Sushi

For my food blog entry I have chosen to research sushi. Oddly enough, I have tried sushi in the past and did not like it at all. However, I felt, for a number of reasons, that I should like it, and exploring the cultural forces that would lead to someone feeling that way interested me. The conclusion that I reached is that among young Americans, consuming sushi is seen as trendy and cosmopolitan, due to both its foreign origins and its strong connection with modernization and globalization, which will be discussed a bit more later.

Many different dishes fall under the category of sushi; the only thing these dishes truly have in common is the inclusion of vinegared rice. Other ingredients aften include cooked or raw seafood, vegetables, and sometimes tropical fruits. Ginger, wasabi, and soy sauce are commonly served as condiments to accompany the dish. Sushi is most often associated with Japan, but its origins are actually somewhere in southeast Asia as early as the second century AD. As a method of preservation, fish was salted and stored in jars along with cooked rice, which would ferment the fish over a period of months; the rice would be discarded at the time of consumption. This method spread through China and eventually reached Japan around the eighth century. It is here that the dish began to change and eventually reached the form in which it is popularly consumed today. Fermentation time gradually became shorter and shorter, until eventually wrapping partially raw fish in rice was no longer a preservation method, but a new dish that sometimes also included vegetables and dried foods. This became known as haya-zushi, or fast sushi. In the early 19th century, the busy urban environment of Tokyo, known at that time as Edo, led to an increased demand for fast food stalls run by mobile street vendors in order to feed urban laborers. These vendors introduced a new type of sushi, called nigiri sushi, consisting of a mound of rice with a slice of raw fish placed on top of it. When the Toyko earthquake of 1923 displaced many sushi chefs from their homes, this style of preparation was introduced to other parts of Japan.

Two different restaurants, Kawafuku and Tokyo Kaikan, both opened in Los Angeles in the mid-1960s, are most frequently credited as being the first to serve sushi in the United States. It is at Tokyo Kaikan that a chef named Ichiro Mashita invented the California roll, perhaps the most well-known type of sushi today, by substituting avocado for fish when he was unable to find any suitable fresh tuna.

The case of sushi can be seen as an example of extreme globalization, not just in its spread in popularity throughout the world, but also in the global market for bluefin tuna that has sprung up to accommodate it. In the book Sushi: Globalization and the Making of a Modern Delicacy, Shasha Isennberg writes, "In few places are the complex dynamics of globalization revealed as visibly as in the tuna’s journey from the sea to the sushi bar." In speaking of the transportation of tuna from Canada to fish markets in Japan, Isennberg observes,"Sushi had started as a form of preservation, but it was becoming precisely the opposite: a way of using the infrastructure of modernity to chaperone a delicate dish around the world."

Once the fast food of humble laborers, sushi takes on a new meaning today. In Japan, a ten year apprenticeship is required before one can become a sushi chef; making sushi is treated with the precision of an art form, and reservations at renowned sushi restaurants are made months in advance. Of course, sushi is also widely available to the public, available at takeout restaurants and even sold prepackaged in grocery stores. In America, consuming even this less prestigious seeming sushi is seen as a marker of cosmopolitanism and status; in 2007, columnist Jay McInerney called nigiri sushi in New York City "the signiture forage of the Young Urban Professional." "To eat sushi," adds Issenberg, "is to display an access to advanced trade networks, of full engagement in world commerce."

　

References:

　

Issenberg, Sasha

2007 The Sushi Economy: Globalization and the Making of a Modern Delicacy. New York: Penguin.
McInerney, Jay

2007 Raw. New York Times, June 10.

Wikipedia. "History of Sushi." Last modified 28 July 2014. <
http://en.wikipedia.org/wiki/History_of_sushi>

California Rolls

For my food blog I chose California Rolls. I chose this because I currently love sushi, but that wasn’t always the case. When I was 9 years old, like many young children, I was a picky eater and was unwilling to eat sushi. A friend suggested trying California rolls and I did, reluctantly. I was pleasantly surprised and was proud of myself for trying raw fish. However, the fish in California rolls is not actually crab- it is a mix of pulverized and cooked whitefish (Food Republic, 2013).

