nesto o kuhinji

7/23/2019 nesto o kuhinji

http://slidepdf.com/reader/full/nesto-o-kuhinji 1/70

Sharing Cultures :

a journey towards a better

understanding of our identities.

Stage 7: Food

traditional food and drinks

Food sustains life, yet it is so much more

than something we need to nourish our

bodies. Food at its essence is love, life

and the heart of society. Food brings

people together. It is the shared flavours of

friendship and community.

e li!e being with others enjoying the

tastes and te"tures of food. #ften through

these shared e"periences, memories e"ist

and relationships thrive

$raditional food of all countries

Polish cuisine is a mi"ture of

%astern %uropian and &erman

culinary traditions, with some

'ussian, Italian, and $ur!ish

influence due to historicalreasons.It is rich in meat,

especially beef, chic!en and por!,

(olish cuisine is hearty and usesa lot of cream and eggs.

$he traditional cuisine generally is

demanding in preparation, and(oles allow themselves a

generous amount of time toprepare and enjoy their festive

This is the most popular Polish dishes loved by Poles

Cucumber soup

cabbage soup Fruit soup

beetroot soup

Polish pierogies filled with cheese andpotatoes

Meat in cabbageMeat in cabbage

Mashed potatoes

Pork chops with

potatoes

dewolaje

pancakes

pies with mushrooms

mishmash

dried fruit compote

Rural compotes

) *rief #verview on 'omanian

Romania has a varied cuisine, having

influences from the Balkan, German, Serbian

and Hungarian cuisineRomanian people like eating and women cook

very well

Most of the people eat the main meal at home,and it consists of soup and second course,

usually eaten with bread

Mititei

sarmale

musakachiftele

ciorba de perisoare

Papricas

mamaliga

ome-made bread

Little knot

shaped bread

Sweet corn cakes

!wisted doughnuts

&oulash with

mushrooms and onion Cheese ca!e

oughnuts

)pple Ca!e Sponge ca!e

Co/onaci

Turkey is rightly famed for itscuisine, which is rich and savory, not

particularly spicy-hot, with abundantuse of vegetables $ur!ish cuisinevaries across the country. $hecoo!ing of Istanbul, *ursa, I/mir, andrest of the )egean region inheritsmany elements of #ttoman cuisine,with a lighter use of spices, a

preference for rice over burghul, anda wider use of seafoods.

$he cuisine of the *lac! Sea regionuses fish e"tensively, especially the*lac! Sea anchovy, has been

influenced by *al!an and Slaviccuisine, and includes mai/e dishes.$he cuisine of the southeast isfamous for its !ebap, me/es and

dough-based desserts such asba!lva, !adaif and künefe.

$ur!ish soups

$arhana soup$arhana soup

0ogurt soup0ogurt soup

&uli soup&uli soup

2entil Soup

3)'I#4S #F 3%&%$)*2%S

uner !ebapuner !ebap

&5/leme

*a!lava

2o!um !adayif

*ulgarian $raditional food

The variety in Bulgarian cuisine isbased on the long history of the

country, as well as on the long-lasting migrations of the tribesThe close contact with Turkey and

!reece have helped form veryattractive and to some e"tent ane"otic national cuisine, includingsome dishes which cannot becalled national but which aretypical of Bulgaria only

*ob chorba 6bean soup*ob chorba 6bean soup

Sh!embe chorba 6tripe soupSh!embe chorba 6tripe soup

$arator $arator 6cold soup6cold soup

Salads

Shops!a salad

Snow hite Salad #vchars!a salad

+ i di h

+ain dishes

+ish-+ash

9avarma

%lens!i but

shishche

+oussa!a

!ebabche !ufte

&yuvetch

*reads and pastries

(ita *read*anitsa

$i!veni! 6pump!in banitsa

Cheeses

Sirene 6white brined cheeseSirene 6white brined cheese))9ash!aval 6yellow cheese9ash!aval 6yellow cheese))

