foundation for healthful eating that the introduction (below) includes some step-by-step will last them a lifetime. guides for preparing and teaching. Each lesson includes a shopping and equipment Plastic bowls or tubs with covers, or plastic bags list. The cooking lesson requires a hot plate, stove work well to transport ingredients. We suggest The curriculum is divided into four lessons. Lesson What if I’m Not an Expert? or other heating element. An easy solution is to buy extra-large canvas bags and extra-sturdy bags to two small electric burners. These are easily found in transport all the bowls, bags, and equipment. 1 is about pasta basics, and how pasta is an easy You don’t need to be an expert in all and the housewares’ section of department or variety way to introduce lots of healthy (for example, cultures. You just need to have a passion for good stores. Of , a regular set up can also and ), with the flavors and foods of food and for teaching children about it. The class any country around the world! Lessons 2, 3, and 4 be used. materials are designed and presented so that any- If you have any questions, please contact us include information about pasta and several coun- one with an interest in food and children can teach The cooking lesson also requires a large pot for at Oldways: tries. Each country’s lesson covers: geography and the lessons without a lot of study and preparation. agriculture; food and pasta facts; plus a traditional cooking the pasta, another pan or two for the pasta phone: 001- 617- 421- 5500 pasta recipe to make. , utensils such as knives, wooden spoons, Is Teaching Experience Necessary? rubber spatulas, measuring cups and spoons, and fax: 001- 617-421-5511 Who is the Curriculum designed for? No, not at all. The lesson plans give you a frame- cutting boards for cooking and prep work (cutting email: [email protected]. work: You can follow each lesson to the letter, or vegetables or measuring ingredients). The program is tailored for teachers, parents, and you can add material from your own experiences. others to use with children ages 8-14. It can eas- You may want to do all the “prep” work for the ily be adapted to the interests and skill levels of class ahead of time at home, or you can also do this in front of the children in class. 4 5 SSON LE 1

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h a? at is Past

Pasta—A Global Food for Taste, Health, and Convenience

6 What is Pasta? What is Pasta? Pasta—A Global Food Eight Reasons to Eat Pasta! There are lots of really good reasons for eating pasta. Here are eight simple ones for Taste, Health, and Convenience showing why pasta is a good food choice for children and their families. 1. Pasta is quick and easy to cook. 6. Pasta can be served hot or cold. What is Pasta? 2. Pasta, and pasta meals, are delicious. 7. Pasta can be served as a main dish or Pasta is food, and it is a delicious food. Families all a side dish. It can also be served in over the world eat pasta. Very often pasta is part of 3. Pasta, and pasta meals, are nutritious their main meal of the day. and healthy. , , and even in desserts! 4. Pasta is convenient and easy to store, 8. Pasta is also environment-friendly, What is Pasta Made From? thanks to its long shelf-life. thanks to its packaging that permits Pasta is made from , which 100% recovery of the materials. is mixed with water, made into shapes, and then 5. Pasta is not expensive. dried. Eggs are sometimes mixed with to make pasta .

Pasta + Pasta Factory Sometimes pasta may contain other ingredients If the pasta is made in factories, the expert pasta such as eggs or vegetables. These ingredients can be makers put the durum wheat semolina and water mixed into the dough before it is dried, like in the into one end of a huge (bigger than a case of egg pasta, or they can be added as a filling, An Etruscan cave painting. house!). Then the pasta maker pushes the “start in the case of filled pasta like . button,” and the machine goes to work. The pasta dough is forced through holes in the machine History of Pasta Pasta can be served with delicious and foods (called a die) that determine the shape of the pasta. such as tomatoes, oil, , vegetables, , Children and parents have eaten pasta for a very, Then, the shaped pasta goes through a drying pro- , , meat, and beans, so it tastes good, very long time. cess and after its completion, the dried pasta comes too! out the other end of the machine, and is ready to was one of the first foods of our distant How to Make Pasta go into boxes and then to the market! ancestors. To make the flour, they crushed the ker- Pasta can be made two ways. nels of wheat between two rocks. Then they mixed the flour with water, and cooked it. The most common way of making pasta is with . This is the pasta we buy in boxes and We know this from drawings they made on the packages in markets. The other way is by hand and walls of the ancient caves where they lived. can be called “artisan pasta.”

The ancestors of , called Etruscans, made Either way, the first step is to grind the durum drawings that show them making a food from wheat kernels into semolina. This durum wheat wheat that looks like pasta. semolina is then carefully mixed with water, pressed into pasta shapes, and dried. It was not very long after that the Romans made a food they called “lagana” which we now call “pasta.” The Romans traveled to many countries, carrying pasta with them, and taught other peoples Pasta making in a factory. Pasta Shapes how to make and cook pasta. Pasta is made in many fun shapes. Some shapes are like long strings, such as and linguini. There are hundreds of other different shapes includ- ing shells, ribbons, wagon wheels, bow ties, and stars. There are also filled , such as , where the pasta is wrapped around meat, cheese, or vegetables.

8 9 What is Pasta? What is Pasta?

sauces are more complicated. They include meat and fish sauces, sauces (espe- cially sauces), milk and cream sauc- es. Also, famous chefs often invent clever and exciting dishes with pasta for their ! PASTA FUN 2. Pasta is often FACTS served in soups. Sometimes it is cooked right in • There are more than 600 different pasta shapes made around the world. the broth, HOW TO COOK PASTA and other times • Thomas Jefferson, America’s third President, is credited with bringing it is cooked in pasta to America in 1789. 1. Most of the time, pasta is cooked in boil- plain water, and ing water. When it is done, the pasta is added to the taken out of the water, drained, and then soup when it is almost finished. Pasta soups ‘’ is used to describe pasta when it is cooked to perfection. ‘Al “dressed.” Dressing pasta meals means mix- are very popular in the . People in dente’ in Italian literally means “to the tooth.” Pasta that is al dente ing it with wonderful sauces or other foods Mexico, Central and South American enjoy should not be overly firm, nor should it be overly soft. such as tomatoes, , fish, cheese, pasta in many different kinds of soups and . North Americans eat lots of chicken, meat, or vegetables. • The word “pasta” comes from the Italian for , meaning a Some favorite pasta sauces are very simple , or vegetable soups with pasta. (just olive oil or butter, a sprinkle of cheese, 3. Pasta dishes are sometimes fried or baked. combination of durum wheat semolina and water. and and pepper). Other delicious pasta • Pasta existed for thousands of years before anyone ever thought to put on it. One reason is that tomatoes were not grown in Europe until the Spanish explorer Cortez brought them back to Europe Scientists Say Pasta is Healthy! from Mexico in 1519. Pasta made headlines around the world in October 2010 when nutrition scientists from four continents met in Rio de Janeiro, Brasil, to talk about pasta and health. • If Italians ate their average yearly amount of pasta in spaghetti shape Here are the important things they said about pasta and pasta meals: (long thin pasta), they would eat enough pasta to wind around the 1. Science says eating a balanced variety 5. Pasta and pasta meals give our bod- earth 15,000 times! of different foods is more important ies a steady supply of energy—a good for good health than worrying about thing. They do not cause in the • Around the year 1000, the first documented recipe for pasta appeared any single food or ingredient. blood to rise quickly. in the book “De Arte Coquinaria per e Maccaroni Siciliani” 2. Traditional ways of eating are usually 6. Pasta meals help people to eat more (The Art of Cooking Sicilian and Vermicelli), written by healthier than today’s popular foods. vegetables, , and other Martino Corno, to the powerful Patriarch of Aquileia. Pasta and pasta meals are an impor- healthy foods. tant part of most traditional ways of • In the 19th century, the industrial revolution and modern eating, all around the world. 7. Doctors, nutrition experts, and other technology caused the production of pasta to be standardized and health experts should tell their pa- mechanized. This allowed pasta production to spread throughout 3. Too many calories—not any one tients to eat more healthy pasta meals. food—is why people are too . Olive oil is used in many pasta sauces. Italy and surrounding nations, and soon afterwards to spread to the furthest corners of the globe. This made pasta one of the world’s 8 Pasta meals are enjoyed in cultural 4. Pasta is not expensive, and it is easy best-known and enjoyed foods. to find in stores and prepare at home. traditions worldwide, as they are versatile and easily adaptable to national/regional seasonal ingredients. 10 11 SO ES N 2 L

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ur ia ope & As

Belgium • France • Germany Italy • Spain • Portugal Turkey • Iran

12 Belgium • France • Germany Belgium • France • Germany Geography Agriculture World Map Make and bring with you copies of the map of Belgium, France, and Germany. BELGIUM Agriculture in Belgium is focused on both Hand Out The Map growing crops and raising animals. Point out the three countries, and the different coasts of the three countries. (Belgium has the Just over one-third of the land in Belgium is used North Sea to its north; France has the English for farming or for (the growing of trees for Channel to the north; the Fay of Biscay to the west, use in paper, furniture, and other products). and the Mediterranean Sea to the south; Germany has the North Sea and Baltic Sea to its north.) Belgium’s main crops include barley, corn, potatoes, Q: What countries are neighbors of these three sugar beets, wheat, and some and vegetables. countries? A: The Netherlands, Luxemburg, Switzerland, also plays a part in Belgium’s agriculture, Monaco, Andorra, Austria, Czech Republic, but most of the fish caught is exported to other Denmark, Poland, Spain, and Italy. European countries.

Q: What are the capital cities of each of these FRANCE countries? France is one of the few European coun- A: Brussels, Belgium; Paris, France; Berlin, Germany tries that can grow or raise all the food it needs for its people, and it exports more Look At a World Map Or Globe agricultural food products than any other Compare latitude with the country you are in. European country. These three countries are in the northern hemi- sphere, and are on the same latitude as the very The most productive farms are in northern France, northern part of the US, southern Canada, south- but there are other areas such as Brittany (vegeta- ern Russian, Kazakhstan, Ukraine, Mongolia, and bles), Languedoc, Burgundy, and Bordeaux districts southern . (vineyards), and Provence (flower gardens, olive groves, and orchards), which are very fertil e. Q: What do you think each of these countries is known for? The main crops in France are wheat, grains, sugar A: Brussels, Belgium is the capital of the European beets, potatoes, and . Livestock rais- Union. ing, especially beef, is important, as well as dairy A: France is known around the world for its , production. wine, and cheese. A: Germany has two major river valleys: the Moselle GERMANY and the Rhine (border with France)—and the southern part of the country includes the Alps Farming wheat, potatoes, barley, sugar mountains (border with Switzerland). beets, fruit, and cabbages is still an important part of Germany’s economy.

Additionally, almost all large cities are surrounded by fruit orchards and vegetable farms.

Beer and wine are also produced in Germany.

14 15 Belgium • France • Germany Belgium • France • Germany

Pasta Traditions France: Spaghetti with Mushrooms, , and Tarragon

3 BELGIUM FRANCE GERMANY 340 grams ( ⁄4 pound) spaghetti, 1. Brush a large deep nonstick skillet with 1 to 2 freshly cooked tablespoons of the olive oil; heat over medium-high • The first automated pasta • France began its pasta tradi- • German pasta (teigwaren) 2–4 tablespoons extra-virgin heat. Add zucchini and crushed red pepper. Sauté olive oil until beginning to soften, about 3 minutes. Transfer factory was opened in Belgium tion in the 1700s in southern is made in over 100 differ- to bowl. by Joseh Soubry in 1921. It still France, close to Italy. It grew ent shapes, mainly from 450 grams (1 pound) zucchini, trimmed, diced exists today! Pasta is an increas- into a much-loved dish across durum wheat. Other grains 2. Brush the skillet again with 1 to 2 tablespoons of 1 ingly popular dish in the Belgian the country. By the 1900s, there such as are also used. ⁄2 teaspoon dried crushed olive oil; heat over medium-high heat. Add the red pepper mushrooms and sauté until brown and tender, diet, often served with fresh were pasta makers all over Paris, Eggs are added to German adding water by tablespoonfuls as needed if the or vegetables. making vermicelli, macaroni, (nudeln) and spätzle, 900 grams (2 pounds) mushrooms, sliced mushrooms stick to skillet, about 18 minutes. Add and lasagna. which makes a rich pasta that • Belgians are keen consumers of 1 the zucchini mixture, , and and stir 1 Germany is famous for. 2 ⁄2 tablespoons chopped fresh dried and chilled/fresh pasta. • Today, there are about eight big tarragon minute. Season to taste with salt and pepper. They eat about 5.4 kg of pasta pasta factories in France, • Germany produces about 2 tablespoons chopped fresh 3. Add the pasta and tomatoes to the mushroom mix- per person per year. and the average per capita con- 335,000 tonnes of pasta per ture; toss to blend, adding water by if the mixture is sumption is 8 kg per year. year and German people eat 2 large garlic cloves, minced dry. Season with salt and pepper. Transfer to a bowl. 8 kg of pasta per person per 2 large tomatoes, chopped Makes 4 servings year.

