1. International Meal/Presentation - India Jessica Leko, Kayla Shanks, Kara Blewett, and Maggie Reichel

2. Maps

3. History The Indus Period (3000bc – 1500bc) – The Indus Period (3000bc – 1500bc) – The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. Common foods and spices that are still used today Common foods and spices that are still used today The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder. cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.

4. History cont. The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). used spices such as cumin and coriander used spices such as cumin and coriander Black pepper was widely used by 400 A.D. Black pepper was widely used by 400 A.D. The Greeks brought saffron. The Greeks brought saffron. The Chinese introduced tea. The Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.

5. History cont. Perhaps the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200. Perhaps the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200. They saw food as an art. They saw food as an art. Many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds. Many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds.

6. Religion Referred to as the birth place of Hinduism and Buddhism Referred to as the birth place of Hinduism and Buddhism 84% claim to be Hindu 84% claim to be Hindu Spread out among the 4 different types of Hinduism: Spread out among the 4 different types of Hinduism: Shaiva, Vaishnava, Shakteya, and Smarta Shaiva, Vaishnava, Shakteya, and Smarta 13% Muslim 13% Muslim Small amount Christian and Sikhs Small amount Christian and Sikhs Even less are still Buddhist or Jains Even less are still Buddhist or Jains

7. Customs Hierarchical culture due to Hinduism: Hierarchical culture due to Hinduism: Greet eldest first Greet eldest first When parting, individually say goodbye to each person When parting, individually say goodbye to each person Handshakes are common Handshakes are common Never between men and women generally only same sex due to religious beliefs Never between men and women generally only same sex due to religious beliefs Naming System: Naming System: Hindus in the north have a given name and a surname Hindus in the north have a given name and a surname Hindus in the south have no surname and use father’s initials in front of their given name Hindus in the south have no surname and use father’s initials in front of their given name Muslims do not use surnames- instead add their father’s name to their own Muslims do not use surnames- instead add their father’s name to their own Muslims with title “Hajji” means they have made their pilgrimage to Mecca Muslims with title “Hajji” means they have made their pilgrimage to Mecca

8. Holidays Gandhi Jayanti Gandhi Jayanti Celebrated by all in India on October 2 nd Celebrated by all in India on October 2 nd Prayer services and honorary ceremonies in celebration of Mahatma Gandhi, “Father of the Nation” Prayer services and honorary ceremonies in celebration of Mahatma Gandhi, “Father of the Nation” Diwali or “Festival of Lights” Diwali or “Festival of Lights” Hindu holiday that is considered a public Indian holiday Hindu holiday that is considered a public Indian holiday A celebration over good triumphing over evil A celebration over good triumphing over evil Consists of light shows and fireworks Consists of light shows and fireworks Pongal Pongal Hindu holiday celebrating and giving thanks for the harvest Hindu holiday celebrating and giving thanks for the harvest Celebrated at time of harvesting crops Celebrated at time of harvesting crops Similar to Thanksgiving but lasts 4 days Similar to Thanksgiving but lasts 4 days

9. Ritual and Taboo Foods Hindus: Hindus: Do not eat beef and many are vegetarians Do not eat beef and many are vegetarians “aghnaya” or “not to be killed” is what they call the cow “aghnaya” or “not to be killed” is what they call the cow Use 5 parts of the cow for worship Use 5 parts of the cow for worship Also do not eat garlic or onion according to religious writings Also do not eat garlic or onion according to religious writings Bad Karma to kill animals for food Bad Karma to kill animals for food Fasting is common- 18 fasting days on their calendar Fasting is common- 18 fasting days on their calendar Muslims: Muslims: No alcohol or pork No alcohol or pork

10. Hindu Food Blessing May the Lord accept this, our offering, and blessing our food that it may bring us strength in the body, vigor in our mind, and selfless devotion in our Hearts for His service May the Lord accept this, our offering, and blessing our food that it may bring us strength in the body, vigor in our mind, and selfless devotion in our Hearts for His service -Swami Paramananda -Swami Paramananda

11. Weather North India is kept warm or is mildly chilly during winter. North India is kept warm or is mildly chilly during winter. Climatically Tropical (droughts, floods, cyclones, and other natural disasters are sporadic). Climatically Tropical (droughts, floods, cyclones, and other natural disasters are sporadic).

12. Crops The farming systems are subsistence farming, organic farming and industrial farming. The farming systems are subsistence farming, organic farming and industrial farming. Due to India's geographical location, certain parts experience different climates, thus affecting each regions agriculture productivity differently. Due to India's geographical location, certain parts experience different climates, thus affecting each regions agriculture productivity differently. Second biggest producer of wheat, rice, cotton, sugarcane silk and groundnuts. Second biggest producer of wheat, rice, cotton, sugarcane silk and groundnuts. Second biggest harvester of vegetables and fruits. Second biggest harvester of vegetables and fruits.

13. Cuisine India uses a lot of local spices, herbs, vegetables, and fruits. India uses a lot of local spices, herbs, vegetables, and fruits. Vegetarianism is a growing trend Vegetarianism is a growing trend Staple foods include rice, whole-wheat flour, lentils, spices (chili pepper, cumin, garlic etc.). Staple foods include rice, whole-wheat flour, lentils, spices (chili pepper, cumin, garlic etc.). Chicken and mutton are the most commonly used meats. Chicken and mutton are the most commonly used meats.

