Taste of the World (And the Delectable Stories Behind It!)

Taste of the World

And the delectable stories behind it!

CONTENTS

03 Introduction

13 Ethiopia: Cradle of Humankind

29

Paella and Culture

45 Poetic China

64 Harmony of Japan

71 Epilogue

05 Aromatic Italy

22 Arctic Inuit

38 Israel & the Jewish People

55

India: Unity & Diversity

72 References

73

Creators of the Book

TASTE OF THE WORLD

Introduction WHO WE ARE We are student volunteers from various high schools in the San Francisco Bay Area, with members hailing from various backgrounds. As a vibrant and welcoming community that embraces diversity and multicultural appreciation, our vision is made possible with a multitude of talents in art, writing, media design, video creation, science, engineering, and more.

OUR PURPOSE Throughout this book, we share stories behind the culinary artistry that makes up each region of the world's vibrant and diverse culture.

We recognize that the modern world is plagued with conflicts and biases caused by misunderstanding, ignorance, and non-acceptance of cultural differences, and we are determined to help.

We aim to raise awareness of cross-cultural understanding, breaking down barriers between groups and debunking false stereotypes. Through this book and the world's love of food, we hope to unite people from different groups and cultures by demonstrating our shared values.

THE CREATION OF THIS BOOK Members of our club created the content, design, and artwork from each country or ethnic group. Each person had creative freedom in both content writing and crafting artwork — elements that express each country or ethnic group's culture, and their original, individual styles have been preserved for this reason.

02

03

Aromatic

Italy

06

Gelato is a frozen Italian dessert that comes in a plethora of flavors and colors. It starts out with a custard base of milk, cream, and sugar similar to ice cream but has more milk and less cream and eggs (if any at all). Gelato is also churned at a much slower speed, introducing less air into the mix. This makes gelato denser than ice cream and gives it a sensational, intense, and aromatic flavor.

gelato

07

Ingredients: milk 1.

2. buttercream sugar 3. vanilla 4.

5. egg yolk 6. flavoring

History of Gelato Italian chef Francesco Procopio dei Coltelli first introduced gelato in the late 1600s at his "Café Procope" in Paris. As the frozen dessert quickly gained popularity, Francesco earned fame for his talents — first in Paris and then in the rest of Europe.

Travel Tip! When scouring the streets of Italy for the best, most authentic gelato the country has to offer, look for signs proclaiming 'gelato fatto in casa' (homemade), 'produzione propria' (our own production), or 'artigianale' (artisanal). These signal higher quality ingredients and finished product.

08

GELATO'S SIGNIFICANCE IN DAILY LIFE

Social Tradition Beyond being a long-time favorite dessert for any occasion, gelato brings people of Italy together.

Even predating the first gelato, Italian royals would enjoy frozen drinks as a social custom. Nowadays, gelato has become a prevalent social tradition, and on visiting Italy, you'll find people indulging in gelato and enjoying each other's company over a cone or two in piazzas.

As a Global Culture What was once a dessert unique only to Italy, gelato has now transcended beyond borders.

Young entrepreneurs from all over the world travel to Emilia-Romagna to learn the culture of gelato, with students from Japan, China, Russia, Holland, the United States, and Canada all looking to export a 1,400-year-old tradition and bring a new skill back to their own countries. Gelato is not just a part of Italian culture; it has become a global culture even non-Italians eagerly want to be a part of.

09

To End a Good Meal The heart of Italian culture is its cuisine, particularly food made with local and seasonal products. An affogato (gelato drowned in espresso) or sorbetto (all-natural, fruit-based frozen dessert) can end the perfect meal just the "right way."

GELATO & ITALIAN CULTURE La Passeggiata

Slow walks, strolling through the streets, and enjoying Italy happens during la passeggiata. Rain or shine, this evening tradition happens every day and in every town, where people from all walks of life enjoy an evening stroll in town plazas and squares. For working people, la passeggiata is a time to decompress at the end of a workday.

Families and children walk the streets, chatting about sports, swapping news, and meeting new people. Italians will dress “to see and be seen” and keep in touch with friends over a bowl of gelato.

Gelato University That's right—you can even study gelato at a university! Many people from all over the world come to Carpigiani Gelato University in the heart of Italy to master the art of crafting this creamy dessert. The university offers a wide range of courses, from hands-on lab experiments to nutrition and food science. Students create innovative recipes constantly, and the university is so popular that it offers over 500 courses taught in Italian, English, French, and German.

Live Longer with Gelato!

Gelato is milk-based, so it only contains 5-10% fat compared to ice cream, which can have 20-30%! It’s made with pure, all-natural, inseason, and local ingredients. Real gelato has no preservatives, which means quality is lost after two to three days compared to a three-month shelf life with ice cream.

10

4-stepLemon

Gelato Recipe Ingredients 1 cup sugar 1 cup whole milk 5-6 egg yolks 3/4 cup fresh lemon juice 2 cups heavy whipping cream 1/2 pared or grated lemon zest

1. Whisk 5-6 egg yolks in a medium bowl.

2. Add whole milk and sugar to a saucepan.

Cook over medium-low heat and stir until the sugar is dissolved and milk reaches 175°F. Whisk a small amount of the hot mixture into the egg yolks, then return all to the pan. Stir constantly over medium-low heat about 10 minutes, stop when the mixture forms a custard just thick enough to coat a metal spoon and its temperature at least 160°F. Do not allow to boil.

3. Remove immediately from heat and stir in lemon juice and cream. Transfer to a bowl and let it cool. Cover and refrigerate until well chilled, usually several hours.

