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68 Cards in this Set
- Front
- Back
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Chicanos |
Born in the US or those who immigrated and are US citizens |
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Braceros |
Work here legally but remain Mexican citizens |
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Barrios |
Latina neighborhoods |
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Curandero |
May pray, pinch the spine and massage the stomach |
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Machismo |
Pride and self-worth a man feels when fulfilling his obligations and duties to his family and community |
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Spanish Food Contributions |
-Cinnamon -Garlic -Onions -Rice -Sugar Cane -Wheat -Distrillation -Alcoholic beverages - Mescal, tequila -Hogs - Added needed protein and lard - With indigenous ingredients produce the classic flavors and foods of Mexico
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Chorizo |
Use all parts of the animal for meat |
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Capsaicin |
Whats in peppers to make them hot |
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Pibil |
Slow roasted pork dish -Use banana leaves to wrap and steam foods |
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Atole |
-Hot corn- brown sugar and milk drink; thin cornmeal and milk gruel |
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Number of daily meal patterns for Mexicans |
-4 -5 daily meals -Most meals eaten at home or family style -Breakfast: Pastries, fruit, coffee, milk -Late morning: Brunch of tortillas, eggs, meat, beans, fruit, coffee, hot chocolate -Lunch: Soup, rice, beans, salad, desserts Afternoon snack: Sweets with coffee, or hot chocolate, siesta afterwards |
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Lightest meal of the day for Mexicans |
-Dinner: Light supper, often leftovers |
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Dias de los Muertos |
-Day of the dead -November 1 and 2- pray for dead family members -Large feast honoring the deceased |
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Buen Provencho |
"Enjoy your meal" |
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Foot people |
-Refugees from El Savador, Guatemala Nicaragua -Known as this as they walked to the US - younger, poorer, less educated |
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Brujos |
Male witches |
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Brujas |
Female witches |
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Gallo Pinto |
Red beans and rice fried with onions |
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Empanadas |
Small, turnover- stuffed with various ingredients- custard etc |
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All Saints Day |
Catholic in honor of all saints |
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Queso Blanco |
-Cheese, made of goat or cows milk |
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Tiste |
-Nicaraguan's favorite meal with roasted corn, cocoa powder, sugar, cod water and cracked ice drink |
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Cubans |
-Majority came to the US in 1959 after Fidel Castro gained control -Most were of the upper socioeconomic class fleeing communism |
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Compadrazgo |
-Co-parenting -Men are head of the household- women maintain the home |
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Traditional Food habits: Foreign Influence ( Caribbean Isanders) |
-Spanish brought cattle, goats, hogs, and sheep -Introduced rice -Breadfruit, coffee, limes, mangoes, oranges - Spices like ginger, nutmeg, mace
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Rum |
-Fermented molasses -Originated in Barbados in early 1600s -Byproduct of sugarcane industry |
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Roux |
-Used to thicken sauces and stews |
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British food influences |
-Influenced countries use scallions, parsley, cilantro, thyme |
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Spanish influenced nations |
-Lard -Use more tomatoes, onions, annatto, sweet bell peppers |
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Foofoo |
-Cassava balls |
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Mondongo |
Tribe soup |
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Sancocho |
Soup with several meats |
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Crapaud |
"Mountain chicken" -A large tasty frog |
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Meals per day for Caribbean Islanders |
-3 meals per day - Larger breakfast and lunch - Toast and coffee for breakfast -Lighter, leisurely dinner -Rice, beans, squash - Desserts daily -Coffee, snacks
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Haitians meals per day |
May only have 2 |
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Brazil- extended family |
-Has extended family living close -Relatives mantor children through rites of passage |
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Traditional Health beliefs and practices of South Americans |
Health advice from mothers or friends |
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Indigenous meats |
-Llama, deer, rabbit, wild pig -Cuy (guinea pig) |
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Cuy |
Guinea pig |
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Hallacas |
-In Venezuela - Ground corn meal dough wrap with beef, pork, chicken, raisins- boiled or steamed in plantain leaves |
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Matambre |
-National dish -Flank steak dish with eggs and spinach -Means to "Kill hunger" |
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Chicha |
-Corn liquor popular in Bolivia |
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Meals per day in general in South America |
-3 meals with afternoon snack -Light breakfast of bread with jam and coffee -Lunch is main meal and consumed leisurely -Lighter dinner at about 9:00 of cold cuts, seafood, salad, soup, or stew -Beer, wine, fruit juice, and soft drinks |
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Poorer areas of South America |
-Early breakfast - Large dinner at about 6:00
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Asian land mass |
-Asia has 1/3 the worlds land mass |
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Population of East Asia |
2/3 of worlds population |
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% of Chinese Americans in the US |
1/4 of Asians in the US are Chinese |
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Early Sojourners |
Men from early 20th century who came intending to gain wealth and return- now are stranded |
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Congee |
A porridge
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Porridge |
Dish consisting of oatmeal or another meal or cereal boiled in water or milk |
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Hakka cuisine |
Soul food of southern China -Hearty, robust |
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Momos |
Tibetan dumpling with meat |
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Number of daily meal patterns of East Asia |
-3 meals a day -Numerous snacks - Breakfast: hot rice, hot steamed bread -Lunch: Smaller version of dinner- both including a soup, rice, or wheat dish, vegetables, fish or meat, sliced fruit at the end of the meal |
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Traditional Utinsils for East Asia |
-Chopsticks -All of porcelain -Teacup -Rice bowl -Soup spoon |
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When courses are served in East Asia |
-Wait until elders have started eating -All courses are served at once |
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Chopstick etiquette |
-Dont lick them -Dont drop them -Dont stick them straight up in the bowl -Dont lay them across the top of the rice bowl |
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Picture brides |
- Most women came to the US at this matchmaking via photos |
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Koko |
-Children will care for their parents in their old age, among other things |
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Enyro |
-Be polite and show respect, deference, self-effacement, humility, hesitation |
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Koroshi |
-Death from overwork |
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Number of daily patterns of Japan |
-3 meals daily plus a snack -Breakfast and linch are simple meals -Soup and one side plus rice -Dinner is soup and 3 sides plus rice |
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Wasabi |
Pungent green horseradish-like condiment |
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The majority religions of Korea |
-Buddhism and confucianism |
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Traditional diet patterns of Koreans |
-Fruits mostly eaten fresh -Fish and shellfish population -Beef and beef variety cuts |
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Number of meal patterns of Korea |
-3 small meals- frequent snacking -Breakfast the main meal -Lunch typically noodles with broth garnished with shellfish, meat, or veggies -Dinner similar to breakfast but with steamed rice -Snacks from street vendors |
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Communal beverage of Korea |
-May be passed for all to share |
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Traditional Food Habits: Ingredients and common foods of Korea |
-Soup or thin barley water used as a beverage -Herbal teas -Ginseng tea with cinnamon -Spice tea - Rice tea -Wine -Beer |
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Shampoo Day |
-Bathe in streams to ward off fevers |
