01 02 03 04 07 08 09 10 11 14 15 16 17 18 21 22 23 24 June 2021 The

OCTOBER 2021 THE BRITISH COLLEGE OF BENALMÁDENA BASAL MENU NURSERY & RECEPTION 01 CHICKPEA STEW According to Rgto. 1169/2011 they can ask TUNA WITH TOMATO SAUCE SERUNION staff for information on substances SAUTÉED RICE that can cause allergies or intolerances FRESH FRUIT BREAD / WHOLE WHEAT BREAD 04 05 06 07 08 BOLOGNESE PIPETTE GRATIN CAULIFLOWER, POTATOES AND PUMPKIN ANDALUSIEN STEW NOODLES SOUP LENTILS WITH VEGETABLES GRILLED HAKE FILLETS CREAM GRILLED FISH (ROSADA) FILLETS OMELETTE STIR-FRY TURKEY WITH GARLIC BOILED POTATOES ROAST CHICKEN FRESH FRUIT STIR-FRY CARROTS WITH GARLIC FRIED POTATOES FRESH FRUIT SAUTÉED RICE BREAD / WHOLE WHEAT BREAD YOGURT OR PETIT SUISSE FRESH FRUIT BREAD / WHOLE WHEAT BREAD YOGURT OR PETIT SUISSE BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD 11 12 13 14 15 STEW WITH CHICKEN, RICE AND CHICPEAS FIDEUA (noodles, tomato, onion, pepper, PUMPKIN CREAM MILANESE FUSSILLI (vegetables, tomate ROAST BEEF WITH VEGETABLES carrots and squid) ROAST VEAL ROUND and meat) FRIED POTATOES HOLIDAY SAITHE FISH (fogonero) WTH TOMATO SAUCE STIR-FRY BROWN RICE GRILLED POMFRET (palometa) BROWNIE WITH NUTS BAKING POTATOES YOGURT OR PETIT SUISSE FRESH FRUIT BREAD / WHOLE WHEAT BREAD FRESH FRUIT BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD 18 19 20 21 22 VEGETABLE CREAM (potatoes, pumpkin, CHICKPEAS AND VEGETABLES STEW MACARONI WITH TOMATO SAUCE RICE CASSEROLE WITH VEGETABLES AND POULTRY SOUP WITH NOODLES (chicken, carrots and courgette) ROAST TURKEY GRILLED HAKE FILLETS FISH vegetables and noodles) MEATBALLS WITH ALMONDS SAUCE BAKING POTATOES FRESH FRUIT CHICKEN STRIPS FRIED IN BREAD CRUMBS HAM AND CHEESE PIZZA SAUTÉED RICE YOGURT OR PETIT SUISSE BREAD / WHOLE WHEAT BREAD MASHED POTATOES FRESH FRUIT FRESH FRUIT BREAD / WHOLE WHEAT BREAD YOGURT OR PETIT SUISSE BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD 25 26 27 28 29 TAGLIATELLE WITH TOMATO SAUCE AND LENTILS WITH VEGETABLES MIXED PAELLA with chicken and fish NOODLES SOUP CARROTS CREAM CHEESE BEEF WITH MASHED POTATOES GRILLED SAITHE FISH FILLETS (fogonero) ROAST CHICKEN GRILLED COD FILLETS ROAST TURKEY FILLETS YOGURT OR PETIT SUISSE FRESH FRUIT STIR-FRY BASMATI RICE FRESH FRUIT SAUTÉED CARROTS BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD YOGURT OR PETIT SUISSE BREAD / WHOLE WHEAT BREAD FRESH FRUIT BREAD / WHOLE WHEAT BREAD BREAD / WHOLE WHEAT BREAD .

