Paper Topic:

International Cuisine Assignment

Student Name

Class

Instructor

1 . Similarity in Eastern Foods

The regions of the Near East , Middle East and North Africa are quite similar geographically . Because the regions are comparable in terms of climate , growing seasons , aridity , proximity to water , the same types of plants (grains , herbs ) will grow well in all areas . The cuisines are based heavily on grains - including unleavened bread and rice , meats cheese and yogurt , and fruits , spices and herbs that were introduced through the rise of the Roman Empire and their subsequent trade routes Lamb

and beef are the meats as these animals are easily raised on Eastern terrain . Chicken and eggs are both central to much of the food eaten in Eastern cultures . Dairy foods factor into many of the religious cultures of the region and are either kept separate or prohibited . All of these cuisines incorporate family-style eating with different courses and several different dishes for each . The women of each region , as well , are considered to be the caretakers of the family and as such they prepare all the food to be served . Often the traditional cuisine is influenced by European custom , for instance there is the presence of French cuisine in North Africa , French bread-making had an influence on Moroccan bread and Jews from Eastern Europe brought facets of their own cuisine and dining style to Israel . Guests for meals are always made to feel welcome and usually accorded the best in hospitality due to the often farflung location of the homes

2 . A . Four Common Foods Found in all Eastern Cuisines

Unleavened bread - Arabian cuisine uses wheat to make a flat bread which is served with tahini . Carbohydrates are the chief staples of the Arabian diet

Rice - in Iran rice is the centerpiece of the meal . Every single meal includes rice . It is referred to Chelo when eaten with barbecued meats Pollo when combined with other foods , khoresht as a soup or stew

Cheese /Yogurt - Greeks use feta cheese made from goat 's milk as a filler , appetizer or eaten with a bread product

Eggs - used in Morocco to fill savory pastries or eaten hard-cooked

B . Four Etiquette Practices in Eastern Countries

In Morocco , the atmosphere is most important . The food is artfully arranged and the setting must be opulent and layers of tablecloths are used to maintain cleanliness . Meals start with washing of hands and end with a light sprinkling of water for cleansing

In Arabia , hand washing is also a must as the people of this region do not traditionally use utensils but instead eat with their fingers Hospitality is very important and they often put on lavish displays of food . To refuse to eat is considered offensive to the host

In Turkey , the head of the family or a guest is always served his food before anyone else . Older people are served ahead of others . Asking for more food is an indication that the meal was very enjoyable and a compliment . Muslims eat with their right hand...

6 pages

35.0 KB

Free sing-up