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Carleysta Jean-Jacques
Carleysta Jean-Jacques
African Cuisine
"Have you ever had Nigerian pepper soup? For this project I chose this dish because it's something unique that I've never had before, and I wanted to try making a dish with a rich culture. The soup is West African and it is a combination of spice and comfort like when you are sick with the flu, or celebrating special occasions."
"Have you ever had Nigerian pepper soup? For this project I chose this dish because it's something unique that I've never had before, and I wanted to try making a dish with a rich culture. The soup is West African and it is a combination of spice and comfort like when you are sick with the flu, or celebrating special occasions."
"Pepper soup is unique because over 100 million people have variations of the soup all with different ingredients. The spices that define the pepper soup are bitter, sweet and “herby”. The meat you can use varies, such as cow leg, goat meat, or even catfish if you'd like. Bone in goat meat is cooked by searing the goat meat, which gives it a lovely brown color. This process melts the fat, and by adding in flour, then stock, a thickened sauce is made. Let the goat cook for an hour, or an hour and a half just until the meat is tender. Cooking the meat until it's fork tender, but still holds its shape. The soup has goat meat as a native ingredient which is good for lowering your risk for inflammation in the blood vessels, and can stabilize the heartbeat."
"Pepper soup is unique because over 100 million people have variations of the soup all with different ingredients. The spices that define the pepper soup are bitter, sweet and “herby”. The meat you can use varies, such as cow leg, goat meat, or even catfish if you'd like. Bone in goat meat is cooked by searing the goat meat, which gives it a lovely brown color. This process melts the fat, and by adding in flour, then stock, a thickened sauce is made. Let the goat cook for an hour, or an hour and a half just until the meat is tender. Cooking the meat until it's fork tender, but still holds its shape. The soup has goat meat as a native ingredient which is good for lowering your risk for inflammation in the blood vessels, and can stabilize the heartbeat."
excerpt from SCAP research paper - Carleysta Jean - Jacques
Savanna Aponte
Savanna Aponte
Chinese Cuisine
My name is Savanna Aponte and for my Senior Project I choose Chinese traditional food. I chose this cuisine because I know nothing about how to make Chinese food, I always wanted to learn how because what they cook is something that blows my mind and it's delicious. The Chinese food culture is very fascinating to me...
My name is Savanna Aponte and for my Senior Project I choose Chinese traditional food. I chose this cuisine because I know nothing about how to make Chinese food, I always wanted to learn how because what they cook is something that blows my mind and it's delicious. The Chinese food culture is very fascinating to me...
Chinese food culture has been around for 5000 years and even before that they had simple items to cook like fish. There was a period of time called the “Zhou Dynasty”, it was the longest ruling in China. The ruling lasted from 1045 BC to 256 BC. During that time the food menu was mainly grains such as beans, millet, barley, and brown rice. Late in the Zhou dynasty, is when they were introduced to white rice (peeled rice) which at the time was at a high price and mainly for the rich.
Chinese food culture has been around for 5000 years and even before that they had simple items to cook like fish. There was a period of time called the “Zhou Dynasty”, it was the longest ruling in China. The ruling lasted from 1045 BC to 256 BC. During that time the food menu was mainly grains such as beans, millet, barley, and brown rice. Late in the Zhou dynasty, is when they were introduced to white rice (peeled rice) which at the time was at a high price and mainly for the rich.
excerpt from SCAP research paper - Savanna Aponte
Juan Reyes - Cruz
Juan Reyes - Cruz
Indian Cuisine
"Indian cuisine has a fascinating selection of dishes and interesting preparation styles. I choose Indian cuisine because of the way everything is prepared, cooked, and the different combinations; piqued my interest. I have never tried Indian cuisine but I’ve always heard good things about it. Starting this research I didn’t know much about Indian cuisine, but after researching I found some interesting facts that are both known and unknown. For example, did you know that India is also known as the “Land of Spices”? Indian Cuisine uses a wide array of spices. Some spices can be combined with 30 other spices or just 10. Spices are used in three different categories. Those categories being Saatvic which is fresh and juicy fruits and vegetables, Raajsic which is oily and spicy foods, and lastly Taamsic which consist of meats and liquors."
"Indian cuisine has a fascinating selection of dishes and interesting preparation styles. I choose Indian cuisine because of the way everything is prepared, cooked, and the different combinations; piqued my interest. I have never tried Indian cuisine but I’ve always heard good things about it. Starting this research I didn’t know much about Indian cuisine, but after researching I found some interesting facts that are both known and unknown. For example, did you know that India is also known as the “Land of Spices”? Indian Cuisine uses a wide array of spices. Some spices can be combined with 30 other spices or just 10. Spices are used in three different categories. Those categories being Saatvic which is fresh and juicy fruits and vegetables, Raajsic which is oily and spicy foods, and lastly Taamsic which consist of meats and liquors."
excerpt from SCAP research paper - Juan Reyes - Cruz
Reilly Licciardi
Reilly Licciardi
Russian Cuisine
Russian cuisine is known for their hearty meals. Yet their dishes are still quite diverse with having influences from Northern Europe all the way to Eastern Asia. Due to the harsh climates of Russia their crops had a short window to be grown and gathered. The reason I picked Russian cuisine over everything else is because of their diverse and interesting meals. Russia is such a big landmass that each region has to have their own styles, so why not explore and see what each region offers. A second reason for picking Russian cuisine is their hearty foods, it's always great to be able to have a full belly just from one meal.
