International Cuisine

GermanyFinlandPolandUSA

Group :Krushika MehtaKamal MistriKrishnendu RoyMadhusudan GJ

GERMAN Cuisine

History of Germany

•Germany is situated in central Europe•It was formed as an individual country by the great Julius Caeser after the battle of Teutoburg forest. • This country well known for the wars.•Present population of Germany is 8,14,71,834.•The total Germany covers 357021 square KM out of which land covers 349223 square KM and sea covers 7798 square KM.

TRADITION GERMAN FOOD

- The growing season limited them to early forms of wheat, barley and pasture land for livestock.

- Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts.

-The earliest spices were parsley, celery and dill, which you still see used today.

-The areas around Cologne were especially rich in exotic spices and food due to its powerhouse status

Food habits

German bread (200 kinds) Sausages (1,500 varieties) Potatoes (more methods to

prepare it than any other western food)

Typical breakfast: butter, cheese, salami, sliced meat, boiled eggs, tea or coffee, orange juice, cereal, yogurt, rolls (crunchy-crusted Brötchen).

Lunch is the hot meal: meal of the day

Four o’clock: coffee and cake time (numerous selection of sweets)

Dinner is light: bread, cheese, sliced meats, salads, pickled

cucumbers.

Climate

Temperate and marine; cool, cloudy, wet winters and summers; occasional warm wind.

Moselle and Rhine valleys have mild climate where vine grows.

The southern and eastern parts and high elevations have cold winters of continental climate

Staple Food

Fruits cooked with meat, as relishes, in salad, and dessertsApplesPearspeaches

Vegetables

Cabbage, turnips, dried split peas and lentils

Potatoes: King Frederick (17th century) announced that those peasants who refused to plant potatoes would have their nose and ears cut off.Bread (wheat, rye): not as side, but as main food especially in breakfast

Nuts are used in appetizers, entrees, sauces, and sweets

MeatCreative ways of using meat: tongue is extremely popular, also brains, sweetbreads (the thymus of a young animal), heart, liver, kidneys, neck bones, the knuckles, skins, feet, and ears; beef marrow used in dumplings and in stews.

PorkVealDeerRabbitsWild games

Regional Sausages styles

•Each region has different specialties mostly made with pork products and some with beef and other meats

•North Germany – spicy sausage

•Nuremburg (Southeastern Germany)– finger size sausage

•They have about 1500 varities of sausages.

•E.g.- Leberwurst, Leberwurst, Weisswurst, Blutwurst.

Food changes Past eating habit: diet of

potatoes, sausages, and sauerkraut (washing down with beers).

Recently became international: 1960s immigrants from countries around the Mediterranean (Greek, Italian, Spanish, Turkish, Yugoslavian); Chinese, Thai, Indian are also around.

New generations became more health conscious and turned to lighter food

Sauerkraut Cabbage that has

been salted, shredded, and

fermented for weeks

Word means “sour cabbage” in German

Chinese invented it over 2300 years ago

Klosse

Light bread balls Consists of bread, eggs,

herbs, and either meat, poultry, or fish

Not to be confused with English dumplings which

are heavy, Klosse are light, puffy bread balls (sometimes made of

potatoes)

Spaetzel

Traditional German pasta

Thicker noodles than Italian pasta

Made with eggs, flour, butter, water, salt

Traditionally egg based, but modern times has seen outside influence

and more pasta is made with wheat

Stollen Hundreds of German

bread recipes Bread is an important part

of meals, eaten for breakfast and not

considered a side dish Stollen popular – traditional Christmas

bread Is a dry, rich cake with

powdered sugar on top – can be made with fruits

and nuts

Cooking Methods

• Meat is usually roasted• Sausages are grilled, pan fried,

sautéed• Vegetables boiled, fried, sautéed• Traditional methods which exists

today are salting, smoking, curing or pickling.

Equipments

Roasted food being popular, they use ovens for roasting of majority of their food.

But traditionally and still today they prefer pot roast method as they retain more flavours.

3 course German menu

German lentil soup A delicious and creamy leek and bacon soup recipe from

Germany! It's called "Lauchrahmsuppe mit Speck" in German. Perfect for cold wintery days.

