World Culture and Cuisines

7/30/2019 World Culture and Cuisines

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CULTURE AND CUISINES.

Theory of Food / chapter 1


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CONTENTS

Religious, Cultural and Geographical

influences of Food

Gastronomy around the World: Europe,

Mediterranean; North America, Latin

America; Caribbean; Middle-East; Africa;

Asia & Southeast Asia


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RELIGIOUS, CULTURAL AND GEOGRAPHICAL

INFLUENCES OF FOOD

INTRODUCTION

The races and nations of the world represent

a great variety of cultures each with their own

ways of cooking. Knowledge of this is

essential in catering because:


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There has been a rapid spread of tourism,creating a demand for a broader culinaryexperience. (More and more people from all

over the world are traveling to distant places,therefore creating demand for varied stylesof cuisines for foodservice operators)


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Many people from overseas have openedrestaurant using their own foods.

The development of air-cargo meansperishable foods from distant places arereadily available.

The media, particularly television, has

stimulated an interest in worldwide cooking.


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Every religion provides ways by which humanscan try to relate to a supreme being or somesupernatural force.

Each religion has evolved certain rituals orcustoms

The observance of these rituals and customs isbelieved to be mandatory since they expressand reaffirm the various beliefs of the religion.


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To communicate with God (e.g., through

saying thanks or asking blessing).

To demonstrate faith through acceptance of

divine directives concerning diet.

To develop discipline through fasting.


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DIETARY RESTRICTIONS MAY INCLUDE:

What foods may and may not be eaten.

What to eat on certain days of the year.

Time of day to eat.


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How to prepare food.

When and how long to fast.

Observances of food codes strengthen group

identity, especially in the midst ofunbelievers.

DIETARY RESTRICTIONS MAY INCLUDE: (CONT.)


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star of David


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Current Major Divisions

Orthodox(observe all laws, in all details)Reform(do not accept dietary laws as

permanently binding)

Conservative(intermediate)


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Religious Precepts

The Torah (Genesis, Exodus, Leviticus,Numbers, and Deuteronomy).

The Talmud: later interpretations of the

Torah.

The Jews view themselves as chosen people

of God, and as such have specific

responsibilities to God.


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Philosophy: Humans are capable of perfection, and each is

responsible for his/her own actions; each of uschooses between right and wrong.

However, innate human weakness gives riseunavoidably to sin.

The main concern of Judaism is the present life(although it believes in a hereafter), and itprovides ways to fulfill moral responsibilities toGod.


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Bread, salt, olive oil, olives, wine, (rarely) driedfish. Bread: major staple, eaten at all meals (important

symbolism of 'bread from heaven,' manna -- dependenceon God).

Red meat eaten only on special feasts.

Cheese only for the wealthy.

Oil: symbol of prosperity (especially important fornomads).


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PALESTINE

The ancient biblical city of Jerusalem in Palestine.


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Wine: symbol of joy (drunkenness iscondemned, but shared wine symbolizescommunal joy).

Vegetables: most common were probably

leeks, onions, cucumbers, garlic; herbs andspices for the wealthy.

Dietary Laws

Kashrut; "kosher" or "kasher" means "fit,"permitted foods which have been preparedappropriately.


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Food Restrictions

Only animals with cloven hoovesand which chew the cud may be

eaten (e.g., cattle, sheep, goats,deer; pigs are expressly

forbidden).

Only those fish which have scales

and fins may be eaten.


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Poultry may be eaten.

Carnivorous animals may not be eaten. Only

meat from animals which have beenslaughtered by the prescribed method maybe eaten; a rabbi must supervise the

slaughter of all food animals.

Meat and dairy foods may not be eaten in thesame meal.


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Sabbath: begins at sundown Friday, ends atsundown on Saturday. A day of rest: inOrthodox practice, food may not be prepared

on the Sabbath. Challah (braided bread) istypical.

New Year: Ten solemn, holy days, from RoshHashanah (Day of Judgment) to Yom Kippur(Day of Atonement - a day of fasting).September or October.


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Festival of Pesach (Passover): Eight days.No leavened bread allowed; flour notallowed.

Sukkot (Feast of Tabernacles): thanksgiving;September or October.

Hanukkah (Festival of Lights): eight days,usually in December. Commemorates

recapture of the Temple in Jerusalem in 169

BC.


