July 2009 
July 4, Saturday, Independence Day : United States.
July 4 is generally celebrated with picnics and other casual get-togethers of friends and family, followed by late-evening fireworks.
FOOD AND DRINK
Typical foods include meats suitable for barbecuing—chicken, spareribs, steaks, beef or lamb kebabs, hamburgers, and hot dogs. Firm-fleshed fish such as swordfish, salmon, or halibut are increasingly popular for barbecuing, as are vegetables such as peppers and eggplant. Accompaniments include potato and pasta salads and snack foods such as corn chips, pretzels, and potato chips.
COLORS
Red, white, and blue (the colors of the U.S. flag).
July 14, Tuesday, Bastille (bass-steel) Day : France.
This day is the anniversary of a key event of the French Revolution— the attack on the Bastille prison and freeing of the prisoners kept there by the monarchy. The holiday commemorates the beginning of the French Revolution and by extension the creation of the French republic. People celebrate with parties and dancing in the streets, followed by fireworks.
FOOD AND DRINK
Wine flows freely and people gather for celebratory meals. Often there are street parties. The colors of the day are red, white, and blue—the colors of the French flag. Bunches of red poppies, white daisies, and blue cornflowers are favorite decorations.
July 25, Saturday, Constitution Day : Puerto Rico.
FOOD AND DRINK
To celebrate holidays Puerto Ricans often cook a whole pig. Other favorite dishes include seafood such as shrimp (prepared as Shrimps Ajillo) and Caribbean lobster, Spanish rice, and fried plantains.
July 30, Thursday, National Day (Feast of the Throne) : Morocco.
This commemorates the enthronement of the current king of Morocco, King Muhammad VI. Moroccans celebrate with parades and feasting.
FOOD AND DRINK
The celebratory feast includes Moroccan national dishes such as mechoui, whole lamb roasted between two charcoal fires until very tender and eaten sprinkled with salt and cumin, and bisteeya (sometimes spelled pastilla), a large flat pie made of ouarka, layers of thin pastry similar to filo. The pie is filled with pigeon or chicken, almonds, eggs, and vegetables and spiced with cinnamon, ginger, and saffron. For serving, it’s dusted with confectioners’ sugar and decorated with criss-cross rows of cinnamon.