The recipe typically starts out with Sushi rice. A special kind of rice made with short grain rice, water, rice vinegar, sugar and salt. The rice is then spread over nori, which is dried seaweed and sesame seeds are sprinkled on top. Then crab sticks (imitation crab), avocado and cucumber. Then it’s rolled up and cut. California rolls are typically served with ginger, wasabi and soy sauce (Brown, 2005). Sometimes masago or capelin fish eggs are placed on top. California rolls contain 255 calories per roll, 7 grams of fat, 38 grams of carbohydrates, 5.8 grams of fiber and 9 grams of protein (Sushifaq).

While California rolls are typically considered Japanese food, however, it was actually created in the United States. There are a number of accounts as to who created the dish but it is accepted by many food historians that it was first served in Little Tokyo in Los Angeles at Tokyo Kaikan in the late 1960’s. The restaurant was created by EIWA- a Japanese restaurant corporation. A chef named Ichiro Mashita was looking for a substitute to bluefin tuna, used to make a simple sushi roll made out of bluefin tuna and scallions. Avacado was not a typical sushi ingredient at this time but the chef chose it because it was fatty and was available during the summer when bluefin tuna was not available due to migration patterns. Crab legs were then added to give the roll a fishy taste (Gourmet, 2012).

Today you can find California rolls in nearly any sushi or Japanese restaurant in the United States and can even be found in menus outside of the United States. While it can be prepared at home, it is usually consumed at a restaurant. It is a very popular dish now due to the fact that sushi is a fairly trendy dish, but some people are not willing to try other types of sushi because of the fear of or disgust with raw fish.

While California rolls don’t really symbolize anything or have a special meaning in either the Japanese or American culture, it is representative of how fluid culture can be and how American cuisine is so heavily influenced by outside nations and vice versa.


Sources

Alton, Brown. "California Roll Recipe : Alton Brown : Food Network." California Roll Recipe : Alton Brown : Food Network. Food Network, 2005.

"What Is Imitation Crab?" Food Republic. 28 Feb. 2013.

"Deconstructing the California Roll." : Food + Cooking : Gourmet.com. Gourmet Live, 7 Mar. 2012.

"Calories in Sushi." The Sushi FAQ. http://www.sushifaq.com/sushi-health/calories-in-sushi/

Edamame

   When deciding a food to blog about for this assignment, I wanted to pick a food that I love to eat. Sushi has always been one of my favorite meals, however I did not have the means to prepare my favorite roll for the class. Therefore, I decided to research Edamame, my next favorite side dish to eat along with Sushi at Japanese restaurants, and just about every day at home when I want something to snack on. Edamame are green soybeans found in pods containing anywhere from 1-5 beans. They are best prepared when they are kept in the pods and boiled then sprinkled with salt. Other methods of cooking these soybeans can include, but are not limited to baking the soybeans after taking them out of the pod, boiling them and spicing them up with other ingredients such as garlic, or simply heating them up via the microwave and placing them in a salad or in a bowl to be eaten alone with a nice refreshment. 


   Edamame is a Japanese term that means, “steam bean.” The soybean is a form of legume, and this dish is typically found in many foreign cuisines including Japanese and some Chinese dishes. This crop has been very significant throughout East Asia for as long as time. The soybeans were considered one of the five most sacred plants, and have carried on their significance to other parts of the world beginning in the 20th century. Soybeans are harvested at specific times of the year, and are grown just long enough to ensure their immaturity and green color. Unlike snap-peas that look similar on the outside, the soybean pods are not edible. In fact, they have a fur-like texture to them with a thick skin that would not seem appetizing if edible. Their skin has a slit among the side that allows for individuals to easily pop the soybeans out of the pod to be eaten. In order to ensure that the Edamame is fresh, a typical green color will appear on the pods. Brown or yellow Edamame indicates that they have gone bad and lost flavor. Recently, Edamame has been growing in popularity among the health food movement, noted as a tasty treat that is low in fat and calories but high in protein, fiber, and many other important minerals. They contain a high source of folate, a mineral very beneficial to pregnant women because it prevents birth defects and aids in the growth of new cells. Additionally, the soybeans contain chemicals called isoflavones, which, like estrogen, help lower cholesterol.

