FOOD FROM IRELAND Conservative Irish cookery in the home has not moved far from the traditional staples known and enjoyed for centuries. The earliest staples were oatmeal, dairy products, and leeks. Oatmeal is still used; dairy products are still favored, although tea and stout are more popular as beverages; leeks ...
Irish Food and Culture
FOOD AND CULTURE IN IRELAND The Irish are one with their land. Warm, sprightly, and whimsical on the outside, the Irish character occasionally surfaces to reveal mercurial ups and downs of temperament firmly rooted in steadfast stubbornness. The land is the same. A moderately moist climate gently washes over the ...
Glossary of Foods and Food Terms in Iran
IRANIAN FOOD GLOSSARY AND FOOD TERMS Aarak: a strong colorless liquor (possibly Chinese in origin) made from fermented rice and molasses, taken as an aperitif and sometimes diluted with water. Because it is not made from grape fermentation, for some Muslims it somehow circumvents the prohibition against alcohol, more specifically ...
Foods Commonly Used in Iran
IRANIAN FOODS THAT ARE COMMONLY USED The classic Middle Eastern staples of lamb, wheat bread, eggplant, and yogurt are also the staples of Iran. But Iranian cuisine sets itself apart by the cultivation and use of rice for almost every meal. “A loaf of bread, a jug of wine” may ...
Meals and Customs in Iran
IRANIAN MEALS AND CUSTOMS Consideration of others and refinement of manners are as much a part of the Iranian character as appreciation of and dedication to artistry. Shoes are traditionally removed before entering a room and the main meal of the day is always preceded by ceremonious hand-washing and the ...
Special Occasions in Iran
IRANIAN SPECIAL OCCASIONS The largest religious group in the ancient land of Iran is Muslim, with much smaller groups of Christians, Jews, and Zoroastrians. Friday is the Muslim day of rest and Iranian women relax by enjoying a form of a country picnic, chaperoned by the men of the family: ...
Food in Rome-Lazio
ROME-LAZIO While most of Italy balances its cooking between butter and olive oil, Rome prefers matured pork fat called strutto. In other ways Rome is different too: vegetables grown in the surrounding volcanic soil are said to have a distinct taste, and sheep, suckling lamb, and suckling kid (slaughtered often ...
Foods of Piedmont
PIEDMONT White truffles, fonduta, game dishes, risotto, and enticingly sweet desserts are the famous specialties of the region. So insistent are the Piedmontese on the freshness of produce that most families use the fresh-picked seasonal vegetables and herbs from their own backyard gardens. Many varieties of mushrooms are used and ...
Foods of Lombardy
LOMBARDY The city of Milan, bustling and industrialized, dominates the plains of Lombardy. In the 1300s foods were sometimes gilded in the belief that gold was curative; the poor could not imitate this except by the use of saffron and the generous addition of golden butter to as many dishes ...
Emilio-Romagna and Liguria
EMILIO-ROMAGNA AND LIGURIA The main city of Liguria on Italy’s north-western coast is Genoa. Often called the richest city in Italy, Genoa is also known for its conservative elegance and fine taste in everything from small cars to discerning food. Basil grown in tiny pots on windowsills represents not only ...