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