4. Fill an ice cream container about two-thirds full, allowing space for expansion. Freeze according to the manufacturer’s directions, about 2-4 hours or until firm.

11

Highlights of Italy

12

04

Ethiopia THE CRADLE OF HUMANKIND

13

"Coffee is Our Bread" When you drink your cup of morning coffee, do you ever wonder where the coffee beans came from? Well, we have the answer—Ethiopia!

This vibrant country is famous for being the coffee bean's birthplace. It is the top honey and coffee producer in Africa. And it has the largest livestock population in Africa too.

Today, coffee alone generates 60 percent of total export income for Ethiopia, and more than 15 percent of the Ethiopian population are involved in the coffee industry in some way. An Ethiopian proverb, "Buna dabo naw," literally translates to "coffee is our bread"!

As the oldest independent African country, Ethiopia has proudly developed a rich and unique food culture.

14

Some Must Haves…

Ethiopian cuisine has its very own distinct characteristics. It consists of a combination of vegetables and hot, spicy meat paired with injera — a spongy, fermented sour flatbread made with teff flour. Like bread or rice elsewhere in the world, injera is central to the dining process in Ethiopia and many other African countries. This meal, with injera and several kinds of stew (Wat), is typical of Ethiopian cuisine.

Another essential food in any Ethiopian’s pantry is berbere. This mixture of spices is used in all kinds of dishes, including Wats. Berbere is a spice mix consisting of allspice, cayenne pepper, cardamom, fenugreek, ginger, salt, black pepper, and cloves. However, this versatile spice blend is not limited to those ingredients, as different regions like to make it in various ways. If you do travel to Ethiopia, prepare to eat this spice — a lot!

15

What Does Food Mean to Ethiopians?

When was the last time you sat down to a meal with all your family members present? Too often do we eat in front of the television or with our smartphones in hand. This is simply not done in Ethiopia, where mealtimes are deemed crucial. In Ethiopian culture, food is essential and helps preserve their traditional heritage. For them, mealtimes are much like a ceremony, with everyone sitting around the table and slowly savoring the dish.

Ethiopia's traditional dining begins by serving a common platter of food with injera in the middle, surrounded by a variety of stews and dishes. The host will first break off a piece of injera and send it to guests as a sign of hospitality and friendship.

Interestingly, breaking Himbasha — a popular Ethiopian flatbread — over a child's back on their first birthday is a tradition to grant them strength!

16

The Common Way to Eat… A typical Ethiopian meal consists of injera accompanied by a spicy stew, which usually includes chicken, beef, lamb, vegetables, and legumes, such as lentils.

Locals prefer to wrap tangy injera around a savory spoonful of Doro Wat— a popular chicken stew dish—and use their right hands to take a flavorful bite of the spices and meat. They will then scoop up bites of entrées and side dishes with pieces of the flatbread. This is a typical way to enjoy Ethiopian cuisine.

Right-handed eating indicates influence of Orthodox Christianity, which gives the right special privilege. In a majority Christian country like Ethiopia, families pass down the etiquette and social norm of eating with only the right hand.

17

National Dish…

Doro Wat is the trademark dish of the Ethiopian nation. Despite its unknown origins, it has been on Ethiopians' dinner table for decades. This dish utilizes two distinctive ingredients: berbere spice—a blend of chile peppers, garlic, ginger, basil, and cardamom—and fermented butter—to intensify the flavor.

A multitude of tribes shape Ethiopian culture, and each has its own culinary traditions, but just about every tribe has embraced Doro Wat. Doro Wat is often eaten daily, usually on holidays, and always on Easter when Ethiopian Christians break the meatless Lenten fast.

In Ethiopian culture, making delicious Doro Wat is the mark of a seasoned chef— and seasoned cooking is the sign of a good mate!

It is a commonly eaten dish that featured prominently in practically every Ethiopian household.

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Doro Wat Recipe Ingredients 2 lbs chicken thighs and drumsticks 2 tbsp fresh lemon juice 2 tbsp niter kibbeh (spiced butter) 1/4 cup berbere spice mix 6 large minced red onions 2-3 finely minced garlic cloves (peeled)

1 tbsp fresh finely minced ginger 1 cup chicken stock 1/2 cup Tej (Ethiopian honey wine) or white wine mixed with 1 tsp honey 4 hard-boiled and peeled eggs Salt and pepper for seasoning

Procedure 1. Marinate the chicken with salt, pepper, and lemon juice.

2. Melt 1 tbsp of the niter kibbeh in a saucepan over medium-low heat. Add the onions and stir and sauté until caramelized, about 7-10 minutes.

3. Add the remaining niter kibbeh and the berbere spice, followed by the ginger and garlic, and fry until fragrant, about 2-3 minutes.

4. Add the chicken stock, salt, Tej, and 2-3 cups of water and bring to a boil. Simmer on low heat for 40 minutes, stirring occasionally.

5. Add the boiled eggs and stir to coat thoroughly. Continue simmering for 15 minutes.

6. Cut half the eggs and arrange with the stew. Serve warm with injera or other flatbread.

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Fasika… … a 55-day festival building up to a climax of feasting, singing, and dancing, and representing the vibrancy of Ethiopian culture Fasika, the most important holiday of the year, is the celebration of Easter by the Ethiopian Orthodox Church.

Leading up to Good Friday, Ethiopians fast from all animal products until the morning of Fasika Sunday, where a celebratory breakfast is held with family to break the fast. Traditional foods include kitfo (beef tartare), Doro Wat, and Gomen (collared greens, onion, and ginger) paired with Tej (honey wine).

