Food and Culture 7th Edition Sucher Solutions Manual 1

Food and Culture 7th Edition by Sucher
Kittler Nelms ISBN 1305628055

9781305628052
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Instructor’s Manual for Food and Culture 7e

Chapter 7: Central Europeans, People of the Former Soviet Union,
and Scandinavians
Learning Objectives
1. List the countries that are included as parts of Central Europe, the former Soviet Union (FSU), and
Scandinavia.
2. Discuss the immigration patterns, historical socioeconomic influences, and current locations of these
European, FSU, and Scandinavian groups in America today.
3. Describe the typical religions, family structures, and traditional health beliefs and practices of these
groups before and after immigration to the United States.
4. Discuss the differences and similarities among staple foods and preparation techniques within and
across these countries.
5. Identify key foods for each of the food groups for these regions and how these foods have been
adapted by immigrants in the U.S.
6. Describe the traditional meal composition and cycles and compare these to the meal composition and
cycles of these groups living in America today.
7. Describe regional specialties and dishes these immigrants have contributed to the current American
diet.
8. Identify health concerns and counseling strategies associated with nutritional intake of these groups.
© 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
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Chapter Summary
Central Europe and the FSU

The European settlers from central Europe, the former Soviet Union (FSU), and Scandinavia were some of
the earliest and largest groups to come to the U.S. This chapter focuses on the traditional and adapted
foods and food habits of Germans, Poles, and other central European groups; Russians and other FSU
populations; and Danes, Swedes, and Norwegians. Immigration continues from these countries to the
U.S. and their influence on its cuisine continues as well. Bread baking, dairy farming, meat processing,
and beer brewing are food methods brought to America.
Central Europe includes the area from the North and Baltic seas, south to the Alps, and east to the Baltic
States. The countries reviewed include Germany, Austria, Hungary, Romania, the Czech Republic,
Slovakia, Poland, Switzerland, and Liechtenstein. The climate of central Europe is harsh and cold but the
land is fertile.
FSU includes the Commonwealth of Independent States or CIS. Countries include the Russian
Federation, Armenia, Azerbaijan, Belarus, Georgia, Kazakhstan, Kyrgyzstan, Republic of Moldavia,
Tajikistan, Turkmenistan, Ukraine, and Uzbekistan and the Baltic States (Estonia, Latvia, and Lithuania).
This region stretches from China and the Pacific Ocean, and includes the Arctic and parts of the Middle
East. The harsh winters affect agricultural capacity.
Central European foods have become common in the American diet. Germans form the largest group of
immigrants in the U.S. and yet is one of the least visible. Immigration patterns are reviewed. Polish
immigrants have arrived in several waves over the last two centuries. Poles have come from Russia,
Germany, and Austria. Other central Europeans reviewed include the Austrians, Hungarians, Czechs,
Slovaks and, Swiss. Gypsy immigrants to the U.S. came from various countries but remain a cohesive
ethnic group.
Russians came to the West Coast and Alaska as fur traders while later Russian immigrants settled on the
East Coast. Immigrants from the countries of FSU followed the political upheavals of the USSR. Ukraine,
Lithuania, and Armenia provided the largest immigrant populations from the FSU.
Currently in the U.S., Germans as a group are highly acculturated. The Pennsylvania Dutch and a few
other German descendants have concentrated communities. Poles are one of the largest ethnic groups in
the U.S. Poles still live a middle-class lifestyle, mainly in the Northeast and upper Midwest. Hungarian
Americans, Czech descendants, Slovaks, and the Swiss immigrants have all acculturated over the
generations and have assimilated into the U.S. culture.
Though it is estimated that approximately 1 million Gypsies (Romas) live in the United States, their exact
numbers are unknown, as they have retained their tradition of roving, and they are a very mobile
population.
Russian Americans mainly live in suburbs and attain higher educational levels and professional careers.
Immigrants from the FSU are from Russia, the Ukraine, and various other FSU nations.
Germans are mainly Lutherans with a minority of Jews and Roman Catholics. Rural Germans from
Germany still adhere to the Mennonite religion. The Amish, a sect of the Mennonites, follow the Bible
literally. The Poles are mainly Roman Catholics, as are many Austrians, Slovaks, and Ukrainians. Gypsies
follow their traditional spirituality, romaniya.
The traditional family structure in the U.S. is related to the European groups. Gypsies maintain extended
families, and multifamily groups called kumpanias continue today. Russian families were large
traditionally but in the U.S. the Russian family structure is smaller than the average American family.
