Polish Excellence

Polish 'Diet'

Blog Post #4

April 19, 2015

by Dan Horn

There are two main ingredients in most Polish entrees: protein and a form of lard or butter. Protein is important in any diet because it gives the body nutrients and energy. Fatty substances such as butter are important in moderation because the body turns fat into energy. Unfortunately, if that energy is not burned off, it is turned into fat and is stored away in the body. Luckily, as time progresses, we can come out with healthier solutions such as margarine or other tasteful solutions to lard. The use of butter and lard in the Polish cuisines is not unlike anything that we see here in America. The use of butter on bread in Poland is considered bad because you would then not be able to afford the luxuries of exquisite foods such as sausages.

The use of butter in America is something that we take very heavily. We use it in a large number of dishes and often in very large quantities. Poles do the same in some of their dishes but are beginning to one it down a bit for fear of a drastically rising obesity rate. Countries like these that are physically so far apart can be so closely tied together just through something so simple as the foods we eat.

"Polish Sausages, Charcuterieand the Blood Sausage." Polish Sausages, Charcuterie and the Blood Sausage. N.p., n.d. Web. 27 Apr. 2015.

Polish Excelence

 

 

What Makes Polish Food So Special?

Blog Post #3

April 19, 2015

by Dan Horn

If there is anything that you need to know about Polish food, is that it almost always contains proteins. Many appetizers, the kielbasa, for example is a type of sausage that is made with several spices and its quality is measured by how much meat is used in the preparation. The meat can be virtually any type of animal but they usually stick to pigs or cows. next comes the preparation which also has a few varieties. Kielbasa can be served cooked or cold and that is actually the common approach to the preparation of the dish. Poles usually eat this sausage with bread as a sandwich or as an on the go snack that they eat plain.

 Considering Poland's hectic life so far, they have often had to make due with what little resources they had available. One such way they have done so is by utilizing all of the parts of a pig including the intestine, lung, heart, head, tongue, and blood are all packed together inside of the intestine and cooked over low heat. This famous combination adds up to what we refer to as blood sausage. Not uncommon anymore in Poland, blood sausage is enjoyed thoroughly as butchers prepare meals like this for everyone to enjoy.

 

"Polish Sausages, Charcuterieand the Blood Sausage." Polish Sausages, Charcuterie and the Blood Sausage. N.p., n.d. Web. 27 Apr. 2015.                         

Polish Diet *blog #4*

As I discussed in other blog posts Polish dishes are very hearty. Most of the time they consist of the main food groups on our food Pyramid. Poland is used for crops so a lot of vegetables and grain are grown there and do not have to import as much making healthier foods not as expensive like they are in America. In America's agricultural system a lot of tax payer dollars go towards the cereal grains because they are basic ingredients in so many boxed and bagged food items such as cereals, chips, breads etc. A lot of Polish dishes contain potatoes, beans, rice, peas, and protein packed meats. 

http://healthymehealthyyouhealthyus.com/postdetail.asp?id=242

On the left is a picture of Poland's food pyramid which is much more in depth than America's. Poland strongly encourages physical activity and even included that on their pyramid. Although, many polish cuisines are high in calories and can be high in fat, if eaten in moderation, is a very steady diet. Polish desserts such as Paczki, deep fried powdered sugar doughnut like spheres filled with sweet fillings, are very sugary but are only eaten on occasions especially on feasting days like Fat Tuesday right before Lent. This tradition is also a theme in the novel Like Water For Chocolate. Traditions are different for so many cultures and have been mixed especially in America and yet have lasted for so long. Continuing these traditions draws families and friends closer together. I think America has started to lose that sense of community largely in part to the business of peoples lives now.  

"Poland." Food and Agriculture Organization of the United Nations. N.p., 2015. Web. 23 Apr. 2015. <http://www.fao.org/nutrition/education/food-based-dietary-guidelines/regions/countries/poland/en/>.

Rolek, Barbara. "Traditional Polish Pączki (Doughnuts) Recipe." About Food. About.com, 2015. Web. 23 Apr. 2015. <http://easteuropeanfood.about.com/od/desserts/r/Paczki.htm>.