Fasika ceremonies are mesmeric, rhythmic, and beautiful. Complete with the delicate fragrance of incense and dazzling array of lights, the early Sunday morning ceremony has just begun. The culminated masses sit in the dark of the stone walls above Beta Mariam, where the largest group of priests congregate. The crowd claps along to ceremonial music and light candles while the hundreds of priests perform rituals.

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Ethiopian Staples Tibs, a popular Ethiopian staple, is a stir-fry usually including diced beef, spiced butter, and a berbere spice blend.

Tej is a typical after-dinner sweet drink in Ethiopian households. Like mead, this honey wine has an alcohol content generally ranging from 7 to 11%. A medicinal shrub called Rhamnus prinoides (gesho) is used to make the national drink of Ethiopia.

Himbasha is originally an Eritrean bread and slightly sweet. Now popular in Ethiopian cuisine, it is often served on special occasions.

It is prepared in a number of varieties; however, the most distinctive flavoring is ground cardamom seeds.

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Inuit

The Arctic Indigenous People of Alaska, Canada, and Greenland

22

d n a L n e d d i b r

Fo

Up in the Arctic, in the northern regions of Canada, a tribe of people resides.

Four thousand years ago, this tribe stumbled upon lands almost forbidden to human survival. Traditionally hunters and gatherers, these indigenous people have bonded with the icy environments of upper Canada and Greenland to call their own — Inuit Nunangat. Filled with folklore and mystery, unity and bonding, rich and meaningful traditions, and an almost supernatural tactic for survival, these people are the focal point of another culture, fetching yet another spoon for our journey around the world.

Living in a place where plants cannot thrive and temperatures quickly reach dangerously low, the Inuit live on a diet consisting almost entirely of meat. Fish, walruses, seals, and whales are often staples of their diet, and animal skins and furs make their traditional clothing.

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Akutaq The snowy winters of the Arctic are often hard to survive, especially for hunters and fishermen, who would spend all day searching for food in freezing temperatures. With its high amounts of fat and protein, Akutaq was originally used to provide nourishment on a long hunting trip. In Yupik, "Akutaq" means “to stir” or “mix” — a fitting name for something originally made by stirring animal fats/proteins and fresh snow.

Akutaq, often called “Eskimo Ice Cream,” is a traditional frozen dessert.

Women of the tribe would make this dish with freshly fallen snow after the first catch of a polar bear or seal, often for potlatches or celebrations.

Animal proteins and fats and often berries would be whipped with snow, creating a light and fluffy ice cream-like food.

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After killing caribou or other animals for fat, the blood and meat need to be separated from the blubber. Housed in wooden or plastic containers away from the sun where it

nts: Ingredie ard fat 1 part h eal oil s t r a p 1 ater 1 part w berries

can spoil, the golden fat spills out around snow in sunny, crystal clear tones. Once the fat softens, all chunks are removed and the fat is hand-mixed until a smooth and white batter forms.

The seal oil is then added, plus water to make the fat fluffy. The texture starts to resemble a meringue or whipped cream before the berries are added.

This recipe has seen many variations, with some people choosing to alter the ingredients or use seal oil as the base. Others make it raw with just animal fat and snow. Substituting the fruit for meat creates a high fat, high protein dish, aiding hunters on their trips. As a cherished tradition, Inuit school teachers nowadays make this dish for their students, modernized with things like sugar, olive oil, and electric mixers.

Akutaq — “Eskimo Ice Cream” — has been a staple of both survival and culture in the Inuit, rooted in their sense of self and pride.

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Goddess Sedna

In Inuit culture, consuming the whole animal is seen as a sign of respect — to the tribe, the animal that sacrificed its life, and to nature.

According to Inuit legend, mammals of the sea were once fingers of the ocean goddess, Sedna. In a fit of panic during a storm, her father threw her overboard. Sliced against the edge of the kayak, her fingers severed and fell into the sea. Her fingers become the first seals and she becomes a mighty sea goddess.

Sedna’s deep love for sea animals indicates that whoever respected them would gain her respect in kind — a respect usually taking form in an ethical kill with no leftovers. As an example, Muktuk is one of the foods that utilizes all parts of a whale, including its skin and blubber.

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Muktuk is a traditional Inuit delicacy made from whale meat, blubber, and skin.

Today, it is often cooked by pickling, breading, and frying, but it’s traditionally eaten raw. Yes, you got it right that this dish is not for the faint of heart!

Meanwhile, its high contents of vitamin C, D, and valuable nutrient levels make it a popular food for the Inuit, predominantly consumed in Greenland, Canada, and Alaska, USA. Sample Recipe: 1 piece Muktuk meat (whale blubber and skin) Pickling spice 3-4 bay leaves Black pepper, cloves, white vinegar, salt, pepper 2 white onions

● ● ● ● ●

1. Combine ingredients, mix, and boil.

2. Place in a jar with the onions and refrigerate for 5-7 days.

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Quiviasuvik New Year, the coming of spring, harvesting of crops … celebrations in different cultures are endless, but they all encompass a similar idea: the changing seasons. They mean different things to everyone, symbolizing a special tradition for some and the celebration of an end for others.

According to the Inuit, Quviasukvik is the first day of the year, indicating a year ahead of them, full of life, wishes, and luck. The Quiviasukvik festival is the start of a season when birds have migrated and autumn has morphed into its harsher cousin. The tradition begins when women bring out a large kettle of water and everyone takes turns drinking it, starting with the oldest man and woman and down to the smallest children. Hunters are acknowledged, and then a tradition begins — one where men play spirits and a symbol of good luck forms.

This feast originally derives from traditional Inuit religion but in modern times, years of blending with European culture has brought the feast closer to Christmas. The Quiviasukvik festival starts on Christmas Eve and ends on January 7. People gather to pray, sing, and exchange gifts. These traditions are sewn into Inuit roots, but cultures merge and traditions evolve, lasting for generations.

