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Food
Recently I had the opportunity to try an Ethiopian restaurant that is fairly new to the neighborhood. I have eaten Ethiopian food before, and so was very familiar with the tastes, textures, and overall eating experience. This restaurant had an Ethiopian flag outside, and inside it was decorated with photographs of Ethiopia and handicrafts from the country. The atmosphere was casual, relaxed, and homey. On the stereo played Ethiopian music of many different varieties including songs with captivating vocals. As with the menus of most Ethiopian restaurants, this menu listed a variety of meat and vegetable dishes and explained how to eat the food properly. Most menus do not need directions, but for those who have never eaten Ethiopian food before, some advance knowledge is helpful. Ethiopian food is eaten entirely with the hands and fingers: no utensils are used at all. The stable starch of the Ethiopian diet is injera: a large, paper-thin, crepe-like bread made from fermented teff flour. Similar to an Indian dosa, the injera has a pleasant...
To eat, the diner breaks off a piece of injera and with it, scoops up some of the delicious curry on the platter. The curries are of all colors and textures: including yellow and brown lentil dishes, vegetable curries, and several different types of meat curry. Everything is richly flavored, with layers of lovely spices.
The day after the Ethiopian feast, we went to a traditional English bakery for brunch. Relatively uncommon outside of the United Kingdom, a traditional English bakery boasts savory pies and "pasties" that are filled with things like cheese, onions, meat, and vegetables. The dough is a flaky crust, and the filling is seasoned well mainly with salt and pepper. Many people drink tea with their English pies and pasties, but we opted for coffee instead.
Comparing Ethiopia with England is like comparing an antelope with a lemon. The two countries are different in terms of their culture, geography, history, and of course, cuisine. The population growth…
References
"Ethiopia." CIA World Factbook. Retrieved online: https://www.cia.gov/library/publications/the-world-factbook/geos/et.html
"Health Care and Obesity: A Global Dilemma," (n.d.). Retrieved online: http://www.morssglobalfinance.com/health-care-and-obesity-a-global-dilemma/
"Obesity," (2012). BBC. Retrieved online: http://www.bbc.co.uk/health/physical_health/conditions/obesity.shtml
Some say that there are over 350 Italian local bread types. Similarly Pasta is also key ingredient in food items. Antipasto, primo, secondo and dolce are main courses in Italian meal. Antipasto comprises appetizers which can be served hot or cold. Pasta is usually included in the primo, or soup and pasta course. Secondo is the main meal and is usually fish or meat. Beef or Veal is most
The presentation is as important and must be pleasing to the eye as the pallet. With Persian recipes, common ingredients will be readily available in grocery stores -- rice, yogurt, and fresh herbs. Some of the unusual spices that give Persian food its special flair, including angelica, pomegranate paste, sumac and whey are sometimes harder to find. In preparing Cold Yogurt Soup wash two large cucumbers and peel. Then finely chop
American food reflects the diversity of its population, and is continually evolving as its demographics change, too. Globalization has also allowed American eaters to acquire specialty items from around the world, from fresh produce to prepared and packaged goods, enabling immigrants to continue eating the foods from their native or ancestral lands. Many American families come from a Mediterranean background, and it is relatively easy to locate Mediterranean foods and
Food Journal My food journal can be used as an anthropological tool, highlighting a number of different facets of my life. My background is that I am half-Turkish and half-Saudi, but grew up in Paris. So I have been exposed to a number of different types of food. I went through a period where I was unable to cook for myself, since I had no kitchen, but eventually I moved into
Food Wars Place of publication: London and New York Publisher: Verso Date of publication: 2009 Walden Bello's book The Food Wars is not a meaty book in terms of length, but it covers an issue all of us are and should be concerned with: food. Bello is certainly qualified to discuss this topic. He has a background in sociology and is currently a professor of that discipline at the University of the Philippines. With
Food Practice For many years, I have been conscious about what foods I buy and where I buy them. I have been trying to incorporate more organic foods into my diet, and eat as much vegetarian food as possible. However, this exercise encouraged me to pay closer attention to what I buy and why. Many of my food choices are made from habit. I buy broccoli more often than any other