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Food Around The World
Transcript of Food Around The World
The cuisine of Greenland consists of meat from birds, game, fish, and marine mammals.
Since Greenland is mostly covered by glaciers, the sea is their number one source of food.
Seafood dishes include various fishes (often smoked), mussels, shrimp, and Greenland halibut.
Other, more exotic, dishes range from Lumpfish - fished from the west coast - to Arctic char - fished off the east coast.
The Greenland shark is rarely eaten because it is poisonous but can be edible after a complicated preparation of either boiling the meat repeatedly or fermenting the meat.
- Cuban cuisine is a fusion of Native American , Spanish, African, and Caribbean cuisines.
-This results in a unique, interesting and flavorful blend of the several different cultural influences.
-Rice and beans are a culinary element found throughout Cuba, although it varies by region.
Great Dish: Ropa Vieja
-Ropa vieja is shredded beef dish simmered in tomato-based sauce until it falls apart. This dish is essentially a Latin-style pulled-pork.
-Equally popular are tamales. Made with fresh ground corn and pieces of pork meat, tamales are wrapped in corn leaves and tied, boiled in salted water and served in a number of different ways.
-“Tamales en cazuela” is almost the same recipe, although it does not require the lengthy process of packing the tamales in the corn leaves before cooking, but rather is directly cooked in the pot.
Most Known Dish: Cuban Sandwich
-A Cuban sandwich is a popular lunch item that grew out of the boom of cigar workers between Cuba and Florida in the late 1800s.
-The sandwich is built on a base of lightly buttered Cuban bread and contains sliced roast pork, thinly sliced Serrano ham, Swiss cheese, dill pickles, and yellow mustard.
-It’s the bomb.
National Dish: Suaasat
Suaasat is a traditional Greenlandic soup. It is often made from seal, or from whale, reindeer, or sea-birds.
The soup often includes onions and potatoes and is simply seasoned with salt and pepper or bay leaf, and is often thickened with rice or by soaking barley in the water overnight so that the starches leech into the water. Some versions of the recipe calls for 200 grams of cherries to add as an extra sweet flavoring, normally around holidays.
-Land-based dishes include reindeer (caribou), lamb, mutton, and musk-ox, which has been made possible since sheep farming and cattle ranching were introduced to Greenland by the Norse.
Caribou are hunted in the fall, foxes and hares year round, musk-oxen in the spring, and polar bear are hunted in the spring and fall.
Meats can be boiled, dried, frozen, fermented, or occasionally eaten raw.
-During the summer, since the weather is extremely mild, most meals are eaten outside.
Greenland - http://www.greenland.com/; http://www.greenland.com/en/about-greenland/kultur-sjael/a-taste-of-greenland.aspx - "A Taste of Greenland" ; http://life.nationalpost.com/2013/11/12/greenland-may-be-the-worlds-least-populated-place-but-its-home-to-some-sophisticated-cuisine/
Cuba - http://www.cubanfood.org/ - "Free Cuban Recipes", http://www.foodbycountry.com/Algeria-to-France/Cuba.html - "Food in Every Country",
http://www.education.miami.edu/ep/littlehavana/Cuban_Food/Cuban_Cuisine/cuban_cuisine.html - "Exploring the Culture of Little Havana: A Learning Community Project (School of Education, the College of Arts and Science and Eaton Residential College, University of Miami)
-Chinese cuisine is one of the most diverse culinary cultures in the world
-Because of the perfect climate for growing rice, it is the largest rice producing country, at 26%
-Crops are grown by the Yangtze River and are very labor intensive, creating many jobs for the people who live there
-In a Chinese meal, a person receives their own bowl of rice and
all other dishes are communal and shared by everyone
at that table and instead of scooping servings,
the consumers eat bite by bite using chopsticks from the shared
-Chopsticks are the primary eating utensil in China for any solid
food, and a flat-bottom, wide spoon is used for soup and any liquid food
-Forks and knives are seen as barbaric, like weapons
-A Chinese meal has two components
a carbohydrate or starch; typically rice, noodles, or steamed buns
vegetables, fish, or meat
-In contrast to Western cultures, the rice is their main dish
-Rice is more common in South China, and noodles are more common up North
-Soup is served at the beginning or end of a meal and no dessert
Fish is a main dish for any occasion, even in schools. One way to prepare it includes:
1 1/2 pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves Napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
/4 cup low-sodium soy sauce
1/8 cup water
crushed red pepper flakes to taste
South African Cuisine
-South African Cuisine can be known as "rainbow cuisine" because there is so much variety
-It has come from a lot of immigration and different styles, mostly Indonesian and Dutch
-The choices can be as wild as crocodile sirloin, or as simple as dry salted meat
-One of the main ways to prepare meat in South Africa is air-dried
-Meats such as sausage, lamb, and beef can all be prepared this way and are enjoyed by most everyone
-Other ways to serve meat can be kebab style or grilled with corn
-Most animal parts are eaten and not wasted; this includes chicken feet and heads
A popular South African Recipe for lamb is:
750g x 2 cubed lamb
4-5 sweet potatoes peeled and cut in large chunks
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander seed
1 teaspoon chillie jam
2 teaspoons garam masala
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1/4 ground turmeric
1 tablespoon oil
2 onions chopped
800g tin peeled tomatoes
South Africa- http://www.rainbownation.com/recipes/recipe.asp?type=2&id=27
Brazilian food is a blend of African, European, and Portuguese.
