Agriculture Reference
In-Depth Information
tAble 4.2
Regions of the world and the cultural transformation of foods from nature to cuisine (continued)
nature
culture
Protein sources
carbohydrate sources
world
Regions
seasonings / spices /
flavorings / Accompaniments
cuisines/
dishes/foods
Animal
Plant
fruit
vegetable
starch
Processes
Australia
and New
Zealand
Bat
Chicken
Cow
Crocodile
Fish
Grub
Kangaroo
Lamb
Lizard
Possum
Rabbit
Shellish
Almond
Walnut
Banana
Lemon
Pineapple
Passion fruit
Kiwi
Bell pepper
Celery
Onion
Mushroom
Tomato
Wheat
Oat, Potato
Squash
Sweet potato
Broil
Barbeque
Can
Microwave
Basil
Clove
Cumin
Garlic
Ginger
Juniper
Mint
Rosemary
Garlic
Dinkum
Jack
Kebab
Lamb stew
Meat pie
Possum soup
Europe
Bear
Capon
Chicken
Cow
Donkey
Duck
Egg
Fish
Goose
Heron
Herring
Horse
Lamb
Ox
Partridge
Pig
Prawn
Rabbit
Reindeer
Snail
Almond
Bean
Chickpea
Pistachio
Walnut
Apple
Blackberry
Cherry
Cranberry
Fig
Grape
Melon
Pear
Pomegranate
Strawberry
Artichoke
Asparagus
Beet
Eggplant
Green bean
Mushroom
Olive
Spinach
Turnip
Zucchini
Barley
Millet
Oat
Potato
Pulse
Rice
Rye
Wheat
Bake
Boil
Braise
Pickle
Purée
Roast
Salt
Sauté
Smoke
Aniseed
Basil
Caper
Cardamom
Chervil
Cinnamon
Clove
Dill
Fennel
Garlic
Ginger
Mustard
Nutmeg
Olive oil
Oregano
Paprika
Parmesan
Parsley
Pepper
Rosemary
Saffron
Sage
Sauerkraut
Thyme
Açorda
Bread
Cheese
Kefta
Koulibiaca
Pâté
Puchero
Quark
Risotto
Salami
Slottsstek
Taramasalata
