Asian cuisine features extensive use of spices. Common spices include pepper, ginger, cinnamon, and cloves. Spices are used for flavoring, preserving food, and in traditional medicines. Rice is a staple across Asia and comes in varieties like polished, parboiled, and glutinous. Wheat is also widely consumed as noodles. Main Asian cooking styles include Chinese, Japanese, Korean, Indian, and Southeast Asian. Countries like India, Thailand, and Vietnam are known for curries. Meals are often served family style and eaten with hands, chopsticks, or spoons depending on the culture. Fruits also feature prominently in Asian diets.
HMPE 3- LESSON 1- Introduction to Asian Cuisineroniejohncasi1
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.
La cocina china se caracteriza por el uso del arroz, pasta y verduras como base, y la carne y el pescado como acompañamiento. Se divide en cuatro estilos regionales - sur, este, oeste y norte - que difieren en ingredientes y técnicas de cocina. Algunos platos principales incluyen pato laqueado, dim sum, sopa de tomate y flor de huevo, y rollitos de primavera rellenos con chile verde.
The document describes meals and food shopping habits of families around the world based on photographs from the book "Hungry Planet" by Peter Menzel. It details what various families in countries like Japan, Chad, China, Guatemala, Australia, and more spend on food per week, what foods they enjoy, and how they obtain and prepare ingredients. The families shop at markets, supermarkets, butcher shops, and receive UN food aid. Meals include recipes like dumplings, biryani, and okra stew that are prepared at home.
Chinese cuisine is diverse, varying by region. Staple foods include rice, noodles, and wheat-based foods. Soy products like tofu are also important sources of protein. Chinese cooking places emphasis on a balance of flavors and ingredients indigenous to different regions. Over centuries, Chinese, foreign, imperial, and regional influences have shaped different regional cuisines like Sichuan, Cantonese, and Huaiyang styles. Key seasonings include ginger, garlic, scallions, and sesame.
La cocina china distingue entre platos cai (verduras) y fan (cereales). Busca el equilibrio entre los cinco sabores y presenta platos con fines terapéuticos. Los métodos de cocción se adaptan a la escasez de combustible mediante cocción rápida o lenta. Ingredientes como el arroz, sopas, palitos chinos y condimentos como el ajo, jengibre y salsa de soja son fundamentales. Beijing destaca 8 cocinas regionales como la de Shandong, Cantón, Sichuán, Hunan,
Asia is known for its wide variety of foods and ingredients like rice, ginger, garlic, and soy. Popular Thai dishes include Pad Thai, a stir-fried noodle dish, and curries made from coconut milk and green or red chillies. Japanese food often features sushi, which consists of vinegared rice and seaweed wrapped around raw fish, egg or avocado. Dim sum is a popular Chinese meal featuring steamed dumplings and buns served with tea. Indian cuisine commonly uses rice, spices like turmeric and cumin, and flatbreads like naan baked in a tandoor oven.
Este documento presenta una introducción a la gastronomía. Explica que la gastronomía estudia la relación entre cultura y alimentos. Luego define los sabores primarios como aquellos que caracterizan un plato, y los sabores secundarios como aquellos que complementan pero no definen el plato. Finalmente, describe los cinco sabores básicos reconocidos por el paladar humano y cómo se detectan a través de las papilas gustativas de la lengua.
Asian cuisine features extensive use of spices. Common spices include pepper, ginger, cinnamon, and cloves. Spices are used for flavoring, preserving food, and in traditional medicines. Rice is a staple across Asia and comes in varieties like polished, parboiled, and glutinous. Wheat is also widely consumed as noodles. Main Asian cooking styles include Chinese, Japanese, Korean, Indian, and Southeast Asian. Countries like India, Thailand, and Vietnam are known for curries. Meals are often served family style and eaten with hands, chopsticks, or spoons depending on the culture. Fruits also feature prominently in Asian diets.
HMPE 3- LESSON 1- Introduction to Asian Cuisineroniejohncasi1
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.
