1. Germany
Finland
Poland
USA
Group :
Krushika Mehta
Kamal Mistri
Krishnendu Roy
Madhusudan GJ

4. - The growing season limited them to early forms of
wheat, barley and pasture land for livestock.
- Sheep, cows and goats were used for milk, butter
and cheese and occasionally meat
products, which were served most often during
feasts.
-The earliest spices were parsley, celery and
dill, which you still see used today.
-The areas around Cologne were especially rich in
exotic spices and food due to its powerhouse
status

5.  German bread (200 kinds)
 Sausages (1,500 varieties)
 Potatoes (more methods to prepare it
than any other western food)
 Typical breakfast:
butter, cheese, salami, sliced
meat, boiled eggs, tea or
coffee, orange
juice, cereal, yogurt, rolls (crunchy-
crusted Brötchen).
 Lunch is the hot meal: meal of the day
 Four o’clock: coffee and cake time
(numerous selection of sweets)
 Dinner is light: bread, cheese, sliced
meats, salads, pickled cucumbers.

6.  Temperate and marine;
cool, cloudy, wet winters
and summers; occasional
warm wind.
 Moselle and Rhine
valleys have mild climate
where vine grows.
 The southern and eastern
parts and high elevations
have cold winters of
continental climate

7. Staple Food
Potatoes: King Frederick (17th
century) announced that those
peasants who refused to plant
potatoes would have their nose and
ears cut off.
Bread (wheat, rye): not as side, but
as main food especially in breakfast
Vegetables
Cabbage, turnips, dried split peas and lentils
Fruits cooked with meat, as relishes, in
Nuts are used in
salad, and desserts
appetizers, entrees, sauces, an
Apples
d sweets
Pears
peaches

8. Creative ways of using meat:
tongue is extremely
popular, also
brains, sweetbreads (the
thymus of a young
animal), heart, liver, kidneys, n
eck bones, the
knuckles, skins, feet, and ears;
beef marrow used in
dumplings and in stews.
Pork
Veal
Deer

9. Regional Sausages styles

10. 



11.  Cabbage that has
been
salted, shredded, and
fermented for weeks
 Wordmeans “sour
cabbage” in German
 Chinese invented it
over 2300 years ago

12.  Light bread balls
 Consists of
bread, eggs, herbs, and
either meat, poultry, or fish
 Not to be confused with
English dumplings which
are heavy, Klosse are
light, puffy bread balls
(sometimes made of
potatoes)

13.  Traditional German
pasta
 Thicker noodles than
Italian pasta
 Made with
eggs, flour, butter, wat
er, salt
 Traditionally egg
based, but modern
times has seen outside
influence and more
pasta is made with
wheat

14.  Hundreds of German
bread recipes
 Bread is an important part
of meals, eaten for
breakfast and not
considered a side dish
 Stollen popular –
traditional Christmas
bread
 Is a dry, rich cake with
powdered sugar on top –
can be made with fruits
and nuts

15. Cooking Methods
• Meat is usually roasted
• Sausages are grilled, pan
fried, sautéed
• Vegetables boiled, fried, sautéed
• Traditional methods which exists today
are salting, smoking, curing or pickling.

16.  Roasted food being popular, they
use ovens for roasting of majority
of their food.
 But traditionally and still today
they prefer pot roast method as
they retain more flavours.

17.  German lentil soup
A delicious and creamy leek and bacon soup recipe from
Germany! It's called "Lauchrahmsuppe mit Speck" in German.
Perfect for cold wintery days.
 Roasted pork with tomato sauce
pork roasted in traditional pot freshly flavoured with Tarragon.
 Plum coffee cake
Traditional sweet German cake flavoured with coffee

19.  http://www.indexmundi.com/germany/demog
raphics_profile.html
 http://en.wikipedia.org/wiki/Geography_of_Ge
rmany
 http://en.wikipedia.org/wiki/Germany
 http://germanfood.about.com/od/introtogerm
anfood/a/introtoger.htm
 http://recipes.wikia.com/wiki/German_Cuisine
#Special_Equipment_for_German_Cooking
 http://www.kitchenproject.com/html/GBcoffe
e.html

21.  The geography
of Finland differs from that of
other Nordic countries.
Bordering the Baltic Sea, Gulf
of Bothnia, and Gulf of
Finland, as well
as Sweden,Norway, and Russi
a, Finland is the northernmost
country on the European
continent.
 Finland is a country of
thousands of lakes and
islands; 187,888 lakes and
179,584 islands to be precise.
One of these lakes, Saimaa, is
the fifth largest in Europe.

24.  Finnish cuisine is notable for generally combining
traditional country fare and haute cuisine with
contemporary continental style cooking.
 Fish and meat play a prominent role in
traditional Finnish dishes from the western part of
the country, while the dishes from the eastern part
have traditionally included
various vegetables and mushrooms.
 Refugees from Karelia contributed to foods in
eastern Finland.
 Finnish foods often use wholemeal products
(rye, barley, oats) and berries (such
as blueberries, lingonberries, cloudberries, and sea
buckthorn). Milkand its derivatives like buttermilk are
commonly used as food, drink or in various recipes.

