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FOOD MIDTERM
| Question | Answer |
|---|---|
| 12,000 BCE | Grindstones used to make flour in Upper Egypt and Nubia |
| 10,000 BCE | Wild emmer (wheat) was harvested in Palestine |
| 9,000 BCE | Einkorn (type of wheat) was eaten in Syria |
| 8,000 BCE | wheat, barley, and pulses (legumes) cultivated n Jericho |
| 7,000 BCE | goats and pigs were domesticated. barely became a good crop. |
| 6,500 BCE | Domestication of goats and sheep in the Balkans to Anatolia |
| 6,200 BCE | farming in western europe, mediterranean |
| 3,500 BCE | animals used for milk and wool in europe. plow introduced into northern and western europe. |
| 3,000 BCE | millet grown in korea |
| 500 BCE | wet rice farming in japan |
| foods from europe to north america | cabbage, onions, pigs |
| foods from central america to europe | chocolate, corn, sweet potato, tomato |
| chocolate latin name | theobroma cacao |
| foods from southeast asia to europe | spices |
| foods from china to europe | rice and tea |
| foods from east africa to europe | coffee |
| English meals | heavy breakfast, lunch, afternoon tea, and dinner |
| barely | cereal grain eaten by humans and animals |
| taro | starchy root vegetable that thrives in tropical climates |
| manioc | inclusive name for group of related tropical plants native to the western hemisphere that had fleshy roots rich in starch |
| injera | pancake-like bread unique to ethiopia |
| yorkshire pudding | ccrusty pudding baked on meat drippings in a very hot oven, usually made from a thin batter of egg, milk, and flour mixture similar to popover batter (england) |
| fish-and-chips | batter-dripped pieces of cod or other fish that are deep-fat fried; served with deep-fat fried thick strips of potato. (england) |
| tea cozy | heavy fabric cover that slips over a tea pot to insulate and keep the beverage hot (england) |
| scone | quick bread made from a dough that is rolled and cut into triangles or circles, and then baked in a very hot oven; popular for teatime (england) |
| trifle | elaborate dessert made in a pretty glass bowl, which has been lined with lady fingers or slices of pound cake and then filled with layers of stirred custard, whipped cream, slivered almonds, and raspberries, and generously laced with sherry (england) |
| bangers and mash | sausages on a bed of mashed potatoes and served with rich onion gravy (england) |
| jugged | slow, moist heat cooking of meat in a covered clay pot (england) |
| cornish pasties | turnovers filled with meat and veggies; (england)` |
| bubble and squeak | dish of leftover beef, potatoes, and veggies that make noises while being fried together; england |
| steak and kidney pie | hearty, savory pie containing pieces of beef steak and kidneys in the filling; england |
| shepherd's pie | deep-dish meat pie made with cooked meat, gravy, and onions, and topped with a crust of mashed potatoes before baking; england |
| mulligatawny soup | curry-flavored rich soup made with a chicken or lamb base; reflects british period in india |
| toad-in-the-hole | sausauges cooked in quick-bread batter; england |
| worcestershire sauce | pungent sauce made of soy sauce, vinegar, and garlic, and used quite universally at british tables; originated in worcestershire, england |
| crumpet | similar to an english muffin but somewhat thinner and more springy |
| sally lunn | light yeast bread baked in a tubular pan, sliced in half, and then topped with whipped cream or melted butter; originated in Bath, England |
| hot cross buns | yeast buns containing cinnamon, allspice, and raisins and topped with a cross of candied orange peel or a strip of dough to represent the cross of christ; traditional for easter; england |
| biscuit | flat cracker or cookie, england |
| lemon curd | egg yolk-thickened sweet filling flavored with lemon juice and rind; often used as filling for tarts and pies; england |
| treacle | very thick, sweet molasses; england |
| fool | sweetened fruit puree blended with custard or cram; served cold; england |
| haggis | scottish traditional pudding of oatmeal, variety meats, suet, onions, and seasonings boiled in a sheep's stomach; often served at dinners honoring robert burns, scotland's famous poet |
| blood (black) pudding | sausage made of toasted oatmeal, blood, onions, and seasonings (scottish) |
| finnan haddie | smoked haddock poached in milk served on a bed of onions (scottish) |
| kippers | herring prepared in the traditional scottish way of splitting them and then salting, drying, and smoking them to preserve them |
| colcannon | scottish dish of boiled potatoes, cabbage turnips, and onions that are sauteed in butter. |
| cockaleekie soup | hearty soup containing chicken, barley, and leeks. (scottish) |
| scotch broth | thick soup made of vegetables and a meat broth |
| bannocks | large pancakes, made with oat instead of wheat flour; england |
| shortbread | very rich, buttery cookie (biscuit) often rolled into a circle and cut into wedges before basking (scottish) |
| cawl | welsh name for soup or onedish meal, usually containing cabbage, leaks, and bacon, as well as other ingredients that may be available. |
