More Than Jut Beef

What's Your Cut?

Blog Post #3

April 26, 2015

Tyler Smith

    The German culture has always celebrated many regional variations of its food and beer. The north

focuses on seafood dishes, dumplings and bean soups. The center region of Germany has lots of

breads, fruits and vegetables. In southern Regions of Germany, sausage, dumplings, potatoes, cakes

and fruit are common. These sort of things are very common throughout most all of Germany. In

most dishes, one of the most popular ingredient is beef.

     Beef is a easily accessible source of food in then German culture. When it comes to preparation,

beef will either be made into a stew, blood sausage, stews, or even as a main dish. A very popular

dish is a large roast made of pork, beef or veal called sauerbratenand. It can be flavored in a

few different ways, depending on the region. Famous German sausage include bauernwurst (farmer's

sausage), made with pork. Smoked blutwurst (blood sausage) made from minced pork mixed with

blood and breadcrumbs. Bockwurst, which made with veal, pork and milk, and bratwurst is roast

sausage, commonly produced with pork. Leberwurst is liver sausage made from pig's liver.

     Sausage has been a major food or dish for the German Culture for many years. This, for the

German Culture, is one of the few dishes that its takes pride in the most. The German sausage is

known throughout many regions of the world and has taken on many forms and recipes throughout its

travels. However, in Germany, this type of meal does not often remind its people of parties or wild

nights, but of family and closely upheld traditions.

Rice Rice Baby

~Blog post #3~

April 20, 2015

By Michael Huiras

            The most prominent food item for Chinese people is rice. They eat rice with every single meal every single day. Rice is consumed to balance out their diet and keep people from going overweight. Rice is very easily accessible to get in China. Fifty countries produce rice, with China and India supporting 50% of total production. China individually produces 30% of the world rice population, making it the largest producer of rice.

            China produces these great quantities of rice because of their very successful harvest strategy. However, the area of harvesting rice has continued to decline from its peak of 37 million ha in the 1970s to just over 31 million ha in 1995 to about 30 million ha in 2010.

            Rice is cooked by boiling or steaming. It sits in the boiling water until it absorbs the most amount of water it can hold. Rice can be eaten plain as white rice, or it can be mixed with chopped meat, sauces, vegetables, eggs, etc. to make fried rice. Most Chinese people prefer white rice due to it being healthier than fried rice.

            Chinese people do not just eat rice because they enjoy the taste of the food; it is also very nutritious for people. Rice is low in fat and high in starchy carbohydrates. It also consists of several vitamins and minerals. Rice is very easy to digest, which will keep digestive systems running better than ever.

http://www.statista.com/statistics/255937/leading-rice-producers-worldwide/

http://ricepedia.org/china

French Diet

French Diet

~Blog post #4~

April 20, 2015

By: Jenny Doyle

In France, people are taught at a young age to appreciate fine foods. They take great pride in their nation’s culinary reputation. They eat three meals a day with one snack at around 4 PM for the children. Starting with breakfast, in France, they typically just have a small cup of coffee and possibly a croissant. That is why it is called a “petit dejeuner” which means “little breakfast” in French. Next, Lunch is traditionally the biggest meal of the day. When time allows, it can go on for many hours, and includes wine. Usually the meal consists of an appetizer, a cheese platter, a soup or salad, a meat or fish, and to finish off this large meal, a dessert. For dinner, they usually just have a small meal. Typically it has only a few things like a sandwich, or yogurt and fruit. 
           Portions in France are very different then portions in the United States. While in the US, we typically have 3 average meals with snacking in between, in France you would be accustomed to having one extra large meal in the afternoon, and two small meals to start and end your day. Secondly, France eats much less processed food. While we will just stop on the way home from school or work and grab McDonalds, they have fresh cooked meals every day, and make sure to have a balanced breakfast, lunch, and dinner. Overall, in my opinion, France is much healthier than the United States. Not only do they eat just the right portions, but they eat fresh food, and they make sure to have a little bit of everything. It even tastes good!

"Eating Habits of Americans vs. French People and Europeans." Renegade Health. N.p., 11 July 2013. Web. 23 Apr. 2015.

