Introduction to BUS100

1. Introduction to BUS100 Project Department of Information Systems Date of Submission: 10th May 2003 Annie Au Anita Mak Effie Chiu Helen Wong James ChuMiranda Leung

2. Food Culture • To introduce different cultures of food • To give brief idea of different food

3. Japan (Nippon)

4. History • 300 BC, Korean rice growing skills brought to Japan by Yayoi • Rice was used to make paper, fuel, wine, building materials and animal feed

5. History • 300 BC, Korean rice growing skills brought to Japan by Yayoi • Rice was used to make paper, fuel, wine, building materials and animal feed

7. Influence from other countries • China gave soy sauce, tea, chopsticks and imperial rule • Westerners introduced fried foods, e.g. the breaded, fried tempura • Traders brought tobacco, sugar and corn

8. JapaneseUnique Dining Etiquette • Dishes are set on a small, square meal-tray • The lid of the rice bowl is placed upside down outside of the tray to the left • The lid of the soup-bowl should be placed to the right • When eating, put the bowl of food on the left palm

9. A morsel from a dish should be followed by a mouthful of rice • No napkins. Use either a paper or handkerchief • After meal, the tips of the chopsticks are dipped in tea poured into the empty rice-bowl and then wiped off on a clean piece of paper

10. say “Itadakimasu" ("I gratefully receive") before starting to eat • when finish the meal ,say "Gochisoo sama" ("Thank you for the meal")with a bow.

11. Manipulation of Chopsticks How to hold?

12. Chopsticks manner • DO NOT use your chopsticks to shift dishes around • DO NOT wave your chopsticks about in the air while trying to decide what to eat next • DO NOT rummage about in the food looking for the tastiest morsel

13. DO NOT pick up a dish with the hand that is holding the chopsticks • DO NOT point your chopsticks at people when you are eating; • Never lick them or spear food with the points • DO NOT hold the chopsticks with your fist • Put the chopsticks on the chopstick rest when not in use

15. France (france)

16. How l o n g do French enjoy their dinner? Do you know…

17. 3 hours

18. Table setting is very important

19. Table manner ~Before eating • Cutlery is used start from outside and work in. • Pull out chairs to seat the women when you're eating together. • Do not sit down before all the ladies are seated.

20. Table manner ~While eating • Sit up straight with your arms held near your body. • Don't take bread with a fork. • Keep your elbow off the table. • Always say "please" and "thank you" for everything. • Bread or rolls should be broken into small pieces and butter only bite-sized at a time.

21. Table manner ~After eating • Place your napkin loosely to the left of forks when you leave the table at the end of the meal. • Lay the knife and the fork diagonally across your plate and side-by-side when you have finished.. • Ask before you leave. • Show appreciation e.g." What a lovely meal!" "Jolly good!" "It's tasty!"

22. Courses of the dishes Appetizer Soup Salad Main Dish Side Dish Beverage Dessert

24. China (Zhong Guo)

25. Table Manner • Don’t eat until the host or the people who are starts to eat • Everybody shares the dishes placed on the table • Eat whatever food the host gives you in the bowl and say how yummy it is

26. Table Manner • Don't stick your chopsticks upright in the rice bowl.Instead, lay them on your dish. • Make sure the spout of the teapot is not facing anyone. • Don't tap on your bowl with your chopsticks.

27. Cooking Techniques • Stir-frying:Cook quickly over high heat in a small amount of oil.

28. Steaming:The food are put in bamboo trays. The water should be boiled continuouslyand hot enough before the food goes into the steamer.

29. Deep-frying: Pour a large amount of oil that can cover the food in the wok.The oil must be at the right temperature to cook food properly.

30. Styles of Different Regions • There are eight styles of cuisines inside China divided by the regional differences.

31. Some of them are put here • Lu:Combines the best features of different regional styles • Shangdong:Shangdong cooks are good at cooking seafood • Chuan :Specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. • Yue :Makes use of many ingredients. They look for fresh, tender, crisp textures.

32. Soup • Chinese soups have been part of Chinese meals for a long time. • Sweet corn and hot/sour soups are the most popular soups to westerners. • Chinese make their soups with chicken, meat or vegetable stock.

33. Chinese Tea • Tea drinking is an integral part of Chinese life and Chinese food experience. • Chinese were the first to discover the tea leaf and have been drinking tea for thousands of years and in different kinds.

34. India (India)

35. Table Etiquette • Steady the mind and the body before you begin to eat. • Wash hands and feet before the meal. • Begin your meal with a blessing. • Do not eat when you are upset.

36. Table Etiquette • Chew your food well. Delight in the flavor, texture, aromas and colors of the food.  Celebrate your meal. • Eat silently or have a good conversation. • Eat a modest portion. Leave about 1/4 of the stomach empty to aid in digestion.

37. Eating Method • -For Hindus, usually take meals individually. • For Muslims, like to eat together at a room where white cloth was spread on the floor. And place dishes on it. • Indians eat with the which were washed before and after eating. But for serving and carving, there were spoons and knives. fingers

38. The India diet is divided into Two types

39. The two types are Vegetarianism and meat-eating

40. Why are there two extremes? • People who believe in Buddhism and Jainism have vegetable diets. • People who don’t believe in those religions eat meat.

41. Types of Food Indian’s food mix with different countries’ food culture. So, they create the Mughlai style

42. Mughlai style • Pilafs(rice cooked with meat) • Kebabs(roasted goats) • Dhosakas(pancakes made with rice). • Sweetmeats(dessert: made of almonds, rice, wheat flour, coconut, sweetened with sugar and rose- water)

43. Breads: consisted of puris(made from whole-wheat flour and oil) and bhaturas(made from white flour, yeast and oil). • Dishes were decorated with almonds, pistachios, cashews and raisins. • Spices were added to cream and butter.

44. ~End~Thank you