Powerpoint Template - Lecture Slides · PDF file• During the Roman Empire, ... Greece, the Hellenistic and the Byzantine periods. Greek cuisine has also incorporated influences from

NMDS111

www.endeavour.edu.au

Week 4

Food, Culture and Identity

Part 1: European & British

Culture

© Endeavour College of Natural Health www.endeavour.edu.au 2

Session Overview Food, Culture and Identity Part I: European &

British Culture

• Influences on Southern, Central and Eastern

European and UK culture

• What defines European and British culture?

• What are the explicit food practices of these

populations?

• Mediterranean culture

• Anglo-Celtic culture and its influences on

contemporary food and nutrition practices


European Culture


European Culture• Within Europe there are many different cultures,

each with their own often distinctive dietary

traditions.

• Traditional foods include foods that have been

consumed locally or regionally for many

generations.

• The methods for preparation of these local

specialties have been passed down from

generation to generation and have become part of

the fabric of life in many communities.

(HS Costa et al, 2010)


European Culture

• Many European countries have experienced numerous

occupations by different cultures over the centuries – the

Celts, the Romans, the Turks and many others.

• All of these peoples, particularly if they stayed in a

country for some time, left their culinary traces.

• But also cultures that came to Europe without occupying

a country, such as Jewish people, have influenced the

traditional foods in many regions.

(Weichselbaum et al, 2005)


European Culture

• Traditional foods have been influenced by many factors

such as the availability of raw ingredients.

• Traditional food is thus influenced by agricultural habits

and location.

• Although playing an important role in cultural identity,

traditional foods have experienced continuous

modifications, which reflect the history of a country or a

region.



European Culture

• Traditional foods and dishes have also been influenced by

religious habits and beliefs with certain culinary rules having

been a part of different religions for many years.

• In Europe, where Christians, Muslims and Jewish people

have lived next to each other for centuries, each religion has

defined itself in terms of diet and food taboos.



European

Religion

Taken from public domain: http://en.wikipedia.org/wiki/Religion_in_Europe#Christianity

http://upload.wikimedia.org/wikipedia/commons/2/23/Europe_religion_map_en.png

http://upload.wikimedia.org/wikipedia/commons/2/23/Europe_religion_map_en.png


Southern Europeans• These countries lie along

the Mediterranean Sea and

include Italy, southern

France, Spain and Portugal.

• The foods of Spain and

Portugal are similar to those

of Italy and France due to

the shared climate and

history of Greek and Roman

influence on the region, but

their preparation methods

differ. (Kittler & Sucher, 2016)

http://upload.wikimedia.org/wikipedia/commons/7/74/Europe_subregion_map_UN_geoschme.svg

http://upload.wikimedia.org/wikipedia/commons/7/74/Europe_subregion_map_UN_geoschme.svg


Italy

/

http://commons.wikimedia.org/wiki/File:Flag_of_Italy.svg

http://commons.wikimedia.org/wiki/File:Flag_of_Italy.svg


Italy• Experienced various influences from neighbouring

regions, foreign reigns and the discovery of the New

World.

• The Italian cuisine can claim roots going back to the 4th

century BC.

• During the Roman Empire, the Romans employed Greek

bakers to produce their breads and they imported sheep

cheese from Sicily because its inhabitants were known

as excellent cheese makers.



Italy

• In the past, parts of Italy were governed by Spain,

France and Austria, and their influence on the cuisines of

the respective regions can still be found in many dishes.

• Tomatoes, one of the most important ingredients in

Italian cuisine, were introduced to Europe by the Spanish

from the Americas.

• Italian food is one of the most popular cuisines in the

world and is well known for pizza and pasta.



Italy

• Pasta is the quintessential dish throughout the nation-

prepared fresh, from dough made with the addition of

eggs, or dried from a dough made without eggs.

• Served three ways: with sauce, in soup or baked.

• Northern Italy: fresh pastas, pasta stuffed versions

(ravoli) and rich cream sauces are popular.

