STUDY GUIDE

OVERVIEW

The course HORE 40103 - Gastronomy (Food and Culture) compares various cuisines
in relation to different cultures. Through this module, some readings, research and meal
planning you will be able to explore a country’s cuisine in depth. The goal of this course is for
you to value international cuisines and draw relationships among food ways of different cultures.
Possible incorporation of each cuisine in the preparation of menus for international food
services can be explored through the requirements.

These modules focus on helping you plan and prepare menu for an international food
service, whether dine in or take out or delivery service. Hopefully, you can become
discriminating and creative in choosing an authentic cuisine to feature in your dream hotel or
other lodging and accommodation or your planned food and drink outlet. The modules
encourage you to do more readings on your own or go through virtual tours of different countries
to know more about their food and culture. After going through each module you will hopefully
be able to answer the question: Will the information at hand help me form good judgment and
make me arrive at a wise decision to create an article for a magazine/vlog/blog of any ethnic or
authentic international restaurant seen or experienced or a cooking demonstration of a popular
foods/drink/national dish of any country/continent?

LEARNING OUTCOMES

After working on the activities in this module, you will be able to:

1. Describe some foods with cultural significance to a country,

2. Generalize the factors affecting cuisines
3. Distinguish the uniqueness of each country’s cuisine according to its geographical
location, religion and way of life, festivities and holiday celebrations, ingredients, flavors
and tastes, preparation of national and famous dishes
4. Prepare a national dish or famous dish/drink of a country
5. Depict gastronomy via a vlog/blog/a magazine article any popular food
festival/celebration, ethnic restaurant seen or experienced or a cooking demonstration of
a popular foods/drink/national dish.

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INSTRUCTIONS

1. Do not write anything on this module. Do all your work in your notebook. Be sure to
label your work by the lesson number title or topic.
2. Read each lesson carefully. If you have not read the first two lessons, go over them first.
3. Each lesson begins with a brief introduction or overview followed by a list of the Learning
outcome/s or what you are expected to learn. Modules 2-6 have more or less the same
Overview and Learning Outcomes.
4. As you work on the lesson activities, try to relate them to the learning outcomes of the
modules. What skill or strategy does the activity develop?
5. After each activity or lesson go over the WHAT HAVE YOU LEARNED portion to find
out how well you fared in that activity. Pay attention to the items you missed. Learn
from your mistakes or you may re-read the lesson material/s.
6. After working on all the lessons/activities work on the MIDTERM and FINAL
requirements found in the COURSE REQUIREMENTS GUIDE. Please do your best.
You will submit these 2 requirements by mail or courier on or before the given
scheduled time in your syllabus to the
PUP Department of Hospitality Management
Hasmin Hostel, M. H. Del Pilar Campus
Ramon Magsaysay Blvd. cor Valencia Street
Sta. Mesa, Manila 1016

ENTRY BEHAVIOR/KNOWLEDGE

You must have taken and passed HORE 30013 - Kitchen Essentials and Basic Food
Preparation.

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 MODULE 1

CUISINE AND CULTURE

What is the module about Lesson 1 deals with differentiating gastronomy and
cuisine. Here, you will get a glimpse of understanding the food traditions that unite people and
the significance that food plays as an integral part of culture. A description of the culture’s
history explains how food is utilized for religious customs, nutritional health, traditional
celebrations, medicinal treatments, and international commerce.
Lesson 2 focuses on what brings about cuisines. Geographical location and climate
determine what fruits and vegetables a country grows and what animals its people raise and
use for food. History and religion create people’s way of life, their customs and traditions that
are accompanied by holiday celebrations and festivities influence the meals they have and the
food and drinks they prepare for each meal or their characteristic diet.

What will you learn At the end of the lesson you will be able to:
1. Define gastronomy, cuisine, culture
2. Understand various foods with cultural significance
3. Explain the factors affecting cuisines

Let Us Study Before you start the lesson familiarize yourself with the following words:
● Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine.
The term subsumes cooking techniques, nutritional facts, food science, and palatability
plus applications of taste and smell as human ingestion of foodstuffs goes.
Gastronomy involves discovering, tasting, experiencing, researching, understanding
and writing about food preparation and the sensory qualities of human nutrition as a
whole (https://guides.lib.berkeley.edu/food)
● Gourmet - according to Merriam -Webster, this term implies being a connoisseur in
food and drink and the discriminating enjoyment of them.
● Gourmand - implies a hearty appetite for good food and drink, not without discernment,
but with less than a gourmet's.
● Gastronome implies that one has studied extensively the history and rituals of haute
cuisine.
● Cuisine -is a style of cooking; also the food prepared according to Cambridge English
Dictionary
● Culture -is the characteristics and knowledge of a particular group of people,
encompassing language, religion, cuisine, social habits, music and arts

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LESSON 1

Foods with Cultural Significance (Sari, 2011)

Food means more than just sustenance; it defines many of the traditions and customs
found in each culture. The following are examples of how food is culturally significant:
“Wat is Ethiopia’s national dish. It is placed on top of injera bread and served in a large
basket. Typically, the food is eaten with the fingers by tearing off pieces of injera and dipping it
into the wat.”—Ethiopia
“In the early afternoon in Argentina, long lines form at empanada shops. Empanadas
came to Argentina with the first Spanish immigrants and now are a cultural phenomenon.” —
Argentina
“Muslims do not eat any form of pork, or any meat that has been slaughtered without
invoking God’s name (known as halal meat or thabiha), although some consider any non pork
meats to be halal and substitute thabiha for kosher.” —Arabian Peninsula
“Vegemite is probably the most notable cultural food in Australia today.” —Australia
“Traditionally, children were expected not to eat certain foods, for example, girls were
not supposed to eat meat from birds but boys were expected to eat such meat.” —Botswana
“Pregnant women are discouraged from eating too much and taking prenatal vitamins, or
from taking showers at night, because this is believed to make the baby too large and the labor
difficult.”—Cambodia
“There are numerous Greek desserts that are popular in Greece and internationally. A
hallmark of Greek desserts is that they are very sweet. There are sweets that use phyllo dough
and are topped with syrup. Two such popular Greek desserts include baklava, which is layers of
phyllo dough filled with walnuts, almonds, or a combination of both, and galaktoboureko
(custard pie). In addition, kadaifi is a wheat-based (i.e., like shredded wheat) dessert filled with
nuts and topped with syrup.” —Greece
“Eating eel on Christmas Eve symbolizes renewal and new beginning in the coming
year, because eels shed their skin and replace it with new skin.”—Italy
“Most of the traditional vegetables used by the Luo are considered to be medicinal and
are used in a variety of ways: treating simple wounds; dealing with chira (a curse or an illness
caused by breaking social rules and customs related to cultivation,marriage, and sexuality),
spirit possession, and the evil eye; and creating love potions and protective charms.” —Kenya
“The belief that beef has hot qualities for the body is commonly held by most Pakistanis
in the Punjab region in particular, which is the reason for its low consumption.” —Pakistan
“Many Iranians believe in ‘hot’ and ‘cold’ properties of food, and making a dish that
combines foods with opposing properties is the cornerstone of a balanced diet.” —Persia
“Kasha is believed to have healing properties and it is given to children and the sick.
Honey is considered to have healing powers as well, and it is often mixed with milk, mineral
water, or lemon juice to treat colds and coughs.” —Russia
“The smörgåsbord, literally translated ‘sandwich table,’ is often an important part of the
festivities that mark special events and holidays, from weddings to Christmas.” —Sweden

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19 Amazing Culinary Traditions Around the World (Global culture blog)

Food and culture are interwoven. The processes involved in preparing, serving and
sharing certain foods and drinks might appear simple, but they often carry important social and
cultural significance. Recipes and dietary practices can be used to transmit knowledge from one
generation to the next. Making and eating certain foods as part of a celebration can solidify
social bonds. For travellers, getting to know the local food scene and joining in with culinary
traditions is one of the best ways to deepen your knowledge and enrich your experience.
UNESCO currently recognises 19 food and drink-related traditions as part of its Representative
List of the Intangible Cultural Heritage of Humanity. To inspire you to learn more and maybe
even try them for yourself, a group of travel writers share their insights into food traditions
around the world. Here are the 19 food and drink-related traditions currently recognised by
UNESCO and its Representative List of the Intangible Cultural Heritage of Humanity:

Lavash, Armenia
Armenian lavash holds a special place in the country’s food culture and social life. The
skill and coordination required to knead and cook lavash, as well as the social exchange that
takes place among women when preparing it, prompted UNESCO to inscribe Armenian lavash
in 2014.
Lavash dough is a simple mix of wheat flour and water. Once kneaded and rolled, the it’s
pulled and stretched over a special cushion that’s stuffed with hay or wool. Still on the cushion,
the bread is then transferred to a conical clay oven (called a tonir) by ‘slapping’ it onto the side.
It only takes between 30 and 60 seconds for the delicate bread to bubble up and cook
through. Finished lavash sheets have different colours and textures depending on the type of
flour used and the duration of the bake.
Washoku, Japan
Japanese food is so damn good that it was added to UNESCO’s Representative List of
the Intangible Cultural Heritage of Humanity in 2013. It was added as a way to preserve it, as
traditional dietary habits are starting to die out across the country, but also because the food is
fresh, simple and produced with such incredible attention to detail.
Japanese food is collectively referred to as Washoku. At its essence, it reflects a deep
respect for nature, using natural, locally sourced ingredients such as rice, fish, vegetables and
edible wild plants. Every little detail about Japanese food—from the way it’s prepared and
presented to the way it’s eaten—stems from a historical cultural tradition that is passed down
through the generations.
Washoku is traditionally comprised of four elements: Cooked rice (the staple dish),
soups, side dishes that give flavour to the rice, and tsukemono (Japanese pickles).

The Mediterranean Diet, Mediterranean Region

In 2013, the Mediterranean diet of Spain (and six other countries including Italy,
Portugal, Morocco, Croatia, Cyprus, and Greece) was inscribed on UNESCO’s list of Intangible
Cultural Heritage and Humanity. Though the Mediterranean diet has certainly become

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something of a fad in many countries, UNESCO has concentrated more on celebrating the
rituals and processes that make this diet an important part of Spanish culture.
Some of the strongholds of the Mediterranean diet in Spain include using few ingredients
to make flavourful dishes while eliminating food waste as much as possible; eating many small
dishes with an emphasis on sharing; and viewing food and diet as a social ritual.
One of the greatest examples of food being used socially would be tapas culture.
Throughout Spain, it is incredibly common to go out in the evenings with groups of friends, have
a drink and share small plates of food.
Another major factor in this important facet of cultural identity is the role of markets.
There are large, central markets in most Spanish cities, each featuring stalls with local vendors
selling their family’s specialty. Many markets in Spain will also include a small cafe-bar where
shoppers can enjoy a beverage and a snack while catching up with friends.
Turkish Coffee, Turkey
Turkey has no fewer than three food-related listings on UNESCO’s Intangible Cultural
Heritage list. Turkish coffee is perhaps its best-known and most recognisable.
Coffee was first introduced to the Ottoman Empire in the 15th century. It was an instant
hit. From that point on, the Ottomans controlled coffee trading routes and were responsible for
spreading coffee throughout the Empire. This explains why countries and territories previously
conquered by the Ottomans, including Bosnia and Herzegovina, have their own coffee traditions
that are closely related to Turkish coffee.
To make Turkish coffee, roasted beans are ground to a super-fine power and brewed
slowly with water and sugar until a foam forms on the top. Turkish coffee pots, or cezve, are
integral to the ritual. Miniature bronze pots for one or larger cezve that hold enough coffee for a
large group are presented to the drinker on an intricate coffee tray. Sugar cubes and a square of
Turkish delight is usually served on the side.
Brewing and drinking Turkish coffee reflects the country’s communal culture and was
recognised by UNESCO in 2013.
Traditional Mexican Cuisine, Mexico
It’s not surprising that Mexican cuisine has attained UNESCO’s Intangible Cultural
Heritage of Humanity status. The country is so diverse from state to state and province to
province—the result being a full spectrum of flavour, contrasts, and olfactory sensations.
One of the main drivers of Mexican cuisine was the interaction between Spanish
conquistadors and Aztec culture. Most of the Mexican food we eat today is a delicious
combination of ancient traditions, Aztec, Mayan and Spanish. The French also played their part
in the story of Mexican cuisine, adding baked goods such as sweet breads and the bolillo to the
mix.
Contemporary Mexican cuisine is more a mix of modern ingredients from European,
North American and even Asian influences. Like anywhere else in the world, it’s hard to
replicate true Mexican food outside of Mexico.
Dolma, Azerbaijan
Dolma is one of the most popular menu items that you’ll find at restaurants in Baku and
the rest of Azerbaijan. Delicious dolma is a pre-cooked grape leaf stuffed with minced meat,
rice, onion, and sometimes other ingredients such as peas.

