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Кухня стран изучаемого языка
6
Great Britain
Australia
Canadian Cuisine
TOPIC 1
Introduction
It is very difficult to talk exclusively about the traditions of Canadian national cuisine. The fact that the so-called canadian cuisine is a mixture of English, French, North American and canadian culinary traditions. This is not surprising, given the history of such a multinational country.
Canadian cuisine varies widely depending on the region. Former canadian Prime Minister Joe Clark put it this way: "Canada has a kitchen of kitchens. It's not a hodgepodge, it's Swedish table ".
Introduction
Beginning
In Canada, there are cuisines of different origins, which often overlap with each other . Native Indian dishes almost disappeared, they differed belonging to this or that tribe and corresponded to this or that geographical and climatic zone. The first European settlers-hunters of fur animals belonging to the lower strata of society, arrived on canadian soil with their culinary traditions. Their cuisine was quite primitive and obeyed only one goal-survival. These people adopted the culinary traditions of the indigenous population: living in the North Indians and Eskimos, the name of the latter is translated as those who eat raw meat.
Beginning of Canadian Cuisine History
CHARTS
Poutine
Dishes from Canada come from different countries
fried potatoes with sauce, baked with cheese
DISHES OF FRANCE
French onion soup
Tourtiere is a canadian meat pie that originated in Quebec more than 400 years ago. Often the recipe uses pork or beef, but sometimes Canadians prefer game
France
this is onion in a broth with cheese and croutons.
IT IS IMPORTANT TO KNOW!
Therefore, canadian cuisine is more correctly called Anglo-American-canadian cuisine. The local cuisine was subsequently supplemented by subsequent waves of immigration in the 18th and 19th century from Central, southern and Eastern Europe, as well as from China.
The main component of canadian cuisine is Quebec cuisine, as the recipes of French chefs are historically and geographically closer to Canada.
Continuation of a history...
Despite its impressive size and long history Canada –
multinational and multifaceted country, in the culture of which is mixed a lot of imported from Europe rules and traditions. European immigrants made a significant contribution to the development of the Northern state, including especially canadian cuisine. The main distinguishing feature of this state is the division into French and English Canada. In cooking, this division is felt to a large extent.
Usually a vegetarian noodle dish, primarily made with Sarepta mustard, vinegar, hot oil and soy sauce. It has different flavors such as sour, sweet, fragrant, spicy and salty
Hot & Sour Noodles
DISHES FROM OTHER COUNTRY
China
Sweden
Bread Bannock
Originating in Scotland, Bannock (flat bread, sauerkraut with baking powder rather than yeast) has long been a staple of the first Nations, an element of Inuit and mestizo cuisine.
Canadian-Chinese restaurants
USA
USA
American cuisine
Origin
The history of USA`s cuisine
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans.
Pre-colonial cuisine
Pre-colonial cuisine
Seafood
Seafood
Seafood in the United States originated with the American Indians in the United States, who often ate cod, lemon sole, flounder, herring, halibut, sturgeon, smelt, drum on the East Coast, and olachen and salmon on the West Coast. Whale was hunted by American Indians off the Northwest coast, especially by the Makah, and used for their meat and oil.
Cooking methods
Cooking methods
Early American Indians used 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.
Colonial period
Colonial period
When the colonists came to Virginia, Pennsylvania, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops familiar to them from back home in England. In the same way, they farmed animals for clothing and meat in a similar fashion.
Common ingredients
Common ingredients
The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality.
A New England clam bake
A New England clam bake consists of various steamed shellfish.
Livestock and game
Livestock and game
Commonly hunted game included deer, bear, buffalo, and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pastries. In addition to game, colonists' protein intake was supplemented by mutton.
Fats and oils
Fats and oils
A number of fats and oils made from animals served to cook much of the colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening. Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon.
Alcoholic drinks
Alcoholic drinks
Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items. Rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies.
Map 1775
Map of the 13 American Colonies in 1775.
Post-colonial cuisine
Post-colonial cuisine
During the 18th and 19th centuries, Americans developed many new foods. Some, such as Rocky Mountain oysters, stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of the peanut butter and jelly sandwich); and some spread throughout the world, such as popcorn, cola, fried chicken, cornbread, unleavened muffins such as the poppyseed muffin, and brownies.
20th-century American farmhouse
20th-century American farmhouse
During the 1920s, American farms were mostly self-sufficient; but, certain staples like salt, coffee, sugar and baking soda would be purchased at the town general store. If the family didn't grow wheat, then flour would also be purchased. Another luxury was canned salmon, which was sometimes eaten for Sunday dinner.
