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Most Popular Books by Ranking. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. My Account Track Your Books. When it came to social activities, men and women neversocializedtogether. ArabianPeninsula Chapter 47 MateshipisanAustralianculturalidiomthat embodiestheworking-classethos: Australia Chapter 44 Batswana also have totems in the form of animals that signify the tribe to which they belong, and it maynotbeculturallypropertoofferapersona food item that is part of their totem.
Botswana Chapter 30 TheDutcharecharacteristicallydirectand straightforward. Although this directness may be misinterpreted as rudeness, when read through the lens of pragmatism the Dutch simply want to get to the heart of the matter immediately. The Neth-erlands Chapter 12 TheFrenchprefersubtletyanddiscretionto bluntness and detail. The French are known to talk aroundanissue. Inacounselingsettingitisim-portant to listen for nuances and hidden messages in their communications.
France Chapter 13 Keepingwarmisconsideredanimportantmea-suretopreventillnessessuchascoldsorflu. Greece Chapter 14 Haitianswillappeartoagreewithapersonof highersocioeconomicstatuseveniftheyarenot truly in agreement. Haiti Chapter 38 Forbothmenandwomen,thestandardformof greetingisahandshake;however,amanshould pauseforawomantoextendherhandfirst. Hungary Chapter 15 Itisconsideredtabootopointdirectlyatsome-bodybecauseitmightcausedisease.
They do notliketodoanythingalone,socommunicating anyhealthinformationwillmostlikelybebetter tamin A, and iodine-containing foods. Compared withtherestoftheworld,Nigeriarankshighin infant mortality, iron-deficiency anemia, stunting, and wasting. With lack of safe water in some areas and poor immunity due to nutritional inadequacy, childrenareathighriskofinfectiousdisease. Nigeria Chapter 33 Swedenhasalonghistoryofpublichealthcare policy which includes national responsibility to pro-vide health care to all and preventative health mea-sures that underscore the countrys commitment to equality and security.
Sweden Chapter 19 xii Prefacelated to the Mediterranean diet, which includes red wine and olive oil. Italy Chapter 17 LactoseintolerancewasverycommoninJapan, becauseafterweaning,childrenrarelyhadaccess to milk. Japan Chapter 25 Diarrheaisaleadingcauseofmortalityamong Nepaliinfantsandchildren. Foodandwaterare withheld in the belief that such action will cure the illness,butitoftencompoundsthedehydration problem. Nepal Chapter 24 Nigerianchildrenhavesufferedthemostdueto poor prevalence of breastfeeding, inadequate calo-riesperperson,cropfailure,andlackofiron,vi-The book was created such that the instructor may hand-pick cultures from a larger selection for students tolearnandbecomecompetentabout.
Each chapter also provides cultural and history-relatedinformationastohowcuisineshaveevolved over the centuries to their present state, with regard to menusandrecipes,aswellasexplorationofthecul-turalandreligioustraditionsthathaveshapedthem. Each chapter includes information on the following: Culture and World Region. Thebookiscoauthoredprimarily by nutrition experts and food lovers whose origins are rootedintheculturesaboutwhichtheyreport. As foodprofessionals,itbehoovesustobecomefamiliar with as many cultures of the world as possible, because we will be serving clients from around the globe.
Being properlyinformedwheninteractingwithaperson fromanotherculturewillempowertheprofessional in terms of understanding cultural differences and de-veloping the cross-cultural skills necessary to be effec-tive in any counseling environment. Awareness of this fact,combinedwithactionstakentoaddressit,leads to cultural competency, which, in this book, refers to anindividualsabilitytointeractconsciouslyandef-fectively with persons of diverse cultures. The reader learns about the recipes and foods that play a role in the social and religious traditions of each society.
The reader learns about how foods are served, combined with other dishes, and integrated into daily life. The reader learns the significance of particular cultural and religious holidays, as well as the practices regarding the foods that accompany them. Health Beliefs and Concerns. General Health and Nutritional IndicatorstSummary. This section discusses statistics that reflect the nutritional status of the country.
Table I-1 provides the comprehensive table from UNICEF which lists the nutritional summary from many cultures and countries around the world. Communication and Counseling Tips. This section provides the necessary information in a practical manner, using the standard counseling model in most instances. Because language can be a barrier to providing cultural competence, the reader is given the names of foods in the cultures native tongue, and in most instances the phonetic pronunciation as well.
