NMDS111 www.endeavour.edu.au Week 4 Food, Culture and Identity Part 1: European & British Culture
NMDS111
www.endeavour.edu.au
Week 4
Food, Culture and Identity
Part 1: European & British
Culture
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Session Overview Food, Culture and Identity Part I: European &
British Culture
• Influences on Southern, Central and Eastern
European and UK culture
• What defines European and British culture?
• What are the explicit food practices of these
populations?
• Mediterranean culture
• Anglo-Celtic culture and its influences on
contemporary food and nutrition practices
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European Culture
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European Culture• Within Europe there are many different cultures,
each with their own often distinctive dietary
traditions.
• Traditional foods include foods that have been
consumed locally or regionally for many
generations.
• The methods for preparation of these local
specialties have been passed down from
generation to generation and have become part of
the fabric of life in many communities.
(HS Costa et al, 2010)
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European Culture
• Many European countries have experienced numerous
occupations by different cultures over the centuries – the
Celts, the Romans, the Turks and many others.
• All of these peoples, particularly if they stayed in a
country for some time, left their culinary traces.
• But also cultures that came to Europe without occupying
a country, such as Jewish people, have influenced the
traditional foods in many regions.
(Weichselbaum et al, 2005)
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European Culture
• Traditional foods have been influenced by many factors
such as the availability of raw ingredients.
• Traditional food is thus influenced by agricultural habits
and location.
• Although playing an important role in cultural identity,
traditional foods have experienced continuous
modifications, which reflect the history of a country or a
region.
(Weichselbaum et al, 2005)
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European Culture
• Traditional foods and dishes have also been influenced by
religious habits and beliefs with certain culinary rules having
been a part of different religions for many years.
• In Europe, where Christians, Muslims and Jewish people
have lived next to each other for centuries, each religion has
defined itself in terms of diet and food taboos.
(Weichselbaum et al, 2005)
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European
Religion
Taken from public domain: http://en.wikipedia.org/wiki/Religion_in_Europe#Christianity
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Southern Europeans• These countries lie along
the Mediterranean Sea and
include Italy, southern
France, Spain and Portugal.
• The foods of Spain and
Portugal are similar to those
of Italy and France due to
the shared climate and
history of Greek and Roman
influence on the region, but
their preparation methods
differ. (Kittler & Sucher, 2016)
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Italy
/
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Italy• Experienced various influences from neighbouring
regions, foreign reigns and the discovery of the New
World.
• The Italian cuisine can claim roots going back to the 4th
century BC.
• During the Roman Empire, the Romans employed Greek
bakers to produce their breads and they imported sheep
cheese from Sicily because its inhabitants were known
as excellent cheese makers.
(Weichselbaum et al, 2005)
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Italy
• In the past, parts of Italy were governed by Spain,
France and Austria, and their influence on the cuisines of
the respective regions can still be found in many dishes.
• Tomatoes, one of the most important ingredients in
Italian cuisine, were introduced to Europe by the Spanish
from the Americas.
• Italian food is one of the most popular cuisines in the
world and is well known for pizza and pasta.
(Weichselbaum et al, 2005)
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Italy
• Pasta is the quintessential dish throughout the nation-
prepared fresh, from dough made with the addition of
eggs, or dried from a dough made without eggs.
• Served three ways: with sauce, in soup or baked.
• Northern Italy: fresh pastas, pasta stuffed versions
(ravoli) and rich cream sauces are popular.
• In agriculturally poorer south, the pasta is generally
dried, served unfilled with tomato-based sauce.
(Kittler & Sucher, 2016)
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Italian ingredients
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Italy: Dietary Practices
• The south of Italy offers countless types of pasta and
accompanying sauces.
• Olive oil is the predominant oil used in cooking and
seasoning.
• Fish and seafood are popular foods, however in regions
that are not close to the sea, particularly in the north,
fresh water fish such as perch, salmon and trout are
commonly consumed.
(Weichselbaum et al, 2005)
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Italy: Dietary Practices
• Encompasses generous use of fragrant fresh, dried, ground
or grated herbs and spices to prepare or to complete
sauces and dishes.
• Basil = Pesto sauces
• Oregano = Tomato sauces and pizza
• Rosemary = Meat, potatoes or focaccia.
