Fast Food and Traditional Food

The term "cooking" includes a wide range of methods, tools and combination of ingredients to create the flavor and digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in a controlled procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking. The diversity of cooking worldwide is a reflection of many nutritional, artistic, agricultural, economic, cultural and religious considerations that impact upon it. Cooking requires applying heat to a food which usually chemically transforms it and changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence that the primitive human being used to cook their food with fire that was the most important thing discovered by the primitive human being. Cooking food and cuisine culture vary from country to country and from one culture to another and each cuisine has its specific particularity. Nowadays, because of the modern life that changes everything around us and influence our life style and eating habits, people are less preparing their own food. Eating habits tend to unify people from different society. The food production and the process of eating obtain new characteristics. Food available around us seems to be very different from the one that we used to eat.

Eating habits and modern life

Everything is running in high speed, people do not have time for cooking, don`t has the desire and patience to stay longer in the kitchen, and they don`t have the willing to prepare their own food. Old generation still prefer to cook their own food unlike young people who prefer to eat fast food because they don't want to spend long time cooking and the desire for the cooking. The modern life shapes our eating habits and makes us like slave following its speed. It`s not hard to find fast food restaurant they are everywhere and every corner. Fast food consumption cause damages to the social and economic life of the country and leads to many health problems such as obesity and heart diseases according to many studies. Also, many nutrition experts from different countries have already declared the epidemic character of fast food. The rapid process of globalization and modern life influence our eating's habits and gives opportunity to fast food restaurants to grow and flourish. Fast food seems to become very common everywhere, though some positive aspect of the fast food in easy to prepare, available in many places, and it is a substantial meal. But in other hand, we can estimate that its negative aspects are more important and bigger. I think it is easy to understand that fast food is one of phenomenon that is going to be accepted by people. We are going to see the process of disappearance of the traditional culture with the development of fast food restaurants in all countries all over the world.

Fast Food and Traditional Food

How to fight fast food addiction

The best example of the fast food success to change the modern life is the invasion of the world's food market by the giant fast food company such as McDonald, KFC and others. According to McDonald`s web site, McDonald has about 29.000 restaurants in 120 countries all over the world, and serves nearly 54 million customers each day. As well as it indicates the fact of such changing in eating preferences and even in the way of life itself. There is no doubt that right now fast food changes the face of many nations and eating habits around the world. To sum up, unfortunately, it is hard to prevent these global changes that traditional food is going to be replaced by new foods that common for all people in all countries all over the world. But the good news is that, recently there are some people and some movements which try to contrast the process of modern life and ask people to go back to their traditional food. To solve this problem we need restaurants that offers traditional food, and able to attract large amount of faithful customers. Also parents must teach their children how to prepare and cook the traditional food. Many People figure out that traditional food is much better for our health, so they want to preserve and keep the cooking tradition from evaporating. There is enormous hope of people to preserve their food preparation customs and tradition. The major obstacles are the modern life style. Some people might say that it is difficult to preserve our traditional food because it takes a long time to prepare and people today can not spend a long time in cooking. Other people, especially older people might say that, it is unfortunate to destroy culture and tradition. Those people might be right.

Conclusion

In these days, people have more health problems that are related with the new eating habits and fast food consumption. Despite some advantages of fast food the harm caused by fast food does not outweigh its benefit. I think that people should consider the negative fact of fast food consumption and the benefits of preparing their own food at home. It`s unfair that the traditional food which arrive to us from generation to generation we are going to replace it with junk food that will harm us more than benefit us. It`s unfortunate to lose the cooking tradition and eating homemade food prepared by our mothers together around the table. I am sure that all of us must think over this problem and try to find the appropriate solution to save our cultures, our traditional foods, and more importantly our health. So we should take action immediately to preserve traditional food and encourage people to prepare their own dishes, so they can stay healthy and live longer. Even though fast food is cheap, convenient, yummy and available in every corner in our cities, but that does not mean that our health is cheaper than the fast food that we eat.

Fast Food and Traditional Food
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Which Wine Goes With Which Food?

Perhaps the most common question about wine is "Which wine goes with which food?" We're here to help you with that dilemma and make the 'art' of matching wine and food easy!

The contemporary wine connoisseur will match food with wines that are personal favorites without regard to a 'proper' match. The important issue is "Do they taste good together?" If so, they should be consumed together and enjoyed. The current rule is anything goes!

However, the more traditional connoisseur seeks to match wine and food using a long-established formula which, in general, is as follows:

Which Wine Goes With Which Food?