Prominent Ingredients in French Cuisine

Prominent Ingredients in French Cuisine

~Blog Post #3~

April 20, 2015

By: Jenny Doyle

 

In France there are numerous ingredients prominent to traditional French cuisine. For instance, one prominent ingredient is the black truffle, also known as the black Périgord truffle. A black truffle is a black mushroom and is considered the finest of the edible fungi. The black Périgord truffle is named after the Périgord region in France. In this region the truffle grows on the roots of oak and hazelnut trees. The truffles are found just below the surface. In order to dig them up, specially trained dogs and pigs are used to search for them. Once the mushroom has matured it is harvested in late autumn through winter.  The harvesters in France are called trufficulteurs. These men sell the black truffles at markets during January, because it is the busiest month of the year. Black truffles sell between 200€ and 600€ per kilogram at these markets, depending on the quantity and quality of the harvest. Black truffles are used for flavouring many dishes such as: veal, fish, soup, shellfish, rice, and salads.

Another prominent ingredient In French cuisine is Fois gras. Fois gras is the fattened liver from a duck or goose.  This fattened liver is produced by using a traditional technique called Gavage. Gavage is the force feeding of ducks and geese to fatten their livers to produce "foie-gras-de-canard" or "foie-gras-d'oie". This famous delicacy in French cuisine is filled with flavor described as rich, buttery, and delicate. It is expensive and is worth 10 times more than the rest of the bird. Fois gras can be sold whole or prepared into mousse, parfait, or pate. Typically Fois gras is not a main course; it is usually served with another food item, such as steak or toast.

 

 

 

 

 

 

 

 

 

 

"Foie Gras." Foie Gras. N.p., n.d. Web. 21 Apr. 2015. 

"Key Ingredients: French." Food. N.p., n.d. Web. 21 Apr. 2015.

"EASY FRENCH FOOD." Famous French Food. N.p., n.d. Web. 21 Apr. 2015.                         

"Essential Ingredients for French Cooking Checklist." Real Simple. N.p., n.d. Web. 21 Apr. 2015.

"Perigord Truffles of Tasmania Pioneered the French Truffle Industry in Australia. We Produce and Market French Black Truffles from the Cold Soils of Tasmania, NSW and Victoria." French Black Truffles. N.p., n.d. Web. 21 Apr. 2015

 



Sicilian Diet

Blog Post 4

April 20^th 2015

Mike Giunta

Similar to all cultures, Sicily has foods that are healthy, and also has foods that are quite the opposite. However, in Sicily, most of the cuisine consists of fresh vegetables. The veggies are the main ingredients in many of the Sicilian dishes. For example, tomatoes are the main ingredient in the pasta sauce served with the variety of different noodles. This differs from America’s cuisine in many ways. While in America, for many restaurants the motto is the greasier the better. Fresh, organic food is not valued in the same way that it is valued in Sicily. In Sicily, where the average income is considerably less than it is in America, the people must garden and grow food for them. The foods that the people grow end up becoming the centerpiece of their meals. Many of the things that Sicilians eat are based on a Mediterranean style of eating. This style is defined by the many natural ingredients. The ingredients in many cases results in an increased overall healthiness and possible loss of weight. Many foods in America are processed and do not come from someone’s garden, while in Sicily the food is hardly processed and is even said to have lowered chances to getting some diseases. Vitamin A is contained in large amounts in Sicilian food such as leafy greens, and citrus fruit which is good for a person’s eyes.

http://www.livestrong.com/article/375294-what-are-the-health-benefits-of-italian-cuisine/

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/9_essential_ingredients_of_italian_cuisine

