Geography plays an important role in a countries beliefs, values and activities. “Traditional Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is just one of the reasons why cooking differs so much from region to region” (Food). The Mantecado, a Spanish crumble cake is considered a sweet holiday dessert and a distinct rich history in Spain. The Mantecados recipe dates back to the early sixteenth century (casa) and to these two areas Antequera and Estepa. These locations are in central Andalucía, both claim the Mantecado as their own invention. “The name mantecado comes from the word manteca meaning lard, which is one of the main ingredients. Apparently surplus supplies of lard and flour led the locals to dream up a product that would turn these surpluses into profit”(olive). “In those times Estepa had a large amounts of pigs that were free to graze in long extensions of oak woods. The trees would …show more content…
disappear during the 18th century, cut down by the Napoleonic armies to stop guerrilleros hiding in there. Those lands became plains were cereals were cultivated.By then "tortas de manteca" (fat cakes) already existed and were being made in homes and in the Santa Clara convent by the nuns. We know this because there are historical documents from this time that speak of the containers used in their elaboration” (Food). “Mantecado’s began to be marketed commercially in 1870 and its success was rapid. By 1934, some fifteen dwellings in Estepa (Sevilla) had already been transformed into small businesses. Today, the number has doubled to thirty” (Olive). A town with no more than 12,000 inhabitants, Estepa produces mantecados at a frenetic pace during four months of the year from August to December a workload that “more than merits its eight months of holiday,” says LJosé Luis Olmedo, director of the La Muralla mantecado factory in the town. 2,000 people in Estepa work in mantecado manufacturing, whilst most of the rest of the population are involved indirectly. Marketing, equipment, transport and distribution are 100% Estepa-based and contribute to the town’s wealth (olive). Overall in Andalucía there are about seventy factories which form part of a syndicate that produces mantecados (Olive). The Mantecado has many recipe deviations but all recipes researched note the requirement of the lard or shortening.
Cinnamon also seems to be a staple hailing from “Sri Lanka and Indonesia, which is responsible for about two thirds of the crop. The rest comes from China, Vietnam and Burma’ (Huff). Thereafter, a few of the recipes call for anise which is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and licorice. (Wiki). Another alternative to the aanise are almonds which “is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree”
(Wiki). Additionally, some recipes require unbleached flour where others don’t mention a preference. “The Difference Bleached and Unbleached Flour. Technically, all flours are bleached, but it's the process by which it happens that sets these two types of flour apart. Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages” (kitchen).
Colombia is famous for many types of cuisine. In America, different states/areas are known for different types of food. For example, the coastline has great seafood and the south has awesome comfort food. Colombia is divided into 32 departments, or country subdivisions. Each area has unique dishes that reflect their department.
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).
In this Essay, I will enlighten you about the “Dia de los Muertos” in the Spanish culture. It will contain the history of the holiday, the events that go on during it, and the food eaten on that day. One thing that you must remember is that Dia de los Muertos traditions vary from town to town because Mexico is not culturally monolithic.
Hispanic food traditions in Spain are more “sacred and ritualistic” than American food traditions. They eat garbanzos, gazpacho, picadillos, pisto chock, eggplant, nisperos, higos chumbos, etc. It’s very common to eat fruit for a dessert. For breakfast it’s a no-no to eat eggs, instead its fruit or toast. Cereal is okay to eat if you’re a kid. Lunch is their main meal, and usually is a three-course meal. After lunch a la siesta takes place, which is a rest period usually for about two hours after eating. For snacks, Hispanics may have a pastry, muffin, or maybe chocolate milk. Dinner is usually a light meal. They have a somewhat strict eating
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
The increase and changing demography in the United State today, with the disparities in the health status of people from different cultural backgrounds has been a challenge for health care professionals to consider cultural diversity as a priority. It is impossible for nurses and other healthcare professionals to learn and understand theses diversity in culture, but using other approaches like an interpreter is very helpful for both nurses and patients. In this paper of a culturally appropriate care planning, I will be discussing on the Hispanic American culture because, I had come across a lot of them in my career as a nurse. The Hispanic are very diverse in terms of communication and communities and include countries like Mexico, Cuba, Puerto Rico, South and Central America, and some of them speak and write English very well, some speaks but can’t write while some can’t communicate in English at all but Spanish.
What is culture? Many people ask themselves this question every day. The more you think about it the more confusing it is. Sometimes you start leaning to a culture and then people tell you you’re wrong or they make you feel like a different person because of your culture. I go through this almost every day. Because of the way I was raised I love Mexican rodeo but I was born and raised in Joliet. This can be very difficult trying to understand culture. I live in this huge mix of culture. Culture is personal. People can have many cultures especially in America and because of globalization. Cultural identity is not one or the other, it is not Mexican or American. Cultural identity is an individual relevant thing.
Located in South America on the Pacific Coast lies a country named Peru, which offers one of the world’s greatest cuisines. The country of Peru is exquisitely diverse with geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast. All of which contribute significantly to the Peruvian cuisine. Peruvian cuisine is a unique blending of Andean and Spanish cultures over 500 years, mixed with Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine being a fusion of many different cultures, it retains unique elements of each and creates a distinct cuisine of its own making it unmatched in its diversity and individuality. The best part of Peruvian cuisine is the similarities in the cuisine over the last several hundreds of years.
Spain, the third largest country in Europe, has a strong history and diverse culture dating back to when the Iberians first inhabited the land. The country lies between the Mediterranean Sea and Atlantic Ocean and the land ranges from mountains to meadows. Over hundreds of centuries, many different civilizations have inhabited the land influencing the people there today. From the Visigoths and Celts to the Romans of the Middle Ages, Spain has received a rich history and background. One of the strongest of its cultures is the food. All of these cultures brought a particular type of food and combined and blended with the food that exists there today. Spain is very popular for olives, vineyards, and citrus fruit. Another well-liked food is garlic, including varieties of peppers and spices. Once spice specifically—golden saffron—is essential in many recipes, including the Spanish Paella. There are many distinguished Spanish foods that encompass the daily life and culture of the country.
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
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
What was your favorite class in school? For me, it will always be Spanish class. Spanish is a class that students enjoy because it benefits then later in life, presents a cultural connection to other people, and sets them up well for high school.
Moroccan’s are known to have hearty appetites, and it is very appropriate in this culture to leave a table feeling fully and even overly satisfied. According to Helou (1999), this state of being is also known as “shaban”. This country is known for including spices, herbs, wheat, and specific poultry in a large majority of their dishes. These ingredients are unique to their geography and even Islamic influences. Morocco’s neighboring countries, Algeria and Tunisia, have similar cuisine styles, but each are also unique to their geography in specific ways. Both Algerian and Tunisian dishes are rich in spice and can be considered the hottest cuisine of the region. According to Walden (1998), a common theme amongst all three countries include: “slow-simmered tagines; charcoal-grilled lamb, chicken, fish and vegetables; and rich, sweet pastries” (p.
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.