Key Lime Pie

I chose key lime pie as my topic mainly because I know basically nothing about it besides how it tastes.  Before doing any research on it, I knew that it was strongly associated with the state of Florida (specifically the Florida Key’s), and that there must be some cultural significance related to this association. 

            Key Lime Pie has a very distinguished flavor and texture.  The crust is traditionally made from graham crackers and holds a sweet, tangy lime based filling consisting of egg yolks, sweetened condensed milk, cream, lime juice and lime zest.  The pie is usually topped with either whipped cream or meringue (egg whites, sugar, salt and cornstarch), depending on one’s personal preference.  There is very little nutritional value to Key Lime Pie.  It is not a food that is meant to be eaten for sustenance but instead as a treat.

The exact origin of the pie is unknown but there are many theories to how it became a popular desert. The pies are believed to originate in Key West, with the first likely made sometime after the Civil War, when canned sweetened condensed milk became popular. The Key lime tree was indigenous to Malaysia and most likely was brought to Florida in the 1500s by the Spanish. After its introduction to America, it began to become an important crop for the economy of the south east.  The climate was very suitable for its growth, leading to the development of plantations to optimize profits from lime sales.  Thus the increase in the usage of condensed milk and the convenience of key limes likely lead to its creation. 

 One popular theory for an exact origin is that key lime pie was first served to William Curry, a Key West millionaire who lived in the late 1800s.  It is believed Curry’s cook could have gotten the recipe from spongers, who lived on boats when they collected live sponges from the sea. They would often take condensed milk on the boats to have something sweet that wouldn’t spoil and would likely have key limes and eggs on hand.  The pies gained popularity because they didn’t need to be cooked (the acid in lime juice reacts with the condensed milk causing the filling to thicken) making it a very convenient desert option. Today, Key Lime Pie is the state pie of Florida.

Currently, Key Lime pie is a very popular desert eaten by many people in different regions. There are variations though these mainly concern the type of topping used. It can be made at home or ordered at a restaurant, and can be eaten on any occasion.  Most key lime pies no longer are made from Florida limes, however.  In 1992 there was an outbreak of bacteria which caused disease in the Key lime tree, as well as a brutal hurricane season which almost annihilated the species.  Today Key limes are not sold commercially out of Florida, but remain a common tree in residential areas.

The Key lime pie may have very little meaning to a person not from Florida other than being a delicious dish.  To people from Florida, specifically the keys, this dish serves as a reminder of their identity as a state and region. The commercial production of citrus fruits has long been an important contributor to Florida’s economy.  Citrus foods therefor are an important part of these people’s lives for more than their nutritional value.  Though Key limes are no longer sold on a large scale, they are still grown locally and made into pies for the local population to consume and remember this important aspect of their history.

Sources

http://www.foodnetwork.com/topics/key-lime-pie-recipes.html -- (INGREDIANTS)

http://www.statesymbolsusa.org/Florida/key_lime_pie.html -- (HISTORY)

http://www.glasgowdailytimes.com/food/x211911403/Tart-and-creamy-key-lime-pies-delight-the-Florida-Keys?zc_p=1 – (History/ Curry Theory)

Brie Cheese

It is impossible for me to think about Brie cheese without also thinking about my family. For as long as I can remember, Brie has been served in our home at all of the major holidays, namely Thanksgiving, Christmas, and Easter. When our family gets together for a holiday, we can be sure that my mother will have a hunk of Brie in the fridge, awaiting it’s tasty demise. I rarely, if ever, eat Brie outside of the holidays with my family. We take it out to warm to room temperature (the appropriate way to serve it) at mid-day, typically when we begin preparing the antipasto dishes for dinner. Consumption of said Brie will continue throughout the evening, and it is certainly not frowned upon to eat Brie for/with breakfast the following morning. As a whole, we prefer to eat our Brie on crackers, sometimes with cured meats or figs, but usually smeared thickly all by itself. I chose to learn more about this food due to its sentimental value and its seemingly addictive qualities, and I learned some interesting facts along the way.

      The process of making Brie starts by mixing raw cow’s milk with rennet, and then heating the mixture to 37°, which produces the curds. The cheese is then placed into molds where it is kept for approximately 18 hours, then salted, and subsequently aged for at least four weeks  (cheese.com). The cheese develops a thin rind, which for the longest time I did not believe could be eaten, but over the years my mother has convinced me to try it. In my opinion, the smooth, creamy, pale-colored cheese within the white rind cannot be beat, but many people do enjoy the rind as well. This cheese is high in fat but also in protein; in 1 oz. of Brie there are 100 calories, 10g total fat with 5g of that being of the saturated type, and 6g of protein (nutrientfacts.com).

