Label: makanan, restaurant, restoran
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.
The recipes vary, though all agree that cheese (pecorino, Parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon.
Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.
In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.
Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon. Another rumour about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whiteish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt". It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.
The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara'. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.
The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America.
Source: www.wikipedia.com
Oleh: Ratih
Sadarkah kita akan kesehatan pribadi? Jawabannya bisa beragam disertai dengan tindakan aktif ataupun pasif dari kita dalam menjaga kesehatan. Tak disangka, perhatian orang pada kesehatan pribadi tergantung dari konsep waktu, cara berkomunikasi dan tentu saja makanan yang disantapnya sehari-hari. Tak banyak orang yang menyadari bahwa pandangan hidup soal waktu dan cara berkomunikasi menjadi poin pula dalam pembahasan soal kesehatan tubuh. Orang banyak membicarakan soal makanan semata. Maka, secara singkat tulisan ini membahas mengapa waktu dan komunikasi juga penting.
Budaya menghargai waktu memang berbeda-beda dari tiap masyarakat. Bagi masyarakat Asia, kebanyakan hidup untuk hari ini sehingga mereka lebih suka melakukan banyak hal dalam satu waktu. Sementara budaya Amerika memiliki konsep waktu jauh ke depan. Sehingga mereka fokus melakukan satu hal setiap waktu. Budaya Amerika menekankan pada rutinitas demi kesehatan jangka panjang. Sementara budaya Asia lebih menekankan pada kegiatan variatif serta kenal dengan konsep takdir. Sehingga soal kesehatan bukan semata tanggung jawab pribadi melainkan ada peran Tuhan yang terlibat didalam setiap unsur kehidupan kita. Di dunia barat, penemuan yang lebih mutakhir dalam teknologi kesehatan memungkinkan mereka melakukan medical check up rutin. Sehingga cara mereka menjaga kesehatan lebih ke arah bio medical secara kimiawi teknis.
Cara berkomunikasi yang berbeda juga turut berpengaruh pada cara menjaga kesehatan. Komunikasi terbuka budaya Amerika memungkinkan mereka memiliki hubungan informal yang dekat dalam setiap situasi. Sehingga setiap masalah mudah dicari solusinya, tanpa dipendam dalam hati yang biasanya menjadi penyebab stres yang berpengaruh pada kesehatan tubuh. Sementara pada budaya Asia, lebih formal kecuali hubungan dengan keluarga amat dekat. Tentu saja, hubungan yang dekat dengan anggota keluarga ini melahirkan budaya jaga kesehatan yang berbeda pula. Konsep reinkarnasi yang dikenal pada beberapa masyarakat Asia menyebabkan anggota keluarga kurang perhatian bila anggota keluarganya yang lain menderita sakit.
Terkecuali, uniknya di Indonesia kita mengenal jamu yang dapat dikatakan salah satu cara jaga kesehatan secara rutin demi kebaikan di masa yang akan datang. Hubungan dengan anggota keluarga juga dekat. Bisa dikatakan Indonesia memiliki budaya menjaga kesehatan yang cukup baik bila menilik dari budaya minuman jamu tersebut. Jadi sebenarnya nenek moyang kita cukup kenal dengan konsep waktu orientasi masa depan.
Makanan yang kita konsumsi juga cukup sehat. Misalnya saja, gado-gado yang meruapakan campuran dari telur dan sayuran yang ditaburi sambal kacang yang khas. Gado-gado, makanan favorit khas Indonesia ternyata mampu membawa nama Indonesia dalam kancah internasional. Tak disangka, gado-gado menjadi juara pertama dalam lomba masak internasional (Liotorale Flegreo Nel Mondo) 2010, yang digelar di Napoli, Italia, Rabu (28/7). Paula Astrid Unu sebagai juru masak memenangkan sajiannya dalam kategori tampilan sajian estetika. Tentu saja dengan adanya penghargaan ini, tak usah merasa minder bila menyebut gado-gadi sebagai makanan favorit. Sebab, selain memang termasuk makanan sehat, gado-gado juga berprestasi kaliber internasional.