| laverbread | jelly-like mass resulting from boiling a special seaweed harvested along the coast of wales. |
| pikelets | small pancakes served at tea in wales and scotland |
| welsh rarebit | sauce usually made of cheddar cheese and beer that is served over toast or other bread as a main dish. (scottish) |
| irish stew | stew featuring lamb cubes or other meat, potatoes, onions, leeks, cabbage, and/or other vegetables, frequently served with red cabbage in ireland. |
| irish soda bread | round loaf of bread levened by carbon dioxide produced from buttermilk and soda, ingredients in the dough, |
| corned beef and cabbage | cured (corned) beef simmered with cabbage wedges, ireland. |
| wassail | traditional spiced wine or ale drink served at christmas in the UK |
| plum pudding | dense, steamed pudding containing some suet and a generous amount of dried and candied fruit that is served warm, usually with hard sauce and often flamed with brandy. |
| boxing day | holiday celebrated december 26 to thank people who perform services or work during the year; originally gifts or money were presented in o box, hence the name of the special day. |
| st. patrick's day | irish holiday celebrated march 17 to honor st. patrick, the patron saint of ireland who brought christianity to ireland and is credited with driving away the snakes. |
| fjord | narrow, steep-sided inlet from the sea |
| sauna | small room or cabin heated to a very high temperature to induce considerable sweating. (finiish) |
| sami | nomadic reindeer herders (laplanders) living in the arctic reaches of scandinavia; shorter in stature and with darker hair than many scandinavians from the lower parts of this region |
| cloudberries | orange-yellow, plump berries that are similar in shape to blackberries; primarily available briefly from the far north in summer. (scandinavia) |
| lingonberries | mountain cranberry-like fruit particularly popular in sweden |
| rommegrot | norwegian porridge of milk and sour cream thickened with flour and flavored with cinnamon and coarse sugar granules |
| gravet | smoked salmon, a norwegian delicacy |
| lutefisk | dried cod soaked in lye and then washed extensively before boiling (scandinavia) |
| crayfish | freshwater crustacean; apparently introduced to scandinavia via ships from Britain |
| lefse | norwegian flat bread made using a dough of mashed potatowa, flour, butter, milk, sugar, and salt, which is rolled thing and baked on a griddle, turning once to begin to brown each side. |
| smorrebrod | scandinavian open-faced sandwiches, usually with i base of rye bread and butter and artfully arranged toppings |
| lapskaus | chunky and thick meat and potato stew |
| farikal | thick lamb stew with cabbage; popular in norway |
| fiskebeller | norwegian fishballs |
| frikadeller | danish meatballs |
| smorgasbord | very elaborate scandinavian buffet with ample arrays of cold foods and hot dishes, as well as dessert choices |
| koldt bord | literally, cold table bread, butter, and cold dishes that are the beginning part of a smorgasbord |
| akvavit (aquavit) | scandinavian liquor distilled from potato mash and flavored with caraway; possibly considered the national scandinavian drink |
| aebleskiver | small danish spherical pancake baked in a special pan |
| kringle | nut-filled coffee cake from denmark |
| spritsar | swedish ring-shaped cookie often made at christmastime |
| fruit soup | dessert soup popular in scandinavia; often made with various dried fruits that are readily available through long winters. |
| St. Lucia Day | religious holiday honoring St. Lucia, who was said to be so kind that she survived a spurned suitor's attempt to burn her. |
| lussekatter | yeast-leavened bun twisted to resemble a figure 8; saffron colors the dough yellow, and currants can be placed to resemble eyes. st. lucia day breakfast. |
| rice porridge, a traditonal dish flavored with cinnamon and sugar that may be served at any meal; for christmas, one almond is added to bring good luck to the fortunate diner (sweden) | |
| ris al'amande | danish version of rice pudding containing one almond; traditional christmas dessert |
| glogg | mulled beverage of red wine with cinnamon, clove, cardamon, orange rind, and raisins soaked in brandy or other spirits (norwegian) |
| hapsburg | family that ruled austria and its neighbors for about seven centuries until WWI |
| hohenzollern | family that ruled prussia and neighboring regions for 3 centuries, ending with the end of WWI |
| muesli | breakfast cereal of toasted oats, nuts, and dried apples developed by a swiss doctor |
| fondue | swiss dish prepared by melting cheese with wine in a chafing dish and using long-handled forks to dip cubes of bread into the cheese mix |
| raclette | swiss favorite consisting of melted cheese served with a sliced, boiled potato, sweet gherkin, and pickled pearl onions |
| rosti | swiss dish of charboiled grated potatoes sauteed in sizzling butter to make a pancake-like disk that is browned well on both sides |
| borrel | dutch gin |