Roasted pork with tomato sauce pork roasted in traditional pot freshly flavoured with

Tarragon.

Plum coffee cake Traditional sweet German cake flavoured with coffee

CONCLUSION

Overall German cuisine is more of non-veg cuisine.

They love to have breads and sausages in their and meal.

They also consume lot of potatoes.

They also consume lot of butter, cheese and other mil products due to high colds.

Refernces

http://www.indexmundi.com/germany/demographics_profile.html

http://en.wikipedia.org/wiki/Geography_of_Germany

http://en.wikipedia.org/wiki/Germany http://germanfood.about.com/od/

introtogermanfood/a/introtoger.htm http://recipes.wikia.com/wiki/

German_Cuisine#Special_Equipment_for_German_Cooking

http://www.kitchenproject.com/html/GBcoffee.html

Finland

GeographyThe geography

of Finland differs from that of other Nordic countries. Bordering the Baltic Sea, Gulf of Bothnia, and Gulf of Finland, as well as Sweden,Norway, and Russia, Finland is the northernmost country on the European continent.

Finland is a country of thousands of lakes and islands; 187,888 lakes and 179,584 islands to be precise. One of these lakes, Saimaa, is the fifth largest in Europe. 

Finnish food culture has its origins in the taste

and viability of Nordic nature, traditions and new influences. From these the Finns have conjured up a

delicious combination where customs and stories are forever in a state of flux, still keeping one hand in the traditional rye bread dough.

Finnish soul in art and music, modern rationalists breathe life into glass and wooden objects. Wisdom in Finland is never complex.

Culture

Regional Influences The influences gotten from Finland’s closest

neighbours, Sweden, Norway and Russia, are partly history and partly living traditions as well as present-day cookery. Whereas Christmas traditions derive from the Western heritage, those of Easter come from the East.

Many fish dishes prepared in Finland are also served in the other Nordic countries.

Finland has become a world leader in acquiring know-how of healthy eating.

A diet based on staple foods of good quality is encouraged at maternity clinics, through a system of free school meals and tuition in home economics.

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. 

Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms.

Refugees from Karelia contributed to foods in eastern Finland.

Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milkand its derivatives like buttermilk are commonly used as food, drink or in various recipes.

Introduction to Cuisine

The Finnish nature produces the sort of food experience that gourmets who have tried everything never forget.

The wild berries, mushrooms and game found in the forests and the fish in the rivers, lakes and seas are fresh and strong in flavour. The change of seasons is reflected in the meals.

For example In winter the Finnish food scene is

characterised by the potatoes, carrots, etc. Meat casseroles and stews are left to simmer gently.

Specialities

Dark and fiber-rich ruisleipä, rye bread, is a staple part of Finnish diet.

Breads are made from grains like barley, oat, rye and wheat, or mixing different grits and flours, for example sihtileipä, a rye and wheat bread.

There is also a variety of flat breads called rieska(Milk flatBread).

Breads

Traditional Finnish cuisine comprises seasonal food heavily reliant on staples like potatoes, cabbages and turnips.

Cold smoked fish are also common dishes. Lox is popular and so is gravlax, which is

salmon marinated in sugar, salt and dill. Its origins can be traced to the middle

ages when ancient chefs cured the fish by burying it in the sand.

Finnish meatballs are gaining in international popularity. They are made from either beef or reindeer and mixed with breadcrumbs and chopped onions. 

Staple food with regional influences

Breakfast in Finland early at 7 o’clock in the morning. A breakfast usually easy: some prefer porridge or muesli with milk, but basically coffee or a glass of milk with sandwiches are limited to a cup of tea.

At 11-12 o’clock there comes a lunch break.

The working day comes to an end at 4-5  o’clock, and at 5 to 6  o’clock Finns have supper. The supper is similar to a dinner.

Eating Habits

Cooking Methods Several ways of cooking food in finland,

which includes of : 1. Frying, 2. Boiling, 3. Drying, 4. Cold smoking or5. Simply slicing meat andeating it raw.

To express the purity, freshness, simplicity and ethics that finnish would like to associate with their region.

To reflect the different seasons in the meals. To base cooking on raw materials which

characteristics are especially excellent in there climate, landscape and waters.