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INTRODUCING

AND

ITS

Paella MIXED

CULTURAL

ORIGINS

EXPLORING

SPAIN ESPAÑA VALENCIA

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cookinglight.com

dinneratthezoo.com

ABOUT PAELLA Spain’s culinary culture is as rich and varied as the country itself, and one of its most widely acclaimed popular dishes is paella. It is difficult to define exactly what paella contains as there are as many variations of paella as there are cooks, with many claiming that theirs is the best tasting or most authentic recipe!

A common ingredient Spainiards use is saffron, a spice made from the fuzzy yellow bits of a crocus flower called threads. 1,000 flowers are needed for just one ounce of threads, making saffron one of the most expensive flavorings in the world!

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Humble Beginnings Despite paella's popularity and fame in modern times, its origin is quite humble, and this dish's history helps us understand why so many variations exist.

Paella was originally cooked in the open air over a wood fire as a lunchtime meal in the Valencian countryside.

The hungry farmers

took rice and whatever else was to hand:

tomatoes,

onions,

and

a

versatile selection of vegetables and beans. Snails, rabbit, or duck were also added if available and, for special occasions, chicken and a

touch

of

saffron

for

extra

special color and flavor.

Blend of Cultures As

Spanish

food

historian

Lourdes

March

suggested, paella “symbolizes the union and heritage of two important cultures: the Roman, which gives us the utensil, and the Arab, which brought us the basic food of humanity for centuries.”

Indeed,

Romans

first

brought

irrigation to Spain, and the Moors brought rice and saffron, and the word “paella” was derived from French and Latin. Blending Latin, Arabic, and Middle Eastern elements, this comfort food, crafted by the Valencians, has evolved into the global culinary delight we know and love today.

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'Paella' - what's in a name?

Interestingly, 'paella’ is the name not only for the food but also for the pan it was cooked in! The rice dish recipe cooked in paella became so popular that the name was later reserved for the food.

The pan’s shape is particular: round with a flat bottom and designed to be cooked over an open fire. Handcrafted, authentic pans have dimples in the bottom — a trademark of high quality, as they trap liquid and bring deeper flavor to the rice while cooking.

thespruce.com

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Traditionally, paella is the centerpiece of meals for large family gatherings. Guests typically start from the edges and work into the center, with everyone eating straight from the pan in the middle of the table.

Paella is served on many special occasions, including during Mass, in competitions across Spain, and at parties and family gatherings at picnic sites or ‘txokos’ — Spanish holiday homes.

Representing the traditional value of family gatherings, paella is one of the most sociable and enjoyable foods in Spanish culture, often representing the life of parties, ceremonies, and spirited conversations!

Everything in Spain happens later, including meals, work hours, and bedtime. Life in Spain is best characterized by its flow and easygoing pace, with more emphasis on personal relationships than rigid deadlines.

Those visiting Spain should “go with the flow” and enjoy themselves at an unhurried pace. A common lunchtime would be from 1:30 pm until 4:30 pm, which includes the traditional sobremesa, or after-lunch conversation.

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Seafood Paella Recipe 1 cup Spanish/"bomba" rice, or substitute medium grain rice, e.g. Calrose 1/2 cup diced tomatoes Pinch of saffron threads (immerse in 2 tbsp of water), or substitute 1 tsp saffron powder Step 1 Salt and ground pepper In a paella pan (ovenproof), cook 2 tbsp chopped parsley the chorizo over moderate heat 1 onion, 1 garlic clove, 1 scallion, all thinly sliced 4 oz fresh chorizo 1 lb large shrimp with shell, deveined 1/2 lb mussels, debearded 1/2 lb cockles, scrubbed and rinsed 1 1/2 cups cooked chicken (8 oz) 1/4 cup and 1 tbsp olive oil 1/4 cup white wine 1 tbsp lemon juice 1 1/2 cups water

until browned, 4 minutes. Over low heat, add, stir, and cook the onion and garlic until brown, 8 minutes.

Add the tomatoes, saffron, and rice, along with 1 1/2 cups of water. Spray salt and pepper for seasoning and bring to a boil. Cover and leave to simmer over low heat until the rice is still firm with liquid absorbed, around 15 minutes.

Step 2

Step 3 Clean the skillet and add the lemon juice and wine. Add the mussels and cockles, cover and cook for around 3 minutes until the mussels are open. Pour everything in the skillet, including the liquid, over the rice.

Add flavoring to the shrimp with salt and pepper. In a skillet, heat 1/4 cup of olive oil until shimmering. Add the shrimp and cook over high heat, turning until pink and fully cooked, about 3 minutes. Transfer the shrimp to the rice.

Step 4 Preheat the oven to 350°F. Stir in the cooked chicken to the rice. Cover and cook for around 5 minutes in the oven until the paella is heated thoroughly. Garnish with the parsley and scallion. Blend with the remaining olive oil and serve.

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Valencia - Hometown of Paella Valencia is Spain's third-largest city after Madrid and Barcelona.

With its Mediterranean landscape and year-round mild climate, this beautiful city on Spain's southeastern coast has so much to offer, from world-class restaurants to stunning beaches.

The historic influences from the Moors, Christians, and Romans are all reflected in the city's architecture and atmosphere.

Valencia is known for its City of Arts and Sciences building with its futuristic structures. The famous paella dish also originated here in the mid-19th century.

From tomato fights like La Tomatina to all things flamenco fairs such as the Feria de Abril in Seville, festivals in Spain are celebrated in a grand and flamboyant fashion!

