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	Peasant foods Summary
		Peasant foods are so-called as being the diet of peasants, that is, tenant or poorer farmers and their farm workers, and by extension, of other cash-poor people.
		Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations.
		Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who desire these traditional dishes even when their incomes rise to the point where they can purchase any food they like.
	www.bookrags.com /Peasant_foods (407 words)

	About Town \| Dutchess County \| Articles & Stories (Site not responding. Last check: 2007-10-10)
		After all, the dictionary tells us that "peasants" are rustic, unpretentious folk who till the soil for a living: in other words, people with plenty of hearty appetite but not a lot of expendable income.
		Italian peasant food tends to feature inexpensive, easy-to-come-by ingredients, and the final product is often high in carbohydrates, good fuel for all that hard work in the fields.
		It makes sense that peasant food is enjoying a surge of popularity: our increasingly complicated lives seem to create an equal and opposite craving for the simple, the real, the straightforward.
	www.abouttownguide.com /dutchess/articles/spring02/italian_food.shtml (1138 words)

	Food Product Design: Mediterranean Medley (Site not responding. Last check: 2007-10-10)
		Mediterranean foods are popular because of their tremendous variety, which is derived from cultures as diverse as those of the Mediterranean French, the Syrian Christians and the Berbers of North Africa.
		Falafel, a street food in Israel, Egypt and Lebanon, is made with white fava beans or chickpeas, spices and chile peppers, and is served at breakfast, lunch or supper.
		Food designers may need to substitute similar products or compounded flavors for some of these ingredients, and must be aware that this will sometimes change the flavors of their products.
	www.foodproductdesign.com /archive/1999/0499de.html (4221 words)

	Medieval Food
		Medieval foods and diets depended much on the class of the individual.
		Most of the wheat they harvested went exclusively to the market, and peasant breads were made from barley and rye, baked into dark heavy loaves.
		Peasant society got what little proteins they could from peas and beans that would be added to bread and pottage.
	www.medieval-life.net /food.htm (346 words)

	Trips to Italy \| Planning your vacation trip to Italy and Italian Food and Wine \| useful information description of ...
		It is so Italian to spend hours at a table laden with a bounty of freshly prepared pasta, vegetables picked direct from the garden and savory roasted meats to share family news, engage in robust discussions, greet friends or to simply enjoy the generous portion of love that Italians put into the meals they prepare.
		In Veneto, there are simple, peasant-like foods -- porridge-type soups like risi e bisi -- made with fresh peas, rice, and parmesan cheese, and pasta e fagiolo -- a stew-like mix of tomatoes, pasta, and beans-- along with a variety of seafood dishes reflecting Veneto’s proximity to the Adriatic Sea.
		But it was the humble peasants who in their understanding of the symbiotic relationship between the earth and their own survival, lovingly worked the land, planted the vines and cared for the bounty, establishing the traditions of vineyards and winemaking that persist to this day.
	www.trips2italy.com /Food_and_Wine_in_Italy (1592 words)

	Today's Dietitian
		Though peasant foods and cooking was a celebration of the harvest and the pleasures of natural fresh flavors, it has historically been a product of poverty and the recipe for survival.
		Characterized by the bounty of the land, peasant food is ample with whole grains, fruits, and vegetables.
		The gourmet food market represents a $41.2 billion industry expected to exceed $62 billion by 2009.2 It is a union of the time and effort saving American food philosophy and historical peasant ways.
	www.todaysdietitian.com /newarchives/td1205p30.shtml (2017 words)

	"Perils of Hindsight"
		Much of that horror was cultural and class prejudice, that wealthy men should eat peasant food: the Spartans aspired to at least the appearance of a classless society, and ate as simply as they dressed.
		The jeans and tee are often dirtier and more torn than their old peasant costume would have been because they require cash to replace, but wearing them rather than the old stuff is considered higher status.
		In 1780, the peasants of France can be blithely ignored if not germane to your courtly tale, your characters living in the dazzling moment without the least idea that many of them will die violently on the scaffold, especially of the youngest you portray.
	members.tripod.com /HistoricalNovelists/ANACHRO2.HTM (2667 words)

