#african/caribbean cuisine

[fieriframes]

[Oh, you don't know about the African/Caribbean cuisine, I mean, with the roti and the goat stew?]

[morethansalad]

Malanga Fufu (Vegan)

[tvbohemian]

Gourmet Global Majority Restaurants in London Worth Trying

[sammydigitaleu]

MAKE YOUR RESTAURANT POPULAR ACROSS EUROPE

Do you want your restaurant to be popular throughout Europe? Call us now! +32 470 48 20 58.

africadigital.eu

[thebrittaoftimelines]

Caribbean Sorrel Tea

Dried sorrel is steeped with ginger, orange zest, and clove then served over ice in this recipe for a unique tea drink from the Caribbean. 9 ounces dried red sorrel buds, 1 quart water, 1 white clove, 2/3 cup white sugar, 3 strips dried orange zest, 3 teaspoons grated ginger, ice cubes

[blackwoolncrown]

Reading list for Afro-Herbalism:

A Healing Grove: African Tree Remedies and Rituals for the Body and Spirit by Stephanie Rose Bird

Affrilachia: Poems by Frank X Walker

African American Medicine in Washington, D.C.: Healing the Capital During the Civil War Era by Heather Butts

African American Midwifery in the South: Dialogues of Birth, Race, and Memory by Gertrude Jacinta Fraser

African American Slave Medicine: Herbal and Non-Herbal Treatments by Herbert Covey

African Ethnobotany in the Americas edited by Robert Voeks and John Rashford

Africanisms in the Gullah Dialect by Lorenzo Dow Turner

Africans and Native Americans: The Language of Race and the Evolution of Red-Black Peoples by Jack Forbes

African Medicine: A Complete Guide to Yoruba Healing Science and African Herbal Remedies by Dr. Tariq M. Sawandi, PhD

Afro-Vegan: Farm-Fresh, African, Caribbean, and Southern Flavors Remixed by Bryant Terry

Barracoon: The Story of the Last “Black Cargo” by Zora Neale Hurston

Big Mama’s Back in the Kitchen by Charlene Johnson

Big Mama’s Old Black Pot by Ethel Dixon

Black Belief: Folk Beliefs of Blacks in America and West Africa by Henry H. Mitchell

Black Diamonds, Vol. 1 No. 1 and Vol. 1 Nos. 2–3 edited by Edward J. Cabbell

Black Faces, White Spaces: Reimagining the Relationship of African Americans to the Great Outdoors by Carolyn Finney

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. by Ashanté M. Reese

Black Indian Slave Narratives edited by Patrick Minges

Black Magic: Religion and the African American Conjuring Tradition by Yvonne P. Chireau

Black Nature: Four Centuries of African American Nature Poetry edited by Camille T. Dungy

Blacks in Appalachia edited by William Turner and Edward J. Cabbell

Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion by Taymer Mason

Dreams of Africa in Alabama: The Slave Ship Clotilda and the Story of the Last Africans Brought to America by Sylviane Diouf

Faith, Health, and Healing in African American Life by Emilie Townes and Stephanie Y. Mitchem

Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land by Leah Penniman

Folk Wisdom and Mother Wit: John Lee – An African American Herbal Healer by John Lee and Arvilla Payne-Jackson

Four Seasons of Mojo: An Herbal Guide to Natural Living by Stephanie Rose Bird

Freedom Farmers: Agricultural Resistance and the Black Freedom Movement by Monica White

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays by Eric Copage

George Washington Carver by Tonya Bolden

George Washington Carver: In His Own Words edited by Gary Kremer

God, Dr. Buzzard, and the Bolito Man: A Saltwater Geechee Talks About Life on Sapelo Island, Georgia by Cornelia Bailey

Gone Home: Race and Roots through Appalachia by Karida Brown

Ethno-Botany of the Black Americans by William Ed Grime

Gullah Cuisine: By Land and by Sea by Charlotte Jenkins and William Baldwin

Gullah Culture in America by Emory Shaw Campbell and Wilbur Cross

Gullah/Geechee: Africa’s Seeds in the Winds of the Diaspora-St. Helena’s Serenity by Queen Quet Marquetta Goodwine

