fsn 250 final

french core foods - provence

(Near the Mediterranean) -"a la Provencal" -Black truffles come from this region. -Bouillabaisse: fish stew, garlic, onion, tomatoes, olive oil, saffron -Ratatouille: tomatoes, eggplant, zucchini, olive oil -Salad Nicoise: a salad originating in Nice, containing tuna, tomatoes, olives, lettuce, and sometimes eggs -Pan bagna: French bread sandwich with anchovies, onions, peppers, olive oil, capers

french meals

-3 meals, snacking and seconds uncommon -Breakfast: continental breakfast, v light like a croissant or toast with jam -Lunch: largest meal lasting 1-4 hours, often businesses close and ppl eat at home. Appetizer, main course, dessert, wine, coffee -Dinner: similar to lunch but smaller portions and less dishes

english meals

-4 meals: breakfast, lunch, tea, dinner -Breakfast used to be substantial, now only have substantial meals on weekends or special occasions, eat oatmeal or cereal -Lunch: originally hearty but now only on Sundays, squeezed in between work, eat meat pie, fish and chips, or light meal at the pub -Tea: light snack or "High Tea", includes potted meat, fish, shrimp, ham, salmon, cakes and pastries, sometimes replaces dinner

northeastern native american foods

-Abundant fish, game, fruits, and vegetables -Clambake, bean simmer, succotash, clam chowder, pumpkin pie, corn pudding all began with Native American cooking -Beans boiled with maple syrup was precursor to Boston Baked Beans -Succotash: corn, beans, fish, game stew

english core foods

-Animal products v important: meat, game, fowl -Seafood: fish and chips, preserved or smoked fishes -Lamb and roast beef, pork served as sausages and bacon -Dairy products and eggs important -Ploughman's lunch: cheddar cheese, bread, pickled onion, and a pint of beer -Eggs for breakfast. -Devonshire England known for rich cream products including clotted cream -Fruits and vegetables limited to those that grow in cool climates: potatoes, berries, cabbage, cucumbers, watercress, tomatoes, and seaweed -Beverages: tea, beer, whisky

african health issues

-Black men live 4.4 years less than white, woman live 4.1 years less -Maternal deaths 3x more likely, fetal deaths 2x bc diets, large # teen pregnancies, and inadequate prenatal care -1.5x more likely to be obese than whites -Sedentary lifestyle more prevalent -overweight not seen as unattractive

east african food (kenya, uganda, tanzania)

-Cassava, corn, millet, sorghum, peanuts, plantain are staples -Grow coffee, tea, cashews. -Cattle considered a gift from the gods. -Mostly Vegetarian cuisine -Breads common at every meal -Ugali is national dish in Kenya (thick, doughy cornmeal porridge)

vietnamese cuisine

-Chinese: long grain rice, soy products, stir frying, hot pots, fried pastries, chopsticks. -French: French bread, meat pates, asparagus, potatoes, pastries, strong coffee. -Indian and Malaysian: Curries, coconut products. -eggs roll or wonton wrappers, pho (dried rice noodles), fried noodles topped with meat and veg -Foundation of diet: Long and short grain rice, and rice products -Seafood is the primary protein: preserve with salting and drying; fermented sauces -Soy products chosen over dairy products. -Poultry, goat, or pork -Vegetables used in stir fry, stews, uncooked (shredded) or pickled. -Greens used to wrap foods. -basil, coriander, chile, galangal, garlic, ginger, kaffir lime leanes, lemon grass, mint. -banana, plantain, pineapple, papaya, lime, mango, soursop, starfruit, guava, custard apple, durian, jackfruit, tamarind, orange, lemon, melon, sugarcane -Tea, coffee, broth, soybean drinks, beer, soft drinks

chinese etiquette

-Chopsticks and porcelain soup spoons, teacups, and soup bowls are used -Elders choose first -All diners get equal amounts of dishes -Considered back luck to put your chopsticks across your rice bowl. -Playing games at the table during a meal is common -Rude to pick at your food. -Rude to lick your chopsticks. -Do no make noises while eating other than slurping soups -Do not grab food -Do not eat quickly -Do not put food back on the communal plate after tasting it -Do not pick your teeth -Serve beverages to others before yourself and don't fill cups to the rim -Use both hands to give and receive a cup of tea -Do not consume alcohol alone. -The toast "gambei" signifies that everyone should drain his/her beverage.

