DOCSLIB.ORG

Food Digital

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Digital KI” y AYIK”AK IN MAYAN MEANS “DELICIOUS AND TASTY” ENTRIES “IIKS” CHILIS IN MAYAN Chile poblano filled with escamoles and Chukwa “Chocolate in mayan” goat cheese (25 min) Mulato chilli filled with oaxaca cheese Covered with black chilhuacle chili sauce covered with chocolate sauce and with jumiles and piloncillo $360 toasted almonds $95 Papadzules Picaditas of Chirmole (4 pieces) ”The king´s food” in mayan Black sausage spicede from Valladolid (3 pieces) Yucatan covered with chirmole sauce, Tacos of hard-boiled eggs, covered with onion and fresh coriander $150 pumpkin seed sauce $115 Or huitlacoche $135 Picaditas of Ejutla (4 pieces) Or Longaniza of Valladolid $150 Artisanal beef sausage from Ejutla in Oaxaca covered with Chilhuacle RED Picaditas with Escamoles (25 min) chilli from Oaxaca, fresh cheese and Four pieces with guacamole and onion $150 sauteed escamoles $360 Longaniza Oriental Escamoles (25 min) Black chorizo and sausage from Valladolid Sauteed with ACHILITO (a chilli from Yucatan, grilled served with sauce ha sikil Oaxaca) and served with guacamole pak (made with pumpkin seed and $360 tomato) $170 Platillo Yucateco Tacos del Sur-Este Longaniza of Valladolid, two tacos Two grasshopper tacos, two cochinita and two panuchos of cochinita pibil $165 pibil tacos and two picaditas with meat $170 Picaditas (4 pieces) Single $85 Botana Nucha (to share) combined (beef, pork or To make tacos chorizo from oaxaca) $120 Beef, pork, chorizo from oaxaca, cheese and guacamole $220 Temazcales Melted cheese with: Chorizo from oaxaca or beef or pork PANUCHOS or mushrooms or cactus $90 Fried tortilas filled with beans (3 pieces) Sausage from Valladolid Yucatan $110 Poor Panuchos Of boiled egg with tomatoe suace purple onion and avocado $110 Cochinita pibil Panuchos Pork with purple onion and avocado $115 GUACAMOLE Dogfish Panuchos (15 min) Single $45 Dog fish sauteed with tomatoe, With mango $55 garlic served with purple onion With star fruit $55 and avocado $130 Three guacamoles $130 Grasshoppers extra per each Chirmole Panuchos (15 min) guacamole $40 Sauteed chicken with with chirmole sauce made with chilli and specias ashes $150 Tulum-etla Grasshopper with pibil, purple onion and avocado $150 Remember that dishes are prepared Combined Panuchos (15 min) at the moment and (Except dogfish) $165 we require an additional time. All prices includes IVA Sour Lime from the village “Oxkuztcab” SOUPS located in Yucatán Lime Soup from Oxkutzkab town The word “Oxkutzcab” in mayan Traditional recipe from Yucatán $90 language means “land of Tobacco and honey”, it is a little village in the hearth Aztec Soup of the state of Yucatán, in the southeast With fried tortilla, avocado, of Mexico, and it is located to 1,515km cream and cheese $80 from Querétaro, their main product is the “sour lime” fruit that only grows Beans Cream there, which is an unique With fried tortilla, red Chilhuacle chilli, and specific kind of lime to cook the cream and cheese $80 original and traditional “lime soup from Yucatan” Rice Single $50 In Oxkutzcab grows as well the sour With one egg $60 orange, fruit that also is a main With two eggs $70 ingredient of other traditional foods like With fried plantain $60 Cochinita Pibil or Poc-chuc. With chocolate sauce or black mole $65 With chocolate sauce or black mole and fried plantain $75 SALADS Special balsamic vinegars and oils per each Ensalada with salmón (20 min) Tuna With Mixta $300 Served with mixta salad $145 With Yasun $320 Carambada Mixta Spinach, lettuce, kiwi, apple, Cherry tomatoe, onion, goat cheese, almonds $155 mixed lettuces. $130 Chocolate Yasun- en mixteco “Sabroso” Spinach, strawberry, kiwi, start fruit, Spinach, lettuce, cucumber, almonds and nuts, covered