The exact year of Brie’s origin in unknown, but it was named for the region in France from which it originated, most likely a few hundred years ago. There are some accounts of the Emperor Charlemagne having tried Brie in 774 AD and instantly falling in love with it. Brie was also mentioned in the 19^th Century during the Congress of Vienna, where the Prince de Talleyrand decided to organize a ‘cheese tournament,’ where Brie was voted “the king of cheeses” (thenibble.com). It began as a food made for Kings and royalty then spread to the masses over time, in a pattern similar to the rise and spread of sugar, which was described in Sydney Mintz’s article and also in our class discussions. Brie became very popular in the United States during the 1970’s and 1980’s, but a dangerous E. coli bacterial outbreak that occurred in September 1983 (MacDonald 716) lead to permanent changes in the Brie we find in America today. By 1985 the FDA was requiring that all cheeses be either pasteurized or aged for 60 days. Since true Brie is unpasteurized and could not be aged for that long without going bad, no Brie that we have consumed here legally in the U.S. since that time has been authentic. There are two authentic varieties of Brie, Brie de Meaux and Brie de Melun, which are certified in France to be made according to strict guidelines and traditional methods, both of which require the use of raw milk, which was banned with the FDA’s 1985 decision. Traditional Brie is thought to be more flavorful than the bland, buttery cheese we find here in the United States (thenibble.com).

 Regardless of its authenticity, my appreciation for what I know to be “Brie” is nonetheless strong and long-lasting. For me, the feeling I get when sharing this creamy cheese with family is better than the cheese itself could ever be.

Sources:

http://www.cheese.com/brie/

http://www.slate.com/blogs/entertaining/2013/09/12/_slate_s_rules_for_entertaining_never_bring_brie_cheese_to_a_party_it_s.html

http://www.thenibble.com/reviews/main/cheese/cheese2/whey/brie-and-camembert.asp

http://www.nutrientfacts.com/FoodPages/nutritionfacts/nutritionfacts_Brie_Cheese.htm

MacDonald, Kristine L., et al. “A Multistate Outbreak of Gastrointestinal Illness  Caused by Enterotoxigenic Escherichia coli in Imported Semisoft Cheese.” The Journal of Infectious Diseases 151.4 (April 1985): 716-720.

Mintz, Sydney. “Time, Sugar, and Sweetness.” (1979)

Pumpkin Bread and Thnaksgiving

I chose Pumpkin bread because it has been a family tradition to have it every year as part of our Thanksgiving dinner.  Since it has been a family tradition, I have grown up to enjoy pumpkin bread.  Not only as food (taste, texture, etc) but also culturally, as a symbol for family.  The actual reason is because I always wondered how other people viewed it.  I wondered if it was for family gatherings, like how I am accustomed, or just for pleasure or something else.  This project allowed my to see pumpkin bread from another perspective and it gave me a newer understanding overall.  In order to make Pumpkin Bread someone will need eggs, vegetable oil, water sugar, flour, and pumpkin puree.  The rest of the ingredients are all in small amounts but it includes baking soda, salt, cinnamon, nutmeg, cloves, and ginger (http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/).  The pumpkin puree is the most important ingredient to make it taste like pumpkins and the flour is used to help the texture be more like bread.  It is not that nutritional for you other then having a lot of carbs and fats.  Pumpkin Bread does have 3% calcium and 5% iron (http://www.fatsecret.com/calories-nutrition/generic/bread-pumpkin).  I did not find information on the history of pumpkin bread but I did find a lot of information on the use of pumpkins.  The English first used the term pompion to describe pumpkins and this term was first seen in 1547.  Indians living in the new world primarily used it. The pilgrims discovered when they came over.  Pumpkin was originally dried and used for mats but the English liked the taste and started incorporating it into foods (http://homecooking.about.com/od/foodhistory/a/pumpkinhistory.htm).  The colonization of the English in the New World created pumpkin dishes. Originally mashed pumpkins were added to normal bread dough to produce pumpkin bread (http://britishfoodhistory.wordpress.com/2013/03/18/pompion-pumpkin-bread/). 

