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NU FS midterm 1 > readings final > Flashcards

readings final Flashcards

1
Q

NAfrica - fermented

-> what countries make up Nafrica?

A

morocco, algeria, tunisia, libya, egypt

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2
Q

NAfrica - fermented

-> dairy products

A

jben, lben, sme.

cheese in egypt. - brined cheese popular.

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3
Q

NAfrica - fermented

-> meat productss - why low consumption?

A

below average meat consumption. low level of meat production, cost of meat products, not affordable.

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4
Q

gastro culture - Africa

=define gastronomy

A

scientific discipline that examines the relationship between culture + food

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5
Q

gastro culture - Africa

= what are main factors in assessing culinary cultures?

A

geography, history, climate, survival struggles, lifestyles.

= affect kinds of food cooked in kitchens of the country.

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6
Q

gastro culture - Africa

= define culture

A

ethical values that a nation perceives, the economic systems and realities.

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7
Q

gastro culture - Africa

= where was study done?

A

zimbabwe (west), Nigeria (east), South African Republic (south), morocco (north)

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8
Q

gastro culture - Africa

= south african cuisine - colonial rule?

A

Dutch, German, French, British.

- many culinary influences.

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9
Q

gastro culture - Africa. south africa french influence

A
  • cream, mutton.
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10
Q

gastro culture - Africa south africa german influence

A

traditional susage with meat/pork

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11
Q

gastro culture - Africa

=south africa dutch influence

A

dumplings

milk tart.

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12
Q

gastro culture - Africa - south africa= british rule changed culinary culture

A

slaves brought over from India, Indian cuisine entered S.Africa.

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13
Q

gastro culture - Africa - south africa spices from Indian influence

A

coriander, hot pepper, salt, black pepper, anise, garlic, spices.

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14
Q

gastro culture - Africa
=south africa
- beer came from? why?

A

From dutch. produced by fermentation. water cleanliness was questionable.

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15
Q

gastro culture - Africa
south africa
= importance of bread in culture

A

wheat bread, or corn.

- lots of brown break. eat bread with main courses (meats, sausage, dry meats etc.)

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16
Q

gastro culture - Africa
south africa
- dumpling

A

old-fashioned cinammon dessert. from netherlands.

  • modified dumpling in s. africa = make with water not milk.
  • now changed because have white flour, baking powder, butter, eggs, milk + salt.
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17
Q

gastro culture - Africa
south africa
= ingredients of milk tart

A

milk, eggs, sugar, flour, corn flour, salt.

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18
Q

gastro culture - Africa: south africa

= bobotie

A

beef, fish, ostrich.
spicy fruity taste + curry.
bread soaked in milk, minced beef, onions, dried apricot slices, almonds, lemon juice, bay leaves, curry leaves, red pepper powder.
cooked for 45 mins and served with chutney sauce, coconut pieces + apricot marmalade.

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19
Q

gastro culture - Africa: Zimbabwe

- cassava

A

from South America.

milled + used like flour. cheap + commonly fed to indigenous Africans on slave ships.

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20
Q

gastro culture - Africa: Zimbabwe

- what is sadza

A

cooked corn meal. stable food in zimbabwe.
finely ground dry maie + maize mealie.
= chief source of carbohydrate.

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21
Q

gastro culture - Africa: Zimbabwe

- how to cook sadza?

A

mealie in large pot, cold water added to make paste.
stone stuned on + boiling water is added while stirring.
stir until boils. turn off heat, cover pot + let mixture simmer for 15 mins. Then add more Mealie to get right consistency. cover + simmer for 5 more mins.

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22
Q

gastro culture - Africa: Zimbabwe

- mafatcooks

A

deep-fried donut.
- self-rising flour, salt, baking powder, sugar, milk and water.
= mix dry ingredients, make a well and add milk+water. mixed until lump-free. oil added to pan, batter spooned into pan.

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23
Q

gastro culture - Africa: Zimbabwe

- eating culture

A

all family members eat at same time, by hand.

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24
Q

gastro culture - Africa: Nigeria

- ruled by?

A

Portuguese, then British.

center of slave trade.