   Although often eaten as an appetizer at Japanese restaurants, Edamame is now conveniently sold at all grocery stores, with my favorite brand being sold at Trader Joes. The soybeans can be found packaged and frozen still in the pods, outside of the pods, or even precooked and kept in the refrigerated section of the store. The beans are best eaten within a couple days of cooking and should be kept refrigerated. Salt-boiled Edamame is the most popular form of preparation, but many people have also been know to puree the soybeans and add them to dips such as hummus. Furthermore, due to their high nutritional regard, Edamame has slowly made its way from the classic Japanese cuisines to the global market for clean eating and within a large number of processed foods. It has now gained symbolism in America as being the “miracle bean,” and noted as a very important crop for its oil and protein extraction. It is furthermore a very important part of my daily food routine because of its healthy nature and great taste. 

http://japanesefood.about.com/od/bean/r/edamame.htm http://en.wikipedia.org/wiki/Edamame 

http://healthyeating.sfgate.com/health-benefits-edamame-1665.html 

http://en.wikipedia.org/wiki/Soybean

From Cacao to Chocolate

            Growing up in Hershey, Pennsylvania, the so-called “Sweetest Place on Earth,” introduced me to a more chocolate focused upbringing than non-Hershey natives. The iconic images of my hometown are the Hershey Kiss shaped streetlights and the intersection of Chocolate and Cocoa Avenue (no joke. Chocolate Ave. is paved brown to look like chocolate.) Throughout elementary school, a section of our history classes were devoted to the Hershey Company and Mr. Milton S. Hershey (founder). When I was 9, my grade went on a field trip to tour the Hershey Factory (which was torn down last summer). In the days prior to this field trip, my older brother told me about the amazing fantasy that was the interior of the factory. These myths included a worker shoveling mountains of fresh, warm chocolates off the conveyor belts into the hands of all the children. Of course, this was just a myth older siblings tell younger siblings. Sanitation laws and what-not make this occurrence completely improbable. However to a naïve 9 year-old, images of the Wonka factory were floating around my head before the field trip. Although interesting, the tour of the factory removed the mystery and magic behind chocolate for me. This post is focused on cacao/chocolate to reinvigorate that childhood fascination with chocolate.

Early Consumption and Use of Cacao

 The “wood should never be used for firewood and… its seed should be on the table in all ceremonies” – K’ichee’ Maya of Chichicatenango, Guatemala, on the taboo of the cacao tree’s wood and the seeds’ reverence

Exterior of Mayan vase depicting a ruler sitting next to a vessel containing a frother cacao beverage.  Copyright Justing Kerr.

            The earliest known evidence of cacao consumption comes from the Olmec village of El Manati. This evidence comes from a potsherd (broken piece of a ceramic pot) that tested positive for theobromine (the chemical marker for cacao); it is dated between 1900 BC and 1500 BC (Blake 2010). Cacao is a member of the Theobroma genus, which in Greek translates to ‘food of the gods’. Throughout Mesoamerica, both spatially and temporally, the cacao plant is associated with prestige and ceremonial practices. In the Popol Vuh, a Maya book of creation, cacao is described as one of the foods from which Gods created humans (Prufer 2007). In several instances, it is an aspect of rites of passage and identity (Prufer 2007, Barnes 2013). The Mazatec of west Mexico bury cacao seeds as an offering under household hearths. For Day of the Dead ceremonies, Zapotecs would place beans on an altar. Mid 20^th century Chorti Maya consumed cacao as a beverage and did not use it as an offering. Many Mesoamerican cultures include cacao in marriage proposals and ceremonies. Some involve one party (or both) exchanging cacao seeds, or drinking a beverage prepared from cacao. Cacao had a role in the ascension of new political leaders as well.  A practice of the Mam involved new leaders preparing and drinking a mixture of cacao and corn. New leaders were also presented with “sacred” cacao seeds, which their wives would then save. This practice was a physical expression of the acceptance of the responsibility that comes with a political office, the latest occurrence of this practice is the 1940s (Prufer 2007).