High on the Hog: A Culinary Journey from Africa to America by Jessica Harris and Maya Angelou

Homecoming: The Story of African-American Farmers by Charlene Gilbert

Hoodoo Medicine: Gullah Herbal Remedies by Faith Mitchell

Jambalaya: The Natural Woman’s Book of Personal Charms and Practical Rituals by Luisah Teish

Just Medicine: A Cure for Racial Inequality in American Health Care by Dayna Bowen Matthew

Leaves of Green: A Handbook of Herbal Remedies by Maude E. Scott

Like a Weaving: References and Resources on Black Appalachians by Edward J. Cabbell

Listen to Me Good: The Story of an Alabama Midwife by Margaret Charles Smith and Linda Janet Holmes

Making Gullah: A History of Sapelo Islanders, Race, and the American Imagination by Melissa Cooper

Mandy’s Favorite Louisiana Recipes by Natalie V. Scott

Medical Apartheid: The Dark History of Medical Experimentation on Black Americans from Colonial Times to the Present by Harriet Washington

Mojo Workin’: The Old African American Hoodoo System by Katrina Hazzard-Donald

Motherwit: An Alabama Midwife’s Story by Onnie Lee Logan as told to Katherine Clark

My Bag Was Always Packed: The Life and Times of a Virginia Midwife by Claudine Curry Smith and Mildred Hopkins Baker Roberson

My Face Is Black Is True: Callie House and the Struggle for Ex-Slave Reparations by Mary Frances Berry

My Grandmother's Hands: Racialized Trauma and the Pathway to Mending Our Hearts and Bodies by Resmaa Menakem

On Her Own Ground: The Life and Times of Madam C.J. Walker by A'Lelia Bundles

Papa Jim’s Herbal Magic Workbook by Papa Jim

Places for the Spirit: Traditional African American Gardens by Vaughn Sills (Photographer), Hilton Als (Foreword), Lowry Pei (Introduction)

Post Traumatic Slave Syndrome by Dr. Joy DeGruy

Rooted in the Earth: Reclaiming the African American Environmental Heritage by Diane Glave

Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef by Rufus Estes

Secret Doctors: Ethnomedicine of African Americans by Wonda Fontenot

Sex, Sickness, and Slavery: Illness in the Antebellum South by Marli Weiner with Mayzie Hough

Slavery’s Exiles: The Story of the American Maroons by Sylviane Diouf

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller

Spirituality and the Black Helping Tradition in Social Work by Elmer P. Martin Jr. and Joanne Mitchell Martin

Sticks, Stones, Roots & Bones: Hoodoo, Mojo & Conjuring with Herbs by Stephanie Rose Bird

The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama’s Renowned Tuskegee Institute by Carolyn Quick Tillery

The Black Family Reunion Cookbook (Recipes and Food Memories from the National Council of Negro Women) edited by Libby Clark

The Conjure Woman and Other Conjure Tales by Charles Chesnutt

The Home Place: Memoirs of a Colored Man’s Love Affair with Nature by J. Drew Lanham

The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin

The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller

The Taste of Country Cooking: The 30th Anniversary Edition of a Great Classic Southern Cookbook by Edna Lewis

The Tuskegee Syphilis Study: An Insiders’ Account of the Shocking Medical Experiment Conducted by Government Doctors Against African American Men by Fred D. Gray

Trace: Memory, History, Race, and the American Landscape by Lauret E. Savoy

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry

Vibration Cooking: Or, The Travel Notes of a Geechee Girl by Vertamae Smart-Grosvenor

Voodoo and Hoodoo: The Craft as Revealed by Traditional Practitioners by Jim Haskins

When Roots Die: Endangered Traditions on the Sea Islands by Patricia Jones-Jackson

