Cross Cultural Interview Assignment.docx - Cross Cultural Foodways Awareness Interview and Observation Assignment 1 Cross Cultural Interview For this

Cross Cultural Interview Assignment.docx - Cross Cultural...

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Cross Cultural Foodways Awareness: Interview and Observation Assignment 1 Cross Cultural Interview For this assignment, I chose to interview my friend named Susan who is of Ethiopian decent. Susan has given me a great amount of information on her heritage and cultural background. To start off, Susan informed me that her family has been in the U.S. for two generations. She said her parents immigrated to New York to essentially create a better life for their family. Susan’s ethnic heritage comes from an Ethiopian background, with both her mom and dad being of Ethiopian decent. Ethiopia is located in the Eastern region of Africa. People from this region usually identify as ‘Habesha’, which is used to describe the unique culture of Ethiopia and helps people to differentiate from other parts of Africa. Susan’s family includes some of her heritages practices and tradition but not much. She believes that her mother’s side of the family is more culturally dominant and that they are more immersed into the Ethiopian culture. Susan explained that she does not attend church but her parents attend an Ethiopian Orthodox church occasionally. The Ethiopian culture celebrates holidays such as Christmas and Easter but at slightly different times than when the U.S. celebrates them. Along with religion, food is another important aspect in the Ethiopian culture. Ethiopian cuisine is considered to be very flavorful and spicy. Spices are also used to help preserve meat in Ethiopia, where refrigeration is rare. Many Ethiopian dishes incorporate a special spicy paste called Berbere. This paste consists of ground ginger, cardamom, cinnamon, nutmeg, cloves, allspice, onion, garlic, red wine vinegar, lots of paprika, red pepper flakes, water, and oil. With a deep red hue, this paste helps to preserve and flavor foods. The national dish of Ethiopia is called wot and contains berbere in it . Wot is a spicy stew made with beef, lamb, chicken, or goat. Susan herself does not eat traditional Ethiopian food everyday but she stated that when she does consume Ethiopian food, foods such as injera, wat, and gomen kitfo. Injera is a very popular flatbread that is included in almost every meal. This flatbread is made from fermented teff flour and is baked into a thin, wide, flat pancake. Injera has a spongy texture to it, making it good for scooping up foods and sauces. Small servings of different dishes are usually served on top of a piece of injera , making it a staple food in Ethiopian cuisine. Susan also included gomen kitfo in her list of traditional foods that she eats occasionally. Gomen kitfo is a dish that consists of finely chopped collard greens served with butter, chili, and spices. This dish is specifically prepared for the religious holiday named Meskel . Meskel is an Ethiopian Orthodox holiday that commemorates the discovery of the True Cross. In addition to specific foods being eaten during religious holidays, Susan explained that pork is usually excluded from
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  • Fall '08
  • SUBACH
  • Ethiopian cuisine

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