FOOD CULTURE OF THE
WORLD
INTRODUCTION
 Food is any substance consumed to provide nutritional support for
the body.
 It is usually of plant or animal origin and contains essential
nutrients such as carbohydrates, fats, proteins, vitamins or minerals.
 Food is one of the basic needs, we can not live without food,
people enjoy eating food .
 There are wide differences in the ways that people of various
cultural prepare serve and eat food.
WHAT DOES FOOD
DENOTES
 Food is a symbol of hospitality and friendship throughout the world.
 We express our hospitality to a guest through offer of food or drink.
 Offering a cup of tea or coffee or any snacks or food is a symbol of
friendship.
 Food is an outlet for emotion, as a relief from tension one may eat or
over eat, anger and frustration may turn one against food.
 Some specific foods are associated with unhappy experiences some
food consume by some people are un acceptable and even revolting for
others, they are all just emotional reactions.
 Thus food is just not a substance that supplying nutrients for
health.
 It is the sum of cultures and traditions, emotional outlet, relief
from stress various means of communication.
DEFINITION OF CULINARY
 Culinary as a term is defined as an art and science of cooking.
 it is mixing of ingredients, application and withdrawal of heat
which is considered to be both science and art.
DEFINITION OF COOKING
 Cooking is the chemical process which involves application or
withdrawal of heat, mixing of ingredients, technical knowledge and
manipulative skills. It is an Art and Science.
CULINARY HISTORY
 Hunger in man initiated his need for food. The first cook was a
primitive man who put a chunk of meat close to the fire which he had
lit up to warm himself.
 Then he discovered that the meat heated in this way was much
tasty and much easy to chew, from that moment of unrecorded past
cooking history to reach the present levels of sophestication.
FATHER OF MODERN
COOKING
 Chef George Auguste Escoffier is the father of modern cooing.
 He is the legendary figure among chefs and gourmands.
 He was one of the most important leaders in the development of
modern “ French Cuisine “
 He is written many books and brought in the awareness of chefs
and modern cooking of the world.
 Thus he is the father of modern cookery.
EVOLUTION OF COOKERY
 The evolution of cookery has been molded by the development of
cooking methods and techniques.
 The availability of raw materials and influence from abroad as
brought forward inventions of different means to cook food.
 The different methods of cooking like boiling, stemming, baking
etc. all added to the cookery.
FOOD FROM 11 TH CENTURY
TO 21 ST CENTURY
 In the medieval time the food of the wealthy was mainly consisted of
beef, chicken, mutton, pork and games( any animal hunted for food or
not normally domesticate eg. Rabbit , fox, deer ect.)
 The kitchen at that time had the cooking place on the floor, they used
wood for fuel and the kitchen was smoky, for roasting they was spit were
mad on the floors,
 The fire was kept On all day and night and that was used as a source
of light for rest of the household.
CONTINUE
 Cooking was done in pots and pan made of heavy iron and copper in
large preparation they would be plenty of cooks and serving maids. This
was time when spice were introduced which was brought from costal
regions of south Asia.
 Slowly the kitchen design changed in the later part of 17th century, the
wood was replaced by coal and the development of stove in the kitchen
of the wealthy.
 A full range of cutters was also introduced and so did knives, forks
and spoons were began to be used for the first time.
19 TH CENTURY
 This was the time of Industrial revolution and so many time and
Labour saving devices were Introduced in the kitchen,
 like cooking ranges, refrigerators, gas stoves started to be used in
the kitchen.
 Electrical appliances soon began to be used, from this century
20 TO 21 ST CENTURY
 This century brought about the rapid change in the life styles of all
social classes due to the world war.
 There was a huge increase in the manufacture of the furniture and
appliances thus the usage of all the sophisticated mechanized equipment
were started to be used.
 In todays world we have all the very good sophisticated and easy to
used equipment and will built kitchen, in the modular style.
 It has become cooking in style and eating in style.
WORLD CUISINE
 French cuisine
 Italian cuisine
 Mexican cuisine
 Asian cuisine
Thai cuisine
Chinese cuisine
Japanese cuisine
Indian cuisine
WHAT IS CUISINE
 Cuisine is a characteristic style of cooking practices and traditions
often associated with a specific culture.
FRENCH CUISINE
INTRODUCTION
 This is a style of food preparation originating from France which
has developed from centuries and brought in social changes
 The knowledge of French cooking has been contributed
significantly to the western cuisine and it’s the criteria used widely in
western cookery board and culinary education.
