Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

  1. Help
Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

Food as Cultural Identity

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Food as Cultural Identity - Page Text Content

S: Food As Culture

BC: "Recipes are like poems; they keep what kept us. " | ~Henri Coulette

FC: Marisa VanDyke | FOOD AS CULTURAL IDENTITY | "Tell me what you eat, I’ll tell you who you are." ~Anthelme Brillat-Savarin

1: The Taste Of Poetry Food is the poetry of the mouth, in its combinations comes the exquisite tastes of life. In delicate preparations, the master chef pours his heart out, an exquisite art form. Time honored tradition, dedicated for human pleasure, delivering music in its consumption, arousing sense of taste. In a mixture of spices, the sweet blending, simmering treasure of innovation, sparkling liquor of interaction, the notes come together in a meal of perfection. ~D. Lester Young

2: “Food is a central activity of mankind and one of the single most significant trademarks of a culture.” ~Mark Kurlansky

3: A Personal Cookbook | CULTURE THROUGH RECIPES | ENVIRONMENT TIME ACTION COMMUNICATION SPACE | POWER INDIVIDUALISM COMPETITIVENESS STRUCTURE THINKING | “Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.” | ~Julia Child

4: United States cultural values | Freedom Privacy Choice Individualism Success Wealth Time is Money Hard Work | 2.5 lbs pork butt, cut into 2 inch pieces 1 medium onion, finely chopped 1/2 cup ketchup 1/3 cup cider vinegar 1/4 cup packed brown sugar 1/4 cup tomato paste 2 tbsp sweet paprika 1 tbsp red pepper flakes 2 tbsp Worcestershire sauce 15oz can Pineapple, no sauce 3 tsp salt 2 tsp black pepper 1 avocado, optional | Cut the pork butt into 2 inch pieces. Transfer to a slow cooker. Add the remaining ingredients on top of the pork butt and cover with the lid. Set on low heat and cook for 8 hours until the pork is falling apart. Using 2 forks, shred the pork while still in the slow cooker and then let it soak up the remaining juice. Serve the Hawaiian Pulled Pork on a Ciabatta or Hamburger bun. Add sliced avocado if desired | HAWAIIAN PULLED PORK SANDWHICH | | Recipe: What's Gaby Cooking

5: HISTORICAL VALUES | Grow Your Own | GRILLED ZUCCHINI BOATS WITH BACON GREMOLATA Cut 2 zucchini in half. Mix 4 T of oil with 2 T lemon juice and garlic. Rub all over zucchini. Grill for 5-7 minutes, middle side down. Combine bacon bits, finely chopped red pepper, garlic, jalapeno, and parmesan romano cheese. Using a spoon, scoop out the center of zucchini, chop up and combine with bacon mixture. Fill the centers again, and place back on the grill, skin side down, for about 2 minutes. | | Family recipe

6: SUBCULTURE | Family | 1 lb hamburg 1 large onion 1 chopped green pepper 1 c. ketchup 1 c. water 2 T chili powder 2 med cans Campbells BBQ’d baked beans (get this brand if at all possible!) 1 tsp garlic powder 2 T vinegar 1 T paprika | Brown meat in skillet.Make a well in hamburger and add onion and pepper. Brown. Stir well after adding each of the above ingredients. Cover and simmer, stirring occasionally, until done (approx 45 min). | “The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.” ~Judith Martin | MOM'S BBQ BAKED BEANS | Family Recipe

7: SUBCULTURE | Alaskan | 4 salmon steaks, 3/4 inch thick 1/2 tsp salt, divided 1 small onion, chopped 1 stalk celery, chopped 1/4 cup butter | 3 cups cubed bread 3 cups sliced, fresh mushrooms 2 T chopped parsley 1 T lemon juice 1/4 cup cream | Preheat oven to 350. In a greased, shallow baking pan, arrange salmon steaks and season with 1/4 tsp salt. In a large skillet, saute onion and celery in butter. Add bread, mushrooms, parsley, 1/4 tsp salt, and lemon juice; mix well. Spoon stuffing on top of salmon steaks. Drizzle cream over top. Bake for 25-30 minutes. Serve with wild rice and broccoli | SALMON & MUSHROOMS | Family Recipe

8: RITUALS | Sickness, Death, Remembrance | FUNERAL POTATOES | Funeral potatoes are commonly prepared by Mormon communities for a grieving family. My husband's mother serves them up for large family dinners because they satisfy a crowd. | 6 c. diced potatoes 1 can (10 3/4 oz.) condensed cream of chicken soup 1/2 stick butter, melted 1/2 c. milk 1 c. sour cream or plain Greek yogurt 2 c. grated cheddar cheese, or use a mix of cheddar and gruyère 1/4 c. grated onion (optional) Salt and pepper to taste 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping) Additional 2 T. butter (optional for crumb topping) | Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. Cool, peel and dice or slice them. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add potatoes and stir gently until combined. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly. | Family recipe

