Food, Cuisine and Cultural Competency for Culinary, Hospitality and Nutrition Professionals

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

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More tools Find sellers with multiple copies Add to want list. Didn't find what you're looking for? Add to want list. The less-educated respondents had a higher incidence of physical inactivity and were more likely to believe that exercise was not beneficial in the absence of weight loss.

Often, alternative and complementary medicine is notdisclosedtothemedicalprofessional. Allens cookbookprovidesasmatteringoftraditional Irish home remedies, including buttermilk to cure ec-zemaandimprovecomplexion,nettlestingstocure rheumatoidarthritis,andsorrel clovers tocleanse and heal ulcers, and improve jaundice. Most people from Ireland speak English; however, they may haveabrogue heavyaccent ,makingitdifficultfor youtounderstandthem.

Bepatientandkindlyask themtospeakslowlyandrepeatthemselveswhen you do not understand. Colloquial phrases need to be avoided. TheIrishwillderidethemselvesfor enjoyment and out of modesty. Saint Patricks Day, named after the patron saint of Ireland, was celebrated with a simple religious service and feast until the Irish adapted practices from the United States to benefit tourism.

It is an Irish tradition to bake cakes for ceremonies and festivals. Bram brack, a fruit cake, is commonly made for Halloween. While Christmas decorations are traditionally sim-plewithacandleinthewindowandawreathonthe door, the menus are much more elaborate. Christmas is a time of family celebration around the meal table. A commonholidayfeastconsistsofroastturkey,thyme andonionstuffing,potatopuree,smokedsalmonon potatocakes,cranberrysauce,gravy,honey-glazed ham,roastpotatoes,andbrusselssprouts.

Dryspiced beef with chutney is also a seasonal favorite. This holi-day is not complete without Christmas cake made from driedraisinsandcurrants,candiedcherries,candied peel, almonds, apples, and whiskey. Sloe gin, a popular holidaydrink,isamixtureofsloeberries,sugar,and gin.

In the city of Cork, potato bread is served, as some traditions are regional. Cost for public health services depends on ones ability to pay, with some people receiving free compre-hensive services. Affluent people usually obtain private insurance and health services; however, all are permit-ted to use the public system.

Based on the third survey conducted in , most Irish reported good health, visited with their general practi-tioner, and afforded enough food for their household. Excessive drinking six or more drinks at least once a week wasreportedbynearlyathirdofrespondents. According to the Lonely Planets Irish Language and Culture , the Irish prefer keeping anarmslengthawayandlimitingcontacttoahand-shake with new acquaintances.

Many Irish are Roman Catholicandthismayinfluencereligiousandhealth beliefs. Fasting and abstinence is common during the LentenperiodbeforeEasterandforpenanceduring other times of the year. Asal-ways, the best way to improve communication with a client is simply to ask questions and listen. Removethemeatfromthebone,trimoffall the fat, and cut into cubes. Keep the bones, place the meat in a pot, and cover with cold salted water. Bring to a boil, drain, and rinse the lamb. In a fresh pot, put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks, and turnip, and cover with water.

Simmer gently for 1 hour. Skim off the foam as it rises. This is very important for the final flavor and appear-ance of the stew. Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add the cab-bage. Whenthemeatandvegetablesarecooked, remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worces-tershire sauce.

Serve in deep bowls with soda bread. Public Health Nutrition, 2, Complementaryandalternativemedicineusein Irish paediatric patients. Irish Journal of Medical Science, , Survey of lifestyle, attitudes andnutritioninIreland. Department of Health and Children.

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National Taskforce on Obesity. Irish history and heritage book. Pub-lic Health Nutrition, 2, Regional, demo-graphicandnationalinfluencesonattitudesandbeliefs with regard to physical activity, body weight and health in backboneofItalyseconomy Abbott, Italians are more loyal on a personal level than in the context ofcommitmenttouniversalorstate-institutedlaws, because Italy as a country did not form officially until the19th century.

