Food Journal Assignment 2_Jaejoong Kim (1)

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Anthropology

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Oct 30, 2023

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Explore Pre-Columbian Cuisine: A Culinary Journey through Mesoamerica Jaejoong Kim Topic 2: Pre-Columbian Cuisine Introduction: Columbus' arrival to the "New World" marked a sea change for the culinary world, ushering in globalization that reshaped traditional regional dishes with new ingredients and flavors to produce an abundance of culinary traditions that continues to thrive today (Smith 45-59). For this essay, we journey back in time to Mesoamerica before 1492 by creating a recipe using ingredients readily available there at that time. Recipe of Mesoamerican Spiced Chicken with Pumpkin Seed Sauce: Ingredients Needed for this Recipe: Ing: 4 bone-in chicken thighs; in G: 2 cups of fresh corn kernels in T: 1/2 cup toasted pumpkin seeds. Chili Peppers (or another dried chili of your choice) for garnish. Tomatillos should be husked and rinsed before being cut into quarters; garnishing each one with 1/4 cup chopped fresh cilantro (chopped as required for best results) on each tomatillo; 1 medium-sized onion chopped (chopped into wedges or strips as necessary), 3 minced cloves of garlic minced together with one teaspoon of ground cumin for taste, lime juice from 1 lime as well as the zest from another one (juiced from 1 lime and juice from 1 lime. Salt: Taste Before proceeding (Smith 45-59). Region and Ingredient Selections:

For this recipe, I decided to focus on Mesoamerica and the cuisines of its ancient civilizations such as the Aztecs and Maya. Mesoamerica boasted a vast array of ingredients that made up its culinary landscape; for an authentic taste of Mesoamerican cuisine, I have selected ingredients commonly used and cultivated during that period (Lopez 120-136). Description and Substitutions: For this dish, I first marinate chicken thighs in a blend of minced garlic, lime juice, ground cumin, and salt to create an aromatic base for this meal. Next, I prepare the pumpkin seed sauce by combining toasted pumpkin seeds, dried ancho chilies rehydrated from their dehydration phase with tomatillos chopped onion, and fresh cilantro into one sauce to highlight Mesoamerican flavors (Gonzalez 80-96). As I have chosen fresh corn kernels as an ingredient substitute in lieu of masa due to its unavailability in my area, and bone-in chicken thighs to add depth of flavor, while staying true to Mesoamerican cuisine's essence, these substitutions do not compromise its integrity. Experience and Reflection: Cooking this recipe was an eye-opening glimpse into Mesoamerican culinary traditions. The marinated chicken thighs, filled with earthy notes of garlic, cumin, and lime were transportive; their aroma carried back memories of times long past; while its pumpkin seed sauce, with its subtle nutty undertones and mild spicy kick perfectly complimented this delectable chicken dish (Smith 45-59). Exploring traditional ingredients of Mesoamerica allowed me to appreciate the inventive and resourceful ways ancient Mesoamerican cultures used their resources, and

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