Modern cuisine
Modern cuisine
In the 20th century highly industrialized processed foods became a dominant feature of American diets. Fusion of the food traditions of various immigrant groups to the US contributed to development of distinct ethnic-American dishes. "Dainty" fare became the norm at fashionable luncheons and teas in areas like New York City including dishes like grapefruit with cherries, fruit served in cantaloupe, strawberry tarts or egg soufflé, other types of tea sandwiches, small decorated cakes or gelatin based desserts. v
Processed food
During the Progressive Era (1890s–1920s) food production and presentation became more industrialized.The development of the microwave oven resulted in the creation of industrial food products and packaging that is intended take advantage of the unique opportunities and overcome the unique challenges of that technology. Microwave popcorn is an example of such a product.
Processed food
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Ethnic influences
Australia
The greatest influence on the development of Australian cuisine had a British cuisine that was brought to Australia by first settlers. With a new wave of immigrants in the 19 – 20 centuries, the cuisine was enriched by the traditions of Asian and Mediterranean cuisines.
Barbecue
Street food :)
What is the best way to meet the culture of the country?
Street food is the best way to meet the culture of the country. And Australia is no exception. Her kitchen is a real mosaic of taste: she combines in itself culinary traditions of the most different countries of the world.
Australians are real fans of barbecue. Weekend went in vain if you didn’t go to the barbecue. Everything is cooked on the grill here: meat, vegetables, seafood. There is a brazier in every house, and free barbecue shops are installed in parks and places of rest.
Burgers with pickled beets
Burgers
Here it is!
There is no ordinary burgers in an amazing and mysterious Australia. Locals say that burgers with pickled beets are tastier than ordinary.
Breakfast
Supper
The main meal for most Australians is dinner, which is traditionally held with the family. In this case, the dishes depend to a large extent on personal preferences and / or the origin of family members. Common to most families can be called fried meat with vegetables, pasta, pizza, barbecue, salads, soups.
How many times a day do Australians eat?
Typical Australian breakfast looks like habitual European breakfast. Due to the warm climate, Breakfast is usually quite light, but in regions with cooler climates, an "English Breakfast" is often prepared with oatmeal, scrambled eggs, bacon, sausages, tomatoes and mushrooms. A lighter Breakfast includes muesli, sandwiches and fruit. As the drinks are usually served tea, coffee, milk.
Also for Breakfast they often eat bread or sandwiches with Vegemite.
Cocoa with cotton candy
Cake with cream and fresh fruit was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand. The exact time and place of the invention of the dessert is unknown, and for the right to be called the birthplace of this cake, these two countries are still arguing. According to one legend, the chef of the restaurant created a dessert especially for the ballerina. On the other, it was prepared by the hotel's cook on the birthday of one of visitors.
Cake "Pavlova"
In Melbourne establishments you can find a dish that is sure to impress anyone with a sweet tooth-cocoa with cotton candy, or cotton candy with cocoa. Pour the cocoa over the cotton candy and enjoy the delicious sweet drink.
Australian dishes are very unique. And also very tasty:) let's see some of them.
Meat pie
Some dishes
Vegemite
Australian meat pie is traditional snack of Australian football lovers, which is small pie stuffed with meat, onions, mushrooms or cheese.
Vegemite - thick paste of dark brown color based on yeast extract, the national dish of Australia.
Kangaroo meat?
What about stereotypes?
Many people think, that Australians eat only kangaroo meat. They eat not only kangaroos. The cuisine of Australian aborigines is based on eating foods of Australian origin only. Kangaroo, possum, EMU and crocodile meat are considered national meat products. Now kangaroo can be found in almost all grocery stores (also outside Australia) at a price comparable to the price of beef. Also, meat of more exotic animals and insect larvae are eaten. In the regions close to the coast, fish and seafood are common.
Finger lime
Quandong
Quandong ("dessert peach"),
"Australian tomato", davidsonia (small plum), finger lime, warrigal greens (local spinach variety) and other representatives of the Australian flora. The macadamia nut is widely distributed throughout the world.
Traditional fruits and vegetables
Warrigal greens
Davidsonia
Macadamia nut
Great Britain`s
cuisine
In the early 18th century, there were only two meals in Britain - breakfast and dinner. At the lunch time middle class was working, the aristocracy was having fun.
At the beginning
English dinner from old ages
DINNER
Bread, oatmeal and potatoes were the main food of the poor, while middle-aged farmers could afford a piece of smoked pork once a week.Dinner was the main meal, consisting of a minimum of 3 dishes. Main attention was paid to the quality of the ingredients. They served it late, sometimes in the houses of aristocracy dinner appeared on the tables at 10 o’clock in the evening.