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ORTHODOX


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Christian Sacraments

Baptism(entering the church)

Confirmation(acceptance of the Holy Spirit)

Communion(partaking of God's presence by sharing bread andwine)

Marriage

Unction(assurance of salvation to the sick and dying)

Penance(confession of sins)

Ordination of clergy


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Fourteen self-governing churches: Constantinople (Istanbul),

Alexandria,

Antioch,

Jerusalem, and Cyprus dating from ByzantineEmpire;

Russian,

Rumanian,

Yugoslavian,

Bulgarian,

Greek and

Georgian national churches; plus 3 minoritychurches in other countries.


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Dietary practices:

Fast days: strictly, every Wednesday and Friday,

as well as other specific days (esp. Advent and

Lent).

"Fasting" means avoiding certain foods, but not

all foods. All meat and animal products (incl. milkand milk products) and fish are avoided on fast

days.


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(Islam: "submission to the will of God";Moslem: "one who submits").

Established by Mohammed ("The Praised One")

in 622 AD, based in part on Jewish andChristian traditions.

Qur'an (Koran) contains dietary regulations.

Some diversity in food habits, depending onlocal cultures (Indonesian Moslems have

different strictures than Arab Moslems, for

example).


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Originated in India ~ 4000 years ago. Thenumerous gods and goddesses are allmanifestations of a single supreme being,

"Brahman".

The goals of life:dharma(righteousness);artha(worldly prosperity); kama(enjoyment);moksha(liberation). Each person isindividually responsible for his/her ownmorality and fate.


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Caste System

Four primary castes and outcast: Brahmins(priests and teachers) Ksatriyas(warriors and rulers) Vaisyas(farmers and traders) Sudras(menial laborers) Outcasts(untouchables -- include butchers and leather

workers)

Caste determines social structure, including foods to beeaten. Performing moral duties well may result in rebirthin a higher caste.

"No sin is attached to eating flesh or drinking wine, orgratifying the sexual urge, for these are the naturalpropensities of humans; but abstinence from these bearsgreater fruits."


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FOOD Most devout Hindus are vegetarian; the soul of an ancestor may be in

an animal. Some Hindus do not eat eggs. Vegetarianism becameestablished in Hinduism because of Buddhist emphasis on respect forlife (400-300 BC).

The cow is sacred, and beef is forbidden; some people (especially lowercastes) will eat pork and chicken. Milk and ghee (clarified butter) aresacred because they are products of the sacred cow; a Brahmin mayaccept milk or foods cooked in ghee from even a Sudra.

Coconut is also sacred (the three 'eyes' of the coconut represent the

three eyes of Shiva).

Other forbidden foods: domestic fowl, salted pork, onions, garlic, turnips,and mushrooms. Some avoid red foods (tomatoes) because ofassociation with blood.


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Originated in 6th century BC,

as outgrowth of Hinduism, or revolt against

orthodox Hinduism.

After years of study and searching,

Siddhartha Gautama achieved enlightenment

and became the Buddha.


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Four Noble Truths

Existence is suffering.

This suffering is due to selfish desires.

The cure of suffering is to destroy these

selfish desires.


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Gastronomy

the art of selecting,preparing, serving, and enjoying fine

food.

Anthelme Brillat-Savarin, the celebratedFrench aphorist and gastronomic authority of

the late 18th and early 19th centuries, called

gastronomy the intelligent knowledge ofwhatever concerns man's nourishment.


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Anthelme Brillat-Savarin


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The distinctive feature of the cooking of Indiaand Indonesia is the generous and

imaginative use ofspices to lend an added

zest to foods.

Olive oil is the common denominator of the

Mediterranean cuisines.


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Europe


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French gastronomy is distinguished by the genius ofits chefs but also by well-established culinarypractice.

Using offine wines, such as those produced inBordeaux and Burgundy.

Hallmark of French gastronomy is the delicatesauces that are used to enhance the flavors andtextures. Sauces are prepared with stocks, orfondsde cuisine, the foundations of cooking. These stocks are made by simmering meats, bones,

poultry or fish trimmings, vegetables, and herbs in waterto distill the essence of their flavors.