korean ettiquette

-Chopsticks and spoons the only utensils -Food is passed with the right hand -Elders are served first, children served last

west african cuisine

-Dependence on locally grown foods -Staples: corn, millet, rice, yams, plantains, insects -Termites and locusts considered a treat -Camels, sheep, goats, cattle, and chickens raised -Chickens considered a prestigious, traded or saved for special occasion -Starchy vegetables boiled and pounded into a paste = fufu, then formed into a dough and used to eat stew -Palm oil, tomato, onion, chili peppers = "the ingredients" -Legumes often a substitute for meat -Peanuts: boiled, raw, roasted, ground -Cow peas, black eyed peas -Nuts and seeds: mango seeds, cashews -Eggplant, okra, pumpkin, cassava leaves popular

middle east religion

-Early Arab immigrants were Christian but now most follow Islam- went from 15% Muslim to now 73% Muslim. -Iranians are Muslims. -Israeli Americans are mostly followers of Judaism

japanese religion

-Early Japanese immigrants joined a Buddhist temple or a Christian Church for ways to learn english and employment. It is thought that more Japanese are Protestant than Buddhist. -Shintoism: indigenous religion of Japan. Believe humans are inherently good. -Goodness is associated with purity. -Evil is caused by pollution or filthiness of physical or spiritual nature -Evil can be removed through ritual purification -Deities called kami represent any forms of existence that inspire awe

southwestern native american foods

-Farming or Hunting -Spanish introduced sheep and mutton is considered a food of the region -Corn was primary cultivated crop, came in 5 colors, prepared similar to Mexican -Relied on plants: cactus (nopales), pine nuts, mescal root, yucca

northwest coast native american foods

-Food was plentiful, no need for agriculture -Salmon was staple -Fish smoked to preserve and caviar enjoyed -Wild plants made up half the diet: acorn, blackberries, hazelnuts, mint, strawberries, raspberries

native american etiquitte

-Food was valued as sacred and considered a gift -Prayer and celebration common after a successful hunt or harvest -Men = hunting -Woman = gathering, making clay pots, cooking utensils and waterproof baskets -Men ate first, then woman or children -Sharing food very important -Considered rude if you didn't take foods -Sometimes cooked communally -Do not believe in selling food, could be the reason there are few native American restaurants

s. american history

-France retains control of French Guyana -GB retains control of the Falkland Islands -First, Chileans came to USA for gold rush -Most immigration took place over last 20 years bc land reform, economic hardship, political repression

native american traditional food habits

-Geography and Climate had the largest influence -Some tribes were agriculturally based, some hunter gatherers. -Most of the day spent gathering food

chinese staples

-Grain/rice is the foundation of the diet (polished, white, long grain variety that is firm and not sticky) -Congee: porridge eaten for breakfast, snacks, or for ill people -Very little dairy -Wheat: noodles, thin wrappers, dumplings, pancakes, steamed bread -Animal proteins: pork, mutton, chicken, duck common - fish and seafood are specialties - snakes, frogs, turtles, sea cucumbers, seahorses - insects raised for consumption, like scorpions - eggs commonly consumed -thousand-year-old eggs: cured for 3 months in a lime, ash, and salt mixture, whites become gelatinous and black, yolks turn green -Soybeans = "Poor man's cow" -asparagus, broccoli, cabbage, cauliflower, eggplant, green beans, mushrooms, onions, peas, potatoes, radish, squash, mushrooms -Chinese vegetables: napa cabbage, leafy bok choy, long beans, winter melon, bamboo shoots, chrysanthemum greens, water chestnuts, lotus root -Fresh fruit eaten infrequently: preferred slightly unripe or salted- Chinese dates, persimmons, pomegranates, tangerines -Hot soup or tea is usual beverage, wine made from grains, plums -Drying or pickling is also very popular because of limitations with seasonal availability -Common cooking methods: stir-frying, steaming, deep fat frying, simmering, roasting

balkan religion

-Greek orthodox Church is the center of Greek life -Serbian Orthodox Autonomous Church -Croatians and Slovenians are Roman Catholic -Many Bosnians are Muslim

mexican health issues

-Infant mortality rates for Central Americans are below the average -Overweight is twice as prevalent in Salvadorian American youth -Some Central Americans working in US are exposed to occupational hazards of pesticides and herbicides -Susto: ailment due to excessive emotion -Mal de ojo: evil eye, treated w egg -Empacho: digestive ailment caused by eating too many hot or cold foods or a hot cold imbalance in the stomach

