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Final Draft
edit--To be added to Ethiopian Cuisine Page--
Raw Meat Consumption
editHistory
editThe practice of consuming raw meat , with or without the addition of sauces and/or marinated, has been occurring for thousands of years. According to legend, the raw meat consumption began during wartime when Ethiopian christian armies had to fight the Muslim armies of the surrounding areas.[1] The soldiers had to eat without cooking because the sight of the smoke from the fire would give away their position.[2] There is an account of Ethiopians eating the berries of the Hagenia tree, locally known as kusso, to combat the effects of tapeworm from eating the raw meat.[3]. Consuming raw meat dishes such as gored gored and kitfo has been known the cure the symptoms of the common cold.[4]
Article evaluation
edit- Article link Metate
- The article seems limited to the metates of Costa Rica, needs more focus on the rest of the world
- Specifically, in Rachel Laudan's "Cuisine & Empire" ancient Egyptian and Southern African types of metates are mentioned
-The market for hand-grinded tortillas in Latin America could have been mentioned
-There is no apparent bias in the article
Potential Ideas
edit-Gored gored Gored gored is a very short article that could be expanded on by explaining the history of the raw beef dish in Ethiopian folklore.
-Pilaf Pilaf, its importance in Islamic cuisine specifically needs to be explained further
Gored gored
edit- some sources- Mesob Across America Both the sources that are featured on the article are not working. I want to address this, as well as add much more meaningful information on the history of gored gored in the context of Ethiopian cuisine as a whole. Since the article is a stub, there is leeway for me to expand the article much more.
- ^ Kloman, Harry (2010). Mesob across America : Ethiopian food in the U.S.A. New York: iUniverse. ISBN 9781450258661.
- ^ Kloman, Harry (2010). Mesob across America : Ethiopian food in the U.S.A. New York: iUniverse. ISBN 9781450258661.
- ^ Kloman, Harry (2010). Mesob across America : Ethiopian food in the U.S.A. New York: iUniverse. ISBN 9781450258661.
- ^ Molla, Catherine Koenings. Téna yistílygn : Introduction to Ethiopian cuisine. Indian Ridge Press.