strawberry, apple, orange, start fruit, with chocolate $155 cheese, black olives, avocado and almonds $155 GRASSHOPPERS Hongos Salteados Snack of the Future Mushrooms with grasshoppers, cactus Grasshoppers, worms, ants, and guajillo chilli $125 guacamole and worm salt $400 Tulum-etla Temazcales Three panuchos with grasshoppers in Melted cheese with:: pibil sauce, with purple onion and Grasshoppers $95 avocado $150 Grasshoppers and Chocolate Sauce $105 Grasshoppers and Black mole $115 Grasshoppers balls 3 balls with goat cheese and Creps grasshoppers served on tlayuda With Grasshoppers, goat cheese tortilla $125 and mixta salad $150 Grasshopper Salad Extra bugs ask for prize Spinach, grasshoppers and oaxaca Tantarrias cheese $155 Worms Grasshoppers Grasshopper Snack Chicatana (rain ant) (only grasshoppers) Sizes: baby, medium, big $110 Grasshopper Tacos(4 pieces) $110 All prices includes IVA COCHINITA OR CHICKEN PIBIL Tranca (Mexican baguette) Cochinita or chicken pibil SMALL $130 BIG $240 Chamorro (20 minutes) Pork leg, to share $300 Panuchos or Tacos 3 pieces $115 Creps Served with salad $150 Dobladitas Single $140 with cheese $170 Manitas (pork trotters) Four pieces $105 Main dish with cochinita or chicken $200 Molletes with Cochinita $160 ENCHILADAS Anyone with melted cheese $30 more pesos Chocolate sauce (4 pieces) Green or Red (4 pieces) to choose: Chicken, oaxaca cheese, WITH CREAM, CHEESE AND ONION panela, double cream cheese from To choose: beef or pork or chorizo chiapas or plantain, decorated with from oaxaca $160 cream, cheese, onion and plantain $200 With chicken or cheese or panela cheese $150 Black Mole (4 pieces) to choose: Chicken, oaxaca cheese, Entomatadas (4 pieces) panela, double cream cheese from WITH CREAM, CHEESE AND ONION chiapas or plantain, decorated with To choose: beef or pork or chorizo cream, cheese, onion and plantain $200 from oaxaca $180 Almond Mole (4 pieces) to choose: Chicken, oaxaca cheese, Enfrijoladas (4 pieces) panela, double cream cheese from WITH CREAM, CHEESE AND ONION chiapas or plantain, decorated with To choose: Chirmole $160 toasted almonds $200 Or beef or pork or chorizo from oaxaca $160 Yellow Mole (4 pieces) With chicken or cheese or to choose: Chicken, oaxaca cheese, panela cheese $150 panela, double cream cheese from chiapas Dobladitas de Cochinita Pibil (4 pieces) decorated with yerba santa. $200 With cochinita pibil, avocado and purple onion $140 Carnaval of enchiladas (4 pieces) Combined Enchiladas (4 pieces) Any choice of mole or filled $230 Any choice of sauce or filled $210 Salty Crepes ANTOJITOS 3 pieces served with mix salad Chilaquiles Mushrooms with cream With black mole and chicken $190 or panela cheese $130 With salsa of chocolate $190 Cactus with cream With cochinita $150 or panela cheese $130 With beans sauce with egg or $130 Sliced pepper with chicken with beef or pork or chorizo and cheese $130 or chicken $160 Spinach with cream or panela Green or red or manchego cheese $130 With beef or pork or chorizo from Ham or turkey breast with oaxaca $160 manchego cheese $150 With an egg $120 Cochinita or chicken pibil $150 Single $100 Grasshoppers with goat cheese $150 Quesadillas Molletes (2 pieces) 3 pieces (Not combined) Cochinita oor chicken in pibil style $160 Chesse with epazote $95 With ham or turkey breast $140 Cheese with mushrooms, cactus or sliced With ham or chorizo from oaxaca $130 peppers with chicken and cheese $115 Natural $110 Cheese with huitlacoche $130 TRANCAS (a mexican baguette) Black Mole with Pollo Oaxaco SMALL $150 Beef, pork and chorizo from oaxaca BIG $280 SMALL $130 BIG $240 Vallisoletana Longaniza OF Valladolid with beans and De la casa avocado Goat cheese, turkey breast and chorizo SMALL $150 from oaxaca BIG $280 SMALL $150 BIG $280 Ham SMALL $95 Tuna BIG $180 SMALL $130 BIG $250 Turkey breast