Working Conjure: A Guide to Hoodoo Folk Magic by Hoodoo Sen Moise

Working the Roots: Over 400 Years of Traditional African American Healing by Michelle Lee

Wurkn Dem Rootz: Ancestral Hoodoo by Medicine Man

Zora Neale Hurston: Folklore, Memoirs, and Other Writings: Mules and Men, Tell My Horse, Dust Tracks on a Road, Selected Articles by Zora Neale Hurston

The Ways of Herbalism in the African World with Olatokunboh Obasi MSc, RH (webinar via The American Herbalists Guild)

[simulationprincess]

Black, African & Caribbean Food CC! | Black History Month Showcase

Hi all!

Here are my food finds that I want to share with you all. As we are in Black History Month, it's only right to put a spotlight on our culture and celebrate Black history with our pixel people <3 Video below, tune in!

Links to CC:

3 African Food (Seafood Efo, Doro Wat and Injera and Egusi Soup & Fufu): https://jacky93sims.tumblr.com/post/701553381265768448/3-african-food-for-the-sims-2

Maxis Match Egusi Soup and Fufu: https://jacky93sims.tumblr.com/post/719824200762900480/egusi-soup-and-fufu-food-for-the-sims-2

Baby Back Ribs: https://jacky93sims.tumblr.com/post/726293340580085760/baby-back-ribs-porterhouse-molten-lava-cake-and

Jamaican Beef PAtties: https://jacky93sims.tumblr.com/post/741158371697295360/hi-ilenia-can-i-kindly-request-this-jamaican-beef

Ackee Saltfish and Goat Curry: https://jacky93sims.tumblr.com/post/701651797645901824/ackee-saltfish-and-goat-curry-for-the-sims-2

Maxis MAtch Oxtail with Rice and PEas: https://jacky93sims.tumblr.com/post/710719023858548736/corgi-cake-roll-and-oxtail-with-rice-peas-for-the

3 Jamaican Meals (Ox tail, Jerk Chicken, and Beef Patties) https://modthesims.info/d/569355/af-requests-3-3-jamaican-meals-ox-tail-jerk-chicken-and-beef-patties.html

Cajun Cuisine: https://www.thesimsresource.com/downloads/details/category/sims2-sets-food/title/cajun-cuisine/id/736210/

Big shoutout to all the creators including QMBIBI, icemunmun, eris3000, and @jacky93sims here on Tumblr!

[cyarsk52-20]

🍲Black food history

:1. Fried Chicken: Originated in West Africa, brought to Americas by enslaved people

.2. Gumbo: African, French, and Indigenous fusion dish from Louisiana.

Barbecue: African and European influences merged in Southern BBQ.

Soul Food: Post-Civil War cuisine developed by African American women.

Juneteenth: Celebratory foods like red velvet cake, strawberry soda.

African Diasporic Cuisines: Caribbean, Latin American, African American.

Foodways of Enslavement: Cooking techniques, ingredients.

Freedom Food: Post-Emancipation culinary innovations.

The Black Chef''s Movement: Modern culinary activism.

Black Food Culture Preservation: Efforts to document, celebrate heritage. 🍲Books:

"High on the Hog: A Culinary Journey from Africa to America" by Jessica B. Harris

"Soul Food: The Surprising Story of an American Cuisine" by Adrian Miller

"The Oxford Companion to American Food and Drink" by Andrew F. Smith 🍲Documentaries:

"The Search for General Tso"

"Soul Food Junkies"

"The African Americans: Many Rivers to Cross" 🍲African American culinary contributions are vast and diverse, reflecting the community''s rich cultural heritage. Here are some key aspects: 🍲Traditional Dishes

Fried Chicken

Barbecue (ribs, brisket, etc.)

Gumbo

Jambalaya

Soul Food (mac and cheese, collard greens, etc.)

