ПИТАНИЕ:Food around the world

One classic Spanish dish, paella, includes sausage, mussels, lobster, or chicken, plus red pepper, peas, tomatoes, and saffron rice.. But this dish and others also reflect Spain's history of traders, conquerors, and explorers who brought a variety of food by land and by sea. In the 8th century A.D., Moors (Muslim Arabs and Berbers from Africa) introduced shortgrain rice and za faran, or saffron - the spice that colors rice yellow. And in the 1400s, 1500s, and 1600s, Spanish explorers and traders returned home with nutmeg and cloves from the East Indies: and peppers, tomatoes, potatoes, and chocolate from the Americas.
A typical family meal in Nepal might include daal bhat (rice with lentil gravy) or steamed vegetables, and achaar (a paste of spiced pickled fruits). About 90 percent of the Nepalese people live in rural areas. They often lack electricity for refrigerators or for cooking, so they rely on dried foods such as grains, lentils, and beans.
Marmalade and jam are not the same! Marmalade is made from oranges and jam is made from other fruits. "Tea" means two things. It is a drink and a meal! Some people have afternoon tea, with sandwiches, cakes, and, of course, a cup of tea. Cream teas are popular. You have scones (a kind of cake) with cream and jam. On Sundays many families have a traditional lunch. They have roast meat, either beef, lamb, chicken, or pork, with potatoes, vegetables, and gravy. Gravy is a sauce made from the meat juice.

Hot Dogs. Tad Dorgan, a sports cartoonist, gave the frankfurter its nickname in 1906. Munching at a baseball game, he concluded that it resembled a dachshund’s body and put that whimsy into a drawing, which he captioned “Hot dog”.
Sausages go all the way back to ancient Babylon, but the hot dog was brought to the U.S.A. shortly before the Civil War by a real Frankfurter – Charles Feltman, a native of Frankfurt, Germany, who opened a stand in New York and sold grilled sausages on warmed rolls – first for a dime apiece, later, a nickel.
Nowadays Americans consume more than 12 billion frankfurters a year.
Hamburgers. Modern hamburgers on a bun were first served at the St. Louis Fair in 1904, but Americans really began eating them in quantity in the 1920s, when the White Castle snack bar chain featured a small, square patty at a very low price. Chopped beef, tasty and easily prepared, quickly caught on as family fare, and today hamburger stands, drive-ins, and burger chains offer Americans their favorite hot sandwich at every turn.
The history of the hamburger dates back to medieval Europe. A Tartar dish of shredded raw beef seasoned with salt and onion juice was brought from Russia to Germany by early German sailors. The lightly broiled German chopped-beef cake, with pickles was introduced to America in the early 1800s by German immigrants in the Midwest.
Doughnuts. It was early Dutch settlers and the Pennsylvania Germans who introduced the yeasty, deep-fried doughnut to America. To the Dutch it was a festive food, eaten for breakfast on Shrove Sunday.
Legend has it that doughnut got its hole in 1847 when Hanson Gregory, a lad later to become a sea captain, complained to his mother that her fried cakes were raw in the center and poked hole4s in the next batch before they were cooked.
During World War I, when the Salvation Army served them to the troops, doughnuts really took off as popular fare. Since then, coffee and doughnuts become a national institution. Stores sell them plain, sugared, frosted, honey-dipped, or jam-filled.

The main traditional dish of Kazakh is besbarmak. It is mostly served for the guests and eaten by hands (bes barmak – means five finger). Besbarmak is usually cooked of fat mutton and parts of smoked horse meat. Тhe meat is boiled and separately is boiled thin paste. Boiled parts of meat are put on the paste and spiced with a special flavoring called tuzduk. As the custom demands the host serves the meal in special crockey – tabak. The bas-tabak, which is placed before the most honourable guests is used to serve the mutton head, zhambas, horse meat delicacy and other fatty parts. The esteemed guest (usually the oldest one) cuts bit and part from the head and offers them to the other guests at the table. The secret of distribution of parts of the meat from the head lies in traditional wishes. When given the palate, it expresses the wish – “be wise and eloquent”, the larynx – a gift to sing, skin of forehead – “be the first among equals”. Meanwhile one or two dzhigits (young man), sitting next to the esteemed guest start cutting the boiled parts of meat to pieces and the dish is again spiced with tuzdyk. The guests are offered to help themselves to the dish. The youth and children usually sit at sides of the table dastarkhan. They receive meat directly. When all the meat and sorpa ( soup with large fat content) have been eaten and drank, the most respected guest thanks the hostess on behalf of all the guests and blesses the hosts of that house.