A Circumnavigation of Food and Cuisine Quiz

Answer: Montreal

Montreal is a foodie paradise if you're ever wanting an eclectic mix of cuisines. Montreal is known for a variety of foods including their own regional version of a hot dog known as the Montreal style hot dog. Also known as a steamie, the Montreal hot dog consists of a steamed hotdog or sausage, steamed bun, and topped with chopped onions, coleslaw, mustard and a relish. Sometimes, these hot dogs are toasted and are then known as a toastie.

Due to Montreal's diverse multicultural ethnicities, the city is also influenced by a variety of other cuisines that have become popular over the years. With one of the highest Jewish populations in all of Canada, the culinary scene has thrived on Montreal smoked meat sandwiches (often sold as a kosher-style deli item) and Montreal-style bagels (a hand-made wood fire baked bagel). The bagels come in black-seed or white-seed styles and are always baked in a wood-fired oven. Schwartz's delicatessen is highly recommended by locals since 1928.

Other influences on Montreal's culinary scene have included Lebanese food shops as well as Japanese cuisine. Common items that can be found on the menu in these shops include falafels, shawarma, and various types of sushi. Along with these items, the city of Montreal also has public markets, local microbreweries and various sweets shops (maple butter, maple toffee and maple ice cream are all suggested for those with a sweet tooth).

Answer: Tolma

Valencia, Spain is a bustling city and known for its tourism, culture and nightlife. Whether it be a fireworks display at The Falles celebration in March, traditional Valencian ceramic displays and demonstrations, or the local architecture (Mercat Central, The Silk Market, and the City of Arts and Sciences), tourists are likely to find something that tickles their fancy.

On the culinary front, Valencia has a variety of world renown chefs and culinary innovation. For example, it is believed that the dish paella, a famous rice dish consisting of various spices, chicken, rabbit, green beans, and butter beans, was invented in Valencia. There has often been a misconception that shrimp or seafood is used in the dish, but that was not the original or authentic Valencian-style of cooking the dish. Paella is a must try when passing through the city. Other main dishes in the Valencian region of Spain include arros negre (a rice and squid dish), fideua (noodles and seafood), and coques (salty pastries).

Try starting your night off with tapas (an appetizer such as mixed olives, cheese or battered fried baby squid). These types of snacks have become popular in other Spanish countries such as Mexico. Other popular dishes and drinks that are found in the city include horchata (a drink made with tiger nuts) and fartons (a sponge finger dessert). It is recommended that the fartons are dipped in the horchata for a full culinary experience.

The incorrect answer, tolma or dolma, are a variety of stuffed dishes that can be found in the Ottoman region, the Balkans, the Middle East and Central Asia and are not common cuisine in Spain.

Answer: They are soups

Gazpacho (cold tomato soup), bollit (a vegetable stew) and suquet de peix (eel, potato and fish stew) are all common soup dishes found in the Valencian region of Spain (from your previous destination). Minestrone alla Genovese is a regional version of the Italian soup minestrone found in the city of Genoa and surrounding area. So, what makes this version of minestrone different from all of the rest? The answer lies in two differences.

First of all, a soffritto is not used to make this dish. Most minestrone soups are made using a flavour base consisting of aromatic vegetables such as onions, carrot and celery. Minestrone alla Genovese does not use a flavour base. Secondly, the rosolare or rosolatura is also omitted from this version of minestrone. This concept means to brown or sauté vegetables using butter and is also not used in the cooking process.

Instead, the beans used to make the soup are simmered with salt and olive oil. The vegetables are also simmered with them. All of the major vegetables such as leeks, celery, onions, carrots, swiss chard, potatoes and zucchini are all included in the recipe along with ditalini pasta and parmesan rind, but the cooking process is what makes this version of the soup distinct from the rest.

Genoa is also known for its sauces. These include pesto sauce, a garlic sauce called agliata, and a Green mint sauce. Of importance is a slow cooked onion and meat sauce called Genovese sauce. Though more common in Campania region of Italy, it is believed that this popular sauce originated in Genoa and was introduced to Naples during the Italian Renaissance. Common ingredients often used in Genovese cuisine include focaccia, sardines, anchovies, Liguria wine and various types of pasta (gnocchi, trenette, corzetti and trofie varieties).

