food culture of the world. introduction food is any substance consumed to provide nutritional...
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FOOD CULTURE OF THE WORLD
INTRODUCTION
Food is any substance consumed to provide nutritional
support for the body.
It is usually of plant or animal origin and contains
essential nutrients such as carbohydrates, fats, proteins,
vitamins or minerals.
Food is one of the basic needs, we can not live without
food, people enjoy eating food .
There are wide differences in the ways that people of
various cultural prepare serve and eat food.
WHAT DOES FOOD DENOTES
Food is a symbol of hospitality and friendship throughout the
world.
We express our hospitality to a guest through offer of food or drink.
Offering a cup of tea or coffee or any snacks or food is a symbol of
friendship.
Food is an outlet for emotion, as a relief from tension one may eat
or over eat, anger and frustration may turn one against food.
Some specific foods are associated with unhappy experiences some
food consume by some people are un acceptable and even revolting
for others, they are all just emotional reactions.
Thus food is just not a substance that supplying
nutrients for health.
It is the sum of cultures and traditions, emotional
outlet, relief from stress various means of
communication.
Culinary as a term is defined as an art and science
of cooking.
it is mixing of ingredients, application and
withdrawal of heat which is considered to be both
science and art.
DEFINITION OF CULINARY
DEFINITION OF COOKING
Cooking is the chemical process which involves
application or withdrawal of heat, mixing of
ingredients, technical knowledge and manipulative
skills. It is an Art and Science.
CULINARY HISTORY
Hunger in man initiated his need for food. The first
cook was a primitive man who put a chunk of meat
close to the fire which he had lit up to warm himself.
Then he discovered that the meat heated in this
way was much tasty and much easy to chew, from
that moment of unrecorded past cooking history to
reach the present levels of sophestication.
FATHER OF MODERN COOKING
Chef George Auguste Escoffier is the father of modern
cooing.
He is the legendary figure among chefs and gourmands.
He was one of the most important leaders in the
development of modern “ French Cuisine “
He is written many books and brought in the awareness of
chefs and modern cooking of the world.
Thus he is the father of modern cookery.
EVOLUTION OF COOKERY
The evolution of cookery has been molded by the
development of cooking methods and techniques.
The availability of raw materials and influence
from abroad as brought forward inventions of
different means to cook food.
The different methods of cooking like boiling,
stemming, baking etc. all added to the cookery.
FOOD FROM 11 T H CENTURY TO 21S T CENTURY
In the medieval time the food of the wealthy was mainly
consisted of beef, chicken, mutton, pork and games( any animal
hunted for food or not normally domesticate eg. Rabbit , fox,
deer ect.)
The kitchen at that time had the cooking place on the floor,
they used wood for fuel and the kitchen was smoky, for roasting
they was spit were mad on the floors,
The fire was kept On all day and night and that was used as a
source of light for rest of the household.
CONTINUE Cooking was done in pots and pan made of heavy iron and
copper in large preparation they would be plenty of cooks
and serving maids. This was time when spice were introduced
which was brought from costal regions of south Asia.
Slowly the kitchen design changed in the later part of 17th
century, the wood was replaced by coal and the development
of stove in the kitchen of the wealthy.
A full range of cutters was also introduced and so did knives,
forks and spoons were began to be used for the first time.
19TH CENTURY
This was the time of Industrial revolution and so
many time and Labour saving devices were
Introduced in the kitchen,
like cooking ranges, refrigerators, gas stoves
started to be used in the kitchen.
Electrical appliances soon began to be used, from
this century
20TO 21ST CENTURY
This century brought about the rapid change in the life styles of
all social classes due to the world war.
There was a huge increase in the manufacture of the furniture
and appliances thus the usage of all the sophisticated mechanized
equipment were started to be used.
In todays world we have all the very good sophisticated and
easy to used equipment and will built kitchen, in the modular
style.
It has become cooking in style and eating in style.
WORLD CUISINE
French cuisine
Italian cuisine
Mexican cuisine
Asian cuisine
Thai cuisine
Chinese cuisine
Japanese cuisine
Indian cuisine
WHAT IS CUISINE
Cuisine is a characteristic style of cooking
practices and traditions often associated with a
specific culture.
FRENCH CUISINE
INTRODUCTION
This is a style of food preparation originating from
France which has developed from centuries and
brought in social changes
The knowledge of French cooking has been
contributed significantly to the western cuisine and
it’s the criteria used widely in western cookery board
and culinary education.
