WEN cuisinere Miche Fabre Lewin, they pooled their ingredients, chopped, mixed, spicedand to be able to learn from women of different cultures, cooking with the http://www.wen.org.uk/general_pages/Newsitems/pr_cookingup.htm
Extractions: Cooking up a feast fit for all With the gentle facilitation of cuisinere Miche Fabre Lewin, they pooled their ingredients, chopped, mixed, spiced and cooked to create a delicious spread, melding Asian, European and African flavours and styles. Taste of a Better Future provided support and information to encourage women from ethnic minority groups to cultivate organic food in their neighbourhoods. It involved over 33 groups across the country, and enabled women to learn or retain traditional growing skills as well as make new friends and strengthen community bonds, bring life and greenness to their cities and provide affordable, healthy food. Although Taste of a Better Future funding has ended, the project is not over, said project worker, Caroline Fernandez. "We're moving on to 'Cultivating the Future', building on the network we've already created and developing new skills in composting and holding more fun networking events like this." Cuisinere Miche Fabre Lewin, who draws on the healing and nutritional traditions of Chinese, French and Zen cuisine, was delighted with the result.
Extractions: The potjie pot however dates back to the iron age when man learned to cast iron into vessels of different shapes for a variety of purposes. The pots during this time also developed a lot of mystery and romance due to the fact that they were very popular amongst the witches and druids of the time, who used the pots for their respective rituals and ceremonies. The potjies also bring to mind cannibals and the name "missionary pots", which they are often called. In the mid 1600's the potjie and the traditional way of cooking arrived in Africa, along with the early explorers, who used these cooking vessels exclusively, on their expeditions into the interior. It was during this period that the tribal Africans saw these pots and seeing the practical uses, traded these pots for animal hides and other commodities, replacing clay pots that were used for cooking. Among the African tribal cultures these pots became known as "Putu" pots (corn meal pots).
Special Feature cultures Blend on This Island Chain The film industry has that the small islands ofOkinawa have mixed together a dishes that use pork and plenty of cooking oil http://www.jinjapan.org/nipponia/nipponia12/sp01.html
Extractions: To understand Okinawan culture, just think of a popular dish called chanpuru (a hodge-podge of stir-fried ingredients). In this issue we look at Okinawan traditions and culture shaped during times of close ties with Asia, and at the current Okinawa, which experienced war and then administration by the United States. The film industry has chosen Okinawa as a location for many movies over the last few years. Each movie is different, whether it be the film version of an Akutagawa Prize-winning novel about healing techniques unique to Okinawan folk culture, a semi-documentary about a politician who steadfastly opposed the U.S. military's Civil Administration in Okinawa during the 1960s, an artistic road movie about a wanderer's rambles through Okinawa and Taiwan, or a film about the love felt by an island woman over a period of 60 years. Amid all this variety, Okinawan culture always forms the backdrop. There is no other place in Japan outside the large urban centers like Tokyo that can attract the film industry like this. And the big drawing card is Okinawa's unique culture.
Cooking - Salsa With An Asian Accent By AICR - Pioneer Thinking nothing of combining ingredients from assorted cultures. Still, fusion cooking hascreated a growing French Nouvelle Cuisine, which mixed Japanese ingredients http://www.pioneerthinking.com/aicr_salsa.html
Extractions: Rick Bayless, restaurateur, chef and cookbook author, poses in Frontera Grill, one of his two restaurants in Chicago, Tuesday, May 8, 2001. Bayless has become an internationally known expert in the Mexican cuisine he began to fall in love with as a seventh-grader studying Spanish in Oklahoma City. Passions for other cultures drives chefs
IFIS Hot Topic: Fermented Foods amino acids, bioenrichment with vitamins, reduction of cooking times TITLE Improvementof tempe fermentations by application of mixed cultures consisting of http://www.ifis.co.uk/hottopics/fermented_foods.html
Extractions: ABSTRACT : Classes of fermented foods that are found throughout the world are reviewed, together with the safety of these food fermentations and methods for fermented food fortification. Aspects considered include: classifications for fermented foods (by category, by classes, by commodity or on a functional basis; description of the classification according to Steinkraus (1996)); safety of fermented foods (principles behind safety of fermented foods, lactic acid fermentation, lactic acid fermented rice/shrimp/fish mixtures, yoghurt/cereal mixtures, cereal/legume steamed breads and pancakes, alcoholic fermentations, acetic acid/vinegar fermentation, alkaline fermentations, high salt savoury flavoured amino acid/peptide sauces and pastes); relation of fermented foods to nutrition; and bio-enrichment of foods by fermentation (enrichment with protein, bio-enrichment with essential amino acids, bio-enrichment with vitamins, reduction of cooking times).