SMALL $130 BIG $240 Extra Cheese Panela, chiapas, or cream cheese Cochinita or chicken pibil SMALL $30 SMALL $130 BIG $60 BIG $240 Blue or oaxaca cheese SMALL $35 BIG $70 MAIN DISHES Queso relleno (Yucatecan recipe) Pork leg slowly baked (20min) Edam cheese (”Gallo azul” brand) To share covered black mole or yellow filled with pork and beef meat, capers, mole or chocolate sauce $320 egg and raisins, covered with white saffron sauce and chiltomate $230 Molotes Chiapanecos Three plantain balls filled with cheese Pan of Cazón (Prepared dogfish) and covered with cream and Dogfish cooked at the moment with fresh cheese, served with white tomatoe, garlic, onion, served between rice and beans $140 two fried tortillas, covered all with tomatoe sauce Comida Grande SINGLE $160 Traditional from Chiapa de Corzo in DOUBLE $200 Chiapas, beef meat (tasajo) cooked with pumpkin seed sauce with achiote Pork with beans and served with Xcatik Chilli $220 Served with white rice and chiltomate $220 Entomatadas (4 pieces) With cream, cheese and onion Chirmole with Relleno Negro To choose: beef, pork or chorizo Traditional recipe from Yucatàn a broth from oaxaca $180 made with burnes spices with a slices of a beef and pork sausage made with hard-boiled eggs, served with white rice and fresh onion and coriander $230 Remember that dishes are prepared at the moment and we require an additional time. All prices includes IVA MOLES TRADITION FROM OAXACA All Serves with white rice With Chicken $230 With Pork $230 With boneless Rib $300 With New York Stake $420 Black Mole Made with the chilli in danger of extin- tion “Black Chilhuacle” from Oaxaca Yellow Mole Made with the chilli in danger of extin- tion “Yellow Chilhuacle” from Oaxaca Almond Mole With Ancho chilli TLAYUDAS Chocolate Sauce TIKUA´S RECIPE Big cornTortilla with pork fat, black mole, Artisanal Chocolate with orange juice beans, cheese and avocado and pasilla chilli Aditional lettuce and tomatoel $25 OUR RECOMMENDATION “MOLES TRIO” +$40
Load more

Recommended publications
  • Φιλοσοφία Philosophy Is Composed of Two Words: Philos "Love" and Sophia "Knowledge"
    F I L O S O F Í A φιλοσοφία Philosophy is composed of two words: philos "love" and Sophia "knowledge". Philosophy is the "love of knowledge" Filosofía está compuesta por dos vocablos: philos “amor” y Sophia “conocimiento”. La filosofía es el “amor por la sabiduría” LUNCH RIBEYE accompanied by sautéed baby vegetables acompañado con vegetales salteados 1025 WHOLE ROASTED CATCH OF THE DAY WITH ROSEMARY & LEMON PESCA DEL DÍA AL ROMERO CON LIMÓN served with zucchini, cambray potato, olive oil and seasonal sprouts acompañado de calabacín, papa cambray, aceite de oliva y brotes de temporada 850 SLOW ROASTED PICANTON CHICKEN WITH LEMON & ROSEMARY POLLO PICANTÓN COCINADO LENTAMENTE AL LIMÓN & ROMERO zucchini, cambray potato, olive oil and seasonal sprouts calabacín, papa cambray, aceite de oliva y brotes de temporada 805 PEELED JUMBO SHRIMP CAMARÓN JUMBO PELADO accompanied by traditional cocktail sauce, tamarind sauce and ginger sauce acompañado de salsa coctelera tradicional, coctelera tamarindo y coctelera jengibre 780 TUNA CHIA ATUN CHIA seared tuna served with chia seeds, broccoli, pineapple and orange reduction atún sellado en semillas de chía, brócoli, piña y reducción de naranja 750 OCTOPUS (RELLENO NEGRO) PULPO (RELLENO NEGRO) traditional relleno negro sauce, reduction of carrot peppers and lime aioli salsa de relleno negro, reducción de zanahoria, pimientos y alioli de lima 670 RIBEYE BURGER HAMBURGUESA DE RIBEYE homemade bun, smoked cheese, arugula, red wine onion with potato chips pan hecho en casa, queso ahumado, cebolla al vino tinto,
    [Show full text]
  • Guía Destinos De México 2020 Recomendaciones Que Inspiran
    RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera.
