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Tamales and beans are a common food that the Tarahumara carry with them on travels. Wheat and fruits were introduced by missionaries and are a minor source of nutrition. The fruits grown by the Tarahumara include apples, apricots, figs, and oranges. The Tarahumaras also eat meat, but this constitutes less than 5% of their diet.
According to legend, the soldiers ran out of provisions on their march and found a village of Indians who gave them food. [11] This food consisted of a form of meal, made from acorns, seeds, and wild grain, which they called “pinole” (derived from the Aztec word “pinolli” meaning ground and toasted grain or seeds.) [ 11 ] Thus, the ...
Hiroshi Koike (小池博史 Koike Hiroshi born on 25 January 1956, in Japan) is a Japanese director, playwright and choreographer. After his former performing arts company Pappa TARAHUMARA was dissolved in 2012, he formed the Hiroshi Koike Bridge Project (HKBP). [1]
The Tarahumara people gather every year during Easter week (semana santa) and drink large amounts of Tesgüino together while following rituals.According to the anthropologist Bill Merrill of the Smithsonian Institution, the sacred drink chases large souls from the persons who drink it, "and so when people get drunk that's why they act like children [...] because the souls that are controlling ...
Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year. Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
Hopi blue corn New Mexican blue corn for posole (L) and roasted and ground (R) Ears of corn, including the dark blue corn variety. Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. Japanese cuisine has been increasingly popular as a result of the growing Indonesian middle-class expecting higher quality foods. [90] This has also contributed to the fact that Indonesia has large numbers of Japanese expatriates. The main concern is ...
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.