Jadi, bila anda ingin hidup sehat, perbaikilah konsep waktu, cara berkomunikasi dan makanan anda tentu saja.
Label: cafe, chinese food, japanese food
Beruntunglah kita masih bisa tertawa lebar. Tak terlalu memikirkan makanan yang akan disantap hari ini atau esok hari. Terkadang dengan mudahnya kita buang-buang makanan yang sudah menjadi hak kita ke tempat sampah. Sementara, berdasarkan penelitian di daerah Muara Gembong dan Pebayuran, Kabupaten Bekasi kita bisa melihat seorang ibu yang tua renta bersusah payah demi menikmati makan siang. Ibu ini memiliki seorang anak yang telah menikah dan memberikannya cucu. Harapan dengan adanya keluarga baru ini bisa memperbaiki taraf hidup mereka ternyata tak terbukti. Mereka malah semakin melarat karena anak dan menantunya hanyalah nelayan kecil dan buruh tani lepasan yang tak jua bisa sebut pendapatan mereka cukup, apalagi berlebih. Sehingga, ibu tua renta ini mencoba membantu diri dan keluarganya dengan menangkap ikan-ikan kecil di sungai. Seringkali ikan-ikan yang tertangkap jaring-jaring ini hanyalah ikan-ikan kecil yang tak sebesar ikan gurame atau ikan mas yang biasa kita santap. Ikan-ikan yang beliau peroleh hanyalah ikan-ikan kecil sebesar ibu jari. Padahal berat juga mengangkat jaring itu di pinggir sungai dengan resiko terpeleset. Bukan hanya itu, mereka memasak kembali menggunakan kayu bakar karena tabung gas yang dibagikan pemerintah begitu menakutkan serta mengancam jiwa.
Bersyukurlah kita, dengan segala fasilitas yang kita miliki di rumah, dengan banyaknya restoran yang bisa kita kunjungi setiap saat. Tanpa perlu mengeluarkan keringat layaknya ibu tua renta yang tak pantas lagi bekerja. (Ratih)
See also: seafood
Perempuan. Makhluk indah pengundang decak kagum yang mengandung kontroversi ini tak bisa hanya sekejap mata dirangkum dalam sebaris dua baris kata-kata. Kelemahan sekaligus kekuatannya menggetarkan bangsa-bangsa. Ingat Cleopatra? Ratu Mesir cantik yang disegani? Ingat Dewi Sartika, pahlawan pendidikan dari Bandung yang berani membuka sebuah sekolah khusus perempuan? Peran perempuan begitu penting, bukan hanya sebagai seorang individu, tapi juga anak, ibu bahkan pemimpin menjadi bahan menarik yang takkan pernah habis dibicarakan. Dari dulu hingga sekarang. Tabloid Nova sebagai salah satu majalah perempuan menghadirkan sebuah acara yang seolah ingin merangkum kegiatan perempuan sejak dahulu dan kini dalam Pasar Nova 2010. (Ratih)
Saturday July 31, 2010 - Sunday August 1, 2010 from 9:00am - 6:00pm
Plaza dan Parkir Selatan Gelora Bung Karno
Senayan Jakarta, DKI Jakarta
Wahana hiburan kreatif keluarga.
Serba lengkap, Serba murah, Serba unik
Temukan beragam barang dan acara yang tak ada duanya.
Acara:
- Pemecahan rekor MURI: Karaoke bersama 1000 orang
- Demo masak
- Padu padan busana
- Workshop
- Lomba
-- Menghias makanan
-- Mewarnai
-- Girls cheerleading competition
-- Senam ceria bobo
-- Hunting foto
- Acara lain: Aerobik, Perkusi, Band, Karnaval, dll
Stand:
- Pojok kuliner
- Pojok wanita
- Pojok anak
- Pojok hobi
- Pojok wirausaha & komunitas
- Pojok kaki lima
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Source: openrice
Pada tanggal 12 juni kemarin saya main ke daerah kelapa gading untuk berwisata kuliner dan nonton di MOI.. Sehari sebelumnya saya coba searching tentang restoran enak di wilayah kelapa gading...
