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Food and Culture

Test 4

TermDefinition
Samosa fried pastry enclosing a filling
Naan oval-shaped whole wheat bread baked by sticking it to the wall of a tandoor
Tandoor thick-walled, deep jar shaped clay oven used for roasting meats and baking naan
Chutney chunky and flavorful sauce often served as accompaniment to curry
Curry hearty and well-seasoned stew-like dish featuring meat of legumes and served with several accompaniments
Mulligatawny Soup chicken or lamb; curry, rice, cream/coconut milk, lemon
Dal puree of lentils or other legumes, usually rather blandly seasoned
Masala key component of curry; mixture of spices (dry); grinding spices to a paste (wet, vinegar/coconut milk)
Food Patterns reflects the religions of the countries; vegetarianism is common, partly because of economic factors and also because of religion. Legumes and cereals are major components of most meals, meat, fruits and veggies are included in small quantities
Religions Hinduism and Buddhism are the most common
Sri Lanka fourth largest tea producer, is an island south of India
Stupa mound-like structure or heap, its a Buddhist relic
Taj Mahal mausoleum built by Shah Jahan in Agra, India, to honor the memory of his favorite wife, Mumtaz
Dravidians early people of southern India who spoke Tamil
Aryans invaded India from the north and settled in the Indus Valley, brought Hinduism and Buddhism, also credited with bringing Sanskrit to India and Hinduism
3 Main Rivers in India Ganges= the holiest of rivers and runs through India and Bangladesh; Brahmaputra runs from Tibet to India; Indus= used for irrigation
Beverages in India Southern India= coffee, Northern India= tea
Paneer India's premier cheese, curdled cow's milk, pressed and hand stretched, mild flavor/texture of baked chix
Biryani baked rice and meat dish, flavored with saffron, raita (yogurt salad) cools it down
Satays marinated, skewered, grilled meat served with peanut sauce
climate in Southeast Asia the hottest part of the year is the dry season, particularly the spring months, the monsoons begin in summer and help to alleviate the intense heat
Major Rivers in Southeast Asia Irrawaddy (Myanmar)= "Road to Mandalay"; Chao Phraya (Thailand)= runs through Bangkok, river buses and water taxis; Mekong (Indonesian Peninsula)= "Mae Name Khong" dams and rapid blasting
Buddhism in Southeast Asia Myanmar, Thailand, Laos, Cambodia, Veitname and Singapore
Hinduism in Southeast Asia most people on Bali and by some in Malaysia and Singapore
Islam in Southeast Asia Malaysia, Indonesia and Southern Philippines
Catholicism in Southeast Asia Vietnam and the Philippines
Water Puppets Vietnam
Murtabak pancake; eggs, meat, onions
Congee rice gruel often served at breakfast in Southeast Asia
Crops in Southeast Asia rice and wheat, durian and rambutan
Cooking Methods in Southeast Asia steaming, boiling, stir fry, deep frying, grilling
Main Rivers in China Yellow River= "China Sorrow" lots of flooding and the course changes often; Yangtze River= longest river in Asian, forms the physical and cultural divide between North and South China
Southern (Cantonese) School of Cooking features stir-frying, such dishes as egg rolls, dumplings (dim sum) and pork specialties as well as generous use of vegetables, rice and fruits
Nothern (Peking) School of Cooking includes Mongolian fire pot, and Peking duck as well as Moo Shu pork and other recipes that use wheat and wheat flour products
Eastern (Shanghai) School of Cooking light broths, seafood, egg rolls, and paper-wrapped foods are characteristic
Western (Szechwan) School of Cooking quite spicy and hot in character and uses considerable garlic, ginger and oil
Dim Sum small, steamed dumplings filled with any of a variety of meat or veggie fillings and many other small servings of food ranging from appetizers to sweets
Peking Duck traditional dish of Northern China which involves special roasting of a duck until the skin is very crisp and the duck meat and green onion are wrapped in a thin pancake splashed with hoisin sauce. Plum sauce is also served