Germany: German Style Spätzle

Antique German spätzle-maker Recipes 1 , chopped 1. Cook the onion in 1 tablespoon of the oil in a 4 tablespoons olive or canola oil large pot until it is soft. Turn off the heat and set 1 , cleaned and cut into aside. Meanwhile, blanch the and in Belgium: with Broccoli and Pancetta small pieces salted water for 3 and 4 minutes, respectively, and 1 then rinse in cold water and dry. Wash and cut the 250 grams ( ⁄2 pound) carrots, diced mushrooms in half. 3 350 grams ( ⁄4 pound) penne 1. Cook the penne according to package instructions. 1 250 grams ( ⁄2 pound) mushrooms 2. Remove half of the cooked onion to a bowl, and When half cooked, add the broccoli. 1 head broccoli, cut into small 1 1 ⁄8 liter ( ⁄2 cup) broth or return the pan to medium heat. Add the mush- pieces 2. Heat a frying pan over medium heat, add some 1 rooms and braise for 5 minutes. Add the broth to ⁄4 liter (1cup) cream 30 grams (2 tablespoons) olive oil of the oil and cook the pancetta until crispy. Add the pan, scraping up the browned bits on bottom. 1 250 grams ( ⁄2 pound) Spätzle 80 grams (3 oz.) pancetta or the garlic and chili, stir until lightly golden, and Add the cream and cook covered, on low, for 1 bacon remove from the heat. 600 grams (1 ⁄2 pounds) ground 15 minutes. beef, chicken, or turkey 2 cloves garlic, thinly sliced 3. Drain the pasta and broccoli (the broccoli should 3. Cook the spätzle accordingly to the package 1 clove garlic Pinch chili flakes be soft) and add to the pan of garlic and pancetta. instructions. Cook for a few minutes, tossing and adding pepper, 1 bunch parsley 15 grams (1 tablespoon) chopped 4. Mix the meat, reserved onion, eggs, crumbs, salt and the remaining oil to taste. parsley (optional) 2 eggs salt and pepper and shape into 16 equal-sized Grated Parmesan 4. Sprinkle the dish with grated Parmesan to taste just 3 tablespoon bread crumbs balls. Fry in the remaining 3 tablespoon of oil at before serving. Salt and pepper medium heat for 10 minutes. Add the salt and Makes 4 servings pepper to the vegetable cream sauce, then mix with . Serve ladled over cooked spätzle. Makes 4 servings

16 17 What You’ll Need

Belgium: Penne with Broccoli and Pancetta Utensils Ingredients 3 Hot plate 350 grams ( ⁄4 pound) penne BELGIUM FRANCE GERMANY Pot for pasta 1 head broccoli Frying pan 30 grams (2 tablespoons) olive oil Capital: Brussels Capital: Paris Capital: Berlin Colander 80 grams (3 oz.) pancetta or bacon Languages: Language: German Language: French Plastic utensils 2 cloves garlic French and Flemish Plastic plates Pinch chili flakes Knife 15 grams (1 tablespoon) chopped parsley Food Facts Food Facts (optional) Food Facts Measuring utensils • French food or cuisine is • German food is different in Cutting board Grated Parmesan • Most main dishes have meat often considered to be one the north and south of the or fish. of the best in the world. country. In the south, people • Belgium is also known for Different regions in France eat more noodles and dump- chocolate and . have different kinds of cook- lings, and in the north, they France: Spaghetti with Mushrooms, Zucchini, and Tarragon ing (or dishes). use more potatoes. • The of Belgium Utensils Ingredients • Würste () are a favor- 3 is moules (), often • There is no general agree- Hot plate 340 grams ( ⁄4 pound) spaghetti ite in Germany. They come served in a steaming broth ment on what is the national Pot for pasta 2–4 tablespoons extra-virgin olive oil dish of France but several in hundreds of varieties, and with frites (fried potatoes). Large deep nonstick skillet 450 grams (1 pound) zucchini are eaten everywhere in the dishes are popular through- 1 • Other traditional dishes are: Bowl ⁄2 teaspoon dried crushed red pepper out the country: pot-au-feu, country. gauffres (waffes) baked us- Colander 900 grams (2 pounds) mushrooms a slowly cooked beef and root • Bread is usually eaten at ing special waffe irons, and 1 vegetable ; and coq au Plastic utensils 2 ⁄2 tablespoons chopped fresh tarragon smoutebollen, a fried every meal. In addition, the vin, chicken cooked in red Plastic plates 2 tablespoons chopped fresh parsley served hot at street stalls, Germans are famous for beer wine Knife 2 large garlic cloves especially at fairs and festivals. (like Belgium!). Cutting board 2 large tomatoes Measuring utensils

Germany: German Style Spätzle Utensils Ingredients Fun Facts Fun Facts Fun Facts Hot plate 1 onion • Belgium produces so much • France produces over 400 • Germany has the largest Large pot 4 tablespoons olive or canola oil chocolate that divided types of cheese. population in Europe Pot for leeks & carrots 1 leek 1 (other than ). 2 among all the people in • France is about the same Pot for spätzle 250 grams ( ⁄ pound) carrots 1 In 2012, the population 2 Belgium, it’s enough for size as Texas, with twice Frying pan 250 grams ( ⁄ pound) mushrooms 1 1 was 82 million people. 8 2 everyone to have several the population. Colander ⁄ liter ( ⁄ cup) broth or stock 1 pieces every day. • There are 300 kinds Bowl ⁄4 liter (1 cup) cream • Wearing a white 1 • More chocolate is of bread in Germany. Plastic utensils 250 grams ( ⁄2 pound) Spätzle wedding dress is a 1 There are even bread Plastic plates 600 grams (1 ⁄2 pounds) ground beef, chicken, sold at the Brussels tradition which began or turkey museums! Knife International Airport in France more than 1 clove garlic than anywhere else in Measuring utensils 500 years ago. • The Christmas tree Cutting board 1 bunch parsley the world! tradition came from 2 eggs Germany. 3 tablespoon bread crumbs Salt and pepper

18 19 Italy • Spain • Portugal Italy • Spain • Portugal Geography Agriculture World Map Make and bring with you copies of the map of Italy, Spain, and Portugal ITALY

Hand Out the Map Agriculture in Italy has long been success- Point out the three countries, and the different ful due to a climate that is well suited for coasts of the three countries. Italy is a peninsula in growing fruits and vegetables. the Mediterranean Sea, with the Adriatic Sea to its east and the Tyrrhean Sea to the west. Spain bor- Italy’s is well known for production of high-quality ders the Mediterranean Sea on its south coast, and olive trees (olive oil) and vineyards (wine). the Bay of Biscay to the north. Spain also meets Morocco () at Gibraltar (a UK colony). Other important crops grown in Italy are citrus Portugal’s coast faces the North Atlantic Ocean. fruits, , tomatoes, durum and soft wheat, corn, Q: What countries are neighbors of these three cherries, apricots, nectarines, peaches, plums, pears, countries? and almonds. A: Portugal borders Spain; Italy borders France, Switzerland, Austria, and Slovenia; Spain borders SPAIN Portugal, France and Andorra. Q: What are the capital cities of each of these About 6% of Spain’s population works countries? in agriculture, and a large percentage of the land is used for growing crops and for A: , Italy; Madrid, Spain; and Lisbon, Portugal. grazing. Look at a World Map or Globe: Compare latitude with the country you are in. Spain is one of the leading producers and exporters These three countries are in the northern hemi- of olive oil and tomatoes, as well as wine, and other sphere, and are on the same latitude as the north- organic fruits and vegetables. ern part of the US, southern Canada, southern Russian, Kazakhstan, Ukraine, Mongolia and south- Other crops grown in Spain include citrus fruits ern China. such as mandarin oranges, peaches, pears, , Q: What do you think each of these countries is apricots, beans, wheat, and potatoes. known for? Spanish cheese is growing in popularity around the A: Italy is famous for pasta, , and olive oil; the world. Roman Colisseum; and the home of the Catholic Church, Vatican City. A: Over 500 years ago, Spain sent many explorers to PORTUGAL the Americas. People think of Spain for its bullfighting. Portugal produces a wide variety of agri- cultural products. A: Portugal is also known for its explorers in past centuries. It is famous for its port wine. Crops produced in significant amounts include wheat, corn, rice, potatoes, and tomatoes. Portugal Q: Can you guess what languages are spoken in is a major producer and exporter of tomato paste, as these three countries? well as olive oil. A: People in Italy speak Italian; Spanish people Portugal has many vineyards and is known for speak Spanish, and in Portugal, everyone speaks dessert such as port and muscatel, which are Portuguese. well-known throughout the world.

Q: Do you think it’s unusual that these three Fishing has long been an important part of countries that are so close geographically Portugal’s history. The most commonly caught fish speak three different languages? Can you are , , , and . guess why?

20 21 Italy • Spain • Portugal Italy • Spain • Portugal

Pasta Traditions Spain: with Cocoa Powder

500 grams (1 pound) egg 1. Cook the pasta in a large pot of boiling salted water. linguine Italy Spain Portugal 2. Meanwhile, mix the cottage cheese with the grated 250 grams (8 ounces) cottage Parmesan and keep it warm in a double boiler. • Pasta is the national food of Italy, • Pasta is enjoyed by many • Pasta has become more and cheese 1 3. Once the pasta is cooked al dente, drain quickly, 50 grams ( ⁄4 cup) grated with the average Italian consum- children in Spain, and is popu- more popular in Portugal, place on a large serving dish and add some butter. ing 26 kilos per year—the most lar with families for ease of mainly among the young Parmesan cheese or Gruyère cheese Place the cheese on top of the pasta, sprinkle with in the world! Italy also produces preparation and use of other people. Portuguese people con- 1 the cocoa powder and a pinch of and 75 grams ( ⁄3 cup) butter and exports more pasta than ingredients such as vegetables, sume as high as 6.6 kilograms pepper. any other country: more than cheese, and fish. The Spanish of pasta each year. Many typical 1 spoonful sweet cocoa powder Makes 4 servings 3,300,000 and 1,700,00 tons eat approximately 5 kilograms Portuguese pasta recipes are per year respectively. of pasta per year. Often times cooked with fish, meat and veg- Salt, pepper, and cinnamon to taste pasta is served in soups or in etables, always using traditional • By the 14th century, pasta had pasta salads in Spain. become a popular food item. seasonings. It had a long shelf life, which • Tomatoes and Spanish Food: • A trend in Portugal is to make a made it easy to carry on jour- Like all Mediterranean people, stock as favorful as possible for the Spanish enjoy tomatoes neys made by ship. This is how cooking the pasta in. Any type many ways - fresh or cooked in it spread from coast-to-coast of small shaped pasta can be lots of different kinds of dishes. and became popular. used, though the most common Make sure to have on hand is small macaroni. • The word “pasta” comes from both fresh tomatoes, as well as the Italian word for paste, a couple cans of tomato sauce • Portuguese pasta dishes typical- meaning a combination of four and a large can of crushed ly include a rich combination of and water. tomatoes. pasta with vegetables, , Portugal: Fritos de Massa e Bacalhau (Fried Cod and Pasta) meats or seafood bound togeth- er with favorful sauces. 1 225 grams ( ⁄2 pound) pasta, 1. Boil the cod for 10 minutes and pull apart into cooked al dente pieces. Put the cod pieces into a bowl and mix them 1 225 grams ( ⁄2 pound) cod with the melted butter. Knead the mixture and add Recipes 7 tablespoons butter, melted the cooked pasta, little by little. Pinch salt and pepper 2. Add the parsley and onion. Knead everything one more time, season with pepper, and a little salt if Italy: Spaghetti with Tomatoes and 1 tablespoon diced parsley needed. With this mixture, form small balls then 1 onion, diced flatten them. 1 650 grams (1 ⁄2 pounds) 1. Dip the tomatoes into boiling water for about Bread crumbs spaghetti 3. Coat them with the bread crumbs, and then sauté ten seconds and place in a bowl of ice water for 1 1 tablespoon olive oil them in very hot olive oil until browned. When 450 grams (1 pound) tomatoes minute. Remove from the ice water, and dry. Peel finished cooking, lay them on paper towels to (preferably San Marzano) them, remove the and cut them in slices. In a absorb the excess oil. 1 2 ⁄2 tablespoons extra-virgin saucepan, brown the minced onion in the olive oil, olive oil then add the tomatoes. Season with salt and pep- Makes 4 servings 2 tablespoons minced per. Cook for about ten minutes. white onion 2. Cook the pasta according to the package instruc- 10 basil leaves tions in plenty of salted water, drain and add it to 4 tablespoons grated Parmigiano the sauce. with basil leaves and sprinkle Reggiano with the cheese before serving. Salt and pepper to taste Makes 4 servings

22 23 What You’ll Need

Ilyta : Spaghetti with Tomatoes and Basil Utensils Ingredients 1 Hot plate 650 grams (1 ⁄2 pounds) spaghetti ITALY SPAIN PORTUGAL Pot for pasta 450 grams (1 pound) tomatoes Colander (preferably San Marzano) Capital: Rome Capital: Madrid Capital: Lisbon 1 Saucepan 2 ⁄2 tablespoons extra-virgin olive oil Language: : : Portuguese Bowl 2 tablespoons minced white onion Plastic utensils 10 basil leaves Food Facts Food Facts Plastic plates 4 tablespoons grated Parmigiano Reggiano Food Facts Knife Salt and pepper • is an excellent • is heavily influ- • Because of its seafaring history Peeler example of the Mediterranean (it is on the Atlantic Ocean!), enced by the great availability Measuring utensils diet: lots of fresh fruits and of fish and seafood, and also is generally Cutting board vegetables, fish, cheese, by North African and Middle based on fish and seafood. grains, pasta, olive oil, and Eastern favors. • The most popular type of wine. • Other traditional dishes in fish dish is bacalhua, which Spain: • Italy is known for its many Spain include tapas, which are is salted and dried cod. This Linguine with Cocoa Powder regional specialties. a great variety of small dishes salting and drying process Utensils Ingredients was used to preserve cod and • Pasta (and its numerous eaten at any time of day. Hot plate 500 grams (1 pound) egg linguine Common tapas include gam- other fish before refrigeration shapes and sauces) is known Pot for pasta 250 grams (8 ounces) cottage cheese bas, (shrimp cooked in garlic) was widespread, and still is as the national dish of Italy. 1 tortilla, (an with popular today. It is often said Large frying pan 50 grams ( ⁄4 cup) grated Parmesan or Gruyère cheese and onion) and pisto, that there are 365 ways to Colander 1 (a stew of tomatoes, peppers, cook bacalhau, one for every Plastic utensils 75 grams ( ⁄3 cup) butter day of the year! , and zucchini). Plastic plates 1 spoonful sweet cocoa powder Knife Salt, pepper, and cinnamon Measuring utensils Cutting board