English traditional breakfast
BREAKFAST
The traditional English breakfast, takes his history from the Victorian era and remaining popular to this day, but contains a lot of cholesterol. Usually consists of eggs, fried sausages, bacon, beans, tomatoes, smoked fish, toast and sometimes oatmeal. Drinks - juice, tea or coffee.
today it`s popular too
Traditional dishes
The British love to eat, that`s why they put many lamb, beef, pork, chicken and other meat dishes in their holiday tables
MEATLOAF
a loaf with chopped meat, bread, milk cheese and eggs. The British usually cook it for the holidays
MEATLOAF
SHEPHERD’S PIE
SHEPHERD’S PIE
pie, including beef or lamb, vegetables and potatoes
STEAK AND KIDNEY PIE
contains Beef, fired onion
and gravy.
All wrapped
in dough
STEAK AND KIDNEY PIE
BANGERS AND MASH
sausage and mashed potatoes served with sauce.
BANGERS AND MASH
13
Famous
people
Duchess Anna Russell of Bedford
Duchess Anna Russell of Bedford
IN the 17th century people began serving dinner later and later in the evening. For aristocracy, or at least for Duchess Anna Russell of Bedford. 6 hours between meals was simply too long. She began to ask for a cup of tea and light snacks to be served around 5 pm. And then began to invite guests to join her. The custom of “afternoon tea” was born, and it spread among the upper classes and then among the workers, for whom this late afternoon meal became the main of the day.
Jamie Oliver
Jame Oliver
Jamie Oliver - one of the famous cooks in the world. He was born England. He liked cook and after school travelled to France, because there cooking was a kind of art. When he returned to he worked in number of british restaurants. At the same time there was a programme about cafe where Jamie worked. This impressive young chief immediately became popular and best-liked celebrity chief on TV
Fifteen Foundation
Fifteen Foundation
Fifteen Foundation - Jamie`s Oliver project, where each year 15 young people are trained and taught to work in the restaurant business. They are not common people, they are from unhappy families.
In this way Jamie Oliver tries to help them start a new life
La cuisine française
La France
Les informations générales
La cuisine française est divisée en deux branches principales-la cuisine régional et l'aristocratique raffiné. La cuisine régionale comprend des plats que les habitants de régions historiques du pays ont préparés pendant les siècles. La cuisine française aristocratique s'est formée à la cour des Bourbons lorsque Paris est devenu le roi de la mode mondiale. Ses plats uniques se distinguaient par la variété.
Les informations générales
18 siècle
18 siècle
Une attention particulière est accordée à la préparation de sauces, qui constituent bientôt la gloire de la gastronomie française. La plupart des célèbres sauces de France ont été crées dans les 17-18 siècles. Beaucoup de sauces portent les noms de leurs créateurs. Par exemple, l'invention de la sauce populaire Béchamel est attribuée à Louis de Béchamel. Dans le même temps, il y a des règles pour combiner la nourriture avec du vin d'une variété strictement définie. Au même temps, à partir de la fin du 18ème siècle en France, il devient à la mode d'aller dans les restaurants. Il y en a une centaine à Paris.
18-19 siècles
La nourriture, qui était typique en France, a changé avec les governeurs. Par exemple, quand Catherine de Médicis est montée sur le trône, le pays a surtout mangé des plats typiques de l'Italie. Alors, Louis XV, qui est entré sur le trône au 18ème siècle, n'était pas opposé à manger délicieux. A la fin, le 18ème siècle devient l'or de la gastronomie française. Il y a un pâté de foie gras avec des truffes, des tartelettes, des profiteroles, des massepains, des crèmes glacées.
18-19 siècles
20 siècle
Au début du 20ème siècle, la cuisine française a commencé à être observée comme "légère". Le célèbre chef Auguste Escoffier a été le premier à mettre à la mode des plats légers. Dans les années 70, ses disciples ont déclaré la naissance d'une nouvelle Cuisine. Ensuite, les législateurs de la mode culinaire ont mis la Croix sur les sauces grasses et la friture. En outre, ils ont réduit les portions. Depuis lors, de nombreux plats de différentes régions du pays ont constitué un trésor de cuisine française classique. Ces plats comme: cassoulet, bouillabaisse et choucrout.
20 siècle
21 siècle
21 siècle
Combien de fois par jour mangez-vous?
Où mangez-vous principalement?
