1. Cultural Influences Cultural Foods

2. Culture The beliefs Ideas, customs and habits accepted by a group of individuals US made of many ethnic groups Food Habits are influenced by cultural background Vary from person to person Can you guess the names and countries of origin of the following foods???  Keep track of what you think the food is and what country you think it cam from?

3. Food Number 1 What is this food? Where is it from?

4. Food Number 2 What is this food and where is it from?

5. Food Number 3 What is this food and where is it from?

6. Food Number 4 What is this food and where is it from?

7. Food Number 5 What is this food and where is it from?

8. Food Number 6 What is this food and where is it from?

9. Food Number 7 What is this food and where is it from?

10. Food Number 8 What is this food and where is it from?

11. 1 Mango India Fruit with a sweet aroma, can be eaten raw or cooked In India main ingredient of chutney, In Thailand mangoes are pureed and dried to form a paste for cooking Mangoes should be eaten peeled because the peeling can irritate the mouth Good Source of Vitamin C, A and potassium

12. 2 Tofu China The curd made from the milky liquid extraced from soy beans. NOT a dairy product Excellent source of protein Versatile and can be used in soups, dips, main dishes and ice cream

13. 3 Couscous Algeria, Morocco, Tunisia Grain product made by mixing semolina with flour and adding cold salted water, the dough is then pressed out to make tiny beads Used like rice or other grains and can be added to soups, salads or desserts

14. 4 Artichoke Mediterranean Countries Vegetable served cooked or used in salads and appetizers Only the heart and the bud of the base are edible Excellent source of potassium, magnesium and folic acid

15. 5 Tomatillo Mexico A fruit (berry) that is picked when green and becomes yellow or purple when ripe Excellent source of potassium, Vitamin C, Magnesium, Niacin and Thiamin

16. 6 Quinoa Bolivia, Chile, Peru Seed-like cereal substituted for cereal products, especially rice Ground Quinoa is used in breads, pasta, baked products and puddings Excellent source of Magnesium, Iron and potassium Most often found in health Food stores

17. 7 Rutabaga Scandinavian Countries A vegetable that is a cross between a cabbage and a turnip Developed in the middle ages Can be eaten raw or cooked and is often used in soups and stews Excellent source of potassium and Vitamin C

18. 8 Plantain Malaysia, Africa, West Indies Fruit of the banana tree, often called the “cooking banana” Used as a vegetable with a flavor similar to a sweet potato Excellent source of potassium, vitamin c, Vitamin B6 and Magnesium

19. Handout Review Cultural Food Choices Nutritive Value Cultural Food Patterns: Use for Research Presentation and Poster

20. Research Project/Poster You will be researching a chosen culture and their food habits using the book, culturegrams and INTERNET resources and create a poster and presentation about that culture Choose Groups according to number drawn Discuss Guidelines Choose Country/Culture to Research  African, Arab, Asian Indian, Brazilian, British, Chinese, Dutch, French-Canadian, German, Italian, Japanese, Koren, Mexican, Native-American, Nigerian, Pacific Islander, Pakistani, Russian, Vietnamese, Welsh