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NUFS 144 > Midterm > Flashcards

Midterm Flashcards

1
Q

Race

A

Biological features such as tendancy toward disease, skin eye hair color, etc.

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1
Q

Ehtnicity

A

Traditions, customs, celebrating where you come from
Some ethnic groups have strong traditions but others have more loose traditions
cultural membership, social identity, food habits, dress, language, religion (also have intra-ehtnic variations)

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1
Q

Common foods to all Latinos

A

Onion, garlic, bell pepper, chilies, sofrito, tortillas (bread of Mexican cuisine)

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2
Q

Difference between human and animal food consumption

A

Humans cultivate food and eat while animals live “hand to mouth” and feed

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2
Q

Mexican Cuisine General

A

Chiles, corn, tomato, beans used in all regions but ingredients and dishes vary by region

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3
Q

Omnivores paradox

A

The advantage to being an omnivore is the variety of food source (if a drought wipes out vegetation, can still eat meat) but the disadvantage is that no one food can provide all the nutrition needed so because of this humans must be flexible enough to try new foods but cautious enough to avoid poisonus food

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3
Q

Mexican Defining Dishes

A

Casseroles, stuffed foods, chile based dishes, egg based desserts

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4
Q

Acculturation

A

Process of one ehtnic group moving into a new society and adapting the behaviors of the new society

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4
Q

Northern Mexico

A

Only area in Mexico where beef is frequently consumed (cecinas are thin air dried slices of beef)
Bunuelos (fired dough with sugan and cinammon)
Tequila

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5
Q

Assimilation

A

Shedding all ethnic traditions to blend in with the majority

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5
Q

Baja Peninsula

A

Fish is very common

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6
Q

Ethnocentrism

A

Using own values to evaluate the values of others, views their culture as superior

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6
Q

Tropical Mexico (southern costal areas of Eastern Mexico)

A

Cherimoya, Yucca, Starfruitm Guava
Guacamole, Escabeche, Huachinango a la Veracruz (snapper with garlic, onions, olives, capers)
Chiles

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7
Q

Ethnorelativism

A

Belief that all cultural values have equal validity

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7
Q

Yucatan (Mexico)

A

Isolated from rest of country by mountains and jungles
Chiltomate, Poc chuc (orange marinated grilled meat), salbutes (corn tortillas fried and served with cabbage, tomato, onion, pepper, and meat)

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8
Q

Prejudice

A

Hostility toward people of other ethnic groups because they are a member of that group

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8
Q

Southern (Mexico)

A

Cacao cultivated so in many dishes both sweet and savory

Mole negro, Chapulines, Tlayuda (platter sized baked tortillas), horchata, chocolate flan

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9
Q

Core and Complimentary Foods Model

A

Core Foods: Foods that are consumed daily, often a complex carbohydrate (bread, rice, taro)
Secondary Foods: Foods that are consumed once a week or more (chicken, apples, etc.)
Peripheral Foods: Foods that are consumed rarely, they are more related to individual preference that culture (pop tarts, icecream)
Complimentary Foods: Foods that are always consumed with core foods (tomato sauce, pesto, salsa, pickled vegetables) , Think of as a condiment to a core food

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9
Q

Mexican Traditions and Eating Habits

A

4 to 5 meals a day with lunch being the main meal

Snacking is frequent

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10
Q

Flavor Principles Food Model

A

How food is prepared and seasoned second only to selection of ingreditents
Flavors effected by location, climate and other regional differences
Seasoning defines one culture from another
Greek flavors: lemon, oregano, feta
Mexican: chili, cilantro, onion, garlic

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10
Q

Mexican Big Meals and Feasts

A

Weddings, baptisms, quincineras, religious holidays

Foods: tamales, tres leches cake, arroz con leche, mole

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11
Q

Meal Patterns and Meal Cycles Food Model

A

Differences in meal patterns and cycles help us understand a culture
What constitutes meal and pattern: food contain, order served, appropriateness of food served, preperation and by who, who eats the meal, portion size
Meal cycle is when meals occur, how many meals, and feasting (includes elements of daily meals but multiplied) and fasting