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Ragout sauce(one of Brown sauce variety)


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Hollandaise sauce


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Barnaise sauce


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Spain and Portugal have much in commonfrom a culinary point of view. Olive oil is thecooking fat of both countries. Cod is widely

used. The cocido, a heavy stew of boiled chicken,

meats, and vegetables, is Spain's national

dish. In Portugal it is called the cozido.


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But the two countries also have their owndistinctive dishes, which vary greatly from

one region to the next.

The paellais perhaps Spain's best knowndish. It is a colorful combination of rice,

chicken, pork, clams, mussels, shrimp,

peppers, sausages, and peas.


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Paella


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Another regional specialty is the zarzuela demariscos, a Catalan seafood medley, a stew offish, lobster, shrimp, scallops, clams, ham,almonds, white wine, and saffron.

Fish is popular throughout Spain, especiallycod, hake, and red snapper.

Many people consider the Basque-style cooking

( la Vasca) the best in Spain. It is a surprisinglysophisticated cuisine for one based on ancientshepherds' cooking.


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la Vasca

Tapas are appetizers served in Spanish bars


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Tapasare appetizers served in Spanish bars,and often there are several dozen varieties

from which to choose.

Jamn serrano a mountain cured ham;


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Jamn serrano, a mountain-cured ham;

chorizosausages; gazpacho, a cold soup

made of pureed vegetables and generallyquite spicy; and meat pies called empanadasare some of the highlights of the quite

remarkable cuisine of Spain.


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The Portuguese kitchen producessomewhat spicier and richer foods,favoring hearty soups, marinated seafoods,

braised meats, and such spices as cuminand coriander.


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Italy, like France or China, has many culinaryregions:

north's staple is rice and butter and

south lives on pasta and cooks with oliveoil.

Bologna's rich cooking is perhaps the best


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Bologna's rich cooking is perhaps the bestof the northern cuisine with its famed

tagliatelle, tortellini, and other freshly madenoodle preparations, egg pastas, sausages,

and complex main courses.

tagliatelletortellini


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G ki ' t h t i ti fl


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Genoese cooking's most characteristic flavorcomes from the use of basil leaves pounded

into a sauce called pesto together withcheese, garlic, pine nuts, and olive oil


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Florence is famous for its Chianinabeefcattlethat provide the meat for its bisteccaalla Fiorentina.

Alla Romana-type cooking produces thebest gnocchi, calamaretti(baby squid),abbacchio(young lamb, usually roasted with

rosemary), and vegetable preparations.


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Chianinabeef cattle


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Naples represents the best gastronomy ofsouthern Italy with the use of pasta, crusty

white bread, robust tomato sauces,

mozzarella, and other types of cheese.Availability of some of the finest vegetables

and fruits of Europe and of fine seafood, and

the array and liberal use of fresh herbs,create the best moments of the Italian

gastronomy


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This gastronomical region comprises the oldAustro-Hungarian Empire.

It includes Austria and Hungary, as well as

parts of Romania and other areas of theBalkan region, the Czech Republic, and

Slovakia.

The people of these countries live in differentpolitical, economic, and social systems and

speak different languages, but their culinary

heritage remains as a link between them.

Gulys, or goulash, is prepared in varying


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y , g , p p y gforms in all of these countries.


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Wiener schnitzel(breaded veal cutlets,

named for the city ofWien, or Vienna) iseaten throughout the area.

noky


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in Hungary, he may eat nokedli; in the CzechRepublic and in Slovakia he will find a similar food

under the name noky, in Serbia under the namenokla. In Hungary the nokedliwould accompanyprklt, a stew made by browning onion in lard andadding paprika, or a papriks, similar to the above,but with the addition of sweet or sour cream.

prklt


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In Austria a traveler will encounternockerl, a

small dumpling;

A dessert would be Rig Jancsi, a chocolate


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g ,square glazed with chocolate and filled withchocolate mousse. Cakes, tortes, anddesserts are the glory of this cuisine.

Prune dumplings, strudels, the coffee ring


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called gugelhupf, and the Dobos torte, a

caramel-topped cake filled with chocolate-cocoa cream, are enjoyed.

Dobos torte

gugelhupf


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in Hungary, he may eat nokedli; in theCzech Republic and in Slovakia he will finda similar food under the name noky, in

Serbia under the name nokla. In Hungarythe nokedliwould accompany prklt, a stewmade by browning onion in lard and adding

paprika, or a papriks, similar to the above,but with the addition of sweet or sour cream.


