Cultural Aspcts Of Food
Cultural Aspcts Of Food NUTR 3620
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This 3 page Class Notes was uploaded by Elenor Zieme on Monday October 26, 2015. The Class Notes belongs to NUTR 3620 at University of Utah taught by Staff in Fall. Since its upload, it has received 23 views. For similar materials see /class/229920/nutr-3620-university-of-utah in Nutrition and Food Sciences at University of Utah.
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Date Created: 10/26/15
Introduction NUTR 3620 Lecture 7 Native American A early migration 2000050000 years B regions 1 4 Northeastern o Clam bake 7 Indians taught New Englanders to bake clams in earthen oven with seaweed 0 Maple syrup 0 Indian pudding 0 Succotash Southern includes delta southsoutheastem Dixie 0 Soul food including barbecue creamy grits red beans 11 rice gumbo oysters hominy o Sassafras thickener o Beechnuts cane molasses o Gumbo Plains o Nomadic relying on bison jerky 0 Wild rice in Minnesota and Wisconsin Southwestern a Navajo o Culinary ash 0 Gray clay b Hopi video presentation use handout 0 Blue corn 7 grows close to the ground to conserve energy and water c Pima video presentation use handout 5 Northwest Coast Alaska Natives a Inuit s includes Eskimos and Yupik carbohydrate problems 7 congenital primary sucraseisomaltase de ciency Fquot Alaska Traditional plants c Alaska s Vanishing Artic Cuisine 0 Seal oil uni ed cuisine o Ulu 7 blade about seven inches wide shaped into a halfsphere with an ivory or wood handle at the top 0 Skinning board 7 board about 15 by 18 to ease labor of skinning seal etc Remarkable variety of food Only Elders eat subsistence food C Contribution of Traditional Native Foods to the Old World Fruits 7 blueberries cranberries currants grapes persimmons plums strawberries gooseberry sour choke cherries elder berries hackberry squaw berry 2 Vegetables 7 beans corn squash intercropping pumpkin chile peppers chayote Jerusalem artichoke 3 Game 7 deer moose partridge pigeon rabbit raccoon squirrel turkey 4 maple syrup Northeastern 5 grains 7 wild rice corn maize quinoa Andes amaranth Mexico has 16 more protein and 2X more lysine than wheat 6 nuts a pecans b hickory nuts 7 southeastern Indians c acorns and pine nuts California 11 Food Preservation Methods 0 7391 Air Dry Heat 1 long drying racks 2 spit roasting for immediate consumption Fermentation 1 controlled 7 hole dug in ground or waterproof baskets to maintain necessary Ph 2 by product of hunting 7 plants decomposeferment in stomach of animal Moist Heat Rendering 7 two weeks for oil to ooze out of blubber Via graVity Freezing 7 cold cellars Raw Food III Corn A Introduction IV U rum 1 800 different culinary uses 2 50 corn products eaten daily including corn oil corn syrup corn starch corn meal beer popcorn 3 domesticatedcultivated 6000 yrs Mexico l000 yrs Southwest 4 processingcorn akes 5 Human Nutritional Needs CHO Protein and amino acids Fatty acids 1 Inuits 2 Polynesians Vitamins l Mexicans pellagra 2 Zuni Minerals Disease prevention 1 Heart Disease 2 Type II Diabetes a Pima b Papago