This semester we have been working through the origins and influences on modern Australian cuisine. To reflect this, Scottish cuisine has had some influences in the Australian cuisine. Scotland has one of the best natural larders in the world and it is known for its miracles cuisines. This essay will be discussing typical ingredients used, culture- specific equipment and cookery methods and eating customs and rituals.
The Scottish cuisine has a long and stimulating history, and many would be shocked to hear where some of the most popular modern Scottish cuisine originated from. The Scottish cuisines have different types of dishes and ingredients such as Loch Fyne seafood, Highland venison, Aberdeen Angus Beef, Ayrshire cheeses or Clyde valley soft fruits are often present in the Scottish cuisine http://recipes.wikia.com/wiki/Scottish_Cuisine, 20/05/2014. The Scottish cuisine was influenced significantly by the Britannic cuisine. It is also believed that the Scots borrowed different culinary habits from the inhabitants of the Scandinavian Peninsula http://recipes.wikia.com/wiki/Scotti...
If you ever find yourself in Baltimore there are some things and places you must go and do. First of all there is Lexington Market which stretches over two blocks. This centuries old market has more than one hundred and fifty stalls and vendors offering fresh vegetables, seafood, meats, baked goods and prepared foods. You can find some of the best crab cakes known to man here, you haven't had a real crab cake until you taste one without all the bread filling. The sweet meat of blue crab is held together by egg, a tiny bit of bread crumbs an more crab meat. Camden Yards is also a must see. It is one of the most beautiful baseball stadiums in the world. Instead of the traditional hotdog stands you will find pit beef sandwiches and Natty Boh. I highly recommend you go on a food tour if ever in Baltimore.
There are specials offered at every meal depending on the season and the catch of the day. Chef Vanzile says that he plans the menu around what fresh fish and produce look the best rather than what is trendy. However, there is still a great deal of ambition evidenced in the menu. Some recent specials included Mahi chowder and blackened salmon with Romesco cream as well as more expected fare such as sautéed crab cakes and a shrimp omelet. Fish and chips were the special on St. Patrick’s Day, an Irish themed-meal for diners to enjoy.
"Food Matters with James Colquhoun." Best of You Today. Best of You Today, 25 Mar 2011. Web. 7 Nov 2013. .
The Canadian Food Guide1 is an important health promotion tool, as long as it is adapted to the sociocultural context in which it is used. This is crucial for the First Nations, which are struggling with health problems related to nutrition and whose traditional eating habits must be taken into account2. Drawing deeply into their values and culture, Atikamekw health services have developed their own Food Guide (AFG) in 1998. For ten years, it was the main tool used by health workers to teach basic principles of healthy eating.
In Lavanya Ramanathan’s Washington Post article published in 2015 titled “Why everyone should stop calling immigrant food ‘ethnic’”, she discusses about people’s preconceptions on the type of food that should be labelled ethnic. Ashlie Stevens also touched on a similar topic in her Guardian article published in 2015 titled “Stop thinking and just eat: when ‘food adventuring’ trivializes culture”. She talks about how people assume that just by eating food from a certain culture, they are able relate to the culture as a whole. Both authors acknowledge the importance of appreciating authentic cuisines, but takes different approaches to convince the audience. Both authors establish credibility by using a wide range of substantiated evidences. While,
Macbeth is a play about tragedy. It tells the tale of one man’s evil rise to becoming king and his tragic downfall that led to his death. Nevertheless, it is also a play about the political history surrounding that king. Shakespeare took the story of Macbeth from Raphael Holinshed’s Scottish Chronicle in 1570 and even more from the second edition, Chronicles of England, Scotland and Ireland in 1587. From these books he was able to take bits and pieces of history, combine events, omit others, create his own tale of King Macbeth and make it appealing to the King and people of his time.
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.
Spencer, Colin. The Heretic's Feast: A History of Vegetarianism. Hanover, NH: U of New England, 1996. Print.
Food is traditionally considered as a simple means of subsistence but has developed to become filled with cultural, psychological, religious, and emotional significance. Consequently, food is currently used as a means of defining shared identities and symbolizes religious and group customs. In the early 17th and 18th centuries, this mere means of subsistence was considered as a class maker but developed to become a symbol of national identity in the 19th centuries. In the United States, food has been influenced by various cultures such as Native American, Latin America, and Asian cultures. Consequently, Americans have constantly Americanized the foods of different cultures to become American foods. The process on how Americans have Americanized different cultures’ foods and reasons for the Americanization is an important topic of discussion.
Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003.
Since before I took this class I had always been attracted to movies or cooking shows. The way food is prepared and the passion that many of the chefs put into their delicious creations. Many of the recipes are part of the person’s culture and they continue to cook these recipes to commemorate an important part of their history. A good example of this is the film Garlic Is As Good As Ten Mothers, garlic being the center of every recipe but it’s of great importance to the different cultures that represented in this film.
Home :: Irish Quality Food Awards 2014. 2014. Home :: Irish Quality Food Awards 2014. [ONLINE] Available at:http://www.irishqualityfoodawards.com/irishqualityfoodawards2013/shortlist-2013. [Accessed 31 March 2014].
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
However, often times people raise questions in regard to the jeopardization of the culture in Asian food. Misrepresenting the culture, Western countries borrow and appropriate these main Asian cuisines. Nevertheless, with great differences in taste, none of Chinese, Japanese, and Korean food
- Food: The History of Taste, Paul Freedman, Chapter Six: New Worlds, New Tastes, (pgs. 197-232), and Chapter Seven: The Birth of the Modern Consumer Age, (pgs. 263-300), and Chapter Nine: Dining Out (pgs. 301-332)