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= = Site description = =
Zaculeu was likely originally developed because of its proximity to the <unk> River , providing a permanent water supply and transportation waterway , together with its easily defensible hilltop location . Zaculeu has 43 structures . The majority of construction activity took place in one burst in the Early Classic , with minor alterations thereafter . The smaller platforms situated in the plazas were late additions ; they show the influence of central Mexican civilization . The entrance to the site was via a narrow land bridge to the north , which was protected by a fortified structure that occupied three @-@ quarters of the width of the land bridge .
The ceremonial centre of the city consisted of 43 structures clustered in an area of 1 @,@ 400 square metres ( 15 @,@ 000 sq ft ) . The architecture at the site includes talud @-@ tablero style buildings with double stairways . The facades of some of the buildings have cylindrical columns , a feature found in other parts of Mesoamerica . Artefacts recovered from the site include items fashioned from turquoise and precious metals . The metal artefacts crafted from gold , silver and copper and their alloys demonstrate the city 's participation in the wider trade networks of the Postclassic Period . These metal artefacts were either influenced by or imported from Mexico and southern Central America .
The structures at Zaculeu were grouped around small plazas and were generally built from masonry , coated with a thick layer of plaster . Fragments bear floral and geometric designs , indicating the structures were originally brightly painted . Stones were undressed and cemented in adobe mortar . No evidence of corbel vaulting has been found and very little in the way of stone sculpture . The architecture completely lacks stone sculpture . Burials from the Early Classic yielded a rich array of finds , but Late Classic burials were accompanied by a lesser variety of grave offerings .
An Early Classic tomb was inserted under the main pyramid at Zaculeu ; it had been tunnelled from the volcanic ash underlying the structure . A broad stairway descended to the tomb from the main plaza . The tomb interior was painted red and the floor was scattered with the remains of more than 100 ceramic vessels . These were crushed when the roof of the tomb collapsed . Also found were the remains of 34 pyrite mirrors of a type similar to those found at Kaminaljuyu . A sizeable quantity of jade was recovered from the tomb , including beads and earplugs . Some of the jade beads had been carved to represent human and parrot faces . The tomb contained the bones of four or more individuals . The ceramic offerings included decorated tripod vessels , polychrome bowls and a polychrome cylindrical vase that had a painted band of hieroglyphs . One ceramic bowl is painted in a negative painting style that is similar to finds from Nebaj .
The site core is laid out around eight plazas . Some of the structures were restored by the United Fruit Company ; most of these border Plazas 1 and 2 . Structures 1 and 2 are pyramid temples . Structures 4 , 6 and 10 are palace structures , long buildings with internal chambers and benches used as residences and for administrative purposes .
= = = Plazas = = =
Plaza 1 is the main plaza at the site . It measures 54 by 38 metres ( 177 by 125 ft ) and is closed on all four sides by pyramid temples .
Plaza 2 is a large plaza at the southeast of the site core , south of Plaza 1 . It is bordered on the southeastern side by Structure 4 , on the northeast by Structure 1 , on the northwest by the ballcourt and on the southwest by Plaza 3 .
Plaza 3 is a small plaza at the southern extreme of the site core , southwest of Plaza 2 and south of the ballcourt .
Plaza 4 is at the northwest side of the site core . It is closed on the northeastern side by Structure 10 , on the southeast by Structure 13 and on the southwest by the ballcourt . Plazas 5 and 6 are located immediately to the west .
Plaza 5 is a small plaza immediately west of Plaza 4 and northwest of the ballcourt . It is divided from Plaza 6 to the northwest by Structure 21 .
Plaza 6 is another small plaza to the west of Plaza 4 . It is enclosed on three sides by a building complex with Structure 21 on the southeast side .
Plaza 7 is a small plaza at the western extreme of the site core , to the west of Plazas 5 and 6 .
Plaza 8 is an enclosed plaza to the southwest of the ballcourt . Structure 2 , a pyramid , closes the northwest side and Structure 3 closes the southeast side .
= = = Structures = = =
Structure 1 is a 39 @-@ foot ( 12 m ) high pyramid on the southeast side of Plaza 1 . It has eight stepped sections topped by a summit shrine . The shrine has three doorways approached via a double stairway rising from the plaza below . The pyramid was rebuilt seven times with the visible remains dating to the Early Postclassic . The earliest phase of construction dates to the Early Classic period .
