International cooking 08 Africa
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Around 1000 years ago, Africa was situated along a trade route between Asia and Europe, bringing Middle Eastern influence to northern Africa. Over subsequent centuries, Europeans colonized much of Africa, introducing additional culinary influences. African cuisine varies widely by region due to differences in climate, available crops, and colonial legacies. Common cooking methods include braising, frying, and grilling, while staple foods include grains like corn, beans, cassava, and yams.
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The document provides an overview of the physical geography, history, culture, and current state of West Africa. It describes the key landforms and climates of the plains and highlands. It discusses important kingdoms that arose in the region as well as the transatlantic slave trade that devastated communities. Today, West African countries face challenges of poverty, population growth, and political instability as they develop their economies through agriculture, resources, and tourism. Nigeria stands out as the most populous country with a growing economy based on oil exports.
Learn Australia through multimedia
Australia is located between 10-44 degrees south latitude and 112-154 degrees east longitude. It was first landed on by British navigator James Cook in 1770 and later used to exile prisoners from Britain. Australia's physical divisions include the Western Plateau, Central Lowlands, and Eastern Highlands. The Central Lowlands contain the Great Artesian Basin, which provides a large source of underground water and supports agriculture. Major rivers include the Murray River and the Great Barrier Reef extends over 2000 km along the northeast coast. Australia has a variety of climatic regions and the majority of its population are descendants of European immigrants who engage in agriculture, sheep/cattle farming, fishing, and mining.
Chapter 22 Sections 1-3
East Africa is a land of high plains and plateaus with long, deep rift valleys running through it. The Great Rift Valley stretches from the Red Sea through Ethiopia and Tanzania. East Africa has many large volcanic mountains like Mount Kilimanjaro and plains home to national parks. The region features lakes like Lake Victoria and the Nile River. Climate varies from desert in the north to tropical in the south. East Africa has a diverse population and was influenced by European colonization in the 19th century. Many countries struggle with issues like poverty, conflict, and reliance on agriculture.
South america
South America is the 4th largest continent, located mostly in the tropics, with coastlines along the Atlantic, Pacific, and Caribbean Seas. It contains three main physical regions - the Andes Mountains, plains, and the lowlands and plateaus of Brazil. The continent was dominated by indigenous civilizations like the Inca prior to European colonization starting in the 15th century. Today, most countries in South America have left-leaning governments, Spanish and Portuguese are the dominant languages, and the economies rely heavily on natural resource extraction and agriculture.
Chapter 14
The document provides an overview of Western Europe, covering its historic development from Greek and Roman civilizations through the Renaissance and Industrial Revolution. It then summarizes the region's physical characteristics, climate types, ecosystems, people and cultures, economics focused on manufacturing and trade, and educational systems across countries like Finland, France, Italy and the UK.
Chapter9
The document provides an overview of the physical, cultural, economic, and geopolitical geography of Sub-Saharan Africa. It notes that Sub-Saharan Africa has the world's youngest population, with over 40% under 15 years old. While the region has high rainfall, drought is common and per capita food production is declining in most countries. The region's economies rely heavily on agriculture and resource extraction, but have struggled with poverty, debt, and inadequate infrastructure. Sub-Saharan Africa faces ongoing humanitarian and security challenges.
Central and South Africa
The document provides information about Central Africa and several countries located within it. It discusses the geography, climate, economy, natural resources and environmental issues of the Democratic Republic of the Congo, Central African Republic, Cameroon, Gabon, Equatorial Guinea, Sao Tome and Principe, and other nations. It also covers South Africa and neighboring countries, as well as some Atlantic coastal states like Angola and Namibia. Inland southern African countries discussed include Zambia and Malawi.
Ch 9
This document provides an overview of Sub-Saharan Africa. It discusses the region's large land area and growing population, noting high birth rates balanced by decreasing rates in recent decades. The physical geography, including varied biomes and landscapes, is described along with how people have adapted to the land through subsistence agriculture and pastoralism. The region's rich wildlife is also summarized. Key sections discuss the cultural, historical, linguistic and religious aspects of Sub-Saharan Africa as well as the impacts of colonialism and the slave trade. The economic geography is examined through sectors like agriculture, mining, infrastructure challenges, and development issues. Geopolitical concerns and profiles of subregions are presented.
India
This document provides an overview of ancient India and its history. It begins with a basic chronology of ancient India, noting the emergence of farming settlements along the Indus River around 3000 BCE and the height of the Indus Valley civilization around 2500 BCE. It then discusses the Indus Valley civilization in more detail, describing sites like Mohenjo-Daro. It notes the Aryan invasions around 1500 BCE and how this introduced alien gods and values to India. The document provides context on India's ancient history and civilizations.
Mediterranean Countries and Their Food
The Mediterranean Sea connects to the Atlantic Ocean and is surrounded by Europe, North Africa, and Asia. It has a typical Mediterranean climate with hot, dry summers and mild, rainy winters. Major crops of the region include olives, grapes, oranges, and cork. The Mediterranean diet, based on foods from countries around the sea, is high in vegetables, fruits, whole grains, beans and nuts, olive oil, and fish and seafood. It also includes dairy and wine in moderation. Popular dishes from Mediterranean countries include Spanish paella, French ratatouille, Italian panzanella, Greek halloumi, and Moroccan lamb shanks.
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- 1. International Cooking: A Culinary Journey, 2E Chapter 8 The Countries of Africa
- 2. International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. About one thousand years ago, Africa was situated on the trade route between the Spice Islands and Europe. This brought significant Middle Eastern influence to northern Africa. Cuisine
- 3. International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. late 1400’s and the 1500’s - Europeans came to Africa in search of gold and slaves 1652 - Dutch arrived in Cape Town, South Africa late 1800’s and early 1900’s - European nations colonized Africa
- 4. International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. tropical, hot and humid climate - equator runs through central Africa 20,000 miles of coastline - Mediterranean Sea on north, Atlantic Ocean on west, Indian Ocean on east, and Red Sea on northeastern Sahara - largest desert in the world, lies across northern Africa Topography
- 5. International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. braising frying grilling Cooking Methods
- 6. International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. most fertile regions in Africa resembles Middle Eastern and Mediterranean countries richer cuisine wheat, barley, fruits, and vegetables aromatic rather than hot spices Regions North
- 7. International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. poor soil and poor growing conditions sparse food supplies repetitive diet with the same foods over and over lots of corn samp - cornmeal mush Central Africa
- 8. International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. strong influence from Britain and India hot chili peppers passed as a condiment curry powder yams and cassava Eastern Africa
- 9. International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. influence from Britain, Malaysia, Holland, and northern Europe curries seafood wine great diversity between diet of rich and poor people South Africa
- 10. International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. hot, humid climate lots of seafood poor soil, which yields meager crops tropical fruits and chili peppers hot, spicy foods stews are the mainstay West
- 11. International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. poor soil yielding meager crops unpredictable weather conditions droughts floods insect infestations Cuisine Some Causes for Starvation
- 12. International Cooking: A Culinary Journey:, 2E Patricia Heyman 12 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. many African diets consist primarily of fruits, vegetables, legumes, and grains corn, beans, okra, cassava, plantains, yams, greens, and dendê (palm oil) are staples starches and grains important in diet type of starch depends on location many one-pot dishes