Copy Link

Recommended publications

Sonora: Productos Y Preparaciones Tradicionales
SONORA: PRODUCTOS Y PREPARACIONES TRADICIONALES. (PALETA DE SABORES GRAFICA) CULINARY A R T SCHOOL . MAESTRÍA EN COCINAS DE MÉXICO. ACTIVIDAD 1 BLOQUE 1 UNIDAD 7 LIC. VÍCTOR JOSUÉ PALMA TENORIO. Cazuela o Caldillo. Cocido o Puchero. Gallina Pinta. Chivichangas.(Res, Frijol y Queso) Menudo. Chorizo con Carne de res con Hígado Papas. Chile. Caldo de Queso. Bistec Ranchero. encebollado. Quesadillas con Tortillas de y Ensalada de Pollo. Bistec trigo. Caldo de queso. Bistec Ranchero. Ranchero. Calabacitas con queso. Carne de res con chile. Ejotes con Chivichangas. Las Chivichangas. Zona Chile. Chorizo de puerco Norte Quesadillas con con papas. Caldo de pollo Zona del Zona con arroz. desierto del rio tortillas de Maiz. Caldo de queso. de Altar. Sonora. Chiles rellenos. Chorizo con papas. Guisado de machaca con Machaca Con Sonora. Sierra verdura. Tomate con carne. Albóndigas verdura. Sierra Sur. Cazuela. Pozole de maíz. Pozole de Trigo. Puchero. Norte. Cazuela. Hígado encebollado. Chivichangas. Costa Menudo. Bistec Ranchero. Zona Chicharrón de Quesadilla de trigo. Sur. Sur. res. Quelites. Carne de res con chile. Enchiladas. Habas Carne deshebrada guisada. Picadillo. Albóndigas con arroz. Frijoles. Frutas Gallina Pucheros Café Chiles rellenos. Atole. Pinta. Champurrado Machaca con Quesadillas de Mezcal. verdura. trigo. de chocolate. Tamales de elote. Picadillo. Tortillas de maíz y trigo. Chivichangas Cocinas de res. ESTADO DE SONORA. • En el estado de Sonora se encuentra una gran variedad de platillos dependiendo del estado que se encuentren aun que siempre hay una pequeña constante en todas las cocinas. Las amas de casa elaboran diariamente tortillas de harina de trigo, a mano, o pan de casa.
[Show full text]
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
[Show full text]
Tenerife Gastronomy and Selection of Restaurants
Tenerife Gastronomy and selection of restaurants www.webtenerife.com Index TENERIFE GASTRONOMY THE BEST RECIPES 47 Map of Tenerife 4 Canarian puchero stew 47 Canarian Cuisine: fresh, original and simple 7 Hot red mojo sauce 48 Gastronomy with popular projection 7 Green or coriander mojo sauce 48 The mojos 8 Jacket potatoes cooked in sea salt 49 Potatoes 9 Rabbit in a salmorejo sauce 50 The wines 10 Eggs in sauce 51 The meats 12 Fresh fish 13 TOURIST OFFICES AND CALL CENTRE 52 The cheeses 14 Fruit and vegetables 15 Honey 16 Gofio 17 Desserts 18 To take home 19 Ten dishes you have to try 20 SELECTION OF RESTAURANTS 22 Haute cuisine 22 Signature cuisine 23 Canarian fish cuisine 26 Canarian meat cuisine 36 Other styles of cuisine 39 Map of Tenerife Welcome to Tenerife. You will fall more and more in love with theme parks that there are on the Island, and well-being, through this island the longer you stay here and it has all the ingredients the wide range of Spas and wellness centres where you can spoil to create a holiday of a lifetime. On Tenerife, there is over four yourself and take the time out for some well-deserved pampering. hundred kilometres of coastline, where you can relax or take a refreshing dip, footpaths leading to amazing natural landscapes, Life is easy for sports lovers. Here you can practise golf, surfing, cities which conserve the aromas of another era and a range of tennis, sailing, paddle-tennis, parachuting, hiking, kite-surfing, activities for the entire family from the sea up to the top of the indeed any sport you like in modern facilities and with the best mountains.
[Show full text]
Kitchens of the W RLD™
KITCHENS of the W RLD™ A Cookbook to Support Charitable and Non-profit Organizations Copyright © 2009 by The Canadian Council of the Blind All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means, electronic, mechanical, recorded or otherwise, or stored in a retrieval system, without the prior consent of the copyright holder is an infringement of the copyright law. Published by The Canadian Council of the Blind 396 Cooper Street, Suite 401 Ottawa, Ontario K2P 2H7 [email protected] | www.ccbnational.net ISBN: 978-0-9812561-0-8 10 9 8 7 6 5 4 3 2 1 Printed in China. Kitchens of the World is a trademark of the Canadian Council of the Blind. All other product/brand names are trademarks or registered trademarks of their respective trademark holders. Front cover photos (left to right): Mahshy (Egypt) by Marija Petrovic; Puchero Mixto (Argentina) by Sharon Scheurich; Dziriat (Algeria) by Khadidja Zehani. Back cover photos (clockwise from top): Spanakopita (Greece) by Harald Walker; The Caryatids (Acropolis, Athens) by Dennis Jarvis; Dahlak Island (Eritrea, Africa) by Eric Lafforgue. Disclaimer: We have taken care to ensure that the information in this book is accurate. However, we can give no absolute guarantees as to the accuracy or completeness of the content of this book. We accept no liability for any losses or damages (whether direct, indirect, special, consequential, or otherwise) arising out of errors or omissions contained in this book. Produced by Callawind Custom Cookbooks (a division of Callawind Publications Inc.) 3551 St.
