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FOOD
of SoutheastAsia
AGRICULTURE OF SEA
3/4 agricultural based
Twice as much fish consumed
due to long coastline and rivers
Rice-staple food
Half of world’s population eat
rice
http://2012forum.com/forum/viewtopic.php?f=38&t=14693&start=2280
CULINARY CULTURE
Simply daily meals, elaborate
feast
Wok cooking- low fuel used
Blanching, stir-frying,
steaming
Nutrition, economy, ease of
preparation
INDIAN & CHINESE INFLUENCE
Proximity between each
country
Influences from India and
China
Manipulated to suit palate
and taste
INGREDIENTS
Bread as snack or breakfast food
Milk, yogurt, cheese are not as
popular
Soy-bean paste/ soy sauce
Evaporated milk/ Coconut Milk
INFLUENCES ON SEA FOOD
Food varies by country,
religion and ethnic
tradition
Indian/ Chinese/
Western
ISLAM AND HINDUISM
Islam
Muslim do not eat pork.
Ramadan month is for
fasting.
Hinduism (Indian)
Cows are sacred of Hindus.
Eating beef is forbidden.
CHINESE INFLUENCE
Combine food for medicinal or healing
properties
‘Hot’ food (i.e. chili pepper and ginger)
avoided by pregnant woman and person
with high blood pressure
‘Cool’ food (i.e. eggplant, winter mellon)
help lower blood pressure
Wheat - noodles
BUDDHISM INFLUENCE
Killing of animal is antithetical
Buddhists eat meat as well as
fish
Most closely observed by monks
TYPES OF FOOD
Curries originated in India
use milk and butter
Southeast Asian countries
substituted those with
coconut milk
Noodle reflects Chinese
Spices- Indian influence
EUROPEAN INFLUENCE
In the Philippines, Spanish influences
types of food
Pan de sal- type of bread
Kilawin - marinated raw seafood or
meat with chili and vinegar
Paella -stir-fried Rice with seafood or
meat
Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food-
chicken-empanada-picadillo-recipe/
POPULAR MEALS
Rice, fish, vegetables,
fruits, and spices
Curries
Satay (marinated and
barbecued meat on
stick)
Spicy soup
Pad Thai Noodle
FLAVORINGS
Ginger
Pepper
Chili peppers
Onion
Garlic
Soy sauce
Fish sauce
Fermented
fish paste
Turmeric
Candlenut
Lemon grass
Cloves
Nutmeg
Cinnamon
Tamarind
Lime
FLAVORINGS
Coconut milk - bind sharp flavor
Palm sugar - balance spices
Shrimp paste & prawn paste -
with green mangoes, fresh fish,
stews
Palm Sugar Shrimp Paste Prawn Paste
VEGETABLES
Sweet potato
Maize
Taro
Tapioca
Legume
Blossom
Leaves of green plants
FRUITS
Star Fruit
Jackfruit
Mangosteen Durian
Rambutan
THINK-PAIR-SHARE
What is American food like?
What are common ingredients of
American food?
What cooking methods are used
to prepare food?
How are types of fruit and
vegetable of Southeast Asia
different from those in the US?
INVITATION
No invitation required
Once drop in, one receives food
without question
Insult to refuse to eat
At feasts, all are welcome to eat
regardless of status
Can be seen in rural area, rather
than city
HAVE YOU EATEN YET?
Have you eaten yet?
Kin Kao Rue Young?
Eat Rice have you?
WESTERN INFLUENCE
Fast food restaurants are
common.
McDonalds, Wendy’s, Domino
Pizza, KFC,
Traditional restaurant, bistros,
Indian curry shops, Chinese
noodle, dim sum shops, sidewalk
vendors
http://www.flickr.com/photos/jirikoo/3809579652/
http://www.noodlepie.com/2004/07/in_need_of_junk.html
http://www.thailandtips.info/thai-street-food/
EATING STYLE- THAI DINING
Meal is served all at once,
not in courses.
Served warm or at room
temperature
Rice is served steaming hot
in a shallow bowl or plate
UTENSILS
Spoons and forks
Serving spoon
No knives
Chopsticks for noodle
COMMUNAL-STYLE EATING
Own plate of rice
Dishes served in the middle
with a serving spoon
A rotating table may be used
in Chinese families
Combination of stir-fry, soup
or curry, fried dish, salad
http://blog.hotelclub.com/amazing-thai-cuisine/
THAI STYLE EATING
Diner takes a small spoonful
and put it on their rice bowl.