Structure 2 is a pyramid on the northwest side of the sunken Plaza 8 . It is largely unrestored . Structure 3 lies across the plaza to the southeast . It is a platform with a twin stairway facing northwest onto the plaza .
Structure 3 is on the southeast side of Plaza 8 , facing onto the plaza opposite Structure 2 . It is immediately south of the ballcourt .
Structure 4 is an unusual combination of temple and palace . It is situated on the southeast side of Plaza 2 . The structure consists of a central pyramidal base flanked by two attached range structures . The pyramidal base is topped by a shrine containing three rooms , the final room of the three is circular . The temple has three steep stairways flanked by balustrades . The main stairway ascends directly from the plaza , those on either side are perpendicular to the main stairway . The balustrade of each stairway terminates at the top in a vertical panel . The temple facade is in good condition although the roof of the temple is missing . The range structures are unequal in size and each contains a single long room atop a low platform . The facade of each of these rooms once possessed a row of columns although only stumps remain in situ . This temple @-@ palace is K 'iche ' in style and has been identified with the Nija 'ib ' lineage of the K 'iche ' , being very similar to the Temple of Awilix at Q 'umarkaj . A tomb was excavated in Structure 4 , it consisted of a complete skeleton with associated offerings that included two tripod earthenware bowls , one with duck effigies , a tripod incense burner , a flint knife , nine obsidian knives , five jade beads and some fragments of gold .
Structure 6 is a temple on the northeast side of Plaza 1 . It rises in stepped sections topped by a summit shrine and was accessed via a stairway from the plaza that divided in two near the summit . Only the lower sections of the walls and columns of the shrine remain .
Structure 9 is a large mound on the northwest side of Plaza 1 . The last phase of construction shows evidence of the interruption of construction by the Spanish Conquest . Terraces were absent on three sides of the structure with only the lowest level having been built on the fourth . Early Classic ceramic caches were discovered under Structure 9 .
Structure 10 borders the northeast side of Plaza 4 and is unrestored although some original stonework is evident . It is a very long building accessed via three stairways ascending from the plaza . The structure has been investigated by archaeologists and was found to have multiple doorways opening into a single long room .
Structures 11 and 12 are small platforms in the middle of Plaza 1 . They have both been restored .
Structure 13 is on the southwest side of Plaza 1 , dividing that Plaza from Plaza 2 . It was accessed via a double stairway ascending from Plaza 1 . This double stairway gave access to the first level of the temple structure only ; from there , a wide single stairway continued to the summit shrine . Only the lower sections of the walls and columns of the temple superstructure remain . The earliest phase of construction dates to the Early Classic and consisted of a low platform that supported a perishable superstructure .
Structures 15 and 16 are both low platforms located in Plaza 2 , on an axis running directly northwest across the plaza from the central temple of Structure 4 .
Structure 17 is a pyramidal base in Plaza 2 , to the west of Structures 15 and 16 . It supported two rooms accessed via a double stairway on the northwest side of the temple . The entrance to outermost room once had two columns , although now only the lower portions of the walls and columns remain .
Structure 21 is a low platform in Plaza 5 , it is partially restored and has a stairway on the northwest side .
The Ballcourt consists of Structures 22 and 23 , it was used for the ceremonial Mesoamerican ballgame . It is an I @-@ shaped sunken ballcourt with sloping walls . The two structures forming the sides of the ballcourt once supported buildings , now only the lower sections of their walls remain . The ballcourt is oriented northwest to southeast and is 48 metres ( 157 ft ) long .
Structure 37 is not associated with any of the eight plazas of the site core , standing about 50 metres ( 160 ft ) northeast of Structure 4 and a similar distance east of Structure 1 . It was investigated by archaeologists but has not been restored , although some of the original stonework and plaster coating is visible .
= Fried chicken =
Fried chicken ( also referred to as Southern fried chicken for the variant in the United States ) is a dish consisting of chicken pieces usually from broiler chickens which have been <unk> or battered and then pan @-@ fried , deep fried , or pressure fried . The breading adds a crisp coating or crust to the exterior . What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints , and the bones and skin are left intact . Crisp well @-@ seasoned skin , rendered of excess fat , is a hallmark of well made fried chicken .
The first dish known to have been deep fried was fritters , which were popular in the Middle Ages . However , it was the Scottish who were the first to deep fry their chicken . The dish was first brought to the United States by Scottish immigrants . Prior to the Second World War , fried chicken was often very expensive and was only enjoyed on special occasions . In the late 1900s and early 2000s , however , fried chicken has been mass @-@ produced and the price of the dish has gone down significantly .
