Corsica Politically, Corsica is a part of France, but her geography, history, and language are linked inexorably with Italy. Most distinctively Corsican cuisine is noted for its imaginative use of chestnuts, which are used whole or ground into a fine flour that forms a part of many types of dishes ...
Typical Food of Calabria, Lucania and Apulia
CALABRIA, LUCANIA, and APULIA Calabrian cookery is based mostly on pasta, many varieties of vegetables, and cheese. Most coastal towns have their own specialties in fish dishes and these are usually types of fish soups which may be based on fish and/or seafood: brodetto, zuppa di pesce alla marinara, and ...
Food in Tuscany
TUSCANY In the 1400s, which city dined first with a knife and a fork and dabbed elegantly with a napkin? Venice, the Venetians, of course, claim, but the Florentines claim it was Florence, in Tuscany. Also in the 1400s, not only was pasta and ravioli of many varieties commonly cooked, ...
Korean Food and Culture
FOOD AND CULTURE IN KOREA Choson or Tai Hun is the name the Koreans give to their beautiful mountainous country. The name means “Land of the Morning Calm,” a name perhaps representing more hope than fact. As a strategic land bridge between north Asia and the outside world, especially the ...
Foods in Korea
KOREAN FOODS DAIRY PRODUCTS As in China and Japan, the use of dairy products such as cheeses and butter and cultured milk products is not a part of the Korean menu. FRUITS AND VEGETABLES The persimmon and the Chinese pear are the most common fruits. However, fruits are not a ...
Domestic Life in Korea
KOREAN DOMESTIC LIFE There are sharp contrasts between the domestic life of Koreans in farming villages and those who live and work in cities. The majority of Koreans live in farming villages, for even fishermen in seashore communities pursue some form of agriculture. The villages are mostly democratic, each tending ...
Meals and Customs in Korea
KOREAN MEALS AND CUSTOMS Koreans disagree whether breakfast or supper is the main meal of the day. Generally breakfast is more important in the country, while supper is the main meal in the city. Considering the work patterns, this emphasis can he understood. Since rice and kimchi are present at ...
Glossary of Foods and Food Terms in Morocco
MOROCCAN FOOD GLOSSARY AND FOOD TERMS Amalou: a smooth thick blend of crushed almonds, honey and olive oil used as a spread on Khboz (regular bread) or fried breads, and as an ingredient in a breakfast gruel called Zematur. Barbary Figs: name given to a succulent pear-shaped fruit of a ...
Meals and Customs in Morocco
MOROCCAN MEALS AND CUSTOMS Moroccans commonly awake to the nose-tickling aroma of freshly brewed coffee. Tiny cups of coffee may be served black, heavily sweetened, or delicately spiced depending on the home and the location. Breakfast is not an important meal; the important meal of the day is most often ...
Foods Commonly Used in Morocco
MOROCCAN FOODS THAT ARE COMMONLY USED A variety of cultures have reached into Moroccan kitchens. Spanish chickpeas, Arabian spices, Portuguese fish dishes (especially in the coastal city of Essaouira), and African and Senegalese spicy sauces all take their places with the ancient Berber dishes of couscous, tagine, bisteeya, and mechoui ...