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San Marino

How has the country’s historical background and proximity to Italy influenced San Marino cuisine?

Introduction: San Marino’s unique culinary heritage

San Marino is a small, landlocked country surrounded by Italy, situated in the Apennine Mountains. Despite its small size, San Marino boasts a rich and unique culinary heritage, influenced by its historical background and proximity to Italy. San Marino’s cuisine is a reflection of its diverse cultural influences, resulting in a blend of Italian, Mediterranean, and Balkan cooking styles. In this article, we will explore how San Marino’s historical background and proximity to Italy has contributed to its unique culinary heritage.

Historical background: A blend of cultures

San Marino’s history dates back to the 3rd century when Saint Marinus, a Christian stonemason, fled to the mountainous region to escape religious persecution. The country was officially founded in 301 AD and has retained its independence ever since. Throughout its history, San Marino has been influenced by various cultures, including the Roman Empire, Byzantine Empire, and the Ottoman Empire.

During the Renaissance period, San Marino flourished economically and culturally, resulting in an influx of new ideas, including in gastronomy. San Marino’s cuisine is influenced by its past, and traditional dishes are still prepared using age-old recipes and cooking techniques.

Proximity to Italy: Influences on San Marino cuisine

San Marino is located within the Emilia-Romagna region of Italy and shares many similarities with Italian cuisine. The country is known for its excellent olive oil, cured meats, and cheeses. However, San Marino’s proximity to Italy has not only resulted in similarities, but it has also influenced the country’s cuisine.

Throughout history, San Marino has traded with Italy, resulting in the exchange of ingredients and culinary techniques. Italian pasta dishes, risotto, and pizza have all found their way onto San Marino’s menus, with local twists added. San Marino’s cuisine is a fusion of traditional ingredients and techniques, with Italian influences that have helped shape the country’s culinary heritage.

Traditional dishes: A taste of the past

San Marino’s traditional dishes are a reflection of its past and cultural influences. One such dish is ‘Torta Tre Monti,’ a layered cake made with hazelnuts, chocolate, and vanilla cream. This dessert is a symbol of San Marino and is served on special occasions, such as weddings and birthdays.

Another traditional dish is ‘Cacciatello,’ a slow-cooked stew of wild game, such as hare or rabbit, combined with vegetables and herbs. The dish is usually served with polenta, a type of cornmeal, and is a hearty meal enjoyed by locals and visitors alike.

Modern twists: Fusion cuisine in San Marino

San Marino’s cuisine is not limited to its traditional dishes. The country has embraced fusion cuisine, combining traditional ingredients with new techniques and influences. One example of this is ‘Tagliatelle con funghi porcini,’ a pasta dish made with porcini mushrooms and truffles, an Italian influence.

San Marino’s cuisine has also embraced vegetarian and vegan dishes, with the use of local vegetables, such as zucchini, peppers, and eggplants, paired with herbs and spices to create flavorful and healthy dishes.

Conclusion: A delicious reflection of San Marino’s history

San Marino’s cuisine is a reflection of its unique history and cultural influences. The country’s proximity to Italy has resulted in a fusion of culinary techniques and ingredients, resulting in a delicious and diverse cuisine. San Marino’s traditional dishes, such as Torta Tre Monti and Cacciatello, combined with modern twists, such as Tagliatelle con funghi porcini, make the country’s cuisine a must-try for food lovers.

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Saudi Arabia

How has the country’s historical background and geographical location influenced Saudi Arabian cuisine?

Introduction: Saudi Arabian Cuisine

Saudi Arabian cuisine is a rich and diverse amalgamation of various cultural and historical influences. The cuisine of Saudi Arabia features a fusion of flavors and spices that reflects the country’s long and eventful history. Saudi Arabian cuisine is primarily based on rice, lamb, chicken, vegetables, and spices. The cuisine of Saudi Arabia is known for its use of aromatic spices and herbs, which give it a unique and delicious taste.

Historical Influences on Saudi Arabian Cuisine

Saudi Arabia’s cuisine has been influenced by various historical events and cultures. The Bedouin nomads, who lived in the desert, have had a significant impact on the Saudi Arabian cuisine. The Bedouin cuisine is known for its simplicity and reliance on locally available ingredients. The cuisine of Saudi Arabia has also been influenced by the Ottoman Empire, which ruled the country for many years. The Ottoman Empire introduced several new ingredients and cooking techniques to the region, which are still used in the cuisine of Saudi Arabia today.

