Culinary Traditions & Food Ways - Page 3

Culinary Traditions and Food Ways covers issues and topics that explore the cultural, social, and economic practices relating to the production and consumption of food; and the flow, culture, traditions, and histories behind them.

Black women, food and power: 5 women evangelizing food entrepreneurship

From scholarship to grassroots movements, African American women are exercising agency to feed communities. It’s a heritage thing.

When our foremothers exited enslavement, they walked into the question of survival. Food was often the answer.

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Spice, spice baby in Guadeloupe

I thought Morocco was my only spice nirvana until I landed in Guadeloupe. Mon dieu!

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Evolution of cornbread

Cornbread is a staple in the US cuisine. The journey of it becoming an important dish transports cornbread between Africans, Natives and colonies of the Americas.

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Casablanca dreaming in flavors of chicken pastilla

Chicken Pastilla (or Bastilla) is warka pastry filled with savory slow cooked chicken, spices and nuts … but get this, it is dusted with powdered sugar and spices making it sweet, savory, buttery and crunchy.

That is Casablanca in a dish.

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Mmmm Moroccan salad

The WiFi is meh. The crowded streets spin you around. But in Morocco, the food is complex and sumptuous.

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Boucherie, a Louisiana holiday food tradition

In Louisiana, there wasn’t any turkey for Thanksgiving or Christmas; however, the local custom celebrated is the Boucherie, or the cutting of the pig.

It is an annual tradition in Louisiana where communities come together to kill, skin and butcher fattened hogs. The various pieces of pork are divided then households cook succulent dishes. The fete last for several days as members visit each other’s homes to celebrate.

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Crushing on Maltese cuisine

Malta is a little island in the Mediterranean between Italy and North Africa, the cuisine reflects their geographical location as well as their complex history. British, African, Ottoman, Catholic overtones are everywhere in the food and culture.

Mark my words, Maltese cuisine is the one to watch in 2019. Malta will be in the world’s spotlight in 2018 and the world will be pleasantly surprised by their rich food history and culture.

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Chestnuts, a Portuguese street food

“Chestnuts roasting on an open fire …” are far from a dreamy, magical romantic Christmas night. In Portugal, chestnuts are a staple.

Roasted chestnuts are popular street food sold around November, when Dia de São Martinho (St. Martin’s Day) is celebrated across the country on November 11th. Traditionally, newly harvested chestnuts are eaten around a bonfire that date and the treat is eaten during the autumn season.

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