George Graham Reviews Varttina been bringing together various, usually unlikely styles and cultures, cooking themin European and jazz scat singing, and Australian digeridoo mixed with just http://georgegraham.com/varttina.html
Extractions: (Nonesuch 79429 As broadcast on WVIA-FM 11/27/96) If there is one area of music in 1996 that can provide listening that's novel to the point of being fun, it's the growing field of world music amalgams. Artists have been bringing together various, usually unlikely styles and cultures, cooking them in end-of-20th Century technology and coming up with sound that range from the sublime to the ridiculous. In that respect sometimes the results are the opposite of expectations. We have seen clever blends of Celtic and African, Middle-Eastern and hip-hop, Eastern European and jazz scat singing, and Australian digeridoo mixed with just about everything. Kokko Kokko is their fourth US release. Their last album from two years ago also won a lot of praise. Tuulita Tuleva The title piece, Kokko The song Korppi One of the most fascinating pieces on the album is its sole instrumental. Pyry Another unusual track is Iro One the most musically fascinating pieces is Merten Kosijat Alternating between the rhythmic feel of a Sting tune, and a kind of funky Celtic reel is
Alurian Cuisine And Recipes - Álurhsá Híqánsës Ddá Híqálesár Terrans, the Alur enjoy their food and cooking is a cook in a Terran kitchen, at leastin western cultures. 1 cup mixed vegitables; 12 oz elbow macaroni, cooked http://ccvtest.ccv.vsc.edu/aluric/culture/cooking.htm
Extractions: Alurian Cuisine and Recipes Álurhsá Híqánsës ddá Híqálesár Like Terrans, the Alur enjoy their food and cooking is a well developed art. The cuisine varies widely from region to region, based on the ingredients available locally, and on the differing cultural pasts. Alurian dishes do, however possess certain unifying characteristics. By and large Alurian foods have stronger tastes than Americans may be used to, but do not have the spicy quality found in many cultures. Alurian foods often mix ingredients from many food groups, and " vóshthï " (stew or casserole) are common. Alurians also tend to be willing to eat many more types of foods than Americans, resulting in dishes which are difficult to duplicate on Earth because, for example, it may use three different types of meat, two of which are reptiles only available on Aluria itself. On this page we have listed some recipes that should be easy enough to cook in a Terran kitchen, at least in western cultures. We apologize that the measurements are in the American system, but this is due to the experimentation having been done in that nation. Brukensáme Çaláyv! (Bon Appétit, lit. enjoyably dine)
Foreign Influences In Modern Indian Cooking The Moghuls introduced a method of cooking that was unknown or meat into a large pot,mixed with spices has brought India some spices, but the cultures of that http://www.mit.edu:8001/people/alycem/writing_indiancooking.html
Extractions: Influences in Modern Indian Cooking Alice L. Moy Indian Civilization Prof. M. Witzel January 20, 1998 Introduction Actually, "Indian cooking" is too generic of a term and does not do justice to Indias enormous diversity and variety. As much as the languages and traditions vary across the subcontinent, the cuisine varies even more. However, every bit of Indias diversity has had a hand in changing the cuisine and improving the cuisine. In order to study to foreign influence on Indian cuisine, there must be a base "pure" form of Indian cuisine that we can take. Some would say that the defining factor of Indian cuisine is its creative use of spices, others will claim that Hindu philosophy is the origin of modern Indian cooking. There is also the dilemma that each region has distinct cuisines of their own, which are different in and of themselves, therefore, it is difficult and unfair to see them all as one and analyze general influences on them as a whole. Because what we see as India is basically united by its peoples devotion to Hinduism for all these thousands of years, I will consider that the foundation of Indian cooking, though it must be kept in mind that Hinduism is practiced differently in each region. However, in the end, it is the Hindu philosophy of cooking and eating that the large majority of Indians follow even at the present-day. Types of Influences Religions Role in Shaping Modern Indian Food Hinduism Cultural Moghuls and the Muslims The Indian word for pilaf, pullao, comes from the Persian word for the same, "polo." This concept came to India via the Moghuls, who loved delicate rice dishes cooked with meats and vegetables. Though originally from Persia, pilafs and biriyanis were made into Indian fare through the Moghuls. Making pilafs was considered an art form, which many Muslim communities are still proficient in to this day. A 17
