History and Culture of Food
This six week course teaches us the evolution of food and cuisine on Earth.
Research Paper: Facts about foods discovered before 2000 BC
Pistachios: 7000BC
· Pistachio is a small tree native to West Asia and the Levant between Turkey and Afghanistan
· The nuts grow on the treats and have always been seen as a luxury
· Earliest pistachios eaten were in Turkey and the Middle East around 7000BC
· The plant was brought to Europe and Asia in 1st century AD by the Romans
· Pistachio nut is a member of the cashew family
· It’s been cultivated for 3,000 years
· It’s very popular in the Mediterranean
· They’ve always cost three or four times more than most other nuts
· They are unique and color and mild in flavor
Popcorn:3600BC
· Popping was the first way wild and cultivated corn was prepared
· Popcorn was used in Aztec Indian ceremonies
· Women in the Aztec Indian communities would dance a popcorn dance wearing popcorn garlands on their heads
Marshmallows:2000BC
· First marsh mallows were plants discovered in Europe, Africa, and Asia
· Marshmallow refers both to the plant and the confection known today
· The plant resembles hollyhock
· The leaves are edible but rarely used as the root contained the sweetness
· The flowers of them were considered healthful
· Mallow is a wild plant, useful to the poor as it filled them without costing anything
· It was used to treat wounds and coughs
· One of the earliest confections known to humankind
· They were made by boiling pieces of the marsh mallow root pulp with sugar until it thickened, then it was strained and cooled.
· Egyptians combined the marshmallow with honey
· The candy was reserved for royalty and sacrifices to gods.
Works Cited
"Food Timeline: Food History Research Service." Food Timeline: Food History Research Service. N.p., n.d. Web. 07 Jan. 2013.
· Pistachio is a small tree native to West Asia and the Levant between Turkey and Afghanistan
· The nuts grow on the treats and have always been seen as a luxury
· Earliest pistachios eaten were in Turkey and the Middle East around 7000BC
· The plant was brought to Europe and Asia in 1st century AD by the Romans
· Pistachio nut is a member of the cashew family
· It’s been cultivated for 3,000 years
· It’s very popular in the Mediterranean
· They’ve always cost three or four times more than most other nuts
· They are unique and color and mild in flavor
Popcorn:3600BC
· Popping was the first way wild and cultivated corn was prepared
· Popcorn was used in Aztec Indian ceremonies
· Women in the Aztec Indian communities would dance a popcorn dance wearing popcorn garlands on their heads
Marshmallows:2000BC
· First marsh mallows were plants discovered in Europe, Africa, and Asia
· Marshmallow refers both to the plant and the confection known today
· The plant resembles hollyhock
· The leaves are edible but rarely used as the root contained the sweetness
· The flowers of them were considered healthful
· Mallow is a wild plant, useful to the poor as it filled them without costing anything
· It was used to treat wounds and coughs
· One of the earliest confections known to humankind
· They were made by boiling pieces of the marsh mallow root pulp with sugar until it thickened, then it was strained and cooled.
· Egyptians combined the marshmallow with honey
· The candy was reserved for royalty and sacrifices to gods.
Works Cited
"Food Timeline: Food History Research Service." Food Timeline: Food History Research Service. N.p., n.d. Web. 07 Jan. 2013.
Research Paper: Food-related factors about the Columbian Exchange
Since Queen Isabella of Spain sent Christopher Columbus to the Americas, traditions on both continents changed drastically, specifically in the attainment and preparation of food. Most of the traditions have been completely eliminated, or at least drastically altered. While many cultures have modernized and adapted to a more demanding and technological world, there are still societies that stick to traditional means of growing crops, hunting, and cooking.
Sugar, a very rare and treasured food in Europe, was found to grow well in the tropical setting of the Caribbean islands. The land and lifestyles of Caribbean natives transformed as the European settlers took all the land in order to grow more sugar in order to send it back to Europe. They also had over 12 million slaves brought over from West Africa between 1508 and 1885. Due to this obsession with sugar in the Caribbean following the arrival of Columbus, the style of cooking in the Caribbean, African, and European cultures melted together as these different ethnicities lived in small areas. The combination of these cultures is called “Creolization.”
While the food industry clearly changed in the Caribbean, there are still cultures amongst the Americas that practice the same techniques of attaining food as well as preparing it. For example, a small Mayan community called Chikindzonot on the Yucatán Peninsula has been preparing food the same traditional ways for thousands of years. Parts of the culture have been modernized; they have electricity and packaged food available to them, plus they’re only an hour away from the large city of Valladolid, much of the area has a strong pre-Columbian atmosphere.
