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Thursday, August 7, 2008

Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food

For many Americans, eating ethnic food is so commonplace as to be taken for granted. Yet, whether we acknowledge it or not, such foods create a powerful social language that speaks of cultural traditions and tastes that have been handed down from one generation to the next and, in some cases, appropriated and commodified by American commercial culture. Ethnic cooking represents both a source of sustenance and a complex form of communication.

In this volume, eleven scholars explore the role of ethnic food in American culture, with a particular focus on women. The first six chapters offer personal accounts of the ways in which ethnic meals are embedded in women's memories and fortify their connections to one another. From a Sicilian-born mother who affirms her allegiance to her heritage through the loving preparation of traditional tomato sauce and pasta, to a Swedish American woman whose dozens of boxes of recipe cards document a process of cultural assimilation, to an Armenian American who uses a shared passion for cooking to forge a relationship with her lover's family-these essays speak in a personal voice about the power of food as a marker of women's identity.

The final five chapters take a more analytic approach, scrutinizing the social and political aspects of ethnic food and the phenomenon of "culinary tourism." One essay offers a brilliant meditation on the gendered discourse of cooking in the Mexican American community, showing how food preparation provides many Chicanas with a vital language of self-expression. Another essay probes the author's penchant for Thai food and other cuisines from economically dominated cultures, situating it in the context of a larger system of privilege and oppression and as a form of cultural colonialism. By going beyond the obvious, these essays challenge our assumptions and expand our understanding of the significance of ethnic food in women's lives.

Contributors include Meredith E. Abarca, Arlene Voski Avakian, Linda Murray Berzok, Benay Blend, Lynn Z. Bloom, Paul Christensen, Cathie English, Doris Friedensohn, Lisa Heldke, Heather Schell, and Leanne Trapedo Sims.


This tea has been also scientifically studied that may protect against the risk of heart attack, cancer, strengthening bones, aging, tooth plaque and decay. These are other benefits aside from fat burning. The standard slimming effect is 2 cups daily. You can drink the tea hot or cold depending on your enjoyment.

Wu-Yi Tea - Can 2 Cups A Day Really Burn Your Fat Away and Help You Lose Weight?

You may be asking how drinking this Tea every day can help you lose weight and burn fat? Well, this information will try to answer your question and you may just walk away with a completely new outlook on drinking tea. You may have seen Authentic Wu-Yi Tea talked about on CNN. It seems as though people wanting to lose weight are flocking to this slimming tea.

So what is it in oolong tea that actually helps you lose weight? It's called "polyphenol". What is polyphenol? It has a high natural concentration of polymerized polyphenols. These polyphenol compounds have been clinically proven (Suntory Research Center in Osaka, Japan) to activate the enzymes that cause triglycerides to dissolve fat (lipolysis), producing fat-burning effects. When enzymes becomes activated, this in turn can speed up your metabolism! When you can increase your resting metabolic rate, you can enhance the function of fat metabolism and thus controlling weight gain. Wi-Yi Tea may improve metabolism which facilitates weight loss through natural body processes.

Asians have been drinking this chinese slimming Tea for over 400 years due to its natural slimming effect and other wonderful health benefits. In fact, drinking tea has been a traditional Chinese practice since its known discovery and still used to this modern day. Because of its natural qualities of fat burning, no wonder so many people trying to lose weight are flocking to Wu-Yi tea.

You may be familiar with green, black, and white teas. Oolong tea is most oftenly referred to as Wu-Yi tea. The tea is harvested from Mt. Wuyi Shan in the Fujian Province of China.



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