TYPES OF CUISINE
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The document discusses different types of cuisines from around the world, including Chinese, Lebanese, Japanese, American, and Moroccan cuisine. It notes that Chinese cuisine focuses on balancing different flavors and textures. Lebanese cuisine incorporates Arabic and Mediterranean influences and features fresh produce and seafood with less meat. Japanese cuisine centers around noodles, tofu, sushi and vegetables, which are meticulously prepared. American food varies widely due to cultural influences but is known for dishes like pizza, chili, and burgers. Moroccan cuisine uses Mediterranean ingredients in spicy dishes and is expected to gain more popularity in the next decade.
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The document discusses factors that affect food choices around the world such as climate, money, culture, religion, and holidays. It provides examples of common foods and eating practices in different regions of Asia, the Middle East, and religious groups. Specific foods mentioned include rice consumed in Asia, chickpeas and pita bread in the Middle East, and the use of chopsticks in Chinese, Vietnamese and Japanese cultures. The document also discusses how climate and money can impact food choices.
Top 10 cuisines of the world
The document provides an overview of 10 top cuisines from around the world, including French, Indonesian, and Mexican cuisine. It describes French cuisine as using sauces, fresh herbs, seafood, poultry and meats, along with regional specialties. Indonesian cuisine is influenced by India, Spain, the Middle East, China, and Portugal, featuring rice, seafood, noodles, tempeh, and spices. Mexican cuisine originated from the Mayans and Aztecs and was later influenced by Spanish introduction of livestock, dairy, herbs, wheat, and spices.
The evolution of korean food
Korean food continues to grow in popularity internationally. However, few experience Korean food culture outside major cities. Outside Seoul, small family farms of 2.5-5 acres continue traditional farming and food processing. Kimchi and soy sauce are still made in clay pots passed down generations. Restaurants serve locally picked food. However, diminished self-sufficiency threatens traditions as imports are cheaper than domestic products, pressuring farmers. Free trade agreements and reduced subsidies decrease farmland and self-sufficiency to historic lows.
Japanese cuisine
Japanese cuisine has developed over centuries based on political and social changes. Main foods come from rice, wheat, millet, and beans. A standard meal includes rice, soup, and dishes like fish, meat, and vegetables. Traditional meals are classified by the number of accompanying dishes, with the simplest being soup, rice, pickles and one other dish. Noodles and meat have also become part of everyday cuisine, though rice and seafood remain staples.
Japanese Cuisine
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.
Chinese cuisine
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.
Japenese Cuisine
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
Japanese culinary traditions
Japanese cuisine is based around rice and miso soup, with an emphasis on seasonal ingredients. Fish, seafood, vegetables, and pickled vegetables are commonly used as side dishes. Traditional cooking methods include boiling, grilling, deep-frying, steaming, and serving raw fish or vegetables. Color is also important in Japanese plating, with green, yellow, red, white and black foods each representing different meanings. Proper presentation and leaving some space on the plate are considered important aspects of Japanese culinary tradition.
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The evolution of korean food
Korean food continues to grow in popularity internationally. However, few experience Korean food culture outside major cities. Outside Seoul, small family farms of 2.5-5 acres continue traditional farming and food processing. Kimchi and soy sauce are still made in clay pots passed down generations. Restaurants serve locally picked food. However, diminished self-sufficiency threatens traditions as imports are cheaper than domestic products, pressuring farmers. Free trade agreements and reduced subsidies decrease farmland and self-sufficiency to historic lows.
Japanese cuisine
Japanese cuisine has developed over centuries based on political and social changes. Main foods come from rice, wheat, millet, and beans. A standard meal includes rice, soup, and dishes like fish, meat, and vegetables. Traditional meals are classified by the number of accompanying dishes, with the simplest being soup, rice, pickles and one other dish. Noodles and meat have also become part of everyday cuisine, though rice and seafood remain staples.
Japanese Cuisine
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.
Chinese cuisine
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.
Japenese Cuisine
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
Japanese culinary traditions
Japanese cuisine is based around rice and miso soup, with an emphasis on seasonal ingredients. Fish, seafood, vegetables, and pickled vegetables are commonly used as side dishes. Traditional cooking methods include boiling, grilling, deep-frying, steaming, and serving raw fish or vegetables. Color is also important in Japanese plating, with green, yellow, red, white and black foods each representing different meanings. Proper presentation and leaving some space on the plate are considered important aspects of Japanese culinary tradition.