9: Portable Dinner | RITUALS | Reunite | CRUST 2 1/2 c. all-purpose unbleached flour 2 tbsp. sugar 1 tsp. sea salt 2 sticks unsalted butter, very cold 1 c. water with ice FILLING 1 1/2 Granny Smith apples 2 McIntosh apples 1 tsp. lemon juice 1/4 c. sugar 1 tbsp. all-purpose flour 1/8 tsp. sea salt 1/2 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. cloves 1/8 tsp. ginger TOPPING 1 egg, beaten lightly Turbinado | APPLE FILLING Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside. Preheat oven to 375. Roll dough out on a well floured surface (about 1/8 thick). Using a 4 1/4 biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment lined baking sheet. Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4 clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day. | GRANNY'S HOMEMADE APPLE PIES | PIE CRUST Whisk flour, sugar, and salt in bowl. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal. Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water. Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. | Family recipe

10: m | MARINADE: 3 T soy sauce or teriyaki sauce 1 cup oil 2 tsp vinegar 2 tsp ketchup 6 crushed garlic cloves 1 (2-3 lb) moose roast | Mix sauce, oil, vinegar, ketchup, and garlic. Cut meat into bite-size pieces. Marinate overnight. | The moose is Alaska's official state land mammal. Weighing anywhere from 800-1,600 pounds, moose are hunted more than any other of Alaska's big game species. In addition, each year more than 500-1,000 moose are killed on Alaska's roads and railways. Each death must be reported to the police. Most areas of the state maintain a list of individuals and charities who will respond to the scene and salvage the meat for human consumption. | All info on this page retrieved from Best of the Best Alaska Cookbook | MOOSE KABOBS | KABOBS: 10 cherry tomatoes 10 fresh mushrooms 1 onion, cut in chunks 1 green pepper, cut in chunks 1 zucchini, cut in wedges 10 pieces of cauliflower | Skewer veggies and meat in varying order. Grill on medium heat until done. Serve over rice.

11: CONTROL VS. HARMONY| Environment | DRY POTATO AND PEA CURRY 1 1/2 lb potatoes 2 tsp brown mustard seeds 2 T oil 2 med onions, sliced 2 cloves garlic, crushed 2 tsp fresh grated ginger 1tsp ground turmeric 1/2 tsp chili powder 1 tsp ground cumin 1 tsp garam masala 1/2 cup water 2/3 cup peas 2 T chopped fresh mint rice | Peel potatoes and cut into small cubes. Place mustard seeds in a large dry pan and cook over medium heat until the seeds start to pop. Add the turmeric, chili powder, cumin, garam masala and potato; stir until the potato is coated. Add water, cover and simmer 15-20 min. Add the peas and stir until combined; season with salt and pepper to taste. Simmer, covered, for a further 3-5 min. Stir in the mint & serve with rice. | A vegetarian diet excludes animal products. Reasons for adhering to a vegetarian lifestyle include support for animal rights, economics (animal products are more expensive in some places), personal health, and religions such as Buddhism which support non-violence. | Recipe: The essential Asian cookbook

13: FOOD AS ART | For our honeymoon, my husband and I spent 5 weeks in South America. Throughout Chile and Argentina, beautiful street murals depicted scenes of food. We joked that that they created these murals to tease us hungry Americans who were not used to eating dinner so late! This mural was at an olive oil factory we visited in Argentina.

14: FIXED VS. FLUID | Time | HAPPY HOUR PULLED PORK CRISPS 1 cup prepared shredded pork thick cut potato chips 2 T diced avocado 1 T seeded and diced tomato In a skillet cook shredded pork over medium heat until warmed through. Transfer to a bowl. Add tomato and avocado. Stir to combine. Spoon pork mixture onto potato chips. Top with chimichurri sauce (to right) Transfer to a serving platter and serve. | CONCEPTS OF TIME & DINING IN THE UNITED STATES Invitations to an event require an RSVP. Do not be late. Phone the host if you will be more than 15 minutes late. Dinner is seldom the long, lingering even it is in much of the world. Americans eat quickly and leave soon after. | Find more cultural etiquette tips at: | | Recipe: Life's Ambrosia

15: SPICY CHIMICHURRI SAUCE 1 1/2 cup chopped parsley 1 1/2 cup chopped cilantro 4 tsp dried oregano leaves 2 tbsp fresh lime juice 1 tbsp red wine vinegar 3 tbsp chopped garlic (6-7 cloves) 1 tsp salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1/2 cup extra virgin olive oil | Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped. Remove mixture and place in a bowl. Add red pepper flakes and then stir in olive oil by hand. | CONCEPTS OF TIME & DINING IN ARGENTINA Avoid pouring wine, which is a complex ritual. Arrive 30-60 minutes late for social events. Arriving on time is impolite. Be on time for lunch appointments, the theater, and soccer. Meals are for socializing. Take your time and linger. | | | Recipe: Chef Fresco

16: 'DOING' WORDS: Getting things done Efficiency, deadlines Tasks Accumulation of goods Future Status | WORKING LATE AGAIN LOADED BAKED POTATO | 1 large russet potato 3 T cheddar cheese 3 T sour cream 1/4 can of chili with beans scallions for garnish | Scrub the potato, and prick several time with the tines of a fork. Place on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with chili and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese. Top with remaining cheese and sour cream. | DOING VS. BEING | Action | Family recipe |

17: 'BEING' WORDS: Go with the flow Live in the moment Relationships Family Present Harmony | HOMEMADE ITALIAN PIZZA CRUST 1/2 cup warm water 2 tsp. instant yeast 4 cups (22 oz.) bread flour, plus more for dusting 1 tsp. salt 1 cup water, at room temperature 2 tbsp. extra-virgin olive oil | Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1-2 hours. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes. | Preheat the oven and pizza stone to 500 F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top with pizza sauce (see next page), fresh basil slices & mozzarella, drained in a sieve. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes | | Recipe: Annie's Eats