Portugal: Fritos de Massa e Bacalhau (Fried Cod and Pasta) Fun Facts Fun Facts • The colors of the flag Fun Facts •Portugal has the longest Utensils Ingredients • The name Spain came from 1 represent three virtues: bridge in Europe. The Hot plate 225 grams ( ⁄2 pound) pasta the word Ispania, which 1 Vasco dae Gama bridge Pot for pasta & cod 225 grams ( ⁄2 pound) cod hope (green), faith (white) means the land of rabbits. and charity (red) is 17 km and spans the Bowl Salt and pepper • People in Spain eat Frying pan 1 tablespoon diced parsley • There are two Tagus river just outside dinner very late, around of the city of Lisbon. Colander 1 onion independent countries 9 or 10 at night. in Italy. The Republic •Portugal produces more Plastic utensils 7 tablespoons butter of San Marino (only 25 • If you drink hot cork than any country Plastic plates Bread crumbs square miles) and the chocolate in Spain you in the world. Knife 1 tablespoon olive oil will find it very thick Cutting board Vatican City (just 109 • Portuguese is the almost like drinking Measuring utensils acres). official language of 9 warm pudding. Paper towels countries. Pan for bread crumbs

24 25 Turkey • Iran Turkey • Iran Geography Agriculture World Map Make and bring with you copies of the map of Turkey and Iran. TURKEY Agriculture in Turkey is very successful, thanks to enough rain and very fer- Hand Out The Map tile soil. Turkey ranks as one of the top Point out the two countries, Turkey and Iran. countries in the world in agriculture, and Turkey is in two continents—both Europe and Asia. It is a “land bridge” between eastern Europe and the many Turkish people work in farming. Middle East. Turkey shares part of its eastern border with the country of Iran, which is in western Asia. Crops grown in large amounts in Turkey include hazelnuts, figs, cherries, , pomegranate, watermelon, cucumber, chickpeas, , toma- What countries and bodies of water border Q: toes, eggplant, peppers, Turkey? , pistachios, , A: Turkey’s European area (only 3% of Turkey) apples, wheat, rye, borders and . Turkey’s Asian area grapefruit, cotton, borders the Mediterranean Sea, the Black Sea, barley, and sugar beets, Syria, Iraq, Iran, Armenia, and Georgia. to name just a few!

Q: What countries and bodies of water border Other major businesses Iran? in Turkey involve A: Azerbaijan, Armenia, Turkey, and Iraq share petroleum, textiles and Iran’s western border. The Caspian Sea is to the fabric, tea, leather and north, the Gulf of Oman is to the south, and glass. Turkmenistan, Afghanistan, and Pakistan share the eastern border.

Shop in Gaziantep, Turkey. Q: What are the capital cities of Iran and Turkey? A: Tehran, Iran; and Ankara, Turkey. IRAN

Look at a World Map or Globe Agriculture in Iran is not as successful as Compare latitude with the country where you live. Turkey. Poor soil and lack of water have Turkey and Iran share a similar latitude with the driven people to the city, and created United States and China. Turkey is almost parallel poverty in rural areas. to Spain, Greece, and . Wheat, rice, and barley are the country’s major Q: What do you think each of these countries is crops. Iran exports a large amount of fruit, known for? cultivates , and ranks as the third largest A: Iran is known for oil, its ancient culture, and sev- pistachio producer and exporter after the USA eral foods including its fresh and dried fruit. and Turkey. The annual volume of durum wheat A: Turkey is known for its location at the crossroads production in Iran is approximately 15 million of Europe and Asia, and its diverse culture that tons. Durum wheat is grown mainly in Shiraz and has combined its Ottoman Empire past with also in Khuzestan (south of Iran), Hameda and European infuences. It is known for its and Kermanshah (west of Iran ) and in the Golestan cuisine. Province.

Q: What language is spoken in each country? Sheep are the most numerous of the country’s live- stock, and fishing is an important industry because A: Turkish is spoken in Turkey and Persian is spoken in Iran. of Iran’s northern and southern water access. Iran is the world’s largest producer and exporter of caviar.

26 27 CountryTurkey • Country• Iran Turkey • Iran Pasta Traditions Recipes

TURKEY IRAN Turkey: Vegetable Pasta With Tomato Sauce

1 • Turkey is a major producer of pasta. Annual • The first automatic and modern Iranian pasta 250 grams ( ⁄2 pound) spinach 1. Put the olive oil into a large saucepan and turn production is estimated to be of about 852,000 factory appeared in Hashtgerd, out of Tehran, and tomato animal shaped heat to medium. Add the garlic and sauté for tons. The first pasta factories appeared in Izmir the capital of Iran, in 1994. pasta 1 to 2 minutes. in 1922. Most pasta is made in Anatolia, where • Iran’s pasta industry is growing and today there 30 grams (2 tablespoons) olive oil 2. Add the sliced zucchini and to the garlic the wheat used in making pasta (durum wheat) are about 10 manufacturers, producing about 4-5 garlic cloves, minced and olive oil and cook for 4-5 minutes more, stir- is grown. 560,000 tons per year. Annual consumption 1 zucchini, peeled and sliced ring occasionally. • Shoppers can buy a half-tonne (500 kg) box of grew to 360,000 tonnes and 8.5 kilograms per 1 carrot, sliced 3. Add the tomatoes, sugar and salt. Cook for pasta at supermarkets in Turkey. Because it is person. 1 kilogram (2.2 pounds) toma- 10 minutes more, until the sauce thickens. too heavy and too big for the shopping trolley, • Many families are replacing rice with pasta. toes, peeled and chopped 4. Meanwhile boil 2.5 liters of water and the desired delivery is included in the price. Guiness World Persian Macaroni is a delicious and popular 1 teaspoon sugar amount of salt in a large pot. Once it boils, add the Records has declared the cardboard box—at Iranian style of pasta with a meat sauce, Salt to taste pasta and cook for 6 minutes. Drain. one-and-a-half meters high and well over a prepared with fried minced meat. 15 grams (1 tablespoon) parsley, 5. Mix the pasta with the sauce and season meter wide—the biggest pasta box ever pro- minced with parsley. duced. All revenues from the sales of the massive cartons will go to the United Nations Children’s Fund (UNICEF). • Turkey consumes 450,000 metric tons of pasta per year, and 6 kg per per person. About half of the domestic production is sold abroad.

IRAN: Pasta with Hot Sauce

500 grams (1 pound) 1. Boil the in salted water with 1 tablespoon vegetable fusilli olive oil added. Drain, rinse, and drain again. 5 tablespoons olive oil 2. Mix the pickled cucumbers and baby corn rings 10 small pickled cucumbers, with the minced parsley. Add the tuna and the chopped desired amount of . 5–6 baby ears of corn, cut into rings 3. Toss the ingredients with the cooked fusilli. Add salt, pepper, lemon , and olive oil. 30–45 grams (2–3 tablespoons) finely minced parsley leaves Makes 4 servings 1 can tuna 1 fresh chili pepper Salt and pepper to taste 2–3 teaspoons lemon juice

Production line in a .

28 29 What You’ll Need

Turkey: Vegetable pasta with Tomato sauce Utensils Ingredients 1 Hot plate 250 grams ( ⁄2 pound) spinach and tomato animal TURKEY IRAN Pot for pasta shaped pasta 30 grams (2 tablespoons) olive oil Large Saucepan Capital: Ankara Capital: Tehran 4-5 garlic cloves Colander Language: Turkish Language: Persian 1 zucchini Plastic utensils 1 carrot Plastic plates 1 kilogram (2.2 pounds) tomatoes Knife Food Facts Food Facts 1 teaspoon sugar Measuring utensils Salt to taste • Vegetables are the most important food in • Iran’s cuisine, also known as Persian, has Cutting board , although roasted lamb and similarity to Turkish and Greek cuisines in Parsley meats are also popular. its and other dishes, due to cultural • Traditional dishes include döner kebap, contacts with and Turks. a filet of meat (usually lamb or chicken) • Fresh herbs (called sabzi khordan) and stacked on a vertical spit and roasted at vegetables are frequently used along with high heat over a grill; köfte, (KOOF-the), fruits such as plums, pomegranates, quince, Iran: with Hot Sauce (usually lamb or mutton), prunes, apricots, and raisins. Typical Persian Utensils Ingredients mixed with crumbled bread, minced on- main dishes combine rice with meat, Hot plate 500 grams (1 pound) vegetable fusilli ions, spices, shaped into cylinders, cooked, lamb, chicken, or fish and some onion, and served with . vegetables, nuts, and herbs. A variety of Pot for pasta 5 tablespoons olive oil • Traditional include lavas, (LAH- fat breads, called naan or noon (sangak, Colander 30–45 grams (2–3 tablespoons) finely minced parsley leaves vash) a fat bread cooked on a griddle. lavash, barbari and taftoon) are also regu- Bowl Sometimes lavas are filled (usually with larly served. Saffron, dried limes, cinnamon, Plastic utensils 1 can tuna and parsley are mixed delicately and used spinach and cheese) and then they are Plastic plates 5–6 baby ears of corn called gözleme (GUZ-leh-meh). in some special dishes. Knife 10 small pickled cucumbers Measuring utensils 1 fresh chili pepper Cutting board 2–3 teaspoons lemon juice Salt and pepper

Fun Facts Fun Facts • Istanbul is the biggest city in • The word Iran means the ‘Land of Turkey. It has been the capital the Aryans.’ of three great empires—Roman, • The former name of Iran was Persia, Byzantine, and Ottoman. which was in use until 1935. • According to legend, Noah’s Ark • Iran has the world’s best caviar. landed on Mount Ararat, which • Tehran has been the capital of is in Eastern Turkey. Iran for more than 100 years. • Turkey introduced tulips, cherries, and to Europe.

30 31 SSON LE 3

L

at a in Americ

Brasil • Uruguay Chile • Argentina Venezuela • Colombia Mexico • Costa Rica Brasil • Uruguay Brasil • Uruguay Geography Agriculture World Map Copy and bring with you copies of the map of Brasil and Uruguay. BRASIL There is a big variety of agriculture in Brasil. It’s very successful because the Hand Out The Map country is so large and there is land that As you can see on the map, both Brasil and is good for crops. Almost one-quarter of Uruguay are on the eastern coast of South America. the population is employed in agriculture. Brasil is the largest country in South America, and Uruguay is one of the smallest. In fact, Brasil is the Brasil is the world’s fifth largest country in the world. largest producer of (right) Q: What are the two South American countries and coffee. It also with which Brasil does not share borders? grows large amounts of cocoa, soybeans, A: Chile and . oranges, tobacco, rice, corn, and other tropi- Q: What are the countries that border Uruguay? cal fruits and nuts. A: Brasil and Argentina URUGUAY Q: What are the capital cities of Brasil and Uruguay? has traditionally been centered aroung meat—raising A: Brasilia, Brasil; and , Uruguay and sheep, as well as veal, chickens, ducks, lamb, pigs, and turkeys. Look at a World Map or Globe: Compare the latitude of Brasil and Uruguay with the country where you live. Brasil is so big that it In 1990, they started growing more crops—wheat, is in both the southern and the northern hempi- corn, potatoes, barley, sugarcane, and soybeans. spheres; Uruguay is in the southern hemisphere. Even though Uruguay is on the coast, fishing is not The northern part of Brasil is very close to the equa- as common. tor and at the same latitude as central Africa and the . Uruguay and southern Brasil are in line with South Africa. As you can see on the map, the Atlantic Ocean is north of Brasil.

Q: What language is spoken in these two countries? A: Brasilians speak Portuguese, rather than Spanish, the language of Uruguay and most of the other South American countries. Brasil was colonized by Portuguese explorers.

Q: What do you think each of these countries is known for? Main square in the center of Montevideo, Uruguay. A: Both countries are known for great soccer (football) and beautiful beaches. Uruguay means Land of the Painted Bird. Brasil is famous for its Carnival, a yearly festival, and for the Amazon Rainforest.