            A remarkable find was the discovery of cacao traces in ceramic sherds of Pueblo Bonito in Chaco Canyon, New Mexico. Chaco Canyon is a bit of mystery, archaeologically speaking. These mysteries surpass the scope of this post, but I highly recommend looking into it. The discovery of cacao in vases at Pueblo Bonito shows the expansive trade networks between the southwest US and Mesoamerica. The theobromine containing vases had a similar geometric motif as Mayan vessels used to hold cacao. The fact that theobromine was detectable in the sherds prove that the cacao was able to soak into the ceramic vessel, meaning it was in a liquid form (Blake 2010). For cacao to travel so far from its source and to be consumed as a beverage is amazing. When I first started reading the small section about cacao at Chaco Canyon in Blake’s article, I initially thought the cacao was in its natural bean form since the beans were used as currency throughout Mesoamerica. The fact that the evidence proves it was consumed as a beverage shows that the cultural values of cacao travelled along with the physical commodity.

Skipping a few hundred years or so…

            Today, in U.S culture, chocolate is everywhere. Several major holidays involve chocolate from trick-or-treating on Halloween to a stocking stuffer on Christmas or treats in an Easter Basket. Valentine’s Day isn’t just a materialistic Hallmark Card holiday, it’s a day devoted to chocolate, and a lot of it. 

“A large proportion of boxed chocolates are bought by women for women because men are often scared of getting it wrong. [ … ] Women, however, tend to follow a debit–credit system when it comes to chocolate consumption, which means that if they indulge now they must compromise on something else later. So, if they are going to indulge, it had better taste, look and feel perfect. It's a trade-off which women readily understand, but which many men don't and worry about it when buying chocolate.” – Jim McCall, Cadbury Brand Manager (Barrientos 2014).

This quote from Jim McCall shows that chocolate still has cultural value (even sexist ones, yay). Chocolate, good chocolate, is something to be chosen wisely. It is serious business, if the wrong chocolate is chosen- chaos will follow. Some sampling on indigenous Kuna tribes in Panama has shown that whole bean cacao is high in flavanols that are associated with decreased hypertension and cardiovascular disease (Barnes 2013). Most chocolate in the US isn't believed to have high nutritional value. The only chocolate that is associated with health and antioxidants is dark chocolate, chocolate with a cocoa content of higher that 65%. The market for these chocolates has increased dramatically over the years, including a market for certified organic and Fairtrade chocolates. These purer chocolates are a more prestigious good than your regular Hershey's Bar. They are more expensive, have fewer ingredients, and require a defined taste palate in order to be enjoyed. Similar to the coffee, wine, and beer culture in the US, there is a similar one in regards to chocolate- cultural values that express one's sophistication; the ability and knowledge to consume higher quality beverages.



Works Cited

• Barrientos, Stephanie. "Gendered Global Production Networks: Analysis of Cocoa-Chocolate Sourcing." Regional Studies 48.5 (2014): 791-803.

• Barnes, Jeffrey. "Where Chocolate Begins and Research Methods End: Understanding Kuna Cacao Consumption." Human organization 72.3 (2013): 211-9.

• Edgar, Blake. "The Power of Chocolate: Tracking the Chemical Signature of Cacao Across Mesoamerica." Archaeology 63.6 (2010): 20.

Prufer, Keith M., and W. Jeffrey Hurst. "Chocolate in the Underworld Space of Death: Cacao Seeds from an Early Classic Mortuary Cave." Ethnohistory 54.2 (2007): 273-301.

Tea 茶

Tea (茶), is a beverage most of the people around the world are familiar with. Tea is made from the leaves of the tea plant Camellia sinensis. There are also herb teas that are not made of the tea plant leaves but herbs such as ginger, lemongrass or several kinds of flowers. In China, tea is classified into six main groups, each one is denoted with a color: green (green tea), red (black tea), yellow (yellow tea), white (white tea), black (post fermented tea or Pu-erh tea), and cyan (Oolong tea). There are many forms of tea - tea bags, loose leaf tea, compressed tea (such as Pu-erh tea bricks), instant tea, canned and bottled tea. I found that in the United States, most of the tea people consume is iced tea or lemon tea made from black tea (black tea is called red tea in China).