18: ITALY | Regional Differences | LOW & HIGH CONTEXT CULTURAL DIFFERENCES Italians have a strong connection to the land, and have been practicing conservation since the roman times. When the weather allows, much of life occurs outdoors, leading to a harmonious connection with nature. Italy's southern regions are more collectivist while the north is more individualistic. Family continues to be the center of life in the south, with leisurely meals, lingering conversations and long social gatherings being common. Body movement and non-verbal communication are important in this region and relationships are more meaningful than business. Establishing a personal connection is important. In contrast, the northern region believes time is money. It is the most developed and productive area of the country, containing the major cultural and business centers of Milan, Turin, and Genoa. | (Italy, n.d.)

19: During the height of the summer tomato season, this is a great sauce to make from vine fresh, brilliant red tomatoes. In winter, rely on a good quality canned diced tomatoes. | In a heavy bottom pot heat over medium heat 3 tbsp olive oil 6 cloves minced garlic Add: 1 32 oz can diced tomatoes (remove one cup without juice for the end) 1 19 ounce can plain tomato sauce 1/4 tsp crushed chili flakes (more or less to taste) 2 tbsp molasses 2 tbsp brown sugar 2 tsp ground fennel seed 2 tbsp dry oregano salt and pepper to taste Simmer over low heat for about half an hour before tossing in the remaining diced tomatoes and simmering for another few minutes. | PERFECT PIZZA SAUCE | Recipe: Rock recipes

20: Making empanada dough correctly is the hardest part about the whole process. Depending on whether you will bake or fry them, you need to prepare them differently. | BAKED EMPANADA DOUGH 3 Cups of Flour 1 Tbsp Salt 1-3 Tbsp dried herbs and/or (non-salted) spices as desired 1/2 Cup cold butter 3/4 Cup ice water | In a medium-sized bowl mix flour, salt and 1-3 tablespoons of herbs/spices to taste. Cut the butter into small squares and place in bowl with flour mixture. Using a pastry cutter, cut in butter until you have a cornmeal texture. If needed break up large pieces of butter with your hands, but don't bring up the overall temperature of the mix. The mixture should be slightly lumpy and look like a coarse cornmeal with the butter well incorporated. Slowly incorporate 3/4 cup of ice water, adding a little at at time until a dough ball forms. The dough should not be sticky and should be kneaded about 10 times. If needed, add more flour or water to reach the appropriate consistency. Cover with plastic wrap and refrigerate overnight (or at least 3 hours). | | Recipe: Cheap Food Here

21: DIRECT VS. INDIRECT | Communication | FRIED EMPANADA DOUGH Same as baked dough, but substitute shortening for butter & luke warm water for ice water does not need to be refrigerated before using, but bring to room temp if it has been in the fridge. | EMPANADA FILLINGS Beef Cheese Beans Chicken Ham Lamb Fish Spinach Spring Onions Potatoes Peas Red Pepper Olives Egg Fruit (dessert empanadas) | Do you find yourself uncomfortable at the thought of coming up with your own combination of fillings for the empanadas? Indirect communication is often hard for Americans to handle. The need for explicit directions in a recipe is a reflection of the cultural value of their direct, to-the-point communication style. A step-by-step empanada filling recipe can be found at the link under the photo.

22: POPULAR AMERICAN FOOD CULTURE| Eclectic Comfort Food | 4 slices of bacon 2 tablespoons bacon grease {reserved from said bacon} 1/2 large onion, diced {about 1 1/4 cups} 2 jalapeños, sliced {ribs and seeds removed} 1 pound elbow macaroni Topping- 1 cup corn flakes, crushed 1/3 cup blue cheese crumbles {cooked bacon, as listed above} parsley, for garnish | Sauce- 4 tablespoons butter 5 tablespoons all purpose flour 2 cups milk {whole or 2% please} 1/4 cup heavy cream salt & pepper, to taste 1 pinch nutmeg 2 ounces cream cheese 1 tablespoon hot sauce {such as Frank’s Red Hot} 2 1/2 cups grated cheddar cheese 1 cup grated mozzarella cheese 1/4 cup grated provolone 1/4 cup blue cheese crumbles 1 cup precooked and shredded chicken {optional} | JALAPENO POPPER BUFFALO CHICKEN MACARONI & CHEESE | This dish gets right to the point. Indulgent, unhealthy, and oh so good. |

23: In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and sauté onion and jalapeños until soft, about 6 minutes over medium heat. Set aside. Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside. Preheat oven to 350 degrees. In the same pot, melt butter over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta and sautéed onions and jalapeños into the sauce. Stir to coat. Stir in cheeses and chicken. Pour into a buttered baking dish {99, 913, or somewhere in between should be good} and spread out evenly. Top with blue cheese, corn flakes and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot. | Recipe: Lauren's Latest