    [Show full text]
  • The Best of the Yucatán, Tabasco & Chiapas
    1 TTHEHE BBESTEST OOFF TTHEHE YYUCATÁN,UCATÁN, TTABASCOABASCO & CCHIAPASHIAPAS by David Baird, Shane Christensen & Christine Delsol COPYRIGHTED MATERIAL 004_9781118027387-ch01.indd4_9781118027387-ch01.indd 1 66/10/11/10/11 111:291:29 PPMM 1 he Yucatán Peninsula welcomes more visitors than any other part of Mexico. Its tremendous variety attracts every kind of traveler with an unrivaled mix of sophisticated resorts, rustic inns, ancient Maya cul- Tture, exquisite beaches, and exhilarating adventures. Between us, we’ve logged thousands of miles crisscrossing the peninsula, and these are our personal favorites—the best places to visit, the best hotels and restaurants, plus must-see, one-of-a-kind experiences. The Best Beach Vacations Best The THE best BEACH VACATIONS W Cancún: Whether or not you believe Cancún is an unrelenting spring break party in which Americans compete with Mexicans for the city’s real identity— and I’d say the truth lies in the timing of your visit—you’re likely to agree this man-made resort has some of the most spectacular beaches in the country. The powdery white sand is complemented by warm Caribbean waters the color of a Technicolor dream; it’s so clear that you can see through to the coral reefs below. You can come here just to relax, but this is of course also one of the world’s most popular entertainment destinations. Cancún offers Mexico’s THE BEST OF THE YUCATÁN THE BEST widest selection of beachfront resorts, with more restaurants, nightlife, and activities than any other resort destination in the country. See chapter 4.
    [Show full text]
  • The Diet of Sovereignty: Bioarchaeology in Tlaxcallan
    THE DIET OF SOVEREIGNTY: BIOARCHAEOLOGY IN TLAXCALLAN By Keitlyn Alcantara-Russell Dissertation Submitted to the Faculty of the Graduate School of Vanderbilt University In partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY In Anthropology August 7th, 2020 Nashville, Tennessee Approved: Tiffiny Tung, Ph.D. William Fowler, Ph.D. Carwil Bjork-James, Ph.D. Edward Wright-Rios, Ph.D. Copyright © 2020 by Keitlyn Alcantara-Russell All Rights Reserved ii DEDICATION To the past version of me who never dreamed I could do this. To the Frankensteined pieces and parts sewn together from my parents’ (and big sister’s) own journeys and struggles, the moments where we didn’t think we could, and then we did anyway. To the recycled genes of grandparents and ancestors, whose loves and hurts shaped my drive to understand. iii ACKNOWLEDGEMENTS Preliminary field reconnaissance was funded by a Tinker Foundation Field Research Grant from the Center for Latin American Studies at Vanderbilt University. Fieldwork was funded by a Summer Research Award from the College of Arts and Sciences at Vanderbilt University, a Fulbright-García Robles Research Grant, and a Wenner Gren Foundation Dissertation Fieldwork Grant (#9448: The Diet of Sovereignty: Bioarchaeology in Tlaxcallan). Subsequent field and lab work was supported by Summer Research Awards from the College of Arts and Sciences and the Anthropology Department at Vanderbilt University, and a Russell G. Hamilton Graduate Leadership Institute Dissertation Enhancement Grant to support Ethnographic fieldwork. The public-facing aspects of my research were supported by a Public Scholar Fellowship from the Curb Center for Art, Enterprise and Public Policy at Vanderbilt, and an Imagining America Publicly Active Graduate Education (PAGE) fellowship and co- directorship.
