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¿Conoces La Gastronomía En La Unión Europea?

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¿Conoces … en la Unión Europea? Es la colección que nos ayuda a conocer diversos temas comunes a todos en la UE. ¿Conoces ... La gastronomía en la Unión Europea? Títulos publicados: •¿Conoces los idiomas en la Unión Europea? •¿Conoces la naturaleza en la Unión Europea? ¿Conoces la gastronomía en la Unión Europea? en la gastronomía ¿Conoces •¿Conoces la pintura en la Unión Europea? •¿Conoces la gastronomía en la Unión Europea? •¿Conoces la arquitectura en la Unión Europea? Dirección General de Asuntos Europeos y Cooperación con el Estado ¿Conoces … en la Unión Europea? Es la colección que nos ayuda a conocer diversos temas comunes a todos en la UE. ¿Conoces ... La gastronomía en la Unión Europea? Títulos publicados: •¿Conoces los idiomas en la Unión Europea? •¿Conoces la naturaleza en la Unión Europea? ¿Conoces la gastronomía en la Unión Europea? en la gastronomía ¿Conoces •¿Conoces la pintura en la Unión Europea? •¿Conoces la gastronomía en la Unión Europea? •¿Conoces la arquitectura en la Unión Europea? Dirección General de Asuntos Europeos y Cooperación con el Estado Dirección General de Asuntos Europeos y Cooperación con el Estado Consejería de Presidencia, Justicia y Portavocía del Gobierno Comunidad de Madrid Ángel Garrido García Consejero de Presidencia, Justicia y Portavocía del Gobierno Dirige: Ignacio Javier García Gimeno ¿Conoces la gastronomía en la Unión Europea? Director General de Asuntos Europeos y Cooperación con el Estado En esta ocasión, el gato Isidro nos propone hacer una ruta gastronómica por cada Estado miem- Coordinan: Miguel Ángel Muñoz Martínez, Concepción Brea Bonilla y María Teresa Caminero Cambero Centro de Documentación Europea y Europe Direct Comunidad de Madrid bro para conocer su cultura culinaria y los platos más típicos, como el cocido madrileño o la paella en Dirección General de Asuntos Europeos y Cooperación con el Estado España, la lasaña en Italia, la musaka en Grecia o el bacalao en Portugal, entre otros muchos. Imaginaos la variedad gastronómica que podemos encontrar en países de distinta geografía, clima y herencia cultural, si solo Ilustraciones y diseño: Horacio Diez. España atesora una extraordinaria oferta culinaria en pesca- Edita: dos, carnes, embutidos, verduras, legumbres y frutas gracias EUROPE DIRECT COMUNIDAD DE MADRID a la diversidad de nuestras regiones. C/ Castelló, 123. 28006 Madrid. Tfno.: 91 276 12 25 / 16 [email protected] Si a esto sumamos el valor que los europeos damos a la Realiza: Horacio Diez buena comida, los certificados y denominaciones de origen que determinan las cualidades y los métodos de elaboración de los Imprime: BOCM productos, así como los grandes cocineros y restaurantes que fusionan innovación y tradición, no es de extrañar que la mayoría de las ciudades Depósito legal: M-27632-2017 del mundo con más estrellas Michelín sean europeas. Y es que Europa nos ofrece un paraíso culinario que combina aromas y sabores gracias a la diversidad que tanto nos enriquece a los quinientos millones de europeos que caminamos juntos. Ángel Garrido García Agradecemos su ayuda y colaboración a las embajadas en España de: Austria (Oficina de Información y Turismo), Bélgica, Bulgaria, Chipre, Croacia, Dinamarca, Eslovaquia, Eslovenia, Estonia, Finlandia, Francia (Instituto Francés en España), Grecia, Hungría, Irlanda, Italia, Letonia, Lituania, Luxemburgo, Malta, Polonia (Oficina Nacional Comunidad de Madrid de Turismo), República Checa y Rumanía. Madrid, 2017 PÁG. PAÍS PÁG. PAÍS PÁG. PAÍS PÁG. PAÍS Índice 6-7 Claves de 28-29 DINAMARCA 46-47 IRLANDA 64-65 REINO UNIDO lectura 30-31 ESLOVAQUIA 48-49 ITALIA 66-67 REP. CHECA 8-15 Introducción 32-33 ESLOVENIA 50-51 LETONIA 68-69 RUMANÍA 16-17 ALEMANIA 34-35 ESPAÑA 52-53 LITUANIA 