168 Chapters
Medium 9781574414868


Kris Rudolph University of North Texas Press ePub



Secretos para una alimentación saludable

Ingredientes básicos

Los Chiles

Cómo preparar los chiles



Ensaladas y antojitos

Platos fuertes




Cómo planear una fiesta con anticipación

Tabla de conversión métrica



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Medium 9780253357076

5 Wedding Feasts: From Culinary Scenarios to Gastro-anomie

Nir Avieli Indiana University Press ePub

5    Wedding Feasts


Weddings are the single most important event in Hoianese lives. Complex affairs lasting several days, they involve a huge expenditure of time, effort, and money, in a series of ceremonies that fundamentally alter the social positions of the bride and groom as well as their extended families. Food has an extremely important role and each and every ceremonial stage of a Hoianese marriage is marked by some kind of feast—indeed, guests are literally invited to “eat the wedding” (an cuoi).

Following a brief discussion of “traditional” Vietnamese weddings, this chapter is organized according to the chronological stages of a contemporary Hoianese wedding, but the ceremonies and feasts described belong to separate weddings in different social contexts. Thus, while the sequence in which wedding ceremonies develop from one stage to the next is maintained, there are intra-stage comparisons that stress the prominence of the Hoianese culinary scenario, while modifications that were made to this culinary script under particular social circumstances are singled out for discussion.

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Medium 9781574414929

Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press ePub

Pies and Pastries

Next time you make a cream pie, any kind, put a layer of whipped cream on top, then the meringue and you have three textures to savor. Or you may substitute ice cream for the whipped cream.


Prepare and bake a 9-inch Gingersnap Crust [page 359].

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

4 eggs, separated

2 ounces (2 squares) unsweetened chocolate, melted

1 teaspoon vanilla

Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch and salt together, stir slowly into milk and cook until thick. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap Crust.


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Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Entrée Sauces

The sauce to meat is ceremony, according to Lady Macbeth. But what would the ceremony be without the sauce? I’m sure the hostess who serves a really superb sauce feels at times that she is playing god to the mortals who partake of it. And why not? It takes patience to make a sauce that will enhance, not disguise.

Any sauce, whether simple or complex, takes time—to blend the proper proportions of fat, flour or egg yolks, and whatever liquid goes into it. A good rule in blending is to follow your sauce recipe, and carefully; but let your imagination inspire your seasoning.

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.


2-1/2 cups

2 tablespoons finely chopped onion

1/4 cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

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Medium 9781574411935

6. Desserts! Desserts! Desserts!

Jean Andrews University of North Texas Press PDF

Desserts! Desserts! Desserts!

Just Desserts

Desserts and chocolate with chili peppers? That is nothing new. It all began with the Pre-Columbian Olmec Indians of Mesoamerica who left records of their use of chili peppers and cacao as early as 1,000 B.C. They and their neighboring Mayans drank a stimulating, unsweetened, frothy drink made of the roasted and ground cacao beans combined with chili peppers, and often with native spices such as annato, allspice, and vanilla, three of the many comestible New World plants that were unknown to the

Old World before the Columbian Exchange that began in 1492.

Mesoamerica is the constricted area of the Americas that separates the larger masses of North and South

America. It includes southern Mexico with the Valley of

Mexico and the Yucatan Peninsula, Guatemala, British

Honduras (now Belize), El Salvador, and the northern part of Honduras. Further south in Ecuador, Peru, and Bolivia was the Andean Area where the great Inca Empire reigned in its final glory. The indigenous people of those areas of diverse geography were agriculturists who domesticated and cultivated many plants including chili peppers of different species in both areas. On the other hand, the only domesticated animals were the turkey and the dog, both used for meat. There were no wild animal species in the

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