A cuisine is a style of cooking characterized:
distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic 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.
Some factors that have an influence on a region's cuisine include the area's climate, the trade among different countries, religiousness or sumptuary laws and culinary culture exchange. For example, a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The area's climate, in large measure, determines the native foods that are available. In addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking, curing, and pickling has remained significant in world cuisines for their altered gustatory properties.
Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, have notable distinctions from the cuisine of the country as a whole." Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Regional cuisines are often named after the geographic areas or regions that they originate from.
A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines.
Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the taste buds of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.
In many countries including the United States, United Kingdom, Philippines, and Brazil, Japanese restaurants have become popular. Among these countries, Hong Kong, Taiwan, China, Singapore, Thailand and Indonesia are key consumers, according to recent research.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings or it may be accompanied by edible or inedible garnishes. Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals.
Banquets were important social events, usually hosted in private residences for friends and clients. The Romans placed great focus on the appearance of their dining room, decorating it with murals and mosaics, as well as lavish sculptures and furniture. The overall purpose of a private banquet was entertainment, not only through live performances, but also through the presentation of the food itself. The meal consisted of three courses- appetizers, main course, and dessert- brought out in elaborate rituals. For instance, the main course was sometimes served to the tune of trumpets at particularly luxurious events. Foods that were particularly valued were wild game, such as pheasant and boar, certain kinds of fish, and wild berries, mainly because of their exoticism and high price. Some ancient writers recount Emperor Claudius adding crushed pearls to wine and flecks of gold to peas solely to increase their cost. Others recall live animals being served as shows of entertainment and richness. For instance, at one event mackerels were pickled live in order to showcase their silvery bodies thrashing in vinegar. Overall, Roman aristocrats desired to showcase their wealth and luxury through the presentation of food.
Medieval aristocrats also desired to entertain and impress through food. Banquets were usually huge feasts with diverse choices of dishes. Social etiquette dictated that the wealthy and powerful be given beautiful and elaborate dishes while the poor be given simple food, usually scraps. Such banquets not only entertained guests, but also showed the wealth of the host. In particular, the patron sometimes commissioned artists to create complicated sculptures made from food items to awe and inspire. A popular sculpture was a pregnant woman modeled in marzipan or sugar paste. Other favorites were pies or cakes designed to expel live birds when cut open and multicolored jellies stacked together, dyed with spices and vegetable matter. Furthermore, since these foods often were not preserved properly and were somewhat rotted when stored, the stench of decaying food was covered with spices and other aromas. This indicates the medieval hosts concern with presentation as opposed to flavor.
0 comments :
Post a Comment