Observations from the Author. Many authors offer whimsical lessons learned and amusing scenarios for readers to enjoy. This section weighs the signifi-cance of such factors. Food History Within the Culture. Determin-ing factors, such as famines, floods, or degree of soil richness, are described to inform the reader as to why specific foods are plentiful in some civilizations and scarce in others. The reader learns pertinent details about each major food and what those foods represent to the culture. Whether the country is located by the sea, which implies a diet plenti-ful in fish, or is a land-locked country depen-dent on animals for protein, the reader learns about the vital connection between geography and food resources of each culture.
The reader is introduced to the Mediterranean diet in cultures that use olive oil prominently as compared with the trans- and saturated fats used more in the westernized world. The spread of fast food around the world has led to health problems that mirror those of the United States. Inaddition,excessivealcoholconsump-tion is likely to be the main cause of high male mortal-ity from cirrhosis of the liver WHO, Theresultsshowed that the Roma were less educated and less likely to be employed,hadworselivingconditions,muchlower income, and weaker social support, as compared with thegeneralpopulation.
Furthermore,amuch smaller proportion of Roma thought that they could do much or very much to promote their own health than didpeopleinthegeneralpopulation. Inaddition,the use of health services by the Roma population was sim-ilar to that in the lowest-income quartile of the general population. Furthermore, a clear contrast was seen in Communication and Counseling Tips to-face interaction over other forms of communication KCCS, n.
Punctuality, an important virtue for Hun-garians, is deemed to be essential eHow, Being on time or up to 5 minutes early for all social situations is traditional TJC Global, In the case of a delay, an immediate telephone call with an explanation is in order. Canceling a meeting at the last minute is consid-ered to be extremely rude KCCS, n. Forbothmenandwomen,thestandardformof greetingisahandshake PTG, ;however,aman shouldpauseforawomantoextendherhandfirst eHow, Visitors should stand when introduced to someone PTG, Verbal greetings are particularly important OneWorld, Asking How are you?
Hungariansvieweyecontactduringaconver-sationasbeingindicativeofsincerityandbelievethat thosewhofailtodosoareinsincereandhavesome-thing to hide KCCS, n. Theintentforaninitialmeetingistobecome acquaintedwithoneanotherandevaluatethetrust-worthiness of the other person KCCS, n. In , the en-tire population of Hungary was reported to have access toimprovedsanitationandimproveddrinking-water sources WHO, Hungarians prefer face-My father is Hungarian and my mother is German.
My mother learned German cooking from her mother and Hungarian cooking from her mother-in-law. Thus, her cooking expertise includes both German and Hungarian cuisine, both of which share many similarities. As I delved deeper into this project, many of the peculiarities I encountered with food and meals when I was growing up suddenly began to make sense. For example, Farkas indicated that Hungarians eat soup with spoons that are larger than the soup spoons that are included in a contemporary American flatware set. Actually, Hungarians eat soup with what might be termed a serving spoon in a contemporary flatware set.
Whenever my mother served soup, she always gave my father a serving spoon to use, from which he slurped the soup. Actually, I am not sure if he slurped the soup because the spoon was too large to adequately fit in his mouth or if it was out of habit. When I asked my mother why she gave my father that size spoon, she indicated that this was how my grandmother had always set the table for a meal that included soup.
Now I understand why my father was accustomed to eating soup with a serving spoon. Furthermore, this project provided me with additional insight regarding the communication style of Hungar-ians. Specifically, Hungarians are direct when conversing with others and tend to say exactly what is on their minds. In retrospect, I have observed this characteristic in many of the Hungarians I have met. As an example, one Hungarian I have known all my life was born and raised in Hungary. As a young adult, she moved to the United States where she later married a Hungarian.
Remaining bilingual in Hungarian and English, she continues to associate within a small Hungarian community. She is a warmhearted and caring person who is always giving to others.
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Yet, her candidness and inquisitive manner can sometimes be perceived as offensive to those who do not realize that this is generally the way Hungarians communicate. Thus, when speaking with Hungarians, it is best to be aware of their communication traits so that conversations can be maintained in proper perspective.