German Americans’ health beliefs include the belief that illness is due to personal health behaviors. The
Pennsylvania Dutch use traditional folk practices and believe in a strong religious foundation for healing
practices. Polish Americans also have religious and faith-based attitudes towards healing. Gypsies believe
in a system of purity and pollution, marimé, which may be related to Asian Indian beliefs. Russia and the
FSU nations have healing practices that are an integration of the biomedical therapies and traditional
cures such as herbal teas.
Regional variations in central European and FSU cuisine are minor. The often cold, damp climate limited
foods that could be grown. Foods commonly include potatoes, beans, cabbage, beets, eggs, dairy
products, pork, beef, fish, apples, rye, wheat, and barley. Foods were often dried, pickled, or fermented
for preservation. Bread is a staple with over 100 varieties. Armenia is the exception. Greeks, Turks,
Persians, Syrians, and other Arabs have influenced Armenian cuisine, making it more similar to that of
the Middle East.
People of central Europe typically ate 4-6 large meals per day. The poor had fewer meals which were
typically meatless. Lunch is the main meal. Central Europeans are more formal than Americans.
The majority of central European holidays have a religious significance. Christmas and Easter are
celebrated and many of the traditions seen in the U.S. were brought by central European immigrants.
Examples include the Easter egg hunt and the Christmas tree. In Russia, Easter is the most important of
the holidays.
Germans use soups and teas for many common ailments. Other therapeutic food uses include avoidance
of cold beverages by the Pennsylvania Dutch, and the use by Polish Americans of sauerkraut for colic.
Gypsies believe fresh foods are nourishing and leftovers are avoided. Russians consider full, hearty meals
necessary for good health.
The central European and Russian diet is not significantly different from American fare.
Meats in the diet have increased for most central European immigrants to the U.S. The meal cycles of
recent immigrants from Russia and FSU countries were studied and it was found that traditional foods
are being prepared with more fruits and vegetables found here in the U.S. Special occasions are times
when more traditional meals and traditional ingredients are eaten. Recent immigrants from Russia and
the FSU were seen to consume a diet high in saturated fats, sodium, and sugar. Gypsies have high rates of
hypertension, type 2 diabetes, and vascular disease.
In counseling, communication difficulties may occur with recent or older central European or Russian
immigrants. Strategies are reviewed for effective counseling. Acculturated immigrants have
communication styles typical of dominant American culture.
Scandinavians
The Scandinavian countries include Sweden, Norway, Denmark, Finland, and Iceland. These countries
are located north of the Baltic and North Seas. The warmer southern areas have the larger populations.
Norwegians and Swedes homesteaded in the Midwestern states, especially Illinois, Minnesota, Michigan,
Iowa, and Wisconsin. There are more than 10 million Americans are of Scandinavian descent.
Scandinavians assimilated rapidly into American society. The majority of immigrants from Scandinavia
were Lutheran.
Large nuclear families with strong family ties were typical. Family size decreased with increasing
acculturation. For Scandinavians, the sauna is used therapeutically, fish is eaten for good health, and the
Finns believe in natural health care. The Swedes are known for therapeutic massage.
Most Scandinavian cooking and food processing methods reflect preservation methods of previous
centuries. Fish and shellfish are the hallmark of the Scandinavian diet. Fish was traditionally dried,
smoked, or pickled. Milk was often fermented and many specialty cheeses are eaten.
Bread is often prepared from rye flour. These may be hard, cracker-like breads.
Three meals a day plus a coffee break are typical. A smörgåsbord is a large variety of hot and cold dishes
arrayed on a table, and each diner selects his or her choices. The biggest, richest, most lavish meal of the
year is eaten on Christmas Eve.
The diet of Scandinavians is typical of the American majority, including three meals a day and inclusion
of many dairy and animal protein dishes. Scandinavian Americans may be at increased risk of
developing heart disease. Communication styles include control of emotions, use of comfortable silence,
and avoidance of unnecessary discussion of illness.
Chapter Outline
I. Central Europeans and People of the FSU
A. Introduction
1. Central Europe, as reviewed in this text, includes the area from the North and Baltic seas,
south to the Alps, and east to the Baltic States.
a. Germany, Austria, Hungary, Romania, the Czech Republic, Slovakia, and Poland as well
as Switzerland and Liechtenstein
(1) Climate of central Europe is harsh and cold
(2) Much of the land is fertile
b. FSU includes the Commonwealth of Independent States or CIS
c. Russian Federation, Armenia, Azerbaijan, Belarus, Georgia, Kazakhstan, Kyrgyzstan,
Republic of Moldavia, Tajikistan, Turkmenistan, Ukraine, and Uzbekistan and the Baltic
States (Estonia, Latvia, and Lithuania)
(1) This region stretches from China and the Pacific Ocean up through the Arctic and to
parts of the Middle East.