[Show full text]
Philippine Studies Ateneo De Manila University • Loyola Heights, Quezon City • 1108 Philippines
philippine studies Ateneo de Manila University • Loyola Heights, Quezon City • 1108 Philippines Beyond Sans Rival: French Influence on Philippine Gastronomy Doreen G. Fernandez Philippine Studies vol. 39, no. 1 (1991): 104–112 Copyright © Ateneo de Manila University Philippine Studies is published by the Ateneo de Manila University. Contents may not be copied or sent via email or other means to multiple sites and posted to a listserv without the copyright holder’s written permission. Users may download and print articles for individual, noncom- mercial use only. However, unless prior permission has been obtained, you may not download an entire issue of a journal, or download multiple copies of articles. Please contact the publisher for any further use of this work at [email protected]. http://www.philippinestudies.net Fri June 27 13:30:20 2008 Philippine Studies 39 (1991): 104-12 Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy DOREEN G. FERNANDEZ Filipino cuisine as we know it today is a multi-layered expression of our culture and history. It has an obvious Malay matrix in the "native" or indigenous foods like sinigang and pinangat and pinais, which bear relationships to food in other Southeast Asian cultures. It has very strong Chinese influences, as we see from everyday food like lumpia, pansit, and mami. The assertive Spanish layer is visible in fiesta food like lechon, relleno, and morcon; and Arab and Indian traces are seen especially in Mindanao. The American layer is manifested in the pies, fried chicken, and sandwiches of today. Is there a French connection, a bridge to French culture, consisting perhaps of gateau le sans rival, petits choux, meringue, and filet mignon? It would seem not, because the sweets came to us as Spanish, through Spain (a recipe in a cookbook prepared by American ladies in Manila in 1922 calls petits choux "Spanish Cakes");' nor do they constitute a large body or a decisive trend.
[Show full text]
Cuisines in Indonesia, Malaysia, and the Philippines
Cuisines in Indonesia, Malaysia, and the Philippines Since cuisines are born on the land and grow within its climate, contours, topography, and geography, Indonesia, Malaysia, and the Philippines have bred sister cuisines that find similarities as well in Thailand, Vietnam, Laos, Cambodia, and Brunei Darussalam. It is thus possible to speak of Southeast Asian cuisine even while acknowledging the regional differences that come from history, society, and culture. Indonesia, for example, with its fifteen thousand islands, covers a large portion of Southeast Asia, and in the early twenty-first century its population (209.4 million) ranked fourth among the world's most populous nations. Although the islands vary greatly in size, climate, and soil and thus in cuisine, it is possible to speak of pan-Indonesian culinary traditions, to set them in their regional contexts, and to invite comparisons with their neighbors. Malaysia is contiguous to Singapore on one side and to Brunei on the other. Its land, weather, and geographical features are similar to those of the rest of Southeast Asia. However, its population (23 million) is composed of Malay Muslims, Peranakan or Straits Chinese with roots in South China, and Indians, mainly from South India, so it developed three principal cuisines, Malay, Indian, and Chinese. The country's leaders emphasize its multicultural nature and consider all three cuisines equally national. The Philippines (population 75.8 million), with seven thousand islands, many of them small, has the longest discontinuous coastline in the world. With its tropical weather, plains and mountains, and wealth of water sources, it developed a culinary pattern similar to those of Indonesia and Malaysia.