Akhirnya saya menemukan nama satu resto sushi baru yang dibuka di daerah bulevar, surganya makanan di kelapa gading...
untuk nemuin tempatnya gak susah...begitu ketemu jalan bulevar dari arah la piazza tempatnya di sebelah kanan ( sederetan bubur sapo bun ong)
tempatnya dua lantai dengan lantai satu ada sushi barnya dan lantai dua dengan tatami di daerah dekat jendela.. kami pun memutuskan untuk duduk di tempat dekat jendela(tatami)
Sushi Joobu merupakan rumah makan sushi yang terbilang murah, mirip sushinaga.. nah kalo sushi naga itu chefnya ex-sushi tei, katanya sushi joobu ini chefnya ex-pokesushi..
Yap... Let`s start REVIEW :
makanan disini cukup murah bila dibandingkan resto sushi di mall-mall..dan kita pun memesan :
1. Beef Teriyaki Rice (40ribuan)
Beef teriyakinya enakkkk banget..bumbunya khas gitu... beda banget sama beef2 teriyaki yang lain... TOP MARKOTOP !!! porsinya cukup besar, saya share berdua dengan pasangan saya
2. Salmon Roll (22rb)
KEUNGGULAN TOP SUSHIJOOBU adalah dagind salmonnya yang begitu SEGARRRRRR
SEGAR banget sampe2 ga ada bau amisnya sama sekali..top...
3. Unagi Cheese Roll(27rb)
Unagi cheese rollnya enak... cheesenya sama unaginya nyatu banget di lidah..gurih...
bagi yang suka sushi filled with cheese pasti demen deh...
4. crab Salad(30rban)
saya dan pasangan saya pernah makan di poke sushi beberapa kali dan suka banget sama crab saladnya.. jadi kita mau ngetest ni bener ga chefnya ex pokesushi... dan ternyata hasilnya:
CRAB SALAD nya mirip banget sama poke sushi punya.. yummy.... mayonya juga ngeresep banget...
Total makan sih sekitar 120 ribuan...
oh ya enaknya lagi... disini harga makanannya udah include PPN, dan Ochanya FREE
Pas lagi dateng si lagi ada promo disc 30% untuk kedatangan berikutnya..tapi jangka waktunya 3 hari aja
well, kesimpulannya untuk resto sushi baru, sushi joobu berhasil buat saya jatuh cinta...
apalagi salmonnya tuh seger banget..wajib coba ni
Sumber: http://bit.ly/a9HqFA
Label: dim sum, minuman, nasi goreng
Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish (including molluscs and crustaceans). By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood.
Edible seaweeds are also seafood, and are widely eaten around the world, especially in Asia. See the category of sea vegetables.
The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.
Source: www.wikipedia.com
Label: makanan, restaurant, restoran
Menurut wikipedia, puding berasal dari bahasa Prancis boudin, berasal dari bahasa Latin botellus, meaning "small sausage," merujuk pada daging sosis yang kita kenal sekarang dari jenis puding di Eropa. Puding biasanya dinikmati sebagai makanan penutup. Rasanya yang lembut dan manis, menyegarkan mulut sekaligus pendingin perut. Bahan dasar puding yang dominan telur ini dipadu dengan susu. Puding dengan ragamnya mampu memberi nuansa lain pada acara makan menjadi tidak membosankan. Ibaratnya dalam tulisan, puding menjadi simpulan akhir dari keseluruhan hidangan yang disajikan dalam sebuah jamuan. Puding yang dingin lebih terasa enak bila ditambah fla.