A piazza is a symbolic meeting place, usually in the cen-ter of town. In the evening, Italians take a passeggiata eveningwalk tomeetupwithwell-dressedfriends andfamiliesarminarm,stoppingbythelocalgelat-eria ice cream bar or for anaperitivo. The teenagers may spend time at a pizzeria. Watching the local soc-cer calcio team is common on Sunday, and the teams areownedbyleadingbusinessandpoliticalfigures Shankland, Gatherings in public places are en-couraged but not open to outsiders, a tradition that can betracedbacktotheRomans Capatti, The country is divided east and west by the Ap-ennines Mountains, which historically interfered with the development of a unified culture, as the mountains isolated towns into creating their own unique cultures.

The20 regionsofItalyarefurthersubdividedinto provinces and communes, which is significant because of the influence of traditional and local characteristics in shaping Italian culture Capatti, Italys culture comprises food, wine, art, architec-ture, music, drama, and sports. Opera houses, particu-larly La Scala Milan , are very popular, and the Roman Coliseum holds up to 50, spectators. Family is the most important aspect of Italian culture, as it provides their foundation in society. The Italian lifestyle is also partly influenced by the belief in, or opposition to, the Catholic hierarchy.

Catholicism is autocratic hierarchy ofauthoritystartingwiththepope,cardinals,arch-bishop,bishop,andlocalparishpriest Abbott, This is then reflected in society with the male being the headofthefamilyorfamilybusiness. Withthe20differentregions,thereare20re-gionaldialects,makingcommunicationbetweenthe regions somewhat difficult. In the northwest region of Italy, Valle dAosta, Frenchisspoken.

InthenortheastregionsofTrieste and Gorzia, Solvene is spoken Abbott, Thecoun-try was left in destruction and desolation after north-ern Italy was invaded by the barbarians from northern Europe Killinger, In,underNapoleonic rule,Italywasdividedintothreerepublics,which they identify with their local culture, region, and city over the national level Abbott, Bellafiguraisacommonexpressionusedforthe stylish dress of Italian people, as making the right im-pressionisconsideredveryimportantinItaliancul-ture.

Valentino,Versace,Armani,Gucci,wool,linen, and silk have been important parts of Italian identity.

The silk trade started in Lake Como in the 10th cen-tury,andtheartofshoemakingbeganinVenicein the12th century Moramarco, Women alsoweardesignersuitsandshoes,withamatching handbag, gold earrings, bracelets, and pearl necklaces. Until the late 19th century, the regions of Italy were ruled by monarchs, foreigners, lords, or popes. Italy was the battleground of wars between the French, Spanish, English, and Austrians.

The Italian people had no voice intheirowndestiny. Many feasts are church related, and most of the magnificent art, architecture, andsculpturesareinthechurches. The strong family ties, however, remained a dominant and cohesive force in Italian culture. Thepublicsrelationshiptoreligionremained unchanged, and the tradition of everyday Italian reli-giouslifecontinuestobestructuredaroundthecel-ebrations of church holidays such as Easter, Christmas, and the days of patron saints.

Food History Within the Culture spice-trading center, rice, seafood, polenta, beans, and saltcodareprevalent. Emilia-RomagnaandParma areassociatedwithmilk,thevitalingredientforthe third most important product of the region, parmesan cheese. Fertile land on the Adriatic Sea produces cheeses, pork products, meat and pasta, seafood parmesan, and prosciuttodiParma.

InFlorence,beeffromTuscan cattleandChianti grapes aregrowninthemoun-tains between Florence and Siena. Fresh pasta is more commoninthenorthandcentralregionscompared withthedriedpastainthesouth. Thegeographical differenceofthemountainoussouthprovidespasta made with durum wheat, which requires a less humid climate to dry more quickly and uniformly. In central Italy, the Marches region provides an ideal agricultural mildclimateforwheat,fruit,corn,beets,tomatoes, pasta,polenta,andlocalberriesforpeasantcuisine.

Sheep also graze in these lands. Highlyseasonedporkandlambdishesarea result of the Abruzzo farming, which is related to the mountainousregioncoastlineontheAdriaticSea, where goats and sheep graze on mountain slopes, cows milkisdrawntomakecheese, scarmoza,provolone, caciocavallo ,andpigsandlambsareraisedfortheir meat.