            Currently, adding pumpkin puree to dough makes Pumpkin bread.  It is then put in the oven to cook.  It is offered in a lot of places: restaurants, bakeries, cafes, stores, and cooked in the home.  It is still a staple for Thanksgiving, and because of that is seen a lot in American diets.  While there are slightly different ways to make pumpkin bread, there is no real variety from place to place.  The biggest time for Pumpkin bread is the fall when pumpkins are ripe for picking and the holiday of Thanksgiving; which is where the biggest meaning of pumpkin bread lies. 

            Pumpkin symbolizes our colonial past when agriculture was big.  Thanksgiving reinforces that because it is in the fall when it is harvest time. 

However, it is not the pumpkin itself, but the foods that we cook and infuse pumpkin in.  I think this symbolizes colonial times and the colonization of the new world.  It is a sweet reminiscence of our past.

Hot Dogs

In perusing through the list of potential options for this assignment, hot dogs appeared to be very striking considering the time of year.  It is a food often consumed in the summer, especially for the Fourth of July.  I certainly enjoy consuming hot dogs as well, whether they be in their traditional sandwich form, or in some of the ways my family enjoys consuming them.  My mom has a famous macaroni and cheese recipe among our family in which she sometimes includes chopped up hot dogs.  My family also makes baked beans with hot dogs a lot in the summer, which I found from researching for this assignment is called “beanie weenies”. 

Hot dogs are a relatively processed food item.  It is the fat and meat trimmings of a multitude of kinds of meats.  The most commonly used are beef and pork, however chicken and turkey are also used.  Salt, garlic, and paprika are commonly used spices as flavorings during pre-packaging.  Mustard, ketchup, onions, sauerkraut, and relish are common toppings for hot dogs, however the city of Chicago is known for having its own variance of toppings.  The traditional Chicago-styled hot dog is usually beef, and uses mustard, onions, relish; a dill pickle spear, tomatoes and pickled peppers.

Since hot dogs are meat based, they do inherently have some positive nutritional value through protein.  Due to the use of preservatives and nitrites, however, hot dogs are considered to be high in fat and can contribute to heart illnesses. 

Hot dogs were originally called frankfurters, which originates from the city of Frankfurt, Germany.  Starting In the 13^th century, pork sausages would be served to the public in the streets during royal coronations.  The term ‘wiener’, another word for hot dog, comes from the city of Vienna, Austria.  In German, it is spelled as ‘Wien’.  The change in the first letter, from Vienna to wiener, could potentially have come from the difference in pronunciation of the letter ‘W’ from German to English.

In modern day, the hot dog’s uses and representation are relatively specific.  Hot dogs are now commonly associated with professional sporting events, especially baseball and football.  Hot dogs also represent a very “working class” snack for major cities.  There are many multinational chains that now have street vendors selling hot dogs and provide a quick, easy, and satisfying meal for an inexpensive price at an efficient pace. 

Hot dogs are also one of the most, if not the most, commonly eaten foods at social gatherings with a grill, or barbeques as they are called.  This is where the previously mentioned connection they have to summer comes from.  The fourth of July, being that it is a very celebratory holiday in the summer, has distinctly close ties to hot dogs.  The Nathan’s hot dog eating competition is something that was formed from this connection.  For the last 79 years, a crowd larger and larger each year has gathered in Coney Island, New York to witness or participate in the competition which is now nationally televised.  Joey Chestnut, a professional eater, has become the face of this competition in recent years.  This past July 4, he won his eighth straight Nathan’s hot dog eating contest in a row by consuming 61 hot dogs and buns in twelve minutes.  His record still stands from the 2013 competition when he consumed 69 hot dogs in the same twelve minute period. 

http://www.nbcnewyork.com/news/local/Hot-Dog-Eaters-Ready-Nathans-Famed-Coney-Island-Contest--265813951.html

http://web.archive.org/web/20080803005044/http://shop.nathansfamous.com/famousfacts

http://www.hot-dog.org

SHAWARMA

Being enticed by the aroma of the seasoned meats and vegetables is unavoidable on the streets of Lagos Nigeria. “The shawarma made on the streets are the best ones”, my friends would often say. In Nigeria at least, it is believed that the outside air lets the falvours sip into the meats better than in an indoor kitchen. I would agree to that because even with my mothers amazing chef abilities the shawarma she makes at Easter and Christmas time don’t measure up to the ones sold right in front of her pharmacy. If you are wondering, shawarma is a rich delicious dish traditionally made with shredded lamb or beef however the modern shawarma dishes have other meats like chicken, goat, turkey and commonly eaten with bread or as a wrap. It has slowly moved its way into several European, African and Asian cultures.