[Show full text]
Menú Junio 2021
Menú Junio 2021 MARTES 1 MIÉRCOLES 2 JUEVES 3 VIERNES 4 1º CREMA DE ZANAHORIAS POTAJE DE GARBANZOS TIBURONES CON TOMATE Y CREMA DE VERDURAS DE QUESO TEMPORADAS ENSALADA DE PASTA PICADILLO DE TOMATE ENSALADA MIXTA ARROZ BASMATI 2º MERLUZA REBOZADA PAVO CON SALSA DE TOMILLO LENGUADO POLLO CON SALSA DE CHAMPIÑONES FRUTA FRUTA FRUTA HELADO LUNES 7 MARTES 8 MIERCOLES 9 JUEVES 10 VIERNES 11 1º SOPA DE FIDEOS CREMA DE CALABACÍN MACARRONES BOLOÑESA LENTEJAS CON VERDURAS CREMA DE VERDURAS ENSALADA DE PIMIENTOS ARROZ BASMATI ENSALADA DE ESPINACAS ENSALADA CAPRESE PATATAS FRITAS 2º TORTILLA DE PATATAS LOMO EN SALSA ROSADA HAMBURGUESA DE POLLO CON POLLO EN SALSA DE TOMATE QUESO FRUTA FRUTA FRUTA FRUTA HELADO LUNES 14 MARTES 15 MIÉRCOLES 16 JUEVES 17 VIERNES 18 1º CREMA DE ZANAHORIAS ARROZ GUISADO PUCHERO MACARRONES BOLOÑESA CREMA DE GUISANTES ARROZ SALTEADO PISTO PATATAS PANADERAS ENSALADA MIXTA PATATAS FRITAS 2º CERDO A LA PIMIENTA BOQUERONES POLLO EN SALSA CALAMARES TERNERA EN SALSA FRUTA FRUTA FRUTA FRUTA HELADO LUNES 21 MARTES 22 MIÉRCOLES 23 JUEVES 24 1º LENTEJAS CON VERDURAS SALMOREJO PUCHERO PICADILLO DE TOMATE ENSALADA DE ESPINACAS ENSALADA DE PASTA ENSALADA MIXTA 2º POLLO AL AJILLO FLAMENQUINES BOCADITOS DE ROSADA PIZZA JAMÓN Y QUESO FRUTA FRUTA HELADO HELADO El menú incluye pan blanco o integral. En negrita la opción de primer plato de Educación Infantil. Menú Junio 2021 (Vegetariano) MARTES 1 MIÉRCOLES 2 JUEVES 3 VIERNES 4 1º CREMA DE ZANAHORIAS POTAJE DE GARGANZOS TIBURONES CON TOMATE Y CREMA DE VERDURAS DE QUESO TEMPORADAS ENSALADA DE
[Show full text]
With a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea
Blank Page Blank Page Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Quaint and Delicious Recipes from the Kitchens of Foreign Countries SELECTED AND COMPILED BY ADELAIDE KEEN WITH ILLUSTRATIONS Boston Little, Brown, and Company 1910 Copyright, 1902, By Little, Brown, and Company. All rights reserved Printers S. J. PARKHILL & Co., BOSTON, U. S. A. TABLE OF CONTENTS PAGE Introduction........................................................................... xiii CHAPTER ONE Soups................................................................................. I The oldest broth known. French soups, quaint and mod ern. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Ele gant Parisian purees and consommes. Peasant broths. Vegetable soups of France, Italy, and Germany. Strength ening ones peculiar to different countries : Hungary, Russia, Greece, Prussia. Fruit soups of German origin. CHAPTER TWO Fish, Eggs, and Sauces................................................. 33 French and English ways with shrimps and lobster. Bouillabaisse and kindred ancient recipes, for holidays. Cod and mackerel of Provence and of Germany. Scotch and Cornish recipes. Fish braised and in salad. Sole, as cooked for Marie de Medici. Crabs in new and old fashions. Oysters and eels. Fish pies and cutlets. Piquant and wholesome sauces. Old English recipes for cullis and essence. Harmless coloring for soups and desserts. Jewish, English, and other methods of frying fish. Sea soning and vinegar for flavoring soups and salads. Eggs of many towns and countries. Omelettes, Spanish, French, and German. V CHAPTER THREE PAGE Meats and Entrees.......................................................67 Roast lamb and mutton in northern and southern France.
