Explore the peculiarities of national cuisine in the context of geographical position in this geography powerpoint presentation!

1. Geography Presentation
Geographical
Conditions and
National Cuisine

2. Content
National Cuisine
Climate
Precipitation
Topography
Soil
Spices
The Globalization Effect
Climate Changes
E S S AYSHA R K . C O M

3. Geographical location, culture, traditions,
national peculiarities, religious beliefs of
populations, and historical events that take place
in various countries have a great influence on the
national culinary recipes.
The geographical location of the country
determines the application of cooking methods
for various dishes, the variety of kitchen utensils,
and the use of various products along with the
spices.
E S S AYSHA R K . C O M
Introduction
Why does geographic
location matter?

4. National
Cuisine
D E F I N I T I O N
This term can be defined as a style of cooking that is
strongly associated with a particular country.
Also, this concept covers dishes that are traditionally
cooked by a group of people who share the same
national attribute.
It can be stated that national cuisine is a link between
food and place.

5. Climate
The climate of the region determines the duration of the
growing season and their numbers per year:
- The longest and largest growing seasons are
characteristics of temperate climates. East Asia and Hawaii
are examples of regions where 3 or 4 cycles per year can be
found (Hughes).
- In cold and hot climates, the growing season is limited to 1
per year.
Climate also indicates what type of crops can be grown in a
particular region.
E S S AYSHA R K . C O M

6. Topography
The influence of topography on national cuisine is
manifested in the types of crops that can be grown in the
area on par with the types of livestock (fauna) that is
typical for the region.

7. SOUTHERN
COUNTRIES
Dishes that require
a lot of vegetables
and fruits to be
prepared are
predominated in the
national cuisine of
southern countries
(Central Asia,
Transcaucasia).
SEASIDE
COUNTRIES
The peoples
inhabiting countries
bordering the
oceans and seas
(Japan, Latvia,
Norway, India) have
fish and seafood as
the main ingredients
of their national
cuisines.

8. Precipitation
One of the major determinants of local food
production and national habits is the average
amount of precipitation in a region.
The actual amount of precipitation in specific
area influences the types of livestock that can be
raised, affecting the area's primary meat and
dairy products (Hughes).

9. MAIZE
Is a drought-
resistant type of
corn suited for
extremely dry
climates, and is
actively cultivated in
India and the
American
Southwest.
RICE
Is a crop culture
that prefers wet
environments. The
climate in East Asia
allows for growing
2-3 rice crops per
year.

10. Soil
Local food habits depend on the soil (its quality and mineral
composition).
Rich soil provides more opportunity for a variety of crops, while
dry or sparse soil is suited only for several types of plants that can
be grown in it.
The peculiar feature of soil's influence on the local food lies in
the fact that crops need to be rotated regularly (otherwise the
successful cultivation will not be continued).
Example: beans replace the nitrates that are leached from the
soil by corn, so these types of crops can be called supplementary
and are found in the national cuisine together (Hughes).

11. Spices
The final taste and texture, as well as the flavor, of the dish is
largely dependent on minor additives like salt and various
plants called spices.
The main types of spices that are primarily used in all
countries are black and red pepper, bay leaf, nutmeg, garlic,
spicy herbs, cinnamon, and vanilla.
Regional-based peculiarities of their use: southerners prefer
spicy foods, unlike residents of the northern regions.
E S S AYSHA R K . C O M

12. The Globalization Effect
The effects of globalization are vivid in the national cuisines as
well.
Amy Fleming (2013): “As the world shrinks, regional preferences
will surely be subject to increasing dilution, but this is happening
slower than you might think.”
That is why multinational companies localize their products for
each market using the local traditions.
National cuisine features (traditional products, ban on certain
types of meat, spices) affect the menus of global giants on the
fast food market - KFC and McDonalds.

13. Climate change
P R O G N O S I S O F N A T I O N A L G E O G R A P H I C
( B Y D A N I E L S T O N E ) :
Major crops of North America, mainly corn and soybeans, are
expected to decline modestly through 2050.
Higher temperatures will affect the quality of forage for livestock thus
reducing the milk quality.
Areas in Europe and Asia will benefit from thawing polar regions
because of the new arable land available. However, higher
temperatures will increase the demand for water, which is a significant
threat to rice yields.
Australia, New Zealand, and the Pacific Islands will face extended
seasons of heavy rain and parching drought, which will lead to a change
in farmed foods.

14. Works Cited
Fleming, Amy. “The Geography of Taste: How Our Food Preferences Are Formed.” The
Guardian, 3 Sep. 2013, www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/03/geography-
taste-how-food-preferences-formed.
Hughes, Lisabeth. “Geographical Factors Affecting Food Habits.” EHow,
www.ehow.com/info_8210829_geographical-factors-affecting-food-habits.html.
Stone, Daniel. “Climate Change Will Change How We Grow Food.” National Geographic, 2016,
www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-address-
climate-change--we-need-to-change-how-we-grow-food.