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International cuisine, poland, usa, finland, Germany cuisine

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International cuisine, poland, usa, finland, Germany cuisine

  1. 1. GermanyFinlandPolandUSA Group : Krushika Mehta Kamal Mistri Krishnendu Roy Madhusudan GJ
  2. 2. - The growing season limited them to early forms of wheat, barley and pasture land for livestock.- Sheep, cows and goats were used for milk, butter and cheese and occasionally meat products, which were served most often during feasts. -The earliest spices were parsley, celery and dill, which you still see used today. -The areas around Cologne were especially rich in exotic spices and food due to its powerhouse status
  3. 3.  German bread (200 kinds) Sausages (1,500 varieties) Potatoes (more methods to prepare it than any other western food) Typical breakfast: butter, cheese, salami, sliced meat, boiled eggs, tea or coffee, orange juice, cereal, yogurt, rolls (crunchy- crusted Brötchen). Lunch is the hot meal: meal of the day Four o’clock: coffee and cake time (numerous selection of sweets) Dinner is light: bread, cheese, sliced meats, salads, pickled cucumbers.
  4. 4.  Temperate and marine; cool, cloudy, wet winters and summers; occasional warm wind. Moselle and Rhine valleys have mild climate where vine grows. The southern and eastern parts and high elevations have cold winters of continental climate
  5. 5. Staple FoodPotatoes: King Frederick (17thcentury) announced that thosepeasants who refused to plantpotatoes would have their nose andears cut off.Bread (wheat, rye): not as side, butas main food especially in breakfast Vegetables Cabbage, turnips, dried split peas and lentilsFruits cooked with meat, as relishes, in Nuts are used insalad, and desserts appetizers, entrees, sauces, anApples d sweetsPearspeaches
  6. 6. Creative ways of using meat:tongue is extremelypopular, alsobrains, sweetbreads (thethymus of a younganimal), heart, liver, kidneys, neck bones, theknuckles, skins, feet, and ears;beef marrow used indumplings and in stews.PorkVealDeer
  7. 7. Regional Sausages styles
  8. 8. 
  9. 9.  Cabbage that has beensalted, shredded, and fermented for weeks Wordmeans “sourcabbage” in German Chinese invented it over 2300 years ago
  10. 10.  Light bread balls  Consists of bread, eggs, herbs, and either meat, poultry, or fish Not to be confused with English dumplings which are heavy, Klosse are light, puffy bread balls (sometimes made of potatoes)
  11. 11.  Traditional German pasta Thicker noodles than Italian pasta  Made with eggs, flour, butter, wat er, salt  Traditionally egg based, but modern times has seen outside influence and more pasta is made with wheat
  12. 12.  Hundreds of German bread recipes Bread is an important part of meals, eaten for breakfast and not considered a side dish  Stollen popular – traditional Christmas bread  Is a dry, rich cake with powdered sugar on top – can be made with fruits and nuts
  13. 13. Cooking Methods• Meat is usually roasted• Sausages are grilled, pan fried, sautéed• Vegetables boiled, fried, sautéed• Traditional methods which exists today are salting, smoking, curing or pickling.
  14. 14.  Roasted food being popular, they use ovens for roasting of majority of their food. But traditionally and still today they prefer pot roast method as they retain more flavours.
  15. 15.  German lentil soup A delicious and creamy leek and bacon soup recipe from Germany! Its called "Lauchrahmsuppe mit Speck" in German. Perfect for cold wintery days. Roasted pork with tomato sauce pork roasted in traditional pot freshly flavoured with Tarragon. Plum coffee cake Traditional sweet German cake flavoured with coffee
  16. 16.  http://www.indexmundi.com/germany/demog raphics_profile.html http://en.wikipedia.org/wiki/Geography_of_Ge rmany http://en.wikipedia.org/wiki/Germany http://germanfood.about.com/od/introtogerm anfood/a/introtoger.htm http://recipes.wikia.com/wiki/German_Cuisine #Special_Equipment_for_German_Cooking http://www.kitchenproject.com/html/GBcoffe e.html
  17. 17.  The geography of Finland differs from that of other Nordic countries. Bordering the Baltic Sea, Gulf of Bothnia, and Gulf of Finland, as well as Sweden,Norway, and Russi a, Finland is the northernmost country on the European continent. Finland is a country of thousands of lakes and islands; 187,888 lakes and 179,584 islands to be precise. One of these lakes, Saimaa, is the fifth largest in Europe.
