Wendy Gilles

Spanish2 2003-04

HISTORY

TRADITIONS

ARCHUTECTURE

GASTRONOMY

GEOGRAPHY

FAMOUS PEOPLE

THE ISLANDS FIRST PEOPLE WERE SMALL GROUPS OF FISHERMEN, HUNTERS,AND GATHERERS. THEY WERE CALLED GUANAHATABEY OR CHIONEY PEOPLE.THESES INDIANS CAME FROM A NOW SUBMERGED ISLAND CALLED THE YUCATÀN PENINSULA. THERE WERE ALSO TAÌNO PEOPLE THERE TO.

The language they spoke was spanish

The first colony of Europeans in the western hemisphere was in the Dominican Republic, and their traditions have been there ever since. The old colonial buildings are still in mid-condition, some examples are in Santo Domingo. Art, music, and literature are developed in Western patterns. Almost equally strong is the African cultural strain. In the folk culture, especially the music, the African heritage is present. These two traditions mix in the widely national songs and dances,like merengue. A lot of major cultural institutions in the country, in like the National Fine Arts Gallery, are located in Santo Domingo.

 Ingredients:

2 cups of wheat flour, 1 lb chicken breasts, 1 cup of butter, 2 cups of oil (for frying)

2 leaves of coriander chopped finely, 1 tablespoon of tomato paste, 1 cube of chicken stock, 2 teaspoons of salt, 1 teaspoon of baking soda,3 tablespoons of very cold water,1 small red onion, 1 green pepper, 1 egg yolk,Black ground pepper

 Preparation: Shred the chicken very finely. Chop the onion and the green pepper into very small cubes. In a shallow pan heat two teaspoons of oil, add the onion, chicken and the green pepper, stir. Add the black pepper, the coriander and the tomato paste. Let simmer at very low heat until all the liquid has evaporated. Reserve.In a deep bowl mix the flour, 1 teaspoon of salt, butter, cold water, baking soda and egg yolks. Knead until all the ingredients are incorporated and the dough is smooth and elastic. Add additional flour or cold water as needed. Wrap the dough in saran wrap and keep in the refrigerator for 25 minutes.On a lightly floured surface roll out the dough. Cut out circles of about 4 inches in diameter. Put a teaspoon of the chicken in the center, double over in a semi-circle and seal the border pressing it with a fork. Deep fry the pasties and put on a paper towel for a minute before serving.

  Ingredients:

1/2 lb of macaroni (or similar short pasta)

1/2 lb or carrots

1 cup of sweet corn

1/2 cup mayonnaise

1/2 cup peas

1 medium red onion

Salt

 Preparation:

Boil the pasta until tender (it needs to be softer than al dente) Separately boil carrots and eggs. Peel the carrots and chop into small cubes. Chop the eggs into small cubes. Mix in the rest of the ingredients, and adjust salt to taste.

 

Empanaditas / Pastelitos

Ensalada de espirales

Pica pollo RAINBOW RICE

Sopión

(Sweet and spicy red bean stew)

 

Pinacolada

Chocolate de maní(Toasted peanuts cocoa)

Batida de lechoza (Papaya milkshake)

 

PEDRO MIR 1913-2000

HE WAS BORN IN DR AND WAS THE SON ON OF A PUERTO RICAN MOTHER AND A CUBAN FATHER. AS HE GREW UP HE WORK IN A SUGAR PLANTATION. THEN

BECAME A WELL KNOWN POET AS WELL AS A

PROFESSOR.PEDRO IS NOTED AS ONE OF THE DOMINICAN REPUBLICS GREAT

WRITERS.

Este sol sube a las doce para inflamar un bohío,

ya dejó el alba de oro y el horizonte de vidrio

ya va subiendo la cuesta por donde ha bajado el río.

The sun rises at noon to warm up a little hut. It left behind the golden dawn and the horizon's glass port. It climbs up the hill where a downward river has flowed.

SOL DE DOCE by Pedro Mir

RAMÒN OVIEDO

Forma MilenariaTECNIQUE:OIL AND CANVAS 1998

Avanzando sin Regreso TECNIQUE : ACRYLIC AND LINEN

1999

RAMÒN IS VERY WELL NOTED FOR HIS GENUINE STYLE OF PAINTINGAND DRAWING. HIS TECHNIQUE PENETRAITES INTO THE INTERIOTRS OF HIS OBJECTS HE IS POTRAITING IN HIS WORK