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Have you ever stopped to really think about what you and your family eat

everyday and why? Have you ever stopped to think what other people eat? In the movie Indiana Jones and Temple of Doom, there are two scenes in which the two 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.

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 ( the sea, 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 expect Antarctica, and tofu and yogurt are served all over the world.

Mexico: Beans and rice[4]
Corn tortillas (2 servings)
Black beans (2 servings)
Rice (2 servings)
Salsa

Morocco: Couscous4
Couscous (wheat pasta)
Carrots
Zucchini
Peppers
Chickpeas
Lamb

India: Sag paneer4

Indian cheese (2 servings)
Spinach
Peppers
Oil
Onion
Rice (2 servings)
Chapati (wheat bread)

Italy: Spaghetti[5]
Spaghetti (2 servings)
Tomato sauce (2 servings)
Parmesan cheese
Chicken breasts, baked

Japan: Tempura5
Shrimp
Eggplant
Peppers
Mushrooms
Flour
Oil
Egg white
Rice (2 servings)

USA: Barbecue chicken and potato salad5
Chicken breast, barbecue
Potatoes
Mayonnaise
Onion
Peppers
Corn (1 ear)

What do people eat?

Many factors determine the foods that people eat. Geography and climate, tradition and history: They all go into our meals. In European country of
Spain and the Asian country of Nepal, different cultures and customs affect what people eat.

From Land and Sea.[6]

Spain occupies most of the Iberian Peninsula, on the western edge of
Europe. It is nearly surrounded by the Atlantic Ocean and the Mediterranean
Sea.

Spain’s dry climate and poor soil make farming difficult. Extensive irrigation allows farmers to raise strawberries and rice in dry areas.
Vegetables and citrus trees grow on the coastal plains, and olives and grapes grow in the river valleys.

The grasslands of the large dry central plateau are used for grazing sheep, goats, and cattle. People in this region eat roasted and boiled meats. They also raise pigs for ham and spicy sausage called chorizo. And people all over the country eat lots of seafood from the Atlantic and the
Mediterranean.

One classic Spanish dish, paella, includes sausage, mussels, lobster, or chicken, plus red pepper, peas, tomatoes, and saffron rice. Peasants were the first to make paella, using whatever food was available. 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.

Phoenicians from the Middle East introduced grapes to Spain in about
1100B.C. Hundreds of years later, Romans brought olives from what is now
Italy. 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.

From High in the Mountains.[7]

Nepal is a landlocked country in the Himalayas, the highest mountain range in the world. Nepal has three distinct geographical zones – lowlands; hills, mountains, and valleys; and the Great Himalayan Range – with subtropical to alpine-arctic temperatures and wide variations in vegetation and animal life.

Most people in Nepal are farmers. They grow fruits, fruits, and other crops in the lowlands, where temperatures are the warmest. Rice and corn grow in terraced, or stairlike, fields in the cooler hill regions. And potatoes and barley are the staple, or chief, crops at higher elevations, where temperatures are the coolest.

The Nepal raise goats, cattle, and yaks for dairy products. Meat is eaten mostly on special occasions. Religious rules affect which meats people in Nepal eat: Hindus, who make up almost 90 percent of the population, do not eat beef, and Muslims do not eat pork. The Buddhist religion prohibits the killing of any animals but allows the eating of meat, so Buddhists hire butchers to slaughter animals for food.

A typical family meal in Nepal might include daal bhat (rice with lentil gravy) or chapati (a flatbread), 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.

People carry traditions and foods with them when they move from one place to another. You might recognize examples when you look at your classmates’ special family foods or at specialty restaurants in your community.

Meals in Great Britain.[8]

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