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Highlights of Spain

37

29

THE CUISINES OF

Israel & the Jewish People ...WHAT IT REVEALS ABOUT THEIR LIFESTYLE

38

Jewish Cuisine Judaism is traditionally considered one of the oldest monotheistic religions in the world. Today, more than 14 million Jews live in a plethora of countries around the world, with around 6.7 million in Israel and 5.7 million in the United States.

When people think of Jewish food, falafel, hummus, and rugelach will be the first that come to mind. In fact, Jewish cuisine has a diverse culinary history influenced by cultures from around the world, and it has a lot more to offer.

Food that may be consumed according to the Jewish dietary laws, Kashrut, is deemed kosher, meaning "fit" (in this context, fit for consumption). Dietary laws include humane processing of animals, prohibitions against eating meat and dairy products at the same meal, and against eating blood, pork, shellfish, and other similar foods. Together with its hygienic benefits, Kashrut helps instill morality and selfcontrol in Jewish daily lives.

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Popular Jewish Dishes The debate about the origin of hummus is probably as old as hummus itself — Greek, Arab, or Israeli? Honestly, no one knows for sure. Regardless, hummus has long been a staple food in Jewish cuisine. Traditionally made from chickpeas, tahini, garlic, olive oil, and lemon juice, hummus is a versatile Middle Eastern dip, spread, or savory dish, with many impressive health benefits in its ingredients.

Like many siblings in Israeli cuisine, falafel's birthplace is up for debate. However, falafel is considered to be the national dish. It is typically made from soaked and crushed chickpeas mixed with herbs, garlic, and spices before then deep-frying until crisp golden brown on the outside and tender in the middle.

The little crescent-shaped pastry, rugelach, has become Israel's favorite treat. This crispy and chewy pastry is made by rolling a triangle of yeast dough around a filling of fruit jams, poppy seed paste, or nuts. The cream cheese dough gives it a really wonderful flavor and texture that contrasts with the sweet fillings.

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Holidays and Food Holidays are wonderful times for Jewish families and the community to gather and stay connected to the traditions that shape Jewish life and identity.

The aroma of holiday foods carries wonderful and merry wishes – sweet honey cake at Rosh Hashanah, crispy and oniony potato latkes at Hanukkah, tender and fluffy matzo balls at Passover, and so much more!

Shabbat is an essential component of Jewish culture. In the words of the Hebrew essayist Ahad Ha-Am: "More than the Jewish people has kept the Sabbath, the Sabbath has kept the Jewish people.”

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Shabbat

Christmas, Ramadan, Oktoberfest — most holidays around the world are celebrated once every year, but Jewish people have made an exception!

One Jewish holiday occurs every week — Shabbat. It begins at sundown on Friday and ends on Saturday evening with a short, pensive ceremony called Havdalah, which separates Shabbat from the rest of the mundane week. Commemorating the seventh day where God rested from creating the world, Shabbat is celebrated by taking a break from work.

At home, parents light candles and bless their children.

In public synagogues, lively welcoming services are held and spiritual songs are sung. Shabbat offers a wonderful respite from the hectic pace of everyday life, an opportunity to spend time with friends and family and take notice of the wonders around us.

Holidays and Food Challah Challah is an essential element comprising Judaism and perhaps the most universally known and beloved one.

For thousands of years, Challah has been the centerpiece of the weekly Shabbat table and is baked on many Jewish holidays. The term "challah" in Biblical Hebrew meant “a kind of loaf or cake.” A plethora of folklore and traditions surround this braided bread. The braids, look like arms intertwined, symbolizing love and unity. On Rosh Hashanah, the Jewish New Year, challah loaves are made in a circular or spiral shape, indicating "May the new year be as round and complete as these."

Cholent Cholent, otherwise known as Jewish stew, is extremely popular during Shabbat. In fact, the recipe was developed over the centuries to align with Jewish laws that prohibit cooking on this important holiday. The ingredients are brought to boil in a pot before lighting a candle on Friday evening. The pot is then put in a slow oven or on a hotplate and left to simmer throughout the night. This flavorful slurry of boiled-eggs, beef ribs, beans, and potatoes provides for a comforting hot meal on Shabbat day!

Malabi This silky-textured and flower-scented pudding is a ubiquitously popular dessert throughout the Middle East. It is traditionally made of rice flour and almond or cow's milk. Doused in sweet syrup, topped with chopped nuts, and flavored with rosewater, malabi is essential at Jewish weddings and it carries good luck to the sweet life that lies ahead.

42

An Easy Malabi Receipe How To Cook 1

Combine 1/2 cup of milk with cornstarch and rose water in a small bowl. Mix well until the mixture is smooth and lump-free.

What You Need

2

heavy cream, and sugar to a small pan. Bring to a simmer on medium heat and stir frequently to dissolve sugar.

For the pudding 3 cups whole milk 1 cup heavy cream 1/4 cup cornstarch 1/3 cup sugar 1 tsp rose water

Add the remaining 2 and 1/2 cup of milk,

3

Reduce the heat to low when milk boils. Stir the cornstarch mixture and add it to the simmering milk. Simmer for 3-5 minutes, stirring constantly until the pudding is thick enough to coat the back of a spoon. Try not to scrape the bottom of the pan to avoid lumps.

For the pomegranate rose syrup 1/4 cup water

4

1/4 cup sugar 1/4 cup pomegranate juice 1 tsp rose water

For topping

dishes. Let cool slightly, cover with plastic wrap, and chill in refrigerator for more than 3 hours and the pudding will firm up.