Geographical Influences on Saudi Arabian Cuisine

Saudi Arabia’s geographic location has had a considerable impact on its cuisine. The country’s cuisine is influenced by the desert climate and the availability of local ingredients. Saudi Arabia has a variety of natural resources that have contributed to its cuisine, such as dates, figs, wheat, and barley. The coastal regions have a significant impact on the cuisine, as seafood is an important part of the diet in these areas.

Traditional Foods and Recipes in Saudi Arabia

Traditional foods and recipes in Saudi Arabia include dishes such as Kabsa, Mandi, Haneeth, and Shawarma. Kabsa is a popular rice dish that is usually made with chicken or lamb and is seasoned with traditional spices. Mandi is another rice dish that is cooked with meat, spices, and water in a pot over hot coals. Haneeth is a slow-cooked lamb or goat meat that is seasoned with spices and is usually served with rice. Shawarma is a popular street food that consists of grilled chicken or beef that is wrapped in a pita bread with vegetables and sauces.

Influences of Saudi Arabian Cuisine in the Arab World

Saudi Arabian cuisine has had a considerable influence on the Arab world. The cuisine has been exported to other Arab countries and has become popular in the region. Saudi Arabian cuisine has influenced the cuisine of other countries in the region, such as Kuwait, Bahrain, and Qatar. The use of spices, herbs, and flavors in Saudi Arabian cuisine has become a hallmark of the region’s cuisine.

Conclusion: Saudi Arabian Cuisine Today

Today, Saudi Arabian cuisine continues to evolve and adapt to changing tastes and preferences. The cuisine reflects the country’s rich and diverse cultural history and has become an essential part of the country’s identity. Saudi Arabia’s cuisine is a testament to the country’s ability to adapt and merge different cultural influences into a unique and delicious culinary experience.

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Sao Tome and Principe

How has the country’s historical background and colonial history influenced São Tomé and Príncipe cuisine?

Introduction to São Tomé and Príncipe cuisine

São Tomé and Príncipe is an archipelago in the Gulf of Guinea off the coast of Central Africa. Its cuisine is a fusion of African, European, and Asian influences, reflecting its unique history. The country is known for its use of tropical fruits and vegetables, seafood, and spices.

Historical background of São Tomé and Príncipe

São Tomé and Príncipe was discovered by the Portuguese in the late 15th century, who soon established sugar plantations on the islands. Due to the harsh working conditions, the Portuguese brought slaves from Africa to work on the plantations. This mix of Portuguese, African, and indigenous cultures led to the development of a unique cuisine. In 1975, São Tomé and Príncipe gained independence from Portugal.

Colonial influence on São Tomé and Príncipe cuisine

The Portuguese influence is evident in many of the dishes in São Tomé and Príncipe cuisine. Portuguese colonizers introduced new ingredients such as cassava, maize, and beans, which are now staples in the island’s diet. They also brought with them the tradition of cooking with garlic, onion, and olive oil. The use of spices like cinnamon, nutmeg, and clove also became popular in São Tomé and Príncipe cuisine.

Ingredients and dishes unique to São Tomé and Príncipe

São Tomé and Príncipe cuisine features many dishes that are unique to the islands. One such dish is Calulu, a stew made with fish or chicken, palm oil, and vegetables like okra and eggplant. Another popular dish is Muamba de Galinha, chicken cooked with peanuts, palm oil, and spices. Fruits like bananas, mangoes, and papayas are used in desserts like banana fritters and papaya pudding.

Culinary traditions and customs in São Tomé and Príncipe

Food plays an essential role in the culture of São Tomé and Príncipe. Meals are often a communal affair, with friends and family gathering around the table to share dishes. Fish is an essential part of the cuisine, and fishing is a common profession for many locals. Traditional cooking methods include grilling, roasting, and stewing.

Influence of modernization on São Tomé and Príncipe cuisine

As São Tomé and Príncipe becomes more modernized, its cuisine is also evolving. International influences are becoming more prominent, and many restaurants offer a fusion of traditional and modern dishes. The island’s coffee and chocolate production is gaining recognition globally, with many companies sourcing their beans from the archipelago. Despite these changes, the unique blend of African, European, and Asian influences will continue to define São Tomé and Príncipe cuisine.

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Senegal

How has the country’s historical background and geographic location influenced Senegalese cuisine?

Introduction: Senegal’s Culinary Roots

Senegal, located in West Africa, has a rich culinary history influenced by its historical background and geographic location. Senegalese cuisine is a blend of traditional African foods with Arab, French, and Portuguese influences. The food culture of the country is an important part of its national identity and has been passed down through generations.

Historical Influences on Senegalese Cuisine

Senegalese cuisine has been influenced by several factors, including colonization, slavery, and Islamic traditions. The Portuguese, French, and British colonizers brought new ingredients and cooking techniques, which were integrated into the local cuisine. The use of spices, such as cumin, cinnamon, and ginger, is a testament to the Arab and Islamic influence in Senegal.

