An Introduction to Cultural Cuisine
Compiled by
HVNE-NYSAFCSE

By Stefanie Rice
Arlington High School
Lagrangeville, New York

• Originated in Louisiana with a group who had roots in France but were immigrants to Canada.
– Exiled from Canada and settled in the bayous and swamps of southern Louisiana
– Known as Acadians: own culture group with their own language
– Ingredients come from the swamps and bayous
– Cooked in a single pot

– Crab
– River and Lake shrimp
– Oysters
– Crawfish
– Freshwater and saltwater fish
– Squirrels
– Turkey
– Ducks
– Rice (staple)
– Frogs

– Turtles
– Pork
– Homemade sausages
– Beans of all kinds
– Tomatoes
– Okra
– Yams
– Pecans
– Oranges
– Wines, Liqueurs, and
Brandy

• Originated from the aristocracy of southern
Louisiana
• Were immigrants from
Europe and were aristocrats
• Wanted to eat same food as Europe
• Heavily influenced by
French, Spanish, German, and Italian cuisines
• Chefs who created Creole used classic French techniques and local food stuffs
• Native Americans
• Neighboring German settlers

• Andouille -- a Cajun sausage of pork and special seasonings which is smoked. Typically used in red beans and rice, gumbos, and jambalaya.
• Bisquie -- a meat or seafood cream based thick soup with a little extra spice.
• Blackened -- fish or meat cooked in a cast iron skillet with butter at high heat with a heavy coating of spices and seasonings
• Etoufee -- to smother with onions and other vegetables – usually bell peppers and celery
• Fricasse -- a stew made from meat or chicken which has been previously cooked in butter
• Gumbo -- a Cajun Soup which uses a roux as a base
• Jambalaya -- a rice dish where everything is cooked into one pot

• Panné -- to fry a breaded or floured meat at high heat with a small amount of oil
• Roux -- a half and half mixture of oil and flour that is used as a thickening and flavoring ingredients in gravies or gumbos
• Stock -- The most important part of any soup or gumbo. It is water which has been boiled with a mixture of vegetables and animal parts and then strained. A favorite saying, "To make a good gumbo, you must first have a good stock."
• Tasso -- very lean pork cut into strips that is highly seasoned and smoked. I like to think of it as a Cajun Beef Jerky
• Trinity -- one of the fundamental building blocks of many Cajun recipes the most basic ingredient mixture of over half of all Cajun recipes --chopped onion, bell peppers, and celery

• www.wikipedia.com
• www.about.com
• www.designtoat.com
• www.mnsu.edu
• www.mardigrasday.com

• It is called The People’s Republic of China
• It’s home to one of the oldest civilizations in the world.
• It’s the 3 rd largest country in the world.
• Geographical features such as the
Himalayan and Tien Shan Mountain Ranges have kept China isolated for much of it’s history.
• Mt. Everest, the highest mountain in the world, lies on the Southwest border.

• Chinese proverb describes a wellprepared dish as one that smells appetizing as it is brought to the table.
The dish must stimulate the appetite by its harmonious color combinations. The food must taste delicious and sound pleasing as it is being chewed.
• Many of today’s dishes live up to these high standards.

• Bamboo Shoots
• Bean Curd
• Bean Sprouts
• Bean Threads
• Black Mushrooms
• Chinese Cabbage
• Chinese Pea Pods
• Golden Noodles
• Hoisin Sauce
• Oyster Sauce
• Soy Sauce
• Water Chestnuts
• Winter Melon
• Wood Ears

• GGS: Ginger, Garlic, Scallions
• Sugar, bean paste, fermented black beans,
Monosodium Glutamate, hot peppers, sesame seed oil, star anise, five spice powder, and Chinese peppercorns
• White Pepper is used over black, the endosperm (outside) is removed from the peppercorn, and the inside part, the white is ground up.
• This leaves no black specs in the food

• The Chinese spend more time preparing ingredients than they spend cooking.
Most Chinese dishes cook so quickly, cooks must assemble the ingredients in advance.
• Much of the prep time involves slicing, chopping, shredding, dicing, and mincing many of the vegetables and meats.
Much of the ingredients can be prepared days in advance.