carribian cuisine

-Legumes: usually flavored with lard and salt, sometimes with coconut milk, onions, sweet peppers, and tomatoes. - Cubans: black beans with rice (Moros y Cristianos), Haitians: black eyed peas with rice, pigeon peas, lentil, chickpeas, bodi beans, chinese long beans -Coffee the most popular beverage. Rum the most important beverage, distilled from fermented molasses -native american: cassava bread, chile sauces, pepper pot, tamales and pasteles -european: escabeche, pastry turnovers, fried corn cakes -africa: foofooo, coocoo -pilaf, curried dishes, juices

italian meals

-Light breakfast. -Lunch = main meal: • Antipasti: ham, sausages, pickled vegetables, olives, crostini • Minestra: wet course, usually soup • Dry course: pasta, risotto, gnochhi • Main course: meat, fish, or poultry served with a vegetable • Followed by a salad, dessert. Usually followed by a nap -Dinner = lighter version of lunch and served at 730pm -Lunch and dinner served with wine

english cuisine

-Meat roasted or broiled, lightly seasoned. -Worchester sauce, mint jelly, chutney often served. -Nothing is wasted: meat scraps and offal made into stew, pie, or puddings -Pies and pudding not usually sweet -Pie pastry with meats, game, fish, and vegetables or fruit -Cornish pasty: pillow shaped pie with meat, onions, potato -Puddings: steamed, boiled or baked dish -Trifle: layered dessert made with custard, pound cake, raspberry jam, whipped cream, sherry almonds

ethiopian, eritrean, somali, sudanese african food

-Millet, sorghum, plantains are staple foods -Some chicken, fish, mutton, goat, and beef. -Much of Ethiopia practices vegetarianism. -Wat is the national dish of Ethiopia (thick, spicy stew with legumes and sometimes meat) -Honey common. -Camel milk consumed in some areas

carribean history

-Most have been claimed by a European country at some point, some are still under foreign control -Puerto Ricans are US citizens the can come and go as they please -Cubans migrated to the US after Fidel Castro started his revolution because they started to feel the restraints of communism -Dominicans first came to escape the regime of President Rafael L. Trujillo, then came to escape poverty

plains/midwest native american foods

-Mostly nomadic hunters of bison -Bison was boiled, roasted, or prepared in stew or soup -Creators of "buffalo jerky", used all parts -Root vegetables: Jerusalem artichokes, parsnips, turnips eaten year round -Wild rice collected and cooked with honey -Berries served with bison or boiled

korean religion

-National Korean Religion is Chundo Kyo: mixture of confucianism, buddhist, and taoist concepts. -South Korea: Buddhism and Confucianism are the majority -28% of S. Koreans Christian -Some shamans (belief in natural and ancestral spirits) -North Korea: national ideology of Marxism and self-reliance. Anything other than the North Korean national ideology is suppressed -Discrimination against Christian faiths in Korea

french cuisine

-North = subtle seasoning, South = more seasoned, uses garlic -Classic French: aka "haute" or "grande" cuisine, balances texture, color, and flavor of the dishes -Sauces are the soul of French food • White stock: from fish, chicken or veal • Brown stock: from beef or veal • Espagnole, veloute, bechamel, tomato, hollandaise • Mayonnaise and vinaigrette or vinegar and oil -French breads and pastries -Nouvelle cuisine: classic French food merged with regional fare, influenced development of local specialties w fresh ingredients

vietnamese regional variety

-Northern Vietnam: greater Chinese influence, soups were a specialty -Central Vietnam: known for sophisticated gastronomy, presentation emphasized. Example dishes include shrimp pate grilled on sugarcane, spicy pork sausage, sweet soup, vermicelli noodles -Southern Vietnam: simpler cooking with stronger seasonings; curries and spicy peanut sauces are specialties; coconut and caramel in sauces; clay pot use

pacific islander health

-Nutritional deficiencies uncommon bc high calorie diet -Life expectancies lower than average for Hawaiians and Samoans, higher for Guamanians -high rate of heart disease, cancer (breast, cervical, uterus, esophagus, larynx, lung, pancreas, stomach, and multiple myeloma) -low cancer survival rates - obesity rates of Pacific Islanders are one of the highest worldwide with 75% of men and 80% of women overweight - mortality due to diabetes higher in Pacific Islanders than for general populations

