世界各地美食介紹

1、文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.Barbecue SquareBrazilians were the first to raise cattle in South America, imported fromCape Verde to S?o Paulo in the1530s. Churrasco (pronouncedshoo-RAS-koo) or Brazilianbarbecue was the traditionalstaple food of the gaú chos orcowboys of Southern Brazil forc

2、enturies before it spread toRio de Janeiro and S?o Paulo. Ithas become very fashionable and there are excellent churrascarias(restaurants specializing in Brazilian barbecue) all over Brazil and aroundthe world. These are called churrascaria de rodzio because waiters moveífrom table to table bri

3、nging different types of meats on skewers fromwhich they slice portions onto your plate. In Rio de Janeiro, you may wantto try Esplanada Grill or Porc?o, both located in Ipanema and the brandnew and very sophisticated Giuseppe Grill inLeblon (for address, check our Little BlackBook). If you are a ve

4、getarian, you castillaccompany your friends to churrascarias; asa rule, they have fantastic salad buffets too.1文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.SchmierkuchenSchmierkuchen is a German-Bohemian cottage cheese cake. Using sugar,flour, shortening, and yeast, a pie crust is created and allowed to rise.

5、Thedough is then rolled flat and placed inside a pie plate, again being left torise. When the crust is double in size, a mixture of cottage cheese andbutter is placed in the crust and a garnish of fruit is smeared on top. Mostoften the fruit of choice is prunes that have been pitted, mashed, andswee

6、tened to taste. The cheesecake is then baked until it is golden brownand served with many summer meals.Sauerkraut2文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.A dish known as "sour cabbage" probably does not sound appetizing, butmany Germans andGerman-Americansfind it ratherenjoyable. To makesauerkra

7、ut, onethinly shredscabbage which isthen mixed with saltand placed into alarge container(barrels were usedoriginally). The container is covered with cheesecloth or muslin, then with aheavy lid to ensure that the cabbage is not exposed to the air. Thecabbage should be left to ferment in its own juice

8、s for 3 to 6 weeks,although brine may need to be added if it is starting to dry out.After it has fermented for several weeks, the sauerkraut is then ready tobe eaten. It is simmered on the stove and is often prepared with sausageor pork and accompanied by dumplings.History of Pasta3文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.wo

9、rd 版本可編輯 .歡迎下載支持.Nothing says Italy like its food, and nothing says Italian food like pasta.Wherever Italians have immigrated they have brought their pasta and sotoday it is basically an international staple. Unlike other ubiquitous Italianfoods like Pizza and tomato sauce, which have a fairly recen

10、t history pastamay indeed have a much older pedigree going back hundreds if notthousands of years. To begin to unravel the long an often complex world ofpasta we have to look at its origins and some of the myths surrounding thisnow worldwide food.Many schoolchildren were taught that the Venetian mer

11、chant Marco Polobrought back pasta from his journeys in China. Another version states thatPolo discovery was actually a rediscovery of a foodstuff that was oncepopular in Italy in Etruscan and Roman times. Well Marco Polo might havedone amazing things on his journey but bringing pasta to Italy was n

12、ot oneof them, it was already there in Polo's time. There is some evidence of anEtrusco-Roman noodle made from the same durum wheat as modern pastacalled "lagane" (origin of the modern word for lasagna). However this food,first mentioned in the 1st century AD was not boiled like pasta,

13、 it wascooked in an oven. Therefore ancient lagane had some similarities, butcannot be considered pasta. The next culinary leap in the history of pastawould take place a few centuries later.Pasta Today4文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.It is estimated that Italians eat over sixty pounds of pasta per

14、 person, peryear easily beating Americans, who eat about twenty pounds per person.This love of pasta in Italy far outstrips the large durum wheat productionof the country; therefore Italy must import most of the wheat it uses forpasta. Today pasta is everywhere and can be found in dried (pasta secca

15、)and fresh (pasta fresca) varieties depending on what the recipes call for.The main problem with pasta today is the use of mass production to fill ahuge worldwide demand. And while pasta is made everywhere the productfrom Italy keeps to time-tested production methods that create asuperior pasta.Drie

16、d PastaThere are roughly 350 different shapes and varieties of dried pasta inItaly, even more counting regional differences. Shapes range from simpletubes to bow ties (farfalle, which actually means "butterfly"), to uniqueshapes like tennis rackets (racchette). Many, but not all of these t

17、ypes areusually available wherever pasta is made. By Italian law dried pasta must bemade with 100% durum semolina flour and water, a practice that all but theworst quality pasta makers worldwide have since adhered to. Howeverthere are two factors in dried pasta from Italy that make it typicallybette