To develop new possible applications of traditional Nordic food products.

Present Food Trends

Lapland◦ Sautéed reindeer (poronkäristys)◦ Lohikeitto salmon soup with cream.

Karelia◦ Karelian pasties popular throughout the whole of

Finland. Savonia

◦ Kalakukko fish pasty loaf◦ Mykyrokka blood dumpling soup◦ Lörtsy Sweet pastry filled jam

Some famous dishes..

Ostrobothnia and Åland◦ Due the location on the West coast and the

Swedish speaking majority, the cuisine differs from the Eastern one considerably.

◦ Klimppisoppa flour dumpling soup◦ Åland's pancake typically made of leftover

porridge and served with plum soup Other specialities

◦ Rössypottu from Oulu (mixed game and pork stew)

◦ Hapanvelli (rye and pea porridge) from Virolahti.

(cntd).

Sauteed Reindeer 6 portions

800 gr sliced reindeer (poronkäristysliha)50 gr butter3 beer2 small onions1 ½ tsp salt3 tbs flour½ tsp ground black or white pepper

*Instead of beer, you can use cream or water to prepare the Sautéed Reindeer Sauce.

Recipe

Potatoes SaladFamous salad from Finland.

Chicken TemptationGive in to the Temptation! 100% succulent, chicken breast fillet coated in delicious, golden breadcrumbs, served with

your choice of bread and salad.

Cloudberry Mousse.

3 Course Menu

http://chowhound.chow.com/topics/442620 http://nynordiskmad.org/fileadmin/webmasterfiles

/Projects/Diverse/NNM_Brosch_screen_feb-11.pdf http://www.finemb.org.uk/public/default.aspx?nod

eid=37224&contentlan=2&culture=en-GB http://www.askmen.com/fine_living/wine_dine_arc

hive_300/311b_finnish-cuisine-the-next-big-thing.html

http://www.gofinland.org/tag/finnish-cuisine/

References.

 Officially the Republic of Poland,  is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, a Russian exclave, to the north.

Area

The total area of Poland is 312,679 square kilometers (120,726 sq mi),making it the 69th largest country in the world and the 9th largest in Europe.

Poland has a population of over 38 million people, which makes it the 34th most populous country in the world and the sixth most populous member of the European Union, being its most populous post-communist member. Poland is a unitary state made up of sixteen voivodeships.

Water & Climate

The longest rivers are the Vistula 1,047 kilometers (651 mi) long.

The Vistula and the Oder flow into the Baltic Sea, as do numerous smaller rivers in Pomerania.

The climate is oceanic in the north and west and becomes gradually warmer and continental towards the south and east.

The climate is mostly temperate throughout the country.

Culture

The culture of Poland is closely connected with its intricate 1000 year history.

 Its unique character developed as a result of its geography at the confluence of Western and Eastern Europe.

The people of Poland have traditionally been seen as hospitable to artists from abroad and eager to follow cultural and artistic trends popular in other countries.

In the 19th and 20th centuries the Polish focus on cultural advancement often took precedence over political and economic activity.

These factors have contributed to the versatile nature of Polish art, with all its complex nuances.

Introduction to Cuisine.

Polish cuisine (Polish: Kuchnia Polska) is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances.

Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian similarities.

It is rich in meat, especially beef, chicken and pork, and winter vegetables 

Preparation Methods for Polish Cooking

. Meat is one of the main elements of most Polish dishes and cured and smoked hams, poultry, Pork and Beef fillets, and bacons are often parts of delicious dishes.

And therefore more of :1. Frying, 2. Boiling, 3. Drying, 4. Cold smoking or5. Simply slicing meat and eating it raw. Methods

are used.

Special Equipment Used Ranging from cake pans, can openers,

colanders, egg rings, poachers and holders, food dishers & portioners, food pans & food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets & accessories, the Polish cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Polish dishes. strainers.

Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should also be part of your cooking "arsenal".

Eating Habits.

 Their breakfast consists on sandwiches, scrambled eggs, tea, coffee or other drink. They eat breakfast in the early morning. Their dinner menu is based on tow dishes and soup is always there. Alcohol products are also frequently used by Polish people.

