fstc lectures 20-22

Mexico & Central America

Center of biodiversity Chili peppers Agave Maize Loroco Tomatillo Avocado Cocoa Tacos Pollo mole Poblano Enchiladas verdes Tequila Pupusa Posole

meals of the day arabic

-Breakfast Breakfast vary from region to region, ranging from quick and light breakfast (Coffee and Croissant in north Africa) to heavy ones in the Middle East, such as pita bread, with zatar and olive oil, sfiha, fatayar, knafa, foul (which is fava beans cooked with chick peas, garlic, lemon and olive oil). -Lunch Lunch is considered the main meal of the day, traditionally eaten after the noon prayer. It is the meal where the family gathers. It is the meal of choice to invite guests. Rarely do meals have different courses, however, salads are served as side dishes to the main meal. It usually consists of a portion of meat or fish, a portion of rice, lintel, bread or burgle and a portion of cooked vegetables in addition to the fresh ones with the salad. Usually the vegetables and meat are cooked together in sauce to make maraq, which is served on rice. Most households would add bread whether other grains were available or not. -Dinner Traditionally dinner is the lightest meal of the day, although in modern times and due to changing lifestyles dinner has become more important. Dinner is normally served very late (between 8:00pm and 10:00pm) -Ramadan meals During Ramadan sweets are consumed much more than usual. some are made especially for Ramadan, such as Qataeif. -Suhur Suhur is a substitute for breakfast and is eaten just before dawn when fasting must begin. It usually consists of bread, eggs, cheese, ful or humus, juice and milk -Iftar Iftar is fast‐breaking. It is the meal taken at dusk when the fast is over. The meal consists of three courses: first, an odd number of dates with milk based on Islamic tradition. Then soup would be served, the most popular is lentil soup, but a wide variety of soups such as chicken, freeka (a soup made from a form of whole wheat and chicken broth). The third course would be the main dish, usually eaten after an interval where Maghreb prayer is conducted. The main dish is mostly similar to what is usual for lunch, except that cold drinks are also served. -food and celebrations Wedding Walima. Eid El Fitr. Eid El Adha. Aqiqa -couscous -a north african traditional dish HUMUS - Middle East -Shawarma Shawarma,(gyros in Greece) is a sandwich‐like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture thereof. The meat is placed on a spit, and may be grilled for as long as a day. Shawarma is a fast‐food staple across the Middle East, Europe, the Caucasus, and North Africa. Shawarma is eaten with pita bread, tabouli salad, tomato and cucumber. Toppings include tahini, humus, onion for flavoring -Tabboula ‐ Levantine -Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East and elsewhere. -Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa. The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini‐ based sauces. Falafel balls may also be eaten alone as a snack. -kahwa (coffee)

Peru

-coastal highlands tropics Ancient civilizations: Chimus, Incas, Chapoyas They cultivated Andean crops in the past.... These crops are still important for the native communities Two cultures ...the large cities European influence and the communities in the highlands Native cultures

western india

1. Roti based diet. 2. Vegetables stuffed in roti and made with spices ‐ PARATHA 3. Renowned for their sweet tasting dishes 4. Usually, a meal is eaten in arab style, on a large platter or plate called Thaali. Fish curry and shrimp are very common in coastal areas

Jains

1. Strictly follows the vegetarian diet, 2. Have restrictions on some plant products. 3. They avoid any fruit or vegetable that grows underground. 4. Non‐violence is the principle of Jainism. 5. They fast every fortnight and even few days after lunar season. 6. During fasting, they restrict themselves to diet on grains. 7. Jainism teaches to avoid over indulgence of food and to avoid food wastage.

eastern india

1. Tibet, Nepal, Bhutan, Burma and China heavily influences the dietary customs 2. Unique blend of vegetarian food 3. Lot of seeds are used in the cooking, such as aniseed, mustard, fenugreek seed, cumin seed and black cumin seed. sweets fish with mustard and turmeric

South America

A.Tomatillo (tree tomato) Guanabana Lulo Guayaba Babaco Araza B.Papaya de monte Tumbo serrano Granadilla Tuna Purple corn Andean roots and tubers Pepino dulce Chirimoya Lucuma Sauco Aguaymanto (Golden berry) Airampo Capuli C. Passion fruit Acai Surinam Cherry Camu camu Maranon Guarana Aguaje Cocona

brazilian feijoada

Brazilian Feijoada is a stew of beans with beef and pork meats, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portugues colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura and Trás-osMontes.