24: The word "privacy" does not even exist in many languages. Why do American's value privacy so much? Maybe because we are embarrassed... | Privacy: THE QUALITY OF BEING APART FROM COMPANY OR OBSERVATION | CONFESSIONS OF WHAT I EAT WHEN NO ONE IS LOOKING "I broke down and broke out the Fritos, wolf brand chili, and a package of chicken tamales. I lined my pan with foil I stripped and laid my tamales in the bottom of the pan already laden with Fritos. I then opened the chili, spread it all over the tamales letting it drip down to the Fritos and covered all of this with onions and grated cheese. I then lovingly and reverently slid this concoction into the 350 degree oven and let it bake until the cheese was a golden color. We then partook of this .." | | Merriam-WEbster | ~ Gladys Gladys Tells All

25: PRIVATE VS. PUBLIC | Space | All over Thailand, local food is available at establishments ranging from sleek restaurants in five star hotels to roadside stalls, where the food generally tends to be very tasty but also pretty fiery. Garden restaurants and river restaurants -actually large boats where you eat while cruising down the Chao Phraya River are quite popular outings where you combine dining with a river tour. | 1 cup coconut milk 3 tbsp. chopped lemongrass 2 tbsp. coconut oil 1 tbsp. chopped galangal 1 tbsp. dark brown sugar 1 1/2 tsp. ground turmeric 1 1/2 tsp. ground coriander 1 tsp. kosher salt 1/2 tsp. ground cumin 1/8 tsp. cayenne pepper 12 oz. pork loin, cut into 1"-wide, 1/4"-thick slices | Puree 1/2 cup coconut milk, lemongrass, oil, galangal, sugar, turmeric, coriander, salt, cumin, and cayenne in a food processor. Toss paste and pork in a bowl; chill 4 hours. Build a hot charcoal fire in a grill. Pour remaining coconut milk into a bowl and stir. Thread 3 slices pork each on 10 skewers, spoon coconut milk onto meat, and grill, turning, until charred, about 7 minutes. | MUU SATAY | | Thompson, D. 2011 | Eating out in Thailand

26: EQUALITY VS. HIERARCHY | Power | AMERICAN DINING CUSTOMS Wait until everyone is served to begin eating. It is common to split a bill, even on a date. Restaurant dining requires a 15-20% tip | VEGAN CASHEW BASIL CHEESE SAUCE 1 cup raw cashews 1/3-1/2 tsp Himalayan sea salt, to taste 1/2 tsp cold-pressed sunflower oil 1 fresh basil leaf 1 small clove garlic 1.5 tbsp nutritional yeast 1 tbsp fresh lemon juice | Sauce: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips! | Preheat oven by setting the broiler on low. Make cheese sauce. Remove stems of Portabellas and clean. Spoon in 2 tablespoons of pizza sauce & 2 teaspoons of Cheese Sauce. Add onion and peppers, some red pepper flakes and finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes. | 8 Portabella mushrooms 2 cups pizza sauce (see recipe below) 1/3 cup of each: red, green, orange pepper, diced 1/3 cup sweet onion, diced 2-3 large basil leaves, finely diced 1 tsp red pepper flakes | STUFFED PORTABELLA PIZZA | | Recipe: Mushrooms Canada Blog

27: KOREAN DINING CUSTOMS The eldest at the table eats first. No one even picks up their chopsticks until the eldest does. Guests sit on cushions around a low table. Many different foods are served, each cut into bite sized pieces. Each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes. | 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices. 1/3 cup of soy sauce 3 T white sugar 1 T sesame oil 3 cloves of garlic, minced 1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers 2 green onions sliced into small pieces 2 T toasted sesame seeds 1/4 tsp of red pepper flakes 2 pinches of black pepper optional 1/4 tsp. of ginger, finely minced | Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for a few hours or overnight. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. | Traditionally, the younger person or the subordinate pays the entire bill. Tipping is not accepted | KOREAN BEEF BULGOGI | Recipe: savory Sweet Life | (Korean Customs, n.d.)

28: The United States has always valued individualism. This can be seen even in food choices. Currently, individual packaging is very popular, both for convenience and portion control. In her new book, Small-batch Baking, Debbie Maugans Nakos uses cans to make cute single-serve cakes. Use any cake recipe you like and experiment with can sizes. Spray inside each can with a non-stick spray. Wrap foil around the bottom of each can. Place on baking sheet and fill with cake! | SELF VS. GROUP ORIENTATION | Individualism | HOW TO BAKE INDIVIDUAL SIZED CAKES |

29: In Thailand, there is no such thing as a starter; neither is there any dish that belongs only to one person. As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together. For this reason, it is better to have many guests at the table rather than just one or two. Many Thais believe that eating alone is bad luck. | 1 cup chopped napa cabbage 1/3 cup sliced jicama 2/3 cup shredded carrot 2/3 cup shredded yellow beet 4 tbsp Peanut Lime Dressing (below) 3 slices cucumber, halved 2 tsp chopped raw peanuts 2 tbsp Fresh Salad Topper (below) 1 lime wedge 2 to 3 tbsp chopped cilantro | Put napa cabbage in a large, shallow serving bowl. Top with jicama. Pile the carrot and beet on top and drizzle with dressing. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro. | 3 cloves garlic, minced (about 1 tbsp) 2 tbsp tightly packed cilantro 2 tbsp natural peanut butter 2 tbsp + 2 tsp lime juice 1 tbsp + 1/2 tsp tamari 1 tbsp rice vinegar 1 tbsp peeled and chopped ginger 2 tsp coconut milk 1 1/2 tsp organic sugar 3/4 tsp sesame oil 3/4 tsp sambal oelek 1/2 cup sunflower oil In a blender, puree all ingredients except the sunflower oil. With blender running, add sunflower oil in a thin stream until dressing is emulsified. | 1 cup puffed quinoa 1/4 cup goji berries 1/4 cup currants 2 tbsp sliced almonds 2 tbsp chopped hazelnuts 2 tbsp chopped pistachios 1/4 tsp sea salt | Place all ingredients in a bowl and mix well | PEANUT LIME DRESSING | FRESH SALAD TOPPER | DOWN ON YOUR LUCK TANGLED THAI SALAD FOR 1 | Recipe: Canadian Gift Guide | | (Curry Simple, 2010)

