OH MY FOOD!
GASTRONOMY
MEXICAN KITCHEN TRADITION & FLAVOR
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KOREAN FOOD FRENCH FOOD
DAY OF THE DEAD
Contents MEXICAN FOOD HISTORY DAY OF THE DEAD TRADITION & FLAVOR FRENCH GASTRONOMY TRADITIONAL FRENCH FOOD SOUTH KOREA KOREAN FOOD ENTERTAINMENT HAPPY FOOD! COUPONS!
MEXICAN FOOD
If you visit Mexico, you can find... Chilaquiles, Tortas, Pozole, Tamales, Churros, Burritos, Tacos, Tostadas
TAMALES Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed.
R
eal Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you’ll find restaurants with familiar names and gringo menus, though the offerings will often be overpriced and not of a high standard. If you have a taste for adventure you’ll be well rewarded in Mexico; if not stick to a few simple and traditional dishes that are almost always excellent and not too spicy.
“Life without Mexican food is like no life at all”
You’ll find standards much higher than if you search the menus for something familiar. Mexican cuisine has some superb rich or spicy dishes, but we recommend that you take it easy for the first few days until your stomach has grown accustomed to its new environment.
Upset stomachs are commonly associated with unpurified water used in ice or used to wash salads and fruit, stressful traveling, or simply bacteria different to those at home. Mexicans also suffer when they travel abroad, and if you stay in Mexico for more than a few weeks you may even experience the same acclimatization disorders when you reach home.
Once you’ve settled down, however, do try some of the regional specialties. It’s all part of the experience, and for many people Mexican food is one of the great attractions of a vacation.
History of Mexican kitchen
T
he gastronomy in Mexico exists for a lot of time approximately 10000 years.
In Mexico we have great variety of saucers that they differ for them smell, color and flavor in addition the food of our country is considered for us as a heritage since in other countries different types of saucers can exist also but none is compared with of us the Mexicans. During our life in our country the recipes that exist have gone on from generation to generation from grandparents to grandsons of parents to children. We can say that thanks to the conquest of the Spanish one gave origin to our Mexican gastronomy, so they on having treated the aborigens as animal, our forebears looked for the way of since feeding this way to not starve. Thanks to this the food of the ancient Mexico has managed to last. The Spanish brought to Mexico different food that were given in his such lands as: carrot, radish, duck, millet, lentils, spinach, bean, rice, celery, cinnamon, asparagus, pepper, wheat, oats, spinach beet, garlic, goat, ginger, pork, etc. The aborigens were wise and they liked to learn new techniques and things so they started using this new food, which were not late very much in being able to incorporate it for new saucers into an exquisite flavor. But not only the Spanish people contributed new food but also Mexico contribute others that they did not know either, in addition not only them reach to the Spanish if not, also to other countries of the some world of them, they are: chocolate, maize, papaya, vanilla, flower of gourd, grasshoppers, chile, wild onion, holy leaf, achiote, amaranth, chĂa, pigweed, pineapple, prickly pear, tuna, aloe, pulque, liquor made from the American agave, chewing gum, tomato, peanuts, serpents, insects and many more...
DAY OF THE DEAD
Day of the Dead is an interesting holiday celebrated in central and southern Mexico during the chilly days of November 1 & 2. Even though this coincides with the Catholic holiday called All Soul's & All Saint’s Day, the indigenous people have combined this with their own ancient beliefs of honoring their deceased loved ones.
“Day of the Dead outdoor market in Patzcuaro, Michoacan where locals buy their sugar skulls, special foods, copal and altar decorations."
In most Indian villages, beautiful altars (ofrendas) are made in each home. They are decorated with candles, buckets of flowers (wild marigolds called cempasuchil & bright red cock's combs) mounds of fruit, peanuts, plates of turkey mole, stacks of tortillas and big Day-of-theDead breads called pan de muerto. The altar needs to have lots of food, bottles of soda, hot cocoa and water for the weary spirits.
Toys and candies are left for the angelitos, and on Nov. 2, cigarettes and shots of mezcal are offered to the adult spirits. Little folk art skeletons and sugar skulls, purchased at open-air markets, provide the final touches.
Day of the Dead is a very expensive holiday for these self-sufficient, rural based, indigenous families. Many spend over two month's income to honor their dead relatives. They believe that happy spirits will provide protection, good luck and wisdom to their families. Ofrenda building keeps the family close
South Korean Food
“ Food is a very important part of Korea culture, and Koreans pay great attention to the way in which food is served�
In Korean cuisine all the dishes are served at the same time. A typical meal normally includes rice, soup, and several side dishes, the number of which v a r y . Traditionally, lower classes had three side dishes, while royal families would have twelve.
Korea was once a primarily agricultural nation, and since ancient times rice has been cultivated as Koreans' staple food. These days Korean cuisine also contains a large variety of meat and fish dishes along with wild greens and vegetables. Various preserved food, such as kimchi (fermented spicy cabbage), jeotgal (seafood fermented in salt) and doenjang (fermented soy bean paste) are particularly popular due to their distinctive flavor and high nutritional value.
In Korea, like in neighboring China and Japan, people eat with chopsticks. However, a spoon is used more often in Korea, especially when soups are have developed for table setting, which can vary depending on whether a noodle or meat dish is served.
"Late-night naughty noodles ramyun" Makes 1 large serving Sometimes nothing hits the spot better than instant ramyun (Korean for ramen) and a cold beer. Switching out the seasoning packet for some flavored stock, though, makes it much tastier and more healthful. I also like to build it into a proper meal by pimping it out with some frozen shrimp or dumplings (although you can certainly use fresh too), veggies, meat — whatever I have on hand. Feel free to adjust the spice level to your taste.
"NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING" Ingredients: -3 cups chicken stock -2teaspoons gochujang -1 teaspoon doenjang -1 teaspoon gochugaru, plus more for serving -1 small fresh Korean red chili or Fresno chile, thinly sliced on an angle -1 package instant ramyun/ramen noodles, seasoning packet discarded -5 large peeled and deveined frozen shrimp Handful sugar snap peas or baby spinach -1/2 cup coarsely shredded cooked chicken -1 scallion, cut into 2-inch pieces, plus a large pinch of thinly sliced scallions for serving -1 large egg Freshly ground black pepper
Directions: In a medium saucepan, combine the stock, chili paste, soybean paste, chili flakes and chile, and bring to a boil over high heat, whisking occasionally to dissolve the soybean paste. Open the package of noodles and, keeping the noodles in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the shrimp and sugar snap peas. Bring the broth back to a boil, and add the chicken and scallion. When the noodles are almost done, about 5 minutes total, add the spinach, and stir to wilt. Crack the egg into the saucepan, and let it poach, or give it a gentle stir to break it up and form egg ribbons
Finally, eat your noodles straight from the pot, or if you’re feeling fancy, transfer them to a bowl, and garnish with the sliced scallions, more chili akes and pepper.
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French Gastronomy
Traditional French Foods French Cheese Can make a meal on their own, certainly when paired with freshly-baked bread! Cheese has a long history in France of being served after a meal.
In any good supermarket though you can ďŹ nd cheeses of all types, from goat and sheep milk cheeses, to more traditional, hard, aged, cheeses. French cheeses are best paired with French wines.
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