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Copy of Culture Project: Food
Transcript of Copy of Culture Project: Food
Representation of hydrological and photosynthesis processes is not enough.
More realistic representation of biogeochemical cycles in biosphere is required. Blend of African, European, and Asian cuisine due to the massive influx of various immigrants to the area.
A typical Black Bantu-speaking South African meal is a stiff, fluffy porridge of maize meal called "pap," similar to grits, with a stewed meat gravy.
Milk was historically one of the most important parts of their diet; sour milk products are frequently sold as drinks.
Many Black South Africans consider meat the absolute center of their meals; in tribal times, only a village chief was allowed to eat beef ribs. Most South Africans do not understand vegetarianism.
Basic ingredients: seafood, meat, poultry, grains, fresh fruits and vegetables. Pictured--traditional feast. Varies greatly by region, boasting Amerindian, Portuguese, Italian, Spanish, German, Arabic, African and Japanese influences.
Alligator meat, root vegetables, pine nuts called pinhão, rich, beans, and fish are common Brazilian ingredients.
Feijoada (pictured) is a Portuguese stew of beans with beef and pork meats typical in Brazil
Churrasco, a barbecue-style meat, is popular in southern regions. Many Brazilian restaurants abroad serve churrasco. Distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines-- red meat is especially common.
Famous for high protein diet, particularly beef.
Grilled meat from the asado, barbecue (pictured), is a staple, with steak and beef ribs especially common.
Fainá (pictured) is a type of thin bread made with chickpea flour. Recently, Peruvian cuisine has become widely regarded by professionals and the international media as "the best of Latin America."
Anticuchos (pictured) are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes (pictured) and corn. They are commonly sold by street vendors and served shish kabob-style, but one may find them in creole food restaurants.
Peruvian cuisine is less influenced by Europeans, and more dependent on native ingredients, traditions, and recipes. The Aborigines ate simple, balanced diets--meat, fish, vegetables, and nuts-- prior to the arrival of the Europeans in the late 1700s.
Aboriginal legend states that a hunter would catch a bee, and carefully attach something to it. This would help the tracker see the bee, and would also slow its flight slightly. The hunter would follow the bee back to its hive.
"Bushfoods": dishes with aboriginal ingredients, both wild and cultivated, became very popular in the 1980s. English immigrants first settled in South Australia in 1836, bringing with them traditional foods such as Stewed Chops, Potato Dumplings and Jam Pudding
Lemon myrtle, Mountain Pepper, Native spinach, Bush tomatoes, Macadamia nuts, Wattle seed--used in many foods including rice, soups, meat rubs and baked goods.
European immigrants brought their native cuisine, much like they did to the Americas. Native Māori dishes include the boil-up - pork, potatoes, kumara, and dumplings, which is similar to British cooking, and pork and puha - sow thistle, which combines European meat with indigenous vegetables
Similar to Australia, increasing ingredient availability led to more authentic ethnic cooking. Fish sauce and rice paper are ordinary ingredients.
Most New Zealanders eat their main meal, Tea - sometimes known as dinner - in the evening. Most families living in one household try to eat dinner together several times a week.
Most families eat takeaways (take-out) such as fish and chips (Pictured), Chinese takeaways, or pizza about once a week. Japanese cuisine is based on combining staple foods (shushoku), typically rice or noodles, with a soup and okazu — dishes made from fish, meat, vegetables or tofu — to add flavor.
Combined, they are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in sodium.
Noodles are an essential part of Japanese cuisine. They are usually alternatives to a rice-based meal. For proper representation of aerosol-cloud-ecosystem interactions, we need a LSM to describe biogeochemistry in ecosystem.
Rainfall and moistening So the native tribal food was affected
by European colonization, right? Where
else did the Europeans change the cuisine
of the land? A large (and largely diverse)
continent called AFRICA. They eat guinea pigs in a few South American countries. You probably think that's crazy, but remember, *culture is affected by and a part of food.* In the Hindu-majority country of India, many citizens worship cows. How would they feel about our mass consumption of beef? Time to discover the mystical land of ASIA. What Have We Learned? Food differs greatly all around the world.
Culture is both a component of and a result of the various cuisines found worldwide.
Food often reflects and strengthens other aspects of culture, especially religion. Remember that some major religions dictate that followers can never even eat a hamburger!
Wonderful foods worldwide can be enjoyed in most Western countries thanks to the global spread of information and cooking techniques.
The cuisine of most modern Western countries closely resembles European cuisine, due to historical imperialism. Many parts of South America and Africa still practice the culinary arts of ancient traditions. Asian cuisine is unique and highly influential. Aboriginal
Cuisine Australian Cuisine New Zealand Cuisine Brazilian Cuisine Argentinian Cuisine Peruvian Cuisine Code Analysis: BVOC Modeling Southern African Cuisine Billy Tea
Damper Bread (Pictured--cooked in hot coals)
Macademia and Fruit Snack Recently, increased tourism and fast food industries have inspired Australian chefs to invent new foods relying on ancient herbs and spices, similar to "New Wave" chefs elsewhere.
Vegemite (pictured), a very popular dark brown food paste made from yeast extract, is a spread for sandwiches, toast, crumpets and cracker biscuits.
Barbecues are very common in Australia due to its favorable climate for roasting.
Kangaroo meat (pictured) is readily available in Australia although it is not a commonly eaten meat. It is available in various cuts, and sausages. Africa has literally thousands of domesticated and wild edible crops. A few familiar ones are eggplant, coffee, and tamarind.
African meals are far more vegetables compared to meat, eaten mostly with cooked soup or some form of gravy. Green African vegetables also provide a secondary source of proteins.
East African cuisine is very similar to Middle Eastern cuisine, which we will soon see. West African Cuisine A typical West African meal is heavy with starchy items, meat, spices and flavors.
Cooking is done in multiple ways: roasting, baking, boiling, frying, mashing, and spicing. A range of sweets and savories are also prepared.
Water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often first offered to guests.
Jollof rice (pictured) consists of rice, tomatoes, tomato paste, onion, salt, spices, and chili pepper. It is very popular throughout all of West Africa. The End. Aerosol-Cloud-Ecosystem
Land Surface Modeling Development of a land surface model
enabling us to simulate aerosol-cloud-ecosystem interactions Reseach Objective: LSM Analysis Algorithm Development MOSES : Guenther et al. (1996)
GEOS-CHEM : Guenther et al (2006)
CLM : Guenther et al. (2006) Progress Report