La cocina china se caracteriza por el uso del arroz, pasta y verduras como base, y la carne y el pescado como acompañamiento. Se divide en cuatro estilos regionales - sur, este, oeste y norte - que difieren en ingredientes y técnicas de cocina. Algunos platos principales incluyen pato laqueado, dim sum, sopa de tomate y flor de huevo, y rollitos de primavera rellenos con chile verde.
The document describes meals and food shopping habits of families around the world based on photographs from the book "Hungry Planet" by Peter Menzel. It details what various families in countries like Japan, Chad, China, Guatemala, Australia, and more spend on food per week, what foods they enjoy, and how they obtain and prepare ingredients. The families shop at markets, supermarkets, butcher shops, and receive UN food aid. Meals include recipes like dumplings, biryani, and okra stew that are prepared at home.
Chinese cuisine is diverse, varying by region. Staple foods include rice, noodles, and wheat-based foods. Soy products like tofu are also important sources of protein. Chinese cooking places emphasis on a balance of flavors and ingredients indigenous to different regions. Over centuries, Chinese, foreign, imperial, and regional influences have shaped different regional cuisines like Sichuan, Cantonese, and Huaiyang styles. Key seasonings include ginger, garlic, scallions, and sesame.
La cocina china distingue entre platos cai (verduras) y fan (cereales). Busca el equilibrio entre los cinco sabores y presenta platos con fines terapéuticos. Los métodos de cocción se adaptan a la escasez de combustible mediante cocción rápida o lenta. Ingredientes como el arroz, sopas, palitos chinos y condimentos como el ajo, jengibre y salsa de soja son fundamentales. Beijing destaca 8 cocinas regionales como la de Shandong, Cantón, Sichuán, Hunan,
Asia is known for its wide variety of foods and ingredients like rice, ginger, garlic, and soy. Popular Thai dishes include Pad Thai, a stir-fried noodle dish, and curries made from coconut milk and green or red chillies. Japanese food often features sushi, which consists of vinegared rice and seaweed wrapped around raw fish, egg or avocado. Dim sum is a popular Chinese meal featuring steamed dumplings and buns served with tea. Indian cuisine commonly uses rice, spices like turmeric and cumin, and flatbreads like naan baked in a tandoor oven.
Este documento presenta una introducción a la gastronomía. Explica que la gastronomía estudia la relación entre cultura y alimentos. Luego define los sabores primarios como aquellos que caracterizan un plato, y los sabores secundarios como aquellos que complementan pero no definen el plato. Finalmente, describe los cinco sabores básicos reconocidos por el paladar humano y cómo se detectan a través de las papilas gustativas de la lengua.
Tea is made from the cured leaves of the camellia sinensis plant. There are various types of tea including white, yellow, green, black, and post-fermented teas. Tea originated in East and South Asia and was first mentioned in ancient Chinese texts, later spreading to Korea and Japan during the Tang Dynasty. Tea has various health benefits and was used in traditional Chinese medicine to treat tumors, abscesses, and other ailments. Chinese tea culture involves preparation methods, equipment, occasions for drinking tea, and tea ceremonies which focus on smelling, tasting, and comparing teas.
Mongolian cuisine is derived from the nomadic traditions of Mongol peoples and is influenced by Chinese and Russian cuisine. It predominantly consists of dairy products, meat, and animal fats, especially mutton, dumplings, and dairy. Traditional dishes included fermented mare's milk and dried meats. While vegetables and bread were not traditionally eaten, they are now more common. Meals revolve around meat, usually mutton, with dairy products also important. Cooking methods include boiling, grilling, smoking, and drying meats.
Chinese cuisine has a long history dating back thousands of years. It is one of the three major cuisines in the world along with French and Turkish cuisines. Chinese cooking involves complex techniques like stir-frying and utilizes common ingredients such as garlic, ginger, green onions, soy sauce and oyster sauce. Dishes vary widely between regions from spicy Sichuan cuisine to seafood-focused cuisine from eastern China. Staple foods include rice, noodles, tofu and a variety of vegetables.
Japanese cuisine was strongly influenced by Korea and China, with rice being introduced from Korea around 400 BC and soybeans and wheat arriving from China soon after. China also introduced chopsticks and tea. When Buddhism and Shintoism became prominent in Japan, meat consumption was prohibited, limiting spices and leading the Japanese to rely heavily on fish. Sushi originated from fermented fish and rice but later evolved to the hand-rolled form popular today. Japanese cuisine still focuses on rice, vegetables, seafood and balance, influenced by the seasons and geography.
