Chapter 6: Northern and Southern Europeans

Learning Objectives

1. List the Northern and the Southern European countries.

2. Discuss the immigration patterns, historical socioeconomic influences, and current locations
of northern and southern Europeans in America today.
3. Compare the typical religions, family structures, and traditional health beliefs and practices
of northern and southern Europeans—before and after immigration.
4. Discuss the differences between the staples and regional variations in ingredients between
northern and southern Europeans.
5. Identify key foods for each of the food groups for the northern Europeans and how they have
adapted these foods in the U.S.
6. Identify key foods for each of the food groups for the southern Europeans and how they have
adapted these foods in the U.S.
7. Describe regional specialties and dishes these immigrants have contributed to the current
American diet.
8. Identify health concerns and counseling strategies associated with the nutritional intake of
northern and southern Europeans.

Chapter Summary

Some of the largest American ethnic groups come from northern and southern Europe. These
ethnic groups introduced many of what we consider to be American foods and food habits. Each
ethnic group from northern and southern Europe has brought a unique cuisine that, through
interactions with other cultures and ingredients available here in America, resulted in what is
often considered to be the foundation of the typical American diet.

Northern Europe includes the countries of Great Britain—England, Scotland, Wales, and
Northern Ireland—as well as Ireland and France. Many of the early immigrants to the United
States came from these countries. By the time America gained independence from Britain, one-
half of the people in the American populace were British or descendants from British forbearers.
Many English, Scots, and Scotch-Irish immigrated to the northeast and to the eastern seaboard.
Two million Irish, mainly Catholics, immigrated to America between 1840 and 1860 because of
widespread famine in Ireland. Immigration of the French has been relatively small-scale but the
most constant of any European country. French Canadians immigrating to the U.S. also settled in
northern New England and southern Louisiana.

The British and Irish are generally fully assimilated into mainstream America though Irish
Catholics remain an identifiable ethnic group. The French are more fully assimilated into
American culture than French Canadians. While the British are more often Protestants, the Irish
and French are often Roman Catholic. The “typical” American family is modeled on the British.
Many of the current, majority cultural beliefs regarding health in America had their origin in
northern Europe and a “good” diet is considered essential to health. The Cajuns of Louisiana
may also use home remedies and consult voodoo practitioners.
Great Britain, Ireland, and France all influenced one another and deeply influenced American
food and food habits. The common use of animal products, seafood, cheese, bread, oatmeal, and
potatoes are from Great Britain and Ireland. French foods are generally classified into haute
cuisine and provincial cuisine and French cuisine is imitated throughout the world. Regions in
France each have different styles of cooking and have specialized ingredients associated with the
region. British and Irish foods are simple and hardy. In Great Britain and Ireland “tea” refers to a
full meal (high tea) or a lighter snack. In France, there is very little snacking between the
breakfast, lunch, and dinner meals and second helpings are uncommon. Christmas, Easter, and
New Year’s Day are commonly celebrated throughout these countries.

Many foods eaten today are adaptations that the European early immigrants made to Native
American fare, which is seen especially in regional dishes. French food in America is usually
associated with fine French restaurants and French imports. Cajuns’ creole cuisine remains
popular in the southeast. The influence of the British and French on American cuisine is one
reason the U.S. diet is high in cholesterol and fat, and low in fiber and complex carbohydrates. In
nutritional counseling, the practitioner should remember that clients of British and Irish descent
tend to be reserved and value privacy.

The Southern European countries covered include Italy, southern France, Spain, and Portugal.
These countries all share foods, ingredients, and a historic Greco-Roman influence though food
preparation differs.

Italians immigrated to the U.S. from poorer sections of southern Italy and Sicily and settled in
large urban sections of northeastern American cities. There are estimated to be 18 million
Americans of Italian decent and most live in large urban areas. The earliest Europeans in
America were the Spanish who settled early in Florida, New Mexico, California, Arizona,
Louisiana, and Texas. Today, most Spanish speakers in the U.S. are from Latin America, not
Spain. The Portuguese are currently one of the larger groups of immigrants among the various
European groups. The Italians, Spaniards, and Portuguese share the Roman Catholic religion.
The father as breadwinner was typical of the Italian and Spanish families.