Puding di Indonesia, bukan saja berfungsi sebagai makanan penutup, namun menjadi hidangan yang disajikan bila ada tamu datang, jajanan anak-anak di sekolah dan hadiah untuk sahabat tercinta. Saat ini, puding tidak harus diolah sendiri di rumah, kita bisa mendapatkannya dengan mudah. Sebab puding menjadi salah satu komoditas restoran cepat saji. (Ratih)
See also: cake, cafeLabel: cafe, restaurant, restoran
Production and processing of nori by current methods is a highly advanced form of agriculture. The biology of Porphyra, although complicated, is well understood, and this knowledge is used to control virtually every step of the production process. Farming takes place in the sea where the Porphyra plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring about 45 days from "seeding" until the first harvest. Multiple harvests can be taken from a single seeding, typically at about ten-day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, but with much improved efficiency and consistency. The final product is a paper-thin, black, dried sheet of approximately 18×20 cm (7.087×7.874 in) and 3 grams in weight.
There are several grades of nori available in the United States. The most common, and least expensive, grades are imported from China, costing about six cents per sheet. At the high end, ranging up to ninety cents per sheet, are "delicate shin-nori (nori from the first of the year's several harvests) cultivated in Ariake Bay, off the island of Kyushu in Japan."Like a fine wine, nori available only in Japan can cost up to US$50 per sheet.[citation needed]
In Japan, over 600 square kilometres (230 sq. mi.) of Japanese coastal waters are given to producing 350,000 tonnes (344,470 tons), worth over a billion dollars. China produces about a third of this amount.
Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices, and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).
In addition, nori is sometimes used as a form of food decoration.
A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally blue/green nori) and is used like herbs on everyday meals like okonomiyaki and yakisoba.
Source: www.wikipedia.com
Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce. Other styles that have emerged later on include curry ramen and other flavors.
The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):
Shio ("salt") ramen is probably the oldest of the four and, like the Chinese maotang (毛湯). It is the lightest ramen, a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Shio is generally the healthiest kind of ramen; fat content tends to be low, and fresh vegetables like cabbage, leeks, onions, and bamboo shoots typically adorn the simple soup and curly noodles. Chāshū is sometimes swapped out for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
Tonkotsu ("pork bone") ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白 湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. Currently the latest trend in tonkotsu toppings is māyu (マー油/麻油), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. The noodles are thin and straight. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).
Shōyu ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma (麺媽), green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Source: www.wikipedia.com
See also: wine
Label: cafe, restaurant, restoran
Label: cafe, restaurant, restoran
Castella (カステラ, Kasutera?) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.
Note that there are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Greek: Pantespani (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").
A peach castella
Pão-de-ló: kasutera's Portuguese ancestor
Detailed view of a Nagasaki-bought Castella cake
In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.[1] Over the years, the taste changed to suit Japanese palates.
Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many varieties made with ingredients such as powdered green tea, brown sugar, and honey. They may be molded in various shapes; a popular Japanese festival food is baby castella, a bite-sized version.
Source: www.wikipedia.com
Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.
Source: www.wikipedia.com
Alih Bahasa Oleh: Ratih
Pernahkah kamu makan pagi, siang malam dengan menu yang sama? Bisa jadi jawabannya pernah atau tidak pernah. Tanpa kita sadari, kita memilih makanan bukan hanya berdasarkan keinginan tapi juga berdasarkan kategori makanan. Penelitian mengenai makanan dan budaya mengkategorikan makanan menjadi beberapa bagian. Bukan hanya berdasarkan selera pribadi. Berikut kategori makanan menurut hasil penelitian di negara berkembang dan maju:
cultural superfoods: fungsi makanan ini untuk diet;
prestige foods: makanan berprotein tinggi, mahal atau unik;
body image foods: makanan yang dipercaya dapat mempengaruhi kesehatan, kecantikan dan kesejahteraan;
sympathetic magic foods: makanan yang memiliki kesamaan dari segi bentuk dan warna;
physiologic group foods: makanan yang tidak boleh dikonsumsi bagi kelompok tertentu misalnya gender, usia atau kondisi kesehatan.