34 35 Brasil • Uruguay Brasil • Uruguay Pasta Traditions Recipes

BRASIL URUGUAY Brasil: Spaghetti with Lemon

• Brasilians enjoy their pasta cooked softer than • In Uruguay, it is customary to celebrate the “day 400 grams (1 pound) spaghetti 1. Boil the water and cook the pasta until al dente, the “al dente” method preferred by Italians, of ñoqui,” the 29th of each month, by meeting 3 tablespoons extra virgin drain and set aside. who originally introduced pasta to the country. with family or friends to enjoy pasta dishes, and olive oil 2. In a saucepan, heat the oil and add the onion, Brasil is the third largest producer of pasta in the placing coins under the plate in the hopes that 1 onion, grated lemon juice, lemon zest, nutmeg and pepper. world, with 1,300,000 tonnes produced annu- there will be lots of money in the next month! 120 milliliters (4 ounces) Mix well and pour over the spaghetti. ally. • Uruguayan cuisine is traditionally based on its lemon juice 3. Add the basil, mix well and sprinkle with cheese. • Lasagna, , , and other pasta European roots, in particular, European food 2 tablespoons lemon zest 4. Serve immediately. dishes are also very popular. from Italy, Spain, Portugal and France, but also 1 pinch nutmeg and pepper from countries such as Germany and Britain, Makes 4 servings • As a variation to , Brasilians often 1 teaspoon basil along with African and indigenous mixtures. For eat pasta (including yakisoba, lamen, and 2 tablespoons “Minas” cheese bifum) and pasta salad. Brazilians eat about this reason, pasta is common in Uruguay. or Queso Fresco (fresh 6.2 kg of pasta annually. • In Uruguay, pasta surpasses pizza in consump- cheese) • For most Brasilians, dinner is a light affair, and tion levels. The average per capita consumption pasta is often included in this meal. of pasta is of about 7.5 kg. Among the common pastas are tallarines (), ravioles (ravio- li), ñoquis (gnocchi), and canelones (). They are usually cooked, served, and consumed in Uruguayan fashion, called al-uso-nostro, a phrase of Italian origin. • It is common in Uruguay for pasta to be eaten Uruguay: Pasta with Parmigiano Reggiano together with white bread (“French bread”). • Uruguayan pasta tends to come together with 450 grams (1 pound) linguine 1. Add the pasta to salted boiling water and cook until a large amount of tuco sauce (Italian suco or al dente. Drain but reserve one cup of the pasta “juice”), and be accompanied by estofado 230 grams (1 cup) grated, water. (stew). Less commonly, pastas are eaten with a fresh Parmigiano Reggiano cheese 2. Return the empty pasta pot to the stove and add sauce of , a based on basil, or the butter. When the butter is melted, add half of 3–4 tablespoons butter salsa blanca (Béchamel sauce). the pasta water and let it reduce for a couple of or extra-virgin olive oil minutes. Add the drained pasta to the pot with • Although the pasta can be served with a lot Nutmeg, to taste of sauces, there is one special sauce that was the butter and toss. Add some of the reserved pasta Salt and pepper to taste water if you need a little more moisture. Add the created by . The Caruso Sauce is grated Parmesan and toss well. Sprinkle nutmeg, a pasta sauce made from double cream, meat salt and pepper to taste and toss again. extract, , , and mushrooms. 3. Serve the pasta in individual bowls. • Pasta is one of the most traditional dishes for family Sunday , either at home or in Variation with Sage—follow the recipe above, adding this restaurants. to step 2: While the butter is melting, add a cup of loosely packed, chopped fresh sage leaves and sauté until the sage shrivels. Proceed as above. Pasta-making machine Makes 4 servings

37

36 What You’ll Need

Brasil: Spaghetti with Lemon Utensils Ingredients Hot plate 400 grams (1 pound) spaghetti BRASIL URUGUAY Pot for pasta 3 tablespoons extra-virgin olive oil Colander 1 onion Capital: Brasilia Capital: Montevideo Saucepan 120 milliliters (4 ounces) lemon juice Language: Portuguese Language: Spanish Plastic utensils 2 tablespoons lemon zest Plastic plates 1 pinch nutmeg and pepper Food Facts Food Facts Grater/zester 1 teaspoon basil Measuring utensils 2 tablespoons “Minas” cheese or Queso Fresco • Brasilian cuisine varies from region to • The cuisine of Uruguay is linked to its (fresh cheese) region—not surprising since the country European roots. Mediterranean foods from is so big. The basics of the traditional diet Italy, Spain, and France are common, and in Brasil are rice and beans, plus whatever so are some foods from Germany. Pasta, meat and vegetables may be available. sausages, and desserts are examples. • In the Amazon region, manioc, a starchy • People eat a lot of meat in Uruguay. The root vegetable, is usually eaten with fish. Uruguayan version of , called asa- Uruguay: Pasta with Parmigiano Reggiano Bread and pasta have become more impor- do, is one of the most famous in the world Utensils Ingredients tant in the last few decades, especially in and is also the country’s national dish. urban areas. Hot plate 450 grams (1 pound) linguine or tagliatelle • Other common dishes in Uruguay include Medium pot 230 grams (1 cup) grated, • Traditional dishes in Brasil include , chivitos, ( sandwiches topped with fresh Parmigiano Reggiano cheese (a stew of fresh and cured , black eggs, cheese, bacon, lettuce, and tomato); Colander 3–4 tablespoons butter or extra-virgin olive oil beans, , and often collard greens, pascualinas, (spinach pies); Plastic utensils oranges, , garlic, onion, and cel- gallega, (fish pies with sauce, onions, and Plastic plates Nutmeg ery); quibebe, (winter squash soup); and green peppers); and choripán (, Knife Salt and pepper pamonhas, (a paste made from corn and served with crusty bread, tomato, lettuce, Measuring utensils milk or milk, boiled, and wrapped and mayonnaise). in corn , served salty or sweet). Cutting board

Fun Facts • Brasil produces 25% of the world’s Fun Facts • Uruguay is the second smallest coffee supply. country in South America. • Brasil is the longest country in • The National Anthem of Uruguay the world. is around five minutes in length, • Brasil is home to the world’s making it the longest national longest beach—Praia do Cassino anthem of any other country. (240 kilometers or 150 miles) • Uruguay is most notable for • Amazon Rainforest, located its meat. in Brasil, is the world’s • Most houses in Uruguay have largest rainforest, covering names. more than 5 million square kilometers.

38 39 Chile • Argentina Chile • Argentina Geography Agriculture World Map Copy and bring with you copies of the map of Chile and Argentina. CHILE is mainly centered on fruit crops such as grapes, apples, pears, Hand Out The Map peaches, and ; and some veg- Point out the two countries, Chile and Argentina. etables and grains. Potatoes have been Chile is a long, narrow country along the south- grown in Chile for thousands of years. western coast of South America. It is considered one of the most unusually shaped countries in the Sheepherding and cattle raising are also important. world because it is so much longer than it is wide. Plus, because the water off the coast of Chile is cool, commercial fishing is very important for Chile. Argentina takes up a significant portion of the bot- Chile is second in the world for farmed tom half of South America. production, a practice known as aquaculture. Chile Q: What countries and bodies of water border is also known around the world for its wines. Chile? A: Chile is bordered on the north by Peru and Bolivia, on the east by Argentina, and by the ARGENTINA Southern Pacific ocean on the west. Agriculture is one of the bases of Q: What countries and bodies of water border Argentina’s economy. Mainly soybeans, Argentina? wheat, and make up one fourth of Argentine exports. A: It is bordered to the west by Chile, to the north by Bolivia and Paraguay, by Brasil and Uruguay on the northeastern tip, and the South Atlantic Beef and other meats are some of the most im- Ocean to the east. portant agricultural export products of Argentina. Nearly 5 million tonnes of meats are produced in Argentina, long the world’s leading beef consumer Q: What are the capital cities of Chile and on a per capita basis. Argentina? A: Santiago, Chile and Buenos Aires, Argentina Grapes (mostly for the wine harvest), together with lemons, apples, and pears are the most important Look at a World Map or Globe: fruit harvests, and vegetables are cultivated all over the country, but mainly for the domestic market. Compare latitude with the country where you live. Since Chile and Argentina are the two most south- ern countries in South America, the northern parts of the countries are similar in latitude to the south- ern tip of Africa and . Q: What do you think each of these countries is known for? A: Chile is one of South America’s most stable and prosperous nations. It is also known for cop- per (large producer), fruit, wine, and the Mountains. A: Argentina is known for the , beef, (Argentinian barbeque), and soccer (football). Q: What language is spoken in both countries? A: Spanish (although different pronunciations)! Vineyard in Argentina with Andes mountains in the background. 40 41 CountryChile • Argentina • Country Chile • Argentina Pasta Traditions Recipes

CHILE ARGENTINA Chile: Spaghetti with and Nut Sauce

• The pasta industry started to develop in 1898. • Between 1880 and 1890, nearly one million im- 200 grams (1∕ 2 pound) spaghetti 1. Peel and spoon out the avocado. Cut the avocado Now there are 3 major pasta producers in migrants came from Europe to live in Argentina, 1 large avocado flesh into cubes. Chile and the total annual production is about most from Italy and Spain. Argentina was one 50 grams (1∕ 4 cup) chopped 2. In a blender or food processor, puree the avocado, 126,000 tonnes. of the first countries in Latin America to develop nuts nuts, garlic, olive oil, salt and pepper (to taste) a local pasta industry. The Italians introduced a • is a blend of traditional indig- 1 garlic clove until it forms a smooth creamy mixture. variety of pasta dishes, including spaghetti and enous, Spanish and other European food 1 tablespoon olive oil 3. In the meantime, cook the pasta according to lasagna. Now pasta and pizza are eaten as com- customs. Pasta dishes tend to follow the package instructions. Be sure the pasta is cooked monly as beef. Salt and pepper European traditions. al dente. • Lunch is the main meal of the day in Chile. A • There are now about 28 major pasta producers 4. Once drained, mix the pasta with the avocado typical dish includes meat (beef, lamb, pork in Argentina, producing about 325,000 tonnes mixture and serve. or chicken) or fish with rice or pasta and veg- per year. Estimated annual per capita consump- tion is of about 7.9 kilograms. etables. The Chilean average annual per capita Makes 4 servings consumption reaches 8.4 kilograms. • The preparation of homemade food is custom- ary in Argentina to celebrate a special occa- sion, to meet friends, to honor someone, and to show affection. Homemade pasta is often included in this custom. • Argentine pasta includes a wide variety of dishes ranging from spaghetti, fusiles (fusilli), ñoquis (gnocchi), ravioli, cintas (pasta ribbons), and to the Argentine-made sorrentinos, agnolottis, canelones (cannelloni), and Argentina: Argentinian Olive Pasta fettuccine (fetuchini).

• Pasta is extremely common, either simple 1 250 grams ( ⁄2 pound) thin 1. Cook the pasta until al dente. Drain, rinse in cold unadorned pasta with butter or oil, or accompa- pasta () water, and set aside. 1 nied by tomato or Béchamel-based sauce. 115 grams ( ⁄2 cup) quartered green olives 2. Saute the olives, peppers, and garlic in a little water over medium heat until peppers are soft. 1 75 grams ( ⁄3 cup) diced red bell pepper 3. In a small bowl, mix the cayenne, (use 1 2 to 3 dashes), and salt with the flour. Add the oil 75 grams ( ⁄3 cup) diced green bell pepper to the vegetables. Sprinkle the flour mixture over the olives and peppers and stir. Continue cooking 2 cloves garlic, minced over low heat for a few seconds. 1 dash cayenne paprika 1 4. Add the pasta and toss until coated and the olives ⁄4 teaspoon salt are spread throughout. Toss the Parmesan cheese 1 1 ⁄2 tablespoons four into the pasta at the last minute and serve immedi- 4 tablespoons extra-virgin ately. Hand-powered pasta maker. olive oil 1 75 grams ( ⁄3 cup) Parmesan Makes 4 servings cheese, freshly grated

Spaghetti drying.

42 43 What You’ll Need

Chile: Spaghetti with Avocado and Nut Sauce Utensils Ingredients 1 Knife 200 grams ( ⁄2 pound) spaghetti CHILE ARGENTINA Cutting board 1 large avocado

1 Spoon 50 grams ( ⁄4 cup) chopped nuts Capital: Santiago Capital: Buenos Aires Blender or food processor 1 garlic clove Language: Spanish Language: Spanish Hot plate 1 tablespoon olive oil Pot for pasta Salt and pepper Food Facts Food Facts Colander Plastic utensils • Chilean cuisine has lots of seafood and veg- • may be described as a Plastic plates etables, as well as corn and potatoes. blending of Mediterranean infuences with Measuring utensils • Traditional dishes include , a clear the livestock and agricultural products of broth with rice, potato, , Argentina. Argentina is known for beef, and Peeler (optional) plus a piece of beef or chicken; pastel de asado (the Argentine barbeque). choclo, a mixture of chicken, beef, • Argentinian people have a reputation for olives, and vegetables in a corn ; their love of eating. Sunday family dinner is epanadas, fried flour tortillas filled with considered the most significant meal of the Argentina: Argentinian Olive Pasta cheese, meat, or . week and often includes asado or pasta. Utensils Ingredients • include , a 1 • A sweet paste, is another Hot plate 250 grams ( ⁄2 pound) thin pasta (capellini)

light stew loaded with fresh seafood and treasured national food, used to fill cakes 1 Medium pot 115 grams ( ⁄2 cup) quartered green olives fish; mariscal, a similar dish but served raw and , spread over toasted bread 1 Colander 75 grams ( ⁄3 cup) diced red bell pepper and chilled; and , fish or for , or served with ice cream. 1 marinated overnight in lemon juice, served Plastic utensils 75 grams ( ⁄3 cup) diced green bell pepper • Northwest Argentinean cuisine, more in- chilled. Plastic plates 2 cloves garlic fuenced by native Indians, includes staples • Traditional breads include pan amasado, like , stew, and dishes Knife 1 dash cayenne paprika 1 a thick bread that is baked in wood fired with potatoes and corn. Measuring utensils ⁄4 teaspoon salt oven. 1 Cutting board 1 ⁄2 tablespoons four 4 tablespoons extra-virgin olive oil

1 75 grams ( ⁄3 cup) Parmesan cheese, freshly grated Fun Facts Fun Facts • Chile is one of only two countries • Argentina covers approximately in South America that does not 2,737,000 km2 (1,056,000 m2), border Brasil. and only seven countries in the world are larger by land area than • Chile has one of the longest Argentina: Russia, Canada, the recorded dry spells in the world. United States, China, Brasil, In a desert in Chile, it did not Australia, and India. rain for 40 years. • Argentines developed the • The number one world world’s first artificial heart, exporter for salmon is Chile. mass-produced the first ball point pens, and flew the first helicopter.