When being cooked , fried chicken is often divided into smaller pieces . The chicken is then generally covered in a batter , often consisting of ingredients such as eggs or milk . This is used to create a crust on the exterior of the meat . In addition , seasoning is often added at this stage . Once the chicken is ready to be cooked , it is placed in a deep fryer , frying pan or pressure cooker ( depending on the method used ) and fried in lard or a type of oil .
The dish has created a large number of spin @-@ off recipes which are commonly used around the world . For example , Korean fried chicken , a dish which is commonly served as fast food in Korea and is known for being crispier than normal fried chicken . There is also a racial stereotype surrounding fried chicken and African @-@ American people , mostly because it was popular among slaves in the American Civil War .
= = History = =
<unk> have existed in Europe since the middle ages ( from the 5th to the 15th century ) . The Scots had a tradition of deep frying chicken in fat , unlike their English counterparts who baked or boiled chicken . Scottish immigrants to America continued this frying chicken tradition and are responsible for the introduction of it to African slaves . A number of West African cuisines featured dishes where chicken was fried , typically in palm oil , sometimes having been battered before . These would be served on special occasions in some areas , or sometimes sold in the streets as snacks in others . This provided some means of independent economy for enslaved and segregated African @-@ American women , who became noted sellers of poultry ( live or cooked ) as early as the 1730s . Because of this and the expensive nature of the ingredients , it was , despite popular perception , a rare and special dish in the African @-@ American community .
After the development of larger and faster @-@ growing hogs ( due to crosses between European and Asian breeds ) in the 18th and 19th century in the United States , backyard and small @-@ scale hog production provided an inexpensive means of converting waste food , crop waste , and garbage into calories ( in a relatively small space and in a relatively short period of time ) . Many of those calories came in the form of fat and rendered lard . Lard was used for almost all cooking and was a fundamental component in many common homestead foods ( many that today are still regarded as holiday and comfort foods ) like biscuits and pies . The economic / caloric necessity of consuming lard and other saved fats may have led to the popularity of fried foods , not only in the US , but worldwide . In the 19th century cast iron became widely available for use in cooking . The combination of flour , lard , a chicken and a heavy pan placed over a relatively controllable flame became the beginning of today 's fried chicken .
When it was introduced to the American South , fried chicken became a common staple . Later , as the slave trade led to Africans being brought to work on southern plantations , the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine , enriching the flavor . Since most slaves were unable to raise expensive meats , but generally allowed to keep chickens , frying chicken on special occasions continued in the African @-@ American communities of the South . It endured the fall of slavery and gradually passed into common use as a general Southern dish . Since fried chicken traveled well in hot weather before refrigeration was commonplace , it gained further favor in the periods of American history when segregation closed off most restaurants to the black population . Fried chicken continues to be among this region 's top choices for " Sunday dinner " . Holidays such as Independence Day and other gatherings often feature this dish .
Since the American Civil War , traditional slave foods like fried chicken , watermelon , and <unk> have suffered a strong association with African @-@ American stereotypes and blackface minstrelsy . This was commercialized for the first half of the 20th century by restaurants like Sambo 's and Coon Chicken Inn , which selected exaggerated depictions of blacks as mascots , implying quality by their association with the stereotype . Although also being acknowledged positively as " soul food " today , the affinity that African @-@ American culture has for fried chicken has been considered a delicate , often pejorative issue . While the perception of fried chicken as an ethnic dish has been fading for several decades , with the ubiquity of fried chicken dishes in the US , it persists as a racial stereotype .
Before the industrialization of chicken production , and the creation of broiler breeds of chicken , only young spring chickens ( <unk> or <unk> ) would be suitable for the higher heat and relatively fast cooking time of frying , making fried chicken a luxury of spring and summer . Older , tougher birds require longer cooking times at lower temperatures . To compensate for this , sometimes tougher birds are simmered till tender , allowed to cool and dry , and then fried . ( This method is common in Australia . ) Another method is to fry the chicken pieces using a pan fried method . The chicken pieces are then simmered in liquid , usually , a gravy made in the pan that the chicken pieces were cooked in . This process ( of flouring , frying and simmering in gravy ) is known as " smothering " and can be used for other tough cuts of meat , such as <unk> steak . Smothered chicken is still consumed today , though with the exception of people who raise their own chickens , or who seek out stewing hens , it is primarily made using commercial broiler chickens .