Este documento resume la evolución de la gastronomía a través de la historia, desde la Antigua Roma hasta la Edad Moderna. Explica que la gastronomía estudia la relación entre el hombre y su alimentación y entorno. Describe cómo la cocina romana evolucionó de lo frugal a lo opulento e influyó en Grecia y el Mediterráneo. En la Edad Media, la cocina árabe y bizantina heredaron influencias griegas y romanas. El Renacimiento trajo sofisticación culinaria a Italia y
- Yin foods are considered "cool" and grow above ground, while yang foods are "warm" or "hot" and grow below ground.
- Chinese cuisine uses diverse colors, aromatic flavors, and tastes to create dishes that are works of art as well as delicious.
- Chinese food can now be found worldwide and represents Chinese culture, being generally healthy and nutritious.
This document provides information on cocktails, including their history, basic techniques for making them, essential equipment, and types of cocktails. It begins by defining what a cocktail is and noting they are typically made with a distilled spirit as the base. It then discusses the believed origins of the term "cocktail" and basic techniques like shaking, stirring, and muddling. The document also outlines the key components of a cocktail, categories like sour and aromatic cocktails, and popular rum cocktails.
This document provides an introduction to bar management. It discusses the history of bars from ancient Sumeria through modern times. Bars originated as taverns and ale houses in ancient civilizations and evolved into establishments that serve alcoholic beverages. The document outlines the types of bars that exist today including beverage-only bars, bars with entertainment, bars that serve food and beverages, and hotel bars. It provides details on the role of bars in historical events like the American Revolution and Prohibition.
Indian cuisine consists of thousands of regional cuisines that vary greatly from region to region due to India's diverse demographics and history of influences over thousands of years. The document then provides brief overviews of the typical foods, cooking styles, and important ingredients of several specific regions across India including Gujarat, Arunachal Pradesh, Uttar Pradesh, Goa, Madhya Pradesh, Karnataka, Kerala, Punjab, Jammu & Kashmir, West Bengal, and Orissa.
The document provides a history of bar service, tracing its origins back 12,000 years to early wine making in Mesopotamia and Egypt. It then discusses the consumption of alcoholic beverages in ancient Greece and Rome. The document also outlines the organizational structure and duties of various bar staff positions, including the bar manager, bartender, bar boy, bar waiter, and bar receptionist. Finally, it describes common bar equipment, tools, and supplies used in drink preparation and service.
Lebanese cuisine has been influenced by its Mediterranean coastline and traders from ancient civilizations like the Phoenicians, Egyptians, Persians, Greeks, Romans, Crusaders, French and Ottomans. Common ingredients include wheat, rice, meat, seafood, vegetables, dairy, nuts, and fresh herbs. Popular dishes include flatbread, mezze, baba ghanoush, shish taouk, falafel, and kibbeh. Recent food trends in Lebanon include the rise of Asian and Brazilian restaurants and increased awareness of reducing food waste.
1) The document discusses different types of noodles found in Japanese cuisine including soba, udon, ramen, and shirataki. Ramen originated from China and was originally called "Shina soba" but the name eventually became ramen.
2) It provides details on specific noodle dishes like zaru soba, kitsune soba, and nagashi soumen. Yakisoba evolved from Chinese chow mein but uses noodles instead of soba.
3) Instant noodles were invented in Japan in 1958 by Momofuku Ando and now over 100 billion servings are consumed globally each year, with China being the top consumer. The Momofuku Ando Instant Ramen Museum
The document provides an overview of Chinese cuisine, discussing tools and habits used for dining, medicinal aspects of cuisine, and traditional foods including doufu, dim sum, and dishes from various regions. Key Chinese cooking styles are also examined such as Sichuan cuisine, known for spicy flavors, and Guangdong cuisine, which features fresh, crisp tastes. The main ingredients and flavors of regional cuisines from Jiangsu and Zhejiang are also outlined.
