Questions tagged [cultural-difference]
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What is the correct way to use plastic wrap?
There seems to be two different ways of storing food in bowls with plastic wrap between countries (Saran wrap, Cling film etc). Method 1 is to stretch the film tightly over the opening of the ...
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What's the difference between British and American edition of McGee's "On Food and Cooking"?
It looks like there are two versions of the same book. British "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture", published on November 8th 2004 and ...
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Are there cuisines that rarely use sauces?
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces?
There's many cuisines that are very sauce-centric: French, Italian, Thai, Szechuan, Mexican, etc. But are ...
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Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?
I've heard this more than once in my life:
This hot weather really is suited for white bread. In the winter, we can eat the dark bread again.
And variations of that.
Is that based on any kind of ...
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Which regions of the world prefer mustard in their mayonnaise?
I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless.
So I compared the ingredients labels of the ones I tried here to the ones I ...
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How common is it for people to not have the concept of certain ‘breakfast food’? [closed]
I recently visited Ukraine with a friend. One night we stayed at a hotel that served meals. In the morning, we came down to breakfast and were surprised to be served a carbonara-type pasta dish–not ...
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Are the terms self-rising flour and baking powder different in the US and UK?
I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
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Got a refrigerator?
Reading Butter cake creaming method reminded me of something I was taught in school, more years ago than I care to admit, but long enough ago to make it relevant... In many Asian cultures having a ...
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Does any other cultures have a food similar to jewish Chulent?
Chulent is usualy made from beans, barley, potatoes, meat, and carrots. Generaly spiced with garlic, paprika, and black peper and cooked for 24 hours
Do any other cultures have a similar food cooked ...
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What were the primary reasons for different livestock consumption habits of countries and cultures?
Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available.
I began to think ...
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Starters vs Entree
I've been watching Hell's Kitchen USA and they have Starters/Appetisers, Entrees and Desserts. In Australia, we have Entree, Mains and Desserts, so its very confusing what Starters and Entrees are and ...
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Is there a tradition where eating something sweet before something savory is the norm?
I have a preference for eating sweets before a main savoury. Are there any cooking traditions where this is the norm? Secondly, why has the tradition of having a main savoury followed by sweets arisen?...
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Is there any dessert that needs a knife? [closed]
A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example in the Internet. So is there any dessert that needs a knife ...
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What are the major menu differences between Canadian and American Thanksgiving?
We all know that Roast Turkey is the canonical dish in both countries.
Cornbread figures prominently in the Southern US.
What are the other significant differences?
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What are the key differences between brats in Germany and the USA?
I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good.
Here in the U.S. the bratwurst does not taste the same. I want a bratwurst like the ones in I had in ...
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What are "hog lumps"?
Some recent questions about pork rinds inspired me to inquire about this. My wife and I are quite fond of the English film Shaun of the Dead. The characters in the film refer to a certain bar pub ...
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Is asparagus generally recognized as the best vegetable, and why? [closed]
In Germany, everybody knows that asparagus is "the king of vegetables", especially the white variety. When the season starts, there is an asparagus craze, spilling over to unexpected areas like ...
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From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?
In North America (i.e. U.S. and Canada), a typical supper progression is as follows:
Appetizer (optional)
Salad or Soup
Main course (which is called "entree" -- in Europe, "entree" means starter)
...
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Why do some countries prefer UHT milk and cream?
My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 ...
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Cups v. weighing scales - is there an historical explanation?
Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).
Is there an explanation for how the two different ...
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Translating cooking terms between US / UK / AU / CA / NZ
This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (AU) / Canadian (CA) / American (US) / ...