Pomegranates - The Ruby Jewels From The Ancient East

A Pomegranate split open showing its juicy red seeds
Photograph by Leticia Alaniz © 2005  All Rights Reserved

One of the most ancient fruits known to man has long been associated in religion and mythology as a symbol so powerful that it has long endured thousands of years.  Considered to be the fruit of love and passion, it is no wonder it is associated with desire, fertility and marriage, abundance and prosperity, life and death, rebirth and eternal life.  The ruby red interior fruits of the pomegranate have been appreciated and valued as the fruit of perfection, the product of a woman's womb and the red of her lips.  

Pomegranates are a fruit known by their scientific name as Punica granatum.  They are native to the land known in ancient times as Persia, now modern Iran.  The name "pomegranate" derives from Latin pōmum apple and grānātus  "seeded" or grain.  By the spanish it is called granada, by the French, grenade.  The ancient Persians called it dulim or dulima.   In classic Sanskrit the word was taken from the Persians dadima or dalim.  They grow from a deciduous shrub or small tree that reaches a height between five to eight meters.  The shrub is much-branched, more or less spiny, and extremely long lived, some specimens have been known to have survived two centuries.  

A Pomegranate Bloom

Nearly round but crowned at the base by the prominent calyx, the fruit which can measure anywhere between 2 1/2 to 5 inches (6.25-12.5cm) wide, has a tough, leathery skin or rind, yellow more or less overlaid with light or deep pink or rich red.  The interior is separated by membranous walls and white spongy tissue into compartments packed tight with transparent sacs filled with tart, flavorful, fleshy, juicy, red, pink or whitish pulp.  

Pomegranates are a fruit long steeped in history and romance.  For centuries it has been admired as a fruit of passion for its luscious bright red color.  It has been featured in Egyptian mythology and art, praised in the Old Testament of the Bible, written and described poetically in the Quran and in the Babylonian Talmud, and it was carried by desert caravans for the sake of its thirst-quenching juice.  During the Moorish conquest of 711, the ancient Andalusan city of Granada, Spain was renamed after the fruit.   Spanish colonists later introduced the fruit to the Caribbean and Latin America.  It traveled to central and southern India from Iran about the first century A.D. and was reported growing in Indonesia in 1416.  It has been cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and Tropical Africa.  

It is rather commonly planted and has become naturalized in Bermuda, West Indies and warm areas of South and Central America.  In Mexico it is a cherished and much admired plant and has become a much celebrated fruit associated with harvests and religious festivals.  During pomegranate season, the markets are filled with mountains of these fruits beautifully displayed half open with the jewels sparkling and enticing the eyes of passersby.  

Pomegranate juice is rich in vitamin C and is a good source of potassium, polyphenols such as tannins and flavonoids and is an excellent source of vitamin B_5.  

Believed to be rich in fiber and antioxidants, for thousands of years it has been used medicinally in the reduction of heart disease and in eradicating free radicals which cause cancer.  It is known to reduce high blood pressure, inhibit viral infections, and its extracts have antibacterial effects against dental plaque.  

Since medieval times, pomegranates were used to cure blood diseases, following the principle of similarity that was identified because of its juice being a blood red color.  It has long been valued because of its magnificent astringent properties.  In Ayurvedic medicine every part of the plant (root, bark, flowers, fruit, leaves) is used for medicinal purposes.   

Due to its form and structure, the most important meaning of the pomegranate fruit, is the adjustment of the diverse and multiple all in one unit.  In many cultures it symbolizes the unity of the universe and fertility.  

Jews celebrate the beginning of a new year in September and pomegranates are eaten in many houses; because of their abundant little juice filled sacs, they also represent the number of good deeds that a person must try to accomplish reflecting equally the number of wishes that may be granted. 

A favorite dish from Mexico: Chile en Nogada traditionally
embellished with pomegranate seeds most popularly served during the month of September.

In the month of September, pomegranates appear in one of the most impressive manifestations of the mexican culinary arts: the Chiles en Nogada.  The famous dish that consists of a stuffed grilled poblano chile, covered in a walnut sauce and adorned with pomegranate jewels that glisten like rubies.  The blanket of creamy and fragrant walnut sauce over the green chile with the little jewels, apart from being a delight to admire visually, announces the most patriotic month of the year in Mexico. 

In the Middle East, pomegranate juice is very popular sold streetside in thousands of stalls when in season.  In India, fresh seeds are used in preparation of a curd rice.  Prior to the arrival of the tomato in the Middle East, granadine, which is a thick red syrup made from the fruit is commonly used in a variety of persian foods.

Anardana, a spice which is made from drying the pomegranate seeds for 10 to 15 days is used in India and Pakistani cuisines.  Literally the word comes from (anar) seeds and (dana) in Persian.  The seeds are used as an acidic agent for a variety of chutneys and curries.  