The master chef or the father of all chefs for the modern
world chef Augustine Escoffier brought in a systematic ways of
cooking and introduced the quick and easy style of cooking..
The principles of cuisine is the back bone which is used
through out the world and that is what is followed in all the
hotels and restaurants till date.
They follow a very classic style of food preparation and
serving of the food
They introduced the art and style of preparing and eating
habits to the entire world.
FRENCH CLASSIC COURSE
The French follow a sequence for cooking and
serving also.
They used to have about 17 course for there meal
which was a cooked and served in a sequence.
Nowadays this has been cut down to 13 course.
FRENCH COURSE
Starters
Hous-d’oeuvres – starters (pates , roulade, canapes
ect)
Potages – soups ( cream of tomato soup, carrot soups)
Oeufs – eggs ( omelets, boiled eggs, fried eggs)
Farineux – pasta and rice( veg pasta, herb rice, butter
rice)
MAIN COURSES
Poisson – fish ( poached fish, fish Colbert )
Entrée – main course (grilled chicken, beef steak)
Sorbet – it’s a rest course( falvour ice, cigars)
Releve – the large joints are used( lamb rag, grilled
chicken)
Roti – the roasted meat ( roast beef, roasted lamb)
Legumes – vegetables are served(baked vegetables,
braised cabbage)
Salade – salad course ( Russian salad, Cesar salad )
Buffet froid- cold buffet ( terrain, sausages, ham , )
AFTER COURSES
Fromage – types of cheese ( stilton, blue vain
cheese)
Entremets – sweets are used( cold puddings,
chocolate mousses )
Savourieux – simple savoury used ( quiche, savoury
soffles )
Dessert – fresh fruits and nuts
Beverages – traditionally coffee, but now tea hot
chocolate ect)
FEATURES OF FRENCH CUISINE
They use a lot of soups for all there meal
Lot of sauces used in there cooking like béchamel sauce, brown sauce.
Bread is served along with there food, like non-veg and veg course
Vegetables boiled , sautéed or grilled are served with the meat course.
Lost of wine and alcohol, is used in there cooking.
By the influence of the Italian chefs they use a lot of cheese and herbs
in there cooking.
a lot of emphasis is laid on presentation of the dish, garnish and eye
appeal
All meals end up with a sweet course or a beverage.
ITALIAN CUISINE The famous cuisine is from Italy.
In there food they use a lot of herbs and cheese
Olive oil is one primarily used.
A lot of vegetables like bell peppers, tomatoes, zucchini, pumpkin
Fruits are also used in abundant in there cooking.
They use a lot of herbs like oregano, rosemary , thyme, basil are a
few to name,
A lot of cheese is used in there cooking, like cottage cheese,
parmesan, mozzarella, etc.
Meats like pork, mutton, chicken, ham, bacon are most commonly
used in the Italian cooking .
MAIN DISHES OF ITALIAN CUISINE
Italian cuisine consists of mainly pasta with
different variety of sauces
Like tomato base, cream base, pesto base ( basil
leaves and pine nuts olive oil and garlic) are the
most common one
They use a variety of pasta which is named by the
various lengths widths and shapes.
Penne, macaroni, spaghetti, linguine, fusilli, lasagna,
ravioli ect.
SHAPES OF PASTA
OTHER FOOD
Risotto is a classic Italian rice preparation cooked
in stock or broth to make a creamy consistency the
stock may be vegetarian or non vegetarian. Then
cooked wit Italian Cleese an wine
PIZZA
This is another typical Italian preparation form
parts of Italy, this is basically bread with lots of
topping, like tomato, pizza sauce which is tomato
based, and mozzarella cheese .• Now days there are many various topping
as per the customers choice is used.
Italian cooking also is seen with lots of wine in
there cooking and beer and some liquor like coffee
and orange. Are also used in there cuisine.
They end the meal with some Italian desserts like
Tiramisu, panacotta Zaboglase to name a few.
Italian cuisine has become famous word wide and
most popular through out the world.
Now people love this cuisine.
MEXICAN CUISINEMexican cuisine, a style of food that originates in Mexico, is known for
its varied flavors, colorful decoration and variety of spices and
ingredients, most of which are native to the country
The cuisine of Mexico has evolved through thousands of years of
blending indigenous cultures
The staples of Mexican foods are typically corn and beans. Corn is used
to make masa, a dough for tortillas, gorditas, and many other corn-
based foods. Corn is also eaten fresh, as corn on the cob and as a
component of a number of dishes.