Answer: Akkawi

Akkawi cheese is a briny cheese that is native to Palestine region and was historically named for the city of Akka (Acre), where it is believed to have originated. At various times, the production of cheese in the region has been halted or problematic, in particular, due to the Lebanese Civil War (1975-1990) in which dairy animals were often slaughtered. The cost to import animals was often expensive and made cheese production difficult. Akkawi cheese itself is smooth, white and mild. It is described as being particularly salty. It has become popular throughout the Middle East, including Israel, Palestine, Lebanon, Jordan, Syria and Egypt and often eaten as a light snack with a soft bread or flatbread. It is sometimes paired with fruit or used as a table cheese.

Although the city of Acre is not specifically known for other specific foods, both Israel and Palestine have a long standing culinary history. For example, in the major city of Jerusalem (roughly two hours away from Acre), common foods include falafels (chickpea balls) and hummus (chickpea dip), Israeli salad, Israeli breakfast (eggs, pickled fish, strained yogurt, and fruit and vegetables). Halloumi, another common cheese, is also often used in various dishes.

Answer: Tea

Chengdu, China is perhaps more synonymous for being the "Home of the Giant Panda" or for playing Mahjong than it is for being a culinary destination, but with the rise of tourism to the region, in recent years, it has also become known as China's "party city". It has also been designated as a UNESCO City of Gastronomy in 2010.

An important part of Chengdu culinary culture is that of the Chengdu tea houses. These locations spread throughout the city provide people with an opportunity to drink tea, relax and socialize. To go along with the tea, candies, cigarettes and peanuts are offered. Many of the tea houses offer entertainment features such as chess, Mahjong, books, newspapers and even Karaoke. Some larger tea houses even provide live entertainment and Sichuan opera performances.

The city is filled with other delectable foods that tourists just cannot pass on. The hotpot is one of the most famous dishes in China, and is found all around Chengdu. The hotpot is a soup broth of spicy chilis and chili oil, and once brought to the table, the customer can then add a variety of meats and vegetables. Food carts still exist around the city and sell a variety of staple foods that include Chengdu pancakes (pancakes eaten like tacos), Dan Dan noodles (spaghetti noodles that are topped with pork and Sichuan chili sauce), dumplings, and fried sticky rice balls.

There is even a Tibetan Quarter that is found in Chengdu that is known as Little Lhasa. A variety of food items are popular in this area of the city that include butter tea and yak meat-bread (it has been described as a yak potpie). Momos are yak meat dumplings. Some Tibetan cafes in the district serve a variety of yak milk beverages including cappuccino, yogurt, mocha, and tea.

Answer: A winery

When it comes to the country of Australia, most people think of east coast cities such as Adelaide, Canberra, and Sydney for a culinary experience. However, with a rich agricultural history and a large coastline as well, the city of Perth and the surrounding region of Western Australia have some culinary gems that should not be overlooked. A variety of crops are grown throughout this region including wheat, lupins, peas, barley, potatoes, macadamia nuts and lentils.

The region is also known for the cultivation of a variety of truffles called Manjimup truffles that began around the year 1999. Since then, these truffles have been used in a variety of dishes including truffle pie and truffle soup. Various towns such as Carnarvon and Broome provide foodies with an opportunity to try food bowls that may include bananas, mangoes, papaya and grapes. Perth itself is known for a variety of waterside eateries, fish n' chip shops and seafood restaurants. Barramundi, trout, yabby, prawns, Geraldton Lobster and Rottnest Scallops are all popular items at various joints in the city.

Just outside the city, within a 30 minute drive, is the Swan Valley. This region is known for its fertile soils and is an ideal location for production of wine. In fact, Western Australia is sometimes referred to internationally as the "wine hub of Australia". In particular, the Houghton winery is the largest producer in Western Australia and is a popular tourist attraction for wine experts and connoisseurs. Established in 1859, the Houghton Estate is known for a variety of wines including Shiraz, Chardonnay, Riesling and Merlot. Jack Mann, a pioneer of the wine industry in Australia and Houghton vintner, was once recognized as one of Western Australia's 100 most influential people in 2006 for his creation of the Houghton White Burgundy and for winning a variety of awards for his development of various port wines, burgundy wine, and Bordeaux wine at the estate.

Answer: Skewers

Though there are hundreds of different foods that could be discovered along the east coast of Africa, Dar-es-Salaam, Tanzania provides foodies with the opportunity to try a variety of dishes that are not only staples in Africa, but also in other parts of the world as well. Start with the dish of changu and ndizi (fish and bananas). Changu (snapper) is a type of fish common to the Tanzanian region, but is also popular in other regions of the world such as Colombia.