Chapulines - An ancestral tradition in Oaxaca

Chapulines at the Mercado 20 de Noviembre, Oaxaca, Mexico
Photograph by Leticia Alaniz © 2008 All Rights Reserved

There is a local myth that says:  If you eat chapulines from Oaxaca, then you never leave.   It translates to:  If you eat Oaxaca's extraordinary cuisine, then you take a piece of Oaxaca with you and you will return again. 

Situated in Southwestern Mexico, Oaxaca is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north,  and Chiapas to the east and as a bonus:  the Pacific Ocean as its backyard,  drawing tourists from all over the world.  It is indeed a paradise that meets all the senses.

The state is best known for its indigenous peoples and cultures, and for its exotic indigenous cuisine.  In 2010, Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage".  

Oaxaca's regional cuisine is considered exceptional, and a trip to the markets uncovers just how unique and exotic the gastronomical experience is.  To foreigners, there is a peculiar snack that causes second thoughts.  But to the people of Mexico, this snack or "botanita", is a delicious protein packed delicacy: Chapulines.


The word chapulin is specific to Mexico and derives from the native Nahuatl language.  They have been collected and eaten as a food source for thousands of years and are known as comida prehispanica, or prehispanic food.

Chapulines are grasshoppers of the genus Sphenarium. Indeginous to the region, they are collected only at certain times of the year, (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are roasted on a comal (clay cooking surface) with garlic, chile, lime juice and sal de gusano (salt made from the roasted maguey worm), making them crunchy, sour-spicy-salty, and may I add adictively delicious. 

The chapulin is an important and indispensable food source for the locals.  During the harvest season, it is very common to see large groups of people collecting them in the milpas, or maize fields.  They provide nutrition as well as income for the locals during the traditional Lent season.  

There are two kinds of chapulines that are harvested.  The one that can be collected from within the maize fields, and the one that can be collected from the banks of the fields.  The first is considered best in size and flavor, as they feed on the corn fields.  The second are smaller in size and they feed mostly on grasses and brush, making them a little bitter in taste.  

Many cultures eat insects.  It is termed as entomophagy (from Greek éntomos, "insect(ed)", and phăgein, "to eat") it is the consumption of insects as food.  However, in some societies it is uncommon, even considered taboo.  It is very rare in modern countries, but in Mexico, there is little to no concern over modern taboos.  Chapulines are eaten to the hearts content.  They are an excellent source of protein, calcium, zinc, vitamins and minerals, and they contain no fat.   

A tlayuda with chapulines

They are served alone as a street snack, or in the cantinas with an ice cold beer, or in tacos with guacomole and salsa.   For a more complete and healthy snack,  they are served on tlayudas.  The tlayuda is a large handmade tortilla that is toasted over coals, then covered with a thin layer of refried beans, shredded lettuce or cabbage, guacamole, and topped with roasted chapulines, smoky salsa, and for coolness, a little drizzle of mexican crema.  It is heaven to the adventurous foodies, and for those whom care to venture out into the extraordinary.

Para Español

Madhubani Paintings

In the Mithila region lies a small village in Bihar, an eastern state in India, called Madhubani, dotted with small clay and straw huts, and quiet with its tranquil and serene village life.  What makes this village standout is its internationally acclaimed school of folk art painting named after the village: Madhubani.  The village name itself literally translates to forests of honey.

The origin of this Asian folk art is traced back to epic periods, perhaps during the time of the Ramayana, when King Janak commissioned artists to paint the walls at the time of the marriage of his daughter Sita, to Lord, Ram.  

Villagers had the tradition of painting walls of their newly plastered huts for the purpose of ceremonial rituals as well as for the beautification of their homes.  Creativity was personal and original and artists relied on nature and mythological figures as the main themes to be painted.  Hindu deities were given utmost importance, followed by regional flora and fauna.  

To mark the seasonal festivals, many village walls were painted according to the honored festivity on the calendar.  Life cycles, especially the rite of marriage, was given special treatment when depicted on the walls.  The asian art in khobar or the nuptial room at the brides house was decorated in such a way to bestow a blissful life on the newly married couple.  There never failed to be painted in abundance images of fertility, love, and conjugality.  

Other symbols include the moon, considered the source of heavenly nectar, the sun to fertilize and impregnate turtles to bring beneficent powers to the matrimonial alliance, parrots to symbolize the couple and fish as a mirror of fertility.  

Animals are depicted in a naturalistic form, but the human figure is painted mostly abstract and linear.  The colors are mostly simple with no shading.  For the outlines, a double line is drawn, with the gaps between the lines filled with cross lines mostly in black inc.  In very traditional paintings, the colors are all extracted from plants.  

Today, artists render their art on handmade paper, cloth and canvas.  Stories are painted to reflect the modern times and modern experiences, but still with an emphasis on preserving the old methods of painting with natural dies. 

Madhubani painting has traditionally been taught and passed on from families to newer generations and by nature the style has remained unchanged, mostly painted by the women.   Each family makes patterns and templates that they keep for the purpose of repeating the motifs in a skillful manner, in which they can produce works of art a lot faster.  