(2) Harsh winters affect agricultural capacity
d. Central European foods have become common in the American diet
B. Cultural Perspective
1. History of Central Europeans and Russians in the United States
a. Immigration Patterns
(1) Germans
(a) For almost three centuries, Germans have been one of the most significant
elements in the U.S.; one in every six Americans is of German descent.
(b) Earliest German settlement was in Pennsylvania in 1681.
(c) Majority of the immigrants became farmers, and there was a steady westward
settlement pattern.
(d) Called the Pennsylvania Dutch
(e) German immigrants arrived throughout 1800s and 1900s. New immigrants often
joined previous generations now living in large urban areas in the Northeast and
Midwest.
(f) 1930s saw German Jews as immigrants
(g) In 1917, World War I, period of discrimination against Germans
(2) Poles
(a) Largest wave of Polish immigrants was between 1860 and 1914
(b) Polish immigrants from this phase settled in German and Czech communities
(c) 2 million Poles from areas of Russia and Austria arrived as temporary workers
but many stayed and settled, especially in the developing cities of the middle
Atlantic and Midwestern states
(d) Later, through the 1900s, immigrants settled in urban areas
(3) Other Central Europeans
(a) Austrians, Hungarians, Czechs, Slovaks, and Swiss settled in U.S. in 1800s and
1900s
(b) Austrians and Hungarians were counted together in U.S. immigration records
until 1910
(c) Before and during Hitler’s rise, a wave of educated Austrian-Jewish immigrants
arrived in the U.S.
(d) Austrian immigrants around 1900 often settled in the Northwest and Midwest,
with many young men arriving to work in coal mines. After 1950 new arrivals
tended to settle in Hungarian communities
(e) Czech immigrants initially tended to be farmers settling near Germans; Later
Czech immigrants were skilled laborers and settled in urban areas of New York,
Cleveland, and Chicago
(f) Slovak immigrants were your male agricultural workers who arrived before
World War II
(g) Immigrants from Switzerland came to the U.S. for economic opportunities
(h) Gypsy immigrants to the U.S. come from various countries and speak various
dialects
(4) Russians and People of the FSU
(a) Russians came to the West Coast and Alaska as fur traders and established forts.
After the sale of Alaska to the U.S., many Russians moved to California
(b) Later Russian immigrants settled on the East Coast
(c) Several major waves of Russian immigration occur: In the 1880s, after 1917
Russian Revolution, and again in 1990 after the break-up of Soviet Union
(d) Many Russian immigrants settled in urban northeast areas of the U.S. Many
arrived in New York City
(e) Ukraine, Lithuania, and Armenia provided largest immigrant populations from
FSU
(f) Many Ukrainians worked in the Pennsylvania mines and settled there.
(g) Armenian immigration waves were in 1890, between the world wars, and in the
1980s.
b. Current Demographics and Socioeconomic Status
(1) Germans
(a) More than 47 million Americans of German heritage according to 2010 census
data
(b) As a group they are highly acculturated and have higher economic achievement
levels.
(c) Pennsylvania Dutch and a few other German descendants live in concentrated
communities.
(2) Poles
(a) One of the larger ethnic groups (9 million in 2011), Poles still live a middle-class
lifestyle, mainly in the Northeast and upper Midwest
(b) Many have been involved in the formation and leadership of U.S. labor unions
(a) Austrian descendants are often counted as Germans but census data indicate that
there may as many as 4 million Americans of Austrian descent
(b) Hungarian Americans are highly acculturated, and working in white-collar jobs
(c) Czech descendants live in cities or rural non-farm areas and are very
acculturated
(d) Slovaks often work in white-collar jobs, have higher education levels, and enjoy
strong cultural ties
(e) Most Swiss immigrants were multilingual and multicultural when they arrived
and are easily assimilated into the U.S. culture
(f) Gypsies retained their tradition of roving; approximately 1 million Gypsies live
in the US
(a) 3 million Russian Americans live in the US as of 2010, many living in suburbs,
attaining higher educational levels and professional careers.
(b) Between 1971 and 1991, many Russian Jews arrived in U.S.
