Italian cuisine varies widely by region due to the country's historical divisions. Each region grows different ingredients and has distinctive dishes, though pasta, rice, tomatoes, olive oil, cheese and wine are staples. Meals typically include an appetizer, first course like pasta or soup, a second course of meat or fish, and dessert. Northern Italian cooking favors butter and cream while Southern cuisine uses more olive oil and tomatoes. Regional specialties showcase local foods, from truffles in Piedmont to seafood along the coasts.
A ppt presentation about Italian and, in particular, Sicilian food made by ITI Vittorio Emauele III students on the occasion of the Top Scent Comenius project (2009/11)
A ppt presentation about Italian and, in particular, Sicilian food made by ITI Vittorio Emauele III students on the occasion of the Top Scent Comenius project (2009/11)
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
Subject : Advance Food Production
Title : Different Culinary Regions of Italy with its famous food
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Στα πλαίσια του etwinnig 2015-16 οι μαθητές της Β΄1 τάξης του Γυμνασίου Νέου Σκοπού, Γιώργος και Χρυσοβαλάντης Μπεχτσής παρουσιάζουν τα παραδοσιακά φαγητά της Ελλάδας.
The European milling industry produces wheat flour of the highest quality while producing the safety and quality is the most important part considered. We look forward to maintaining all levels of excellence and constant challenges that the milling industry takes very seriously.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
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http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
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For more information, visit-www.vavaclasses.com
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1. Italian cuisine
One of the most famous and interesting cuisines of the world
submitted by
JESVIN JOSEPH &
JETHIN JOSE
Gvozdeva Svetlana 8 Italian
group
2. INTRODUCTION
.Many populations in the past 3000 years have occupied Italian
Territory and most of them contributed there on tradition
The Romans politically controlled the teritory about2000 years
ago
Intergreated Greek Civilization and created and empire that late
the foundation of western civilization
they import all kinds of food from all over the world they import
meat , wine ,variety of spices from ask far as china
The cities were progressed faster than the other European towns
The cities of northern Italy develop mostly through train such as
spices and fabric
3. HISTORY
.
Italy expands over a sizeable piece of southern Europe and has many different regions
each having their own special cuisine and eating habits
. The cooking styles and ingredients also vary from area to area.
. The cuisine of Italy has also been influenced with the changes that have taken place
in the world through the passage of time
Today the Italian cuisine features meals that retain the pre Roman era taste along with
others that are strikingly different to the traditional cuisine of Italy.
4. HISTORY
Which cuisine develop and offering diversity from one town to another
bologna is known as the gastronomic capital of italy
the main characteristic of italian cuisine is extreme simplicity with many dishes
having only 4 to 8 ingrediants
incrediants and dishes are vary by region to region
cheeses and coffee, spaghetti,expreso has become important in italian cuisinewines
are major part of the cuisine
5. HISTORY THE EARLY ORIGINS
Tracing down the culinary history of Italy we find that it started to make its mark
during the Roman Empire movement more than 2000 years ago
The Italians even have a cookbook dating back to the first century B.C which shows
how important a place food had in society
The structure of Italy as a country underwent a huge change after the fall of the
Roman Empire
6. HISTORY
Italy was now a body of individually governed states that had separate and
distinctive identities and hence developed their own tradition.
This era was the time when the cuisine of Italy started developing its diversity that
we find in it today.
Each region developed its own distinctive style of cooking and a formalized menu
based on the local ingredients and the lifestyle of the people living there.
8. SOME NATONAL FEATHRES
Italian cuisine is extremely varied (with culinary influences from
Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard,
Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations)
Each area has its own proud specialties, primarily at regional
level, but also even at provincial level
The high priority placed on the using of fresh and seasonal
produce distinguishes the cuisine of Italy from the imitations
available in most other countries
10. NORTHERN ITALY
Piedmont and Lombardy each
grow their own different kinds of
rice, which are used to make
risotto
Emilia-Romagna is known for
lasagna and tortellini (stuffed
pasta), mortadella, prosciutto, and
parmigiano
The North of Italy is the home of
polenta
12. Fontina cheese
Bread thickened soups are customary as well as cheese fondue, chestnuts, potatoes,
rice. Polenta is a staple along with rye bread, smoked bacon and game from the
mountains and forests. Butter and cream are important in stewed, roasted and braised
dishes. Typical regional products include Fontina cheese, Artemisia-based liqueur.
Traditional Piedmonte Gianduiotto chocolate
Piedmont is a region where gathering nuts, funghi, cardoons and hunting and fishing
takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used.
Gianduiotto chocolates are used much in this kind of dishes.
13. Lombardy
The regional cuisine of Lombardy is heavily based upon
ingredients like maize, rice, beef, pork, butter, and lard. Rice
dishes are very popular in this region, often found in soups as
well as risotto . The best known version is risotto alla milanese,
flavoured with saffron and typically served with many typical
Milanese main courses.
15. Liguria
Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory
pies are popular, mixing greens and artichokes along with cheeses, milk curds
and eggs. Onions and olive oil are used. Because of a lack of land suitable for
wheat, the Ligurians use chickpeas in farinata and polenta-like panissa.
Toscano
It was originally made by reheating (i.e. reboiling) the leftover minestrone or
vegetable soup from the previous day. There are many variations but the main
ingredients always include leftover bread, cannellini beans and inexpensive
vegetables such as carrot, cabbage, beans, silver beet, cavolo nero (Tuscan
kale), onion and olive oil.
16. Umbria
Norcia black truffles
Many Umbrain dishes are prepared by boiling or roasting with local olive oil and herbs.
Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from
hunting and black truffles from Norcia. Meat dishes include the traditional wild boar
sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto
and Monteleone are known for spelt. Freshwater fish include lasca, trout, freshwater perch,
grayling, eel, barbel, whitefish, and tench.
18. Campania
Campania extensively produces tomatoes, peppers, spring onions, potatoes,
artichokes, fennel, lemons and oranges which all take on the flavor of volcanic
soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest
producers and consumers of pasta in Italy, especially spaghetti. In the regional
cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese,
clams and shellfish
Basilicata
Pork is an integral part of Basilicata's cuisine, often made into sausages or
roasted on a spit. Mutton and lamb are also popular. Pasta sauces are generally
based on meats or vegetables. Spicy peperoncini is largely used.
19. Calabria
French rule under the House of Anjou and Napoleon, along
with Spanish influence, affected the language and culinary skills
as seen in the naming of things such as cake, gatò, from the
French gateau. Seafood includes swordfish, shrimp, lobster, sea
urchin and squid. Macaroni-type pasta is widely used in
regional dishes, often served with goat, beef or pork sauce and
salty ricotta
20. Traditional menu structure
antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like
pasta, risotto, gnocchi, polenta or soup
secondo ("second course") usually fish or meat
contorno ("side dish") may consist of a salad or
vegetables. A traditional menu features salad after the
main course.
dolce ("dessert")
caffè ("coffee") (espresso)
digestivo which is liquors/liqueurs (grappa, amaro,
limoncello) sometimes referred to as ammazzacaffè
("Coffee killer")
21. FAMOUS DISHES
Pasta
Risotto
Lasagna
Pizza
Spaghetti
Pannacotta
23. Northern versus Southern Italian
cooking
Northen Italy Southern Italy
more butter and more tomato and
creams olive oil
polenta, mascarpone, mozzarella,
grana padano, and caciocavallo, and
parmigiano cheeses, pecorino cheeses,
risotto, lasagna and olive oil, and dried
fresh egg pasta pasta