Tea is originated in China. In China, there is a phrase called the seven necessities, which is originated in the Song Dynasty (12th Century). The seven necessities are "firewood, rice, oil, salt, sauce, vinegar, and tea". Those things are considered to be essential in the everyday life of Chinese, and tea is one among them. The legend says that tea was invented by Shennong (Emperor of the Five Grains), who was a legendary ruler of China and the inventor of the Chinese medicine. When he was tasting different herbs for their medical properties, he discovered tea and its medical use and started to drink it. In the Classic of Tea written in Song Dynasty, the author Lu Yu mentioned in the first Chapter that tea was originated in the southern part of China, a place called BashanXiachuan, which is now in the east of Sichuan Province and west of Chongqing and Hubei Province. 

My hometown Hangzhou (Zhejiang Province, China) is a place famous for the production of Longjing green tea (as called Dragon Well tea). Tea is everywhere in the lives of people living in Hangzhou. People there usually drink plain loose leaf tea without the addition of things such as milk, sugar or honey. When going to visit someone, the first thing the host will do after the guests have entered the door and take seats is usually to go into the kitchen and pour cups of hot tea for the guests and serve them. In Hangzhou, there are many tea shops on the streets. Near the front door of most of the shops the shop owner will place a large black round bottom iron pan used to roast the tea leaves.This roasting process is to stop the oxidation process of tea so that the leaves can remain green, and you can usually see tea makers seating near the pan, roasting the tea leaves with their bare hands (sometimes they will wear gloves).

Dragon Well Tea Leaves

In my home, there are always three hot water bottles filled, waiting for making tea. My father's mug was filled with clear green liquid with tea leaves floating in the bottom 24 hours a day. In the Hangzhou dialect, drinking tea (喝茶) is called eating tea (吃茶). One of the possible explanations for this is that people usually drink loose leaf tea without removing tea leaves and just leave the leaves floating in the cup. Since the green tea leaves are very tender, people can just eat them if they accidentally go into mouth. In the mind of the elder people, the word tea even substitutes for water. When I came back to home after high school in China, my grandmother would sometimes pour me a cup of plain water and told me to have a cup of “tea” (吃杯茶).

A Cup of Tea

During the weekends or holidays when I was in China, I would go hiking with my parents, and we frequently saw tea fields along the path. Sometimes there were tea farmers picking tea leaves in the fields wearing straw hat with small baskets tied around their waist. They snapped off the young green buds of three delicate leaves on the top of each stem and threw them in the basket using both hands in a swift, repetitive and continuous motion. The best tea is picked before the Qingming Festival (in April), and it is called pre-qingming tea. It has lighter and subtler aromas that teas picked in later times. During that period it is usually rainy, and we could often see tea farmer working in the misty tea field wearing conical hat and Chusan palm raincoat.

Tea Field in Hangzhou (Zhishen Cao)

I had went into the tea field and picked tea leaves myself several times with my parents. My mother had the experience when she was young and she would teach me how to pick and choose the right tender leaves. After our bag was filled with tea leaves, we would go home and pan roasting those leaves by ourselves using the small iron cooking pan. This tea was not made by professionals but it still tasted wonderful to me.

Sources:
http://en.wikipedia.org/wiki/Tea
http://baike.baidu.com/view/755169.htm
http://en.wikipedia.org/wiki/Seven_necessities
http://en.wikipedia.org/wiki/Green_tea
http://en.wikipedia.org/wiki/Black_tea
http://en.wikipedia.org/wiki/Yellow_tea
http://en.wikipedia.org/wiki/Oolong
http://en.wikipedia.org/wiki/Pu-erh
http://zh.wikisource.org/wiki/%E8%8C%B6%E7%B6%93/%E4%B8%80%E4%B9%8B%E6%BA%90
http://en.wikipedia.org/wiki/The_Classic_of_Tea
http://en.wikipedia.org/wiki/Shennong
http://en.wikipedia.org/wiki/Qingming_Festival

Ketchup

Ketchup is practically a staple in every household.  It is known in American culture for its red color and the glass Heinz Tomato Ketchup bottle of which “57 Varieties” is located on the neck. There may or may not be a trick to get the ketchup out of the bottle with ease. For those of us which would rather not struggle getting the ketchup out in a timely manner, there are now plastic squeeze bottles from small to large sizes, ensuring that you have enough ketchup to drown your fries in. No barbeque can be complete without ketchup to top of any hamburger or hot dog. Ketchup has become a triple threat condiment, as it is used across kitchen tables during breakfast, lunch, and dinner. Due to the ability of ketchup to make almost any veggie-burger taste good, I chose ketchup for my food blog.

