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Faseekh
Fesikh (, ) is a traditional Egyptian dish. It is consumed primarily, though not exclusively, during the Sham el-Nessim festival, a spring celebration that traces its origins to ancient Egyptian times and is observed as a national holiday in Egypt. Fesikh consists of salted, pickled, fermented and dried gray mullet of the genus ''Mugil'', a saltwater fish that lives in both the Mediterranean and the Red Seas. In western Egypt, whitefish is used as an alternative. The consumption of fesikh has roots traceable to antiquity. In his Histories, the Greek historian Herodotus provides a detailed account of Egyptian dietary habits. Among other practices, he records that the Egyptians "eat fish either raw and sun-dried, or preserved with brine". The methods described by Herodotus parallel those used in contemporary fesikh, indicating a long-standing culinary tradition maintained from antiquity to the present. Hazard Each year, reports of a few cases of food poisoning involving incorrec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egypt
Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northern coast of Egypt, the north, the Gaza Strip of Palestine and Israel to Egypt–Israel barrier, the northeast, the Red Sea to the east, Sudan to Egypt–Sudan border, the south, and Libya to Egypt–Libya border, the west; the Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia. Cairo is the capital, list of cities and towns in Egypt, largest city, and leading cultural center, while Alexandria is the second-largest city and an important hub of industry and tourism. With over 109 million inhabitants, Egypt is the List of African countries by population, third-most populous country in Africa and List of countries and dependencies by population, 15th-most populated in the world. Egypt has one of the longest histories o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sham El-Nessim
Sham Ennessim (, ''Sham Al Nassim'' or ''Sham an-Nassim''; Egyptian Arabic: ''Sham Ennesim'', ) is a festival marking the beginning of spring, celebrated by Egyptians of all religions. It is an official public holiday in Egypt.Asante, Molefi Kete (2002). ''iarchive:culturecustomsof00mole/page/75/mode/2up, Culture and Customs of Egypt''. Greenwood Press. p. 75. ISBN 0-313-31740-2. Sham Ennessim always falls on Easter Monday, which is the day after Easter, in accordance with the Coptic Orthodox Church. The Arabic name ''Sham Ennesim'' translates into "Smelling/Taking In the West wind, Zephyrs".Lane, Edward William (1834). ''An Account of the Manners and Customs of the Modern Egyptians''. London: John Murray, Albemarle Street. p. 489. The festival is characterized by a number of traditional practices. Egyptians typically spend the entire day outdoors, engaging in picnics in public gardens, green spaces, along the Nile, or at the zoo. The customary foods consumed on this occasion incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hongeo-hoe
''Hongeo-hoe'' * () is a type of fermented fish dish from Korea's Jeolla province. ''Hongeo-hoe'' is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23. Origin Skates (''hongeo'') are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty, long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hákarl
(short for ), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making an acquired taste. Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a , a selection of traditional Icelandic food served at the midwinter festival . The consumption, hunting, and bycatch of Greenlandic sharks has been criticized, as the species takes 150 years to reach sexual maturity, with some individuals living up to 400 years. Consumption Fermented shark contains a large amount of ammonia and has a strong smell, similar to that of many cleaning products. It is often served in tiny cubes on toothpicks. Those new to it may gag involuntarily at the first attempt to eat it because of the high ammonia con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surströmming
(; ) is Brining, lightly salted, Fermentation in food processing, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for are caught prior to Spawn (biology), spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from decomposition, rotting while allowing it to Fermentation, ferment. A Fermented fish, fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean , the Japanese or the Iceland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. African dishes See also * Botswana cuisine * Caribbean cuisine * List of cuisines * List of African cuisines * List of Ethiopian dishes and foods * List of Middle Eastern dishes References Further reading * {{DEFAULTSORT:African dishes African cuisine, * Cuisine-related lists, African Dishes Africa-related lists, Dishes Food watchlist articles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of Ingredient, ingredients, style of preparation, and Cooking, cooking techniques. Middle Eastern dishes See also *List of African dishes References {{DEFAULTSORT:Middle Eastern dishes Middle Eastern cuisine Middle East-related lists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include '' ful medames'', mashed fava beans; '' koshary'', lentils and pasta; and '' molokhiyya'', jute leaf stew. A local type of pita known as ( Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken, duck, quail and goose. Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide. Offal is also a popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clostridium Botulinum
''Clostridium botulinum'' is a Gram-positive bacteria, gram-positive, Bacillus (shape), rod-shaped, Anaerobic organism, anaerobic, endospore, spore-forming, Motility, motile bacterium with the ability to produce botulinum toxin, which is a neurotoxin. ''C. botulinum'' is a diverse group of pathogenic bacteria. Initially, they were grouped together by their ability to produce botulinum toxin and are now known as four distinct groups, ''C. botulinum'' groups I–IV. Along with some strains of ''Clostridium butyricum'' and ''Clostridium baratii'', these bacteria all produce the toxin. Botulinum toxin can cause botulism, a severe Flaccid paralysis, flaccid paralytic disease in humans and other animals, and is the most potent toxin known to science, natural or synthetic, with a lethal dose of 1.3–2.1 ng/kg in humans.(2010). Chapter 19. ''Clostridium'', ''Peptostreptococcus'', ''Bacteroides'', and Other Anaerobes. In Ryan K.J., Ray C (Eds), ''Sherris Medical Microbiology'', 5th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Food Inspection Agency
The Canadian Food Inspection Agency (CFIA; ) is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals (FPA) in Canada, thus enhancing the health and well-being of Canada's people, environment and economy. The agency is responsible to the Minister of Health. The agency was created in April 1997 by the ''Canadian Food Inspection Agency Act'' for the purpose of consolidating the delivery of all federal food safety, animal health, and plant health regulatory programs in Canada. As such, the CFIA was established by combining and integrating the related inspection services of three separate federal government departments: * Agriculture and Agri-Food Canada, * Fisheries and Oceans Canada, and * Health Canada. Role and responsibilities The agency is part of the larger federal public service. According to the CFIA statement of values, science is the basis for regulatory decisions, though the need to consider other factors is recognized. Through t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herodotus
Herodotus (; BC) was a Greek historian and geographer from the Greek city of Halicarnassus (now Bodrum, Turkey), under Persian control in the 5th century BC, and a later citizen of Thurii in modern Calabria, Italy. He wrote the '' Histories'', a detailed account of the Greco-Persian Wars, among other subjects such as the rise of the Achaemenid dynasty of Cyrus. He has been described as " The Father of History", a title conferred on him by the ancient Roman orator Cicero, and the " Father of Lies" by others. The ''Histories'' primarily cover the lives of prominent kings and famous battles such as Marathon, Thermopylae, Artemisium, Salamis, Plataea, and Mycale. His work deviates from the main topics to provide a cultural, ethnographical, geographical, and historiographical background that forms an essential part of the narrative and provides readers with a wellspring of additional information. Herodotus was criticized in his times for his inclusion of "legends an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