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nokedli

And one of the greatest glories of Vienna's


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g gold empire is Sacher torte, a chocolate

sponge cake with a touch of apricot jam, icedwith a bittersweet chocolate.


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Russia is the mother country of the Slaviccuisine

This cuisine comprises the former Soviet

Union, Poland, Albania, and parts of theYugoslav region and Bulgaria.

He might dine on blintzes(stuffed pancakes)orzrazy(stuffed fried fish or seafood).


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blintzes


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He could enjoy beef stroganoff- beef cookedwith onions in sour cream, or a seafood pie

called rakov. Wherever he went, vodka

would be the most popular drink. The Russians developed zakusky, their

equivalent of the French hors d'oeuvres.


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zakusky


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Potage Bagration(cream of veal withasparagus tips) is also part of the French

grande cuisine.


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Interesting specialties are the botvinya(green vegetable soup with a fish base),


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solyanka(cucumber soup),


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pelemeni(Siberian meat dumplings, boiled,fried, and served with sour cream),


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holubtsi(Ukrainian stuffed cabbage),


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bitki(meatballs or fish balls with strongspices),

kh ( tt


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paskha(cottage-creamcheesecake with

candied fruits made in apyramid shape forEaster), and


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The emphasis of the cuisine of Germany and itsneighbors is on hearty foodsroast meats,dumplings, fish dishes, cream sauces,puddings, and rich desserts.

The Germans eat sauerbraten, a marinated potroast with a sweet-and-sour sauce, the earthyhasenpfeffer(hare stew), Knigsberger Klopse(a fancy meatball), badischer Hecht(a sourcream baked pike), and Schweinebraten mitPflaumen und Apfeln(roast pork with prune andapple stuffing).

Other favourite foods are sausages;

sauerkraut (fermented cabbage); dumplings;


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sauerkraut(fermented cabbage); dumplings;thick soups made from potatoes, peas, or

lentils; herring; and roast meats, orbraten.

sauerkraut


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Popular desserts include puddings, fruitpancakes or dumplings, egg custards, jellies

topped with whipped cream, the medieval

invention marzipan(an almond pasteconfection), lebkuchen(a kind ofgingerbread), and Baumkuchen(the tree-cake baked on a special horizontal spit).


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Fish is a mainstay of the Scandinavian diet.It is prepared in many different ways; a

favorite appetizer is gravlax, salmon

marinated in salt and dill and accompaniedby a mustard sauce.


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Swedish pancakes are popular and are servedwith lingonberriesor fruit preserves. Sweden's great contribution to international

eating is the smorgasbord, literally a bread-

and-butter table but actually a sumptuous feastof three courses. The first course is herringfilleted, pickled, baked, jellied, stewed, orprepared in many other different ways. Coldmeats constitute the second course, whereasthe third course is made up of Swedishmeatballs and other hot dishes.


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smorgasbord,


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Favorites among the English are roast beefwith Yorkshire pudding, an accompanimentsimilar in texture to a popover; steak and

kidney pie; and veal and ham pie.


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Fish is served oftenplaice(a type offlounder), haddock, mackerel, and smoked

kipperand especially popular are fish-and-

chips (deep-fried fish and potatoes). Jellies, jams, marmalade, hot cross buns,

crumpets, and scones are served frequently

with tea.


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Traditional fare in the British Isles wouldinclude beef tea(a beef extract),

whitebait(miniature fish, fried and eaten as

snacks), boxty(Irish potato pancakes),

brawn(aspic made with pork bits),

cockaleekie(Scottish hen and leek soup),


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cockaleekie


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bubble and squeak (chopped, fried leftover meat andvegetables),

angels on horseback(grilled oysters wrapped inbacon),

kedgeree(a casserole of smoked fish, rice, andeggs),

shepherd's pie(ground lamb and beef with onion andtopped with mashed potatoes),

crumpets,

banbury cake(a spiced flat cake made with driedfruits),

fool(a fruit custard), and syllabub(a dessert made with whipped cream,

lemon wine and sugar)


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syllabub


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Corn (maize) is the culinary common denominator ofmuch of Latin America. Ground into meal, it is used inMexico to prepare the corn pancakes known astortillas.