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 The word ‘dolma’ is of Turkic origin and technically is a shortened version of doldurma,
which translates to ‘stuffed’. Recipes and methods of dolma-making are passed down from
generation to generation.
One of the greatest things about dolma is that the food is used as a way to celebrate
guests and mark special occasions. Azeri people are extremely hospitable and love teaching
their traditions. Most are welcoming of foreigners to become a part of their society through
learning the local traditions and ways of life, including making and eating dolma.
Neapolitan Pizzaiuolo, Italy
Through the centuries, the art of making Neapolitan pizza has been based on a few key
elements—namely water, flour, salt and yeast. Traditionally, raw ingredients are produced in the
Campania countryside. It’s in the hands, heart and soul of the pizzaiuolo (Pizza Chef) that the
magic really happens! And that’s why UNESCO has declared the city of Naples‘ trademark
technique of pizza making part of the world’s Intangible Cultural Heritage.
There are three primary categories of pizzaiuolo: The Master Pizzaiuolo, the Pizzaiuolo,
and the baker. The knowledge and skills for making pizza is primarily transmitted in the bottega
or in homes, where young apprentices observe masters at work.
The art of making a Neapolitan pizza is a culinary practice comprising four different
phases: The shaping of dough balls (the so-called Staglio); spreading the dough (called
ammaccatura), where the pizzaiuolo forms the famous raised rim called cornicione with a skillful
motion known as schiaffo. Next, the dough is topped, starting from the centre and spiraling in a
clockwise motion. Finally, the pizza is baked in a wood-oven with a rotating movement (‘half
turn’).
Nsima, Malawi
Nsima is a thick porridge made by mixing white cornmeal with water. This is an
elaborate process that involves pulling the paste against the side of a pot with a wooden spoon
as it simmers. Nsima is eaten in many parts of Africa, and goes by different names in other
African countries.
In Malawi, it’s normally eaten with two accompaniments: A protein-heavy dish, and a
vegetable dish. The protein dish can be meat, fish or beans, while the vegetable dish is usually
a type of dark leafy green, such as mustard or pumpkin leaves.Young children are taught to
pound maize and sift flour to make nsima from an early age, and eating communal meals of
nsima is an important way of strengthening family bonds. Nsima‘s cultural significance in Malawi
is why UNESCO has listed it as a form of Intangible Cultural Heritage.
Flatbread, Iran, Azerbaijan, Central Asia & Turkey
The flatbread has a long history on the Eurasian continent and each region and country
has its own variation. The making and sharing culture surrounding flatbread was added to the
UNESCO Intangible Cultural Heritage list in 2015.
The humble flatbread is hugely important to Iranian, Azerbaijani, Turkish, Kazhakstani
and Kyrgyzstani food culture. Flatbread, including lavash, katyrma, jupka and yufka are typically
prepared by households and community members on a daily basis. Besides being eaten as a
staple food, flatbread plays an important role in weddings, births, funerals and religious
gatherings.

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 Depending on the region, flatbread is either cooked in a stone or earth-ground oven, on
a metal plate, or in a cauldron. Flatbread dough is always prepared from simple ingredients:
Wheat flour, water and salt.
Once mixed, flatbread dough is left to rest before it is rolled out and cooked/baked.
Some villages still operate an oven for the whole community where each household can bring
their bread to be baked.
Ceremonial Keşkek,
Turkey Made with meat or chicken, keşkek is a stew found in Turkish, Iranian and Greek
cuisines. The dish is usually associated with a ceremonial or religious occasion and is cooked
by groups of men and women together in the community. Keşkek was inscribed on the
UNESCO Intangible Cultural Heritage List in 2011 because of its role as a Turkish ceremonial
dish.
After the wheat or barley is washed and prayed over the previous day, music from both
drums and pipes is played as the grains are poured into a large cauldron. The mix is then
beaten with wooden hammers until a fine consistency is achieved. The dish is cooked outdoors
over an open fire and, through the course of the night, the meat and spices are added and left to
simmer.
From beating the ingredients to the music performance and the thickening and stirring of
the dish, the local community all gather together to take part in keşkek preparation.
Kimjang, South Korea
Anyone who has ever tried Korean food has also sampled the famous pickled side dish
called kimchi.
Basically, kimchi is some type of vegetable—most frequently napa cabbage—that has
been fermented in a spicy red paste that may include red chilli powder, garlic, ginger, salt,
sugar, fish sauce and green onions. People tend to have strong opinions about kimchi—they
either love it or hate it. But there’s no denying that it’s a required part of any Korean meal.
In November each year, Korean families gather for gimjang (kimjang), the traditional
process of making kimchi. Historically, it was done after the harvest and was a way to store
enough kimchi to sustain a family through the winter season.The finished product was stored in
clay jars, or hangari, that were then buried in the ground. Written records show that kimchi has
been around since the fourteenth century, but the tradition of gimjang was established during
the Joseon Dynasty (1392-1897).
Kimchi, North Korea
Kimchi is the Korean name for preserved vegetables seasoned with spices and
fermented seafood. It’s an important tradition on the Korean peninsula, where the recipe has
been transmitted from mother to daughter for centuries.
In the old days, it was a collective practice. This is still the case if you visit North Korea.
Here, collective farms still produce kimchi as Koreans would have centuries ago. Cabbage is
harvested, fermented and salted, and chili and seafood is added. Once fermented, it can be
kept for the full year after which the cycle starts over again. Late autumn is Kimjang season,
when everyone shares the kimchi equally for the harsh winter
Because it’s a unique dish, centuries old and with the unique kimjang sharing
component, it’s listed by UNESCO as part of North Korea’s Intangible Cultural Heritage.
Qvevri Wine-making, Georgia

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 Georgia is synonymous with wine – no surprise seeing as the Caucasus (Georgia and
Armenia) are the global birthplace of viniculture. Grapes have been cultivated in Georgia’s fertile
Alazani Valley in Kakheti region for eons (to be more precise, the first evidence of wine-making
in Georgia dates back as far as the 6th millennium BC). In 2013 UNESCO recognised this
incredible legacy by inscribing qvevri wine-making methods as part of the country’s Intangible
Cultural Heritage.
Incredibly, many Georgian families, monks and nuns, and professional wine-makers
alike still use the same methods of preparing wine today as their ancestors did thousands of
years ago. Traditional Georgian wine making involves using a qvevri, a huge amphora-shaped
clay urn that is buried beneath the ground to maintain a constant temperature.
Following the rtveli wine harvest, which happens annually in autumn, the grapes are
fermented inside the qvevri. If the skins are left on, this produces skin-contact wine which
Georgia has become famous for. After 5-6 of constant tending with a range of specialty tools,
the wine is ready to drink.
Beer Culture, Belgium
Beer is big in Belgium and has been brewed in the country for centuries.
Containing water, barley, hops and yeast, beer was originally made by monks and nuns
in the Middle Ages as a replacement for water. (Drinking water was often unclean and made
people ill, so a brew of weak beer was preferable—even for children.)
The brewing process killed off any germs and the addition of hops acted as a
preservative. Thus, a vital culinary part of the country’s history, culture and tradition was
created. Today, there are over 1500 different types of Belgian beer with a variety of flavours,
colours and alcohol percentages.
Belgian beer was inscribed by UNESCO in 2016 because it is part of the living heritage
of many communities throughout Belgium. Today, beer plays a major role in daily life as well as
festive occasions.
Gastronomic Meal of the French, France
The gastronomic meal of the French isn’t a particular food but more of a culinary
element of important family traditions. For big family celebrations such as a birthdays, weddings
or anniversaries, a large meal is prepared to bring everyone together. Like everything in France,
food is a central part of the experience.
Each meal differs from house to house, depending on the season, the traditional family
recipes passed from generation to generation, and what region of France you’re in. For
example, while in Normandy a dish may include incredible cheese and cider, in the
Mediterranean, a family’s prized ratatouille recipe is more common. Dinner is very formal, often
beginning with a cocktail or wine, and contains at least four decadent courses. The meal can
last for hours.
Because it is so integral to maintaining the family fabric and the heart of French culture,
the gastronomic meal of the French was designated part of the Intangible Cultural Heritage of
Humanity in 2010.
.Gingerbread Craft (Licitars), Northern Croatia
Gingerbread baked goods have become a symbol of Croatia. They were brought to the
country by the church in the Middle Ages, but quickly became the work of local craftspeople.

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The tradition has been handed down through families of gingerbread makers, who developed
their own decorating styles.
The heart, known as the Licitar Heart, is the most famous shape. These are given as
gifts for special occasions, including birthdays, weddings and holidays. Licitar cookies are
typically covered in red opaque icing with white icing designs, though the decorations can also
used coloured icing. It’s popular for a mirror to be placed in the middle
While the cookies are edible, remember to remove the mirrors before eating.
Palov, Uzbekistan
It’s hard to experience Central Asia without coming across the traditional delicacy of plov
(palov). In Uzbekistan, plov is served at any and all occasions and is available in every city and
every tiny village. The dish consists of pilau rice with spices, vegetables, meat and sometimes
raisins and berries cooked in a large pan, sometimes big enough to feed hundreds of people at
weddings or funerals. No two plovs are the same.
The delicate mix of ingredients used is unique to each cook—although they can start to
feel quite similar after plov for breakfast, lunch and dinner during your time in Uzbekistan! But
this is how it was intended. The legend of plov says that Alexander the Great invented it himself
as a way for his troops to cut back on meal times and eat the same thing three times a day!
Oshi Palav, Tajikistan
Tajikistan’s oshi palav is closely related to Uzbekistan’s plov—in fact, both rice-based
dishes were inscribed by UNESCO in the same year. In Tajikistan, oshi palav is known as a
‘dish of peace’ for the role it plays in bringing people from different backgrounds Up to 200
varieties of oshi palav are thought to exist. The most basic rendition is made with lamb, rice,
onions and carrots simmered in a broth. Prepared in vast quantities ahead of social gatherings,
oshi palav is traditionally eaten at events that mark significant life milestones, such as weddings
and funerals.
Whether it’s prepared in private homes or teahouses, cooking is usually accompanied by
socialising and singing, which adds to the dish’s food culture. Eating oshi palav with one’s
hands from a communal pot is similarly symbolic of kinship and community. The techniques
involved in making oshi palav are passed down through the generations. According to
UNESCO, once an apprentice masters the art, he or she is given a special skimmer utensil,
while the master who trained them is invited to don a ceremonial skullcap. Tajik oshi palav and
Uzbek plov share common attributes with Indian pilau, Persian polow, and even Spanish paella.
Airag, Mongolia
Airag (also known as kumis) is a fermented dairy product made and consumed
throughout the Central Asian steppes. In Mongolia, airag is made by churning fresh horse milk
inside a khokhuur, a special vessel crafted from cowhide. Besides serving as a critical source of
nutrition for nomadic communities (it’s rich in vitamins and minerals, and has been shown to kill
harmful bacteria and maintain gut health), airag is steeped in history and tradition. When
UNESCO formally added it to the list of Intangible Cultural Heritage in 2019, they also
recognised the centuries-old knowledge that goes into preparing it correctly. Making airag is a
slow, energy intensive process that uses a range of tools, including a specially designed paddle
known as a buluur. For it to work, the milk must be churned more than 500 times before yeast is
added to kick-start the fermentation process. The finished result is consumed as part of many

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families’ everyday diet. Airag is also used in religious rituals and cultural ceremonies, which
further adds to its significance..
Let Us Remember
Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine.
Cuisine is a style of cooking; also the food prepared in a country.
Culture is the characteristics and knowledge of a particular group of people, encompassing
language, religion, cuisine, social habits, music and arts.

Particular foods often exist in a culture because of the climate, terrain, and robustness of the
crop.

Food defines many of the traditions and customs found in each culture. There are various
foods with cultural significance.