30: SHE'LL FALL IN LOVE WITH YOU PASTA | Sharing | Dash of olive oil 3 large cloves garlic, minced 3 shallots, chopped (or 1 med onion) 1 lb sweet (or mild) italian sausage 1 cup heavy cream (or whipping cream) 2 14oz cans of Del Monte Diced Tomatoes-with basil, oregano, and garlic 1 tsp crushed red pepper 1 T sage (slice leaves in little strips) 1 cup shredded parmesan cheese 1 lb linguine | Remove sausage from casing and set aside. Saute garlic and onions in olive oil until tender. Add in sausage and cook the way you would taco meat, but leave bigger chunks Add cream, simmer for 5 min. Add canned diced tomatoes, sage and red pepper. Simmer 15-20 min. Cook linguine while other ingredients cook. Once pasta is done, add directly to pasta. Add parmesan cheese and serve. | Stories are created around food. My best friend's college boyfriend swore this pasta would make girls fall in love with him. He kept this recipe a secret for awhile before swearing her to secrecy. When they parted ways, she promptly sent it by email to everyone she knew! It has become the dish of choice among my friends for anyone having relationship troubles. | Shared recipe

31: CHIMICHURRI NACHOS | Gathering | 1 pound skirt steak 1/2 cup cilantro 1/2 cup parsley 1/2 cup olive oil 2 Tablespoons red wine vinegar 1 clove garlic, minced dash hot sauce 8 cups lime flavored tortilla chips 1 1/2 cups shredded mozzarella cheese 1 1/2 cups crumbled cojita cheese (Parmesan cheese can be substituted) salt and pepper | Preheat oven to 475 degrees. In a food processor, chop cilantro, parsley, olive oil, garlic, vinegar, and hot sauce until herbs are finely chopped but not pureed. You can do this step by hand if you do not have a food processor. Just make sure you finely chop the herbs as well as you can. Add salt and pepper to the sauce and additional hot sauce if desired and stir. Rub half of the chimichurri sauce on the skirt steak reserving the rest of the sauce. Salt and pepper the steak well. Grill the steak for 4-5 minutes per side. Remove from the grill and slice thinly. While steak is grilling spread chips evenly on a rimmed baking sheet or a shallow dish. Add mozzarella and cojita cheese and bake in the upper third of the oven for 6-7 minutes or until cheese is melted. Remove from oven and top with steak and remaining chimichurri sauce. | | Recipe: Girl Who Ate Everything

33: SALMONSTOCK 2011 NINILCHIK, ALASKA | Food with Music | 1 T finely minced celery 1 T finely minced onion 1 T butter, melted 1 1/2 cups cooked, flaked salmon (or canned salmon) 1/2 cup mashed potatoes | 1 T finely minced celery 1 T finely minced onion 1 T butter, melted 1 1/2 cups cooked, flaked salmon (or canned salmon) 1/2 cup mashed potatoes | Fry celery and onions in butter. Place fish and potatoes in a bowl and mash. Add celery, onion, salt, pepper, Worcestershire sauce, and egg. Mix thoroughly. Roll the mixture into balls the size of walnuts. Cut cheese into 1/4 inch cubes, and roll in hand until round. Push 1 piece of cheese into the center of each fish ball and reshape by rolling in hands again. Roll in sifted bread crumbs. Fry until golden brown. | SALMON NUGGETS | Recipe: Best of the Best Alaska | Alaska festival food centers around locally grown and produced foods with a comfort flair. Many times, as on this day, the weather turns bad and we all get soaked. This doesn't stop people from coming out to enjoy local music and dancing with friends.

34: 8 oz Neufchtel or cream cheese, room temperature 3/4 cup grated Pecorino cheese 1 large egg 1/4 cup plain Greek-style yogurt such as Fage or Oikos 2 teaspoons finely grated lemon peel 4 teaspoons plus 2 tablespoons chopped fresh chives, divided 1/4 teaspoon coarse kosher salt 1/4 teaspoon cayenne pepper 1/2 teaspoon Old Bay seasoning 6 oz fresh lump crabmeat, picked over and coarsely shredded 1 cup panko (Japanese breadcrumbs) or plain, unseasoned breadcrumbs 1/4 cup unsalted butter, melted, plus more for pans Fresh chives, cut into 1” pieces Cilantro-lime aioli (recipe below) 2 mini muffin pans | 1 large egg yolk, room temperature Juice of half a lime 1/2 teaspoon Dijon mustard (not course grained) 1/4 cup vegetable oil 3 tablespoons extra virgin olive oil 2 garlic cloves 1 bunch cilantro, washed, trimmed of the stem bottoms, and patted dry Kosher salt | Add the egg yolk to the bowl of your food processor with the blade attachment. Whisk in lime juice and mustard. In a separate bowl, combine the oils and then add the oil mixture in a slow steady trickle through the opening in your processor while the blade is whisking constantly. Continue until all the oil is incorporated and the mixture has emulsified (thickened to a creamy consistency). Add the garlic cloves and cilantro in small bunches, allowing it all to be processed and incorporated. Season with kosher salt to taste. Chill, covered, until ready to use. | AWARD WINNING MINI CRAB CAKES | CILANTRO-LIME AIOLI