• In agriculturally poorer south, the pasta is generally

dried, served unfilled with tomato-based sauce.

(Kittler & Sucher, 2016)


Italian ingredients


Italy: Dietary Practices

• The south of Italy offers countless types of pasta and

accompanying sauces.

• Olive oil is the predominant oil used in cooking and

seasoning.

• Fish and seafood are popular foods, however in regions

that are not close to the sea, particularly in the north,

fresh water fish such as perch, salmon and trout are

commonly consumed.



Italy: Dietary Practices

• Encompasses generous use of fragrant fresh, dried, ground

or grated herbs and spices to prepare or to complete

sauces and dishes.

• Basil = Pesto sauces

• Oregano = Tomato sauces and pizza

• Rosemary = Meat, potatoes or focaccia.

• Mixture of onion, garlic, carrot, celery and oil (usually

olive oil) called Soffritto, is the first step in the

preparation of many dishes, such as stews, soups and

sauces



France

Image taken from public domain:

http://www.bonjourlafrance.com/france-map/map-of-

france-cities-2.htm

Adrian Lander Photography:

http//:www.adrianlander.com.au/commissions/food/

http://upload.wikimedia.org/wikipedia/commons/c/c3/Flag_of_France.svg

http://upload.wikimedia.org/wikipedia/commons/c/c3/Flag_of_France.svg


France

• The national cuisine started forming in the Middle Ages

due to the influence of the work of skilled chefs and

various social and political movements.

• French cuisine is extremely diverse, with only the

Chinese having similar variety in their food.

• Cooking of France traditionally divided into:

• Classic French cuisine (haute or grande cuisine)

• Provincial or regional cooking



France: Dietary Practices

• Butter and cream enrich dishes in the north-eastern

and central regions

• Lard, duck fat and goose fat flavour foods in the north-

west and central regions.

• Olive oil and garlic is prominent in south-east

• Seafood and lamb are specialities of the north

• Beef and veal feature in the central region cuisine.



France: Dietary Practices

• Wine

• Standard part of everyday meals which matches the

style of food

• Neither expensive nor reserved for special occasions.

• Cheese

• Used in cooking and served as a course in itself.



France: The Guild System

• In Paris, guilds were regulated by city government as

well as by the French Crown.

• A guild restricted those in a given branch of the culinary

industry to operate only within that field.

• The guilds served as a training ground for those within

the industry

• There were two basic groups of guilds


The French Revolution• The Revolution was integral

to the expansion of French

cuisine. It effectively

abolished the guilds. This

meant any one chef could

now produce and sell any

culinary item he wished.

• At the heart were two foods

essential to the French

people:

– Bread &

– Salt (Civitello, 2011) Image sourced from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Morning_baguettes.jpg/

450px-Morning_baguettes.jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Morning_baguettes.jpg/450px-Morning_baguettes.jpg


The French Revolution

• Bread was tied up with the national identity.

• It was considered a public service necessary to keep the

people from rioting.

• Bakers, therefore, were public servants, so the police

controlled all aspects of bread production.

• The average 18th-century worker spent half his daily

wage on bread.(Civitello, 2011)


The French Revolution

• On top of that a tax on salt (the gabelle) was levied.

• Salt was needed to make bread

• The gabelle was high in some villages and low in others,

encouraging smuggling and corruption.

• During the bread shortage, the Queen of France found

out people were starving and supposedly laughed and

said:

“let them eat cake!”(Civitello, 2011)


The French Paradox• Certain populations, such as the French and the Greek,

suffer little heart disease despite a diet which is relatively

high in fat.

• It has been proposed that regular consumption of red wine

in moderate amounts and ripened moulded cheese may

explain this phenomenon, which has been dubbed the

‘French Paradox’

• Resveratrol was initially implicated in this beneficial action

of red wine because of its ability to act as an antioxidant,

an inhibitor of platelet aggregation and anti-carcinogenic.

