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Discussion When thhe soufflé is baked golden tthe dish is reeady; the photo shhows the finished dish comming out of the oven. It can bee served alonne or with a frresh green saalad on the side. Enjoy! Photto: Cordula BBarzantny Spaghhetti alla Norma N (from Italy) ) By Graazia D. Santa angelo Abstractt This is an easy and tasty traditional dish of CCatania in Sicily whose na ame is relatedd to Opera! Theory: This dish can be ennjoyed with friends for lunch or fo or a night spaghettata. Traditionally y, it is a summerr dish, but nowadays can be cookedd all over the e year as all ingredientss are typically readily availablee. Internattional Context: Spaghetti alla Normma is the tra aditional dish of Catania a where Vinc cenzo Bellini, the famou us Italian opera composer, wwas born in 1801. The dish is nam med after on ne of the mmost famous Bellini’s composition La Normma. Ingred dients (for foour persons) Methoddology The tommato source ½ kilo of ripe ttomatoes 1. Peeel the tommatoes and chop them into a 1 dark egggplant large frying paan. (m may be subst tituted by 2 ssmall green zucchini) 2. Peeel the clovve of garlic and add innto the 1 clove oof garlic frying pan toggether with salt. s 400 gr. of sppaghetti 3. Leet the tomattoes cook in nto a sourcee. Once A coup ple of leaves of fresh bas sil reeady, add a drop of oliv ve oil and thhe basil Olive ooil leeaves. Salt 60
The eggpplant (when using zucchi ini, slice the zzucchini and d start from number n 3 bellow) 1. Slice the eggpplant and pu ut the slices one over th he other into a large saalad bowl. Fi ill it with wwater, add salt on top and d let them reest for 5 minu utes. 2. Reemove the wwater from the t salad bowwl and put the t eggplant t slices into a colander (a a kitchen boowl with holes used for draining d foodd). 3. WWarm up the olive oil in a large fryingg pan. When the olive oil is hot, careffully put a nu umber of egggplant slicees into the pan so to covver the frying g pan bottom m. To uniforrmly fry the eggplant slices, turn theem from side e to side. 4. WWhen ready, remove the e eggplants slices from the frying pan and puut them into o a plate coovered with kitchen pap per that caan absorb soome of the olive o oil. Puut the other eggplant slic ces into thhe fry pan annd keep goin ng until yoou have friedd all of them. 5. Coook the sppaghetti in boiling saalted water and once th hey are reeady put tthem first into a coolander annd then into a 6. sppaghettiera (very large e salad boowl). MMix spaghetti with the tomato soource 7. Seerve by pplacing the e fried egggplant slicees on the sp paghetti annd decorate with grated cheese annd fresh herbbs (see photo). The original recipee requires to t add grated rricotta salataa on top (wh hich is NOT thhe well‐know wn ricotta ch heese, but a relatively dr ry ricotta cheese mmade in Catania, which, however froom my goog gling I have found f out thhat can be pu urchased also in specialized Itaalian food sh hops: good luuck!). Serve with Nerello MMascalese wi ine and BUOON APPETITO O. Crêpes Breto onne ( (from France e) By RRichard Hoff fman Abstractt A Frenchh country cuisine classic. Found all ovver France, Brittany B is the true homee of the crêpe e. In the US crêpees are mainlyy served as dessert, d but tthey can also o be served as a a main dissh. We usual lly have them for breakfast oor when host ting studentss after their program in France. F Theory The metthod described here is bo orrowed direectly from my mother and grandmother who wer re from Brittanyy. Crêpes Bretonne are un ncomplicatedd, delicious, and filling. 61
Page 2 and 3:
The Gllobalizatioon of Food d Cultu
Page 4 and 5:
Part II: Main Courses: Seafood‐ba
Page 6 and 7:
Editors Tomas Hult Michigan State U
Page 8 and 9:
Editors’ Introduction: Internatio
Page 10 and 11: dish for their new friends - callin
Page 12 and 13: Appetizers Part I: Small Dishes •
Page 14 and 15: Photos: Rolando Soliz Estrada (SSup
Page 16 and 17: Brinjal (Aubergine) Chutney or Brin
Page 18 and 19: Methodology 1. Now this is an easy
Page 20 and 21: Abstract Akoori is a Favorite Parsi
Page 22 and 23: International Context I must admit,
Page 24 and 25: The phootos illustratee variations
Page 26 and 27: Stir FFried Kingg Prawns, Green Sal
Page 28 and 29: 11. Place green salads with tomatoe
Page 30 and 31: Carib bbean Shrrimp and Avocado A S
Page 32 and 33: Abstractt This dishh is special bec
Page 34 and 35: Singapore Noodles (from South East
Page 36 and 37: Beef OOlives with h Red Cabbbage an
Page 38 and 39: While thhe roulades ssimmer it is t
Page 40 and 41: Vindaloo comes from central and sou
Page 42 and 43: 4. Dip fingers/palm in oil, take a
Page 44 and 45: 3. 4. 5. Over mediumm‐high heat,
Page 46 and 47: 5. Wheen onions reduce down, add ga
Page 48 and 49: Methoddology 1. Boil the chesstnuts
Page 50 and 51: Fried Leekk and Min nced Meat t (fr
Page 52 and 53: Methoddology 1. Peeel off strips of
Page 54 and 55: Chiles en Nogada (Stuffed Peppers i
Page 56 and 57: Indian Courgette Latkes (from Asian
Page 58 and 59: Note thhat the propoortions of carr
Page 62 and 63: International context Many countrie
Page 64 and 65: pre‐marinated in a jar) and occas
Page 66 and 67: MUSCCATEL MO OUSSE (From German ny)
Page 68 and 69: 8. Mix 1 tablespoon sugar and ½ ta
Page 70 and 71: Photos: Roolando J. Soliz Estrada 7
Page 72 and 73: Abstractt This is a simple and refr
Page 74 and 75: DAD’S EGG NOG (from England/USA)
Page 76 and 77: Chai (Masala Tea) (From India) By F
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