Students Again

The following are some dishes or seasonings that are common among Southeast Asians or Pacific Islanders in at least one country, territory, or region. Select ANY 6 of them and a) indicate in what country/territory/region it is served or used; and b) briefly describe what the food is, is made of, or how it is used (as may be appropriate for the items you select).
Adobo

• Halo-Halo
• Laap
• Lomi-Lomi
• Lumpia
• Nam Prik
• Nuoc Mam
• Pancit
• Pho
• Poi
• Sambal
• Sayur

Pho:
a) Vietnam
b) Pho is dried rice noodle sticks. Pho is also a popular Vietnamese noodle-based soup. Pho (the soup) usually consist of a bowl of broth with pho noodles. On the side, many  condiments are offered to add to the soup. Some of the condiments may include bean sprouts, lime, chilies, fish sauce, etc.

2 - Poi:
a) Pacific Islands; Hawaii
b) Poi is made from the taro root which is boiled or pounded into a paste. Poi is a staple to the Hawaiian diet.

3 - Pancit:
a) Philippines
b) Pancit is noodles cooked with meat or shrimp in soy and garlic flavored sauce. Pancit is also eaten on birthdays to ensure a long life.

4 - Nuoc Mam:
a) Vietnam
b) Nuoc Mam is a salty fermented fish sauce. The fermenting of fish for several days creates a thin, salty, brown sauce. This condiment is used to season many Vietnamese dishes. Nuoc Mam can also be used as a base to other sauces.

5 - Adobo:
a) Philippines
b) Adobo is a preparation influenced by Malasian, Polynesian, Spanish, and Chinese culture. This preparation combines marinated chicken, pork, and sometimes fish or shellfish. This
mixture is then fried with garlic in lard and then braised in soy sauce, vinegar, garlic, chile peppers, bay leaf, and peppercorns and any available vegetables such as plantains, potatoes,
greens, or bamboo shoots.

6 - Laap:
a) Laos
b) Laap is a spicy ground meat or fish dish that is traditionally prepared uncooked. The ground meat or fish is usually garnished with several ingredients such as basil, mint, and coriander leaves.

Select any TWO (2) European countries FROM DIFFERENT EUROPEAN REGIONS.

A) Identify the two (2) countries you have selected and list at least 3 foods traditionally associated with EACH of the two countries;
B) Discuss EACH of the foods you have selected, explaining considerations such as what they are, how they are prepared, why they are traditional for that country, what region of the country they are from, the background of the food, etc., as may be appropriate for the foods you have selected.

A)
Country #1 – Germany: foods 1) sausages, 2) red and green cabbage, and 3) Himmel und Erde.
Country #2 – Spain: foods 1) Tortilla Española, 2) Serrano, and 3) gazpacho.

B)
Germany: 1) Sausages – Using ground meat to make sausages has had a long history in Germany. It is not uncommon to think of Germany when thinking of sausage. In Germany, there
are many varieties of sausage available. The varieties can be divided into four basic categories. The four categories are Rohwurst, Bruhwurst, Kockwurst, and Bratwurst. All of these sausages are made in different ways. Sausage is truly a staple of German cuisine. 2) Red and Green Cabbage – Traditionally, cold weather vegetables are found in the German diet to add variety. Red and green cabbage is one of those traditional vegetables. In fact, red and green cabbage is everywhere. In addition, it is quite versatile. In Germany, red and green cabbage is fried, boiled, fermented as sauerkraut, and added to stuffing, soups, and stews. 3) Himmel und Erde – Potatoes are another common ingredient to Germany. In Germany, potatoes are most frequently boiled or roasted. In these preparations the potatoes is usually sliced rather than whole. One German specialty dish, found in the northern region, made from potatoes is called Himmel und Erd (heaven and earth). Himmel und Erde is a prepared dish of potatoes and sliced apples topped with fried bacon and onions.

Spain: 1) Tortilla Española – In Spain eggs are consumed day and night; it is not just a breakfast food. One dish using eggs is called Tortilla Española. Tortilla Española is basically a potato omelet. This dish is so common that one might perhaps consider it to be the national dish. Tortilla Española is so versatile that, in Spain, it is eaten as appetizers, entrees, snacks, and as filling for sandwiches. 2) Serrano – Serrano is a type of Spanish ham. Serrano literally means “from the mountains.” This ham is so popular that it has even been recognized worldwide. The ham is a salty, dry-cured meat that is served in paper-thin slices. As common and simple preparation, is to eat the ham on a piece of toasted bread with a simple tomato spread on top. 3) Gazpacho – Gazpacho is another very common dish associated with Spain. In its most basic form, it is a pureed vegetable soup made from garlic and tomato. The soup is usually served cold. This is another Spanish dish that has achieved worldwide acclaim. As an interesting side not, it has been said that the name gazpacho may have come from a vinegar and water drink (posca) that was reportedly offered to Christ on the Cross.

China, Japan, and Korea are three major Asian countries that have both commonalities and differences in the heritage of their cuisine. Please answer the following questions regarding the foods/culture of China, Japan, and Korea.

A) Explain/Discuss WHY there are these similarities and differences. In your discussion consider many factors, such as history, geography, climate, political control, etc;
B) Provide and discuss at least two (2) examples of ways in which their foods are similar;
C) Provide and discuss at least two (2) examples of how they are different;
D) Identify which of these three countries uses few spices and values the natural flavors and freshness of foods;
E) Identify which one has many foods that are very highly spiced (hot) and feels that the colors of the foods in a meal are very important.