http://www.rgbstock.com/bigphoto/mjQo7MU/Healthy+Pasta+Meal+Ingredients

Sicilian Cuisine

Blog Post 3

April 20th 2015

Mike Giunta

In traditional Sicilian cooking is a combination of the many cultures that occupied Sicily over the years. The cultures that influenced the cuisine include: Greek, Arab, Spanish, and French. The Arab influences brought along rice, pepper, sugar, and raisins. The French brought along with them tomatoes, maize, and cocoa. Finally, the Greeks occupation brought olives and fish.  Tomatoes and eggplants are traditional foods in Sicily. Food in Sicily is primarily centered on using homegrown vegetables straight from the garden to the plate. Because of Sicily’s proximity to the sea, fish provide a source of income and also a source of food. Some of these fish are swordfish and sea bass. Although because Sicily is so close to Africa, in some areas, the culture and cuisine in particular is influenced by their closeness to Africa. One of Sicily’s most famous foods is the cannoli. The cannolli is a tubular formed piece of dough that is filled with sugar. The origin of the cannoli is significant because it can be traced back to Arab occupation when Sicily was at that time the Emirate of Sicily. Using fresh vegetables, caponata is made of eggplants that are fried along with vinegar, raisins, pine nuts, and capers. All of the ingredients can be homegrown or picked up fresh at the market. Another rather interested and definitive Sicilian meal is Speghetti ai ricci. This dish includes seafood, which is an integral part of their culture because of the location of the place. The seafood is sea urchins which are mixed together with the pasta.

http://www.italianfoodforever.com/2011/10/caponata/

ttps://www.walksofitaly.com/blog/sicily/sicilian-cuisine-cannoli-arancini

http://en.wikipedia.org/wiki/Cannoli

http://en.wikipedia.org/wiki/Sicilian_cuisine

Hawaiian Diet

The Hawaiian Diet

Blog Post #4

April 20, 2015

Brodie Palm

The Traditional Hawaiian Diet, or TDH for short, includes all of the foods that the Ancient Hawaiians and even many Hawaiians today consume on a daily basis. First off, there is a difference between TDH and the food that local Hawaiians eat which includes a large amount of other food cultures from immigrant settlers around the world. What the Ancients used to commonly eat were said to be around two cups of sweet potatoes and cooked greens per day, about a pound of poi (mashed taro root) per day, and also yams. They had an abundance of berries bananas, apples, and coconuts to eat in these times, and fish and other meats were also a key part of there diet. Fish, squid, crab, chicken, and other birds were also heavily integrated in a native's diet,  and most natives included around 12% of protein into their diet. This sounds like a very healthy diet indeed, but even though any local Hawaiian will lose some weight and feel much healthier when eating like an Ancient, not many can stick very close to this way of eating for long. Part of this can be blamed on the price of healthier foods and lack of support when dieting. Healthy foods such as poi and pineapple are very common and relatively cheap, but buying fruits and veggies all the time does take a toll on the bank account. Many Hawaiians have grown accustomed to eating cheap and delicious (but usually unhealthy) meals everyday such as spam, pork, and even fast food. There is also a large Asian population in Hawaii that mix in rice, sushi, noodles, and other asian cuisines into Hawaii's normal local diet. Even McDonald's in Hawaii appeals to the community with Asian actors in commercials and Japanese or Korean foods on the menu, and they even have pineapple and taro pies. Although all of this mixing of cultures creates some interesting outcomes, it is really just the cause of an obesity epidemic; very similar to the obesity situation in the rest of America. Personally, I try to eat on the healthier side of the grocery store, but there's not always money to eat these healthy foods. Whenever I think of the people who are worse off than me and do not even get to eat healthy at all because of money, it makes me wonder why people are even complaining about obesity if nobody is going to change anything. In the Like Water for Chocolate, good food seems to spark emotions like happiness, sadness, disgust, or bitterness in the characters. Food seems to affect the way people feel about each other and sometimes vice versa. 

Spam and Rice Wrapped in Seaweed (Musubi)

https://therefill.files.wordpress.com/2014/02/spam-musubi.jpg

Recipe: http://www.seriouseats.com/recipes/2008/04/tutorial-how-to-make-hawaiian-spam-musubi-sushi.html

McDonald's Sweet Taro Pie

http://www.electricbamboo.com/wp-content/uploads/2013/06/13-0625-mcd-taro-pie.jpg

Traditional Hawaiian Sweet Potatoes

http://www.hawaiiveggiefarm.com/images/Potato%20closeup.jpg

Recipe for modern spin on Hawaiian Sweet Potatoes: http://www.food.com/recipe/hawaiian-sweet-potatoes-269561

Sources Cited

http://brittanytodd.hubpages.com/hub/Hawaiian-Food-Culture-The-Evolution-and-Effects-of-Local-Food

http://www.livestrong.com/article/319754-traditional-hawaiian-diet/