| rijsttafel | rice table originating in indonesia and brought to the netherlands by the dutch east india company; consists of some highly spiced dishes and many other somewhat bland dishes. which are prepared at the table (usually in restaurants) |
| hutspot | hearty stew-like dish made in the netherlands by simmering a large cut of meat with vegetables and then mashing the cooked vegetables before serving them with the sliced meat. |
| belgian waffle | oblong, crisp waffle with deep indentations |
| belgian endive | oblong, small head vegetable consisting of very pale leaves around a central core; grown in the dark to prevent greening and displayed in light only when being sold in the market |
| stoemp | mashed potatoes made with plenty of butter, cream, and seasonings in belgium |
| waterzooi | belgian fish stew |
| lapin | qrabbit, a popular meat in belgium |
| sauerkraut | |
| schnitzel | german term for thin cutlets of veal or other meat that is dipped in a batter prior to being fried |
| eintopf | hearty german stew of meat, vegetables, and a cereal or dumplings |
| sauerbraten | german dish; roast marinated in vinegar and wine and simmered with seasonings until very tender, and then served with a gingersnap-containing gravy and red cabbage cooked with tart apples |
| springerle | anise-flavored german picture cookie popular at christmas |
| lebkuchen | german gingerbread cookies baked in picture molds |
| pumpernickel | german dark, coarse bread made with unsifted rye flour |
| sachertorte | austrian dessert; layered chocolate cake spread with apricot jam and topped with a chocolate glaze |
| apfel strudel | austrian pastry made with extremely thing dough spread with melted butter and an apple filling, rolled into a log, sliced into 3-inch lengths, and then baked |
| wiener schnitzel | traditional viennese dish consisting of thin veal cutlets dipped in flour, eggs, and bread crumbs before being fried in butter (austria) |
| sinterklaas | name for saint nicholas in the netherlands |
| appelflappen | fried, batter-dipped slices of apple sprinkled with confectioner's sugar(netherlands) |
| stollen | german christmas bread containing candied dried fruits and several spices and topped with a white icing |
| illyrians | group of people settling the balkans prior to the romans |
| magyars | ancestors of today's hungarians |
| transylvania | region in western romania bounded by the carpathian mountains |
| tatars | mongol invaders who originally gathered military might under ghengis khan and who conquered russia under his grandson's leadership |
| union of soviet socialist republics (USSR) | soviet socialists state consisting of russia and various other republics over the period from 1922 to 1991 |
| cyrillic alphabet | alphabet developed by cyril and methodius, byzantine monks who lived in the 9th century; used in russia and many slavic regions |
| roma | nomadic group originating from india that has spread into most parts of europe and is epsecially numerous in romania |
| bliny | small, thin russian pancakes |
| kulich | russian traditional yeast-levened easter bread containing candied and dried fruits, nuts, and liqueur. |
| pashka | pyramid-shaped russian easter cake |
| shchi | cabbage-based soup made in russia |
| ukha | fish and vegetable soup popular in russia |
| borsch | russian soup featuring beats and cabbage and often topped with sour cream |
| kasha | buckwheat groats (or sometimes other cereals) boiled in water until light and fluffy; popular in russia and its environs |
| shashlyk | russian version of shish kabobs |
| caviar | salted processed roe (eggs) from sturgeon or some other large fish |
| pirozhki | small russian pastry filled with meat |
| beef stroganov | tender strips of beed and sliced mushrooms sauteed and then simmered briefly in a sour cream sauce and served over noodles or rice, a russian dish |
| samovar | elaborate russian device equipped with a chimney, a teapot for the essence of the tea, and a large area where the water is boiled for dispensing from the spigot |
| kielbasa | polish sausage made of ground beef and pork, well seasoned with garlic |
| bigos | hearty dish featuring sausage, pork, beef, cabbage, sauerkraut, onions, mushrooms, and seasonings. (poland) |
| chlodnik | beet soup (poland) |
| pierogi | polish dish consisting of small pockets of dough filled with such foods as mushrooms, cheesy potato, or a sweet jam or fruit before they are broiled |
| slivovitz | plum brandy served in the czech republic and slovakia |
| knedliky | flat, circular potato or bread dumplings popular in the czech republic and slovakia |
| gulyas | hungarian stew made with chunks of braised meat, seasoned with onion and paprika, and cooked with varying amounts of liquid |
| mamaliga | romanian cornmeal mush similar to italian polenta |
| ghiveciu | romanian casserole consisting of browned chunks of pork or veal and vegetables combined with tomato past, red wine, and green grapes |
| dulceata | romanian dish of simmered fruits in very heavy syrup |
| slatko | sweet serbian dish made of fruit simmered with blossoms in a thick sugar syrup |
| gnocchi | yugoslavian small dumplings of wheat or cornmeal, or both |
| zeljanica | serbian cheese and spinach pie |