"Polish Ideas about Healthy Diet- Exercisesreading." Polish Ideas about Healthy Diet- Exercisesreading. Healthy Me! Healthy You! Healthy Us!, n.d. Web. 23 Apr. 2015. <http://healthymehealthyyouhealthyus.com/postdetail.asp?id=242>.

More Potatoes *Blog #3*

Poland is known for an assortment of Potato based dishes, ranging from the almighty Polish Potato Pancakes, to dumplings, to Vodka (which Poland first introduced). The use of the potato in many dishes has been around for hundreds of years after being introduced in the 16th century. Nutritionally, the potato supplies complex carbohydrates which are essential for energy, and is rich in the minerals iron and magnesium.Today the potato is the fifth most important crop worldwide, after wheat, corn, rice and sugar cane. But was not as welcomed after becoming accustom because of its poisonous properties and ugly appearance.  Many Polish dishes include potatoes such as potato pancakes, pierogi with potato stuffed inside, red borchst with cream and potato, and Kotlet schabowy which is a popular dinner favorite. It consists of a pork cutlet(schnitzel like) with potato, vegetables and/or cabbage. Although many Polish foods are very hearty they are quite healthy. 
2014 is forecasted to increase by 17 percent in comparison with 2013. The 2012/13 marketing year represented the first year during which the starch market operated as a free market.

Fun Facts: 
Boffins at the Institute for Tuber Science in the southern city of Gliwice have found a way to extract industrial amounts of energy from the humble potato.

Poland  imposed new bans on the cultivation of certain genetically modified strains of maize and potatoes.

http://www.smithsonianmag.com/history/how-the-potato-changed-the-world-108470605/?no-ist 

http://www.tastingpoland.com/food/polish_food_first_courses.html#schabowy

Mann, Charles C. "How the Potato Changed the World." Smithsonian. N.p., Nov. 2011. Web. 23 Apr. 2015. <http://www.smithsonianmag.com/history/how-the-potato-changed-the-world-108470605/?no-ist>.

Berzok, Linda Murray, "Potatoes." Dictionary of American History. 2003, "potato." The Columbia Encyclopedia, 6th Ed.. 2014, David M. Spooner, "Potatoes." Gale Encyclopedia of U.S, "potato." The Oxford Pocket Dictionary of Current English. 2009, "potato." World Encyclopedia. 2005, Elizabeth Knowles, T., Michael Allaby, and "potato." Oxford Dictionary of Rhymes. 2007. "Potato." Encyclopedia.com. HighBeam Research, 01 Jan. 2003. Web. 23 Apr. 2015. <http://www.encyclopedia.com/topic/potato.aspx>.

Polish Christmas *Blog #2*

Religion is deeply integrated in Poland. A lot of religious holidays are considered national holidays. Approximately 95 percent of Poland's inhabitants are Roman Catholics.

Most Polish meals consist of meat, bread, and potatoes. Poles consume around three-hundred pounds of potatoes per capita per year. Vegetables consumed are local cool weather crops such as beets, carrots, cabbage and legumes (beans, peas, lentils). Another nutritious source is dairy such as fresh or sour milk, sour cream, buttermilk, whey, cheese, and butter.

The Polish daily meal sequence is dependent upon the family and the season; however, typically it starts with a substantial breakfast: eggs, meat, bread, cheese, and cold cuts are possible. Then people may have a second breakfast similar to a lunch. Dinner, the main meal of the day, is served mid afternoon. It consists of a large bowl of soup, a main course with a salad, and dessert.The last meal of the day is a light supper eaten in the evening. Food and family are a huge part of Polish culture, especially the process of food making which often takes time to carefully make everything by hand. 

Christmas: Among many specific family traditions, Advent (a time of waiting for the celebration of the Nativity of Jesus) is when the baking of the Christmas piernik (gingerbread), and the making of Christmas decorations occur. St. Nicholas does not play a major role on Christmas Day, but is celebrated on his Saint feast day of December 6. In Poland, Christmas Eve is a day first of fasting, then of feasting. The "Wigilia" feast begins at the appearance of the first star. There is no red meat served but fish is typically consumed. The supper, which includes many traditional dishes and desserts, can sometimes last for over two hours. It is followed by the exchange of gifts. Christmas Eve ends with Pasterka, which is the Midnight Mass at a local church. The next day, the Christmas Day, is often spent visiting family and friends. Which is similar to Christmas for Catholics in America.

