Term Paper: Food History-Swiss

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[. . .] Lunch may be as simple as a sandwich or a birchermuesli (granola) or it could be a complete meal. Dinner can be a full main course or just some bread, cheese with a fondue. Local products can include a great variety of beers and wines. Non-alcoholic drinks include many different flavors of tea and coffee and hot chocolate. ("About: Switzerland Food," 2005) A great variety of Swiss wines are available throughout the country and there are also spirits made from fruit, the most popular being Kirsch, Marc, Pflumli and Williams. Swiss beer of a lager type is also popular, and bottled mineral water is an accepted beverage at most eateries, with local brands including Henniez and Passuger numbering among the favorites. ("Swiss Food & Dining," 2005, iExplore)

Overall, despite the quality of the dairy-based products and sweets, "Swiss food is not the first reason to come to Switzerland," given the presence of hearty, peasant dishes in its local cuisine that "come from the country agricultural background," and stress fairly simple flavors. "Swiss food has no pretension to beat Italian or French standards." ("Swiss Food," 2005, switzerlandisyours.com)

What are the ingredients, seasoning, styles, and cooking procedures attributable to the Switzerland cuisine?

Ingredients include cheeses and chocolates of course, most notably. The French-originated fondue is probably the most famous Swiss menu item. Fondue is made out of molten cheese and is eaten, while the cheese is kept warm over an open fire, as the diners dip small pieces of bread in the bowl of hot cheese. Different regions have different mixtures of different flavors of cheese. "Typically, fondue is served on cold winter days, but many restaurants serve it all-year 'round," because of its popularity amongst tourists ("About: Switzerland Food," 2005)

However, spicy seasonings or rich meats are not favored. The meat pies and dried meats that reflect the need to preserve foods for long periods of time are often heavily seasoned, but not spicy. Even in the summer in German regions, salads will include cold sausages. Veal predominates as well, made from calves rather than full-grown cattle that take a long time and a large amount of grazing area to rear for slaughter. To soften and flavor tough meat, meat is often cooked in a pot with vegetables, or served as a pie. The most popular dish of Swiss German-speaking Switzerland is the rosti "pronounced rush-T," that of hearty roasted potatoes with cheese or bacon on top. German foods and the German language dominate Western Switzerland, in contrast to the regions that neighbor the French borders. ("Swiss Food," 2005, switzerlandisyours.com) Pasta tri colori (pasta of three colors) in the colors of the Italian flag red, white and green with vegetables can be seen as an effort to show national pride for Italian-speaking Swiss. ("About: Switzerland Food," 2005)

Swiss pastries are also famous, of course made from Swiss chocolates -- but non-chocolate dishes often show the German influence of the nation. Cakes and pastries, besides brownies (brunsili) and chocolates, as noted in "About: Switzerland Food," also include Leckerli a Basle-region specialty of spiced honey cakes topped with icing sugar, decorated in Bern with a white sugar bear. Fasnachtkuchli are sugar-dusted pastries eaten during the nation's Marti Gras or carnival before Lent, Gugelhopf a type of sponge cake with a hollow center is also sugar-based and Schaffhausen cream-filled cakes are popular. ("Swiss Food & Dining," 2005, iExplore)

Works Cited

"About: Switzerland: Food." About culture. 2005.

http://www.about.ch/culture/food/#CH_BasicFood

"The

"Swiss Food." 2005. Switzerlandisyours.com.

http://switzerland.isyours.com/e/swiss-business-guide/food.html

'Switzerland Food and Dining: iExplore." (2005) iExplore.

http://www.iexplore.com/dmap/Switzerland/Dining

Swiss Regions." Myswitzerland.com. 2005

http://usa.myswitzerland.com/en/destinations-Destinations.html [END OF PREVIEW]

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Food History-Swiss.  (2005, October 8).  Retrieved July 24, 2019, from https://www.essaytown.com/subjects/paper/food-history-swiss/68612

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