Very few people speak Spanish, but instead speak Mayan. Farmers still grow the Mayan “holy trinity” of crops; corn, beans, and squash. They hunt and forage and garden in order to survive, rather then drive to the grocery store and pick up a frozen pizza. Citizens grow crops in fields and in the woods, and gather and hunt in the forest. There is a restaurant called L Rosita in Chikindzonot owned by a couple named Fabiola Can Chan and Rosendo Cohuo Poot. They created the restaurant out of cinderblocks, and is known as the best restaurant on the Yucatán Peninsula. They gather ingredients daily from their surroundings and prepare them for that night. Banana leaves are gathered, tomatoes, yerba santa for tamales, eggs, and many other fresh ingredients are collected. They create everything from scratch from tortillas to a Huevos en Torta, an egg cake. The classic and timeless ways of this community and restaurant create a true Mayan experience that can’t be duplicated without radiating fakeness. The authenticity of La Rosita comes from the owners. They attain the food as ancestors from thousands of years ago would. They haven’t bought gadgets to make cooking easier like the Magic Bullet or a pressure cooker, they use the tactics used for thousands of years. The fresh and local ingredients make dishes that can’t be replicated anywhere else. The community is ancient in it’s ways, but the flavor in their food will never grow old.
Sources:
http://www.learner.org/courses/worldhistory/unit_video_16-2.html
http://www.nytimes.com/2012/09/23/magazine/the-yucatan-peninsulas-food-of-the-ancients.html?_r=0
PBS video-When Worlds Collide
Sugar, a very rare and treasured food in Europe, was found to grow well in the tropical setting of the Caribbean islands. The land and lifestyles of Caribbean natives transformed as the European settlers took all the land in order to grow more sugar in order to send it back to Europe. They also had over 12 million slaves brought over from West Africa between 1508 and 1885. Due to this obsession with sugar in the Caribbean following the arrival of Columbus, the style of cooking in the Caribbean, African, and European cultures melted together as these different ethnicities lived in small areas. The combination of these cultures is called “Creolization.”
While the food industry clearly changed in the Caribbean, there are still cultures amongst the Americas that practice the same techniques of attaining food as well as preparing it. For example, a small Mayan community called Chikindzonot on the Yucatán Peninsula has been preparing food the same traditional ways for thousands of years. Parts of the culture have been modernized; they have electricity and packaged food available to them, plus they’re only an hour away from the large city of Valladolid, much of the area has a strong pre-Columbian atmosphere.
Very few people speak Spanish, but instead speak Mayan. Farmers still grow the Mayan “holy trinity” of crops; corn, beans, and squash. They hunt and forage and garden in order to survive, rather then drive to the grocery store and pick up a frozen pizza. Citizens grow crops in fields and in the woods, and gather and hunt in the forest. There is a restaurant called L Rosita in Chikindzonot owned by a couple named Fabiola Can Chan and Rosendo Cohuo Poot. They created the restaurant out of cinderblocks, and is known as the best restaurant on the Yucatán Peninsula. They gather ingredients daily from their surroundings and prepare them for that night. Banana leaves are gathered, tomatoes, yerba santa for tamales, eggs, and many other fresh ingredients are collected. They create everything from scratch from tortillas to a Huevos en Torta, an egg cake. The classic and timeless ways of this community and restaurant create a true Mayan experience that can’t be duplicated without radiating fakeness. The authenticity of La Rosita comes from the owners. They attain the food as ancestors from thousands of years ago would. They haven’t bought gadgets to make cooking easier like the Magic Bullet or a pressure cooker, they use the tactics used for thousands of years. The fresh and local ingredients make dishes that can’t be replicated anywhere else. The community is ancient in it’s ways, but the flavor in their food will never grow old.
Sources:
http://www.learner.org/courses/worldhistory/unit_video_16-2.html
http://www.nytimes.com/2012/09/23/magazine/the-yucatan-peninsulas-food-of-the-ancients.html?_r=0
PBS video-When Worlds Collide
Research Paper: A french region- Corsica
Corsica is an island off the mainland of France. Many countries and empires including Greece, The Roman Empire, Genoa, Britain, and finally, France have ruled Corsica. The island rests almost an equal distance between the mainland of France and Italy. This reflects in their culture, food, and language. Most Corsican families pass their land down through generations and refuse to sell it for development. Due to this, the population of the island is very small compared to the mainland of France. The capitol, Ajaccio, has only 55,000 residents. Corsicans call the main land “le continent,” and believe themselves outsiders. Residents are very proud of their heritage, and often consider themselves separate from France.
Though inhabitants speak French, they’ve also kept the language of Corsica, Corsu, alive, and still teach it in their schools today. When written, the language looks very similar to Italian. However, it sounds like a combination of French and Italian. Many names are Italian, but pronounced with a French accent. Many inhabitants also speak fluent Italian.
Corsicans take dining very seriously, and often have three-course lunches with multiple glasses of Corsican wine. Restaurant standards are very high due to the expectations of locals of their own food. The island’s most celebrated dish is a Wild Boar Casserole called Civet de Sanglier. It’s a hearty casserole of boar, onions, carrots, fennel, garlic, chestnuts, blood, and red wine. Normally this dish is served with pasta or polenta. Other popular entrées include Veau aux olives, veal with olives, and Agneau Corse, Corsican lamb.
