Northern and Southern Europeans

Chapter 6
Northern and Southern Europeans
Largest American
ethnic groups from
Northern and Southern
Europe
US meals similar to
Northern Europe
Large serving of meat,
poultry or fish
Small side dishes of
starch and vegetable
Each ethnic group
brought their own
unique cuisine and
adapted to the US
indigenous foods
Northern Europe
Great Britain and Ireland
England
Scotland
Wales
Northern Ireland
Temperate climate with land suitable for
crops
France
Some of the best farmland in Europe
Immigration to the US
Began in 1605
Many people today of British descent
Has flavored our culture
Scotch Irish descendants of Scottish
Presbyterians from Northern Ireland
Irish Catholics 1820 on, especially during
the potato blight in 1845
French came in smaller numbers
Earliest were French Huguenots
(Protestants)
Regional contributions (Louisiana, Canada)
All have assimilated well
Worldview: Religion
British
Church of England
Episcopal in the US
Methodist, Baptist, Quaker
Scotland
Protestant/Presbyterian
Irish
Roman Catholic
French
Roman Catholic
Worldview: Family
American family patterned after British family
Solitary family homes
Father in charge of public and business affairs
Mother in charge of social and domestic affairs
Well educated
Irish Catholics
Married later and had larger families
Strong position of the mother
French
Maintained strong family bonds
Cajun families very large
Traditional Health Beliefs and
Practices
British and Irish
Good health dependent on proper attitude
Religious faith
Rigorous, regular lifestyle
Bowel regularity
Laxative use is common
Stomach ailments from spicy, spoiled, or
incompatible foods
French
Leisurely meals and little exercise
Consume more fat
See Cultural Controversy: French Paradox
Traditional Health Beliefs and
Practices: Health Maintenance
Good diet
Plenty of sleep
Daily exercise
Fresh air
Cleanliness
Keeping warm and dry
Irish wear protective religious medallions
French use salves of whiskey, and
camphor or tallow and turpentine
May consult voodoo practitioners
Ingredients and Common Foods:
Great Britain and Ireland
Animal products of
key importance
Lamb, Roast Beef
Yorkshire pudding
Popover cooked in
meat drippings
Sausages (bangers)
Ploughmans lunch
Served in pubs
Cheddar cheese
Bread
Pickled onions
A pint of beer
Ingredients and Common Foods:
Great Britain and Ireland
Fish and Chips
With French fries, salt, and malt vinegar
Devonshire double and clotted cream
Clotted: slightly fermented and thickened
Breads
Ireland: soda bread
Scotland: oatmeal
England: Biskcake
Bread, cake, cookies, crackers or biscuits
Ingredients and Common Foods:
Great Britain and Ireland
Potatoes Berries
Shepherds pie Kitchen gardens
Bangers and mash
Seaweed
Boxty (potato
pancake) Laver
Bubble and squeak Dulse
(cabbage and Fruits and
potatoes)
Colcannon
vegetables that
Mashed and seasoned grow well in cool
white veggies with climates
onion or leeks
Ingredients and Common Foods:
Great Britain and Ireland
Beverages
Tea, beer, whiskey
Pubs
Serve beer, wine, hard liquor and light
meals
Beer is served at cellar temperature
and is naturally carbonated
Ingredients and Common Foods:
Great Britain and Ireland
Britain: Bitters
Strong beer with hops
Ireland: Stout
Dark, rich, heavy beer
Lots of calories
Ireland: Whiskey
Mashed, fermented barley
Scotland: Scotch WHISKY
Distilled from malted whiskey and unmalted whiskey
Much stronger, smokier tasting
Mead
Honeyed wine
Ingredients and Common Foods:
Great Britain and Ireland
Tea
Introduced in 1662
by the wife of
Charles II
A meal or break in
the afternoon
Strong black tea
with milk and sugar
Ingredients and Common Foods:
France
Classic French Cuisine
Haute or grande
Elegant, formal
Restaurants
Finest ingredients throughout the country
Provincial or regional cooking
Simpler fare
Home or local caf
Fresh local ingredients
Ingredients and Common Foods:
France
Butter and Cream Beef and veal
NE and central Central
Lard, duck and Fish
goose fat Near Spain
NW and S central Cold weather fruits
Olive oil and vegetables
SE North
Seafood and lamb Subtly seasoned
North South
Pork Mediterranean
Near Belgium and Garlic
Germany
Northern Provinces:
Brittany: Bretagne Champagne
Belon oysters Borders English
Mutton Channel and
Belgium
Vegetables
German influence
Apples and cider
Beer and sausages
Pat
Normandy
Naturally carbonated
Seafood and apples wines
Calvados Champagne
Camembert cheese
Crepes
Alsace-Lorraine Burgundy