How much have you learned?

Have you experienced any of the food culture rituals on this list?
What are your favourite culinary traditions around the world?

LESSON 2
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and
dishes, and usually associated with a specific culture or geographic region. Regional food
preparation traditions, customs and ingredients often combine to create dishes unique to a
particular region.(Whatscookingamerica.net. Accessed June 2011)
A cuisine is primarily influenced by the ingredients that are available locally or through
trade, they can even be made into distinct ingredients themselves when they become popular
within a region, take for example Japanese rice in Japanese cuisine and New Mexico chile in
New Mexican cuisine.
Religious food laws can also exercise a strong influence on cuisine, such as Hinduism in
Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Islam in Middle
Eastern cuisine, and Judaism in Israeli cuisine.
Factors Affecting Cuisines
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 have remained significant in world cuisines for
their altered gustatory properties.
The trade among different countries also largely affects a region's cuisine. Dating back
to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger, and
turmeric were important items of commerce in the earliest evolution of trade. Cinnamon and

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cassia found their way to the Middle East at least 4,000 years ago.(Encyclopædia Britannica.
Retrieved 23 April 2016)
Certain foods and food preparations are required or proscribed by the religiousness or
sumptuary laws, such as Islamic dietary laws and Jewish dietary laws.
Culinary culture exchange is also an important factor for cuisine in many regions:
Japan's first substantial and direct exposure to the West came with the arrival of European
missionaries in the second half of the 16th century. At that time, the combination of Spanish and
Portuguese game frying techniques with an East Asian method for cooking vegetables in oil led
to the development of tempura, the "popular Japanese dish in which seafood and many different
types of vegetables are coated with batter and deep fried".(Web Japan. 18 December 2008. p.
2. Retrieved 18 June 2019)
Besides, international trade brings new foodstuffs including ingredients to existing cuisines and
leads to changes. The introduction of hot pepper to China from South America around the end of the 17th
century, greatly influencing Sichuan cuisine, which combines the original taste (with use of Sichuan
pepper) with the taste of newly introduced hot pepper and creates a unique mala ( 麻 辣 ) flavor that's
mouth-numbingly spicy and pungent.[8]

Let Us Remember
Factors Affecting Cuisines are:
● Geography and Climate - The location of countries determine the kinds of fruits and
vegetables they grow and the animals they are able to raise which become their food
sources.
● History - Cuisine dates back to the Antiquity. As food began to require more
planning, there was an emergence of meals that situated around culture
● The trade among different countries has brought different ingredients across
continents throughout history.
● Evolution of cuisine has been a part of history of food and the country.
● Culture- Religion and Way of Life, holiday celebrations and festivities bring about
ethnic foods- foods that are typical of a given racial, national or religious culture.

How much have you learned?

1. Give the religious food laws that influence the following cuisines:
__________A. Indian cuisine
__________B. Punjab cuisine
__________C, East Asian cuisine
__________D. Middle Eastern cuisine
__________E. Israeli cuisine2.
2. Give example of how the following factors affect cuisine
A. Climate
B. Trade among countries
C. Religiousness
D. Culinary culture exchange

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 MODULE 2

Cuisines and Cultures of ASIA

What is the module about Each module consists of two lessons for countries of
each continent. The first lesson tackles select countries within the continent--you will get a
glimpse of geographical location, some historical background of culinary, religious influences
and way of life, festivities and holiday celebrations. It will also discuss common ingredients of
foods and drinks, distinct flavors and tastes. The second lesson covers methods of cooking and
preparation of select recipe of national and/or famous dishes and drinks. Current trends and
issues will also be mentioned.

What will you learn At the end of the lessons you will be able to:
1. Generalize common ingredients of popular dishes across continents
2. Distinguish the uniqueness of each continent’s cuisines, each country’s cuisine
according to its culture, variety of ingredients, flavors and tastes, methods of
preparation
3. Prepare an ethnic dish or drink of choice
4. Depict gastronomy via a vlog/blog/article on any popular food festival/celebration, ethnic
restaurant seen or experienced or a cooking demonstration of a popular
food/drink/national dish

Let Us Study

Before you start the lesson ,familiarize yourself with the continents:

ASIA ( https://www.sporcle.com/games/g/asia)
EUROPE (https://www.sporcle.com/games/g/europe)
AFRICA: (https://www.sporcle.com/games/g/africa)
North and South AMERICA (https://www.nationsonline.org/oneworld)
AUSTRALIA
ANTARCTICA (https://www.mapsofworld.com/antarctica)

Notice the number of countries in each continent. Thus, in the modules by continent, it will be
impossible to cover each country’s cuisine. You will get to read here only about select
countries.

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LESSON 3 Festivities and Holiday Celebrations/Common Ingredients of Food and Drinks/
Distinct Flavors and Tastes

PHILIPPINES
The Philippine cuisine varies in different regions based on the food resources of the
regions. The food served on the table is the characteristics of the culture found in the place. The
succeeding paragraph will describe the regional cuisine of the Philippines featuring Manila ,
Central Luzon,Southern and Northern Luzon, Palawan , Bicol,Central and Western Visayas,
Davao, Zamboanga
Manila Flavors Metropolitan today is a sprawling urban area with several cities and
municipalities. Its beginning, however , was a small enclosed settlement by the Pasig river,
walled fortress called Intramuros today still lives within those same protective walls. Being the
centre of the country, Manila’s cosmopolitan atmosphere is reflected in the flavors of its food.
Gambas is a flavorful dish of shrimps cooked with a chili garlic sauce and chickens are stuffed
as in Rellenong manok. If in most parts of the country the roast suckling pig, lechon is served
as, also in simple joys such as Sotanghon con Caldo, A Chinese influenced dish of noodles
and broth. While the refreshing halo-halo filled with sweets and crushed ice and enriched with
milk, is found everywhere it is more appreciated than in Manila especially in hot summe
rmonths.
Southern Luzon Flavors Taal Lake located in Batangas province, is a lake that has a volcano
within, and the lake itself is the caldera of yet another volcano. Not hard to imagine in a country
that lies fully within the pacific ring of fire. As in all volcanic places the land is fertile and the
waters of the Taal lake yield some fresh water fish. Batangas is known for its beef industry, so
its no wonder that bulalo, beef shank in onion broth, Bistek tagalog, beef tenderloin in soy and
kalamansi sauce are among the best known dishes. Another province of Southern Luzon
Tagalog Region is Laguna and its economy depends to a great extent on the coconut tree.
kesong puti, popular white cheese made from carabao’s milk is produced here. Central
Luzon Flavours From its vast lanes, swamp lands and rivers, Central Luzon has a plethora of
nature’s bounties. Migratory ducks, wild boars and snips abound. Here, it is a Pampango
cuisine that is the best for flavors and lavish cooking. The flavors of its dishes are always rich,
vigorous and distinctive Fiestas in Pampanga eagerly anticipated gastronomic events, and
food lovers come from afar to enjoy the fare. The master Cooks respected for their culinary
skills, outdo each other with their own savory version of such dishes as Caldereta, Morcon,
Relleno, Adobo and many, many more. Fiesta is also the time for such sweet delight as Tibok-
tibok , Pich-pichi, Yema and leche flan
Northern Luzon Flavor The Ifugao terraces, considered the eighth wonder of the world are
carved out of the mountains. Testament to the ingenuity of our ancient tribes. The hardy folks
live from what their lands offer. Their cuisine, as a result, is basic, but nourishing. Ilocano
cooking is popular all over the Philippines and simplicity is its own virtue. For example,
baradibud, a fresh vegetables stew in sweet potato broth, is a gustatory pleasure is too good to
be missed. And, pinakbet a vegetable stew with crisp pork belly, is a staple item in most
restaurants. The bitter dishes are a facet of gastronomy unexplored by many. Purposely laced

14
into meat stew. Fish broils and salads. The bitter taste is savoured quality as enjoyable as the
other aspect of taste, such as sweet, sour and salty
Palawan Flavors For a long time, the territory remained unexplored. Its bountiful resources in
sea and land, its natural beauty, rich vegetation, abundant wildlife were known to only a few.
Having been recently ”discovered”. It has become a destination of choice for those lured by eco-
tourism programs and luxury resorts. New settlers who long for wild undeveloped expanses of
land still virgin forests, uninhabited islands and clean air and water have chosen to make these
elongated islands for their home. Many of the region’s dishes borrow from Visayan cuisine, such
as the recipe for alimango sa labong at saluyot crabs with bamboo shoots and jute mallows.
The popular chicken stew with sea cucumber, manok at trepan, is originally from Mindanao. A
distinct characteristic of Palawan cuisine is the practice of using mangos to create the sour
taste, so enjoyed throughout the Philippines. The recipe for talakitok at maya-maya sinigang sa
manga combination of red snapper and cavalla in such a sour broth is an example
Bicol flavors Mayon Volcano is the landmark of the Bicol region. It rises majestically, often
shrouded by clouds at its peak, and revealing itself totally only on clear days. Mayon is still
active making its presence known periodically by rumblings and once in a while , through a
display of pyrotechnics.
Something else hot identified with the region is the sili, or hot chilli pepper. Bicol is
known for its spicy foods and one such dish, Bicol express is named after the train that travels
to Manila, because, it is said,a taste of this hot concoction makes you run for a glass of water.
However, there are other ingredients essential to Bicol Cuisine, coconut milk and taro, being
prominent among them. These two are brought together in Laing, a dish flavoured with
shrimps. Coconut milk also features strongly often combined with Pili nuts, in the myriad of local
sweets.
Central Visayas Flavors Cebu may have all the amenities of a modern city but it has not lost
its preference for simple flavors. The great variety of seafood- fish , shellfish or crustaceans are
often prepared in three basic ways; marinated in vinegar, broiled or boiled.
The influence of Chinese cookery is strong in Cebu, Bam –I guisado, stir- fry of two
noodles, and Humba , pork bellies braised in sugarcane, even have Chinese names while
Escabeche Tanguigue, Mackerel in garlic- turmeric sauce is a version of the Chinese sweet
and sour.
The Spanish flavour is also very apparent, as with Tocino del cielo, rich caramel
Custard. Tamales, is a delicacy of rice with braised pork in sesame peanut sauce.
Western Visayas Flavors Ilongo means both people and the language of Negros Occidental
and Iloilo. Sugar is synonymous with the fortunes of the people, so sweets are an important part
of the cuisine. They range from simple delights, such as Baye-Baye, a sweet dough made from
sticky rice, to very refined pastries. Guinatan halo-halo, a mix of fruits in yam in coconut cream,
is popular everywhere.
Lumpia Ubod, crepes of heart of palm, which originate from Silay, are so popular that
large quantities are air-shipped to Manila almost daily. Another famous local dish is Pancit Molo,
which originated in the town of Molo in the the province of Iloilo. Like Visayans Ilongos favor raw
seafood marinated in only in vinegar, such as the popular mackerel dish, Kilawin Tanigue.
Inasal na Manok, a barbecued chicken, marinated in a garlic-annatto mixture is another dish
likely to be served through the region.

15
Davao Flavors The best place to savor Davao flavors is in one of its many markets, bursting at
the seams with seafoods, meats, fruits and vegetables. The produce of Davao is bountiful and
the cooking methods are simply enough to bring out their quality. Broiled tuna jaws, Davao’s
claim to culinary fame, is unmatched elsewhere.
Because the region is a top producer of quality meats and poultry, the dishes are stout
and hearty. And few places produce the range of fruits from the mundane banana to that most
exotic of fruits, the durian. Those who have not developed a taste for the raw flesh of that most
controversial fruit durian should sample the Pastel De Durian, delicate durian.
Zamboanga Flavors The language of Zamboanga is a local patois with heavy Spanish roots
called Chabacano, The cuisine of Zamboanga is the same. The strong influence of Spanish
colonial cooking is evident in such dishes as Callos, ox tripe and knuckles in a garlic-tomato
sauce, Maja Blanca, blancmange of corn and coconut cream. On the other hand, the influence
of Malay cooking is clearly demonstrated with the recipe Guinataan Curacha, local crabs
roasted in a rich coconut sauce.
The crabs are indigenous to Zamboanga and are prized for the sweetness of the meat.
Long ago someone wailed, “Don’t you go, don’t you go to far Zamboanga”. He must have
wanted to keep for himself all the curacha and other myriad delights of that wonderful place.