They dislike euphemisms and vague statements and are inclined to use stories, anec-dotes, and jokes to prove their points KCCS, n. Although Hungarians perhaps tend to use less per-sonal space than others during conversations, it is not customary to physically touch others, such as giving a pat on the back or putting a hand on the shoulder.
In essence, it is best to maintain a conservative approach withrespecttobodylanguageandbasicmannerisms PTG, Nonetheless, their candidness is evident in their conversation. Their inquiries,whichcanbequitepersonal,aremerelya means of getting to know others, since they tend to be-come suspicious when others are reticent and guarded with their thoughts eHow, ; KCCS, n. Hungarians are very detail oriented and their pref-erence is to understand everything before reaching an agreement KCCS, n.
In business-related issues, it is best to be thorough in the discussion and record all the details in writing. Expectations need to be clarified to preclude any misinterpretations or misunderstandings ofagreements TJCGlobal, Ameetingistypi-cally concluded by shaking hands OneWorld, Consonants are pronounced as in English, exclusive of the letters and combinations given in Table Table lists some Hungarian food names with phonetic translation.
Reproductioninthe Hungarian mangalica pig. Retrieved March 31, , from http: Sentimentaljourney around the Hungarian cuisine. VegetarianJournal, 21 1 , Public health nutrition in Hungary: Hungarian Medical Journal, 1 1 , Cut beef into 1-inch pieces and set aside. Place bacon into 3-qt. Withaslottedspoon,removebaconfrom sauce pot to a small bowl and set aside. Addchoppedoniontothebaconfatinthe saucepotandcookovermediumheatuntil onion is transparent, stirring occasionally.
Withaslottedspoon,removeonionfrom saucepotandplaceinthebowlcontaining bacon; set aside. Addmeattobaconfat;stiroccasionallyto slowly brown on all sides. Sprinkle evenly over meat a mixture of the pa-prika and pepper. Stir in the bacononion mix-ture and the green pepper. Slowly pour in the beef broth and bring to a boil. Reduce heat, cover sauce pot, and simmer for 2 hours, or until meat is tender when pierced with a fork. Remove meat with slotted spoon to hot serv-ing dish. Put cold water into a 1-pt. Slowly pour half the mixture into the sauce pot, stirring constantly. Bring to a boil.
Gradually add enough of the remaining flourwater mixture for the desired consistency. Bring to a boil after each addition. After the final addition, cook 35 minutes longer. Cucumber Salad Uborka Slata: Wash and peel cucumbers. Slice them inch thick and place in a bowl. Mix lightly with salt and set cucumbers aside for 1 hour. Mix vinegar, water, and sugar together, adjust-ing vinegar and sugar to taste, and set aside.
With clean hands, squeeze the liquid from cu-cumber slices, a few at a time, and put into a clean bowl; discard liquid. Ifdesired,sprinkle dill on top and mix in. Ifdesired,topeach serving with a dollop of sour cream. RetrievedMarch24, , from http: Health information, health data. Retrieved March 22, , from http: Hungariancancermortality andfoodavailabilitydatainthelastfourdecadesofthe 20th century.
Annals of Nutrition and Metabolism, 46 2 , An important correlate of health in theHungarianpopulation. InternationalJournalofBe-havioral Medicine, 12 2 , The state of the worlds children Harper and Row Publishers. Retrieved March 25, , from http: Hungarian cuisine and personal memories from the s to present 2nd ed. Lake Hvizthe biggest bath in Hungary. Re-trieved March 16, , from http: In Worldmark encyclopedia of cultures and dailylife: In Worldmark encyclopedia of the nations: A comparative health survey of the inhabit-ants of Roma settlements in Hungary.
American Journal of Public Health, 97 5 , Hun-garylanguage, culture, customs and etiquette. A ready reference handbook. The gourmets cookbook 2nd ed.
ChallengesReportstatesthatIrishchildrenareover-consumingfoodfromthetopshelf topoffood pyramid , such as sweets, hamburgers, sodas, French fries, and potato chips National Taskforce on Obesity, TheSLNreportshowedsimilarfindingsfor adults Morgan et al. Dublin, thecapital,islocatedalongtheeasterncoastand theIrishSeaatthemouthoftheRiverLiffeyinthe Dublinregion.