Tortillasprovide a variety of other Mexicanspecialties. Enchiladasare tortillas dipped in sauce,then rolled up with a filling of pork or chicken andbaked or broiled. Tostadasare tortillas fried crisp andsprinkled with onion, chili peppers, grated cheese, ormeat. Quesadillasare tortillas folded over a filling ofmeat, beans, cheese, or vegetables.


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Enchiladas

Corn is also used in tamales, which are


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steamed, filled corn husks.

Chili peppers are widely used to seasonLatin American dishes.

tamales


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Brazil's national dish, the feijoada completa,

consists of a bed of rice with black beans,sausages, beef tongue, spareribs, and driedbeef, sprinkled with toasted manioc meal, andgarnished with orange slices.


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In Argentina, empanadasare beef-filledturnovers.


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While North American cities such as New


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York, New Orleans, San Francisco, Chicago,

and Montreal have produced many excellentrestaurants and hotels, the unique American

contribution to gastronomy has been quick-

service and convenience foods. The first cafeteria came into being in San

Francisco during the Gold Rush of 1849.

Automated cafeterias were later introducedin New York and Philadelphia.


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The United States is a culinary melting pot.In New York City and many othermetropolitan areas, one can find almost anykind of food.

Outside the great cities, American food atone time had a distinctive regional character.

New England was famous for its clam and

lobster dishes (e.g. New England ClamChowder), its New England boiled dinner,and its red flannel hash.


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Clam chowder


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The South had its fried chicken, barbecuedmeats, and corn breads.

The Far West prided itself on its Dungenesscrab, abalone, fish, and shellfish.

As a result of easy transportation of fresh,packaged, and frozen foods, once strictlyregional dishes have become popularcountrywide.

A new American cooking, combining inventivesimplicity and eclectic venturesomeness, offersa challenge to the bastions of European

gastronomy


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Dungeness crab


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China


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Fukien


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In addition to taste that pleases (a mostelemental requirement in China),

astrological, geographical, and personal

characteristics had to satisfy the complexsystem of the yinyang balance of hot andcold, based on Taoist perception of thecosmic equilibrium.


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Certain foods and culinary traditions areprevalent throughout most of the country.

Rice is the staple except in the north, where

wheat flour takes its place. Fish is extremelyimportant in all regions. Pork, chicken, and

duck are widely consumed, as well as large

quantities of such vegetables as mushrooms,

bamboo shoots, water chestnuts, and beansprouts.


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The Chinese season their dishes withmonosodium glutamate and soybean sauce,

which takes the place of salt. Another

distinctive feature of Chinese cooking is thevaried and highly imaginative use of fat,

which is prepared in many different ways and

achieves the quality of a true delicacy in the

hands of a talented Chinese cook.


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The Chinese take tea with their meals,whether green or fermented. Jasmine tea is

served with flowers and leaves in small-

handled cups. Traditionally, China is divided into five

gastronomic regions, three of which are

characterized by the great schools of

Chinese cooking, Peking, Szechwan, andChekiang-Kiangsu. The other


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The duck meat is carved from the bones andcarefully cut into slivers. Sauted onions, ginger,and peppers are added to the duck meat andcooked with bean sprouts or bamboo slivers.

This forms the second course. The third course is a soup. The duck bones are

crushed and then water, ginger, and onion areadded to make a broth. The mixture is boiled,

then drained, and the residue is cooked withcabbage and sugar until the cabbage is tender.


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The provinces of Chekiang and Kiangsufeature a broad variety of fishshad, mullet,

perch, and prawns.

Minced chicken and bean-curd slivers arealso specialties of these provinces.

Foods are often arranged in pretty floral

patterns before serving.


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Fukien, which lies farther south, featuresshredded fish, shredded pork, and popia, or

thin bean-curd crepes filled with pork,

scallions, bamboo shoots, prawns, and snow

peas.


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To Americans perhaps, the most familiar formof Chinese cooking is that of Kwangtung, forCanton lies within this coastal province.

Mushrooms, sparrows, wild ducks, snails,

snakes, eels, oysters, frogs, turtles, and winklesare among the many exotic ingredients of theprovince.

