Food and Human Environment Final
What is Jamaica known for?
"Jerk" foods; Blue Mountain Coffee Beans
3 principles of Filipino cooking
1. Never cook any foods by itself 2. Fry with garlic in olive oil or lard 3. Food should have a sour-cool-salty taste
Pakistan Food Practices regarding religion
98% Muslim --rules and laws deviate No pork No alcohol
Jainism Food Practices
All living things have souls Strict vegetarians
Hand Washing Etiquette
Always wash hands before eating AND AFTER EATING
Pacha an Iraqi soup
Arab (Persian)
Main difference between Turkish/Arab Cuisine
Arab cuisine lacks pork
Cooking technology in the Caribbean
Are underdeveloped due to year-round availability of food
Beef consumption in South America
Argentina- Hearty foods with emphasis on Beef eats more beef per capita than any other country worldwide
Role of digestion in health ( India, South Asia)
Ayurvedic medicine---Food transforms into humors when cooked by digestive fires (agnis) -Bile (pitta)- regulates metabolic activities and results in heat -Phlem -Wind -Hot/Cold: change with age, gender, physical condition, and weather -Winter: digestion is strongest- roasted, sour and salty or sweets preferred -Summer/Monsoons: digestion is weakest- avoid salty, sour and fatty foods Eat in a quiet atmosphere, sip warm water throughout meal and sit for a short while after the meal
Greece national dishes
Baklava Boiled leafy greens Chickpea soup Dips and spreads Fried Greek cheese Greek Salad
Pljeskavica
Balkan region (Serbia)
Typical Filipino celebration food
Bombay & Lechon (pig)
Feijoda completa
Brazil
Typical poor Native Indian meal
Cassava, tomatoes, chiles, with some salted fish
3 Foods introduced by foreigners to Chinese
Chile Peppers, Bananas, Nuts
Congee
China
Important fruit in cuisine
Coconut
Cai
Cooked meats/ vegetables, Shared bowl in the center of the table, adds flavor to the meal, Banquet must contain Cai
Moors y Cristianos
Cuba (Caribbean)
Filipino diet vs. other Asians
Diet higher in fat, sat fat and cholesterol than other Asians
Difference between Chinese/Japanese cuisine
Differs from Chinese in presentation and preparation. Raw foods in Japan. Cooked in China.
Chinese Chopstick etiquette
Don't: lick them, drop them, stick them straight up in bowl, lay them across the top of rice bowl, laying across bowl okay, DO NOT CROSS CHOPSTICKS
Indian traditional holiday celebration (choose 1 and describe how food is involved)
Dussehra- is a ten day holiday with special dishes prepared for each day leading to culmination of an enormous feast on the last evening after a torchlight parade of ornamented elephants
Indian Feast Days
Dussehra--10 day festival Special dish prepared each day and added to the dish prepared the day before Culminates with a large feast on the 10th day Torchlit parade of ornamented elephants
India meal pattern
Early risers drink rich coffee or tea boiled with milk and sugar. Breakfast- rice , a pickled fruit or vegetable and a sambar or dal dish. At 4:00-5:00 p.m. similar menu with the addition of coffee or tea. The main meal 7:00-9:00
Greece traditional holiday celebration (choose 1 and describe how food is involved)
Easter is the most important celebration for the Greeks, even more than Christmas. On Good Thursday or Good Saturday, women dye red eggs and bake buns.
Vegetarianism ( India-- South Asia)
Evolved slowly from Ancient Indian diet Ahimsa- Reverence for all life Large variety of fruits and vegetables Symbol of piety Necessity Religious observance 30% considered strict vegetarians May abstain from meat/poultry but not fish
Role of women and food
Feeding the family is the woman's primary duty Procurement, storage, preparation, serving Skills essential for good marriage proposals Women impart sweetness to food Woman of the home must serve the food from the stove to table (even with servants)
Imu
Fire built over stones lining a pit; Banana eaves or palm fronds added; Pig or other foods added; Cover with leaves; Sealed with dirt
Indian nutritional deficiencies/issues
Folate, which is needed for making DNA in new cells, also critical for spinal cord and brain development in embryos Iodine, which is needed for production of the thyroid hormone, which can lead to goiter, hypothyroidism and mental retardation in children whose mothers were iron deficient during their pregnancy
Mongolian Fare
Foods are similar but Japanese food differs in preparation and presentation. Each item is to be seen, tasted, and relished. Japanese food is meant to have visual appeal and reflect balance. They have a high number of imported goods.