    [Show full text]
  • DESAYUNOS the Breakfast Bloody Mary $165 Revividor Y Fresquecito, Con Camarones, Ostiones, Manita De Cangrejo, Aceitunas, Apio Y Limón Amarillo Con Habanero
    DESAYUNOS The Breakfast Bloody Mary $165 Revividor y fresquecito, con camarones, ostiones, manita de cangrejo, aceitunas, apio y limón amarillo con habanero. Orden de fruta $110 Yogurt natural, granola hecha en casa y miel de abeja. Bowl de yogurt natural, matcha y plátano $145 Con coco tostado, moras, fresa, chía y sorbete del día. Chilaquiles rojos, verdes o divorciados $115 Crema, queso fresco, cebolla y cilantro. ·Cochinita pibil + $40 ·Pollo a las brasas + $25 ·Huevo frito + $20 Enchiladas Muelle Once (3) $150 Nuestra versión de las enchiladas quintanarroenses, rellenas de pollo, gratinadas y con salsa de chile guajillo, chile ancho, almendras y cacahuate, acompañadas de cebolla morada encurtida. Mini Torta de cochinita pibil $98 Tortita de cochinita pibil con frijoles puercos, aguacate, cebolla encurtida y salsa de chile habanero tatemado. Quesadillas doradas de maíz rellenas de chaya (3) $125 Con queso de hebra, acompañadas con cebollas encurtidas y ensaladita de col blanca. Papadzules del Muelle $135 Rellenas de cochinita, con la tradicional salsa de pepitas verdes, habanero y epazote acompañados de huevo y jitomate con comino. Avocado Toast ( 2 ) $115 Pan de masa madre a la leña, guacamole, arúgula y jitomatitos asados. ·Huevo al gusto + $20 ·Jamón de pavo + $25 ·Tocino + $30 ·Longaniza negra de Valladolid + $35 Molletes a la leña $110 Con queso gratinado, frijoles refritos y salsa pico de gallo. ·Longaniza negra de Valladolid + $35 ·Chorizo + $30 ·Jamón de pavo + $25 Croque Madame $125 Pan brioche gratinado a la leña con queso gouda y salsa bechamel con jamón de pavo y huevo frito. Huevos Benedict $115 Huevos pochados sobre muffin de polenta con salsa holandesa de chiles rojos.
    [Show full text]
  • Where Nomads Go Need to Know to Need
    Art & Cities Nature 1 Welcome Culture & Towns & Wildlife Adventure Need to Know worldnomads.com Where Nomads Go Nomads Where your way from coast to coast. the curl at Puerto Escondido, and eat the curl at Puerto Escondido, an ancient pyramid at Muyil, shoot Dive with manatees in Xcalak, climb MEXICO 2 worldnomads.com World Nomads’ purpose is to challenge Contents travelers to harness their curiosity, be Adam Wiseman WELCOME WELCOME 3 brave enough to find their own journey, and to gain a richer understanding of Essential Mexico 4 Spanning almost 760,000mi² (2 million km²), with landscapes themselves, others, and the world. that range from snow-capped volcanos to dense rainforest, ART & CULTURE 6 and a cultural mix that’s equally diverse, Mexico can’t be How to Eat Mexico 8 contained in a handful of pages, so we’re not going to try. The Princess of the Pyramid 14 Think of this guide as a sampler plate, or a series of windows into Mexico – a selection of first-hand accounts from nomads Welcome The Muxes of Juchitán de Zaragoza 16 who’ve danced at the festivals, climbed the pyramids, chased Beyond Chichén Itzá 20 the waves, and connected with the locals. Meeting the World’s Authority Join our travelers as they kayak with sea turtles and manta on Mexican Folk Art 24 rays in Baja, meet the third-gender muxes of Juchitán, CITIES & TOWNS 26 unravel ancient Maya mysteries in the Yucatán, and take a Culture Mexico City: A Capital With Charisma 28 crash course in mole-making in Oaxaca.
    [Show full text]
  • Entomophagy As Bio-Prospecting
    © 2018 JETIR February 2018, Volume 5, Issue 2 www.jetir.org (ISSN-2349-5162) ENTOMOPHAGY AS BIO-PROSPECTING K. Ashok, K. Aravinth Raju 1. Student, B.Sc., (Ag),Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India 2. Student, B.Sc., (Ag), Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India Abstract: Entomophagy is using insects as human food. Insect as food play an important role in new insect focus. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly naiads are among a long list of edible insects that provide for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. Insects represent an important food source for a wide variety of other animal species. By weight termites, grasshoppers, caterpillars, weevils, houseflies, and spiders are better sources of protein than beef, chicken, pork or lamb. The nutritional and economic value of edible insects is often neglected and we should further encourage their collection and commercialization, given the benefits to the environment and human health. It is an interesting concept, managing pest insects by developing them into a sought after delicacy. Keywords: Insectivory, Entomophagy, Traditional knowledge, Insect bio prospecting. Introduction: Bioprospecting is the collecting and cribbling of biological samples (plants, animals, microorganisms) and the collecting of indigenous knowledge to help in discovering genetic or biochemical resources. Bioprospecting is intended for economic purposes (e.g., new drugs, crops, industrial products). Many insects contributed on a regular basis to the Indian diet. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly nymphs are among a long list of edible insects that provide nutrition for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East.
