POLS 3620 Contemporary Europe and Asia
Ho Miu Ting Polly 07012942,
Lau Wing Kiu Vicki 08029245
Contents
1. Comparison
Perceptions on Food
Setting of Table
Serving of dishes
Dining practices
1. Interactions between...
Introduction
Why French and Chinese food cultures?
Top 10 Cuisines in the World
Long History
Distinct characteristics
...
Perceptions on Food - Introduction
Artistic Practical
France 
Food/ Eating is
• Art
• Experience of enjoyment

China 
S...
French Perception on Food
 Focuses on the enjoyment of eating
 Presentation of food
 Multi-layer flavored food
 Wine –...
Chinese Perception on Food
 Focuses on the beauty of food
 Appearance of the dish
 Food ingredients of different colour...
Chinese Perception on Food
 Focuses largely on the functions of food
 Health maintenance in four seasons
 Food ingredie...
Table setting – table shapes
Ho Miu Ting Polly, Lau Wing Kiu Vicki
China France
Round table Long table
Family-oriented,
ha...
Table setting - utensils
Ho Miu Ting Polly, Lau Wing Kiu Vicki
China France
Same set for all courses Different sets of ute...
Serving of dishes
Ho Miu Ting Polly, Lau Wing Kiu Vicki
China France
Larger portions
All dishes serve at once
Smaller port...
Dining practices
Ho Miu Ting Polly, Lau Wing Kiu Vicki
China France
Lively atmosphere Calmer
Time for social interactions,...
Interactions of food cultures
Serving
 Chinese food with French wine
 Chinese food eats with fork and knife
Ho Miu Ting ...
Fusion of Chinese and French cuisine
 “French-way” of cooking with Chinese ingredients
Interactions of food cultures
Tofu...
Presentation of food
 Chinese food presented in French way
 French food presented with Chinese utensils
Interactions of ...
Conclusion
Ho Miu Ting Polly, Lau Wing Kiu Vicki
Both Chinese and French food
cultures are transforming with
influences of...
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HKBU POLS3620 Contemporary Europe and Asia Chinese and French Food Cultures

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  • 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

    1. 1. POLS 3620 Contemporary Europe and Asia Ho Miu Ting Polly 07012942, Lau Wing Kiu Vicki 08029245
    2. 2. Contents 1. Comparison Perceptions on Food Setting of Table Serving of dishes Dining practices 1. Interactions between Chinese and French food culture Serving of food Fusion Cuisine Presentation of food Ho Miu Ting Polly, Lau Wing Kiu Vicki
    3. 3. 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
    4. 4. Perceptions on Food - Introduction Artistic Practical France  Food/ Eating is • Art • Experience of enjoyment  China  Stresses on the beauty of food  Stresses on • Nutritious value • Medical value Ho Miu Ting Polly, Lau Wing Kiu Vicki
    5. 5. 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
    6. 6. 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
    7. 7. 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
    8. 8. 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
    9. 9. 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
    10. 10. 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
    11. 11. Dining practices Ho Miu Ting Polly, Lau Wing Kiu Vicki 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 HK governement…!! ! Donald Tsang…!! ! Ping Pan g! Today is so hot!!!
    12. 12. 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
    13. 13. 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
    14. 14. 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
    15. 15. 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

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