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
This document provides information on types of beverages, including non-alcoholic and alcoholic beverages. It discusses various categories of beverages such as tea, coffee, aerated waters, juices, wines, beers, spirits and cocktails. For each category, it lists examples and provides brief descriptions. It also outlines procedures for serving both non-alcoholic beverages like juices and teas, and alcoholic beverages like wines.
Pan-Asian cuisine encompasses the diverse cuisines of Asia and can be divided into 4 main regions. The document provides details on the cuisines of West, Central, East, and South Asia. Key characteristics described include staple foods, cooking methods, and popular dishes for each region. The main protein sources, use of herbs and spices, as well as some traditional snacks and drinks are highlighted for South Asian cuisine specifically.
Los banquetes son actos para reunir personas y celebrar eventos especiales. Existen varios tipos como bodas, cenas de gala, y conferencias. Un buffet es un estilo de servicio de comida con autoservicio donde los asistentes se sirven de las diversas opciones disponibles. Los buffets pueden ser fijos, móviles, temáticos, fríos o calientes dependiendo de su ubicación y tipo de alimentos ofrecidos.
International cuisine, poland, usa, finland, Germany cuisineKrushika Mehta
The document discusses food and cuisine from four different countries: Germany, Finland, Poland, and the United States. It provides details on the staple foods, cooking methods, and popular dishes for Germany and Finland. For Germany, foods include potatoes, bread, cabbage, and various sausages. Popular dishes listed are sauteed reindeer and potato salad. For Finland, it discusses cuisine varying by region and includes dishes like Karelian pasties and salmon soup.
Tea is made from the cured leaves of the camellia sinensis plant. There are various types of tea including white, yellow, green, black, and post-fermented teas. Tea originated in East and South Asia and was first mentioned in ancient Chinese texts, later spreading to Korea and Japan during the Tang Dynasty. Tea has various health benefits and was used in traditional Chinese medicine to treat tumors, abscesses, and other ailments. Chinese tea culture involves preparation methods, equipment, occasions for drinking tea, and tea ceremonies which focus on smelling, tasting, and comparing teas.
Mongolian cuisine is derived from the nomadic traditions of Mongol peoples and is influenced by Chinese and Russian cuisine. It predominantly consists of dairy products, meat, and animal fats, especially mutton, dumplings, and dairy. Traditional dishes included fermented mare's milk and dried meats. While vegetables and bread were not traditionally eaten, they are now more common. Meals revolve around meat, usually mutton, with dairy products also important. Cooking methods include boiling, grilling, smoking, and drying meats.
Chinese cuisine has a long history dating back thousands of years. It is one of the three major cuisines in the world along with French and Turkish cuisines. Chinese cooking involves complex techniques like stir-frying and utilizes common ingredients such as garlic, ginger, green onions, soy sauce and oyster sauce. Dishes vary widely between regions from spicy Sichuan cuisine to seafood-focused cuisine from eastern China. Staple foods include rice, noodles, tofu and a variety of vegetables.
Japanese cuisine was strongly influenced by Korea and China, with rice being introduced from Korea around 400 BC and soybeans and wheat arriving from China soon after. China also introduced chopsticks and tea. When Buddhism and Shintoism became prominent in Japan, meat consumption was prohibited, limiting spices and leading the Japanese to rely heavily on fish. Sushi originated from fermented fish and rice but later evolved to the hand-rolled form popular today. Japanese cuisine still focuses on rice, vegetables, seafood and balance, influenced by the seasons and geography.
Este documento resume la evolución de la gastronomía a través de la historia, desde la Antigua Roma hasta la Edad Moderna. Explica que la gastronomía estudia la relación entre el hombre y su alimentación y entorno. Describe cómo la cocina romana evolucionó de lo frugal a lo opulento e influyó en Grecia y el Mediterráneo. En la Edad Media, la cocina árabe y bizantina heredaron influencias griegas y romanas. El Renacimiento trajo sofisticación culinaria a Italia y
- Yin foods are considered "cool" and grow above ground, while yang foods are "warm" or "hot" and grow below ground.
- Chinese cuisine uses diverse colors, aromatic flavors, and tastes to create dishes that are works of art as well as delicious.
- Chinese food can now be found worldwide and represents Chinese culture, being generally healthy and nutritious.