Squash and chili peppers are also prominent in Mexican cuisine
. Mexican cuisine is considered one of the most varied in the world,
after Chinese and Indian.
MEXICAN CUISINE
rice is the most common grain in Mexican cuisine after corn.
There is a lot of usage of alcohol to serve as a drink and also in
cooking.
Mexican is famous for there chilies, they grow a verities of chilies
in there country, so most of there food is chili hot.
The uses meats like beef, mutton, chicken, and pork
The vegetables used are capsicum, tomatoes, avocado, beans,
carrots to name a few
They end their meal with a dessert like puddings, and cold
beverages.
MEXICAN DISHES
Guacamole
This is a type of dip used in Mexican cuisine
Salsa another dip
Quesadilla dates muffins
tacos
ASIAN CUISINE
They are the regional cuisine from Asia like
Thai cuisine
Indonesia cuisine
Malaysian cuisine
Sri Lankan cuisine
Indian cuisine
Chinese cuisine
Middle east
Japanese cuisine
THAI CUISINE
Thai cuisine is the national cuisine of Thailand. Blending
elements of several Southeast Asian traditions, Thai cooking
places emphasis on lightly prepared dishes with strong aromatic
components
The spiciness of Thai cuisine is well known. As with other Asian
cuisines, balance, detail and variety are of great significance to
Thai chefs.
Thai food is known for its balance of three to four fundamental
taste senses in each dish or the overall meal: sour, sweet, salty,
and sometimes bitter.
Thai cuisine is more accurately described as four regional
cuisines corresponding to the four main regions of the country
Northern, Northeastern , Central, and Southern, each cuisine
sharing similar foods or foods derived from those of neighboring
countries and regions: Burma to the northwest, the Chinese
province of Yunnan and Laos to the north, Vietnam and
Cambodia to the east and Malaysia to the south of Thailand.
Thai Royal Cuisine which can trace its history back to the
cosmopolitan palace cuisine of the Ayutthaya kingdom . Its
refinement, cooking techniques and use of ingredients were of
great influence to the cuisine of the Central Thai plains.
Thai cuisine and the culinary traditions and
cuisines of Thailand's neighbors have mutually
influenced one another over the course of many
centuries.
INGREDIENTS USED Coconut milk
Yellow turmeric powder
Lemon juice
Yellow curry past
Red curry past
Green chilies
Red chilies .
cilantro,
lemongrass,
Thai basils and
mint
nam pla fish sauce is commonly used in all there dishes
Shrimp past
They use a lot of rice as a main course and eaten with
any curry mainly red curry made with sea food or
chicken, or some time yellow curry.
Kaffir lime lemon falvour leaves, lemon grass, a lemon
falvour grass, galangal or root ginger they are most
common used as flavoring in Thai cuisine.
THAI DISHES Khanom chin, freshly made Thai rice noodles
Phat si-io fish curry
Pla sam rot massamaman
curry
Mango jelly rice phat
khana mukron
Thai meals typically consist of either a single dish or it will be rice
(khao in Thai) with many complementary dishes served concurrently
and shared by all. It is customary to serve more dishes than there are
guests at a table.
Thai food was traditionally eaten with the right hand but it is now
generally eaten with a fork and a spoon
It is common practice for Thais and hill tribe peoples in north and
northeast Thailand to use sticky rice as an edible implement by shaping
it into small, and sometimes flattened, balls by hand which are then
dipped into side dishes and eaten. Thai-Muslims frequently eat meals
with only their right hands
UNIQUENESS OF THAI CUISINE
Thai food is often served with a variety of sauces
(nam chim) and condiments. These may include
phrik nam pla/nam pla phrik (consisting of fish
sauce, lime juice, chopped chilies and garlic), dried
chili flakes, sweet chili sauce, sliced chili peppers in
rice vinegar
In most Thai restaurants, diners can find a
selection of Thai condiments, often including sugar
or MSG, available on the dining table in small
containers with tiny spoons.
CONCLUSION
Like this cuisine we have a variety of cuisine in Asia which are
uniqueness of there own.
Each of the cuisines are becoming popular around the world,
The Indian cuisine is famous and very popular all over the world.
The culinary has become a part of some peoples leaving and thus
there are many intuition's encouraging the chefs
This has brought the awareness in people about the food and the
style of cooking.
All the cuisine are famous and tasty in its own, way and is to be
appreciated with out any reasons