Cuisine defines culture
By Lisa Van De Ven
Ever wonder what traditional Moroccan cuisine is like? Or maybe what Finnish families snack on? If the surest way to a person’s heart is through their stomach, then it’s got to be one of the best (and tastiest) ways to learn about their culture. And according to Thelma Barer-Stein — author of You Eat What You Are: People, Culture and Food Traditions — Canadian supermarkets and restaurants offer a great place to start. “[Canada is] importing all kinds of seasonings, vinegars, different foods, fruits and vegetables,” she says. Family Cuisine
The author explains that food holds an important place in family, cultural and religious tradition. Which means that understanding cuisine can help you appreciate not only your own background, but the cultures of others.
“We really all share the same things, the same values, and these food traditions are important in holding families together and they’re part of religious observations,” Barer-Stein says. “They permeate everything in our life.”
But some food traditions are getting lost, she adds, as busy lifestyles make it more difficult for families to prepare the foods they grew up with. And while manufactured meals and fast-food fixes might have their place in a hectic world, there are still ways to include cultural staples.
“I know families where the grandparents are now teaching the young kids family soups and other dishes,” Barer-Stein says. “When you go to college or university you want to have a few you know how to make.”
Cultural staplesSo what are some of the dietary staples that help define the cultures around you? Some may be well known — the Mexican tortilla, Japanese sushi, or French baguette — but here are some traditional dishes from other countries that might also be worth exploring.
ARGENTINA: Chimichurri is a spicy sauce used widely throughout the country, mostly over meats. Its main ingredients include garlic, parsley, chilies and olive oil.
EGYPT: Millokhia (also known as Moulighia or Molokhiyya) is a leafy green vegetable that looks something like spinach. It’s used
to make a thick soup of the same name, where it’s stewed with chicken, rabbit or lamb.
India: Naan is a traditional bread, leavened with yeast and cooked in a clay oven.
IRAN: Rice is a staple of Iranian culture and is often served in one of two ways; Chelo is cooked with butter or egg (for a crispy-brown crust) then topped with sauce, while Polo is a layered dish similar to a pilaf.
JAMAICA: Jerk is a fiery blend of seasonings that’s rubbed into chicken or other meats a few hours before cooking. Allspice and Scotch Bonnet peppers are the key ingredients.
MOROCCO: Named for the dish it’s prepared in, Tangine is a one-pot meal that includes vegetables, legumes and meats. Exact ingredients vary according to regional differences and personal tastes.
THAILAND: One of the most popular desserts is Khao Niew Ma Muang, which combines slices of fresh mango with sticky rice and sometimes a few roasted sesame seeds.
(health & wellness sidebar) GO NUTS FOR NUTS!
Did you know that… Research suggest that eating nuts regularly can increase longevity by about 2 years!
How nuts do I go? It’s been found that 30 to 60 grams (1-2oz) of nuts should be consumed daily to gain the maximum benefits.
Think you might put on weight? Vervegirls will be happy to know that nuts do not seem to cause weight gain. Studies show that nuts appear to satisfy hunger sufficiently well to appropriately reduce the consumption of other food. How? Nuts contain low levels of saturated (good) fats and high levels of unsaturated (bad) fats. This is also why nut consumption manages to lower blood cholesterol levels which decrease the risk of heart disease.
The Skinny
The table below shows the amount of protein & fat in nuts per 50 grams (about a ½ cup).
Source: You Eat What You Are: People, Culture and Food Traditions
Protein vs. Fat
*source weightlossforall.com
Peanuts are legumes, and appear to be just as effective in reducing the risk of coronary heart disease as tree nuts6. However, most commercial peanut butters have saturated fats added to them to prevent oil separation so try to seek out brands made from peanuts (and salt) only. Almond, cashew and hazelnut butters are also delish!
Walnuts, Almonds, Hazelnuts, Pecans, Pistachio and Macadamia nuts are all good sources of fibre, vitamin E, folic acid, copper, magnesium and the amino acid arginine. Nuts are the best dietary source of manganese and contain plant sterols, the compounds now added to some margarines to reduce cholesterol adsorption from food.
Chestnuts are unusually low in fat.
Walnuts though, because they contain n-3 fatty acids, may be particularly beneficial 31.
Coconuts, on account of their high saturated fat content, should probably be avoided.
With a little imagination, nuts can easily added to many recipes including home-baked bread, cakes, soups, main dishes, sauces, salads and desserts. Waldorf salad, pesto and baklava are good examples. Loads of recipes using nuts are readily available online.
(Warning Sign) British37 and American38 surveys advise that between one in one hundred and one in two hundred people may be allergic to one or more types of nuts. The most common symptoms seem to be skin rashes and hoarseness in the throat39.
Source www.whfoods.com