Kategorisasi ini memudahkan para peneliti mengidentifikasi dan memahami kebiasaan makan dari berbagai kebudayaan, termasuk soal berikut:
frekuensi konsumsi makanan yang digambarkan melalui model makanan utama dan pelengkap;
tradisi budaya dalam mempersiapkan makanan berdasarkan perayaan tertentu;
makanan harian, mingguan, dan tahunan dalam pola makan serta siklus makan;
perubahan dari fungsi-fungsi makanan yang disebabkan oleh perkembangan budaya, diprediksi dari perubahan pandangan tentang budaya makan.
Makanan yang paling sering dikonsumsi diantaranya: nasi, gandum, jagung, dan sayuran. Sedangkan makanan yang luas penyebarannya namun dikonsumsi dengan frekuensi tertentu seminggu sekali ialah: ayam, selada dan apel. Sedangkan makanan yang dikonsumsi sekali-sekali disebut peripheral foods. Sifatnya pilihan pribadi, bukan kebiasaan budaya secara berkelompok. Pada banyak budaya, terutama pada masyarakat agraris, makanan utama disajikan dengan makanan pelengkap untuk menyeimbangkan kadar nutrisi antara makanan utama dan makanan pelengkap. Nasi, roti dan pasta disajikan dengan sayuran atau tomat. Di Cina, nasi dipadukan dengan sayuran, di Itali mie dipadukan dengan saus tomat (spaghetti), di Meksiko tortilla dengan salsa. Padu padan makanan memang bersifat membudaya pada jenis makanan utama dan lauk. Bagaimana denganmu?
Sumber:
Kittler, Pamela Goyan and Kathryn Sucher. 2008. Food and culture. Belmont: Thomson Wadsworth.
Lihat juga: Loewy, Table 8, dim sum
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales. The diet of the indigenous peoples of Pre-Columbian Mexico also included chocolate, vanilla, tomatillos, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, squash, sweet potato, peanuts, achiote, huitlacoche, turkey and fish. In the 1520s, while Spanish conquistadors were invading Mexico, they introduced a variety of animals, including cattle, chickens, goats, sheep, and pigs. Rice, wheat, and barley were also introduced as were olive oil, wine, almonds, parsley, and many spices. The imported Spanish cuisine was eventually incorporated into the indigenous cuisine.
Source: www.wikipedia.com
See also: Pizza Hut, Tamani, Marzano
Label: cafe, restaurant, restoran
Label: nasi goreng, sate, soto
Label: makanan, restaurant, restoran
Label: chinese food, loewy, table 8
Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Season 5 began on Monday, April 26, at 10 E/P.
Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being gross, unique, or, of course, bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.
Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizzare Foods to work on a season of the spin-off Bizarre World which will not be airing anymore.
Zimmern ends every episode with his line "If it looks good, eat it."
Source: www.wikipedia.com
The staples of Mexican cuisine are typically corn and beans. Corn, traditionally Mexico's staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn, however, is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Squash and peppers also play important roles in Mexican cuisine.
The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th Century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.
Source: www.wikipedia.com
See also: Pizza Hut, Tamani, Marzano
Label: coffee bean, minuman, starbuck
The International Food Policy Research Institute (IFPRI) is an international agricultural research center founded in the early 1970s to improve the understanding of national agricultural and food policies to promote the adoption of innovations in agricultural technology. Additionally, IFPRI was meant to shed more light on the role of agricultural and rural development in the broader development pathway of a country.According to its website, the IFPRI "seeks sustainable solutions for ending hunger and poverty."
The IFPRI is part of a network of international research institutes funded in part by the Consultative Group on International Agricultural Research (CGIAR), which in turn is funded by governments, private businesses and foundations, and the World Bank.
