Students Again

The foods of the Near East (Greece, Turkey, etc.), the Middle Eastern Countries (Saudi Arabia, Iran, etc.), and the North African Countries (Morocco, Egypt, etc.) are quite similar in  many ways. DISCUSS!! WHY this similarity exists. In your discussion, consider factors such as the history of the region, geography, climate, religion, migrations within the region (NOT  migrations to the US), family structures, etc.

Geographically, most of Near East has the same climate which is temperate. This temperate climate is conducive to agriculture. However, Greece and much of the Middle East aridity  limits cultivation. However, even in desert regions arable land can be found along the seacoast and in some plains and valleys. Ancient Greece dominated and influenced much of the Near and Middle East. In more modern times the Turkish Ottoman Empire conquered and ruled Greece. The Greek and Turkish connection sheds much light as to why the Near and Middle East is similar in many ways. This hegemony trade-off facilitated the spread of many products, including food, throughout the region as well as cultural influence. The one difference that remains is a diverse religious affiliation which ranges from Christianity to Judaism to Islamic. Most of the families in the Near East are identified by the head of the  household’s unquestioned authority. The head of the household in turn has the responsibility of supporting the immediate family and elder parents. In some Near East states it is even common to have communal living arrangements. Children are often of high importance to the family. However, children are still expected to obey and respect their elders. Women are often to focus on the home, family, and church. Education is an important endeavor for men to pursue. On the other hand, education is considered less important for women, but this is slowly changing in the Near East. It is often encouraged to avoid interethnic marriages. Middle Easterners also tend to be mostly defined by a  patriarchal family in which the head of the house rules. This is used to achieve family status which in exchange subordinates enjoy for their obedience. The role of men and women  in the Middle East includes the concept that men and women are equal but have different responsibilities. The common good of the children is often the most important family  sacrifice. Men are obligated to provide economic stability while women are meant to socialize with children. Women are also expected to provide love and comfort in the home.  Marriages are often arranged in the Middle East in an effort to establish political and business alliances. Communal type living is also common in the Middle East. Most of these practices in the Middle East are based on the Muslim religion. However, there is a range of religions practiced throughout the region.

A. LIST 4 foods that are commonly used in the Near East/Middle East/North Africa and describe how EACH of the foods that you list are used in at least one country in this region of the world.
B. LIST OR DESCRIBE 4 etiquette practices related to meals/dining/foodways common to the countries/people of this region.

A. Four foods that are commonly used in the Near East/Middle East/North Africa are vegetables, olives, fruits, and meats (with the exception of pork in Muslim areas). Many vegetables are used in these areas with the most common vegetable being the eggplant. A common cooking method is to combine the vegetables with tomatoes or tomato paste and sautéed onions with a small amount of water, then cook until the vegetables are soft and very little liquid remains. The olive tree contributes to many dishes in these areas. Olives are commonly used to accompany a meal or as an appetizer. Olives are also used as a source for olive oil which is frequently used in food preparation. Fruits are eaten fresh for dessert or as snacks. Fruits are also used as additions to savory dishes, served dried, used as jams or compotes, or the juice is used as flavoring to many foods. Almost all meats are consumed in these areas, except pork in Muslim areas. A popular used for meats is for kabobs. For this dish, the meat is marinated after being cut into pieces, the meat is placed onto skewers, and then grilled over an open fire.

B. Several rules of etiquette apply to this region of the world. First, one should always wash one’s hands before eating. Second, three fingers of the right hand are used if forks or  spoons are not offered. Third, rice should be taken from a communal bowl and rolled into a ball with the fingers before dipping into stews or sauces. Finally, it is rude to fill one’s own cup, and it is expected that a diner will refresh their neighbor’s cup as soon as it is half empty.

Africa, particularly West Africa, has had great influence on the foods historically eaten – and still eaten today – in the United States. DISCUSS what foods are particularly influenced by or were brought to the US by West Africans who arrived in the US as slaves prior to the mid-1800’s, and WHY these West Africans have had such a significant influence on the foods of the United States.

There was a range of foods influenced by or brought to the United States by West Africans who arrived in the United States as slaves. Some of these foods included watermelon,  black-eyed peas, okra, sesame, and taro. Even before the West Africans were brought to the United States, during the fifteenth and sixteenth centuries, their food habits were changing due to the introduction of New World foods. Some of the foods bringing about this change included cassava, corn, chilies, peanuts, pumpkins, and tomatoes. These foods brought to the United States and the changing food habits of West Africans due to the introduction of foods by the New World have had a significant influence on the foods of the United States. Black cooks often mixed there West African preparation methods with British, French, Spanish, and Native American techniques. This mixture of preparation and technique produced American Southern cuisine. This new American cuisine encouraged the use of fried, boiled, and roasted dishes using pork, pork fat, corn, sweet potatoes, and local green leafy vegetables.

Identify at least four (4) foods or dishes commonly eaten in West Africa; two (2) foods or dishes commonly eaten in Ethiopia, Somalia or the Sudan; and two (2) foods or dishes commonly eaten in East Africa. For EACH food or dish you list, DESCRIBE what the food/dish is or how it used in meals or dishes of that area.