southern native american foods

-Oysters, shrimp, blue crabs, turtle, deer, raccoon -Accomplished farmers -African culture was a strong influence -Introduced Hominy and Grits -Many fruits, vegetables, and nuts -Lots of stews and soups thickened with sassafras -Honey, tea, lemonade

italy core foods

-Pasta made fresh w eggs or dry without eggs. -Asciutta: with sauce -En brodo: with soup -Al forno: baked -Stuffed pastas (ravioli's) and rich sauces common in the north -Most common pasta shape is tagliatelle: a medium flat width noodle -Eat more rice than any other Europeans. -North = butter, dairy, rice and meat -South = olive oil, fish, beans, and vegetables -Garlic, parsley, basil, oregano, nutmeg, cinnamon, cloves

mexican food

-Poor primarily eat Corn, Beans, and Squash -Tortilla = main staple bread -Beans and Tortillas at every meal -Caldos- soups/stews -Chilaquiles- tortillas crushed up or broken baked with onion and cheese -Meats grilled, fried, or slow cooked, all parts used -Stuffed foods: Tamales (made from masa harina or pozole (hominy) and placed in corn husks or avocado leaves), Flautas (variation on the taco w tortillas rolled around filling and fried), Quesadillas, Tacos, Burritos -Vegetables: Potatoes, green tomatoes, onions, chili -Sugar cane -flan, Dulce de leche, dried fruits or nuts covered with sugar -Aguas naturales = fruit blended with water -Coffee, Beer, Wine

post slavery cuisine

-Preference for sticky foods like porridges, grits, stews and soups thickened with okra. -Pork, corn, pork products, and greens -All parts of the pig are used -Local fish or shellfish popular. -Catfish crab or crawfish, turtle, frogs legs. -Greens: chard, kale, mustard greens, spinach, turnip greens popular. cooked in salt pork, fat back, bacon or ham. -Corn and corn breads -Sweet potatoes and squash.

japanese cuisine

-Rice, soybeans, and green tea -Rice eaten at almost every meal (shorter grain, stickier rice) -Sushi rice mixed with rice vinegar and called Su -Sugar, Shoyu, and vinegar popular combination -Teriyaki sauce -Protein sources: soybeans, seafood, beef, pork, and poultry. -Kobe beef a specialty and is fed beer to stimulate appetite and massaged regularly to reduce stress -Fruits and vegetables eaten only in season -Seaweed and algae -Dishes classified by their preparation: • Suimono- clear soups • Yakimono- broiled or grilled food usually with teriyaki or yakitori marinade (pictured) • Nimono- food simmered in seasoned water or broth • Mushimono- steamed foods • Agemono- deep fried foods • Aemono-fresh or cooked mixed foods tossed with thick sauces, like miso dressing • Sunomono-mixed salad with vinegar dressing • Chameshi- rice cooked with other ingredients • Men rui- noodle dishes • Nabemono- foods cooked at the table and one-pot dishes

alaska native american foods

-Seminomadic, traveled as necessary to fish and hunt -Whales, seal, walrus were staples -Many items eaten raw bc lack of wood or fuel -Fat of animals was highly sought and often mixed with herbs or fermented -Limited plant life: blueberries, cranberries, willow, seaweed

korean staples

-Short grain rice preferred. -Noodles -Vegetables at every meal: bok choy, napa cabbage, Europeancabbage, and white radish most common; kelp and laver (kim) seaweed -Kimchi: made from shredded chinese cabbage, white raddis, garlic onions, chile peppers -Saewujeot: fermented fish sauce made from tiny shrimp-like crustaceans. Used to flavor many dishes. -Asian pears, apples, cherries, jujubes (red dates), plums, melons, grapes, tangerines, persimmons. -Fresh fish eaten on the coast, salted or dried eaten inland -Beef: specialty, barbequed or grilled at the table. -Bulgogi: stripe cooked with onions, garlic, soy sauce, sesame oil -Sinsullo: Korean fire pot, beef liver, egg strips, vegetables, nuts cooked in seasoned broth, eat the solid items then drink the broth as soup. -Soy products, mung beans -Nuts: pine nuts, chestnuts, peanuts, sesame seeds -Seasonings: garlic, ginger, black pepper, chile peppers, scallions, toasted sesame seeds, ginseng -Beverages: Broth, Barley Water, Herbal Tea

