1.
United States
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Forty-eight of the fifty states and the federal district are contiguous and located in North America between Canada and Mexico. The state of Alaska is in the northwest corner of North America, bordered by Canada to the east, the state of Hawaii is an archipelago in the mid-Pacific Ocean. The U. S. territories are scattered about the Pacific Ocean, the geography, climate and wildlife of the country are extremely diverse. At 3.8 million square miles and with over 324 million people, the United States is the worlds third- or fourth-largest country by area, third-largest by land area. It is one of the worlds most ethnically diverse and multicultural nations, paleo-Indians migrated from Asia to the North American mainland at least 15,000 years ago. European colonization began in the 16th century, the United States emerged from 13 British colonies along the East Coast. Numerous disputes between Great Britain and the following the Seven Years War led to the American Revolution. On July 4,1776, during the course of the American Revolutionary War, the war ended in 1783 with recognition of the independence of the United States by Great Britain, representing the first successful war of independence against a European power. The current constitution was adopted in 1788, after the Articles of Confederation, the first ten amendments, collectively named the Bill of Rights, were ratified in 1791 and designed to guarantee many fundamental civil liberties. During the second half of the 19th century, the American Civil War led to the end of slavery in the country. By the end of century, the United States extended into the Pacific Ocean. The Spanish–American War and World War I confirmed the status as a global military power. The end of the Cold War and the dissolution of the Soviet Union in 1991 left the United States as the sole superpower. The U. S. is a member of the United Nations, World Bank, International Monetary Fund, Organization of American States. The United States is a developed country, with the worlds largest economy by nominal GDP. It ranks highly in several measures of performance, including average wage, human development, per capita GDP. While the U. S. economy is considered post-industrial, characterized by the dominance of services and knowledge economy, the United States is a prominent political and cultural force internationally, and a leader in scientific research and technological innovations. In 1507, the German cartographer Martin Waldseemüller produced a map on which he named the lands of the Western Hemisphere America after the Italian explorer and cartographer Amerigo Vespucci
2.
Soybean
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
3.
Veganism
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Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk
4.
Chicago White Sox
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The Chicago White Sox is an American professional baseball team based in Chicago, Illinois. The White Sox compete in Major League Baseball as a club of the American League Central division. The White Sox play their games at Guaranteed Rate Field. They are one of two league clubs in Chicago, the other is the Chicago Cubs, who are a member of the National League Central division. The team is owned by Jerry Reinsdorf. One of the American Leagues eight charter franchises, the Chicago team was established as a major baseball club in 1900. The club was called the Chicago White Stockings, but this was soon shortened to Chicago White Sox. The team played games at South Side Park before, in 1910. The White Sox won the 1906 World Series with a team dubbed the Hitless Wonders, and the 1917 World Series led by Eddie Cicotte, Eddie Collins. The 1919 World Series was marred by the Black Sox Scandal, in response, Major League Baseballs new Commissioner Kenesaw Mountain Landis banned the players from Major League Baseball for life. In 1959, led by Early Wynn, Nellie Fox, Luis Aparicio and manager Al Lopez and they won the AL pennant in 2005, and went on to win the World Series. The White Sox originated as the Sioux City Cornhuskers of the Western League, in 1894, Charles Comiskey bought the Cornhuskers and moved them to St. Paul, Minnesota, where they became the St. Paul Saints. In 1901, the Western League broke the National Agreement and became the new major league American League, the very first season in the American League ended with a White Stockings championship. However, that would be the end of the season as the World Series did not begin until 1903, the franchise, now known as the Chicago White Sox, made its first World Series appearance in 1906, beating the crosstown Cubs in six games. The White Sox would win a pennant and second World Series in 1917, beating the New York Giants in six games with help from stars Eddie Cicotte. The Sox were heavily favored in the 1919 World Series, huge bets on the Reds fueled speculation that the series had been fixed. This set the franchise back, as they did not win another pennant for 40 years. The White Sox did not finish in the half of the American League again until after club founder Charles Comiskey died and passed ownership of the club to his son
5.