muslims

Do not eat pork Offer a prayer before slaughtering the animal Eat or buy meat which is marked halal Fasting is considered important during the Holy Ramadan season. During this season they take diet only after sun set and before sun rise Enjoy get together and sharing food with others. Among Muslims, there is not much variation in diet throughout the world

empanada

Empanada may have its origin in the fatay,an Arab dish which was introduced in Spain during the Arabic occupation of the Iberian Peninsula. In Spain the dish is known as Galician empanada or simply empanada. It is likely that empanadas in the Americas have their origins in Galicia, Spain,

Arabic

Historical Background Originally, the Arabs relied heavily on a diet of dates, wheat, barley, rice, and meat (usually camel or sheep). Arabic Cuisine: Similarities and Differences There is a variation in menu, recipes and eating customs from region to region (Maghreb - Levantine, Gulf ), country to country (Morocco, Lebanon) and even from town to town within each country. Despite its variation, Arabic cuisine has some distinctive features and Arabic traditions pertaining to food bear a lot of similarities -In general, Arabic food has much in common with other eastern Mediterranean food, such as Greek and Turkish cuisines -Habits The Arabic cuisine is influenced d by the Islamic laws (no pork or alcohol served). Animals are slaughtered according to Islamic law (many Muslims do not eat in restaurants that do not serve Halal/Zabiha meat). Offering food to a guest is an important and old tradition: An Arabic household will insistently offer a guest a variety of homemade dishes and may even regard a refusal to eat as an insult There are three essential meals during the day (no snacks) Dinning out is not very common among families An Arab cook tends to spend many hours in the kitchen preparing a selection of dishes People sit and enjoy the meal during supper Sitting on the floor when eating is common in many regions of the Arab world In some regions, people eat with their fingers (after washing their hands) Serving large quantity and a variety of food is common Three Distinct Regions North Africa (Morocco, Algeria, Tunisia) - Influenced by European, but has its own tradition (Pasta, Couscous, bread, vegetables ...) The Gulf (influenced by Indian, but has its unique features) Levantine (similar to Greek and Turkish) -Ingredients In general, Arabic cuisine tends to emphasize grains, vegetables, low calorie yogurt, olive oil, and fish (north Africa) The Arabic cuisine favors vegetables, such as cucumbers, eggplant, zucchini, okra, onion and a lot of garlic. Olives and olive oil are used abundantly in the Arabic cuisine. (Olive oil is produced in many Arab countries) Lamb and chicken (and fish in north Africa) are the most favored meat in the Arabic cuisine. Parsley and mint are popular seasonings in many dishes The most popular dressings include various combinations of olive oil, lemon juice, parsley and garlic, tahini, (sesame paste) and labaneh (thinned yogurt) is often seasoned with mint and onion or garlic, and served as a sauce with various dishes. Many of the spices used in Arabian cuisine are also those emphasized in Indian cuisine Parsley and mint are popular seasonings in many dishes Drinks Beverages tend to be served hot Green tea with mint is one of the most popular drinks Arabic coffee is very popular in Gulf countries Soft drinks have become more popular Mango, Guava and other types of thickened fruit juices are popular Milk is especially consumed during the month of Ramadan Sweets Arabic sweets tend to have a lot of nuts, cheese and dates Dates are served as a dessert in a variety of forms Arabic sweets are not too sugary Sweets are almost certainly served with tea Baklawa Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia. Basbousa Basbousa is a sweet cake made of a semolina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. It is found in the cuisines of the Eastern Mediterranean under a variety of names. Basbousa is often called "Hareesa" in Levantine Arabic countries. Maamul Small shortbread pastries filled with dates, pistachios or walnuts (occasionally almonds, or figs) Qatayef ( (قطايفis an Arab dessert commonly served during the month of Ramadan, a sort of sweet crepe filled with cheese or nuts. It is then deep‐fried or, less commonly, baked and served with a hot sugar‐ water syrup or sometimes honey