[Show full text]
Thursday Friday Tuesday Monday Wednesday Thursday Friday
VISIT OUR WEB: MONTH: APRIL 2021 SECONDARY MENU PREPARED FOR THE NUTRITION DEPARTMENT OF SCHOOL: LAUDE SAN PEDRO WWW.ELGUSTODECRECER.ES Monday Tuesday Wednesday Thursday Friday 1 2 Monday Tuesday Wednesday Thursday Friday HOLIDAY HOLIDAY 5 SPANISH SYSTEM 6 SPANISH SYSTEM 7 SPANISH SYSTEM 8 SPANISH SYSTEM 9 SPANISH SYSTEM GAZPACHO or MIXED SALAD COUSCOUS SALAD WITH ORANGES, FRESH CHICKEN SOUP (PUCHERO) CAESAR'S SALAD WITH CHEESE, SWEET CORN, PASTA SALAD WITH CORN, APPLE, OLIVES, GRILLED CHICKEN BREAST MINT, RED PEPPERS, CHERRY TOMATOES MACARONI BOLOGNESE CARROTS, SOYBEAN SPROUTS, CUCUMBER CARROT, EGG & PINK SAUCE MUSHROOM SAUCE AND CORIANDER-HONEY VINAIGRETTE WITH PARMESAN CHEESE WITH SPECIAL DRESSING ROAST CHICKEN SAUTEED RICE FISH FINGERS & COD CROQUETTES GARLIC BREAD POTATO OMELETTE SALTED FINE BEANS WITH ONION AND VEGETABLE STEW STEAMED CARROTS SAUTEED SWEET CORN RATATOUILLE THYME YOGHURT ORGANIC FRUIT SEASONAL FRUIT ORGANIC FRUIT THREE-FRIED RICE ICE CREAM 12 13 14 15 16 LENTIL SOUP WITH VEGETABLES GAZPACHO or MIXED SALAD TROPICAL SALAD ( PINEAPPLE, CHERRY COUSCOUS SALAD WITH ORANGES, FRESH COLESLAW WITH VEGETABLES CHICKEN CURRY WITH VEGETABLE STEW BAKED SALMON WITH LEEK CREAM TOMATO, CARROT, CORN AND COLD CURRY MINT, RED PEPPERS, CHERRY TOMATOES AND BEEF BURGER WITH CHEESE OR BACON WITH A TOUCH OF SOYA AND CORIANDER ROAST POTATOES SAUCE) CORIANDER-HONEY VINAIGRETTE FRENCH FRIES TURKEY STEW WITH SEASONAL VEGETABLES BEEF LASAGNE SAUTEED CARROTS SAUTEED WHITE RICE SAUTEED PEAS BROWN RICE WITH CORN GARLIC BREAD ICE CREAM VANILLA CUSTARD
[Show full text]
Gran Libro De La Cocina Colombiana
9 biblioteca básica de cocinas tradicionales de colombia CARLOS ORDÓÑEZ CAICEDO Investigación y recopilación Gran libro de la cocina colombiana Ministerio de Cultura Ministerio de Cultura Mariana Garcés Córdoba ministra María Claudia López Sorzano viceministra Enzo Rafael Ariza Ayala Secretario General Juan Luis Isaza Londoño Director de Patrimonio Grupo de patrimonio cultural inmaterial Adriana Molano Arenas Coordinadora Proyecto Biblioteca Básica de Cocinas Tradicionales de Colombia Viviana Cortés Angarita Isabel Cristina Restrepo Daniela Rodríguez Uribe Enrique Sánchez Gutiérrez Comité asesor para la política de conocimiento, salvaguardia y fomento de la alimentación y las cocinas tradicionales colombianas Germán Patiño Ossa Soffy Arboleda de Vega Juana Camacho Segura Ramiro Delgado Salazar Julián Estrada Ochoa Ximena Hernández Sánchez Carlos Humberto Illera Montoya Lácydes Moreno Blanco Esther Sánchez Botero María Josefina Yances Carrera 8 8-43 Línea gratuita 01 8000 913079 (571) 342 4100 Bogotá, Colombia www.mincultura.gov.co Contenido Prólogo 7 Prefacio 19 Introducción 23 Nota del editor 27 I Costa Pacífica 31 Bebidas 32 Sopas 34 Aperitivos y principios 42 Platos 52 Postres 70 II Antioquia y Viejo Caldas 73 Bebidas 74 Amasijos 76 Sopas 78 Aperitivos y principios 83 Platos 94 Postres 110 III Llanos y Amazonia 117 Bebidas 118 Amasijos 122 Sopas 124 Aperitivos y principios 127 Platos 130 Postres 139 IV Valle, Cauca y Nariño 141 Bebidas 142 Amasijos 146 Sopas 152 Aperitivos y principios 158 [5] Platos 260 Postres 272 V Santanderes 277 Bebidas 278 Sopas 280 Aperitivos y principios 285 Platos 292 Postres 299 VI Costa Atlántica 301 Bebidas 302 Sopas 304 Aperitivos y principios 310 Platos 325 Postres 341 VII Tolima y Huila 345 Bebidas 346 Amasijos 348 Sopas 351 Aperitivos y principios 354 Platos 359 Postres 367 VIII Boyacá y Cundinamarca 369 Bebidas 370 Amasijos 372 Sopas 377 Aperitivos y principios 382 Platos 393 Postres 407 Glosario 413 Colaboradores 423 Recetas 427 [6] Prólogo La cocina de una región… es su paisaje en la olla.