18、r than most other products: extrusion and drying methods.Dried pasta, especially the more complex shapes (such as radiatore) aredesigned for grabbing and holding onto sauces. Dried tube pasta (ziti or5文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.penne) often has ridges or slight abrasions on the surface to hol

19、d onto thepasta sauce as well. These ridges and bumps are created during theextrusion process, when the pasta is forced from a copper mold and cut todesired length before drying. These molds, while expensive and prone towear are favored for making the best dried pasta. However mostproducers worldwid

20、e use steel molds that produce pasta that is too smoothto hold onto sauce. Fortunately more pasta makers outside of Italy arestarting to use the older style copper molds.After the pasta is cut it must be dried using a process of specifictemperature and time. This is another area where mass produced

21、pastafalls short of good Italian pasta made the correct way. The mass producedpastas are dried at very high temperatures for a shorter time than qualitypasta. Traditional pasta is allowed to dry slower, up to 50 hours at a muchlower temperature. It is after the pasta is fully dried that it is packag

22、ed.The result is a product with a much better mouth-feel, quicker cookingtime, and superior sauce holding noodles.Fresh PastaEssentially all pasta starts out as freshpasta but some is made to be eaten "soft".Fresh pasta can be made with slightlydifferent ingredients than the dried6文檔來(lái)源為 :從

23、網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.variety. Many northern regions of Italy use all-purpose flour and eggswhile southern Italy usually makes theirs from semolina and water but itdepends upon the recipe. Serving pasta that is made fresh that day showsa great deal of care in preparation and a high level of prid

24、e in thehousehold's culinary skills. However fresh pasta is not inherently betterthan dried pasta, it is just different and is used in different situations.Some types of pasta are served only fresh, others only dried and someothers can have fresh and dried versions. It is in this case that it ca

25、n beargued that fresh is better than dried pasta. Fresh pasta has been made inhouseholds throughout Italy for generations but the region ofEmilia-Romagna has the reputation of making the best. Here fresh pasta isoften served with cream sauces or a simple sauce of butter and sage whilelight tomato sa

26、uces are reserved for the summer months. Following thesimple but important rule of using fresh local ingredients, the Piedmonteseserve their fresh pasta with a butter sauce covered with slices ofdecadent local black truffles. Wherever you are in Italy, being servedfresh homemade pasta is a real trea

27、t as you can be assured that the pastawas made that day and will have a taste that will make you rethink notionsof what good pasta is.7文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.History of Ice Cream in Italygelato ice creamA common belief is that Marco Polo brought ice cream back to Italy fromhis adventures

28、in China. However just like the story of his introduction ofpasta to Italy, there are problems with the story. It is generally assumedthat either China or ancient Persia were among the first cultures thatdeveloped a dessert made from fruit and either shaved ice or mountainsnow. However similar disco

29、veries must have been made by numerouscultures that had access to ice and something sweet to add to it.Evidence does suggest that is was in fact China that made the firstso-called Ice Cream makers, using rock salt to increase the hardness ofthe dessert. These first ice creams were not ice cream at a

30、ll since therewas no milk or cream in it and more resembled sorbet or Italian Ice. RomanEmperors were known to have enjoyed these types of desserts centuriesbefore Marco Polo. So the great explorer may not have introduced icecream, but Italy does play an important role in introducing frozen desserts

31、including ice cream, to Europe.Ice Cream: Sorbetto, Granita and Italian Ice8文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.All three are more ice and flavorings rather than real ice cream, but have along history of enjoyment in the ancient world. It is most likely that thesedesserts were introduced to Southern I

32、taly by the Arabs, who alsobrought sugarcane. The Arabs used mountain snow and fruit juice to makeSharbat, the ancestorto Italy s Sorbetto and known elsewhere as sorbetor Sherbet.gelato italian ice creamIn Sicily, a dessert made of course ice, sugar and flavorings known asGranita is probably the clo

33、sest to the original Sharbat as it has a moreslush-like consistency than Sorbetto. Today commercial Sorbetto andSherbet can contain small amounts of milk, but many are still made withonly fruit juice or syrups and ice, known to Americans as Italian Ice. Thesefrozen desserts became very popular throu

34、ghout Europe by way of France,and the arrival of Catherine de Medici s troupe of Italian chefs. Howeverthere would be one more innovation before these Sorbets became true IceCream.Ice Cream: GelatoIt would take a few centuries before milk or cream started to be added tothese ice desserts, thus creat

35、ing what we now know as Gelato and IceCream. Just as with the Pizza, it is the Neapolitans that are credited withcreating the first true ice creams, which appeared in an 18th century9文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.cookbook. Once dairy had been introduced, each nationality put their ownstamp on Ic

36、e Cream, with Italy creating the flavor explosion known asGelato.gelato ice cream italyThe differences between Italian Gelato and Ice Cream are slight, butmake all the difference in flavor and texture. Gelato is made with milk,sometimes skim-milk as opposed to cream which gives Gelato a much lowermi

