Dom's Culture-Food Of Asia In-site is often eaten as a breakfast mixed with cooked include; Ubi sweet potato, Plantaincooking banana, Gula GEM cultures based in California USA, provide high http://users.chariot.net.au/~dna/koji.html
Extractions: Dom's Culture-Foods of Asia in-site During July of 1982, one would have found me traveling through Java, Indonesia with a desire to experience traditional Tempeh prepared among the Nativity of its trad- environment. During these travels, many cherished experiences were realized through exposure to the culture-products produced by local Javanese Culture-food Masters. In fact it is in this spirit of learning through exploration, being the very essence of which I aim to reflect through this web page. The culture- products explained below, include traditional culture-foods of Indonesia, Japan, China and Korea, providing some basic information of such culture-products, including their preparation of. Some references to how some of the products are consumed is also discussed here. Enjoy! Tempeh Onchom Koji Amazake ... Out-of in-site out of mind Tempeh [tem-pay] in the west, and Tempe Tempeh is a staple food in Indonesia, where it is traditionally prepared with soy beans or peanuts fermented with mold, Rhizopus oligosporus The cultured soybeans are bound together by a thick white mycelium of new mold-growth, to form a cake. Although in some western countries, a variety of legumes and cereal grains are sometimes used to prepare tempeh, soy bean is the common legume used in the preparation of tempeh.
Art & Culture Page and bay leaves are used extensively in both kinds of cooking. This French colonialculture mixed with mainland French immigrant cultures and with http://www.cherokee.org/Phoenix/XXVno2_Spring2001/ArtCulturePage.asp?ID=3
Culture Guangdong cuisine emphasizes seafood, and unique, mixed flavorings. Guangdongcuisine has been heavily influenced by foreign cooking cultures. http://www.chinaembassy.org.np/culture/text/cuisines/guangdong.htm
Extractions: Home Culture Guangdong Cuisine Guangdong cuisine is unique among the Chinese cuisines. Its raw materials, cooking methods, and flavorings all differ from the other cuisines. Guangdong is located in southern China. Bordered by the mountain ranges to the north and the South China Sea to the south, it has long been separated from the hinterland. In ancient times the Baiyue people lived there, but many immigrants from the hinterland moved in during the Qin and Han Dynasties. The dietetic culture of Guangdong has retained many eating habits and customs of the ancient people, such as eating snakes. In short, to the people of Guangdong, everything that walks, crawls, flies, or swims is edible. Many of these strange foods no longer appeal to today's refined tastes, and some have been eliminated out of respect for the eating habits of people in other areas, but some strange foods still remain. The most famous dish, Dragon and Tiger Fight, is a dish of braised snake and leopard. It has even been served as the main course at important banquets. Other famous dishes are dragon, tiger, and phoenix with chrysanthemum (snake, leopard, and chicken), braised phoenix liver and snake slices (chicken liver and snake), and stir-fried shredded snake meat in five colors.
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
Fruitfly Party I left, she asked me what I would be cooking, since it s just enough cooler left toadd to the cultures in one I carefully mixed it in, no blowups, so at least http://home.earthlink.net/~kenuy/fruitflyparty.htm
Extractions: By Hilde Wagner Got an amusing frog story? Send it in to: The Vivarium Page I'm so glad I took up frogging.... life's not boring anymore. Bit of background first: As you know, one main food for them is fruit flies (FFs) as I call them, makes typing easier. I gave up long ago on flightless wingless laboratory created flies that stay put in one place, because no matter what I try, I get wild ones coming in. I don't see why I should pay $6 for a small vial of maybe 50 flightless flies (oxymoron or what?) and have the wild flies of Borneo come swooping out of the hills to rape pillage and loot my poor pedestrian flies. Before long, I've got some flies that fly, some that can't and some that think they can and try, and some that don't know they can and insist on walking. So, in summer I harvest the wild ones here. Now, being natives, they should be hardy, but....... I bet somehow they know it's winter outside. Even though they get spoiled rotten here, and never try to see the snow and experience the cold. Maybe they're programmed to expect winter.... I don't know. But whatever it is, they multiply like crazy for a while. Since they're fliers, I keep them downstairs (well.. try for the most part, not many come up to live with us up here), with critters. Since they can fly, some escape the frogs and find their way to the culture containers, and lay more eggs. I've got swarms of them, until around Christmas - New Years. In around there, they slow down. Never to the point of worrying, I've always got tons for the existing frogs, but any day now, I expect to get the word that the permits have come through for those 50+ being shipped up. That means, I can't take a chance. It can take 10 to 28 days for the different ones to reproduce, I've got to keep the numbers up. :)
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: Newest Forum Topics: Guest Login Today, we think nothing of combining ingredients from assorted cultures. This "fusion cooking" can be laughable when it goes to excess, like pizza topped with duck and pineapple, or captivating when it succeeds, like French vichyssoise with a Mexican jalapeño kick. Still, fusion cooking has created a growing acceptance of new ingredients and unexpected flavor combinations. French Nouvelle Cuisine, which mixed Japanese ingredients with French cooking techniques, was hot during the 70s and 80s and is usually credited with starting this pan-ethnic culinary revolution. But for me, it began much earlier.