(Catalgol et al, 2012; Petyaev et al, 2012)


The French Paradox• Ripened moulded blue cheeses may improve lipid profile

and enhance the production of anti-inflammatory

mediators to reduce the risk of CVD.

Other French dietary habits include:

• Smaller Portion size

• Longer time taken to consume food

• Diversity and seasonality of diet

• Low processed food

• Socially based eating

• Value attributed to quality and freshness of food

(Petyaev, 2012)


Greece

Image taken from public domain:

http://commons.wikimedia.org/wiki/File:Greece_map_blan

k.svg

Adrian Lander Photography:

http//:www.adrianlander.com.au/commissions/food/

http://upload.wikimedia.org/wikipedia/commons/5/5c/Flag_of_Greece.svg

http://upload.wikimedia.org/wikipedia/commons/5/5c/Flag_of_Greece.svg

http://upload.wikimedia.org/wikipedia/commons/a/a0/Greece_map_blank.svg

http://upload.wikimedia.org/wikipedia/commons/a/a0/Greece_map_blank.svg


Greek Mythology and Food

• Poseidon (god of the sea)

• Demeter (goddess of grain)

• Artemis (goddess of hunting)

• Dionysus (god of grape/wine)

• Athena (goddess of the olive)

• Hestia (goddess of the hearth)

(Civitello, 2011)


Greece

• Greece has been a cross roads of people and civilisations

for millennia and this, together with the climate and

geography, has shaped the Greek cuisine.

• Traditional Greek dishes can be traced back to ancient

Greece, the Hellenistic and the Byzantine periods. Greek

cuisine has also incorporated influences from other

civilisations, such as the Persian, the Roman and the

Ottoman food cultures.

• Only 15-20% of Greece is flat and fertile enough for

agricultural cultivation.

(Civitello 2011)


Greece: Dietary Practices

• Traditional Greek diet generally considered to be healthy

and is shaped by:

• Fruit, vegetables, nuts, legumes and cereals are

favoured and consumed in large amounts.

• Fish and seafood are consumed frequently,

particularly in the coastal regions and on the

numerous Greek islands.

• Meat, predominantly lamb, goat or pork, has in the

past been consumed mainly on special occasions,

although now intake has increased considerably.



Greece: Dietary Practices

• Meat, predominantly lamb, goat or pork, has in the past

been consumed mainly on special occasions, although

now intake has increased considerably

• Wine is an important part of the Greek lifestyle, and is

consumed regularly but in moderation, most often as part

of a meal.

• Dairy products are usually consumed in the form of

cheese and yogurts; feta cheese is a world famous

traditional Greek food.

(Weichselbaum et al 2005)


Greece: Traditional Foods• Olives have been used as a primary fat source since

5000BC, and was prized in Ancient Greece.

• Preserving olives was possible because of the

abundance of salt. Since Ancient Greece was basically a

huge island, salt was easily accessible and allowed them

to preserve olives with ease.

• Olive oil was created to help preserve olives. It was a

great source of fat in the Ancient people’s diet. Fish was

very expensive so common people mainly had olive oil.

(Christodoulou, 2007; Civetello 2011)


Olea europaea

Image sourced from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Olea_europaea_subsp_europ

aeaOliveTree.jpg/800px-Olea_europaea_subsp_europaeaOliveTree.jpg


The Mediterranean Diet

• The Mediterranean Diet, which has been shown to be

beneficial to health, could function as a model when

modifying less favourable compositions of some

traditional cuisines, encouraging at the same time the

use of local ingredients.



The Mediterranean DietEstruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I.,

Corella, D., Arós, F., ... & Lamuela-Raventos, R. M.

(2013). Primary prevention of cardiovascular disease

with a Mediterranean diet. New England Journal of

Medicine, 368(14), 1279-1290.

Randomised trial of the Mediterranean diet in Spain

N = 7447 (age 55-80 years) at high risk of CVD

57% women. Follow-up at 4.8 years.