Despite the fact that ketchup resides in 97% of American households, it has not always been what we know and love today. From Chinese origin, ketchup was fish and anchovy based with recipes dating as far back as 300 B.C. As more people were exposed to Ketchup the recipe began to change. Different recipes consisted of various types of fruits, nuts, mushrooms and fish. It was not until 1812 that tomato ketchup was created. In 1876 Heinz picked began producing ketchup, creating the recipe that is most commonly used today.  

In comparison to other condiments in nutritional value, ketchup is low in fat and calories per serving. Benefits include Vitamin A and C. However ketchup is often criticized for high levels of sodium and sugar. Some organic brands consist of ingredients that are healthier than that of Heinz and other top brands. While ketchup is not extremely harmful to health the general consensus is that it should be used in moderation.

                Ketchup is a cheap accessible condiment readily available to the general population. While ketchup does not distinguish class, it is typically used on less expensive foods and has a high presence in America’s fast food culture.

 

 

 

About Ketchup

http://www.globalgourmet.com/food/sleuth/0799/#axzz38mT8tYOI

Condiment History

http://www.fastcodesign.com/1673352/how-500-years-of-weird-condiment-history-designed-the-heinz-ketchup-bottle

Ketchup: A Saucy History
http://www.history.com/news/hungry-history/ketchup-a-saucy-history

Mujaddara - A Personal and Cultural Connection

Mujaddara is a Lebanese dish that has been passed down between generations within my family. Curious about where this dish originated, I interviewed my mother on its personal and cultural history. According to her, she learned the recipe from her mother (my grandmother), who learned it from her mother-in-law (my great grandmother). My great grandmother came over from Lebanon in the early 1900's. She gave birth to 5 sons, and unfortunately lost her husband during the Great Depression. One of the reasons why this dish is so important to me is its role in my great-grandmothers life. Made up of olive oil, rice, lentils, caramelized onions, salt, pepper, and cumin, this dish is very nutritionally dense, but also inexpensive to make. During the Depression, my grandfather and his brothers used to hunt for wild game, such as squirrels or deer, to be eaten with this dish. It does not require short-term refrigeration, and can be stored for weeks before it becomes inedible. Therefore, it can be easily transported between the home and the workplace, even in the hot climate of Lebanon. For my great grandmother, mujaddara was not just a cheap food: it was a way to connect with her culture while simultaneously providing for her sons. To her as well as other Lebanese women, providing a nutritious meal for her family meant that she was a good mother. What this dish allowed her to do for her family as well as herself not only reflects its meaning in Lebanese culture, but it's importance to my family and my own cultural history. 

In Lebanese culture, the mother assumes the position of the provider, and the quality of her food reflects her "quality" as a mother. Reflecting on that, mujaddara, although seemingly simple, is prepared with great care. First, the onions must be thinly sliced and caramelized in the olive oil. Then, the lentils must be washed, and the bad lentils picked out and thrown away. The caramelized onions must be removed from the oil, and the lentils put into that same oil. This step is very important. In Lebanese culture, it is important that all the nutrients be saved. Therefore, Mujaddara is never drained, and nutrients and flavor never lost. The quality of the dish is defined by how much flavor the final product retains. The ratio of lentils to rice should be 2:1, and the final product should be overall soft, yet still retain a semi-firm texture, smelling strongly of cumin and softly of olive oil. 

In Lebanon, mujaddara serves as a staple food, with my mother comparing it "to bread and butter" here in the U.S. In roughly 1200AD, it used to be considered the "peasants comfort food," and often served among those in poverty. (Abbot and West) Now, it is considered to be a comfort food eaten across all classes, for all occasions. Since it is such a simple dish, it has been varied across generations within my own family. My grandmother, a native of Italy, uses less cumin and more olive oil, and my mother adds Italian sausage and chicken broth. In Lebanon, however, the dish is often cooked with different types of meats, and served with yogurt, vegetables, or both.

