Food culture of the world

1. Food culture of the world

2. 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.

3. 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.

4. 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.

5. Definition of culinary • 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. Food from 11th century to 21st 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.

11. 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.

12. 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

13. 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.

14. World cuisine • French cuisine • Italian cuisine • Mexican cuisine • Asian cuisine Thai cuisine Chinese cuisine Japanese cuisine Indian cuisine

15. What is cuisine • Cuisine is a characteristic style of cooking practices and traditions often associated with a specific culture.

16. French cuisine

17. 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.

18. 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.

19. 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.

20. French course Starters Hous-d’oeuvres – starters (pates , roulade, canapesect) 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)

21. 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 , )

22. After courses • Fromage – types of cheese ( stilton, blue vain cheese) • Entremets – sweets are used( cold puddings, chocolate mousses ) • Savourieux – simple savoury used ( quiche, savourysoffles ) • Dessert – fresh fruits and nuts • Beverages – traditionally coffee, but now tea hot chocolate ect)

23. 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.

24. 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 .

25. 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.

26. Shapes of pasta

27. 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

28. 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.

29. 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, panacottaZaboglase to name a few.

30. Italian cuisine has become famous word wide and most popular through out the world. • Now people love this cuisine.

31. Mexican cuIsine • Mexican 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.

32. 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.

33. Mexican dishes • Guacamole • This is a type of dip used in Mexican cuisine • Salsa another dip

34. Quesadilla dates muffins • tacos

35. 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

36. 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.

37. 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.

38. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries.

39. 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

40. 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.

41. Thai dishes • Khanom chin, freshly made Thai rice noodles • Phatsi-io fish curry

42. Pla samrot massamaman curry • Mango jelly rice phatkhanamukron

43. 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

44. 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.

45. 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