	Accidental Hedonist - Food Classism
		One of the bigger secrets of food and food history is how laden it is with classism, the belief that upper class people are smarter and more articulate than working class and poor people, and have better taste.
		And often, a food won't be seen as fit for consumption until members of the upper class has embraced it.
		The history of soul food (or 'Low country cuisine' as it's being hyped) is based on the food that either plantation owners discarded (think ham hocks and jowels) or African in origin (okra).
	www.accidentalhedonist.com /index.php/2004/08/12/food_classism (698 words)

	Ya Rayi Our Rai: From Peasant Cuisine to Palace Cuisine By Ammini Ramachandran (Site not responding. Last check: 2007-10-10)
		Foods of North India: As the ancient nomadic tribes settled down in villages by 600 BC small kingdoms began to emerge in Northern India.
		Food is comparatively mild and dishes prepared with sprouted beans are a specialty of this region.
		Indian food abroad: With the migration of Indian workers to the west during 18th and 19th centuries, the hardy dishes of Punjabi cuisine and the tandoori preparations of Mogul cuisine were the first to reach the western world.
	www.bookofrai.com /my_weblog/2005/12/from_peasant_cu.html (3844 words)

	At a peasant table at Russian Foods .com
		The most important place took various prohibitions on food, most of which were involved with religious outlooks.
		It was the mother who usually cooked, but if the son was married, then the daughter-in-law must wake up at daybreak, stoke the oven and make food for all the family members.
		The food was served by the hostess or by the daughter-in-law who was so busy during the day that she was always half-starved.
	www.russianfoods.com /cuisine/article00006/default.asp (368 words)

	Peasant pleasures - Pittsburgh Tribune-Review
		"Peasant fare is what it's like if you went back home to Mom's house for a Sunday 2 o'clock dinner, the roast beef, the carrots and the potatoes, all cooked in one pot," Legas says.
		But food enthusiasts have to be careful to keep peasant cuisine within the context of seasonal foods.
		Unfortunately, traditional peasant foods -- such as the seafood-rich bouillabaisse and former trash fish skate -- have jumped in price as the cuisine rises in popularity.
	www.pittsburghlive.com /x/style/fooddrink/s_308924.html (1917 words)

	Pilot Guides.com: Speciality foods from Norway
		Although this is little consolation for its lack in flavour, at least you can know when you're eating it, that what you're tasting is very likely to be authentic to the meals of masses of Norwegians over the years, not just a select few.
		Preserved fish (and other foods) gained importance in the diet as a result of a desperate need to store food for the long and unproductive winter months.
		Added to these cold foods are of course the national cheeses - the mild but tasty Jarlsberg, or the sweet, brown coloured geitost, a goats cheese often seen on Norwegian breakfast tables.
	www.pilotguides.com /destination_guide/europe/norway/food.php (663 words)

	Metroactive Dining \| Chow Now Highbrow
		Peasant food, soul food, poor people's food, whatever you want to call it, is hot in fine dining.
		He muses on the fact that while his restaurant occupies the boutiquey Hotel De Anza in downtown San Jose, the food is rooted in what he describes as the unpretentious, simple and hearty food made in the Italian countryside, the food of the poor.
		Using a borrowed phrase, he calls this food "the cuisine of the fifth quarter." Pigs, cows, lambs and other animals are butchered into four quarters, and from there butchers break down the animal into the familiar steaks, fillets, chops and other cuts.
	www.metroactive.com /papers/metro/10.26.05/chow-0543.html (2282 words)

	lthough Slow Food's political dimension has become more prominent recently, it has always been part of its genetic ... (Site not responding. Last check: 2007-10-10)
		In its first years Slow Food, which has adopted the snail as its official symbol, was heavily concentrated on food and wine, and produced what is considered to be Italy's best guides to wine, restaurants and food stores.
		As the European Union--in the wake of the recent food scares and, especially, with the prospect of enlarging its membership to include much of Eastern Europe--rethinks its agricultural policy, now is the time for Slow Food to have an impact.
		In today's prosperous, global consumer economy, Slow Food may have a message particularly attuned to the culture of the day: a kind of pleasure-loving environmentalism that does not reject consumption per se but the homogenization and high-speed frenzy of chain-store, fast-food life.
	www.slowfoodsantacruz.org /about_convivium/nation.htm (2660 words)