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11
Q

Mexican Cooking Methods and Techniques

A

High heat grilling, frying, stewing and braising, using all animal parts

12
Q

Developmental Perspective of Food Culture Food Model

A 
How changes in social dynamics effect food, eating, and nutrition
Globalization leads to consumerization
Modernization leads to commoditization
Ubranization leads to delocalization
Migration leads to acculturation
12
Q

Central American Cuisine Staples

A

Corn (mostly tortillas), beans, squash, tomato, chile, tropical fruit, cocoa, game, rice

13
Q

Culinary Triangle

A 
Structural antrhopology: cultures are structured through reason and follows rules and logic
Binary opposition (Boiling to roasting)
Boiling is an endoquisine (boiling is life)
Roasting is an exocuisine (roasting is death)
13
Q

Central American Defining Dishes

A

Open face enchiladas, tamales, soups and stews, beverages, sweets

14
Q

Deciphering a Meal

A

Social anthropology: How humans behave in groups
Relative value: differences in food (wedding food vs. lunch food)
Versification: rules cooks follow, a meal being like a poem
Metonymy: describing something by linking it to something else (I’m unhappy with wasthington, reffering to politics, not the state)
Metaphor: a phrase used to make a reference where it’s not directly applicable (the road is a ribbon of moonlight)
Meals function to show status differences, who you dine with (closeness vs. distance), demonstrates role performance, and is the opportunity for the young to learn acceptable behavior
Meals vs. drinks (meals are more formal and fore close family, drinks are less formal and for aquaintances, drinks dont require silverware)

14
Q

Guatemala

A

Black beans!

15
Q

Abominable Pig

A

Pigs not suited to the Middle East because they are not ruminants so they need to eat more than hay or grass (cellulose)
This means taking food off ot the human table to feed the livestock
Growth in population and deforestation impacted pig (less shade to wallow in)
Abhorred by Israelities, Egyptians, Phonecians, and Babylonians
Pigs are good because they have short gestation, fast weight gain, fast growing

15
Q

Salvadoran Cuisine

A

Papusas, tamales

16
Q

Seasoning in food culture

A

Seasoning defines one culture from another
Important for preservation of food, palitability, and helps to indicate other cultures
Greek flavors: lemon, oregano, feta
Mexican: chili, cilantro, onion, garlic

16
Q

Nicaraguan Cuisine

A

Plantains, gallo pinto (red beans and rice fried with onions)

17
Q

Symbols (types and examples)

A

A symbol is something that represents something else
Three properties: Condensation (many ideas represented into one form (turkey is family, football, thanksgiving), Unification: Linking different references (turkey is family harmony and patriotism), and Polarization (containing ideological and sensory meanings)
Food becomes symbolic through like qualities (Analogous) or through Association (salmon associated with health)
Developed over time through use and practice or invented or created
Examples: Tangerines being good luck, Noodles being long life, Apples and Honey for a sweet New Year

17
Q

Latino

A

People origionally from Mexico, Caribbean, and Central and South America
Suggests culture of Latin heritage
Not exclusive of Spanish background

18
Q

Male marketing terms

A

Big, Hearty, Meaty, Spicy, Hot, Bold, Gourmet, Rib Sticking

19
Q

Female marketing terms

A

Dainty, Fruity, Light, Quick, Easy, Lean

20
Q

When did the role of cooking change?

