Blog Post #3 Italy

In Italian traditional cooking, there is one type of food that is omnipresent. In nearly every meal, if not part of the main course, it is part of the side dish. Pasta! A simple food to make, yet nearly every Italian loves it. It has been around for almost 1000 years, and has been implemented in nearly every traditional Italian dish. Pasta is made of flour, egg, salt, and water. As you can clearly see, there is nothing complicated about the ingredients. This made it easy to produce for poor Italian families, and the food has been popular ever since. Because pasta is so easy to make, there is not any worries of it running out soon. Over the years, pasta has become a large economy, as there are high demands for fresh pasta, as well as dried pasta. Regardless, there is no doubt that pasta, along with the wide variety of sauces and dishes that it accompanies, will be a staple of Italian cuisine for a long time in the future. 

Healthy or Nah?

Blog Post #4

by Kayla Zeleny

April 21, 2015

From my earlier blogs, I mentioned that the food in the Slovenian cuisine consisted heavily of meats and starches. From this information, one might assume that consuming these types of food all of the time is unhealthy and may cause obesity among the people living in this society. However, there is a difference in how the food is prepared than how we prepare our food in America. When it comes to meat, Slovenian people feed their animals normally, adding no chemicals to the food consumed by these animals. This makes their meat safer to eat. the fruits and vegetables also differ from ours. There are no pestisides sprayed on crops and no chemicals added to make them last longer. Although the people in Slovenia may have to grocery shop a lot more often than we do to keep fresh food, it is we worth it to prepare a health and delicious meal. Overall, the food in Slovenia is healthier and more organic than the food in America. However, the desserts that are cooked for celebrations may contain a lot of sugar. With the Slovenian society getting a little more hectic with work and school, people have developed unhealthy eating habits such as skipping breakfast or having a late lunch. Fast food places such as McDonald's attracts people who are in a rush and need to grab a quick bite. With an obesity rate at 18.3% in 2012, it is still lower than the U.S., which is 28.6%. Similarly, there is an increase of obesity in both the U.S. and Slovenia. The famous saying, "you are what you eat" is very true. If you eat junk, you will not feel well. However if you eat healthy, you will tend to live a healthier lifestyle.

Blog Post #2 Italy

Italians love their food. Ask natives, and ask Italians you may find here in America. (I am proudly an Italian). We love our food, not only because it tastes delicious, but because there are countless memories associated with it. A personal example is of a special pasta sauce my family makes every Christmas. In order to get all of the ingredients needed, we drive down to Chicago, to Little Italy, and my grandma comes and speaks Italian to all of the store owners. She grew up here, and coming back makes her think of the delicious food her mom cooked for her. Now, my mom, taught by her, now cooks the same great food for me and my sister. Eventually my sister will learn the recipe, and she will pass it down. Food plays a huge role in the culture of Italy. It gives people, often family, but not always, a chance to come together, get away from the busy world, laugh and talk, and enjoy a great meal. Ironically, one of the largest feasts in Italian culture is Christmas. Family members gather, and cook food for everyone.As you can see below, Italian families are usually large, and very loud. Family is important in the Italian culture, but food with your family is a much bigger part. The picture below was from the website: (http://www.writeonnewjersey.com/wp-content/uploads/2012/04/Italian-American-Family-Easter-Dinner.bmp)

Blog Post #1 Italy

In Italy, lunch is the main meal of the day. Called il pranzo, it is often more than just one course, it often consists of an appetizer, a first course, the main course, and then dessert after. Italian cuisine is usually supplemented by seafood, because of the geographic location of the country. It is not uncommon to find Italian dishes that include fish, octopus, and even sea urchins. Pizza is a known favorite of Italy, and it gained its popularity after, Queen Margherita of Italy tried it, and immediately fell in love with it. She ordered her chef to make it for her, with the colors of the Italian flag. The crust was white, the paste red, and the basil green. Below is a picture of the Italian coast. I included this picture because it shoeshows how living by the ocean has affected the food culture of Italy. In the picture, you can not only see the gorgeous ocean view, but if you look carefully you can see many boats dotting the ocean. They are fishing for food, and most likely for local, family owned fisheries. This way, local chefs can always have the most fresh supplies, in order to make the best food possible. Because a majority of Italy is surrounded by water, seafood has played a major role in implementing itself into the staple of native Italians' diets. The picture is from this website: (http://khongthe.com/wallpapers/nature/beautiful-italian-coastal-town-222698.jpg)