These countries and regions share similar ingredients across the countries but the presentation
and preparations are distinctly different. The influences of other cultures such as the Muslim
influences in Spain and Portugal are seen in dishes and ingredients. These countries all adopted
“New World” foods into core aspects of the diet. Staple foods in Italy reflect regional differences
with Northern Italian foods using pasta made with eggs, cheese, meats, creams, butter, and rice
more typically. Southern Italian cuisine features pasta made without eggs, tomato sauces, and
olive oil, and includes more beans and vegetables. Staples in Spain include olives, eggs, lamb,
pork, poultry, fish, stews, garlic, and tomatoes. Fish, chorizo, shellfish, rice, potatoes, and bread
are typically eaten by the Portuguese. The Azores and the Cape Verde Islands also provide more
tropical foods to the Portuguese diet. Lunch is typically the largest meal of the day throughout
these countries of southern Europe. Special celebrations are often associated with religious
occasions such as Easter and Christmas but include other saints’ feast days and holy days.

Many older Italians categorize foods as being heavy or light, wet or dry, and acid or nonacid.
Balancing these foods with a person’s condition maintains good health. Southern Europeans are
fully assimilated into mainstream American life after several generations and traditional dishes
might only be eaten on special occasions. While the traditional Mediterranean diet is associated
with lower disease rates, throughout southern Europe today the diet now includes more meat and
fewer plant-based foods. In counseling, the conversational style is animated, warm, and
expressive.

Chapter Outline

I. Northern Europeans—Ireland; France, and Great Britain (England, Scotland, Wales,

Northern Ireland)

A. Cultural Perspective
1. History of Northern Europeans in the United States
a. Immigration Patterns
(1) Great Britain
(a) From 1607, people from GB settle in America—mainly in east and
northeast
(b) By the time the United States gained independence from GB, the British
and their descendants constituted one-half of the American population
(c) Further immigration patterns include many from rural areas
(d) Estimated that 1.5 million Scots have immigrated to America
(e) Scots often arriving to work as professionals or skilled laborers
(2) Ireland
(a) Early on (1600s and 1700s) the Irish immigrated from the “Scotch Irish”
(b) Settled in Pennsylvania, also Maryland, Georgia
(c) Two million Irish arrive between 1840 and 1860
(d) Religious persecution and crop failures in Ireland
(e) With this wave of immigration, Irish Catholics become the first great
ethnic minority in American cities.
(3) France
(a) Relatively small numbers, but most constant of immigrants
(b) More than 12,000 Huguenots (French Protestants) settled in the American
colonies in the eighteenth century
(c) French Canadians immigrated from Canada and settled in northern New
England and southern Louisiana (Cajuns)
b. Current Demographics and Socioeconomic Status
(1) British and Irish
(a) Mainly fully assimilated but pockets of regionally ethnic groups
(b) 34.7 million Americans are of Irish descent (2012)
(c) Persons identifying themselves as of Scottish and Scotch Irish heritage
totaled over 8.3 million (2013 census estimate)
(2) French
(a) Over 8 million Americans listed French as their ancestry (2013 Census
estimate)
(b) More than 2.1 million people of French-Canadian descent live in the
United States as of 2005
 (c) The Cajuns of Louisiana are of French Canadian descent
(b) French more fully assimilated into American culture than French
Canadians
2. Worldview
a. Religion
(1) British—participate in most U.S. faiths, originally mainly Protestant
(2) Irish and French—Roman Catholic
b. Family
(1) British—model for the “typical” American family with only direct relatives
living together and keeping separate from other, extended family
(2) Irish—relatively egalitarian attitude towards sex roles and education
(3) French
(a) In New England the Franco-Americans showed little assimilation for
generations
(b) Until the twentieth century, Cajuns lived in rural areas in extended family
households with as many as ten or twelve children per couple
(c) Average family size today is smaller, and there is more marriage outside
the community, but Cajuns still retain strong ties to their families
c. Traditional Health Beliefs and Practices
(1) Many of America’s majority cultural beliefs regarding health originated in
northern Europe
(2) French
(a) French Canadians learned many medical uses of plants from Native
Americans
(b) In Louisiana, Cajuns still may choose to use home remedies, consult folk
healers