Recipes: http://www.pwaa.org/polish_christmas_recipes.htm

Kreija, Andris S. "Countries and Their Cultures." Culture of Poland. Advameg, Inc., 2015. Web. 23 Apr. 2015. <http://www.everyculture.com/No-Sa/Poland.html>   "Polish Christmas Traditions." Polish Christmas Traditions. N.p., n.d. Web. 23 Apr. 2015. <http://www.polishcenter.org/Christmas/TRADITIONS.htm>. 

Image: "Cieszmy Się I Pod Niebiosy." Polonia Music. N.p., n.d. Web. 23 Apr. 2015. <http://www.poloniamusic.com/KolendyCieszmysieipodniebiosy.html>.

Polish Influences

Cześć! I chose Poland because of my heritage invested in this culture. In my family we often eat  Polish cuisines: Pierogies and Paczki. Poland is largely Catholic and follow fasting and feasting traditions which impact their diet in some way. For example, many meatless and fish dishes are a big part in traditional cooking.

  More than 1/2 of Poland's land is used for farming. This farming is majorly cereal grains such as rye, wheat, barley, and buckwheat. The country is also located in a cool barren climate zone in the winter which is why most traditional polish meals can be preserved and stored for 3-4 months(peas, beans, grains). These dishes are especially focused on the pickling and drying processes. It is also why soup is a dish of choice because it is easy to make and warms during colder months along with other hearty meals. 

Poland is also located between two powerful neighbors which are Germany and Russia. In fact, there have been many instances through history of other countries' influences on the Polish culture. One of these being the marriage of one king to Italian Princess Bona Sforza in the 16th century which brought some Italian influences like salad. Hungry, France, and the Ukraine have also influenced Polish dishes as they are similarly related Slavic Countries. Another geographical impact is the Baltic Sea. Over the course of history Poland has lost and gained access to this body of water which is why many Polish cuisines consist of freshwater fish.

"Food in Every Country." Food in Poland. Advameg, Inc., 2015. Web. 23 Apr. 2015. <http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Poland.html>.

Image: ML Team. "Midtown Lunch." Midtown Lunch RSS. Midtown Lunch, 14 Mar. 2013. Web. 23 Apr. 2015. <http://midtownlunch.com/2013/03/14/old-traditional-polish-cuisine-food-truck-hits-midtown/>.

Health Style of the Italians

Health Style of the Italians

~Blog Post#4~

April 20, 2015

By: Samantha Millán

A typical Italian diet is called an Italian diet, also known as a Mediterranean diet. A Mediterranean dietco nsists of not only Italian, but of the whole entire area of the Mediterranean sea. It consists of places such as Spain and Israel, Syria and Greece, North Africa and of course, Italy. Italians combine pasta as the base of their main meals as a source of carbohydrates. Then fresh vegetables and fruits with fish rather than meat. Italians also use olive oil instead of butter as a main form of a condiment. 

The over-all description of a Mediterranean diet are:

• Fruits 
• Vegetables
• Nuts and seeds
• Olive oil
• Small amounts of dairy
• Small amounts of fish and poultry 
• Very small amounts of red meat and eggs
• Moderate amounts of wine

(click here for the website where I found mediterranean diet! http://www.lifeinitaly.com/food/mediterranean-diet.asp )

In America we interpret the Mediterranean diet very differently. Italian restaurants in America offer only a variety of fruits and vegetables, even in the most popular restaurants! An Italian salad in America is very often served with a prepacked dressing that isn't homemade like it traditionally is. When Italians see this they instantly know it doesn't have the same fresh taste as a homemade dressing is. when making an Italian Mediterranean diet, you get to match your emotions with the food like ever before. It's because this time, it's more nutritious and healthy for yourself. You get to experience a special connection with the food your creating. An example would be when Tita s creating a dish, through every motion matches an emotion.