Food & Wine

Beef : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello
Cheeses Ceddars: Merlot, Cabernet Sauvignon
Cheeses Swiss, Gruyere: Pinot Noir
Cheeses Blue: Sauternes, Sherry
Cheeses amembert, Brie: Chardonnay, Champagne
Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port
Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot
First course : Chardonnay, Champagne
Fis : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds
Lamb : Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo
Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pasta : Reds
Pork : Merlot, Zinfandel, Beaujolais, Dolcetto
Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir
Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah
Vegetarian : Any of the above

Matching Wine & Appetizers

If The Appetizer is

Salty & Creamy : Light-to-medium bodied fruity whites or Champagne
Meaty & Creamy : Medium-bodied fruity reds with soft tannins
Sweet & Spicy: Fruity, dry whites
Smoky & Tangy : Light-to-medium bodied reds
Sweet & Pungent : Young, light-bodied fruity rose, whites or reds
Salty & Crunchy : Crisp, dry sparkling wines
Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds

Drinks After Dinner

Serve brandy, port or liqueur with after-dinner coffee. Port may also be served earlier with the cheese.

Traditional liqueurs include:

Apricot brandy: Sweet brandy flavored with apricots.
Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.
Benedictine: Named after the French monastery where it originated. A liqueur, brandy-based, flavored with herbs.
Chartreuse: A sweet green or yellow liqueur made by Carthusian monks.
Cointreau: A brand of orange-flavored liqueur.
Crème De Menthe: Mint liqueur
Drambuie: A Scotch-based liqueur.
Grand Marnier: Orange liqueur
Southern Comfort: Based on bourbon whiskey and flavored with orange and peach.

In summary, match what you like since most wines go well with most foods. By the way, if you are unsure in a restaurant and choose to ask your waiter, consider the advice as to the 'type' of wine recommended (Chardonnay, Merlot, Pinor Noir, etc.) but then look again at the wine list for one within your price range. The waiter will often will select a vintage or label that is top of the line in price.

Dessert wines are typically sweet. However, we recommend that the sweet Muscat or Sauternes may be best enjoyed alone after the meal is complete. They are to be sipped in total relaxation after a great meal!

Which Wine Goes With Which Food?
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To learn more about wine and wine tasting, go to http://www.youyumyum.com.

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Cultural Food - Special Confinement Food For After Delivery Care

Among the Asian, many ethnic groups have their own after birth dietary care. This is based on the belief that the health of the mother is significantly weakened during the childbearing period and the labour process where lots of blood is lost.

For the Ethnic Chinese, the first 30 days after child birth is called the 'confinement period'. It is also the most crucial 'window period' where the mother's body is able to absorb the required nutrients in it's maximum capacity. During the confinement period, the new mother is to stay at home and avoid going out so as to minimise the exposure to wind (adverse weather condition) and crowd.

A live-in confinement lady is usually employed to do the cooking and caring of the mother and the new born.

Cultural Food - Special Confinement Food For After Delivery Care

There are variations in the type of food and the cooking among the different dialect groups (or different provinces in China). However, the main ingredients used are essentially the same.

In Chinese Confinement food, the main ingredients and herbs used are Ginger, wine and black vinegar.

Ginger is thought to possess warm and heaty properties which is needed to 'drive away the winds' in the body. The pores of the skins are believed to have opened up and the joints loosen to prepare for
labour and remain in a loose state for a short period after delivery. This is when the 'winds' from the climate will enter the body if one is exposed to a windy environment. The ginger would counter the coolness and the wind effect on the body.

Black vinegar is used to cleanse the womb of residual blood clot. It is commonly cooked with Ginger and Pig trotters and simmer for several hours until the trotters are tender and tasty. This dish is cooked in large pot and eaten over several days.

Wine especially tonic wine is helpful in warming and nourishing the body. It is also believed to help in the blood production and circulatory process. Therefore, food or soup are cooked with lot of wine and ginger for this reason.

Confinement mothers are also encouraged to drink tonic wine. If she is breastfeeding, timing of wine consumption will have to be carefully planned out.

Another common dish for breastfeeding mum is fish soup cooked with ginger and raw papaya. It is extremely effective in inducing milk production by the milk glands.

The Chinese believe that failure to eat these food during the confinement period will result in the woman aging faster, experience joint pain and other health problem in later part of their lives.

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[http://whats-cooking.info]

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Sinuses - Despite Some Debate As to It's Impact, What We Eat Does Matter

To what extent the food we eat affects our sinuses has been an ongoing debate for sometime. But rather than getting involved into the theoretical, allow me to tell you about my experience, which probably is not unique. Other people I have known with sinus pressure and related problems seem to agree with the basic conclusion I have arrived at. This is based on several years of observing the effect that food has had on my sinus.

There is an awareness, like never before, of the importance that nutrition plays in a person's health. What someone wrote many years ago that "we are what we eat" seems to be gaining relevance as nutritional research probes deeper into the correlation between health and the food we eat. Manufacturers of foods are very conscious of this awareness by the way they label their products. Foods containing low or unsaturated fat, natural ingredients, low or no sugar added, low cholesterol,etc., are conspicuously labeled this way.