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25
gastro culture - Africa: Nigeria - vital resource? - important crops?
river Niger. | - tropical fruit, cotton, palm tree, cocoa, gum, dates, peanuts, timber.
26
gastro culture - Africa: Nigeria | - nigerian cuisine due to euro influence?
rise, couscous, potatoes, grills, chicken. | indian influence too - hot pepper + spices
27
gastro culture - Africa: Nigeria | - egussi soup
melon seed soup w meat + fish. part of watermelon family. bitter white flesh.
28
gastro culture - Africa: Nigeria | - joloff rice
popular meal. | tomatoes, peppers, seasonings.s
29
gastro culture - Africa: Nigeria | - sweet potatoes
famous dish. fried, boiled, grilled, pureed, soup, salad. different varieties. considered healthy food source for Nigerians. high amounts of beta carotene.
30
gastro culture - Africa: Morocco - name from? - ruled by?
name from Mur-Akush = from former capital region. | - roman, spanish, ottoman and french rule.
31
gastro culture - Africa: Morocco | - lifestyle
house divided into two sections: outer partition - selamlik - only men. private parition - harem for women.
32
gastro culture - Africa: Morocco | - elements of cuisine?
cereal, vegetables, lamb -> meat cooked with fire. salt + sugar togethr - grain: chickpea, lentil.
33
gastro culture - Africa: Morocco | - hot beverages
mint tea. green tea + mint. = relieve fatigue + as fragrance. mint came from ottoman empire in 18th century. - serving mint tea - hospitality. prepared by man of house.
34
gastro culture - Africa: Morocco | - important meal of the day?
lunch > breakfast. bfast is light. lunch - soup, appetizers, main course. dinner is light.
35
gastro culture - Africa: Morocco | - meal followed by?
fruit.
36
gastro culture - Africa: Morocco | -what is tajine
couscous, cooked lamb, chicken, vegetable. tajine - is pot its made in. serving dish too. all dishes cooked in tajine are called tajine
37
gastro culture - Africa: Morocco | - one main element of Moroccan culinary culture
couscous. frequently consumed. wheat flour +semolina.
38
gastro culture - Africa: Morocco | - eating style
3 fingers/by hand. | - special occasions, floor tables places + couscous on huge plates.
39
gastro culture - Africa: Morocco | - ras el hamut
heavy scented mixture of exotic spices - every family has unique spice blend. - > carnations, allspice, cinnamon, red pepper, cumin, cardamom, coriander, turmeric, ginger, coconut.
40
gastro culture - Africa: Morocco | -chebakia
dessert. fry bagels in oil, dip in honey + coat in sesame seeds. serve with mint tea post-meal.
41
food cultures - define food - dietary habits - key role?
nutritious substances that when eaten sustain health and life. - d.habits key role in supporting life + wellbeing
42
define culture
beliefs, attitudes, practices accepted by members of particular group/society. - characterizes people in terms of language, customs, values, norms, rules. or social identity assoc with shared behaviour, pattern that includes food habits, dress, language, family structure + sometimes religious affiliation.
43
food culture includes?
ways humans use food - storage, preparation, serving, to whom, how is it consumed, how celebrations include food.
44
other factors that affect food culture?
resources,s belief + information, ethnicity, technology, colonization, health status + health care
45
assimilation occurs when?
individual/group of persons drop their original cultural identity of food to fully merge into a new one.
46
social aspect of food
meet to gather/hunt, cultivate plants, raise livestock.
47
sense of belonging in food
individual belongs to a group. - adopt diet to fit in. - food linked to status. change in food habit as increase SES. - class separation - gender separation
48
conservatism of cuisine
some foods taboo. cultural acceptability plays important role in eating
49
define food security?
state in which all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets dietary needs + food preferences for an active+ healthy life.
50
what is food taboo