44 45 Venezuela • Colombia Venezuela • Colombia Geography Agriculture World Map Make and bring with you copies of the map of Colombia and Venezuela venezuela is not as impor- tant because the soil is not as rich and Hand Out The Map Point out the two countries. Colombia and fertile as other South American coun- Venezuela are at the northernmost end of South tries. Only 4% of the total land area is America. Venezuela is shaped like an upside-down used for temporary or permanent crops. triangle, and is bordered on the south by Brasil, and Petroleum—not agriculture—is the major on the west by Colombia. industry.

Q: What five countries border Colombia? The main food crops grown in Venezuela are rice, corn, sugarcane, sorghum, , plantains, A: Colombia is bordered by with five Latin American oranges, , mangoes, and coffee. Important countries: , Venezuela, Brasil, Peru, and non-food crops include cotton and tobacco. Ecuador. COLOMBIA Q: What countries border Venezuela? A: Colombia, Brasil, and Guyana has been impor- tant since the colonial times, and was focused on growing coffee and tobacco Q: Both countries have coastlines on two bodies of water? What are they? until the early 1900s. A: Colombia: Sea and Pacific Ocean A: Venezuela: Caribbean Sea and Atlantic Ocean Because Colombia has farmland and mountains, they grow a variety of crops. Near the Caribbean are plantations, while in the Andes mountains, Q: What are the capital cities of Colombia and Venezuela? high-quality coffee beans are grown in large quanti- ties. These two crops are Colombia’s largest exports. A: Bogata, Colombia and Caracas, Venezuela

Look at a World Map or Globe: Compare latitude with the country where you live. Colombia, like Brasil and Ecuador, is in both the northern and southern hemispheres. Venezuela is in the northern hemisphere. They are similar in latitude to countries like Thailand and Vietnam in Asia, and parts of central Africa. Just north of Colombia and Venezuela are Caribbean countries like , , and .

Q: What do you think each of these countries is known for? A: Colombia produces a lot of coffee. Coffee plant growing in Colombia. A: Venezuela has the highest waterfall in the world—the Angel Falls.

46 47 VenezuelaCountry • •Country Colombia Venezuela • Colombia Pasta Traditions Recipes

VENEZUELA COLOMBIA Venezuela: Spaghetti with Tomatoes and Tuna

• Venezuelans consume the second-largest • In Colombia, pasta is consumed in three ways: 500 grams (1pound) spaghetti 1. Sauté the onion and garlic in olive oil until the amount of pasta per person in the world, second in soups, salads, and pasta courses with sauce. garlic is golden. Add the tuna in bits and then the only behind Italy! Annual pasta consumption in 1 onion, chopped The pasta recipes vary depending on the region tomatoes, also in small amounts. Cook for 10 min- 1 clove garlic, chopped Venezuela keeps growing, in part because many and climate. For example, in cold climates, utes to warm up. Add the salt and pepper. people of Italian heritage live in Venezuela. pasta with different sauces and vegetable soups 2 tablespoons olive oil 2. Cook the spaghetti al dente. Serve with the sauce, are common, and in hot climates pasta salads 1 can tuna fish, drained • Potato pasta, called Ñoquis by Venezuelans, adding hot pepper flakes or hot sauce if desired. is more prominent in the Central region of with tuna, chicken, and vegetables are 4 ripe tomatoes, preferred. peeled and diced Venezuela. Makes 5 servings. Salt and pepper to taste • At the present time, pasta is part of the basic • emphasizes traditional Hot pepper fakes or food basket in Venezuela, and the average an- regional recipes, but new trends that make the hot sauce (optional) nual per capita consumption is 13 kilograms. best of local products turn Colombian favors into innovative dishes. Pasta is included in this • Pasta is one of the staples of the Venezuelan phenomenon. Colombian average per capita home and is served over 2 to 3 times per week. consumption of pasta is estimated to be about 3.5 kg per year.

Colombia: Vegetable Soup with Pasta

1 200 grams ( ⁄2 pound) small 1. Heat the broth in a medium pot. Add the chopped sized pasta vegetables and , and let the vegetables simmer 2 liters (8 cups) broth until they are almost cooked. (chicken, beef, or vegetable) 2. Add the pasta and cook according to package 2 stalks celery, chopped instructions. Add salt and pepper to taste, stirring 2 carrots, chopped occasionally. 230 grams (1 cup) green peas 3. Top with chopped cilantro and serve. 1 bunch cilantro, chopped Makes 6–8 servings

Tagliatelle production.

48 49 What You’ll Need

Venezuela: Spaghetti with Tomatoes and Tuna Utensils Ingredients Hot plate 500 grams (1pound) spaghetti VENEZUELA COLOMBIA Pot for pasta 1 onion Frying pan 1 clove garlic Capital: Caracas Capital: Bogota Colander 2 tablespoons olive oil Language: Spanish Language: Spanish Plastic utensils 1 can tuna fish Plastic plates 4 ripe tomatoes Food Facts Food Facts Knife Salt and pepper to taste Measuring utensils Hot pepper fakes or hot sauce (optional) • varies greatly from one • Colombian cuisine reflects European roots Cutting board region to another. The European infuence is and also traditional infuences. Traditional especially noticeable in the central region. In dishes are based on corn, potatoes, meat, the western region, food is more infuenced beans, rice, and plantains. by the local people. Seafood and fish are common in most of the northern parts of the country. • Although no one agrees on what is the Colombia: Vegetable Soup with Funny Shapes national dish of Colombia, (like • The national dish of Venezuela is pabel- Venezuela), and , (a thick stew made Utensils Ingredients lon, made up of rice, , black across South American with the Colombian beans; and tajadas (fried plantains). Other Hot plate 190 grams small sized pasta version usually including large pieces of foods from various regions include soft white Medium pot 2 liters (8 cups) stock (chicken, beef, or vegetable) chicken, plantain, , and a fresh tomato such as guayanés and crineja. and onion sauce, called guiso) are favorites. Colander 2 stalks celery • Arepas, which is a type of fat bread made of Plastic utensils 2 carrots corn flour, water, and salt, is sometimes filled Plastic plates 230 grams (1cup) green peas with cheese and cooked on a griddle. It can Knife 1 bunch cilantro be eaten with almost anything! Measuring utensils Cutting board

Fun Facts • The term Venezuela literally means Fun Facts • Colombia is the only country in ‘Little .’ The country was so South America to have access named by its explorers, who saw to both the Pacific Ocean and houses built on stilts in a lake Caribbean Sea here, reminding them of Venice. • 75% of the world’s emeralds are • Venezuela is one of the oldest mined in Columbia. democracies in South America. • According to the New • The world’s highest waterfall, Economic Foundation Happy the Angel Falls, was named Planet Index, Colombia after American aviator Jimmy has the second happiest Angel, who landed his plane population in the world. at the top of the falls in 1936.

50 51 Mexico • Costa Rica Mexico • Costa Rica Geography Agriculture World Map Copy and bring with you copies of the map of Costa Rica and Mexico MEXICO Agriculture in Mexico became more important after irrigation techniques Hand Out The Map Point out the two countries. Costa Rica is in Central were introduced to the dry country. America—on the Central American isthmus, or Agriculture takes up almost 12% of “land bridge between the continents of North Mexico’s land and almost one in four of America and South America. Mexico is located be- the people who work in Mexico, work tween the United States and , and in agriculture. Mexico is one of the top is technically part of North America. producers of crops in the world.

Q: What countries and bodies of water border The most important Costa Rica? crops for Mexico’s own use are corn, beans, A: Costa Rica is on both the Caribbean Sea and the wheat, and sorghum Pacific Ocean. On the north, it is bordered by (right). Other crops, the country of Nicaragua, and Panama is to the mostly for export to South. other countries, in- clude sugarcane, Q: What four different bodies of water border coffee, tomatoes, Mexico? apples, grapes, citrus A: The Pacific Ocean and the Gulf of California fruits, avocados, peaches, plums, pineapple, - on the west, and the Gulf of Mexico and the berries, chilies, green peas, peanuts, cottonseed, Caribbean Sea on the east. and sunflower seeds—just to name a few!

One of the crop-growing systems used throughout What are the capital cities of Costa Rica and Q: Mexico is called milpa, which in Nahuatl (Aztec’s Mexico? language) means: milli-”cultivated field” and pa- A: San Jose, Costa Rica and Mexico City, Mexico ”toponym of place”.

Look at a World Map or Globe: Mexico is considered the fourth country in the Compare latitude with the country where you live. world in biodiversity in overall flora and fauna Like Colombia and Venezuela, Costa Rica is similar species, due to its variant climate, geological history in latitude to central Africa. Mexico is in line with and heterogeneous culture. India and Saudi Arabia. COSTA RICA Q: What do you think each of these countries is known for? Agriculture in Costa Rica started over A: Costa Rica’s rainforest is famous. It also has many 4,000 years ago with fruit trees mountains, and a volcano. (avocado) and tubers (yucca). Later on, A: Mexico is well known for its food, and for its corn became a main crop, and it still ancient civilizations (Mayan and Aztec). is today.

Q: What language is spoken in both countries? Other main crops in Costa Rica include sugar cane, pineapple, bananas, oranges, cantaloupe, palm oil, A: Spanish coffee beans, , , ginger, berries, cocoa beans, lemons, limes, coconuts, star fruit, macada- mia nuts, and plantains.

52 53 Mexico • Costa Rica Mexico • Costa Rica Pasta Traditions Recipes

MEXICO COSTA RICA Mexico: Sopa Seca de Fideos (Soup with Pasta)

• Traditional pasta dishes in Mexico have Aztec, • More than half of the pasta sold in Costa Rica 900 grams (2 pounds) dry 1. Puree the tomatoes, garlic, and onion in the Mayan, and Spanish favors, including local in- features long shapes such as spaghetti or lin- fideos (thin pasta) blender until fairly smooth. gredients, such as chiles and cactus. Many pasta guini. Another popular, traditional pasta dish 6 medium tomatoes, blanched 2. Heat the olive oil in a large, deep skillet over low dishes call for browning or frying the dry pasta is cannelloni, a tube-like pasta filled with meat, and peeled heat and add the dry fideos. Stir the fideos until before simmering in liquid. Many soups include chicken, tuna, or cheese covered with egg and 2-3 cloves garlic, peeled they turn uniformly brown, then remove with a “small cuts” (shapes) of pasta. then fried. Children like pasta salads made with 1 ⁄2 white onion, chopped slotted spoon and set aside. • Fresh and dried chiles, along with indigenous pasta shells and tuna! 2-3 tablespoons olive oil 3. Add the tomato mixture to the skillet with ad- herbs like epazote and hoja santa, are being • Pasta is usually consumed by Costa Ricans as a 1 ⁄2 liter (2 cups) chicken stock ditional olive oil if necessary, and simmer over used in creative new ways, and nothing seems side dish. Only about 15% of the pasta served Parsley, finely chopped medium heat for several minutes. Add ¾ of the as easily adaptable to these inventive combina- in the country is considered a main dish. Still, chicken stock and bring to a boil. Add the fideos to Grated aged cheese to taste tions as pasta. Because it is so simple in iteslf, per capita consumption increased during the the tomato-stock mixture, and then bring the heat pasta takes on the character of its companions last decade, and Costa Ricans usually incor- Salt to taste back to low. Add the salt and parsley. Avocado slices (optional) which, as Mexican chefs began discovering in porate a pasta meal once a week. Annual per 4. The dish is done when the fideos are cooked and the mid-eighties, do not necessarily have to be capita consumption is estimated to be near there is no more water in the pan (you may need Italian. to 3.2 kg. to add the other ¼ of stock). Stir in the cheese and • Italian restaurants were well-received in Mexico • Rice has always been the basis of local cuisine, garnish with avocado slices, if desired. City much earlier, but pasta as a dish on its own, but pasta has been positioned as a healthy Makes 6 servings rather than one element of the comida, has only alternative to diversify local eating habits. become more frequently encountered outside of

the capitol within the past ten years. There are now separate menu sections for pastas in many restaurants throughout the country. The best of Costa Rica: Tri-color Rotini Salad with Avocado, Tomato, and these use innovative combinations of Mexican

ingredients to create new pasta sauces. 1 250 grams ( ⁄2 pound) tri-color 1. Toast the almonds in the oven on a tray for • Health food stores in Mexico cannot stock rotini 1 to 2 minutes. Set aside to cool. enough whole-grain pasta, and some places 2 tablespoons small almonds 2. Boil salted water in a large stock pot and add the have begun to sell dried pasta favored with 1 tablespoon olive oil olive oil. Add the rotini and cook al dente. Drain typically Mexican ingredients (ancho and 6 tomatoes, ripe but firm the water and rinse the rotini with cold water. 1 Drain again and let it cool. poblano chile). 225 grams ( ⁄2 pound) Mozzarella cheese 3. Slice the tomatoes and cheese. Peel and slice the • In Mexico, people flavor plain dried pasta just by Pasta extruders 1 large avocado avocado, adding drops of lemon juice to avoid adding a few dried chiles to the cooking water. If oxidation (turning black). create different 2 tablespoons freshly making homemade pasta dough, they add some shapes. squeezed lemon juice 4. To make the dressing, whisk together the oil, finely chopped Mexican herbs such as cilantro 3 tablespoons chopped , andmustard. Season with salt. and epazote. fresh basil 5. Alternate slices of tomato, cheese, and avocado Basil leaves for garnish • Mexico produces about 330,000 tons of pasta around the outside of a platter. Salt and annually and the average per capita consump- 6. Drizzle half of the dressing over the pasta and add tion is 2.7 kg per year. the chopped basil. Season with salt and pepper. DRESSING 7. Arrange the pasta in the center of the platter and 6 tablespoons extra-virgin olive oil drizzle on the rest of the dressing. Sprinkle with 2 tablespoons white wine vinegar the toasted almonds, garnish with basil leaves and 1 teaspoon Dijon mustard serve immediately. Pinch of salt Makes 4 servings