	Taste
		When the miseries strike, and you’re down in the dumps, food transformed by love and memory becomes therapy.” In other words, comfort food is that food that makes us feel good during times of stress, discomfort or sadness.
		Simple casseroles too, which featured the growing number of processed foods that American ingenuity and industrial might had created, highlighted perhaps a truer vision: the changing American culture, one that placed an emphasis on quick and easy and belied the myth of the homemaker who spends hours in the kitchen preparing meals for her family.
		During the 1990s, a food revolution began and many of us foodies, and others who wanted to be more health conscious, began to reject many of the comfort foods of our childhood as disgustingly heavy, fat-ridden and over-processed reminders of America’s darker culinary past.
	www.gazettes.com /gruniontaste01132005.html (761 words)

	AskMen.com - Soul food
		Comfort food, peasant food, the food of love, la cucina di mama ; soul food has always been the most profound expression of doing the best you can with what you have available.
		Of course, when we refer to soul food now, it is for the most part understood that we mean the food of the Old South, the evolution of slave food, and the food that best represents a vestige of African culinary customs.
		Indeed, much of what we recognize as soul food today is derived from ingredients indigenous to Africa and the Caribbean, as well as the scraps that were on hand in the times of slaves.
	www.askmen.com /fashion/wine_dine_100/101_wine_dine.html (779 words)

	[No title]
		What distinguishes peasant food from a more refined cuisine is the simplicity of the ingredients.
		Italian and French peasant foods are tasty partly because people pride themselves on their culinary skills, but also because the cuisine evolved from a much larger base of ingredients than say the regional cooking of Britain or Ireland.
		Traditionally what distinguished courtly food from that of the peasants was the ingredients.
	www.foodandwine.net /reviews/137.htm (1016 words)

	COMMITTEE REPORT
		Knowledge of the quantities of nutrients and other components in foods is essential for estimating nutrient intakes, for dietetic advice of all kinds, for all judgments about the relative healthfulness of foods (Truswell, 1985), and for epidemiological research that relates indices of disease to intakes of food components.
		Food composition data are being used today in many more ways than they were when the first food tables were originally compiled for use in therapeutic dietetics.
		Foods which have been processed (e.g., minced, dried, fermented) with or without removal of parts of the edible portion, with or without addition of small amounts of other ingredients, e.g., corn flakes enriched with vitamins, but not muesli; cheeses, but not cheese spreads or dips.
	www.fao.org /wairdocs/AD069E/AD069E00.HTM (9146 words)

	Organic foods & cafe - Organic Coffee
		These chemicals have been determined to be hazardous to the health of the fragile jungle environment, the peasant farmers who work the land and ultimately the consumer.
		By contrast, our organic coffees are from family owned and run farms where agriculture focuses on building healthy soil through composting, terracing, intercropping, biological pest control, shade trees such as mango, banana, chillies and cocoa, and a system of compatible, sustainable agriculture.
		Organic farming methods protect peasant farmers, their families and communities from the hazards of exposure to synthetic pesticides and the inevitable medical costs this exposure brings.
	www.organicfoodsandcafe.com /coffee.htm (685 words)

	Metroactive Dining \| Lowly Chow Goes Highbrow
		Peasant food, soul food, poor people's food--whatever you want to call it--is hot in fine dining.
		Foods are forever falling in and out of fashion due to a myriad of social and economic factors.
		In addition to the effects of scarcity and abundance, the popularity of peasant food is tied up with identity making, says Petrick.
	www.metroactive.com /papers/sonoma/11.02.05/dining-0544.html (1298 words)

	Italian Harvest :: Recipes (Site not responding. Last check: 2007-10-10)
		Food has always been, together with love, the one great philosophy upon which life is woven from one generation to another.
		A recipe, therefore, is not just an end to itself, but the outcome of many different cultural dynamics, such as how land is cultivated and adapted to a particular climate, or it may reflect a specific historical moment for a people that is expressed through cuisine.
		Before that, pasta was a regional specialty that was considered a luxury, while the majority of the population ate peasant foods like polenta, rice, and soups.
	www.italianharvest.com /recipes.php (601 words)