Three diets:

1) Mediterranean diet with EVOO

2) Mediterranean diet with mixed nuts

3) Control diet (low fat)


Mediterranean Diet RecommendationsOlive oil* ≥4 tbsp/day

Tree nuts and peanuts† ≥3 servings/wk

Fresh fruits ≥3 servings/day

Vegetables ≥2 servings/day

Fish (especially fatty fish),

seafood ≥3 servings/wk

Legumes ≥3 servings/wk

Sofrito‡ ≥2 servings/wk

White meat Instead of red meat

Wine with meals (optionally,

only for habitual drinkers) ≥7 glasses/wk

Discouraged

Soda drinks <1 drink/day

Commercial bakery goods,

sweets, and pastries§ <3 servings/wk

Spread fats <1 serving/day

Red and processed meats <1 serving/day

(Estruch et al, 2013)


Low-fat Diet (Control)Low-fat dairy products ≥3 servings/day

Bread, potatoes, pasta, rice ≥3 servings/day

Fresh fruits ≥3 servings/day

Vegetables ≥2 servings/day

Lean fish and seafood ≥3 servings/wk

Discouraged

Vegetable oils (including olive oil) ≤2 tbsp/day

Commercial bakery goods, sweets,

and pastries§ ≤1 serving/wk

Nuts and fried snacks ≤1 serving /wk

Red and processed fatty meats ≤1 serving/wk

Visible fat in meats and soups¶ Always remove

Fatty fish, seafood canned in oil ≤1 serving/wk

Spread fats ≤1 serving/wk

Sofrito‡ ≤2 servings/wk



Baseline Characteristics of the Participants

According to Study Group.* Table 2

Mediterranean Diet with EVOO (N = 2543)

Mediterranean Diet with Nuts (N = 2454)

Control Diet (N = 2450)

Similar number of women, average age 54-60

Mostly European White (97%)

Never smoked approx. 1527 (62.3% in each cohort)

Waist circumference — cm 100±10

Hypertension — 2050 (83.7% in each cohort)

Type 2 diabetes — 1189 (48.5% in each cohort)

Family history of premature CHD — approx. 23% in each

group(Estruch et al, 2013)


Medication Use

• ACE Inhibitors 50% in each group

• Statins 40% in each group

• Oral hypoglycaemic

agents 29% in each group



RESULTSEnd Point Med Diet EVOO

(N=2543)

Med Diet & nuts

(N=2454)

Control Diet

(N=2450)

Number of events 96 83 109

Stroke events 49 32 58

MI events 37 31 38

Primary end

points

0.70

(30%)

0.70

(30%)

1.00

(ref)

Secondary end

point – stroke

-- MI

0.67

(33%)

0.80

(20%)

0.54

(46%)

0.74

(26%)

1.00

(ref)

1.00

(ref)



Central & Eastern Europe



• The regional variations are minor, exceptions are the

foods of the southern CIS nations.

• Traditional ingredients were dictated to what could be

grown in the cold, often damp climate.

• Foods were often dried, pickled or fermented for

preservation.



Cultural Food Groups:



Group Comments Common Foods

Milk/milk

products

Dairy, fresh or fermented, frequently

consumed. Sour cream and whipped

cream popular in some regions.

Milk-fresh and

fermented

Meat/poultry/

fish/eggs/

legumes

Meats are extended by grinding and

stewing; Russians eat meat well done.

Sausage, variety

of meats.

Cereals/grains Bread or rolls served with meals;

dumplings and kasha (buckwheat) are

common.

Barley, rye,

millet, corn

Fruits/

Vegetables

Potatoes feature; Cabbage is fermented;

Fruit added to meat dishes.

Broccoli,

Brussels spouts,

apples.


Cultural Food Groups:



Additional

Foods

Comments Common Foods

Seasonings Central Europeans tend to season their

dishes with sour-tasting flavours such as

sour cream and vinegar

Vinegar, paprika,

allspice, thyme.

