NEW TECHNOLOGIES: IN SEARCH OF QUICK QUALITY HEALTHY FOOD

ABSTRACT

The paper deals with the issues of healthy nutrition of various Indian tribes and modern nutrition in general. The result of the work done showed that the most significant changes were noted due to the rapid development of civilization and the needs of people for food. As a result, develop new technologies with students in organizing fast healthy food in densely populated, large cities.

Keywords: common culture of the Indians of America, Mexico, traditional Indian dishes, modern food in the USA, research of this problem.

“The best seasoning in food in any kitchen is hunger.” (Socrates.)

“Love the earth. It is not inherited by you from your parents, it is lent by

  you from your children.” (Native wisdom.)

This American cuisine is the cuisine of the indigenous peoples of America – Indians, Aleuts and Eskimos.

List of products of Indian civilization, presented to us: corn, cornmeal, tomatoes, sweet peppers, bitter pepper, chili pepper, allspice, cocoa, vanilla, peanuts, beans, zucchini, pumpkin, Jerusalem artichoke, cassava, avocado, peanut, peck, cashew nut, guava, pineapple, sunflower, petunia, Black-eyed Susanna, Dahlia, Marigold, Zinnia, Poinsettia, turkey.

For example, the Aleutians, Eskimos in the Arctic regions, mainly fed on the meat of sea animals, fish, caribou deer, as well as small game, such as the distinctive feature of the United States is multinationality. In this country you can meet people from all over the world. This feature has a strong influence on the lifestyle of the United States as a whole, on American culture and, of course, on its national cuisine.

Traditional American cuisine is very diverse. It consists not only of fast food and Coca-Cola, as many people believe. On the contrary, from year to year more and more Americans choose healthy and natural foods - vegetables, meat and seafood. In general, traditional American cuisine is a mixture of Indian and European (mainly British and Italian) cuisines.

Very popular ingredients that are present in many dishes – is corn, beans, maple syrup, pumpkin.

A distinctive feature of the United States is multinationality. In this country you can meet people from all over the world. This feature has a strong influence on the lifestyle of the United States as a whole, on American culture and, of course, on its national cuisine. Sliced meat, dried meat and fish, as well as fresh blood only that killed animals. Even the word "Eskimo" is of Indian origin, it means "people who eat raw meat." For the Indians of North America, food was one of the main rituals, thanks to which life is supported not only by man, but also by all life on earth. For the Indians was important dishes, spoons, which they cut from the bone, horn or noble woods. Indians believed that life without eating meat was incomplete. Before the hunt, the Indians prayed and danced, asking the killed animal for forgiveness for the impending murder. "The Indians of the Iroquois peoples never killed the deer whose offspring were younger than one year. Before killing an animal, the Mohawk prayed asking for forgiveness. He left the insides of the victim" for his smaller forest brothers. The Iroquois had a special hour prayer, which read ceremonial days and concluded gratitude for everything that exists on earth and in heaven, writes the founder of the international organization Greenpeace, Kir Patrick Sayle. I would like to immediately note that for the Indians food is a religious ceremony, before the food it was necessary to mentally or aloud to thank the Creator and the souls of animals who gave their lives.

In many tribes they would not understand the proverb “When I eat deaf and mute,” the Indians Nez – Pers (“Nose Pierced”) say that this is a bad proverb and cite as an example: “Talk with your children during the meal, all that you say stay in them, even when you leave them."

Indians were not vegetarian and are now very skeptical of the Vedic kitchen, calling it unnatural. You can talk about taste and color, but now scientists have already proved that animal protein, which is most of all in meat, is necessary for the work of the brain and full-blooded physical development. Indians did not suffer from anemia and dystrophy. Also, science is beginning to open new horizons of the benefits of meat food and its superiority over vegetarian food. It is now known that animal protein is necessary for pregnant women, and soy products that are fashionable now, as advertised by Hare Krishnas and fans of unnatural cuisine, have a negative effect on potency and mental development. When talking about spirituality achieved through vegetarianism, I want to note that one of the bloodiest dictators of the twentieth century, Adolf Hitler, was a vegetarian, so that vegetarianism hardly leads to spiritual enlightenment. The philosophy of all Native American peoples glorifies the natural way of life. For Indians, Food was inextricably linked with religion, faith in the Law of Nature. For all the valuable Indian, he thanked the Creator, God – the Creator spilled throughout Nature.

Indian Woodland Maple Sugar.

In the spring, during the filling of trees with juice, Indian tribes usually the whole community went into the woods and engaged in the manufacture of maple sugar for several weeks. Forty liters of juice after boiling over low heat yields one liter of syrup, which gives 250 grams of sugar (3 quarts). Maple sugar is the main seasoning for some tribes and is sometimes used more often than salt. Basically, to season cereal, bread, stew, tea, coffee, berries and vegetables. More ancient dishes: corn kernels boiled in sugar syrup or sweet corn tortillas resembling sweet corn sticks to taste. Wild rice In August, it is time for the Indian people of the Great Lakes to gather Manoomine, the Spirit of Rice. Wild rice grows in shallow lakes and rivers. Wild rice differs from “store – like rice”, both long – grained and round, it usually ranges from golden-bronze to dark brown. But there is no black brilliant rice raw. Usually, wild rice is served with game, turkey meat or lake fish. Wild rice is cooked quickly for 15 – 20 minutes, cooked by Indians with dried berries – irga, strawberries, blueberries, cranberries, elderberry, maple sugar.