religion

Religious group Population % Hindu 80.46% Muslim 13.43% Christian 2.34% Sikh 1.87% Buddhist 0.77% Jain 0.41% Animist, others 0.65% Religion is central to Indian culture Its practice can be seen in virtually every aspect of life in the country. The dietary customs are highly dependent on religion and culture. Religions produce a diverse range of diets suited to individual religious beliefs. Hinduism: Hindus consider cow as a sacred animal, so they do not eat beef Some Hindus are purely vegetarians Some are vegetarians but eat egg Some are non‐vegetarians However, they celebrate most festivals with vegetarian foods The food is first offered to their God Food is served on banana leaf during festivals and marriages Milk is considered auspicious Hindus worship cows Cows are treated like the mother, as a member of the family and are given respect -The Hindu society is divided into the four classes: 1. BRAHAMANA: priestly class, the protector of religion they enjoyed much prestige and advantages 2. KSHATRIYA : warrior class, who held the political power 3. VAISHYA: cultivators, merchant class 4. SHUDRA : Working class Religious division of diet: Food is considered to have energy that effects the physical and spiritual life. How this food was cultivated, how it was prepared and cooked and how the body processes it is important to a person's spirituality. Indian Ayurvedic terms referring to the vibration of various foods and how they affect both the physical body as well as the mind. Tamasic food: Heavy Ex. meat and alcohol Not fresh/fresh Promote dullness and inertia Produce feelings of anger, jealousy, and greediness Low class diet T -Rajasic food: Include onions, garlic, salt, spices, and seafood. To excite intellect and passion Thought to interfere with meditation Strong emotional qualities and the sense of contentment Middle class diet -Sattvic foods: Fruits, vegetables, and grains Promote transcendence, and orderliness Does not irritate the stomach and has a purifying effect on the mind For spiritual development High class diet The Brahman Diet : •Sattvic foods •Eliminate tamasic and rajasic foods Forbidden food: •Meat and meat products •Cow is considered sacred and they strictly avoid beef products •Eggs •Onions, garlic (heat up the body), •Mushrooms (cause they are grown in unclean ground) •Stimulants such as caffeine •Any form of alcohol Diet: •Milk and milk products are permitted •A cheese known as paneer predominates •Fruits, vegetables, grains, beans etc •Fasting are strictly followed once or twice a week •Some drink water and juice, many don't eat anything on that day KSHATRIYA: Non‐vegetarians, eat Rajasic food VAISHYA : Only vegetarian food; lots of sweets Consider onion, garlic etc. SHUDRA : Rajasic and tamasic food Non‐vegetarians No dietary restrictions Eat what is available -Muslim rule established in India in 1194 AD The main difference from Hindu cuisine was the use of meat and fish

Sikhs

Sikhs: 1. Dietary customs vary across Sikhism. 2. Some eat meat while some avoids egg, meat and fish. 3. Few practice a vegetarian diet but includes egg. 4. They avoid halal meat and pig products as pig products are considered unclean 5. Vegan Sikhs avoid food cooked or served in utensils or tray with meat products. 6. Some Sikhs even avoid outside food and restrict themselves to just home cooked food.

religious festivals

Special foods associated with the occasion Milk products are said to be favored by Lord Krishna, and so on 'Krishna Jayanti' (Krishna's birthday), food and sweets prepared from milk predominates Similarly for Muslims, there are special foods such as 'Seviyan' (sweet vermicelli cooked in milk) prepared on special occasions such as Eid. -The word "Diwali" means "rows of lighted lamps" or "array of lamps," and the celebration is often referred to as the "Festival of Lights" -Story about Diwali 1. Lord Krishna killed Narak, the demon king with help of his wife Satyabhama. 2. In North India, Diwali is celebrated to rejoice over the return of Lord Rama to Ayodhya after 14 years of exile with Sita and Lakshman after killing the Ravana, a demon king. 3. On the second day of Diwali the Lakshmi Puja is performed. It is believed that Goddess Lakshmi, the Goddess of wealth and prosperity, will visit well‐lit homes on this day. Cultural and Social activities takes place Holi :festival of colors Holi, is a popular Hindu spring festival Holi is celebrated at the end of the winter season on the last full moon day of the lunar month Phalguna (February) Bonfires are lit the day before Holi Sweets are popular during Holi The following have effect on food Geographic Regions Religions Caste system Festivals India shows Unity in diversity.

arroz con leche

The "arroz con leche" or "rice with milk" has a long history. You can taste this dessert in different Spanish speaking countries: Spain, Peru or Costa Rica, for example. It is basically a Latin dessert. Spaniards brought this recipe to America some centuries ago, but the origin of this dessert is not the land we call these days Spain; Muslims, when conquering the South of the Iberian Peninsula (Portugal and Spain nowadays) brought their recipe and the art of mixing the basic ingredients with different spices.