Guaranteed Rate Field
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Guaranteed Rate Field is a baseball park located in Chicago, Illinois. It serves as the ballpark for the Chicago White Sox. The park is owned by the Illinois Sports Facilities Authority, the park opened for the 1991 season, after the White Sox had spent 81 years at the original Comiskey Park. It also opened with the name Comiskey Park but was renamed U. S, cellular Field in 2003 after U. S. Cellular bought the rights at $68 million over 20 years. The stadium is situated just to the west of the Dan Ryan Expressway in Chicagos Armour Square neighborhood and it was built directly across 35th Street from old Comiskey Park, which was demolished to make room for a parking lot that serves the venue. Old Comiskeys home plate location is represented by a plaque on the sidewalk next to Guaranteed Rate Field. Also, the spectator ramp across 35th Street is designed in such a way that it echoes the contour of the old first-base grandstand, the park was completed at a cost of US$167 million. The current public address announcer is Gene Honda, who serves as the PA announcer for the Chicago Blackhawks, NCAA Final Four. The stadium was the first new major sporting facility built in Chicago since Chicago Stadium in 1929 and it was also the last one built before the wave of new retro-classic ballparks in the 1990s and 2000s. However, a few features from the old park were retained. The front facade of the park features arched windows, most notable is the exploding scoreboard which pays homage to the original installed by Bill Veeck at the old park in 1960. The original field dimensions and seating configuration were very similar to those of Royals Stadium in Kansas City—which had been the last baseball-only park built in the majors, as originally built, the park was criticized by many fans because of the height of the upper deck. The original architect, HOK Sport, wanted to eliminate the problems present in many stadiums built since the 1970s. With this in mind, the deck was set back over the lower deck. While it gave nearly every seat in the level an unobstructed view of the field. The first row of seats in the deck at the new stadium is as far from the field as the highest row of seats in the upper deck at the old stadium. g. In response to fan complaints, the stadium has undergone renovations since the 2001 season in order to retrofit the facility to current architectural trends
6.
Sausage
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A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, with a skin around it. Typically, a sausage is formed in a traditionally made from intestine. Sausages that are sold uncooked are usually cooked in many ways, some sausages are cooked during processing and the casing may then be removed. Sausage making is a food preservation technique. Sausages may be preserved by curing, drying, smoking, or freezing, some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked, there is a huge range of national and regional varieties of sausages, which differ by their flavouring or spicing ingredients, the meat used in them and their manner of preparation. The word sausage was first used in English in the mid-15th century and this word came. from Old North French saussiche. The French word saussiche came. from Vulgar Latin *salsica sausage, from salsicus seasoned with salt, Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood and they would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked, early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania and was called lucanica, during the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning, traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans, a sausage consists of meat, cut into pieces or ground, and filled into a casing, with other ingredients. Ingredients may include a cheap starch filler such as breadcrumbs, seasoning and flavourings such as spices, the meat may be from any animal, but is often pork, beef, or veal. The lean meat-to-fat ratio is dependent upon the style and producer, speciality sausages with other ingredients such as apple and leek are also made
7.
Douhua
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Douhua is the short form of doufuhua. It is a Chinese snack made with soft tofu. It is also referred to as tofu pudding and soybean pudding, tofu or doufu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding. In northern China, douhua is often eaten with soy sauce, Northern Chinese often refer to douhua as doufunao. Local Beijing people usually eat doufunao for breakfast together with eggs or youtiao, doufunao can be found at breakfast stands along the streets in the morning. Other times it is hard to find outside of a restaurant, douhua is served with sugar in Hubei. It is referred to as either doufunao or doufuhua, in Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice, in the winter, in Cantonese cuisine, daufufa is served with sweet ginger or clear syrup, and sometimes as a mixture with black bean paste, and sometimes also with coconut milk. Traditionally it is made in a bucket, and sold as wooden bucket tofu pudding as part of dim sum cuisine. In Singapore and Malaysia, it is commonly known by its names tau hua or tau huay in Min Nan. In Penang, the term is tau hua due to the Hokkien roots of the local Chinese dialect. It is usually served either with a sweet syrup alone, with ginkgo seeds suspended in the syrup. Alternatively, it can also be served with palm-syrup, in the Philippines, fresh silken tofu served in syrup is known as taho and sold by hawkers in the mornings, usually door-to-door or outside churches. In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Min Nan name Tau Hwe and it is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger. In Thailand, it is known by its Min Nan name taohuai and it is usually served cold with milk and fruit salad, which is known as taohuai nom sot or taohuai fruit salad, or served hot with ginger syrup, which is known as taohuai nam khing. In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ and it varies in three regions in Vietnam, Northern region- it is served with sugar, chia seeds. It is enjoyed as warm in winter and cold with ice in summer, Central region- it is cooked with spicy ginger
8.