A) China, Japan, and Korea have several similarities. These similarities can be found in several categories such as geography, landscape, religion, and therapeutic uses of food.  However, within these categories variations (differences) can also be found. For example, a particular religion may be common in each country (a similarity), but the dominate religion  may be different for each country. China, Japan, and Korea are very close in proximity and tend to inherit one another’s food cultures to an extent. For example, some very important ingredients to Japan were actually adopted from China. Some of these ingredients are rice, soybeans, and tea. In fact, a similarity to all three countries is that rice is a main staple to each diet. All three countries are considered to be monsoonal in climate, but many of the food differences can be explained by landscape. China’s landscape is dominated by the valleys of two rivers. These rivers contribute to the fertility of the land. This fertility is only so helpful because the colder weather only allows for a four to six month growing season in the North and a six to nine month growing season in the South. Regardless, vegetables are very important to the Chinese diet as this is where they receive 80% of their caloric intake. Japan’s landscape is mountainous with a rugged coastline. This contributes to Japan’s most important food source, the sea. Of course, this brings one of Japan’s most popular dishes which are sushi. Korea, similar to Japan, has a mountainous landscape. However, between the cold, snowy winters, and the hot summers very little of the land is arable. Meat seems to be a little more popular with the Korean diet. A similarity that would contribute to common practices of all three countries would be religion. All three countries have major sectors practicing  Buddhism. Of course the other sectors are varying which will add to differences. These other sectors include, Chinese – Confucianism and Taoism, Japanese – Christianity, and Korean – Confucianism. So, religious belief may add to the reasons for differences and similarities of these three cultures. Therapeutic uses of food might stem from such beliefs. Therapeutic uses of food is also something similar to these three cultures but in different ways. For example, the Chinese believe in yin and yang which is a proper balance of food providing physical and emotional harmony. The Japanese believe certain food combination provide harmful or beneficial effects. Koreans prescribe to an um and yang classification system which is  somewhat mysterious. However, this system is predicated on a good appetite being healthy and that certain foods promote health. Another thing that may explain the similarities of Korean foods to Japanese and Chinese is political. Korea is located between Japan and China. China and Japan have historically attempted to expand their territories which have contributed to the culture of Korea.

B) Two ways in which these cultures foods are similar is the dependence on rice as a staple and the consumption of tea. Rice is consumed at nearly every meal for all three cultures.  Tea is another similarity. In China it is the drink of choice. In Korea herbal teas are very popular. In Japan green tea is preferred. However, it is constant that tea, in some variety, is a similarity to all three cultures.

C) Two differences of these three cultures include the dominate foods used for protein and the seasoning of foods. In China the dominate protein is pork. This is due to the belief that cattle should be used for work. In Japan the dominate protein is fish. This is due to the geographic convenience. In Korea the dominate protein is beef. The way these culture seasons their food is also different. The Chinese commonly pre-seasoned or marinated by a variety of oils and/or condiments. Some of these include sesame oil, soy sauce, oyster sauce, and many others. The Japanese generally use seasonings sparingly. The Japanese are concerned with simplicity, purity, and the naturalness of their food. The Korean way of using  seasoning is excessive. Food is often seasoned before and after cooking. Their food is highly seasoned.

D) Japanese

E) Korean

Select ANY topic that you want regarding any one or more of these countries/regions (Europe, Southeast Asia, China, Korea, Japan, or the Pacific Islands) and THOROUGHLY discuss the topic that you choose. For this question, you must select a country/region OTHER THAN the one that may be your home or cultural heritage country/region. For example, if you are from Japan, you cannot select some topic about Japan to write about for this question or if your great grandparents are from Germany, you cannot write about a topic related to  Germany.

My topic is Korean Kimchi. Kimchi is a dish that is included with every Korean meal. However, Kimchi is comes in several varieties. Kimchi is a term describing a dish in Korea of  fermented vegetables. Kimchi is the storing of highly spiced vegetables, such as cabbage, for a period of time in a cool place. The evolution of kimchi is suspected to be from the  introduction of Chinese pickles. This concept was modified in several ways for the Korean palate. In the earliest years of Korean kimchi radish, cucumber, eggplant, and green onion were commonly used. Kimichi generally falls under two types, winter kimchi and seasonal kimchi. Winter kimchi was traditionally prepared in early winter for the season until seasonal vegetables become available. Once seasonal vegetables became available many varities of seasonal kimchi were made. Some of these included young cabbage and sliced radish, cucumber and baby radish, and whole cabbage kimchi. In Korea, kimchi is often eaten with rice. In other preparations it is combined with ingredients to make new dishes such as stews. Due to climate differences, kimchi can also vary in style from North to South Korea. In fact, there are many different kimchi preparations that vary by region. Sometimes fish and fruit are used as kimchi ingredients. Some recipes for kimchi are mild, but most kimchi is very spicy. Kimchi is such a popular food item that that has become available in other countries such as America. Kimchi has become a well know Korean food. Kimchi is considered by many to be a healthy food. It is loaded with many vitamins and has been said to aid digestion. There has even been a study arguing the positive effects of kimchi’s protective qualities against cancer.