CHINA

In China, the dominant part of cuisine is a starchy food: noodles or mantou in the
northern areas, and rice in the southern regions. In the most formal cuisines no rice is served,
and if served, it is fried at the end of the meal. Soup is served at the beginning and at the end of
the meal in southern China. No dessert is served at the end of a formal Chinese meal; instead,
delicately cut fruit or a sweet soup is served.
On the eighth day of the last month of the Chinese lunar calendar, people enjoy a
multiple-grain porridge called La Ba Zhou, a tradition started by monks in ancient times but one
that is still practiced by some country folk. Coming home after a long period of being away
signifies a special occasion for the Chinese in the northeast. They mark it by cooking noodles
for the return (after having cooked dumplings for the departure). China is rapidly changing from
land subsistence to commercially driven agriculture. Coastal areas, such as Shanghai,
Guangzhou, Shenzhen, Dalian, and Qingdao, are leading the way due to prosperity and fewer
governmental restrictions. Foreign food operations, such as Pizza Hut, McDonald’s, and
Kentucky Fried Chicken (KFC) are cropping up. Still, about half of China’s population live on
farms and grow their own vegetables and grains, on which they subsist. According to China’s
Bureau of Statistics, rural Chinese still rely primarily on grains, whereas urbanites consume
more red meat, fish, and shrimp
Typical Day’s Menu Breakfast is not commonly deemed an important event in Chinese culture.
It usually consists of rice porridge and soy-milk soup. At lunchtime one might find a hearty
noodle soup or the traditional dim sum. For dinner one would find chicken, pork, fish, and
shrimp dishes in various sauces served with noodles or rice. Many steamed vegetables are
found alongside main dishes as well.
Holiday Menus Dragon Boat Festival is celebrated by most Chinese, although all of them
cannot reach the river to watch the boat race but certainly enjoy a special meal called zongzi, a

16
pyramid-shaped dumpling made with glutinous rice and wrapped in bamboo or reed leaves. The
festival marks the patriotic poet Qu Yuan, who venerated scarcity of food (although foods are
made in plenty of colors and styles today).
In Central China a baby’s birth is celebrated by distributing boiled eggs with certain
numbers of black pointed dots. An even number of dots, such as six or eight, with a point are
marked for a boy, and an odd number, such as five or seven, and without a point, are for a girl.
Fish is considered a sign of prosperity and accumulation of wealth, and is a favorite in various
dishes on Chinese New Year’s Eve.
Chopsticks have historical significance in China. They spread from there to North Korea,
South Korea, Japan, and Southeast Asia. Chopsticks are a simple but unique invention of
Chinese people that can be used for eating, nipping, picking, ripping, and stirring the food.
Chopsticks are given as a gift in marriage and other important ceremonies as a token of good
luck
It is believed by the Chinese that hot beverages, especially hot tea, aids in the digestion
of food.

INDIA

Food in the Indian cultures is not only a means of sustenance but a way of life. Over the
centuries, a host of implicit but complex traditions, rules, and customs have developed followed
Feasts Each religion has celebrations and festivals throughout the year during which
food plays an important role. Celebrations are an expression of happiness related to the
harvest, life events (e.g., births, an adoration of nature, birth of prophets), and other occasions.
Rituals performed on special occasions, such as during pregnancy, and festivals are
accompanied by feasts. Generous amounts of traditional foods and sweets are prepared and
offered to the gods before distribution for human consumption (Patil, 1994).
Typical Day’s Menu A South Indian meal is nutritionally well-balanced and consists of three
courses. The first course is rice served with a few drops of ghee and sambar, followed by rice
with rasam; the third course consists of rice and yogurt. Stir-fried vegetables (poriyals, upperis,
palyas) and/or gravy vegetable dishes (aviyals and kootus), salads or pachadis, pickles,
poppadums (fried or roasted),and wafers are served on the side (Padmanabhan, 1994).
Sambar powder is a dry-spice combination of roasted lentils, coriander seeds,
fenugreek seeds, asafetida, curry leaves, and red chilies. Regional variations in sambar powder
include the addition of mustard seeds, cumin, cinnamon, nutmeg, and dried coconut. Sambar
powder can be prepared ahead or fresh at home, or purchased in Indian stores or Asian
markets.
Festive meals include preparations that consist of ghee, rice, lentils (such as urad dal and
chana dal), turmeric, native vegetables, jaggery, spices, coconut, and fruit such as bananas,
desserts, betel leaf, and arecanut. Fasts are common among followers of all religions. For
instance, Muslims fast during the month of Ramadan from dawn to dusk, and orthodox Hindus
fast on festival days and certain days in the lunar months, particularly the 11th day of the lunar
fortnight (Achaya, 1994). The frequency and duration of a fast is variable and dependent on the
individual. Fasts involve eating after moonrise, and abstinence from a particular food or food
category either for the entire day or part of the day. Foods eaten during a fast include fruits only,

17
fruits and milk, or preparations using cereals such as broken or puffed rice, or tapioca. Ghee
and rock salt are permitted during certain fasts; others may eat sweets such as ladoos and
kesari bhath during a fast.
Sambar is also an accompaniment to South Indian tiffin foods such as vadais,dosas, and
idlis. In contrast to the spicy sambar, the second course consists of rice served with a watery,
cooked red gram dal-based soup known as rasam. It is made with tamarind, tomatoes, and/or
citrus fruits such as lime.
Rasam is eaten with rice and ghee or consumed as plain soup. Vadais can be soaked in
rasam (Rasa vade) and enjoyed as a popular snack. Sambar and rasam powders share similar
ingredients with the exception of cumin and black pepper, which distinguish the two powders.
Tomatoes are used to prepare rasam and ginger rasam is popular as a digestive. Cumin seed,
pepper rasam, and garlic rasam are used as an antidote for respiratory ailments. Spicier
versions, such as Mysore rasam from the state of Karnataka, have coconut in addition to the
other ingredients and are eaten in lieu of sambar.
The meal ends with the curd or yogurt rice popularly known as thaiyar sadam.
Homemade yogurt with a pinch of salt is eaten with rice or the yogurt rice is tempered with
green chilies, ginger, mustard seeds, asafeotida, curry leaves, black gram dal, and cumin, and
is garnished with cilantro and/or grated coconut; the latter is served on special occasions or
preferred as travel food.
Meal Accompaniments Poriyals,upkaris,thorans, and kootus are the vegetable
accompaniments. Poriyals are prepared by dicing or shredding the vegetables, stir-frying with oil
tempered with mustard seeds, cumin, black gram dal, asafoetida, green/red chillies, and curry
leaves, and are garnished with cilantro. Kootu is semisolid in consistency, often substituted for
sambar, and eaten with rice. Vegetable is the main ingredient; a ground paste that consists of
black gram dal, pepper, cumin, and green chilies; coconut is added during preparation. Culinary
kootu variations include puli kootus with tamarind and red gram dal, poricha kootu (tempered
kootu), and more kootu (with buttermilk). Aviyal, erisherri, pulisherri, rasavangis, and thoves are
regional versions of kootus.
South Indian salads consist of raw, chopped vegetables, seasoned lightly with or
without green gram dal or mung bean (kosumalli, kosumbari) or mixed with yogurt (pachadis).
Mung beans are washed, soaked in water for an hour, drained, and added to the vegetables.
Popular vegetables for kosumallis include carrots, cucumber, tomatoes, raw onions, and sweet
peppers. Pickles (urugas) are aromatic, hot, and spicy, and an accompaniment to South Indian
meals. Limes, lemons, mangoes, and gooseberries are commonly used to make pickles. They
are cut into small pieces and marinated with turmeric and chili powder, and set aside for a
couple of days. Pickles are seasoned with generous amounts of hot oil, mustard seeds,
fenugreek seeds, asafoetida, and salt, and are left to marinate at least for a week before use.
Mangoes are grated and cooked in oil with all the spices in the preparation of thokkus (a
variation of pickles). Pickles and thokkus have a shelf life of more than a year. Chutneys, fresh
or cooked (thuvaiyals), are popular accompaniments for snacks and appetizers. Thuvaiyals can
be eaten with rice instead of sambar and rasam by mixing with ghee and are easily digestible.
Poppadums and appalams are deep-fried and served as crispy accompaniments in addition to
plain or spiced deep-fried chips made from plantains, yams, or potatoes. South Indian snacks
(called tiffins) offer a large variety of flavors and textures. Snacks can be steamed such as idlis,

18
shallow-fried such as dosas, adais, and oothapams, deep-fried such as
pakodas,bondas,chaklis/ murrukus,bhajjis, and vadas, or lightly seasoned savory dishes such
as sundals and upumas. Many snacks are breakfast treats or popular appetizers either with
afternoon coffee and tea or before dinner. Non Vegetarian snacks, such as kebabs, may be
baked, broiled, or grilled. Desserts and sweets are the finale to a sumptuous meal served on
special occasions or as a snack. Payasams, halwas, burfis, appams, and adirasam are popular
desserts. Spiced betel leaves, paan, and fennel seeds are used as mouth fresheners after a
meal.

JAPAN
The single most important food in Japan is rice. In the Japanese language, gohan
means “cooked rice,” and also “meal.” Breakfast (asa-gohan) literally means “morning rice.” The
evening meal, the one meal that might bring the family together, is ban-gohan. For most of
Japan’s history the diet consisted chiefly of cereals and vegetables, supplemented with a little
poultry and dried fish.
The perfect meal follows the ancient Chinese model containing five colors (purple,
white, red, yellow, and green) using a variety of preparation methods (raw, grilling, steaming,
boiling, braising, and deep-fat frying) and is composed of six tastes (sweet, bitter, salty, sour,
peppery, and umami). Umami is a savory taste imparted by glutamate and ribonucleotides
found in many foods including meat, fish, vegetables, and dairy products. It tends to expand and
round out flavors and makes food taste better. Umami is associated with dried bonito flakes,
kelp, and shiitake mushrooms in Japanese food (Ashburne & Abe, 2002). In 1908, Professor
Ikeda Kiknae at Tokyo University isolated monosodium glutamate (MSG), the chemical that
gives the umami taste to food.
The Japanese believe that food should be enjoyed as close as possible in its
natural state and at the proper season. One expression of this philosophy is sashimi (raw
fish). Next to raw fish would be grilled fish, followed by fish that has been simmered or lightly
steamed, and then fried fish.
Japanese food is characterized by its cleanliness and aesthetics. Travelers to
Japan in 1869 noted that “extreme cleanliness characterizes not only their dwellings, but their
food, manner of cooking, serving it, etc.” At a dinner they attended they observed that
“everything was served on the most beautiful lacquer ware, no one set appearing twice
throughout the evening” (Jephson & Elmhirst, 1869).
For the Japanese a good meal is more than just tasty food. The atmosphere, table
setting, room, dishes, and artistic arrangement of food on the plate contribute to the
visual appeal of the meal. Ka’ichi Tsuji, a tea-ceremony master said, “There is nothing more
important in Japanese food than arranging it well, with special regard to the colors, or plates
chosen to suit the food” (Hosking, 2000).
Japanese food etiquette requires that food never be transferred from one’s own
chopsticks to someone else’s chopsticks, because this is similar to a Japanese funeral rite
whereby family members use chopsticks to transfer bones into an urn. They should never be
stuck into the rice as this creates the image of burning incense at a Japanese funeral.
Chopsticks should never be crossed because this symbolizes death. The Japanese never share
chopsticks because they believe that if they touch another’s mouth it could transmit a spiritual

19
contamination. It is acceptable to hold a bowl of rice or soup with noodles close to the mouth
when eating.
HOLIDAY MENUS Mochi is a rice cake made from steamed rice and pounded in a large
wooden mortar with a wooden mallet until it takes on dough-like consistency. It is traditionally
made as part of a New Year’s celebration. Because of its dense consistency, mochi can be a
choking hazard for the elderly.
The calendar is filled with festivals associated with harvesting or geared to celebrations
centered on Buddhist temples or Shinto shrines. In homes and Buddhist temples an offertory
presentation is made from two rice cakes, the largest on the bottom and topped off with a
tangerine or mandarin. The large rice cake represents the older generations, the small cake
represents the younger generation, and the orange symbolizes the generations to come.