IFPRI carries out food policy research and disseminates it through hundreds of publications, bulletins, conferences, and other initiatives. IFPRI was organized as a District of Columbia non-profit, non-stock corporation on March 5, 1975 and its first research bulletin was produced in February 1976. IFPRI has offices in several developing countries, including China, Ethiopia, and India, and has research staff working in many more countries around the world.
IFPRI’s institutional strategy rests on three pillars: research, capacity strengthening, and policy communication.
Research topics have included low crop and animal productivity, and environmental degradation, water management, fragile lands, property rights, collective action, sustainable intensification of agricultural production, the impact of climate change on poor farmers, the problems and opportunities of biotechnology,food security, micronutrient malnutrition, microfinance programs, urban food security, gender and development, and resource allocation within households.
IFPRI also analyzes agricultural market reforms, trade policy, World Trade Organization negotiations in the context of agriculture, institutional effectiveness, crop and income diversification, postharvest activity, and agroindustry.
The institute is involved in measuring the Millennium Development Goals project and supports governments in the formulation and implementation of development strategies.
Further work includes research on agricultural innovation systems and the role of capacity strengthening in agricultural development.
IFPRI targets its policy and research products to many audiences, including developing-country policymakers, nongovernmental organizations (NGOs), and civil-society organizations, "opinion leaders", donors, advisers, and media.
Publications by IFPRI include books, research reports, but also newsletters, briefs, and fact sheets. It is also involved in the collection of primary data and the compilation and processing of secondary data.
In 1993 IFPRI introduced the 2020 Vision Initiative, which aims at coordinating and supporting a debate among national governments, nongovernmental organizations, the private sector, international development institutions, and other elements of civil society to reach food security for all by 2020.
As of 2006 IFPRI produces the (GHI) yearly measuring the progress and failure of individual countries and regions in the fight against hunger. The GHI is a collaboration of IFPRI, the Welthungerhilfe, and Concern Worldwide.
IFPRI has produced the related Hunger Index for the States of India (ISHI) (2008) and the Sub-National Hunger Index for Ethiopia (2009).
IFPRI is made up of the Office of the Director General, a Communications Division and the Finance and Administration Division, and 5 research divisions:
Development Strategy and Governance
Environment and Production Technology
Poverty, Health, and Nutrition
Knowledge, Capacity, and Innovation
Markets, Trade, and Institutions
IFPRI hosts several research networks:
The (ASTI)
The CGIAR Systemwide Program on Collective Action and Property Rights (CAPRi)
Harvest Plus
HarvestChoice
The evaluation of policy-oriented research poses a lot of challenges including the difficulty to quantify the impact of knowledge and ideas in terms of reduced poverty and or increased income or the attribution of a change in these numbers to a specific study or research project.
Despite these challenges, studies find that IFPRI research had spill-over effects for specific country-level research, but also in setting the global policy agenda, for example in the areas biodiversity (influencing the International Treaty on Plant Genetic Resources) and trade (with respect to the Doha Development Round of trade negotiations).
Another example of IFPRI's impact on policy formulation was the 2007–2008 world food price crisis. IFPRI was able to quickly pull together relevant research and its resulting recommendation where included in the United Nations’ Comprehensive Framework for Action on food security.
CGIAR and its agencies, including the IFPRI have been criticized for their connections to Western governments and multinational agribusiness, although its research publications have also been cited by critics of agribusiness and Genetically Modified Organisms in agriculture. IFPRI describes itself as "neither an advocate nor an opponent of genetically modified crops."