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
Recipe Goldmine Cooking Dictionary | Glossary | Terms | Recipes from hot ground peppers, fermented and mixed with vinegar an earthenware pot usedin cooking and serving Thermophilic cultures require a higher temperature than http://www.recipegoldmine.com/glossary/glossaryT.html
Extractions: A B C D ... Z Cooking Glossary - T Tabasco chile - The famous chile from Tabasco, Mexico; seeds were introduced to Louisiana in the 1860s. Tabasco Sauce - A brand-name very hot red sauce made from hot ground peppers, fermented and mixed with vinegar. Tabasco® Pepper Sauce is made on Avery Island in Louisiana, United States. This sauce is commonly used with Creole food, chili con carne and eggs. Tabbouleh - A Lebanese salad made of softened bulgur tossed with vegetables and seasoned with lemon and mint. Table d'hôte - [French] meal of a definite number of courses, selected by the restaurant for a preset price. Taco - [Mexican] wad or mouthful; fried, toasted or baked tortilla with filling rolled or folded inside. It has either a soft or crisp fried shell. Tagine - A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine. Tagliarini - A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.
Recipe Goldmine Cooking Dictionary | Glossary | Terms | Recipes plain masa which has been mixed with lard Mesophilic cultures require a temperaturethan thermophilic cultures. fuel fires in Southwestern cooking; the beans http://www.recipegoldmine.com/glossary/glossaryM.html
Extractions: A B C D ... Z Cooking Glossary - M Macadamia nut - Also known as the Queensland nut, it is a fleshy white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the U.S., the macadamia is used mostly in sweets. The nuts have an extremely high fat content. Macaire - A potato pancake made with seasoned potato purée. Macaroni - A general name for the pastas which are made into various shapes and sizes, as spaghetti, linguini, vermicelli, etc.; actually tubular-shaped pasta. Macaroon - A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon. Macarronada - [Spanish] macaroni. Mace - The outer covering of nutmeg, reddish-orange and lacy. Used as nutmeg or cinnamon, with nutmeg flavor. Macédoine - [French] A mixture of fruit or vegetables. Vegetable macédoine are cut into small dice and used as a garnish to meats. Fruit macédoine are cut in larger pieces and often marinated in sugar syrup with liqueur.
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).
Early American Indian Cooking From North American Products this book, you can find out by cooking and eating same time, youll be exploringindigenous cultures from the Tohono Oodam of b b mixed Stones http://www.suckercreek.net/Early-American-Indian-Cooking.html
Extractions: america search Secrets of American Indian Healing Early American Indian Cooking Indian Vegetarian Cooking Wicca Craft Buy Secrets of American Indian Healing ( American Indian -Craft) (One of the most complete and authentic books available on Native American healing traditions, with dozens of natural remedies for everyday use. Illustrated.) CLICK FOR MORE INFORMATION Buy Early American Indian Cooking (Find American Indian -Craft) Discusses the everyday life, cooking methods, common foods, and hardships and celebrations of American Indians before 1500. CLICK FOR MORE INFORMATION Buy Indian Vegetarian Cooking (Buy American Indian -Craft) Learn the secrets of authentic West Indian america search Traditional Native American Arts Activities Music from a Place Called Listen to the Silence Indian Wars Buy Traditional Native American Arts Activities (Native American -Products) (Did you ever wonder what life might be like in a Native American village? What would you eat, and how would you pass the long winter nights? In this book, you can find out by
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.
Malaya-The National Newspaper Twentieth century travel, mixed cultures and bloodlines, plus a penchange for theexotic conspired to bring Italy s regional cooking offers so much variety. http://www.malaya.com.ph/jul09/livi4.htm
Extractions: Consider Perico's. Named after "grandpa," the place is as Spanish-sounding as can be and reminds one of Italian Pecorin (sheep's milk) cheese. They do serve Spanish-Italian dishes with picci-pachi (which Chef John describes as a step below puttanesca with the basic tomato sauce more garlicky, onion-y and sharper-flavored with olives and capers), one of its bestsellers, though the menu also lists American sandwiches, Filipino regional specialties and Vietnamese dishes. Of the last, Perico's claim to fame is Than Long-style crabs, huge Dungneness crabs drenched in butter, garlic, black pepper and lemon, and served wtih linguini noodles.