In northern Brazil fruit and fish native to the amazon are common in their dishes. Also, some ingredients of African origin such as palm oil, dried shrimp, and peanuts are commonly used in dishes.
In southern Brazil, meals of grilled meat are favored because of the abundance of cattle ranches.
When eating in Brazil the knife should be held in the right hand with the fork in the left.
Your hands are expected to be above the table during the entire meal with your elbows never hitting the table.
After their meal conversation is encouraged over black coffee known as cafezinho.
When dining in a restaurant you signal for the check by raising your index finger or saying conta por favor. The tip is always included in the bill.
The National Dish
Feijoada is a stew of black beans. The black beans are flavored with salted and unsalted pork ranging from pork ear, knuckles, and tail. It is then flavored with onions and garlic. After its been slow cooked it is served on rice . Fresh oranges and farofa ( toasted flour fried in butter and olive flavor) are always served with this dish. It may also be served along with a green vegetable.
In a restaurant this is typically eaten on Wednesdays and Sundays.
Lanches are known as snacks it Brazil. The snacks offered are a variety of fried pastries. Some of their snack items are fried ground chicken balls, fried heart of palm, and spiced meat or shrimp fried pastries.
- One of the most famous Russian Traditional foods.
Food is a very important thing in Libya. The foods main ingredient is olive oil, and it would be impossible to cook or eat without it.
Libyan cuisine almost always contains olives, palm dates, grain, and milk.
The Traditional Breakfast
The traditional breakfast in Libya was a glass of milk, palm dates (which could be harvested, dried, eaten as they are, or made into syrup), and bsisa.
Always accept any offer of coffee or tea.
A bowl of perfumed water is passed around the table. Everyone is supposed to stick three fingers in the water as a form of cleansing.
Prayers are said both before and after the meal.
You may eat only with your right hand.
As a gesture of generosity and abundance you should always leave a small amount of food on your plate.
- Main ingredients in Russia's foods consist of meat, potatoes, bread, eggs, and butter.
The Most Popular and Traditional Dish : Bazin
Bazin is a dish that consists of a round ball of dough with a possibility of multiple sauces.
For breakfast, the dough can be eaten with date syrup and olive oil.
Another version of the dish is eaten with a sauce made of tomato puree, chilli powder, potatoes, chicken, and fenugreek seeds.
The dish can also be made with just a simple meat and vegetable sauce.
-Sweden's large North/South expanse leads to regional differences.
-North: game meats
-South: fresh vegetables
-Bordered by Baltic Sea
-Shrimp and Lobster
-Open to foreign influences
-Sushi and Cafe Latte
Breakfast, Lunch, and Dinner
Breakfast: Sandwich of hard cheese and sausage coupled with hot chocolate, coffee, tea and either milk or juice.
Lunch: Swedish National Board of Health and Welfare 1970 Campaign.
-6-8 slices of bread a day
-Ham, cheese, cucumber slices
Dinner: Potatoes almost every dinner
-Meatballs, Lingonberry sauce
- Pancake Week
- In Russia Pancakes is a ritual food
- Pancakes represent the sun in the old pagan tradition.
- Takes place every spring
- Used to celebrate the sun and the end of Winter.
-Burning of Lady Maslenitsa
-Was not invented by the Russians, but by the Ukrainians
- ingredients include beets, vegetables, meats, and a sour cream.