    [Show full text]
  • Exotic Food in Mexico As We Know, Food Is an Important Thing in Human Life
    TABLE OF CONTENTS 3–4 WHAT YOU EAT 30–32 WHAT’S GOING ON AT 5-6 WHAT’S YOUR FAVORITE FOOD? CBTIS 142? 7 FUN FACTS ABOUT FOOD 33-34 STORIES - THE BLIND MON- 8-9 WHAT KIND OF JUNK FOOD EXISTS IN STER MEXICO? 35 WATCHING TV AND LEARNING 10 DID YOU KNOW…? ENGLISH 11-12 BRAIN FOOD 36 YOU GOTTA READ IT! 13-14 FOOD: THERE IS MUCH MORE OUT 37-38 EVERYTHING ABOUT MU- THERE! SIC! 15-16 SKIT’S: ESQUITES IN CHINA AND 39 – SHORT PLAYS JAPAN 17 EXOTIC FOOD 18-19 LOCAL FOOD 20-21 ALL SHE EATS IS INSTANT SOUP? 40 – CREDITS 22-23 SUPER ATHLETES AND THEIR DIETS 24-25 INTERVIEWS: WHAT DO MAESTRO WILLIAM AND MAESTRO HUGO EAT? 26 FOOD HIDDEN WORD PUZZLE 27 FOOD SEARCH 28 FOOD GLOSSARY 29 HELP WANTED 2 WHAT WE EAT Have you heard the phrase ‘We are what we eat?’ Yes. You hear it at school, and especially, at home. Mothers also say things like if you eat a carrot, you will turn orange. Or if you eat a banana, you will turn yellow and become a monkey. Wait! So, if we eat broccoli, we will turn green like the Hulk or Shrek. How cool! But seriously now, are we what we eat? This phrase ‘We are what we eat’ is from Ludwig Feuerbarch, a German philosopher and astrologer. In his 1850 writing of the "Teaching of Food," he wrote: "If you want to improve people, instead of speeches against sins, give them better food.
    [Show full text]
  • Study of a Contemporary Diet in One Household in the Yucatan Ericka K
    Western Kentucky University TopSCHOLAR® Honors College Capstone Experience/Thesis Honors College at WKU Projects 12-8-2014 Study of a Contemporary Diet in One Household in the Yucatan Ericka K. Hardin Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/stu_hon_theses Part of the Food Science Commons, and the Nutrition Commons Recommended Citation Hardin, Ericka K., "Study of a Contemporary Diet in One Household in the Yucatan" (2014). Honors College Capstone Experience/ Thesis Projects. Paper 522. http://digitalcommons.wku.edu/stu_hon_theses/522 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Honors College Capstone Experience/ Thesis Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. STUDY OF A CONTEMPORARY DIET IN ONE HOUSEHOLD IN THE YUCATAN A Capstone Experience/Thesis Project Presented in Partial Fulfillment of the Requirements for the Degree Bachelor of Science with Honors College Graduate Distinction at Western Kentucky University By Ericka K. Hardin ***** Western Kentucky University 2014 CE/T Committee: Approved by Dr. Karen Mason, Advisor Professor Susann Davis _______________________ Advisor Ms. Ami Carter Department of Family and Consumer Sciences Copyright by Ericka K. Hardin 2014 ABSTRACT The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture.