Other crops include wheat and eggplant, as well assweetandhotpeppers. Abruzzohastwodistinct cuisines,thecoastalonebasedonfishandthemain-land cuisine based on pork and lamb. Naples is known for itspizza,mozzarellacheese,tomato-saucespaghetti, macaroni pasta, and seafood. The Napoletans eat well andareknownfortheirdesserts. BasilicatoApuliais at the southernmost tip of Italy.

In the mountains are locally raised goats, lambs, pigs, and small game, and foodsenjoyedaresausages,artichokes,cabbage,hot peppers, provolone, and sweet pastries. In the region of Apulia, Bari borders the Adriatic Sea and is known for its pasta, bread, and seafood. In the region of Calabria, thefishisgrilledandaccompaniedwithvegetable soups, pasta, and large loaves of bread. Inthes, the Italian revolution began in Sicily and Naples, and then spread to the rest of the peninsula. The Economic Miracle of the s and s raised the standard of living substantially and created significant prosperity.

In the 21st cen-tury,fouroffiveItalianbusinessesarefamilyowned andemployfewerthan50people. Although family is important, largenuclearfamiliesoffourtofivechildrenarenot typical of Italian households, especially in urban areas. Largefamiliesarenot viewedasfinancialassetsthatimprovefamilyearn-ings, but instead are viewed more as a financial strain. Due to the decrease in agriculture and industrial sec-tors,thestereotypeofItalianwomenmarryingearly and bearing many children was shattered in the early s Capatti, Thereisgreaterindividualex-pressionandmoretimespentwithfriends,withless socializing around the family.

InnorthernItaly,Piedmont,atthebaseofthe Alps, is the northwesternmost region and is character-ized by high mountains, a hill at its center, and rolling plains in the south. The terrain is rugged and the cli-mate is cold.

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Foods in this region include boiled meats, polenta, soups, and rich desserts, all of which charac-terize a diet for outdoor people. ThecommunitiesalongthePoRivergrowrice, onions, celery, artichokes, peppers, and asparagus. The region is known for its cheese, fontina. Herbs, such as basil, which is used for, among other things, Pesto Genovese, are grown on hillsides.

Milan is known for herbs, tomatoes, and wine. During the Fascist era, with worldwarandscarcesupplies,magazinesandrecipe booksinsistedondishesthatwouldsavemoneyand resources. After World War II, families left their land oforiginandmovedtonearbycitiesorotherregions for a better life. Subsequently,intimesofprosperity,people demonstratedtheirgoodfortunebyutilizingfoodto pay their respects to God and the community. Due to the difference in climate, growingseason,proximitytowater,andhistorictrade connections with other parts of the world, diets varied in the regions of Italy Poe, The daily diet in the southincludedspaghettimadeathomefromryeand wheat flour, salt, and water.

Common pasta toppings in-cluded sheep or goat cheese, tomatoes, beans, herbs, and vegetables. Becauseoftheirlonggrowingseason,veg-etables incorporated were greens such as Savoy cabbage, escarole,lettuce,chicory,andturnip.

Food grown on this island includes wheat, citrus fruit, figs, eggplant, peppers, tomatoes, broccoli, and squash, with little meat. Tuna, swordfish, mullet, sardines, and anchovies are staples of this region. Sicilians make their ownbreadandmaketubularpastasthataretopped with strongly seasoned sauces. Colorful sweet pastries madewithcream,candiedfruit,honey,andalmonds are traditional desserts of this region cassata: Caponata, a marinated egg-plant and tomato dish, serve as an accompaniment to swordfish,tuna,orsausage.

InSardinia,thecuisine includes sheep and goats, cheese, pork, wild boar, fowl, beef, pasta, and bread. Fresh meat is rare, but all types of salami are produced capocollo, soppressata. Women were in charge of transmitting their knowl-edgeandexperiencesinallculinarymatterstonew generations.

In the countryside, when women learned toreadandwrite,recipesfortraditionaldisheswere stillcommunicatedverbally. Noquantities,weights, or measurements were given; everything was prepared accordingtothecookseyes,nose,hands,andtaste Parasecoli, At the end of the 18th century, men Cannoli, tubes of crisp, fried pastry dough filled with a sweet cream mixture, are a common dessert of Sicilian origin.