(c) Immigrants from the FSU are from Russia, the Ukraine, and various other FSU
nations
(d) During the 1950s, many Russian Americans quickly acculturated due to the tense
political relations between the USSR and America
2. Worldview
a. Religion
(1) Germans
(a) Major religious affiliation is Lutheran with a minority of Jewish and Roman
Catholics
(b) Rural Germans from Germany still adhere to the Mennonite religion
(c) The Amish are a strict sect of the Mennonites
(2) Poles
(a) Many are Roman Catholics
(b) Many established parish churches
(3) Central Europeans
(a) Austrians, Slovaks, Ukrainians often are Roman Catholics
(b) Some ethnic parishes established
(c) Gypsies follow their traditional spirituality, romaniya. Association with non-
Gypsies “contaminates” Gypsies
(a) Except for the Soviet Jews, the Russian Orthodox Church plays a central role in
the Russian communities
(b) Most Armenians are members of the Armenian Apostolic Church
b. Family
(1) Germans
(a) Large families were the traditional family structure. Children often worked in
the family business
(b) Pennsylvania Dutch, particularly the Amish, have large families
(2) Poles
(a) Traditional families were patriarchal with father providing financial support
(b) The wives and children seldom worked outside the house
(a) Traditional Czech and Hungarian families have church activities, fraternal
societies, and political organizations that serve as an extended family
(b) Slovaks maintain strong family ties
(c) Gypsies maintain extended families and multifamily groups called kumpanias
and this structure continues today
(4) Russians
(a) Russian families were large traditionally but in the U.S. the Russian family
structure is smaller than the average American family
(b) Armenian families are often tight knit, passing traditional customs down to the
next generation
c. Traditional Health Beliefs and Practices
(1) German Americans use botanical remedies extensively. Health beliefs include the
concept that illness is due to personal health behaviors, including stress and doing
hard work
(2) The Pennsylvania Dutch use traditional folk practices and believe in a strong
religious foundation to healing practices
(3) Polish Americans have religious and faith-based attitudes towards healing
(4) Gypsies believe in a system of purity and pollution, marimé, which may be related to
Asian Indian beliefs. Illness may be due to contact with non-gypsies and also due to
supernatural causes. Home remedies and gypsy healers are used
(5) Russia and the FSU nations have healing practices that are an integration of the
biomedical therapies and traditional cures such as herbal teas. Supernatural causes
may be associated with illness and magical cures may be used
(6) In Siberia, shamans may be used to treat health problems
C. Traditional Food Habits
1. Ingredients and Common Foods: Staples and Regional Variations
a. Regional variations in central European and FSU cuisine are minor. The often cold, damp
climate limited foods that could be grown. Armenia is the exception; Armenian cuisine is
more like that of the Middle East.
b. Common ingredients:
(1) Potatoes, beans, cabbage, beets, eggs, dairy products, pork, beef, fish, apples, rye,
wheat, and barley
(2) Foods were often dried, pickled, or fermented for preservation.
c. Grain-based dishes
(1) Bread, often made with rye flour and other grains, is a staple item; over 100 varieties
exist.
(2) Dumplings are one food in common among Germany, Russia, and Czechoslovakia
Dumplings might be stuffed with a variety of meats and vegetables.
d. Meats and seafood
(1) Pork, smoked hams (with regional variations), beef dishes, poultry
(2) Traditionally, meat was scarce and expensive; therefore, many recipes include ways
to stretch the meat by including breadcrumbs, grinding the meats, chopped meat
dishes, stews
(3) Sausages are an important meat product with specific sausage types produced in
each country
(4) Fresh- and saltwater fish and seafood are eaten fresh, smoked, or cured. Caviar is
eaten.
e. Dairy -- Cheese, fresh milk, butter, sour cream, fresh cream are all common ingredients
f. Sweets and desserts
(1) Bakery products include regional specialties associated with countries.
(2) Austrian strudel, German Schwarzwälder Kirschtorte (Black Forest Cake), Russian kisel
g. Beverages
(1) In central Europe coffee is common
(2) Strong tea is drunk in Russia. Vodka is a popular alcohol
(3) Beer is popular in Germany, Austria, Hungary, and Czechoslovakia
(4) In Russian and other FSU nations a sour beer called kvass is popular
h. Table 7.1 Cultural Food Groups: Central European and Russian/FSU – Includes
comments on the regional variations of each food group and how these have been
adapted in the U.S.
2. Exploring Global Cuisine: Armenia – Cuisine has been influenced by Greeks, Turks, Persians,
Syrians, and other Arabs (Muslim influence)
a. Staple foods include lamb, yogurt, and breads such as pita
b. Many fruits and vegetables common to warm areas
3. Meal Composition and Cycle
a. Daily Patterns
(1) Central Europe – In the past, five or six meals a day would have been eaten by the
rich, while the poor often had meatless meals
(a) Germans usually ate a small breakfast, a small midmorning meal, a lunch that
was the main meal of the day, a coffee break, and a light evening meal
(2) Russia and the FSU – Traditionally the rich ate four meals a day and the poor ate less.
