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13. Cultural Flavors: Lebanon
January 1, 2010
Influences from Turkey and have added a variety of cooking styles to the traditional cuisine of Lebanon. Poultry and lamb feature heavily in Lebanese food, as well as herbs such as parsley and mint, and vegetables like radishes and cucumber. Olive oil is a staple ingredient. Tabbouli is a popular salad. Another recipe featured in today's episode is Kibbeh, a meat dish using minced meat.
12. Cultural Flavors: China
January 1, 2010
Flavors differ from one end of China to the other, with the North using a lot of oil in their cooking to keep it warm, and the south favoring a more natural palate with less spice. XO sauce is a staple condiment in China, as it can be stored for a long period of time and is versatile. We demonstrate how to make this traditional sauce, as well as shallot cakes, and salt and pepper eggplant.
11. Cultural Flavors: Sudan
January 1, 2010
The local cuisine of Sudan has evolved due to the influence of neighboring countries Egypt, Ethiopia, Kenya and Chad. Popular ingredients in Sudanese cooking are: sesame seeds, nuts, rice, meat and fish. Ochre and broad beans are two vegetables that prove hardy in Sudanʼs climate and are used in a wide range of traditional dishes.
10. Cultural Flavors: Japan
January 1, 2010
Japan is considered a unique culture as it has resisted influence from outside. Nowhere is this more evident than in their cuisine. The Japanese have made an art form of food, believing itʼs just as important to "eat with the eyes, as it is with the mouth". Being an island nation, seafood features prominently in Japanese culture. We show you how to prepare two favorite dishes- Sushi and Tempura.
9. Cultural Flavors: Nepal
January 1, 2010
Nepalese have taken dishes from surrounding China and India and made them their own. Popular spices include Szechwan pepper, garam marsala, garlic and their favorite, mustard. Basmati rice is common to the region, and is served alongside meat and vegetable dishes. We'll show you how to make a traditional snack food in Nepal, chicken dumplings served with a spicy sauce - Momo Kukhura.
8. Cultural Flavors: Mexico
January 1, 2010
Mexico is famous for its spicy cooking. Corn, beans, chili, tomatoes, avocadoes and coriander feature heavily in their cuisine, as well as marjoram and oregano, black pepper, garlic and onion. Chocolate is part and parcel of Mexican sweets, as well as caramel and vanilla in the traditional flan. But Mexico is probably most well known for its burritos, enchiladas, tacos and fajitas.
7. Cultural Flavors: Greece
January 1, 2010
Greek food is subtle, not known for its over-abundance of spicy dishes. Bay leaves are used to flavor meat, fish and soups, and oregano is popular in tomato-based sauces. Onions and garlic are the backbone of Greek cooking, and are prevalent throughout their dishes, dips and sauces. We show you how to make traditional moussaka; as well as a classic Grecian dessert - kataifi.
6. Cultural Flavors: Afghanistan
January 1, 2010
Afghanistan has a wide range of different terrains and soils and, as a result, is able to produce various types of crops, leading to a diet rich in vegetables and spices. Middle Eastern and Central Asian dishes influence Afghanistanʼs cuisine. Fresh yogurt, coriander, garlic, potatoes and chili are commonly used in meat dishes like Korma. Also, Afghanistan is known for the quality of their grapes.
5. Cultural Flavors:
January 1, 2010
The influence French cuisine has on the food we eat today shows both in the presentation of the food and culinary lingo, including a la mode, and even the words café and cuisine! French food has a reputation for being adventurous, as shown in their two most famous dishes - Frogʼs legs, and Escargot - snails! Crème Brule and pastries serve as traditional French desserts.
4. Cultural Flavors: Korea
January 1, 2010
Heavily influenced by Japan, China and even Europe, Korean cuisine has nevertheless evolved to make its own mark. The herbs and spices used in popular Korean dishes include garlic, ginger, chili, ground pepper, red pepper paste, mustard and cinnamon. Spicy Kimchi, made from cabbage or cucumber, is so entrenched in the culture it is eaten everywhere. Korean pancakes are another traditional dish.
3. Cultural Flavors: Italy
January 1, 2010
Today we explore the rich variety found in Tuscany. Classic pasta is made fresh, and one of most frequently used herbs found in pasta dishes with tomato-based sauces is Basil. Rosemary and Fennel are common in roasted meat dishes, while Parsley is used in soups. Italy is said to be one of the healthiest nations on the planet due to their consumption of fresh vegetables and vegetable oils.
2. Cultural Flavors: India
January 1, 2010
Perhaps best known for its curries, India has a lot more to offer the palate. Many Indian dishes carry a combination of spices called Garam Masala. Tandoori meats are a favorite Indian dish cooked on a very hot oven and served with yogurt. However, in India, cows are sacred, so if you head to your local Indian restaurant, don't plan on ordering beef! Lamb and chicken tend to be used, instead.
1. Cultural Flavors: Thailand
January 1, 2010
Thai food is a melting pot of cultures, from Burma to the North, Cambodia and Vietnam to the East and Malaysia to the South. The philosophy behind Thai cooking is to balance the flavors of heat, sour, sweet, salty and bitter. Dishes are lightly cooked and seasoned with strong herbs and citrus fruits such as limes. Garlic, lemongrass and basil are among the herbs most commonly used.
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Where to Watch Cultural Flavors: Foods Of The World
Cultural Flavors: Foods Of The World is available for streaming on the Film IdeasInc. website, both individual episodes and full seasons. You can also watch Cultural Flavors: Foods Of The World on demand at Amazon.
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Premiere DateJanuary 1, 2010
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