abstaining from certain food by reason of culture or religion. - what may/may not be eaten, by whome, when, and which foods cant e eaten together
51
food taboo + repro cycle
pregnant women, not allowed certain foods. - infant feeding practices (baby with diarrhea shouldnt be fed) - colostrum is "dirty"
52
etiquette and food
serving + eating. - right hand only or left. = sanitation purposed. - > silent eating, others talk thru dinner.
53
religious aspects of food
- rigid ruled for adherents. - certain meats/no meat - feast and fast days - alcohol/caffeine
54
food symbolism
religious - ghana, sacred dish made of hard-boiled eggs, mashed yam, palm oil. served in sacred ceremonies (purification of mother after birth, puberty ceremony for girls, festivals assoc w twins) West Africa + Nigeria value palm wine + cola nuts.. cola nut - welcome and hospitality
55
North Africa diet
``` flat bread, porridge, couscous. lunch is primary meal legumes are staples olive oil, onion, garlic is common. cumin, caraway, clove, cinammon oranges, lemons, pears, mandrakes alcohol forbidden. mint tea + coffee popular ```
56
West African diet
rice to root crops, yam + cassava. soups made from legume, green leafy veg, meat + fish. peppers, condiments + spices. pepper, onions, tomatoes = sacred combo
57
Central+ East Africa
green banana + plantain. relish made from pumpkin, cowpea, cassava leaves. potato, rice, maize. beef, goat chicken, sheep.
58
South Africa diet
rice or maize + stew. veg: cabbage, spinach, carrots, turnip. meat: chicken + beef.
59
how have diets in Africa changed?
reduced traditional. increase cost of production + processing. labour intense. shift to new forms of cooking, new sources of food.
60
south asian diet
india, sri lanka, bangladesh, pakistan. - non-hindu eat more fish. - rice, flour common. -legumes + lentils (daal) - beef (minimal bc sacred in Hindu), goat, lamb. pork rare -muslims halal. drink cow mmilk - yogurt, buttermilk, dessert. - buffalo milk or coconut milk. - mangoes common. - -vegetable oil, peanut oil, ghee.
61
spices in south asia
chilli pepper, black mustard seed, cumin, coriander, turmeric, fenugreek, garlic, ginger, asafoetida
62
tea in south asia
chai - boil tea leaves in water. + cardamom, cinammon, cloves. sugar + fresh milk.
63
south asian main meal?
8-9pm. 3 meals and a snack. family gathers for snack. breakfast is tea + flat bread
64
south asian - how is food eaten?
low stool or on floor. with right hand. cutlery is uncommon.
65
chinese dietary pattern | -food relates to life
- greeting = have you had your fill of food? | - examples of translations involve food.
66
phan sai
phan - main = not mixed with flavour | sai - makes stable food palitable. multiple ingredients. cooked + used as supplementary foods
67
chinese - where is rice?
south north - noodle or bread. poorer: sorghum, millet, corn sometimes sweet potato
68
chinese - meats?
``` small quantity pork primarily chicken - infrequent (fetive) soybean consumed lots. dried mushroom/kelp = trace nutrients ```
69
chinese - diet + restraint
balance: yin+yang. hot + cold food (temp and energetically) retraint: eat until 70% full. etiquette = dont show likes/dislikes. restraint abt serving size.
70
chinese - dairy
absense of dairy. | now ice cream yogurt cheese inurban areas.
71
chinese - why is it the way it is?
dates back to 5000BC - > rice after this. - similarity of fodods between now and in past. water chestnut, chinese cabbage.
72
food in china
eaten for hunger, health promotion, treating disease and building relationships.
73
chinese - prep > texture
dont like creaminess. | less greasy, low calrie, longe prep time.
74
chinese- oldest + most widely used methods of prep
drying, salting, pickling | fermentation
75
chinese salted vegetables
preservation. fresh of semidired veg. preserve surplus vegetables. impart distinct flavour
76
what is dry salting?
leafy veg air-dried for a few days. dry salt sprinkled onto surface. 1 part salt to 10 parts vegetable. knead, mix, squeeze to facilitate exudation of juice. juice thrown out each time after salted. then covered tighly in barrel or in storage vat for 3-9 months
77
what is brine salting