Itishometomorethanaquarterof thecountryspopulation EncyclopediaBritannica, The country is gov-erned by a parliamentary democracy and twice elected a woman president. Blackwell and Hackney reportthattheCatholicChurchstill has a tremendous influence on the Irish government. Ireland is known for fresh cooking ingredients but alsoforblandrecipesoffriedmeatsandovercooked vegetables.
Also, the Irish are growing herbs to season foodsandusingtherecipesofDarinaAllen Wine can now be found throughout the country. Similar to other industrial nations, Ireland is eval-uatingandaddressingtheriseinobesity. Breakfast is called brekkie; main evening meal is tea or supper; appetizers are starters, desserts are afters; drink is al-cohol; beverage is everything except alcohol; and they callthepotatomurphies,poppies,praities,purdies, shpuds, spuds, tatties, and totties. Between and BCE, domes-Ireland, fondly called the Emerald Isle for its abun-dance of verdant grasslands, has km of coastline and shares its only land border with the United King-dom to the northeast.
The interior is made up of mostly lowlandswithmanylakes,largebogsareas,andlow ridgessurroundedbylowhills. Asmallpercentage of land is used for agriculture. On the west coast, there are sea cliffs. River Shannon was an important water-way in the 19th century. It is the longest river in Ireland flowingsouthanddrainingthecentrallowlandsinto an estuary below Limerick City.
Winters are mild F and summers are cool F. It is overcast half the time and consistently humidwithrainfallaveragingbetween30and inchesperyear EncyclopediaBritannica, Ire-lands rainfall and climate are beneficial to the grass-lands, which give the country its emerald appeal. Ireland introduced the language into schools in as part of an effort to revive the language and culture. Irish,thefirstofficiallanguageofIreland,isstill taught in schools and is required for some civil service positions.
Itisspokenasacommunitylanguagealong the western seaboard in an area referred to as the Gael-tacht. English, the countrys second official language, is most commonly spoken. All government documents are required to be published in both Irish and English see Table for a sampling of Irish Gaelic food names. Irish GaelichasgreatlyinfluencedthewaytheIrishspeak and use the English language. You may notice that the Irish rarely answer a question with a direct yes or no. The Irish language does not contain these words. Also, the Irish may turn a negative adjective into a positive e.
Similar to other cultures, the Irish have their own set of colloquial words and phrases. As a result, the British did little to aid the Irish during thefamine. Deathresultingfromfamineandplague struck the peasants. Another2millionpeopleemigratedfrom Ireland during the famine Allen, Anger directed at the English led to a rise in Irish nationalism. There was a surge in Catholicism and movement into ecclesiasticalvocations. Processed goods, such as sugar, tea, and white bread, were now available in rural areas.
IrelandgainedindependencefromtheUnited Kingdom by way of treaty on December 6, World Factbook, , and was declared a free state in To avoid further conflict, the Irish agreedtoformtheRepublicofIrelandbysplitting fromNorthernIreland,whichremainsunderBritish rule. This resulted in conflict between Protestants and Catholics in Northern Ireland.
In the early 20th century, there was an increase in restaurantsandpeopleeatingoutsidethehome. Ire-land experienced great economic prosperity during the s. More Irish were going on vacation and traveling outside the country. In the s and s, more mul-ticultural foods were available in supermarkets. It was during that time that Ireland earned the name Celtic tiger for its fierce economic recovery.
There was also resurgence in traditional Irish products.
Mạng du lịch khách sạn Việt Nam - Food Cuisine and Cultural Competency for Culinary Hospitality a
Whitepuddingismade fromorgans liver,lung,andheart ,trimmings,and meal. Blackpuddingisacombinationofpigsblood, trimmings, lard, and meal. The renowned corned beef and cabbage is traditionally made with bacon, as beef wasnotaffordabletothemajorityofIrish. Coddleis tic herding and farming was introduced and developed alongwithpotterymaking. Metaltoolsandcooking pots made during the Bronze Age were great assets to hunting, harvesting, and meal preparation. The Celtic people, who were pagans, arrived in BCE; however, little is known about them beyond the biased reports from Romans and Christians.
The Celts could not write and did not record their history. They were violent people, but they brought social structure to Ireland by organizing clans and tribes governed by kings and chieftains. They were known for their metal art, using a distinctive interweaving and spiral design, and poetry. Along with metal, the Celtics valued cattle.