Daawat.Com.....Resources...Cooking For Health....Ginger The early Greeks mixed it into breads (hence the Today, many cultures continue torely on ginger for ginger, much like garlic, mellows with cooking, and turns http://www.daawat.com/resources/cookingforhealth/ginger/
Extractions: Revered around the world for its pungent taste, ginger (Zingiber officinale) is a natural spice that is also widely prized for its medicinal properties. Since ancient times, traditional healers in a diverse array of cultures have used this plant primarily to help settle upset stomachs. Chinese herbalists have relied on ginger as a medicine and flavoring for more than 2,500 years. The early Greeks mixed it into breads (hence the first gingerbread), and North American colonists sipped nausea-quelling ginger beer, the precursor of modern ginger ale. Today, many cultures continue to rely on ginger for controlling nausea and also for reducing inflammation. A botanical relative of marjoram and turmeric, the ginger plant is indigenous to southeast Asia and is now also extensively cultivated in Jamaica and other tropical areas. It's the plant's aromatic rhizome (or underground stem) that's used for culinary and medicinal purposes. Ginger's long list of curative powers rival its infinite culinary uses. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body. Ginger is a component in more than 50% of all traditional Chinese herbal remedies. Today, we are learning what the Chinese have known for 7000 years.
The Star Online (CyberKuali): Cooking Up A Storm Down Under Recipes with this article mixed Fruit Meringue adventurous cook Marieke Brugman scooking school is fusion cuisine of different cultures, Australian included http://202.186.86.35/kuali/recipes/under.html
Extractions: Pasta With Walnut Sauce Story and pictures by Majorie Chiew W ELCOME to the kitchens of Marieke Brugman, Loretta Sartori, Meera Freeman and Diana Marsland. Each of the Australian cookery teachers has a different personality, a unique kitchen and of course, different recipes to share. Cooking classes - four in all - were part of the itinerary of a week-long food tour of Victoria, Australia, early last month organised by Malaysian food writer Rohani Jelani who has set up her own company, Foodworks Services. A group of nine, mostly Malaysians, joined the tour. Australian cuisine wasn't the only focus; we learnt to cook Vietnamese and Italian! Brugman, a great Australian chef, conducted a "hands-on" cookery lesson with many willing volunteers, including a few individuals who'd never cooked. At Sartori's cake shop, our lunch comprised two cakes, two tarts and a salad to go! The two males in the group, Datuk Kok Wee Kiat and Peter Abdul Razak Bostock, each sportingly took turns to caramelise the sugar on the banana and coconut brulee tart using a blowtorch. Apparently, the blowtorch is quite a common tool for quick searing in commercial kitchens Down Under.
Crafts And Cooking Books than 150 recipes for your favorite drinks and dishes from Hawaii s many cultures,plus a and recipes and The Makaha Sons have produced a specially mixed CD of http://www.myriahs.com/publishbooks/Craftsbooks.html
Extractions: Here are striking full color and vintage photos of various types of Hawaiian lei along with cultural and historical background information. Learn about the lei of olden days, lei makers, May Day/Lei Day, lei etiquette, legends, lei-making methods, feather and shell leis, plus the significance of the various types of flowers and lei styles. The lei embodies the aloha spirit of the Hawaiian people, and it can say congratulations, I love you, I honor you, or thank you . Here are beautiful, artistic color photos of many flowers and lei accompanied by explanations of their symbolism and history. Includes various traditional lei of old Hawaii as well as modern lei. Lovely! An authoritative guide to this popular local craft. With colorful pictures, simple step by step instructions, and helpful tips you to can become a seed-lei crafter in not time! Detailed instructions on the construction of over 50 different seed leis, from simple kukui nut strings to intricately crocheted Black Eyed Susan garlands.