B. Traditional Food Habits

1. Introduction
a. GB, Ireland, France all influenced one another
b. Deeply influenced American food and food habits
2. Ingredients and Common Foods
a. Staples and regional variations
(1) Great Britain and Ireland
(a) Animal products in some form are present at every meal (meats, dairy,
eggs)
(b) Breads from wheat typical; oatmeal from Scotland
(c) Potatoes
(d) Tea, beer, whiskey for beverages
(2) France
(a) Generally two types of cuisine are described: haute cuisine which is
formal using the best ingredients, and provincial cuisine which uses
simpler methods and local ingredients
(b) Regions in France each have different styles of cooking and have
specialized ingredients associated with the region
b. Cooking styles
 (1) Great Britain and Ireland
(a) Simple preparations with natural flavors enhanced
(b) Spicy chutneys and condiments from traditional British colonies are part
of today’s typical flavor profiles in England
(2) France
(a) Sauces are typical of French cooking
(b) Rules for basic sauces and food combinations are covered
(c) French breads and pastries
(d) Nouvelle cuisine
3. Meal Composition and Cycle
a. Daily pattern
(1) Great Britain and Ireland—four meals daily—breakfast, lunch, tea, and an
evening meal (dinner)
(a) Traditionally breakfast and lunch were the larger meals of the day
(b) “High” tea (larger meal than “tea”) can serve as dinner
(2) France—breakfast, lunch, and dinner with very little snacking in between
b. Etiquette
(1) The fork is not passed from the right hand to the left hand when cutting food
in England, Ireland, and France
(2) Dishes are passed to the left
(3) Bread is place directly on the table
(4) England and Ireland – hands in lap when not eating; France – wrist are to rest
on the table; it is impolite to rest them in lap
c. Special Occasions
(1) Great Britain and Ireland—Christmas, Easter, and New Year’s Day each have
traditional foods associated
(2) France—Christmas, Shrove Tuesday (Mardi Gras), Lent, Good Friday, Easter
d. Therapeutic Uses of Food
(1) All agree “good” diet essential for health
(2) Americans of French descent often use home remedies

C. Contemporary Food Habits in the U.S.

1. Adaptations of Food Habits
a. Ingredients and Common Foods
(1) British and Irish—the Puritans adapted Native American fare to create
American versions of traditional English foods
(2) French—greater influence in establishing French restaurants and bringing in
French foods than in American dishes
(a) Cajuns adapted their cuisine and meal patterns to the available ingredients
in Louisiana lake and swamp areas
(b) Creole cooking more grande in the same way as haute French cuisine
b. Meal Composition and Cycle
(1) British and Irish—meals for every day and special occasions are similar to
those in Great Britain
(2) French—in America they have adopted the meal cycle; Mardi Gras is
celebrated
 2. Nutritional Status
a. British and French influence apparent in the current American diet, which is high
in cholesterol and fat and low in fiber and complex carbohydrates
b. Nutritional Intake
(1)A study of pairs of brothers—one in America, other in Ireland—found that the
Americans ate more protein, fat, sugar, fiber, and cholesterol than their
brothers in Ireland, who had higher calorie intakes but weighed less
(2) Higher prevalence of celiac disease and hemochromatosis
c. Counseling
(1) First generation more formal than Americans; stoic, reserved

II. Southern Europeans—Italy, Southern France, Spain, Portugal – These countries are grouped
together because they share food ingredients and have Greco-Roman influences in common

A. Cultural Perspective
1. History of Southern Europeans in the U.S.
a. Immigration Patterns
(1) Italians
(a) Mainly from poorer sections of southern Italy and Sicily and settled in
large urban sections of Northeastern American cities
(b) 1880-1920 period of high immigration
(2) Spaniards
(a) Early immigrants in Florida, New Mexico, California, Arizona, Texas,
Louisiana
(b) Most Spanish speakers in U.S. today are from Latin America
(3) Portuguese
(a) 150,000 immigrated after volcanic eruption in Azore Islands in 1958
(b) Currently one of the larger groups of new arrivals among immigrants from
Europe
b. Current Demographics and Socioeconomic Status
(1) Italians—17 million of Italian descent, mostly living in urban centers
(2) Spaniards—1.1 million claim Spanish descent (2005); Basque ethnic groups
have maintained ethnic identity
(3) Portuguese—1.3 million Americans claimed Portuguese descent in 2010;
many still in fishing in northeast, descendents in professional careers
2. Worldview
a. Religion
(1) Italians—Roman Catholic, many holy days celebrated
(2) Spaniards, Portuguese—Roman Catholic
b. Family
(1) Italians
(a) Family self-reliant with father as head of household
(b) In America, children more independent and education important
(2) Spaniards—father works and mother in charge of family
(3) Portuguese—close family solidarity
c. Traditional Health Beliefs and Practices
 (1) Italians—Fresh air important to good health, illness is due to contamination
from a sick person or heredity (“the blood”)
(1) Little reported regarding Spanish and Portuguese health practices