• Mixture of onion, garlic, carrot, celery and oil (usually
olive oil) called Soffritto, is the first step in the
preparation of many dishes, such as stews, soups and
sauces
(Weichselbaum et al, 2005)
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France
Image taken from public domain:
http://www.bonjourlafrance.com/france-map/map-of-
france-cities-2.htm
Adrian Lander Photography:
http//:www.adrianlander.com.au/commissions/food/
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France
• The national cuisine started forming in the Middle Ages
due to the influence of the work of skilled chefs and
various social and political movements.
• French cuisine is extremely diverse, with only the
Chinese having similar variety in their food.
• Cooking of France traditionally divided into:
• Classic French cuisine (haute or grande cuisine)
• Provincial or regional cooking
(Kittler & Sucher, 2016)
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France: Dietary Practices
• Butter and cream enrich dishes in the north-eastern
and central regions
• Lard, duck fat and goose fat flavour foods in the north-
west and central regions.
• Olive oil and garlic is prominent in south-east
• Seafood and lamb are specialities of the north
• Beef and veal feature in the central region cuisine.
(Kittler & Sucher, 2016)
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France: Dietary Practices
• Wine
• Standard part of everyday meals which matches the
style of food
• Neither expensive nor reserved for special occasions.
• Cheese
• Used in cooking and served as a course in itself.
(Kittler & Sucher, 2016)
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France: The Guild System
• In Paris, guilds were regulated by city government as
well as by the French Crown.
• A guild restricted those in a given branch of the culinary
industry to operate only within that field.
• The guilds served as a training ground for those within
the industry
• There were two basic groups of guilds
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The French Revolution• The Revolution was integral
to the expansion of French
cuisine. It effectively
abolished the guilds. This
meant any one chef could
now produce and sell any
culinary item he wished.
• At the heart were two foods
essential to the French
people:
– Bread &
– Salt (Civitello, 2011) Image sourced from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Morning_baguettes.jpg/
450px-Morning_baguettes.jpg
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The French Revolution
• Bread was tied up with the national identity.
• It was considered a public service necessary to keep the
people from rioting.
• Bakers, therefore, were public servants, so the police
controlled all aspects of bread production.
• The average 18th-century worker spent half his daily
wage on bread.(Civitello, 2011)
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The French Revolution
• On top of that a tax on salt (the gabelle) was levied.
• Salt was needed to make bread
• The gabelle was high in some villages and low in others,
encouraging smuggling and corruption.
• During the bread shortage, the Queen of France found
out people were starving and supposedly laughed and
said:
“let them eat cake!”(Civitello, 2011)
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The French Paradox• Certain populations, such as the French and the Greek,
suffer little heart disease despite a diet which is relatively
high in fat.
• It has been proposed that regular consumption of red wine
in moderate amounts and ripened moulded cheese may
explain this phenomenon, which has been dubbed the
‘French Paradox’
• Resveratrol was initially implicated in this beneficial action
of red wine because of its ability to act as an antioxidant,
an inhibitor of platelet aggregation and anti-carcinogenic.
(Catalgol et al, 2012; Petyaev et al, 2012)
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The French Paradox• Ripened moulded blue cheeses may improve lipid profile
and enhance the production of anti-inflammatory
mediators to reduce the risk of CVD.
Other French dietary habits include:
• Smaller Portion size
• Longer time taken to consume food
• Diversity and seasonality of diet
• Low processed food
• Socially based eating
• Value attributed to quality and freshness of food
(Petyaev, 2012)
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Greece
Image taken from public domain:
http://commons.wikimedia.org/wiki/File:Greece_map_blan
k.svg
Adrian Lander Photography:
http//:www.adrianlander.com.au/commissions/food/
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Greek Mythology and Food
• Poseidon (god of the sea)
• Demeter (goddess of grain)
• Artemis (goddess of hunting)
• Dionysus (god of grape/wine)
• Athena (goddess of the olive)
• Hestia (goddess of the hearth)
(Civitello, 2011)
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Greece
• Greece has been a cross roads of people and civilisations
for millennia and this, together with the climate and
geography, has shaped the Greek cuisine.