Food History Within the Culture pectedly, families ate chicken or fish about once a week.

Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals /

Goats and sheep were more valued than cows, as dairy animals related to the open pastureland. The milk was usedforcheese,becausethismethodofpreservation compensatedforlackofrefrigeration. Pizza Margherita, named for Italys Queen Margherita, cametoNaplesin,and tricoloredpizza,which represented the colors of the newly adopted Italian flag, was made especially for her.

The origins of Italian cooking can be traced back to the ancient Etruscans and Greeks Dalrymple, Romancookinginfluencedthatofthewholeempire, and during the Renaissance, Italiana cooking became theinspirationformostofthecuisinesofwestern Europe. TheApen-nineMountainsformacrookedspinethatrunsthe length of the country, dividing and subdividing it into valleys,plains,plateaus,andcoastalstrips. Pastais served almost every meal, using fresh ingredients such vegetableswereeggplant aubergine ,peppers,onion, garlic,artichokes,asparagus,squash,broccoli,celery, and peas.

Root vegetables, such as turnip roots, carrots, and beets, were considered fit only for animal feed. Sicilians were noted for their abundant and creative useofseafoodforholidayseasonsbecausetheylived close to the sea. Potatoes, rice, and cornmeal were used on occasion, but generally in the north. Fruits and vege-tables were eaten raw or with minimal cooking for taste preference, but also due to the lack of wood in southern Italythatresultedinaninsufficiencyofcookingfuel.

The simmering tomato sauces developed later in south-ernItalianlife. Tomatoes,broughttoSpainbyChris-topher Columbus in , were initially thought to be poisonous Barry, Duringthewintermonths, Italians ate the food they had dried, salted, or preserved in vinegar or rendered pork fat during the summer and fall.

Cured meats, such as ham and sausage, were com-mon,butfreshmeatwasrare,assouthernItalyshot climate meant that slaughtering was inadvisable except December through March. If a pig or cow was owned, the person kept the less valuable organ parts for him- or herself and sold the rest.

RomeexpandspowertoSardinia,rein-forcing its role in the Mediterranean and exposing itself to new influences including culinary ones. RomeextendsitspowertoAsiaMinor present-day Turkey and begins to absorb the lav-ish and refined culinary customs of the East. Romeforbidsthepopulacebeyondthe Alpsfromplantingolivetreesandvinesinanat-tempt to limit the cultivation of cash crops to Italy. Rome conquers Egypt, a new major source of wheat. ByzantineEmperorJustinianconquersItaly andreinventstraditionalagriculturalproducts that had disappeared under German influence.

MuslimsconquerSicilyandintroduceprod-ucts and culinary techniques from the Middle East and North Africa. Medical School of Salerno produces the first European dietary book. Italian cooks use olive oil.

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Fourth Crusade, Constantinople conquered on behalf of the Venetians, who take control of the trade of spices with the East and Asia. Master Martino writes a book on the art of cooking. ChristopherColumbus lands in the Caribbean starting the Columbian ex-change,whichtransformstheEuropeandietina few decades.

BartolommeoScappipublisheshismonu-mentalTheWorks,aboutcuisineinpapalRome, which explains all methods and recipes for prepar-ingeachingredientthatwasavailableinmarkets of Rome local and imported. Coffee is introduced in Venice. Cooks in the prosperous industrial north, dairy coun-try, use butter as well as olive oil and prefer fresh egg-basedpastas tagliatelli,lasagna,andravioli. Inthe south,cooksuselessluxuriousingredients;oliveoil anddriedtubularpastas macaroniandspaghetti madefromflourandwater.

Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals

NorthernItalysupper class uses butter, cream, veal, and white truffles. IntheRomanera,wildboarfromTuscany,bass fromtheTiberRiver,radishesfromtheAlbanHills, onionsandcabbagefromPompeii,asparagusfrom Ravenna, leeks from Ostia, semolina from Campania, andbreadandwinefromPicenowerethecommon fare. The Romans shared with the Greeks a diet based on bread, wine, and olive oil. A diet of beer, meat, and butterwasincorporatedfromtheGermanicculture after the invasion. Southern Italy was under Arabic in-fluence, which led to the use of citrus fruits and cane sugartoreplacethevinegarandhoney,respectively, usedunderRomaninfluence Capatti, Atthe end of the Renaissance, food from the Americas, such as tomato, green beans, and corn, was brought to Italy.