35: Directions: In the bowl of your electric mixer with the paddle attachment, beat the cream cheese until smooth. Add 1/4 cup of the Pecorino and the egg; beat until incorporated. Beat in the yogurt, zest, 4 teaspoons chopped chives, salt, and spices. Fold in the crabmeat. This can be made up to 1 day ahead (just keep chill and covered in the rerigerator) Preheat oven to 350 degrees. Generously butter 2 mini muffin pans. Toss the breadcrumbs with 1/2 cup of Pecorino and 2 tablespoons of chopped chives. Drizzle 1/4 cup melted butter and mix until evenly moistened. Press 1 rounded teaspoon of panko into the bottom of your prepared muffin tins. Top with 1 tablespoon of crab filling. Sprinkle with more panko until it is full covered. Continue until you have used all the bread crumbs and all the fillings Bake the crab cakes until golden on top and slightly puffed, about 30 minutes. Cool in pans for 5 minutes, then use a skewer or knife to gently loosen the cakes and remove from the pan. Arrange on baking sheets and let stand at room temperature. Rewarm in 350 degree oven for 6 minutes before serving. Arrange on serving tray and drizzle each crab cake with 1 teaspoon of aioli dressing. Top with two crisscrossed chives. | COMPETE VS. COOPERATE | Competitiveness | " The unique American formula of individual liberty and free enterprise has cultivated risk taking, experimentation, innovation, and scientific exploration on a grand scale that has never occurred anywhere before." ~Stephen Moore (2000) | | Recipe: Always Order Dessert

36: FAMILY COOPERATION | Costa Rica | It is quite common for the older generation to live with their children and grandchildren. They are an integral part of the family, and add in many ways to the smooth running and good atmosphere of the household. The grandmother often prepares meals and looks after the children when the parents are at work, and the grandparent/ grandchild relationship is a strong bond. | 1 pound dried black beans 2 cloves garlic, one whole and one minced 6 cups hot water 1 tablespoon coarse sea salt, divided 1/4 cup olive oil 2 carrots, peeled and diced 1 green plantain, peeled and diced 1 large yellow onion, diced 1 large red bell pepper, cored, seeded and diced 1/4-1/2 freshly ground black pepper, to taste 1 teaspoon dried minced onion (or 1/2 tsp onion powder) 1/3 cup water for deglazing pot Eggs, 1 per person | 1 avocado, diced 1 tomato, diced sour cream cilantro lime wedges | COSTA RICAN BLACK BEAN SOUP | GARNISH | (Costa Rican Values and Attitudes, n.d.)

37: Warm the olive oil and minced garlic clove in a large pot over medium high. After 30 seconds, add the carrots, plantains, 1 tsp salt, 1/4 tsp pepper, and 1 tsp minced onion. Cook for 4 minutes. Add onion and bell pepper. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10-15 minutes. Add the water to the pot and deglaze the bottom of the pan. Meanwhile puree 2 cups of the black beans with the garlic clove they were cooked with. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly. Carefully crack the eggs into small bowls, one per bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste. To serve, scoop up the beans with an egg into individual bowls. Garnish with toppings as desired. | Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans. Place the beans in a slow cooker, and the whole garlic clove, and cover with hot water. Cook on low heat for 8 hours, or until done (tender, but not falling apart). Turn off the heat and add 2 tsp salt. Let the beans rest until ready to start the soup. | | Recipe: Chef Fresco

38: FLEXIBILITY VS. ORDER | Structure | How individuals approach change, risk, ambiguity, and uncertainty. This dimension ranges from those who like to work within orderly confines, to those who flourish in flexible situations. Many Americans prefer flexibility, while many Japanese prefer order. | 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury) 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons salt 2 2/3 cups water 1/4 cup vegetable oil 2 teaspoons real vanilla 2 teaspoons almond extract 2 cups sour cream 8 large egg whites | Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325 F oven until cake tests done. | GREATEST WEDDING CAKE FROM A CAKE MIX | Family recipe | (Workman, 2008)

39: 1 cup(s) sushi rice 2 tablespoon(s) rice vinegar 1 teaspoon(s) rice wine 4 nori sheets 1/2 avocado , cut into thin slices 12 thin asparagus spears, blanched, cooled 1/4 pound(s) cured salmon (gravlax), sliced into 1/2-inch strips 1 tablespoon(s) toasted sesame seed | Cook rice according to package instructions. While the rice is still hot, sprinkle with vinegar and rice wine. Toss to mix and cool completely. Hold the nori over a low flame and gently heat it until the sheet turns bright green. Place the nori on a sushi mat, shiny side down, and pat 1/2 cup rice with moist hands onto the nori sheet, leaving a 1-inch border on the opposite edge. Line slices of avocado and either asparagus spears or salmon strips across the center to fill the width of the roll. Pick up the edge of the mat closest to you, and tightly roll (jelly-roll style), pressing to keep compact. Dampen the border to seal and let set for 5 minutes. Repeat with remaining ingredients. | SALMON AVOCADO SUSHI | | Recipe: Country Living