Source: www.wikipedia.com
See Also: seafood, dim sum, wine
By: Ratih
Ciri dari identitas seseorang menurut para ahli, salah satunya dilihat dari makanan favorit. Sebab makanan yang kita suka berasal dari lingkungan tempat kita hidup dan bergaul. Benarkah? Kita telisik dari apa yang terjadi di masa lalu baru kemudian kita lihat diri kita sekarang. Sejarah dari rasa berkaitan dengan bagaimana para petani di masa lalu. Cara bagaimana mereka mengatasi tidak pastinya panen, persediaan makanan dan tak menentunya harga-harga. Dari satu tempat ke tempat lain, makanan bervariasi dalam bahan pembuatnya dan cara penyajiannya. Makanan mnerfleksikan lingkungan tempat sebuah masyarakat hidup, meski tak selalu ditentukan olehnya. Masyarakat yang hidup dekat laut cenderung mengkonsumsi ikan daripada mereka yang hidup dekat pegunungan. Pengecualian untuk Pulau Sicily yang masyarakatnya tidak suka mengkonsumsi ikan, dan Inggris di masa lalu begitu menghindari ikan kecuali hanya beberapa spesies saja dengan metode penyajian tertentu. Kondisi lingkungan merupakan satu tantangan tersendiri untuk menciptakan satu jenis makanan baru misalnya di daerah bersalju (Freedman. 2007).
Pandangan masyarakat mengenai makanan dan lingkungan tempat mereka hidup sehari-hari menunjukkan adanya persamaan dan perbedaan lewati waktu serta benua. Kentang dan kacang dari dunia ketiga diperkenalkan ke Eropa dan Cina melewati berbagai rintangan; kuliner khas Islam ternyata menjadi model bagi makanan Eropa di abad pertengahan. Hubungan antar negara diawali dengan pertukaran jenis makanan, baik bahan makanan ataupun cara penyajiannya. Selain itu, di Portugal makanan terkait dengan filosofi hidup: “Men are not measurable by their size.” So, makanan pun tak dilihat dari besarnya porsi tapi dinikmati dari kuatnya rasa dengan aroma khas demi menyimpan kenangan. Makanan favorit disana: sup sayuran dengan daging. Tak heran, mereka begitu semangat mencari bumbu-bumbu khas keluar dari negerinya. Demi “menyimpan kenangan.” (Wilkins. 1996).
Bagaimana denganmu? Apakah rela berjuang keluar dari zona nyamanmu sehari-hari demi semangkuk sup? Kalau makanan yang kamu cari itu memang enak, worthed untuk diburu. Chinese food kamu bisa hunting di Loewy dan Table 8, sedangkan makanan Eropa di Pizza Hut, Tamani dan Marzano. Keluar dari lingkungan sendiri berarti mengenal “dunia lain,” meski tak usah pergi terlalu jauh dari Jakarta. Lingkungan restoran tentu menawarkan suasana yang berbeda dengan rumah. Suasana yang tak biasa kadang membuat kita ingin datang lagi untuk melepas jenuh dengan rutinitas.
Daftar Pustaka:
Freedman, Paul (Editor). 2007. Food: the History of Taste. California: University of California Press
Wilkins, John. 1996. Food In European Literature. Exeter: Intellect Books.
Label: chinese food, loewy, makanan, marzano, pizza hut, table 8, tamani
Label: cafe, makanan, restaurant, restoran
By: Ratih
Siapa kira ternyata makanan pun bisa menjadi topik dalam sebuah puisi. Di Eropa, tema makanan merupakan bagian dari sejarah sastra yang tidak bisa dipungkiri turut membangun ciri peradaban masyarakatnya. Seperti juga di Indonesia, puisi merupakan gambaran dari keprihatinan penyair yang secara ajaib menerima “wahyu.” Tak semua orang mampu menjadi penyair. Sebab penyair bukanlah seseorang yang dibentuk secara matematis. Penyair memiliki kepekaan yang luar biasa tanpa perhitungan akal. Kadang bukan hanya gambaran masyarakat masa kini yang mampu dirangkum oleh seorang penyair, melainkan ramalan masa depan pun mampu dikemas dengan apik ciamik meski huruf alfabet hanya ada 26.
