Introduction to Food & Beverage Management HMGT 1102 Fall 2013

If I said I was from New York City Chinatown, where you see a large amount of Asian population would celebrate every celebration together, would you know where I’m from?

Where I’m from, we eat vegetable, meats, tofu, wonton, dumpling and seafood from a small boiled soup pot at the center of the table that is surrounded by all different kind of foods called Hot Pot.

Where I’m from, the taste of food from is a mouth full of a sweet taste. The soup base have changed from plain to sweet after the variable of food nutrition have soaked into the soup making the food sweeter than it already is.

Where I’m from, the smell of the hot pot is senseless. It is full of streams rising up from the boiled soup waiting to be evaporated.

Where I’m from, hot pot is family celebration dinner where we have a dozen of families and friends gathering around a hot streamed pot. We chat, cook, and eat around this small pot to share the joy around us.

Where I’m from, hot pot is the easiest thing to make. We leave the food in the boiled hot pot to sit for a good minute then take it out ready to eat. It may be the easily to make but not the easiest to prepare. We prepare for the soup and whole lots of washing of vegetable, meat and everything.

Poem “Where I’m From, We Eat” inspired by the poem “Where I’m from” by Willie Perdomo.

If I said I was from Central Bombay where you can smell the aroma of different spices from the Puri carts from all corners of the street, would you know where I’m from? Where I’m from we choose to eat dessert before the appetizers so we can savor the rest of the meal. Where I’m from we eat different kinds of currys like Chicken Makhni and Butter Chicken with naan. Where I’m from the sweetest form of dessert is this sticky goey orange pretzel shaped dessert called Jalebi. Jalebi’s made from flour, saffron, oil and sugar. The most delicious deep fried thing from my country.

If I said I was from Trinidad, where the island’s rich history, biodiversity, and culture create a welcoming atmosphere for all, would you know where I’m from? Where the diversity of people reflect the numerous festivals there or the famous Carnival that boasts the most stunning celebrations as it’s national festival with it’s enchanting costumes and bands that make you want to dance the day away. Where I’m from we eat Crab and Dumpling. Crab and Dumpling is a savory Trinidadian dish made with curry, crab, a simple dumpling recipe, and of course for me with a lot of pepper. When I hear that my grandfather is coming to visit, this is one dish that he MUST prepare for me. Nothing beats the aroma of crab that’s been infused with curry and coconut milk as it slowly simmers in the pot. The smell alone makes your mouth water and your stomach growl. Not to mention, the buttery dumplings that get combined with the crab and accumulate all the flavors from the pot which makes me say, “Is it done yet?”. Where I’m from rain or shine it doesn’t matter, anytime is the perfect time for Crab and Dumpling

If I said I was from Sunnyside New York, where familiar faces know one another and generations come and go, would you know where I’m from. Raised  in a Filipino family where being with family is number one, having great memories with one another through celebrations and parties is a part of life. Traditions and great recipes that are passed on through generations foretold our family’s history. In the time of  celebrations, pancit is always served which is a light dish of noodles,  sautéed veggies, chicken and with many more delicious ingredients.  Filipinos are known to be energetic, positive, happy and very cultural. They bring these traits to the celebrations in order to bring family together to celebrate our love ones’ special day. Come to any birthday party, anniversary, or whatever kind of celebration pancit will always be there. Pancit is brought to birthdays as a symbol of longevity and good luck. Smelling the aroma when its being cooked in our house brings me soothing feeling, joy ,and soon a full stomach tells me that we are having a party or attending one and we all will soon be with family.

If I said I was from Singapore, where our entire family members always gather around for dinner every night like every day is a special occasion, would you know where I’m from? Where I’m from we eat Nyonya Chicken Curry. Not just the regular Chicken Curry, but the real spicy Chicken Curry that spice up your racing heart, and tingles sweats down. The Chicken Curry that consists of chickens, potatoes, curry powder, chili powder, curry leaves, and coconut to make the delicious dish. The aromatic smells that will drag your soul back home, and brighten up your appetite. Serving Chicken Curry with Roti Prata is the best combination. Coming home, and seeing my dad cooking Chicken Curry on a regular night for dinner; made the night, the best dinner ever.

If I told you that I was from Trinidad, where it is the home of Carnival where there’s a explosion of colors, music, creativity, and revelry. With its massive masquerade bands, amazing costumes, music that when you hear it’s impossible not to dance. Because it is a time to unwind and free your mind, would you know where I was from ? Where I’m from we eat dishes like Pelau and macaroni pie. Pelau is one of Trinidad’s traditional dishes. It can be made with any type of meat, such as chicken, beef, lamb, goat and pork. I prefer my Pelau to be made with chicken. It is a sweet but salty dish that when made you can smell it miles away. When going to my aunt’s house I can always smell the wonderful smell of Pelau getting off the elevator.

Because people tell me that i am a good friend and that they’re happy to have met someone like me. and they’ve always wondered where I was from.

If I told you that I was from Puebla, where the definition of the “World” means family and getting together with all of your aunts and uncles, cousins and nephews and all the ones you love. Having tamales for birthdays, baptisms and holidays like Thanksgiving and Christmas, would you have an idea of where I’m from? Where I’m from we eat tamales de dulce. Tamales de dulce is a Mexican pastry made with dry corn husks, corn flour, red food coloring, sugar, ground cinnamon and sun maid raisins or any other raisin brands of your choice. The raisins are optional, it doesn’t have to be included in the tamales if you do not want to. Sometimes when I wake up on a Sunday, I get a scent of the corn flour and cinnamon passing through my nose and it immediately brings a smile to my face because it defines that my mom is making tamales de dulce, my favorite of all tamales. When I come to the kitchen I see my mom mixing the red food coloring with the corn flour along with the cinnamon in a pot. When you take a bite of the tamale you have a combination of the cinnamon and the sweetness from the sugar. No one can top my mamma’s tamales de dulce. Now do you know where I’m from?

If I said I was from Santo Domingo, Dominican Republic, where family is the heart of your soul, the rhythm of the music boils your Caribbean blood and forces you to dance in a way you cant control, and every birthday, wedding, graduation, holiday or even that first tooth that comes out of your mouth means a huge celebration with loud music, delicious foods, and drinks, would you know where I was from ? Where I am from we eat Sancocho. Sancocho is a very heavy weighted soup with tender beef, chicken, pork, plantains, yuca, vegetables, sopitas, and flour balls and is served with white rice and avocado. When I open the door of my home and my mom who cooks sancocho the best is stirring the pot the smell of the lime and peppers boiling, comes directly to me and opens my stomach like a volcano ready to irrupt. My eyes open and my mind automatically says “Go put a nice outfit on and get your hair done it’s a special day and a big celebration will be going on”. Sancocho is made on any special occasion whether it’s for a birthday, a Friday, or a get together. Sancocho transports me Back home and fills my heart up with excitement!
.

This website was created as part of the City Tech OpenLab initiative and is meant to serve several purposes.  In addition to disseminating course information, assignments, schedules and upcoming events, it is our hope that it will become a platform for students to share their ideas and create dialogs that will enhance and facilitate learning.