54 55 What You’ll Need

Mexico: Sopa Seca de Fideos (Soup with Pasta) Utensils Ingredients Hot plate 900 grams (2 pounds) dry MEXICO COSTA RICA Pot for pasta fideos (thin pasta) Small bowl 6 medium tomatoes Capital: Mexico City Capital: San Jose Blender 2-3 cloves garlic Language: Spanish Language: Spanish 1 Frying pan ⁄2 white onion Colander 2-3 tablespoons olive oil 1 Food Facts Food Facts Plastic utensils ∕ 2 liter (2 cups) chicken stock Plastic plates Parsley • is one of the best known • Costa Rican cuisine is based on rice and Knife Grated aged cheese to taste in the world, and was originally based on beans, plus vegetables such as cabbage, Cutting board Salt to taste corn, beans, tomatoes, chilies, and plants garlic, and tomatoes. Avocado slices (optional) (called quelites). Mexican cuisine is a com- • (“spotted rooster’) is the na- bination of prehispanic cultures such as tional dish of and beans. It is a , Mayan, Zapotecs, Purepechas and common breakfast. Spanish culture, and differs from region to • Popular main dishes in Costa Rica are arroz region in Mexico. Costa Rica: Tri-color Rotini Salad with Avocado, Tomato, and Mozzarella guacho (sticky rice); higado en salsa (beef • One of the national dishes of Mexico is liver salsa); pozole (soup with chiles, pork, Utensils Ingredients 1 called mole (a generic word meaning vegetables); papas con chorizo (chorizo Hot plate 250 grams ( ⁄2 pound) tri-color rotini “sauce”). Mole can be prepared in different sausage with potatoes); frito (pork stew); Pot for pasta 2 tablespoons small almonds ways but it is basically a complex sauce of and ceviche. 2 bowls 1 tablespoon olive oil dried chili peppers, ground nuts and seeds, Frying pan 6 tomatoes, ripe but firm plus more than a dozen spices, Mexican 1 chocolate, salt, avocado leaves, onions, Colander 225 grams ( ⁄2 pound) Mozzarella cheese garlic and green and red tomatoes. It is Plastic utensils 1 large avocado cooked slowly until all the favors come Whisk (optional) 2 tablespoons freshly squeezed lemon juice together and it is commonly served with Plastic plates 3 tablespoons chopped fresh basil chicken and turkey. Knife Basil leaves for garnish • A is a traditional dish made of dough, Peeler (optional) Salt and black pepper

usually corn-based, which is steamed or Measuring utensils boiled in a leaf wrapper. can be Cutting board DRESSING filled with meats, cheeses, fruits, vegetables, Fun Facts 6 tablespoons extra-virgin olive oil or chilies. • Life expectancy in Costa Rica is 77 years, and is one of the highest 2 tablespoons white wine vinegar in the world. 1 teaspoon Dijon mustard Fun Facts • Many people in Costa Rica give Pinch of salt •A Mexican tamale called the coffee to babies (in their bottles) zacahuil is three feet long and and young children. weighs about 150 pounds. • The sun rises and sets at • Mexico introduced chocolate, around the same time every corn, and chilies to the world. day of the year! • Mexico City sinks 10 inches each year.

56 57 SSON LE 4

N

o ca rth Ameri

United States • Canada Canada • United States Canada • United States Geography Agriculture World Map Make and bring with you copies of the map of The United States and Canada. CANADA Agriculture in Canada is successful due to Hand Out The Map its vast expanse of land as well as other Point out the two countries, Canada and the United States. They are both located in North America. areas that are suitable for growing crops Canada is the second largest country in the world, such as fruits, vegetables, and wine. It is and the 50 states of the United States make up the one of the world’s leading producers of third largest country. wheat and other grains.

Look at a World Map or Globe: Many fruits are grown in the Annapolis Valley area of Nova Scotia, including apples, pears, plums, Q: What countries and bodies of water border the United States? peaches, apricots, strawberries, loganberries, and raspberries. Hazelnuts and maple are also A: The United States is bordered on the north by the produced in large quantities in Canada. country of Canada, on the south by the country of Mexico, on the west by the Pacific Ocean, and Livestock raising (beef cattle, hogs, veal, and lamb) on the east by the Atlantic Ocean. and dairy and cheese production are also important Q: What countries and bodies of water border in Canada. Canada? A: The United States is located to the south of Canada, and Canada is bordered on its northwest side by the U.S. state of Alaska. Canada is also Metal pails on bordered by the Atlantic Ocean on the east, the trees for collecting Pacific Ocean on the west, and the Arctic Ocean sap to produce to the north. maple syrup. Q: What are the capital cities of Canada and the United States? A: Washington, DC, the United States; and Ottawa, Canada. UNITED STATES Look at the World Map or Globe Agriculture has been very successful in Compare latitude with the country where you the United States for many years, begin- live. Canada is in line with northern Europe and ning with indigenous crops such as corn Russia, and The United States is parallel to southern and beans raised by southwestern Native Europe, Northern Africa, Turkey and parts of China. Americans. Farming and ranching spread with the arrival of European settlers, who Q: What do you think each of these countries is took advantage of the fertile plains in the known for? midwest and beyond. A: United States: The United States is known for its freedoms, its wealth, its powerful military, and its The United States is by far the largest producer of technology. corn in the world, and most of this corn is grown to A: Canada: Hockey is very popular in Canada. It is make feed for livestock. Other crops grown in large known for its cold climate (lots of snow!), maple amounts include soybeans, wheat, cotton, hay, syrup, open spaces, and free health care. sorghum, and rice.

Q: What language is spoken in both countries? Livestock is also important, with some of the A: English is spoken in both countries, but Canada world’s largest industries of dairy cattle, beef cattle, also has the official language of French. pork, and poultry.

60 61 Canada • United States Canada • United States Pasta Traditions Recipes

CANADA UNITED STATES Canada: Whole Wheat Rotini with Tomatoes and Zucchini

• Pasta consumption has been growing in Canada • Pasta came to the United States in various forms 3 375 grams ( ⁄4 pound) whole 1. Cook the rotini according to package instructions. steadily over the last few decades. Canada pro- via the many different immigrants from Europe wheat rotini duces more than 170,000 tons of pasta per year. 2. Meanwhile, sauté the onion, garlic, and zucchini and Asia. President Thomas Jefferson enjoyed 1 onion, chopped High-quality Canadian durum wheat is grown in pasta in the White House, and even designed in the olive oil over medium-low heat until tender. 1 garlic clove, chopped the western provinces of Saskatchewan, Alberta, a pasta machine! Today, pasta is a very popu- Add the tomatoes and heat through. 1 medium zucchini, diced and Manitoba, creating the main source of lar in the United States, enjoyed in 3. Toss the cooked rotini with the vegetable mixture ingredients for pasta manufacturing. hundreds of different ways. 4 tablespoons olive oil and serve topped with the cheese. 12 cherry tomatoes, • Pasta has become one of Canada’s staple foods. • The first industrial pasta factory in America cut in halves Canadians eat about 6.5 kg per capita per year. was built in Brooklyn in 1848, where spaghetti Makes 4 servings Salt and pepper strands were laid out on the roof to dry in • The climate and growing conditions in the Grated Parmesan cheese the sunshine. Canadian prairies are ideal for growing high- to taste , low- wheat. • Top-quality pasta is made from durum wheat, • Pasta is one of Canada’s favorite comfort foods which is grown in North Dakota, South Dakota, and has a tradition of being honest, delicious, Montana, Minnesota, California, and Arizona. and satisfying. • The United States produces 2 million tons of • Diversity has been a characteristic of Canadian pasta every year, making it the second largest cuisine from the beginning of settlement. Ethnic pasta-producing nation. immigrant groups often settled in regional pock- • The most popular pasta shapes in the United ets where they maintained their language and States are spaghetti, thin spaghetti, elbows, their culinary traditions, and pasta from Italians , penne, lasagna. was incorporated into . • The United States’ annual per capita consump- tion is 8.8 kg per year. United States: Fresh Pomodoro Pasta, White Beans and Olives

1 225 grams ( ⁄2 pound) whole- 1. Put a large pot of water on to boil. Cook pasta, stir- wheat pasta shells, tubetti, ring occasionally, until just tender, 8 to 10 minutes or or according to package directions. Drain. 2 tablespoons extra-virgin olive oil 2. Meanwhile, heat the oil in a large skillet over me- dium heat. Add the beans and garlic. Cook, stirring 1 15-ounce can cannellini beans, rinsed frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add the 1 large garlic clove, minced tomatoes, olives, basil, salt, and pepper. Stir gently 450 grams (1 pound) diced ripe to combine. To serve, divide the pasta among 4 tomatoes (about 3 cups) plates and top with sauce and cheese. 1 ⁄4 cup pitted (see Tip) and chopped oil-cured black Tip: Press down on olives with the side of a heavy knife to olives split them open and make removing the pits easier. 1 ⁄2 cup sliced fresh basil 1 ⁄4 teaspoon kosher salt Makes 4 servings. Freshly ground pepper to taste 1 ⁄4 cup grated Pecorino Romano cheese Steps for hand-made pasta.

62 63 What You’ll Need

Canada: Whole Wheat Rotini with Tomatoes and Zucchini Utensils Ingredients 3 Hot plate 375 grams ( ⁄4 pound) whole wheat rotini CANADA UNITED STATES Pot for pasta 1 garlic clove Colander 1 medium zucchini Capital: Ottowa Capital: Washington D.C. Frying pan 1 onion Language: English, French Language: English Plastic utensils 4 tablespoons olive oil Plastic plates 12 cherry tomatoes Food Facts Food Facts Knife Salt and pepper Measuring utensils Grated Parmesan cheese • Canadian cuisine varies widely from re- • The United States’ cuisine is truly a blend Cutting board gion to region. Generally, the traditional of many countries’ infuences and tastes. cuisine of English Canada is closely related There are many differing regional dishes. to British and , while the In general, dinner, when family and friends traditional cuisine of French Canada has can meet, is the most important meal in the evolved from . The cuisine United States. includes a lot of baked foods, wild game, • Typical “American” dishes include ham- United States: Fresh Pomodoro Pasta, White Beans & Olives and gathered foods. burgers, hot dogs and sausages; fruit pies Utensils Ingredients • A food traditionally associated with Canada made with apples, blueberries, or rhubarb; 1 Hot plate 225 grams ( ⁄2 pound) whole-wheat pasta shells, tu- is maple syrup, made from the sap of potatoes cooked in a variety of ways; a wide betti, ziti or rigatoni certain kinds of maple trees. It takes 30-50 variety of salads, and vegetable indigenous Pot for pasta gallons of sap to make one gallon of maple to the Americas, such as corn. Large skillet 2 tablespoons extra-virgin olive oil syrup! Colander 1 15-ounce can cannellini beans Plastic utensils 1 large clove garlic Plastic plates 450 grams (1 pound) diced ripe tomatoes (about 3 cups)

Knife 1 ⁄4 cup oil-cured black olives

Cutting board 1 ⁄2 cup sliced fresh basil

Measuring utensils 1 ⁄4 teaspoon kosher salt Freshly ground pepper 1 ⁄4 cup grated Pecorino Romano cheese Fun Facts • Canada is the second largest Fun Facts • The world’s highest roller coaster country in the world, behind is located in Ohio. Russia. But Canada is the ninth- most sparsely populated nation • Montana has 3 times more cattle in the world than people. • Canada has the longest coastline • Alaska has a longer coastline of any country in the world at than all the other 49 states put 151,600 miles. together. • Canada is also home to the • All modern trees are longest street in the world. descendants of California’s Yonge Street in Ontario runs state tree, the redwood. for almost 2,000 kilometres.