• Traditional Greek dishes can be traced back to ancient
Greece, the Hellenistic and the Byzantine periods. Greek
cuisine has also incorporated influences from other
civilisations, such as the Persian, the Roman and the
Ottoman food cultures.
• Only 15-20% of Greece is flat and fertile enough for
agricultural cultivation.
(Civitello 2011)
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Greece: Dietary Practices
• Traditional Greek diet generally considered to be healthy
and is shaped by:
• Fruit, vegetables, nuts, legumes and cereals are
favoured and consumed in large amounts.
• Fish and seafood are consumed frequently,
particularly in the coastal regions and on the
numerous Greek islands.
• Meat, predominantly lamb, goat or pork, has in the
past been consumed mainly on special occasions,
although now intake has increased considerably.
(Weichselbaum et al, 2005)
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Greece: Dietary Practices
• Meat, predominantly lamb, goat or pork, has in the past
been consumed mainly on special occasions, although
now intake has increased considerably
• Wine is an important part of the Greek lifestyle, and is
consumed regularly but in moderation, most often as part
of a meal.
• Dairy products are usually consumed in the form of
cheese and yogurts; feta cheese is a world famous
traditional Greek food.
(Weichselbaum et al 2005)
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Greece: Traditional Foods• Olives have been used as a primary fat source since
5000BC, and was prized in Ancient Greece.
• Preserving olives was possible because of the
abundance of salt. Since Ancient Greece was basically a
huge island, salt was easily accessible and allowed them
to preserve olives with ease.
• Olive oil was created to help preserve olives. It was a
great source of fat in the Ancient people’s diet. Fish was
very expensive so common people mainly had olive oil.
(Christodoulou, 2007; Civetello 2011)
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Olea europaea
Image sourced from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Olea_europaea_subsp_europ
aeaOliveTree.jpg/800px-Olea_europaea_subsp_europaeaOliveTree.jpg
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The Mediterranean Diet
• The Mediterranean Diet, which has been shown to be
beneficial to health, could function as a model when
modifying less favourable compositions of some
traditional cuisines, encouraging at the same time the
use of local ingredients.
(Weichselbaum et al, 2005)
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The Mediterranean DietEstruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I.,
Corella, D., Arós, F., ... & Lamuela-Raventos, R. M.
(2013). Primary prevention of cardiovascular disease
with a Mediterranean diet. New England Journal of
Medicine, 368(14), 1279-1290.
Randomised trial of the Mediterranean diet in Spain
N = 7447 (age 55-80 years) at high risk of CVD
57% women. Follow-up at 4.8 years.
Three diets:
1) Mediterranean diet with EVOO
2) Mediterranean diet with mixed nuts
3) Control diet (low fat)
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Mediterranean Diet RecommendationsOlive oil* ≥4 tbsp/day
Tree nuts and peanuts† ≥3 servings/wk
Fresh fruits ≥3 servings/day
Vegetables ≥2 servings/day
Fish (especially fatty fish),
seafood ≥3 servings/wk
Legumes ≥3 servings/wk
Sofrito‡ ≥2 servings/wk
White meat Instead of red meat
Wine with meals (optionally,
only for habitual drinkers) ≥7 glasses/wk
Discouraged
Soda drinks <1 drink/day
Commercial bakery goods,
sweets, and pastries§ <3 servings/wk
Spread fats <1 serving/day
Red and processed meats <1 serving/day
(Estruch et al, 2013)
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Low-fat Diet (Control)Low-fat dairy products ≥3 servings/day
Bread, potatoes, pasta, rice ≥3 servings/day
Fresh fruits ≥3 servings/day
Vegetables ≥2 servings/day
Lean fish and seafood ≥3 servings/wk
Discouraged
Vegetable oils (including olive oil) ≤2 tbsp/day
Commercial bakery goods, sweets,
and pastries§ ≤1 serving/wk
Nuts and fried snacks ≤1 serving /wk
Red and processed fatty meats ≤1 serving/wk
Visible fat in meats and soups¶ Always remove
Fatty fish, seafood canned in oil ≤1 serving/wk
Spread fats ≤1 serving/wk
Sofrito‡ ≤2 servings/wk
(Estruch et al, 2013)
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Baseline Characteristics of the Participants
According to Study Group.* Table 2