29.  Several ways of cooking food in
finland, which includes of :
1. Frying,
2. Boiling,
3. Drying,
4. Cold smoking or
5. Simply slicing meat and
eating it raw.

30.  To express the purity, freshness, simplicity and
ethics that finnish would like to associate with
their region.
 To reflect the different seasons in the meals.
 To base cooking on raw materials which
characteristics are especially excellent in there
climate, landscape and waters.
 To develop new possible applications of
traditional Nordic food products.

31.  Lapland
◦ Sautéed reindeer (poronkäristys)
◦ Lohikeitto salmon soup with cream.
 Karelia
◦ Karelian pasties popular throughout the whole of
Finland.
 Savonia
◦ Kalakukko fish pasty loaf
◦ Mykyrokka blood dumpling soup
◦ Lörtsy Sweet pastry filled jam

32.  Ostrobothnia and Åland
◦ Due the location on the West coast and the Swedish
speaking majority, the cuisine differs from the
Eastern one considerably.
◦ Klimppisoppa flour dumpling soup
◦ Åland's pancake typically made of leftover porridge
and served with plum soup
 Other specialities
◦ Rössypottu from Oulu (mixed game and pork stew)
◦ Hapanvelli (rye and pea porridge) from Virolahti.

33. Sauteed Reindeer
 6 portions
800 gr sliced reindeer (poronkäristysliha)
50 gr butter
3 beer
2 small onions
1 ½ tsp salt
3 tbs flour
½ tsp ground black or white pepper
*Instead of beer, you can use cream or water to
prepare the Sautéed Reindeer Sauce.

34.  Potatoes Salad
Famous salad from Finland.
 Chicken Temptation
Give in to the Temptation! 100% succulent, chicken breast fillet
coated in delicious, golden breadcrumbs, served with your
choice of bread and salad.
 Cloudberry Mousse.

35.  http://chowhound.chow.com/topics/442620
 http://nynordiskmad.org/fileadmin/webmasterfiles
/Projects/Diverse/NNM_Brosch_screen_feb-11.pdf
 http://www.finemb.org.uk/public/default.aspx?no
deid=37224&contentlan=2&culture=en-GB
 http://www.askmen.com/fine_living/wine_dine_arc
hive_300/311b_finnish-cuisine-the-next-big-
thing.html
 http://www.gofinland.org/tag/finnish-cuisine/

37.  The total area of Poland is 312,679 square
kilometers (120,726 sq mi),making it the 69th
largest country in the world and the 9th
largest in Europe.
 Poland has a population of over 38 million
people, which makes it the 34th most
populous country in the world and the sixth
most populous member of the European
Union, being its most populous post-
communist member. Poland is a unitary
state made up of sixteen voivodeships.

38.  The longest rivers are the Vistula 1,047
kilometers (651 mi) long.
 The Vistula and the Oder flow into the Baltic
Sea, as do numerous smaller rivers in
Pomerania.
 The climate is oceanic in the north and
west and becomes gradually warmer and
continental towards the south and east.
 The climate is mostly temperate throughout
the country.

39.  The culture of Poland is closely connected with its
intricate 1000 year history.
 Its unique character developed as a result of its
geography at the confluence of Western and Eastern
Europe.
 The people of Poland have traditionally been seen as
hospitable to artists from abroad and eager to follow
cultural and artistic trends popular in other countries.
 In the 19th and 20th centuries the Polish focus on
cultural advancement often took precedence over
political and economic activity.
 These factors have contributed to the versatile nature
of Polish art, with all its complex nuances.

40.  Polish cuisine (Polish: Kuchnia Polska) is a
style of cooking and food preparation
originating from Poland. It has evolved over
the centuries due to historical
circumstances.
 Polish national cuisine shares some
similarities with other Central
European and Eastern European traditions
as well as French and Italian similarities.
 It is rich in meat, especially beef, chicken
and pork, and winter vegetables

41.  . Meat is one of the main elements of most Polish
dishes and cured and smoked
hams, poultry, Pork and Beef fillets, and bacons are
often parts of delicious dishes.
 And therefore more of :
1. Frying,
2. Boiling,
3. Drying,
4. Cold smoking or
5. Simply slicing meat and eating it raw. Methods are
used.

42.  Ranging from cake pans, can
openers, colanders, egg rings, poachers and
holders, food dishers & portioners, food pans &
food containers to other kitchen utensils, such
as food scales, food scoops and fryer baskets
& accessories, the Polish cuisine needs a
diverse cooking equipment set in order to
produce the most sophisticated Polish dishes.
strainers.
 Essential utensils like serving
spoons, spatulas, forks, turners, scrapers and
tongs should also be part of your cooking

43.  Their breakfast consists on
sandwiches, scrambled
eggs, tea, coffee or other drink. They eat
breakfast in the early morning. Their
dinner menu is based on tow dishes and
soup is always there. Alcohol products
are also frequently used by Polish
people.