  18. 18.  Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms. Refugees from Karelia contributed to foods in eastern Finland. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milkand its derivatives like buttermilk are commonly used as food, drink or in various recipes.
  19. 19.  Several ways of cooking food in finland, which includes of :1. Frying,2. Boiling,3. Drying,4. Cold smoking or5. Simply slicing meat andeating it raw.
  20. 20.  To express the purity, freshness, simplicity and ethics that finnish would like to associate with their region. To reflect the different seasons in the meals. To base cooking on raw materials which characteristics are especially excellent in there climate, landscape and waters. To develop new possible applications of traditional Nordic food products.
  21. 21.  Lapland ◦ Sautéed reindeer (poronkäristys) ◦ Lohikeitto salmon soup with cream. Karelia ◦ Karelian pasties popular throughout the whole of Finland. Savonia ◦ Kalakukko fish pasty loaf ◦ Mykyrokka blood dumpling soup ◦ Lörtsy Sweet pastry filled jam
  22. 22.  Ostrobothnia and Åland ◦ Due the location on the West coast and the Swedish speaking majority, the cuisine differs from the Eastern one considerably. ◦ Klimppisoppa flour dumpling soup ◦ Ålands pancake typically made of leftover porridge and served with plum soup Other specialities ◦ Rössypottu from Oulu (mixed game and pork stew) ◦ Hapanvelli (rye and pea porridge) from Virolahti.
  23. 23. Sauteed Reindeer 6 portions 800 gr sliced reindeer (poronkäristysliha) 50 gr butter 3 beer 2 small onions 1 ½ tsp salt 3 tbs flour ½ tsp ground black or white pepper *Instead of beer, you can use cream or water to prepare the Sautéed Reindeer Sauce.
  24. 24.  Potatoes Salad Famous salad from Finland.  Chicken TemptationGive in to the Temptation! 100% succulent, chicken breast fillet coated in delicious, golden breadcrumbs, served with your choice of bread and salad.  Cloudberry Mousse.
  25. 25.  http://chowhound.chow.com/topics/442620 http://nynordiskmad.org/fileadmin/webmasterfiles /Projects/Diverse/NNM_Brosch_screen_feb-11.pdf http://www.finemb.org.uk/public/default.aspx?no deid=37224&contentlan=2&culture=en-GB http://www.askmen.com/fine_living/wine_dine_arc hive_300/311b_finnish-cuisine-the-next-big- thing.html http://www.gofinland.org/tag/finnish-cuisine/
  26. 26.  The total area of Poland is 312,679 square kilometers (120,726 sq mi),making it the 69th largest country in the world and the 9th largest in Europe. Poland has a population of over 38 million people, which makes it the 34th most populous country in the world and the sixth most populous member of the European Union, being its most populous post- communist member. Poland is a unitary state made up of sixteen voivodeships.
  27. 27.  The longest rivers are the Vistula 1,047 kilometers (651 mi) long. The Vistula and the Oder flow into the Baltic Sea, as do numerous smaller rivers in Pomerania. The climate is oceanic in the north and west and becomes gradually warmer and continental towards the south and east. The climate is mostly temperate throughout the country.
  28. 28.  The culture of Poland is closely connected with its intricate 1000 year history. Its unique character developed as a result of its geography at the confluence of Western and Eastern Europe. The people of Poland have traditionally been seen as hospitable to artists from abroad and eager to follow cultural and artistic trends popular in other countries. In the 19th and 20th centuries the Polish focus on cultural advancement often took precedence over political and economic activity. These factors have contributed to the versatile nature of Polish art, with all its complex nuances.
  29. 29.  Polish cuisine (Polish: Kuchnia Polska) is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian similarities. It is rich in meat, especially beef, chicken and pork, and winter vegetables
  30. 30.  . Meat is one of the main elements of most Polish dishes and cured and smoked hams, poultry, Pork and Beef fillets, and bacons are often parts of delicious dishes. And therefore more of :1. Frying,2. Boiling,3. Drying,4. Cold smoking or5. Simply slicing meat and eating it raw. Methods are used.