The word “shawarma” comes from the Turkish word çevirme meaning turning. Because of this, it is widely believed that shawarma originated from turkey however some of my Zambian friends do believe that Zambia is the home of shawarmas. Its name varies depending on its contents and the part of the world, which it is made. An article by Saha International cuisine says that in Greece, it is called gyros (pronounced yee-ros), meaning “turned”, In Armenia, it is called tarna, meaning “to turn”, and in Turkey is called dôner kebab, meaning “turning kebab”.

As a meal comprised of meats vegetables and bread or wrap, shawarma is very nutritious. An article published by ifood gives a detailed break down on the nutrient and calorie content;  “Meat Shawarma is a dish that is rich in vitamins A, B6, C, niacin, thiamine and folate and minerals like magnesium, iron, sodium, potassium and calcium. Proteins are also abundantly present in Shawarma recipes”. The calorie intake ranges from 60 calories, which could serve as a snack or a side dish, to 600 calories, which could serve as a full meal. 

On a commercial scale, it’s made by grilling well-marinated meats on a long vertical skewer allowing the meats to cook in its own fats (no other oils are used). The outermost layer of meats, which will cook first would be carved off and served most times with bread or a wrap and topped with the sauce of the vendor’s choice.

 This dish could also be prepared at home by roasting meat the meat of your choice; chicken, beef, pork, lamb, fish etc. of your choice seasoned with shawarma marinade. If being served as a wrap, which is the most common, then put 4-6 ounces of meat in the wrap with vegetables of your choice toped with Tahini sauce (a mixture of Tahini paste, crushed garlic, lemon juice and salt).

The significant memories of waking up to the smell of roasted meats and garlic with a hint of citrus are those I miss on Christmas morning being thousands of miles away from home.  Although the roadside shawarmas did taste better than my mothers, I still felt the love as I would tear through the wrap and into the meats with the comfort of not having to worry about who was watching how I chewed or how much sauce would smear on my fingers.

 

Sources:

http://www.ifood.tv/network/shawarma
            http://www.sahacuisine.com/products/shawarma/

http://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe/

http://www.wisegeek.com/what-is-shawarma.htm

Lasagna

Lasagna is a food that I have enjoyed since I was little.  My mom is italian, so it is something she grew up eating and therefore, it is something I also grew up eating.  It is a meal we would eat on a normal everyday, but it is also something we go to for dinner parties or get togethers because it is easy to make for multiple people.  We also use our own homemade sauce in it, so it makes it more meaningful to our family when we make it compared to ordering it in a restaurant. 

Lasagna is a very versatile dish that can be altered to fit any cultures unique ingredients (Chocobanana, 2013).  The recipe I grew up with was alternating layers of long, thin lasagna noodles with layers of ricotta cheese and sauce with ground meat in it, flavored with things such as garlic, onion, and basil.  The meal is put together in a dish and then baked in an oven.  Other recipes may use vegetables (vegetarian lasagna), sausage, or any other ingredients the maker of the lasagna desires.  Lasagna has a lot of nutritional value because it is a meal in itself.  It hits almost all of the food groups in the food pyramid, with dairy, carbohydrates/pasta, meat, and vegetables.

Lasagna is originally from Italian cuisine.  The name lasagna has two theories for its origin.  One is that it came from the Greek word laganon, a flat dough cut into strips, and the other theory is that is came from the Greek word lasanon, which was a type of crock pot, so the food dish got its name from the type of pot it was cooked in (Chocobanana, 2013).  A third theory is that it came from the English recipe, Loseyn, which is a similar recipe with alternating layers of pasta and ingredients, however tomatoes were not included in this recipe (Chocobanana, 2013). With the spread of the Roman empire, the recipe spread across Europe and was first published in a cookbook in Britain (Hershey, 2010). The dish was brought to North America through European immigration, where it has continued to change with an increasing number of new recipes for the versatile dish.  Because of the versatility of the dish and the fact that a lasagna recipe was not published until it reached Britain, there is no one chef known for creating this food dish.