5

Make the pomegranate rose syrup: Combine the sugar, rosewater, and pomegranate juice in a small saucepan. Stir and bring to a simmer

1/2 cup slivered almonds, chopped peanuts/pistachios

for 3 minutes over medium heat. Let syrup cool before serving.

Shredded coconut

6 45

Remove from heat and spoon into serving

Garnish the malabi by spooning a little syrup over the top, then shredded coconut and pistachios/peanuts/walnuts if desired.

The sweetness of learning

HAPPY ROSH HASHANAH

HONEY ON THE PAGE

You may be familiar with the custom of dipping an apple into honey on Rosh Hashanah, wishing “a good and sweet new year,” but did you know honey is also part of another Jewish tradition?

A Jewish custom is of a mother putting a drop of honey on a child's first book before then asking the child to kiss the honey from the book. The idea was the child would learn to love to read if their first taste of books was sweet. The value of education and the pursuit of wisdom is strongly embedded in Jewish culture.

Honey from the comb is sweet to your taste, while wisdom is sweet to your soul.

Almost all children in Jewish families will be asked this question when they are young: “If your house caught fire one day and burns down, what would you take before escaping?” If the answer is money and jewelry, the mom will enlighten the child, “My child, what you want to take away is not money or jewelry but wisdom.

Because wisdom cannot be taken away by anyone, as long as you live, wisdom will always be with you."

Many Jewish people have made significant contributions to science, law, politics, philosophy, and literature throughout history. To mention a few notable names: Albert Einstein, John von Neumann, David Ricardo, Baruch de Spinoza, Heinrich Heine, and many more.

44

C H I N A

46

Pearl Jade Soup

The story of pearl jade soup is widespread throughout China. One day, during the Yuan Dynasty, emperor Zhu Yuanzhang lost a battle, fleeing the battleground all alone on his horse. After three days and three nights, Yuanzhang was tired and weary from starvation and dehydration. He arrived at a decrepit temple and promptly collapsed at the entrance.

Luckily, the temple was inhabited by two beggars. They found Yuanzhang on the ground and, recognizing him as the emperor, immediately brought him inside. They gathered the little food they had and made a soup for Yuanzhang. The soup contained stale rice, a few rotting cabbage leaves, and spoiled tofu. After not eating for three days, this soup was the best food Yuanzhang had ever tasted. He asked the beggars what the dish was called and, jokingly, they told him it was pearl jade soup.

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Years later, Yuanzhang fell ill. He refused to eat any of the gourmet meals and dishes presented to him. Suddenly, he remembered the pearl jade soup he'd had all those years ago. Immediately, Yuanzhang ordered the palace chef to make this delicious soup. The palace chef had no choice but to boil expensive pearls and jades in a pot and present it to Yuanzhang. He tasted the soup and found that it did not taste good at all! Displeased, he ordered the imperial soldiers to bring a chef from his hometown to make this dish.

The new chef, realizing that Yuanzhang didn’t want literal “pearl jade soup,” decided to take a gamble. He boiled some fish bone broth, added rice to represent the “pearls,” and cabbage and tofu stuffed with ground meat to represent green and white “jade.”

Yuanzhang tasted this soup and was immediately satisfied — it tasted just as good as the pearl jade soup he'd had back at the old temple! He hired this chef, and soon, pearl jade soup became a popular dish throughout China.

Today, this soup has evolved and taken on many different forms.

It often contains fish balls, rice noodles, and cabbage boiled in a rich broth.

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China's 4 Major Cuisines China's culinary corner is dominated by four major cuisines from different regions, each with its own unique style and flavors. These cuisines are Sichuan, Huaiyang, Lu, and Cantonese.

1. Sichuan Cuisine Sichuan cuisine mainly consists of spicy dishes, which can be classified into two types of flavor — "ma" and "la." The "ma" taste is a unique spiciness made from Sichuan peppers, while "la" is made using red chili peppers.

Mapo tofu is a spicy tofu dish filled with "ma" and "la" flavors, and includes minced meat, typically beef — a staple not just in Sichuan cuisine but Chinese cuisine as a whole.

Dandan noodles are added, coated in a spicy sauce, made with peanuts, Sichuan pepper, and chili oil. It's served with chopped scallions and minced pork and is another must-try dish in Sichuan cuisine.

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2. Huaiyang Cuisine Huaiyang cuisine is known for its light and refreshing flavors and is rarely spicy, unlike Sichuan cuisine. These dishes commonly contain a hint of sweetness, utilizing both savory and sweet flavors.

Dongpo Pork — named after the famous Chinese writer and poet Su Dongpo — is essentially pan-fried pork belly. The meat is cut into squares and seasoned with soy sauce, balancing out the flavors of the fat and lean meat.

Yangzhou fried rice is one of the most classic and well-known Chinese dishes across the globe. It's a stir fry of rice, shrimp, sausage, and a variety of other vegetables.

3. Lu Cuisine Lu cuisine emphasizes the taste of salt and seafood. Their dishes are often rich with umami and highlight the ingredient's natural flavors.

Yipin tofu is a Tianjin-style dish consisting of tofu wrapped in a crispy tofu skin. It's coated with a rich marinade, harmonizing well with the tofu's flavors.

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Sweet and sour carp is a relatively simple and common dish and quite popular in Lu cuisine. The fish is a delicate and delicious blend of sweet and sour, crispy on the outside and tender on the inside. It is usually seasoned with ketchup and sugar.

4. Cantonese Cuisine Cantonese cuisine is very diverse and complex, made up of many sub-cuisines.

It consists of a diverse pot of unique flavors, ingredients, cooking techniques, tools, and more.

Dimsum is a set of multiple small dishes, typically eaten for breakfast or lunch. Dimsum usually contains dumplings and other meat-filled snacks and is commonly paired with tea.

