Asia's Contributions to World Cuisine
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Inventory – Granary (Equipped for 24 Persons) in Kitchen Cutlery 24 + 24 Forks 24 + 24 Knives Plastic Spoons & Forks 24 +
Inventory – Granary (equipped for 24 persons) In Kitchen Cutlery 24 + 24 forks 24 + 24 knives plastic spoons & forks 24 + 24 dessert spoons 6 table spoons 24 tea spoons General Equipment Pyrex roasting trays – 2 water jugs with lids 2 water jugs Bread bin, knife & 2 l, 1 m, 1 s board 3 cafetieres tea cosy 3 chopping boards 2 colanders oven gloves pie dish funnel 2 ice making trays juicer kettle kitchen roll & holder 2 trays kitchen scissors measuring jug sieve 4 milk jugs toaster washing up bowl 2 work top protectors apron teapot Utensils can opener corkscrew & bottle fish slice grater opener ice cream scoop knife block knife sharpener ladle 3 large spoons Pastry brush nut crackers potato masher 2 potato peelers rolling pin Pizza cutter slotted spoon 4 spatulas 2 steamers tea strainer tin opener whisk 4 wooden spoons carving knife & fork garlic press tongs cake slice Pans Small frying pan saucepans – l, m, s splatter guard Cleaning etc. 2 dishcloths conditioner dishwasher tablets Bin bags fly spray laundry tablets oven cleaner Compost bags rinse aid salt scourer sponge surface cleaner washing up brush washing up liquid 2 tea towels Welcome tray coffee hot chocolate milk sugar tea In Living Room Area Microwave area chopsticks kitchen scales microwave cover storage boxes mouli Non-stick frying pan Large sauté pan & lid Stock pot and lid foil roasting bags 2 large carving dishes Salad spinner napkins colouring book crayons telephone directory Dresser near kitchen 2 oval dishes Butter dish condiments set Pepper and salt grinders 12 egg cups -
Eating Puerto Rico: a History of Food, Culture, and Identity
Diálogo Volume 18 Number 1 Article 23 2015 Eating Puerto Rico: A History of Food, Culture, and Identity Rafael Chabrán Whittier College Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán, Rafael (2015) "Eating Puerto Rico: A History of Food, Culture, and Identity," Diálogo: Vol. 18 : No. 1 , Article 23. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/23 This Book Review is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Eating Puerto Rico: A History of Food, Culture, and Identity By Cruz Miguel Ortíz Cuadra. Tr. Russ Davidson. Chapel Hill: University of North Carolina Press, 2013. 408 pp. isbn 978-1469608822 he original edition, Puerto Rico en su olla, ¿somos on the Caribbean, especially in terms of the definition of Taún lo que comimos?, published by Cruz Miguel “cuisine.” From Montanari (2003), he takes the notion that Ortíz Cuadra in 2006, publisher Doce Calles, in Aranjuez, food (and cuisine) is an extraordinary vehicle for self-rep- Madrid, was a rich tour de force by a food historian and resentation, community, and identity.5 To this recipe, he Professor of Humanities in the Department of Human- adds Fischler (1995) and Mintz’s definitions of cuisine ities at the University of Puerto Rico, Humacao. He is as: the familiarity with specific foodstuffs, techniques for an authority on the history of food, food habits and diet cooking as the culinary rules of a given community, and of Puerto Rico.1 Now an excellent English translation is the application of those rules in cooking.6 available, from the UNC series “Latin America in Transla- Ortíz Cuadra also concentrates on other central tion.” The book includes a Foreword by Ángel G. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Culinary Arts (CUL) (04/24/21)
Culinary Arts (CUL) (04/24/21) CUL 210. Nutritional Cooking. 2 Credit Hours. CULINARY ARTS (CUL) Nutritional Cooking focuses on evaluating and preparing foods for a healthy diet. Recipes will be prepared using a variety of high quality foods that CUL 101. Safety and Sanitation. 1 Credit Hour. provide balanced nutrition throughout the life cycle. Focus will be placed on This course will prepare students to take the ServSafe Food Protection Manager modifications to standardized recipes tailored to dietary needs. Prerequisites: Certification exam. Content focuses on the sanitation and safety issues DIT 115, BAP 150, and CUL 120 with minimum grades of "C" and Reading involved with handling food through the foodservice process. The course Proficiency will cover the causes and prevention of foodborne illness, laws for consumer CUL 215. American Regional Cuisine. 2 Credit Hours. protection, pest prevention, and the principals of Hazard Analysis & Critical American Regional Cuisine introduces the student to the foods from distinct Control Points (HACCP). culinary localities throughout the United States. Students will gain the Prerequisite: Reading Proficiency. opportunity to develop professional culinary skills using a diverse selection CUL 110. Food Preparation Practical I. 3 Credit Hours. of high-quality ingredients indigenous to the United States. Preparation of Food Preparation Practical I introduces competencies for tools and equipment, selected recipes will showcase varied cooking methods and presentations. kitchen organization, converting and following recipes, applying safety and Prerequisites: CUL 120 and BAP 150 with minimum grades of "C" and Reading sanitation, vegetable cuts (American Culinary Federation competition cuts), Proficiency. stocks, sauces, and basic cooking methods. CUL 220. -
