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Food and culture of mexico

Food and culture of mexico. Liz Serchen Brooke Malnory Adam Dupree. Mexican Culture. Mexican-American War 1900-1935 : 1 million emigrated to U.S. Mexicans largest group of legal immigrants in U.S. Mexico colonized by Spanish from 1521-1810 Mexican independence Sept 16, 1810

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Food and culture of mexico

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  1. Food and culture of mexico Liz Serchen Brooke Malnory Adam Dupree

  2. Mexican Culture • Mexican-American War • 1900-1935: 1 million emigrated to U.S. • Mexicans largest group of legal immigrants in U.S. • Mexico colonized by Spanish from 1521-1810 • Mexican independence Sept 16, 1810 • Overthrew Spain • In 1835, replaced federal system • Treaty of Gudalupe-Hidalgo in 1848 • Cinco de Mayo in 1862 • Mexican Revolution 1910 • Today: federal republic operating under centralized government

  3. Socioeconomic Information • Location: Mexico, North and Central America and the United States • Mexicans living in the U.S. • Chicanos: born in U.S. • Braceros: work in U.S. legally; Mexican citizens • Over 32 million Chicanos and Braceros in United States • Unauthorized migrants • Poverty • Median incomes are 30% below national average • 23% below poverty line • Education • 55% Mexican Americans graduate high school • 16% graduate high school for those born in Mexico

  4. General Culture • Family & Friends • Very close, relationships are very important • Respectful of elder relatives • Younger population very social • Nightlife – large dance clubs • Very laid back/easy going • Loose sense of time • Sports are a popular recreation activity • Soccer and baseball • Enjoy watching American Professional Football and Baseball • Occupations are typically blue collar • Engineering, construction, etc.

  5. Traditional food habits Core Foods Peripheral Foods Cactus Pumpkin • Common Ingredients: • Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs • Beans • Corn Tortillas • Chiles • Beef/Pork • Rice

  6. Regional Variations North & Central Plains South Cacoa; Moles: chocolate chili sauce Chiles, tomatoes, Avocado Nuts, raisins, sesame seeds Spicy sauces are the base for thick stews Poultry and pork Grasshopper pan fried with chiles, garlic, lemon Hot chocolate, coffee • Corn, beans, squash, cactus • Pozoles • Cheese • Bunuelos(circles of sweet pastry) and café. • Tequila • Simple and traditional

  7. Regional Variations South & East Tropical Yucatan Peninsula Mayan, steam foods wrapped in banana leaves Small corn tortillas layered with lettuce, tomato, onion, bell pepper, meat, black beans inside or incorporated into tortilla Citrus fruits, orange juice Chicken vegetable lime soup Black beans and pork Shrimp, fish soups Eggs served with tortilla, black bean, cheese, tomato, and fried plantains. • Seafood and fish, red snapper • Tamales, tostadas • Tomatoes, squash, onion, jicama • Banana, guava, mango, pineapple • Avocado, guacamole • More than90 chile peppers

  8. Meal Patterns Desayuno (Breakfast) Almuerzo (Coffee Break) Late morning Leftovers, coffee • Early morning • Quick: sweet bread, fruit, coffee • Late Evening • Light, leftovers Cena (Dinner) Comida (Lunch) • Early afternoon • Largest meal of the day • Soup, main course, salad, dessert • Siesta following meal Snacking • Tortilla chips, salsa, guacamole • Chalupas

  9. Influential factors Family Economics Corn, Beans, Squash • Sunday = family dinner • Large, extravagant meal • Heritage: Indian/Aztec and Spanish Geographical • North & Central • Basic, Traditional • Southern & Eastern • Seafood, fruit Religion/Spirituality • Hot vs. cold

  10. Religion • Roman Catholicism • ~85% • Protestant Christian • ~10% • Easter = most important holiday • Ash Wednesday, Lent, Good Friday • Seperation of church and state • Many religious holidays are treated as secular • Small population of Muslim, Jewish, and Buddhist • Mexico City contains 1 of 6 Tibet houses in the world • Yucatan peninsula still practice Mayan

  11. Holidays • Three kings day – Three Wisemen • January 6 • Raisin studded loaf of bread • Day of the dead – honors the dead • Pan (bread), sugar paste to make sugar skulls, pumpkin cooked with brown sugar • Christmas eve • Salad of fruits, nuts, and beets • Christmas • Piñatas and sweets • Mexican Independence Day – started 1810 • Green avocado, white rice, red chile peppers • Cincode Mayo – Victory over French Invasion • Piñatas, alcohol, typical foods

  12. American Impact on mexican foods • Texas • Tamale pie and nachos, spice is tamed, beef is ground rather than shredded • Enchilada, taco, rice and beans platter • New Mexico • New mexicochile, simple sauces, pork over beef • Mexico/Arizona • Milder chiles, beef, wheat tortillas, burritos and chimichangas • California • Balance between Mexican and American dishes incorporating each into the other • Hard shell tacos, fajitas

  13. Impact of American Culture on Traditional food habits • Percent fat is similar but type of fat is the difference, added fats, fast foods • Red meats, white bread, sugared cereals, caffeine, sugared drinks, fast foods, convenience items, salty snacks, bread and potatoes, margarine, mayo, butter, chips, and French fries • More prepared and convenience items • Lower intake of corn tortillas, rice, beans, fruits, and vegetables • Decline in tortillas, beans • Increase in bread, breakfast cereal, sandwiches, meat and cheese at meals, low fat milk