| gibanica | serbian layered cheese pie |
| slivova | bulgarian plum brandy |
| etruscans | group who settled in tuscany and moved south, ultimately taking over rome and contributing their alphabet, speech, and ability to wage war |
| medici | powerful florentine banking family; cosimo, lorenzo, caterina ( who carried the excellence of florentine cuisine to france when she married king henri II) are credited with influencing the artistic and culinary renaissance (15th & 16th centuries) |
| st. peter's basilica | very large cathedral in the vatican in rome |
| pesto | flavorful thick sauce made by pulverizing fresh basil and adding such ingredients as pinon nuts, parmesan cheese, garlic, and olive oil |
| gelato | italian ice cream |
| caffe latte | coffee with a generous amount of milk added |
| antipasto | "before the pasta" (hors d'oeuvre; wide variety of tidbits or appetizers, often olives, breadsticks, pickled vegetables, and other simple items |
| bruschetta | italian bread brushed with olive oil, garlic, and sometimes tomato, and then broiled |
| espresso | very strong italian coffee made by brewing dark-roast, finely ground coffee with steam |
| cappuccino | espresso topped with frothy white milk (italian) |
| pannetone | coarse, sweet yeast bread containing raisins and candied fruits that is baked in a vertical cylindrical pan; often served at christmas (italian) |
| risotto | rice dish from northern italy made by sauteing arborio or other short-grain rice before slowly adding wine or other liquid as needed while cooking and stirring until grains are tender and the texture is creamy |
| polenta | traditional northern italian dish; cornmeal cooked in milk or other liquid with frequent stirring until it forms a mushy, soft paste, at which time butter and sometimes other ingredients are added |
| gnocchi | miniature dumplings made by adding just enough flour to riced, boiled potatoes to make a soft dough that is rolled and cut into pieces and then boiled (italian) |
| fontina cheese | cow's milk cheese containing about 45 percent fat made in the aosta valley or northern italy; the flavor increases and the texture becomes firmer as the original semisoft cheese is aged |
| costoletta alla valdostana | pounded veal chop stuffed with fontina cheese before breading and sauteing in butter (italian) |
| grappa | brandy created by fermenting the resiude of skins, stems, and grapes remainging from wine making; first made in the town of bassano del grappa in northern italy |
| capriolo all valdostana | venison roasted with vegetables, wine, and grappa to enhance the flavor (italy) |
| piedmont region | region in northwestern italy that border on france |
| fonduta | cheese findue with white truffles; a piedmont specialty |
| grissino | thin, crisp breadsticks originally made in the piedmont |
| zabaglione | dessert made of egg yolks, sugar, and marsala wine; popular in the piedmont region, it often served with fresh figs or strawberries |
| lombardy | northern region of italy situated between piedmont on the west and veneto on the east; milan is its major city |
| minestrone alla milanese | hearty soup containing a variety of vegetables, arborio rice, and chicked broth; served with fresh basil and grated parmesan cheese (italy) |
| risotta alla milanese | arboria rice cooked by slowly ladling in hot chicken broth with saffron and stirring until all the broth is absorbed; butter and parmesan cheese are added before serving; italy |
| osso bucco | braised veal shank simmered in wine with several seasonings and vegetables, a favorite in milan |
| panettone | yeast-leavened fruit cake containing a variety of chopped dried fruits (soaked in marsala wine) and nuts baked ina round, deep pan. (italy) |
| veneto | region in northeastern italy at the northern end of the adriatic sea |
| radicchio | reddish-leafed vegetable originating in veneto; often used as a salad ingredient |
| tiramisu | very rich dessert made with mascarpone, whipped cream, egg, yolks, sugar, ladyfingers, coffee, and chocolate (italy) |
| emilia-romagna | region along the southern edge of northern italy and adjacent to veneto on the adriatic coast |
| tuscany | region ranging from the mediterranean coast inlad in central italy; florence is its most famous city |
| umbria | inland region adjacent to tuscany that includes towns in the appenines |
| chianti | hearty red wine originating in tuscany |
| porchetta | whole, suckling pig flavored with fennel, peppercorns, and garlic and roasted; popular entree in tuscany |
| pecorino | italian cheeses made from ewe's milk; the texture of specific types range from soft to very hard |
| pecorino toscano - | hard cheese made in tuscany from sheep's milk |
| ricotta | soft cheese made from the whey of cow's milk that is popular in central italy |
| penne | tubular pasta cut on the diagonal into pieces about an inch long; italy |
| capellini | angel hair (very thing spaghetti-like pasta) italy |
| fusilli | wavy, spaghetti-like pasta; italy |
| lasagne | broad, ribbon-like pasta used in casserole dishes;italy |
| cannelloni | ridged tubes of pasta that are designed to be filled with various stuffings for entrees or desserts; italy |
