Third- main dish, eaten after interval where prayer is conducted. o Similar to what is usual for lunch, except that cold drinks are also served Food & celebrations o Wedding Walima o Eid El Fitr o Eid El Adha o Aqiqa North African traditional dish- couscous Middle east- humus; a levantine arab dip; made from chickpeas and spices. Gulf- kabsa Levantine- tabboula, maklouba, stuffed grape leaves, fatayer, pita bread, Kahwa (coffee) falafel (ball or party made from chickpeas and/or fava beans, served in pita usually)--- tahini based sauces (hot) Shawarma o Gyros in Greece. o Food staple across the middle east, Europe, Caucasus, and north Africa. o Eaten with pita bread, tabouli salad, tomato & cucumber Indian Food & Culture India o The states, languages, people, culture, religion, caste system, climatic conditions, dance music and architecture ALL play an important role in its dietary customs and cuisines North Indians- wheat bread is the staple food. (Naan Bread) o Influences form Afghanistan, iran and middle east o Snacks like samosa and veg puffs are wheat as well o European influence with dish like Chicken Tikka Masala
o Most variety of vegetarian food, rice pulao not uncommon East Indians- sweets and fish o Chinese heavy influence, unique blend of vegetarian food o Lots of seeds used; aniseed, mustard, fenugreek seed, cumin seed, and black cumin seed o Fish with mustard and turmeric West Indians- prefer wheat, vegetables o Roti based diet, vegetables stuffed in roti with spices (Paratha) o Renowned for sweet tasting dishes o Usually a meal is eaten in arab style (larger plat Thaali) o Fish curry and shrimp are common in coastal areas South Indians- rice main food o Popular is rice with chicken. Curry has spicy flavor. o Food style is directly from the Dravidian heritage which has influence of Aryan culture o Dosa (rice flour), vada (spicy, round crispies fried), idly (rice flour steamed) o Traditional: Pongal, lemon rice, obbattu (a sweet flat bread stuffed with mixture), chitranna (rice with raw mango or lime juice) o Non vegetarian Cooking in mud pots common in villages Kerala- famous for coconut, banana and jackfruit chips Traditionally Indian meal is served on Banana leaf o Shape matters o Casual dinner= any size o Guest always gets a perfect leaf o Meal is mostly vegetarian; also order for serving food on the leaf How to eat: o With fingers, always right hand
o Spoons avoided (all senses involved) o Eldest served first o Should finish food o No small portions, second servings are a must Remove slippers before entering house o If hungry, take up offer make host happy o If full, leave a small amount of rice o Banana leaf is closed from back to front after eating (satisfied with eating) o If funeral service meal the leaf is closed from front to back (death) After lunch o Beetel leaves served with chunna, a form of edible Ca and a mixture of Areca nuts along with sweet shredded coconut- aids in digestion Impact of Religion on Indian Cuisine o Dietary customs HIGHLY dependent on religion and culture o hindu and muslim most common Hinduism o Cows are sacred—don’t eat BEEF o Purely vegetarians , but eat egg o
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- Summer '14
- Maize, Vegetarian cuisine