The French Diet ~Blog Post #4~ April 20, 2015 by Sarah Koesser

Just as most developed countries, France has a wide arrange of foods that appeal to meat lovers, vegetarians, sweets cravers, and flavor adventurists! Just as us Americans are known for our bottomless buffets, the French are known for their lingering meals that include several courses. The French’s day consists of three meals; breakfast, lunch, and dinner. Breakfast in France is light and is paired with a drink, usually coffee, being just as important as the food. During lunchtime you can find the French either sitting down and enjoying a full course meal with a glass of wine or grabbing a quick sandwich from a street vendor. Dinners can depend on the week and how big your lunch was, Dinners may be simple or longer and feature more courses. In the 1960s a movement called “Nouvelle Cuisine” was introduced as a different and new approach to French cuisine. Nouvelle cuisine consisted of lighter and more delicate dishes that had an emphasis on looks and presentation. Chefs who practiced Nouvelle cuisine went shopping to the market every morning and looked for the very best products. These chefs never used and preservatives, deep-frozen food, or any other products that were not completely fresh. Less food was served and to make up for the lack of quantity the chefs served higher quality foods. While researching my topic I found several sources talking about how French diets and how their secrets can affect your health and happiness in a positive way. I read about how the French eat mindfully and that mindful eating helps with digestion and pleasure while also reduces calorie intake, stress hormones, and weight gain. Another tip I picked up was that just as the French you must know and accept the price of quality food and to also buy from your local market. By purchasing from local marketers just as the French do you get to enjoy unprocessed, nutrient dense, fresh foods. You also support local and seasonal food which is vital to the nation’s health. The French’s take on diet is not exactly the same as us Americans because instead of eliminating food the French learn to appreciate it more.

Southern American Post #4

Southern American diets are not considered healthy in any sense on the word. Due to the high intake of carbohydrates and grease in the Souths food, occupants are more susceptible to obesity and heart disease than the rest of the United States.   Some foods that are very unhealthy in the Southern Americans diet is hush puppies. Hush puppies are balls of corn meal baked together and fried. As of today no one has found an alternative to hush puppies. The explanation to that is that hush puppies are freaking delicious. While the rest of the United States is going towards are more slim diet, us southerners are still eating our fried chicken, catfish, and hush puppies. Even though these foods aren't great for you physical health, you cant beat the food when it comes to that bump in the road or the hill you got to get over. The food gives you comfort and confidence to do as you please.  

Southern American Post #3

Meat is a very large part of a southern American's diet. The meat primarily ate by southerns is pork, beef, and chicken.  These meats can be easily prepared into many dishes or skillfully crafted into others. One southern staple that applies to all three meats is the classic barbecue.  Barbecue has very different tastes and textures as you go state to state. A major reason why southern Americans eat so much meat is because in the early days of the United States and the Thirteen Colonies the south was the main provider of cattle, hogs, and chicken to the northern colonies.

http://www.southernsoulbbq.com/cateringmenu.html

http://j.theadsnet.com/j5GWWHfEoV502pJ9a8qzJm3JsGFhtbsicvnsfyr81WYr6pEuUrXUYwCl32IMrIJeH%2BjHXgfYz14P09scToFsFgPdMUdzxD9LcsY7

Traditional German Diets-Blog Post #4-April 20, 2015

Think of the German diet and you bring to mind beer and bratwursts, sauerkraut and sausages. The typical diet in Germany is heavy, starchy and not exactly vegetarian-friendly. A variety of meats and meat products are usually included in every meal, while Germans indulge a national sweet tooth with baked goods and cakes.
Meat and potatoes are staple foods of the typical German diet, with meat often being eaten at every meal of the day. Sausage-type processed meats are particularly common and popular in Germany. Bread, pastries and cakes are often eaten, with butter and lard the most commonly used cooking fats. 
Benefits
The meat-heavy diet provides plenty of protein for the average German. Eating meat and dairy products at most meals means you have enough protein to maintain, heal and grow the tissues and muscles of your body. Popular pickled foods in the German diet, such as sauerkraut, provide vegetable sources during the cold winter months. It is believed that German consumption of fermented foods and sour cream helps the digestion of this generally low-fiber diet.
Risks
The typical German diet is pretty high in fat (saturated fats) as well as refined sugars and carbohydrates. Typically the diet is deficient in vegetable, fruit and dietary fiber. Because of this, you at greater risk for heart problems and stroke. High intake of sugars and carbohydrates increases the risk of obesity and associated health problems. It has been noted that in the previously underdeveloped East Germany, the typical diet is more natural and healthy than in the industrialized West.