Cornbread

Red Velvet Cake

Sweet Potato Pie 🍲Culinary Influences

African (fufu, jollof rice)

Caribbean (jerk seasoning, curry)

Southern American (biscuits and gravy)

European (French, Spanish, Italian) 🍲Historical Context

Slavery: Enslaved Africans brought culinary traditions.

Reconstruction: Freedmen established restaurants, food businesses.

Great Migration: African Americans introduced Southern cuisine to urban centers. 🍲Iconic Figures

Abby Fisher (first African American cookbook author)

Nat Fuller (renowned chef, Charleston)

Edna Lewis (celebrated chef, author)

Leah Chase (legendary New Orleans chef) 🍲Modern Contributions

Innovative chefs (e.g., Marcus Samuelsson, Carla Hall)

Food media (e.g., "Soul Food Junkies," "High on the Hog")

Food festivals (e.g., Essence Food Festival)

Food justice movements (e.g., Soul Fire Farm) 🍲Regional Cuisines

Southern (e.g., Lowcountry, Cajun)

Caribbean-American (e.g., Haitian, Jamaican)

West Coast (e.g., California soul food)

Midwestern (e.g., Detroit-style soul food) 🍲Books

"The Oxford Companion to American Food and Drink" by Andrew F. Smith

"Soul Food: The Surprising Story of an American Cuisine" by Adrian Miller

"High on the Hog: A Culinary Journey from Africa to America" by Jessica B. Harris 🍲Documentaries

"The Search for General Tso"

"Soul Food Junkies"

"The African Americans: Many Rivers to Cross" 🍲Websites

The Southern Foodways Alliance

Black Food Studies

The Food and Culture Exchange

[ptseti]

Such a beautiful site to see river cooking. There are many cultural influences that has its hand in the Caribbean Cuisine, but outside of the African, French, British and Spanish influences take a deeper dive into the actual countries some of these techniques and food that has shaped our Cuisine.

The Philippines has a tremendous influence on our food in Jamaica. Take for instance some commonly used ingredients that both cuisine use include pineapples, coconuts, cassava, tamarind and plantains. Look up the Filipino Cassava Cake and you’ll see what we are talking about!

Cooking in a bamboo to steam fish with coconut jelly!! Whaoyeeee now THAT is a classic!!

🎥 @msangelworld27

[grandmamarieslouisianakitchen]

Culinary Cousins: Louisiana's Culinary Kaleidoscope of Cajun and Creole

Welcome back to our Louisiana kitchen, cher! Let’s delve into a topic close to my heart – the captivating world of Cajun and Creole cuisines. While these two culinary traditions share the same vibrant home, there are nuances that make each one a unique celebration of flavor.

Similarities

Most cousins share some traits and us Cajuns and Creoles? Well, now, we aren’t that different.

Rich Heritage Both Cajun and Creole cuisines are born from the rich cultural tapestry of Louisiana. They intertwine elements from French, Spanish, African, and Native American traditions, creating a delicious mosaic that reflects our diverse history.

Holy Trinity The "Holy Trinity" – a medley of bell peppers, onions, and celery in the heart of both cuisines. This aromatic trio serves as the flavor foundation for many dishes, providing depth and character to Cajun gumbos and Creole étouffées.

Rice Is A Staple Rice is a fundamental component in both Cajun and Creole cooking. Whether it's a bed for gumbo or jambalaya or a side dish, rice ties these culinary traditions together.

Differences

Everyone has their differences, even something as small as ordering a Dr. Pepper instead of a Big Shot. (It happens.)

Geographic Roots One key distinction lies in their geographic roots. Cajun cuisine hails from the rural areas of Louisiana, particularly the Acadiana region, while Creole cuisine originates in the urban centers, primarily New Orleans.

Influences and Ingredients Cajun cuisine often leans towards heartier, rustic fare with influences from the French countryside. Game meats, seafood, and ingredients like andouille sausage are staples. On the other hand, Creole cuisine showcases more refined flavors, often incorporating tomatoes, fine herbs, and a variety of spices.