Claypot rice is nicknamed a "rice casserole," traditionally consisting of rice, sausage, and bok choy. It's made in a clay pot and is often topped with an egg, making the rice crispy at the bottom.

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guwenxuexi.com

A Map of China

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Legend: 1.The Terracotta Army, Xi'an 2.Peking Duck, Beijing 3.The Great Wall of China, Beijing 4.Shanghai Tower, Shanghai 5.Giant pandas, Chengdu 6.Potala Palace, Tibet

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Some fun places to visit or things to try out in China!

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A Fisherman’s Song Composed by Zhang, Zhihe, in Tang Dynasty ranslated by a famous Prof Xu, YuanChong In front of western hills white egrets fly up and down, Over peach-mirrored stream, where perches are full grown.

In a broad-brimmed blue hat, And green straw cloak, I’d fain Go fishing careless of the slanting wind and rain

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The two friends arrive in China. The sun has set and, starving, they stop at a small restaurant in SiChuan.

Patsy devours her meal, but Pat, who has a terrible spice tolerance, spends the rest of the evening chugging down water. What delectable delights await them next?

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India

The land of unity in diversity

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Indian Cuisine: A Brief Overview India was a part of many important trade routes in history. Travelers from far off seas would bring their country's produce and spices and, in turn, would carry local Indian produce and introduce them to other places farther along the trade route. Many food items India now calls its own were introduced to the country this way.

Every region in India has its own unique cuisine indigenous to that locale. The types and varieties of dishes available are innumerable, and all are equally delectable. The Indian subcontinent is blessed with diversity, and with the vast expanse of people, culture, and traditions. Food becomes a lifeline, a common connection for all. As a wise person once said, "There is no love more sincere than the love for food." And, just like our people, Indian food is just as diverse. Every dish and recipe tells a story of its own. From curries from the north and stews from the south to snacks like fried samosas and steamed khandvi, countless incredible dishes make up the cuisine proudly called "Indian."

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Indian Cuisine: 1.

Regions

With its rich, cultivating lands and rivers, Punjab is aptly called ‘India's bread-basket,’ ideal for growing wheat. Foods from North India (Punjabi) are famous for a variety of wheat flatbreads, “Chapatis” or “Rotis,” lentils or “dals,” vegetables, and pickles. Northern foods contain Mughlai or ghee (clarified butter).

2.

East India is home to Cherrapunji, the city with the highest rainfall in the world.

Due to its damp climate, Eastern India grows abundant rice, green vegetables, and fruits.

Food from Eastern India (Bengali) mainly consists of rice, fish, dals (lentils), vegetables, and sweets. Bengali sweets like Rasogolla and Sandesh are famous all over and favorite among all Indians.

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3.

Western India Food consists of coconut flavor in Goanese cuisine with an abundance of fish items which are eaten with rice. People living in Maharashtra and Gujarat mostly eat rice, vegetables, and dal (lentils).

4.

Those hailing from the Southern states mostly eat rice or items made from rice, such as Dosas (rice pancakes) and Idlis in Tamil Nadu.

Due to the hot climate, the foods are mixed with hot peppers and tamarind.

Many fish items in Kerala are prepared using both spices and coconuts.

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Festivals of India India is a land of lavish festivals. They are to Indian culture what spices are to Indian cuisine — the essential ingredients to light up daily lives!

One reason why "diversity, thy name is India," is such a famous line is due to the gusto and enthusiasm by which people celebrate all diverse festivals in this country. As every religion, state, and community celebrates their culture, more festivals than you can count and even imagine happen every day, as every day is a celebration somewhere in this country!

Furthermore, Indians never run out of ideas or occasions to celebrate, be it light, color, the arrival of spring, harvesting of crops, or bonding between brothers and sisters.

The most popular, vibrant, and widely celebrated festivals of India are Diwali, Festival of Lights; Holi, Festival of Color; Durga Puja, honoring the goddess Durga; and Ganesh Chaturthi, honoring the beloved elephantheaded god (Ganesh), to name a few. The full list is probably a lot longer!

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Diwali Diwali, the five-day Festival of Lights, is India's biggest and most important holiday of the year. This festival is as important to Hindus as Christmas is to Christians. The festival gets its name from the Sanskrit word, "Deepavali," which means "rows of lighted lamps." During Diwali, Indians light dozens of small clay oil lamps to symbolize the victory of light over darkness, the triumph of good over evil, hope over despair, and knowledge over ignorance.

People wear their finest clothes, decorate streets and houses, and worship Lakshmi, the goddess of wealth. Fireworks and festivities are essential parts of the occasion, so this festival is really popular with children!

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Tandoori Chicken Recipe

INGREDIENTS:

4 to 5 lb chicken Marinade—Combine the following in a mixing bowl: 3/4 cups plain yogurt 1/2 lemon, seeded for juice 2 onions, finely chopped 4 cloves of garlic, minced 2 tbsp peeled and grated fresh ginger root 2 tsp garam masala 1 tbsp fenugreek leaves (difficult to find in the US; substitute with celery leaves dried in the microwave) 1 tsp of salt, pepper, ground cumin, coriander, turmeric, and cayenne pepper (or chili powder) 1 tsp red food coloring (optional)

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For baking pan and chicken: 2 small to medium onions (chopped) 3 cloves of garlic (crushed) 2 lemons, 1 sliced and 1 for juice 3 tbsp vegetable oil, 1 for pan, 2 for the chicken Chutney—Blend in a food processor after the chicken has baked: 1 bunch of cilantro 1/4 cup yogurt 1 tsp sugar 1 chopped small green chili (less for a milder taste) Add onions, garlic, and juice from the baking pan.