44.  The national dish of
Poland, bigos is an amazing
mélange of meats and sausages
slowly braised over a bed of
mellow sauerkraut.
 Bigos is a popular cold-weather
dish in Poland where it provided
a handy way of using up
cabbage that was put up before
winter set in.
 Bigos is a favorite meal for the
day after Christmas and is also
popular in Lithuania and Belarus.

45.  Starter
 Zupa pomidorowa: tomato soup, often with
rice or noodles.
 Maincourse
 Kurczak de volaille: chicken steaks spread with
butter, filled with mushrooms and bread
crumbed, originally French.
 Desert
 Szarlotka: cake with apples, sometimes served with
whipped cream.

46.  Google
 http://www.staypoland.com/poland-food.htm
 http://www.google.co.in/#hl=en&q=polish+cuisine+poland&r
evid=-1&sa=X&ei=bR-
8TuiFOcTMrQfan_nQAQ&ved=0CBoQ1QIoADgK&bav=on.2,or
.r_gc.r_pw.,cf.osb&fp=adc50f848d6469b3&biw=1280&bih=73
7
 http://en.wikipedia.org/wiki/Polish_cuisine

48.  The United States is a country in
the Western Hemisphere.
 It consists of forty-eight
contiguous states in North
America, Alaska, a peninsula which
forms the northwestern most part of
North
America, and Hawaii, an archipelago in

49.  American cuisine is a style of food
preparation originating from the United
States of America. European colonization of
the Americas yielded the introduction of a
number of ingredients and cooking styles to
the latter.
 The various styles continued expanding well
in to the 19th and 20th
centuries, proportional to the influx of
immigrants from many foreign nations; such
influx developed a rich diversity in food
preparation throughout the country.

50.  Early Native Americans utilized a number of
cooking methods in early American
Cuisine, that have been blended with early
European cooking methods to form the basis
of American Cuisine.
 Grilling meats was common. Spit roasting over
a pit fire was common as well.
 Vegetables, especially root vegetables were
often cooked directly in the ashes of the fire.
 As early American Indians lacked the proper
pottery that could be used directly over a
fire, they developed a technique which has
caused many anthropologists to call them
"Stone Boilers".

51.  Fast foods usually consumed by Americans are fast
to prepare, cheap and tasty. But these are also
high in fat, sodium, calories, sugar and cholesterol.
 The Americans also like sweet food very much, and
typical for America are Muffins, Brownies, Cookies
and the carrot cake. You get all these sweet things
in coffee shops.

52.  Religious Influences
› Religious proscriptions range from a few to many, from
relaxed to highly restrictive.
› This will affect a follower's food choices and behaviors. For
example, in some religions specific foods are
prohibited, such as pork among Jewish and Muslim
adherents.
 Culture
› Culture of the United States is a Western culture, having
been originally influenced by European cultures. It has
been developing since long before the United States
became a country with its own unique social and cultural
characteristics such as dialect, music,arts, social
habits, cuisine, and folklore.

53.  New England
› Lobster is an integral ingredient to the cuisine, indigenous to the
shores of the region. Other shellfish of the coastal regions
include little neck clams, sea scallops, blue mussels, oysters, soft shell
clams and razor shell clams.
 Pacific & Hawaiian Cuisine
› Hawaiian regional cuisine covers everything from wok-
charred ahi tuna, opakapaka (snapper) with passionfruit, to
Hawaiian island-raised lamb, beef and aquaculture products
such as Molokai shrimp.
› Includes a broad variety of produce - most notably
tomatoes, strawberries, mushrooms, sweet maui onions and
tropical fruits such as papayas, mangoes, lilikoi (passionfruit)
and lychee.
 The south American
› The cuisine of the American South has been influenced by the many
diverse inhabitants of the region, including Americans of European
descent, Native Americans and African Americans.

54.  Midwest
› Midwestern cuisine covers everything from barbecue to
the Chicago-style hot dog.
 Cuisine in the West
› Cooking in the American West includes the fast
food hamburgerand the San Francisco burrito.

55.  Most staple foods derive either
from cereals such
as wheat, barley, rye, maize, or rice, or
starchy tubers or root vegetables such
as potatoes, yams, taro,etc
 Other staple foods
include pulses (dried legumes), sago (deriv
ed from the pith of the sago palm
tree), and fruits such
as breadfruit and plantains.
 Staple foods may also contain, depending
on the region, amaranth, olive oil, coconut
oil and sugar.

57.  Starter
Carrot and coriander soup with hot crusty
bun.
 Main
Salmon or seabass served with a lemon and
butter watercress sauce.
Vegetables and potatoes of the season.
 Sweets
Profiteroles filled with cream.

58.  http://en.wikipedia.org/wiki/Staple_food
 http://www.lerntippsammlung.de/Eating
-Habits-and-food-in-the-USA.html
 http://www.vybornysport.com/diet-and-
eating-habits-in-usa/