Christians

The Christian tradition in India is as old as Christianity itself St. Thomas reputed to have made the first converts to Christianity in the Southern state of Kerala Later, the Portuguese, French and British accelerated the growth of Christianity Food reflects European customs and traditions (for example, rum‐flavored cake is a traditional favorite at Christmas in Calcutta) Christians have no restrictions on the type of meat that can be consumed. Some Christians follow their lent days (40 days before Easter) by not eating any kind of meat Most Christians are non‐vegetarians while a minority of them restrict to a vegetarian diet They pray before and after meals

Crop diversity

nuna beans chirimoya naranjilla tree tomato mashua yacon olluco maca oca red sweet potato purple corn Cebiche parihuela causa limena rocoto relleno cuy chactado carapulra chuno soup

India

• 28 States and 7 Union Territories • Each state is unique • Languages • English is the major language of trade and politics. • 14 official / 24 major/ many other dialects • People • Culture • Religion • 7 major / many minor ones/ countless divisions • Caste system • Climatic conditions • Dance , music , architecture All of which plays an important role in its dietary customs and cuisines north to south people differ in skin color, size, dressing, wedding style, festivals, celebrations, food India's food styles are as variant and vibrant as the people of India. However, among all this diversity, a pattern emerges. 1. North Indians prefer wheat bread 2. East Indians like sweets, fish. 3. West Indians prefer wheat, vegetables 4. South Indians prefer rice The people of Northern India are from the Aryan tribe so they have influences from Afghanistan, Iran and the Middle East. Wheat is the staple food. North Indians like wheat based bread, roti or pita‐bread‐like food. Snacks like Samosa and veg puffs are wheat based as well .Naan is the famous bread in North European's impact is also apparent with the creation of new dishes like Chicken Tikka Masala which is actually a British invention in India North India has the most variety of vegetarian food Rice pulao is not uncommon in North e

southern india

•Rice is the main food •The popular dish is based on Rice with chicken. •The curry is noted for its spicy flavor. •The food style of Southern India is directly from the Dravidian heritage which has influence of Aryan culture. breakfast: Idly Rice flour batter cooked under steam Dosa Rice flour batter cooked on pan Vada (spicy,flat,round dhal crispies with batter fried in oil) traditional food: pongal, lemon rice Chitranna rice seasoned and flavored with raw mango or lime juice Obbattu (a sweet flat bread made of refined flour and stuffed with a mixture of jaggery,coconut, cardamom and cooked tur dhal), non vegetarian cooking in mud pots is common in villages KERALA famous for coconut, banana and jackfruit chips Traditionally Indian meal is served on a Banana leaf The shape of the leaf matters A casual dinner may be served on a leaf of any shape The guest of honor always gets a perfect leaf It tapers to one side and a straight blunt cut on the other side The leaf is washed and cleaned Meal is mostly vegetarian There is also an order for serving the food on the banana leaf How to eat: Food is eaten with fingers (always right hand) Spoons are generally avoided. All senses should involve. See, Smell, Touch, Taste, Enjoy! The eldest person is served first out of respect. Everyone should finish their food before dispersing. The first dish to be sampled is the sweet. No small portions. Guests are encouraged to eat to their fill. Second servings are a must. Before meal saying "Om Ganesha" is like "Saying Grace' After meal traditional Hindus says "Krishnarpanam Helpful TIPS before you taste an Indian meal Remove your slippers before entering into a house. You will be asked for "seconds." If you are hungry, make sure you take up the offer because you will make the host happy. If you are full, leave small amount of rice or other food on the plate. The banana leaf is closed from back to front after eating which denotes you are satisfied with what you ate. If it is a funeral service meal the banana leaf is closed from front to back, which represents incident like death should not happen again. After lunch Beetel leaves served with Chunna, a form of edible Calcium and a mixture of Areca nuts along with sweet shredded coconut. Quite delicious and aids digestion. One never says Goodbye. The host says " Come again " and the guest replies " I will come again ".