The brushes are made by wrapping a bamboo stick with cotton.  The dyes are prepared to obtain colors mostly as follows:  black is obtained by mixing soot with cow dung; yellow from tumeric or pollen or lime, and the milk of banyan leaves; blue from indigo; red from the kusam flower juice or red sandalwood; green from the leaves of the wood apple tree; white from rice powder and orange from palasha flowers.  

  

Mojito - The cocktail that casts a spell

mo·ji·to/mōˈhētō/ or little spell.  

In the 1930's, during the prohibition era in the US, Cuba was enjoying a very cool and refreshing cocktail called Mojito.  The pleasure of this relaxing drink consists of rum, sugar, preferably raw, "hierbabuena" or mint, lime and soda water. 

It is believed it was invented in a restaurant bar called La Bodeguita del Medio, right in the heart of  the colonial port city, La Habana.  At the time, Cuba was one of the most popular travel destinations in the world. 

The name Mojito comes from the African word mojo, which means to place a little spell on all those who drink it.  Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin.  The slaves concocted a popular drink made from distilled sugar cane juice called 'guarapo'.  The sweet nectar was drank alone or used in cooking sweets and eventually used in Mojitos.

Another theory referring to the origin of the name relates to mojo, a Cuban marinade made from lime or orange juice, spices and herbs, and used to flavor dishes.

In spanish Mojito is simply a derivative of 'mojadito', which means "a little wet", or simply the dimunitve of "mojado" (wet).

But every great cocktail must have a legendary story to spice up it's origin.  Sir Francis Drake, appears in the weaving of this story.  In 1586, in an effort to control the riches from the America's, Queen Elizabeth I of England, sponsored and encouraged pirates to plunder Spanish cities in the New World.  One such character was Francis Drake, whose job was to sack Cuba where the Spanish crown kept hidden Aztec gold, previously taken out of Mexico.  When King Philip II of Spain, got word of this news, he warned his governor in Cuba of Captain Drakes plan, and the city had time to prepare.  

Fourteen pirate sails appeared off the coast of Cuba and waited there for several days.  Captain Drake did not set foot on the port, he sailed away from the island giving up after firing only a few shots.  

Captain Drake did not plunder La Havana, but his subordinate, Richard Drake, left a legacy of a drink called the Drake or "El Drako" (meaning the dragon).  The invention of the recipe consisted of "aguardiente", the crude predecessor of rum, sugar, lime and mint.  It was mostly consumed for medicinal purposes during one of the worst epidemics of cholera (spread by trade routes by the Europeans) to attack the population of La Havana.  

In the mid 1800's, refining the production of rum, Don Facundo Bacardi established the original Bacardi Company.  The original recipe for the Drake was altered, replacing the 'aguardiente' for rum, then becoming a Mojito.  

La Bodeguita De Cuba
La Havana, Cuba

The cocktail reached it's glamourous popularity when people from the US, whom were escaping a prohibition of alcohol, travelled to Cuba for their vacations.  Since the late 1930's, American mobsters had been involved in Cuban gaming.  It was the gathering point for America's top gangsters, as well as celebrities.  

Ernest Hemingway
"My Mojito in La Bodeguita"

Of notable repute, one such celebrity whom enjoyed the Mojito everyday, was Nobel Prize laureate American writer Ernest Hemingway.  He made a permanent home for himself in La Havana and  frequented every afternoon the bar La Bodeguita del Medio.  It is here where he wrote and published in 1952 his last novel The Old Man and the Sea, set in Santiago, Cuba.  

The Mojito, made its way to Key West, and much of the credit for introducing it into the US goes to Ernest Hemingway.  Due to the geographic proximity of only 90 miles, the transportation of beer and rum from Cuba to Key West during the Prohibition, made the drink ever more popular.  

Then came Miami and the South Beach scene, where it became the drink of choice.  Being a major holiday destination, tourists spread the joy of the cocktail to New York where it became trendy in the Soho clubs and from there spreading all over the world.

To enjoy a Mojito: 

• Light Rum
• Lime
• Sugar
• Mint
• Soda Water

Quantities for one drink:

• 2-3 oz Light Rum
• Juice of 1 Lime (1 oz)
• 2 tsp Sugar
• 2-4 Mint Sprigs
• Soda Water

Blending Instructions:

• Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint
• Squeeze the lime into the glass, add rum and shake with ice
• Strain over cracked ice in a highball glass
• Top with soda water, garnish with mint sprig and serve

Introducing The Blog

There are many things that come to mind when you are faced with a blank page.  What can be an interesting opening line to start a first post on a blog?  I cannot come up with one.  It is puzzling as I am a person whom likes to write about so many subjects.  For starts, I will list a few of the subjects that this blog will be about.  In no particular order:  Films, Filmmaking, Photography, Travel, Art, Food & Wine.  Thanks for becoming a reader on this blog.

Welcome!

Yours Truly,

Leticia Alaniz