http://blogs.naturalnews.com/the-many-benefits-of-fermented-foods-why-its-time-to-bring-the-tradition-back/
Here is a healthy breakfast recipe for of a traditional German dish.

http://www.food.com/recipe/german-mini-apple-pancakes-154833?photo=240412

Feelin' the sLOVEnia

Blog Post #3

April 20, 2015

by Kayla Zelenz

The history of Slovenia has a lot of impact on it’s food. Since the small country of Slovenia was ruled by Germany for most of it’s existence, the cuisine is mostly based off of the German society’s food culture. With very little land to grow crops, Slovenia lacks basic foods such as grain, wheat, and yeast. These necessities are imported from other countries. Therefore, the food culture of the society is heavy with meat and starches. A big event in Slovenia is the pig slaughtering event. After publicly slaughtering pigs, the people then turn it into a dish called Zasavska Jetrnica, which means, “liver sausage” in Slovene, the official Slovenian language. Another famous dessert in the Slovenian culture is potica. This breaded dessert with a swirl filling is used to celebrate holidays and family get togethers. Although the food in this culture may seem unhealthy for the people of Slovenia to be eating all the time, it is actually healthier. Unlike here in America, Slovenian food is always fresh and never processed. Each family cooks at home and rarely goes out to eat.There are markets open everyday so that people can get their food fresh. There are also many gardens to grow fruits and vegetables, which are never sprayed with pestisides unlike most fruits in America. Overall, the food in Slovenia is organic, healthy, and always fresh to eat. Edward Gobetz, a sociology professor at Kent State University stated that based off of research, ethnic foods, singing and music, and dances of the old country survive longer than the language itself.

say CHEESE! ~Blog Post #3~ April 20, 2015 by Sarah Koesser

If you’re a cheese lover just as I am France will soon become your favorite destination. The cheese course is a sacred tradition in French cuisine. Foods may vary throughout France due to the many regions known for their own unique flavors. In these regions the climates and geography make up the different types of agriculture which affect the particular taste and textures of foods and cheeses especially. No matter where you are in France I am sure you will find cheese to be a very popular item despite the many different kinds. French cheeses can be divided up into three different families; pressed cheeses, soft cheeses, and blue cheeses. All of the pressed cheeses are made from cow’s milk and come in large units where merchants will cut off slices which can be kept for a very long time. There are hundreds of different types of soft cheeses including Brie, Munster, and Camembert. Blue cheeses tend to have more salt and sharp flavors due to the types of mold and bacteria encouraged to grow on the cheese. Cheese plays such a large role in French culture that its has its own course during meals, it is served after the entree and before dessert. France has also come to be recongnized as the Mother Land of wine which can date back to the 6th century BC. Cheese and wine are paired together and a considered central elements of French food and diet. When pairing, it is most popular to choose complimentary wine and cheese from the same region. There are many other rules and strategies when it come to pairing foods, the art of food and wine pairing has grown to be far more sophisticated over the years.

General German Health~ Blog Post #4

Germany is not known for having the healthiest diet. Most of the popular food items contain high amounts of carbohydrates and fat. The very traditional meals are made from the fattier areas of the pig and cow. Germany also is popular for the food spaetzle. Spaetzle is a form of dumpling that is used as noodles for soups. Because many of the “traditional” German food are high fat and carbs, exercise is very important to their daily routines. With the high mountains, biking is a popular and excellent source of exercise. German food has been expanded drastically to have healthier options for people. An example would be instead of using pork for Leberkäse, one could use turkey meat. Germany in the past decade used 16% fewer vegetables than any other European country, but a variety of soups are helping add a source of vegetable to the German diet.  Just like America, you can find many different types of food in Germany as well. With more people moving and settling in new areas, they bring their own types of food with them. This is seen in Germany with the rise in pastas. Pasta is originally from Italy, but many Germans enjoy eating it as well. My opinion is that the German and American diets are on a similar path. They both have fattier options in the diet, but finding healthy food is not impossible either. It also helps that both countries are first world and have diverse people bringing in a taste of their own type food.  I personally love to enjoy food from all types of cultures and I am able to do that because America is a big melting pot from countries all over the world. In the book, “Like Water for Chocolate”, food is a prominent part to the story. Food represents more than just something you eat to live; it represents their culture and the rituals they share.

