Discussion:

A. Enumerate ten health benefits of Olive oil?

1. Works as an anti-inflammatory
Oleocanthal is a specific phenolic compound found in extra virgin olive oil, and is said to be responsible for the
burning or tingling sensation that is experienced when tasting a high quality extra virgin olive oil. The phenols present
in olive oil have anti-inflammatory properties, and as such can have similar effects to pain-killers and fever reducers. It
can also help prevent Alzheimer’s disease and kill cancer cells; the oleocanthal clears beta-amyloid plaques from the
brain.
2. Boosts hair and skin health
Extra virgin olive oil is rich in Vitamin E. Each tablespoon of extra virgin olive oil has about 1.9 mg of Vitamin
E, a fat-soluble anti-oxidant that can protect the body against eye and skin problems and in fact make hair and skin
much healthier. It has also been shown to protect the body from diabetes, neurological diseases such as Alzheimer’s,
and lung cancer.
3. Protects against diabetes
It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates
and soluble fibre from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower
“bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.
4. Protects against insulin resistance
Extra virgin olive oil contains vitamin K, which is another fat-soluble vitamin that has its greatest effect on the
blood. It is necessary for healthy coagulation and the levels of calcium in the blood. One tablespoon of olive oil a day
will fill 10% of the daily recommended intake of Vitamin K, and can help protect against insulin resistance and several
types of cancer.
5. Reduces heart problems & diabetes
Natural olive oil contains 70% monounsaturated fatty acid. As a result, it lowers cholesterol accumulation in the
blood and reduces heart problems. Olive oil also reduces the risk of diabetes and atherosclerosis.
6. Reduces high blood pressure
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood
pressure.
7. Improves blood cholesterol levels
Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. LDL cholesterol is the
bad type of cholesterol, which increases the risk of heart attacks and pulmonary heart disease. Extra virgin olive oil,
which is rich in almost 40 antioxidant chemicals, helps reduce the oxidation effects of LDL cholesterol.
8. Assists in weight loss
Although high in calories, olive oil has shown to help reduce levels of obesity. Medical experts suggest that it is
very difficult to gain weight from the mono-unsaturated fats present in olive oil. Experiments involving Mediterranean
olive oil have shown positive results in regards to a reduction in human body weight.
9. Boosts your metabolism
Olive oil boosts the metabolism, the growth of good bone structure, and brain development in children. It is an
excellent source of vitamin E, which is very beneficial for older people.
10. Improves digestion
Olive oil is known to aid in the digestive process. It is used as a medicinal oil to clean the digestive tract and to
improve bowel movements.

B. What are aromatics?

Aromatics refer to vegetables and herbs that add flavor and aroma to a dish. They are cooked in oil as a base for
the flavor of a dish. Cooking them in oil helps to release their flavors and aromas, creating a deep flavor foundation for
soups, stews, sauces, meat fillings and more. When cooked together, these ingredients help create layers of flavor in
your food. Some aromatics are sweet, while others are pungent or astringent. Put them together, and they create a
 rounded flavor base that helps make the finished dish taste more complete. They have an intoxicating aroma while
they’re cooking, too. Commonly-used aromatics include leeks, onions, carrots and celery, but the list goes on. Fennel,
garlic, lemongrass, ginger, scallions, spicy chili peppers or bell peppers, bay leaves, thyme, parsley and peppercorns
are all aromatic ingredients. Sometimes, tomatoes are also used as an aromatic. Less common aromatics include
parsnips and celeriac, used to make German Suppengrün.
C. From a culinary perspective, what are the three distinct traditions of the cuisine in the Middle East?
The three distinct traditions of the cuisine in the middle east are; Persian (Iranian) cuisine, Arabic cuisine and the food
of Israel.
D. Why olives are considered sacred to Greeks?
The olive branch is a sign of peace, when made into a wreath it is a trophy for olympic athletes. It was an olive
branch that Noah’s dove carried in its’ mouth signifying the salvation of life on earth.
E. Identify one of Morocco’s national dishes and staple of the region.
One of the national dishes of Morocco, a popular slow-cooked stew-like meal called tagine (“tah-geen”), is one
such colorful dish. Tagine is named for the earthenware vessel in which it is cooked. Shallower than a Dutch oven, the
tagine has a distinctive conical lid that streamlines the cooking process. As steam rises during cooking over hot coals,
the conical lid traps the steam, which then condenses in the top of the lid and drips back into the stew. This not only
allows the flavors to concentrate, this process actually uses much less water than cooking in a traditional vessel would.
When the lid of the tagine is removed, the hearty and aromatic stew within can be served right from the base.
Typically, a tagine consists of meat or fish and vegetables or fruit. These stews are served with bread, which is dipped
into the stew, and are often featured during both lunch and supper. Tagine is one of the most recognizable North
African dishes, and has experienced popularity all over the world.

