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Recommended: Cuban cuisine
Thank you for your very informative post. The Caribbean holiday food you described sounds so tasty that it actually made me really hungry. Some of the food names sounded so familiar and your descriptions helped me remember when I experienced eating them in my past. I lived in a few different cities in Hudson County New Jersey during my younger years and remember going to neighborhood Cuban restaurants. Everything was always so delicious. My co-workers and I would order Cuban sandwiches for lunch, which were excellent, but my favorite treats were the tostones and fresh banana shakes. I learned how to make lechon asado from a friend’s Cuban born mom, and still make it to this day. Hopefully your sharing of the recipe will inspire others
The food was homemade rice, beans, tortillas and enchiladas. American finger foods were also served. The Quinceañera transformed to a social event and celebration. Everyone started talking and laughing. Me being the outsider and non-Latino, everyone wonder who I was.
“Haiti maintains an independently unique flavor. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands” (Food of the Haitians). American and Haitians prepare food differently. Most Haitians in Haiti cook with charcoal and wood, whereas in America we have stoves and electricity
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
As labeled on the estimated daily calorie needs for adults chart, I am an active man under the group age of 19-30 years old. As per mentioned on the chart I need 3000 calories per day to remain healthy. After looking at Canada’s food guide, I became aware about the recommended number of food guide servings per day for various age groups.
After an eventful night of dancing at nightclubs, I never expected to have the most flavorful tacos reach my mouth. At four in the morning we found ourselves at a small, local hole-in-the-wall where most tourists would not be caught dead at. Even though they were the greatest tacos I have ever had, what I ate most while I was there was tortilla soup. Topped with melted cheese and strips of fried tortillas I devoured a bowl from a place our friend Oscar worked at, Margarita Grille. I am not a soup person but this is something I still crave weekly, as well as the salsa they served. Fresh roasted tomatoes were crushed at our table and mixed with garlic, onions, jalapenos, cilantro and juices of a lime. A scoop of the colorful vegetables on a warm, salted tortilla chip will satisfy your taste buds and keep you going for more. Because Margarita Grille was only a couple blocks from our hotel in the “old town” of Puerto Vallarta, we ate there five or six times. Being an outdoor restaurant, there were always stray cats meandering around for scraps of dropped food. People were told not to feed them, but I think they were a pleasant reminder of being away from
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
All in all, the cuisine of Cuba is an amazing mixture of food and dishes native to its beautiful country and the expansive influences from people all over the world leaving their touches as they came and went over the centuries.
Food is one of human beings favorite addiction. From the arepas, to arroz con coco (coconut rice) there are many different platters from my cultural background. Being Colombian and eating Colombian almost every day brings me closer to these aspects from my culture. The way I feel connected to my Colombian culture is through its food. Many of the meals that I have eaten in my life come from my Colombian culture. Whether I’m home, at my aunt’s house or a family party something that is being made connects me back to my food roots.
Jamaican cuisine can be a mixture of everything according to my research. When slaves were brought to Jamaica they mixed their ways of cooking with the Jamaican ways of cooking. According to Cultures of the World: Jamaica “Jamaican Cuisine is a history lesson in itself.” That's is true because so many many cultures mix together to make Jamaican cuisine.
Nutritionism is an ideology that believes that the nutrients in foods are the key to understanding them. Nutritionism believers are so focused on the nutrients that food contains that they forget about all other aspects of food. The problem is that consumers rely on packaging to tell them what nutrients a food provides, since nutrients cannot be obviously seen, and they rely on science to tell us what nutrients are good and which are “evil”.
Christmas dinner is a big component of a traditional Honduran christmas because they make all of these special foods. The main course of a Honduran dinner are foods like tamales, rice and chicken, and pork. Following the main course are beverage that are traditionally made like eggnog and a rice with pineapple drink. For dessert, they prepare sweet desserts that are popular not only in Honduras, but also in central America like torrejas and rosquillas. The Christmas meal in a Honduran household is based on traditional foods that have been eaten for years.
Foods from Africa, which have impacted North American cuisine are numerous, and common in the everyday eating habits of Americans. In the 21st century, Americans take for granted the history of the food they eat, and the origins of the foods that are eaten today. In the early part of the history of the United States, people of European descent brought recipes from home and adapted their recipes to the ingredients which were available. The slave trade was directly responsible for what many Americans think of as American food, and those foods are traceable to Africa. Because slaves incorporated their own foods into the everyday lives of their masters, some of the unique foods from Africa and their history are not well known today. American
These foods meant quite a great deal to my parents and grandparents because, gardening was what they did for a living. They were of the belief that you eat what you grow. Therefore, foods such as yams, breadfruits, green bananas and sweet potatoes were often steamed, then eaten with a few grains of curried or steamed jacks and fresh vegetables such as lettuce, tomatoes and carrots. On the following day, if there was any steamed food remaining, my Grandmother would fry them and we would eat this for our breakfast; in addition, she would boil green bush (lemon grass, or black sage) and give us to drink. For this reason, I continue to enjoy these foods because it is deeply rooted in my subculture. Furthermore, I must highlight our traditional drinks that we enjoy during the Christmas season. My grandmother would ensure that she plants sorrel and ginger so that we can celebrate the traditional way. She would blend the ginger, then mix it with an ounce of essence. Also, she would boil the sorrel and mix it with an eight of ‘Clarks Court’ rum. After, she would sweeten them and place them in the cooler to be