Ugali is a staple dish found all around the continent of Africa, but serves as a staple carbohydrate in Tanzanian meals. This staple is a cassava flour or cornmeal mix with water. It is often served as a porridge or as a stiff circular sphere depending on the preparation. It is often served as a main or side dish for all meals of the day.

Another starchy staple in the Tanzanian culture is called chapati. This unleavened flatbread is served not just in Tanzania, but initially was brought to the African region from the Indian subcontinent. It is commonly used in India, Nepal, Bangladesh and Pakistan along with various nations in the Middle East and the Caribbean. In Tanzania, chapati is often served for breakfast or lunch with a side of soup. In some restaurants, it is filled with a savory or sweet filling.

Perhaps the most popular Tanzanian dish served in Dar-es-Salaam, however, is called mishkaki. This dish translates to "burned meat" (though some sources suggest it is Swahili for "little pieces of meat"), is an East African shish kebab made using a variety of meats including cow, goat or chicken. Various spices including garlic paste, chili powder and tandoori masala may be used in the preparation process. This dish is traditionally cooked over charcoal which allows for a smoky flavour as well as giving it a distinct "burnt" appearance.

Answer: Feijoada

What is a national dish you ask? In the culinary world, these are foods or dishes that are distinct enough to represent a particular region or country. In the case of Brazil, this dish would be feijoada. This dish is a Portuguese black bean stew that includes pork and beans. Due to Brazil's Portuguese history, it is no surprise that this dish represents the nation. It is also common in countries such as Cape Verde, Mozambique and Portugual. This dish is served in restaurants throughout the nation and is often eaten as a weekend celebratory dish or as part of social or sporting events.

Sao Paulo is a very culturally diverse city known for its nightlife, music, festivals, museums, and cuisine. There are thousands of restaurants in the city and food choices can be as simple as a slice of pizza to more complex dishes such as pastel (fried pies with fillings such as cheese, meat, or guava). Other popular foods in the city include tutu a mineira (mashed beans served with pork, cabbage and rice), churrasco (barbequed meat), or acaraje (shrimp pie).

Just as eclectic as Sao Paolo, Rio de Janeiro also gives foodies the best cuisine that Brazil has to offer. Popular dishes found around the city include codfish cakes, picadinho (meat stew), mate and biscioto globo (a cookie and an herbal drink pairing), feijoada balls, and file a Oswaldo Aranha (a fish dish named after a politician during the Brazilian Revolution of 1930).

Answer: Caesar salad

Located on the Baja Peninsula and bordering San Diego, California, Tijuana is the second-largest city in Mexico. Known as one of the busiest land border crossings in the world, Tijuana provides tourists with a variety of activities to do including bars, clubs, shopping and Mexican crafts and souvenirs.

From a cuisine stand point, Tijuana provides tourists with a variety of food options including taco stands, street foods, food trucks and world renown chefs such as Javier Piascencia. Perhaps the most popular cuisine in Tijuana are the taco stands. Las Ahumaderas is considered to be the "taco alley" in the city and provides foodies with a variety of options that include fish fried tacos, Tijuana style tacos (larger than typical Mexican tacos), burrito stands, and carne adovada (marinated baked meat dishes).

It is believed that the concept of the Caesar salad began in Tijuana. An Italian immigrant and restaurateur, Caesar Cardini, invented the dish running low on supplies during a Fourth of July rush in 1924 (though there is some debate as some of his employees had also claimed to have invented the dish as well). The original salad did not consist of anchovies (but rather Worchestershire sauce) unlike the common Caesar salad of today as Cardini was opposed to using them. Since the 1950s, various companies have produced bottled Caesar salad dressings for easy use in the household and the salad is often a staple of many homes today.

Answer: Poutine

The poutine originated during the 1950s in Central Quebec. It has become a celebrated symbol among Quebecois people and is seen as a national/regional dish in both the Province of Quebec as well as the country of Canada. The dish is made up of three main components: fresh cut fries, cheese curds, and gravy. The dish has become so popular that there are restaurants that specifically cater to making poutine called "poutineries".

Montreal, being a tourist and culture hub, has some of the most unique selections of poutine in Canada. Some unique poutine toppings include beef bourguignon, chicken and peas, chicken tandoori, guacamole, pulled pork, hot dogs or pogos, and even pickles with a buttermilk dill sauce. If you are ever in the vicinity, locals recommend that you try out one of Canada's most prized dishes.