Cooking Techniques The cooking techniques also set them apart. Due to their rural roots, Cajun dishes are often one-pot wonders simmered to develop robust flavors. In Creole cuisine, you might find more intricate sauces and delicate preparations, showcasing the finesse of French culinary techniques.

Global Influences in Creole Being born in a melting pot like New Orleans, Creole cuisine has been influenced by a broader array of international flavors. Spanish, African, Caribbean, and Italian influences are more pronounced in Creole dishes, offering a diverse and eclectic culinary experience.

In the end, both Cajun and Creole cuisines share a love for bold, flavorful dishes that bring people together. Whether you're simmering a gumbo on the bayou or enjoying a Creole-inspired feast in the heart of New Orleans, you're partaking in the magic of Louisiana's culinary heritage.

Jambalaya: A Culinary Symphony

The iconic Jambalaya is one dish that is beloved by both Cajun and Creole communities. Jambalaya reflects the diverse cultural influences and rich culinary heritage of Louisiana. While there may be variations in the recipes between Cajun and Creole versions, the heart of the dish remains a shared love for bold flavors and hearty, one-pot creations.

Cajun Jambalaya

Ingredients Typically, it includes andouille sausage, chicken, and sometimes game meats like rabbit or alligator. It's seasoned with a robust blend of spices, and the trinity of onions, bell peppers, and celery forms the flavor base.

Cooking Style Cajun jambalaya often features a brown roux for added depth and a rustic, hearty feel. It's a flavorful dish that reflects the down-to-earth, rural roots of Cajun cuisine.

Creole Jambalaya

Ingredients Creole jambalaya may include a mix of proteins like shrimp, ham, and smoked sausage. Tomatoes are a distinguishing feature, giving the dish a slightly reddish hue. The trinity is present, but green bell peppers are more common.

Cooking Style Creole jambalaya tends to have a lighter, tomato-based sauce. The cooking style aligns more with the sophisticated techniques often associated with Creole cuisine.

Despite these variations, the essence of jambalaya as a communal, flavorful dish that brings people together is a shared sentiment in both Cajun and Creole communities.

It truly reflects Louisiana's cultural melting pot, where diverse influences meld into a harmonious culinary symphony. 

Whether enjoyed at a family gathering, a festival, or a casual dinner, jambalaya embodies the spirit of Louisiana's love for good food, good company, and good times.

Cajun Jambalaya Recipe

This Jambalaya is a meal that brings folks together, so gather your loved ones and savor the taste of Louisiana's heart and soul. 

Ingredients

1 lb andouille sausage, sliced

1 lb boneless, skinless chicken thighs cut into bite-sized pieces

1 large onion, finely chopped

1 bell pepper, diced

3 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup long-grain white rice

2 cups chicken broth

2 teaspoons Cajun seasoning (adjust to taste)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

Green onions, chopped, for garnish

Fresh parsley, chopped, for garnish

Instructions

Prepare Ingredients

Slice the andouille sausage.

Cut chicken thighs into bite-sized pieces.

Chop onion, bell pepper, celery, garlic, green onions, and parsley.

Sear Meats

In a large, heavy pot or Dutch oven, sear the andouille sausage over medium-high heat until browned. Remove and set aside.

In the same pot, add the chicken pieces and brown them on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add a bit of oil if needed. Sauté the onion, bell pepper, celery, and garlic until softened.

Build Flavors

Stir in the diced tomatoes and cook for a few minutes.

Add Cajun seasoning, dried thyme, and dried oregano. Season with salt and black pepper to taste.

Combine Ingredients

Return the seared andouille sausage and chicken to the pot.

Add the rice and stir to coat the rice with the flavorful mixture.

Simmer

Pour in the chicken broth and bring the mixture to a boil.

Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.

Serve

Once the rice is tender, remove the pot from heat.

Garnish with chopped green onions and fresh parsley.

Enjoy

Serve hot, and enjoy the flavorful goodness of Cajun Jambalaya!