| ravioli | rectangular pasta pouches stuffed with ground meat or cheese; italy |
| lumache | large, conch shell-shaped pasta suitable for stuffing; italy |
| manicotti | long, plain tube of pasta appropriate for stuffing; italy |
| tagliatelle | flat strips of pasta about a quarte of an inch wide; italy |
| parmesan | hard cheese often aged for more than two years; frequently grated over italian dishes |
| romano | sharp, sheep's milk cheese; very hard cheese, ideal for grating; italy |
| fontina | cheese well suited for making fondue; originally from valle d'aosta in northern italy near great st. bernard pass |
| gorgonzola | blue-veined cheese that originated in gorgonzola near milan in northern italy and is now produced in the po valley |
| mozzarella | cheese used on pizzas, originally made from buffalo milk, but now often made from cow's milk |
| mascarpone | unripened italian dessert cheese made from fresh cream; may be flavored with honey; liqueurs, or candied fruit |
| balsamic vinegar | special vinegar made by aging a thick syrup boiled from sweet white grapes; acidified with the addition of some aged balsamic vinegar; the best is made in the vicinity of modena and reggio-emilia in northern italy |
| prosciutto | thinly sliced, well-cured parma ham; italy |
| ile de france | region within a 50-mile circle of paris |
| ardennes | region extending north of paris to the english channel |
| normandy | northern region of france along the coast of the english channel just east of brittany |
| brittany | peninsula jutting from the northwest corner of france |
| bordeaux | western region of france that is home to some outstanding wines, including cognac |
| perigord | area north of the pyrenees where truffles are found |
| truffles | dark, subterranean fruit body of a fungus; especially rare and flavorful ingredient prized in french recipes |
| languedoc-roussillon | region in southern france that includes the marshy delta of the rhone river |
| carcassonne | walled city founded by visigoths that served as a fortress in southwest france during the middle ages |
| provence | region in southern france adjacent to the french riviera |
| burgundy | region on the eastern side of france north of the rhone valley and southeast of paris; wine is produced in this region |
| alsace-lorraine | eastern region of france bordering germany |
| champagne | region east of paris where sparkling wine is produced |
| lascuax | area in southern france where cave paintings from prehistoric people have been found |
| gothic | style of cathedral featuring pointed arches and high, thin walls containing stained glass and strengthened by flying buttresses on the exterior |
| flying buttresses | external architecture feature to support the relatively thing windowed walls of gothic cathedrals |
| brillat-savarin | author of the physiology of taste; french |
| escoffier | chef considered to be the definitive writer about french cuisine; 1846-1935 |
| bechamel sauce | basic white sauce made with cream or milk and thickened with flour; france |
| hollandaise sauce | sauce made of an emulsion of butter, egg yolks, lemon juice, and seasonings; french |
| bearnaise sauce | sauce similar to hollandaise but with vinegar, shallots, and seasoning used instead of lemon juice; france |
| veloute | basic flour-thickened sauce made with fish, veal, or chicken stock; french |
| souffle | baked foam of egg whites combined with a yolk and chocolate (or cheese or other flavoring) sauce; france |
| crepe | thin french pancake served with a variety of fillings and sauces; france |
| brioche | rich, uniquely shaped bread that highlights the special butter of normandy |
| camembert | ripened dessert cheese originating from camembert in normandy |
| calvados | apple brandy from normandy |
| tarte tatin | apple tart made in normandy by arranging apples neatly in a tart pan and covering with a pastry; tart is inverted after baking; france |
| coquilles st. jacques | dish made in normandy by punching scallops before serving ina flavored white wine sauce |
| quiche lorraine | tart featuring a bacon and custard filling originally made in lorraine region of france |
| choucroute garnie | casserole of sauerkraut, sausage, and pork that is popular in alsace; france |
| coq au riesling | chicken cooked in riesling, a white win; france |
| boeuf bourguignon | french beef stew with vegetables and red wine |
| escargot | snails usually served with butter or other sauce in burgundy; france |
| coq au vin | chicken simmered in red wine; france |
| ratatouille | highly flavorful medley of vegetables and herbs from provence; france |
| cassoulet | meat and bean casserole from toulouse in languedoc-roussillon (southwestern france) |
| bordelaise | dark sauce made with meat juices, bone marrow, tarragon, shallots, and red wine of bordeaux; france |
| bouillabaisse | soup made with many types of seafood; created originally in marseilles |
| le petit dejeuner | french breakfast (typically a croissant and coffee) |
| cafe au lait | coffee with milk, the most common breakfast beverage; france |
| boulangerie | french bakery |
| le gouter | after snack; french |
