International Cooking: A Culinary Journey (2nd Edition) Chpt 11 China

1. International Cooking: A
Culinary Journey, 2E
Chapter 11
China

2. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 2
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Yin-Yang
 Five Elements
 tsai-fan
History
Creating harmony and balance in the
foods leads to harmony and balance
within the body and spirit.

3. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 3
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Various dynasties ruled from 1766
B.C. until 1911
 Chinese believe foods cure
diseases and are the key to good
health and longevity
 Harmony and balance in foods
leads to harmony and balance
within the body and spirit

4. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 4
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 whole grains
 sparse amounts of meat
 herbs and spices for flavor and
medicinal properties
From 600 to 900 A.D., physicians
started recommending

5. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 5
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 father of northern Chinese cooking
 stressed eating foods in season
 said people should eat fresh foods
 cut meats and vegetables into small
pieces
 recommended proper preparation,
cooking methods, and condiments for
recipes
 encouraged moderation in eating
Confucius (551 to 479 B.C.)

6. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 6
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 third largest country in the world
 diverse topography
 desert
 mountains
 fertile farmland
 subartic to tropical climates
Topography

7. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 7
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Frying
 Stir-fry
 Deep-fry
 Steaming, poaching, boiling
Cooking Methods

8. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 saved the scarce cooking fuel
 small pieces of food cook rapidly
over high heat requiring less
cooking time [and fuel]
 stir-frying preserves the texture of
food
 stir-frying retains valuable nutrients
Chao or Stir-frying

9. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 9
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 North
 long, cold winters and dry, arid
conditions
 simple cooking
 lots of wheat and millet
Regions

10. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 10
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 East
 most population
 large cities
 mild weather
 South
 lots of rice
 most sophisticated dishes
 Center and West
 spicy dishes

11. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
 Grains are the most important type
of food followed by vegetables.
 Consume lots of vegetables and
fruits.
 Cooks add small amounts of meat
and seafood to vegetables.

12. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Lots of attention to the balance
of flavors, colors, aromas, and
textures in food.
 The contrast between soft and
smooth foods, hard and
crunchy, salty and sweet, etc.
creates the highly prized
balance and harmony.