Nutritional Information

(Per Serving, Assuming 6 Servings)

Remember that the nutritional values are approximate and can vary based on specific ingredients and portion sizes. The values provided are for one serving of Cajun Jambalaya, assuming the recipe makes approximately six servings.

Calories: Approximately 450-500 calories

Total Fat: 20-25g

Saturated Fat: 7-9g

Trans Fat: 0g

Cholesterol: 80-90mg

Sodium: 1200-1400mg

Total Carbohydrates: 35-40g

Dietary Fiber: 2-3g

Sugars: 3-4g

Protein: 20-25g

Note

The nutritional values can vary based on the specific brands and types of andouille sausage, chicken, rice, and other ingredients used.

Adjustments, such as using leaner sausage or brown rice, can impact the nutritional content.

For precise nutritional information, especially if you have specific dietary considerations, it's advisable to use a nutrition calculator with the exact brands and quantities of ingredients you use. 

Until next time, I wish you warmth and flavor!

[tsibeyantiger]

How to write European characters for Americans (and for everyone else, but especially for Americans):

Rule number one: Europe is a continent, not a country. No, European countries are not like American states. They are all totally autonomous and may be massively different even when they are neighbours. So everything I tell you might not be the case in every country in Europe or not in all parts of all countries!

-not everyone owns a car and many people prefer public transport or bicycles over driving, especially in north western Europe. Places that cannot be reached by foot exist, but are rare.

- Euros are the currency in most countries, but not in all. Im countries poorer than the EU average, Euros might be accepted, too, in richer countries they will not be. Cents and 1€ & 2€ are coins, the rest are notes. The notes don't all have the same sizes! Cash payment is favored in some parts of Europe, card in others. Debit cards are way more common than credit cards!

- Eastern European countries are way poorer than Western European ones. You see a lot of people moving west for work. People from Western Europe hardly ever move to an Eastern European country.

- In Northern and Central Europe, pretty much everyone younger than let's say 70 speaks at least a decent English. Millennials and Zoomers often also speak French or Spanish. In Southern Europe, the younger generations usually speak English, but elderly people are usually monolingual. In Eastern Europe, German and Russian are common second languages, often even more common than English.

- in an elevator, people usually lean against the walls and look into the middle. Standing in the middle and facing the door is uncommon. Unlike in America, you keep your fork always in the same hand and do not move it to the other hand during the meal.

- Northern and Western European countries have got a lot of foreign citizens. South Asians, Africans, Caribbeans and other Europeans are typical in the UK, Arabs and Africans in France, Arabs and Latinos in Spain, Africans in Italy, Turks, Poles, Arabs and Russians in Germany, Arabs and South Asians in the Nordics. Eastern European countries are way whiter and their foreign population mostly consists of people from neighbouring countries.

- some countries prefer their local cuisine, others prefer international food. If a country has got a world-famous cuisine, it probably belongs in the first category, if not in the second.

- With the exception of a few countries (Ireland, Finland and the Baltics), football is the number one sport. Every country has got a national professional league, but especially people from smaller countries often support a team from another country, usually from England or Spain. Women's football is way smaller than in the US and is often ignored or forgotten. Even though each of these has got at least a small fan base in Europe, you cannot expect people to know anything about NBA, NFL, NHL or MLB. Other notable team sports are handball, basketball, ice hockey and rugby, but this depends very much on the country.

- in most countries, sports clubs play a huge role, and school and especially university sports teams hardly exist.

- colleges don't really exist in most countries. If you're going for an academic degree, you'll go to a university, for other careers you'll usually get trained by your company and acquire some kind of diploma. I actually never really understood the difference between a college and a university and so do probably most people here. Studying is not free in every country, but public universities are usually very cheap and under 1000€ per year. Applications for universities are way easier than in the US and usually free. Many people go to university in their hometown. It is not common to move out from home before your early twenties, especially in Southern and Eastern Europe, unless you go studying in a different city. Students live with their parents, in a flat share, with their partner, very rarely alone or in a student's residence. They do NOT share their bedroom with anyone and fraternities or soririties in an American sense do not exist in any country I know.

