Hoyoung Oh_Exam 2 - Hoyoung Oh Fab 333 Dr A Mccool 11 April...

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Hoyoung Oh Fab 333 Dr. A. Mccool 11 April, 2008 1. The reason why those three regions, the Near East, the Middle Eastern, and the North African Countries, have similarities of the foods is they stretched from the Atlantic Ocean to the Persian Gulf and from the Mediterranean Sea to the Sahara Desert and the Arab peninsula. Within the three regions, there are only less than 10% parts have enough rains and six different geographical and cultural regions. There are many regions that produce a lot of oils in Middle East, North Africa and the Near East. However, most people in the regions are experiencing a lack of foods, housing and health care. One of the examples is occurred in Egypt. According to the report in 1995, the number of children’s deaths was increasing. Economies are all different depending on whether how much oil the region exports to other countries. The highest income is Saudi Arabia and Libya, middle is Algeria and Morocco and the poorest income is Egypt and Yemen. Likewise, the oil prices have great affect on which region it is gotten. The population is also depending on the country’s economies. Higher one has more increasing population and vice versa because the better economies can provide a better medical and nutritional foods for people. The level of education has been increasing. For instance, the average percent of secondary school enrollment is 50% but there is more than 80% in Egypt. However, the rate of fertility has been decreasing. 2. A . - The cuisine of Mexico is very diverse, and many inaccessible regions have retained their native diets. Others have held on to traditional foods and food habits despite Aztec or Spanish domination. The majority of poor Mexican have little variety in their diet; some subsist almost entirely on corn, beans, and squash. Tortillas are the flat bread of Mexico. Traditionally they are made by hand. Corn kernels are heated in lime solution until the skins break and separate. The treated kernels, called nixtamal, are then pulverized on a stone slab. The resulting flour, masa harina, is combined with water t make the tortilla dough. Small balls of the dough are
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patted into round, flat circles, about six to eight inches across. The tortillas are cooked in a griddle until soft or crisp, depending in the recipe. Beans are ubiquitous in Mexican meals. They are served in some form a nearly every lunch and dinner and are frequently found at breakfast, too. They are often the filling in stuffed foods and are common in side dishes, such as simmered frijoles de olla and frijoles refritos. Meats are normally prepared over high heat. They are typically grilled, as in carne asada, or fried, as in chicharrones. Slow, moist cooking may also be used. These techniques help to tenderize the tough cuts that are generally available, as does marinating, another common preparation method. Nearly all parts of the animal are used, including the variety cuts and organs. Susage, such as spicy pork or beef chorizo, is especially popular.
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