KOREA

There is a Korean saying that Korean cooking takes “ages to prepare, seconds to
consume” because of how time-intensive the recipes are. With less time devoted to
cooking, convenience foods (including instant noodles and Western fast food) are gradually
finding their way into the daily diet of Koreans. With the economic prosperity South Korea has
experienced in the past 50 years, Koreans have changed the way they eat, including eating
more animal and milk products and fewer cereals and starchy foods. While rice remains the
most important starch, breads and baked goods are becoming more popular. Some Koreans
have resisted changes to their traditional culture by embracing the concept of sinto buri. Rooted
in a Buddhist philosophy, sinto buri literally means “body and soil are not separate.” Touted by
antitrade activists and farmers’ associations, the slogan is used to promote the idea that food
from Korean soil is best for Korean bodies. A continued interest in, and consumption of, wild
plants in Korea is another example of steadfast preference for locally grown foods. Wild foods
include green leafy vegetables, pine needles, flowers, herbs, and ferns. These foods are used
to make banchan (side dishes), among other Korean dishes.
Kimchi has been part of the Korean diet since ancient times. The spicy, red kimchi that
is ubiquitous in Korean meals has been part of the diet since the 17th century, when chili
peppers were introduced to Korea by Portuguese traders. There are over 200 varieties of
kimchi. The most popular varieties are made with Chinese cabbage, daikon radish, cucumber,
leeks, eggplant, sesame leaves, or scallions. Pickled fish is sometimes added as well. Kimchi
was traditionally made and stored in large earthenware pots. The chili pepper, ginger, garlic,
and salt added act to preserve the kimchi, which was a good source of vitamins during harsh
Korean winters. The type of kimchi varies depending on the region in Korea where it is
prepared. In general, kimchi from the south tends to be sweeter with a stronger flavor, whereas
kimchi prepared in the north is milder and less salty. Individual households also have unique
methods for preparing kimchi. It is said that the new wife of a Korean man must learn to prepare
kimchi his family’s way.
There are few differences between breakfast, lunch, and dinner in traditional
Korean cuisine. Rice and kimchi are eaten at every meal. Beverages are rarely served, but
rather soup or dongchimi, a watery white radish kimchi, is provided. The most common soups
include kimchi jigae,kimchi stew, and bean-paste soup. Oi naengook is a chilled watery soup

20
with shredded cucumbers enjoyed in summer months. To accompany the rice, a series of side
dishes (banchan), are served. Koreans traditionally use metal chopsticks to eat and spoons to
mix and stir food and drink soup.
Korea is a historically agrarian country; meals usually featured local and seasonal
ingredients. At the Korean table, all the dishes are served at one time. Traditional meals often
include five colors: green, white, red, black, and yellow. These colors represent the five
elements of wood, metal, fire, water, and earth, based on the Chinese yin yang philosophy.
Contrast is important; for example, serving a spicy dish with bland rice, or serving cold noodles
with hot soup.
Snacks are an important part of the daily menu. Gimbap (rice and vegetables
wrapped in seaweed) is a popular snack. Flatcakes and pancakes that contain meat and
vegetables are a common snack and party food. Kimchi buchimgae are flatcakes made with
flour, eggs, kimchi, scallions, and chili pepper, and is served with a spicy dipping sauce. Nokdu
bindaetteok are fried pancakes made of mashed mung beans, sticky-rice powder, minced pork,
finely sliced onion, cabbage, and scallions. Tteokbokki are rice “sticks” (cylindrical rice cakes)
that can be prepared in a variety of ways. One popular method is to sauté the rice sticks with
sesame oil, soy sauce, chili paste, sugar, and sliced vegetables. Tteokbokki are so popular in
Korea that in South Korea’s capital, Seoul, there is a street lined entirely with tteokbokki stands.
HOLIDAY MENUS The lunar New Year is celebrated in Korea, and one of the most
important New Year foods is tteok guk (ricecake soup). It is made of sliced rice cakes boiled in a
savory beef broth with scallions, shredded beef, toasted seaweed, and egg. Tteok guk is
prepared and offered to the ancestors before it is eaten. Soojong gwa is a chilled, sweet ginger–
cinnamon tea served with dried persimmons after the New Year’s meal. Chuseok is Korea’s
harvest moon festival celebrated in the fall. People often return to their hometown tospend the
holiday with family, visit graves of ancestors, and make offerings. Special foods made during
this holiday are song pyon (rice cakes in a half-moon shape) and jun (pan-fried flat cakes).
These foods are offered first to ancestors, and then are eaten by the family, a ritual that
symbolically connects family members with their ancestors.
The 100th day, 1st birthday, and 60th birthday are the most significant birthdays
in Korean culture and are celebrated accordingly. Birthday foods usually include a variety of
rice cakes and miyeok guk (seaweed soup). Miyeok guk is also often eaten by mothers to gain
strength after giving birth. It is made with dried seaweed, sliced beef, and beef stock, and is
seasoned with black pepper, soy sauce, and sesame oil.

LESSON 4 - Methods of Cooking /Preparation , National/Famous Dishes/ Current

Trends/Issues
PHILIPPINES:
The 21 Best Dishes To Eat in The Philippines - Culture Trip by Katrina Escalona
(https://theculturetrip.com/asia/philippines)
1. Adobo -made by stewing meat (usually chicken, pork, or a combination of both) in soy
sauce and vinegar, adding peppercorns and bay leaves for that special flavour.

21
2. Kare-kare- This rich stew is made with peanut sauce and, customarily, oxtail, but other
meatier cuts of beef can also be added in. Many Filipinos will consider kare-kare
incomplete without a serving of bagoong (fermented seafood paste) on the side.
3. Lechon - fully-roasted pig with perfectly crisp skin and juicy meat. Find the best of this
sinful treat on the island of Cebu, but this is almost always served at any grand Pinoy
gathering or fiesta.
4. Sinigang - A delicious sour broth usually made tangy by tamarind (sometimes kamias),
it’s filled with different vegetables and a meat of choice. Popular variants include
sinigang na baboy (pork), sinigang na hipon (shrimp), and sinigang na isda (fish).
5. Crispy Pata - dish that takes the entire pig leg and deep fries it to perfection. Serve with
a soy-vinegar dipping sauce on the side with some chopped up garlic and chilli, and
you’re on the road to your next favourite guilty pleasure.
6. Sisig -Served sizzling on a hot stone plate, sisig is a favorite pulutan (beer chow) among
Filipinos. The meat is primarily chopped up parts of the pigs’ face — in the Philippines,
no cut of the animal goes to waste.
7. Pancit Guisado - This noodle dish is served as a symbol for long life, hence an essential
at birthday feasts. The sautéed noodles are complemented by sliced vegetables and
meat (all cooked in broth, soy sauce, and fish sauce) and kalamansi is squeezed over
upon serving.
8. Bulalo - This tasty soup is made by slow-cooking beef shanks and bone marrow (still in
the bone) in some water with fish sauce, onions, and peppercorn, and later adding in
some vegetables.
9. Pork Barbecue - While this skewered sweet meat goes wonderfully well with the
ubiquitous plain rice during meals, there’s also nothing like catching yourself hungry in
the middle of the afternoon and conveniently walking down the street over to the vendors
grilling them road-side.
10. Palabok - Vibrantly orange and jam-packed with different textures and flavours, palabok
is another well-loved way of cooking pancit. It is mixed in with a shrimp sauce, which
gets its recognisable colour from annatto powder. It is finished off with a variety of
toppings such as slices of hard-boiled eggs, crushed chicharon (pork rinds), tinapa
(smoked fish) flakes, and spring onions.
11. Silog - A hearty Filipino breakfast typically consists of meat, sinangag (garlic fried rice),
and itlog (egg). Each dish name varies slightly depending on the meat that goes with the
rice and egg.
12. Bistek Tagalog or the Filipino beef steak is a delicious blend of salty, sour, and sweet
flavours. Thinly sliced beef is marinated in a mixture of mainly soy sauce and kalamansi,
fried, and then topped with caramelised onions.
13. Fried Lumpia - deep-fried rolls are filled with minced meat and vegetables and served
with a sweet and sour dipping sauce.
14. Kaldereta is a Filipino beef stew made extra rich and tasty by tomato sauce and liver
paste. Goat meat can also be used in place of beef and mixed in is a merrymaking of
vegetables, which typically include carrots, bell peppers, and potatoes.
15. Dinuguan - made by cooking pork and innards in pig’s blood and vinegar. It’s often eaten
with puto, a slightly sweet steamed rice cake, which complements its savoury taste.

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 16. Inihaw na liempo or grilled pork belly is juicy cuts of perhaps the tastiest part of the pig,
marinated and grilled, basting the meat as it cooks.
17. Ginataang Gulay - Gata or coconut milk is basically culinary gold. Anything cooked in
gata is bound to turn out fantastic. For anyone needing a break from the typical meat-
heavy Filipino dishes, simply cook your favourite vegetables in some coconut milk. It
works exceptionally well with squash and string beans, and some chilli can be added for
an interesting kick.
18. Chicken Inasal - This flavourful grilled chicken, the best of which is made in the city of
Bacolod, sits in a special marinade of vinegar, kalamansi, ginger, and lemongrass. It
owes its appetising golden-brown colour to annatto oil, which is also poured over the
plain rice it is served with. Dip the chicken in sinamak (spiced vinegar) for some extra
zest.
19. Kilawin, also called kinilaw, is the Filipino ceviche. Seafood is often used, such as tuna
and tanigue, which is then cured in vinegar and kalamansi. Onions are usually added in,
as well as some chilli for a more complex blend of flavours. Kilawin is normally served as
an appetiser or as pulutan (beer chow) when drinking.
20. Arroz Caldo - Frequently eaten at breakfast and merienda, arroz caldo is a rice porridge,
taking its flavours from ginger, garlic, onions, and a tasty broth. Cuts of chicken and
hard-boiled eggs are also added in and individual servings are finished off with fried
garlic bits, chopped green onions, and a drizzle of kalamansi.
21. Lechon Kawali - Pork belly is cooked in boiling water (usually with bay leaves,
peppercorn, and salt) until tender, air-dried, given a salt rub, and deep fried until golden
brown. The aim is perfect crackling skin and tender meat. Enjoy with lechon gravy or
spiced vinegar.

CHINA: The 10 Most Popular Foods in China (https://www.chinatravel.com/facts/typical

1. Sweet and Sour Pork - is one of the classics of Chinese cuisine. No one can reject its sweet
and sour mix flavor and bright appearance. Some people don’t eat pork, so some restaurants
change it to Sweet and Sour Chicken, which shows how adorable its taste is.
The dish is particularly popular in the Shanghai area. If you want to learn how to make
authentic Sweet and Sour Pork, why not customize your Shanghai cooking tour with us?
2. Kung Pao Chicken - What comes to your mind when ordering Chinese food in a restaurant? I
bet your answer would be “Kung Pao Chicken”.
Commonly-seen in the US TV series, Kung Pao Chicken has spread around the world
as a typical Chinese food. It is basically diced chicken cooked with peanuts, cucumbers, and
peppers. This red cuisine is moderately spicy with tender meat and delicious flavor.
3. Spring Rolls - Spring rolls are fried pancakes with different fillings in south China. Those from
Shanghai and Guangdong are the best known. The name is intrinsically linked to the Spring
Festival. In the past, the Chinese had the custom of having spring rolls to mark the end of winter
and the beginning of spring.
The filling can be either sweet or savory depending on your preference. For a sweet
filling, sweetened bean paste is a good choice. For a savory one, Chinese cabbage and
shredded pork is particularly popular, while shredded bamboo shoots and mushrooms can be