EtruscandominationoverRome,who adopts culinary customs from its neighbors. Major Foods Cow milk and cheese are produced in the north. In the south, sheep and water buffalo cheese moz-zarelladibufala ,madefromthemilk,arepro-duced. Gorgonzola, accompanied with grapes or walnuts as a pasta sauce, might serve as a first dish in any meal.

Provolone is packaged in long tubes and tied with ropes, and hangs from the ceilings of Italian deli-catessens. Ricotta is a soft, creamy cheese that is blended with fruits, salads, and desserts, such as cannoli, or pasta dishes, such as ravioli, manicotti, or lasagna. Marscapone, a dessert cheese, is the main ingredi-ent in tiramisu.

Othercheesesincludetallegio,asiago,romano, pecorino, fontina, and scamorza. Fishissometimesmarinated,mostlyseasoned with herbs e. The following is a list of popular fish in Italy: Shellfish mussels, clams, lobster, shrimp Other fish octopus, squid, calamari Cod, flounder, whitefish, and swordfishCommon meats in Italy include: Italian bacon, cured not smokedProsciutto: InCentralItaly,wholehazel-nuts are kneaded with flour, honey, pepper, and other ingredientstomakepanpepato pepperbread.

Al-monds are a main ingredient in many pastry traditions, such as amaretto cookies, torrone a nougat candy with toasted almonds, honey, and sugar , and marzipan al-mond paste , which are shaped and painted to look like peaches, apples, cherries, and so on. Northern soldiers are exposed to southern dishes such as pasta with tomato sauce.

Italy enters World War I; victuals are granted to soldiers, such as coffee, dried pasta, and cheese, everyday food for the whole population. Espresso refers to the manner in which the coffee is made; steaming hot water pressed through a small amount of finely ground, tightly pack cof-fee beans. Pr ot ei nSour cesPulses legumes traditionallyconstitutedthemain source of protein for most Italians, and meat was lim-itedtofestiveandspecialoccasionsduetoitshigh cost,although,overthepast50 years,thepercapita consumptionofmeathasdramaticallyincreaseddue toimprovedeconomicconditions.

Recently,sincethe scare of mad cow disease, Italians are consuming less meat, especially beef Parasecoli, Horsemeatwas sold in specialty shops; special breeds produced better meats in the regions of Veneto and Puglia. Small ani-mals, such as rabbits, chickens, pigs, and pigeons, were easytokeepinthevillagesoronfarms,withasmall investmentofmoney. Allpartsoftheanimalswere usedbutmostlycured,seasoned,aged salami,pros-cuitto,culatello ,andporkbuttock. Muttonandgoat were common in central and southern Italy, because of the mountainous areas. Italian cheese is enjoyed worldwide. The following is a list of cheeses traditionally produced in Italy: Potato, a starchy vegetable, is used to make gnocchi, which is made of flour, water or egg ; and frittata di patata potato omelet.

Manycarbohydratesourcesuserefinedsemolina flour;examplesincludepane bread ,grissini bread sticks ,andfocaccia. Breadinthesouthtendsto beshapedinlarge,roundloaves,denselytextured, and usually torn apart by hand rather than sliced and passedaroundthetable. Inthenorth,thebreadis lighter, longer, and crispier, and the loaves are long and thinandusedforpaninis.

Pizzacrustalsovariesbe-tween regions Parasecoli, , described as follows: Sicilian pizza has a thick, bready crust. Naplespizzahasapaper-thincrustthatiscrisp and well-done on the bottom and soft and slightly undercookedontop. Thedoughiscoveredbythe ingredients instead of sauce and includes toppings suchasanchovies,mushrooms,cheese,sausage, prosciutto, zucchini, salmon, and rugola Parasecoli, Pizza bianci white pizza may be filled with hazelnut spread or fresh figs, and folded.