| l'aperitif | cocktail hour preceding dinner in france |
| iberian peninsula | peninsula composed of spain and portugal forming the western part of europe |
| meseta | high central plain in spain |
| madeirda wine | sweet, fruity wines produced on madeira, the portugese island in the north atlantic ocean. |
| moors | islamic invaders from africa (morocco) |
| el cid | spanish military hero who fought many battles for both the moors and the catholics, and freed valencia from the moors in 1094 |
| caravels | sturdy vessels with lateen sails (triangular sails extended on a spar and flying from a rather low mast) |
| prince henry the navigator | portugese leader who sponsored voyages of exploration aboard caravels to very distant places |
| magellan | portugese navigator who lef the first circumnavigation of the world from 1519 to 1522, but died in the Philippines during the trip |
| bartolomeu diaz | portugese navigator who sailed around the cape of good hope (southern tip of africa) in 1488 |
| vasco da gama | portugese navigator who opened up trade routes to india in 1498 and 1502 |
| cortes | spanish explorer in central america, particularly mexico, in the 16th century |
| pizarro | spanish explorer who conquered the incas in peru in the 16th century and established spanish dominance there. |
| inquisition | period when spain required non-catholics to convert or leave the country; torture was sometimes part of the imprisonment process in spain, portugal, and peru. |
| franco | spanish dictator for about 40 years in the 20th century |
| fado | distinctive portugese musical form of the blues sung to a guitar accompaniment |
| bachalhau | salted, dried cod. portugal |
| chorizo | sausage flavored with paprikas and chilies that may be seasoned to be picante (hot) or dulce (sweet) portugal |
| flan | baked custard dessert, usually containing caramel in both spain and portugal |
| churro | fried quick bread similar to a doughnut, but extruded into a fluted, thick stick before frying. spain |
| paella | traditional rice dish colored and flavored by saffron and topped with cooked vegetables, seafood, and meats. spain |
| saffron | orange to yellow spice; the stigma of purple |
| cocido | stew consisting of three traditional parts (soup, cooked vegetables, and boiled meats) with the specific ingredients varying. spain |
| tapa | small plate of tidbits of food designed for nibbling while having a drink in the late afternoon or early evening. spain |
| sopa de ajo | garlic soup popular in spain |
| gazpacho | chilled soup traditional in spain; made with many chopped vegetables plus beef or chicken stock, red wine vinegar, and olive oil. spain |
| sangria | red wine blackened with fruit juices. spain |
| basques | group living in the pyrenees mountains near the bay of biscay in northeastern spain; some are seeking independence from spain |
| masmitako | basque stew made with tuna and potatoes. spain |
| porrusalda | basque soup that features potatoes and leeks. spain. |
| bacalao al pil-pil | basque dish made with salt cod served in a garlic sauce, spain |
| peloponnesus | peninsula extending off the southwestern region of greece |
| bosporus | narrow channel that separates europe from asia between the sea of marmara and the black sea |
| levant | land at the eastern end of the mediterranean sea including syria, lebanon, israel, and jordan |
| hittites | civilization occupying parts of turkey and syria, to mesopotamia for more than four centuries, ending in about 1200 BCE |
| phoenicians | people living in lebanon who sailed extensively to trade with many other regions by 1000 BCE |
| byzantine empire | eastern part of the former roman empire; powerful for almost a millenium (129 BCE - 1071 CE) |
| byzantium | early name for the city once called constantinople but now called istanbul |
| ottoman empire | large empire centered in turkey that ruled for more than 600 years, ending after WWI |
| vassilopita | rich sweet bread containing a good-luck coin to celebrate the new year. greece. |
| mezze | small portions of traditional dishes served together in very small amounts as an appetizer course or even as a meal in greece, the middle east, and north africa |
| pita | pocket bread that is common throughout the middle east |
| lavosh | armenian cracker bread; basically a very thin version of pita without a pocket |
| phyllo | extremely thin dough that is formed into large sheets and serves as the main ingredient for desserts and some main dishes. middle east |
| baklava | baked dessert made of multiple layers of phyllo brushed with butter, honey or rosewater (or both), and chopped not. middle east. |
| spanakopita | main dish consisting of many layers of phyllo, spinach, and carious other ingredients according to taste. middle east |
| falafel | dish made by creating a past of soaked chickpeas and seasonings, shaping into balls or other forms, and frying in deep fat. middle east |
| hummus | dip made with pureed, cooked chickpeas, tahini, lemon juice, garlic, and olive oil. middle east. |
| tahini | paste of finely ground sesame seeds, sesame oil, and lemon juice. middle east. |