Korean Food ｀;:゛;｀;･(゜ε゜ )
Korean cuisine emphasizes vegetables, meats cooked simply without oil, and fermented foods. Rice forms the backbone of meals along with varied banchan (small side dishes) and seafood. Representative dishes include bibimbap (mixed rice with vegetables and meat), tteok (rice cakes), and kimchi (fermented spicy cabbage), which are integral to meals. Fermentation, which can take months, is a key process that improves the taste and nutrition of traditional foods like soybean paste, soy sauce, chili paste, and fish sauce. Grilled meats like bulgogi (marinated beef) and kalbi (beef ribs) are also popular components of Korean meals.
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Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
Continental Food and Meal
Continental food refers to the cuisine of Europe, especially Britain, and also includes New Zealand and Australia. Some key ingredients include bread, butter, herbs and spices. Examples of continental dishes are baked goods, grilled meats, and stews that make heavy use of fresh herbs for flavoring. In Karachi, some popular restaurants serving continental cuisine include Usmania, Lasania, Salt n Pepper Village, and BBQ Tonight.
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- Traditional Japanese meals focus on balance and presentation, usually consisting of rice, miso soup, and three sides including fish and pickled vegetables. Meals are meant to be seen, tasted, and relished.
- Shintoism and Buddhism have influenced Japanese beliefs about harmony between nature, society, and within one's own body. Illness is thought to be caused by imbalance.
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Asian cuisine can be categorized into East Asian and Southeast Asian regions. Common equipment used includes woks, steamers, cleavers, and rice cookers. Key flavor profiles include soy sauce, sake, mirin, rice vinegar, fish sauce, and ingredients like scallion, garlic, and ginger. Popular cooking techniques are shallow frying, stir frying, and steaming.
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Thai cuisine emphasizes lightly prepared dishes with strong aromatics and spice. Key ingredients include fresh herbs, shrimp paste, fish sauce, rice, fruits and vegetables. Greek cuisine features vegetables, olive oil, grains, fish, meat, olives, cheese, herbs and yogurt. Vietnamese cuisine balances five fundamental tastes using ingredients like lemongrass, ginger, mint, fish sauce, bean sauce and fresh herbs. Lebanese cuisine includes whole grains, fruits, vegetables, seafood and sparing use of animal fats, seasoned with garlic, olive oil and lemon. Canadian cuisine varies widely by region, with roots in First Nations, English, Scottish and French cuisines and later influences from immigration.
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Traditional Japanese food is based around rice, miso soup, and seasonal side dishes including fish and pickled vegetables. Fish is a common ingredient in the cuisine. Japanese food has been influenced by foreign cultures like China, adopting practices like using chopsticks and consuming soy sauce and tofu. A ban on eating meat after Buddhism spread contributed to the rise of dishes featuring fish like sushi. Japanese meals emphasize gratitude and etiquette when eating. The cuisine tends to be healthy, containing seafood, vegetables, and soy. Japanese food has grown increasingly popular worldwide for its perceived health benefits.
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Jamaican cuisine is healthy because it uses small portions of meat and a variety of unprocessed, local ingredients like fish, beans, vegetables, herbs and spices drawn from diverse culinary influences. The cuisine's healthfulness may be partly due to happenstance, as some of the most medicinal herbs commonly used in Jamaican cooking grow locally.
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Korean cuisine emphasizes vegetables, meats cooked simply without oil, and fermented foods. Rice forms the backbone of meals along with varied banchan (small side dishes) and seafood. Representative dishes include bibimbap (mixed rice with vegetables and meat), tteok (rice cakes), and kimchi (fermented spicy cabbage), which are integral to meals. Fermentation, which can take months, is a key process that improves the taste and nutrition of traditional foods like soybean paste, soy sauce, chili paste, and fish sauce. Grilled meats like bulgogi (marinated beef) and kalbi (beef ribs) are also popular components of Korean meals.
