ESTONIAN CUISINE Geographic location and climate Food preparation methods History and external influences Six step historical development OLD ESTONIAN CUISINE AKA PEASANT CUISINE Simple One sided With few spices Made of bread and starch Fish and meat that's high in salt and fat Coarseflour rye bread Butter and nuts GERMAN AKA MANOR CUISINE Quality and availability International connections St. Petersburg and Stockholm 1781 the first cookbook RUSSIAN CUISINE Dumplings Solyanka Rassolnik Borscht Beef stroganof Chicken Kiev Cottage cheese patty/donut Pasha THE BIRTH OF ESTONIAN CUISINE 1918 Republic of Estonia Estonian-style restaurant culture Estonian entrepreneur High-quality Estonian cuisine SOVIET-ERA CUISINE Stall and retardation Kvass High in salt and fat NEW ESTONIAN CUISINE Old traditions and constant evolution/change Dish's appearance Clean and domestic produce Dimitri Demjanov CHANGES THAT ARE HAPPENING OR HAVE
often mushrooms, onions, and seasoned with bay and garlic. Bigos is usually eaten with mashed potatoes or rye bread. Babka: is a sweet yeast cake. Eastern and Central European babka is a spongy, brioche-like yeast cake that is traditionally baked for Easter Sunday. Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added. Modern babka may be chocolate or have a cheese filling. Pierogi: are Schnare dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. England Yorkshire pudding: It is made from batter and usually served with roast meat and gravy. It is cooked by pouring a thin batter made from milk (or water), flour and eggs into oiled then preheated baking pans or muffin tins. A popular batter is one-third cup milk, one-third cup flour per egg
· JAMAICAN CUISINE · JAMAICAN CUISINE INCLUDES VARIOUS DISHES FROM THE DIFFERENT CULTURES BROUGHT TO THE ISLAND WITH THE ARRIVAL OF PEOPLE FROM ELSEWHERE. · OTHER DISHES ARE NOVEL OR A FUSION OF TECHNIQUES AND TRADITIONS. IN ADDITION TO INGREDIENTS THAT ARE NATIVE TO JAMAICA, MANY FOODS HAVE BEEN INTRODUCED AND ARE NOW GROWN LOCALLY. · A WIDE VARIETY OF SEAFOOD, TROPICAL FRUITS AND MEATS ARE AVAILABLE. · POPULAR JAMAICAN DISHES INCLUDE CURRY GOAT, FRIED DUMPLINGS, ACKEE AND SALTFISH (COD) THE NATIONAL DISH OF JAMAICA FRIED PLANTAIN, "JERK", STEAMED CABBAGE AND "RICE AND PEAS" (PIGEON PEAS OR KIDNEY BEANS). · THE ISLAND IS FAMOUS FOR ITS JAMAICAN JERK SPICE, WHICH IS INTEGRAL TO JAMAICAN CUISINE. · JAMAICA IS ALSO HOME TO RED STRIPE BEER AND JAMAICAN BLUE MOUNTAIN COFFEE 1. Bob Marley's Nine Miles - Nine Miles Jamaica Zion Bus
than 200 countries. In order to keep a consistent brand, Coke tastes the same in every region but the size, shape, and labeling of the bottle are changed to match the norms in each country. • McDonald’s makes certain that a Big Mac tastes the same in every country; but it also varies items on its menu according to local tastes. • Starbucks also adjusts their menu to fit local tastes. In Hong Kong, for example, they sell Dragon Dumplings. And as a global buyer of coffee, the company has long had a reputation for engaging local cultures according to their needs. • In Japan, Kentucky Fried Chicken has managed to associate their product with Christmas, and every year Japanese line up around the block to get their KFC chicken on that day. • Also Apple, Facebook etc INTERNATIONAL MARKETING CHALLENGES Since global marketing involves a variety of different products and opportunities, it’s
Pääruoka Riisipaberi rullat sienten kanssa Katkaravu kokkareet Siu Mai tapaan Kiinalaisia kana-vihannes rulleja Jälkiruoka Paistettut banaanit sokerissa Jouma tie 2.4 Menüü Inglise Keeles Appetizer Soup with ginger and mushrooms The Main Course Oyster mushroom sushi Siu Mai dumplings with shrimps Chinese rolls with vegetables and chicken Dessert Fried banana with sugar Drink tea 2.5 Laua eelkatte tegemine Ürituse kasutatakse iseteenindust laualt ja taldrikuteenindust, mis tähendab seda, et toidud kas valmistatakse enne ette ja toodakse kandikute peal laua keskele, kus kliendid endale ise kohataldriku peale tõstavad või teenindaja serveerib toidud kliendile paremalt poolt. Laua
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