60% personnes ont répondu qu'ils mangent 3 fois par jour
60% personnes ont répondu qu'ils mangent à la maison
Mangez-vous de la restauration rapide?
Pensez-vous que votre alimentation est saine?
Y a-t-il des végétariens dans votre famille?
70% personnes ont répondu qu'ils ont des végétariens dans la famille
60% personnes ont répondu qu'ils parfois mangent de la restauration rapide
80% personnes ont répondu qu'ils pensent que leur alimentation est saine
Le questionnaire
Les stéréotypes de la cuisine
Stéréotypes
Il y a beaucoup de stéréotypes de la cuisine francais. Bien sûr, tous les stéréotypes ne sont pas vrais. Mais certains stéréotypes de la cuisine sont la pure vérité.
1. Ils se déplacent toujours «avec une baguette sous le bras», car ils mangent ce produit de boulangerie tous les jours en grande quantité;
2. Ils adorent leur propre cuisine et connaissent les arts culinaires, soutenant l'opinion de la France en tant que pays du vin rouge, du fromage, des escargots et des pattes de grenouille
3. Tous les français mangent tous les jours des délices dans des restaurants chers.
En effet, ils accordent une importance particulière à la nourriture et aux repas. Chez les français, contrairement aux autres nationalités, une pause déjeuner peut durer plus d'une heure et demie.
Tout le monde sait que les français mangent beaucoup de fromage et boivent aussi beaucoup de vin. Cette nation se classe au premier rang mondial pour la consommation de fromage – environ 90 kg de fromage sont consommés par la famille chaque année. Vins ils consomment environ 15 litres par an et par personne. Les apéritifs et les collations sont une partie importante de la rencontre avec des amis. Sans cela, il est très difficile d'imaginer les français.
Et en ce qui concerne les restaurants, seules les personnes très riches, les gourmets et les touristes se tournent toujours vers les plats célèbres, mais les français eux-mêmes préfèrent de plus en plus manger dans les restaurations rapides, acheter des frites et des produits semi-finis pour se réchauffer. Hélas, une telle situation financière.
La vérité
Stereotypen
Austria
Austria
Stereotypen
Die Hauptstereotypen Österreichs
Ein Stereotyp ist eine Metapher für das Denken, die aus der Typografie stammt, wobei ein Stereotyp eine monolithisch gedruckte Form ist, eine Kopie aus einem typografischen Satz oder Klischee, die für den Rotationsdruck von Veröffentlichungen mit großer Auflage verwendet wird.
Die Hauptstereotypen Österreichs sind eine Vielzahl von Weinen und ungewöhnlichen Gerichten.
Wiener Schnitzel
Die österreichische Küche wird oft mit der Wiener Küche identifiziert, obwohl sich die traditionelle kulinarische Kunst Österreichs aufgrund der gemeinsamen Geschichte des Österreichisch-Ungarischen Reiches in einer Vielzahl regionaler Variationen widerspiegelt.
das Gericht
Apfelstrudel
Wiener Schnitzel - eines der bekanntesten Gerichte der Wiener Küche. Es ist eine große Größe (oft größer als der Teller), ein sehr dünnes Kalbsschnitzel, paniert aus Mehl, Eiern und Semmelbröseln, gebraten in einer großen Menge geschmolzenen Schweinefetts oder Butter, bis es goldbraun ist.
Sacher - Schokoladenkuchen, Erfindung des österreichischen Konditors Franz Sacher. Der Kuchen ist ein typisches Dessert der Wiener Küche und zugleich einer der beliebtesten Kuchen der Welt.
der Kuchen
Kaiserschmarren ist ein Omelett, das auf besondere Weise hergestellt wird. Um es zu bekommen, verwenden Köche Mehl, Zucker, Zimt und Rosinen zusätzlich zu normalen Eiern und Milch. Vor dem Servieren mit Puderzucker bestreuen.
Kaiserschmarren
Das bekannteste Dessert ist Apfelstrudel. Die Vorbereitung erfordert besondere Fähigkeiten, denn ein echter österreichischer Strudel muss im Mund zergehen.
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das Getränke
Die meisten feinschmecker sind sich jedoch sicher, dass der erste Platz des Wiener Kaffees nie und niemandem nachgibt.
Schwarzer Kaffe
Heuriger ist ein österreichischer jungwein und auch der name der in Ostösterreich (Wien, Niederösterreich, Burgenland und Steiermark) traditionellen Trinkhallen, in denen die Bauern-Winzer den Jungen Wein aus eigener Herstellung Abfüllen.