Roasted pumpkin bread in seminolski.

This bread is eaten both during holidays and in everyday life. In the old days, such bread was made mainly in winter, since frost was needed to make it. Now, when there are refrigerators, such bread can be fried all year round.

Products:

400 gr. fresh boiled pumpkin puree;

tablespoon warm water; a glass of sugar; sunflower oil and fat;

200 gr. flour with baking powder.

Preparation: Spread flour in a large bowl, make a well and put pumpkin puree into it. Adding flour, mix everything until a homogeneous mass. It turns out smooth dough. A cake is molded out of it, which is then placed in the shade or in modern conditions in a refrigerator. After the dough hardens, it is cut into triangular portions from the center to the edges. Then from each portion roll cylinders four centimeters thick and fifteen long. Then these cylinders are wrapped in film and put in another fridge for one day. In the frozen state, such semi – finished products can be stored for a very long time. Before frying, such a sausage is thawed and cut into circles with a thickness of one to two centimeters. Fry from two sides, constantly turning over in a frying pan, in sunflower oil and fat. Served hot, with honey and maple syrup.

The Acorn Soup is a traditional recipe for Apache Indians.

Ingredients for soup from acorns

200 g of beef

2 liters of water

1 teaspoon salt

1 teaspoon pepper

250 g peeled

acorns Recipe:

Peel acorns, cut into several parts, add water and soak for two days, changing the water at least three times. After that, heat acorns in boiling water and boil for 2 hours. After cooking, chop. Fill the meat with water until it boils. Cook meat until ready pepper and salt to taste. Take the meat out of the water and chop along with the acorns. Add the mixture to the broth and boil until the broth is creamy white.

KITCHEN OF THE INDIANS OF SOUTHWEST USA.

Navajo Tacos, prefer corn bread. Products: Dough made from corn flour and water. Canned or pre – soaked beans and corn, cucumbers, tomatoes, ketchup, chili pepper, vegetable oil, salt. Preparation: Roll out thin pancake-sized tortillas and fry them on both sides. Everything else is put into the flatbreads and seasoned with mayonnaise or ketchup. Cakes are folded or wrapped, with food taken with both hands.

FRIED BREAD NAVAHO.

The first recipe Products:

500 gr. corn flour;

 a teaspoon of salt;

200 gr. water. T

he second recipe Products:

750 gr. corn flour; a teaspoon of salt; tablespoon butter. Both in the first and in the second recipe it is necessary to mix all the products and let stand 10 – 15 minutes. Divide the resulting mass and roll balls with a diameter of 5 – 7 cm. Then roll it into cakes 1.5 – 2 cm thick. In some Navajo tribes, a hole was made in the center, which had ritual significance. Flapjacks are fried until golden brown on both sides. After cooking, they should be dried, put on paper and serve warm to the table. Flatbreads are served both to soup and meat dishes, as well as to honey and maple syrup.

Nokake – algonq corn tortillas.

Corn tortillas were traditional in the cuisine of the indigenous peoples of North America, even before the arrival of Europeans to the American continent. They were an important food for American Indians and influenced both the colonists' cuisine and modern American food. This is corn bread, corn sticks, corn muffins, as well as many other dishes originating in the knockout.

Ingredients for nokake.

2 cups blue cornmeal (can be replaced with the usual)

1/2 cup wheat flour 2 tbsp.

l honey 1 tbsp.

l baking powder 1/2 tsp salt 1-1 / 2 cups water 1 green onion,

cut 1 cup fresh corn kernels Pepper, to taste 3 tbsp.

l Peanut Butter Butter Recipe:

Sift corn flour, wheat flour, honey, baking powder and salt in a large bowl. Slowly add water until the mixture becomes oatmeal in consistency. Add onion, sweet corn and pepper, mix. In a large skillet, heat a little oil over medium heat. Add a large spoon to the pan. Fry on each side for 6 – 8 minutes. Transfer to a plate and spread on top of a small piece of butter. Fresh corn sukkotash, lima beans and tomatoes.

Sukkotash is a dish of the indigenous peoples of North America. In the language of the Indians of the Narragansetta tribe, Sukkothash is translated as “Boiled corn”. Just the same corn and beans its main ingredients. Nowadays, the dish is popular in the USA and traditional for Thanksgiving in New England. Can serve as an excellent side dish for meat or fish.

