nesto o kuhinji

7/23/2019 nesto o kuhinji

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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

meals



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

+eals

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

1



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

Soups



Soups

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

8

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

$arator $arator 6cold soup6cold soup

S l d



Salads

Shops!a salad

Snow hite Salad #vchars!a salad

+ i di h



+ain dishes

+ish-+ash

9avarma

Sarmi

%lens!i but

shishche

http://www.balkantopproperties.com/about_bulgaria/Food%20and%20Drink/Bulgarian%20Elenski%20but.jpg



+oussa!a

!ebabche !ufte

&yuvetch

*reads and pastries



*reads and pastries

(ita *read*anitsa

$i!veni! 6pump!in banitsa

Ch



Cheeses

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

Sweets



Sweets

9adaif

9o/una!

compot



$olumbich!i

alva

*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



%nsalada malague>a (ipirrana

paella



!a$pacho

%opa de picadillo



Paella #ocido

&abada &ritura malague'a



&abada &ritura malague'a

cal(ots)grilled onions with a special sauce*



Borrachuelos

tapas



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

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

glass

(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

bread

#range juice, coffee ortea. *read with

butter, jam ,chocolatespread.

Cereals, Croissantsor chocolate breads.

mil! with cereals,coffee and biscuits or

juice with toasts andmarmalade.

+unch

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

inner

+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

eggs

tea*utter *read jam

+unchSoup

+ashed potatorice

pasta ricesoup

soup+eat or fish

essert

inner

the same things as

we do for lunch

Frying

pastysoup

mushroom soup with

cream traditionalbreaded por! cutlet ,potatoes and salads

Pary food



y

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 .

%P./0

)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

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nesto o kuhinji