Borders Germany Southeast

Goose Garlic, olive oil
Goose fat Dijon
Pate de fois gras Mustards of the region
named after Dijon
Sausages
Escargot (snails)
Sauerkraut
Coq au vin
Quiche Lorraine Chicken in wine
Wine Boeuf bourguignon
Kirsch Beef burgundy
Raspberry Brandy Great wines

Eastern Provinces
Touraine Ile de-France

West-Central Surrounding Paris

Loire Valley Home of classic French
Garden of France Cuisine
Fruits and vegetables Brie

Vouvray Some of the finest beef,

Dry white wine

veal, fruits and
vegetables produced
Chestnuts are widely
here
used in French cooking

Central Provinces
Province: Bordeaux
Bordeaux wines
Claret
A la bordelaise means either
Prepared in a special seasoned sauce
Use of mirepoix
A special mixture of onions, carrots, celery
Accompanied by cepes mushrooms
Accompanied by an artichoke and potato
garnish
Languedoc Provence

Cassoulet Cooking similar to Italy

Contains and Spain
Duck or goose Tomatoes, garlic ,and
Pork or mutton olive oil
Sausage Bouillabaisse
White beans Fish stew
Other ingredients Ratatouille
Black truffles
Edible fungi

Southern Provinces
Cooking Styles:
Great Britain, Ireland and France
Ingredients are not different
Cooking styles vary greatly
British and Irish
Simple and hearty
Developed out of rural, seasonal traditions
France
Fresh ingredients
Attention to detail
Technical proficiency
Imitated around the world
Cooking Styles:
Great Britain and Ireland
Natural fare with enhanced flavor
Meat is roasted or broiled
Lightly seasoned
Strong flavored condiments
Worcestershire sauce, chutneys, mint jelly
Offal
Parts of the animal usually discarded
Cooking Styles:
Great Britain and Ireland
Pies and puddings
Not necessarily sweet
Pie
Baked pastry with mixture of meat, game,
fish, vegetables, fruit, covered with or
enclosed in a crust
Cornish pasty
Steak and kidney pie
Cooking Styles:
Great Britain and Ireland
Pudding
Steamed, boiled or baked dish
Custard or fruit or meat or vegetables
Plum pudding
Steamed dish of suet, dried and candied
fruit
Trifle
Layered dessert of custard, pound cake,
raspberry jam, whipped cream, sherry
and almonds
Cooking Styles: France
Balances texture, color and flavor
5 basic sauces
Espagnole
Brown
Roux
Thickening agent from flour and fat
Veloute
White
Bechamel
Cream
Hollandaise
Egg yolks and butter
Cooking Styles: France
Cold sauces
Mayonnaise
Vinaigrette
Breads and
pastries
Baguettes
Brioche
Croissants
Petit fours
Cooking Styles: France
Never mix sweet/sour flavors in same
dish
Never serve sweet sauces over fish
Do not under or overcook food
Do not serve uncooked food
Salads and fruit ok
Always use the freshest, best-tasting
ingredients
Wine is an integral part of the meal
Must complement the food
Meal Composition and Cycle: Daily
Pattern: Great Britain/Ireland:
Substantial breakfast
England: Traditional
Scotland: Oatmeal
During the week both with boxed cereals
Lunch
Dinner
Both similar to America
Tea
Light snack midday
High tea is the evening meal
Traditional British Breakfast
Bacon, ham, and/or sausage
Eggs prepared several ways
Toast with jam or marmalade
Grilled tomatoes or mushrooms
Possibly smoked fish or deviled kidneys
Meal Composition and Cycle: Daily
Pattern: France
Continental breakfast
Croissant or French bread
Butter and jam
Strong coffee w/ hot milk or hot chocolate
Lunch is largest meal of the day