Geographical Factors and Senegalese Food Culture

Senegal’s location on the Atlantic coast of Africa has played a significant role in shaping its cuisine. The country’s coastline provides a variety of seafood, including fish, shrimp, and oysters, which are used in many traditional dishes. The interior of the country is known for its agricultural production, including peanuts, millet, and sorghum, which are used to make porridges, stews, and bread.

The Impact of Trade Routes on Senegalese Dishes

Senegal’s location on the trade routes of West Africa has had a significant impact on its culinary history. The trans-Saharan trade brought spices, salt, and rice from North Africa, which are used in many Senegalese dishes. The transatlantic slave trade also had an influence on the country’s cuisine, as enslaved Africans brought with them their own culinary traditions that were integrated into the local cuisine.

Senegal’s Staple Foods and Traditional Cooking Techniques

Rice is a staple food in Senegal and is used in many dishes, including thieboudienne, the country’s national dish. Yassa, a dish made with chicken or fish, onions, and lemon, is another popular Senegalese dish. Traditional cooking techniques, such as grilling over an open fire, slow-cooking stews, and using a mortar and pestle to grind spices, are still used today.

Senegalese Cuisine Today: A Blend of Old and New

Senegalese cuisine has evolved over time, with new ingredients and cooking techniques being introduced. French and European cuisines have had a significant influence on modern Senegalese cuisine, with French-style bakeries and restaurants becoming popular in urban areas. However, traditional dishes and cooking techniques are still valued and celebrated, and Senegal’s culinary heritage remains an important part of its cultural identity.

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Food

Infused Water: Drinking Has Never Been so Easy and Delicious!

Drinking enough fluids is especially important in summer. But only drinking water is boring. And fruit juice is not always the healthiest alternative! This gave rise to the latest trend, “Fruit Infused Water” or “Detox Water”. Flavor water is incredibly easy to prepare.

Not only are these delicious drinks delicious, but they’re also healthy because the ingredients release minerals, vitamins, and antioxidants into the water, which you, in turn, put into your body.

Why is infused water so healthy?

Some combinations of infused water have a particularly positive effect on different areas. Lemon, for example, brings energy, boosts metabolism, and improves digestion. Like cucumber, it is also very refreshing. This is particularly pleasant in summer. All types of fruit and berries add sweetness to the water and provide energy. They also strengthen the immune system. Rosemary is said to be a muscle relaxant and regenerating herb, which improves memory and concentration. Mint prevents allergies and also improves the complexion.

The trend drink is so easy to make!

For the Fruit Infused Water, mix a liter of still water with about a handful of your favorite ingredient and let the mixture steep for a few hours. You can add fruit, vegetables, or herbs. Cucumber, ginger, lemon, and mint are particularly popular. Your creativity knows no limits!

Special combinations can also be used to counter specific complaints:

  • Belly fat can be counteracted with a combination of cucumber, strawberries, and basil.
  • Lemon, cucumber, berries, and oranges can provide more energy.
  • Strawberries, cucumber, lime, and mint in your water have a stress-relieving effect.
  • You will become slim and fit with the combination of lemon and coconut water.
  • Fat is easily “washed away” when you add cucumber, grapefruit, tangerine, and peppermint leaves to your water.
  • With grapefruit and mint, your complexion will improve.
  • A healthy bubble tea alternative can be mixed with chia seeds and water or coconut water.

When shopping for your infused water, make sure you’re buying quality products, such as organic. Before you put the ingredients in the water, you should wash them well.

We wish you a good thirst!

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Food

Mozzarella: Aldi Has the Best

The mozzarella is presented all in white as a Caprese combination with tomatoes or baked-on pizza. But which one is the best? To find out, Stiftung Warentest took a closer look at a total of 20 mozzarellas. The result: The test winner can be found at the discounter Aldi – for around 55 cents.

Mozzarella on test

Stiftung Warentest examined a total of 20 mozzarellas in terms of taste and pollution in the laboratory. Including four mozzarellas made from buffalo milk and 16 from cow’s milk. The latter, in turn, contained two variants of the mini balls, three organic products, and two light and two lactose-free items.

Most of the mozzarellas were convincing in terms of taste and were rated “good” – there was no “poor” rating. The examination of the pollutants also showed a thoroughly positive result: 16 mozzarellas were rated “good” and four others were rated “very good”. However, an increased germ content was detected in three of these products.