• The wok is the most versatile. It looks like a meal bowl.
• Steamer
• Chopsticks
• Ladle
• Curved Spatula

• With industrialization, there are more and more people eating meat at each meal.
• Nutrition related diseases and obesity are on the rise in the last 10-15 years, especially in children.
• Western food has become more and more popular along with fast food, such as McDonald’s and Kentucky Fried
Chicken.

– by Largen & Bence
– published by Goodhart Wilcox publishers.

Marie Elliott
Dover High School

France is about 80% the size of Texas and is made up of 26 different regions.(1)
The geography consists mainly of flat plains or gently rolling hills in the north and west; the remainder is mountainous, especially the Pyrenees in the south, and the Alps in the east.(2)
The climate consists of generally cool winters and mild summers, but mild winters and hot summers can be found along the Mediterranean.(2)
In 1999 71.5% of the labor force was involved in service related occupations; only
4.1% held agricultural occupations(2)
Agricultural products include wheat, cereals, sugar beets, potatoes, wine grapes; beef, dairy products; fish(2)

The wide availability of technology, i.e. computer internet and media such as Food Network have opened barriers and introduced food from around the world.
Organic Foods
American Fast Food
Classic Spanish cuisine
Flavors and textures are being kept separate and distinct from each other.

1.
http://www.infoplease.com/ipa/A0107517.html
2.
http://geography.about.com/library/cia/blcfrance.htm
3.
http://www.preparedfoods.com/CDA/Archives/2d43992
114788010VgnVCM100000f932a8c0________
4.
http://www.cooks.com/rec/doc/0,1826,157171-
244203,00.html

Bonnie Leitheuser
LaGrange Middle School
LaGrangeville, NY

• GERMANY’S CAPITOL- BERLIN
• LOCATED IN CENTRAL EUROPE
• BORDERED BY THE BALTIC AND
NORTH SEA
• MAJOR INDUSTRY- COAL MINING,
MANUFACTURING AND CHEMICAL
PRODUCTION
• GERMANY MEANS BROTHER OR
NEIGHBOR IN LATIN

• Breakfast is very important and extended on weekends- coffee with bread and jam
• Small meal in middle of the day- sandwiches

Bread is a huge part of the diet- as seen by literal translation of the word for supper- Abenbrotliterally “evening bread”
Bread is served with each meal- 6,000 types of breads and 1200 different types of pastries and rolls.
Top Breads of Germany:
1. Rye-wheat (Roggenmischbrot)
2. Toast bread ("Toastbrot")
3. Whole-grain ("Vollkornbrot")

• WWW.WIKIPEDIA.ORG
• WWW.PROMOTEGA.ORG

Alice Holzmann
George Fischer Middle School
Carmel, New York





 1/5 eat out once a day
 1/3 between 35-45 eat out once a day
 Time spent eating at a table:

**Milanese 18 min.

**Palermitano 60 min.

**Torino 25 min.

**Rome 35 min.

 Pizza
 Antipasta
 Pasta
 Soups
 Fish/Meats
 Sweets & Desserts

 Italian Pastry
 Means”little tube”
 Originated in Sicily
 Tube shaped shell of fried pasta
 Filled with sweet creamy filling

 http:italianfood.about.com
 http://en.wikipedia.org.wiki/Cannoli
 http://en.discoverfrance.net

Margo Tucker
La Grange Middle School

Nutmeg
Pimento (All Spice)

4 Tablespoon ground all spice
1Tablespoon dried thyme
1 Tablespoon paprika
1tsp ground red pepper
1tsp onion powder
1tsp salt
1crushed scotch bonnet pepper
¼ tsp black pepper

1.2 pound chicken pieces
3 Tablespoons Jerk seasoning
1 Tablespoon Soy Sauce
Directions:
Mix all ingredients in a small bowl until well blended.
Marinate overnight or a few hours.
Place on greased grill over hot coals or on a broiler pan 5-7 inches from heat.
Cook for until chicken is done.

