Loading…

Flash Player 9 (or above) is needed to view presentations.
We have detected that you do not have it on your computer. To install it, go here.

Like this presentation? Why not share!

HKBU POLS3620 Contemporary Europe and Asia Chinese and French Food Cultures

on

  • 1,004 views

 

Statistics

Views

Total Views
1,004
Views on SlideShare
1,003
Embed Views
1

Actions

Likes
1
Downloads
24
Comments
0

1 Embed 1

http://elearning4.tarc.edu.my 1

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment
  • Similarities: different regions different cuisines, ingredients e.g. internal organs, frog legs, etc.
  • Eg. Black Sesame: Improves liver and kidney function and reduces hair loss 清热解毒、利水消痰、除烦止渴、祛湿解暑。 Sesame 补血、明目、祛风、润肠、生津、补肝肾、通乳、养发等功用 Provides nutrients -> Helps preserving good health Contains medical value -> Helps curing diseases Eg. Fat Melon: Cool in nature Should have meals with Fat Melon in Summer Food therapy http://www.shen-nong.com/eng/lifestyles/food_concept_cmd.html http://www.art-2000.org/MEAL_index.htm http://hospital.kingnet.com.tw/nutrition/life.html http://www.angelfire.com/id/croon/chinesemedicine/yangyinfoods.html
  • Eg. Black Sesame: Improves liver and kidney function and reduces hair loss 清热解毒、利水消痰、除烦止渴、祛湿解暑。 Sesame 补血、明目、祛风、润肠、生津、补肝肾、通乳、养发等功用 Provides nutrients -> Helps preserving good health Contains medical value -> Helps curing diseases Eg. Fat Melon: Cool in nature Should have meals with Fat Melon in Summer Food therapy http://www.shen-nong.com/eng/lifestyles/food_concept_cmd.html http://www.art-2000.org/MEAL_index.htm http://hospital.kingnet.com.tw/nutrition/life.html http://www.angelfire.com/id/croon/chinesemedicine/yangyinfoods.html
  • www.china-tour.cn/people-and-custom/dinning-customs-chopsticks.htm China: everyone can see each other and interact with each other, we emphasize on “roundness”, which means the harmony of a family, and as we have to share the same courses in the centre of the table, round table is more convenient France: People emphasize on individuals
  • Knives have been used as weapons, tools, and eating utensils since prehistoric times. However, it is only in fairly recent times that knives have been designed specifically for table use. Because hosts did not provide cutlery for their guests during the Middle Ages in Europe, most people carried their own knives, similar to the one at the left, in sheaths attached to their belts. These knives were narrow and their sharply pointed ends were used to spear food and then raise it to one's mouth   Long after knives were adopted for table use, however, they continued to be used as weapons. Thus, the multi-purpose nature of the knife always posed the conceivable threat of danger at the dinner table. However, once forks began to gain popular acceptance, (forks being more efficient for spearing food), there was no longer any need for a pointed tip at the end of a dinner knife. In 1669, King Louis XIV of France decreed all pointed knives on the street or the dinner table illegal, and he had all knife points ground down like those to the right in order to reduce violence
  • In China, if we want to discuss business or meet our friends, we tend to go to restaurants. In France, if we want to discuss something or meet our friends, most of the time, people like going to café or a bar. Instead of saying “let’s have dinner or lunch”, we say “prendre un verre”for saying “let’s drink something together”.

HKBU POLS3620 Contemporary Europe and Asia Chinese and French Food Cultures HKBU POLS3620 Contemporary Europe and Asia Chinese and French Food Cultures Presentation Transcript

  • POLS 3620 Contemporary Europe and Asia Ho Miu Ting Polly 07012942, Lau Wing Kiu Vicki 08029245
  • Contents
    • Comparison
      • Perceptions on Food
      • Setting of Table
      • Serving of dishes
      • Dining practices
    • Interactions between Chinese and French food culture
      • Serving of food
      • Fusion Cuisine
      • Presentation of food
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Introduction
    • Why French and Chinese food cultures?
      • Top 10 Cuisines in the World
      • Long History
      • Distinct characteristics
      • Regional specialties
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Perceptions on Food - Introduction Ho Miu Ting Polly, Lau Wing Kiu Vicki Artistic Practical France
    • Food/ Eating is
    • Art
    • Experience of enjoyment
     China  Stresses on the beauty of food
    • Stresses on
    • Nutritious value
    • Medical value
  • French Perception on Food
      • Focuses on the enjoyment of eating
        • Presentation of food
        • Multi-layer flavored food
        • Wine – Complement of food
        • Atmosphere: Music, “lighting”, Table decorations
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Chinese Perception on Food
      • Focuses on the beauty of food
        • Appearance of the dish
          • Food ingredients of different colours
          • Garnish
        • Fragrant and Taste
          • Herbs
          • Complementary ingredients
        • Naming of dish
          • “ Hundred birds returning to the Phoenix nest”
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Chinese Perception on Food
      • Focuses largely on the functions of food
        • Health maintenance in four seasons
          • Food ingredients are of different nature (Hot, warm, cool, cold)
          • Consumption of appropriate food ingredients balances Yin and Yang in our body and prevents sickness
        • Diet therapy
          • Combines Chinese medicines with food and condiments
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Table setting – table shapes Ho Miu Ting Polly, Lau Wing Kiu Vicki China France Round table Long table Family-oriented, harmony Interaction with everyone Practical for sharing Emphasize on individuals Interaction with particular person
  • Table setting - utensils Ho Miu Ting Polly, Lau Wing Kiu Vicki China France Same set for all courses Different sets of utensils for different courses Simplicity Sophisticated Chopsticks Forks and knives Confucianism: peacefulness Origin of knife: weapons Absence of Confucianism
  • Serving of dishes Ho Miu Ting Polly, Lau Wing Kiu Vicki China France Larger portions All dishes serve at once Smaller portions Course by course Afraid that some people do not have enough to eat Make sure every bite is an enjoyment Dishes place at the center of the table Everyone eats his or her own courses Sharing and intimacy Individualism
  • Dining practices Ho Miu Ting Polly, Lau Wing Kiu Vicki HK governement…!!! Donald Tsang…!!! Ping Pang! Today is so hot!!! China France Lively atmosphere Calmer Time for social interactions, discussions and gatherings Time for enjoyment, focus on the whole experience of dining Order more than enough Order just enough Not finishing all the food implies richness Every dish is an art, finishing all the food is a respect towards the cook, implying appreciation
  • Interactions of food cultures
    • Serving
    • Chinese food with French wine
    • Chinese food eats with fork and knife
    Ho Miu Ting Polly, Lau Wing Kiu Vicki
    • Fusion of Chinese and French cuisine
    • “ French-way” of cooking with Chinese ingredients
    Interactions of food cultures Tofu cooked in red wine Tofu Spinach Quiche Ho Miu Ting Polly, Lau Wing Kiu Vicki
    • Presentation of food
    • Chinese food presented in French way
    • French food presented with Chinese utensils
    Interactions of food cultures Delicate Small portions Chinese spoons Ho Miu Ting Polly, Lau Wing Kiu Vicki
  • Conclusion Ho Miu Ting Polly, Lau Wing Kiu Vicki
    • Both Chinese and French food cultures are transforming with influences of the outside world
    • “ French enjoyment” influencing Chinese food culture
    • Chinese “healthy” food affecting French food culture
    Globalization