Chapter 28 - Europe
Europe is the second smallest continent in terms of land area. It stretches from the Atlantic Ocean to the Ural Mountains. It reaches from the Scandinavian penninsula to the tips of Italy and Greece. Despite its small size, it is one of the most heavily populated continents. Nerly one-fifth of the world's people live in Europe.
Europe has been a cultural, political, and economic leader for centuries. Its history is rich and varied.
Europenas have made many contributions to Western culture. Galileo, Bach, Luther, Rembrandt, Gutenberg, Moliere, the Curies, Einstein, and Churchill are all eminent Europeans. Their achievements have enriched the world.
SUMMARY
The British Isles include the countries of England, Scotland, Ireland, and Wales. These countries have a common climate and culture. However, each has unique aspects to its cuisine. Roasted meats, baked apples, main dish pies, and steamed puddings are among the popular foods in England. Simple, wholesome foods of the Scots often include such basic ingredients as oats, barley, lamb, and fish. Potatoes are the staple of the Irish diet. The hearty fare of Wales is similar to that of its neighbors. Tea is a popular beverage throughout the British Isles. It is also the name of a light meal served in the late afternoon or early evening.
France has long been known for its fine cuisine. French cooks use one of three main cooking styles: haute cuisine, provicial cuisine, and nouvelle cuisine. A variety of sauces and delicate seasonings characterize French cooking. Local dishes are popular throghout the various regions of France.
German cuisine is filling and flavorful. Roasted meats and a varity of sausages are common main dishes in Germany. Potatoes, sauerkraut, and dumplings are popular as hearty side dishes. Delicious breads as well as sweet rolls and cakes are the pride of German bakers. Of course, people throughout the world know Germany for its beers and wines.
Denmark, Norway, Sweden, and Finland are all part of Scandinavia. Much of Scandinavia is characterized by rugged terrain. This has made farming difficult in many areas and has isolated one region from another. Scandinavia is also typified by a cold climate.
France ha long been known for its fine cuisine. French cooks use one of three main cooking styles: haute cuisine, provincial cuisine, and nouvelle cuisine. A variety of sauces and delicate seasonings characterize French cooking. Local dishes are popular throughout the various regions of France.
German cuisine is filling and flavorful. Roasted meats and a variety of sausages are common main dishes in Germany. Potatoes, sauerkraut, and dumplings are popular as hearty side dishes. Delicious breads as well as sweet rolls and cakes are the pride of German bakers. Of course, people throughout the world know Germany for its beers and wines.
Denmark, Norway, Sweden, and Finland are all part of Scandinavia. Much of Scandinavia is characterized by rugged terrain. This has made farming difficult in many areas and has isolated one region from another. Scandinavia is also typified by a cold climate. These factors have all affected the development of Scandinavian cuisine. Danish foods tend to be rich, often containing butter, cream, cheese, eggs, and pork. The Norwegians eat much fish and use sour cream in many of their recipes. Special occasions in Sweden oftenfeature a smorgasbord, but the everyday style of cooking is much simpler. Some Finnish dishes have Russian origins, and many include berries, mushrooms, and potatoes gathered from local forests.
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