MMMMK
MK BUDD
RED HOOK HS
FOREIGN FOODS
COOKERY
M E X I C O

Mexico is a very interesting and wonderful country filled with extraordinary culture and an exciting history. Some examples are:
 Fiestas
 Food
 Music
 Athletics
 Landmarks

Cinco de Mayo is celebrated in many Mexican towns,
Puebla being one of the most popular.

fiesta
Celebrations & Traditions
 A mock battle culminates in a swordfight between the French and the Mexican
“generals;” the Mexican, of course, always win.

 Men wearing skirts and flower-trimmed hats represent the soldaderas – women soldiers who cared for the wounded and often fought along with the men.
 “Soldiers” in 19 th -century Mexican and French uniforms march or ride on horseback down the main street of the zocalo (town square);
French “soldiers” sometimes carry loaves of
French Bread
 Celebrations feature music, dancing, fireworks and plenty of traditional
Mexican dishes served up by vendors in the town square.


The most popular form of music in
Mexico is Ranchera.

Mexican music is performed by
Mariachis.

Southern Mexico is centered around a music called the Marimba, which remains popular in cities such as Chiapas and
Oaxaca.


Mexico is known mainly for its Soccer (football) teams but also possesses the skills in sports such as track and field.

Mexico hosted the 1986 Summer Olympics in Mexico
City, Mexico

 Monument to Independence
 Los Archos
 Our Lady of Guadalupe Church
 Los Arcos Amphitheater

T H E E N D
Thank you for your time today. I hope you had a wonderful time learning about Power Point and I hope you have a Wonderful time doing Power
Point in the future.

CREDITS
• Google – Pictures of Mexico
• Josh Whitt – Student
• Foreign Foods Class/Mexican
Cookery recipe - 7 –

*Hostility and instability due to war
-60% unemployment rate
-black market boom
-tourism potential squashed
-influx of displaced persons
-crop yield decrease of 10% to 15%
-total loss of crops in some areas
*Since 1276, occupied by…
-Roman Empire
-Albania
-Turkey
-Yugoslavia
-Russia
-Italy
-Serbia
*Today it is its own country

*Meat*
Smoked prosciutto style ham with olives & cheese
Lamb cooked in milk
Sausage flavored with wild herbs
*Salad & Vegetables* homegrown and organic olives, peppers, grapes, oranges, pomegranates, watermelons & tomatoes
*Fish* carp, trout, salmon & eel fish stew & roast squid are popular
*Dessert* sugary pastries & cream combined with berries and fresh fruit
*Eating Out* surprisingly inexpensive high level of service large portion size

• As in Bulgaria, Pita is the “type of bread served for special occasions.”
• Labor-intensive gives the dish special meanings of welcome and sharing.
• Pastry similar to filo dough is filled with a cheese mixture
• You may add spinach to the cheese
• A dessert can be made from the dough by substituting a fruit filling

ACT International “FRY: Montenegro” http://www.act-intl.org/appeals/appeals-2000
Black Mountain “Montenegro Guide – Food and Wine” http://montenegroholiday.com/foodwine.htm
Visitmontenegro.com “History and Culture” http://visit-montenegro.com/
Wikipedia “Montenegro” http://en.wilipedia.org/wiki/Montenegro

Katherine schiller
LaGrange MiddleSchool
LaGrange, new york

Capital:
Edinburgh
Largest
City:
Glasgow
Flag of Scotland
Flower:
Thistle
Famous Hero:
William Wallace

BANNOCKS: biscuits baked on a griddle
SCOTTISH BEEF: Aberdeen
SCOTTISH SALMON: From the
Rivers Tay and Tweed

A rich cookie made with fresh butter and topped with raspberry jam!

http://wikipedia,org http://historicscotland.gov
http://www.clan-cameron.org/audio.html