Fan
Grain product of meal Foods made from grains, separate bowl to each diner, primary item of the meal, Meal must contain Fan
Foundation of East Asian diet
Grains
Indian staples
Grains and legumes are predominate in the vegetarian diet.
Lambrosomo
Greece
Metabolic Syndrome
High BP Low HDL's (good cholesterol) High triglycerides High stomach fat High BMI
Purity vs. Pollution
Hindu dietary customs lead to purity of mind/spirit Polluted foods avoided Jati- Classification system of spiritual purity of all foods Ingredients How and who prepares them How they are served Pure-- milk, raw foods, pakka, gheee Unpure-- alcohol, meat, all leftovers except untouched, garbage
Masalas/Curries
India (South Asia
Raytas
India or Pakistan
Foundation of Pacific Islander diet
Indigenous diet based on: breadfruit, taro, cassava, yams, pigs and poultry
Greece nutritional deficiencies/issues
Iron Vitamin D
Ackee Fruit
Is known for being poisonous
Religious influence on food Balkans v Middle East
Islam, Christianity, and Judaism dictate which foods may or may not be consumed. Ex. pork, or cheese and beef on fast days
Sushi
Japan
Chinese New Years
Kitchen God's lips are smeared with honey or offerings of sticky rice and his picture burned, all food prepared in advance Can't use knives, Deep-fried dumplings, steamed turnip, rice flour puddings
Japanese use of meat
Kobe beef- fed beer as appetite stimulant, and regularly massaged to remove stress Pork cutlets Chicken Small amounts of meat used
Indian national dishes
Naan Bread and Tandoori Chicken Bhapa with mustard seeds and spices. Rosematta
Differences in North/South India
North: Wheat, tea, eggs, garlic, dried/pickled fruit/veg, dry aromatic masalas, boiling, stewing, frying, items available seasonally. South: Rice, coffee, fresh pickles-chutneys, pachadi-seasoned yogurt, hot/spicy wet masalas, fresh fruit, veggies, herbs and spices, steaming
Greece Staples
Olives Fresh greens Bread Goat cheese, yogurt Eggplant, pine nuts, honey, tomatoes, and phyllo dough.
Poi
Pacific Islanders (Hawaiians/Samoans)
Typical Pacific Islander Meal
Poi, breadfruit, green bananas, fish or pork, greens or seaweed
Incan staple starch
Potatoes( Inca's 1st to cultivate it) yams, other tubers and roots, Yacon, Oca
Dairy consumption-- Middle East Balkans
Rarely served raw fresh milk is uncommon- used in puddings/custards; Fermented into yogurt; Side dish, served plain or mixed with cucumbers or other veg; Diluted into a drink; Processed into cheese (goat's, sheep's, camel's milk); Feta; haloumi ;kaseri- like provolone ;Kashkaval- cheddar of the Balkans
Japanese cuisine characteristics
Regarding food preparation and presentation each item is to be seen, tasted and relished and to reflect balance.
Foreign influence in Philipines
Spanish
Olives
Stronger flavor in the Middle East-- important ingredient Accompany meal or as an appetizer
Common staple grain
Wheat
Common Special occasion food-- Balkans/ Middle East
Whole Roasted Lamb or Sheep
Yianchi
Yiachni/yakhini- combine vegetables with tomatoes/tomato paste & sautéed onions+ water, cook until little liquid remains
Foreign influence in Brazil
a. Portuguese: Dried salt cod and very sweet desserts b. Africans: Dende oil, okra and spicy foods
Foreign influence in the Caribbean
a. Spanish: Cattle, goats, hogs, sheep, Rice, Breadfruit, coffee, limes, mangoes, oranges, Spices: ginger, nutmeg and mace LARD b. African: Akee, black eyed peas (cow peas), yams, okra and taro c. Asian: soybean, greens and lentils d. French: butter, roux used to thicken sauces and stews e. British: scallions, parsley, cilantro and thyme
Greece meal pattern
is not known for big breakfasts, typically includes bread, cheese, fresh fruit and coffee. Main meal eaten around 1:00 or 2:00 in the afternoon followed by rest period where businesses and schools close for people to stay home during the hottest part of the day. Late afternoon, Greeks help themselves to Mezethes. This consists of bread, fresh vegetables, cheese, olives, dips or soup. Greeks eat very late (10:00 p.m.) for a large dinner, unless a big lunch was had. Then they will eat small.
Poi
taro root paste, partially fermented
Souvlaki
thin slices of lamb on rotisserie, grilled, carved, served