The Top 5

Only products from discounters with the overall rating “good” can be found among the top 5. These are the rankings:

  1. “Casale Fresco Mozzarella Classico” from Aldi (North) for 55 cents
  2. “Casale Fresco Mozzarella Mini-Classico” from Aldi (North) for 79 cents
  3. “Bio Mozzarella” from Aldi (South) for 89 cents
  4. “Mondo Italiano Mozzarella” from Netto for 55 cents
  5. “Cucina Mozzarella classico” from Aldi (South) for 55 cents

Useful kitchen tips for mozzarella

  • Buffalo mozzarella is bright white, while mozzarella made from cow’s milk is cream-colored
  • Care should be taken with swollen packs: the mozzarella may have been stored too long and not chilled properly. The cheese may already have spoiled
  • Mozzarella develops its best flavor at room temperature
  • Eat mozzarella quickly after opening. The rule is: keep cool and in brine
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Food

One in Four 15-Year-Olds Has Already Tried a Diet

WHO HBSC study: girls often think they are overweight, and boys are more likely to be obese. Both, the eating and health behavior is strongly dependent on the parental home.

25 percent of all 15-year-old girls go on a diet or try to lose weight in some other way.

This is the conclusion of the World Health Organization’s Health Behavior in School-aged Children (HBSC) study, which is updated every four years.

According to the study, girls consider themselves too fat more often than boys: 43 percent of all 15-year-olds say they have too much on their ribs. Even 11-year-old girls think 26 percent are too fat. It is boys who tend to be overweight and obese: according to the survey, 7.8% of girls and 10.1% of boys are overweight or obese. On the other hand, 17.8% of girls and 12.6% of boys are classified as underweight.

The close connection between wealth and body weight

The study shows that the conditions in the parental home have a decisive effect on body weight: the higher the family wealth, the fewer young people are overweight or obese. The downside: Boys and girls with a high family wealth are also more likely to be underweight than children who grow up in households with lower wealth.

According to the study, where healthy eating culture is practiced, mature and healthy children grow up. However, the eating habits of many children and young people give cause for concern: only 29 percent of all 15-year-old boys eat fruit every day (37 percent for girls), and 22 percent of boys drink soft drinks every day. Vegetables are on the daily menu for 30.6% of girls and only 19.5% of boys.

It also looks modest when it comes to exercise: While eleven-year-olds still get 25 percent of the daily recommended exercise, it is only 16 percent for 15-year-olds. On average, girls move less than boys.

The international coordinator of the HBSC study and senior editor of the report, Dr. Jo Inchley, said: “Many aspects of health follow social patterns. Young people from more disadvantaged backgrounds not only have fewer health-promoting behaviors and poorer health outcomes, but they also have fewer social assets, such as support from family and friends.”

After all, the number of young people who smoke or consume alcohol has fallen significantly since 2010.

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Food

Marjoram: More Than a Spice – The Herb Has This Healing Effect

The aromatic-sweet spice not only tastes delicious, but is also said to have a healing effect. We will tell you here what exactly is in marjoram.

Effect of marjoram: The healing spice is beneficial

Marjoram is even more popular with many cooks than the spicy oregano. Due to the beneficial ingredients, the application is diverse according to spice experts. Marjoram does a lot, especially for digestion. This is what the aromatic herb contains:
Lots of essential oil: As with other spices, the oils are mainly responsible for the aroma, taste and healing effect of marjoram.
Tannins and bitter substances: In conjunction with the essential oil it contains, the tannins and bitter substances in marjoram are proven to fight bacteria. The spice has an antiseptic effect and therefore helps against inflammation and relieves abdominal cramps.
Secondary plant juices: Marjoram supports the body in the production of digestive juices in the stomach, bile and liver.
Vitamin C and zinc: The spice also contains vitamins that can help with colds and all the side effects such as coughs or runny noses.

One spice, many areas of application: marjoram is not only used in the kitchen

Due to the special ingredients, marjoram is not only popular in the kitchen. When it comes to health, many like to use the spice. Whether it’s a loss of appetite, flatulence and stomach problems, a cough or a cold: marjoram has a healing effect on the human body. For example, a particularly aromatic tea can be made from fresh marjoram. Our tip: For one cup, add one to two teaspoons of leaves and flowers to 150 milliliters of cold water, boil, strain and then drink at a pleasant temperature.

Classically, marjoram is a typical meat and sausage spice. Specialties such as liver sausage and black pudding, for example, are traditionally refined with marjoram. Especially in Bavaria, the herb is often used in the preparation of liver dumplings or roast pork. But the spice is also ideal for potato and mushroom dishes and gives every dish a very special taste. It is particularly recommended for use with greasy dishes. Due to the stomach-friendly, digestion-friendly effect of marjoram, you can avoid annoying stomach pains after a large meal.