This document provides information on cocktails, including their history, basic techniques for making them, essential equipment, and types of cocktails. It begins by defining what a cocktail is and noting they are typically made with a distilled spirit as the base. It then discusses the believed origins of the term "cocktail" and basic techniques like shaking, stirring, and muddling. The document also outlines the key components of a cocktail, categories like sour and aromatic cocktails, and popular rum cocktails.
This document provides an introduction to bar management. It discusses the history of bars from ancient Sumeria through modern times. Bars originated as taverns and ale houses in ancient civilizations and evolved into establishments that serve alcoholic beverages. The document outlines the types of bars that exist today including beverage-only bars, bars with entertainment, bars that serve food and beverages, and hotel bars. It provides details on the role of bars in historical events like the American Revolution and Prohibition.
Indian cuisine consists of thousands of regional cuisines that vary greatly from region to region due to India's diverse demographics and history of influences over thousands of years. The document then provides brief overviews of the typical foods, cooking styles, and important ingredients of several specific regions across India including Gujarat, Arunachal Pradesh, Uttar Pradesh, Goa, Madhya Pradesh, Karnataka, Kerala, Punjab, Jammu & Kashmir, West Bengal, and Orissa.
The document provides a history of bar service, tracing its origins back 12,000 years to early wine making in Mesopotamia and Egypt. It then discusses the consumption of alcoholic beverages in ancient Greece and Rome. The document also outlines the organizational structure and duties of various bar staff positions, including the bar manager, bartender, bar boy, bar waiter, and bar receptionist. Finally, it describes common bar equipment, tools, and supplies used in drink preparation and service.
Lebanese cuisine has been influenced by its Mediterranean coastline and traders from ancient civilizations like the Phoenicians, Egyptians, Persians, Greeks, Romans, Crusaders, French and Ottomans. Common ingredients include wheat, rice, meat, seafood, vegetables, dairy, nuts, and fresh herbs. Popular dishes include flatbread, mezze, baba ghanoush, shish taouk, falafel, and kibbeh. Recent food trends in Lebanon include the rise of Asian and Brazilian restaurants and increased awareness of reducing food waste.
1) The document discusses different types of noodles found in Japanese cuisine including soba, udon, ramen, and shirataki. Ramen originated from China and was originally called "Shina soba" but the name eventually became ramen.
2) It provides details on specific noodle dishes like zaru soba, kitsune soba, and nagashi soumen. Yakisoba evolved from Chinese chow mein but uses noodles instead of soba.
3) Instant noodles were invented in Japan in 1958 by Momofuku Ando and now over 100 billion servings are consumed globally each year, with China being the top consumer. The Momofuku Ando Instant Ramen Museum
The document provides an overview of Chinese cuisine, discussing tools and habits used for dining, medicinal aspects of cuisine, and traditional foods including doufu, dim sum, and dishes from various regions. Key Chinese cooking styles are also examined such as Sichuan cuisine, known for spicy flavors, and Guangdong cuisine, which features fresh, crisp tastes. The main ingredients and flavors of regional cuisines from Jiangsu and Zhejiang are also outlined.
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
This document provides information on types of beverages, including non-alcoholic and alcoholic beverages. It discusses various categories of beverages such as tea, coffee, aerated waters, juices, wines, beers, spirits and cocktails. For each category, it lists examples and provides brief descriptions. It also outlines procedures for serving both non-alcoholic beverages like juices and teas, and alcoholic beverages like wines.
Pan-Asian cuisine encompasses the diverse cuisines of Asia and can be divided into 4 main regions. The document provides details on the cuisines of West, Central, East, and South Asia. Key characteristics described include staple foods, cooking methods, and popular dishes for each region. The main protein sources, use of herbs and spices, as well as some traditional snacks and drinks are highlighted for South Asian cuisine specifically.
Los banquetes son actos para reunir personas y celebrar eventos especiales. Existen varios tipos como bodas, cenas de gala, y conferencias. Un buffet es un estilo de servicio de comida con autoservicio donde los asistentes se sirven de las diversas opciones disponibles. Los buffets pueden ser fijos, móviles, temáticos, fríos o calientes dependiendo de su ubicación y tipo de alimentos ofrecidos.