| foul | mixture of cooked chickpeas and black or broad beans that have been soaked together for at least two days before being cooked; served with topping of garlic, olive oil, lemon, tomato, and cilantro. middle east |
| bulgur | partially cooked and dried cracked wheat. middle east |
| kibbeh | deep-fat fried, egg-shaped shell of finely minced lamb and cracked wheat paste encasing a filling of another meat. middle east. |
| tabouli | salad containing soaked bulgur, minced parsley and mint, diced tomatoes, olive oil, and lemon juice. middle east |
| dolmas | stuffed grape leaves usually containing rice and often other ingredients; may be served hot or cold. middle east |
| shawarma | thinly sliced chicken or lamb layered tightly with fat and formed into a solid that is grilled vertically o na rotisserie and sliced off in very thin, long slices while still on the skewer. middle east |
| kabob (kebab) | meat grilled, sometimes with other items, on a skewer. middle east |
| souvlaki | greek version of kabobs |
| moussaka | casserole usually containing lamb, onions, tomato sauce, and eggplant slices. greek |
| feta | soft cheese made from ewe's milk. greek |
| lebneh | soft cheese made by draining whey from yogurt. greek. |
| ibrik | turkish coffee maker designed with a long handle and a narrow neck |
| raki | distilled turkish alcoholic beverage made from grape residue with anise for added flavor; turns milky if water is added |
| ouzo | greece's distilled alcoholic drink from grape skins that are cooked with star anise and a variety of other herbs prior to distillation turns milky if water is added |
| retsina | greek rose or white win flavored with pine resin |
| maghreb | countries in the northwestern part of africa: morocco, algeria, and tunisia |
| berbers | early inhabitants of much of libya and the maghreb; noted as fierce fighters |
| shiite | branch of islam practiced by those who follow ali, the prophet's son-in-law |
| sunni | branch of islam practiced by those who follow the descendants of the fifth caliph |
| moors | inhabitants of northwestern africa (mixture of arabs and berbers) who invaded spain in the 8th century |
| casbah | old, walled part of arab city in north africa |
| medina | old, walled, arab quarter of a north african city |
| souk | arab marketplace featuring shops that sell specific items, such as spices and gold |
| safsari | robes worn by women in north africa to cover their bodies, including a headpiece with a veil to cover their faces except the eyes |
| burnoose | dark, cape-like, hooded garment worn by arab men particularly in morocco |
| tagine | stew prepared in a round pottery bowl topped with a conical lid (bowl and conical lid also called tagine), a unique product of morocco |
| bet tai | disc-shaped, yeast-leavened wheat flour arab bread, usually about 14 inches in diameter |
| burghul | granular cereal product made by boiling and drying cracked wheat; also called bulgur. north africa |
| couscous | cereal product made by drizzling water on wheat flour and rolling it into small pellets, which are then steamed until fluffy. n afra |
| bastila | flaky-crusted pigeon pie flavored with ginger, cumin, cayenne, saffron, and cinnamon and suted with confectioner's sugar; moroccan specialty |
| harira | hearty soup containing legumes, meat, and vegetables and seasoned with spices and lemon; important for suppers during ramadan |
| niger river | one of the longest rivers of the world; traverses much of west africa, running north before turning east and south; has an interior delta and one at the coast |
| sahel | broad band of land across west africa between the sahara and the lush vegetation along the southern coast |
| tsetse fly | vector for sleeping sickness, a serious disease in parts of west africa |
| jenne-jeno | early town (before 500 CE) in mali |
| empire of ghnana | domninant power in west africa from the 5th to 11th centuries |
| empire of mali | empire dominating trade from senegal to egypt from the 13th to the 15th centuries |
| empire of songhai | dominant empire in west africa (including timbuktu) after splitting from mali in the 14th century and into the 16th century |
| berlin conference of 1884-1885 | meeting at which european colonial powers divided the african continent without including africans in their decisions |
| goree | island just off the coast of dakar, senegal, from which vast numbers of slaves were shipped to the americas and caribbean islands |
| gari | granular, dried meal made by carefully soaking, fermenting, drying, and grinding cassava roots; a main source of starch in the diet of many west africans |
| fufu | starchy paste produced by pounding and boiling manioc or other rich source of starch and then dipping each bite in a spicy sauce; popular in west africa |
| yassa | dish made with lemon-marinated chicken or meat. west africa |
| gari foto | stew of hard-cooked eggs, onions, and tomatoes. west africa |
| jollof rice | dish composed of layers of meat, tomatoes, and other vegetables, and steamed rice. west africa. |
| great rift valley | vast depression in the earth extending from jordan south and west to mozambique |