Master List - Lectures Available from Culinary Historians
Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, inns, taverns and cabarets sold food that was varied and sometimes even sophisticated. -
Lunch Printable
Lunch All our dishes are made with fresh ingredients sourced locally to bring you the best dining experience possible. APPETIZERS Soup of the Day (gf) Ask your server for today's soup. $3.50/$5.00 Tomato & Basil Bisque (gf) A smooth creamy tomato bisque $3.50 /$5.00 Garden Salad (gf) Mixed greens, tomato, cucumber, onion and carrot $4.95 SANDWICHES All sandwiches are served with a garnish of baby greens, cucumber, tomato, red onions and seasonal fruit. Your choice of veggie chips, homemade potato salad or a fruit cup. Served on white, whole wheat, multi-grain or pumpernickel bread. Gluten free bread is available for a $2 up-charge. Maple Honey Turkey Tender turkey laced with maple honey, topped with melted Swiss cheese, thousand island dressing, lettuce, tomatoes and purple onions $11.45 Honey-baked Ham and Brie Cheese Sliced honey baked ham topped with melted Brie cheese and mango chutney $11.45 Chicken Salad Chicken salad mixed in a seasoned mayonnaise served with shoestring carrots, celery and onions $10.95 White Albacore Tuna Salad Albacore tuna mixed in a seasoned mayonnaise and topped with sliced granny apples $10.95 Egg Salad Seasoned egg salad topped with lettuce and tomato $10.95 Victorian Tea Sandwich Sliced cucumber, herb cream cheese, and scallions $10.50 Princess Tea Sandwich Sliced tomatoes, herbed cream cheese, cracked black pepper and garlic $10.50 Cup of Soup and 1/2 Sandwich $10.95 Tea Sandwich Selection Enjoy each of our afternoon tea sandwiches: chicken salad, cucumber & herb cream, egg salad, tuna and apple, tomato & herb cream made on a variety of breads and served with a salad garnish of baby greens, tomato, cucumber and red onions. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Florentine Cuisine and Culture
13494C02.pgsII 11/21/03 2:10 PM Page 17 2 Florentine Cuisine and Culture In paradiso ci si canta e ci si suona In Paradise we play and sing e di mangiare non se ne ragiona. and think not about eating. Tuscan proverb, from Massimo1 Introduction The Florentine proverb defined paradise as the place where non se ne ragiona about eating—a complicated expression that means the food is beyond reason, without need for thinking. It implies the inescapable fact of life for many Flo- rentines throughout the first two-thirds of the twentieth century—that they always had to fret about eating. Through their ways of talking about food, peo- ple identified themselves as Florentines and Tuscans. Sixty-six-year-old Elena, who in Chapter 1 criticized her fellow Florentines for their arrogance, was happy to proclaim her pride in their food: Oh, we eat well in Florence; we eat very well. Our cooking is not very refined, but it is delicious. It’s not sophisticated because generally we just do our best and don’t make fancy dishes like they do in many places, in the Italian Piemonte region, for example. There they cook French style and they make refined dishes that are beautiful to look at. But they are less flavorful than ours because they are cooked with lots of butter and have a delicate taste. But our cooking uses hot pepper and pepper, you know. We use olive oil— the really good kind—and garlic, onion, and hot peppers. Yes, yes, we Florentines care about eating. -
Rice: a Global History” by Renee Marton; “Herring: a Global History” by Kathy Hunt Author: Maximilian Vogel