International cuisine, poland, usa, finland, Germany cuisineKrushika Mehta
The document discusses food and cuisine from four different countries: Germany, Finland, Poland, and the United States. It provides details on the staple foods, cooking methods, and popular dishes for Germany and Finland. For Germany, foods include potatoes, bread, cabbage, and various sausages. Popular dishes listed are sauteed reindeer and potato salad. For Finland, it discusses cuisine varying by region and includes dishes like Karelian pasties and salmon soup.
2. Kore
mutfağı
hakkında
kısa bilgi
Kore mutfağı tahıllardan sebzelere,
bakliyattan deniz ürünlerine kadar geniş bir
yelpazede zengin menüler sunmasıyla
tanınır.
Ancak pirinç ve pirinç mamullerinin,
soyanın ve deniz ürünlerinin Kore
mutfağındaki yerleri ayrıdır. Haşlama ve
buharda pişirme gibi tekniklerin sıklıkla
kullanıldığı Kore yemeklerinde çiğ deniz
ürünlerinin tüketimine de rastlanır.
Farklı tatların kombinasyonlarının da özgün
bir şekilde kullanıldığı Kore sofralarında
baharatlar ve soslar vazgeçilmez bir rol
oynarlar.
3. Küreselleşen dünya ve modern
hayatın gereklilikleri Kore’deki
gıda sektörünü etkilemektedir.
Özellikle büyük şehirlerde
geleneksel Kore yemekleri yapan
restoranlara dünya mutfağını
temsil eden restoranlar, helal
sertifikalı gıdalar sunan
restoranlar ve fastfood
restoranları da eklenmiştir.
5. Nezaket Koreliler için çok önemli bir konu ve bu
durum yemek, içecekler ve masa paylaşımı
üzerinde de oldukça etkili. Eski geleneklerin
bazıları son yıllarda yavaş yavaş kaybolsa da,
Kore sofra adabı için oldukça uzun bir liste
bulunuyor.
6. • Sofrada öksürmek veya hapşırmak yakışık almaz.
• Sofrada oturma düzeni yaşa ya da seviyeye göre düzenlenir. En genç
ya da en düşük seviyede olan kapıya yakın oturur.
• Sofra’daki en yaşlı kişi yemek yemeye başlamadan kimse başlamaz.
• Çubuklar ve kaşık hiçbir zaman aynı anda kullanılmaz.
Çubuklar masadaki en yaşlı kişi çubuğunu bırakana kadar bırakılmaz.
• Sol el ile yemek yemeğin inceliğini bozar.
• Yemek yerken ağız şapırdatmak ve tabak, kaşık vs. kullanırken ses
çıkarmak yakışıksızdır. Ama çorbayı höpürdeterek içmek normaldir
(çorba sıcak servis edildiği için), yemek üfleyerek soğutulmaya
çalışılmaz.
7. • Pilav veya çorba servis edildikten sonra karıştırılmaz.
• Herkesin kullandığı tabaklarda yemeğin en güzel yerleri seçilerek
yemek karıştırılmaz.
• Yemek yeme temposu sofradaki diğer kişilere göre ayarlanmalıdır.
Sofradakiler kendilerini daha çabuk veya daha yavaş yemek
mecburiyetinde hissetmemelidirler.
• Kurallara göre, su içerken yaşlılara bakılmaz.
• Herkesin kendi porsiyon pilavını bitirmesi gerekir (eskiden pilav
sadece zenginlerce yendiği ve bu yüzden değerli olduğu için.)
• Eskiden sofralar yemek sırasında sessizdi. Günümüzde ise, insanlar
yemekleri birbirleriyle konuşmak için kullanırlar ve bu yüzden bu kural
geçersizdir.
8. • Dışarıda yemek yeniliyorsa; her ne kadar katkı teklif edilse de, hesabı
genellikle davet eden öder. Bazı Batı tarzı restoranlar ve oteller hariç,
bahşiş bırakılmaz.
• Teklif edilen bir yemeği reddetmek kaba bir davranış olarak kabul
edilir.
