Where I come from food is a luxury everyone needs to admire and enjoy that is what my family taught me. I grew up in an atmosphere where seafood is the main plate, as we say there. Our gastronomy is based on the Mediterranean diet, but with our touch of uniqueness. We, without any doubt, one of the most famous and awarded gastronomy of Spain. The cuisine of Basque Country is a very different cuisine from the United States of America.
In our region there is, at least, four restaurants with three Michelin Stars (which is the most prestigious award in the world of cuisine): Lasarte-Oria of Martin Berasategui, Larrabetzu Azurmendi of Eneko Atza, Akelarre of Pedro Subijana and Arzak San Sebastian of Juan Maria Arzak.
As an athlete, I know that nutrition …show more content…
Breakfast is taken between 7:00 and 9:00 AM, lunch is taken between 11:00 am and 13:00 pm, and dinner between 17:00 and 19:00 PM. Saturday and Sunday is usually the "brunch" which is a combination of breakfast and lunch, and is taken around 11:00 am. This is the meal that I hate the most. Every single nutritionist will explain you the advantages of eating little but often. Waking up at 9:00 am and having to wait until 11:00 am to eat it is not healthy, besides until 17:00 pm there is nothing to eat.
Here at the university, most of the food is based on high calories, such as burgers, French fries, hot dogs and pizza. Most of that food tastes good for a while, but for someone who is not used to this food it can be difficult to digest it. In the Basque Country most of the food is fresh, including the vegetables and fruits. Those things are scarce here. I am used to start every single meal with a salad or some plate with vegetables, then fish, meat, chicken, pasta or rice, (we call that the body of the meal). In order to finish the meal, I end up eating fruit of any …show more content…
It is just that Americans can be lazy in order to cook. Given the large size of the territory of the United States, it is not surprising that the cuisine is diverse. For example, the cuisine of the East Coast, makes use of ingredients such as fish and shellfish much more than the cuisine of the Midwest, which is more similar to my country’s cuisine. In the Midwest, beef and corn have greater prominence. It is noteworthy to say that to some degree, the increased capacity of transporting food has benefited, in order to mix different tastes between regions. However Americans still use too much oil and fried
In our region there is, at least, four restaurants with three Michelin Stars (which is the most prestigious award in the world of cuisine): Lasarte-Oria of Martin Berasategui, Larrabetzu Azurmendi of Eneko Atza, Akelarre of Pedro Subijana and Arzak San Sebastian of Juan Maria Arzak.
As an athlete, I know that nutrition …show more content…
Breakfast is taken between 7:00 and 9:00 AM, lunch is taken between 11:00 am and 13:00 pm, and dinner between 17:00 and 19:00 PM. Saturday and Sunday is usually the "brunch" which is a combination of breakfast and lunch, and is taken around 11:00 am. This is the meal that I hate the most. Every single nutritionist will explain you the advantages of eating little but often. Waking up at 9:00 am and having to wait until 11:00 am to eat it is not healthy, besides until 17:00 pm there is nothing to eat.
Here at the university, most of the food is based on high calories, such as burgers, French fries, hot dogs and pizza. Most of that food tastes good for a while, but for someone who is not used to this food it can be difficult to digest it. In the Basque Country most of the food is fresh, including the vegetables and fruits. Those things are scarce here. I am used to start every single meal with a salad or some plate with vegetables, then fish, meat, chicken, pasta or rice, (we call that the body of the meal). In order to finish the meal, I end up eating fruit of any …show more content…
It is just that Americans can be lazy in order to cook. Given the large size of the territory of the United States, it is not surprising that the cuisine is diverse. For example, the cuisine of the East Coast, makes use of ingredients such as fish and shellfish much more than the cuisine of the Midwest, which is more similar to my country’s cuisine. In the Midwest, beef and corn have greater prominence. It is noteworthy to say that to some degree, the increased capacity of transporting food has benefited, in order to mix different tastes between regions. However Americans still use too much oil and fried