Review: Reaktion Books’ Edible Series, edited by Andrew F. Smith – “Rice: A Global History” by Renee Marton; “Herring: A Global History” by Kathy Hunt Author: Maximilian Vogel DOI: http://dx.doi.org/10.17169/GHSJ.2018.202 Source: Global Histories, Vol. 4, No. 1 (May 2018), pp. 181–183 ISSN: 2366-780X Copyright © 2018 Maximilian Vogel License URL: https://creativecommons.org/licenses/by/4.0/ Publisher information: ‘Global Histories: A Student Journal’ is an open-access bi-annual journal founded in 2015 by students of the M.A. program Global History at Freie Universität Berlin and Humboldt-Universität zu Berlin. ‘Global Histories’ is published by an editorial board of Global History students in association with the Freie Universität Berlin. Freie Universität Berlin Global Histories: A Student Journal Friedrich-Meinecke-Institut Koserstraße 20 14195 Berlin Contact information: For more information, please consult our website www.globalhistories.com or contact the editor at: [email protected]. Reaktion Books’ Edible Series, Edited by Andrew F. Smith Rice: A Global History By Renee Marton, London: Reaktion Books, 2014. Pp. 144, Hardback £10.99, ISBN: 978-1780233505 Herring: A Global History By Kathy Hunt, London: Reaktion Books, 2017. Pp. 144, Hardback £10.99, ISBN: 978-1780238319 REVIEWED BY MAXIMILIAN VOGEL What does a student of global history do when they are not studying? No mat- ter what you do, at some point you will have to eat. If you are fortunate to possess some basic survival skills you might just cook up some rice, pasta, potatoes or an- other source of carbohydrates not yet consumed by a hungry flatmate and drown it in sauce, most probably tomato. -
The Black Death's Impact on Diet in England
University of Washington Tacoma UW Tacoma Digital Commons History Undergraduate Theses History Winter 3-22-2019 Mortality and Meals: The lB ack Death’s Impact on Diet in England Jessica Cordova [email protected] Follow this and additional works at: https://digitalcommons.tacoma.uw.edu/history_theses Part of the Medieval History Commons Recommended Citation Cordova, Jessica, "Mortality and Meals: The lB ack Death’s Impact on Diet in England" (2019). History Undergraduate Theses. 36. https://digitalcommons.tacoma.uw.edu/history_theses/36 This Undergraduate Thesis is brought to you for free and open access by the History at UW Tacoma Digital Commons. It has been accepted for inclusion in History Undergraduate Theses by an authorized administrator of UW Tacoma Digital Commons. Mortality and Meals: The Black Death’s Impact on Diet in England A Senior Paper Presented in Partial Fulfillment of the Requirements for Graduation Undergraduate History Program of the University of Washington Tacoma by Jessica Cordova University of Washington Tacoma 2018 Advisor: Dr. Kucher Acknowledgments I wish to thank my husband Robert, for his constant support and help, as well as my children for putting up with my piles of books and extended stints of research and writing. My good friend Jaimie for encouragement and child wrangling, and my mom, Marielle, for traveling 1200 miles to help. Also, Professor Kucher, for listening to my crazy ideas, and offering direction, lending wonderful books and sending useful links. Thank you. Abstract This paper investigates the role of the Black Death in developing England’s eating habits and culinary traditions. The mid-fourteenth century saw a marked change in English cuisine, change that traversed the classes. -
Global Cuisine Indian and Japanese
Global Cuisine Indian and Japanese Program Support Notes by: Nicole Bath B.Ed. © Video Education Australasia Pty Ltd 2012 Produced by: VEA Pty Ltd Reproducing these support notes You may download and print one copy of these Commissioning Editor: support notes from our website for your reference. Sandra Frerichs B.Ed, M.Ed. Further copying or printing must be reported to CAL as per the Copyright Act 1968 . Executive Producers: Sandra Frerichs B.Ed, M.Ed. Edwina Baden-Powell B.A. CVP. VIDEO EDUCATION AMERICA 1-866-727-0840 Preview programs online www.VEAvideo.com Global Cuisine Indian and Japanese For Teachers Introduction Every country has a unique food culture. The way in which the food is prepared, served and eaten can provide an insight into, and a better understanding of the culture. This program investigates Indian and Japanese food cultures and their relevant food habits. Aspects covered include the food’s history, ways it is prepared, served and eaten as well as the overall health benefits of the food. The program includes interviews with Lakshimi Belekrishnan (writer) and Akiko Mahara (Japanese teacher) which provide an insight into the cuisines and their influences. Timeline 00:00:00 The essence of Indian Cuisine 00:09:51 The essence of Japanese cuisine 00:19:03 Credits 00:19:52 End program Related Titles Global Food Equity Food Planning for Special Occasions No Accounting for Taste – Why We Eat What We Eat Recommended Resources http://www.indianfoodforever.com/ http://www.culturalindia.net/indian-food/index.html http://asiarecipe.com/japeathistory.html http://www.japaneselifestyle.com.au/food/japanese_cuisine.html 2 © Video Education Australasia Pty Ltd 2011 Reproducing these support notes You may download and print one copy of these support notes from our website for your reference.