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Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
Continental Food and Meal
Continental food refers to the cuisine of Europe, especially Britain, and also includes New Zealand and Australia. Some key ingredients include bread, butter, herbs and spices. Examples of continental dishes are baked goods, grilled meats, and stews that make heavy use of fresh herbs for flavoring. In Karachi, some popular restaurants serving continental cuisine include Usmania, Lasania, Salt n Pepper Village, and BBQ Tonight.
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- The document provides information on Japanese culture, traditions, and cuisine. It discusses topics such as family structure, communication styles, holidays, religious beliefs, and food traditions. Some key points include:
- Japan has a population of 127 million people living across several mountainous islands with few natural resources aside from the sea.
- Traditional Japanese meals focus on balance and presentation, usually consisting of rice, miso soup, and three sides including fish and pickled vegetables. Meals are meant to be seen, tasted, and relished.
- Shintoism and Buddhism have influenced Japanese beliefs about harmony between nature, society, and within one's own body. Illness is thought to be caused by imbalance.
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The document discusses Singapore's food culture, which has been influenced by different ethnic groups. It provides details on Chinese, Malay, Indian, Eurasian and other global culinary traditions, including common ingredients, cooking methods, dishes and dining etiquette. It also describes how fusion food and different dining experiences like fine dining, casual dining and fast food have developed in Singapore society.
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Asian cuisine can be categorized into East Asian and Southeast Asian regions. Common equipment used includes woks, steamers, cleavers, and rice cookers. Key flavor profiles include soy sauce, sake, mirin, rice vinegar, fish sauce, and ingredients like scallion, garlic, and ginger. Popular cooking techniques are shallow frying, stir frying, and steaming.
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Thai cuisine emphasizes lightly prepared dishes with strong aromatics and spice. Key ingredients include fresh herbs, shrimp paste, fish sauce, rice, fruits and vegetables. Greek cuisine features vegetables, olive oil, grains, fish, meat, olives, cheese, herbs and yogurt. Vietnamese cuisine balances five fundamental tastes using ingredients like lemongrass, ginger, mint, fish sauce, bean sauce and fresh herbs. Lebanese cuisine includes whole grains, fruits, vegetables, seafood and sparing use of animal fats, seasoned with garlic, olive oil and lemon. Canadian cuisine varies widely by region, with roots in First Nations, English, Scottish and French cuisines and later influences from immigration.
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Traditional Japanese food is based around rice, miso soup, and seasonal side dishes including fish and pickled vegetables. Fish is a common ingredient in the cuisine. Japanese food has been influenced by foreign cultures like China, adopting practices like using chopsticks and consuming soy sauce and tofu. A ban on eating meat after Buddhism spread contributed to the rise of dishes featuring fish like sushi. Japanese meals emphasize gratitude and etiquette when eating. The cuisine tends to be healthy, containing seafood, vegetables, and soy. Japanese food has grown increasingly popular worldwide for its perceived health benefits.
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Middle Eastern cuisine developed over thousands of years in the Fertile Crescent region, with influences from ancient civilizations, religions, and later empires. Core foods include wheat, rice, lamb, yogurt, and bread. Popular dishes are hummus, baba ghanoush, falafel, and shawarma, while desserts include baklava. Religious influences like Islam impact the cuisine through prohibitions on pork and alcohol. Meals are often built around mezze appetizers and eaten with flatbread.
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This document discusses traditional foods from different regions around the world, including America, Africa, Asia, Australia and Europe. It outlines some signature dishes from countries like India, Japan, China, as well as continental cuisines like Southern European, Western European and Eastern European. The goal is to provide an overview of the variety of foods across cultures globally and how cuisine can expose people to other parts of the world.
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Jamaican cuisine is healthy because it uses small portions of meat and a variety of unprocessed, local ingredients like fish, beans, vegetables, herbs and spices drawn from diverse culinary influences. The cuisine's healthfulness may be partly due to happenstance, as some of the most medicinal herbs commonly used in Jamaican cooking grow locally.