B. Traditional Food Habits

1. Introduction
a. Similar food as northern Europeans
b. Notable differences in preparation, presentation
c. Mistakenly associated with just one regional area/dish—Examples:
(1) “Italian” is pizza, spaghetti
(2) “Spanish” is using the spices of Mexico, not Spain
2. Ingredients and Common Foods—similar ingredients but different preparations
a. Foreign Influence
(1) Olives, garbanzos from ancient times; Muslim influences
(2) “New” world foods had greatest influence
(a) Chocolate
(b) Tomatoes
(c) Potatoes
(d) Maize (corn)
b. Staples
(1) Italy—garlic, basil is common throughout north and south
(a) Northern—pasta made with eggs; use cheese, meats, creams, butter, and
rice in dishes
(b) Southern—pasta made without eggs; use tomato sauces, olive oil, more
beans and vegetables in dishes
(2) Spain—olives, eggs, lamb, fish, stews, garlic, tomatoes, paella
(3) Portugal—fish dominates diet, also rice, potatoes, bread
c. Regional Variations
(1) Italy—Regional specialties include risotto, polenta, scampi, cheeses, fettucine
Alfredo
(a) Pizza from Naples
(b) Many well-known desserts from southern Italy
(2) Spain
(a) Southern region known for seafood, fruits and vegetables
(b) Muslim influences
(3) Portugal
(a) Northern areas—with more hearty foods
(b) Southern areas—lighter fare
(c) Islands provide more tropical ingredients to the diet
3. Meal Composition and Cycle
a. Daily patterns
(1) Italy—a light breakfast, lunch is the main meal of the day, and dinner is a
lighter version of lunch
(2) Spain—four meals
(a) Plus several snacks (tapas) spread across the day
(b) Lunch is usually the main meal of the day
 (3) Portugal—similar to Spain, evening meal earlier
b. Etiquette
(1) Italy, Spain, and Portugal share many etiquette rules. The fork remains in the
left hand, and the knife remains in the right hand
(2) Bread is not served with butter and should be placed on the edge of the main
plate, or next to it on the table
(3) Manners regarding the consumption of pasta include using your fork to twirl
the pasta against the edge of the plate or bowl (never use a spoon to help with
this), and never slurping
(4) Hands should be kept above the table with the wrists resting on the edge
c. Special occasions
(1) Italy—many patron saint days are celebrated
(a) Christmas: traditional to serve seven seafood dishes
(b) Traditional Easter bread
(2) Spain—Holy Week, Christmas, Easter—all have associated foods
(3) Portugal—Christmas Eve, Holy Spirit Festival
4. Therapeutic Uses of Food
a. Many older Italians categorize foods as being heavy or light, wet or dry, and acid
or nonacid
b. They serve foods to balance out these traits

C. Contemporary Food Habits in the U.S.

1. Adaptations of Food Habits
a. These groups are fully assimilated after several generations
b. Traditional dishes might only be eaten on special occasions
2. Nutritional Status
a. Nutritional Intake
(1) Little research has been conducted on the nutritional intake of southern
European Americans
(2) Majority population in Italy consumes more plant products than protein, and
approximately equal amounts of both are consumed in Spain
(3) in Italy; pasta consumption has fallen, and meat intake has quadrupled since
1950; changes toward a more Westernized diet are found in Spain and
Portugal as well
b. Counseling
(1) Conversational style is animated, warm, and expressive
(a) They are willing to discuss symptoms easily
(2) Information on Spanish and Portuguese Americans is limited