Being surrounded by the Mediterranean means an abundance of fresh seafood is caught daily. Huitres, oysters, langoustine, crayfish, rouget, red mullet, and loup de mer, sea bream are the most commonly caught.
Some of the most popular desserts are Beignets, Fiadone, and Flan à la Farine de Chataigne. Beignets are a traditionally Italian style doughnut. In Corsica, they’re made of chestnut flour, and occasionally stuffed with ewe cheese called Brocciu. Fiadone is the Corsican version of cheesecake. It’s made of Brocciu, eggs, and chestnut flour. Flan à la Farine de Chataigne is a simple chestnut tart.
One of the main reasons that Corsica is a travel destination is it’s impeccable weather. Corsica holds the sunshine record of France with 2,793 hours of sunshine per year on average. The temperatures are generally pleasant and warm. Between May and October the temperature stays above 70 degrees Fahrenheit, and doesn’t exceed the low 80’s. Even in the coldest months, January and February, the average temperature is 56 degrees Fahrenheit. Because of the extended daylight hours and warm temperatures, the holiday season of Corsica is very long. The sea isn’t warm until early June, but compared to New England, that’s extremely early. Swimming season on the island lasts until mid-October. For those of us who enjoy warm weather, sunshine, and beaches, as opposed to frigid winters, slush piles, and icy car windows, Corsica may the perfect destination.
The island of Corsica is a very unique region of France. The culture, food, and language are differentiated from those of the mainland. If traveling to Italy and Paris seems to cliché or tourist-oriented, Corsica would be an amazing alternative with a more secluded setting, authentic cuisine, and proud locals.
Works Cited
"Corsica Food & Wine." Corsica Food and Wine. N.p., n.d. Web. 16 Jan. 2013.
"Corsica History." - History of Corsica. N.p., n.d. Web. 16 Jan. 2013.
"Language & Culture." Corsica. N.p., n.d. Web. 16 Jan. 2013.
Though inhabitants speak French, they’ve also kept the language of Corsica, Corsu, alive, and still teach it in their schools today. When written, the language looks very similar to Italian. However, it sounds like a combination of French and Italian. Many names are Italian, but pronounced with a French accent. Many inhabitants also speak fluent Italian.
Corsicans take dining very seriously, and often have three-course lunches with multiple glasses of Corsican wine. Restaurant standards are very high due to the expectations of locals of their own food. The island’s most celebrated dish is a Wild Boar Casserole called Civet de Sanglier. It’s a hearty casserole of boar, onions, carrots, fennel, garlic, chestnuts, blood, and red wine. Normally this dish is served with pasta or polenta. Other popular entrées include Veau aux olives, veal with olives, and Agneau Corse, Corsican lamb.
Being surrounded by the Mediterranean means an abundance of fresh seafood is caught daily. Huitres, oysters, langoustine, crayfish, rouget, red mullet, and loup de mer, sea bream are the most commonly caught.
Some of the most popular desserts are Beignets, Fiadone, and Flan à la Farine de Chataigne. Beignets are a traditionally Italian style doughnut. In Corsica, they’re made of chestnut flour, and occasionally stuffed with ewe cheese called Brocciu. Fiadone is the Corsican version of cheesecake. It’s made of Brocciu, eggs, and chestnut flour. Flan à la Farine de Chataigne is a simple chestnut tart.
One of the main reasons that Corsica is a travel destination is it’s impeccable weather. Corsica holds the sunshine record of France with 2,793 hours of sunshine per year on average. The temperatures are generally pleasant and warm. Between May and October the temperature stays above 70 degrees Fahrenheit, and doesn’t exceed the low 80’s. Even in the coldest months, January and February, the average temperature is 56 degrees Fahrenheit. Because of the extended daylight hours and warm temperatures, the holiday season of Corsica is very long. The sea isn’t warm until early June, but compared to New England, that’s extremely early. Swimming season on the island lasts until mid-October. For those of us who enjoy warm weather, sunshine, and beaches, as opposed to frigid winters, slush piles, and icy car windows, Corsica may the perfect destination.
The island of Corsica is a very unique region of France. The culture, food, and language are differentiated from those of the mainland. If traveling to Italy and Paris seems to cliché or tourist-oriented, Corsica would be an amazing alternative with a more secluded setting, authentic cuisine, and proud locals.
Works Cited
"Corsica Food & Wine." Corsica Food and Wine. N.p., n.d. Web. 16 Jan. 2013.
"Corsica History." - History of Corsica. N.p., n.d. Web. 16 Jan. 2013.
"Language & Culture." Corsica. N.p., n.d. Web. 16 Jan. 2013.