Zimmermann, By Kim Ann. "German Culture: Facts, Customs and Traditions." LiveScience. TechMedia Network, 23 Jan. 2015. Web. 20 Apr. 2015.

Classic German Food~Blog #3

Meat is a huge part of German cuisine. One main ingredient that is used in many of the German food is pork. This is heavily relied on in the German culture because of the variety of food that you can create from one animal. Every part of the pig is used in traditional German cuisine. One type of food that is able to be made in Leberkäse. This is still a popular food throughout Germany. This can be compared to the American version of meatloaf. Parts of the pig including the liver are made into bologna. It is then baked into a loaf shaped pan until the edges are crispy and brown. You can then eat it or slice it and put it on the stove to make it crispier. The blood of the pig is used to make sausage. The blood is mixed with some meat fillers and when it is cooled, it can be thickened and stuffed to make sausage. This traditional type of food is declining with the newer generations because now the economy is better and people have more money. It was a necessity for the older generations living in poverty (especially during WWII) to use every single part of the pig for food, and that is how they survived.  A popular tradition amongst the German people is roasting a whole pig during the holidays.  Pigs are a popular source of food because of the amount of them and pork very cheap to get in Germany so it used quite often in a variety of forms. Beef and veal is also very common in the German diet.  Weisswurst is a popular sausage that is made from veal and pork. It is known as the “white sausage” because of the unusual color of the meat. One of the most common types of sausages is the bratwurst. For this sausage you would use the pork shoulder and beef. Most sausages are commonly made today and have been passed down for generation to generation.                                                                                                                                                                  \

 

http://www.kochbar.de/cms/videos/wissenshunger/weisswurst.html

                                                                                                                          

                                                               http://www.eatlive.eu/regmaps                                                                    

http://pictures.kylereed.com/ForeignTravel/Europe1/index.html

Sources:

"German Regional Food Specialties." German Regional Food Specialties. N.p., n.d. Web. 20 Apr. 2015.

"Homemade Bratwurst Recipe." Great for the Home Sausage Maker. N.p., 2008. Web. 20 Apr. 2015.

Health Implications of the Philippines ~Blog Post #4~ April 19, 2015 By: Joseph Busse

The Philippines are going through a "double-burden" of malnutrition. This means that there is both over and under nutrition going on in the country. It also means that the country is eating more unhealthy foods. The change has occurred because of the increase of urbanization of the Philippine population. Cities are being built and people are moving closer and closer together. Due to increasing consumption of fats and oils, sugars and syrups, meats and processed meat products, cereals, breads and bakery products, people have been eating very unhealthy. Not only are they eating unhealthy, they are increasing the amount of food they eat. Another trend was the decline of fruit and vegetable consumption. Animal foods, fats and oils have increased on the other side. Since that has happened people have not been getting a proper nutrition. Its important to have a balanced meal. The lack of balance in nutrition in the Philippines has lead to malnutrition of nutrients. Along with all of the country's health problems, a heart disease has been occurring and is in the top 3 of causes of death in the Philippines. My point of view on this is that the Philippines need to go back on an incline of fruits and vegetables consumed. It should lead to a good healthy diet and should cause a lot less health problems in the country. I also feel like along with increasing fruits and vegetables, the country should decline the number of fatty foods processed, because that is the main cause of heart problems.

http://www.who.int/countryfocus/cooperation_strategy/ccsbrief_phl_en.pdf

Popular Filipino Dishes ~Blog Post #3~ April 19,2015 By: Joseph Busse

Rice is served in every single meal. In the Philippines, three crops a year are harvested to provide enough rice for the whole population, and just in case, surpluses are stored by the government for times of drought. Fish and shellfish are eaten daily, along with chicken and pork. Garlic is also a famous ingredient because it is considered to be healthful. Filipino food is big on not having spicy.

Merienda is eaten in the morning and in the afternoon. Filipinos like sweet foods, along with coffee, milk, and soda. In the Philippines, lunch is usually a very light meal with rice and either fish or meat. Fatty pork is a favorite.

Fruits are abundant all year including bananas, mangoes, and a bunch of red and green varieties. Vegetables, like green beans and potatoes, are included in meals usually in soup or stew. Ube which is a purple potato, is used as a coloring to cake and ice cream. Halo-halo is also a favorite dessert that consists corn kernels, ice cream, gelatin, and ice.