Red Cooking braising meat mixtures in a sauce containing some soy sauce
Bok Choy vegetable that grows as a bunch with thick, white stalks and a top of several large, coarse green leaves
Bitter Melon vegetable resembling a cucumber with wrinkled green skin and an interior with red seeds
Winter Melon green, oblong melon similar in outward appearance to a watermelon but with a white, pulpy interior and a seed-filled center
Five Spice Powder popular Chinese spice made by mixing staranise, szechwan pepper, cinnamon, cloves and fennel
Daikon large, long, white radish that has a delicate flavor and slight pungency
Lotus Root crunchy root of water lily, cut crosswise to use in stir fries and soups where its porous appearance due to many lengthwise cavities in the root add visual interest
Moo Shu Pork slivered pieces of seasoned pork and bean paste or other ingredients wrapped in small, thin pancakes
Chow Mein parbroiled noodles fried briefly with other ingredients, a contonese stir-fry with nooodles
Wok round-bottomed, two-handled metal pan used for stir frying
Clothing in Korea Chogori= short jacket tied off to the side worn with a chima (long gathered skirt)
Cereals in Korea rice, noodles, barley and corn
Haenyo and Cheju women divers off of Cheju island
Celadon Korean pottery with Chinese roots
Religion in Korea South Korea is a Buddhist country
Livestock in Korea as the South Korean economy has improved, the livestock production increased significantly. cattle, pigs, goats, rabbits and chickens are raised in numbers adequate to meet the demands.
Geography of Korea the Korean Peninsula has been divided into North Korea and South Korea. the terrain is very rugged so only 20% of land is suitable for farming.
Laver edible seaweed popular in Korea
Banchan side-dishes
Korean Hot Pot Shin Sul Ro, beef, daikon, tofu, soy sauce
Sang-Chi-Sam "lettuce lunch," tidbits of fish, seafood, meats, veggies, condiments, bean paste rolled into a lettuce leaf
Beverages in Korea Non-alcoholic= tea, persimmon punch; alcoholic= beer/lagers, rice and fruit wines, liquors
Kimchi fermented pickled vegetables (particularly cabbage)
Changgo two-headed drum, brought by west
Kabuki traditional, highly stylized drama preformed by men in elaborate costumes and make up often featuring dance and music
Bunraku puppet shows featuring large, complicated puppets often with traditional stories
Mochi rice cake made by pounding cooked, sweet glutinous rice, traditional for New Year's
Bonito Japanese fish
ikebana Japanese art of arranging cut flowers
Mirin sweet rice wine
Sake strong rice wine, usually served warm
Miso fermented soybean paste
Dashi clear soup stock made with dried fillet of bonito and kelp
Tempura batter-coated, deep fried shrimp or meat and thinly slice veggies
Shoguns term for military rulers in Japan
Wasabi actually comes from a plant and real wasabi isn't as hot as the imitation in America
Religion in Japan less than 1% Christian, 84-96% Buddhist or Shinto
Torii Gates distinctive gateway to a Shinto shrine
sushi vinegared rice and small bits of other ingredients pressed into a mold or rolled tightly into a long log encased in a layer of nori or sliced crosswise
sashimi very carefully cut and arranged slices of raw fish
The Four Main Islands of Japan Hokkaido (cool summer and icy winters, seikan tunnel), Honshu (largest island, Mt. Fuji and Japanese Alps), Shikoku (smallest, least populates), Kyush ( most active volcano, mud hot springs)
Kobe Beef Honshu island, well-marbled/tender meat, $600 per pound
Who was the guest speaker? Michael Lanford
Is the Education system in China very competitive? Yes
Guanxi personalized networks of influence
Hukou registered residency permit
Gaokao National Higher Education Entrance Exam
Feng Shui a system of culturally recognized codes designed to improve qi
Qi a movable positive or negative life force
Does Mainland China use traditional Chinese characters when using the written word? No they don't, they usually use mandarian
Created by: bmp11e