64 65 for Ch ta ild s re a n P

Appendix

Pasta Production and Consumption Scientific Consensus • Glossary Appendix Appendix

Pasta Production and Consumption World Pasta Consumption (kg per capita)

Italy 26.0 Spain 5.0 World Pasta Production (tons) Venezuela 12.3 Slovak Republic 5.0 11.9 Bolivia 4.8 Italy 3.316.728 Hungary 66.000 Greece 10.5 Netherlands 4.4 United States * 2.000.000 Rep. Dominicana 65.000 Switzerland 9.3 Lituania 4.4 1.300.000 Ecuador 56.000 9.0 Poland 4.4 Russia 1.083.000 Austria 54.778 United States 8.8 Latvia 4.1 Turkey 851.830 Romania 52.600 Iran 8.5 Dominican Rep. 4.0 Iran 560.000 Australia 50.000 Chile 8.4 Australia 4.0 Egypt 400.000 Switzerland 46.470 Peru 8.2 Israel 4.0 Venezuela 341.554 Bolivia 43.000 France 8.1 Ecuador 3.9 Germany 334.179 Guatemala 38.000 Germany 8.1 Panama 3.8 Mexico 330.000 United Kingdom 35.000 Argentina 7.9 Costa Rica 3.2 Peru 297.162 Netherlands 23.335 Russia 7.8 Finland 3.2 Argentina 324.437 Slovak Republic 22.000 Hungary 7.5 Colombia 3.0 Spain 252.208 Costa Rica 20.873 Uruguay 7.5 Mexico 2.7 France 241.933 Sweden 20.200 Croazia 7.3 Romania 2.7 Tunisia 183.000 Jordan 20.000 Austria 7.0 United Kingdom 2.5 Canada 170.000 13.000 Slovenia 6.7 Guatemala 2.0 Poland 160.000 El Salvador 13.000 Portugal 6.6 Denmark 2.0 Greece 145.000 Syria 9.005 Canada 6.5 Libya 2.0 144.500 Slovenia 6.261 Brazil 6.2 Japan 1.7 Colombia 131.270 Lituania 5.976 Turkey 6.1 Egypt 1.2 Chile 126.080 Panama 4.364 Czech Republic 6.0 Ireland 1.0 India 100.000 Latvia 1.845 Belgium - Lux. 5.4 El Salvador 1.0 Portugal 76.000 Estonia 1.400 Estonia 5.3 Czech Republic 70.000

World Pasta Consumption (tons)

United States 2.700.000 Chile 144.000 Italy 1.540.846 United Kingdom 135.000 Brazil 1.195.000 Greece 115.000 About 13.6 million Russia 1.128.188 Hungary 74.000 tons of pasta are Germany 650.000 Switzerland 73.600 produced worldwide France 513.008 Portugal 69.000 Turkey 448.309 Austria 61.111 Iran 360.000 Czech Republic 60.000 Venezuela 350.213 Ecuador 54.800 Argentina 321.225 Croatia 30.216 Peru 243.000 Slovenia 10.672 Spain 236.424 Costa Rica 14.444 Poland 190.169 Source: Survey carried out by IPO – 2012 * The figure includes dry pasta production for retail, foodservices and industrial use (dry pasta used as an input into value-added products, such as soups, prepared froxen foods, boxed pasta dinners, ect.). 68 69 English (continued) Português (continuação) Appendix 4 At a time when obesity and diabetes are rising around 4 Num momento em que a obesidade e diabetes aumentam the world, pasta meals and other low-glycemic foods may em todo o mundo, as refeições com massas alimentícias e help control blood sugar and weight especially in over- outros alimentos de baixo índice glicêmico podem ajudar weight people. is one of many factors that a controlar a glicemia e o peso corporal, especialmente impact the healthfulness of foods. em indivíduos com sobrepeso ou obesidade. O índice Healthy Pasta Meals 5 Pasta is an affordable healthy choice available in almost glicêmico é um dos vários fatores que infuenciam a saud- SCIENTIFIC CONSENSUS STATEMENT & SIGNATORIES all societies. Promoting the affordability and accessibility abilidade dos alimentos. of pasta meals can help overcome the misperception that 5 As massas alimentícias constituem uma alternativa saudáv- IV World Pasta Congress healthy foods are too expensive. el e econômica em quase todas as sociedades. Promover Agreed in Rio de Janeiro, 26 October, 2010 6 Healthy pasta meals are a delicious way to eat more veg- a acessibilidade e o baixo custo das massas alimentícias etables, legumes and other healthy foods often undercon- pode ajudar a combater o preconceito de que alimentos sumed. saudáveis são demasiadamente caros. 7 Pasta meals are enjoyed in cultural traditions worldwide, 6 As refeições saudáveis com massas alimentícias são uma as they are versatile and easily adaptable to national / deliciosa maneira de se incluir ou aumentar o consumo Healthy Pasta Meal Refeições Saudáveis com Massas Alimentícias regional seasonal ingredients. de vegetais, leguminosas e outros alimentos considerados Scientific Consensus Statement Declaração Científica de Consenso 8 Doctors, nutritionists and other health professionals should saudáveis e que não são consumidos em quantidades e ou 1 Scientific research increasingly supports the importance of 1 Pesquisas científicas apóiam cada vez mais a importância recommend varied and balanced pasta meals for good frequência suficiente. total diet, rather than individual foods and nutrients. da dieta como um todo ao invés de alimentos ou nutrien- health. 7. As refeições saudáveis com massas alimentícias são apre- 2 Pasta is a key component of many of the world’s tradi- tes individualmente considerados. ciadas em várias culturas no mundo inteiro, uma vez que tional healthy eating patterns, such as the scientifically- 2 As refeições saudáveis com massas alimentícias são são versáteis e facilmente adaptáveis a ingredientes locais proven . Traditional dietary patterns um componente chave de muitos padrões alimentares ou sazonais. confer greater health benefits than current Western dietary saudáveis em todo o mundo, como a Dieta Mediterrânea, 8. Médicos, nutricionistas e outros profissionais de saúde de- patterns. já comprovada cientificamente. Os padrões alimentares vem recomendar refeições saudáveis com massas alimentí- 3 Many clinical trials confirm that excess calories, and not tradicionais conferem mais benefícios para a saúde do que cias que sejam variadas e balanceadas. , are responsible for obesity. Diets success- os atuais padrões ocidentais. ful in promoting weight loss can emphasize a range of 3 Muitos ensaios clínicos confirmam que é o excesso de Italiano (continua) Español (continúa) healthy carbohydrates, protein and fat. All these three calorias, e não de carboidratos, o responsável pela obesi- 4 In un epoca in cui sono in aumento in tutto il mondo 4 En estos tiempos en que la obesidad y la diabetes están macronutrients, in balance, are essential for designing a dade. As dietas com sucesso em promover a redução de l’obesità ed il diabete, la pasta ed altri alimenti a basso aumentando en todo el mundo, las pastas y otros alimen- healthy, individualized diet anyone can follow for their peso baseiam-se em proporções variáveis, adequadas e indice glicemico potrebbero contribuire al controllo tos de bajo índice glicémico pueden ayudar a controlar los whole life. Moreover, very low carb diets may not be safe, saudáveis de carboidratos, gorduras e proteínas. Todos della glicemia e del peso, in particolare per le persone in niveles de azúcar en sangre y el peso, especialmente en especially in the long term. estes três macronutrientes em equilíbrio são essenciais sovrappeso. L’indice glicemico è uno dei molti fattori che personas con sobrepeso. El índice glucémico es uno de los para uma dieta individualizada e que pode ser seguida ao caratterizzano gli alimenti punto di vista nutrizionale. muchos factores que hacen saludable a los alimentos. longo da vida. Além disso, dietas muito pobres em carboi- 5 La pasta rappresenta una scelta alimentare economi- 5 La pasta es una elección saludable que está disponible dratos podem não ser seguras a longo prazo. camente accessibile e nutrizionalmente valida, per y accesible en casi todas las sociedades. Promover la tutte le categorie sociali. Valorizzando l’economicità e disponibilidad y el acceso a las pastas puede ayudar a l’accessibilità della pasta si può sfatare l’errata convinzione superar la percepción errónea acerca de que los alimentos che i cibi sani siano anche troppo costosi. saludables son muy caros. La Pasta La Pasta: un alimento saludable 6 Un piatto di pasta è un buon sistema per consumare più 6 La pasta es una forma deliciosa para consumir más Dichiarazione di Consenso Consenso del Comité Científico alimenti di origine vegetale, compresi i legumi ed altri cibi vegetales, leguminosas y otros alimentos saludables que 1 La ricerca scientifica sostiene sempre di più l’importanza 1 La investigación científica defiende la importancia de la salutari spesso poco consumati. generalmente son de bajo consumo. del regime alimentare nel suo complesso, piuttosto che dieta como un “todo”, más que como los alimentos o los 7 La pasta è presente nelle abitudini alimentari di tutto il 7. Las pasta se disfruta en la cultura tradicional mundial ya dei singoli alimenti e nutrienti. nutrientes individuales. mondo, grazie alla sua versatilità e alla facilità con la quale que es un alimento versátil y fácilmente combinable con 2 La pasta è una componente chiave di molti mod- 2 La pasta es un componente esencial de muchos estilos essa si abbina ad ingredienti stagionali tipici delle varie todo tipo de ingredientes propios de cada país o región. elli alimentari tradizionali, come ad esempio la Dieta tradicionales de dieta saludable, tales como la científica- regioni e nazioni. 8. Es aconsejable que médicos, nutricionistas y otros pro- Mediterranea, la cui validità è stata scientificamente mente demostrada Dieta Mediterranea. Los patrones de 8 I medici, i nutrizionisti e gli altri operatori sanitari dovreb- fesionales de la salud recomienden una dieta variada y provata. I modelli alimentari tradizionali conferiscono alimentación tradicionales aportan mayores beneficios de bero raccomandare il consumo di piatti vari e bilanciati a equilibrada que incluya pasta. maggiori benefici per la salute rispetto agli attuali modelli salud que la actual dieta occidental. base di pasta per una sana e corretta alimentazione. occidentali. 3 Muchos estudios científicos han confirmado que el ex- 3 Molti studi clinici confermano che non sono i carboi- ceso de calorías es responsable de la obesidad, y no los Signatories of the Scientific Consensus Statement drati, bensì le calorie in eccesso, ad essere responsabili carbohidratos por sí mismos. Las dietas que son efectivas Consensus Committee Members dell’obesità. Anche nel caso in cui si debba perdere peso para la pérdida de peso promueven un rango saludable una dieta a ridotto apporto calorico deve comunque pre- de carbohidratos, proteínas y grasas. Estos tres macronu- Sara Baer-Sinnott, Oldways (Boston, United States) Cyril Kendall, PhD, University of Toronto (Toronto, Canada) vedere, nel giusto rapporto, l’introduzione di carboidrati, trientes en equilibrio, son esenciales para el diseño de una Nuno Borges, PhD, University of Porto (Porto, Portugal) Vanderli Marchiori, Nutritionist-Private Practice (São Paulo, Brazil) proteine e grassi. Questi tre macronutrienti, ben bilan- dieta saludable e individualizada que pueda ser mantenida Hector Bourges, MD, PhD, National Institute of Medical Sciences Kathy McManus, MS, RD, Brigham and Women’s Hospital (Boston, ciati, sono essenziali per impostare un regime alimentare durante toda la vida. Más aún las dietas muy bajas en car- and Nutrition (Mexico City, Mexico) United States) Sergio Britos, University of Buenos Aires (Buenos Aires, Argentina) Pietro Antonio Migliaccio, MD, Società Italiana di Scienze salutare e personalizzato che possa essere seguito per tutta bohidratos no son saludables, especialmente a largo plazo. Rosamaria Da Re, PhD, Mauá Technology Institute (São Paulo, dell’Alimentazione (Rome, Italy) la vita. Inoltre, le diete a ridotto contenuto di carboidrati Brazil) Gülden Pekcan, PhD, Hacettepe University (Ankara, Turkey) potrebbero non essere salutari, soprattutto nel lungo Marta Garaulet Aza, PhD, Dr.PH, University of Murcia Jaime Rozowski, PhD, Catholic University of Chile (Santiago, Chile) periodo. (Murcia, Spain) Maria Teresa Strumendo, MD, Società Italiana di Scienze Cynthia Harriman, Oldways (Boston, United States) dell’Alimentazione (Rome, Italy) Oscar F. Herrán, MSc, Industrial University of Santander Emilce Ulate, MSc., University of Costa Rica (San Jose, Costa Rica) (Bucaramanga, Colombia) Nidia Solbeyh Vargas, NutricionTotal.org (Caracas, Venezuela) 70 71 PastaGlossary for Children PastaGlossary for Children

A Bandeja A Colombian dish with red kidney Chick peas Slightly larger than the average , Day of ñoqui Every 29th of the month in Agriculture The science, art, and practice of beans, rice, grilled steak, an egg, and an . these round, irregular-shaped, tan legumes have a Argentina, people remember their Italian ancestors growing food crops or raising livestock animals. firm texture and mild, nutlike flavor, and are also by eating ñoqui (a small tomato dumpling eaten Barbudos A Costa Rican dish made of green called garbanzo beans. with tomato or pesto sauce). Al dente An Italian phrase which means “to the beans wrapped in . tooth”. This term is usually used to describe pasta Chiles A hot pepper with many varieties, noted for Döner kebap A Turkish dish of a fillet of meat that is cooked, but still firm and not soft. Biftek A Turkish term for beef in the form of their flavor and spiciness. stacked on a vertical spit and roasted at high heat . over a grill. Altitude The vertical elevation or height of an ob- Chirimoya fruit ject, such as a mountain, above the level of the sea. Blanche To plunge food into boiling water briefly, (right) A heart-shaped Dressed To put a sauce, oil, cheese, or other then in to cold water to stop the cooking process. fruit with green, leather- igredients on food. An example of this is putting like skin with white flesh a tomato sauce and parmesan on cooked pasta for Aquaculture The “farming” of fish or shellfish This method is often used with cooking green inside that tastes like serving. for food. vegetables. a blend of strawberry, and pineapple. Dumplings Mounds of dough that are usually Arable An adjective for land that is good for or Border The dividing line between two countries. dropped in liquid and cooked sometimes stuffed used in growing healthy crops. Braise A cooking method by which food (usually Chivitos A Uruguayan with cheese or meat. dish of large steak sandwiches topped with eggs, Arepas (right) A type of flat meat or vegetables) is first browned in fat, then cheese, bacon, lettuce and tomato. Durum A type of wheat high in most often bread common in South America, cooked, tightly covered, in a small amount of liquid ground into semolina and used for making pasta. made of corn flour, water and at low heat for a long period of time. Choripán An Argentinean sandwich of chorizo, salt, sometimes filled with cheese which is a spicy sausage, served on crusty bread, Dykes A manmade bank of earth, built to control and cooked on a griddle. Brown To cook quickly over high heat, causing the surface of the food to turn brown while the in- with tomato, lettuce, and mayonnaise. water flow.