Sources:

http://www.lifeinitaly.com/food/mediterranean-diet.asp

http://i.huffpost.com/gadgets/slideshows/371156/slide_371156_4288756_free.jpg

A Healthier Alternative To Tradition

A Healthier Alternative To Tradition

~Blog Post #4~

April 20, 2015

By: Sierra Kepski

The Roman Catholic rituals of feasting and fasting, introduced to Poland around A.D. 900, have had a strong influence on Polish tradition, especially because they give Poles the opportunity to come together in a huge family gathering and eat mounds of food. The feasting on fatty or sugary dishes could be seen as an unhealthy aspect in many other cultures. However, many healthy meatless and fish dishes are also popular and offered during the days of fasting. Also, most of the Polish dishes served today have a large variety of vegetables to eat, which gives this cuisine an even healthier alternative to traditional meals.

Poles like to eat hearty, filling meals, consisting of many dishes we would consider "comfort foods" in America today. When they first wake up, they eat a large breakfast consisting of many foods similar to an American breakfast. This rather large meal will keep them full until a light brunch, or "second breakfast" is eaten in the midday. This meal consists of sandwiches, soups, or salads, much like the American lunch. The main meal of the day is served in the late afternoon. Dishes served during this meal include meats, boiled vegetables, dumplings, and, of course, soup. This meal is followed by desert, typically a type of cake. The last meal of the day is a light supper served later in the evening. It includes a hot or cold main dish, pickled vegetables, a dessert, and hot tea. 

Although the Polish diet may appear to be unhealthy to some, I believe any cuisine can be unhealthy depending on the portion moderation. If people choose wisely on what to eat and how much of it to eat, anyone can have a rather healthy diet. Once again, the Poles take pride in their comfort foods and look to their cuisine to keep their family happy and healthy. Just like in "Like Water For Chocolate", this food brings families close together, whether it be for a holiday or an average Sunday dinner. 

Traditional Italian Cooking

Traditional Italian Cooking

~Blog Post #4~

April 20, 2015

By: Samantha Millán

Like any other dish, each ingredient is special when making a traditional meal. Italians focus on two main factors: using high quality ingredients and having deep respect for how they are used. Those Ingredients are: Pasta, grains, cheese, vegetables, garlic, olive oil, balsamic vinegar, herbs, fish and seafood, pork, beans, capers, nuts and dried fruit, and citrus fruit. Along with the ingredients there comes techniques. Those are: boiling and simmering, sautéing, braising, roasting and grilling, and baking. I bring up the techniques because they are as important as ingredients.

One particular ingredient I’m going to cover is Prosciutto di Parma. Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt matching to the weight of the meat. The history of the Prosciutto de Parma goes back to the Roman period. A man named Varrone wrote that the local neighbors raised large herds of pigs and were naturally skilled in curing ham. Later, in the 2^nd century, another man known as Cato the “Censor” wrote in one of his books, De Agricoltura. He explains the amazing flavor of the air-cured ham. To prepare Prosciutto di Parma you have to rub and massage the hind legs of the pork with an amount of salt matching the weight of the meat, as I stated in the beginning. Then, the ham has to be washed, dried and left in aging rooms for 10 to 12 months.

There are many ways to incorporate Prosciutto di Parma into any dish not just Italian dishes. Just click this link to make endless dishes using Prosciutto di Parma! http://www.prosciuttodiparma.com/en_UK/recipes/list?c=1

Sources:

http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/prosciutto-parma-1.aspx

http://parmacrown.com/why-prosciutto-di-parma/

http://www.prosciuttodiparma.com/en_UK/recipes/list?c=1

http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=218291&sc=3022

Healthy China

Healthy China 

~Blog Post #4~

April 20, 2015

By Bella Porter 

Chinas main crops are rice, corn, wheat, and cotton in addition to many fruits and vegetables. The main livestock includes pork, beef, dairy, and eggs. Each and everyone of these foods has a health benefit, but also can be made in an unhealthy way. Us Americans see Chinese food as a an unhealthy take out meal that consists of fried rice, egg rolls, and orange chicken. The civilians see there traditional food in a different way. Yes, they still eat the fried goodness listed above, but all in moderation. Most people in China are very thin and it doesn't make sense when their main food is a source of pure carbs. The reason is that Chinese people eat in very small portions. They have small dishes and also has chopsticks which help them eat in smaller amounts. Chinese food has the possibility of being a very healthy food choice depending on what you choose to eat. Stay away from the fried food and eat a meal consisting of a small portion of rice, a lean meat, and a good source of fruits and vegetables. After doing this project my outlook on Chinas food and traditions has changed. China is a very diverse country with many ethnic recipes and tastes. The delicious food has traveled all over the world and has become a favorite to everyone. In China, just as in Like Water for Chocolate, each ingredient has a purpose and a quality that leaves each meal tasting amazing. Chinese food never disappoints and always leaves you wanting more 