Discover Dominican Republic is hearty fare with ingredients and cooking methods derived from Spanish, Africanand Taino cultures. a good arroz con pollo (chicken mixed with rice). http://www.experiencedominicanrepublic.com/dining.html
Extractions: Select a City... ALL Nationwide DR Santo Domingo The Breadbasket of the Caribbean What the locals do with the food is what makes it so flavorful. Comida criolla (Dominican cuisine) is generally hearty fare with ingredients and cooking methods derived from Spanish, African and Taino cultures. Even the Italian, Middle Eastern and Oriental dishes will often incorporate a dash of Dominican here or there. Creole cooking is probably the best way to define the seasonings and spices, although the food generally lacks the extreme spiciness people associate with North American Creole cuisine. Local Fare Another typical dish is known as La Bandera (the flag), which consists of the colors of the flag: white rice, red beans, and tostones (fried green plantains), along with stewed meats and salad. Here, rice is a staple food that can be served more ways than one could possibly imagine. Watch for terms like locrio and moro, which are different rice dishes with various veggies and meats. Typical dishes known as La Bandera (the flag) consist of the colors of the flag: white rice, red beans, stewed meats, salad and tostones (fried green plantains). Rice is the staple food, and it can be served more ways than one could possibly imagine. Watch for terms like locrio and moro, which are different rice dishes with various veggies and meats. Chicken is the most popular meat, and no self-respecting eatery in the Dominican Republic would serve a menu without a good arroz con pollo (chicken mixed with rice). Creole cooking is probably the best way to define the seasonings and spices, but the food generally lacks the extreme spiciness people associate with North American Creole cooking.
Seasoned Cooking - Issue food characteristic of the less affluent of the Mexican cultures. meat and set aside,saving the juice from the cooking. Once all of the chili is mixed in, add http://www.seasoned.com/issues/199902/c.if.p2.html
Extractions: by Philip R. Gantt Red Tamales Making tamales is a Mexican tradition for the Christmas holidays. And, I must add, making tamales is not an easy task. Typically, making tamales involves cooking for at least one full day, and an assembly process of at least one half day, if you have help. One may ask "why all this effort to cook some food which may last only one or two days?". The answer is only found in tasting the food which results of the effort, and in observing the close family ties created by the unified labor. Anyone who has tasted genuine home cooked tamales will testify to the fact that there is no better food characteristic of the Mexican heritage. Tamales are most definitely considered Mexican food rather than Spanish food. Further, tamales are a food characteristic of the less affluent of the Mexican cultures. The cost of the ingredients is modest. Less expensive cuts of meat may be used in making the chili. It is the work which makes the tamales valuable. The recipe given will yield over 120 tamales. The red chili sauce can be store bought. Use the type labeled "red chili sauce", not enchilada sauce. Las Palmas is the brand I prefer to use, but others are also suitable. Or, if you prefer, make your own chili using dried red chilies which can be cooked and pureed. The type of chilies used will determine how hot the chili is. Start off using equal parts of New Mexico (hot) and California (sweet) dried chilies. The prepared masa can be purchased at most Mexican stores. The form of the prepared masa is like a heavy dough. If a Mexican store is not convenient, buy some of the dry masa mix (Masa Harina) to make your own dough.
