Culinary analysis Flashcards
(25 cards)
Potatoes, root vegetables, and cabbages are
foundational vegetables in this region.
Western Europe
In this region, pork is an important meat used in numerous sausages, cured and smoked.
Central and Eastern Europe
Salmon, herring, cod, and eels are essential to this region’s cuisines.
Scandinavia
Generous use of garlic and herbs is characteristic of this region’s cuisine.
Meditierranean
Chicken, lamb, beef, and goat are common meat sources, and yogurt is used in many dishes in this region
Middle East and Central Asia
Ghee, paneer, and yogurt are common dairy products in this region’s cuisine.
South Asia
Ghee, paneer, and yogurt are common dairy products in this region’s cuisine.
South Asia
An area of this region is known for its cuisine based on ingredients and cooking styles of African slaves and European planters.
USA and canda
In this region, wild game -called bush meat-
A
supplements domesticated meats and poultry.
Sub sharan Africa
The tropical climate of this region produces an abundance of such fruits as mangoes, coconuts, papaya, bananas, and breadfruit.
Australia and Oceania
Recipes in this cuisine make great use of rice, millet, sorghum, cassava, yams, black-eyed peas, okra, and peanuts.
Sub-sharan Africa
Native foods of this region include chiles, corn or maize, squashes, beans, amaranth, quinoa, And manioc
Latin America and the Caribbean
In this region, wild caught, and aquaculture provide such ingredients as salmon, tuna, barramundi, kingfish, pomfret, marlin, mahi-mahi, wahoo, lobster, shrimp, crabs, oysters, And mussels
Australia and Oceania
Along with the traditionally important sausages and cured meats, dairy products from cows’ milk are widely used for cooking, pastries, and cheese-making.
Western Europe
The mountains and forests of this region provide an abundance of game, wild berries, and mushrooms.
Scandinavia
As well as fresh and fermented cabbage, the cuisine of this region provides such freshwater fish as carp, pike, and perch, and saltwater fish
like herring.
Central and Eastern Europe
Rice is a staple of this cuisine, and the region’s orchards provide oranges, lemons, figs, almonds, and pistachios.
Medittarieen
Chile peppers- often referred to as sambal-are key ingredients in the cuisine of this region.
South Asia
The soybean provides nutritious protein in the form of tofu and adds distinct flavors through soy sauce, bean paste, and miso.
East Asia
The tropical climate of this region produces its own unique ingredients such as sugarcane, coconut, pineapple, and other tropical fruits.
Latin America and Caribbean
The countries of this region are economically developed and have rich agricultural production, plentiful proteins, and extensive coastlines where seafood dominates the cuisine.
USA and Canada
Much of this continent is undeveloped.
People make their livelihoods as farmers, herders, and fisherman, which put them close to their food source.
Sub sharan Africa
Historically, this region was part of the spice route from East Asia to Europe. Olive oil, garlic, parsley, and mint add their distinctive flavors to many of the dishes.
Middle East and Central Asia
This area is the origin for many of the world’s spices, including peppercorns, cloves, ginger, cinnamon, fenugreek, cardamom, nutmeg, and mace.
South Asia