Four foods or dishes that are commonly eaten in West Africa and East Africa are Doro wat, anjeero, plantains, and peanuts. In West Africa, Doro wat is a common dish of Ethiopia. Wat means stew. Wat is typically a thick and spicy stew that could consist of many different ingredients such as legumes, meats, poultry, or fish. Milder versions of wat are known as alechas. Doro wat is an example of such a dish and is made from chicken and whole hard-boiled eggs. Anjeero is a type of bread in Somalia. Somali food is very similar to Ethiopian food, except they use seafood more frequently. Anjeero is no exception to this fact; it is very similar to injera which is a type of Ethiopian bread. These types of breads are often consumed with other things. For example, shuro which is a thick paste made from chickpeas, onions, tomatoes, and berbere. Plantains are a common East African food. In particular, plantains are a core food for Tanzania. They are used in infinite ways. Some of the uses of plantains include in soups, stews, fritters, custards, and even wine. Another common East African food is peanuts. Peanuts are commonly used in Uganda. In Uganda, peanuts are a staple food, like the plantain in Tanzania, and are used in many different ways. Peanuts are used in anything from stews to desserts.

Although we often think of Mexico as a country where the foods are the same throughout the country, in reality Mexico is a very large country with multiple regions, each of which has  somewhat distinctive foods, though there are also foods that are common throughout the country.

A. IDENTIFY and DISCUSS/DESCRIBE at least four (4) foods that are common throughout Mexico; and
B. COMPARE AND CONTRAST the foods of the three regions of Mexico known as the Mexican Plains,Tropical Mexico, and Southern Mexico.

A. Four foods that are common throughout Mexico are tortillas, beans, vegetables, and meats. Tortillas are flat bread that is common throughout Mexico that is traditionally made by  hand. To make tortillas, corn kernels are heated in a lime solution until the skins break and separate. This resulting mixture is called nixtamal. The nixtamal is then crushed on a stone slab resulting in flour called masa harina. The masa harina is mixed with water to make the tortilla dough. Small balls of the dough are then patted into round flat circles that are six to  eight inches in diameter. The final step in the making of tortillas is the cooking of the patted tortilla dough on a griddle until the desired texture is achieved. Beans are another common food throughout Mexico. In fact, beans are found everywhere. They are an ingredient in nearly every lunch and dinner and often found in breakfast dishes. Beans are so versatile in  Mexican cuisine that they are used as filling for a range of stuffed dishes and even stand on their own as side dishes. Vegetables are an important part of cuisine throughout Mexico.  Vegetables are usually used as part of a main dish or as a substantial garnish. The most commonly used vegetables are potatoes, greens, tomatoes, and onions. Chile peppers are used extensively as seasonings, are stuffed, and are used in sauces. Meats are also a very common food throughout Mexico. Meats are commonly cooked over high heat and are  typically grilled. Another common technique in cooking meats is slow, moist cooking such as stewing or braising. These techniques are generally used on tougher cuts of meat to help  tenderize the meat; marinating is also commonly used for tenderizing. Nearly all parts of the animal are used, including the organs, in providing food for the people throughout Mexico.

B. The Mexican plains region of Mexico mainly consist of arid plains and high mountain valleys. The Indians that originally inhabited the area had a diet that probably consisted of corn,  beans, squash, greens, cactus fruit, and young cactus leaves. When the Mexican Indians mixed with the Indians of the American Southwest pine nuts, pumpkin, and plums made their  way into this region. In the Northern plains, the Spanish introduced longhorn cattle, dairy cows, and wheat. This is the only area in Mexico where beef is frequently consumed. In the Baja region fish is an important source of food. Fish of several varieties are used in several different dishes. Cheese is more common in the North than in other parts of Mexico as well as  wheat which are used to make wheat tortillas. Tropical Mexico consists of the southern coastal areas of eastern Mexico. This area is mainly hot lowlands and tropical forests. Seafood  and freshwater fish are commonly consumed in this area. Produce such as star fruit, guava, mango, yucca, and pineapple are some of the many varieties available in this area. Chile peppers are also abundant in Tropical Mexico with over ninety varieties available. Some commonly available chilies are ancho, chipotle, jalapeño, and poblano. The Yucatán peninsula was historically isolated from the rest of the country until modern times. In the past most food was cooked on outdoor pits, but are now commonly cooked in covered pots. This area of  Tropical Mexico uses citrus in many different ways, from marinating to sauces. Shrimp in particular is also a local specialty in this region. Southern Mexico is similar to those of the  Yucatán. This is to say that they are more tropical and more Indian-influenced than foods of other regions. Cacao trees are cultivated in this area. Of course, this is used for chocolate. Chocolate is then used in both savory and sweet dishes. Mole, which is a complicated sauce of chilies and sometimes chocolate, has many variations throughout different parts of the  region. Poulty, goat, and pork are the most popular meats in Southern Mexico which are used in a variety of ways. Game meat is also common in some select areas. All three of these  regions have a different diet. The Mexican Plains are the heaviest beef eaters, but fish is also common in some areas. Tropical Mexico and Southern Mexico are more heavily influenced by Indians. These areas make use of vegetables and seafood more as their availability is more abundant. Tropical Mexico has chilies as an important food and Southern Mexico has  chocolate.