F. What does Tiramisu mean in Italian?

Tiramisu in Italian means “pick me up”. This is made from coffee soaked ladyfinger cookies layered with a
creamy filling made from whipped egg yolks and mascarpone.
G. What is taught in Italy about meals?
Meals in Italy are thought of more as an opportunity to spend quality time with family and friends than to fuel
oneself for the day.
H. Enumerate the three important ingredients identified in Central America and Mexico.

The three important ingredients identified in Central America and Mexico are; chillies, beans and corn.

I. What does salsa mean in Spanish?

In Spanish, salsa means “sauce”.
J. What is the national dish of Trinidad and Tobago?
The national dish of Trinidad and Tobago is the Callalo. The main ingredient is an indigenous leaf vegetable,
traditionally either amaranth (known by many local names including callaloo, but not Spinach or bhaaji due to taste
and texture), taro (known by many local names, including dasheeen bush, callaloo bush, callaloo, or bush) or
Xanthosoma (known by many names, including coco & tannia).
K. What does “dulce de leche” mean?
The “dulce de leche” means candy of milk. This is one of the most popular desserts in South America which is
made through heating sweetened milk until it tastes like caramelized sugar makes this pudding-like concoction.
L. From our world tour of cuisines, how does culture, tradition and geography affect the different cuisines?
Culture, tradition and geography significantly affects the different cuisines. Food and drinks are as much
representations of culture, tradition and geography as are the arts, architecture, attire, or human behavior. As of culture
and tradition, the beliefs and practices of people affects their food preferences which reflects their different cuisines as
to what is normal to them. Food provides an important link to our cultural heritage. Imagine an Igorot child who just
move in to her region and her grandmother prepared her Pinikpikan. This meal will be a lesson and an important
experience for her about her roots and why such meal is prepared that way. As to rituals it also affects the cuisines of
different countries and regions. Some foods in other regions are forbidden while some are not, this are either caused by
tradition or religion ties.
Lastly, geography as one of the factors affecting different cuisines. The main reason why geography affects
cuisines is because of the location, soil and climate. The cuisines in particular areas are driven by what they produce
and what resources they have from agricultural lands and other source of foods. Climate indicates what type of crops
can be grown in a particular region. Some crops are more suited to extremes in hot or cold environments, while others
can only withstand moderate amounts of heat or cold. The quality and mineral contents of the soil in a given region can
affect local food habits by making certain crops more or less successful, depending on the crop's needs. The
topography of an area affects both the types of crops that can be grown and the types of livestock that can be raised
there. For example, in the large and varied region of Central America and Mexico: the fertile Pacific, fruit and sugar is
grown; the central highlands, cattle are raised and coffee is widely grown; and the forested area of the northeast, is not
well suited to agriculture.
We should also take into account that our ancestors cultivated their crops according to local, natural resources,
which greatly affected their eating habits. We tend to carry on the traditions that were passed down through
generations, and that tradition, along with growing awareness of the fragility and importance of our natural
environment, continues to influence food habits around the world.