More familiar to Westerners are suchCantonese specialties as egg roll, egg foo yung,and roast pork.


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Sushi, or vinegared rice, is served in stylized portionswith a variety of accompaniments, includingmushrooms, squid, fish, shrimp, and caviar.

The Japanese like clear soups, garnished with eggs,vegetables, or seafood. The thicker miso soups are

flavored with fermented soybean paste. Japanese vegetables include bamboo shoots, snow

peas, eggplant, mushrooms, and potatoes. Thepopularsukiyakiconsists of beef and vegetablessimmered in soy sauce. Pork or chicken may be

substituted for the beef. the key to the composition of the kaisekimeal lies in

the word aishoh: compatibility.


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Sak, a fermented beverage made from rice or othergrain, is a popular drink, and tea is taken with allmeals and at virtually all hours of the day.

The Japanese tea ceremony, orchanoyu, is a highlyformalized ritual dating back to the 13th century. Thetea is meticulously prepared and is accompanied by avariety of delicate seasonal dishes. Every aspect ofthe ceremonythe setting, the flavors and textures offoods, the colors and shapes of the containers, even

the conversationis carefully calculated to achievethe most harmonious and satisfying effect.


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chanoyu


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An outgrowth of the tea ceremony is the kaiseki,the grande cuisine of Japan; it is the highestform of Japanese dining and perhaps comes asclose to dining as an art form as any in the

entire world of gastronomy. The food served in kaisekiis selected according

to the changing seasons and is presentedthrough a series of small dishes with an artful

simplicity that brings out the unique tastes ofordinary foods from nearby mountains and sea.Perhaps


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in kaiseki


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They also make little delicacies such as idlis,cakes of rice and lentils that are cooked by

steaming; pakoras, vegetables fried inchickpea batter; andjalebis, pretzel-liketidbits made by soaking a deep-fried batter of

wheat and chickpea flour in a sweet syrup.


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idlis


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Raytas, yogurt with fruits or vegetables, are anotherfavorite.

Other specialties include biryn, a family ofcomplicated rice dishes cooked with meats or shrimp;samosa, a flaky, stuffed, deep-fried pastry; korma,

lamb curry made with a thick sauce using crushednuts and yogurt; masala, the dry or wet base forcurry; and a great variety of breads and hot wafers,including naan, pappadam,parhs, and chapts.

In southern India and especially in the historical

region of Telingana, or Andhra, the food is seasonedwith fresh chili peppers and can be fiery hot.


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chapts


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Lamb is the most important meat served in northernIndia. It is prepared in hundreds of different ways askabobs, curries, roasts, and in rice dishes.

In pre-independence days the Mughal cuisine thereranked among the most lavish in the world.

The Mughal cuisine developed during the Muslimempire of the great Mughal kingdom. It is based,mostly because of religious and geographiclimitations, on lamb. The preparations are mostly

roasted, barbecued dishes, also kabobs and the so-called dry curries, versus the stew-type cooking of thesouth.


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Mughal empire


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In India festivals and holidays are marked byfeasting and revelry.

Among the more prominent festivals are nam,a rice harvest celebration; Dwl, the festival of

lights, which marks the beginning of the HinduNew Year; Dashera, which marks the triumph ofthe good prince Rama over evil; and Hol, thefestival of spring, which honors Lord Krishna, an

incarnation of the god Vishnu. Feasting and theoffering of food to gods and friends are ahighlight of these

(Gujerat food served during Dashera)


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Dashera


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PACIFIC & SOUTHEAST ASIA


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The cuisine of the Pacific and Southeast Asia is afascinating mlange of ingredients, methods, anddishes with a strong influence of the Chinese cuisine.

The most important ingredients to tie together thisvast area are the coconut, which is used in everyone of these countries; rice, which is the basic foodeverywhere except in the Philippines; and nativespices and herbs, especially the omnipresent gingerand chili.

The skillful use of condiments and relishes by itsinventive cooks makes each of these countries agastronomically individual entity.


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A t l i th t b lb hi h i th i


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A commonstaple is the taro bulb, which is the main

ingredient for many dishes of the famous luaufeasts. Taromay be chopped and steamed alone, or mixed with otheringredients, often wrapped in ti leaves. Poiis made bypeeling and cooking the taro root and then mashing it intoa paste.