Soybean sprout
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Soybean sprout, also known as kongnamul, is a culinary vegetable grown by sprouting yellow and round soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long, soybean sprouts are extensively cultivated and consumed in Korea. It is assumed that soybean sprouts has been eaten since the Three Kingdoms of Korea, records of kongnamul cultivation are found in a Goryeo medical book, Hyangyak gugeupbang. In 935, during the founding of Goryeo, a Taebong general Bae Hyeongyeong fed starving soldiers on the sprouts of soybean, cooking methods of kongnamul are listed in Sallim gyeongje, a Joseon farming and living book. Another Joseon document Seongho saseol states that the poor used kongnamul to make juk, according to Cheongjanggwan Jeonseo, an essay collection from Joseon era, kongnamul was one of the main food consumed during famine. In Korea, the word refers to both the soybean sprouts themselves and the namul made from soybean sprouts. Kongnamul is one of the most common and basic ingredient in Korean cuisine and it is used in bibimbap and varieties of jjim dishes, such as agujjim. It is served with toasted sesame seeds sprinkled on top and it is a common dish for jesa. kongnamulguk – a type of guk, made by boiling soybean sprouts in anchovy-kelp broth, then season with minced garlic, salt, and chopped scallions. Kongnamulgukbap – also called kongnamul haejangguk and it is a combination of kongnamulguk and bap, usually served in a ttukbaegi, with the rice in the bottom and the soup poured over the top. The soup is made by boiling soybean sprouts in broth of bugeos head, then season with soup soy sauce and saeujeot, minced garlic, and chopped scallions. Slightly double-boiled egg, seaweed flakes, and spicy paste made of gochutgaru, minced garlic, black pepper, soup soy sauce, and a small amount of bugeos head broth are served with the gukbap. Kongnamulmuchim – a type of namul, made either red or white, by seasoning boiled and drained soybean sprouts with salt, minced garlic, sesame oil, chopped scallion and toasted sesame seeds are sprinkled on top when served
9.
Mapo doufu
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Mapo doufu or Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a sauce, typically a thin, oily. Variations exist with other such as water chestnuts, onions, other vegetables. Ma stands for ma-zi which means pockmarks, po is the first syllable of popo which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked and it is thus sometimes translated as pockmarked grandmas beancurd. One ordered by weight, specifying how many grams of bean curd and meat, and it arrived at the table fresh, fragrant, and so spicy hot, or la, that it actually caused sweat to break out. Authentic Mapo doufu is powerfully spicy with both conventional heat spiciness and the characteristic flavor of Sichuan cuisine. The feel of the dish is often described by cooks using seven specific Chinese adjectives, 麻, 辣, 烫, 鲜, 嫩, 香. The authentic form of the dish is easy to find outside China today. Supplementary ingredients include water or stock, sugar, and starch, Mapo Doufu can also be found in restaurants in other Chinese provinces as well as in Japan and Korea where the flavor is adapted to local tastes. In the west, the dish is greatly changed, with its spiciness severely toned down to widen its appeal. This happens particularly in Chinese restaurants not specialising in Sichuan cuisine and this vegetarian version is sometimes referred to as MaLa Tofu. Chinese cuisine Kung Pao chicken Cooking List of Chinese dishes List of tofu dishes Szechuan cuisine Chengdu Food portal
10.
Tahu goreng
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Tahu goreng or Tauhu goreng is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore. When preparing the dish, cakes of hard tofu are deep fried until golden brown, the bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce, in Indonesian and Malay language, tahu or tauhu refers to tofu and goreng indicates fried. Tofu was originated from China and brought to Southeast Asia by Chinese immigrants to the region, Tahu goreng is largely similar to the Japanese dish agedashi tofu where the latter is not spicy and uses fewer condiments, although both versions use generous servings of soy sauce. Tahu goreng is a name for any type of fried tofu in Indonesia, it can be mildly fried or deep fried. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis and chopped chili peppers, some variant might uses peanut sauce with chili instead. Some variants are, Tahu isi, probably the most popular variant of tahu goreng in Indonesia, tofu filled with bean sprouts, carrots and sometimes minced meat is battered and it is commonly found in gorengan vendors. Tahu sumedang, the derived from Sumedang city, West Java. Pioneered by Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917, Tahu gejrot, fried tofu in hot sweet and sour thin sauce with shallots and chilies, originated from Cirebon city, West Java. Tahu taoge, stir fried diced tofu with beansprouts, Tahu campur, with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, Tahu gunting, fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur, with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet, also originated from Surabaya city, East Java. Tahu bulat or tahu bola also called bola-bola tahu, is a new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, kupat tahu, ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo and Surabaya. Indonesian stuffed tofu recipe from SBS Australia Batagor Yong tau foo List of tofu dishes List of deep fried foods Indonesian cuisine Malaysian cuisine Singaporean cuisine Food portal
11.
Soy milk
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Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
12.
Vegan cheese
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Vegan cheese is a non-dairy or plant cheese analogue aimed at vegans and other people who want to avoid animal products, including those who are lactose-intolerant. As with plant milk, vegan cheese can be made from seeds, soybeans, coconut oil, rice, almonds and other nuts. Vegan cheese is cholesterol-free and may be a source of soy protein. Several brands melt in the way dairy cheese does, popular brands include Sheese, Biocheese, Cheezly, Daiya, Teese and Tofutti. History of Cheese, Cream Cheese and Sour Cream Alternatives, Extensively Annotated Bibliography and Sourcebook
