History of Cuisine PDF

WEEK 1 HISTORY OF CUISINE ================== **Cuisine** (from *French cuisine*, *\"cooking; culinary art; kitchen\"*; ultimately from *Latin **coquere**, \"to cook\"*) is a ***[characteristic style of cooking practices and traditions, often associated with a specific culture]***. - Cuisines ar...

WEEK 1 HISTORY OF CUISINE ================== **Cuisine** (from *French cuisine*, *\"cooking; culinary art; kitchen\"*; ultimately from *Latin **coquere**, \"to cook\"*) is a ***[characteristic style of cooking practices and traditions, often associated with a specific culture]***. - Cuisines are ***[often named after the geographic areas or regions that they originate from]***. - A cuisine is ***[primarily influenced by the ingredients that are available locally or through trade.]*** - Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. - - Cuisine can be stated as the foods and methods of food preparation traditional to a region or population. - The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods are required or proscribed. - Climate also affects the supply of fuel for cooking; ***[a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal.]*** Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply. - New cuisines continue to evolve in contemporary times. An example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s WHO IS GEORGES AUGUSTE ESCOFFIER? ================================= Auguste Escoffier (born October 28, 1846 and died February 12, 1935), - French culinary artist, known as ***"the king of chefs and the chef of kings,"*** - French chef, restaurateur and writer who popularized and modernized traditional - Escoffier ***began his career at the age of 12, and, when he retired from the Carlton Hotel at the age of 74,*** he counted ***[62 years of active service]***, a span considered a record in his profession. - - The name of Escoffier ***[became of worldwide repute when in 1890]*** he was given the direction of the kitchens of the newly opened Savoy Hotel, and he ***[created the péche Melba (peach Melba) in honor of the famous singer Nellie Melba when she was staying there in 1893.]*** - Besides the renown of his name, Escoffier wrote several books, notably ***Le Guide Culinaire***. (***[The Complete Guide to the Art of Modern Cookery]***), ***[which listed dishes according to their order of presentation and included the first á la carte menus]***; - ***Le Livre des menus*** (1912; "***[The Book of Menus]***"); and - ***Ma cuisine*** (1934; "***[My Cuisine]***"). - Escoffier also published the monthly magazine ***Le Carnet d'epicure*** ("***[Notebook of a Gourmet]***"), which ran from 1911 to 1914. - Escoffier ***[radically simplified food service by advocating the use of seasonal ingredients and the abandonment of elaborate garnishes]***. - He ***[also streamlined the organization of professional kitchens]***. These ideas were widely disseminated through ***Larousse Gastronomique*** (The work on classical French Cuisine). - Georges-Auguste Escoffier, who ***[organized the kitchens for the luxury hotels owned by César Ritz]***, developing the so-called ***brigade de cuisine, or kitchen brigade***, ***[consisting of highly trained experts each with clearly defined duties]***. - Escoffier ***[demanded cleanliness, quiet and discipline from his staff.]*** He worked in partnership with hotelier César Ritz. The two rose to prominence together at the Savoy in London serving the elite of society, and later at the Ritz Hotel in Paris and the Carlton in London. - The pioneering chef Auguste **Escoffier** is ***[credited with establishing the importance of Espagnole, Velouté, Béchamel and Tomate, as well as Hollandaise and Mayonnaise]***. - ***Espagnole- espanyol (brown sauce or demi-glace)*** - ***Veloute- vuh-loo-tee (blond sauce)*** - ***Béchamel- bay-sha-mel (white sauce)*** - ***Tomato (red sauce)*** - ***Hollandaise- haa- luhn- dayz (warm butter sauce)*** **GRANDE CUISINE** also called ***haute cuisine***, the ***[classic cuisine of France as it evolved from its beginnings in the 16th century to its fullest flowering in the lavish banquets of the 19th century]***. - The **classic cuisine** prizes ***[richness, suavity, balance, and elegant presentation]***. - Unlike a ***peasant or Bourgeois Cuisine,*** in which ***[bold, earthy tastes and textures are allowable and even desirable,]*** - ***Grande cuisine*** aims at a ***[mellow harmony and an appearance of artfulness and order]***. WHAT IS CAREME FAMOUS FOR? ========================== ***Marie-Antoine Carême***, by name ***Antonin Carême***, (born June 8, 1784, Paris, France---died January 12, 1833, Paris), French chef who ***[served the royalty of Europe, wrote several classic works on cuisine, and advanced the notion of cuisine as both an art and a science]***. WHAT DID CAREME INVENT? ======================= It is difficult to overstate the importance, in modern Western cuisine, of Marie-Antoine Carême, a Frenchman many say was the first celebrity chef. Best known today for the spectacular sugar, marzipan, and pastry sculptures he designed and built called pieces montées --- which still exist in fine dining, but are now more commonly made of chocolate --- Carême\'s real legacy came out of his systemization, rationalization, and professionalization of French cuisine in the early 1800s. French cooking methods. Much of Escoffier\'s technique was based on that of ***[Marie-Antoine Carême](https://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme),*** one of the codifiers of French ***[haute cuisine](https://en.wikipedia.org/wiki/Haute_cuisine);*** Escoffier\'s achievement was to simplify and modernize Carême\'s elaborate and ornate style.  - First Celebrity Chef - Often Called the Father of French Cuisine - Founder and Architect of French Haute Cuisine - One of the most prolific food writers of the 19^th^ Century - During his long career, he was a chef for Talleyrand, Czar Alexander I, George IV and Baron Rothschild **KITCHEN BRIGADE: ULTIMATE LIST OF KITCHEN STAFF AND DESCRIPTIONS** The kitchen brigade system, also known as the "brigade de cuisine", is a framework for hiring and organizing restaurant kitchen staff to maximize efficiency. In the system, everyone has a specific and useful role, which helps the kitchen run like a well-oiled machine. The full brigade consists of more than 20 kitchen jobs including an executive chef, sous chef, and multiple types of chefs de partie (line cooks) who oversee particular stations. Examples of line cooks in the full brigade de cuisine include a potager, who oversees the soups, a poissonnier, who is responsible for seafood dishes, and a pâtissier, who oversees the pastry program. The kitchen brigade system has roots in fine dining. Today, it's less commonly seen in its entirety due to the proliferation of more casual restaurant concepts. Even though the brigade de cuisine was intended for full-service restaurants (FSRs), its legacy can be found even at fast food concepts. Fast food kitchens have stations for frying, grilling and assembling dishes and they hire line cooks to work these stations and maximize efficiency. The kitchen brigade system was created in the 19th century by Georges-Auguste Escoffier, a chef who is responsible for revolutionizing French cuisine. Escoffier, who was a protégé of Marie-Antoine Carême, the father of French cooking, became famous for modernizing and simplifying the French cuisine codified by his mentor. WHAT ARE THE POSITIONS OF A KITCHEN BRIGADE? ============================================ Here is a comprehensive list of brigade-style kitchen staff, iterations of which may be found in any modern restaurant kitchen. 1. **Aboyeur** or expediter (*a-bwa-yey)-* is the link between the dining room and the kitchen, relaying orders, conducting both speed, coordination, and, when done well, preventing chaos. 2. **Boucher** or butcher ( *boo-shey)-* oversees all butchery required for service, from fish to meat. 3. **Boulange**r or baker (*boo-lan-zhey*)- is in charge of baking any in-house breads or baked goods. 4. **Chef de cuisine**, traditionally the executive chef or head chef, in charge of staffing, menu planning, and overall management. 5. **Chef de partie**: Also known as a station chef, chef de partie is a broad term indicating the head chef of a given station. 6. **Commis** is a line cook. Typically understood as an entry-level position that carries out the directions of a chef de partie, they also provide the crucial firepower behind a kitchen's output. 7. **Demi-chef** is assistant to their assigned chef de partie, completing prep work and assuming control of the station in the absence of the chef de partie. 8. **Entremetier:** (*on-tru-met-tyu)-*As one of the broader posts, the entremetier is in charge of composing all entrées, including meat, vegetable, or egg dishes. This role may oversee poissonnier (fish dishes), legumier (vegetables), rôtisseur (roasted and braised meats), and potager (soups). 9. **Friturier** or fry chef, *(fru-tur-yey)* oversees any fried items. Smaller operations may combine this role with another station to save payroll. 10. **Garde manger:** *(gard-mon-zhey)* Known as a "pantry chef," the garde-manger oversees cold appetizers like charcuterie, pâtés, salads, and more. 11. **Grillardin**: (*gri-yar-dan)-* A grillardin watches over the kitchen's range and turns out any grilled items. This role is also in charge of preparing the meat for the service. 12. **Pâtissier**: ( *pati-su-ry)-* The pastry division often operates in its own bubble in the kitchen. The pastry chef, or pâtissier, may oversee other positions while executing the dessert menu. Depending on the operation's scale, these positions can include a décorateur for intricate finish work, a glacier working with ice creams or sorbets, or a confiseur, who specializes in candies and confections. 13. **Plongeur**: (*plon-jur)-* The plongeur (dishwashers) and marmiton (porters) are the backbones of many kitchens. These roles are responsible for cleaning pots, pans, and dishes throughout service and may assist in prep before service. In larger kitchens, the porter solely washes pots and pans, while the plongeur takes care of the other dishes. 14. **Saucier:** (*so-se-yey)-* Sauciers are generally in charge of creating sauces that pair with meat, seafood, and vegetarian dishes, as well as gravies and soups. 15. **Sous chef:** Second-in-command to the head chef, the sous chef assumes responsibility in their absence. Modern-day sous chefs are typically also in charge of ordering and help oversee menu planning. 16.