Sweets

9adaif

9o/una!

compot

$olumbich!i

*a!lava

Spices and herbs +erudia+erudia

Spices and herbs

Summer savory 6ChubritsaSummer savory 6Chubritsa

Spearmint 6jodjen or gyo/umSpearmint 6jodjen or gyo/um))

+erudia+erudia

Spanish food

Spanish cuisine consists of a variety of

dishes, which stem from differences in

geography, culture and climate. It isheavily influenced by seafood. Spain;s

e"tensive history with many cultural

influences has led to an array of uni<uecuisines with literally thousands of recipes

and flavors. It is also renowned for its

health benefits and fresh ingredients

Ch i iSpanish food can be

Characteristics

Spanish food can bedescribed as a cuisinerelying strongly on olive

oil and garlic.#ther maincharacteristics: =*read demand.

=$he importance ofsoups as the first dish

=$he abundance ofsalads, specially insummer.

*rea!fast

#hurros with hot chocolat

Toasts

%nsalada malague>a (ipirrana

paella

!a$pacho

%opa de picadillo

Paella #ocido

&abada &ritura malague'a

cal(ots)grilled onions with a special sauce*

Borrachuelos

SANGRIA

French food

Lorrain from France said that In the

south of France, thanks to the influenceof Italy, they eat a lot of pasta, pizza

and rice. In the north, more potatoes,

cream, pancakes etc... French food isbased on bread. The stereotype of theFrench people is a chubby man, holdinga baguette. There is also cheese, wine

and croissants and similar products.

She also said that they are very influenced by

advertising so they try to eat a lot of

vegetables, dairy products and healty food.

For the drinks, they generally have water.

ut there are also great drinks like !oca !ola,

"rangina, Ice tea or Fanta. #ll fruit $uices and

milk too.

Breads and Pastries at &rench Bakery

Pile of pancakes#repes with fruit and chocolate sauce

#reme brulee

Tray of cheese

sauer!raut

*ouillabaisse

Fish soup

<uiche lorraine

?uiche, vegetables and bread

aligot

mashed potatoes

(issaladi@re

B l i T k R i S i F P l d

Bulgaria Turkey Romania Spain France Poland

baklava baklava baklava

sarmi sarma sarmale sarma

kozunak kozunak

mussaka musakka musaca moussaka

kebapche kabap

Ayran ayran

halva halva halva

lokum lokum lokum

Bulgaria Turkey Romani Spain France Poland

Bulgaria Turkey Romania

Spain France Poland

lokum Rahat

lokumkadaif kadaif

Lentil soup Lentilsoup

Lentilsoup

Lentil soup

tarator oghurtsoup

kufte kufte

palachinka krep clatite pan!ue!ues cr"pes nale#niki

pizza pizza

compote compote

BULGARIA FRANCE SPAIN

Table settings

(late, for!,spoon, !nife and

(late, glass, !nife,for!.

(late, glass, !nife, for!,spoon and nap!in.

&ormal tablesettings

-4se moreglasses 6two:one big for some juice, soft drin!or water, and

one small foralcohol.- Cover the tablewith white table-cloth, and puttable-nap!inright to the plate.

-ave two or threeglasses on the table:a large one for water,a small one for redwine and a middle-

si/ed one for whitewine.

-Set the table with atable cloth andmatching nap!ins.

- )dd more for!s and!nives of all si/es.-#rder it from thesmallest to the biggest.-(ut two glasses or

coups, one for the waterand the other one forwine.-$he nap!in itAs alwaysfold in a special shape.

&amily togetheron the table

for dinner. 0es 0es

Romania Turkey Poland

Tablesettings

(late, for!,spoon, !nife

and glass

(late, glass, !nife,for!.

(late, glass, !nife,for!, spoon and

nap!in.

&ormal tablesettings

4se moreglasses and

plates

4se more glassesand plates

)dd morefor!s,plates and

!nives of all si/es.