japanese etiquette

-Soups to be drunk directly from the bowl -Slurping soup is a sign of appreciation. -Tea is sipped silently. -Meals eaten at low tables, in kneeling position -Pick up dishes on one side with opposite hand. -Considered impolite to serve oneself tea, sake, or beer. -When a neighbors glass is half empty it is expected for you to fill it for them. -Kampai means "bottoms up!" -Karaoke singing is common

filipino history

-Substantial immigration occurred after 1898, when the Philippines became a US territory -Between 1909-1930, Filipino men traveled to Hawaii to work in the sugarcane fields - 1924 Asian exclusion laws slowed Filipino immigration, until after WWII, when it became legal for Filipinos to become US citizens -"Little Manilas" formed in many cities: CA cities, Chicago, New York City, and Washington D.C

chinese religion

-Usually eclectic, beliefs passed verbally from generation to generation -Early Religion: mixture of ancestor worship and respect for nature and heavenly bodies -Confucianism: Confucius was a sage, gave order to Chinese society by defining how people should live and work together. -Taoism: heaven and humanity function in unison but people are subordinate to nature's way. Yin and yang must be balanced to achieve harmony. -Yin: feminine, negative, dark, cold, wet, mysterious, secret; -Yang: masculine, positive, bright, steadfast, warm, hard, dry -Buddhism -Chinese American Spirituality: some Catholic and Protestant churches established in early Chinatown neighborhoods -some Taiwanese are Protestant, Baptist, Presbyterian

south african food

-Very temperate climate for fruits and vegetables -Chutney -Bobotie: meatloaf flavored with curry and custard -Sweets: fruit leathers, jams, and preserves, cookies and pastries

french core foods - burgundy (south)

-add garlic and olive oil -Dijon mustards, escargot, Burgundy wines, Cassis liquor -Burgundy wines use Pinot Noir grape

caste system

-brahmans (priests) -kshatriyas (soldiers) -vaisyas (merchants/farmers) -sudras (serfs) -untouchables

indian cuisine

-grains (long grain rice and wheat) and legumes -often vegetarian cooking -Dal = dried beans, peas, legumes -dairy: yogurt, ghee -masalas = mixtures of spices and herbs -spices = ajwain, amchoor (unripe mango powder), asafetida, coconut, coriander, garlic, mint, saffron, tamarind -north = cooler climate, boiling stewing and frying - south = steaming

pakistani cuisine

-indian flavors plus arab flavors like cinnamon, cloves, and cardamom -ginger, garlic, onions -wheat and flatbread -rice (basmati) and corn -chickpeas and lentils -whole milk yogurt (dahi), paneer cheese -pork rare bc muslim majority -pot roasting popular, as is tandoori cooking -bhuna = slowly frying wet seasonings and adding dry spices, then veg and meat -biryani rice = specialty -koftay -apples, apricots, cabbage, carrots, cauliflower, cucumbers, dates, grapes, guavas, mangos, onions, oranges, papayas, peas, plums, pomegranates, potato, pumpkin, spinach, tamarind, watermelon -desserts: ice cream and puddings from rice, carrots, vermicelli noodles, flavored w cardamom, cloves, ginger, saffron, pistacio, almond -ras malai = like cheesecake without crust -tea v sweet and boiled w milk, flavored w cinnamon or cardamom

european immigration

-most s. european immigrants from italy, mostly from the poorer southern Italian provinces and from Sicily -n. european largest group claimed to discend from irish, smallest is french -1 in 6 americans of german descent

french core foods - champagne

Beer, sausages, Andouille, pates, and Champagne

french core foods - touraine (west central)

Called the Garden of France because it is very fertile and has some of the best fruits and vegetables like tomatoes -Beef and veal, Brie cheese, lobster, pea soup, filet of beef

native american tribes

Cherokees, Chickasaws, Chocktows, Creeks, Seminoles = 5 civilized tribes Iroquois

french core foods - bourdeaux

Famous for the term "a la bordelaise" -Prepared in a seasoned sauce containing wine, marrow, tomatoes, butter and shallots -Use of a mirepoix, a finely minced mixture of carrots, onions, and celery seasoned with bay leaves and thyme -Accompanied by cepes, large mushrooms, artichoke, and potato garnish