Italian Cuisine: Healthy

Italian Cuisine 

~Blog Post #4~

April 20th, 2015

By: Michael Abbene

Italian food is packed with healthful benefits. The cuisine features an abundance of minimally processed plant foods and olive oil, along with low to moderate amounts of wine, sweets, dairy, eggs and red meat. According to a study in "Clinical Interventions in Aging" in March 2008, Mediterranean cuisine supplies certain nutrients that help reduce the risks associated with some chronic diseases. In America today, an often date night is an Italian restaurant meal. Not only is the food delicious, it is classy and healthy and everything that people want today. Because I come from an Italian family, it is the most common food I eat. For example, tonight I had tortellini which is a form of pasta that has cheese baked inside the pasta. In the novel Like Water For Chocolate, food is portrayed as a big part of tradition. To me, food plays the same role and I am very lucky to be a part of such a rich and prestigious food culture. 

http://www.livestrong.com/article/375294-what-are-the-health-benefits-of-italian-cuisine/

Pasta

 Pasta

~Blog Post #3~

April 20th, 2015

By: Michael W. Abbene

Pasta is hands down the most popular Italian dish. With hundreds of different types, the options along with sauce are endless. Young Italians are told of tales of Marco Polo bringing back pasta from China and starting a new tradition in the Mediterranean country. Pasta has been the cornerstone meal of Italy for hundreds, if not thousands of years. In some places, Italian meals such as pizza is more popular, but pizza is relatively new compared to the cuisine choice of pasta. Along with being a very popular dish, pasta is also very healthy. It’s great to pair with fiber-filled vegetables and beans, heart healthy fish and oils, antioxidant-rich tomato sauce and protein-packed, poultry and lean meats. Recipes for pasta can be difficult to find as every pasta is made differently by each person making it. For example, my family makes homemade lasagna and ravioli every holiday yet only three members of my family know the recipe. My grandmother, my uncle, and my father are the only members of my family to know our family recipe for lasagna and ravioli. However, one day the recipe will be jaded down to me...hopefully. All over the world, pasta is one of the most popular dishes. The carb filled meal is one of my personal favorites and I'm sure I'm not the only person to say that. 

http://pastafits.org/pasta-facts/

 

Italy

Heart Healthy? Maybe...

-Blog #4-

April 20th 2015

By: Anthony Swindell

It is no surprise that the basis of the Italian food is high in carbohydrates. carbohydrates are the "key" ingredient in almost every Italian meal. Italian bread, pasta, lasagna all food from Italy and all of which are loaded with Carbohydrates. Carbohydrate can be good and bad in many ways. They are what individuals eat after a workout or a lift. along with protein carbohydrates are the next best option to feed your muscles once they have been torn. On the other hand large amounts of carbohydrates without using proper direction or by not leading them to your muscles can cause blockage in the arteries. These well known Italian means are more healthy than they are unhealthy, but can only be determined by what you do once its in your body.I eat similar style foods as the Italians. despite the pasta and bread, I tend to eat fast food which is basically high in every category on the nutrition label. I eat hamburgers and sandwiches because, first of all, they are my go-to food when I am hungry and are my favorite things to eat. I eat those types of food because in America's society they are very convenient. In the book Like Water for Chocolate it portrays food as a physical defect to ones personality. It give the characters a sense of identity and works through them as an internal Stimuli. 