= = Description = =
Fried chicken has been described as being " crunchy " and " juicy " , as well as " crispy " . In addition , the dish has also been called " spicy " and " salty " . Occasionally , fried chicken is also topped with a chili like paprika , or hot sauce to give it a spicy taste . This is especially common in fast food restaurants and chains such as KFC .
The dish is renowned for being greasy and unhealthy , especially when coming from fast food outlets . Out of the various parts of the animal used in fried chicken , the wings generally tend to contain the most fat , with almost 40 grams ( 0 @.@ 088 lb ) of fat for every 100 grams ( 0 @.@ 22 lb ) . However , the average whole fried chicken contains only around 12 % fat , or 12 grams ( 0 @.@ 026 lb ) per every 100 grams ( 0 @.@ 22 lb ) . As well as this , 100 grams ( 0 @.@ 22 lb ) grams of fried chicken generally contains around 240 calories of energy .
One of the main causes of the large amounts of fat which can be found in fried chicken is the oil which is used to cook it . Vegetable oil , one of the most common oils used to cook fried chicken and other fried foods , consists mainly of fat and a large number of calories .
= = Preparation = =
Generally , chickens are not fried whole ; instead , the chicken is divided into its constituent pieces . The two white meat sections are the breast and the wing from the front of the chicken , while the dark meat sections are the thigh and leg or " drumstick " , are from the rear of the chicken . These pieces are usually subdivided into the wings , the breasts ( the wishbone is often cut out first in home cooking ) , the legs , and the thighs . The ribs are sometimes left on the breast , but commercially they and the back are usually discarded .
To prepare the chicken pieces for frying , they may be coated in a batter of flour and liquid ( and seasonings ) mixed together . The batter can contain ingredients like eggs , milk , and leavening . Alternatively , they may be dredged in flour or a similar dry substance , to coat the meat and to develop a crust . Seasonings such as salt , pepper , cayenne pepper , paprika , garlic powder , onion powder , or ranch dressing mix can be mixed in with the flour . Either process may be preceded by <unk> or by dipping in milk or buttermilk . As the pieces of chicken cook , some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour , creating a flavorful crust . According to Nathan Bailey 's 1736 cookbook , <unk> <unk> , for example , the chicken can be covered in a marinade that consists of the juice of two large fresh lemons , malt vinegar , bay leaves , salt , pepper , ground cloves , and green onions ; it then must be settled in the marinade for three hours before being dipped in the batter that consists of all @-@ purpose flour , white wine , three egg yolks and salt , and then slowly submerged in a deep pot of either oil , lard , or clarified butter over an open fire . It can then be topped with fresh , dried parsley dipped in the same frying oil .
Traditionally , lard is used to fry the chicken , but corn oil , peanut oil , canola oil , or vegetable oil are also frequently used ( although clarified butter may be used as well like in colonial times ) . The flavor of olive oil is generally considered too strong to be used for traditional fried chicken , and its low smoke point makes it unsuitable for use . There are three main techniques for frying chickens : pan frying , deep frying and <unk> .
Pan frying ( or shallow frying ) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken . The chicken pieces are prepared as above , then fried . Generally the fat is heated to a temperature hot enough to seal ( without browning , at this point ) the outside of the chicken pieces . Once the pieces have been added to the hot fat and sealed , the temperature is reduced . There is debate as to how often to turn the chicken pieces , with one camp arguing for often turning and even browning , and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary . Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color ( some cooks add small amounts of butter at this point to enhance browning ) . The moisture from the chicken that sticks and browns on the bottom of the pan become the <unk> required to make gravy .
Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat . The process of deep frying is basically placing food fully in oil and then cooking it at a very high temperature . The pieces are prepared as described above . The fat is heated in the deep fryer to the desired temperature . The pieces are added to the fat and a constant temperature is maintained throughout the cooking process .
<unk> uses a pressure cooker to accelerate the process . The moisture inside the chicken becomes steam and increases the pressure in the cooker , lowering the cooking temperature needed . The steam also cooks the chicken through , but still allows the pieces to be moist and tender while maintaining a crisp coating . Fat is heated in a pressure cooker . Chicken pieces are prepared as described above and then placed in the hot fat . The lid is placed on the pressure cooker , and the chicken pieces are thus fried under pressure .