Add hot green chilies to taste (optional)

DIRECTIONS:

1. Make deep cuts into the meaty parts of the chicken.

2. Combine the marinade ingredients.

3. Rub the marinade into the cuts, under/over the skin, and inside the chicken.

(Note: If you like a spicier chicken, mix 1 tsp of chili powder, salt, and lemon juice together and rub this into the cuts before applying the marinade).

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4. Cover the chicken and let it rest in the refrigerator for 24 hours.

5. Next day: Preheat the oven to 450°F. 6. Place chopped onions and garlic in the bottom of a baking pan, sprinkle with lemon juice and vegetable oil.

7. Put sliced lemons inside the chicken cavity and pour a couple of tbsp of vegetable oil over the chicken. Place chicken on a roasting rack over the onions and garlic in the baking pan.

8. Cook for 20 minutes.

9. Reduce heat to 350°F, baste chicken with pan drippings every 30 minutes or so until chicken is done, about 75 minutes, or internal meat temperature of 165170°F. 10. Garnish with cilantro and lemon slices.

Serve with chutney, jasmati rice, peas, and a side of sliced cucumbers, red onions, and tomatoes.

Enjoy your Tandoori Chicken!

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The land of the rising sun

にほん

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焼き鳥）

Yakitori ( - Japanese chicken skewers. These delectable snacks are often found in izakayas or Japanese pubs full of food and conversation. These skewers date all the way back to 1868, during the Meiji Era. Most of the time, these kabobs are made by alternating grilled chicken thighs and pan-fried scallions.

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おにぎり）

Onigiri ( - A Japanese rice ball wrapped in seaweed and formed into triangular shapes. The filling can be a variety of foods, but it's usually stuffed with salted salmon or sha-ke. Onigiris were invented almost 2,000 years ago!

（すき焼き）

Sukiyaki - A Japanese hot pot. This bold meal starts off with a bowl full of sweet and salty soy sauce broth.

These pots are usually topped off with thinly sliced beef, carrots, scallions, glass noodles, and veggies. The most traditional way of making this dish is by cracking a raw egg on top of the boiling dish — best when enjoyed around a table of friends!

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Ingredient For making one onigiri: - 65g Japanese short-grain rice. White rice is an excellent fit.

- 1/4 sheet nori seaweed - sesame seeds, fish roe, or scallions for garnish (optional) - fillings: cooked and shredded salmon - water and salt

Directions 1. Begin by cooking the Japanese rice using your favorite rice cooking method.

2. Wet your hands with water to prevent the rice from sticking.

3. Salt both hands and rub, spreading it around your palms.

4. Scoop a handful of rice (⅓ cup) in one hand. Create a small well in the center of the rice and put in your choice of fillings.

5. Mould the rice with your hands around the well to cover your filling completely.

Press the rice to gently form a triangle. Press just enough so the rice does not fall apart.

7. Wrap up the rice with a sheet of nori seaweed.

8. Garnish with some sesame seeds or fish roe and enjoy!

いただきます！

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The Culture of Politeness At the dinner table, manners are of utmost importance. Here are some common table manners in Japan: Before you eat, you must say “itadakimasu,” meaning, “I gratefully receive.” This is an expression of gratitude. It is often considered rude to burp, chew loudly, or blow your nose when eating. At the end of the meal, you should return silverware to their original positions and say “gochisōsama deshita” (“thank you for the feast”). This phrase honors those who worked hard to prepare the dish, plus the ingredients, as Japanese value nature and the purity of ingredients.

A common misconception is that Japanese use a lot of soy sauce and wasabi, but that actually isn’t the case! When eating Japanese food, try to put as much as you need, and not more. This especially applies to wasabi and soy sauce — wasting is a big no-no.

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Washoku - The term for traditional Japanese food and literally means “Japanese food.”

Washoku’s philosophy emphasizes the importance of aesthetics and nutrition.

The Philosophy of Washoku Japanese people value diversity and fresh ingredients. This belief can be traced back to their first religion, Shinto, which focuses on the love of nature. Providing people with a healthy diet, natural foods with minimal preservatives serve a big part in Japanese dining. This also is an expression of natural beauty and the everchanging seasons.

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Here’s a map with some famous landmarks and foods!

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References Gallary, Christine: What’s the Difference Between Ice Cream and Gelato?; 2020; Kitchn UNESCO World Heritage Centre: The Legend of Gelato; 2021 Chasing Travel: Gelato Culture in Italy; 2013 Italy Explained: Italian Gelato Flavors: What You Need to Know Taste of Home: Lemon Gelato Recipe; 2021 Aglobe: Washoku The Traditional Japanese Culinary Culture; 2019; gyozalovers.com Bakerjian, Martha: What Is Italy's Evening Tradition, La Passeggiata?; 2019; TripSavvy Chen, Namiko: Yakitori Recipe; 2020; Just One Cookbook Chen, Namiko: Onigiri Recipe; 2017; Just One Cookbook Pogogi: The Story of Sukiyaki; 2013 Cooking Sun: 7 Things You Should Know About Japanese Food Culture; 2018 Japanese Table Manners; 2021; japan-guide.com My Jewish Learning: What Is Challah? All about the braided Sabbath bread.Mashed: What Is Rugelach And What Does It Taste Like?; 2021 Reform Judaism: Shabbat; 2023 allrecipes: Easy Paella; 2023 Valencia Fallas: Wikipedia La Bible de la Paella: La légende de la paella; 2011 Smithsonian: What Is Eskimo Ice Cream?

Windows to the Universe: Inuit Culture, Traditions, and History

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