- Windows can and will be opened frequently. Air conditioning is common only in the Mediterranean and is used to cool down the room, not to let fresh air in. For that purpose, we open the window.

- for distances of a few hours, Europeans either take the car or the train. You can reach every major European city by train, but this doesn't mean the train service is always good. For longer distances, flights are common.

- Germany is always less modern and the Baltics are always more modern than you expect.

- Europeans are just as political as Americans, but every country has got a great variety of different political parties, even though usually 1-3 of them dominate the political landscape. "Liberal" means "center-right" in Europe. Leftists would define themselves as socialists, social-democrats, communists or anarchists. Most countries have at least one conservative AND one extreme right party.

- You can't just fire someone for no reason in most European countries. You'll often have to pay them at least a few monthly salaries as compensation. Every country has got universal health care, though it isn't always good or accessible, and it does NOT depend on your employment. The number of sick days is not limited and even though some countries work even more hours than America, people usually can't be contacted by their employer in their free time.

- the EU is often criticised, but mostly viewed as positive. National laws may not break European law and you see EU flags on many public buildings.

- if someone owns a gun, they are a hunter, a cop, a soldier or a gangster.

- parties start and end way later than in the US. In most countries, no club will close before 3am and you don't arrive at the club before midnight. Sometimes you can party until 8 or even 10 am.

- it is common to cross an international border for shopping if products are cheaper in the other country.

- people are less religious than in America. Even in the most hardcore Catholic or Orthodox regions, you don't see shit like in the US. People there might be frantically kissing some Saint's painting, but they don't believe Jesus died for their right to own a gun or stuff.

Feel free to add some!

[butchdaisy]

This is actually just a rant I left in someone's replies when I saw someone complaining about British people not seasoning their food. Like yes I get it, it's funny to say like "why did you steal all those spices if you weren't going to use them" but like, this is mostly a criticism I see from people who don't live here and I thought a fuller picture might interest people.

Sooooo, something to note about food in the UK. We do have good food here but most of it is imported cuisine, and the best of the foreign foods we have tend to be from those cultures that we have significant populations of, for example Caribbean, North African and Indian. So we have shit Latin food mostly because we have no significant Latin population. As for British food itself, well old recipe books from the 19th century and before weren't very good, they didn't give specific quantities and made references to things that were taken for granted at the time but that we no longer have context for. Additionally it wasn't the food of the average citizen that was being recorded but that of the higher ups and back then the food of the upper classes was heavily inspired by french cuisine. So in comes the 20th century and 2 world wars. A lot of British food culture gets essentially destroyed by rationing and you have a whole generation that grow up learning how to make do during a period where we weren't getting all the spices that we stole from everywhere else. And what they were taught out of necessity they taught their kids out of convenience, or laziness or tradition, take your pic I guess. That combined with successive media frenzies over the decades; going on and on about the dangers of salt and sugar and saturated fats and MSG and basically anything you can think of that makes food taste good. That has combined to create multiple generations of people that see bland food as an almost moral good. It's good to be frugal, you never know when rationing is going to happen again, it's good to eat healthy even if it's miserable and unappetising. Younger generations here have grown up in a world where our parents food often sucks. (At least this is true of a lot of white British people). Most white British people I know don't have a nostalgic feeling about their parents cooking. Like I was always confused growing up by the media trope of food made "just like [insert family member here] used to make". Because why would you want that?? As a result of this there is a push against this trend in the younger generations. I personally would call myself a good cook, I branch out a lot and have learnt from cuisine all over the world. One of the greatest things about the internet in my opinion is the ease of transmission of food culture, because dear god do we desperately need that here. But the thing is the young generation are largely quite poor in comparison to our elders. This means we eat out less and order takeaway less and thus our tastes, our relatively new found appreciation of good food is not reflected in the hospitality industry. Restaurants cater to the middle classes, who still insist on low fat everything with no salt and always double check how spicy something is before ordering. So yeah, this is why it's hard to get good food here. It does exist, and it's getting better, but like yeah it's sure taking its time.