23
added for good measure. The skins of perfect spring rolls should be crispy, and the filling
tender.
4. Ma Po Tofu - In 1862, Chengdu had a small restaurant operated by Chen Ma Po. The tofu
she cooked was tasty and good-looking. People loved the tofu very much and called it “Ma Po
Tofu”.
Ma Po Tofu is actually sautéed tofu in hot and spicy sauce. Its main ingredients are tofu,
minced beef (or pork), chilies and Sichuan pepper, which highlight the characteristics of Sichuan
cuisine - hot and spicy.
5. Dumplings - Dumplings were invented by a famous doctor of traditional Chinese medicine,
Zhang Zhongjing, in more than 1,800 years ago. Doctor Zhang stuffed small dough wrappers
with stewing mutton, black pepper and some warming herbs to dispel coldness and treat
frostbitten ears in winter. He boiled these dumplings and distributed them to his patients until the
coming of the Chinese New Year.
In order to celebrate Lunar New Year and recovering from frostbitten ears, people
imitated Zhang’s recipe and made dumplings, which makes it a traditional Chinese New Year
food until today.
6. Wonton - is a traditional snack originating in North of China. They are also popular in the
south. Even its name “wonton” comes from Cantonese. With a variety of packaging, fillings and
cooking methods, wonton has all kinds of local flavors.
In Northern China, wonton is always filled with celery (or cabbage) and minced mutton
(or beef or pork).
In Guangdong area, wonton is usually stuffed with shrimp and minced pork and is
served with noodles to make wonton noodles.
In Hong Kong, wonton is fried in hot oil until it becomes golden and crispy, called “Fried
Wonton”.
In Fujian area, wonton is served with light soup.
7. Fried Rice - Fried rice is a very simple but popular Chinese cuisine. It is a dish of boiled rice
which is usually mixed with scallions and minced meat and quickly scrambled with eggs.
Just like wonton, fried rice in different areas also has different flavors.
Yangzhou (Yeung Chow) Fried Rice: the most popular fried rice in Chinese restaurants,
usually consists of rice, shrimp, ham sausage and scrambled with eggs, carrots and green
beans.
Cantonese Fried Rice: stir-fried rice with sausage, preserved meat and minced garlic.
Fujian Fried Rice: braised shrimp, chicken, mushroom, scallops, carrot, egg, tomato and potato
starch are made into a thick sauce and mixed with rice.
8. Chow Mein -The name “Chow Mein” comes from Cantonese. Chow means “fried” and “mein”
means noodles. So Chow Mein is actually a dish of fried noodles served with chop suey. Even
the widely-loved Pad Thai is evolved from Chinese Chow Mein.
9. Peking Duck - Peking Roast Duck is a renowned Beijing dish with a worldwide reputation.
The high-quality duck meat, roasted using wood charcoal, looks reddish, with crisp skin and
tender meat, and is known as “one of heaven’s delicacies”.
10. Hot Pot - is definitely the last -but not least- dish you’ve got to try in China! It is so beloved
that I bet you can’t find any Chinese who don’t like it.

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 Hot pot is a stew of meat and vegetables cooked in a simmering pot of soup stock. It can
be roughly divided into two types: spicy and not spicy, but there are also hundreds of different
flavors. Almost all the ingredients you can think of can be cooked in a hot pot, making it one of
the most comprehensive dish in the world.

INDIA: Read on to learn about the best top 10 Indian food dishes and how you can recreate
them for yourself.(https://www.blueosa.com/the-top-10-indiandishes)
1. CHICKEN MAKHANI (BUTTER CHICKEN)Butter chicken is mouth-watering, tender chicken,
cooked in a spiced tomato sauce. It’s traditionally cooked in a tandoor (a cylindrical clay or
metal oven), but may be grilled, roasted or pan-fried in less authentic preparations.
Always make the gravy by first cooking fresh tomato, garlic, and cardamom down into a
bright red pulp. This pulp is then pureed after cooling. Then, the chef adds butter, various
spices, and Khoa (dried whole milk).
2. SAMOSAS (DEEP-FRIED POTATO/VEGGIE DUMPLING) - Samosas are a very popular
traditional Indian Dish. Probably because samosas are a tasty, fried, or baked pastry with
savory fillings. Spiced potatoes, onions, peas, and lentils fill traditional samosas. But
sometimes, they are made with ground lamb, ground beef or ground chicken.
3. ALOO GOBI (POTATO AND CAULIFLOWER) - Aloo Gobi is a dry, vegan Indian dish, made
with potatoes (aloo), cauliflower (gobi), and Indian spices. It has a warm, yellow-orange color,
because it uses a staple in Indian dishes: turmeric. Aloo Gobi occasionally contains kalonji and
curry leaves as well. Other common ingredients include garlic, ginger, onion, coriander stalks,
tomato, peas, and cumin. Throw it all together to roast in the oven and you’ve got one of the
most popular dishes ordered in Indian restaurants.
4. NAAN (FLATBREAD) -Naan is a leavened, oven-baked flatbread. You normally serve Naan
with all meals. This bread is the perfect combination of chewy and crispy, buttery and garlicky.
It’s exactly what every Indian dish needs to complement the otherwise bright and intense
flavors.
5. MATAR PANEER (PEAS AND COOKED COTTAGE CHEESE) - Matar paneer comes from
regions of northern India. It’s made up of a yummy tomato sauce over paneer (farmer’s cheese)
and peas, and spiced with garam masala. Like many Indian dishes, matar paneer is best when
paired with a cooling side dish, like cream or bread. Depending on the region, it’s likely to be
served with rice, naan, paratha, poori, or roti.
6. ROGAN JOSH (CURRIED MEAT) - Rogan josh is a staple of Kashmiri (region in northern
India) cuisine. It’s one of the main dishes of a Wazwan: a Kashmiri multi-course meal. Rogan
Josh consists of braised lamb chunks cooked with gravy. Generally, Indian chefs make this
gravy from browned onions, yogurt, garlic, ginger, and aromatic spices. Known for its brilliant
red color, a classic rogan josh uses liberal amounts of dried Kashmiri chillies.
7. TANDOORI CHICKEN (CHICKEN MARINATED IN YOGURT AND SPICES) -Tandoori
chicken is a popular North Indian dish consisting of roasted chicken prepared with yogurt and
spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is
traditionally prepared. The chicken is marinated in yogurt and seasoned with the spice mixture
tandoori masala. Indian chefs traditionally use cayenne pepper, red chili powder, or Kashmiri
red chili powder to give it a fiery red hue. This dish goes so well with steaming basmati rice and
crispy naan.

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8. CHANA ALOO CURRY (CHICKPEA POTATO CURRY) - A sultry blend of ginger, tomato,
curry, and garlic marinate potatoes, chickpeas, and onions. These veggies and spices blend
together to create the magical, Chana Aloo Curry. Though more traditional recipes may be
spiced with chilli or cayenne pepper, Chef Marie’s special twist includes fresh jalapenos.
9. SHU’BAH’ (TOMATO SOUP) - hu’Bah’, sometimes referred to as “Shorba”, is a light, Indian-
spiced tomato soup. This is an Indian vegetarian dish made by simmering tomatoes, onions,
spices, and ghee (clarified butter). The ginger, turmeric, cardamom, and cinnamon spices give it
the classic Indian symphony of flavor. When ‘Shu’Bah’ is done right, it has a medium-thick
consistency and is garnished with fresh herbs (cilantro is perfect). If you’re really a fan of garlic,
a nice touch would be garnishing the dish with roasted garlic.
10. CHUTNEY (FRUIT SAUCE) - chutney (or “chatni”) is a sauce that is a flavorful sweet
pair to savory samosas. It’s a relish made of various types of fruits, herbs, and spices, and it
originated in India over 2,000 years ago.

JAPAN: The 10 Best Traditional Japanese Foods and Dishes

(https://theculturetrip.com/asia/japan/ar…)
1. Sushi is, without doubt, one of the most famous foods to come from Japan. A dish that was
born in ancient times, sushi originated from the process of preserving fish in fermented rice.
Today it’s made with vinegared rice and fresh fish, presented in a number of ways and shapes.
2. Tempura is a dish of battered and fried fish, seafood, or vegetables. Special care is given to
the way the ingredients are cut as well as to the temperature of the batter (ice cold) and oil (very
hot) for deep-frying, so that every piece is a bite of crisply fried perfection. In the Kanto region
around Tokyo, tempura is eaten with a dipping sauce, while in the Kansai region around Kyoto
and Osaka it’s dipped in flavored salt.
3. Yakitori is a dish of bite-sized cuts of chicken grilled on a skewer. It makes use of every part
of the chicken — including heart, liver, and even chicken comb — to avoid wastefulness, an
important element of Japanese food culture. Unlike other traditional Japanese foods, yakitori
has only been eaten since around the mid-17th century, as eating meat was largely taboo in
Japan for several centuries.
4. Tsukemono pickles - Tsukemono are traditional pickles that have been eaten in Japan since
prehistoric times. Made with a wide variety of ingredients, including vegetables like daikon
radish and eggplant and fruits like ume plum, tsukemono not only add visual appeal to a meal
with their bright colors but are also an extremely healthy food.
5. Kaiseki - The ultimate in Japanese fine dining, kaiseki is a tasting course comprised of small,
seasonally themed dishes crafted with the utmost precision and attention to detail. Kaiseki was
born from the traditional tea ceremony, where small morsels of food were offered alongside the
bitter green tea, and over time these offerings evolved into a multi-course haute cuisine meal.
6. Udon - is a dense and chewy noodle made from wheat flour. It’s one of the most popular
foods in Japan due to its delicious taste, inexpensive price point, and versatility — udon can be
eaten hot or cold and customized with any number of toppings. There are three famous regional
varieties of udon noodle: sanuki udon from Kagawa prefecture in southwest Japan, kishimen
from Nagoya in central Japan, and inaniwa udon from Akita in northern Japan
7. Soba - is another type of noodle dish that has been eaten in Japan for centuries. Made from
buckwheat flour, soba has a long thin shape and firm texture and is very healthy. Like udon

26
noodles, soba can be served in a hot broth or chilled with a dipping sauce, making it a delicious
and healthy option any time of year.
8. Sukiyaki is a one-pot dish of beef, vegetables, and tofu cooked with a sweet soy sauce broth
in a shallow cast iron pot. It became highly popular after the centuries-long ban on eating meat
was lifted during the Meiji period, and is the perfect way to enjoy Japan’s incredibly rich and
tender wagyu beef.
9. Sashimi- Centuries before Japanese people were eating sushi, they first enjoyed raw fish
without the rice. While the name “sashimi” refers to any thinly sliced raw food, including raw
beef (gyuu-sashi), chicken (tori-zashi), and even horse (basashi), fish and seafood are the most
popular varieties.
10. Miso soup may seem deceptively simple, but it’s an essential Japanese food that’s served
with any traditional meal. The soup is made from dashi stock – either fish or kelp stock –
combined with miso bean paste to bring a savory umami element to any meal. Tofu and sliced
green onions, as well as ingredients like fish, clams, and pork, can be added and may vary by
the season.

KOREA: 10 Great Korean Dishes Top Must-Try Foods in South Korea

(https://www.hotels.com/go/south-korea)
1. Kimchi - This signature Korean dish has been around for more than 2,000 years, dating
back to the Shilla Dynasty. Kimchi consists of Korean cabbage, radish, pumpkin, onion,
ginger, and scallion with chili powder, crushed garlic and salted seafood, which is then left
to ferment. With more than 200 variations available in Seoul, this traditional cuisine is
eaten on its own or with white rice, and added into porridges, soups, and rice cakes.
Kimchi is also the basis for many derivative dishes such as kimchi stew (kimchi jjigae),
kimchi pancake (kimchijeon), and kimchi fried rice.
2. Bibimbap, a filling and nutritious dish that’s widely available in restaurants, food courts,
and street markets. Depending on region and ingredients used, bibimbap can be served
as a meat-based or vegetarian dish. The most common bibimbap consists of warm rice
topped with mixed vegetables, beef or chicken, and raw egg, as well as soy sauce and a
dollop of chilli pepper paste for seasoning. Ideal for seafood lovers, there’s a variation of
this Korean mixed rice dish called hoedeopbap, which replaces meat with raw seafood
such as salmon, tuna, or octopus.
3. Tteokbokki is a traditional Korean street food that’s made with thick slices of garaetteok
(boiled rice cake), fish cake, onions, diced garlic, salt, sugar and assorted vegetables that
are stir-fried in sweet red chili sauce. Distinguished by its bright red-orange ensemble, this
popular snack is usually sold at street vendors and independent snack bars.
4. Bulgogi consists of thin slices of marinated beef sirloin that are cooked alongside sliced
onions, green peppers, and garlic using a charcoal burner, resulting in a distinctive smoky
flavour. Prior to grilling, the meat is marinated between 2 and 4 hours in a mixture of soy
sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar to enhance its flavour
and tenderness. This dish is also served with a side of leafy vegetables like lettuce and
spinach, which is used to wrap a slice of cooked meat, oftentimes along with ssamjang
(spicy paste) and kimchi.