A

1980’s

21
Q

Dining roles

A

Men pays, picks wine, tastes wine

Women gets chair held for her, menu with no prices

22
Q

Food related practices of religions (Eastern Religions)

A

Hinduism: Restrictions vary by attitue and caste, better to abstain from alcohol and meat but not a sin to partake (some Hindus vegetarian and some are not), Cow is sacred
Buddhism: Extremes in life should be avoided, wrong to kill an animal and eat its flesh though many are not vegetarians
Jainism: Nonviolence toward all living things, Vegetarian

23
Q

Food related practices of religions (Western Religions)

A

Judaism: Kashrut, Only eat items that are Kosher, no pork or shellfish
Christianity: No general food taboos: Mormons eat meat sparingly and no caffeine or tobacco (fast once a month), Many Seventh Day Adventist are vegetarian, No caffine
Islam/Muslim: Wine is generally prohibited, Ramadan, Halal: similar to kosher laws, Not allowed: pork, birds of prey, four footed animals that catch prey with their mouth, blood and blood products, improperly slaughtered animals, caffine and smoking discouraged, alcohol banned

24
Q

8 steps to Koshering meat

A
  1. Animal must have cloven foot and chew the cud
  2. The person must be trained and liscened to kill the animal
  3. Examine for blemishes or sign of disease
  4. . Forbidden animal parts (blood, fat not mixed with flesh)
  5. Koshering (soak for 30 min in water, drain of blood on a slanted board, coat in Kosher salt, rinse salt, rinse meat)
  6. Milk and meat cannot be mixed (6 hours between meat and milk)
  7. If the animal is forbidden then so is any products from it (except for honey)
  8. Examine fruits and grains for insects and worms
25
Q

Temporary food avoidances

A

Temporary food avoidances can occur when fasting, pregnant, or dieting
Can be positive or negative (negative, Atkins, avoiding carbs can send you into keytosis)

26
Q

Fasting

A

Can either be avoidance of a specific food or full fasting (no food or water) such as Ramadan or Yom Kippur

27
Q

Honduran Cuisine

A

High use of coconut milk

Conch shell

28
Q

Belizian Cusine

A 
Gibnut (similar to a Guniea pig)
Iguana
Seafood
Some meat/poultry
Sea turtle
Few Vegetables
29
Q

Panamanian Cuisine

A

Indigenour population was Afro Carribean
Lots of fast foods (fried)
Not spicy (for tourists)
Lots of plantains

30
Q

Costa Rican Cuisine

A

Black beans and rice are “comida typica”
Sopa Negra
High fruits and vegetables, low dairy

31
Q

Carribean Cuisine

A

Spices of Arab origin

Cilantro, squash, yukka, corn, bay leaves, parsley

32
Q

Cuban Cuisine

A

Medianoche (Cuban sandwhich)
Peasant cooking (no measurement, order, timing)
Meats and poultry marinated in citrus (mojo)
PORK
Tostada is a Cuban bread
Reliant on imports

33
Q

Puerto Rican Cuisine

A

Soups, Beef, Rice, Olive Oil, Rum
Starches at every meal
Lots of coconut
70% of food is imported
Adobo (similar to phillapino but different)
Aroz con gandules (small lentil like peas)

34
Q

Jamacan Cuisine

A

Many influences
Peanuts, peppers, fruit, yams, coconut, pork, curry, etc.
Ackee is the national fruit (ackee and salt fish is the national breakfast)
Christmas Cake (like fruitcake but with rum)
Beef patties (pop tart with beef inside)
Jerk and Allspice

35
Q

Peru/Ecuador

A 
Potatoes Civeche
"Frilly" salads
Incan and Spanish influences
Ahi Amarillo (chili)
Cuy (guniea pig)
36
Q

Argentina/Bolivia/Paraguay/Uruguay

A

Late dinners and simple desserts
Churrasco: grilled steak or meat sliced from a skewer onto plate
Asado: beef over open fire
MEAT MEAT MEAT

37
Q

Chile

A 
Similar to CA climate so grow many of the same crops
Wine (produce but don?t drink)
Export many crops to the US
Eat little meat
Fish dishes
38
Q

Columbia/Venezuela

A 
Errepas (similar to a pupusa but like a stuffed pita)
Coconut
Tropical fruit
Black beans
Coffee
39
Q

Brazilian Cuisine

A

Portugese Influence

Olives, linguisa, peanuts, palm oil, rice, seafood (fresh and dried), couscous, pork, Sugar, Black beans

NUFS 144 (1 decks)

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