Bigos

The national dish of Poland, bigos is an amazing mélange of meats and sausages slowly braised over a bed of mellow sauerkraut. 

Bigos is a popular cold-weather dish in Poland where it provided a handy way of using up cabbage that was put up before winter set in.

 Bigos is a favorite meal for the day after Christmas and is also popular in Lithuania and Belarus.

3 course Menu

Starter Zupa pomidorowa: tomato soup, often with

rice or noodles. Maincourse

Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed, originally French. 

Desert Szarlotka: cake with apples, sometimes served

with whipped cream.

Reference

Google http://www.staypoland.com/poland-food.htm http://www.google.co.in/#hl=en&q=polish+cuisine+poland

&revid=-1&sa=X&ei=bR-8TuiFOcTMrQfan_nQAQ&ved=0CBoQ1QIoADgK&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=adc50f848d6469b3&biw=1280&bih=737

http://en.wikipedia.org/wiki/Polish_cuisine

United States Of America

Geography

The United States is a country in the Western Hemisphere.

It consists of forty-eight contiguous states in North America, Alaska, a peninsula which forms the northwestern most part of North America, and Hawaii, an archipelago in the Pacific Ocean.

Introduction to Cuisine

American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter.

The various styles continued expanding well in to the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.

Cooking Methods

Early Native Americans utilized a number of cooking methods in early American Cuisine, that have been blended with early European cooking methods to form the basis of American Cuisine.

 Grilling meats was common. Spit roasting over a pit fire was common as well.

Vegetables, especially root vegetables were often cooked directly in the ashes of the fire.

As early American Indians lacked the proper pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them "Stone Boilers".

Eating Habits.

Fast foods usually consumed by Americans are fast to prepare, cheap and tasty. But these are also high in fat, sodium, calories, sugar and cholesterol.

The Americans also like sweet food very much, and typical for America are Muffins, Brownies, Cookies and the carrot cake. You get all these sweet things in coffee shops.

Culture & Influences

Religious Influences› Religious proscriptions range from a few to many, from

relaxed to highly restrictive. › This will affect a follower's food choices and behaviors.

For example, in some religions specific foods are prohibited, such as pork among Jewish and Muslim adherents.

Culture›  Culture of the United States is a Western culture,

having been originally influenced by European cultures. It has been developing since long before the United States became a country with its own unique social and cultural characteristics such as dialect, music,arts, social habits, cuisine, and folklore.

Some dishes from DifferentRegion of USA

New England› Lobster is an integral ingredient to the cuisine, indigenous to the shores

of the region. Other shellfish of the coastal regions include little neck clams, sea scallops, blue mussels, oysters, soft shell clams and razor shell clams. 

Pacific & Hawaiian Cuisine› Hawaiian regional cuisine covers everything from wok-charred

ahi tuna, opakapaka (snapper) with passionfruit, to Hawaiian island-raised lamb, beef and aquaculture products such as Molokai shrimp.

› Includes a broad variety of produce - most notably tomatoes, strawberries, mushrooms, sweet maui onions and tropical fruits such as papayas, mangoes, lilikoi (passionfruit) and lychee.

The south American› The cuisine of the American South has been influenced by the many

diverse inhabitants of the region, including Americans of European descent, Native Americans and African Americans.

(cntd). Midwest

› Midwestern cuisine covers everything from barbecue to the Chicago-style hot dog.

Cuisine in the West› Cooking in the American West includes the fast

food hamburgerand the San Francisco burrito.

Staple food with religion Influence

Most staple foods derive either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro,etc

Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains.

Staple foods may also contain, depending on the region, amaranth, olive oil, coconut oil and sugar.

Present food trends.

3 Course Menu

Starter Carrot and coriander soup with hot crusty bun.

Main Salmon or seabass served with a lemon and butter watercress sauce.

Vegetables and potatoes of the season. 

SweetsProfiteroles filled with cream.

References.

http://en.wikipedia.org/wiki/Staple_food http://www.lerntippsammlung.de/Eating

-Habits-and-food-in-the-USA.html http://www.vybornysport.com/diet-and-

eating-habits-in-usa/