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Mennonite Cuisine
Mennonite cuisine is food that is unique to and/or commonly associated with Mennonites, a Christian denomination that came out of sixteenth-century Protestant Reformation in Switzerland and the Netherlands. Because of persecution, they lived in community and fled to Prussia, Russia, North America, and Latin America. Groups like the Russian Mennonites developed a sense of ethnicity, which included cuisine adapted from the countries where they lived; thus, the term "Mennonite cuisine" does not apply to all, or even most Mennonites today, especially those outside of the traditional ethnic Mennonite groups. Nor is the food necessarily unique to Mennonites, most of the dishes being variations on recipes common to the countries (Netherlands, Poland, Ukraine, Russia, Latin America) where they reside or resided in the past. Mennonites do not have any dietary restrictions as exist in some other religious groups. Some conservative Mennonites abstain from alcohol, but other Mennonites do no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yerba Mate
Yerba mate or yerba maté (), ''Ilex paraguariensis'', is a plant species of the holly genus native to South America. It was named by the French botanist Augustin Saint-Hilaire. The leaves of the plant can be steeped in hot water to make a beverage known as mate (drink), mate. Brewed cold, it is used to make ''tereré''. Both the plant and the beverage contain caffeine. The indigenous Guaraní people, Guaraní and some Tupi people, Tupi communities (whose territory covered present-day Paraguay) first cultivated and consumed yerba mate prior to European colonization of the Americas. Its consumption was exclusive to the natives of only two regions of the territory that today is Paraguay, more specifically the departments of Amambay Department, Amambay and Alto Paraná Department, Alto Paraná. After the Jesuits discovered its commercialization potential, yerba mate became widespread throughout the province and even elsewhere in the Spanish Crown. Mate is traditionally consumed i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
More-with-Less Cookbook
The ''More-with-Less Cookbook'' is a cookbook commissioned by Mennonite Central Committee in 1976 with the goal of "helping Christians respond in a caring-sharing way in a world with limited food resources" and "to challenge North Americans to consume less so others could eat enough". The first edition of the book has received forty-seven printings, with over 847,000 copies sold worldwide, including Bantam Press, British English and German editions. The book advocates the consumption of more whole grains, legumes, fruits, vegetables, nuts and seeds, the moderation of meat and dairy products and the avoidance of processed and convenience foods. The recipes, collected from Mennonite and other Christian families around the world, are intended to be affordable, nutritious and socially and ecologically responsible. A new 40th-anniversary edition of the book was published in 2016.MennoMedia"More-with-Less: Changing the world, one recipe at a time" ''MennoMedia'', March 11, 2015. Retr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miriam Toews
Miriam Toews (; born 1964) is a Canadian writer and author of nine books, including '' A Complicated Kindness'' (2004), '' All My Puny Sorrows'' (2014), and '' Women Talking'' (2018). She has won a number of literary prizes including the Governor General's Award for Fiction and the Writers' Trust Engel/Findley Award for her body of work. Toews is also a three-time finalist for the Scotiabank Giller Prize and a two-time winner of the Rogers Writers' Trust Fiction Prize. Toews had a leading role in the feature film '' Silent Light'', written and directed by Mexican filmmaker Carlos Reygadas, and winner of the 2007 Cannes Jury Prize, an experience that informed her fifth novel, '' Irma Voth'' (2011). Toews lives in Toronto and is an adjunct professor at the University of Toronto in the Faculty of Arts & Science. Early life Toews grew up in Steinbach, Manitoba, Canada the second daughter of Mennonite parents, both part of the Kleine Gemeinde. Through her father, Melvin C. Toew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steinbach, Manitoba
Steinbach () is the List of cities in Manitoba, third-largest city in the province of Manitoba, Canada, and with a population of 17,806, the largest community in the Eastman Region, Manitoba, Eastman region. The city, located about southeast of the provincial capital of Winnipeg, is bordered by the Rural Municipality of Hanover to the north, west, and south, and the Rural Municipality of La Broquerie to the east. Steinbach was first settled by Plautdietsch language, Plautdietsch-speaking Mennonites from Ukraine in 1874, whose descendants continue to have a significant presence in the city today. Steinbach is found on the eastern edge of the Canadian Prairies, while Sandilands Provincial Forest is a short distance east of the city. Steinbach's economy has traditionally been focused around agriculture; however, as the regional economic hub of southeastern Manitoba, Steinbach now has a trading area population of about 50,000 people and significant employment in the financial service ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pfeffernüsse Cocoa
Pfeffernüsse are small spice cookies, popular as a holiday treat with Germans and ethnic Mennonites in North America. Similar cookies are made in Denmark, and The Netherlands, as well. They are called (plural, singular is ) in German, Pepernoot, '''' (sing. ) in Dutch Language, Dutch, '''' in Plautdietsch, pfeffernusse or peppernuts in English, and in Danish Language, Danish. History Johann Fleischmann, a confectioner from Offenbach am Main, created the recipe in 1753. Goethe praised the pastries. Felix Mendelssohn went to Offenbach am Main especially to buy them. The state of Hesse has served it at state receptions. In 1820, the Brothers Grimm warned their sister Charlotte (:de:Charlotte Grimm, de) against excessive consumption: "Don't eat too much of the pepper nuts, they are said to cause a lot of heat!" At that time, nutmeg was considered an aphrodisiac, and cardamom as invigorating as caffeine. In Germany, are associated with Christmas. The cookie has been part of yulet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manitoba