**Tournant** (*tur-nown)-* Tournants are known as swing cooks or a "roundsman." This role is among the 16. most flexible in the brigade. Tournants are trained to work at any station as needed. **WEEK 2** International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. ### HISTORY AND ORIGINS #### Thai Cuisine Thai food originated with the people who emigrated from the southern Chinese provinces into modern day Thailand many centuries ago. Historically there were many Szechwan influences in Thai cuisine, although over the centuries many other influences have affected Thai food. In a more distant past, Buddhist monk brought an Indian touch, and southern Muslim states influenced the cooking in the south of Thailand. Much later, Thai food was influenced by European cuisine after contact with Portuguese missionaries and Dutch traders. During these times there were even some influences from the Japanese. Today Thai food is its own, with a special unique blend of the 5 tastes: sweet, sour, bitter, salty, and spicy. Thai cuisine is heavily influenced by ancient traditions and influenced by Vietnamese and Chinese cuisines. Thai chefs rely on aromatic, savory dishes with a gorgeous presentation.  Siamese Cats are actually native to Thailand, not China. The Thai language is an offshoot of Chinese. Buddhism is Thailand's largest religion. ### REGIONAL DIFFERENCES Thailand is a big country with a diverse geography, and over the years this has led to the development of regional differences in its style of cuisines. Currently there are 4 distinct styles of cooking in Thailand. #### Northern traditionally it is kneaded into small balls with the fingers. There is a strong influence from neighboring Burma with popular dishes like Kaeng Hang Le, a pork curry flavored with ginger, turmeric, and tamarind. #### North-eastern The food in the north east is influenced by Laos; as a general rule the food is highly spiced, and sticky glutinous rice is the preferred staple for north-eastern dishes. Although there are plenty of meat dishes, historically meat was scarce in the villages, and the main source of protein were shrimp and freshwater fish. These were often fermented to increase their shelf life. #### Central The central region offers cuisine that is midway between the north and south, although fragrant Jasmine rice is preferred to the sticky variety. What makes the central region cuisine special is that it is home to royal cuisine. This type of cooking which originated in the royal palace involves much more elaborate meals, put together with complex techniques. It is more of an art form than just regular cooking. #### Southern Southern Thai cooking is the most popular outside of Thailand since that is the main tourist region of the country. In southern cuisine there is much more use of coconut milk in many dishes. Coconut replaces Ghee for frying and there is a heavy use of seafood in the dishes. Appetizers in the south use a lot of cashews from local plantations, and coconut flesh as a standard condiment. ### REGIONAL FOOD PREPARATION TRADITIONS, CUSTOMS AND INGREDIENTS #### Thai Curries Thai curries are identified by their color. There are four main colors: green, red, yellow, and orange. Counter-intuitively, the hottest of them is the green curry followed by the red, the yellow which is the Thai version of an Indian curry, and the mildest is the simple orange curry. In addition to the basic color curries, there are two other curries that ae immensely popular: Panang and Massaman. They originate in the south of Thailand, with Malay and even Persian influences. They have a much thicker sauce than traditional Thai curries. #### Thai food in Khao Lak However, what makes the Thai food truly excellent in the area is the sheer freshness of the ingredients. Unlike some of the international cuisine on offer the Thai food ingredients do not travel far. Seafood comes from the sea and the vegetables and meat from many of the farms and local plantations nearby. This freshness gives Thai food in Khao Lak its own unique flavor and richness. ### THAI HERBS -- THE ULTIMATE GUIDE TO HERB USAGE IN THAI FOOD Thai herbs are the partner of Thai spices and another prime piece of the jigsaw of cooking excellent Thai food. Thai herbs and spices go together like the right key for a lock as together they open the blueprint to great Thai food. **Herbs** do not generally add spiciness to a dish though there is some overlap as certain spices, vegetables, and fruits are sometimes referred to as herbs. There are certainly plenty of herb focused recipes which is why not all Thai food is spicy. ### WHAT IS HERB? ***Herbs*** are the flowers, leaves, stems of plants that are used fresh and often chopped but for practicality are often dried, flaked, or frozen. Herbs are used to enhance the flavor and depth of taste of a dish. Don't forget that the flavors of Thai food come from the interaction and blend of Thai herbs and spices as well as Thai seasonings -- sauces and spice mixes.  Coriander or cilantro ---------------------  Culantro --------  Mint ---- Lemon basil ----------- Sweet basil Coriander root ==============  Saffron Pandan ============== Thai celery ===========  WEEK 3 HISTORY ======= The **history of Indian cuisine** consists of [[cuisine from the Indian subcontinent]](https://en.wikipedia.org/wiki/Cuisine_from_the_Indian_subcontinent), which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the [[Jain]](https://en.wikipedia.org/wiki/Jainism) population consume no roots or subterranean vegetable; see [[Jain]](https://en.wikipedia.org/wiki/Jain_vegetarianism) [[vegetarianism]](https://en.wikipedia.org/wiki/Jain_vegetarianism)) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable. One strong influence over Indian foods is the longstanding [[vegetarianism]](https://en.wikipedia.org/wiki/Vegetarianism) within sections of [[India]](https://en.wikipedia.org/wiki/India)\'s [[Hindu]](https://en.wikipedia.org/wiki/Hinduism) and Jain communities. At 31%, slightly less than a third of Indians are vegetarians. Indian cuisine dates back over 5000 years. Each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others. INDIAN FOOD CULTURE =================== Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. North Indian Food ----------------- course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. But on the other hand, states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However, in the northern region impact of Mughlai food is quite obvious. relative lack of fresh vegetables in these areas. In western India, the desert cuisine is famous for its unique taste and varieties of food. *Rajasthan and Gujarat* are the states that represent the dessert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the *Bombay Prawn* and *Pompfret.