Lechon, one of my favorite foods, is a very large pig that is roasted. The outside part of the pig is roasted until is crusty while the inside is very fatty. Usually the more lechon that is cooked up is determined by the importance of the host and the occasion. Although I think this is very sad, Dog meat is eaten throughout the country, but now it is illegal to sell dog meat at markets because people have had cases of rabies when the brains were eaten.

https://www.remithome.com/newsletter-august-2011.html

Popular German Foods-Blog Post #3-4/19/15

The north focuses on seafood dishes, dumplings and bean soups. The center has lots of breads, fruits and vegetables. In southern Germany, sausage, dumplings, potatoes, cakes and fruit are common. A few German foods are famous all over the world for their flavor and representation of German heritage.
Potatoes and dumplings have long been a staple of the German diet. Although each German region has its own way of preparing them, all of them have one thing in common: local ingredients. Some eat potatoes with pears, bacon and beans, while other regions eat potatoes with bacon and spicy sausage. Others cook up a stew called pichelsteiner, made with three kinds of meat and potatoes. Dumplings, or "knodel," are a side dish to many meals, especially in northern Germany. In the south, these dumplings are smaller and are called spatzle. These can be boiled or fried.



Moving on to desserts, a popular dish in Germany is called the "Rote Grutze".  The dessert is a German favorite because most of the ingredients used to make it is grown in Germany!  This dish can use any combination of strawberries, blueberries, raspberries, or cherries.  In Germany people love fresh fruits and consume an average of almost 200 pounds per capita every year.  The cherry specifically is widely used for baking and cooking but is also processed into many food products, such as preserves, juices, confections, and the famous German Kirschwasser, a potent distilled cherry brandy.  It is most commonly served with ice cream or gelato. 



http://gomadnomad.com/2011/04/21/top-10-german-foods/
http://germanfoods.org/german-food-facts/fresh-seasonal-fruits-that-soak/

Healthy is as Healthy Does~Blog Post #4~ April 19, 2015

In my previous posts, I have discussed how barley and tsampa are the most important foods in the Tibetan culture. They are both healthy and very plentiful for its’ people. Almost any dish that barley and tsampa are in is automatically healthy. In regards to any of Tibet’s popular dishes, all of them are relatively healthy. The aspect that would make a meal or snack unhealthy is the sugar added. A lot of the food eaten in Tibet is bitter or dry, so adding sugar often helps sweeten things like yogurt, tea, and other dairy products. The meat eaten in Tibetan is most likely Yak meat, and that is often boiled, dried, or eaten raw. Other foods include freshly made bread and little home made noodle squares called thukpa which contain onions, peppers, tomatoes, and other vegetables. Tibetan people all follow the same diet due to their culture and regional location. They don’t have much of an option of what to eat or where to get new food even if they wanted to change their diet. I find it fascinating that this culture is so exclusive and has such a well kept tradition to its’ food. Unlike like the untied states, Tibet really sticks to what they know. Personally, I enjoy having many different varieties of foods in our culture. I can eat Chinese, Mexican, Japanese; you name it, any day I want. As much as having free will to chose what to eat, it also comes with repercussion. A lot of our cultures food is fattening and often cheaper the more fattening it is. Organic vegetables and fruits are more expensive than regular GM produce and then junk food is even cheaper than that. In regards to the novel, health is very important because it directly portains to food. An example is when the ox tail soup has healing powers or when Tita’s tears cause everyone to become ill upon eating her meal.

Citations:

"The Land of Snows." 'The Land of Snows' N.p., n.d. Web. 19 Apr. 2015.

Italy - Blog post

Most would think that with Italian food being mostly carbs that the obesity rate would be extremely high, but surprisingly they have a ten percent lower obesity rate than U.S.A. The reason behind this, I believe, is due to the fact that their portion sizes are much, much smaller than ours. They also have vegetables, salads, seafood, and meats incorporated in with lots, and lots of meals. It is not all just pizza, pasta, and wine! Obviously these, along with bread, and olive oil are amongst the most unhealthy entrees that is a big part of their diet. Some of the most healthy, however, would be tomatoes, garlic, seafood, whole grains, beans, and dark leafy greens. These are ingredients that are very common, and are very good for you. I believe this is the same thing going on in America. There is the same foods, it is just whatever you choose to fill your plate with. I believe food has a big role on your mental, emotional, and physical health. When you are eating properly, everything else is so much better. For example, there are certain foods to be considered as brain food, or smart food, because it is helping to recharge you. Food is intended to refuel your body, so if you were refueling your car, would you refuel it with gas (which is what makes it run properly), or a bunch of garbage? the same question could be asked with humans! Obviously we wish it was that simple, just eat healthy, its not that hard! It all comes down to balance. I believe overall, Italian culture has a better health balance that America does, just based off of research and statistical data.