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The document discusses different types of cuisine from around the world, including Mexican, Italian, Indian, Cajun, and Lebanese food. Mexican cuisine features dishes like chili con carne and enchiladas that use ingredients like beans, chilies, and cumin. Italian cuisine varies regionally but meals generally include an appetizer, pasta or rice, meat, and dessert courses. Indian cuisine is highly varied due to the large population and includes curries as well as regional vegetarian dishes. Cajun food from Louisiana combines French cooking with local ingredients like seafood, pork sausage, and vegetables like celery and peppers. Lebanese cuisine uses fresh fruits and vegetables along with seafood but not a lot of meat, and features
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+1 416-778-7070
http://www.hakkaflame.ca/
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Manuia.pdf
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Culinary Chronicles: Global Horizon Trends of 2020
In this issue of Culinary Chronicles, Symrise Chef Noah Michaels takes a virtual trek to share inspiration behind our Global Horizons trends of 2020.
International cuisines
The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
Popular Cuisine of Indian origin and ethnicity .pdf
This document provides an overview of popular cuisines from around the world, including Indian, Oriental, Western, and others. It discusses the staple foods, cooking methods, and famous dishes of cuisines from various Indian states, China, Japan, Thailand, the Philippines, France, Italy, and Mexico. For each cuisine, it highlights ingredients commonly used and iconic dishes that represent that cuisine.
Similar to TYPES OF CUISINE (20)
Nature and Characteristics of Philippine Cuisine.pptx
Nature and Characteristics of Philippine Cuisine.pptx
Chinese cuisine, Geographic location and other.pptx
Chinese cuisine, Geographic location and other.pptx
List Of 10 Best Food Destinations In The World.pdf
List Of 10 Best Food Destinations In The World.pdf
Taste and liking of different nations. Past Continuous Tense
Taste and liking of different nations. Past Continuous Tense
Culinary Chronicles: Global Horizon Trends of 2020
Culinary Chronicles: Global Horizon Trends of 2020
Popular Cuisine of Indian origin and ethnicity .pdf
Popular Cuisine of Indian origin and ethnicity .pdf
TYPES OF CUISINE
- 1. TYPES OF CUISINE BY: RODORA MANSILA
- 2. Chinese Food • If characterizing Indian food was hard, Chinese food is impossible to pin down. China has one of the most diverse mixes of cultures and cuisines in the world. The main eight styles of cooking are: Fujian, Cantonese, Anhui, Zhejiang, Szechuan, Shandong and Hunan. In Chinese traditional medicine and culture, the opposites of yin and yang must always be kept in balance. This same balance extends to food. When cooking, the Chinese try to balance different colors, tastes, textures and smells. This focus has paid off and made Chinese cuisine one of the world’s finest.
- 3. Lebanese Cuisine • Due to its location, Lebanon has adopted Arabic and Mediterranean influences. Lebanese food uses a lot of fresh fruit, vegetables and seafood. Other than fish, it does not contain a big focus on meat. When dining at a Lebanese restaurant, you can expect delicious pickles, unique salads, Arabic bread, vegetable dishes and vegetable dips.
- 4. Japanese Cuisine • The Hibachi or Teppanyaki grill are some of the most delectable of Japanese dining options. At a Hibachi grill, you can watch a cook flip, fry, griddle and cut the food in front of you. This cuisine focuses on noodles, tofu, sushi and vegetables. Each meal is meticulously prepared and exceptionally delicious. Even better, Japanese restaurants often serve oolong or green tea.
- 5. AMERICAN CUISINE • American food is an extremely popular dining option. With so many cultures moving in and out of the country, American food encompasses a range of different dining styles. In Chicago, the deep dish pizza has become famous. Texas has five-alarm chili while the Pacific Northwest is home to microbreweries and coffee. At most traditional American diners, you can expect hot dogs, hamburgers, buffalo wings, biscuits & gravy and omelets.
- 6. MOROCCAM CUISINE • Expect Moroccan cuisine to become the next major hit over the coming decade. With such a rich history and unique dishes, this cuisine is one of the world’s finest. It uses Mediterranean fruits and vegetables to make spicy, flavor-filled meals. Lamb is a popular meat dish, and has a subtler flavor that Western lamb dishes. Due to its location near the sea, fish and shellfish play a strong role in Moroccan cuisine. Beef and chicken are commonly eaten. A local favorite is known as a Tagine and contains chicken, fries and olives. Many of these dishes are flavored with dried fruit, lemon pick and olive oil. At lunch time, Moroccans eat a hot or cold salad and bread. Famously, this cuisine includes couscous.