 The master chef or the father of all chefs for the modern world chef
Augustine Escoffier brought in a systematic ways of cooking and
introduced the quick and easy style of cooking..
 The principles of cuisine is the back bone which is used through out
the world and that is what is followed in all the hotels and restaurants till
date.
 They follow a very classic style of food preparation and serving of the
food
 They introduced the art and style of preparing and eating habits to the
entire world.
FRENCH CLASSIC COURSE
 The French follow a sequence for cooking and serving also.
 They used to have about 17 course for there meal which was a
cooked and served in a sequence.
 Nowadays this has been cut down to 13 course.
FRENCH COURSE
Starters
Hous-d’oeuvres – starters (pates , roulade, canapes ect)
Potages – soups ( cream of tomato soup, carrot soups)
Oeufs – eggs ( omelets, boiled eggs, fried eggs)
Farineux – pasta and rice( veg pasta, herb rice, butter rice)
MAIN COURSES
Poisson – fish ( poached fish, fish Colbert )
Entrée – main course (grilled chicken, beef steak)
Sorbet – it’s a rest course( falvour ice, cigars)
Releve – the large joints are used( lamb rag, grilled chicken)
Roti – the roasted meat ( roast beef, roasted lamb)
Legumes – vegetables are served(baked vegetables, braised cabbage)
Salade – salad course ( Russian salad, Cesar salad )
Buffet froid- cold buffet ( terrain, sausages, ham , )
AFTER COURSES
 Fromage – types of cheese ( stilton, blue vain cheese)
 Entremets – sweets are used( cold puddings, chocolate mousses )
 Savourieux – simple savoury used ( quiche, savoury soffles )
 Dessert – fresh fruits and nuts
 Beverages – traditionally coffee, but now tea hot chocolate ect)
FEATURES OF FRENCH
CUISINE
 They use a lot of soups for all there meal
 Lot of sauces used in there cooking like béchamel sauce, brown sauce.
 Bread is served along with there food, like non-veg and veg course
 Vegetables boiled , sautéed or grilled are served with the meat course.
 Lost of wine and alcohol, is used in there cooking.
 By the influence of the Italian chefs they use a lot of cheese and herbs in there
cooking.
 a lot of emphasis is laid on presentation of the dish, garnish and eye appeal
 All meals end up with a sweet course or a beverage.
ITALIAN CUISINE
 The famous cuisine is from Italy.
 In there food they use a lot of herbs and cheese
 Olive oil is one primarily used.
 A lot of vegetables like bell peppers, tomatoes, zucchini, pumpkin
 Fruits are also used in abundant in there cooking.
 They use a lot of herbs like oregano, rosemary , thyme, basil are a few to name,
 A lot of cheese is used in there cooking, like cottage cheese, parmesan,
mozzarella, etc.
 Meats like pork, mutton, chicken, ham, bacon are most commonly used in the
Italian cooking .
MAIN DISHES OF
ITALIAN CUISINE
Italian cuisine consists of mainly pasta with different variety of
sauces
Like tomato base, cream base, pesto base ( basil leaves and pine nuts
olive oil and garlic) are the most common one
They use a variety of pasta which is named by the various lengths
widths and shapes.
Penne, macaroni, spaghetti, linguine, fusilli, lasagna, ravioli ect.
SHAPES OF PASTA
OTHER FOOD
 Risotto is a classic Italian rice preparation cooked in stock or broth
to make a creamy consistency the stock may be vegetarian or non
vegetarian. Then cooked wit Italian Cleese an wine
PIZZA
 This is another typical Italian preparation form parts of Italy, this
is basically bread with lots of topping, like tomato, pizza sauce which
is tomato based, and mozzarella cheese .
•
Now days there are many various topping as per the
customers choice is used.
 Italian cooking also is seen with lots of wine in there cooking and
beer and some liquor like coffee and orange. Are also used in there
cuisine.
 They end the meal with some Italian desserts like Tiramisu,
panacotta Zaboglase to name a few.
 Italian cuisine has become famous word wide and most popular
through out the world.
 Now people love this cuisine.
MEXICAN CUISINE
 Mexican cuisine, a style of food that originates in Mexico, is known for its varied
flavors, colorful decoration and variety of spices and ingredients, most of which are
native to the country
 The cuisine of Mexico has evolved through thousands of years of blending
indigenous cultures
 The staples of Mexican foods are typically corn and beans. Corn is used to make
masa, a dough for tortillas, gorditas, and many other corn-based foods. Corn is also
eaten fresh, as corn on the cob and as a component of a number of dishes.