	Harvest Time in Kalocsa: Hungary’s Red Gold
		Pepper cultivation was established in Hungary during the Turkish occupation of that country in the sixteenth and seventeenth centuries—but it wasn’t until the late eighteenth century that paprika gained widespread acceptance as a spice in Hungarian foods.
		Formerly found only in peasant dishes, it gradually entered the culinary repertoire of the gentry and the nobility—dispersing throughout all levels of society so thoroughly that today it would be hard to imagine Hungarian cooking without its paprika component.
		This is a kind of creamy potato stew, often served as a side dish to accompany roasted meats.
	www.fiery-foods.com /dave/kalocsa.asp (2936 words)

	Foods of lesser gods - Dominican Cooking
		Christophines being pretty tasteless they need to be cooked accompanied by spicy foods and seasoning to make them appealing, hence their fame as a lower food.
		That of course is due to the fact that it is indeed one of those foods of humble origins, not helped at all by it not having any distinctive taste and being only good for accompanying other foods.
		But one country's 'inferior' food can be another's haute cuisine: the delicious traditionally peasant foods of the Mediterranean and the Middle East are now served with great flourishes in the world's trendy brasseries: tortilla de patatas, gazpacho, hummus, ful medames and polenta for example.
	www.dominicancooking.com /articles/1591-foods-lesser-gods.html (536 words)

	Enrico Ristorante (Site not responding. Last check: 2007-10-10)
		All food is purchased daily in Pittsburgh's Strip District.
		Food is purchased each morning in the Strip District, then cooked in the wood-fired oven that can be seen by patrons sitting at the bar.
		White beans are prepared in the traditional Tuscan way, as fagioli al fiasco (beans in a flask): the beans are fed into a glass bottle and buried in the smoldering ashes of the fire overnight.
	www.enricos-shadyside.com /press.htm (4103 words)

	Moon Miners' Manifesto: Plant-Only Diets for Space Pioneers: The Good News
		In early 1990, when I was an omnivore (eating both plant and animal foods), I met and married a vegan.
		I don't think average Americans can believe that eating any reasonable variety of whole plant foods, without paying attention to their different amino acids, really can give a person what one needs, unless and until one makes the experiment.
		But foods specifically intended as meat substitutes are extremely new arrivals on the food scene, and have been developed only in the last few years as more and more individuals began experimenting with giving up meat for reasons of health or kindness to animals or environmental concern or social justice.
	www.asi.org /adb/06/09/03/02/108/plant-only-diets.html (1529 words)

	slow food
		The Slow Food movement stands in direct opposition to everything that a fast-food meal represents: blandness, uniformity, conformity, the blind worship of science and technology.
		Critics of Slow Food claim that it is elitist and effete, too expensive for ordinary people, just the latest trend among foodies and gourmands.
		Slow Foods are mainly peasant foods—dishes and ingredients that have been prepared the same way for centuries.
	www.chroniclebooks.com /Chronicle/excerpt/0811833798-e1.html (560 words)

	Ireland: What to Eat
		Modern Irish restaurant cuisine only scarcely resembles the rustic peasant foods of medieval days.
		Foods that can be gathered easily always become prominent in native diets.
		For the Irish, their shoreline of readily available cockles, mussels, and oysters give them foods they can eat raw or quickly cooked, with nothing more than a slab of Soda Bread and a smear of butter.
	www.globalgourmet.com /destinations/ireland/irelandwhat.html (748 words)

	The Other Side of the Ocean
		She has made the mental calculation that we could stop at her place on the way from the terminals, eat borscht and gingerbread and quickly scoot to the train station in time for my connection to Krakow.
		This is street food for the holidays: huts with burly men (mostly men) grilling meats -- food to sustain you between regular meals.
		No one ever said peasant stock is raised on light food.
	ninacamic.blogspot.com /2006/12/from-warsaw-fleetingly-then-from.html (440 words)

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