Today, three hearty meals a day are typical and lunch is the largest meal of the day
(a) Zakuski, meaning “small bites,” is still a part of Russian dinners today. These are
an array of small appetizers eaten before the meal
b. Etiquette – Central Europeans are more formal than Americans
c. Special Occasions – The majority of central European holidays have a religious
significance. Christmas and Easter are celebrated and many of these traditions are seen in
the U.S. Examples include the Easter egg hunt and the Christmas tree
(1) Germany – Oktoberfest is a popular, annual festival the lasts for 16 days in the fall
Christmas Eve and Christmas day have traditional foods associated with them.
Easter egg hunts on Easter Sunday originated here
(2) Poland – Christmas and Easter are celebrated. On Easter babka, a rich yeast cake, is
eaten
(3) Austria, Hungary, the Czech Republic, and Slovakia – all celebrate Christmas,
Advent, Lent, and Easter and specific foods are traditionally served
(a) At Christmas Czechs eat carp four different ways
(b) Slovaks break the Advent fast on Christmas Eve by eating oplatky, a small wafer-
like Communion bread spread with honey. A traditional Easter dessert is paska.
(c) Easter Eve is the biggest and most important meal of the year in Hungary
(4) Russia and the FSU – Easter is the most important of the holidays and desserts
include pascha. The Butter Festival precedes Lent
d. Therapeutic Uses of Foods
(1) Germans use soups and teas for many common ailments. Other therapeutic food
uses include avoidance of cold beverages by the Pennsylvania Dutch and Polish
Americans using sauerkraut for colic
(2) Gypsies believe fresh foods are nourishing and leftovers are avoided. Certain lucky
foods need to be included in the diet for health
(3) Russians consider butter good for eyesight. Full, hearty meals are needed for good
health
D. Contemporary Food Habits in the U.S.
1. Adaptations of Food Habits
a. Ingredients and Common Foods
(1) The central European and Russian diet is not significantly different from American
fare
(2) Meats in the diet have increased for most central European immigrants
(3) German Americans of eastern Pennsylvania eat many traditional dishes
(4) Many American dishes have German names and history
b. Meal Composition and Cycle
(1) Central European, Russian, and FSU Americans tend to eat meals similar to
traditional American meals
(2) More dairy products are eaten
(3) Little dietary acculturation was found in a study of recent immigrants from Russia
and other FSU countries
(4) Special occasions are associated with more traditional meals and traditional
ingredients are eaten
2. Nutritional Status
a. Nutritional Intake
(1) There has been very little research specifically focused on the nutritional intake of the
central Europeans after acculturation
(2) Recent European-wide studies show the diets of central Europeans are among the
highest in animal products, potatoes, sweets, and refined or processed items in
Europe
(3) Recent immigrants from Russian and FSU nations may suffer some nutritional
deficiencies due to inadequate consumption of fruits and vegetables
(4) A study of recent immigrant Russian mothers found strong support for breastfeeding
(5) Heavy alcohol use has been reported in Russia, certain FSU nations, and Poland
(4) Gypsies have high rates of hypertension, type 2 diabetes, and vascular disease
b. Counseling
(1) Communication difficulties may occur with recent or older central European or
Russian immigrants
(2) Acculturated immigrants have communication styles typical of dominant American
culture
(3) Germans expect good manners and formal relationships
(4) Poles tend to speak quietly
(5) Self-reliance in health care is assumed
(6) Gypsies assume weight gain is a measure of stature and wealth
(7) Russians expect formality
II. Scandinavians
A. Cultural Perspective
1. Introduction
a. The Scandinavian countries include Sweden, Norway, Denmark, Finland, and Iceland.
b. These countries are located north of the Baltic and North Seas. The warmer southern
areas have the larger populations.