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5. Korean stew (jjigae) There are many different varieties of jjigae in Seoul, but this Korean
stew usually contains meat, seafood or vegetables in a broth seasoned with hot pepper
paste (gochujang), fermented miso (gaenjang), soybean paste, or salted fermented shrimp
(saeujeot). Usually served as a palate cleanser between heavier dishes, jjigae has a
similar consistency to a western stew. One of the most popular jjigae dishes in Seoul is
budae jjigae (army stew), which incorporates bacon, sausages, and Spam meat as well as
ramyeon noodles and rice cakes mixed with gochujang paste for a spicy flavour.
6. Jajangmyeon A Korean-Chinese fusion dish, jajangmyeon uses thick handmade wheat
noodles topped with raw cucumber slices and a mixture of salty black soybean paste,
diced pork and vegetables. Priced from 5,000 won onwards, this hearty noodle dish is
great for when you need a quick meal that doesn't break the wallet. It s also usually eaten
by singles on Black Day, which takes places each year on April 14th. Those who do not
receive gifts during Valentine’s Day wear black attire and gather to consume black-
coloured food such as jajangmyeon.
7. Samgyeopsal is another staple Korean dish that requires little culinary skills, where chunky
slices of pork belly are cooked on a grill at the diners’ table. It's then wrapped in lettuce or
sesame leaf with dipping sauces and accompaniments such as button mushrooms, green
chili peppers, green onions, raw onions and garlic, as well as kimchi.
A popular dish among young working adults in Seoul, samgyeopsal is usually paired with
a shot (or 2) of soju liquor.
8. Korean fried chicken takes on the quintessential American fast food with its own unique
flair. Unlike its American counterparts, the chicken is coated with a sweet and spicy sauce
(some restaurants add green pepper inside the batter for a spicier kick) before double
frying it in vegetable oil. As a result, the meat is very juicy on the inside, while the lightly
battered skin is crunchy with very little grease. It is a popular late-night snack that’s
typically served with beer.
9. Bibim nengmyun is served in a stainless steel bowl with a cold broth, julienned cucumbers,
Korean pear slices, boiled egg, and slices of cold boiled beef. The long and thin noodles
are made from flour and buckwheat or sweet potatoes, though seaweed and green tea are
also used for other variations. Symbolising longevity of life and good health, the noodles
are traditionally served without cutting, but diners can request for waiters to cut the
noodles according to their preference.
10. Ginseng chicken soup (samgyetang) Locals believe that the body’s energy must be
replenished during summer, so it is a common practice for them to consume a piping hot
bowl of samgyetang (chicken ginseng soup) between the months of June and early
September. This nourishing soup consists of a small spring chicken stuffed with
chestnuts, garlic, dried jujubes, ginseng, glutinous rice, and gingko nuts. The ingredients
are then slow-cooked until the meat is very tender and the thick broth permeates a slightly
bitter yet fragrant taste.

How much have you learned?

Make a table showing each ASIAN country’s Must Try Foods

28
 COUNTRY Famous Dish Ingredients Method of Cooking

MODULE 3
Cuisines and Cultures of EUROPE
LESSON 5 Festivities and Holiday Celebrations/Common Ingredients of Food and
Drinks/ Distinct Flavors and Tastes

European cuisine, or alternatively Western cuisine, is a generalised term collectively

referring to the cuisines of Europe and other Western countries, including that of Russia, as well
as non-indigenous cuisines of Australasia, Latin America, North America, and Oceania, which
derive substantial influence from European settlers in those regions. The term is used by East
Asians to contrast with Asian styles of cooking. When used by Westerners, the term may
sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental
cuisine, especially in British English.

CHARACTERISTICS OF CUISINE The cuisines of Western countries are diverse by

themselves, although there are common characteristics that distinguish Western cooking from
cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for
example, meat is more prominent and substantial in serving-size. Steak in particular is a
common dish across the West. Similarly to some Asian cuisines, Western cuisines also put
substantial emphasis on sauces as condiments, seasonings, or accompaniments. Many dairy
products are utilised in the cooking process, except in nouvelle cuisine. Wheat-flour bread has
long been the most common source of starch in this cuisine, along with pasta, dumplings and
pastries, although the potato has become a major starch plant in the diet of Europeans and their
diaspora since the European colonisation of the Americas. Maize is much less common in most
European diets than it is in the Americas; however corn meal, or polenta, is a major part of the
cuisine of Italy and the Balkans. Although flatbread (especially with toppings such as pizza or
tarte flambée), and rice are eaten in Europe, they do not constitute an ever-present staple.
Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of
European cuisine.
Formal European dinners are served in distinct courses. European presentation evolved
from service à la française, or bringing multiple dishes to the table at once, into service à la
russe, where dishes are presented sequentially. Usually, cold, hot and savory, and sweet dishes
are served strictly separately in this order, as hors d’oeuvre (appetizer) or soup, as entrée and

29
main course, and as dessert. Dishes that are both sweet and savory were common earlier in
ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as
dessert. A service where the guests are free to take food by themselves is termed a buffet, and
is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same
pattern.
Historically, European cuisine has been developed in the European royal and noble
courts. European nobility was usually arms-bearing and lived in separate manors in the
countryside. The knife was the primary eating implement (cutlery), and eating steaks and other
foods that require cutting followed. In contrast in the Sinosphere, the ruling class were the court
officials, who had their food cut ready to eat in the kitchen, to be eaten with chopsticks. The
knife was supplanted by the spoon for soups, while the fork was introduced later in the early
modern period, ca. 16th century. Today, eating dinner by hand (without cutlery) is no longer
considered acceptable.(www.thechefstudio.org)

FRANCE
Major Contributors of French Cuisine
Catherine de’ Medici (1519–1589) The wedding of Catherine de’ Medici and the
eventual king of France, Henri II, proved to be a monumental occasion for the gastronomy of
French cuisine. Catherine brought with her a number of her Italian chefs, as well as the dining
etiquette and palate of Renaissance Italy at the time. At this time, Italy was the jewel of the arts,
and royalty who traveled to Italy from France would regularly come back smitten with their
Italian dining experiences. Dining manners were drastically different from the voracious feasts
that were common in France, and food was less altered in the kitchen; a greater focus was
placed on the preservation of quality products. A number of these qualities were imported to
France from these visits to Italy by French nobles, and in a more direct manner by the arrival of
Catherine de’ Medici at the royal table, along with her cooks.
Catherine’s troop of chefs and cooks brought with them their repertoire of Italian soups,
sauces, and desserts, all of which would make their way relatively quickly into the cuisine of
France. The near army of 50 chefs, waiters, and household help that came with her to France
introduced a cuisine that was simpler, less heavily spiced, and that placed a focus on highly
flavored ingredients instead of heavy sauces that masked other foods.
The method of whipping cream to make mousse and mousseline arrived with these
cooks. The use of aspics in cold food preparations was introduced, as well as some important
new ingredients like truffles and artichokes. The different types of foods and the emphasis on
their presentation began to reflect the Italian influence, as in foods such as quenelles (shaped
dumpling), which are thought to be an adaptation of the many Italian dumplings.
Prior to this period, sauces were thickened using bread or bread purées; only after the
Italians introduced the use of roux (a thickening agent made of cooked flour and butter) did it
become a part of French cuisine. All of these contributions encouraged a more refined cuisine
that was not one of the focuses of early French cuisine but would certainly become a dominant
feature over the next decades and centuries.
Perhaps one of the greatest contributions that can be credited to Catherine de’ Medici
herself was her influence on table etiquette and the inclusion of women at the table. Prior to her
arrival in France, women were not allowed to dine with men in the royal arena. Catherine de’

30
Medici not only expected to be included at the table, she also expected those dining with her to
act with dignity and grace; her presence forced others to be more reserved when eating. In
France, this was the start of dining as it is known today, where a level of good manners is
expected, and the food is meant to stimulate the appetite visually as well as in taste. This period
of history was followed by decades of other small developments with regard to the dining habits
of royalty, which consequently influenced the eating habits and customs of the nobility. As the
expectations of how one was to act when dining spread throughout the ranks of those who
attended these events, the simple ideas of keeping oneself clean during eating, of using utensils
to pick up food, and of keeping conversation polite and respectful spread as well.
François Pierre de La Varenne La Varenne was a significant contributor to the
development of French cuisine; in 1652, he published one of the first books to greatly influence
the formation the new French cuisine that had begun to emerge following the import of Italian
chefs. The book, titled Le Cuisinier François, was of particular importance because it did not
include the heavily spiced foods that previously had been part of the cuisine and instead
focused on many Italian-inspired dishes, as well as others that focused more on the particular
ingredients and less on overbearing sauces that masked flavors. La Varenne had trained with
some of the Italian chefs who had traveled to France with another Italian bride—a cousin of
Catherine de’ Medici named Marie de’ Medici—and surely was influenced by these Florentine
chefs. One of the now-classic French recipes credited to La Varenne is the wonderful use of
mushrooms in making duxelles (a sauce of mushrooms and shallots flavored with herbs).
Marie-Antoine Carême (1783–1833) Carême had a major influence on the
development of French cuisine in a way that—looking back on his work—seems quite ironic.
Carême worked to reduce the “fluff” and unnecessary embellishments that were common in the
French banquets of his day. He also was a Master of Planning arrangements; he knew how to
balance foods as well as their proper presentation and serving order. The irony in this, from
today’s perspective, is that the cuisine Carême helped create seems greatly overdone—or
fluffier—when compared with modern culinary offerings. However, his cuisine actually was
significantly more reserved than what was created just prior to his time.
The period between Catherine de’ Medici and Carême was one in which each banquet
was expected to be more elaborate and grander than the previous one. In classic French
cooking of the late 1700s and early 1800s, most banquets and feasts were overwhelming and,
by today’s standards, grossly overdone affairs. Three hundred different dishes might be served,
and these would be presented all at once in an elaborate display that included gross pieces (or
“grand pieces”) that might feature huge replicas of wild animals or other inedible creations as
part of the display. Carême believed that this was all too much, and his contribution was to
make smaller presentations using only edible products that focused on achieving a balance
between the presentation and types of food that were offered. He felt that the guest was
overwhelmed when presented with a ghastly display that served no purpose—just excess.
His presentations were smaller (perhaps including only 100 items!), and the
presentations were planned around what foods would go well with one another, how the
textures would be balanced, and so forth. This was a major first step for French cuisine on its
road to refinement. Carême also worked to classify parts of the cuisine at this time, including
four “mother sauces” from which other sauces could be derived.