40: MINDLESSNESS VS. MINDFULNESS | Thinking | Quick stop at the Mini-Mart: 6 15-oz cans Chef Boyardee pasta. Get a variety! 4 hot dogs, sliced into bite-sized morsels | Gone is the need to slave over a hot stove to feed a crowd. This meal will fill the bellies of your children's friends...or some of your not-so-discriminating adult buddies. | Open all cans, mix with hot dogs in a large microwave-safe bowl. Heat on high until hot, approximately 7 minutes. Scarf it down in front of the T.V. | CHEF BOYARDEE JUMBALAYA | Recipe: Mini-Mart a la carte |

41: 2 medium sweet potatoes, diced and boiled 1/2 onion, diced 1 jalapeño, diced 1 can black beans, drained 1/2 Gala Apple, diced 1 packet Guacamole seasoning Romaine lettuce, chopped 4 tortillas | Peel and dice two sweet potatoes and boil till tender. While the potatoes are boiling, sauté the diced onions and jalapeño in a large skillet. Add the black beans, diced apple, and seasoning packet. Mix well. Once the potatoes are done, gently stir them in with the other ingredients being careful not to accidentally mash them. Turn the heat to low and let everything sit while you make the tortillas. Top the tortillas with chopped Romain lettuce and then spoon on the filling. | "LAST OF THE SWEET POTATOES' TACOS | Buddhists believe in reincarnation, including the possibility of humans being reborn as animals and vice-versa. Consequently, many Buddhists are vegetarians. Meat is not completely forbidden in Buddhist doctrine though, and meat is eaten in small quantities in some Buddhist countries. | | Recipe: Gluten Free Cooking School | (Kahila, J., n.d.)

42: ROLES & EXPECTATIONS | Wife | Although my husband is much better in the sandwhich-making realm than I, he appreciates anything that contains bacon & muenster cheese! | BACON, PEAR, AND RASPBERRY GRILLED CHEESE 4 slices sturdy, grainy wheat bread 3 tablespoons raspberry preserves 1/4 cup thinly sliced red pear 8 slices cooked bacon 4 slices Muenster cheese 1-2 tablespoons butter Preheat griddle or panini press to medium-high heat. | Assemble 2 sandwiches in this order: bread, 1 1/2 tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread. Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown. | Recipe: Pinch of Yum | | Photo: personal

43: Portable Dinner | NORMS | Welcome guests | 2 pears, cored and cut into two dozen slices 1/2 cup goat cheese 2 tablespoons pistachio pieces 2 tablespoons cranberries 1 tablespoon orange or lemon juice | Core pears and cut into slices. Toss in orange or lemon juice to keep from browning. Spread cheese on widest part of slice and then shower cheese with cranberries and some pistachio pieces. Arrange on platter and serve. | PEARS WITH GOAT CHEESE & CRANBERRIES | | Recipe: Sweet Potato Chronicles

44: SUBCULTURE | High Culture | 1/4 cup pistachios (chopped) 1/4 cup bread crumbs 1 teaspoon lemon zest 3 tablespoons lemon juice 3 tablespoons Dijon mustard 2 tablespoons mint (chopped) 2 cloves garlic (chopped) 1 tablespoon oil 1 rack of lamb salt and pepper to taste | Mix the pistachios, bread crumbs, lemon zest and lemon juice in a bowl. Mix the mustard, mint and garlic in another bowl. Heat the oil in a large pan. Season the lamb with salt and pepper. Brown the lamb in all sides on high heat, about 2 minutes per side. Spread the mustard mixture over the lamb. Press the breadcrumb mixture into the mustard. Bake in a preheated 425F oven until a meat thermometer reads 140-150F, about 10-20 minutes. Remove form oven cover and let rest for 10 minutes. | PISTACHIO CRUSTED RACK OF LAMB WITH A POMEGRANITE PORT SAUCE | Not the norm, but we like to pretend! | | Recipe: Closet Cooking

45: SUBCULTURE| Wine | 1 cup red wine 1/2 cup ruby port wine 2 tablespoons pomegranate molasses * sugar 1 tablespoons butter (chilled and cut into 1/2 inch cubes) salt and pepper to taste | Bring the red wine and port to a boil. Simmer to reduce by half. Mix in the pomegranate molasses. Taste test for sweetness and add sugar if necessary. Mix in the butter and season with salt and pepper just before serving. | POMEGRANITE PORT SAUCE

46: SUBCULTURE | Creative Cooking | 6 spring roll pastry sheets 2 large bananas, peeled and chopped 3.5 oz dark chocolate 3.5 oz cream 2 T flour 2 T water oil for frying | Heat oil in a wok. Place some chopped banana in a line on the spring roll pastry. Add 3 blocks of chocolate and fold the sides of the roll inward, then roll up Mix the flour and water, seal the folds of rolls with it. Fry spring roll in hot oil for approx 3 min. each side Melt the chocolate and cream, drizzle over rolls. | CHOCOLATE BANANA SPRING ROLLS | | There is nothing I love more than cooking (or eating) creative combinations of food. We had a dinner party with the theme of 'rolled food', and I made these wonderful dessert spring rolls. They were a hit! | Recipe: Simply Delicious

