Answer to the following questions.

The location, climate, and physical features of a region determine what the people of that region eat. In general, people who live on islands or along seacoasts depend heavily on foods from the ocean. People who live far from the sea rely mainly on livestock or grains for food. People of tropical areas can grow a variety of fruits and vegetables the year around. People who live in cool regions, which have a short growing season, depend on such crops as grains or potatoes. Terrain and soil also help determine what crops the people of a region can grow. For example, corn grows best on level, open fields with rich, well-drained soil. Rice grows best in lowland areas where the soil holds water well.

Although geography still strongly influences what people in many parts of the world eat, its importance has declined – especially in industrial countries. The development of faster transportation and of modern methods of food preservation enables many people to eat foods produced in distant lands. For example, people in numerous countries enjoy bananas from Ecuador, olives and oranges from Spain, dairy products from New Zealand, and sardines from Norway. In addition, many farmers have learned how to grow crops in unfavorable areas. Where land is hilly, for example, they might carve strips of land out of the hillsides. In dry areas, farmers might use irrigation. In areas with cold winters, they might grow certain fruits and vegetables in greenhouses during the winter.

The variety and amount of food that people have to eat depend largely on their country’s economy. But even in the richest countries, some people cannot afford a good diet, and others simply choose to eat foods that are not nourishing. On the other hand, some people in the poorest countries have a well-balanced diet.

Most developed countries can produce all the food their people need, or the countries can afford to import the extra necessary supplies. The farmers use modern machinery and scientific methods to increase their production. Developed countries also have modern facilities to process, transport, and store food.

In highly developed countries, most families can afford to buy a variety of foods, and they are more likely to have a well-balanced diet. Their diet is rich in meat, eggs, and dairy products. They also eat large amounts of grain products and of fresh and preserved fruits and vegetables. They also enjoy the convenience of prepared or ready-to-cook foods. In addition, they often dine at restaurants or buy food from take-out restaurants to eat at home.

Most developing countries seldom produce enough food for all their people. In addition, the countries cannot afford to import the extra supplies they need. Many farmers are too poor to buy fertilizers, machinery, and other materials that would increase their output. Developing countries also lack modern facilities for processing, transporting, and storing food.

In some developing nations, many people suffer from an inadequate diet. They are too poor to buy all the food they need or a wide variety of foods. Millions of families depend on the foods they can produce themselves on small plots of land. Grains and other carbohydrates are the main foods of the majority of people in most developing countries. These foods are the least costly to produce or buy, and they require no refrigeration or other special storage. Meat, milk, and eggs are too expensive for most people. Many families bake their own bread and make most other foods from the basic ingredients. They might even grind grain into flour to make their bread.

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Customs influence what people eat and how they prepare, serve, and eat foods. Many countries and regions have traditional dishes, most of which are based on locally produced foods. In many cases, the dishes of various cultures include the same basic ingredients. But different seasonings and cooking methods give the dish a special regional or national flavor.

Many people consider France to be the world center of fine foods and cookery. French chefs are especially known for their elaborate dishes with rich sauces and for their fancy pastries. Perhaps the most famous English dish is roast beef and Yorkshire pudding,a batter pudding baked in beef juices. Italy is known for its spaghetti, macaroni, and other pastas and for its sauces made with tomatoes, garlic, and olive oil. Sausages, potatoes, cabbage, and beer are common in the German diet. Scandinavians enjoy herring and other fish. They also are noted for their excellent cheeses and many kinds of breads, which range from thin, crisp sheets to dark, heavy loaves.

The Spanish and Portuguese also eat much fish. Their use onions and garlic for seasoning influenced cookery in the Caribbean islands, Mexico, and other parts of Latin America that they colonized. Caribbean cooking features such local fruits and vegetables as plantains (a kind of banana) and cassava (a starchy root). Mexican food is noted for its use of a variety of peppers. Mexicans enjoy flat corn-meal breads called tortillas. They may eat the tortillas plain or wrapped around bits of cheese, meat, and beans to form tacos.

The main food of many people in the Middle East is pita bread,a flat bread made from wheat. For celebrations, people of the region often prepare shish kebab. This dish consists of cubes of lamb, tomatoes, peppers, and onions roasted on a spikelike skewer. Rice is the main dish of many people in Japan, southern China, India, and Southeast Asia. Japanese meals commonly include vegetables, tofu (soybean curd), and raw or cooked fish. Indians and many Southeast Asians enjoy curry. This stewlike dish is made of eggs, fish, meat, or vegetables and cooked in a spicy sauce.

Corn, rice, and other grains are the basic foods of many people in Africa. In Nigeria, food is often cooked in palm oil or peanut oil, and it may be sharply seasoned with red peppers. Many Ethiopians enjoy raw meat in a red pepper sauce.

In some cultures, the way food is served is almost as important as how it is prepared. For example, French and Japanese chefs carefully arrange food to make each dish look beautiful.

Customs also can affect the times when people eat. In most Western cultures, for example, people commonly eat three meals a day – breakfast, lunch, and dinner. Dinner, the main meal, is usually eaten in the evening. In rural areas, however, many families eat dinner about noon and have a light supper in the evening. The British add a light, extra meal called tealate in the afternoon. At this meal, they serve strong tea and such foods as biscuits, cakes, or sandwiches.

In most Western cultures, people eat from individual plates and use knives, forks, and spoons. In China and Japan, the people use chopsticks. In many societies, the people eat from a common serving dish and use few utensils. Some people scoop up their food with bread or with their fingers.

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