&amily

together onthe table

on Sundays 0es 0es

The usual breakfas lun"h and dinner

The usual breakfas! lun"h and dinnerBULGARIA FRANCE SPAIN

Breakfast

Coffee$ea

Buice butter, cheese, jam

#range juice, coffee ortea. *read with

butter, jam ,chocolatespread.

Cereals, Croissantsor chocolate breads.

mil! with cereals,coffee and biscuits or

juice with toasts andmarmalade.

SaladSoup or chic!en

meat with garnishdessert

Salad, delicatessen.meat D vegetable.Salad and cheese.

essertCoffee

(asta or salad+eat or fish

essertCoffee or tea

+eat with garnishSaladsoup

Soup2ight dishessert

Salads with ham orcheese.*read

Romania Turkey Poland

Breakfast

mil! and cereal

tea with a sandwichor eggs with somesalad.

Cheese

%ggs*readBam$eaolive

tea*utter *read jam

+unchSoup

+ashed potatorice

pasta ricesoup

soup+eat or fish

essert

the same things as

we do for lunch

Frying

pastysoup

mushroom soup with

cream traditionalbreaded por! cutlet ,potatoes and salads

Pary food

B+!.R/.

$he dishes are often ham, cheese, prawns, bread,

meatball,!ebapche ,sandwiches6it depends what we

celebrate

&R.0#1

)t a party,we serve different dishes. It depends on theseason, on the occasion... It can be:

'oast beef or beef tenderloin, Foie gras, oysters, sea food,smo!ed salmon, scallops .

)t a party itAs common to put a lot of dishes in a table andthen people ta!es whatever they want. $he dishes are oftenham, cheese, prawns, bread, cro<uettes, smo!ed salmon,

scallops, foie grasE

Pary food

Romania different types of cheese , meat , vegetables li!e cucumbers orpeppers

Turkey

snac!s, co!es, chips

Poland

ca!es,main meals 6chic!en stea!s, spread with butter, filled withmushrooms and bread crumbed, snap, salads for drin! wine, juice, water, tea or coffee, lemonade and cola, chips, stic!s.

+ t t d t t j ! f d b

8 +ost students eat jun! food - burgers ,

chips, crisps, pi//a, sweets, etc.,mainly at

school.8 hen they are at home they prefer home-

made meals- soups,coo!ed

vegetables,boiled potatoes, meat, fish,vegetables-salads, fruit.

8 )ll of them realise that healty eating is

important to their health

nesto o kuhinji

Documents

Nesto iz Tiffanyja (tisakmedia.hr)

M. Zivkovic - Nesto Izmedju - Simbolicka Geografija Srbije

Nesto Smesno-April 2015

Ima Tamo Nesto

Urn Nbn Si Doc Nksz5jc2 nesto

LJETO U NAŠOJ KUHINJI - Mirisna tekamirisnateka.com/.../2016/06/MIRISNA-TEKA-LJETO-U-NASOJ-KUHINJI … · Mirisna teka preporučuje: LJETO U NAŠOJ KUHINJI besplatna e-kuharica str

NESTO DEVELOP YOUR PASSION ON COMP · 2018-02-03 · NESTO DEVELOP YOUR PASSION ON COMP ... Nesto

DOBRO V KUHINJI, DOBRO DOMA. - Mercator

Nesto o Lisabonu

Biogreen slide by nesto n momo

NAJ V KUHINJI DIŠI PO MATEMATIKI IN RAČUNALNIŠTVU

Zeleti nesto i kako to postignuti

General Electric o Kompaniji i Nesto o 6 Sigmi

Buče in bučkice – Zdravilnost in uporaba v domači kuhinji

Nesto o Motorima

Beajicic - Zasto Nesto a Ne Nista

Nesto Malo o Koucingu

Za sekogo po nesto za nekogo nisto

nesto zbog neceg

Dali Te Nesto Muci