Mediterranean Diet with EVOO (N = 2543)
Mediterranean Diet with Nuts (N = 2454)
Control Diet (N = 2450)
Similar number of women, average age 54-60
Mostly European White (97%)
Never smoked approx. 1527 (62.3% in each cohort)
Waist circumference — cm 100±10
Hypertension — 2050 (83.7% in each cohort)
Type 2 diabetes — 1189 (48.5% in each cohort)
Family history of premature CHD — approx. 23% in each
group(Estruch et al, 2013)
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Medication Use
• ACE Inhibitors 50% in each group
• Statins 40% in each group
• Oral hypoglycaemic
agents 29% in each group
(Estruch et al, 2013)
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RESULTSEnd Point Med Diet EVOO
(N=2543)
Med Diet & nuts
(N=2454)
Control Diet
(N=2450)
Number of events 96 83 109
Stroke events 49 32 58
MI events 37 31 38
Primary end
points
0.70
(30%)
0.70
(30%)
1.00
(ref)
Secondary end
point – stroke
-- MI
0.67
(33%)
0.80
(20%)
0.54
(46%)
0.74
(26%)
1.00
(ref)
1.00
(ref)
(Estruch et al, 2013)
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Central & Eastern Europe
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Central & Eastern Europe
• The regional variations are minor, exceptions are the
foods of the southern CIS nations.
• Traditional ingredients were dictated to what could be
grown in the cold, often damp climate.
• Foods were often dried, pickled or fermented for
preservation.
(Kittler & Sucher, 2016)
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Cultural Food Groups:
Central & Eastern Europe
(Kittler & Sucher, 2016)
Group Comments Common Foods
Milk/milk
products
Dairy, fresh or fermented, frequently
consumed. Sour cream and whipped
cream popular in some regions.
Milk-fresh and
fermented
Meat/poultry/
fish/eggs/
legumes
Meats are extended by grinding and
stewing; Russians eat meat well done.
Sausage, variety
of meats.
Cereals/grains Bread or rolls served with meals;
dumplings and kasha (buckwheat) are
common.
Barley, rye,
millet, corn
Fruits/
Vegetables
Potatoes feature; Cabbage is fermented;
Fruit added to meat dishes.
Broccoli,
Brussels spouts,
apples.
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Cultural Food Groups:
Central & Eastern Europe
(Kittler & Sucher, 2016)
Additional
Foods
Comments Common Foods
Seasonings Central Europeans tend to season their
dishes with sour-tasting flavours such as
sour cream and vinegar
Vinegar, paprika,
allspice, thyme.
Nuts/Seeds Poppy seeds are often used in pastries;
caraway seeds flavour cabbage and bread
Poppy seeds,
sunflower seeds
Beverages Central Europeans drink coffee; Russians
favour drinking tea
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Russia
• Foods included need to provide energy and warmth for
winter months - thus foods high in CHO and fat are
prominent and fresh fruits and vegetables are rare.
• Potatoes, bread, eggs, meat (especially beef) and butter
are top five components of Russian meals.
• "No dinner without bread," goes the Russian saying.
• Traditional cooking relied on a pech' or oven which
occupied a central spot in the main room of the house.
(Paranyushkin, 2015)
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Russian Pech & Samovar
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Russia
• Bliny (thin pancakes)
• Piroghi (large pies) and
pirozhki (small pies)
• Chai (hot sweetened tea)
• Roasted meats, vegetables,
soups, and stews. Pirozhki
Taken from public domain:
http://commons.wikimedia.org/wiki/File:Pirozhki.jpg
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Germany
• Germany has a variety of regional cuisines with
influences coming from the countries that surrounded it.
• The traditional cuisine in the north-west of Germany was
influenced by the Belgian cuisine, whereas the east
shows Polish influences, and in the regions close to the
Czech border influences of the Czech cuisine can be
found. Many Bavarian dishes are similar to dishes
commonly consumed in Austria
(Weichselbaum et al, 2005)
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Germany
• Regional influences include:
• South west includes plenty of white bread and
noodles
• Baltic Sea include potatoes and spices and
seasonings.
• Fish is popular along the Baltic and North Sea.
• Bavaria has traditional cuisine rich in pork and other
meat products.
• Although these regional differences seem to be less
obvious in the eating habits of Germans today.