Hors doeuvres
Main course, vegetable, bread
Salad after main course
Dessert is often fruit and cheese
Wine with the meal, coffee after
Dinner is light
Very little snacking
Seconds uncommon
Etiquette
Fork remains in left hand and the knife in the
right
Pass all dishes left
When not eating, place hands in lap
In France, rest wrists on table
Ireland: Bread plate for potato peelings
France: Bread directly on table
In France, dont cut lettuce in salad
Dinner gifts
France: Chocolate or dessert style wine or after
dinner liqueur
England: Champagne
Ireland: Wine
Special Occasions:
Great Britain and Ireland
Christmas
Mulled wine
Roast beef, goose, turkey, or ham
Plum pudding
Mince meat pies
Boxing Day
Day after Christmas
Friends and relatives visit each other
Special Occasions:
Great Britain and Ireland
Easter
Hot cross buns and Shrewsbury simnel
New Years Day
In Scotland, Haggis on New Years Eve
Burns Night in Scotland
Honors the haggis
Ireland: St. Patricks Day
Corned beef and cabbage
Special Occasions: France
Christmas
Main Christmas meal served after mass
on December 24
Black (blood)/white (meat and milk)
pudding
Goose or turkey with chestnuts
Yule log
In Provence, meatless meal (usually cod)
followed by 13 desserts
Special Occasions: France
Mardi Gras (Shrove Tuesday)
Pancakes, fritters, waffles, biscuits, cakes
During Lent, no eggs, fat or meat are
eaten
Cod, herring, lentils
Easter
Hard-boiled eggs
French toast
Pies with minced meat
Therapeutic Uses of Food: Northern
Europeans
Good diet to maintain health
Chicken soup
Tea with honey or lemon or whiskey
Hot milk
Hot whiskey with cloves
Sulfur with molasses as a laxative
Regular use of cod liver oil
Irish Americans may use senna to
cleanse bowels
Therapeutic Uses of Food:
French Descent
Infusions from various leaves for colds
Gargle herbal teas or hot water with
honey, salt and baking soda for sore
throats
Sassafras tea to cleanse the blood
Garlic cures worms
Adaptations of Food Habits
Many US dishes have British/Irish roots
Custard pie -> Pumpkin pie
Cornmeal pudding -> Indian pudding
Apple pie
Syllabub
French
Not much influence in general
Creole
Grande cuisine
Cajun
Provincial
Adaptations of Food Habits: Creole
From the Louisiana
countryside
Red beans and rice
Crawfish
Dirty Rice
Jambalaya
Gumbo Boudin sausages
Brown roux Cracklins
Fil powder Pecan pralines
Rice Beignets
Tabasco Chicory coffee
Nutritional Status
Influence from British and French
High in cholesterol and fat, low in fiber
and complex carbohydrates
Research in Europe indicates continuing
similarities in their diet
Obesity
Over 57% for women in England and 66% for
men
48% for women in Ireland and over 66% for
men
41% for women in France and 66% for men
Nutritional Intake
American Irish appear to eat more
animal protein, total fat, sugar, fiber,
cholesterol and less starch
Irish eat more calories but have lower
weight
Alcoholism higher in Irish is not proven
Dental issues
Higher rates for Northern Europeans
Hereditary Hemochromatosis
Counseling
Most in US are completely
acculturated
French
Enthusiastic body language
Intense eye contact
British/Irish
More stoic
Irish may avoid doctors
British, Irish and French will be more
formal than Americans
Italy and the island of Sicily
Spain occupying most of the Iberian peninsula
Portugal including the Azores and the Madeira Islands