* In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc. East Indian Food ---------------- In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually, the *Bengalis* love eating varieties of fishes. A special way of preparing the delicacy known as *'Hilsa'* is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the '*Bamboo Shoot'.* Various sweets prepared in this region, by using milk include the '*Roshogollas', 'Sandesh', 'Cham-cham'* South Indian Food ---------------------------------------- The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes. In Kerala, some of the delicious dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is *Puttu,* which is glutinous rice powder steamed like a pudding in a bamboo shoot. AN OVERVIEW OF INDIA\'S REGIONAL CUISINES ========================================= Typical north Indian dishes --------------------------- an influential role in the evolution of its cuisine. Vegetarianism is widely practiced in many Hindu, Buddhistand Jain communities. India's unique blend of cuisines evolved through large-scale cultural interactions with neighboring Persia, ancient Greece, Mongols and West Asia. New World foods such as chili peppers, tomatoes, potatoes and squash, introduced by Arab and Portuguese traders during the sixteenth century, and European cooking styles introduced during the colonial period added to the diversity of Indian cuisine. Indian cuisine has also influenced cuisines across the world, especially those of South East Asia. It is now one of the most popular cuisines across the globe, enjoyed not only among the large Indian diaspora but also by the general population in North America, Europe, Australia and parts of Africa. What foods are eaten in India? ------------------------------ Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked---for example, dhuli moong or dhuli urad---or split. REGIONAL FOOD PREPARATION ========================= The food available in India is as diverse as its culture, its racial structure, its geography and its climate. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. These spices are also used as appetizers and digestives. Besides spices, the other main ingredients of Indian cooking and Indian meals are milk products like ghee (used as a cooking medium) and curd or dahi Lentils or dals are also common across the country and regional preferences and availability determine the actual use in a particular area. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish or cereal with which they are served. Whereas the Sarson ka saag (made with mustard leaves) is a perfect complement for the Makke ki Roti (maize bread) eaten in Punjab, the sambhar (lentil) and rice of Tamil Nadu taste best eaten with deep-fried vegetables. Although a number of religions exist in India, the two cultures that have influenced Indian cooking and food habits are the *Hindu* and the *Muslim* traditions. Each new wave of settlers brought with them their own culinary practices. However, over time they adopted a lot of specialties and cooking methods from the Indian cuisine and blended the two to perfection. The Portuguese, the Persians and the British made important contributions to the Indian culinary scene. It was the British who started the commercial cultivation of tea in India. The Hindu vegetarian tradition is widespread in India, although many Hindus eat meat now. The Muslim tradition is most evident in the cooking of meats. Mughlai food, kababs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and tandoori chicken are all important contributions made by the Muslim settlers in India. North Indian Food ----------------- desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup. Kheer a form of rice pudding, shahi tukra or bread pudding and kulfi, a nutty ice-cream are other common northern desserts. South Indian Food ----------------- a curd preparation called pachadi. Coconut is an important ingredient in all South Indian food. The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country. The popular dishes from Kerala are appams (a rice pancake) and thick stews. Desserts from the south include the Mysore pak and the creamy payasum. A meal is rounded off with the after-dinner paan or betel leaf which holds an assortment of digestive spices like aniseed, cloves, arecanut, and cardamom. KEYINGREDIENTS: INDIAN ====================== ***Basic ingredients*** are typically cumin, coriander and turmeric, but other spices that may be included are peppercorns, mace, cinnamon, cardamom, star anise, and nutmeg. Composition varies widely across India and depending on whether the dish includes meat, vegetables or fish. ***Spices*** are being used as staple dietary additives since long time in India. The study explores the seven spices that include cumin, clove, coriander, cinnamon, turmeric, fenugreek, and cardamom on the basis of culinary uses as well as medical uses.  5 INDIAN COOKING TECHNIQUES =========================== There are 5 basic cooking techniques in Indian cooking. They are listed below with their most closely related English equivalents: 1. Baghar or Tarka (Tempering) empering is also practiced by dry roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving 2. Talna (Frying) 3. Bhunao (Sauteing and Roasting) 4. Dum (Steaming) 5. Dhuanaar (Smoking) WEEK 4 ITALIAN ANCIENT TIMES ===================== momentum. The history of Italian cuisine began to develop very long ago. The Etruscans and the early Romans sought food on earth and rarely -- at sea. They used wild seafood and fish as a rare protein food, mostly relying on beans and grains. Cereals were used to make soups, which may have been the forerunners of modern polenta (a dish common among northern Italians). Roman soldiers carried individual grain stocks with them in order to maintain their strength in a long journey. Further, the history of the development of Italian cuisine began to gain ANCIENT TIMES, OR THE ROMAN EMPIRE ================================== famous gourmets of the time was *Lucullus*, thanks to which an adjective lucullan appeared in European languages, which means "extravagance". Another famous Roman chef was *Apitius,* known as the author of the first cookbook written in the fourth century BC. HOW IS ITALIAN CUISINE? ======================= Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta includes noodles in various lengths, widths, and shapes. *Pasta* is the staple food of traditional Italian Cuisine, with the first reference dating back to 1154 it is also commonly used to refer to the variety of pasta dishes. Home of the pasta and the pizza, Italian food is simple dishes with only a few ingredients but of extraordinary quality. Tomatoes and basil, olive oil and Prosciutto de Parma are typical Italian products. Full Italian meals have been known to contain ten different courses from Aperitivo to Caffe. Italians are also known for their fondness of desserts like cheese, cake, ice cream, fruit, sweets and cookies. Italian cuisine has developed over the centuries. Italian cuisine started to form after the fall of the Roman Empire when different cities began to separate and form their own traditions. \... Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation.   *Timing of meals* is crucial. Lunch is served at 1.00 PM and dinner at 8.00 PM. In northern Italy it can be a little earlier and a little later towards the south but don't dream of eating at 4.00, the restaurant kitchens are closed until dinner time. COMMON INGREDIENTS USED IN ITALIAN FOOD ======================================= Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all of Italy. Italians like their ingredients fresh and subtly seasoned and spiced. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine. Other ingredients include: - Gorgonzola & Parmesan Cheese - Shellfish - Rosemary - Capers - Garlic - Basil REGIONAL FOOD PREPARATION TRADITIONS ==================================== Italian cuisine started to form after the fall of the Roman Empire when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. 1. **Abruzzo** 2. **Basilicata Làgane with olive oil and chickpeas** Like its southern neighbors, simplicity is the hallmark of Basilicata\'s cooking. And the pasta (làgane) will be called tagliatelle or pappardelle, and almost certainly made with egg alongside durum wheat flour and water. 3. **Calabria Macaroni with pork, eggplant and salted ricotta** A specialty of Calabrian chef Pasquale Pangallo, this dish merits an entry in \"Cucina Regionale,\" the bible of Italian regional cooking. It combines several of the south\'s classic elements. Melanzane (eggplant) were introduced to Italian cooking by Arabs, regular visitors to, and occasional occupiers of, southern Italy from the ninth to 11th centuries. 4. **Campania** and another topping or two. Reggio Emilia.  5. **Emilia-Romagna** Cappelletti (stuffed \"little hats\"), tortellini and tortelloni originate from Modena and 6. **Friuli Venezia Giulia Spiced frico cheese and toast** The mature cheese is cooked, almost to melting point, then spiked with sugar and cinnamon and served either cubed or on toasted bread. The dish is a warming balance of spice, salt and sweetness. 7. **Lazio** Lazio is a region divided by mass tourism. [[Rome]](http://www.cnn.com/travel/destinations/italy), its capital, welcomes millions of visitors every year. \"This young spring lamb reaches its greatest expression when prepared alla cacciatora \-- the chopped lamb is cooked in a pan with oil or lard and garlic, sage and rosemary, then seasoned with salt-cured anchovies. 8. **Le Marche** \"The dish was originally made on board fishing boats, for lunch,\" explains Paolo Antinori, head chef at [[Fortino Napoleonico]](http://www.hotelfortino.it/en-us/restaurant.aspx) , a restaurant specializing in Le Marche cuisine.  9. **Liguria Chickpea flatbread** Many cooking traditions in Liguria \-- the small, crescent-shaped region strung out along Italy\'s northwest coast \-- come from the region\'s seaport, Genoa. Among them is farinata, a thin, unleavened flatbread made with chickpea flour. 10. **Lombardy Risotto alla milanese** 11. **Molise** 12. **Piedmont** 13. **Puglia** Wheat and olive oil are produced in abundance, making it a top Italian region for vegetarians. 14. **Sardinia Pilau** cooking the grains in a fresh stock. Around the island, you\'ll find versions of pilau made with sheep or goat meat, or with crustaceans and shellfish in a tomato sauce. 