    [Show full text]
  • Capítulo 2. Marco Teórico
    4 CAPITULO II. MARCO TEÓRICO. En el presente capitulo se presentarán los principales antecedentes gastronómicos. Haciendo una breve referencia de la situación que conformó a la gastronomía, principalmente durante los siglos XVI, XVII y XVIII, a fin de determinar el estado en el que se encontraba la gastronomía durante el siglo XIX. En ese mismo sentido se hará una breve referencia de las grandes aportaciones culturales y culinarias de otros países que fueron base de su creación. Lo anterior para explicar y establecer como los acontecimientos históricos del siglo XIX, han impactado en la alta cocina actual poblana, advirtiendo, que se toma como base el siglo XIX, ya que la comida poblana como en general la comida en México, es un producto de un mestizaje entre usos y alimentación indígena y español que se consolida primordialmente durante este siglo. 2.1.-ASPECTOS RELEVANTES DE LA ALIMENTACIÓN EN EL HOMBRE Y EL NACIMIENTO DE LA COCINA. La comida poblana es resultado del mestizaje entre los usos y alimentos indígenas y españoles, que se originó durante el siglo XVIII cuando se permitió la 5 entrada restringida de viajes y productos de otras tierras (Fernández, Yani y Zafiro, 1985). Al consumarse la Independencia, en 1821, llegaron extranjeros de Europa y de Estados Unidos, muchos se establecieron en nuestro Estado, también, lo visitaron turistas, explotadores y arqueólogos, quienes aportaron algunas de sus costumbres en la comida y en las mesas, propiciando el establecimiento de hoteles y restaurantes con refinamientos y comidas exóticas para Puebla. Importante señalar es que el pueblo siguió en su alimentación, frecuentando los mercados, lugar que como el tianguis prehispánico se podía vender y comer de todo.
    [Show full text]
  • The Ingredients in Yucatán Cuisine* Elsie Montiel
    22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 104 The Ingredients in Yucatán Cuisine* Elsie Montiel Mérida’s central market, a quick lesson in the basic colors and flavors of regional cooking. ne undeniable attraction of the Yucatán peninsu- region is the fact that relatively few ingredients are needed la is its cuisine, a delicious result of the culinary to prepare a wide variety of dishes. Whether in a Yucatán Opairing of European and local influences. This family cupboard or the walk-in storeroom of a five-star res- combination has resulted in such unparalleled, exquisite taurant, you will find certain basic ingredients with which dishes, that many outsiders have become permanent afi- housewives and great chefs prepare the dishes you will cionados of the unmistakable flavor of Yucatán cuisine. never tire of. Perhaps the most interesting thing about this gastronomical To start: achiote (annatto seed paste), used to prepare the best-known Yucatán dish, pibil pork, plus chicken, fish and a host of other dishes. Another basic is banana leaves, * Information provided by Isabel Morales Quezada; written by sold in any local market. No authentic Yucatán table can be Elsie Montiel. without its Habanero chili pepper salsa —but, newcomers Photos of dishes by Rubén Vázquez. to chili peppers beware!— or red onions pickled in lime 104 22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 105 juice and spices; limes, sour oranges, garlic, fines herbes Lime Soup and spices like cloves, black pepper, oregano, cumin, corian- der and vinegar. Chaya, a local plant, is used to make the Ingredients most delicately flavored tamales and many other dishes.
    [Show full text]
  • Traditional Insect Bioprospecting – As Human Food and Medicine
    Indian Journal of Traditional Knowledge Vol. 8 (4), October 2009, pp. 485-494 Traditional insect bioprospecting – As human food and medicine SK Srivastava*, Naresh Babu & Hema Pandey National Research Centre for Women in Agriculture, (NRCWA), (Indian Council of Agricultural Research), P.O. Baramunda, Bhubaneswar 751 003, Orissa E-mail: [email protected] Received 29.May 2007; revised 22.September.2008 The wisdom that indigenous people have regarding bioprospecting is embedded in their belief system and their culture. Food insects play an important role in the new insect focus. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly nymphs are among a long list of edible insects that provide nutrition for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. Insects represent an important food source for a wide variety of other animal species. By weight, termites, grasshoppers, caterpillars, weevils, houseflies and spiders are better sources of protein than beef, chicken, pork or lamb. The traditional healers use Insects as medicine. Chemicals produced by insects against self defense can be used for antibacterial and anticancer drugs. The nutritional and economic value of edible insects is often neglected and we should further encourage their collection and commercialization, given the benefits to the environment and human health. It is an interesting concept, managing pest insects by developing them into a sought after delicacy. Keywords: Insectivory, Entomophagy, Traditional knowledge, Insect bioprospecting IPC Int. Cl. 8: A61K36/00, A61K35/64, A61P19/02, A61P15/08, A61P27/12, A61P11/06, A61P25/20 Bioprospecting is the collecting and cribbling of Insects as food biological samples (plants, animals, microorganisms) Insects represent an important food source for a and the collecting of indigenous knowledge to help in wide variety of other animal species.
    [Show full text]