During this period, Celtic and Christian beliefs became entwined. Christianity and literacy came to the country dur-ing the 5th to 7th centuries. At that time, cereals and dairywerestaplesoftheIrishdiet. Invasionbythe Vikings brought boat building, other trade skills, and construction of the first towns in Ireland.
Duringthe12th and 13th centuries, more spices were used, agriculture increased,ovenswereconstructed,andtradingbe-tween towns and overseas prospered. AlthoughIrelandwasconqueredandcolonized by many peoples throughout the ages, including Celts, Norsemen, Normans, and Scots, it is the English who holdthepivotalroleinIrishhistory.
The Tudor and Stuart dynasties conquered Ireland in the 16th and 17th centuries, and famine and plague ensued. Pheas-ant, turkey, and potato were introduced. TheIrishpeoplesawa greater divide in food culture between the upper class andpeasants. The Great Famine began in following the fail-ureofonethirdofthepotatocropsinfectedwiththe fungus Phytophthora infestans.
It struck again the fol-lowing year with a blight of two thirds of the crops, as thepreviouslyyearsfailedcropswerelefttorotand thesporescontinuedtoinfectthesoil. In,the crops survived, but not enough was planted. Whilemanysuffered greatly from malnutrition, it also left them vulnerable todisease,whichspreadquicklyinthecrampedliv-ing quarters of the peasants. Typhus, yellow fever, and cholera were common diseases during that time. Butter is used as a fat and a season-ing in Irish cooking and baking.
Cheese making dates backtothe7thcenturyandsomepeoplebelievethe Irish monks brought and helped shape cheese making in both France and Germany Allen, Lard is obtained from the fatty tissues of animals through a process called rendering. This fat is used in cooking and baking. Pr omi nent Veget abl esCabbage grows wild in Ireland but was not cultivated untilthe17thcentury. Itwasusedasanemergency food during the Great Famine. The Irish eat boiled or buttered cabbage and add it to popular dishes such as bacon and cabbage or colcannon. Parsnips have existed in Ireland since early Chris-tian times.
It was not until the famine that the parsnips gained popularity in the Irish diet. Keeping with Irish cookingtradition,parsnipsareboiled,mashed,and mixed with butter. Sometimes they are combined and mashed with boiled carrots. Swede turnips known as rutabagas in the United States wereinitiallyintroducedforcattlefodderand relatively unknown to the Irish until the famine. The Irish substituted the Swede turnip into recipes that calledforpotatoes,boilingandmashingthemwith caramelized onion and parsley.
Sea kale grows wild along pebbly and sandy shores. It is native to the shores of Eurasia. Itcanbeboiledandservedaloneorcan accompany fish dishes. Nettles,shrubplantswithstinginghairs,arean abundant wildly grown food in Ireland. The eating of nettles is more common in rural areas. They are used in soups, broth, and in some champ recipes. Wild,chanterelles,morels,deceivers,andhedge-hog mushrooms are found throughout the Irish woods.
The Irish may be suspicious of unusual mushroom va-rieties due to stories of poisonings during the famine. Mushrooms are typically stewed in milk or fried with butter. Pr omi nent Fr ui t sApple trees thrive in the temperate climate of Ireland. A testament to how little of the pig is wasted, crubeens, or boiled pigs feet, is another dish using offal. Fish is a popular source of protein, as it is readily available to those living on the coast. Fish is also used extensively for Christian days of fasting and meat absti-nence. Herring has always been popular because it can bepreservedbypicklingorsaltingandkeptthrough winter.
Onceinabundance,herringwasover-fished, resultinginadramaticdecreaseinstock,andisnow subject to government protection through quotas. Cold-water fish thrive in the waters around Ireland and are included in the Irish diet. Some common cold-waterfisharecod,haddock,mackerel,salmon,and trout. Fish and chips consists of cod or haddock coated in a flour-and-egg batter, deep fried, and served along withfriedpotatoes. Freshfishisalsoservedbaked, boiled, or cooked into pies or fish cakes. They are a mainstay in the diet.
Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals /
The importance of the potato is emphasized by thenamesgiventothedifferentvarieties,colloquial namestheIrishcallit seeLanguage ,andthemany dishesitadorns. Champisarecipeofmashedboiled potato with milk, butter, and various other ingredients such as onions, scallions, parsley, chive, seaweed, peas, nettle,orleeks. ColcannonisaverytraditionalIrish casserole of potatoes, onions, and cabbage. It may also contain parsnips and curly kale. Boxty are a potato cake. This dish increased in popularity during the famine, as potatoes inappropriate for boiling could be used for this dish. French fries and potato chips are also consumed.
Potatoes are also an ingredient in coddle. Since Ireland became an agrarian society, oatmeal has been a staple in the diet. Oats are mixed with water, milk,buttermilk,orcream,andthenseasonedwith salt,butter,honey,orsugartomakeporridge. Soda bread is a daily staple of the traditional Irish diet.
This simple-ingredientbreadincludesflour,salt,baking soda, and buttermilk. The buttermilk may be from the milk of a cow or goat. Fat Sour cesDairy products provide extensively to the fat in the Irish diet. The green grasslands provide well for the raising Typical Days Menu coloring called black. It is used in beef and Guinness stew and porter cake. Desser t sCakes, traditional desserts for all occasions, are made with seasonal and dried fruits.
Barm brack is a fruited yeast bread or cake. The world barm comes from how these cakes were yeasted with fermented liquor before yeast was available. Other favorite desserts made with seasonal, preserved, and dried fruits are pies, souffls, steamed puddings, and tarts. Portions are said tobeheftyinIreland. ThetraditionalIrishbreakfast consistsoffriedeggs,blackpudding,bangers sau-sage ,bacon,friedtomatoeswithbutterandchives, mushrooms, toast, jam, and tea. Today, these elaborate breakfastsareenjoyedmostlyonweekendsandholi-days.
Main meal is served midday and typicallyincludesameat,potato,andtwovegetables. Light meal, the most frequent meal consumed outside thehome,iseatenafterwork Morganetal. In season, these fruits are eaten ripe or used to make desserts of cakes, pies, and tarts. Fruits are com-monly dried, preserved, or made into jams and jellies for use throughout the winter months. Spi cesandSeasoni ngsHoney was the only sweetener until the 12th century, andsugarwasnotwidelyintroduceduntilthe16th century. Honeyisusedforcooking,basting,mead making, and as a condiment for meat, fish, and fowl.
Bev er agesTea, pronounced tay, was brought to Ireland in the 19th century from India. Initially a drink of privilege, it was too expensive for most Irish. The Irish drink more cups of tea, or cuppa, per capita than any other nation. Tea time is traditionally at 4 PM and the pubs are legally required to provide it. The Irish prefer their tea with sugar and lots of milk. Stout,formerlyknownasporter,isastrong-flavored beer popular in Ireland. There are three well-known brewers of stout, but Guinness is most famous worldwide.
The European Union conducted studies on nutri-tion Kafatosetal. Whilethe Irishweredrawntothehealthbenefitsandoutdoor aspect of being physically active, work and study com-mitments were the most reported barrier to increasing physical activity. The less-educated respondents had a higher incidence of physical inactivity and were more likely to believe that exercise was not beneficial in the absence of weight loss. Often, alternative and complementary medicine is notdisclosedtothemedicalprofessional. Allens cookbookprovidesasmatteringoftraditional Irish home remedies, including buttermilk to cure ec-zemaandimprovecomplexion,nettlestingstocure rheumatoidarthritis,andsorrel clovers tocleanse and heal ulcers, and improve jaundice.
Most people from Ireland speak English; however, they may haveabrogue heavyaccent ,makingitdifficultfor youtounderstandthem. Bepatientandkindlyask themtospeakslowlyandrepeatthemselveswhen you do not understand. Colloquial phrases need to be avoided. TheIrishwillderidethemselvesfor enjoyment and out of modesty.
Saint Patricks Day, named after the patron saint of Ireland, was celebrated with a simple religious service and feast until the Irish adapted practices from the United States to benefit tourism. It is an Irish tradition to bake cakes for ceremonies and festivals. Bram brack, a fruit cake, is commonly made for Halloween. While Christmas decorations are traditionally sim-plewithacandleinthewindowandawreathonthe door, the menus are much more elaborate.
