Contents Introduction

1.   Chapter I. Various American cuisine

1.1  Hot dogs

1.2  Hamburgers

1.3  Doughnuts

1.4  Apple pie

1.5  Potato chips

1.6  Coca-Cola

1.7  Pop- Corn

2.   Chapter II. Hospitality of Ukrainian cuisine

2.1  Overview of Ukrainian cuisine history

2.2  Cuisines of Ukraine

2.3  Preparation methods of Ukrainian cooking

2.4  Special equipment of Ukrainian cooking

2.5  Ukrainian food traditions and festivals

3.   Chapter III. Table manners

Conclusion

References

Resume

 

INTRODUCTION

Have you ever stopped to really think about what you and your family eat every day and why? Have you ever stopped to think what other people eat? In the movie Indiana Jones and the Temple of Doom, there are two scenes in which the two lead characters are offered meals from a different culture. One meal, meant to break the ice, consisted of insects. The second meal was a lavish banquet that featured such delicacies as roasted beetles, live snakes, eyeball soup, and chilled monkey brains for dessert. Some cultures eat such things as vipers and rattlesnakes, bush rats, dog meat, horsemeat, bats, animal heart, liver, eyes, and insects of all sorts.

The manner in which food is selected, prepared, presented, and eaten often differs by culture. Americans love beef, yet it is forbidden to Hindus, while the forbidden food in the Moslem and Jewish cultures is normally pork, eaten extensively by the Chinese and others. In large cosmopolitan cities, restaurants often carter to diverse diets and offer “national” dishes to meet varying cultural tastes. Feeding habits also differ, and the range goes from hands to chopsticks to full sets of cutlery. Even when cultures use a utensil such as fork, one can distinguish a European from an American by which hand holds the implement. Subcultures, too, can be analyzed from this perspective, such as the executive’s dining room, the soldier’s mess… or the ladies’ tea room, and the vegetarian’s restaurant.

Often the differences among cultures in the foods they eat are related to the differences in geography and local resources. People who live near water (seas, lakes, and rivers) tend to eat more fish and crustaceans. People who live in colder climates tend to eat heavier, fatty foods. However, with the development of a global economy, food boundaries and differences are beginning to dissipate: McDonalds is now on every continent except Antarctica, and tofu and yoghurt are served all over the world. [5., 324]

The aim of the course paper is to identify two absolutely different types of cuisines and to analyze the right behavior during the meal.

The subjects of the work are features of national cuisine and table manners.

The object of the course paper is the wide range of dishes, the comparison of Ukrainian and American cuisine and table manners.

The objectives of the course paper are as follows:

·     to compare the Ukrainian and American cuisine;

·     to study the wide range of dishes which were  mentioned in the course paper;

·     to review table manners;

·     to analyze recipes of different dishes;

·     to identify the origin of some meals.

While researching there were used the following methods of investigation: analysis of books, magazines, descriptive method and comparative analysis.

The structure of the course paper is caused by the consistency of research. The course paper consists of introduction, chapter I, chapter II, chapter III, conclusion, references and resume.

Chapter I. Various American cuisine                                               

The popular view outside the U.S.A. that Americans survive on cheeseburgers, Cokes and French fries is as accurate as the American popular view that the British live on tea and fish’n’chips, the Germans only on beer, bratwurst, and sauerkraut, and the French on red wine and garlic.

 This view comes from the fact that much of what is advertised abroad as “American food” is a very pretty flat, tasteless imitation. American beef, for example, comes from specially grain-fed cattle, not from cows that are raised mainly for milk production. As a result, American beef is tenderer and tastes better than what is usually offered as an “American steak” in Europe. When sold abroad, the simple baked potato that comes hot and whole in foil often lacks the most important element, the famous Idaho potato. This has different texture and skin that comes from the climate and soil in Idaho.

  Even sometimes as basic as barbecue sauces shows difference from many of the types found on supermarket shelves overseas. A fine barbecue sauce from the Southside of Chicago has its own fire and soul. The Texas has a competition each year for the hottest barbecue sauce (the recipes are kept secret).

  America has two strong advantages when it comes to food. The first is that as the leading agriculture nation, she has always been well supplied with fresh meats, fruits, and vegetables in great variety at relatively low prices. This is one reason why steak or beef roast is probably the most “typical” American food; it has always been more available. But good Southern-fried chicken also has champions, as do hickory-smoked or sugar-cured hams, turkey, fresh lobster, and other seafood such as crabs or clams.

  In a country with widely different climates and many fruit and vegetable growing regions, such items as fresh grapefruit, oranges, lemons, melons, cherries, peaches, or broccoli, iceberg lettuce, avocados, and cranberries do not have  to  be  imported.  This is one reason why fruit dishes and salads are so common. ............