Mujaddara will always symbolize family to me. Passed between mothers, it has served as a connection to one of my native cultures, a symbol for love, a symbol for poverty, and a means of salvation. The traditional dish will remain a comfort to not only my family members, and myself but to those who eat it every day. It’s not just the food that defines the flavor; it’s also the culture behind it.

Sources:

Picture: http://college.biggirlssmallkitchen.com/wp-content/uploads/2012/05/Mujaddara-2.jpg

http://www.abbottandwest.com/edible-history-mujadara/ 

Pierogi

Looking at the list of foods posted on CourseWeb, there was one item that caught my attention. Coming from a Polish and Slovak background, Pierogi were often served at family dinners as a side with Sauerkraut and Kielbasa. Pierogi are delicious and very history-filled. Although there are various types, my favorites consist of the traditional fillings of potatoes and/or cheese. Because Pierogi have such a heavy cultural background, having them always reminds me of family dinners at home.
 

What are Pierogi? Pierogi are dumplings made out of unleavened dough, which is dough made without yeast or any leavening agent. Surprisingly, “Pierogi” is the plural form of the word, although many say “Pierogies” today. The singular form is “Pieróg” which is rarely used, since they are often served two or three at a time.  Ingredients for Pierogi depend on the filling inside the dough. The most traditional fillings are mashed potatoes, fried onions, cheese, Sauerkraut, or meat. The flavor of Pierogi also depends on the filling, varying from savory to sweet. Some like jelly-filled Pierogi to have as a dessert, while others like bacon, potatoes, or cheese fillings for a more salty dish. The texture of traditional Pierogi is generally smooth, with a mashed potatoes consistency. If the Pierogi is intended for dessert and filled with berry or prune jam, it would have a stickier, thinner consistency with possible fruit bites inside the dough.

The nutritional value of the traditional Polish potato and cheddar Pierogi wouldn’t be considered by most to be the healthiest. There are around 300 calories in three or four Pierogi, and around 3 grams of fat for sautéed dishes. Four traditional Pierogi also consist of up to 10 grams of protein and about 1 gram of fiber. However, due to the dough and potatoes, Pierogi are probably best for their high numbers in carbohydrates. Depending on what they are filled with and whether they are sautéed, fried with oil, baked, or boiled, each type has different nutritional information.

According to tastingpoland.com, the Pierogi has been around since the 13^th century. Many sources are not completely sure how or where it originated, although many people believe it can be traced back to China. It was then believed the Pierogi traveled to Italy during the Marco Polo, where it then made its’ way to Eastern Europe. Originally, it was only eaten during Christmas time and Easter in Poland, but now is enjoyed regularly around the world.

Currently, Pierogi is prepared and eaten in both homes and in restaurants. As we’ve learned, this food like many others has become more available worldwide due to globalization; however, because it dates back to the 13^th century, this food has a long and ethnic history. Also, Pierogi have become even more popular now that they are available in the frozen food aisle. If they weren’t, there would still most likely be people who are unfamiliar with the food.

I’ve noticed there are many places that recognize the Polish culture in Pittsburgh, especially with Pierogi. I read about many places that claim to have “authentic” Pierogi, because all of the cooks are immigrants from Poland and Ukraine. But in reality, Pierogi are traced back to China, therefore claiming they are “authentic” may actually be incorrect, although they may taste more like the ones made in Poland. Also, there is the Pittsburgh Pirates Pierogi Race, which was actually inspired by the Milwaukee Brewers Sausage race. Mrs. T.’s Pierogi sponsors the race every game, I attempt to bring some Polish culture to the ball field.

Overall, just like all foods, Pierogi means different things to different people. To many, the Pierogi can be just a side dish they find delicious or easy to boil or throw on a plate. But to others like myself, the Pierogi is a symbol of my Polish heritage and family.    

Sources

Wolf, Nicki. "Nutritional Value of Perogies." Livestrong.com. LIVESTRONG, 24 Aug. 2011. Web.

"Pierogi – the Best Guide to the Most Popular Polish Food." Pierogi. DISQUS, n.d. Web. 25 July

2014. <http://www.tastingpoland.com/food/pierogi.html>.

-Asking my mom and aunts questions about how they learned how to prepare Pierogi