321 Slices
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7 Rice Cakes and Candied Oranges: Culinary Symbolism in the Big Vietnamese Festivals

Nir Avieli Indiana University Press ePub

7    Rice Cakes and Candied Oranges

CULINARY SYMBOLISM IN THE BIG VIETNAMESE FESTIVALS

This chapter analyzes the special dishes prepared for the three most prominent festivals in Hoi An: Tet Nguyen Dan (Vietnamese New Year, henceforth, Tet), Tet Doan Ngo (Summer Festival), and Tet Trung Thu (Mid-Autumn Festival).1 The difference between the festive dishes examined so far and the ones I present below lies in the fact that the latter are consumed simultaneously by huge numbers of people—sometimes by most of the nearly one hundred million people in the country and beyond who consider themselves Vietnamese. Thus, the meanings of these festive dishes concern not only the Hoianese but, in some instances, the entire Vietnamese nation, within and beyond the country’s borders. These iconic dishes are Vietnamese “key symbols” (Ortner 1973) that are “the most important means by which the members of a group represent themselves to themselves …” (Solomon 1993: 117).

The dishes discussed in this chapter are key symbols also because they appear in multiple cultural contexts: their origins are the stuff of legends; they are prepared for domestic and commercial consumption; they are presented as offerings as well as eaten at various food events; and last but not least, they are often mentioned by the Hoianese. Following Solomon’s analysis of key symbols (1993: 120), these iconic dishes are not mere representations of the main features of being Hoianese/Vietnamese. They also offer nuanced insights into the meanings that the Hoianese/Vietnamese attribute to themselves, and delineate differentiation as much as solidarity. Indeed, these iconic culinary artifacts express localized and contemporary ideas that go well beyond their explicit depiction of the Grand National Narrative.

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Medium 9781588438898

Arizona 

James Bernard Frost Hunter Publishing ePub

People driving across I-40 are always surprised upon nearing Flagstaff. The long stretch of Arizona desert is suddenly punctuated by thick pine forest, towering mountains and, in the winter, snow. Those who actually get off the freeway and visit Flagstaff will find even more pleasant surprises. Flagstaff is an important destination for the scientific community. Here at the Lowell Observatory, the planet Pluto was discovered in the heavens. Flagstaff also has a high altitude training center making it a popular spot for mountaineers and Nordic skiers. 

Flagstaff's Old Town district is home to some exceptional New American restaurants. North of the tracks, you'll find Caf Espress (16 N. San Francisco St., 520-774-0541), a coffeehouse and art gallery that serves natural foods made from scratch. There are plenty of vegan options among the soups, salads and sandwiches. Mountain Oasis (11 E. Aspen St., 520-774-3492) is equally inviting. Dinners include a tasty mix of Mediterranean, Southwestern, and international flavors with plenty of vegetarian options. Also recommended is Pasto (19 E. Aspen St., 520-214-9270), specializing in upscale Italian food. The casual environment extends from its indoor dining room to an outdoor courtyard. 

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Medium 9781574414868

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press ePub

Cómo planear una fiesta con anticipación

Buffet Para Una Fiesta Mexicana

Guacamole

Ensalada de nopalitos asados

Jícama con chile ancho en polvo

Albóndigas en salsa de chipotle

Camarones con pipián verde

Tinga de pollo

Frijoles de la olla

Calabacitas con jitomates, elotes y chipotle

Tortillas de maíz

Agua de jamaica

Ensalada de frutas con tequila

ALMUERZO DE VERANO

(3 platos)

Refresco de pepino y menta

Sopa de limón con cilantro

Chiles poblanos rellenos de ensalada de camarón

Mangos al brandy

CENA MENÚ 1

(4 platos)

Sopa de chayote y chile poblano

Ensalada de ceviche de camarón

Lomo de cerdo con salsa de mango y chipotle

Ejotes a la mexicana

Ensalada de fruta con tequila

CENA MENÚ II

(3 platos)

Sopa de frijol negro

Carne asada con rajas

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Medium 9782067181977

CALABRIA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

CALABRIA

A combination of almost nothing but mountains and coastline, Calabria is a region of enormous beauty that greatly repays the effort invested to explore its geography and gastronomy. Called Enotria by the ancient Greeks due to its thriving viticulture, today Calabria cultivates an abundance of varieties. The most common black grapes are Gaglioppo, Magliocco, Marsigliana, Nerello Mascalese, Prunesta, Sangiovese and Alicante, and among the whites Greco Bianco, Mantonico, Pecorello and Guardavalle. The local varieties are of course joined by international cultivars, in particular, Cabernet, Merlot, Syrah, Chardonnay and Sauvignon. Grapes are also grown high on the Sila plateau, allowing Calabria to claim the record for the highest vineyards in Europe.

A promontory under vine at Bagnara Calabra on the “Violet Coast”

B. Ienco/PROLOCO BAGNARA CALABRA

The terroir

Despite a glorious past, the image today of Calabria’s winemaking industry has deteriorated due to the excessive division of the vineyards into small plots and the production of wine in bulk. Happily the situation is changing thanks to a reappraisal of the value of local varieties and the improved quality of the grapes and production methods. New growing and cellar techniques are being introduced to replace obsolete methods.

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Medium 9781933671192

10. Make Cranberry Sauce

Joe Kissell Take Control Books ePub

Cranberry sauce of some kind is a mandatory part of Thanksgiving dinner, but the recipes, and the ways theyre used, vary dramatically. Some people think of cranberry sauce strictly as the jellied stuff you buy in a can; other people like a cold cranberry relish or molded gelatin recipe; still others like a thin, sweet syrup containing whole cranberries and served hot. Some people use cranberry sauce as a condiment, spreading it on the turkey; others treat it more as a side dish. For some people, only homemade cranberry sauce is worth eating; for others, its so insignificant in the overall menu that store-bought sauce is more than adequate.

I cant possibly resolve these deep philosophical issues here, and I realize that my own take on cranberry sauce is a result of having done things a certain way since I was a kid. But Id like to show you one way of making cranberry saucea cranberry-orange relishthats both delicious and extremely easy. In fact, making this relish was my job at Thanksgiving even when I was too young to handle a knife, so its a fine task for you to assign to a helper of nearly any age.

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