(Weichselbaum et al, 2005)
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Germany
• After Germany lost World War I, food was scarce and
soldiers trying to get home starved.
• After World War II, the country had even less food, but
this time nations that had defeated Germany helped to
feed the Germans and rebuild the country.
• In 1949 after World War II, Germany was divided into
East Germany and West Germany. This division caused
the two halves to develop different styles of cooking.
(Food in Every Country, 2011)
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Germany
• Meat is a common inclusion, in
particular sausages which are
considered a German ‘fast food’,
• Well known for the offering of bread,
which are typically based on rye
and/or wheat and are rather solid and
dark.
• Pumpernickel bread is one of the
most famous and typical German
breads.
Pumpernickel breadPicture taken from public domain:
http://en.wikipedia.org/wiki/File:Pump
ernickel.jpg
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United Kingdom
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Britain
• The countries of the United Kingdom of Great Britain
include England, Wales, Scotland and Northern Ireland.
• The influence of France on food habits of Great Britain
and Ireland and vice versa has led to many similarities in
the cuisines of these countries.
• English cuisine was primarily shaped during the Victorian
era.
(Kittler & Sucher, 2016)
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Britain
• Catholicism and Protestantism are the dominant
religions of this region.
• Traditional diet high in protein (large serving of meat,
poultry, or fish) and accompanied by small side dishes of
vegetables and starch.
• Low in whole grains, fruits and vegetables.
• “Meat and potatoes” and “meat and three veg”
(James, n.d)
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England: Tea
• The British are the second largest per capita tea
consumers in the world, with each person consuming on
average 2.1 kg per year.
• The popularity of tea dates back to the 19th century
when India was part of the British Empire, and British
interests controlled tea production in the subcontinent.
• Tea was introduced to England in 1662 by the wife of
Charles II and is now drunk with most meals and as a
refreshment.
(Jack, 2010)
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England: Tea
• Afternoon tea (traditionally 4 o’clock) was introduced in
England by Anna, the seventh Duchess of Bedford, in
the year 1840
• Traditional afternoon tea consisted of a selection of
dainty sandwiches, scones served with clotted cream
and preserves. Cakes and pastries are also served.
• Tea grown in India or Ceylon is poured from silver tea
pots into delicate bone china cups.
(http://www.historic-uk.com/CultureUK/AfternoonTea.htm)
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England: Tea
• High tea (meat tea) is an early evening meal, eaten
between 5pm and 7pm.
• High tea typically consisted of a hot dish such as fish
and chips, or shepherd's pie, followed by cakes and
bread, butter and jam.
• Occasionally there would be cold cuts of meat, such as
ham.
• Traditionally high tea was eaten by middle to upper class
children (whose parents would have a more formal
dinner later) or by labourers, miners and the like when
they came home from work.
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England
• “The Pub” features in central life and culture, which is
famous for its beers and ales.
• Traditional “ploughman’s lunch” most common pub meal
and consists of large chunk of cheese, hunk of
homemade bread, pickled onion and ale.
• Other common pub meals include: Shepherd’s pie,
Cornish pasty, Stargazy pie and Lancashire hot pot.
(Kittler & Sucher, 2016; Diners Digest 1996)
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England
• “Fish and chips” are a featured take-away food.
• Until the middle of the 16th century, eating meat on a
Friday was punishable by hanging, leading to the
national habit of eating fish on this day
• The fish is battered and deep-fried, served with fried
potatoes, and seasoned with salt and malt vinegar.
• One unusual vegetable of the region is laver seaweed, a
specialty in Wales and parts of northern coastal England,
prepared and known as “laver-bread’.
(Kittler & Sucher, 2016; Diners Digest 1996)
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British Foods
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Scotland
• Scottish food was heavily influenced by the arrival of the
Vikings in the 9th century. With them they brought
different cooking methods such as smoking, and the
breed of cattle now known as the Aberdeen Angus.
• There have also been influences from the French who
for centuries had a close alliance with Scotland
particularly around the 16th century when Marie de
Guise Lorraine married the King of Scotland James V,
and brought French chefs and their cuisine to the
Scottish Court.(Lemm, n.d)
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Scotland
• Oats and barley remained the staple crop for the working
mans’ food in Scotland, and porridge became not only a
cheap food but also one which was plentiful.