2. History of the Scandinavians in the U.S.
a. Immigration Patterns
(1) The majority of Scandinavian immigrants arrived to the U.S. in the 1800s, peak years
of Scandinavian immigration were between 1820 and 1930
(2) Norwegians and Swedes homesteaded in the Midwestern states, especially Illinois,
Minnesota, Michigan, Iowa, and Wisconsin
(3) The Danes developed 24 rural communities between 1886 and 1935 in which
properties were only sold to other Danes
(4) Second and third generation Finns are highly acculturated
b. Current Demographics and Socioeconomic Status
(1) According to the 2010 U.S. Census, there are approximately 1.4 million Danes,
4.1million Swedes, 4.5 million Norwegians, and 650,000 Finns and their descendants
now living in the United States
(2) Scandinavians assimilated rapidly into American society
(3) Most descendants are white-collar workers and professionals with some Norwegians
and Swedes still farming in the Midwest
3. Worldview
a. Religion – Majority of immigrants from Scandinavia were Lutheran
b. Family
(1) Large, nuclear families with strong family ties were typical
(2) Family size decreased with increasing acculturation
c. Traditional Health Beliefs and Practices
(1) Although information is limited, the sauna is used therapeutically
(2) Fish is eaten for good health
(3) Finns believe in natural health care
(4) Swedes practice therapeutic massage
B. Traditional Food Habits
1. Most Scandinavian cooking and food processing reflects preservation methods of previous
centuries. Fish was dried, smoked, or pickled. Milk was often fermented
2. Ingredients and Common Foods: Staples and Regional Variations
a. Fish and shellfish are the hallmark of the Scandinavian diet
b. Lutefisk is a dish made of dried salt cod that has been soaked in a lye solution before
boiling. This dish is still eaten in some rural areas
c. Fermented dairy products such as sour cream, cheese, and buttermilk are common and
many specialty cheeses are eaten
d. Meats were often prepared with vegetables or breadcrumbs added to stretch the meat.
This is the origin of Swedish meatballs
e. Bread is often prepared from rye flour. These may be hard, cracker-like breads
f. Desserts are often rich but not overly sweet
g. Beverages include aquavit and beer
h. Table 7.2 Cultural Food Groups: Scandinavians – Food groups and specific comments
regarding foods for each country are included
3. Meal Composition and Cycle
a. Daily Patterns
(1) Three meals a day plus a coffee break are typical
(2) A smörgåsbord is a large variety of hot and cold dishes arrayed on a table, where each
diner makes individual selections
b. Etiquette
(1) As with many other Europeans, the fork remains in the left hand, and the knife
remains in the right one
(2) When not eating, keep your hands above the table with the wrists resting on the edge
c. Special Occasions – The biggest, richest, most lavish meal of the year is eaten on
Christmas Eve. Traditional foods include a rice porridge dish, lutefisk, and many
traditional Christmas cookies.
C. Contemporary Food Habits in the U.S.
1. Adaptations of Food Habits – The diet of Scandinavians is typical of the American majority,
including three meals a day and many dairy and protein dishes. Traditional dishes are eaten
at holidays
2. Nutritional Status
a. Nutritional Intake – Scandinavian Americans may be at increased risk of developing
heart disease
b. Counseling – Communication styles include control of emotions, silence (which is
comfortable), and avoidance of unnecessary discussion of illness
Answer Key for Textbook Review Questions
1. The Germans traditionally believed that sickness was caused by infection or stress. Health is
maintained by dressing properly, staying away from drafts, taking cod liver oil, and doing hard
work. Home remedies such as chicken soup commonly treat illness. Charms, spells, and blessings are
used as healing methods to cure disease.
Russians are also afraid of drafts or cold and believe that staying warm is the way to avoid illness. In
addition, full, hearty meals are considered important to staying healthy. Certain foods are considered
to provide health benefits: butter for eyesight, honey for flatulence, gogomul for respiratory infections.
Vodka has been used as a traditional remedy for many illnesses including the common cold.
Knowledge of traditional Scandinavian beliefs and health practices is limited. We know that they
focused on eating fish for good health and natural health care including use of a sauna to cure
respiratory and circulatory problems.
2. Common staples were those foods that could be grown in the cold climate. These included potatoes,
beans, cabbage, beets, and many varieties of bread from rye, wheat, and barley. Common ingredients
also included dairy products, eggs, pork, beef, fish, and seafood. Foods were preserved by drying,
pickling, and fermentation.
3. Prepared Foods:
Germany: sauerkraut, black forest cake
Poland: kielbasa, pierogi
FSU: borscht , chicken Kiev
Norway: smoked salmon, marzipan
Austria: Wiener schnitzel, Sacher tort, apple strudel
Three sausages from Germany or Poland: Teewurst – raw, spiced pork sausage spreadable like pate,
Knockwurst – smoked or cooked and sold like a cold cut, kielbasa – garlic-flavored pork sausage from
Poland.