Nuts/Seeds Poppy seeds are often used in pastries;

caraway seeds flavour cabbage and bread

Poppy seeds,

sunflower seeds

Beverages Central Europeans drink coffee; Russians

favour drinking tea


Russia

• Foods included need to provide energy and warmth for

winter months - thus foods high in CHO and fat are

prominent and fresh fruits and vegetables are rare.

• Potatoes, bread, eggs, meat (especially beef) and butter

are top five components of Russian meals.

• "No dinner without bread," goes the Russian saying.

• Traditional cooking relied on a pech' or oven which

occupied a central spot in the main room of the house.

(Paranyushkin, 2015)


Russian Pech & Samovar


Russia

• Bliny (thin pancakes)

• Piroghi (large pies) and

pirozhki (small pies)

• Chai (hot sweetened tea)

• Roasted meats, vegetables,

soups, and stews. Pirozhki

Taken from public domain:

http://commons.wikimedia.org/wiki/File:Pirozhki.jpg

http://upload.wikimedia.org/wikipedia/commons/6/6c/Pirozhki.jpg

http://upload.wikimedia.org/wikipedia/commons/6/6c/Pirozhki.jpg


Germany

• Germany has a variety of regional cuisines with

influences coming from the countries that surrounded it.

• The traditional cuisine in the north-west of Germany was

influenced by the Belgian cuisine, whereas the east

shows Polish influences, and in the regions close to the

Czech border influences of the Czech cuisine can be

found. Many Bavarian dishes are similar to dishes

commonly consumed in Austria



Germany

• Regional influences include:

• South west includes plenty of white bread and

noodles

• Baltic Sea include potatoes and spices and

seasonings.

• Fish is popular along the Baltic and North Sea.

• Bavaria has traditional cuisine rich in pork and other

meat products.

• Although these regional differences seem to be less

obvious in the eating habits of Germans today.



Germany

• After Germany lost World War I, food was scarce and

soldiers trying to get home starved.

• After World War II, the country had even less food, but

this time nations that had defeated Germany helped to

feed the Germans and rebuild the country.

• In 1949 after World War II, Germany was divided into

East Germany and West Germany. This division caused

the two halves to develop different styles of cooking.

(Food in Every Country, 2011)


Germany

• Meat is a common inclusion, in

particular sausages which are

considered a German ‘fast food’,

• Well known for the offering of bread,

which are typically based on rye

and/or wheat and are rather solid and

dark.

• Pumpernickel bread is one of the

most famous and typical German

breads.

Pumpernickel breadPicture taken from public domain:

http://en.wikipedia.org/wiki/File:Pump

ernickel.jpg

http://upload.wikimedia.org/wikipedia/commons/5/5d/Pumpernickel.jpg

http://upload.wikimedia.org/wikipedia/commons/5/5d/Pumpernickel.jpg


United Kingdom

http://upload.wikimedia.org/wikipedia/commons/f/f8/Uk-map.png

http://upload.wikimedia.org/wikipedia/commons/f/f8/Uk-map.png


Britain

• The countries of the United Kingdom of Great Britain

include England, Wales, Scotland and Northern Ireland.

• The influence of France on food habits of Great Britain

and Ireland and vice versa has led to many similarities in

the cuisines of these countries.

• English cuisine was primarily shaped during the Victorian

era.



Britain

• Catholicism and Protestantism are the dominant

religions of this region.

• Traditional diet high in protein (large serving of meat,

poultry, or fish) and accompanied by small side dishes of

vegetables and starch.

• Low in whole grains, fruits and vegetables.

• “Meat and potatoes” and “meat and three veg”

(James, n.d)


England: Tea

• The British are the second largest per capita tea

consumers in the world, with each person consuming on

average 2.1 kg per year.

• The popularity of tea dates back to the 19th century

when India was part of the British Empire, and British

interests controlled tea production in the subcontinent.