Mix the food into the rice
and eat
Impolite to take more than
you can eat in a couple of
spoonful
BEVERAGES
Traditionally, food is not
served with alcohol.
Cold water is common and
normally drunk after the
meal is finished.
LET’S PRACTICE
Spoon &Fork.....Chopsticks

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Food

  • 2. AGRICULTURE OF SEA 3/4 agricultural based Twice as much fish consumed due to long coastline and rivers Rice-staple food Half of world’s population eat rice http://2012forum.com/forum/viewtopic.php?f=38&t=14693&start=2280
  • 3. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, ease of preparation
  • 4. INDIAN & CHINESE INFLUENCE Proximity between each country Influences from India and China Manipulated to suit palate and taste
  • 5. INGREDIENTS Bread as snack or breakfast food Milk, yogurt, cheese are not as popular Soy-bean paste/ soy sauce Evaporated milk/ Coconut Milk
  • 6. INFLUENCES ON SEA FOOD Food varies by country, religion and ethnic tradition Indian/ Chinese/ Western
  • 7. ISLAM AND HINDUISM Islam Muslim do not eat pork. Ramadan month is for fasting. Hinduism (Indian) Cows are sacred of Hindus. Eating beef is forbidden.
  • 8. CHINESE INFLUENCE Combine food for medicinal or healing properties ‘Hot’ food (i.e. chili pepper and ginger) avoided by pregnant woman and person with high blood pressure ‘Cool’ food (i.e. eggplant, winter mellon) help lower blood pressure Wheat - noodles
  • 9. BUDDHISM INFLUENCE Killing of animal is antithetical Buddhists eat meat as well as fish Most closely observed by monks
  • 10. TYPES OF FOOD Curries originated in India use milk and butter Southeast Asian countries substituted those with coconut milk Noodle reflects Chinese Spices- Indian influence
  • 11. EUROPEAN INFLUENCE In the Philippines, Spanish influences types of food Pan de sal- type of bread Kilawin - marinated raw seafood or meat with chili and vinegar Paella -stir-fried Rice with seafood or meat Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food- chicken-empanada-picadillo-recipe/
  • 12. POPULAR MEALS Rice, fish, vegetables, fruits, and spices Curries Satay (marinated and barbecued meat on stick) Spicy soup Pad Thai Noodle
  • 13. FLAVORINGS Ginger Pepper Chili peppers Onion Garlic Soy sauce Fish sauce Fermented fish paste Turmeric Candlenut Lemon grass Cloves Nutmeg Cinnamon Tamarind Lime
  • 14. FLAVORINGS Coconut milk - bind sharp flavor Palm sugar - balance spices Shrimp paste & prawn paste - with green mangoes, fresh fish, stews Palm Sugar Shrimp Paste Prawn Paste
  • 17.
  • 18.
  • 19.
  • 20. THINK-PAIR-SHARE What is American food like? What are common ingredients of American food? What cooking methods are used to prepare food? How are types of fruit and vegetable of Southeast Asia different from those in the US?
  • 21. INVITATION No invitation required Once drop in, one receives food without question Insult to refuse to eat At feasts, all are welcome to eat regardless of status Can be seen in rural area, rather than city
  • 22. HAVE YOU EATEN YET? Have you eaten yet? Kin Kao Rue Young? Eat Rice have you?
  • 23. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.flickr.com/photos/jirikoo/3809579652/ http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/
  • 24. EATING STYLE- THAI DINING Meal is served all at once, not in courses. Served warm or at room temperature Rice is served steaming hot in a shallow bowl or plate
  • 25. UTENSILS Spoons and forks Serving spoon No knives Chopsticks for noodle
  • 26. COMMUNAL-STYLE EATING Own plate of rice Dishes served in the middle with a serving spoon A rotating table may be used in Chinese families Combination of stir-fry, soup or curry, fried dish, salad http://blog.hotelclub.com/amazing-thai-cuisine/
  • 27. THAI STYLE EATING Diner takes a small spoonful and put it on their rice bowl. Mix the food into the rice and eat Impolite to take more than you can eat in a couple of spoonful
  • 28. BEVERAGES Traditionally, food is not served with alcohol. Cold water is common and normally drunk after the meal is finished.