Calzone is oven-cooked pizza folded in half, with ricottacheese,dicedmozzarella,dicedsalamior prosciutto, and egg Parasecoli, St ar chSour cesPasta is a traditional staple food of the south made from flour,water,andeggs,andiskneaded,rolled,andcut intoshapessuchasfarfalle butterfly ,penne pen , spaghetti string , or orecchiette little ears Poe, Stuffed pasta, ravioli, tortellini, agnolotti, cappeleti, and manicottiaremadeofpastadoughwrappedaround leftovermeats,vegetables,andcheesefromaprevious meal Anderson, In Apulia,polentaisservedwithshellfishormussels;in Emilia-Romagnapolentaisservedwithonionsand pork.

The textureofpolentadiffersdependingonthelengthof time cooked and amount of time before it is served. If servedimmediately,itishotandcreamy;ifitsets,it becomes thick and solid and can be served in slices. Thistypeofriceabsorbsallthewater,andisrich andcreamyintexture;acommonexampleisRisotto Milanese seasoned with saffron. Couscous is used in Western Sicily as it was the only region influenced by Italian cheeses, including gogonzola, provolone, ricotta, and marscapone are enjoyed around the world.

Some of the most common fruits include persimmons, grapes, and chestnuts in the fall; oranges,tangerines,pears,andapplesinthewinter; strawberriesandcherriesinthespring;andpeaches, plums,apricots,figs,melons,andwatermelonsinthe summer. Inrecentyears,kiwi originallyfromNew Zealand , mango, papaya, and avocado have been com-monly grown in Italy. Fruitisusedasa dessert, but also as an appetizer figs and melons with prosciutto. Driedfruitisusedinthewinterandin-cludes plums, figs, and dates, and apricots are candied for pastry making.

Spi ces, Seasoni ngs, andHer bsSpicesareusedinsmallerquantitiesinItalyinorder to not drown out the taste of the food Wright, These spices include the following: Nut-meg is a common ingredient in ravioli and dishes that contain spinach or cheese. White pepper is also used. Thisspiceisusedspar-ingly, as it is very expensive. Coarse sea salt is used at the table or in cooking. Vanillabeans,ratherthanex-tract, is used by most Italians.

Itismostlyusedindishesthatcontainto-matoes, in salads, soups, and on pizzas. Ifusingdriedbasil,thesweet kind is more flavorful. Fat Sour cesOliveoilistheprimarysourceofaddedfatinItalian dishes Welland, , whereas butter is reserved for pastrymaking Poe, Oliveoilisusedinpasta sauces, salad dressings, as a base to coat and saut veg-etables, as part of a marinade for meat or fish, and to dip crusty Italian bread. Olive oil comes in a variety of styles and grades. Extra virgin olive oil is the premium grade; it is the oil made from the first cold pressing of the fruit.

Heavycreamisusedinsaucesandpastries,and pancetta Italian bacon is another source of fat. Pr omi nent Veget abl esProminentvegetablesvarybyseason. Vegetablesthatarenotconsumedfresh are usually given to a neighbor or jarred with olive oil orpickledinvinegarforwinterconsumption Mora-marco, Vegetables can be cooked al dente just tender enough to bite into , steamed briefly, or sauted lightlyinoliveoil. Besidespulsesandpotatoes,veg-etablesareamainpartoftheItaliandiet,duetothe frequent lack of meat, which is expensive and difficult to find in rural areas.

Raw or sauted garlic, with its intense flavor, is not eaten raw but mashed with olive oil and cloves as a base for meat, fish, and vegetable dishes. Tomatoes are a central part of the Italian diet and are available all year. Several varieties of tomato are staggered, so crops con-tinuously grow throughout the summer and early fall. TomatoestypicalofsouthernItalycanbesun-dried, pured,boiled,andmadeintopaste,peeled,crushed, or raw. Other seasonal vegetables include zucchini, red and green peppers, carrots, celery, peas, lettuce, onions, scallions,garlic,beans,cauliflower,asparagus,fennel, spinach,rugola greenswithabitteraftertaste,mixed withothergreens ,broccolirabe longediblestems, narrow leaves , fennel faint taste of licorice , radishes, wild chicory, Swiss chard, artichokes, and mushrooms.

Sweet peppers can be served fresh, sliced, pickled, sau-ted,fried,grilled,baked,orstuffed.

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