It should not come as a surprise to many if I were to tell you that what I eat does affect the condition of my sinuses. Let me be blunt: If I want to have a sinus headache and/or post nasal drip (PND) I can have one anytime I so desire. All I have to do is have some foods and that's it !

Sinuses - Despite Some Debate As to It's Impact, What We Eat Does Matter

Research has shown again and again the correlation between a diet containing certain foods and the incidence of certain other health problems such as heart disease, high cholesterol, diabetes, cancer, etc. This relationship is accepted by almost everyone. And the reverse is also becoming common knowledge, too: The lack of certain nutritional elements can also bring about unwanted health results. And so with sinus health. I believe that wrong eating has more to do with sinus pressure and other sinus ailments than many would had imagined.

Without meaning to get religious, it is interesting to note that modern nutritional research science seems to corroborate what the Bible Book of Genesis states about the original diet our Maker gave humankind--which some would say is still the best for us: Grains, fruits, nuts and vegetables(Genesis Chapter 1, verse 11; Chapter 2, verse 9; and Chapter 3, verse 18.) Research has also shown that when one adheres to a diet that contains primarily these natural foods a person lives longer and is healthier (e.g., Loma Linda University-Adventist Health Studies Number 1 and 2; 1974-1988; 2002 - present, respectively.)

In conclusion, those of us who suffer or have suffered from sinus pressure and other related sinus ailments would do well to consider the impact of certain foods on our sinus conditions . Plain common sense tell some of us to avoid them as much as possible. If we want the joy of having clear sinuses, freedom from PND, no more sinus headaches, etc., re-considering what we eat is a step in the right direction.

Sinuses - Despite Some Debate As to It's Impact, What We Eat Does Matter
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Paul Sanchez is a retired ordained minister who, since early childhood, had suffered from sinus problems. Two years ago he became free from all his sinus miseries. He owns and operates http://www.mysinustory.com and http://www.mysinustory.com/drainage.html which provide information, help and support for those who are interested in finding out how he did it.

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Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You

Summer is always a great time for family gatherings and eating out. And amongst many recreational activities outdoors, barbecuing has always been in the list of top ten activities in most American families' life. Charcoal grill smoking or gas grilling are the most popular options these days to sit down with your loved ones and enjoy those succinctly cooked BBQ steaks.

With recent innovations in technology, we find ourselves with choices of infrared and even electric grills that can handle outdoor cooking. Yet, for those savvy barbecue lovers, charcoal smokers still remain as the most sought after techniques to achieve juicy smoked meat without losing flavors that is normally associated with hot gas or electric grilling.

The Truth about Charcoal Grills

Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You

But have you ever wondered how charcoal smoking might affect your health in the long term? This is perhaps a very basic and logical question to ask for most shoppers when first deciding on the type of BBQ grill to buy, yet only a few are aware of it.

Many studies on carbon monoxide - the poisonous chemical released in the smoke when burning charcoal fuel, like wood, coals or briquettes, has mentioned many bad health effects of using charcoal for cooking food.

A publication on CNN stated a case where CDC estimated the number of non-fire-related carbon monoxide poisonings had caused in between 15,000 to 40,000 emergency hospital visits each year across the United States.

However, some barbecue addicts say that charcoal smoking is only truly bad for you health if it is overused or when meat is overcooked and get burned partly. Nonetheless, they all have to agree to some extend that some parts of the meat does actually get poisoned because of the smoke which is used to cook the meat itself.

Another article about charcoal barbeque grills danger, also said that the long term risk is cancer. It was backed by an example of studies conducted by scientists from Rice University in 2003, which had proven that the percentage of people who died because of cancer was particular high in Houston - where the most popular family activity during summer seasons where charcoal smoking.

What to Do if You Get Ill?

If you already own one of the charcoal smoker grills, and wonder whether you should just abandon it for the sake of health, and opt in for electric or gas grilling instead, here are some signs of carbon sickness: its starts with light headache, if untreated, the pain will build up and cause nausea. After repeated exposure to toxic smoke, the sick person might even feel some confusion, dizziness and loss of good concentration. If you have ever felt sick that way while preparing those deliciously flavorful smoked dishes, it is highly recommended that you seek out medical help from doctors right away, and possibly stop charcoal grilling or smoking during treatment period.

So the choice is really up to you, whether charcoal grilling is an 'yes' or 'no'. While everyone has to agree that grilling with charcoal can prove to be the most rewarding cooking and eating experience, its long term side effects on your health can not be neglected and ignored for granted, especially if you smoke barbecue meat and vegetables on regular basis.

Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
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Choosing between cast iron charcoal grill and stainless steel model also affects the final outcome of smoked dishes. So be sure you do your homework and research well before getting one of those charcoal smokers, for your own safety and healthy living. It is also suggested to opt in for a half open spherical design like this bbq grill photo, as with this particular model, smoke is not trapped inside the grill, thus making your meat healthier to eat, even though it could mean less flavor.

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The History Of Italian Food

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

The History Of Italian Food

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.

Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

The History Of Italian Food
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Are you ready to jump in and cook some wonderful Italian recipes? Then visit http://www.cookrestaurantrecipes.com for a cookbook that includes some all-time restaurant favorites including Olive Garden's Chicken Marsala.

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A Guide To French Food - Some Interesting Facts And Information About French Dishes

You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

A Guide To French Food - Some Interesting Facts And Information About French Dishes

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

A Guide To French Food - Some Interesting Facts And Information About French Dishes
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James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.

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Caribbean Food - A Little History

The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean islands. These first inhabitants occupied the present day islands of British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.

The Arawaks are the first people known to make a grate of thin green wood strips on which they slowly cooked meat, allowing it to be enhanced by the flavor of the wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.

The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big impact on early Caribbean history, and the Caribbean sea was named after this tribe.

Caribbean Food - A Little History

Then the Caribbean became a crossroads for the world . . .

Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had to be inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish, ackee, pudding and souse, mangos, and the list goes on.

Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.

African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was refined by the early slaves in Jamaica. The technique is known today as "jerk" cooking , and the secret involves a slow meat cooking process. Jamaica is famous for jerk chicken and pork, and you'll find jerk all over the island.

After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.

The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introduced the popular codfish.

Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.

Even the Polynesian islands play an important role in Caribbean cooking. Most of us remember the movie "Mutiny on the Bounty", but do not know that particular ship carried breadfruit, which was loaded on board from the islands of Tahiti and Timor. In the movie the crew took over the ship, forced the captain into a small boat to fend on his own, and they threw the breadfruit, which they considered "strange fruit" overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean

America is responsible for introducing beans, corn, squash, potatoes, tomatoes, and chili pepper to the Caribbean. In fact these particular foods had never been seen in Asia, Europe or Africa, so America actually introduced these foods the rest of the world via the Caribbean.

So it's no wonder Caribbean cooking is so rich and creative with the flavors of Africa, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking technique.

Caribbean Food - A Little History
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Linda Thompkins is a Caribbean travel consultant and owner of Travel 2 the Caribbean online agency. Linda and her husband reside in Indianapolis, Indiana and have traveled extensively throughout the Caribbean.

Travel 2 the Caribbean has been in business for seven years and offers secure online booking, and travel agent booking.

[http://www.travel2thecaribbean.com]

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How To Stop Your Dog's Gas Problem - Simply By Moving His Food Bowl

If you want to quickly and easily stop your dog's gas problems... then this article will show you a simple way that works almost every time.

Many years ago when I was growing up, we had a bull terrier named Garry -- who everyone loved.

But it was kind of a "love-hate" relationship.

How To Stop Your Dog's Gas Problem - Simply By Moving His Food Bowl

Because, while Garry had a lot of love in his heart... he also had a TON of gas in his belly.

It was so bad I remember my dad actually had a can of air freshener "standing by" morning, noon and night to counter the nauseating (and often silent) gas Garry regularly unleashed throughout the day.

Looking back, there's one thing we should have tried to solve that problem.

Something that's easy to do, costs almost nothing, and that you can apply immediately.

And that is simply raising the elevation of your dog's feeding and water bowls.

In other words, if your dog stands three feet high... instead of letting him eat his food and drink his water on the ground, put them on a shelf, stoop or some other surface so he doesn't have to bend over.

What does this do?

Well, for one thing, eating and drinking at your dog's natural head height (instead of bending over) normalizes his digestion and can minimize his gas.

How?

Because, when your dog bends over to eat, he will almost always snatch the food into his mouth to prevent it from dropping. And when he snatches the food he'll also gulp air, too.

Maybe even a LOT of air.

And air in your dog's gut can cause gas.

Sometimes extremely bad and smelly gas.

And besides cutting down on the gas, when your dog eats at head height, it also reduces stress on his bones, joints and muscles.

Which is especially helpful for dogs with arthritis and hip problems.

Anyway, try this yourself and see.

Simply put your dog's food and water bowls on something that elevates them off the ground... (check your local pet store) and the difference will be immediate.

Trust me, this simple secret can do wonders for your dog's gas problems... and save you a bundle on air freshener!

How To Stop Your Dog's Gas Problem - Simply By Moving His Food Bowl
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Ben Settle is the author of "Why You Should Never Give Your Dog A Bone... And Other Secrets Of The World's Healthiest, Happiest And Most Well-Behaved Dogs" and often appears on radio shows to discuss dog-related topics. You can find more of Ben's dog secrets today at http://nodogbones.com

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