-There are so many variations of this recipe, that most families have their own secret recipe.
- It is considered bad luck not to eat all the bread that you have taken.
- Russians encourage seconds.
- It is considered impolite to the host to eat all of the food on your plate.
- A Russian Plate setting includes a shot glass of vodka.
- Your hands must be visible at all times while eating.
-Oats, flour, sugar, coconut, syrup, butter, bicarbonate of soda & water
Lamingtons “National Cake of Australia”
-Square shaped sponge cake coated in a layer of chocolate icing
- Russians usually eat food that is high in carbohydrates and fat in order to give them energy and warmth through the freezing winter.
-Second only to Finns, largest consumers of coffee in the world.
-3 o'clock every day
-Fika "drinking coffee"
-Enjoyed with a sweet snack
-Drink it black
-Purpose of Fika
-Pea Soup and Pancake Thursday
-Catholics not eating meat on Fridays
-Easy preparation for maid servants
-Tooth decay experiments in 1957
-Medical Board suggest Sweet Saturday
-Originated in Sweden
-Popular every day
-Love of eating
-Invitations -> symbol of friendship
- Sunday family dinner
-Love of meat
-Annual consumption 220lbs
-'Carne' assumed to mean beef
-Grilled meat is a staple
-Steak, beef ribs
-Southern region: lamb and goat
-Indigenous and European
-Squash, melons, sweet potatos
-Italy and Spain immigrated
-Dulce le leche
-Used to fill cakes, on toast or pancakes, and ice cream flavor
-Germany and France
Breafast, Lunch, and
Breakfast: Coffee and toast, ducle le leche on top.
Lunch: Eaten around 1/1:30, many return home to eat. Towards end of week heavy pizza or asado lunch.
Merienda: Light meal around 5 or 6. Coffee or tea with a snack like cake or ham and cheese sandwichs.
Dinner: 9 or 9:30, if important around
11. Heavy traditional foods. Can go
into early morning.
- Traditional foods in Ireland are usually simple, only having a few ingredients.
- Two common ingredients found in their meals are the potato and meat which is usually pig.
- Eaten in almost all meals of the day
- The Potato is one of the most traditional foods in Ireland.
- They are eaten in a variety of ways, like mashed, chipped, fried, boiled, and it is added to many food recipes.
- Often you will find the potato cooked in two different ways on the same plate.
- Instead of finding bread or rolls at the dinner table, Ireland serves potatoes.
- Irish will eat almost every part of the pig.
- The black pudding is part of Irish's full breakfast, which is made of pigs blood, onions, herbs, spices, oatmeal, and barley.
- Traditional Irish foods made from different parts of the pig:
Dublin Coddle Recipe
½ lb thick cut bacon, cut into 1 inch pieces
1 large sweet onion, cut into wedges
1½ lb pork sausages, sliced
3 lb Yukon Gold potatoes,
sliced approximately ⅓
2 cup chicken stock
salt and black pepper
2 bay leaves
¼ cup chopped Italian parsley
- Dublin Coddle is considered one of Ireland's national dishes.
- Crubeens is boiled pigs feet with vegetables.
- Tripe is the stomach lining of the pig that is bleached, cooked, and is usually combined with onions.
Located in Central Italy
Use a lot of local ingredients Strong and simple flavors
Olive Oils, Sheep milk cheeses, and large salt free bread
Panzanella: Salad w/cucumber, tomato, onions, E.V.O.O., bread
Located off the "toe" of the boot.
Mount Etna- volcanic soil
Citrus, swordfish,tuna, capers, and cannolis
Pistachios used in many desserts
Popular dish: Swordfish Chops
made with seasoned breadcrumbs, then grilled over a charcoal fire and garnished with capers and a lemon drizzle
Located in Northern Italy
A wealthy region that is rich in meats & pasta
Produces Balsamic vinegar, Prosciutto, Parmigiano-Reggiano
Famous for its Bolognese sauce and tortellini
• Food prepared from a healthy perspective
• “Barbie” parties common on weekends
• Chocolate found in many desserts
• Lean meats &vegetables
A multicultural and multi-faith society
Meals are inspired by British, Asian, African, and Mediterranean Cuisines
Served, grilled, smoked, or cold
Meat Pies “dog eye”
Flakey pastry dough with meat, gravy, peas
Burgers with beat roots
Pork or beef seasoned with herbs from around the world