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afghan food

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bibi easa

on 26 February 2013

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Transcript of afghan food

Most notable Afghan food items known today were probably first served by urban residents. Most food and trade recipes were traditionally handed down through the generations. Though, late in the 19th or early in 20th century, a collection of formal gastronomy documents was published by Afghanistan’s government. These invaluable documents included preparation, food history, cookware fabrication, and dining etiquette. History The Afghan traditional diet is fused with the food of Iran, Pakistan, Tajikistan, Uzbekistan and Turkmenistan to create a new Afghan cuisine & you’ll find it reflected on the average Afghan menu today; it varies from culture to culture and region to region but despite this, there’s a basic thread and everyone seems to use loads of fresh yoghurt, fresh coriander, garlic, spring onions, tomatoes and potatoes; fruit and dried fruit is often incorporated into savoury dishes with exotic spices which makes for an extraordinarily good cuisine. In the rural areas, especially, dried fruit and nuts are often incorporated into the diet for the simple reason that they don’t have access to the fresh stuff. How does food retain culture? Afghanistan is a landlocked and mountainous country located in the heart of South Central Asia. Kabul is the capital and largest city of Afghanistan, located in the Kabul Province. The population of the Kabul metropolitan area is over 3 million people. Afghanistan has a total 647,500 km2 of area. Food availability is currently good in Afghanistan, prior to the main wheat harvest that will begin in June. Imported wheat is widely available as is normal for this time of year, although prices are higher than normal in areas of the northwest and northeast that were impacted by drought during 2006. Geography Climate
Afghanistan has an arid continental climate. Summers are dry and hot, while winters are cold with heavy snowfall in the highlands.
Agriculture is dependent on irrigation, but only 10 percent of the 1.8 million irrigated have proper irrigation systems. Afghanistan produces few commercial goods. The Taliban have opened commercial routes between Pakistan and Turkmenistan, but no official trade can develop until the government is recognized by the international community. Due to the limited access of transportation, it is difficult to import and export goods from and in to Afghanistan. Infrastructure Afghanistan is classified as a least-developed country, as well as one of low-income and food-deficit. About 80% of the population live in the rural areas and depend on their own production to satisfy their food needs.
The economy of Afghanistan has improved significantly since 2002 due to the infusion of multi-billion dollars in international assistance and investments,as well as remittances from Afghan expats.It is also due to dramatic improvements in agricultural production and the end of a four-year drought in most of the country. However, Afghanistan still remains one of the poorest and least developed countries in the world that is highly dependent on foreign aid. The nation's GDP stands at about $27 billion with an exchange rate of $15 billion, and the GDP per capita is about $900.
Food and economy Afghan cuisine is largely based upon the nation's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan's culinary specialities reflect its ethnic and geographic diversity. Though it has similarities with neighbouring countries, Afghan cuisine is undeniably unique, and has been considered to be one of the most flavor some of cuisines. Staple Foods Food in Daily Life
Everyday food consists of flat bread cooked on an iron plate in the fire or on the inner wall of a clay oven. Yogurt and other dairy products (butter, cream, and dried buttermilk) are an important element of the diet, as are onions, peas and beans, dried fruits, and nuts. Rice is eaten in some areas and in urban settlements. Scrambled eggs prepared with tomatoes and onions is a common meal. Food is cooked with various types of oils, including the fat of a sheep's tail. Tea is drunk all day. Sugar is used in the first cup of the day, and then sweets are eaten while sipping tea. Other common beverages are water and buttermilk. At home, when there are no guests, men and women share meals. Along the roads and in the bazaars, there are many small restaurants that also function as teahouses and inns. On special occasions, pilau rice is served with meat, carrots, raisin, pistachios, or peas. The preferred meat is mutton, but chicken, beef, and camel also are consumed. Kebabs, fried crepes filled with leeks, ravioli, and noodle soup also are prepared. Vegetables include spinach, zucchini, turnip, eggplant, peas and beans, cucumber, and tomatoes. Fresh fruits are eaten during the day or as a dessert. In formal gatherings, men and women are separated. Dinners start by drinking tea and nibbling on pistachios or chickpeas; food is served late in the evening on dishes that are placed on a cloth on the floor. Food Customs at Ceremonial Occasions Males in the family usually work on the farms and harvest crops.
Female roles stress motherhood, child socialization and family nurturing. . Among most settled rural families, women participate in agricultural work only during light harvesting periods, and are responsible for the production of milk products. Nuristani women plow the fields while the men herd the flocks and process the dairy products. Nomadic women care for young lambs and kids and make a wide variety of dairy products, for sale as well as family use. They spin the wool sheared by men and weave the fabric from which their tents are made. Gender roles The smoke from burning incense (called span) will keep bad luck and bad spirits away
If I bite my tongue, someone must be talking bad about me
If you shake the bunch of keys it might bring about a fight.
My palm itches, I will obtain some money.
You will be falsely accused of something if you feet touches a broom
If flour spills, it means you will soon receive guests.
If a boy chews gum, his beard will grow uneven
If your foot touches or hits another person's foot, you will get into a fight with that person, unless you shake hands right away Superstitions RELIGION The official religion in Afghanistan is Islam, which is practiced by over 99% of its citizens. Sunni Islam makes up 80-89% of the total population while the remaining 10-19% are Shi'as. The common Islamic food prohibitions are respected in Afghanistan. For example, meat is only eaten from animals that are slaughtered according to Islamic law; alcohol, pork, and wild boar are not consumed, although some people secretly make wine for consumption at home. Sources
Retaining tradition
Food preparation techniques
Most photos taken from Google images
Pictures- http://www.romertopfdirect.com/clay-bread-bakers
Food preparation techniques
Food customs
Staple foods
http://www.youtube.com/watch?v=Id_VxcG9SpQ&safety_mode=true&persist_safety_mode=1&safe=active Afghans are very proud of their land, religion and ancestry. They value their independence beyond life. Due to the vast majority of the Afghan population being Muslim, their values are reflected from the Qur’an. One value that influences the acceptability of food is not eating the flesh of a swine(pig) because it is forbidden in the Qur’an values Food preparations techniques The traditional mode of eating in Afghanistan is on the floor. Everyone sits around on large colourful cushions, called toshak. These cushions are normally placed on the beautiful carpets, for which Afghanistan is famous. A large cloth or thin mat called a disterkhan is spread over the floor or carpet before the dishes of food are brought. In summer, food is often served outside in the cooler night air, or under a shady tree during the day. In the depth of winter food is eaten around the sandali, the traditional form of Afghan heating. A sandali consists of a low table covered with a large duvet called a liaf which is also big enough to cover the legs of the occupants. Food is usually shared communally; three or four people will share one large platter of rice and individual side dishes of stew qorma, or vegetables. Home made chutneys, pickles, as well as fresh nan usually accompany the food. Afghanistan food cuisine By: Gulsoom & Marianne Afghan Food
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