  14. Traditional Health Beliefs • Health is perceived as holistic • mind, body, and spirit • Traditional medicine is based on Greek belief in the four humors: • Blood • Phlegm • Black bile • Yellow bile

  15. Traditional Health beliefs • Balance between hot and cold is needed for good health • Hot vs. cold does not mean the temperature Ex: penicillin = “hot” medicine, IF given for “hot” disease such as fever the patient will be less compliant Ex: vitamin C = “cold” medicine and therefore won’t be consumed when patient has a “cold” disease • Cold diseases are ones that have invisible symptoms • earaches, arthritis, stomach cramps • Hot diseases have more visible symptoms • indigestion, nausea, vomiting, fever

  16. Cold vs. hot foods • Hot Foods • Aromatic beverages • Chili • Expensive meats • Beef, water fowl, fish, mutton • Wheat products • Cold Foods • Beans • Corn products • Dairy products • Citrus • Tropical fruits • Inexpensive meats • Goat, chicken, rabbit

  17. Dietary quality • Mexican-American family study • Low intake of fruits & vegetables • Excessive intake of high-fat foods and high-sugar • Study concluded that it was the amount of food consumed, and not the food itself that differed between overweight and non-overweight children • Comparable to the same study done with children in Mexico City • Sodium intake of children was found to be correlated with the child’s acculturation into the US culture • Negative influence on breastfeeding • Heart disease is the leading cause of death of Hispanics in the U.S. with cancer, stroke and diabetes following - CDC

  18. Dietary quality • Mexico National Survey (2006) • 70% of adults are overweight or obese • 1 in every 3 adults = 5.7 million adults • No states in Mexico with prevalence lower than 55% • Survey also showed that half of adults with hypertension are not aware they have it • Mexican Diet (study from the Journal of Nutrition 2006) • Concurrent changes in dietary patterns = higher intakes of fat and refine carbohydrates

  19. Health issues • Higher rates of obesity, heart disease, hypertension, diabetes, and cancer than non-Hispanic whites • Heart disease is leading cause of death among Hispanics • Why? • Acceptance of over-eating and larger body size • Traditional dishes are usually high in calories and fat • Lack of exercise • Cultural celebrations centered around food • Cultural isolation often due to immigration status • Lack of nutrition knowledge

  20. communication • Spanish is viewed as a cultural value • How knowledge, customs, beliefs, and values are shared • Appropriate interpreters/translators • Do not use patients’ relatives or children • Do not use support or janitorial staff • Limited English Proficient (LEP) Patients • Less likely to understand instructions related to medicine, more likely to make ER visits, less likely to receive preventative services, may receive misdiagnosis due to lack of communication • Respect is very important

  21. recipes • Mexican Rice and Beans • Rice • Garlic • Olive oil • Onion • Jalapeno • Salsa • Cumin • Black beans • Vegetable bullion • Chicken Pozole Soup • Chicken • Onion • Garlic • Chiles • Acorn squash • Tomatoes • Cabbage • Radishes • Queso fresco • Hominy

  22. Recipes • Pico de Gallo • Tomatoes • Onion • Cilantro • Fresh Lemon Juice • Garlic • Salt • Jalapenos • Fiesta Dip • Prepared salsa • Avocado • Cilantro • Green onions • Black beans • Corn • Lime Juice

  23. Recipes • Tortilla Chips (Baked) • Corn Tortilla • Vegetable Oil • Lime Juice • Ground Cumin • Chili Powder • Salt • Tortilla Chips (Fried) • Vegetable Oil • Corn Tortillas • Salt

  24. Recipes • Aqua Fresca • Water • Watermelon • Sugar • Lime Juice • Ice

  25. Recipe Modification

  26. Recipe Selection • Indigenous foods • Beans, cocoa, corn, tomatoes, chili peppers • Fiesta dip, chips, pico de gallo, beans and rice • Locally available items • Fresh fruits • Vegetables • Corn • Beans

  27. summary • Education in United States compared to that in Mexico is 55% to 16% • Common ingredients include: • Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs • There are four main meals eaten throughout the day • Obesity and cardiovascular disease are main health problems • Low intake of fruits and vegetables • High intake of fat, sugar, and sodium • Respect is very important • Spanish language is valued • LEP patients need to be valued; professional translators should be available in all health settings

  28. References Center for Disease Control and Prevention. (2010). Hispanic or Latino Populations. Retrieved from http://www.cdc.gov/omhd/populations/HL/hl.htm Estrada, A. (unkown). Cultural Values, Beliefs, and Health among Mexican Americans. Mexican American Studies & Research Center. Retrieved from http://sir.arizona.edu/trejo/estrada.pdf Kittler, P. G., Sucher, K. P., & Nelms, M. (2012). Food and culture. (6 ed.). Belmont, CA: Wadsworth Pub Co. Lara, J. J. (2012, April 17). Interview by A DuPree [Personal Interview]. Mexican food and culture. Miller, D. (2009). The Jungle Effect. Harper Collins. Smith, A. (2003). Mexican Cultural Profile. Retrieved from http://ethnomed.org/culture/hispanic-latino/mexican-cultural-profile

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