1 / 18

Europe Ch. 29

Europe Ch. 29. Europe is the second smallest continent. 1/5 th of the world’s population live in Europe Northern Europe-diet fairly high in fat- meat, fish, poultry, game, dairy, rich desserts. United Kingdom -. England, Scotland, Northern Ireland, Ireland, Wales

harvey
Télécharger la présentation

Europe Ch. 29

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Europe Ch. 29 • Europe is the second smallest continent. • 1/5th of the world’s population live in Europe • Northern Europe-diet fairly high in fat- meat, fish, poultry, game, dairy, rich desserts

  2. United Kingdom- • England, Scotland, Northern Ireland, Ireland, Wales • London is the Capital of all countries • Ireland is politically divided from the United Kingdom

  3. United Kingdom Geography • Completely surrounded by water • Bodies of Water- Irish Sea, North Sea, Atlantic Ocean, English Channel • Highlands – Northern Scotland – Rugged and mountainous • Lowlands- Central Scotland- farmland- most population • England- Fertile farmlands- hourly weather changes- fog, cold • South Wales- Valleys and coastal plains • Ireland- lowlands and hills

  4. United Kingdom • History- Celts from 500B.C. to 100A.D., then Romans, • Germanic tribes (Jutes, Angles, and Saxons)- 400 A.D. • Normans/Vikings- William the Conqueror 1066 • English is the official language- Gaelic is an ancient form of Celtic spoken in Ireland • Conflict exists between Catholics and Protestants in Ireland

  5. United Kingdom • British/English Agriculture- good farm and grazing land • Main crops are wheat; oats and barley, potatoes and beef are also staples • Sheep raised for meat and wool, chicken, pork and dairy important in cooking • Coastal fishing industry- very important • Recreation-golf, hiking, mountain climbing, horseback riding, soccer, rugby, cricket, hurling, darts, hunting (wild game)

  6. England • Cuisine- apples, cheese, puddings pickled meats, crumpets, wild game, fish • Steak and kidney pie, very large breakfasts, scones, “Bubble & Squeak”- cold beef & potatoes & cabbage, trifle- pudding/cake, fish & chips (fried fish & French fries), porridge (type of oatmeal) • Roasting & baking important • Tea (might also refer to a light snack)

  7. United Kingdom • Scotland- traditional specialty- Haggis- sheep’s stomach stuffed with oatmeal • & organ pudding, whiskey, fishing • “tartan”- plaid design specific to a clan or family who live near each other • Ireland- fishing, lamb (for wool), breads, potatoes & cabbage important, beer • Wales- coal & monasteries important. • Cockles (mussels), lamb, Welsh Rabbit (cheese sauce over toast)

  8. Germany- • 1990 reunited East & West • 16 states • Many musical contributions (Bach, Beethoven, Brahms) • Potatoes, sugar beets, hops, - main crops • Cabbage, apples, fish in the North • Pork most popular meat (eat all parts), also beef

  9. Cuisine • Sausage- hundreds of types • Braten (roast) national dish • Schnitzel- veal • Wurst- muscle, bacon, organs, spices, salt • Smoked eel & herring • Spatzel- dumplings • Sauerkraut- pickled cabbage

  10. German Cuisine • 1 meal per day includes potatoes • Kartoffelpuffer- potato pancake w/ applesauce • Pickling popular • Beer- past time, younger kids & elderly also drink some types of alcohol • Oktoberfest- major celebration • Sweets

  11. German Bread • Breads- MAIN STAPLE (400 types) • Served at every meal • Stolen- almonds, fruit, raisins • Gebildbrote- picture on bread • Lebkuchen- Christmas- honey spice cakes

  12. Scandinavia • Denmark (Jutland, 2 large islands, 500 small islands), Finland (started saunas), Sweden, Iceland (earthquakes & volcanos), Norway (160,000 rivers & lakes) • 3 factors affecting cuisine: • Geography • Human isolation • Climate

  13. Scandinavia • Forests, mountains, fjords, lakes, glaciers (caused rough terrain), swamps • Very short growing season- Dry pickle & salt to preserve food • Only 2 months of sunlight in summer • Viking ancestors • Good social welfare in each country • Fishing industry is most important • Logging is second

  14. Scandinavian cuisine • Plain & healthy • Fish, reindeer, sausage, open faced sandwiches (smorrebrod), potatoes (eaten daily), soup, cake & pastries (Danish), bread, coffee (drink more than any other European country), cheese, pickling, game, mushrooms, dairy (cream) • Smorgasbord “Buttered bread table”- buffet (4 courses) • Herrin/fish, meat dishes, small appetizers, dessert- coffee with all

  15. France- • largest country in western Europe • Republic- has a president • Roman Catholic • Fishing, livestock & wine- main industries • Rainy, cool, moderate summer • Large country & varied geography= regional cuisine

  16. French cuisine • Haute cuisine- elaborate, high class • Provincial- simple, family style • Nouvelle- natural, healthy, light • Le petit dejeuner- breakfast • Le dejeuner- main meal midday

  17. French Sauces • Sauces- very important • Roux- butter & flour • Béchamel- butter, flour, milk • Veloute- “ “ plus stock • Soups- yolk, butter, cream, meat • Demi-glace- brown • Hollandaise- egg yolks, lemon juice & butter • Vinaigrette- vinegar, oil, seasoning • Consommé- meat stock base

  18. French Cuisine • Poultry, beef (less than US), organ meats, cheese, bread (staple), sweets, escargot, frog legs, shellfish, vegetables every dinner w/ sauce or raw, salad eaten after main meal before dessert (crepes, éclairs), truffles (fungi)

More Related