India is a very large country encompassing many regional variations in climate, cultural influences, food availability, and food practices. Yet, there are also commonalities throughout the country in regard to foods and food customs. COMPARE AND CONTRAST the Northern region with the Southern region in regard to food practices, foods commonly eaten, spices used, etc. and DISCUSS WHY the variances and similarities noted tend to occur.

The influences of the Moghul period are found in the cooking of Northern India. Basmati rice is served pilaf style or biriyani style in Northern India. Meatballs made with ground meats (also sometimes with dal) and kebobs are a specialty. Peanut and sesame oils are commonly used in food preparations of the North and many dishes are seasoned with saffron. Bread  is consumed daily in Northern India. Whole-wheat flatbread are one example, these types of bread are cooked on a griddle without oil until they puff up. Also, a fresh cheese made from buffalo milk called paneer is added to many dishes. Milk desserts are often spiced with cardamom. Tandoori is a common food preparation. This preparation makes use of a tandoor which is a clay oven heated with charcoal. Tandoori cooking often uses lamb and chicken in the dishes; the meats are usually marinated in spicy yoghurt before cooking. In regions of the North with a large percentage of Hindus and Jains the diet is vegetarian. In these areas commonly used vegetables are cabbage, cauliflower, potatoes, tomatoes, turnips, onions  and garlic (which are infrequently used in most of the rest of India). Aromatic spices such as cumin, cardamom are used often. Red chilies are also added to many dishes. In Southern India rice dishes are usually fried or steamed. Dals (such as chickpeas and lentils) are pureed and present at nearly every meal. Highly spiced vege3table curries are also common in Southern cooking. These curries can include a myriad of Southern ingredients such as bananas, banana flowers, bittermelons, coconut, drumstick plant, green mango, and jackfruit seeds. Pandanus leaves, which have a flavor of mown hay, are used to season some dishes. Coconut oil is commonly used for frying and coconut milk is often used in curries and sauces. In the South, accompaniments to the main course may include pachadi or pickled fruits or vegetables (such as chutneys). In areas of the South with smaller vegetarian populations, fish, seafood, or chicken is often eaten. Black pepper is the favorite seasoning which is often combined with coconut, green chilies, and curry leaves (karhi). Many other seasonings are used in the South. Some of these seasonings include anise, ground Chile peppers, tamarind, gongura, and red Chile peppers. Throughout the South, deep-fried salty  foods and sweets are eaten as snacks.

A. LIST five (5) foods that are indigenous to the Caribbean Region.
B. For EACH of the following dishes, IDENTIFY the Caribbean country or island where the dish is an important or commonly eaten item and DESCRIBE what the dish is:
1. Sofrito
2. Picadillo
3. Jerk Foods
4. Sancocho
5. Moros y Cristianos
6. Habichuelas con Dulce

A. Five foods that are indigenous to the Caribbean Region are 1) cassava, 2) coconuts, 3) guavas, 4) chili peppers, and 5) sweet potatoes.

B. 1) Sofrito is important to Porto Rico. Sofrito is an all-purpose sauce that is the base of many Porto Rican dishes. Sofrito is made by combining alcaparrado and recaito with tomatoes. This mixture is then fried in lard colored with annatto seed until a thick paste is formed. 2) Picadillo is an important dish to Cuba. Picadillo is a type of beef hash flavored with the  traditional Spanish ingredients of alcaparrado (olives, raisins, and capers) as well as tomatoes and Chile peppers. Picadillo is served with fried plantains or boiled rice, or it is topped with fried eggs. 3) Jerk foods are important dishes to Jamaica. Jerk, in current times, is used to describe a wet spice mixture used as a barbeque seasoning. It includes allspice, black pepper, cinnamon, ginger, nutmeg, thyme, scallions, and Scotch Bonnet Chile peppers (some variations include other ingredients). The spices are then moistened with a little oil, lime juice, or soy sauce to make a paste. The meat is then rubbed with the Jerk and marinated for several hours. After marinating the meat is then grilled over Jamaican pimento wood and covered with banana leaves for one to four hours. 4) Sancocho is another important dish to Porto Rico. Sancocho is a very popular stew. This stew is made with beef short ribs,  calabaza, malanga, yams, and corn. 5) Moros y Cristianos is an important dish to Cuba. Moros y Cristianos is translated to mean “Moors and Christians.” This is the preferred name for black beans and rice in Cuba. 6) Habichuelas con Dulce is an important dish to the Dominican Republic. This dish is often served as a side dish or a desert. Habichuelas con Dulce is a combination of red beans, coconut milk, evaporated milk, whole milk, sugar, and butter.