• Tea was introduced to England in 1662 by the wife of

Charles II and is now drunk with most meals and as a

refreshment.

(Jack, 2010)


England: Tea

• Afternoon tea (traditionally 4 o’clock) was introduced in

England by Anna, the seventh Duchess of Bedford, in

the year 1840

• Traditional afternoon tea consisted of a selection of

dainty sandwiches, scones served with clotted cream

and preserves. Cakes and pastries are also served.

• Tea grown in India or Ceylon is poured from silver tea

pots into delicate bone china cups.

(http://www.historic-uk.com/CultureUK/AfternoonTea.htm)


England: Tea

• High tea (meat tea) is an early evening meal, eaten

between 5pm and 7pm.

• High tea typically consisted of a hot dish such as fish

and chips, or shepherd's pie, followed by cakes and

bread, butter and jam.

• Occasionally there would be cold cuts of meat, such as

ham.

• Traditionally high tea was eaten by middle to upper class

children (whose parents would have a more formal

dinner later) or by labourers, miners and the like when

they came home from work.


England

• “The Pub” features in central life and culture, which is

famous for its beers and ales.

• Traditional “ploughman’s lunch” most common pub meal

and consists of large chunk of cheese, hunk of

homemade bread, pickled onion and ale.

• Other common pub meals include: Shepherd’s pie,

Cornish pasty, Stargazy pie and Lancashire hot pot.

(Kittler & Sucher, 2016; Diners Digest 1996)


England

• “Fish and chips” are a featured take-away food.

• Until the middle of the 16th century, eating meat on a

Friday was punishable by hanging, leading to the

national habit of eating fish on this day

• The fish is battered and deep-fried, served with fried

potatoes, and seasoned with salt and malt vinegar.

• One unusual vegetable of the region is laver seaweed, a

specialty in Wales and parts of northern coastal England,

prepared and known as “laver-bread’.

(Kittler & Sucher, 2016; Diners Digest 1996)


British Foods


Scotland

• Scottish food was heavily influenced by the arrival of the

Vikings in the 9th century. With them they brought

different cooking methods such as smoking, and the

breed of cattle now known as the Aberdeen Angus.

• There have also been influences from the French who

for centuries had a close alliance with Scotland

particularly around the 16th century when Marie de

Guise Lorraine married the King of Scotland James V,

and brought French chefs and their cuisine to the

Scottish Court.(Lemm, n.d)


Scotland

• Oats and barley remained the staple crop for the working

mans’ food in Scotland, and porridge became not only a

cheap food but also one which was plentiful.

• Game such as rabbit, deer, woodcock and grouse as

well as fish from the lochs, streams and abundant

coastlines, feature heavily in the Scottish diet.

• As does whiskey and cheeses.

(Lemm, n.d)


Scotland: Haggis

• Haggis, made from sheep’s offal, is perhaps the best

known Scottish delicacy.

• Haggis is prepared by boiling and then mincing the

windpipe, lungs, heart and liver of the sheep then

combining this with beef suet, onion and oatmeal.

• The mixture is placed inside a sheep’s stomach, which is

then sewn shut and boiled for 3 hours.


Scotland: Haggis & Black Pudding


Wales

• Cuisine is same as Scotland and Britain however there

are a few specialties.

• Leek, the national emblem, features in numerous dishes,

as does fish, seafood and potato (a dietary staple).

• Popular dishes in Wales include Welsh rarebit (or rabbit),

poacher’s pie, faggots (made from pig liver), Glamorgan

sausage (which is actually meatless), and Welsh salt

duck.(James, n.d)


Ireland

• The arrival of the Anglo-Normans in Ireland in 1169

affected both farming and diet in Ireland.

• Strong black tea with milk and sugar is served with all

meals, with lunch being the main meal of the day eaten

at home with the entire family.

• Whiskey is also popular here.

(Kittler & Sucher, 2016, James, n.d)


Ireland

• Milk, cheese, meat, cereals, and some vegetables

formed the main part of the Irish diet before the potato

was introduced to Ireland in the 17th century.