Pech Traditions Native Planet Indigenous cultures Pech Lifestyle. Similar cooking method usedby Latinos. The levadura is then mixed back into the rest of the yucca paste http://www.nativeplanet.org/indigenous/pech/pechtradition.htm
Extractions: and Daily Living Today much of the Pech culture and traditional lifestyle has disappeared due to the influence of religion , loss of ancestral land and sacred sites, cultural assimilation, intermarriage, modernization, and discrimination. Many younger Pech think that their level of poverty is associated with their culture or lifestyle. As a result they aspire to the prevailing Latino lifestyle to raise their standard of living. Primary among the Pech traditions that are being left behind are those related to birth and death. The Pech used to have a special ceremony called Kesh during which they drank traditional beverages such as munia (liquor of yucca) and ostia (liquor of sugar can and corn) and ate food such as sasal (type of tamale made of yucca). During these ceremonies, initiated people entered into contact with spirits. Today most Pech have little knowledge of the culture and traditions of their ancestors. Most people younger than 30 or 40 years old have never heard of many of the Pech legends. The ones who know about them have often learned them from books. One they refer to often is the study
Portuguese Homestyle Cooking And Portuguese Recipes Author Ana Patuleia Ortins presents sample recipes from her new cookbook.Category Home cooking World Cuisines European Portuguese and techniques of many other cultures dating back My book, Portuguese Homestyle cooking,gives an overview of lightly sautéed and seasoned, or mixed with rice http://www.portuguesecooking.com/
Extractions: Welcome to the flavors of Portuguese homestyle cooking. Traditional Portuguese recipes combine a blend of flavors and techniques of many other cultures dating back centuries. My book, Portuguese Homestyle Cooking, gives an overview of centuries old cultural influences on Portugals cuisine. It describes the ingredients common to Mediterranean countries and essential to Portuguese cuisine including olive oil, onions, bay leaves, garlic, fresh coriander, paprika, chili peppers and red sweet peppers. However, the way in which the ingredients are used together makes Portuguese fare unique. Some ingredients which were brought back during the days of the Discoveries show from where some dishes evolved.
In Baltic Cooking with raw onions, or smashed and mixed with onions out that the potato appeared inBaltic cooking almost a the old Empire brought to small cultures in faraway http://www.aboutfood.co.uk/articles/content/article-220.html
Extractions: Roden is right though that potatoes were the mainstay of poor rural eating and gave those regions what short culinary traditions they had. In Vilnius five years ago a friend made me cepelinai to demonstrate one of Lithnania's most characteristic and best-loved recipes. Casting around among similar Polish recipes, however, I found the solution to the problem of how to get grated raw potato and cooked mashed potato and some sour cream to stay cigar-shaped when poached in boiling water. Zeppelins by another name and in another shape, but still made mostly of raw grated potato, need potato starch to bind them: 2 kg raw potato to 250 gms cooked, and 75 gms potato starch worked well enough. These Warsaw dumplings had the same consistency as cepelinai. I might equally have used a Czech recipe, and followed the serving instructions of most countries from Central Europe to the Baltics. Either these poached potato dumplings are filled with minced meat and onions, or with a curd cheese and spring onion mixlure bound with egg, or they are left plain. Plain dumplings are eaten by non-Jews with rendered bacon fat. or by everyone with sour cream, or fried onions. (only the Lithuainians insist on the airship shape. Something to note about these pan-East European zeppelins: they use potato in three forms (raw, cooked and as powdered starch) and no other ingredient, not even salt because of the expectation they will be served with smoked and salted meat or its fat. Since potatoes were often used as a cheap source for vodka, one can easily imagine a virtuoso single meal using the potato in all its Nineteenth Century forms (i.e. not including the modern crisp). Thc laborious business of grating it does nothing to vary the taste, alas but gives one of several textures. Potatos appear in Lithuanian cooking as pancakes or get incorporated, cooked and mashed into the bread or bun dough, or cake mixiture. They appear in vedarai, a pastry in which raw grated potato, onion and bacon is wrapped in a flour and egg dough, and fried and in kugelis an oven-baked mixture of grated potato, egg and curd of cheese, the jewish kugel of german origin.