Di Indonesia kita punya Chairil Anwar yang mendobrak norma dengan puisi “Aku.” Kehidupannya yang tak terikat soal hubungan asmara dan kerja menjadi awal kehidupan orang masa kini yang tak percaya pernikahan yang tak mau kerja sebagai buruh. Kebebasan Chairil merupakan merdeka dengan prinsip relijius, diam-diam ia mencari makna hidup. Memang bukan agama yang ia pegang teguh, melainkan prinsipnya sendiri yang tak seolah tak mau ambil pusing. Jalan hidupnya memang menarik, sebagai anak tunggal ia dimanja sekaligus dikecewakan karena keluarganya terpecah belah. Puisi pertamanya ditulis karena neneknya meninggal, sejak itu dia tersentak dengan kenyataan bahwa hidup pasti akan berakhir dengan kematian. Puisi dari Chairil Anwar berikut berhubungan dengan “dapur”:
PERSETUJUAN DENGAN BUNG KARNO
Ayo ! Bung Karno kasi tangan mari kita bikin janji
Aku sudah cukup lama dengan bicaramu
dipanggang diatas apimu, digarami lautmu
Dari mulai tgl. 17 Agustus 1945
Aku melangkah ke depan berada rapat di sisimu
Aku sekarang api aku sekarang laut
Bung Karno ! Kau dan aku satu zat satu urat
Di zatmu di zatku kapal-kapal kita berlayar
Di uratmu di uratku kapal-kapal kita bertolak & berlabuh
(1948)
Liberty,
Jilid 7, No 297,
1954
Lalu, era berganti dan Sitok Srengenge sang penyair mengejutkan dunia sastra Indonesia dengan puisinya yang suram, lugas, sederhana dan bermakna dalam. Ia memperoleh beberapa penghargaan di luar negeri karena puisi-puisinya yang tak biasa. Salah satu buku kumpulan puisi favoritku adalah “Haram Jadah.” Puisi-puisi Sitok Srengenge dibukukan dengan ilustrasi gambar Agus Suwage. Nampaknya tak mudah memahami sekali baca puisi-puisi sekelas Sitok Srengenge. Diksi yang hadir tak biasa didengar di telinga awam, namun pada saat bersamaan memberi pengertian yang pas untuk keseluruhan puisi. Novelnya yang terbaru berjudul “Menggarami Burung Terbang” diawali dengan: Tidur, Cintaku, tidurlah tenang. Nuansa ini hampir sama dengan nuansa kematian yang gelap, meski sesaat.
Di Eropa, para penyair masa kini menulis puisi dari bahasa Latin disesuaikan dengan kehidupan modern. Misalnya saja “The Physics of Taste” diambil dari Book IV oleh Lucretius “On the Nature of the Universe”. Ditulis pada tahun 50 SM, puisi Lucretius merupakan sebuah puisi filsafat dari Epicurus. Pada masa kini, tulisan filsafat terdapat dalam prosa. “Nice Food” diambil dari “On Things that are Good to Eat” oleh Ennius (terlahir pada 239 SM). Seperti juga Lucretius, Ennius mempersembahkan versi Roma dari tradisi Yunani (Wilkins. 1996).
Akhirnya, perlu disadari bahwa makanan bukan sekedar sebuah kewajiban demi hidup. Makanan mewakili esensi dari sebuah sistem yang kompleks. Kerumitan ini dimaknai secara mendalam oleh para penyair sehingga tiba pada kita arti fenomena-fenomena hidup menuju kematian. Tak mudah menjadikan dapur sebagai pusat ide, bila tak cukup aware menghubungkannya dengan berita sosial di luar sana. Berita yang perlu disaring kebenarannya. Perlu dikritisi dan disusun alur sejarahnya. Soal perut, bukan dosa lagi bila dengan perut otak dan hatimu berjalan seiring. Tertarik menulis puisi dengan tema makanan atau mau langsung saja santap makanan khas Eropa? Di Pizza Hut, Tamani atau Marzano? It's up to you.
Daftar Pustaka:
Wilkins, John. 1996. Food In European Literature. Exeter: Intellect Books.
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