| cape of good hope | region at the southern tip of the african continent where the atlantic ocean meets the indian ocean |
| tef | cereal grain grown in ethiopia since ancient times and now also grown in kenya and malawi |
| aksum | early, well-developed settlement in the highlands of ethiopia of importance from several centuries BCE into the 4th and 5th centuries CE |
| great zimbabwe | settlement in zimbabwe featuring the great enclosure, which was built of stone in the 14th century |
| prester john | mythical christian leader of a domain originally rumored to be in india and then reported to be deep in africa |
| bantus | large group of africa originally from west and central regions of africa who spread east and south prior to colonial days |
| boer | south african of dutch descent |
| dutch east india trading company | trading company that established cape town as a post to restock ts ships plying between the east indies and holland |
| voortrekker | boer who used oxen and covered wagons to make the great trek between 1835 - 1839; also called trekboers |
| trekboer | boer who made the great trek to settle the interior of south africa |
| afrikans | language spoken by afrikaners (south african farmers of dutch heritage); one of the official languages of south africa |
| calabash | dried hard shell of a ground suitable for holding liquids and foods. E&S Africa |
| mealie meal | south african name for cornmeal (mealie means corn) |
| sadza | |
| ugali | kenyan name for a stiff cornmeal porridge |
| nsima | porridge made of finely ground cornmeal; the mainstay in the diet of many people in malawi |
| pombe | kenyan beer |
| injera | ethiopian grayish, sponge-like pancake made using tef flour and baked on a griddle one side only |
| fufu | starchy past or dough made of cassava; popular specifically in kenya |
| braaivleis | barbecues in the southern countries of africa |
| sosaties | barbecued pieces of meat on a stick |
| dravadians | early people of southern india |
| stupa | covered mound, often containing a relic of significance for buddhists |
| taj mahal | mausoleum built by shah jahan in agra, india, to honor the memory of his favorite wife, mumtaz |
| potala | seat of tibetan buddhism and former home of the dalai lama |
| sinhalese | descendants of aryans living in sri lanka |
| tamils | descendants of early invaders of sri lanka |
| garam masala | basic mixture of spices usually prepared in quantity and used as desired to season many different dishes in india |
| curry | hearty and well-seasoned stew-like dish featuring meat or legumes and served with several accompaniments. india |
| chutney | chunky and flavorful sauce often served as accompaniment to curry. india. |
| sambar | spicy puree of lentils, which often is served with idlis. india |
| idlis | rice cakes. india |
| dal | puree of lentils or other legumes, usually rather blandly seasoned. india |
| ghee | clarified butter that has been cooked down a little to add flavor; expensive but preferred fat for cooking in india |
| roti | indian word for bread |
| chapati | pancake-like frilled whole wheat bread popular in india |
| paratha | whole wheat bread circles about 7 inches in diameter made with ghee in the dough and fried in ghee on the griddle. india |
| naan | oval-shaped whole wheat bread baked by sticking it to the wall of a tandoor. india. |
| tandoor | thick-walled, deep jar-shaped clay oven used to roasting meats and baking naan |
| puri | deep-fat fried rounds of whole wheat bread that puff in the middle during frying. india |
| samosa | fried pastry enclosing a filling. india |
| betel nut | nut from a climbing pepper with a deep red juice; chewed for its digestive qualities. india |
| mons | people native to burma |
| khmers | people native to cambodia |
| hmongs | people native to the northern hill regions of laos |
| longyi | long, sarong-like cloth worn in burma, tucked in at the waist; can be hiked up in the very hot weather |
| congee | rice gruel often served at breakfast in southeast asia |
| nuoc mam | fermented, salted fish sauce popular in vietnam |
| nuoc cham | vietnamese condiment made with chili peppers, citrus juice, garlic, onions, and vinegar |
| nam pla | fermented fish sauce popular in thailand |
| kapi | thai salty, dried shrimp juice |
| bagoong | fermented, salted shrimp paste popular in the philippines |
| patis | fermented, salty fish sauce popular in the philippines |
| adobo | filipino stew using meats marinated in vinegar seasoned with bagoong, fried with onions and garlic, and then stewed |
| cocido | hearty filipino stew containing a variety of meats, spanish sausage, chickpeas, saba (sweet cooking bananas) tomato sauce, and lard |
| coconut cream | pureed and strained creamy liquid prepared from freshly grated white meat of mature pared coconut and some hot water. pacific |
| coconut milk | coconut liquid similar to coconut cream, but with more liquid. pacific |
| coconut water | liquid drained from fresh coconut by puncturing its eyes; used as a beverage, but not as a cooking ingredient. pacific |
| poe (poi) | starchy past of boiled and pounded peeled taro root; popular in polynesia |
Created by:
asmoot