french core foods - alsace lorraine

Sauerkraut, sausages, goose, pate, Quiche Loraine (cream, eggs, bacon), and fois gras (duck liver)

middle east/balkan health practices

TRADITIONAL: -Physical fitness is essential for good health and character -Greeks: good diet, sleep and relaxation important. When receiving a compliment, it is customary to spit two or three times to keep harm away. -healthcare provided by grandmothers or mothers. -Castor oil (pictured): for bowels -Honey and lemon: sore throat -Garlic: protection from a jealous gaze -Cleanliness, diet, and keeping warm important -Iranians believe in hot and cold -Illness is often seen as a punishment from God -Some believed illness is due to wind and air -Herbal remedies: parsley for kidney disease, caraway for digestive disorders, olive oil for UTI CURRENT: -Fresh foods only, caned and frozen foods are avoided to preserve health -Food deprivation believed to cause illness. Poor appetite is regarded as a disease -Illness can be triggered by hot/cold -Eating too many hot foods can cause headaches, sweating, itching and rashes. Ex: garlic, carrots, bell pepper, apples, dates. -Eating too many cold foods can cause dizziness, nausea, vomiting. Ex: beef, cucumber, tomato, eggplant, grapes, lemons, sour cherries, pomegranates, rice, beer. -Food and drinks of opposite category can ameliorate these conditions. -Citrus treats headache. Nausea can be treated with sweet tea or rock candy. Turnips good for kidneys. Cauliflower good for the respiratory tract. Bulbs help with diabetes, cancer and liver disease. -Egyptians do not consume fish and dairy at the same meal -Many special foods associated with childbirth: eggs cooked in garlic and chicken soup are eaten after childbirth. Saffron custard helps a woman regain strength after childbirth

california/nevada native american foods

ate acorns, acorn meals, and acorn dough

south asian gender roles

husband = head of household wife = domestic duties, gets help from extended fam, usually no job in pakistan, wife needs to be accompanied by husband when doing anything other than essential chores, and women are not allowed contact w unrelated men after puberty dating uncommon, marriages often arranged based on similar caste, edu, religion

amish

strict sect of Mennonites that follow the bible literally many early german immigrants continue to have 7-10 children believe in sympathetic healing- laying of hands to diagnose illness, reflexology, herbal medications and teas

cuban cuisine

• Black beans • Foofoo- cassava balls • Tostones- pressed plantain slices • Picadillo: traditionally spiced Spanish beef hash served with fried egg, fried plantains, boiled rice. • Ropa vieja: spicy beef strips cooked until they shred • Brazo gitano: corned beef filled cassava dough • Eggs in Spanish-style omelets • Fruit pastes served with salty cheese • Asian ingredients less prominent • Grilled or stewed crocodile • Custards, flans, puddings • Turrones: nougat candy made with peanuts

south american cuisine

• Corn based diet spiced with chili pepper • Beef, rice, onions, olive oil, tomatoes, cassava, pumpkins, banana, plantains • Tropical fruits similar to Caribbean • Indigenous meats: llama, deer, rabbit, wild pig, capybara, tapir, cuy (domesticated guinea pigs) • Seafood: anchovies, tuna, shellfish, clams, shrimp, crab, spiny lobster, oysters, giant sea urchins, giant abalone • Some areas eat iguana and alligator as specialties • unique native foods: Potatoes, sweet potatoes, apio (similar to white carrot), oca (tuber), yacon (like a turnip), ahipa (jicama) • Beans common but not at every meal • Nuts, peanuts, cashews • Asado: large cuts of meat, entire animals hung over smoldering wood to slowly cook for hours • Grilling popular • a pachamanca: Peruvian method of steaming foods in a pit oven • Stuffed foods common: • Empanadas: Argentina; chopped meat, olive, raisin filling • Empadinhas: Brazil; spicy shrimp filling • Saltenas: Bolivia; cheese filling

middle east/balkan celebrations

• Food is important to religion, weddings, and births • Easter meal begins with dried red eggs, soup, and lamb, rice, pilaf, vegetables, cheese, yogurt, sweet pastries. • Christmas Eve: cod, stuffed cabbage, sauerkraut • Muslim calendar is lunar so holidays may vary • Ramadan: Muslims fast from sunrise to sunset. • Eid al-Fitr: the holiday that follows Ramadan and is described as a cross between feasting of thanksgiving and the festivity of Christmas • Traditional holidays of Jewish Calendar are observed in Israel