Country Backgrounds

Denmark

Danish cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beetroot, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties.  In the new Danish cooking style, dishes are sometimes lighter, smaller, more nutritious and generally offer more focus on fresh vegetables. Despite this, the buttery traditional cuisine is still very popular.

Fiji

Composed of approximately 330 islands in the South Pacific and situated just north of the Tropic of Cancer, Fiji is a small but culturally diverse country. With significant Fijian, Indian, Chinese, Polynesian and European communities inhabiting the nation and retaining their ancestral cultures, this country, sometimes referred to as the “Gateway to the South Pacific” has also been called a crossroads of cultures The major industries of Fiji include: tourism, sugar processing, clothing, gold, silver and lumber. The major agricultural products include: sugarcane, coconuts, cassava (tapioca), rice, sweet potatoes, bananas, cattle, pigs, horses, goats and fish.

Germany

Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon, with smaller meals in the evening. Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. The average person in Germany will consume up to 72 pounds of meat in a year. Meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany.

 

 

Japan

The history of Japanese food culture have started from when people were hunting in the fields and catching clams from the ocean to rice cultivation during the Yayoi era. With rice being the staple food, the Japanese are known for their use of fish and beans, seaweed, and vegetables. Japanese food is famous for being macrobiotic. There are local dishes that vary in different weather and locations. There are various items that were originally for preservation purposes that have now come to represent Japanese food.

India

Indian food is symbolized and characterized by many spices and herbs.  It is considered one of the most diverse foods with a wide variety of snacks, dishes, beverages and even desserts based upon region.  Punjabi food in particular is from the Northern part of India and is distinguished by its high use of dairy products (milk and butter), chilies, saffron and nuts.  Food is an important part of the Punjabi culture and everyday meals are usually sit-down affairs consisting of 2-3 main course dishes that are well cooked with spices and herbs.  So as you can see spices and herbs are the heart of Indian food and are still used to this very day.

Russia

Russian Cuisine gets its rich history and diverse character from the immense multicultural expansion of Russia.  It originated from the peasant food of the rural population in an often cold winter climate; therefore it is typically heavy on fats and carbohydrates. Both meats and fish are prominent in Russian cuisine and are used to make a variety of flavorful soups and stews. Grains such as rye and wheat provide the beginnings for bread, cereal, pancakes, kvass, and vodka.