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health

Histamine Intolerance: When a Glass of Wine Has Unpleasant Consequences

Headaches, itching and gastrointestinal discomfort after a meal could be symptoms of histamine intolerance. More and more people are suffering from it, but the causes and a clear diagnostic procedure have not yet been scientifically clarified. How to recognize histamine intolerance and which foods to avoid.

Histamine intolerance: the cause has not yet been finally clarified

The exact cause of histamine intolerance is still being discussed by experts. There is a high probability that a deficiency or reduced activity of the enzyme that breaks down histamine (DAO) is responsible for this. But how do I actually know if I tolerate histamine or not? A red spot on the skin, often accompanied by itching after eating foods containing histamine, is one of the most obvious symptoms. According to the Swiss interest group histamine intolerance (SIGHI), stabbing headaches, abdominal pain and diarrhea can also be signs.

It is also important to know that an intolerance is not the same phenomenon as an allergy. These intolerances cannot be detected in either a blood test or a skin test. It’s a different story with allergies. If there is a suspicion of histamine intolerance, an allergist or a specialist in the field of nutrition should be consulted, who will then carry out detailed examinations.

A histamine intolerance is diagnosed when a person who suspects this intolerance in themselves deliberately avoids histamine in their diet for a period of time. A “dietary provocation” is then carried out for diagnostic purposes. This means that the person in question includes histamine-containing foods in their diet again. The reaction to this provocation then leads to a final diagnosis.

Foods rich in histamine that should be avoided in case of intolerance

What actually contains histamine? In short: all foods that are subject to microbial ripening. These include, above all, mature cheeses such as Emmental or mountain cheese, as well as raw sausages such as salami or raw ham. There is also a lot of histamine in other foods, such as nuts, spinach, fish preparations, sauerkraut, tomatoes or chocolate. But also foods that contribute to increased histamine release in the body. This includes any alcoholic beverages, as these increase the permeability of the gastrointestinal mucosa.

The treatment of histamine intolerance is currently carried out in two ways: On the one hand, the diet of histamine intolerant people should be adjusted accordingly and foods that trigger the symptoms should be avoided. On the other hand, there are so-called antihistamines, in capsule or tablet form, which can alleviate symptoms in acute cases.

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Cooking Tips

Myth or Fact? Reheated Pasta Has Fewer Calories

Noodles can be combined in many ways and are a popular food; the problem for many: They are relatively calorie-dense. Warmed up noodles should have fewer calories.

Things worth knowing about pasta

Noodles come in many different forms. There are also numerous ways of preparing it: whether casseroles, one-pot dishes or a soup, noodles can be used in many different ways. According to extras, around 9.5 kilograms of pasta were consumed per capita in 2020.

According to surveys, spaghetti is one of the most popular types of pasta in Germany. Around 33% said spaghetti was their favorite type of pasta. This is followed by gnocchi, cannelloni, tortellini, rigatoni, tagliatelle, ravioli and, in 8th place, penne.

Noodles are often associated with the reputation that they are thick eaters. Noodles can certainly lead to weight gain if you eat them too often and in large quantities, if you eat an unbalanced and unhealthy diet and if you don’t exercise enough. Cooked white flour pasta has an average of 150 calories per 100 grams, wholemeal pasta around 140 calories. So it’s the quantity that counts: If you choose 150 grams of cooked pasta as a side dish with a vegetable dish, for example, this is just around 220 calories. In addition, there are now numerous alternatives to white flour pasta on the market, which often also provide more nutrients and fiber. These include, for example, corn noodles, spelled noodles, noodles made from lentils or chickpeas as well as gluten- and calorie-free konjac noodles.

Saving calories when reheating pasta

The statement that noodles have fewer calories when warmed up is basically true; however, it must always be borne in mind that the “savings” show up to a very small extent. The reason for the reduced number of calories lies in the so-called resistant starch: This is produced when heated, starchy foods such as pasta, but also potatoes, for example, cool down. The resistant starch is one of the dietary fibers and ensures that we stay full longer, but also that the calorie content drops.

The so-called resistant starch has only about half the calorie content of the “normal” starch it contains. This is because not all of the starch it contains is converted to resistant starch; this only happens with a relatively small amount of starch.

Caution is advised with resistant starch: it passes through the small intestine undigested. If you otherwise eat little fiber and now very large amounts of indigestible starch, you may experience abdominal pain, bloating, constipation or diarrhea. It is therefore important to include high-fiber foods in the diet in everyday life and to increase the intake slowly and in a controlled manner.

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