SOUTHERN EUROPEANS
History of Southern Europeans in the
US
Italians
From poorer southern regions of Italy
Faced discrimination
Maintained strong communities
Spanish were very early
Others from Latin America or US territorial
acquisitions
Basques oldest surviving ethnic group of
Europe
Portuguese from the Azores and Cape
Verde
Settled in New England, Hawaii, California
Worldview: Religion and Family
All are Catholic countries
Church helps maintain traditions,
culture
Family
All have strong family orientation
Father works, mother cares for home
Basque women have long history of
equality
Traditional Health Beliefs and
Practices: Italian
Fresh air necessary for good health
Heavy air of the US vs Light air of Italy
Ability to pursue normal, daily activities
Expect health to decline with age
Sickness due to
Contamination through unclean/sick person
Hereditary
Drafts
Suppression of emotions
Supernatural causes
Evil eye
Pregnancy problems due to unsatisfied cravings
Traditional Food Habits
Italian food
Much more than pizza
and spaghetti
Spanish food
Not the food of Mexico
Most Portuguese
immigrants came
from the Azores or
Madeira, not
mainland Portugal
Less varied diet than
the mainland
Ingredients and Common Foods:
Foreign Influence
Phoenicians and Greeks
Olive tree and chickpeas
Fish stew
Muslims
Eggplants, lemon, orange, sugar cane,
rice, sweetmeats, spices
Marzipan
Saffron-seasoned rice
Ground nuts in sauces, candies, other
desserts
Ingredients and Common Foods:
Foreign Influence
New World Colonies had greatest influence
Tomatoes
Chocolate and vanilla
Avocados
Chile peppers
Pineapple
Potatoes
Corn, Squash
Turkey
Asian Ingredients
Indian and the Far East
Ingredients and Common Foods:
Staples of Italy
Pasta made with or
without eggs
With sauce
Baked
In Soup
Hundreds of shapes
Fresh
Dried
Most common is flat
noodle
Tagliatelle
Ingredients and Common Foods:
Staples of Italy
Olive oil
Labeled according
to processing and %
acidity
Extra virgin or Virgin
Both from first press
Not refined
Pure
Blended
Refined
Ingredients and Common Foods:
Staples of Italy
Northern Italy
Fresh stuffed pasta
Topped with rich sauces
Uses more butter, dairy, rice, and meat
Southern Italy
Dried, unfilled
Tomato based sauce
More olive oil, fish, beans, and vegetables
All use parsley, basil, and oregano
Largest consumer of rice in the world!
Ingredients and Common Foods:
Staples of Spain
Largest producer of olives in the world
Eggs
Tortilla Espaola
Potato omelette that is the national dish
Serrano Ham
Paella
Saffron seasoned rice with various toppings
Gazpacho
Pureed vegetable soup served cold
Flan
Milk and egg custard with caramel
Sangria
Chilled wines with fruit juices
Ingredients and Common Foods:
Staples of Portugal
More herbs and
spices than Spain
Cilantro, mint, cumin
FISH dominates
diet
Bacalhau
Dried salt cod
Sardines
Caldo Verde
Green soup
Regional Variations: Italy
Milan (north, Verona (North
Lombardy) inland)
Risotto
White wine
Polenta
Panettone Turin (NW,
Veal Piedmont)
Gorgonzola Vitella Tonnato
Vermouth Braised veal in tuna
Venice (Northeast sauce
Coast) Genoa (NW coast)
Scampi Burrido
Fish stew
Regional Variations: Italy
Bologna Florence
Emilia Romagna Capital of Tuscany
Gastronomic capital Culinary expertise
from Catherine
Lasagna verdi al dMedici
forno Green noodles
Tortellini Whole fish
Cured meats Game meat
Prosciutto Rosemary
Parmesan Chestnuts
Balsamic Vinegar Chianti
Regional Variations: Italy
Rome the Capital Naples Southern
Fettucini Alfredo Italy
Saltimboca Pasta with oil and garlic
Baked Gnocchi Pasta fagioli
Pecorini Romano Home of pizza and
Fried Artichokes calzones
Mozzarella, provolone,
ricotta
Kid and lamb as meat
Fresh fish
Couscous from N.
Africa
Numerous desserts -
spumoni
Marsala
Regional Variations: Spain
Northern
Stewing
Fish, octopus
Basque area famous for charcoal grilled lamb
Central
Roasting
Pork and lamb
Garlic soup
Southern
Deep fried
Most reflective of Spanish dishes prepared in the US
Muslim influence
Seafood, lots of fruits and veggies
Regional Variations: Portugal
Islands: Madeira, Azores, Cape Verde
Tropical ingredients from Africa and the
Americas
Beef or seafood
Mild spices salt, pepper, garlic, onion
Tea
Rich, sweet wines
Madeira (from the islands)
Port (from the mainland)
Both fortified with grape spirits
Meal Composition and Cycle:
Daily Patterns - Italy
Traditional breakfast is light
Coffee with milk, tea or a
chocolate drink
Bread and Jam
Lunch is main meal
followed by a nap
Numerous courses
Dinner about 7:30
Lighter version of lunch
Wine at lunch and dinner
Coffee or espresso after
dinner
Marsala and cheese
Zabaglione-a wine custard
Meal Composition and Cycle:
Daily Patterns - Spain
4 meals plus several snacks
8 am: Light breakfast of coffee,
chocolate, bread or churros
11 am: Midmorning breakfast
1 pm: Light snack tapas
2 pm: 3 course lunch
5 6 pm: tea and pastries
8 or 9: tapas
10 midnight: Supper 3 light courses
