Spain, Italy, Greece and the Middle East

1
Mediterranean Cuisine

• Spain, Italy, Greece and the Middle East

2
Unit Objectives

• To be able to identify and describe the cuisine
  of Spanish/Italian/Middle Eastern/Greek cuisine
• To be able to apply food characteristics to real
  world scenarios via completion of reflection
  questions
• To describe safe food handling techniques,
  identify components of a recipe, implement proper
  safety techniques

3
Standards

• FCS 11.3.B Describe safe food handling techniques
• FCS 11.3.F Identify components of a basic recipe
• Geo 7.3.9.B Explain the human characteristics of
  places and regions by their cultural
  characteristics
• CC.1.5.11-12.A Initiate/participate
  effectively.in discussions
• CC.1.4.11-12.X Write routinely over extended time
  frames for a range of purposes.

4
Spanish Cuisine

• Climate varies by region. North has more rain
  and cooler temperatures. Much of the country has
  mild winters and hot dry summer.
• In 16th century Spanish Christian explorers
  brought food like tomatoes, sweet peppers, corn,
  squash, coffee and chocolate to Europe from South
  America.
• Celebrations and festivals are important to
  traditional Spanish culture.
• Cuisine is relatively simple and relies on fresh
  ingredients.
• Food is traditionally slow simmered to blend
  flavors.
• Often mix a variety of meats and vegetables into
  one dish.

5
Ingredients in Spain

• Wheat, barley, oats, rye and rice.
• Olives, beans, onion, garlic, mushrooms,
  asparagus, tomatoes, spinach, cabbage and
  potatoes.
• Grapes, oranges, clementines, figs, dates,
  melons, pomegranates and apples.
• Wine, saffron (a smoky flavored yellow spice),
  cinnamon, anise, orange peel, almonds, paprika,
  cumin, capers, caperberries olive oil add
  flavor.
• Herring, scallops, prawns (large shrimp),
  anchovies, mussels whitefish are among the
  variety of seafood.
• Beef, lamb, ham and poultry.

6
Spanish Recipes

• Tapas Appetizers that
• vary from simple to elaborate.
• Plate of olives to savory pastries.
• Gazpacho cold tomato soup. One of many soups
  popular in Spanish cuisine.

7
Spanish Recipes

• Chorizo spicy smoky flavored sausage.
• Paella Spanish rice dish which contains a
  variety of vegetables, meats and plenty of
  saffron.

8
Spanish Recipes

• Desserts Flan (caramel custard), rice pudding
  sponge cake.

9
Italian Cuisine

• Expansive coastline makes seafood important to
  cuisine and economic export.
• Mountainous rugged terrain limits farming.
• Roman Catholic church influences diet.
• Cuisine is varied but simple and relies on fresh
  ingredients.
• Regional differences. North uses more dairy, pork
  and rice. Central cuisine uses more beans and
  ricotta. Southern dishes rely on tomato sauces,
  mozzarella cheese and is generally spicier.

10
Common Ingredients in Italy

• Pasta, rice, polenta and gnocchi.
• Tomato, mushrooms, zucchini, eggplant, artichoke,
  beans, peppers, and spinach.
• Grapes, lemons, figs, pears, cherries, plums.
• Parsley, garlic, olive oil, anise, saffron, sage,
  basil, thyme, sage, rosemary, capers, pinenuts
  and mint.
• Clams, mussels, shrimp, sardines, anchovies,
  squid, tuna. Pork, lamb, veal.
• Cheese often named after region. Parmesan,
  Romano, provolone, gorgonzola, ricotta and
  mozzarella.
• Strong black coffee and wine consumed daily.
  Milk is only put in coffee before noon.

11
Italian Recipes

• Gelato is the Italian version of ice cream.
• Risotto is a northern dish
• of simmered rice prepared
• with a variety of meats and
• vegetables often in a creamy sauce.

12
Italian Recipes

• Antipasto means appetizer. It is a colorful cold
  plate of olives, meats, cheeses and vegetables.
• Popular American foods with Italian roots include
  spaghetti, lasagna, cannoli, tiramisu, Minestrone
  soup, wedding soup, pizza, calzone and water ice.

13
Foods of Greece

• Cuisine has a long history. Greeks thought to be
  some of the earliest people to cook food rather
  than eat it raw.
• Extensive coastline and rocky terrain.
• Greek Orthodox Church influences diet.
• Easter celebration includes feasts and fasts.
• Has both European and Middle Eastern influences
  on cuisine.

14
Ingredients in Greece

• Pasta, pita bread, bulgur, rice and phyllo dough.
• Olives (kalamata), capers, honey, lemon juice,
  basil, cinnamon, dill and oregano flavor foods.
• Eggplant, zucchini, grape leaves, tomatoes,
  cucumbers, sweet peppers, red onions, spinach,
  artichoke and fennel.
• Citrus fruits, grapes, raisins
• Goat, chicken and lamb. Various fish
  shellfish.
• Milk is consumed fresh or made into cheese (like
  feta) or yogurt to keep for longer period of
  time.
• Lentils, lima and chickpeas are popular beans.
• Nuts like pistachios, almonds, walnuts pinenuts.

15
Greek Recipes

• Dolmades grape leaves stuffed with seasoned rice
  and pinenuts.

16
Greek Recipes

• Hummus spread made with chickpeas, lemon juice,
  garlic and tahini (sesame seed).

17
Greek Recipes

• Baklava honey sweetened dessert made by layering
  phyllo dough and walnuts

18
Greek Recipes

• Moussaka eggplant and lamb casserole.
• Green Salad tomatoes, cucumbers, olives, red
  onions and feta cheese.

19
Middle Eastern Cuisine

• Includes Turkey, Lebanon, Israel, Palestine,
  Iraq, Iran, Saudi Arabia, Syria, and Egypt.
• Generally dry and arid climate. Hot dry summers
  and warm wet winters.
• Some areas along coast line or rivers (Nile,
  Tigris and Euphrates) will have more fish in
  diet.
• Strict dietary laws of Islam and Judaism limits
  cuisine.

20
Impact of Religion on Cuisine

• Islamic laws forbid eating certain foods.
  Forbidden foods include pork, alcohol, sick
  animals or those slaughtered inhumanely.
• Muslims fast from sunrise to sunset during the
  month of Ramadan and on other occasions.
• In Jewish areas food is kept Kosher by separating
  meat and dairy products. Foods are processed
  using strict guidelines. Pork products and
  shellfish are forbidden.
• Passover (symbolic seder), Rosh Hashanah (honey
  cookies, sweet potato pudding), Yom Kippur
  (fasting) Chanukah (potato pancakes and
  doughnuts) are important holidays.

21
Middle Eastern Foods

• Hummus, olives, caviar, dates, figs,
  pomegranates, pita bread.
• Tabouli salad of bulgur, parsley and spices.

22
Middle Eastern Foods

• Rice Pilaf Rice dish with tomato seasoning.

• Kebabs Skewered seasoned meat (lamb).

23
Middle Eastern Foods

• Coffee is served thick, strong, sweet spiced.
• Honey is used in various desserts.
• Yogurt used in salads and soups.