15. **Sicily** The dish is usually made with bucatini (hollow pasta tubes) served al dente with fresh sardines, raisins, pine nuts and, most importantly, wild fennel and saffron. 16. **Trentino-Alto Adige Strudel** customize it with figs and walnuts, or use ricotta and apricots. 17. **Tuscany** simple dressing of olive oil, sage and pecorino cheese. 18. **Umbria** 19. **Valle d\'Aosta** 20. **Veneto** Venice never had a king, but this dish was certainly fit for the doge \-- a kind of chief magistrate. It was traditionally served at the annual Doge\'s banquet, held on April 25, the saint\'s day of the city\'s patron, St. Mark. WHAT METHOD OF COOKING ARE USED IN ITALIAN CUISINE? =================================================== The most common techniques in Italian cooking are: - **Boiling or simmering**: food is cooked in hot water. Examples of this include pastas, rice, vegetables, and tough but flavorful cuts of meat. - **Pan frying**: food is quickly cooked in a small amount of very hot fat---butter or olive oil. This is what we commonly think of as "sautéing." - **Braising**: food is browned in hot fat, then cooked in a moderate amount of flavored liquid (wine, broth or vegetable juice), most often with aromatic vegetables and other seasonings. - **Pan roasting**: similar to braising, the food is initially browned in hot fat; it is then cooked in a small amount of liquid---just enough to keep it moist. This is most often used for chicken, rabbit, and certain cuts of pork and veal---flavorful cuts of meat which are often spit-roasted or, in modern kitchens, oven-roasted. - **Grilling**: food is quickly cooked over the embers of a hardwood or charcoal fire. This is used for tender, well-marbled cuts of beef and pork, small game birds, and, on the coast, certain kinds of seafood. Dishes which oven-baked, like pizza or lasagna, usually require no more than 15-20 minutes baking time to finish. WHAT MAKES ITALIAN CUISINE UNIQUE? ================================== - *Quality* --------- - *Simplicity* ------------ - *Taste* ------- - *Passion* --------- ITALIAN FOOD MENU ================= - ***The antipasto:*** A traditional Italian meal starts with something to nibble on, called an antipasto, which translates into English as "before the meal." - ***The primo***: In Italy, pasta is a first course, or primo, served as an appetizer, not as the main event. Soup, rice, and polenta are the other options for the primo. - ***The secondo***: The main course is called il secondo, or the second course. Chicken, meat, or fish are the usual choices, and portions are generally small. These main courses are usually fairly simple, especially if a rich pasta or rice dish precedes them. - ***The contorno***: A platter of vegetables usually accompanies the main course. This side dish highlights the simple goodness of the vegetable. The word contorno loosely translates as "contours" and refers to the fact that the vegetable course helps shape and define the meal. - ***The dolce:*** A dolce (or sweet) ends a traditional Italian meal. 5 MOST POPULAR FOODS OF ITALY =================================================== WEEK 5 **Chinese cuisine** culture is extensive and profound according to records, as early as in Shang and Zhou dynasties over 3,000 years ago, a fairly complete culinary system was formed. China is a world- renowned "Culinary Kingdom". As one of the six (6) important elements of tourism. Food is one of the most important component parts of China's abundant tourism resources. **[[Chinese Cuisine]](https://www.topchinatravel.com/china-guide/chinese-cuisine/)** is the general term of the dishes of various regions and ethnic groups in China. It has a long history with superb technology, rich categories and schools and unique style. It is the crystallization of the history of thousands of years of Chinese cooking. Chinese cooking is an important part of Chinese Culture, also known as Chinese food culture. Chinese Cuisine is one of the three world cuisines (Chinese Cuisine, French Cuisine and Turkish Cuisine), and has a far-reaching impact on East Asian Region. The recipes come from various regions and ethnic dishes. - Chinese Cuisine in Zhou Dynasty ------------------------------- According to historical records, over than 5000 years ago, China already had grill, grilled fish And other foods. During Zhou dynasty in China, Food was mainly grains such as beans, millet, barley and brown rice, though they were not the same as what we have today cultivated in modern agriculture industry. It was in late Zhou dynasty that people started to have white rice/pealed rice and that was very rare and highly cost food for rich class. Similar to any other nations, salt was a crucial element in cooking and people's daily life, by then salt was commonly used already. In Zhou Dynasty, there was a famous cuisine called "Ba Zheng" (Eight Treasures), which was very influential for future generations.  - Chinese Cuisine in Qin Dynasty ------------------------------ removing fishy odd from meat or fish concluded by scholars. Besides, cinnamon, green onion, soybean source and vinegar had also used in the kitchen during Qin dynasty. banned in the palace because it was considered a sin to consume animals that were beasts of burden - Chinese Cuisine in Han Dynasty ------------------------------ When it came to Han dynasty, salty flavor was favored. Han was a period when Chinese cooking made a big step forward. Due to the opening of the Silk Road in Han Dynasty, merchants and economical exchange had brought many "imported" eating and cooking materials for people at that time, such as the pepper, pomegranate, grapes, walnuts, sesame, watermelon, cucumber, spinach, carrots, fennel, celery, lettuce, onion and garlic. This had laid a firm stone for the Chinese cuisine developments in later Tang and Song dynasties. The most common staple crops consumed during the Han Dynasty were wheat, barley, rice, foxtail and broomcorn millet, and beans. Commonly eaten fruits and vegetables included chestnuts, pears, plums, peaches, melons, apricots, red bayberries, jujubes, calabash, bamboo shoots, mustard greens, and taro. - Chinese Cuisine in Tang Dynasty ------------------------------------------------------ By the time of tang dynasty, Chinese cuisine had already developed to a quality level, people at that time often had many kinds of parties or banquets to enjoy their lives. During the Tang, the many common foodstuffs and cooking ingredients in addition to those already listed were barley, garlic, salt, turnips, soybeans, pears, apricots, peaches, apples, pomegranates, jujubes, rhubarb, hazelnuts, pine nuts, chestnuts, walnuts, yams, taro, etc. - Chinese Cuisine in Song Dynasty ------------------------------- - Song Dynasty is one of the climaxes - of the development of Chinese cuisine. In the - restaurants of Bianjing and Linan, there were numerous cold dishes, hot dishes, soups - Chinese Cuisine in Yuan, Ming, Qing Dynasty -------------------------------------------  cuisine also introduced some characters of western cuisines. REGIONAL CUISINE ================ **Szechwan** cuisine has the spiciest dishes. They use a lot of chili paste, red pepper, and hot oil in their food. The most famous Szechwan dishes are hot chili eggplant, twice-cooked pork, Szechwan beef, Ma Po Tofu, and Kung Pau Chicken. These dishes are all very spicy and delicious. The **Cantonese** cuisine is the most well-known cuisine in the Chinese community. In fact, in China, they say, "Eating is in Canton." Cantonese people are known to be quite particular and have high expectations about their food. All the vegetables, poultry, and ingredients have to be fresh. The timing on the cooking is very crucial. Dishes must not be overcooked, and the texture of the food has to be just right with the freshness and tenderness still remaining. For this reason, Cantonese food is very popular. *Soup* is also essential in Cantonese cuisine. It consists of different ingredients and herbs and is boiled to a rich and tasty soup before it is served. Cantonese women believe that "to win a man's heart, she must first learn how to cook a good pot of soup." CHINESE FOOD CULTURE ==================== Chinese people in general are not as concerned about nutrition as Western culture. They are more concerned with the food\'s texture, flavor, color, and aroma. These are the crucial points for good Chinese cooking. Chinese daily meals consist of four food groups: grains, vegetables, fruit, and meat. Chinese food is famous all over the world, but you may be shocked by its surprising range and variety of ingredients if you\'ve only eaten in Chinese restaurants abroad. Chinese food has countless delicious and fantastic dishes. And people from different areas have different cuisine types, which can be bland, sweet, salty, spicy, or sour.  A Chinese meal is consisted of two parts: staple food, normally made of rice, noodles or steamed buns, and ts\'ai, vegetable and meat dishes. (This is different from Western meals, which take meat or animal protein as main dish) Normally, the dishes are often eaten together with a mouthful of rice. TYPE OF COURSES =============== A Chinese meal is consisted of two parts: staple food, normally made of rice, noodles or steamed buns, and ts\'ai, vegetable and meat dishes. (This is different from Western meals, which take meat or animal protein as main dish). The primary eating utensils are chopsticks (for solid foods) and ceramic spoon (for soups and congees). In a Chinese meal, everyone will have their own rice bowl; however, the accompanying dishes will be served in communal plates and shared by all people. Normally, the dishes are often eaten together with a mouthful of rice. Desserts are not main course in China; instead, Chinese desserts are considered as snacks eaten between two meals. If dessert is served in the meal, they will be served during the course of meal with no firm distinction made. If served at the end of the meal, the dessert is normally fresh fruit. - Cold Dishes ----------- Cold dishes are the first course in traditional Chinese banquet. Salt, sugar, chili powder, light soy sauce, vinegar and sesame oil are often used to make Cold dishes. Cold dishes attach great importance to the designing of the dish, which is the "shape" of the dish. Normally, cold dish can provoke people's appetite. - Hot Dishes ---------- Hot dish is a concept comparing with cold dish. Normally, main course is also called hot dish. Hot dishes are normally cooked using techniques like stir-frying, deep-frying, Liu, quick-frying, Hui, etc. - Soups and Congees ----------------- Instead of adding milk or cream into the soup, Chinese soups are adding refined starches from corn to thickening the soups. There are also light soups which don't use starches. Normal ingredients for soups are vegetables and meat, like pork and chicken. Soups are served following the hot dishes. Chinese people believe that soups are good for health. Congee is a kind of porridge or gruel. Except for rice and other cereals, meat, fish and sometimes vegetables and flavorings are added into the congee. Congee is a good choice for breakfast. Congee is easy to digest, so it's a great choice of ill people and young infants. - Staple Food and Xiaochi ----------------------- area, people normally eat flour-based food, like noodles, mantou (a kind of steamed buns) and dumplings. THE 8 GREAT CUISINES OF CHINA ============================= There are many styles of cooking in China, but Chinese chefs have identified **eight culinary traditions as the best.