Meal Composition and Cycle: Daily
Patterns - Spain
Businesses close for several hours for
lunch and a nap
Tapas
Served in bars and cafes
Accompanied by Sherry or wine
Strictly finger foods
Small bites
Meal Composition and Cycle:
Daily Patterns - Portugal
Similar to Spain
8 am breakfast
Espresso and a roll
Pastel de nata
Morning coffee break
Coffee with hot milk
Early afternoon lunch
Largest meal of the day
Evening meal eaten earlier
Red wine
Etiquette
Fork remains in left hand and knife in right
Bread is not served with butter
Place on edge of plate or on the table
Use fork to twirl pasta against edge of the
plate or bowl
Never use a spoon
Never slurp
Use bread to soak up a little sauce but do
NOT mop the plate
Keep hands above the table with wrists
resting on the edge
Etiquette
Host or hostess will start meal with
buen apetito or equivalent and then
you may eat
Dont discuss serious topics before the
meal
Chocolate is a good hostess gift for all
Wine
In Italy if enough for all guests is brought
Do not give wine in Spain or Portugal
Host/hostess have chosen specific wines for the
meal
Special Occasions: Italy
Few national holidays
Festas
Local patron saint days
Pre-Lenten Carnival in Venice
Seven seafood dishes on Christmas
Easter
Easter bread with eggs still in their shells
braided into it
Special desserts
Confetti
Special Occasions: Spain
Holy Week
Week between Palm Sunday and Easter
Numerous Catholic processions
Confections, liqueurs
Anisette licorice flavored
Basques: Causerras orange flavored doughnut
Christmas
Basques: Roasted chestnuts and pastel de
Navidad
New Years
Eat 12 grapes or raisins at the 12 strokes of
midnight
Special Occasions: Portugal
Christmas Eve
Dinner
Bacalhau and potatoes
Suspiros (sighs)
Meringue cookie
Post-midnight Mass buffet of finger foods
Holy Ghost/Spirit Festival in US
After Easter
Holy Ghost Soup
Feast of the Most Blessed Sacrament in
US
MA in thanks for rescue from shipwreck
Special Occasions: Portugal
Holy Ghost (Spirit) Festival
In the US
Food gathered and may be given to the
poor
Holy Ghost soup of meat, bread, potatoes
and a sweet bread
Feast of the Most Blessed Sacrament
Started in New Bedford, MA in gratitude
for being saved from a shipwreck
Therapeutic Uses of Food: Italy
Heavy (hard to digest) vs light foods
(easy to digest)
Light foods for illness
Wet or dry
Depends on how the food is prepared
Wet meal weekly to cleanse out the system
Sickness associated with dryness in the body
Acid or nonacid
Avoid acid foods that may cause skin
ailments
Therapeutic Uses of Food: Italy
Liver, red wine, leafy vegetables are
good for the blood
Too much dairy makes the urine
hard
Garlic to prevent respiratory infections
Raw egg or dandelion greens for
strength and vitality
Balsamic vinegar and olive oil are
health-promoting
Nutritional Status: Intake
Dietary deficiencies and excesses
similar to the majority of Americans
In US most are completely
acculturated
Traditional dishes for special occasions
Consume more milk and meat
Less fish, fresh produce, and legumes
Olive oil used often, but exclusively
Pasta remains popular
Nutritional Status: Intake
Portuguese immigrants in MA
Sardines a rich source of calcium
Descendants of Southern Europeans
Higher incidence of lactose intolerance
Alcohol intake of Basque men in Spain is
high
Italian population consumes more plant
products than protein
Spain consumes equal amounts
Meat consumption highest in northern
areas, lowest in the southern areas
Nutritional Status: Intake
Mediterranean diet is health promoting
intake of complex CHO
intake of protective phytochemicals
intake of fat with monounsaturated
fats
Greater emphasis on grains, legumes,
vegetables, fruits
Lower intake of meat and dairy
Wine in moderation
Nutritional Status
Italian Association for Cancer Research
Cancer rates increased as food habits have
changed
Pasta consumption has fallen and meat
intake quadrupled since 1950
Spain and Portugal report similar
findings
Obesity
Italy 35% for women, over 53% for men
Spain more than 50% for men and 46% in
women
Portugal women almost 50%, men 60%
Counseling: Southern Europeans
Conversational style animated, warm,
expressive
Feelings more important than
objective facts
Shaking hands, pats on back,
embraces, kisses on cheek
appropriate
Steady eye contact with younger
people
Touching very common
Counseling: Italians
Open and willing to detail symptoms
Women may be modest
May seek advice from family and
friends first
Prefer providers who are warm and
empathetic
May be concern about the quality of
their blood
GI complaints
Counseling: Italians
Confusion with hypertension
High or too much blood
Vs anemia
Vs low blood pressure
Low blood
Diabetes requirements must fall into
their social schedule
May be language difficulties
Counseling: Spain/Portugal
High context
Polychronistic
Quick handshake
Personal space less
Direct eye contact desired
Higher percentage of illiteracy in
elders, immigrants in US