Russian cuisine is known for their hearty meals. Yet their dishes are still quite diverse with having influences from Northern Europe all the way to Eastern Asia. Due to the harsh climates of Russia their crops had a short window to be grown and gathered. The reason I picked Russian cuisine over everything else is because of their diverse and interesting meals. Russia is such a big landmass that each region has to have their own styles, so why not explore and see what each region offers. A second reason for picking Russian cuisine is their hearty foods, it's always great to be able to have a full belly just from one meal.
In the past the Russians had a very diverse diet and mostly of fish, pork, and poultry. Some of the crops they had available were wheat, barley, rye, and millet. And in more recent times they have gotten access to more ingredients that were all over the world that they can use in their hearty meals. Now a dish that’s a good example of their ingredients is кулебя́ка, (kulebyáka, Coulibiac) it is a Russian style pirog (a baked case of dough that has a savory or sweet filling.) that is usually filled with sturgeon or salmon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. However, if they didn’t have meat available they could have used potatoes or cabbage to substitute. This dish was so popular in Russia that Auguste Escoffier, a famed French chef, brought it to France and included recipes for it in his book, “The Complete Guide to the Art of Modern Cookery”.
In the past the Russians had a very diverse diet and mostly of fish, pork, and poultry. Some of the crops they had available were wheat, barley, rye, and millet. And in more recent times they have gotten access to more ingredients that were all over the world that they can use in their hearty meals. Now a dish that’s a good example of their ingredients is кулебя́ка, (kulebyáka, Coulibiac) it is a Russian style pirog (a baked case of dough that has a savory or sweet filling.) that is usually filled with sturgeon or salmon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. However, if they didn’t have meat available they could have used potatoes or cabbage to substitute. This dish was so popular in Russia that Auguste Escoffier, a famed French chef, brought it to France and included recipes for it in his book, “The Complete Guide to the Art of Modern Cookery”.
excerpt from SCAP research paper - Reilly Licciardi
Lexi Read
Lexi Read
Jamaican Cuisine
"My appreciation for Jamaican food began when a family friend, Shameka introduced it to me at a family cookout; the aroma of spices that she used to season the food filled the air with delightfulness. Shameka was also a graduate from Grasso Tech’s culinary department years ago. She has inspired me to cook until this day because when she gets busy in the kitchen, she is not only passionate about cooking but the dishes that she creates are seasoned with love. Shameka has also been an idol to me while becoming a chef in the making. In 10th grade when I participated in the chopped competition with Chef Beplat she gave me ideas and even a recipe to make Jerk chicken and rice and peas with a hint of lime on the side which is a popular dish in Jamaican culture. Not only did she inspire me to cook Jamaican cuisine, but I followed in her steps and now my love for Jamaican food has expanded over time, and to me what stands out the most about the culture of Jamaican food is the variety of spices that they use to enhance the food. "
"My appreciation for Jamaican food began when a family friend, Shameka introduced it to me at a family cookout; the aroma of spices that she used to season the food filled the air with delightfulness. Shameka was also a graduate from Grasso Tech’s culinary department years ago. She has inspired me to cook until this day because when she gets busy in the kitchen, she is not only passionate about cooking but the dishes that she creates are seasoned with love. Shameka has also been an idol to me while becoming a chef in the making. In 10th grade when I participated in the chopped competition with Chef Beplat she gave me ideas and even a recipe to make Jerk chicken and rice and peas with a hint of lime on the side which is a popular dish in Jamaican culture. Not only did she inspire me to cook Jamaican cuisine, but I followed in her steps and now my love for Jamaican food has expanded over time, and to me what stands out the most about the culture of Jamaican food is the variety of spices that they use to enhance the food. "
excerpt from SCAP research paper - Lexi Read
Maria Perez
Maria Perez
"Hello my name is Maria Perez-Pacheco. For the senior project my cuisine choice is about Puerto Rico. Did you know that Puerto Rican cuisine often gets put into the general "Latin food", or "Spanish food" categories. However, they have their own rich culture to explore. I chose Puerto Rico because that's where I spent some of my childhood time, but my family and ancestors of hispanic culture were born and still live in Yauco Puerto Rico and it is a gorgeous place to visit. Their beaches are beautiful and their food is delicious. Also, Puerto Ricans love to have fun, and love to cook big meals for family on holidays."
"Hello my name is Maria Perez-Pacheco. For the senior project my cuisine choice is about Puerto Rico. Did you know that Puerto Rican cuisine often gets put into the general "Latin food", or "Spanish food" categories. However, they have their own rich culture to explore. I chose Puerto Rico because that's where I spent some of my childhood time, but my family and ancestors of hispanic culture were born and still live in Yauco Puerto Rico and it is a gorgeous place to visit. Their beaches are beautiful and their food is delicious. Also, Puerto Ricans love to have fun, and love to cook big meals for family on holidays."
excerpt from SCAP research paper - Maria Perez
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