International Cooking : A Culinary Journey

by Heyman, Patricia A.

• ISBN13: 9780130326591
• ISBN10: 0130326593
• Format: Hardcover
• Copyright: 2002-07-24
• Publisher: Prentice Hall

Summary

Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entree.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d' and servers), catering firms, catering directors, and chef educators.

Table of Contents

Preface	vii
Introduction to Food and Wine Pairing	xi
Notes on Using This Book	xv
Web Sites	xvii
Acknowledgments	xxi
I. Europe
British Isles	1	(21)
Spain and Portugal	22	(23)
France	45	(31)
Italy	76	(29)
Germany	105	(25)
Scandinavia	130	(22)
Russia and Eastern Europe	152	(25)
II. Africa
The Countries of Africa	177	(23)
III. Middle East
Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Egypt	200	(24)
Israel	224	(20)
IV. Asia
China	244	(26)
Japan and Korea	270	(22)
Vietnam, Thailand, and Indonesia	292	(26)
India	318	(26)
V. Australia
Australia	344	(18)
VI. Latin America
Mexico	362	(31)
South America	393	(25)
Caribbean Islands	418	(21)
Glossary	439	(10)
Bibliography	449	(6)
Index	455

Excerpts

People say the world is becoming smaller. Of course, the world is not shrinking, but more accessible travel, familiarity with people from foreign lands, and efficient communication make faraway destinations seem not so remote.No longer reserved for the wealthy, travel to foreign lands is obtainable for many people. The price of an airline ticket to Europe often costs less than flying from New York to California, and myriad flights travel overseas every day. So even though college spring break used to mean a trip to Florida for the lucky, now a week in Paris or scuba diving in Belize fits into the realm of spring break possibilities.With the help of telephones, computers, wireless technology, satellites, and planes, business and pleasure truly span the globe. As a result, more and more people are familiar with foods from foreign lands, and dishes from all corners of the world penetrate the menus of other cuisines.Although culinary schools used to teach continental cookery primarily covering the cuisines found in Europe, this no longer suffices. Now, international cookery is the necessary course. As travel to Asia, Latin America, and destinations throughout the world has increased, so has the interest and knowledge of cuisines spanning the globe.Demographic changes also have altered our perspective of the world. Great increases in the number of immigrants play a significant part in the composition of cities, schools, and neighborhoods. Of course, ethnic restaurants thrive in areas with substantial ethnic population, leading to these cuisines becoming more mainstream throughout the United States. According to the last census, the fastest growing ethnic groups in the United States are Hispanics and Asians. Mexican and Asian restaurants proliferate. No wonder salsa replaced ketchup as the leading condiment in the United States. Today, many businesses operate globally. Companies from around the world relocate employees to other countries for varied periods of time. The influx of people from foreign lands leads to familiarity with other cultures and cuisines, as well as adding to the ethnic diversity of neighborhoods.Immigration and birthrates continue to change the demographics throughout the world. Predictions released from the United Nations estimate that about 87 percent of the world's population will consist of people from Asia, Africa, and Latin America by 2050. The remaining 13 percent will reside in other regions, including North America and Europe. People from densely populated, developing countries continue to seek opportunities in more prosperous nations. As a result, many immigrate to the more affluent countries. So although the world is not shrinking, it certainly is changing, and that change results in people being exposed to more countries, more cultures, and more cuisines. GOAL OF THE BOOKThe goal of this book is to provide a comprehensive picture of cuisines found throughout the world by presenting information about the food and culture as well as recipes. Explanation focuses on the development of each cuisine, therefore making the evolution seem both logical and natural. This is accomplished through an understanding of many issues that molded the cuisine. PREMISE OF THE BOOKWhat makes each cuisine unique? This book shows that neither random selection nor chance caused a cuisine to develop as it did. First, many of a cuisine's culinary traits result from conditions that naturally exist in the region or country--factors such as the geography, topography, climate, what grows/is raised there, and historical influences from settlers, invaders, and bordering countries.Second, although often determined by the factors listed earlier, many food issues create the differences that distinguish one cuisine from another. The preferred carbohydrate, whether rice, pasta, bread, or corn, makes a significant impact on the cuisine. How can one think of