70-71 SUECIA 18-19 AUSTRIA 36-37 ESTONIA 54-55 LUXEMBURGO 72-73 Mapa de la Europa 20-21 BÉLGICA 38-39 FINLANDIA 56-57 MALTA gastronómica 22-23 BULGARIA 40-41 FRANCIA 58-59 PAÍSES BAJOS 74-81 Actividades 24-25 CHIPRE 42-43 GRECIA 60-61 POLONIA 82-94 Pegatinas 26-27 CROACIA 44-45 HUNGRÍA 62-63 PORTUGAL 95 Mapa de la UE 4 5 Claves de lectura Nombre del plato más Recuerda: la Unión Europea la componen 28 países, representativo del país pero solo hay 24 idiomas oficiales. Utilizar las pegatinas En la cabecera de las páginas de los países puedes ver: Su situación ¿Fácil, verdad? Nombre del país ... pégalo en el lugar Su bandera adecuado ... Despega la pegatina del utensilio, que encontrarás entre las páginas 82 y 95, y pégala en su lugar adecuado. Tienes como referencia su imagen en gris. Nombre del utensilio de cocina Traducción a los 24 idiomas oficiales de la Unión Europea del utensilio de cocina 6 7 Introducción a la gastronomía en la Unión Europea 28 son los países también, un bagaje común en lo que se refiere a de la Unión Europea los diferentes alimentos, recetas tradicionales y a la fecha de cierre platos típicos que están relacionados entre sí de la edición de esta como hermanos y primos de una familia que se publicación. Muchos son influyen a lo largo de toda su historia. A veces los países, muchísimas hay más semejanzas entre platos de regiones las regiones y por tanto, limítrofes de países diferentes que entre los pla- muchas las tradiciones y tos de un solo país que, en ocasiones, son muy las culturas variadas y pueden cocinarse de diferentes for- culinarias. Una mas dentro de este. vez más, lo Claro está que las diferencias culinarias se que nos ca- originan por la geografía, el clima y la herencia racteriza a los cultural: los alimentos básicos de la cocina vienen europeos es determinados por las condiciones climáticas y la cultura, también la culinaria. ciones y productos de lejanos países (que ya em- la diversidad y posición geográfica (países con mar o interiores, La gastronomía quizás constituye un paso más pezaban a conocer), para integrarlos en su cocina. fríos o cálidos, lluviosos o secos, montañosos o de la cultura culinaria. No es lo mismo alimentarse Empieza una etapa culinaria de exquisitez, donde la de llanura) y la forma de cocinarlos por la tra- que comer bien, por eso podemos decir que la utilización de especias de forma excesiva (a veces dición cultural de los pueblos que han pasado y gastronomía es un arte y una forma más de cul- los condimentos escondían los alimentos estropea- habitado por ese país o región, es decir, por su tura. Este interés por el saber comer y beber de dos por mala conservación) dio paso a la realización historia. Hay que tener en cuenta que la geo- forma más refinada tuvo su punto de inflexión en de nuevas y ricas salsas, y a ello tenemos que unir grafía de Europa es muy variada e intrincada, el Renacimiento (siglos XV-XVI). Aunque antes nuevos productos llegados de otros mundos, sobre tiene muchos tipos de clima y, por tanto, de este momento todos los pueblos trataron de todo desde el descubrimiento de América (la pasta de hábitats que nos permiten tener comer bien y no solo de alimentarse, la cocina era de Asia, los tomates y las patatas de América), que un mundo diverso de plantas y ani- más bien básica. enriquecieron la cocina europea. El comercio males. También han sido muchos los Fueron los nobles, los reyes y los cortesanos eu- y los nuevos descubrimientos ayudaron pueblos colonizadores y ropeos del Renacimiento los que querían elabora- a este fenómeno. colonizados de nuestra complicada historia que han enriquecido nuestra 8 9 La historia de la cocina europea es básicamente la historia de dos tipos en su alimentación y, también, el “skyr” que es una mantequilla, centeno, alimentos fermentados, ma- distintos de cocina: la de los países del norte de Europa y la de los países