Ingredients for Sukkotash:

2 tablespoons

of olive oil 1

1/2 handfuls

of chopped onion salt

1 large clove of garlic,

chop 600 g

of sliced red tomatoes 2

1/4 cup of corn kernels cut from

4 pieces of corn (preferably 2 pieces of white corn and 2 pieces of yellow corn) 2 cups of fresh beans (preferably lima beans, they are also called moon-shaped beans) a couple of stems of thinly chopped fresh basil

Cooking recipe:

Heat the oil in a pan over medium heat. Add the onion and sprinkle with coarse salt. Fry until soft and translucent, about 5 minutes. Add garlic, cook stirring for about 1 minute. Add tomatoes, corn and lima beans. Reduce the heat to low, cover and simmer until the corn and lima and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Add basil, stir.

Traditional Chowt Indian Stew.

Ingredients:

Potatoes 1 pc (peel)

Carrots 3 pcs

1 onion Boiled corn with three

cobs 80 g green beans

80g sweet peas

1liter of broth Salt to taste Black pepper to taste Garlic to taste Jalapenos to taste Pumpkin 100 g

80 g green chili Pemmican.

 It was prepared by the Indians of North America in military campaigns and hunting expeditions. Later, the ration was rated by travelers and as well as polar explorers of the XIX first half of the XX centuries.

Pemmican's peculiarity is great nutritional value with small volume and weight. Pemmikan without berries is stored up to 30 years, special parfleshah, bags were sewed from the bladder bison, or from the heart bag.

Ingredients for Pemmican

1 kg of lean meat

750 g of dried fruit beef tallow nuts and honey Recipe.

You can use the already dry meat or dry on a hot sunny day starting in the morning, or in the oven. To do this, finely chop and put on a baking sheet to dry at 80 °C for 8 hours. Dried meat grind in a blender to a powder. Then chop the dried fruit (if desired, you can leave a little not chopped). Melt the fat (the amount is sufficient so that the ingredients do not crumble), pour in meat and dried fruits, add nuts and mix everything. Allow to cool. All is ready.

Ingredients for cooking:

1 kg of dried beef

300 g of raisins beef tallow

Cooking recipe:

Grind dried meat in a blender. Add raisins, then chop again. Melt the fat, pour in enough to seal the crushed raisins and meat. Let cool, then cut into slices.

TAMAL

Products:

Minced meat or finely chopped meat; corn flour; sugar; pork fat; milk; salt. Leaves of corn cobs, red pepper and paprika are pre – boiled and dried. Fold everything else in the leaves of corn, wrap and steam. You can also cook tamal and in the oven on a baking sheet, after having preliminarily lubricated it with sunflower oil and put a griddle with water in the oven.

VEGETABLE TORTILIOS

Products:

Onion, 4 cloves of garlic, flour, sunflower oil, fat or lard. Preparation: Mix the onion and garlic mixture with a pestle and mash with mashed potatoes. Add there four medium spoons of flour. Mix well, roll the balls and flatten. Such round patties neatly fit into a frying pan pre-heated with sunflower oil or fat. Salt and fry on low heat. Serve with meat or fish.

In the course of the study and social survey:

People over 40 years old prefer elite restaurants with waiters in Moscow 8%. Outside the house they often eat between 16 and 24 years old boys and girls of which over 80% prefer fast food and coffee houses.

Once in the last three months, 73% of Muscovites ate out of the house.

Virtually do not eat out 47%, these are people with low incomes, consumers of services of all categories 12%.

Output: comparing the food of the Indians, they ate when they felt hungry, they did not have lunch and dinner at a certain breakfast time. At the stake with the edge is always cheerful bowler soup and who wanted to eat came and ate. The food in our time is very different, that people do not monitor their timely proper nutrition. Because of this, there are many diseases in both adults and adolescents - these are poisoning, obesity, gastritis, gastric ulcer, bend of the gallbladder, etc. Healthy eating in densely populated cities takes a lot of time and money. So, as teenagers - this is our future generation. An alternative can be found to create fast-food restaurants of natural products and convenience foods lying on the shop window, where a guest can pick up a plate and collect ingredients for his dish, and cooks can cook a dish in 5-7 minutes in the open kitchen. Create Swedish canteens, where payment is only for the entrance to it and eat there as much as you can eat. To create actions that are permissible for healthy nutrition of the younger generation.

References:

1. John Tenner. Thirty years among the Indians. 1963 p. 65 – 85.
2. Dee Brown Keep my heart with Vunided-Nee. / / The story of the American West, told by the Indians. 1984 Pp. 25 - 65.
3. Yuri Stukalin. Shamans. / / The fighting and healing magic of the Indians of the Wild West. 2017 Pp. 61-95
4. Stukalin Yu.W. Indians of the Wild West. / / The most complete encyclopedia. 2017 Pp. 45-100.
5. Kotenko Yuri. Indians of the great plains. // Culture, customs ... 1987. Pp. 45. - 70. Stepkin A.A. Great lakes. Pp. 86-134.
6. Tishkov V.A. Canada. // Country maple leaf. Beginning of history. 1977 Pp. 85 -190.
7. Gulyaev V. America and the Old World in the pre-Columbian era. 1964. S. 96 - 112.
8. www.capitalharvestdc.com/entrees
9. corbinhill-foodproject.org/blog/2017/6/21/fresh-pick-sweet-white-corn
10. Mikhail Vinogradov, Food and methods of its preparation in the North American Indians