VIA Online: Oaxaca, Mexico: Culture And Cuisine enjoyed as a beverage, sometimes mixed with mamey Oaxaca s proliferation of languageschools, cooking classes, and cultures were indeed a plural reality when http://www.viamagazine.com/top_stories/articles/oaxaca04.asp
Extractions: for the palate, the eye, and the soul. By Kathleen Wheaton A merican-born chef Susana Trilling, who presides over the Seasons of My Heart Cooking School at her ranch outside the city of Oaxaca, Mexico, is a motherly person with a cheerful "Oh, well" attitude. It's probably essential to anyone who spends her days initiating a dozen or so Yankees at a pop into the mysteries of one of the world's great cuisines. "I guess this was one of those times when you didn't read the recipe all the way through," she said, after I had dumped all of the ingredients for a smoked chile-papaya salsa into the blender at the same time. "Oh, well. The flavor will still be good." It was. And the entire five-course lunch, beginning with the sopa de guías de calabaza (summer squash vine and flower soup) and concluding with pay de queso Oaxaca, the pretty colonial capital of the southern Mexican state of the same name, has long been a magnet for connoisseurs of Mexican folk art. It's a mother lode of metalwork, intricate hand-loomed rugs, glossy black pottery, and the colorful, fanciful wood carvings called
Jewish Woman Magazine Turkey, each with indigenous agricultural products, cultures, customs, traditions breadin some of the cooking liquid and Process for one minute until mixed. http://www.jwmag.org/articles/07Summer03/p01.asp
Extractions: Summer Dishes From Turkish Cuisine Turkey introduced coffee to Europe, gave the Dutch their famous tulips, and provides 70 percent of the world's hazelnuts. While researching A Taste of Turkish Cuisine , which I wrote with Nur Ilkin (wife of the former ambassador to Turkey), I found that Turkey also offers a rich and varied cuisine. The country is situated in both Europe and Asia, at the crossroads of the Far East and the Mediterranean, so Turkish cuisine has imbibed the influence of many cultures: Arab, Babylonian, Chinese, Hittite, Persian, and more. Neset Eren summed up Turkish cuisine best in his book, The Art of Turkish Cooking : "Many of the well-known national cuisines rely on one basic element. For instance, French cuisine is based on the sauce. Pasta forms the essence of the Italian cuisine. There is, however, no single dominant feature in the Turkish kitchen. Meats, fish, vegetables, pastries, and fruit are cooked in an infinite variety of ways." Chinese and Mongolian influences on Turkish cuisine include homemade noodles and manti (similar to tortellini). Many other cultures have also left their mark. Arab influences, especially in the south and southeastern parts of Anatolia (the Asian part of Turkey) included many spices, hot peppers in particular. The Persian, Hittite and Byzantine empires introduced vegetables such as cabbage, cauliflower and parsley-all of Mediterranean origin. Turkish cuisine was also influenced by the Iranian use of fruits in meat and chicken stews. Kebabs, mainstays of Turkish cooking, are of Persian origin. Pilav (pilaf) is the Turkish version of pulau (Persian).
Jackson-George Regional Library System Last night, we mixed our cultures with Thai crab Mediterranean its landscape, itspeople, its culture, and above to an exciting new way of cooking and eating. http://www.jgrl.lib.ms.us/Jill/Jill10.00.html
Extractions: Let the Games begin! As we watch the athletes of the world gather in Sydney for the Olympics, my kitchen is transforming into an exotic port-of-call. During the opening ceremonies, we feasted upon an Italian meal of spaghetti and garlic bread. Saturday night, we celebrated the American team with burgers and oven-fried potatoes. Last night, we mixed our cultures with Thai crab cakes and baked yellow squash Southern style. Tonight, we will be visiting France with a Potato-Leek soup. Tomorrow's menu might include Mexican inspired stacked enchiladas or the German influence of cabbage baked with onion and apples. Broaden your world and enliven your taste buds! Come to the international cookbook section of the Jackson-George Regional Library System. There are Scandavian cookbooks, Mexican cookbooks, and Italian cookbooks galore. There are French cookbooks, Jamaican cookbooks, and Chinese cookbooks more. Located in the non-fiction area of the 641.59, the tastes and flavors awaiting you span the globe. With me now, I have Mediterranean Grains and Greens, a book of savory, sun-drenched recipes. Paula Wolfert, the author, is passionate about the Mediterranean its landscape, its people, its culture, and above all, its rich culinary tradition. Her cookbook celebrates the sensuous pleasures of the Mediterranean kitchen and introduces the previously uninitiated American audience to an exciting new way of cooking and eating.
Macau Fact Sheet mixedCulture Charm Although a small city, Macao has been and Events Macao s uniquemix of cultures and customs South East Asian and Chinese cooking, has been http://safpsql.informac.gov.mo/gcs/factsheet/e-index41c11.asp
Extractions: Geography and Population Political Systems The Judiciary and Legal Systems Economic Development ... Health and Social Welfare >>> Tourism and Culture Macao has a population less than 450 thousands. Yet this small city plays host to over ten million visitors each year. Tourism, together with the Gaming sector, it generates 40% of the total GDP and employs 30% of the labour force of Macao.
