Culinary Practices Around The World PDF

INFORMATIONSHEET NO. 1 Overview of Culinary Practices around the World Learning Outcomes: After reading this Information Sheet, you must be able to: 1. Discuss the current trends in culinary practices around the world;...

INFORMATIONSHEET NO. 1 Overview of Culinary Practices around the World Learning Outcomes: After reading this Information Sheet, you must be able to: 1. Discuss the current trends in culinary practices around the world; 2. Interpret basic concept; and 3. Appreciate the importance of culinary practices around the World. INTRODUCTION The term "World Population" refers to the human population (the total number of humans currently living) of the world. The world map is divided into seven continents: Africa Antarctica Asia Australia/Oceania Europe North America and South America ASIA is the largest continent that includes Russia and India, the latter is often referred to as Asian Indians to distinguish them from natives Indians, who are the early inhabitants of certain countries. Cultural foods of India are more appropriately grouped with its neighbor’s in Southeast Asia. The world surface is mostly covered with water. Only 1/3 is land, but is the main source of a wide variety of foods. The characteristics topography, climate and agricultural practices largely accounts for foods available in each country. 1.1 The history of food This chapter came mainly from www.foodtimeline.org Prehistoric diet was water and marine life. 1207,000 years ago, the evidence of eating shellfish was discover in Southern Africa. A Mankind thrived on food available by hunting and gathering in their environment. in 10,000 BC agriculture began and in 9,000 BC sheep and goat were domesticated, followed by cattle.  about 6,500 B.C between 6,000 BC and 8,000 BC nuts, apples, corn and beans were cultivated. 6,000 BC Farming was established in China and Peru. 4,000-5,000 BC consumption of more fruits, vegetable nuts and grain. 3,000 BC Chicken was domesticated 2,000 BC Festive foods on banquets in Egypt and Mesopotamia 200 BC Southeast Asia started using buffalos for agricultural purposes. The first century ADE showed records of Ancient Rome of Italian Weddings French foods mentioned included French toast and foie gras. in 2nd century fried chicken, flan rice, pudding, challah bread, capers, turnips and berries , sushi and ice cream. in 3rd century food trade accelerated at a faster pace from these voyages. from 3rd – 7th centuries historical notes included pretzels, jemons, tofu, spinach, eggplant, and many kinds of beans. between the 10th and 14th centuries numerous foods currently enjoyed all over the world were recorded such as Peking duck, cod, corned beef, pancakes and waffles, hamburgers, guacamole, assorted fruits, pies, baklava, kebabs, and more varieties of cheeses. the 15th to the 17th century mentioned turkey in Europe, tempura and teriyaki in Japan salsa, gingerbread, puff pastry and quiche, marzipan, applesauce, coconuts, and reference to the “old world cuisine” from Christopher Columbus’ voyages. 1650 doughnuts and kosher foods were recognized. 18th century colonial America had records of frontier foods.1830 soft drinks were introduce 1897 gelatin and 1906 cornflakes. 1.2 The Effects of Conquests and Trading on Cultural Foods The early exchanges of food were brought about mainly by conquests and by trading activities. A classical example is when Spanish expeditions to Central America and Mexico brought their maize (corn) to Europe and introduced wheat to the Americas. Chocolates came from Central Americas; coffee originated from Africa, and tea from Northern China was brought to Europe by traders. In return, onions and cabbage were brought to the New World by the Europeans. The search for spices led to voyages that resulted in the discovery of other lands or countries. Eventually, advances in infrastructure and means of transportation by land or by sea accelerated this pace of cultural interchanges. A brief historical sketch of past conquests in the succeeding pages provides background information why a nation or particular population showed foreign influences on their cultural foods. Thousands of years prior to the birth of Christ, Egyptian culture prevailed and influenced many parts of the world. In Asia, Chinese culture started to flourish under the Shang dynasty circa 2000 BC and in the Western world, the seat of early culture was in Central America. 1.3 Definitions and Basic Concepts a. Food anything that nourishes the body by supplying energy, building and repairing cells, and regulating bodily processes is the significant definition for food. Food is multidimensional aside from its nutrients it contains nonnutritional components that give color, texture, flavor and other palatability factors, which consumers look for when making food choices. Food should be satisfying and many meanings are attach to it according to religion, safety socio economic and emotional factors. Health – heart-healthy, diabetic, low carb, vegetarian, functional, enrich supplementary, nutrient-dense, allergenic and junk foods. Religion - set of food beliefs and practices Safe foods – processed food Socio economic dimension of food – traditional dishes Comport foods – emotional factor “balikbayan” b. Food habits are especially deeply rooted in an individual’s lifetime. From time of birth, through childhood, school age, adulthood and later ages. It can also develop and modified through conscious and unconscious learning. Ex. Health education, occupation, religion. Societal factors with peers, travel and inter-marriages. c. Food ways these include not only food habits, typical meal patterns and time of eating but culinary practices. The cuisine of a country is an art and a science and is an important aspect of its food culture. In a nutshell,  what you eat, when and where you eat, with whom you eat, and why you eat, are your food ways. d. Culture the composite of customs, traditions, values, art and literature, history and other norms and values that are developed, learned, shared and practiced by a group of people constitute culture. These are passed down from generation to generation and may be modified with time, knowledge, acculturation, trade and other factors. Culture is not static, because people want betterment in their way of life, security and comfort. e. Acculturation this is a process of cultural changes due to repeated exposure to another culture the kind of extent of cultural practices adapted from another depends on the goals and objectives of a particular cultural group. The rate of acculturation varies with different areas or populations, with the majority culture dominating the process. f. Cultural sensitivity this refers to the recognition and acceptance that cultural differences and similarities exist. Both are important and equally valued there is no right or wrong in comparing the culture of one group to another. g. Multi-culture this is description of a group of people with several cultural behaviors and practices co-existing at a giving time. Ex. Is the United States of America whose population are mostly immigrants or settlers with different races and nationality h. Assimilation the status of the culture of a population when it fully mergers into the majority culture from others, thereby losing its ethnic identity is called assimilation. i. Conservatism this is descriptive of people reluctant to change their food habits or try new foods. Tolerance of people and acceptance of other choices in cultural practices and food ethics make food ways around the world unique and varied. j. Nationality the country where a person lives or which country he or she considers as a homeland. Oftentimes, where the person is born determines nationality, but may change with immigration and choice of where he or she wants to settle permanently. k. Ethnicity this refers to the affiliation with a race, people, language or cultural group. An ethnic group has common cultural heritage. Diversity within each cultural group, called “intra-ethnic variation” is also common due to racial, regional, political and economic divisions.