In the Novel food is presented in the beginning over every chapter. It is such a crucial part to their daily life, which is why they try and come up with new, innovative and healthy recipes for the family.

Barely Enough Barley~Blog Post #3~ April 19, 2015

In Tibetan culture, barley is a crop that has been held near and dear to the citizen’s hearts. Throughout Tibet’s history, barley is the one key element to holding its’ society together. It all started roughly 20,000 years ago when humans began to visit this great unknown land most likely in search for animals such as goats and yaks. It wasn't until about 5,500 years ago that farmers started farming on the lower slopes of the plateau. This information was a strange find to researchers because it wasn't until 3,000 or so years ago until farmers began farming above the 4,000 meter altitude. This meant that farmers were defying odds due to the cold temperatures the altitude provided, surely setting up anyone who planted there to fail. Here is where all the magic began. Through research, studies show that barley and millet grew at this altitude, but barley grew faster and more plentiful in the cold which made it the farming revolution that started the Tibetan culture. Due to its’ tremendous impact and history, barley is sustainably harvested and keeps the Tibetan people working and not hungry. Since barley is needed in this economy, many Tibetans are farmers, which is why barley is not on the decline of being used in foods and everyday life. It also means that it may become limited if there is a bad harvesting season. Barley is a very healthy food that Tibetan people owe their lives to. The main dish it is used in is Tsampa. Tsampa is the main dish Tibetan people eat and there is very little other foods there prepare besides this. 

Here's the receipe! 

http://newbuddhist.com/discussion/2832/how-to-make-tsampa-or-roasted-barley-flour

Citations:

"The Barley Mow." The Economist. The Economist Newspaper, 22 Nov. 2014. Web. 19 Apr. 2015.

"Tsampa: It Doesn't Get More Tibetan Than This! - YoWangdu.com." YoWangducom. N.p., 29 Sept. 2012. Web. 19 Apr. 2015.

Italy - Blog post #3

In italy, one of the main ingredients used is wine. It helps add richness to many of their main dishes, It also is a common drink served with most meals. Wine, like many people know comes from grapes, therefore it is not a limited resource. This, however, is why Italy has so many vineyards. They are usually beautiful, and are a big tourist attraction. Wine is used in is Chicken Marsala, Bucatini Carbonara, Veal Scaloppine with Wilted Parsley, Lemon and Sesame, Herbed Fazzoletti with Asparagus and Burrata, Italian Meatballs in Caper-Tomato Sauce, etc. Another obvious, yet essential ingredient, the tomato. Also not a limited resource. Tomatoes are used in the most common Italian foods such as pizza, and tomato sauce, and all of the pasta. Some background on the tomato: The tomato comes form the plant family of the solanaceae. The first written account of a tomato in Italy dates to 1548 and it was in Tuscany.  The tomato was given the name “pomidoro,” which means natural components, “pomi d’oro,” golden fruits. It has now turned into the Italian, “pomodoro (pl. pomodori)." The pomodoro’s rise in Italy was not a quick one. Many of the Italian dishes we consider "staples" that use tomatoes are actually quite young, born in the late nineteenth century when the tomato saw its greatest expansion throughout Italy. The tomato is grown throughout the world, in almost every garden you can find. It is delicious and is very rich in flavor.

China - Blog Post #4 - April 19, 2015

Some may see Chinese food as unhealthy, when really the Chinese way of eating is healthy and fulfilling, fights illness and prolongs life. The Chinese don't have a word for "calories." They don't see food as weight gain, only as nutrients. A study found that Chinese people consume 30 percent more calories than American but are not significantly more active. Their secret is avoiding empty calories from sugary and nutrient-free foods. Also, the Chinese treat vegetables as meals, rather than add-ons as in the west. Rice, a staple in Chinese food, is high in nutrients and low in fat. The Chinese also eat until they are full, unlike us where we may skip a meal just to get that extra piece of cake in later. This consistent, healthy, and hearty lifestyle of eating helps Chinese people balance their diet quite easily.