• Game such as rabbit, deer, woodcock and grouse as
well as fish from the lochs, streams and abundant
coastlines, feature heavily in the Scottish diet.
• As does whiskey and cheeses.
(Lemm, n.d)
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Scotland: Haggis
• Haggis, made from sheep’s offal, is perhaps the best
known Scottish delicacy.
• Haggis is prepared by boiling and then mincing the
windpipe, lungs, heart and liver of the sheep then
combining this with beef suet, onion and oatmeal.
• The mixture is placed inside a sheep’s stomach, which is
then sewn shut and boiled for 3 hours.
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Scotland: Haggis & Black Pudding
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Wales
• Cuisine is same as Scotland and Britain however there
are a few specialties.
• Leek, the national emblem, features in numerous dishes,
as does fish, seafood and potato (a dietary staple).
• Popular dishes in Wales include Welsh rarebit (or rabbit),
poacher’s pie, faggots (made from pig liver), Glamorgan
sausage (which is actually meatless), and Welsh salt
duck.(James, n.d)
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Ireland
• The arrival of the Anglo-Normans in Ireland in 1169
affected both farming and diet in Ireland.
• Strong black tea with milk and sugar is served with all
meals, with lunch being the main meal of the day eaten
at home with the entire family.
• Whiskey is also popular here.
(Kittler & Sucher, 2016, James, n.d)
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Ireland
• Milk, cheese, meat, cereals, and some vegetables
formed the main part of the Irish diet before the potato
was introduced to Ireland in the 17th century.
• First Europeans to use the potato as a staple food
• Potato was responsible for significant population growth
as well as famines.
• Potato is still a staple along with root vegetables such as
carrots, turnips and onions.
(Kittler & Sucher, 2016, James, n.d)
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Ireland: Potatoes
• The potato grows in poor soil where nothing else would,
allowing the population of Ireland to increase to more
than it would have on any other food.
• They were usually eaten boiled in their skins.
• Prior to the 1840s potato blight an adult male would eat
13-14 potatoes per day and very little else.
(Civitello, 2011)
© Endeavour College of Natural Health www.endeavour.edu.au 69
Ireland: Potatoes• In the 1840s, a potato blight turned the leaves and stems
of the plants black and rotted the roots, killing the
potatoes.
• As a solution, corn was imported from America, but the
Irish mills used to processing softer grains failed and the
corn was left to rot.
• Around one million Irish died during the potato famine.
• Over one million more decided to start over in America
where food was abundant.(Civitello, 2011)
© Endeavour College of Natural Health www.endeavour.edu.au 70
Summary• Review the influences Southern, Central and Eastern
Europe and UK Culture
• What defines European & British Culture?
• What are the explicit food practices of these populations?
• Review the Mediterranean Culture and the French Paradox.
• Anglo-Celtic culture and its influences on contemporary food and nutrition practices
© Endeavour College of Natural Health www.endeavour.edu.au 71
References• ABS (2014). 2011 Census data shows more than 300 ancestries reported in Australia. Australian
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revisited. Frontiers in pharmacology, 3, 141.
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http://ancientgreekfood.net/about/ (no longer active)
• Civitello, L. (2011). Cuisine and culture: A history of food and people. John Wiley & Sons.
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diet and the French paradox. Cardiovascular research, 54(3), 503-515.
• Diners Digest (1996). English Food. Retrieved 22 June 2010.
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© Endeavour College of Natural Health www.endeavour.edu.au 72
References• Germov, J & Williams, L (2016). A Sociology of Food and Nutrition: The Social Appetite (4th ed.).
South Melbourne: Oxford University Press
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nutrition, 64, S73-S81.
• Jack, A. (2011). What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods.
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(not active)
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147-151, 158-171
• Kopp, P. (1998). Resveratrol, a phytoestrogen found in red wine. A possible explanation for the
conundrum of the'French paradox'?. European Journal of Endocrinology, 138(6), 619-620.