del sur. leche espesa, algo ácida, parecida al yogur. La le- rinados, ahumados… che agria sigue siendo hoy un ingrediente impor- La gastronomía del norte de rral. Además, cultivaban verduras, pero sobre tante en la cocina de Europa del norte. La gastronomía mediterránea, Europa está condicionada por un clima todo, eran recolectores de bayas y frutas de en su origen, estaba basada en tres productos duro y muy frío, lo que provoca que tengan re- sus bosques. La cocina centroeuropea ha tenido y tiene a básicos que comparten desde hace cinco mil años giones geográficas con escasos campos para disposición más zonas de cultivo y utiliza cerea- todos los países de la zona: el aceite de oliva, el el cultivo y para la La forma de cocinar era les, patatas, coles y algunas verduras; pero en pan y el vino, a los que luego se unirían las horta- cria de ganado. particular porque, para general, tanto la cocina báltica como la nórdica y lizas, las frutas y los cereales, para completar la hacer que sus alimen- la centroeuropea comparten una cocina contun- base de la conocida dieta mediterránea. Su origen pode- tos durasen todo el dente y calórica y, también, productos y formas mos situarlo en la invierno ahuma- de preparación: carnes de cerdo y caza (sobre Aunque Egipto no es un país europeo, sí lo es me- época vikinga, cuando ban, salaban todo), pescado ahumado (salmón, arenques, an- diterráneo, y el contacto y la tradición común con este pueblo, descen- o secaban guilas, bacalao), salsas agrias de nata y yogur, Europa son evidentes. El pueblo egipcio empezó a diente de los germa- en otoño, nos, se estableció en tanto el la península escandi- pesca- nava, conquistando do como territorios como las carnes. Gran Bretaña y El pan no lo llegando, incluso, fermentaban: fa- a las costas bricaban el llamado americanas y a pan ácimo, utilizando, Rusia. más que el trigo, otros cereales como el cente- Sus alimen- no y la cebada y, también, tos principales, usaban para ello las le- propios de su cli- gumbres.
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    ©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
  • The Eagle Express Edition

    The Eagle Express Edition

    The Student-Driven Newspaper of West Hills College Lemoore Volume 3 / Issue 2 FREE Nov. / Dec. 2015 EagleEye The Eagle Express Edition eagleeye.lemoore By Martha Dollahan A Letter From Bistro & Business the President By Wendy Tetrault By Don Warkentin As great chefs perfect recipes to showcase the best aspects of their culinary passion and Someone came up to me recently and said, talent, savvy entrepreneurs will have a plan to ensure the success of their business. Using “You have worked at West Hills longer than I these parameters, several departments at West Hills College Lemoore pooled resources am old.” Of course I had to ponder that state- this semester to form the Eagle Express --- a pop up café open from 3-7pm in the 200 ment for a few moments, but I soon realized quad serving fresh--innovative, meals, desserts and snacks prepared by the students in she was indicating that I had many more years the Culinary department. Students from the Business department handle the financial of wisdom and experience than she. I think aspects. The Computer Science and AOJ departments partnered with Culinary and Busi- she was in awe that one could stay in one place ness to fill out this partnership and create an opportunity for students to gain real world for so long. skills in each discipline. In building this grant funded venture, each department played Being in one position for almost 30 to their individual strengths to cover cuisine, marketing, security, and financial structure, years means one of two things: either you with the students gaining valuable experience relevant to the degrees they are pursuing don’t have the where—with-all to find anoth- here at West Hills College Lemoore.