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Bananas Foster

1) What are some other alcohols that can be used in place of rum or banana liqueur? 2) Can plantains be used in place of bananas? 3) What dinner would be paired best with Bananas Foster?

http://www.neworleansrestaurants.com/new-orleans-recipes/recipes_brennans.php

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India

1) How did naan bread become to be considered the traditonal bread of India? 2) Are all types of Indian curry spicy or are there sweet variants? 3) Why aren't eating utensils used in India?

http://www.theculinaryscoop.com/2011/02/history-of-indian-cuisine/

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Asian

1) What is the origin of the Hot Pot? 2) Why are chopsticks the main eating utensil? 3) Why does Chinese writings start in the bottom right?

https://www.travelchinaguide.com/intro/cuisine.htm

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Soul

1) What is another name for red peas? 2) What are some other things that were brought here from Africa other than red peas? 3) What is Hoppin' John?

http://news.nationalgeographic.com/news/2014/03/140301-african-american-food-history-slavery-south-cuisine-chefs/

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Ethiopian

1) How and when did the Ethiopian people get to the United States? 2) What is the meaning behind the coffee ritual? 3) What are some of the occasions that tej is consumed?

http://www.everyculture.com/Cr-Ga/Ethiopia.html

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Creole

1) How do the Louisiana Creoles tie Voodoo into Roman Catholicism? 2) What Caribbean spices are used in jambalaya? 3) What are the differences between Creole and Cajun heritages and culture?

https://www.interexchange.org/articles/career-training-usa/2016/02/22/louisiana-creole-culture/

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Cajun

1) What was the cause of the Great Expulsion of 1755? 2) How did the Aracadians get from easter Quebec to New Orleans? 3) What was the lawsuit that granted Cajun's the title of a national ethnic group?

http://www.welcometobontemps.com/cajun-culture.asp

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At Cafe Du Monde we enjoyed a typical French breakfast. Which included Beignets and Cafe Au Lait. The Beignets were a light pastry. They were covered in powdered sugar and they were about the size of a hamburger bun. The flavor was like a denser funnel cake. Three of these were the entire meal. Cafe Au Lait is half chicory coffee and half warm milk. This seems like a very light breakfast compared to Americans. Americans believe breakfast should be a hearty meal to start out the day. Americans feel we need this meal to get us through to lunch. The French feel this small meal will fill you up and I agree. The French cuisine rely on fruits, vegetable, and meat. The French eat every part of an animal. These fruits, vegetables, and meat are farmed at home or from local farmers. Super markets offering imported foods are growing, but farmers markets are still are the most prevalent. They are very adamant about sticking to three meals a day at a particular set time and no snacks in between. According to the French it is ok to be hungry between meals. Fast food resturants have appeared, but many are deserted between meals. It seems that the three-a-day culture has remained strong. A lot of French resturants have limited open hours. The most important meal of the day is lunch because they feel it need to sustain you the rest of the day. The French people take more time eating this meal than any other. The French feel eating a meal should be enjoyed with other family members or colleagues. This large meal sometimes means colleagues fall asleep at their desks. The French think the saying "popping out for a sandwitch" at lunch is strange, sad, or even rude. At a Parisian cafe many feel like they do not get their moneies worth because of the small portions, you will also notice it does fill you up. The French "all you can eat buffets" do not exist because their theory is "all you need to eat". There are no childrens menus because everyone is expected to eat like adults. There is one exception children are sometimes given a snack of fruit or cheese never both after school. Water is the prefered drink at meals, occasionally a small glass of wine maybe consumed. One will hardly ever see beer or soda at a meal. They feel food should be savoured and eaten at a table. Desert is generally fruit yogurt of some sort. The French relish their pastries like eclairs or sugary cakes but theses are usually served at special occasions. Americans could learn a lot from the way the French eat their meals and what they eat.

http://www.thelocal.fr/20160503/what-france-can-teach-the-world-about-healthy-eating-diet-french-food-cuisine-

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France

1) Why is the three meal a day regime still strong today? 2) What meats does the French eat? 3) Why isn't breakfast a large meal in France?

http://www.thelocal.fr/20160503/what-france-can-teach-the-world-about-healthy-eating-diet-french-food-cuisine-

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Italy

1) Is the Vatican a city in Italy or is it it's own entity? 2) How prevalent is lamb in the modern Italian cuisine? 3) How much on average does the Leaning Tower Pisa move each year?

http://www.livescience.com/44376-italian-culture.html

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Our trip to Anthonino's Taverna on The Hill was a unique experience. The decor was a bit like stepping into Italy. The food was served family style meaning bowels were passed from person to person and we took we wanted. The menu consisted of meatballs, chicken, and pasta with two types of sauces. The meatballs were very good with a little bit of a bite to them but it was not overpowering. The chicken was grilled and then cooked in an oil based sauce. The pasta was Galletti which is shaped like a rooster comb. The two sauces were a red tomato based sauce and a white Alfredo sauce. For desert we had a cannoli with a cream filling and chocolate chips on top. The puff pastry was soft but very flaky. None of the spices overpowered any of the other spices or ingredients. This food is a good representation of what is eaten in Italy. The people in Italy consider their food a vital part of any family gathering. Families are a highly valued part of Italian culture. This includes the immediate family and the extended family members. Italian family gatherings are centered around time spent together. The children are raised to remain close to their families once they become adults and include their future family into their original family. Various holidays are centered around traditional Italian cuisine. The Italian cuisine is known around the world and is thought of as an art form by many. The important parts of an Italian meal consist of pasta, wine, and cheese. The pasta varies in size, shapes, lengths, and widths. Some examples include spaghetti, penne, fusilli, linguine, and of course lasagna. All three regions of Italy North, Central, and South all have their own ideas of "Italian food." Northern Italy prefer potatoes, rice, fish, sausages, pork, and various kinds of cheeses. They also eat pasta dishes with tomatoes such as polenta, risotto, and stuffed pastas. Central Italy is where they enjoy what American's view as Italian. These are spaghetti and pizza. In the South dishes are prepared with fresh or cooked tomatoes that make a sauce and may also consist of the ingredients capers, peppers, olives, olive oil, and garlic. Ricotta, artichokes, and egg plants are also other ingredients used. The country of Italy's population consists of 96% true Italians. There are many other ethnicity that live in Italy. The bordering countries of Austria, Slovenia, France, and Switzerland plus the Mediterranean Islands of Sardinia and Sicily have also influenced Italy. My family and I enjoy Italian cuisine on a regular basis.

