{"id":204,"date":"2023-03-02T17:24:41","date_gmt":"2023-03-02T22:24:41","guid":{"rendered":"https:\/\/wordpress.kpu.ca\/foodhistory\/?p=204"},"modified":"2023-03-02T17:24:44","modified_gmt":"2023-03-02T22:24:44","slug":"spamneisa-rediscover-the-tasty-possibilities-of-canned-meat","status":"publish","type":"post","link":"https:\/\/wordpress.kpu.ca\/foodhistory\/2023\/03\/02\/spamneisa-rediscover-the-tasty-possibilities-of-canned-meat\/","title":{"rendered":"Spamneisa: Rediscover the Tasty Possibilities of Canned Meat"},"content":{"rendered":"

Spam is a canned meat product that was first introduced by the Hormel Foods Corporation in 1937. Spam is believed to be a contraction of the words \u201cspiced ham,\u201d which accurately describes the product.<\/p>\n

Spam was originally marketed as a convenient and affordable source of protein, particularly for soldiers during World War 2, but it started as a way for Hormel Food Corporation to make pork shoulder profitable and as an easily prepared and inexpensive food. Its long shelf life and easy preparation made it a popular choice for military rations and for feeding troops stationed overseas.<\/p>\n

After the war, Spam continued to be popular as a versatile and affordable ingredient in a variety of dishes It is also popular in places where the U.S. army has been stationed, such as Hawaii, South Korea, the Philippines (where I am from), and other countries in the Asian Pacific, where it has become a staple food item. Despite its enduring popularity, Spam has also been the subject of criticism and jokes due to its reputation as a cheap and processed food. However, it remains a beloved food item for many people around the world, particularly in areas where it has a strong cultural connection.<\/p>\n

\"Turkey<\/p>\n

Over the years, Hormel has introduced various flavours and varieties of Spam, including low-sodium and low-fat versions, as well as Spam with bacon and jalapenos. Spam also gained a following among survivalists and preppers, who appreciate its long shelf life and portability.<\/p>\n

Now, due to inflation, my family buys off-brand Spam to save money. I got to use this assignment as an excuse to have them buy the original brand, and though the tastes are very close, the original is just a better experience. Not only is it crispier, when fried, but it brings a sense of nostalgia that the off-brand spam could never replicate.<\/p>\n

\"Pan-fried<\/p>\n

There are many ways to enjoy this versatile food.<\/p>\n

    \n
  1. Fried: One of the most popular ways to prepare Spam is to slice it into thin pieces and fry it until crispy. Fried Spam can be eaten as a snack, added to sandwiches, or used as a topping for salads.<\/li>\n
  2. Baked: Spam can be baked in the oven on its own or with other ingredients. For example, baking Spam, potatoes and vegetables can make a hearty casserole.<\/li>\n
  3. Stir-fired: Spam with vegetables and rice or noodles can make a quick and easy meal.<\/li>\n
  4. Soup and stews: This is popular in Korean cuisine. Ex. Budae jjigae (Korean army stew): spam, instant noodles, and other ingredients<\/li>\n
  5. In sushi: spam musubi is a popular snack in Hawaii that consists of a slice of spam on top of a block of rice, wrapped in dried seaweed (nori).<\/li>\n<\/ol>\n

    \"Breakfast:<\/p>\n

    My favourite is fried Spam for breakfast, alongside scrambled eggs and rice. I also enjoy spam as a sandwich, in between a pandesal (Filipino sweet bread roll) with some mayonnaise.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Spam is a canned meat product that was first introduced by the Hormel Foods Corporation in 1937. Spam is believed to be a contraction of the words \u201cspiced ham,\u201d which accurately describes the product. Spam was originally marketed as a convenient and affordable source of protein, particularly for soldiers during World War 2, but it […]<\/p>\n","protected":false},"author":316,"featured_media":203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-published"],"splot_meta":{"author":"Lana Generoso","license":"by","footer":"Bibliography: DeJesus, Erin. \u201cA Brief History of Spam, an American Meat\u00a0Icon.\u201d Eater. Eater, July 9, 2014. https:\/\/www.eater.com\/2014\/7\/9\/6191681\/a-brief-history-of-spam-an-american-meat-icon. Meyersohn, Nathaniel. \u201cHow Spam Became Cool Again | CNN Business.\u201d CNN. Cable News Network, October 4, 2022. https:\/\/www.cnn.com\/2022\/10\/01\/business\/spam-popularity-tiktok-sales-record\/index.html#:~:text=AmericantroopsalsointroducedSpam,thePhilippinesandOkinawaJapan. \u201cSpam.\u201d Encyclop\u00e6dia Britannica. Encyclop\u00e6dia Britannica, inc. Accessed March 2, 2023. https:\/\/www.britannica.com\/topic\/SPAM-food. Waxman, Olivia B. \u201cSpam Turns 80: History and Origins of Canned Meat.\u201d Time. Time, July 5, 2017. https:\/\/time.com\/4827451\/spam-history-80th-anniversary\/."},"_links":{"self":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":2,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/204\/revisions"}],"predecessor-version":[{"id":209,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/204\/revisions\/209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media\/203"}],"wp:attachment":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media?parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/categories?post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/tags?post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}