Lasagna is a food that can be enjoyed in the home or in a restaurant, at a normal weekday dinner, or at a dinner party or special occasion.  Lasagna’s versatility in its many different recipes allow it to be incorporated into many different cultures and tastes.  The traditional Italian lasagna is now transformed into many versions including vegetarian lasagna and mexican lasagna.  However the traditional Italian lasagna described above is the most known and common.  Due to its versatility, through immigration and globalization, the dish has spread across the world.  I do not see lasagna going out of fashion and think it will be around for many years to come.

To me lasagna symbolizes coming together and family because we use our own family recipe. When I think of a good home cooked meal, I think of lasagna.  Other than its close Italian ties, lasagna is not particularly associated with any certain class or subculture.  Its versatility allows it to be shared among different cultures and places, but everyone agrees on its Italian origin. It is mainly a symbol of family and coming together for a meal.

Works Cited:

Chocobanana. “History of Lasagna”. Jamie Oliver Blogs. 5 December 2013.  web.  http://www.jamieoliver.com/bloggers/viewtopic.php?id=79027

Hershey, Peter. “Lasagna”. 2010. web.http://hershey.kucdweb.com/lasagna/html/ history.html.

Baklava

            Baklava is a dessert that I have known since I was a little girl. I use to think it was a dessert only associated with family or special events. However, once I learned how to make it, it became a dish that I could make whenever I wanted to. There are many justifications for my decision to choose baklava. This dessert makes me think of many family parties that I got to experience in Damascus, Syria. Along with cultural memories, it reminds me of my mother and the time we spent together baking goods such as baklava together. This was the first dessert that I ever made for my now fiancé on our first date, so it definitely is close to my heart.

            This dessert has a very unique taste and texture. Some people could dislike this food due to the uniqueness it does provide. However, the first time I had it, I loved it, and could not wait to learn how to make it. The ingredients required for baklava are an assortment of nuts, phyllo dough, cinnamon, sugar, honey, and lots of butter. This dessert provides both a soft texture and a crunchy texture. When the syrup sauce is poured over the dessert, the baked nut mixture becomes a bit on the soft mushy side, while the butter layered phyllo dough becomes extremely flakey and gives it a crunch when you bite into it. All in all, this dessert has an overwhelming sweet and cinnamon flavor pallet.

            This dish can contain up to about a cup of butter, one cup of sugar, and one half a cup of honey depending on the baker. So needless to say, the nutritional facts on this item are not very great. According to Allrecipes.com nutritional facts (which is not completely similar to the recipe I have perfected over the years) one serving, which is a small triangle, could be about four hundred calories and about thirty-eight carbohydrates. When you are splurging on a unique dessert like this, don’t look at the nutritional facts, just enjoy. Maybe spend some extra time at the gym later on.

            In trying to tackle the history of this dish, I called my mother and asked her some questions. She informed me that baklava was a dish that was very popular in Middle Eastern country such as Turkey, Syria, Lebanon, and many others. This dessert is also a popular dish in the Greek islands and also in some Italian counties. Since my mother is Syrian, I got the historical knowledge she had about the Syrian traditions. She said there really is not a date that she could guess that this dessert started, but that it really dates back centuries. She informed me this dish used to be a treat for the nobles but eventual became a dessert that was served at very special occasions such as weddings, birthdays, or Ramadan.  She told me that this dessert has more modernly become a tradition that mothers pass on to their children through the process of learning to bake. This was actually how I learned to bake this dessert, through my mother. So needless to say, for my family and I, the tradition of passing this recipe down generations has continued.     

            The current use of this dessert is simply as a tasteful treat. Even when I have visited Syria, this dessert was on many restaurants dessert lists as well. Here in Pennsylvania you can get this dessert at several Arabic or Greek restaurants, or certain ethnic grocery stores. This dessert can be very rewarding to make on your own, but it also can be extremely time consuming and tedious. Anyone that has worked with phyllo dough before would know that it is very fragile and easily rips. (Which is not something you want for baklava)

            This dessert can have many different meanings to different individuals. To me, this dessert really signifies family and togetherness. I really only make this dessert when we are having a family gathering, or when it is a special occasion. However, to someone else this dish could hold a different meaning. It really just depends on the memories it holds.

Photo was taken by me of a baklava I made about two months ago

Any of the historical information was provided to me through my mothers knowledge and most likely her mother because she probably called and asked her mother questions once I brought them to her attention

I also used allrecipies.com to get an idea of what their nutritional facts were. However that information was an estimate based on allrecipies.com and information my mother and I exchanged back and forth