37、lk fat content. Less milk fat allows the flavors of Gelato to really standout compared to the more blended flavors of Ice Cream. Gelatohelped by the fact that it has less air whipped into than Ice Cream, makingit much denser. Even the serving of Gelato is different than Ice Creamsince is served with

38、 a softer consistency, more along the lines ofsoft-serve Ice Cream. Fans of Ice Cream are often surprised as just howflavorful Gelato can be and the ultimate chocoholic might find themselvesin love with one of the vibrantly colored fruit flavors.While Italy cannot take credit for truly inventing Ice

39、 Cream, it hasarguably done more for the evolution of iced desserts than any otherculture. It was in Italy that the ancestors of Ice Cream and Gelatotransformed into more than just regional treats. With such a history ofIce Cream innovation, it is doubtful that Italy is done creating frozenmasterpie

40、ces yet.10文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.History of PizzaPizza: The Soul of ItalyPizza - New York style in wood ovenThere are not too many nations that can say their national dish has becomean international phenomenon. Italy has two such dishes, pasta and ofcourse pizza. In America pizza usually

41、falls into two categories: thick andcheesy Chicago style or thin and more traditional New York pizza. In Italypizza also falls into two distinct categories: Italian pizza and the rest ofthe world. It might seem silly considering the basic ingredients, but onetaste of a true Italian pizza and that

42、9;s it. You will never feel the sameabout this simple and delicious food again.Pizza in its most basic form as a seasoned flatbread has a long history inthe Mediterranean. Several cultures including the Greeks and Phoeniciansate a flatbread made from flour and water. The dough would be cooked byplac

43、ing on a hot stone and then seasoned with herbs. The Greeks calledthis early pizza plankuntos and it was basically used as an edible plate wheneating stews or thick broth. It was not yet what we would call pizza todaybut it was very much like modern focaccia. These early pizzas were eatenfrom Rome t

44、o Egypt to Babylon and were praised by the ancient historiansHerodotus and Cato the Elder.11文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.Pizza OriginsThe word "pizza" is thought to have come from the Latin word pinsa,meaning flatbread (although there is much debate about the origin of theword). A leg

45、end suggests that Roman soldiers gained a taste for JewishMatzoth while stationed in Roman occupied Palestine and developed asimilar food after returning home. However a recent archeologicaldiscovery has found a preserved Bronze Age pizza in the Veneto region. Bythe Middle Ages these early pizzas st

46、arted to take on a more modern lookand taste. The peasantry of the time used what few ingredients they couldget their hands on to produce the modern pizza dough and topped it witholive oil and herbs. The introduction of the Indian Water Buffalo gavepizza another dimension with the production of mozz

47、arella cheese. Eventoday, the use of fresh mozzarella di buffalo in Italian pizza cannot besubstituted. While other cheeses have made their way onto pizza (usuallyin conjunction with fresh mozzarella), no Italian Pizzeria would ever usethe dried shredded type used on so many American pizzas.The intr

48、oduction of tomatoes to Italian cuisine in the 18th and early 19thcenturies finally gave us the true modern Italian pizza. Even thoughtomatoes reached Italy by the 1530's it was widely thought that theywere poisonous and were grown only for decoration. However theinnovative (and probably starvin

49、g) peasants of Naples started using thesupposedly deadly fruit in many of their foods, including their early pizzas.12文檔來(lái)源為 :從網(wǎng)絡(luò)收集整理.word 版本可編輯 .歡迎下載支持.Since that fateful day the world of Italian cuisine would never be the same,however it took some time for the rest of society to accept this crudepe

50、asant food. Once members of the local aristocracy tried pizza theycouldn't get enough of it, which by this time was being sold on the streetsof Naples for every meal. As pizza popularity increased, street vendorsgave way to actual shops where people could order a custom pizza withmany different

51、toppings. By 1830 the "Antica Pizzeria Port'Alba" ofNaples had become the first true pizzeria and this venerable institution isstill producing masterpieces.The popular pizza Margherita owes its name to Italy's Queen Margheritawho in 1889 visited the Pizzeria Brandi in Naples. The P

52、izzaioli (pizzamaker) on duty that day, Rafaele Esposito created a pizza for the Queenthat contained the three colors of the new Italian flag. The red of tomato,white of the mozzarella and fresh green basil was a hit with the Queen andthe rest of the world. Neapolitan style pizza had now spread throughoutItaly and each region started designing their own versions based on theItalian culinary rule of fresh, local ingredients.Italian Traditional PizzaThe Pizza Margherita may have set the standard, but there are numerouspopular varieties of pizza made in Italy today. Pizza from a Pizzeria is th