Hummus, The International Life of an Indigenous food by Brigitte Caland
Hummus, The International Life of an Indigenous food
Brigitte Caland
Abstract
Born somewhere in the Middle East the hummus, a simple basic chickpea dish, has made it into supermarkets and delis all over the world. In the last few decades, going from indigenous to global and while continuing its expansion, this staple regional food has generated enthusiasm as well as fierce nationalistic battles.
From the first recipe to today’s various choices, hummus has changed colors and texture during its long life span. So, by comparing late medieval sources, the lecture will suggest a possible origin to this dish that several nations in the Middle East claim as theirs and compete regularly by preparing the largest bowl of the chickpea puree in order to be immortalized in the Guinness Book of Records.
Through a psychoanalytical approach, the lecture will try to understand the success of the hummus; the attractive secrets of its taste and texture; what triggers the battles around this staple food; and how today’s many choices of the product available on the market may, in a sense, meet the spirit of the earliest recipe we have.
‘Insatiable Appetite:
Food as Cultural Signifier in
the Middle East and Beyond’
14 October 2019, 7–10 pm
American University of Beirut,
Bathish Auditorium
MEAL PREP | Mediterranean Diet | Quick, Easy and Flexible Healthy Recipes
???? ???? MODERN MEDITERRANEAN DIET GUIDE
Welcome to another healthy cooking tutorial! One tip I always give to create a maintainable healthy lifestyle is adding in more meal prep habits. I want to help you by sharing some of my fave Mediterranean recipes and meal prep hacks to keep you from wasting food, overeating, and spending too much time in the kitchen! I hope you enjoy this video, thank you so much for watching and I hope you have a zestful week! ♡
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#MediterraneanDiet #MealPrep
timestamps
0:00 → intro
2:36 → soup + vegetable
4:53 → lemon za'atar marinade
9:30 → soup part 2 + quinoa tabbouleh
11:08 → toss vegetables
11:45 → soup part 3
13:10 → feta turkey meatballs
15:43 →quinoa tabbouleh
18:39 → butternut squash soup
19:43 → cook the chicken
20:01 →creamy tahini honey dressing
21:13 → final touches
Eating with the Tudors - An interview with food historian Brigitte Webster
What did the real people in Tudor Engand eat? From fruit pies to bean and bacon stews, what Tudors ate & drank varied greatly, and was subject to season and Galen's humoral theory...
Poor and wealthy alike lived off the land, using ingredients based on their availability and seasonality.
Let's find out more from our expert, historian Brigitte Webster. She truly lives and breaths Tudor, in her Tudor house in rural Norfolk where she grows her own fruit and vegetables in a truly authentic Tudor way. She rediscovers day in day out, how did the people back then grew their food in different seasons, plus how savvy with food waste they were! Nothing was wasted!
Join Brigitte to find out what an authentic Tudor recipe looked like, from how it was worded to exactly what ingredients were used.
You can get Briggite's book here:
And this is her Tudor house:
Podcast Ep 39 Bad News About Travel Plans - Our Favorite Orgs - Sam Makes This Week's Recipe!
Hey Pickles,
We had some disappointing news in the world of travel plans.
In exciting news, Sam makes this weeks recipe for our Vegan Cookbook Challenge!
She makes an amazing cauliflower dish from the book, Tahini & Turmeric by Vicky Cohen & Ruth Fox. These sisters created a wonderful assortment of Middle Eastern vegan recipes, and we're looking forward to diving deeper into this one!
We continue spotlighting some of out favorite vegan organizations this week, and talk all about Project Vegan 716 in Buffalo NY, and Penelope's Place Animal Sanctuary in Akron NY.
Thanks for listening!
Slovenia - Buckwheat salads, soups and risottos | At our Neighbour's Table
At the extreme north-eastern tip of Slovenia on the borders with Austria, Hungary and Croatia lies the Übermur region. Prekmurje, as the region is called in Slovenian, is named after the river Mur, which runs along the border with Austria.
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Prekmurje is a gently rolling country. Numerous rivers, streams and thermal springs make it one of the most fertile regions in Slovenia. Prekmurje is also known for the country's most aromatic buckwheat. Buckwheat, 'ajda' in Slovenian, is so closely connected with Slovenian tradition that it is mentioned in poems, legends and songs, and many women also bear the first name Ajda. In Eastern Europe, buckwheat has been a staple food for centuries. In the West, however, it has only become popular again in recent years. Contrary to what the name suggests, buckwheat is not a grain and has nothing to do with wheat. It is, however, related to sorrel and rhubarb. This nutritious and vitamin-rich plant originated in eastern Central Asia and came to Europe through the migrations of the Mongols in the 14th century.
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In Slovenian cuisine, buckwheat is used in all its forms: As a whole grain or as flour. Daniela and Boštjan Gjergjek grow organic buckwheat and use it a lot themselves in the kitchen. For breakfast they often have Šmorn, a kind of pancake made from buckwheat flour. They serve salads and soups with cooked buckwheat grains, or use them instead of rice for various risottos.
At our Neighbour's Table - Slovenia | Season 2020 - Episode 252
2020 © Licensed by Berlin Producers
Jicama Salad with Lime-Cumin Vinaigrette - How to Use Jicama in a Recipe
How to use jicama in a recipe. The lime-cumin vinaigrette (A Deborah Madison recipe) can be used on grated carrots or grated beets or fruit salads, or other jicama recipes. Super fresh, bright, and cooling. Ideal for a cookout recipe as a coleslaw alternative. Ingredients below or at
Chapters
0:00 Adaptation to the original recipe
0:45 Blooming spices in hot oil
1:30 Add remaining ingredients
2:09 Zesting a lime with a vegetable peeler
3:00 Returning to the rest of the vinaigrette
3:43 Peeling & prepping jicama
4:40 Mixing together the grated jicama & dressing
Jicama Salad with Lime-Cumin Vinaigrette
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Vinaigrette from Deborah Madison's The New Vegetarian Cooking for Everyone
Ingredients:
1 large jicama or 2 medium - about 2 pounds, grated, diced, or sliced into 2-inch matchsticks
1 clove garlic
1/8 teaspoon salt
grated or minced zest of 2 lime
2 to 3 tablespoons fresh lime juice or lemon juice
2 tablespoons chopped green onion or finley diced shallot
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seeds (or a heaping 1/4 teaspoon ground cumin)
1/2 teaspoon coriander seeds (or a heaping 1/4 teaspoon ground coriander)
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons chopped cilantro
Recipe summary: bloom spices in oil. Add remaining ingredients (except for jicama) and let sit for 15 minutes. Grated, chop, or dice jicama and stir in vinaigrette. Season with salt, pepper, and more lime juice, if needed.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Hard Boiled Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License