Four American foods descended from Eastern European Countries: bagels, hot dog, beef stroganoff,
goulash
4. Zakuski are hors d’oeuvres served as small plates that are part of the evening meal. There may be only
one or two small plates served or there may be many. These small plates may be simple, such as
cucumbers in sour cream or small open-faced sandwiches, or more extravagant, such as caviar. Other
foods that might be included would be marinated or pickled vegetables, ham, salami, eggs, or hot
meat dishes. Smorgasbord is a lunch or supper buffet with as many as 20 or 30 hot and cold dishes
and may include dessert. Traditional cold foods include smoked and pickled fish such as herring,
salmon, and eel, cold meats, cheeses, and salads. Hot foods include hot meats such as ham and
meatballs.
5. Central Europe
Germany: Stollen – a fruit cake served on Christmas, pfeffernusse, lebjuchen
Poland: Babka – a rich yeast cake served on Easter or makowiec – a Christmas cake shaped like a jelly
roll and filled with black poppy seeds, honey, raisins, and almonds
Slovakia: Babalky – pieces of bread sliced, scalded, and rolled in ground poppy seeds, sugar, or honey
served on Christmas
FSU: Kulich – a cake made from sweet yeast dough baked in a tall, cylindrical mold served on Easter
Scandinavia: Norway: cookies and cakes including gingerbread, sarina kakor, and rosettes
6. The Gypsies, also known as Roma, are an ethnic group found throughout the world. They are a very
mobile population. The Gypsies derive their spirituality from the Asian Indian religions, such as
Hinduism and Zoroastrianism. The Gypsies’ world view is romaniya. They believe that persons and
things are either pure or polluted and purity is preserved by forbidding contact with non-Gypsies.
Public places where non-Gypsies go may be are avoided. This view influences their unique health
beliefs as well. Health is maintained through marimé, a system of purity and pollution. The upper half
of the body is considered pure; the lower half is dirty and shameful. Illnesses are either a) Gypsy
illnesses, which are caused by spirits, ghosts, the devil, or breaking cultural rules, and are treated by
home remedies or Gypsy healers; or b) non-Gypsy illnesses, which arise from contact with non-
Gypsies and may be treated by a non-Gypsy physician. Health is maintained by weight gain; weight
loss implies an illness. Food is meant to be shared in Gypsy culture and banning a person from
sharing a meal is a form of punishment. Food prepared by non-Gypsies is considered impure.
Discussion Questions
1. The geopolitical country borders change over time. The countries that are grouped under the
“Central European” area of this text include those previously known as Eastern Europe—a term used
to describe East Germany, Czechoslovakia, and Hungary. The borders of Austria and Poland have
changed over time. When the Soviet Union was dissolved, many countries with very different food
cultures were independent.
Today, throughout these countries there are new patterns of immigration. For example, in Germany
they are currently struggling to assimilate a large number of Muslims from the Middle East. Are new
cuisines being developed as we speak? How will German food be defined or interpreted by these
new immigrants? In the U.S. we have experienced waves of immigration from the beginning of this
country. How is a country like Germany’s assimilation of new immigrants different from America’s
integration of new immigrants?
2. The Amish and Mennonites are referred to as the “Plain People.” They till the soil and shun worldly
vanities such as electricity and automobiles. Increasing rates of obesity in the U.S. are being blamed
on the modern world of plentiful, tasty, processed foods and a general lack of physical activity.
Are the rates of obesity different in the Amish children than they are in other children of these areas
of Pennsylvania? What about the adults? How would someone go about studying this question?
What measures of diet and exercise might be used?
Points to Consider
1. Armenia has a mélange of cuisines—influenced by a succession of conquerors from Rome to Russia

and geographical proximity to many nations, including many Muslim nations. The Armenian cuisine
includes dishes such as hummus, tabouli, kebabs, meatballs, meat turnovers, stuffed vegetables, pilaf
made with bulgur, and a type of Armenian pizza. Armenia has one of the oldest cultures in the
world. But the Armenians have undergone extreme periods of discrimination, including an alleged
genocide attempt on the part of the Turks in the early 1900s. It is amazing that as an ethnic group, in
every country in which they live, including America, they maintain a rich and unified cultural
identity.