Italy

The Pasta Pantry

-Blog #3-

April 20th 2015

By: Anthony Swindell

Pasta is the root of the Italian's food history. As I previously mentioned, it wasn't Chinese who invented the noodle but the Italians were the ones to create and modernize the delicious dish of pasta. Once a year my family and I create a pasta dish from scratch. Starting with the flour and egg we roll out the dough and create big globs of "pasta". Once the dough seems to be in good condition we use a rolling machine to create the strands of pasta. The pasta traditionally created by the Swindells' is angel hair, which is long strands of pasta that can be twirled up with a fork. Once the noodle has been cooked, all is left is the drizzle of the homemade tomato sauce and whala, we have a pure Italian meal.

 

Although we create pasta in America from the base, the heart of Italy is where someone would understand the perfection of the pasta dish. The wheat, an ingredient in pasta, has the ability to thrive in the Italian Climate. Because of this, the Italian citizens have the opportunity to consume over 60 pounds of pasta per year per person. Italians love their pasta. when it comes to the next generation of pasta eaters it is clear to see, pasta is and ever growing meal. From its international popularity, people have given pasta a greater deepness. Pasta, today, has been created into hundreds of shapes and sizes from angel hair to penne everyone, and anyone can have an interest in this dish. From the restaurants of Italy to the to the dried pasta on the grocery shelves there is certainty that pasta will be enjoyed for generations to come.

Sources: "History of Pasta" <http://www.lifeinitaly.com/food/pasta-history.asp>

Become a geek about the Greek

American has been described as a melting pot and a salad bowl. When it comes to food is has become a buffet.

Pictured above is a map showing what each state is known for. Each state is famous for a certain food from entrées to deserts. Compare this diet to the one of the Greeks and it is like two different worlds. 

The typical American Consume about 24 pounds of artificial sweeteners

2 pounds of french fries
and about 1 gallon of soda per week Children's Eating Habits include: 
320% Salty snacks
413% Pizza
367% Mexican Food
180% Candy
42% Vegetables
24% French Fries Americans are limited to cooking so most eat out 76% fast food restaurants Calories 30% junk food 10% fruits & vegetables 5.7% healthy proteins (fish & chicken) 1% fine dining restaurants 11% casual dining restaurants 12% mid-price restaurants eat bigger portions. 

Compared to the Greek where each of their meals are prepared fresh which consists of fish & seafood less meat, not used as their main meals Breakfast: is a light meal, and bread, cheese, fresh fruit, & coffee is served 

Late Afternoon: light refreshment called mezethes (small plates of morsels)
sometimes used as appetizers for big meals bread, fresh, veggies, cheese, olives, dips, soup. 

Lunch: The main meal is eaten at 1-2 o'clock in the afternoon
Cities: In the city there is no time to go home for a large lunch so the Greeks people eat a light meal midday then  a large dinner 
Dinner: is eaten as late as 10 p.m main meal in cities lighter in rural areas eating outdoors is very popular family & friends eat together in social settings like to drink a moderate amount of wine about 5 oz. glass per day bread, fresh, veggies, cheese, olives, dips, and soups 

Desserts: mostly made of fresh fruits also love to eat sweets as snacks or desserts high in fats from olive oil & nuts grains Monounsaturated polenta potatoes, brown rice couscous pasta prepare fresh produce from their own land get milk & eggs from their own animals tomatoes & cucumbers are year round 

These two diets are in no way similar. The "American" diet is very unhealthy but the Greek diet is very. Up until the 1950s American meals were healthy as well and most meals were home cooked. Now in today's society in America people are relying on dinning out and forgetting how to cook. 

Pictured at the top is the average Greek food pyramid. Below it is what the American pyramid will be by 2025 but some can say it is already like it.

Sources https://prezi.com/wgizdaurjb2u/american-diet-vs-greek-diet/

Eating Right

~Blog Post #4~

April 19th, 2015
By:  Brandon Dechter

         Being overweight in America is often overlooked, however, not in Italy.  It is evident that the Italians know something we do not.  According to the International Association for the Study of Obesity, just nine percent of people in Italy are heavy enough to be considered obese.  Thirty-two percent of Americans can be considered obese, but it is not like Americans are not familiar with Italian food.  Italian restaurants are popular all across the country, and tied with Mexican food for most popular food in U.S.  The Italian food we know and love in America is much different than the preparation and dishes served and known in Italy.  Americans enjoy heavy plates of spaghetti, smothered pasta in Alfredo sauce, and slabs of buttery, greasy, and cheese-smothered garlic bread.  Portion control is also a big part of why Italian diets differ, because the smaller portions and moderation is a big element in this culture’s diet.  The sauces here in America are much heavier as well and sometimes even drown the pasta unlike the light sauce with basil and little meat recipes cherished in Italy.  An interesting fact in traditional diet of Italian culture is how lunch is actually considered the main meal.