Another famous delicacy is lomi lomi, a fresh salmon thatis massaged by hand to break down its tissues andremove the salt. Chunks of the fish are mixed with onionand tomatoes.

Besides the stone-baked pig, which is always a part of the

luau, and several other local specialties, the Hawaiiansadapted a number of Chinese, Japanese, Korean, andIndian dishes, together with a great many standard U.S.dishes.


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Indonesia consists of several thousand islands,yet its cuisine is almost unified by the use ofcoconut. It is employed as a vegetable, maincourse, ingredient, cooking fat, relish, fruit, and

even beverage in the populartjendolthroughoutthe islands.

Although 300 years of Dutch occupation, asizable Chinese population, and Portuguese

merchants had a very strong influence on theislands' cooking style, Indonesia still can boastof a unique cuisine.

Because rice (nasi) is the most important part of the


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Because rice (nasi) is the most important part of themeal, all other preparations are actually served tosurround and enhance the rice itself. The Dutchthemselves created rijsttafel(literally, rice table),which formalized into an almost endless processionof beautifully arranged, carefully organized dishes,ranging from sweet to sour, from mild to very spicy,from cold to hot.

Since Indonesia gained independence, the rijsttafelhas been replaced by the prasmanan, a lengthy,

buffet-style meal also featuring scores of dishes.Rijsttafelbecame popular in The Netherlands,however, and could be ordered in many restaurants,particularly in Amsterdam.


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Balinese rijsttafel


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gado-gado


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bagoong


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Almost every nation's southern inhabitants


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Almost every nation s southern inhabitantsprefer their food spicier than those in thenorthern region, and Vietnam is no exception.The tie-in perhaps between the two regions of

Vietnam is the use of fish, which is the mostimportant part of the daily diet.

The French occupation in Vietnam mostlycontributed to the level of the gastronomy of the

upper classes, without influencing very much ofthe average housewife's cooking.


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One of the most complex and structuredcuisines of the entire area is the cuisine ofThailand.

The fact that the Thai lived for much of their

history in comparative peace and politicalindependence had beneficial influence ontheir gastronomy, together with the fact that,

just as in China and France, the rulingclasses were actively interested ingastronomy.


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Because the Thai have basically the same


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Because the Thai have basically the sameingredients to work with as the Indonesians,Malaysians, or Indians, the categories of theThai cooking repertoire are not dissimilar, but

the subtleties and complexities of flavor andtexture are often superior.

For instance, nam prik, the spicy Thaicondiment, has even more varieties than the

Indonesian sambalsdo, with many more ideasemployed in their combinations.


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nam prik


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Eggplant, olives, and yogurt are widelyeaten in all Middle Eastern countries.

Chickpeas are toasted or ground.

Lamb is the staple meat throughout theregion.

chopped tomatoes, radishes, parsley, and

mint; and kibbi, a ground mixture of wheatand lamb.


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kibbi

One of the most characteristic elements of the


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One of the most characteristic elements of thecuisines of the Middle East is the offering of analmost unlimited array of small hot and coldappetizers. These are called mazza(Arabic),mezethakia(Greek), ormezelicuri(Romanian), and

their ingredients and preparation have developedover the centuries as a result of the confluence ofmany cultures.

The Turkish influence is still dominant in the countries

of the old Ottoman Empire: Turkey, Greece, Bulgaria,and other parts of the Balkan region.


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Vine leaves stuffed with rice and meat arepopular. They are called dolmain Turkey.

Brek, a turnover filled with meat or cheese,is another favorite.

Sikebabi(shish kebab), skewered mutton orlamb, is enjoyed in all these countries, as is

kofte, a lamb patty.


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Yogurt dishes and a sweet known as halvah are


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Yogurt dishes and a sweet known as halvaharecommonly found. A favorite dessert is baklava, a richpastry filled with nuts and layered with honey orsyrup. (Baklavawas brought by Turkish invaders inthe 16th century to Hungary, where it became

strudel.) The Arab states of the Middle East and North Africa

share many fine dishes. Among these is the hotlyseasoned eggplant dip called bbqhanj. Other

dishes common to the Arab countries includehummusbtahnah, chickpeas with a sesame paste;tabblah, a salad of onions,


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bb qhanj


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World Culture and Cuisines

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