Christmas is a time of family celebration around the meal table. A commonholidayfeastconsistsofroastturkey,thyme andonionstuffing,potatopuree,smokedsalmonon potatocakes,cranberrysauce,gravy,honey-glazed ham,roastpotatoes,andbrusselssprouts. Dryspiced beef with chutney is also a seasonal favorite. This holi-day is not complete without Christmas cake made from driedraisinsandcurrants,candiedcherries,candied peel, almonds, apples, and whiskey. Sloe gin, a popular holidaydrink,isamixtureofsloeberries,sugar,and gin.
In the city of Cork, potato bread is served, as some traditions are regional. Cost for public health services depends on ones ability to pay, with some people receiving free compre-hensive services. Affluent people usually obtain private insurance and health services; however, all are permit-ted to use the public system. Based on the third survey conducted in , most Irish reported good health, visited with their general practi-tioner, and afforded enough food for their household.
Excessive drinking six or more drinks at least once a week wasreportedbynearlyathirdofrespondents. According to the Lonely Planets Irish Language and Culture , the Irish prefer keeping anarmslengthawayandlimitingcontacttoahand-shake with new acquaintances. Many Irish are Roman Catholicandthismayinfluencereligiousandhealth beliefs.
Fasting and abstinence is common during the LentenperiodbeforeEasterandforpenanceduring other times of the year. Asal-ways, the best way to improve communication with a client is simply to ask questions and listen. Removethemeatfromthebone,trimoffall the fat, and cut into cubes. Keep the bones, place the meat in a pot, and cover with cold salted water. Bring to a boil, drain, and rinse the lamb.
In a fresh pot, put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks, and turnip, and cover with water. Simmer gently for 1 hour. Skim off the foam as it rises. This is very important for the final flavor and appear-ance of the stew. Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add the cab-bage. Whenthemeatandvegetablesarecooked, remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worces-tershire sauce.
Serve in deep bowls with soda bread. Public Health Nutrition, 2, Complementaryandalternativemedicineusein Irish paediatric patients. Irish Journal of Medical Science, , Survey of lifestyle, attitudes andnutritioninIreland. Department of Health and Children. National Taskforce on Obesity. Irish history and heritage book.
Pub-lic Health Nutrition, 2, Regional, demo-graphicandnationalinfluencesonattitudesandbeliefs with regard to physical activity, body weight and health in backboneofItalyseconomy Abbott, Italians are more loyal on a personal level than in the context ofcommitmenttouniversalorstate-institutedlaws, because Italy as a country did not form officially until the19th century. A piazza is a symbolic meeting place, usually in the cen-ter of town. In the evening, Italians take a passeggiata eveningwalk tomeetupwithwell-dressedfriends andfamiliesarminarm,stoppingbythelocalgelat-eria ice cream bar or for anaperitivo.
The teenagers may spend time at a pizzeria. Watching the local soc-cer calcio team is common on Sunday, and the teams areownedbyleadingbusinessandpoliticalfigures Shankland, Gatherings in public places are en-couraged but not open to outsiders, a tradition that can betracedbacktotheRomans Capatti, The country is divided east and west by the Ap-ennines Mountains, which historically interfered with the development of a unified culture, as the mountains isolated towns into creating their own unique cultures.
The20 regionsofItalyarefurthersubdividedinto provinces and communes, which is significant because of the influence of traditional and local characteristics in shaping Italian culture Capatti, Italys culture comprises food, wine, art, architec-ture, music, drama, and sports. Opera houses, particu-larly La Scala Milan , are very popular, and the Roman Coliseum holds up to 50, spectators. Family is the most important aspect of Italian culture, as it provides their foundation in society. The Italian lifestyle is also partly influenced by the belief in, or opposition to, the Catholic hierarchy.
Catholicism is autocratic hierarchy ofauthoritystartingwiththepope,cardinals,arch-bishop,bishop,andlocalparishpriest Abbott, This is then reflected in society with the male being the headofthefamilyorfamilybusiness. Withthe20differentregions,thereare20re-gionaldialects,makingcommunicationbetweenthe regions somewhat difficult.
In the northwest region of Italy, Valle dAosta, Frenchisspoken. InthenortheastregionsofTrieste and Gorzia, Solvene is spoken Abbott, Thecoun-try was left in destruction and desolation after north-ern Italy was invaded by the barbarians from northern Europe Killinger,