Manitoba is a Provinces and territories of Canada, province of Canada at the Centre of Canada, longitudinal centre of the country. It is Canada's Population of Canada by province and territory, fifth-most populous province, with a population of 1,342,153 as of 2021. Manitoba has a widely varied landscape, from arctic tundra and the Hudson Bay coastline in the Northern Region, Manitoba, north to dense Boreal forest of Canada, boreal forest, large freshwater List of lakes of Manitoba, lakes, and prairie grassland in the central and Southern Manitoba, southern regions. Indigenous peoples in Canada, Indigenous peoples have inhabited what is now Manitoba for thousands of years. In the early 17th century, English and French North American fur trade, fur traders began arriving in the area and establishing settlements. The Kingdom of England secured control of the region in 1673 and created a territory named Rupert's Land, which was placed under the administration of the Hudson's Bay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bothwell Cheese
Bothwell Cheese is known for its cheeses which are branded under the same name. The company, located in New Bothwell, Manitoba, was founded in 1936 as a co-operative by local farmers. It operated as such until 2002, when it was purchased by a group of private investors. Products Bothwell Cheese produces over 25 varieties of cheddar, mozzarella, smoked, traditional, and specialty cheeses. It also sells cheese curds, different flavors of shredded cheese, and variety packages. The company operates retail shops in New Bothwell and Winnipeg where it sells fresh cheese and company branded merchandise. It also ships more than two million kilograms of cheese to grocery retailers throughout Canada each year, including major grocery chains Costco, Sobeys, Safeway, Giant Tiger and Loblaws. Awards In 2014, Bothwell Cheese took top prize for its Marble in the cheddar class at the British Empire Cheese Show, a title it has earned eight of the past nine years. It was also awarded first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Chihuahua
In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua and neighboring states, it is called ''queso menonita'', after the Mennonite communities of Northern Mexico that first produced it, while elsewhere it is called ''queso Chihuahua''. This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country. Queso Chihuahua is good for melting and is similar to a mild white Cheddar or Monterey Jack. It may be used in ''queso fundido'' (fondue style melted cheese), '' choriqueso'','' quesadillas, chilaquiles, chili con queso'', or sauces. The physicochemical specifications for Chihuahua cheese are 45% maximum moisture, 26% minimum butterfat, 22% minimum milk protein, 55% minimum total solids, 6.5% maximum ash, and a pH of 5.0 to 5.5. See also * List of cheeses * Cheeses of Mexico Cheeses in Mexico have a hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oliebol
An (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. Name They are called (literally 'oil balls') or (literally 'lard balls') in the Netherlands, (literally: 'lard spheres') in Flanders and (loosely 'crispies') in Wallonia, (same meaning as in Belgian Dutch ) in Eastern Belgium German. In France, with they are also commonly called (literally 'fast beignets') and croustillons hollandais (loosely 'Dutch crispies'). In out-of-Belgium German, they are called (same meaning as in Dutch ), (informal for 'puppets' or 'babies') and (same meaning, especially used in Alsace for these ones), (loosely 'messed up Saint Sylvesters') in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Mennonite Zwieback
Russian Mennonite zwieback, called Tweebak in Plautdietsch, is a yeast bread roll formed from two pieces of dough that are pulled apart when eaten. Placing the two balls of dough one on top of the other so that the top one does not fall off during the baking process is part of the art and challenge that must be mastered by the baker. Traditionally, this type of zwieback is baked Saturday and eaten Sunday morning and for afternoon ''Faspa'' (Standard German: "Vesper"),Voth, Norma Jost, "Mennonite Foods & Folkways from South Russia, Volumes I", pp. 35-55. Good Books, 1990. a light meal. This zwieback originated in the port cities of the Netherlands or Danzig, where toasted, dried buns were used to provision ships. Mennonite immigrants from the Netherlands, who settled in around Danzig in West Prussia continued this practice and brought it to Russia, when they migrated to new colonies in what is today Ukraine. Recipe Traditionally, zwieback are made using lard instead of butter o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi ( ; ) are filled dumplings made by wrapping Leavening, unleavened dough around a Stuffing, filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, Quark (dairy product), quark, sauerkraut, ground meat, Edible mushroom, mushrooms, fruits, or Berry, berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Pierogi varieties are associated with the cuisines of Central European cuisine, Central, Eastern European cuisine, Eastern and Southeast Europe, Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland's first cookbook, ''Compendium ferculorum, albo Zebranie potraw'', was published. The widely used English name pierogi was derived from Polish language, Polish. In Ukraine and parts of Canadian cuisine, Canada they are known under t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