14. Fuel Major mineral resources include coal, iron, and manganese. Major mineral resources include coal, iron, and manganese. Around 21 percent of the total geographic area consists of forests. These forests are the main source of firewood, paper, spices, drugs, herbs etc. Around 21 percent of the total geographic area consists of forests. These forests are the main source of firewood, paper, spices, drugs, herbs etc. Most of Indias oil reserves are located in the western coast and in the northeastern parts of the country. Most of Indias oil reserves are located in the western coast and in the northeastern parts of the country.

15. Exports India is the largest producer of milk, buffalo, mangoes, and bananas. India is the largest producer of milk, buffalo, mangoes, and bananas. India is the second largest producer in fruit and vegetables and fish. India is the second largest producer in fruit and vegetables and fish.

16. Imports Major imports of India include cereals, edible oils, and petroleum products. Major imports of India include cereals, edible oils, and petroleum products. Sugar, Dried vegetables, coffee, Dairy, and preserved fruits and vegetables are some of India's major food items that are imports. Sugar, Dried vegetables, coffee, Dairy, and preserved fruits and vegetables are some of India's major food items that are imports.

17. Indian Cooking Methods Number of different regions with their own “style” Number of different regions with their own “style” Bengali Bengali Known for the perfect blend of sweet and spicy flavors. Known for the perfect blend of sweet and spicy flavors. Mustard, fenugreek seeds, cumin, aniseed, and Black cumin. Fish is necessary for meal to be complete. Mustard, fenugreek seeds, cumin, aniseed, and Black cumin. Fish is necessary for meal to be complete. Kashmiri Kashmiri Highly influenced by adopted cooking styles from Asia, Persia, and Afghanistan. Garlic and onion not commonly used like in other Indian cuisines. Highly influenced by adopted cooking styles from Asia, Persia, and Afghanistan. Garlic and onion not commonly used like in other Indian cuisines. Punjabi Punjabi Enormous variety, with a spice range from minimal to high. Home cooked Punjabi food differs from typical restaurant style. Enormous variety, with a spice range from minimal to high. Home cooked Punjabi food differs from typical restaurant style. Dairy is used extensively. Dairy is used extensively. Mustard is regularly used. Chana Masala: Main ingredient- chickpeas!

18. It’s Getting HOT In Here! Authentic Indian cuisine is known for their intense spice, however, not all dishes are this way. Authentic Indian cuisine is known for their intense spice, however, not all dishes are this way. “Korma”- Mild and creamy. Dairy and yogurt ingredients “Korma”- Mild and creamy. Dairy and yogurt ingredients “Rogan Josh”- Fairly mild “Rogan Josh”- Fairly mild “Madras”- Medium “Madras”- Medium “Vindaloo”- Hot “Vindaloo”- Hot On a scale of 1-10, 10 being “Phaal Spicey”, Americans are used to consuming foods in the 1-5 range.

19. Cooking Utensils Must-Haves for any Indian Kitchen: 1. Frying Pan. 2. Deep Sauté Pan 3. Deep Soup Pot 4. Wok Tandoor- Cylindrical clay oven using charcoal or wood is commonly used for baking breads as well as the iconic tandoori chicken. Indian Spice Box- Known in Hindi as a “Masala Dabba”.

20. Food Staples Basmati Rice- Fragrant, long grain rice that become fluffy but not sticky when cooked. Basmati Rice- Fragrant, long grain rice that become fluffy but not sticky when cooked. Chickpeas and various legumes- Protein sources and staples in vegetarian dishes. Chickpeas and various legumes- Protein sources and staples in vegetarian dishes. Coconut milk- Sweet and savory. Extensively used for stews and curries. Coconut milk- Sweet and savory. Extensively used for stews and curries. Spices, Spices, Spices!- Cardamom, coriander, cumin, curry leaves and powder, Garam Masala blend, paprika, and turmeric. Spices, Spices, Spices!- Cardamom, coriander, cumin, curry leaves and powder, Garam Masala blend, paprika, and turmeric. Ghee is a clarified butter that has had the milk solids and moisture removed. Used for cooking or as a condiment.

21. Traditional Spices There are over 50 traditional Indian spices, however the most common are included in the Masala Daba, There are over 50 traditional Indian spices, however the most common are included in the Masala Daba, Spices included in a Masala Daba (spice box): Spices included in a Masala Daba (spice box): Ground Turmeric Cumin Seeds Ground Coriander Chilli Powder Mustard Seeds Red Chillies Garam Masala

22. Food Supply Many people from India are vegetarians, but the ones who arent typically eat beef, pork chicken, or fish. Many people from India are vegetarians, but the ones who arent typically eat beef, pork chicken, or fish. People in India also use a lot of dairy. People in India also use a lot of dairy.

23. Country wide, the consumption of junk food items plays a role in status consideration. Balanced diet: 1600 KCal Pulses (Dals) are the primary source of protein for vegetarians. Indians typically eat two full meals a day with substantial snacking. The right hand is only used while eating, and using fingers is common. The “purity” of food is highly regarded and food is never touched by hands when served. Indian Food Pyramid