http://www.livescience.com/44376-italian-culture.html

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I was very interested in The Feasting Fox because German is a major part of my heritage. The food was delicious but it was more American German than traditional German cuisine. The atmosphere was more formal but German culture is more casual family style.

The salad was sitting on the table when we arrived. The drink served was water. They did not offer any other choices. After most people were finished with their salads they then brought out sauerbraten, pickled cabbage, and apple sauce. It was all in individual serving dishes which allowed us to take as much as we wanted. The sauerbraten consisted of roasted beef, carrots, and potatoes. The pickled cabbage was not very bitter it just had a slight vinegar tang to it. The apple sauce had soft chunks of apples. Next we were served potato pancakes. These were shredded potatoes fried into patties. They did not stay on the table very long. After the potato pancakes we were then served chicken strudel with a wine, mushroom, and caper sauce. The sauce had a very strong earthy mushroom flavor. The chicken strudel was a thin breaded cutlet. The meat was very tender. Finally we were served a small piece of black forest cake. The cake was dense and the fruit topping was not overly sweet.

The speaker mostly focused on the history of the area and didn’t talk much about German culture. I do not feel that what he talked about was relevant to the class.

In Germany eating between meals, especially lunch and dinner is highly recommended. Eating a snack between breakfast and lunch is traditional because children do not eat at school a small sandwich or fruit is advised. So they have the energy to get through the school day. Most German people eat their main meal between about 12 and 2. Meat is served usually daily. Other foods Germans eat at the main meal consist of vegetables and of course potatoes. Potatoes are a staple that is consumed in many ways. The evening meal is usually lighter for example, cheese, crackers, salad, deli meats, bread, and water to name a few.

http://germanfoods.org/german-food-facts/german-meals-and-manners/

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Upon arriving at Tigin Irish Pub we were seated and given drinks of our choice for example water, lemonade, sprite, root beer, or tea. The menu was predefined setup as a family style buffet. The buffet consisted of a full Irish breakfast with other dishes added. A full Irish breakfast includes rashers(Irish bacon), sausages, black and white pudding, eggs, mushrooms, tomatoes, and boiled potatoes. Corned beef and cabbage and a wine sauce were also added to the buffet.

After everyone went through the buffet line the restaurant owner came in and explained to us what we were about to eat. Rashers also know as Irish bacon is a thin piece of pork with more meat than fat unlike American bacon which is mostly fat. Rashers are not cured like American bacon. The sausage also known as bangers reminded me of a larger pork hot dog. The black and white puddings were very good. The black pudding was a little bit tougher than the white. Black pudding had pig blood added to it but the white did not. The eggs were scrambled with a little bit of spices added. The mushrooms were cut up and sauteed in butter. They were soft and delicious. Unfortunately I did not get to try the tomatoes since there was very little left. The potatoes were baby reds that were boiled until they were nearly falling apart. The corned beef was soft and flavor full. The cabbage was good and was not cooked until it was mushy. The wine sauce was made with white wine, cream and various spices. The sauce was meant for the corned beef and cabbage but it worked very well on everything. In Irish cuisine you taste more of the actual food and not the spices. Over all the Irish food tasted excellent and I would be more than willing to eat it again. The Irish food is very similar to German and Hungarian cuisine which is part of my heritage.

Jewish immigrants created the first variation of corned beef. When the Irish immigrants came to America they adapted the recipe to make it more enjoyable for the Irish and to fulfill the demand for bacon since pork was very expensive at the time.

The story about the Irish living on just potatoes is not quite true. They also consumed a lot of seafood like mussels, herring and other types of fish but mostly what they could forage along the cost which would have been shellfish. They were typical gathers.

http://www.irishcentral.com/culture/food-drink/the-history-of-irish-cuisine-over-8000-years-old-and-hardly-any-potatoes

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German

1) How prevalent is fish in the German diet? 2) Are there any faux pas about German food? 3) How prevalent are other meats in the German diet?

http://www.everyculture.com/Ge-It/Germany.html

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Irish

1) How prevalent is cheese in the Irish diet? 2) How often is other seafood other than fish consumed? 3) How prevalent is turkey and other meats in the Irish diet?

http://www.irishcentral.com/roots/the-top-ten-essentials-for-a-traditional-irish-breakfast-sausages-rashers-tea-and-more-170693166-237787401

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English

1) Since holding your pinky up is a faux pas. What are some other lesser know faux pas?

2) What would be some other acceptable snacks other than scones, sandwiches, cakes, and macaroons?

3) Would having a second or more cups of tea be consider rude?

http://www.afternoontea.co.uk/blog/the-afternoonteacouk-team/afternoon-tea-etiquette-top-10-do's-don'ts/