Also at the very least you got to give it to us, the thing we stole the most of was pepper and we put that shit on literally everything.

[sammydigitaleu]

[thessalian]

Thess vs Food Stereotypes

Okay, really getting tired of this.

I didn’t want to hijack the post doing the rounds about “British kids try biscuits and gravy for the first time” and people getting judgemental about British cooking based on a few kids whose idea of ‘biscuit’ is very different than the American version and one British uni student’s aversion to spice. Thing is, though ... I live here, and I moved here from Canada (Montreal, even, which has a reputation for being as foodie as Paris but with a lot more politeness) by way of the United States. I’ve seen the stereotypes from all three countries, and when it comes to England, I’ve been everywhere from tiny hamlets to ... well, London, where I currently reside.

A lot of “traditional dishes” lack for spice here, true. However ... did y’all forget, while you were going, “American versions of recipes from other places have such flavour because poor / low class immigrants brought the recipes here”, that Britain was a fucking empire? We bitch about British colonialism all the time, and fair enough, but no one seems to have considered the huge variety of food that brought to this tiny wet little island. Even in the tiniest hamlets you’ll generally find an Indian takeaway, always family-run, always by families who came from the country from which the cuisine originated, some as recently as a generation ago. Bigger cities, and especially someplace like London? You’ll find a lot more. Hell, I live near an area that’s a blend of Afro-Caribbean, Nigerian, and Filipino, and the food you’ll find in the area reflects that. And I don’t just mean restaurants either; people who live here are clearly making that stuff at home, if the local markets are any indication. It’s the same all over, with a lot of emphasis on Indian, Pakistani, Nepalese, Filipino, and the foods of various African nations. Britain colonised these countries, and maybe the white people don’t make as much use of the spices they got by doing so as they could? But some do.

Also ... dude, they have herbs here. And they use them. Stews are full of thyme and sage and bay leaf. Sauces are a thing - mint for lamb, applesauce (not the sweet dessert kind; the kind where the tartness of the apple is maintained) for pork, fucking horseradish for beef. Root vegetables like parsnips and carrots are often roasted in a honey glaze, and never underestimate how a flavour profile changes if you change what fat you’re using for roasting a potato. (Seriously, just try roasting potatoes in goose fat.) Gravy? They have gravy; not as thick, and more generally devoted to the flavours of the juices of the roast, but they have gravy.

Britain has a different, earthier, occasionally sweeter flavour profile to a lot of its traditional dishes than other countries, yes. And there are a lot of people in this country who fear anything more than one clove of garlic, yes. However, there are Americans who fear anything that doesn’t taste of grease and mayonnaise, too (which is the stereotype, I’m afraid). So maybe can we lean less into the stereotype and, while trying unfamiliar foods, also do some research and try a variety of those unfamiliar foods instead of judging an entire country’s palate based on a couple of school kids who don’t know the American South’s version of a biscuit? Just be happy they’re loving it.

And go try some bubble and squeak sometime. Lancashire hot pot. Cornish pasty. Cullen skink. Hell, shepherd’s pie! It’s not all boiled everything, y’know.

[shebelievesindestiny1]

Questions for your upcoming vid:

What's your ethnicity? How connected are you to your heritage?

In your travels, have you been to Africa at all? If so, where? If not, would you like to go, & where?

What's your height?

What zodiac signs do you feel you are most compatible with (romantically or platonically?

Are you a fan of any sports?

Marvel or DC (& why)?

What's your fave cuisine?

You mentioned the genres of music you like... Any interest in Caribbean and/or African music?

Any pets? If not, what animals do you like?

Tell us a funny joke!! 😁

Oh I love these questions! Do you really want me to do a 2nd Q&A?