Works Cited

           The Independent. Independent Digital News and Media, 22 July 2008. Web. 19 Apr. 2015.

Italy - Blog post #2

The culture of Italy is steeped in the arts, family, architecture, music and food. Home of the Roman Empire and a major center of the Renaissance, culture on the Italian peninsula has flourished for centuries. One of the most notorious parts of the Italian culture is their food. Life in Italy revolves around it, the food and wine. Food for Italians is something to be savored, revered, studied and examined, at a leisurely pace and with gusto, but not greed. For Italians there meals are somewhat different to ours: Italians start the day simply, perhaps with a cornetti (croissant) or slice of brioche, accompanied by a cappuccino, or just an espresso taken standing up at a local coffee bar -- cheaper than sitting at a cafe table. Pranzo (lunch) traditionally was the main meal of the day, and in the countryside it still is for many workers. In urban areas, lunch has become lighter, although it remains a three-course meal -- antipasto (appetizer), primo piatto (first plate), usually pasta, soup or rice, followed by secondo piatto, a meat or fish dish. Cena (dinner) follows the same pattern of lunch, usually three courses beginning with antipasto -- small servings of cured meat, olives, little bites to perk the palate. Next is pasta, rice or soup, followed by a meat or fish dish, accompanied by contorni (vegetable side dishes), ending with fruit and perhaps a glass of grappa. This is a typical day for italians, as you can tell, life is certainly focused around food, and is a major part of their culture. 

One major holiday, with lots of food is Carnevale (Mardi Gras-Carnival). Special sweets are baked, such as castagnole and frappe. In the Costiera Amalfitana and throughout much of the South there's a migliaccio di polenta made with corn meal, sausages, and grated cheese, cooked over the stove. Naples has the sumptuous Lasagne di Carnevale. 

Italy Blog post #1

Welcome to Italy! I chose to research Italy because we our focus is food, and when I think of food my mind goes straight to Italy! The country is extremely well known for their delicious food and I also love it so I figured it was a great fit. I know a lot of the main courses that are served as entrees but don't know a whole lot about the deserts. I think it would be neat to research what types of deserts they have at special occasions and holidays. A couple of interesting facts: the word for the lunch is "il pranzo", The pizza was invented in Naples during the 18th century.  Originally, it was just a dry, flat bread and was considered food for poor people. On the 1st. of January, Italians eat lentils for good luck in the new year. Italy is located in southern Europe and comprises the long, boot-shaped Italian Peninsula, the southern side of Alps, the large plain of Po Valley and some islands including Sicily and Sardinia. In 16th century Naples, a Galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. In 1843, Alexandre Dumas, père, described the diversity of pizza toppings.

Ireland vs. America Blog Post #4

There was relatively little change in the Irish diet between the late 1800's and the mid-1900's. Ingredients were heavily biased toward local foods or foods that could be imported from Ireland's main trading partner, the United Kingdom. In both city and country there was a tendency toward heavy meat-and-potatoes meals, and not much else. But in the 1960s and 1970's things began to change -- especially with the growth of cheaper air freight and worldwide refrigerated transport, and the introduction of the "package holiday" and the first low-cost airlines. Suddenly ordinary Irish working people could afford to sail or fly to foreign countries and eat the local foods. And when they came back home, they wanted more of what they'd had while they were abroad. The then-growing native supermarket chains began giving their customers what they wanted -- which, at the time, was anything but Irish traditional food. As a result of all the change they came to each a lot like us Americans. Similar diet, similar foods, similar way of eating. There are healthy options and unhealthy options, people just have to choose wisely. I think in the book it shows a lot of the recipes from an emotional stand-point. I don’t cook and I have never learned to cook so I don’t experience things like Tita does. But, I do see people I know link food with emotions, like when my mom will cook her favorite meal that her mother used to make her when she was younger. I am sure I will get to experience this in the near future and am cooking for myself. No matter what culture your apart of and what you are eating, there can always be an emotional link to the food. It is within families and homes. Food resembles holidays and family reunions. It is a special part of our lives and that is what “Like Water for Chocolate” shows us.

http://www.europeancuisines.com/What-Do-Irish-People-Eat

From Healthy to Not ~ Blog Post #4 ~ April 19 by Maggie Purtell

The native Hawaiian diet was quite healthy. They mainly ate poi and any other fish or land animals they could hunt. Native Hawaiians were very fit and known by many to have a great died. Although healthy, the upper classes still had a better and more options for the food in their diet. An interesting twist on native diet is that the women were the hunters and the men cooked unlike the traditional way that the women cooked while men earned.

