NDS271 Exam 2

Creole

cooking style developed in the city of New Orleans in the home of the rich French and Spanish landowners; blending of the French grand cuisine principles with the cooking techniques of the enslaved Africans and then applied to local and imported foodstuffs and seasonings

Cajun

culture of the southeast in Louisiana developed as a result of French/Spanish influence from trade and colonization, Caribbean influence from the slave trade, and American values; cooking style includes copious amounts of file powder and the “holy trinity” (green peppers, onions, and celery),; robust, country-style; uses dark roux and plenty of animal fat (mostly pork); Specialties: jambalaya and Couche Couche

zydeco

music of southern Louisiana that combines French dance melodies with Caribbean music and blues

haute cuisine

Classic French cuisine; elegant and formal, mostly prepared in restaurants using the best ingredients from throughout the country; one specialty is black truffles.

Provinical

Style of cuisine; another term for peasant food, farm food or country-style cuisine

A La Provencal

Prepared in the style of Provence, typically with garlic, olive oil, tomatoes, mushrooms

high tea

a meal eaten in the late afternoon or early evening, typically consisting of a cooked dish, bread and butter, and tea; English origins

gazpacho

A cold soup made of raw, blended vegetables; originated in the southern regions of the Iberian Peninsula and spread into other areas; widely eaten in Spain and Portugal.

Polenta

a dish of boiled cornmeal that was historically made from other grain, originating in Italy. It could be served as a warm porridge or cooled into a loaf which can be grilled, baked, or fried.

Biscotti

Known also as cantucci; an Italian almond biscuit that originated in the Tuscan city of prato. They are twice baked, oblong-shaped, dry, crunchy, and may be dipped into a beverage.

Desayuno

Breakfast in Spanish

Merienda

A light meal in southern Europe, Particularly Spain, Portugal and Italy

Comida

Food in spanish

Cena

The main meal or dinner

Mediterranean diet

A diet inspired by the eating habits of people who live near the Mediterranean Sea: plant-based, legumes, olive oil, herbs, nuts, seeds, and some poultry, dairy, and seafood.

Simpatico

"likable"

Zakuski

An assortment of cold hor d’ouevres, entrees, and snacks in the food culture of Russia.

pennsylvania dutch

German immigrants during the 1800s to pennslyvania

Kumpania

a gathering of limited duration whose members think of themselves as belonging to the broader Romani world

Ocktoberfest

Munich, Bavaria, Germany; world’s largest Volksfest, featuring a beer festival and a traveling fun fair.

Znakarki

Russian elder woman who whisper charms and sprinkle water with magic water.

Marimé

fear, shame and disgust. What the gypsie/roman culture deems as unclean.

Pierogi

filled dumpling made by wrapping unleavened dough around a savory potato or sweet filling and cooking in boiling water.

Fondue

Swiss melted cheese dish served in a communal pot over a portable stove

Zakuski

a Russian spread of appetizers. They are usually served cold.

Borscht

A sour soup made from beets and originating in Ukraine. It is common in Eastern Europe and Northern Asia.

smorgasbord

an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics

Smorrebrod

A Danish-Norwegian open-faced sandwich.

voodoo

magic used by men and women practitioners for good and evil. They cure unnatural illness through casting spells and magic. A combination of African and catholic beliefs which originated In the Caribbean. It was also likely influenced by European witchcraft.

gumbo

a strongly-flavored stock, meat or shellfish (sometimes both), a thickener, and the Creole “holy trinity”—celery, bell peppers, and onions

Root doctor

A traditional healer in the rural south. They use herbs, roots, potions, and spells to help and sometimes hurt recipients of their ministrations.

High blood

The most prevalent dietary concept, thought to be caused by excess blood migrating to one part of the body, typically the head. It is caused by eating excessive amounts of rich, sweet foods or red-colored foods.

Low blood

Associated with anemia, is believed to be caused by eating too many acidic foods and not enough red meat.

Fufu

A dough-like food found in West African cuisine.

soul food

The traditional South African American cuisine that evolved from West African, slave, and post-abolition fare which emphasizes texture before flavor, and the West African preference for stick foods remains.

kwanzaa

created in Southern California in 1966, it recognizes African diaspora and celebrates the unity of all people of African heritage. It begins December 26 and goes to New Year’s Day. For each day a candle is lit to symbolize one of the seven principles: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity, and faith.

pica

an eating disorder, frequent in children, in which non-nutritional objects are eaten persistently

Barrios

A district of a town in Spain and Spanish-speaking countries

Curanderos

Traditional native healer/shaman found in Latin America and the United States.

latino

A person of Latin American origin or descent, especially a man or boy.

mestizos

of mixed race, especially one having Spanish and indigenous decent.

chicano

people of Mexican descent born in the United States.

Masa Harina

Maize (corn) dough that comes from ground nixtamalized corn; used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.

Pozoles

traditional soup or stew from Mexican cuisine, made from hominy with meat.

La raza

“the people”; US Chicano movement of the 1970s which helped elect some of the nations first Latinos to public office

Susto

A serious fright or startling experience that has caused the asustado to lose his vital essence and fall ill

Nervios

anxiety relating to stress and life experiences

Empacho

Indigestion

Mole sauce

A traditional sauce and marinade originally used in Mexican cuisine

Voodoo (south american)

originating in Haiti magic used by men and women practitioners for good and evil. They cure unnatural illness through casting spells and magic. A combination of African and catholic beliefs which originated In the Caribbean. It was also likely influenced by European witchcraft.

Picadillo

made from ground meat, tomatoes, raisins, olives, and other ingredients that vary by region

Maté

A traditional tea in South America which is rich and infused with caffeine

Marielitos

emigrant from Cuba to the US who exited Cuba through the port of Mariel during the mass emigration of 1980.

Compadrazgo

means coparenting, grandparents, aunts, uncles, cousins, and god parents are all part of the immediate family in Puerto Rico.

Santeros

A spiritualist healer who intervenes with the saints of behalf of the bewitched. They specialize in soul possession and mental disorders.

Jerk seasoning

a fusion of everyday herbs and spices, like allspice, thyme, and nutmeg, plus onions and scotch bonnet peppers with a little brown sugar

Candomblé

A religion combining African, Catholic, and Brazilian cultural elements. It is celebrated through ceremony and dance in the region.

Yerberteria

An herb shop

Ceviche

A Peruvian seafood dish made from raw fish in fresh citrus juices, typically lemon or lime.

Empanadas

A dish of Spanish cuisine; a type of baked or fried turnover consisting of pastry and filling.