** These have set the course of how Chinese cook food, and are looked to as models. Each of these schools has a distinct style and different strengths. These **eight** culinary **cuisines** are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. Guangdong/Cantonese Cuisine --------------------------- Sichuan Cuisine -------------------------------------- 3. **Jiangsu Cuisine** Zhejiang Cuisine ---------------- Fujian/Min Cuisine ------------------ 6. **Hunan Cuisine** 7. **Anhui Cuisine** 8. **Shandong Cuisine** They preserve the original taste of the seafood by using simple ingredients and braising, and they like vinegar and salt. CHINESE FOOD INGREDIENTS ======================== - Rice ---- Rice is a **major staple food** in China. Chinese people eat rice almost every day for meals. People also use rice to produce wine and beer. It is one of the most popular foods in China and is used in many dishes. One of the most popular dishes is Yangzhou fried rice. - Noodles ------- Noodles are a **basic staple food in China**. Chinese people love noodles very much, especially in the north. Chinese noodles are generally made from wheat flour, rice flour, or mung bean starch. Noodles are often served in soup, or stir-fried with meat, eggs, or vegetables. - Tofu (Bean Curd) ---------------- Tofu, or bean curd, is a food of Chinese origin. It is made from soy milk, water, and a curdling agent. Tofu contains little fat and is **high in protein**, calcium, and iron. It has been a staple of Chinese and Asian cuisine since ancient times. - Meat and Poultry Ingredients ---------------------------- Chinese people basically **eat all animals' meat**, such as pork, beef, mutton, chicken, duck, pigeon, as well as many others. Pork is the most commonly consumed meat, and it appears in almost every meal. They prepare and cook meat in various ways. All meat can be boiled, stir-fried, stewed, roasted, poached, baked, or pickled. - Eggs ---- Scrambled Eggs with Chives Scrambled eggs with chives China has a large consumption of eggs each year. People consume eggs laid by many types of poultry; the most common ones are chicken, ducks, geese, pigeons, and quails. CHINESE VEGETABLE INGREDIENTS ============================= Listed below are some commonly used vegetables, including Chinese cabbage, spinach, lettuce, cauliflower, and other dark leafy greens. - ***Chinese eggplants*** Chinese eggplants are usually long with a purple skin. They are usually stir-fried with meat or stir-fried with garlic sauce. They can also be used in a salad with condiments, or pickled. One of the most famous Chinese eggplant dishes is [[braised eggplant]](https://www.chinahighlights.com/travelguide/chinese-food/cooking/braised-eggplant.htm). - 'White Radishes' ---------------- Creamy white with a smooth skin, a raw white radish (daikon) tastes crispy and has a sweet, fresh flavor with a bit of a spicy bite. It is a good source of vitamin C. Chinese people prefer to use them in stir-fries, stewed in soup with meat, or pickled with sauce. - Chinese Mushrooms ----------------- Mushrooms used in Chinese food include wood ears, golden needle mushrooms, shiitake, oyster mushroom, and tea tree mushrooms. Chinese people often use mushrooms, fresh or dried, when cooking a hotpot or making some meat soup. - Onion ----- Chinese people use onion in a wide variety of dishes, especially in stir-fries. It can be stir-fried alone as a dish, or stir-fried with pork or other meat like beef or mutton. - Soybean Sprouts --------------- Rich in vitamins A, B, and C, soybean sprouts can be eaten raw in salads, and are also popular in stir-fried dishes. - String Beans ------------ String beans are also known as green beans. They are usually stir-fried with pork, or dry fried until the skin turns brown. - Carrots ------- Carrots are a popular vegetable for Chinese people. They are widely used in many dishes, especially in the preparation of salad. - Bamboo Shoots ------------- Bamboo shoots that are fresh, dried, or canned are very popular as an addition to stir-fries. They are used in numerous Chinese dishes and broths. CHINESE INGREDIENTS USED FOR FLAVOR AND SEASONING ================================================= - **Ginger:** the most common Chinese food ingredient used as a spice for seasoning. It is usually used along with garlic in stir-fried dishes, when making soup, or in a dipping sauce. - **Garlic:** it is often used to season cooking oil along with ginger. It is used throughout Chinese cooking. - **Chilies**: green or red, fresh or dried, they are usually added to dishes as a seasoning to improve the taste, or used to make chili and other sauces - **Spring onions:** often used as a garnish, or added to stir-fries in a wok - **Coriander:** a popular herb with a strong flavor, it is used as garnish, or used to make a dipping sauce COOKING METHODS USED TO MAKE CHINESE CUISINE ============================================ - Boiling. Used throughout many **cuisines**, boiling is considered the simplest **method** to **cook Chinese** dishes. \... - Roasting. Many types of meat in **Chinese cuisine** are roasted, such as chicken and duck. \... - Stir-Fry. \... - Braising. \... - Deep-Frying. \... - Steaming.