 Squash and chili peppers are also prominent in Mexican cuisine
 . Mexican cuisine is considered one of the most varied in the world, after
Chinese and Indian.
MEXICAN CUISINE
 rice is the most common grain in Mexican cuisine after corn.
 There is a lot of usage of alcohol to serve as a drink and also in
cooking.
 Mexican is famous for there chilies, they grow a verities of chilies in
there country, so most of there food is chili hot.
 The uses meats like beef, mutton, chicken, and pork
 The vegetables used are capsicum, tomatoes, avocado, beans, carrots
to name a few
 They end their meal with a dessert like puddings, and cold beverages.
MEXICAN DISHES
 Guacamole
 This is a type of dip used in Mexican cuisine
 Salsa another dip
 Quesadilla
 tacos
dates muffins
ASIAN CUISINE
 They are the regional cuisine from Asia like
 Thai cuisine
 Indonesia cuisine
 Malaysian cuisine
 Sri Lankan cuisine
 Indian cuisine
 Chinese cuisine
 Middle east
 Japanese cuisine
THAI CUISINE
 Thai cuisine is the national cuisine of Thailand. Blending elements of
several Southeast Asian traditions, Thai cooking places emphasis on
lightly prepared dishes with strong aromatic components
 The spiciness of Thai cuisine is well known. As with other Asian
cuisines, balance, detail and variety are of great significance to Thai chefs.
 Thai food is known for its balance of three to four fundamental taste
senses in each dish or the overall meal: sour, sweet, salty, and sometimes
bitter.
 Thai cuisine is more accurately described as four regional cuisines
corresponding to the four main regions of the country
 Northern, Northeastern , Central, and Southern, each cuisine sharing
similar foods or foods derived from those of neighboring countries and
regions: Burma to the northwest, the Chinese province of Yunnan and
Laos to the north, Vietnam and Cambodia to the east and Malaysia to the
south of Thailand.
 Thai Royal Cuisine which can trace its history back to the
cosmopolitan palace cuisine of the Ayutthaya kingdom . Its refinement,
cooking techniques and use of ingredients were of great influence to the
cuisine of the Central Thai plains.
 Thai cuisine and the culinary traditions and cuisines of Thailand's
neighbors have mutually influenced one another over the course of
many centuries.
INGREDIENTS USED
 Coconut milk
 Yellow turmeric powder
 Lemon juice
 Yellow curry past
 Red curry past
 Green chilies
 Red chilies .
 cilantro,
 lemongrass,
 Thai basils and
 mint
 nam pla fish sauce is commonly used in all there dishes
 Shrimp past
 They use a lot of rice as a main course and eaten with any curry
mainly red curry made with sea food or chicken, or some time yellow
curry.
 Kaffir lime lemon falvour leaves, lemon grass, a lemon falvour
grass, galangal or root ginger they are most common used as flavoring
in Thai cuisine.
THAI DISHES
 Khanom chin, freshly made Thai rice noodles
 Phat si-io
fish curry
 Pla sam rot
 Mango jelly rice
massamaman curry
phat khana mukron
 Thai meals typically consist of either a single dish or it will be rice (khao in Thai)
with many complementary dishes served concurrently and shared by all. It is
customary to serve more dishes than there are guests at a table.
 Thai food was traditionally eaten with the right hand but it is now generally
eaten with a fork and a spoon
 It is common practice for Thais and hill tribe peoples in north and northeast
Thailand to use sticky rice as an edible implement by shaping it into small, and
sometimes flattened, balls by hand which are then dipped into side dishes and eaten.
Thai-Muslims frequently eat meals with only their right hands
UNIQUENESS OF THAI
CUISINE
 Thai food is often served with a variety of sauces (nam chim) and
condiments. These may include phrik nam pla/nam pla phrik
(consisting of fish sauce, lime juice, chopped chilies and garlic), dried
chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar
 In most Thai restaurants, diners can find a selection of Thai
condiments, often including sugar or MSG, available on the dining
table in small containers with tiny spoons.
CONCLUSION
 Like this cuisine we have a variety of cuisine in Asia which are uniqueness of
there own.
 Each of the cuisines are becoming popular around the world,
 The Indian cuisine is famous and very popular all over the world.
 The culinary has become a part of some peoples leaving and thus there are
many intuition's encouraging the chefs
 This has brought the awareness in people about the food and the style of
cooking.
 All the cuisine are famous and tasty in its own, way and is to be appreciated with
out any reasons