[Show full text]
Glossary of Spanish and Mexican Cooking Terms
Glossary of Spanish and Mexican Cooking Terms This reference to Spanish and Mexican cooking terms is definitely a work in progress. Like Mexico itself, Mexican cooking is a subject so vast that it defies efforts to capture it with any degree of comprehensiveness. Nevertheless, it will be added to on a continuing basis. If you are interested in a particular item or term that you do not find, please submit an e-mail query, and I will attempt to find it and add it to the list, if appropriate. A Abulón Abalone Aceite Oil Aceite de olivo Olive oil Aceituna Olive Acelga Swiss chard Acitrón Candied fruit made from shoots of the biznaga cactus used as a candy or ingredient in stuffings. Acocil Small, fresh water crustaceon Acuyo Piper sanctum. Plant with large leaves which has an anis-like flavor and is used to flavor stews and to wrap tamales. More often called hoja santa in Mexico and "root beer plant" in this country. Achiote The seed of the annato tree which is used to make a seasoning paste of the same name in the Yucatan. The paste is made by grinding the seeds with garlic, spices and lime juice or vinegar. Adobo A seasoning paste, usually containing ground chiles, vinegar, garlic and spices that is used to coat meats, poultry and seafood prior to cooking or drying to preserve. Similar to the Yucatan recado or recaudo, and achiote. Agua Water Aguacate Avocado. In Nahuatl the avocado was called ahuacatl, which means "testicle," referring to the shape of the fruit.
[Show full text]
Culture Ingested: on the Indigenization of Phillipine Food
t r i b u t e | barbara kirshenblatt-gimblett, doreen g. fernandez Culture Ingested On the Indigenization of Phillipine Food Savor the word. Swallow the world. 1 Doreen Gamboa Fernandez was born on October 28, 1934, in Manila and grew up in Silay, Negros Occidental. —Doreen G. Fernandez, 1994 She died on June 24, 2002, 8:20 p.m., while visiting New York City. Doreen studied English literature and history at St. Scholastica’s College, Manila, earning her b.a in 1954. Barbara Kirshenblatt-Gimblett: She received the m.a. (1956) and Ph.D. ( 1977) in literature Doreen g. fernandez first wrote about food around from Ateneo de Manila University, where she taught litera- 1969, more than a decade after she married designer Wili ture, creative writing, composition, andjournalism for almost Fernandez, who was known as an enthusiastic gourmet. thirty years and chaired the departments of Communication, Wili was asked to write a food column for The Manila English, and Interdisciplinary Studies. Doreen specialized Chronicle “that would make mouths water.”2 The couple in Philippine studies, including literature and literary his- struck a deal. He would eat and she would write. Doreen tory, drama and theater, cultural and culinary history. She began with some trepidation. While she knew how to is remembered by her many students as an inspiring teacher. write, she recalls feeling that she knew nothing about food. In 1998, Metrobank Foundation honored her with the A great admirer of M.F.K. Fisher and Waverly Root, she Outstanding Teacher Award. Active in the intellectual and began with restaurant reviews, some of them with Wili, but cultural life of the Philippines, Doreen was a trustee quickly discovered that food was a key to “the whole cul- of the Cultural Center of the Philippines, the Philippine tural package.”3 Over the course of twenty years, she wrote Educational Theater Association, and the Ramon Magsaysay a series of food columns—“Pot-au-feu” for the Manila Award Foundation.
[Show full text]