• Masada kolayca erişilebilen noktadaki yemeklere uzanılır; masanın
diğer tarafına uzanmaya çalışmak hoş karşılanmaz.
• Eğer bardağınız boşaldıysa veya yarıya indiyse sakın kendiniz
doldurmayın! Çünkü yanınızdaki sizin için yapmalıdır ve siz de
aynısını onlar için yapmalısınız.
• Özellikle başkasının evinde yemek yiyecekseniz yemeği dört gözle
beklediğinizi belirtmeniz ve yemekten sonra da teşekkür etmeniz
beklenir.
10. Pirinç yemeklerinin her yaştan Koreli tarafından
en sevilenlerinden ve en çok tüketilenlerinden
olan bibimbap, yüzlerce farklı çeşidiyle Kore’nin
sağlık sırlarından birisidir. Geleneksel olarak
pirince et ve farklı sebzelerin karıştırılmasıyla
yapılan bu yemek, besin değeri ve sağlıklı
yaşama katkısı dolayısıyla dünya çapında bir
üne kavuşmuştur. Her sene düzenlenen
geleneksel Bibimbap Festivali’nde ustalar klasik
‘bibimbap’tan vejetaryen ‘bibimbap’a kadar
maharetlerini sergilerler.
Bibimbap
11. Kimbap
Görünüş olarak Sushi’ye benzese de içerik
olarak farklılık gösterir. Sadece tuz ya da
baehapcho (sirke, şeker ve tuz karışımı) ile
lezzetlendirilmiş haşlanmış pirinçtir.
Kurutulmuş yosun yatağına konulan pirincin
içine yumurta, eomuk (balık köftesi), havuç
gibi malzemeler konulup dürüm yapılır.
12. Kim Chi
Neredeyse Kore’deki her
sofrada yeri olan kimchi,
“sıvıya bastırılıp bekletilen
sebze” anlamına gelir.
Genellikle lahananın
mayalanmasıyla yapılan ve
kökleri 7.yy’a dayanan kimchi,
aslında tek bir yemekten
ziyade bir yöntemin adı olarak
da görülebilir. Kullanılan
malzeme ve uygulanan
tekniğe göre 100 farklı çeşide
ayrılan kimchi, Kore’yi
sembolize eden yemeklerden
birisidir.
13. Soju
Kore’nin en popüler içkisi olan soju pirinç ve diğer
tahılların kültürle beraber mayalanıp
damıtılmasıyla elde edilir. Geleneksel yöntemde
su karıştırılıp içilirken, günümüz koşullarında
marketlerde hazır olarak da bulunmaktadır. Alkol
oranı kullanılan ürüne ya da yönteme göre %20-
%45 arasında değişmektedir. Kişi başına en çok
içki tüketen ülkelerden birisi Güney Kore olarak
biliniyor. Birde kadınlar içki içen erkekleri takdir
ediyor. Özellikle içki içtikten sonra ayakta kalan
erkek kuvvetli olarak biliniyor.
14. Tteok(pirinç keki)
Tteok, pirinç ya da diğer tahıl
haşlanması, kızartılması ve
kaynatılmasıyla yapılır. Tören
ve bayramların vazgeçilmez
tatlısıdır.
15. Kahvaltı Özellikle ekmek gibi bir
kavram Kore’de
yok.Bunun yerine
kahvaltıda ‘bap adını
verdikleri, yine bizdeki
aynı pirinç ile yapılan
pilav lapası
tüketmekteler. Bap’ın
yanında diğer
öğünlerdeki gibi normal
et, balık içerikli besinler
tüketiliyor.
16. Öğle yemeği Güney Koreliler çok
çalışan bir millet
olduklarından dolayı
arkadaşları ile genelde ya
öğle ve akşam
yemeklerinde ya da içki
içmeye gittiklerinde
buluşurlar. Hatta öğle
yemeği saatinde hemen
hemen kimseyi
bulamazsınız, herkes
yemeğe gider.
17. Akşam yemeği
Akşam yemekleri özellikle
Kore gibi geleneklerine bağlı
bir toplumda oldukça önemli
bir yere sahip. Mümkünse
tüm aile yemeği hep birlikte,
görgü kuralları çerçevesinde
yemektedirler.