Carol King
Pawling Middle School
Pawling, New York

• Capital… Bratislava
• Area… 49,030 sq. km
• Religion… 60.3 % Roman Catholic
• Independence… January 1, 1993
• National Resources… antimony, mercury, iron ore, copper, lead, zinc

wheat, rye, corn, potatoes, sugar beets

• Traditionally, the main meal of the day is lunch, eaten around noon. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many
Slovaks to eat their main meal in the evening.
• Halusky, a serving of dumplings with melted sheep cheese and fried bacon sprinkled on the top, is a popular
Slovak dish. Many refer to this as the national dish and it is usually the least expensive menu item at a restaurant.
• Pork, beef and poultry are the main varieties of meat consumed in
Slovakia, with pork being the most popular by a substantial margin.

Traditional
Costumes
• By far, the most popular
Slovak dessert is crepes
(palacinky). They come filled with jam, ice cream and chocolate sauce.

• http://www.panorama.sk/index.asp?lang=e n&sv=1&kam=/go/clanky/124.asp
• http://www.slovak.com/html/slov_sta.html
• http://en.wikipedia.org/wiki/Slovakia

Ms. Drew
Arlington Middle School
Poughkeepsie New

Population – 7,523,934
Land Locked Country – surrounded by Germany, France, Italy and Austria
Land area mountainous and one fifth of the country covered by lakes, glaciers, rocks and permanent snow, Switzerland is densely populated
Ethnic divisions:
Total population:
German 65%
French 18%
Italian 10%
Romansh 1% other 6%
Swiss nationals only:
German 74%
French 20%
Italian 4%
Romansh 1% other 1%

Swiss National Day – 1 st August ( Switzerland's Birthday)
•Fasnacht (carnival) – February
•Cities party for several days
•Parties start at five o’clock in the morning with marching bands, people dress in fancy clothing.
•At night there are bonfires and fireworks
•Religious festivals are based on the Canton’s religioneither Roman catholic or Protestant
•Traditional festival of Christmas is celebrated by both

•Huge selection of bread
•Dairy Products – Cheese
•Vegetables – beans, carrots, cauliflower, potatoes, spinach
•Sausages and meat – veal, beef, pork, chicken or turkey- served in different ways; grilled, cooked, sliced or cut
•Side dishes – French fries, rice, potatoes and pasta
•Fruits locally grown – apples, pears, grapes and different berries
•Sweets – Swiss chocolate

Breakfast-
Bread – butter/margarine, marmalade/honey
Cheese or cereals
Milk, cold or hot chocolate, tea coffee
Lunch
Sandwich/Bircher muesli
Water, soft drinks
Dinner
Depending on what they ate for lunch dinner could be a small meal or a full course
Bread, cheese, dried meat

http://www.about.ch/culture/food/index.html
http://www.cooks.com

SWISS CHEESE PIE
Pie crust for 9-inch pie
1/2 Switzerland Swiss, grated
1 tbsp. flour
1 c. milk or cream
3 eggs, well beaten
Salt and pepper to taste
Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish.
Beat eggs well; mix with milk. Season lightly and pour over cheese.
Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.

By Ann Marie Giacoia
Marlboro High School
Marlboro ,NY

• 5 basic flavors in each meal
– Hot (spicy)
– Sour
– Salty
– Sweet
– Bitter (optional)
• 4 Main regions of the country
– Northern
– Northeast
– Central
– Southern

• Coconut milk
• Rice noodles
• Lime juice
• Lemon grass
• Chilies
• Jasmine rice
• Garlic
• Cabbage
• Yard long beans
• Nam pla ( fish sauce)
• Shrimp paste
• Kaffir lime leaves
• Eggplant
• Curry
• Tumeric
Rice noodles
Thai eggplant
Kaffir lime leaves
Yard long beans

• A full meal is typically a single dish
( rice based) with curries and vegetables
• Food is eaten with a fork and a spoon together.
• Sticky rice may be eaten with the hands.

http://www.infoplease.com/atlas/country/thailand.html
http://en.wikipedia.org/wiki/Thai_food