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Le Rabassier

-Rated #2 on TripAdvisor for Brussel's restaurants, this restaurant is much more fancy

Holidays

-The basic meal costs 65 euros

-Christmas in Belgium is a time for huge family dinners

-People will eat sweet bread, which represents the child Jesus

-At Easter, children are told that eggs are dropped by flying churchbells and sugar beans will be given to those who visit a young mother

-Pastries are associated with many religious and civil occasions

-Belgian food seems to be more focused on using regional and seasonal ingredients (eg. when muscles are not good enough in Belgium, muscles from the Netherlands or Denmark are used)

-Food in Belgium represents more things, and is more connected to religion and holidays (eg. Belgium Christmas celebrations)

Popular restaurants in Belgium:

-People in Belgium do not seem to be concerned about their food being healthy, as alcohol, fried food, and sweet food is prevalent

Comparison to Canadian food culture:

-There are many foods that originated from Belgium, and are major parts of Belgian culture (eg. Jenever and fries)

Beer

Jenever

-Jenever is the national spirit of Belgium

-It is what gin evolved from

-Jenever is a Protected Product of Origin, thus it can only be crafted in Belgium, the Netherlands, France and Germany

-Belgium produces a huge amount of beer, and have more types of beer/capita than any other place in the world

-It is bottled in jugs handcrafted from clay

-In Canada, more imported ingredients are used in food

-Food usually does not represent important things

-Some people are more concerned about eating healthy than enjoying their food (though other people eat too much unhealthy food)

-Not many foods originate from Canada- foods are instead adapted from other cultures due to the multiculturalism of Canada

-To properly drink Jenever, one must first bend over and take their first sip without using their hands- after that, it can be drunk normally

Tonton Garby

-Beer is usually served in bottles instead of cans, each bottle having a unique shape and design

-The type of glass used to drink the beer is considered important, as it affects the flavour of the beer

-According to TripAdvisor, Tonton Garby is the #1 best restaurant in Brussels

-It is famous for its sandwiches and has a casual, deli style ambiance

Chocolate

Tomato Crevette

(Appetizer)

Popular Belgian Dishes:

-Different types of beer are served with different foods (eg. wheat beer with seafood or fish; blonde or tripel beers with eel, chicken, or white meat; dubbel or dark beers with dark meat, fruit lambics with dessert

-Tomato Crevette is a tomato stuffed with grey shrimp and mayonnaise (filling is always the same, very important)

-Most commonly served in the summer, as dish is cold and refreshing

-Sandwiches cost 6 euros

-Can be eaten as a main course if served with frites

-Beer is also used to cook many dishes, like Carbonate- a stew of beef cooked in beer

-Belgium is famous for its chocolates,and has over 2000 chocolatiers

-In Belgium, 172000 tones of chocolate are produced/year

-Many regulations are present in Belgium to make sure the chocolate is high quality:

-there must be at least 35% cocoa

-vegetable fats cannot be used

-many chocolates are hand-crafted to create the highest quality product

-seafood pralines (chocolate shaped like various sea creatures) are the most popular with tourists

General:

Classic Belgian Foods:

-Belgium is a country who's cuisine reflects the influence of Germany, France, and the Netherlands

-Within Belgium, there are many variations between dishes and types of food famous to particular regions

(eg. waterzooi from Ghent, coque biscuit from Dinant, and tart au riz from Verviers)

Bibliography:

-Using ingredients that are regional and seasonal is very important

-Generally people eat a light breakfast, a light lunch, and a heavy dinner later on

Moules Frites

(main dish)

Fries

-Muscles served with fries

-Fries are a staple in Belgium and are thought to have originated there

-Considered to be the country's national dish

-They are traditionally served in a cornet de frites, a cone shaped piece of cardboard that holds the fries

-Bread, potatoes, and meat are staples, as well as butter and other dairy products

-Most muscles eaten are actually from the Netherlands, as muscles in Belgium are not good enough nor is there a large enough supply

-mayonnaise and ketchup are traditionally used on fries, however many other sauces are popular:

-garlic mayonnaise,

- sauce andalouse

- sauce americaine

- cocktail sauce,

-curry ketchup

-curry mayonnaise

, hollaindaise sauce

-carbonade flamande

-zigeuner sauce

-joppiesaus

- mammoet-sauce

-pepper-sauce

-sauce “pickles”

-sauce riche

-pita sauce

- samurai-sauce

-tartar sauce

-The Netherland's muscle season runs from Late July- April

-When muscles are not in season they are usually farmed from Denmark and are not good quality

-It has been said that Belgian food has the quantity of German food with the quality of French food

(also used on other dishes)

-many people have their own deep fryers so that they can make fries and other deep fried dishes

"Belgian Cuisine." Wikipedia. https://en.wikipedia.org Belgian_cuisine#cite_note-mayon1-6.

"Belgium." Countries and Their Cultures. http://www.everyculture.com/A-Bo/Belgium.html.

"Belgium Cusine." Google Images. https://www.google.ca/search?site=&tbm=isch&source=hp&biw=1440&bih=691&q=belgiuam cuisine&oq=belgiuamcuisine&gs_l=img.3...8946.11326.0.11455.16.10.0.6.0.0.167.698.5j3.8.0....0...1ac.1.64.img..2.7.636...0j0i10i24k1j0i24k1.adcplYOSnrw.

"Restaurants in Brussles." TripAdvisor. https://www.tripadvisor.ca/Restaurants-g188644-Brussels.html.

"Typical Dishes." BeerTourism.com. http://belgium.beertourism.com/food/typical-dishes.

"6 Popular Belgian Foods." Wonderful Wanderings. http://wonderfulwanderings.com/belgian-food-brussels/.

-beef fat is the most prized type of fat for deep-frying

Stoemp

(main dish)

-Potatoes mashed with vegetables

-Usually served in the winter

-Can be served with endives,chicory, carrots,

onions, spinach, kale, or brussle sprouts.

-Can also be served with bacon, pork chop, or sausage

Waffles

-Waffles are generally sold on the street by street vendors

-Though there are about 12 varieties of waffles, the two main varieties of waffles are the Liège waffle and the Brussles waffle

Tarte au riz

(dessert)

-A pie filled with rice pudding, native to Verviers

-Liège waffles are heavier, sweeter, and diamond shaped, while the Brussles waffles are light, fluffy, and rectangular

-Popular in Eastern Belgium, south-eastern Netherlands and in certain regions of Germany

-Waffles are generally eaten hot, sprinkled with powdered sugar and sometimes topped with whipped cream, syrup, or chocolate

-Many people make their own, home-baked waffles with flour, granulated sugar, eggs, butter, salt, and a waffle iron to press the ingredients

Eels

(main dish)

-Eel pan fried in a creamy sauce,

usually served with fries or bread

-A classic Belgian dish is Eel in a green sauce

-This is made with selection of fresh green herbs

- Chervil and sorrel are key ingredients, as they give the dish its vibrant green finish

- Originates from the Scheledt river bank, where fisherman would prepare eels this way

Belgium: food culture

by Talia Holy

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