Ramona Boulos is from Lebanon, Middle East, which is between Syria and Israel. She mentioned that the food in Lebanon is very healthy. They use a lot of olive oil and parsley. The food in Lebanon is very different than the food in the United States. She said that when she moved to the United States it was very hard for her to digest the food because she wasn’t used to the seasoning. Moreover, Ramona is catholic. Lebanon has to major religion which are Catholic and Muslim. The country is actually separated in two because of the differences in religion. When it comes to holidays, in Lebanon they celebrate all the religious holidays. However, they do not celebrate Thanksgiving. In Lebanon, you can actually appreciate the four different seasons.
The athlete I chose is Natasha Watley. She is a professional softball player and the first African-American female to play on the USA softball team in the Olympics. She’s a former collegiate 4-time First Team All-American who played for the UCLA Bruins, the USA Softball Women’s National Team, and for the USSSA Pride. She helped the Bruins will multiple championships and also holds numerous records and one of the few players to bat at least .400 with 300 hits, 200 runs, and 100 stolen bases. She’s also the career hits leader in the National Pro Fast pitch. She won the gold medal in the 2004 summer Olympics and a silver in the Beijing Olympics. She was inducted into the UCLA Athletics Hall of Fame in 2014.
When most people think of Texas legacies they think of Sam Houston or Davy Crockett, but they don’t usually think of people like Jane Long. Jane Long is known as ‘The Mother of Texas’. She was given that nickname because she was the first english speaking woman in Texas to give birth.
“Haiti maintains an independently unique flavor. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands” (Food of the Haitians). American and Haitians prepare food differently. Most Haitians in Haiti cook with charcoal and wood, whereas in America we have stoves and electricity
Helen Fabela Chavez’s parents were Mexican immigrants who worked as migrant farmers. At the age of seven, Helen started to work in the fields, and after her father died, she dropped out of high school to support her family. In 1948, Helen married a man named Cesar Chavez and moved to Delano, where they raised eight children.
Imagine this. You’re being abused by your husband and forced to work while you're six months pregnant or your unborn baby will die. Sounds like a movie, right? This was the reality for 29 year old, Angelina Napolitano. She was abused for years after getting married at the age of 15. Angelina had enough of the abuse and murdered her husband. The trial was in May 1911 and she was sentenced to hang. Shortly after, the story hit the newspapers. Angelina’s story started awareness of domestic violence.
Food in their culture many Haitians cannot afford food so many types healthy options are not available rice and beans are a national dish every day, many Haitians only eat twice a day, in the us we eat fruit whenever we want weather its night or day and in Haiti they eat fruit but it’s often given as a treat also as bed time
Selena Quintanilla-Pérez was a joyful, jubilant, free-spirited Mexican-American singer-songwriter. She grew up in Lake Jackson, Texas and made enormous contributions to the second wave of Tejano music, or la onda chicana (Chicano wave). The only difference between Tejano and Chicano music is that Tejano is the Spanish word for Texan and Chicano refers to Mexicans in general. The Tejano genre of music can also be referred to simply as Tex-Mex music. “All Tejano groups rely upon 3 common genres for their repertoires - polca-ranchera, the balada, and the cumbia” (Peña 185). Selena’s music uses all three sub-genres, as we shall see later on. In the second half of her life, Selena moved to Corpus Christi, TX where she stayed until her death. “Corpus
In 1921, During the Harlem Renaissance Gwendolyn Bennett was a vital figure when it came to being an black artist. Throughout her life she found success by becoming a poet, short-story writer, columnist, journalist, illustrator, graphic artist, arts educator, and teacher. Amongst all the career pathways she took her main focus was to make a difference with her education and creativity. She was involved to help better African Americans lives in the 1920s Black American lives movement. Furthermore, Bennett used her artistic ability to make change in the black community by influencing young kids with an education.
Haiti lifestyle and America lifestyle is different. In Haiti They don’t have the same sources as Americans do. In fact, Most Haitians don’t have Electricity and rely on charcoal for energy. While in America most people are able use stoves or microwaves to prepare food quickly. People in Haiti don’t bathe as much as people in America because they don’t have access to clean or running water. However, In America people are able to bathe every day. In America people often eat 3 meals a day which is breakfast, lunch and dinner. In Haiti they only eat 2 meals a day. Haitians usually eat bread and coffee in the morning and later on the evening they eat fried meat like goat, chicken, pork etc. Americans on the other hand, may eat eggs, bacon, sausages,
It originates from Medellin, which is located in the Antioquia region. It is a plate made up of rice, ground meat, pork rinds, plantains, fried eggs, chorizo, arepa, avocado and red beans. In this dish one can see the history of Colombia. For instance the pork rinds and chorizo came from the Spanish conquistadors. The avocado came from the Brazilians. The chorizo, pork rinds, and plantain are all fried in oil, a cooking method taught by the African slaves. In addition, one can see how the region influenced the dish as it has red beans, a food that is well known in the Antioquia region where Ls Bandeja Paisa originated from. In conclusion, one can learn a lot about a culture through its food and
The Iraqi Dolma The Middle Eastern cuisine is one that can be easily be identified among so many. Each country in the Middle East has a particular way of cooking the same dishes, however share staple ingredients such as vegetables, olive oil, rice, lamb and spices such as turmeric and garlic. To be more explicit, a hummus dish will have the same or staple ingredients in both Iraqi and Israel, but will not have the same exact taste due to the method used to make it or the usage of specific ingredients proper to each country. Among all the food types shared among all Middle Eastern countries, Dolma is one of the main ones that shows a particular difference in Iraqi and is a favorite in my household.
The Middle Eastern cooking varies from one country to another. It is a very sensual kind of healthy cooking, using herbs, spices and aromatics generously. Recipes consist of spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs, and pickled and preserved foods. From Beirut, the "Paris of the Middle East," to Cairo, the “Gift of the Nile,” you will get a taste of the incredible culinary heritage with a magnificent menu. I will be able to teach you how make authentic Middle Eastern recipes and help you to make them on your own at home.
Lebanon is a diverse small mountainous country in Asia (Darwiche 3: 1266). Despite Lebanon’s small size, it was recorded recorded to have a population close to 3.5 million people in the late 90 's (Darwiche 3: 1266). However, the population has greatly risen since that time due to approximately one million Syrian refugees entering the country (Cammett). Lebanon and the United States contrast in many ways in terms of religion and how it affects government and education, but there are more similarities in these categories than one might predict.
Irma, my Turkish neighbour, tells me the same story. It’s ‘Australianised’ with meat in everything. I want to cook food like my mother and grandmother cooked back home – just vegetables and beans and lentils - it’s lighter and easy to
Moroccan’s are known to have hearty appetites, and it is very appropriate in this culture to leave a table feeling fully and even overly satisfied. According to Helou (1999), this state of being is also known as “shaban”. This country is known for including spices, herbs, wheat, and specific poultry in a large majority of their dishes. These ingredients are unique to their geography and even Islamic influences. Morocco’s neighboring countries, Algeria and Tunisia, have similar cuisine styles, but each are also unique to their geography in specific ways. Both Algerian and Tunisian dishes are rich in spice and can be considered the hottest cuisine of the region. According to Walden (1998), a common theme amongst all three countries include: “slow-simmered tagines; charcoal-grilled lamb, chicken, fish and vegetables; and rich, sweet pastries” (p.