47: SUBCULTURE | Busy Student | As a doctoral student in a distance education program, most of my time is spent at my computer. In attempts to eat healthy, I try and find recipes that keep my brain power high. | 1-1/2 cups quinoa, preferably red Sea salt 5 T extra-virgin olive oil; more as needed 1 large red onion, quartered lengthwise and thinly sliced crosswise 2 T balsamic vinegar 4 oz. arugula, trimmed and thinly sliced (3 cups) 4 oz. aged Gouda, finely diced (1 cup) 3 medium celery stalks, thinly sliced 1 large apple, such as Fuji, 1/2-inch dice 1 cup walnuts, coarsely chopped 1 cup finely diced fennel 3/4 cup dried cranberries 3 T sherry vinegar Freshly ground black pepper | QUINOA SALAD WITH APPLES, WALNUTS, DRIED CRANBERRIES & GOUDA | While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature. In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries. In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry. | | Recipe: Keep it Skinny

48: “Fish is meant to tempt as well as nourish, and everything that lives in water is seductive.” ~Jean-Paul Aron


50: Always Order Dessert (May 13, 2009). Mini Crab Cakes with Cilanto-Lime Aioli [Blog post]. Retrieved Annie’s Eats (2010, April 29). Perfect homemade pizza crusts [Blog post]. Retrieved from http://annies- Bowring, J. & Price, J. (Eds.). (2008). The essential Asian cookbook. Australia: Murdoch Books. Canadian Gift Guide (October 14, 2011). Foodie Fridays: Fresh [Blog post]. Retrieved from Cheap Food Here (n.d.). Empanada dough recipes [Blog post]. Retrieved from Chef Fresco (April 13, 2010). Costa Rican Black Bean Soup [Blog post]. Retrieved from Chef Fresco (September 13, 2009). Grilled pork with spicy chimichurri [Blog post]. Retrieved from Closet Cooking (April 7, 2009). Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce [Blog Costa Rican Values and Attitudes (n.d.). In Cactus Language. Retrieved from Country Living (n.d.). Avocado Sushi. Retrieved from Cultural etiquette around the world (n.d.). In eDiplomat. Retrieved from Curry Simple (August 3, 2010). Celebrating Thai Food [Blog post]. Retrieved from Eating out in Thailand (n.d). In Journey Mart. Retrieved from Girl Who Ate Everything (April 28, 2011). Chimichurri Nachos [Blog post]. http://quick- Gladys tells all (November 23, 2010). A meal to kill [Blog post]. Retrieved from Gluten Free Cooking School (March 25, 2008). Last of the sweet potatoes soft tacos [Blog post]. Italy (n.d). In DePauw University. Retrieved from Kahila, J. (n.d.). Are all Buddhists vegetarians? Retrieved from | from Post]. Retrieved from Retrieved from | REFERENCES

51: Keep it Skinny (December 28, 2011). Quinoa salad with apples, walnuts, dried cranberries, and gouda Korean Customs (n.d.). In zKorean. Retrieved from Lauren’s Latest (August 31, 201). Jalepeno Popper Buffalo Chicken Macaroni and Cheese [Blog post]. Life’s Ambrosia (n.d.). Pulled pork crisps [Blog post]. Retrieved from McKee, G. & Moseley, B. (Eds.). (2003). Best of the best from Alaska cookbook. Brandon, MS: Quail Ridge Moore, S. (2000). It’s getting better all the time. Washington, D.C.: Cato Institute. Mushrooms Canada Blog (n.d.). Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce [Blog post]. Nakos, D. M. (2004). Small-batch Baking: When just enough for 1 or 2is just enough. New York, NY: Pinch of yum (December 7, 2011). Bacon, Pear, and Raspberry Grilled Cheese [Blog post]. Retrieved Rock Recipes (March 21, 2011). Perfect Pizza Sauce [Blog post]. Retrieved from Rouser, C. & Traig, V. (2005). Mini-Mart a la carte. San Francisco: Chronicle Books. Savory Sweet Life (July 27, 2009). Marinade this: Bulgogi Recipe – Korean Barbequed Beef [Blog post]. Simply Delicious (April 13, 2011). Chocolate Banana Spring Rolls [Blog post]. Retrieved from Sweet potato chronicles (December 5, 2011). Pears with goat cheese and cranberries [Blog post]. Thompson, D. (2011, May). Muu Satay. Saveur. Retrieved from What’s Gaby Cooking. (2011, May 11). Hawaiian Pulled Pork Sandwhich [Blog post]. Retrieved from Workman, D. (January 25, 2008). Risk Averse Trade Cultures [Blog post]. Retrieved from http://daniel- | [Blog post]. Retrieved from Retrieved from Press Retrieved from Workman Publishing. from Retrieved from Retrieved from

Sizes: mini|medium|large|ginormous
Marisa VanDyke
  • By: Marisa V.
  • Joined: about 7 years ago
  • Published Mixbooks: 9
No contributors

About This Mixbook

  • Title: Food as Cultural Identity
  • A cookbook
  • Tags: None
  • Published: about 6 years ago