Before You Buy Books About South America many peoples has resulted in wars, new bloodlines, mixed cultures and the these booksyou'll learn about ingredients, recipes, customs, cooking techniques and http://gosouthamerica.about.com/library/weekly/aabybguidebooks.htm
Extractions: Before You Buy South America Travel and Guide Books South America is a fascinating continent, and it's no surprise that the countries, flora and fauna, geography and the people, their culture and history, their political struggles and economic development create a rich source for authors. Here you'll find only a few of the vast selection. Books about South America as a Whole
Top Picks For South American Products these books you'll learn about ingredients, recipes, customs, cooking techniquesand many peoples has resulted in wars, new bloodlines, mixed cultures and the http://gosouthamerica.about.com/cs/toppicks/
Barbecue, BBQ More likely, as the world grew smaller and cultures mixed, we combined ideas andmethods until, today, we have thousands of All cooking is, for that matter. http://www.inmamaskitchen.com/FOOD_IS_ART/bbqarticle.html
Extractions: is eating Barbecue. We all know the three little words that make a woman's heart beat faster, but do you know that there are three little letters that will make most men's hearts palpitate? Yep! You guessed it. BBQ! (Tsk-tsk if you thought I meant the other three letter word!) How barbecuing came to be identified with male cooking is a bit of a mystery but one assumes it has to do with camping and sports. However, the history of barbecuing itself is even more elusive. Theories abound everywhere and almost every regional area has its own story of how barbecuing evolved. The Oxford English Dictionary gives the history of the word, "barbecue"to the influence of French Haitians whose word for a method of open fire cooking was "barbe a queue"that, literally translated, means "from whiskers to tail", which is a pretty fair description of what part of a beast is barbecued. However, many people think it comes from the Spanish word "Barbacoa" which suggests barbecuing is a Spanish concept. There is even an interesting idea about how the letters BBQ came to represent this style of cooking. It supposedly stems from earlier days when roadhouses and beer joints with pool tables would advertise, 'Bar, Beer, and Cues', later shortened to BBCue, and somehow evolved into BBQ. I also read somewhere that it was originally 'Beer, Burgers, and Que,'which, somehow, seems more reasonable. Perhaps, a thousand years from now, people will give credit to Barbie dolls. Maybe by then people will have 'Barbie-cues.?' Oh well, never mind.
Realm Of The HighReaches - Medieval History - Herblore mixed with honey and mulberry syrup it made a fine gargle for sore Used by the Mediterranean,Asian, Eastern Indian, and Mexican cultures as a cooking spice http://www.getmedievalonline.com/herbs.html
Extractions: Consult a doctor first. Barnes and Noble website's Online courses . While I don't usually add links to merchants, these courses are free. As for herbs as food spices... Culinary herbs were grown in separate gardens, often between rows of vegetables for cooking. Gardeners cultivated garlic, onions, turnips, carrots, beans, peas, leeks, pumpkins, beets, cabbages, and spinach. Spices were fairly unknown until they were introduced from the Orient after the Crusades. A garlic swallow - counters most bacterial, viral and fungal infections. Herbal urinary tract infection cure consists of sulfur compounds. Garlic has been used to treat infections since before recorded history. However, people can be allergic to sulfur compounds. If one can eat onions, garlic, leeks, etc. Try garlic. Another nutritional source of sulfur is cabbage, and it would be good to incorporate some into your regular diet. A tea, equal parts of Bearberry, Horsetail and Marshmallow. Adult dose being 1 tablespoon in a big cup at 1 cup 2-3 times per day. Bearberry is also a diuretic herb. In the body it converts to hydroquinone, a urinary disinfectant. Cranberry juice and water as much as possible garlic capsules 2 times per day and herbal tea with Dandelion, horsetail, marshmallow, concentrated cranberry juice and barley water..(with honey for flavor).
Food-Related Health Hazards (1990 - 1995) The consumer can become infected by inadequate cooking practices or by cross By usingthe IMS technique in mixed cultures, the occurence of crossreactivity and http://www.belspo.be/belspo/ostc/act_scien/fedra/bib/e-a4.htm
Extractions: Coupure links 653, 9000 Gent Prof. R. De Wachter, UIA, Dep. Biochemie, Universiteitsplein 1, 2610 Wilrijk Over the last 15 years there has been an increased interest in Campylobacter spp. within the Food Industry. The number of reported infections caused by the intake of Campylobacter spp. by food increases every year. In several developed countries the incidence of campylobacteriosis exceeds even the combined infection rates of Salmonella and Shigella . Campylobacters are commensal microflora of the intestinal tracts of warm-blooded animals for example cattle, swine, sheep and poultry. During the slaughtering process and further processing steps, campylobacters can easily be spread from the intestinal contents to the carcasses. Reported prevalence studies have shown that up to 100% of all poultry products sold at retail are contaminated with campylobacters. The consumer can become infected by inadequate cooking practices or by cross-contamination; moreover, the minimum dose of infection for Campylobacter is very low (approximately 500 cells).
HealthWorld Online - Naturopathic Medicine - Cooking With Greens several varieties of firmer, meatier greens, ideal for cooking. been used for millenniaby various cultures and have oil 1 1/2 tablespoons tamari, mixed with 1 http://www.healthy.net/asp/templates/article.asp?PageType=Article&ID=747