Arid An adjective for very dry terior stays moist - gives the food a rich flavor and Citrus fruits A large family of tart fruit, originally land that has too little rainfall for color. from Asia. Most citrus prefers tropical, hot tem- crops to grow well. E peratures for growing. Examples include oranges, Economy The management of a country’s lemons, limes, and grapefruits. finances and expenses. Arroz guacho A Costa Rican dish of sticky rice. C Caldeirada A hearty stew consisting of a variety of fish and shellfish with potatoes, tomato, garlic Climate The average type of weather at a place Elevation The height above the level of the sea. Artisan A method used to describe something and onion. over a period of time indicated by temperature, made by hand rather than in large amounts in a wind, and rain or snow fall. Empanada gallega A Uruguayan dish of fish pies factory. Examples include some types of cheese, Capital The important city of a country where with made with sauce, onions, and green peppers. pasta, or wine. Often times artisan food products the government is centered. Coastal plain A large, level, usually treeless area have excellent quality. of land located next to coastal waters. Empenadas Fried flour tortillas filled with cheese, Carbohydrates A broad category of , meat, or seafood. Asado A method of cooking meat that is popular , fibers and starchy vegetables that the body Corn An important grain food crop originally in South America. The meat, usually beef, is roasted uses for energy. Pasta is a -containing from the Americas, corn is raised for feeding hu- Equator An invisible, horizontal, circular line or grilled over an open fire. food. mans and animals alike. It is a main food for many dividing the surface of the earth in to 2 equal parts people in South America. of the northern and southern hemispheres. B A type of pasta about three centimeters Bacalhau A fish dish made with salted and dried long with a rolled edge. Cuisine The style of cooking or the type of cook- Erosion The process of an object or surface being cod, popular in Portugal and Brasil. ing done in a certain location. slowly worn down by the action of wind, water or Cazuela A Chilean dish of clear broth with rice, glacial ice. Baguette (below) A long, thin, hard-crusted loaf potato, corn on the cob, plus a piece of beef or Cultivate To prepare and use for the raising of of French bread. chicken. crops. Etruscans The ancestors of modern day Italians, believed to have been one of the earliest creators of Ceboletes Scallions or green onions. pasta. D Ceviche An appetizer popular in Latin American Dairy The department of farming focusing on the Exporter A wholesaler who sells food or other consisting of raw fish marinated in citrus juice. The production of milk, butter and cheese. products to merchants or industrial consumers in acid in the citrus “cooks” the fish. Often onions, foreign countries. tomatoes and green peppers are added to the Dams A body of water, usually from a river held marinade. back by a manmade barrier.

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F H Main dish The primary course meal where several P (right) Pasta Highland Elevated or mountainous land. types of food or dishes are served. Pabellon A Venezuelan dish made of rice, shred- shaped like small butterflies ded beef, black beans, and fried plantains. or bow ties. Marshes An area of soft, wet, low-lying land, filled I with grassy vegetation. A Spanish dish of rice cooked with fish, One of the basic Indigenous Native to or originally from a shellfish, tomatoes, garlic, peppers, and saffron. nutrients which provides particular area. For example, corn is indigenous to Mechanized To introduce machinery into and energy and is made up the Americas. industry in order to replace people. Mechanizing is Paila marina A traditional Chilean seafood stew of a combination of fatty the opposite of artisanal in regard to pasta making. usually served in an earthenware bowl, and made acids. Fats are in variety of Industry A department or branch of craft, art with shellfish. foods such as dairy, nuts and meats. or business employing many people and enough Mediterranean diet Refers to the healthy food money to achieve business. and drink traditionally eaten by people living in Pamonhas A Brazilian dish of a paste made Feijoada A Brazilian dish of a stew of fresh and countries bordering the Mediterranean Sea. from corn and milk or , boiled, and cured pork, black beans, sausage, and often collard Inland Areas of land that are not next to the coast wrapped in a corn husk, served salty or sweet. greens, oranges, chilies, garlic, onion, and celery. lines. Mining The process of extracting metals, ores, Pamonhas can be filled with meat, cheese, or chiles. coal, and other valuable natural resources from the earth’s mines. Fertile An adjective used to describe land that Instrumental An important means or tool in Pan amasado A thick, dense Chilean bread that is excellent for growing large amounts of healthy order to achieve something. is baked in a wood-fired oven. crops. Mole Poblano A traditional Mexican sauce made of dried chili peppers, ground nuts and/or seeds, K Pancetta An Italian bacon that is cured with salt Köfte A Turkish dish of ground meat (lamb or more than a dozen spices, Mexican chocolate, salt, Food processor An electric kitchen appliance and spices but is not smoked. with a set of different blades that revolves to blend, mutton) mixed with crumbled bread, onions, avocado leaves, onions, and garlic, slowly cooked spices, shaped into cylinders and cooked. It is often for hours. chop, and mix the food. Parmigiano Reggiano A hard, dry cheese made garnished with parsley, paprika and served with from skimmed or partially skimmed cow’s milk. yogurt. Mondongo A soup popular in South America and Fritanga Barbecued meat from Colombia. Made in Italy, it is considered the best parmesan the Caribbean, made of (clean beef stomach) cheese and is often aged for 2 years to develop and peppers, tomatoes, garlic, and onions. G L flavor and texture. Lagoon A shallow channel, or pond near a larger Morcilla A sausage made of pig’s blood, popular Gallo pinto A Costa Rican dish that translates Pascualinas A Uruguayan dish of spinach pies. to “Spotted Rooster”. It is a breakfast dish made of body of water. in South America and the Caribbean. fried rice and beans. Pasta Dough made by combining durum wheat Lasagne A wide, flat pasta with ruffled Mountain ranges A series of mountain ridges flour called semolina with water, and shaped into edges. It is also a dish made by layering lasagna alike in their form, direction, and origin. Geographical region A broad land mass or area many different types of shapes. Pasta can also be distinguished by similar features. noodles with various cheeses and sauces, and oc- casionally meat. made with egg and other ingredients. It is a well- Muscatel A rich, sweet dessert wine created from known food across the entire world, and each coun- Gözleme A traditional Turkish dish of pastry that the Muscat , which ranges from golden amber try has its own special way of preparing pasta. is folded and filled with spinach, cheese, lamb or Lavas A traditional Turkish flat bread cooked on a to pale amber-red. griddle. mashed potato, and cooked in a pan. Pasta consumption The act or process of con- Leveche winds A type of dry wind common in suming or eating pasta on an individual or large Grassland An large area of land where most of N scale (please see Pasta Consumption in Resources the Mediterranean, which blowing from the Sahara Nance A small shrub or tree producing small, the natural plants are grasses. Section). desert. sweet, yellow fruit found in grassy areas in Central Grazing The activity of various kinds of livestock and South America. Linguini Narrow, flat type of pasta. Pasta production The creation or making of feeding on growing grass and plants. pasta, whether by a mechanized method or an arti- Nutritious An adjective to describe foods or sanal method. Grilled To prepare and cook food on a metal grate Livestock Animals kept and raised for food and ingredients that are nourishing and supply neces- over hot coals, wood fire, or other heat source. profit. sary nutrients for the body’s healthy function and growth. Pastel de choclo A Chilean dish with chicken, beef, olives and vegetables in a corn casserole. Grove A planting of fruit or nut trees in one area, Llanos A huge area of tropical grassland in north- western South America. such as olive trees or oranges trees. O Pemmican A traditional Canadian food made of Olive oil A flavorful, oil obtained by pressing tree- dried mixture of lean meat and bone marrow fat. Guayanés A soft, salty white cheese originally M ripened olives. Olive oil used for cooking and is a The Native Americans of Canada showed European from the Guayana Region in the south east of Macaroni Short, rounded tube shaped pasta made healthy part of the Mediterranean diet. settlers how to make and eat pemmican. Venezuela. with semolina and water. 74 75 Glossary PastaGlossary for Children

Peninsula A portion of land surrounded by water Composed of amino acids, proteins Semolina Durum wheat that is more coarsely Tuber A short fleshy, usually underground stem, and connected with a larger body by a small land perform many essential body functions including ground than normal wheat and is used to bearing small leaves which bear buds that are bridge. The country of Italy is a an example of a supplying energy, and building and repairing make pasta. capable of producing a new plant. Examples of peninsula (see map in Italy lesson). tissues. Protein is found in meat, eggs, and fish. tubers that we eat include potatoes, parsnips, Side dish Food or dishes served separately with radishes, yams, and ginger root. Penne A large, straight tubes of macaroni cut on the main course. the diagonal. Q Quibebe A Brazilian dish of winter squash soup. Sorghum A cereal grass that has broad, corn like U Picoroco A large edible that is widely leaves and huge clusters of cereal grain at the end Uplands Land elevated above the lowland, along used in Chilean cooking and is now being “farmed” Quince A yellow-skinned fruit that tastes like a of its stalks. It is the third leading cereal crop in rivers, or between hills. in Chilean aquaculture. cross between an and a pear, grown in large United States, but it is typically used for animal quantities in Iran, Turkey, Chile, Argentina, and feed. A rice dish originated in the Near East and Uruguay. V Valleys A low point or depression of the earth’s always begins by first browning the rice in butter or Soybeans A nutritious ranging in size, low surface, usually found between hills or mountains. oil before cooking it in stock or water. in carbohydrates and high in protein and used to R make soybean oil. Rain forest A tropical woodland with a rainfall of Vermicelli Italian for “little worms,” it is the Plain An extensive area of level or rolling treeless at least 100 inches per year. Rain forests have many name for a pasta shaped into very thin strands and land. Spätzle A German dish of tiny egg noodles that large leaved evergreen trees forming a continuous is much thinner than spaghetti. serve as the base for many meat dishes. canopy. Plantains (right) A Vineyard A planting of grapevines in one area or large, firm variety of Spaghetti Long, thin strands of pasta that are Rifts A clear space or break in the land in the field. banana that is known round and solid and made from semolina and earth. as a “”, water. popular in Latin and Vinaigrette A sauce usually made of oil, vinegar Romans A native or citizen of or and seasonings, and is used on salads, meats or fish. Latin America. Spargel White which is grown locally the Roman Empire. in Germany. Plantations A large group of plants or tree Rotini A type of pasta that is shaped in short, W spaghetti spirals. Wetlands Land or area (marshes or swamps) that crops that being farmed. T are covered often with shallow water or have soil Tajadas Fried plantains, popular in South that is very moist. Plateau An area of S America. broad, flat land. Salumi Refers to any type of cured meat that is Whole wheat pasta Pasta made entirely of Temperate A climate that is not usually very hot popular throughout Italy. ground whole wheat flour rather than semolina, or very cold. A -like dish of slowly cooked containing all parts of the wheat grain (, germ, grains such as cornmeal. Polenta is a staple food Sancocho A thick stew made across South ). Terrain The physical features of a tract of land. in northern Italy and is often served alongside America, with large pieces of chicken, plantain, vegetables or meat. cassava, and fresh tomato and onion sauce. Tortellini (right) A small Y pasta with various fillings, Pollo The Spanish word for “chicken”, a widely Sauerbraten A German dish of roast beef mari- Yucca Root (right) folded over and shaped into used culinary term in South America. nated with vinegar and sweetened with beet syrup, A plant root ranging in size, a ring or hat shape. apple syrup or sugar, and flavored with cloves or with tough brown skin, Port A sweet fortified wine most often served after juniper. when peeled, reveals a crisp, meals, and is often called a “dessert wine”. Traditional diets The white flesh. There are two types of food consumed by Sauté To cook quickly in a small amount of oil in main types, sweet and bitter the native population of an Portions The size of a serving of food. It is im- a skillet or sauté pan over direct heat. (the bitter plant is poison- portant to eat portions of food that are the right area, using the area or re- ous unless cooked), and is mainly grown in South amount for your body. gion’s natural resources as a America. Savanna A flat grassland of tropical or subtropi- food source. cal regions. Pozole A thick hearty Mexican soup consisting Tributaries A stream feed- of pork, broth, hominy (white corn), onion, garlic, Sea level The level of the surface of the sea in dried chilies and cilantro ing a larger stream contrast to the land. or lake.

Producer A person or company who grows agri- Season To add flavor (such as salt, pepper, spices, cultural crops or manufactures goods and products. or herbs to foods in order to improve their taste.

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