• Lemm, E (n.d.) Scotland -The Food and Cooking of Scotland. Retrieved 12 December, 2011 from:
http://britishfood.about.com/od/introtobritishfood/a/scottishfood.htm
• Johnson, B (n.d.) Afternoon tea: a very British tradition. Retrieved 12 December, 2011 from:
http://www.historic-uk.com/CultureUK/AfternoonTea.htm
© Endeavour College of Natural Health www.endeavour.edu.au 73
References• Paranyushkin, D. (2015). Way to Russia - Russian Food, Cuisine and Recipes. Retrieved 22
March, 2017 from: http://www.waytorussia.net/WhatIsRussia/RussianFood.html
• Petyaev, I. M., & Bashmakov, Y. K. (2012). Could cheese be the missing piece in the French
paradox puzzle?. Medical hypotheses, 79(6), 746-749.
• Toussaint-Samat, M. (2009). A history of food. United Kingdom: John Wiley & Sons.
• Weichselbaum, E., Benelam, B., & Soares Costa, H. (2009). Traditional foods in
Europe. Norwich: EuroFIR Project.
http://www.eurosfaire.prd.fr/7pc/documents/1263815283_traditional_foods_can_sustain_e
uropean_cultures.pdf
© Endeavour College of Natural Health www.endeavour.edu.au 74
Image ReferencesSlide 3 – European culture: Retrieved from:
http://upload.wikimedia.org/wikipedia/commons/b/b1/Europe_satellite_globe.jpg
Slide 8 – European Religion: Retrieved from public domain: http://en.wikipedia.org/wiki/Religion_in_Europe#Christianity
Slide 9 – Southern Europeans. Retrieved from: Taken from public domain:
http://en.wikipedia.org/wiki/File:Europe_subregion_map_UN_geoschme.svg
Slide 10 - Italy flag - Adrian Lander Photography: http//:www.adrianlander.com.au/commissions/food
Map of Southern Europe, retrieved from:
https://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjovq
ey1OPSAhUBl5QKHVDCyUQjRwIBw&url=https%3A%2F%2Fwww.pinterest.com%2Famydedloff%2Fgeography%
2F&bvm=bv.150120842,d.dGo&psig=AFQjCNGYSQj545zIlvg4qNkU_beF9TVBdw&ust=1490050341653756
Slide 14 – Pasta shapes. Retrieved from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Stockfisch.wmt.jpg/449px-
http://commons.wikimedia.org/wiki/File:Formati_di_paste_01.JPG
Slide 33 – Olea europea. Retrieved from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Olea_europaea_subsp_europaeaOliveTree.jpg/800px-
Olea_europaea_subsp_europaeaOliveTree.jpg
Slide 41 – Central and Eastern Europe map. Retrieved from public domain:
http://commons.wikimedia.org/wiki/File:Central_Europe_(CIA).jpg
Slide 46 – Russian Pech and Samovar. Retrieved from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Belarus-SMFAL-Stove.jpg/300px-Belarus-
SMFAL-Stove.jpg
http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fomin_samovar.jpg/200px-
Fomin_samovar.jpg
Slide 52 – United Kingdom – flag image retrieved from Adrian Lander Photography:
http//:www.adrianlander.com.au/commissions/food
© Endeavour College of Natural Health www.endeavour.edu.au 75
Image References
Slide 60 – British Foods. Retrieved from public domain: http://en.wikipedia.org/wiki/File:Ploughmans_lunch.jpg
http://upload.wikimedia.org/wikipedia/commons/e/ed/Mt._Lavinia-_Governor%27s_High_Tea.jpg and
http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fish%2C_chips_and_mushy_peas.jpg/800px-
Fish%2C_chips_and_mushy_peas.jpg
Slide 61 – Scottish flag. Retrieved 22 March, 2017 from:
https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Flag_of_Scotland.svg/2000px-
Flag_of_Scotland.svg.png
Slide 64 – Scottish haggis and black pudding. Retrieved from public domain:
http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/haggis.JPG/225px-Haggis.JPG
http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/220px-Grinners_breakfast.jpg
Slide 65 – Welsh flag. Retrieved 22 March, 2017 from:
https://upload.wikimedia.org/wikipedia/commons/f/f6/Flag_of_Wales_2_(3-2).svg
Slide 66 – Irish harp
https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Green_harp_flag_of_Ireland.svg/1280px-
Green_harp_flag_of_Ireland.svg.png
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