The current diet in Hawaii is known as the “local” diet. This cuisine is multicultural diet because of Hawaii’s many immigrants. In Hawaii the obesity rate has spiked because more fatty foods are becoming the norm. The obesity rate used to be low compared to the country but now it is very high. Many Hawaiians have a hard time getting to the grocery stores to buy healthy food because of subpar public transportation.

The shift in Hawaiian diet is much the same as the shift in the rest of the United States. Obesity rates have been growing in recent years. Hawaii may be worse than the rest of the states; however, I believe that Hawaiians can turn their diet around. They used to be so healthy and if they return to their roots of hunting lean fish and animals, they could become more fit again.

Kennedy, Brittany. "Hawaiian "Local Food" Diet Compared to Traditional Native Hawaii Diet." HubPages. N.p., n.d. Web. 19 Apr. 2015.

Staples of Hawaii ~ Blog Post #3 ~ April 19 By Maggie Purtell

                               

The staple of all Hawaii is Poi. It is made from the roots of the Polynesian plant Taro. The plant is mashed and either steamed or boiled. The texture of Poi may make some people repulse but it has a very special place in Hawaiian people’s heart. They believe that Taro is their ancestor and it is present whenever Poi is present. It is typically eaten as a finger food.

Another Hawaiian food staple is Spam. Hawaii consumes more cans of Spam than anywhere else in the world. Spam stands for spiced ham and became popular during World War II. It was a convenient because it didn't have specific temperature needed to store and lasted a long time. Spam has become so popular that Hawaiian McDonalds and Burger Kings serve it. Every year Waikiki host its annual Spam Jam. Hawaiian people enjoy spam at all times of the day, including breakfast. A popular dish is called Spam Musubi. It contains rice wrapped with seaweed and spam. This is a popular snack food that can be found at many places such as 7-11, movie theaters and grocery stores.

"Hawaiian Food Description." Hawaii Food Tours. Hawaii Food Tours, n.d. Web. 19 Apr. 2015.

Kohatsu, Kimberly. "Why Do Hawaiians Love Spam So Much?" The Huffington Post. TheHuffingtonPost.com, 24 Sept. 2012. Web. 19 Apr. 2015.

"Three Choice Staples of Hawaiian Cuisine." Discover Hawaii Tours Three Choice Staples of Hawaiian Cuisine Comments. N.p., n.d. Web. 19 Apr. 2015.

Traditional cooking of Ireland Blog #3

In the late 1500s the potato was introduced to Ireland. It swept out older staples of foods within 200 years. The potato became the main ingredient in the Irish diet. The country’s heavy reliance on potatoes led to the disaster in the 1840s known as the Irish potato famine. Most farmers grew one particular variety of potatoes that was highly sensitive to disease which triggered a widespread famine that caused two-thirds of crops to be destroyed within the next two years and more that a million people died. After farmers got the disease under control by spraying the crops with chemicals, potatoes continued to be the staple food in the Irish diet. Most dishes consist of potatoes, cabbage, and meat of some sort. Here is one of the most well-known dishes in Ireland:

Traditional Irish Stew

Ingredients

• 4 potatoes, thinly sliced

• 4 medium onions, thinly sliced

• 6 carrots, sliced

• 1 pound Canadian bacon, chopped

• 3 pounds lamb chops, 1-inch thick, trimmed, and cut into small pieces

• Salt and pepper to taste

• 2½ cups water

• 4 potatoes, halved

• Fresh parsley, finely chopped

Procedure

1 To make Irish stew, all the ingredients are assembled in layers in a large stew pot.

2 Begin with layers of sliced potatoes, onions, and carrots.

3 Top with a layer of Canadian bacon and lamb.

4 Sprinkle liberally with salt and pepper.

5 Repeat these steps until all the ingredients are used.

6 Add enough water to just cover the ingredients.

7 Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.

8 Simmer over a very low heat for about 2 hours.

9 Sprinkle liberally with the chopped parsley and serve in soup bowls.

http://www.foodbycountry.com/Germany-to-Japan/Ireland.html#ixzz3Xo9HeJbx