The derivative phrases " country fried " and " chicken fried " often refer to other foods prepared in the manner of fried chicken . Usually , this means a boneless , tenderized piece of meat that has been <unk> or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors . Chicken fried steak and " country fried " boneless chicken breast are two common examples .
= = Global variants = =
Throughout the world , different seasoning and spices are used to augment the flavor of fried chicken . Because of the versatility of fried chicken , it is not uncommon to flavor the chicken 's crisp exterior with a variety of spices ranging from spicy to savory . Depending on regional market ubiquity , local spice variations may be labeled as distinct from traditional Southern U.S. flavors , or may appear on menus without notation . With access to chickens suitable for frying broadening on a global scale with the advent of industrialized poultry farming , many localities have added their own mark on fried chicken , tweaking recipes to suit local preferences .
= = = North America = = =
Barberton Chicken : also known as Serbian Fried Chicken , created by Serbian immigrants in Barberton , Ohio and has been popularized throughout Ohio .
Buffalo wings : Named for their place of origin , Buffalo , New York , this is one of the few kinds of fried chicken that is not traditionally battered before frying .
Buffalo strips , fingers , crisp wings and boneless wings : using the same cayenne @-@ pepper sauce as Buffalo wings , these chicken products are battered before frying . See also : chicken fingers and chicken nuggets .
Chicken fingers : also known as chicken tenders or chicken strips , this is one of the most common forms of fried chicken , generally pieces of chicken breast ( sometimes with rib meat ) cut into long strips , breaded or battered dipped , and deep fried .
Chicken fries : chicken nuggets in the shape of French fries , popularized by the fast @-@ food chains Burger King and KFC . These may also be referred to as chicken sticks .
Chicken Maryland , a form of pan @-@ fried chicken , often marinated in buttermilk , served with cream gravy and native to the state of Maryland . The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and , after heavy modification , found a place in the cuisines of Britain and Australia . The dish is made when a pan of chicken pieces and fat , as for pan frying , is placed in the oven to cook , for a majority of the overall cooking time , basically " fried in the oven " .
Chicken nuggets : an industrially reconstituted boneless chicken product invented by Cornell poultry science professor Robert C. Baker in the 1950s .
Popcorn chicken : occasionally known as chicken bites or other similar terms , small morsels of boneless chicken , battered and fried , resulting in little nuggets that resemble <unk> chicken is also occasionally topped with peanuts , or peanut sauce .
Chicken patties : breaded , fried patties of chicken meat used in sandwiches .
Country Fried Chicken : chicken meat that has been coated with flour or breaded , fried and served topped with country cream gravy . Related tangentially to Chicken fried steak .
Chicken and waffles , a combination platter of foods traditionally served at breakfast and dinner in one meal , common to soul food restaurants in the American South and beyond .
Hot chicken : common in the Nashville , Tennessee area , a pan @-@ fried variant of fried chicken coated with lard and cayenne pepper paste .
Fried chicken sandwiches : a bun , biscuit or doughnut which is filled with fried chicken and assorted toppings , popular in Washington , D.C.
= = = Asia = = =
<unk> goreng : various kinds of Indonesian , Singapore and Malaysian dish of chicken deep fried in coconut oil , this Southeast Asian version is absent of batter and richer in spices .
Crispy fried chicken : a dish from the regional Cantonese cuisine of China .
Har Cheong Gai : a Singaporean chicken wings fried in a batter with fermented shrimp paste .
Chicken <unk> : a Japanese marinated and fried method of preparing fried chicken .
Salt and pepper chicken : ( <unk> or <unk> ) Cubes of chicken leg meat marinated and deep @-@ fried , similar to <unk> but flavoured with pepper salt and / or five @-@ spice powder . Originating in Taiwanese night markets , it has also been popularized in North American Taiwanese bubble tea restaurants .
Taiwan fried chicken fillet : Chicken fillet prepared in a similar way to salt and pepper chicken , as one large piece eaten in a paper bag . Popular in Taiwanese night markets .
Chicken <unk> : ( <unk> ) , a Japanese panko @-@ breaded , deep fried chicken cutlet , adapted from <unk> , a pork chop variant . Occasionally used in curry .
Korean fried chicken : ( <unk> <unk> ) , fried chicken pieces flavored with Korean <unk> sauce with garlic .
<unk> : fried chicken with Korean seasonings like gochujang .
Prawn paste chicken or " shrimp paste chicken " : popular in Hong Kong @-@ style restaurants in Singapore and Malaysia . <unk> puréed shrimp and ginger juice into its breading mixture .