  31. 31.  Ranging from cake pans, can openers, colanders, egg rings, poachers and holders, food dishers & portioners, food pans & food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets & accessories, the Polish cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Polish dishes. strainers. Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should also be part of your cooking
  32. 32.  Their breakfast consists on sandwiches, scrambled eggs, tea, coffee or other drink. They eat breakfast in the early morning. Their dinner menu is based on tow dishes and soup is always there. Alcohol products are also frequently used by Polish people.
  33. 33.  The national dish of Poland, bigos is an amazing mélange of meats and sausages slowly braised over a bed of mellow sauerkraut. Bigos is a popular cold-weather dish in Poland where it provided a handy way of using up cabbage that was put up before winter set in. Bigos is a favorite meal for the day after Christmas and is also popular in Lithuania and Belarus.
  34. 34.  Starter Zupa pomidorowa: tomato soup, often with rice or noodles.  Maincourse Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed, originally French.  Desert Szarlotka: cake with apples, sometimes served with whipped cream.
  35. 35.  Google http://www.staypoland.com/poland-food.htm http://www.google.co.in/#hl=en&q=polish+cuisine+poland&r evid=-1&sa=X&ei=bR- 8TuiFOcTMrQfan_nQAQ&ved=0CBoQ1QIoADgK&bav=on.2,or .r_gc.r_pw.,cf.osb&fp=adc50f848d6469b3&biw=1280&bih=73 7 http://en.wikipedia.org/wiki/Polish_cuisine
  36. 36.  The United States is a country in the Western Hemisphere. It consists of forty-eight contiguous states in North America, Alaska, a peninsula which forms the northwestern most part of North America, and Hawaii, an archipelago in
  37. 37.  American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well in to the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.
  38. 38.  Early Native Americans utilized 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. As early American Indians lacked the proper pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them "Stone Boilers".
  39. 39.  Fast foods usually consumed by Americans are fast to prepare, cheap and tasty. But these are also high in fat, sodium, calories, sugar and cholesterol. The Americans also like sweet food very much, and typical for America are Muffins, Brownies, Cookies and the carrot cake. You get all these sweet things in coffee shops.
  40. 40.  Religious Influences › Religious proscriptions range from a few to many, from relaxed to highly restrictive. › This will affect a followers food choices and behaviors. For example, in some religions specific foods are prohibited, such as pork among Jewish and Muslim adherents. Culture › Culture of the United States is a Western culture, having been originally influenced by European cultures. It has been developing since long before the United States became a country with its own unique social and cultural characteristics such as dialect, music,arts, social habits, cuisine, and folklore.
  41. 41.  New England › Lobster is an integral ingredient to the cuisine, indigenous to the shores of the region. Other shellfish of the coastal regions include little neck clams, sea scallops, blue mussels, oysters, soft shell clams and razor shell clams. Pacific & Hawaiian Cuisine › Hawaiian regional cuisine covers everything from wok- charred ahi tuna, opakapaka (snapper) with passionfruit, to Hawaiian island-raised lamb, beef and aquaculture products such as Molokai shrimp. › Includes a broad variety of produce - most notably tomatoes, strawberries, mushrooms, sweet maui onions and tropical fruits such as papayas, mangoes, lilikoi (passionfruit) and lychee. The south American › The cuisine of the American South has been influenced by the many diverse inhabitants of the region, including Americans of European descent, Native Americans and African Americans.
  42. 42.  Midwest › Midwestern cuisine covers everything from barbecue to the Chicago-style hot dog. Cuisine in the West › Cooking in the American West includes the fast food hamburgerand the San Francisco burrito.
  43. 43.  Most staple foods derive either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro,etc Other staple foods include pulses (dried legumes), sago (deriv ed from the pith of the sago palm tree), and fruits such as breadfruit and plantains. Staple foods may also contain, depending on the region, amaranth, olive oil, coconut oil and sugar.
  44. 44.  Starter Carrot and coriander soup with hot crusty bun. Main Salmon or seabass served with a lemon and butter watercress sauce. Vegetables and potatoes of the season. Sweets Profiteroles filled with cream.
  45. 45.  http://en.wikipedia.org/wiki/Staple_food http://www.lerntippsammlung.de/Eating -Habits-and-food-in-the-USA.html http://www.vybornysport.com/diet-and- eating-habits-in-usa/

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