• First Europeans to use the potato as a staple food

• Potato was responsible for significant population growth

as well as famines.

• Potato is still a staple along with root vegetables such as

carrots, turnips and onions.

(Kittler & Sucher, 2016, James, n.d)


Ireland: Potatoes

• The potato grows in poor soil where nothing else would,

allowing the population of Ireland to increase to more

than it would have on any other food.

• They were usually eaten boiled in their skins.

• Prior to the 1840s potato blight an adult male would eat

13-14 potatoes per day and very little else.

(Civitello, 2011)


Ireland: Potatoes• In the 1840s, a potato blight turned the leaves and stems

of the plants black and rotted the roots, killing the

potatoes.

• As a solution, corn was imported from America, but the

Irish mills used to processing softer grains failed and the

corn was left to rot.

• Around one million Irish died during the potato famine.

• Over one million more decided to start over in America

where food was abundant.(Civitello, 2011)


Summary• Review the influences Southern, Central and Eastern

Europe and UK Culture

• What defines European & British Culture?

• What are the explicit food practices of these populations?

• Review the Mediterranean Culture and the French Paradox.

• Anglo-Celtic culture and its influences on contemporary food and nutrition practices


References• ABS (2014). 2011 Census data shows more than 300 ancestries reported in Australia. Australian

Bureau of Statistics, Retrieved 14 November, 2014 from:

http://www.abs.gov.au/websitedbs/censushome.nsf/home/CO62?opendocument&navpos=620

• Brien, D. L. (2008). Why foodies thrive in the country: mapping the influence and significance of the rural

and regional chef. M/C Journal, 11(5).

• Catalgol, B., Batirel, S., Taga, Y., & Ozer, N. K. (2012). Resveratrol: French paradox

revisited. Frontiers in pharmacology, 3, 141.

• Christodoulou, G (2007). Ancient Greek Food. Retrieved 14 November, 2014 from:

http://ancientgreekfood.net/about/ (no longer active)

• Civitello, L. (2011). Cuisine and culture: A history of food and people. John Wiley & Sons.

• De Lorgeril, M., Salen, P., Paillard, F., Laporte, F., Boucher, F., & De Leiris, J. (2002). Mediterranean

diet and the French paradox. Cardiovascular research, 54(3), 503-515.

• Diners Digest (1996). English Food. Retrieved 22 June 2010.

• Emerson Kent (n.d.) The Inquisition 1184-1908. Retrieved 8 December, 2011 from:

http://www.emersonkent.com/history_dictionary/inquisition.htm

• Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I., Corella, D., Arós, F., ... & Lamuela- Raventos, R.

M. (2013). Primary prevention of cardiovascular disease with a Mediterranean diet. New England

Journal of Medicine, 368(14), 1279-1290.

• Food in every Country (2011). Germany. Retrieved 14 December, 2011 from:

http://www.foodbycountry.com/Germany-to-Japan/Germany.html

http://www.abs.gov.au/websitedbs/censushome.nsf/home/CO62?opendocument&navpos=620

http://ancientgreekfood.net/about/

http://www.emersonkent.com/history_dictionary/inquisition.htm

http://www.foodbycountry.com/Germany-to-Japan/Germany.html


References• Germov, J & Williams, L (2016). A Sociology of Food and Nutrition: The Social Appetite (4th ed.).

South Melbourne: Oxford University Press

• Costa, H. S., Vasilopoulou, E., Trichopoulou, A., & Finglas, P. (2010). New nutritional data on

traditional foods for European food composition databases. European journal of clinical

nutrition, 64, S73-S81.

• Jack, A. (2011). What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods.

Penguin.

• James. (n.d). Northern European Diet.