 A typical Italian lunch has an antipasto or appetizer (soup, rice or pasta), a secondo (meat or fish), contorno (vegetables), and a dolci (sweet) or desert.  All these are small portions and not every meal offers these choices but these lunches are sometimes festive meals or Sunday lunches, which would indeed feature them all.  To Italians, ingredient quality is of utmost importance and people spend more time and money on their food than Americans.  Food is rarely imported, and Italians are generally concerned and suspicious of products that are not locally grown or made.  Italians do not quench their thirst with sugary sodas, instead with water; wine, or watered down wine.  Portions are kept small, with a glass not bottle of wine.  In America, refills are common which are unusual for Italians.  A fascinating fact is that in America’s average diet, the majority of calories are in drinks and half the sugar. 

A Caprese Salad consists of four tomatoes, two cups mozzarella cheese, fresh basil leaves, two tablespoons extra-virgin oil, salt and freshly-ground pepper.  This recipe is fresh and overall, the food in Italy’s culture is important to them and they truly enjoy their food.  Below is an example of the size of a Caprese salad, much not like what we would be accustomed to at an Italian Restaurant.  

From my own experience, I have eaten a Caprese salad as well as Italian dishes and the portions are much larger here then in other countries, such as Italian restaurants in Mexico.  In American diet, I think that there is not a similar shift, however, many Americans are being motivated to change their lifestyle into a more active and healthy way.  In the novel, similarly to Italian cuisine, food and recipes are important to them.  A healthy diet, in my opinion, is essential to a happy lifestyle and can give a person emotional and physical health and well being that many do not have.  Confidence is also present when one is dedicated to their health and body.   

"Popular Diets of the World: The Italian Way With Food." WebMD. WebMD. Web. 19 Apr. 2015. <http://www.webmd.com/food-recipes/the-italian-diet?page=5>.

Web. 19 Apr. 2015. <https://chefshelby.files.wordpress.com/2010/06/caprese-salad-1-500.jpg>.

The Polish Potato Pancake

The Polish Potato Pancake

~Blog Post #3~

April 19, 2015

By: Sierra Kepski

Who doesn't love fresh french fries or warm mashed potatoes for some comfort food? We all are enjoy potatoes in one way or another, and because they can be served in so many different forms, potatoes are particularly a huge staple food in the Polish culture. They are used for almost anything you can imagine, such as salads, hot or cold soups, stews, dumplings, casseroles, side dishes, and even pancakes. Yes, pancakes! Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, apple sauce, mushroom sauce, or sour cream. Placki ziemniaczane are historically tied to Polish tradition serving as a food staple for the 17th-century Polish monasteries. During the country's years of economic difficulty, the potato replaced bread in some dishes since it was a cheaper crop to farm than wheat or barley at the time, in addition to the fact that it could be stored for much longer periods of time than bread. The potato is a root vegetable which also makes it very adaptable to the different soil types throughout the country. Since Poland has such a strong agribusiness, it is the leading producer of potatoes in all of Europe!

 Your meal could not possibly be complete without this starchy vegetable somewhere in your dish. Although potatoes are particularly best known for being used in soups, stews, and other comfort dishes, they also can be used as a base to any traditional or unique dish, such as pancakes. My grandmother used to make potato pancakes with me and my dad in our kitchen in the spring time. No cooking experience is required! A potato pancake is one of the easiest dishes to cook considering it only has four ingredients. We use to grate our potatoes and onions the old fashion way: a hand grater, but using a food processor is also an option. I had to learn the hard way not to get my fingers too close to the grater. After you combine the potatoes and onions, add one egg and a bit of flour and some salt and pepper to taste. You combine the mixture and pan fry them in a little bit of oil. My grandmother used to serve them hot topped with apple sauce, just like she use to eat them back when she was my age living in Poland!