2. The breakup of the FSU also created major changes in the foods available to the countries that once
comprised the USSR. Due to this, social epidemiology research on this area has produced interesting
results. Many more fruits and vegetables were available in the countries of Eastern Europe due to the
huge territory with which the USSR traded. Heart disease rates skyrocketed in Hungary and
Czechoslovakia after the breakup. Fruit and vegetable intake was very low and the diet became very
monotonous during the economic hard times that followed. There were other changes in society as
well, including changes in health care and daily stress levels. Of interest, from 1990 to 2000, heart
disease rates declined slightly (World Health Organization). However, fruit and vegetable intake is
still considered to be low and FSU Americans may be at risk of developing CVD and other conditions
associated with a high-fat items (red meats, processed meats, and dairy products) popular in their
traditional cultures. The question of interest is still being studied—how has the decreased rates of
fruit and vegetable intake affected health and illness in the countries of the FSU?
3. The Scandinavian diet is traditionally high in fats and meats. The countries of Scandinavia supported
themselves with hunting during the whole year and agriculture during the warmer summer months.
Many of the traditional foods are meat based. Other aspects of interest in the diet are that preserved
foods such as pickled vegetables, hard, dense breads, and fermented dairy products form the basic
dishes and cooking methods. The Scandinavians settled very successfully in the Midwest, and
especially in the northern states such as Minnesota and North Dakota. Who else but the
Scandinavians would have known how to successfully grow grain in the harsh winters and hot
summers, and would have known how to raise cattle and produce such a successful dairy industry?
Suggested Classroom Activities
1. Cooking activity. The goal is to have the students prepare a holiday meal for guests. If a cooking lab
is available, this could be done in a kitchen classroom. Otherwise, have the students prepare the
dishes at home and describe how the activity progressed. The students can work in groups or alone
depending on the class size. Students will choose a country of interest. Next have the students choose
a specific holiday.
The students should research the holiday. Next, the students should prepare a meal of traditional
foods that might be served on this holiday occasion. Students could serve the holiday meal to others
in the class if size and time permits. The meal could be prepared for someone at home otherwise. If
so, a video log or photos could be used to record the event and the project could be presented to the
class.
Additional project activities. Have the students decorate the room for the occasion. Have the
students find out what the appropriate manners are for serving a guest and serve the other students
or guest using “correct” manners. Have students perform a nutrient analysis of the foods. Students
can create a recipe handout, decorated with the theme of the holiday. Other ideas for the handouts
might include a blessing used over the meal or “fun” food facts or food-related folk tales typical of
the region.
As different groups in the class present holiday meals for the different countries, eventually everyone
in the class will have a set of recipes and handouts of cultural facts.
2. Bring in a chef or someone who is expert in cooking in the cuisine of one of the countries or regions
covered in this chapter. Discuss the following points: What are the foods most typically prepared and
how are they prepared? What are the typical seasonings used in baking, boiling, sautéing, or
roasting? What are some traditional starches that would be prepared? How would the restaurant
cuisine compare to the cuisine eaten at home? What are some of the most exotic dishes this cook
makes? In this cook’s own viewpoint, what distinguishes this country’s flavor profile and what
would be the most typical seasonings?
3. Flavor profiles are specific to a region as well as to a country. For this activity, various recipes,
cultural experts, and textbooks can be used. Have the students create a spice and seasoning chart for
a country, or create charts for specific regions within a country that has a heterogeneous terrain
(north versus south or mountains versus coast). List the different seasonings and spices used in
baking breads, in baking desserts, in cooking poultry, meat, and fish, and in cooking vegetables.
Self-Study Exercises
1. Draw your family history tree; compare it with the family trees of other class members. How many
students are descendants of these countries?
2. Perform a nutrient analysis that compares each of the “Sample Menus” for Germany, Russia, and
Sweden that are given in the text. How do the nutrients vary? Are there any nutrients that are
especially high or low?
3. Go to a restaurant that serves the cuisine of one of the countries reviewed in this chapter. Order a
traditional dish. Find a recipe for the dish from a cookbook or from the Internet.
4. Interview someone who grew up in and lived in one of these countries. Ask, “What was your favorite
meal as a child?” and “What foods were you given when you were sick?”
5. Find a movie based in one of these countries that includes family interactions around food. What can
you find out about the value food has for them? Write a review of the movie that focuses on food as a
reflection of cultural values.
6. Find a market that specializes in the ingredients from one of these countries. What are some of the
foods that would not be found in the average American supermarket? How big is the store? Who is
shopping there? Are the labels in the language of the country?
Handout 7: Selected European Botanical Remedies

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Food and Culture 7th Edition by Sucher

Kittler Nelms ISBN 1305628055

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Instructor’s Manual for Food and Culture 7e

Central Europe and the FSU

I. Central Europeans and People of the FSU

1. Armenia has a mélange of cuisines—influenced by a succession of conquerors from Rome to Russia

Suggested Classroom Activities

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