up to 20% salt - preserve minimally processed veg. | exported for further processing.
78
Chinese soy sauce?
dark brown liquid. fermented mixture of soybeans + wheat. salty + savoury flavor. inoculated with Aspergillus (fungus) mix with brine (less salt). low-moisture low-salt, high-temp condition = 3 weeks to ferment. mixed with more brine at higher heat + separate liquid out.
79
Chinese - tofu
most popular. salt/acid-precipitated soybean (curd) moist= 7.8% protein 4.2% lipid 2mg/g calcium dry: 50% protein, 27% lipid. tofu is inexpensive, nutritious + versatile. served fresh or cooked with veg/meat.
80
how to firm tofu?
after boiling soymilk, put into barrel/vat. as cools add powdered gypsum. stir. coagulates - curds appear. after 30 mins of coagulation, transferred to forming box. whey is pressed out + tofu becomes firm.
81
chinese - rice
80-90% of caloric intake. served with prepared vegetable dishes, pork, poultry, beef, seafood etc. different forms fermented: beer, wine, vinegar
82
glutinous rice
seet/waxy. highly starchy. sticky characteristic. more poroud when baked
83
chinese- tang yuan
rice snack from glutinous rice flour + water. sweet: sugar, cooked red beans, sesame seed paste. avory: meat, mushroom, edible fungus, cabbage = boiled or fried. like dumplings
84
chinese - zong zi
very popular rice snack food wrapped in bamboo leaves.
85
tian jiu niang
fermented glutinous rice product. | - steamed sweet rice is fermented. acidity and alcohol content may increase
86
chinese - seafood
fish eatenalmost every other day. more than half of the fish/shellfish consumed fresh. salted, dried, fermented, minced. surimi - fish alternative for crab etc. - many wash cycles salted jellyfish
87
medicinal value of jellyfish
arthriis, hypertension ,backpain, ulcers. improve digestion
88
chinese - poultry
chicken, turkey, duck, geese, guinea hens, pigeons.
89
chinese-eggs
popular. nutritious, quick, convenient + easy to prep
90
chinese- thousand-year-old-egg
mix alkalne-fermented food with tofu, seasoning, soy sauce. darkgreen colour - eggs rolled in powder, ferment for 20-30 days at room temp. - coating in muddly paste + rolled in rice hulls. ferment 40-50 days - immersed in solution for 45 days = shell dissolves. - salt-cured.
91
mexico - disease caused by?
processed foods causing obesity, diet-related chronic disease (diabetes)
92
mexico - traditional dietary habit
corn + beans | - locally available fruits, veg, meat + dairy.
93
mexico - central staple?
maize. ground + treated with lime. pressed into tortillas. flat + thin.
94
el salvador tortillas
thick cakes, filled with meat, cheese or beans = pupusas
95
mexico - meat
beef, pork chicken, fish, eggs.
96
mexico - cheese
milk, soft, white cheese + milk
97
mexico - vegetables
chile peppers, tomatoes, tomatillos, avocado, pumpkin, carrots, onions, cactus
98
how are meats prepared in Mexico?
thin soup, or thicker soup//stew | grileld + eaten on tacos.
99
bbenefits of mexican diet
nutritionally complete (meat, dairy, fruit/veg), well suited to healthy lifestyle tortilla (corn) + beans = complement proteins. Maize + lime = more calcium + niacin bioavailable beans - b vitamins, magnesium, folate, fiber tomato - vit C
100
risks of mexican diet
not sufficient levels of vitamins and minerals. - deficiencies in iron, zinc, citA. high fat, lard
101
changes in mexican dietary practices
adoption of US products - less lard, more fruit, veg, milk | - less tortilla, bean, soup, stew,. more meat, sweet bfast cereal, processed sweets
102
reduction in calcium absorption?
oxalates, phytic acid, dietary fiber. | vit D, calcium deficiency. menopause and age
103
corn tortilla study
9 women. after eating the specific tortilla ( no lime treatment, commercial lime-treatment, home lime treatment) blood + urine samples were taken. for 12 days.
104
corn tortilla results
more absorption in lime-home than home. more in lime-home than lime-commercial
105
corn tortilla discussion
- without lim treatment, tortilla isnt good source of calcium

NU FS midterm 1 (22 decks)

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