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(not active)

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Image ReferencesSlide 3 – European culture: Retrieved from:

http://upload.wikimedia.org/wikipedia/commons/b/b1/Europe_satellite_globe.jpg

Slide 8 – European Religion: Retrieved from public domain: http://en.wikipedia.org/wiki/Religion_in_Europe#Christianity

Slide 9 – Southern Europeans. Retrieved from: Taken from public domain:

http://en.wikipedia.org/wiki/File:Europe_subregion_map_UN_geoschme.svg

Slide 10 - Italy flag - Adrian Lander Photography: http//:www.adrianlander.com.au/commissions/food

Map of Southern Europe, retrieved from:

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ey1OPSAhUBl5QKHVDCyUQjRwIBw&url=https%3A%2F%2Fwww.pinterest.com%2Famydedloff%2Fgeography%

2F&bvm=bv.150120842,d.dGo&psig=AFQjCNGYSQj545zIlvg4qNkU_beF9TVBdw&ust=1490050341653756

Slide 14 – Pasta shapes. Retrieved from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Stockfisch.wmt.jpg/449px-

http://commons.wikimedia.org/wiki/File:Formati_di_paste_01.JPG

Slide 33 – Olea europea. Retrieved from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Olea_europaea_subsp_europaeaOliveTree.jpg/800px-

Olea_europaea_subsp_europaeaOliveTree.jpg

Slide 41 – Central and Eastern Europe map. Retrieved from public domain:

http://commons.wikimedia.org/wiki/File:Central_Europe_(CIA).jpg

Slide 46 – Russian Pech and Samovar. Retrieved from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Belarus-SMFAL-Stove.jpg/300px-Belarus-

SMFAL-Stove.jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fomin_samovar.jpg/200px-

Fomin_samovar.jpg

Slide 52 – United Kingdom – flag image retrieved from Adrian Lander Photography:

http//:www.adrianlander.com.au/commissions/food

http://upload.wikimedia.org/wikipedia/commons/b/b1/Europe_satellite_globe.jpg

https://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjovq

http://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Stockfisch.wmt.jpg/449px-

http://commons.wikimedia.org/wiki/File:Formati_di_paste_01.JPG

http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Olea_europaea_subsp_europaeaOliveTree.jpg/800px-Olea_europaea_subsp_europaeaOliveTree.jpg

http://commons.wikimedia.org/wiki/File:Central_Europe_(CIA).jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Belarus-SMFAL-Stove.jpg/300px-Belarus-SMFAL-Stove.jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fomin_samovar.jpg/200px-Fomin_samovar.jpg


Image References

Slide 60 – British Foods. Retrieved from public domain: http://en.wikipedia.org/wiki/File:Ploughmans_lunch.jpg

http://upload.wikimedia.org/wikipedia/commons/e/ed/Mt._Lavinia-_Governor%27s_High_Tea.jpg and

http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fish%2C_chips_and_mushy_peas.jpg/800px-

Fish%2C_chips_and_mushy_peas.jpg

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Flag_of_Scotland.svg.png

Slide 64 – Scottish haggis and black pudding. Retrieved from public domain:

http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/haggis.JPG/225px-Haggis.JPG

http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/220px-Grinners_breakfast.jpg

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Slide 66 – Irish harp

https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Green_harp_flag_of_Ireland.svg/1280px-

Green_harp_flag_of_Ireland.svg.png

http://en.wikipedia.org/wiki/File:Ploughmans_lunch.jpg

http://upload.wikimedia.org/wikipedia/commons/e/ed/Mt._Lavinia-_Governor's_High_Tea.jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fish,_chips_and_mushy_peas.jpg/800px-Fish,_chips_and_mushy_peas.jpg

https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Flag_of_Scotland.svg/2000px-Flag_of_Scotland.svg.png

http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/haggis.JPG/225px-Haggis.JPG

http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/220px-Grinners_breakfast.jpg

https://upload.wikimedia.org/wikipedia/commons/f/f6/Flag_of_Wales_2_(3-2).svg

https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Green_harp_flag_of_Ireland.svg/1280px-Green_harp_flag_of_Ireland.svg.png

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