31
 Three of the four mother sauces that Carême categorized are still used and taught to
this day (a fifth, tomato sauce, was added later, following the introduction of the tomato to
Europe from the Americas; additionally, Escoffier later replaced allemande, the fourth mother
sauce from Careme that was later dropped in favor of egg emulsion sauces by Escoffier with
hollandaise as an emulsion sauce). Carême went on to become a celebrated chef in the royal
courts of not only France but England and Russia as well, and his influence on the other chefs
of this period helped steer French cuisine in the direction of quality and well–thought-out
combinations rather than quantity and excess. Carême also wrote a number of volumes, not
only on cooking but also on the organizational aspect of running a kitchen, the guidelines for
proper food service, and how to correctly set up buffet presentations. His contribution to the
culinary arts was tremendous, and his “edible creation” was the inspiration for the modern
wedding cake—an influence that has spread well beyond France.
Georges Auguste Escoffier The king of chefs and the chef of kings, as he has been
fondly remembered, Auguste Escoffier had a similar effect on the development of French
cuisine. Escoffier is considered the father of haute cuisine (high cuisine) that developed in the fi
ne hotels during his career. The haute cuisine (now referred to as classical French cuisine)
included many courses of small-portioned highly flavored foods, extensive wine cellars, and
professional service staff.
Even though Carême had been successful in reducing the showmanship of the court
cuisine in France during the height of his influence, Escoffier still felt that the garnishing and the
number of dishes served—as well as the way they were served—needed to change. He did
away with most garnishes to ensure that the focus was on the food itself, and he embraced
what was at the time a new system of presenting food, one item at a time in courses. Prior to
this period in French dining, foods were presented all at once, or many different dishes were
served simultaneously. This old system often resulted in foods getting cold before people could
eat them, thus affecting the quality of the dishes.
The new system was borrowed from Russia (and is called “Russian service” to this day)
and utilized the system most familiar to us today: plating and delivering the food for each course
as it is ordered.
In addition to adopting this type of service, which enabled a dramatic improvement in
product quality, Escoffier also developed and implemented a new organizational system within
the kitchen called the “brigade system.” This system revolutionized the professional kitchen by
creating stations for the cooks and integrating the foods that were being cooked within these
stations. Therefore, a dish that at one time was cooked entirely by the meat cook was now
cooked by the saucier, who made the sauce for the meat; the rôtisseur, who grilled the meat;
and the légumier, who prepared the vegetables. All prepared the dish simultaneously and
worked together in concert to plate the food. This system not only was more efficient than
previous methods, it also enabled operations that served large numbers of people to create
better-quality food. Escoffier’s talents in organization were put to use by a gentleman named
César Ritz, who organized what would be the beginning of a worldwide chain of luxury hotels.
Ritz and Escoffier worked together to create fi ne-dining hotels that eventually became known
as the Ritz Carlton chain. As if Escoffier’s legacy of further refining French cuisine and
developing organizational blueprints that would be followed for decades to come weren’t

32
enough, he also wrote texts on French cuisine, including Le Guide Culinaire, which is
considered a classic reference.
Fernand Point (1897–1955): Restaurant de la Pyramide The father of nouvelle
cuisine, Fernand Point didn’t change the culinary traditions of France by making proclamations
about cuisine, by writing books about how to cook, or by moving to Paris and influencing the
elite; he did it by sticking to some basic principles and teaching those principles to young,
aspiring chefs. Fernand Point believed that the quality of the product was of utmost importance,
and that anything that detracted from that which it inherently possessed was wrong. Simply put,
he was a perfectionist who was happy to deliver his best to anyone who visited his restaurant,
La Pyramide. His greatest contribution turned out to be his open sharing of how to cook the best
ingredients and retain their quality to those who trained under his watch, including Paul Bocuse,
Raymond Thuilier, Alain Chapel, Jean and Pierre Troisgros, and Louis Outhier, all of whom
went on to become Michelin three-star chefs themselves! Fernand had instilled in each of these
eventual chefs the importance of knowing purveyors, the value of perhaps paying more for the
best product, how to correctly store and maintain that product, and what methods were best for
cooking the product to highlight its character. All of these aspects may seem like common
sense, but in reality, they are often the first thing that a cook forgets. Forget the flair, the
elaborate presentations, and the complex combinations of ingredients. Instead, start with the
best raw product, treat it properly, and only then consider other aspects. This approach to
cooking began the newest chapter not only of French cuisine but also of what most consider the
height of the culinary arts.
Although Fernand Point is generally credited with the grassroots development of
nouvelle cuisine in France, the term was actually coined by a couple of food critics named Henri
Gault and Christian Millau. Their ten commandments of nouvelle cuisine fairly well sum up the
ideals (although some apprentices may well disagree with a couple of them); they are as
follows:
1. Thou shalt not overcook.
2. Thou shalt use fresh, quality produce.
3. Thou shalt lighten the menu.
4. Thou shalt not be systematically modernistic.
5. Thou shalt nonetheless seek out what new techniques can bring you.
6. Thou shalt avoid marinades, the hanging of game, fermentations, etc.
7. Thou shalt eliminate brown and white sauces.
8. Thou shalt not ignore dietetics.
9. Thou shalt not cheat on thy presentations.
10. Thou shalt be inventive. Although these are not the ideas of Fernand Point himself, they do
include a few of his guiding principles: the use of the best-quality products, the focus on not
disturbing the intrinsic quality of each ingredient, and respect for the classic while
simultaneously looking to create new ideas and dishes that honor the methods but not
necessarily the recipes.
This approach has enabled French cuisine to reach the heights that it has in the last 100 years.
France’s record of producing great chefs is clearly connected to this model of thinking, with an
almost instinctive feel for food preparation yielded from this focus on quality and respect. This
model of learning and professional development—based on beginning with a solid foundation of

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classic techniques before attempting the creative side of culinary arts—is a model that most
culinary programs try to emulate today.

COMMON TERMS, FOODS, AND INGREDIENTS

The following terms are commonly used in French cuisine and are an important component in
understanding the naming of dishes and the deciphering of menus.
Ingredients and Products ● lardons – Bacon
● agneau – Lamb ● lentilles vertes du Puy – Prized
● anguille – Eel green lentils from the South-Central
● artichaut – Artichoke region
● asperges – Asparagus ● mâche – Corn lettuce or lamb’s
● betterave – Beet lettuce
● blé – Wheat ● marc – type of distillate made from
● bœuf – Beef the fermentation of leftover skins or
● brochet – Pike grapes from wine making massepain
● buerre – Butter – Almond paste (marzipan)
● calvados – Apple brandy from ● merlu – Hake
Normandy region ● miel – Honey
● carotte – Carrot ● morille – Morel
● champignon – General term for ● morue – Salt cod
mushroom ● moule – Mussel
● champignon de Paris – Button ● noix – Walnut
mushroom ● nouilles – Noodles
● Charollais – Breed of cattle prized ● oie – Goose
for flavorful and tender meat ● oignons – Onions
● châtaigne – Chestnut ● palourde – Clam
● chou – Cabbage ● Pernod – Anise-flavored liqueur
● choufleur – Cauliflower ● petit pois – English pea
● cidre – Fermented juice of pears or ● plie – Plaice; fish in the flounder
apples family caught in the English Channel
● coquille Saint Jacques – Scallop ● poire – Pear
● crème – Cream ● poireau – Leek
● crème de cassis – Liqueur made ● pomme – Apple
from black currants ● pomme de terre – Potato
● Dijon – City in central France in ● porc – Pork
which wine mustard is produced ● poulet – Chicken
under the same name ● prune – Plum
● endive – Belgian endive ● Saint-Pierre – John Dory
● foie gras (de canard, de oie) – ● saumon – Salmon
Fattened liver (of duck, of goose) ● schnapps – Fruit distillate
● fruit de mer – “Fruits of the sea”; ● truffle – Name of tuber-shaped
seafood aromatic fungus prized in France;
● gros Bourgogne – Large snails from also called truffle in the United
the Burgundy region States
● guérande – Prized sea salt from ● truite – Trout
Brittany’s coast Preparations and Methods
● homard – Lobster ● aioli – Emulsion made from garlic
● huitre – Oyster and olive oil, often with the addition
● jambon – Smoked ham of eggs (much like mayonnaise)
● kirch – Cherry brandy

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● aligot – Mashed potatoes flavored
with cheese and garlic, from the
South-Central mountain region.
● artichauts de blanc – Artichokes
cooked to remain white (cooked in a
blanc)
● au sec – Nearly dry; a term used to
describe the amount of reduction in
a liquid just before the pan dries
● blanc – Method of cooking or
blanching white vegetables in water
to which an acid and fl our have
been added; preserves the color of
the vegetables
● bouillabaisse – Fisherman’s stew
from the southern Mediterranean
region, colored and flavored with
saffron
● (à la) bordelaise – made in the style
of Bordeaux; most often means that
a dish includes a wine sauce that
has been flavored with shallots,
thyme, and stock or marrow
● (à la) bourguignonne – In the style of
Burgundy, typically denoting that a
dish is cooked with red wine and
includes mushrooms, onions, and
bacon
● cassoulet – Dish of stewed beans
and various meats; from the
southwest region
● Champagne – Name of region and
of sparkling wine from same region
in northern France
● chaudiere – Rustic fisherman’s stew
from northern part of the country
● choucroute – Sauerkraut; fermented
(soured) cabbage
● clafouti – Baked custard typically
made with cherries, from the south-
central mountain region
● clafouti aux myrtilles – Clafouti with
blueberries
● confit – General term used to
describe a preserve; most often
used to describe duck, goose, or
pork cooked and preserved in their
own fat
● confit de canard – Duck legs cooked
and preserved in their own fat
● consommé – Clarified flavorful
stocks garnished with various
ingredients and cuts
● coq au vin – Cockerel stewed in red
wine
● crème fraîche – Clotted, soured
cream
● crêpe – Thin, delicate pancake,
often used in sweet preparations by
wrapping these around fillings or
layering with other ingredients
● croustade – Rustic pastry wrapped
around various sweet fillings, from
southwestern region. Also, a term
that describes an edible container
used to hold other foods.
● duxelle – Ground mushrooms and
shallots cooked in butter and
finished with herbs (and sometimes
cream)
● escargot – Broiled snails stuffed with
garlic and herb butter
● fondue – Melted; term is used to
describe melted cheese used for
dipping other ingredients
● galette – Round, thin cake or savory
pancake
● galettes au jambon, au fromage et a
l’oeuf – Buckwheat pancakes filled
with ham, eggs, and cheese
● gaufres – Waffles
● gratin – Browned crust formed on
top of foods from intense heat from
above or a very hot oven
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 ● gross pieces – Name given to elaborate decorations used in classical French banquet or
court cuisine; rarely created today
● huiles de cepes – Oil infused with cepes (wild mushrooms)
● kig ha farz – Breton stew made with beef, salt pork, potatoes, onions, garlic, and leeks,
stewed with a sack of buckwheat porridge and eaten together when finished
● (à la) limousine – In the style of Limousin; typically denotes that a dish is served with
braised red cabbage and chestnuts
● macaroon – Meringue flavored with almond
● madeleine – Scalloped, shell-shaped cake with lemon flavor
● matafans – Cornmeal pancake
● meringue – Stiffly whipped egg white and sugar
● (en) meurette – Dish served in the style of Burgundy; that is, served with red wine sauce
● mousse – Light and air-filled food made from folding in whipped cream and/or egg
whites
● mousseline de saumon aux poireau – Salmon mousseline with creamed leeks
● nappe – Term that describes the proper consistency of a sauce so that it will coat the
food it is intended to be served with yet be thin enough to flow naturally; often described
as the thickness required to coat and cling to the back of a spoon
● pain d’espices – Ginger-spiced bread from the north
● pissaladière – Flatbread topped with onions, capers, and anchovies, from the southern
Mediterranean region
● pistou – Paste made of basil, garlic, and olive oil, from the southern Mediterranean
region
● poulet sauté a la normande – Sautéed chicken in the style of Normandy
● quenelle – Dumpling; typically formed into three-sided shape using two spoons
● quiche – Pastry shell with savory custard filling
● quiche Lorraine – Quiche made with bacon
● raclette – Dish of boiled potatoes with melted raclette cheese
● raffolait – Thickened, caramelized milk
● ragoût – Stewed
● ratatouille – Stewed vegetable recipe from the southern Mediterranean region; made
with zucchini, tomatoes, eggplant, onions, peppers, and garlic
● rôti – Roast rotisserie – Rotating oven or spit oven
● rôtisseur – Grill or rotisserie cook in the brigade system
● roux – Equal parts by weight clarified butter and flour (though often slightly more flour),
cooked to varying degrees and used as a thickener
● sauce mignonette – Vinegar infused with coarse black pepper and shallots, used as an
accompaniment to oysters on the half shell
● sauté – To cook quickly in a hot pan with little fat
● sauté de ris de veau – Sautéed veal sweetbreads (thymus glands)
● tapenade – Paste made of olives, capers, garlic, and olive oil, from the southern
Mediterranean region
● terrine – Rectangular-shaped mold used to pack and serve cold preparations
● terrine de ris de veau aux champignon – Veal terrine with sweetbreads and mushrooms

Charcuterie and Cheeses

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 ● andouillettes de mâcon – Small, smoked pork sausage from Burgundy region
● ardi gasna – Basque name for sheep’s milk cheeses
● aspic – Gelatin set consommé and used to glaze cold charcuterie products
● ballotine – Boned, stuffed, and rolled poultry, often served hot
● Bleu d’Auvergne – Rich, creamy, and pungent blue-veined cheese from the South-
Central mountain region
● bresi – Cured and smoked beef
● Camembert – Name of rich cow’s milk cheese produced originally in village of same
name in Normandy
● Cantal – Cow’s milk cheese found in varying stages of maturity (and thus with a stronger
taste in longer-aged selections) from the southern central mountains
● charcuterie – General term for foods made from forcemeats and other preservation
techniques, such as sausages, pâtés, ballotines, galantines, mousselines, and terrines
● chèvre – Goat cheese
● Comté – Excellent melting cheese from the Jura region; made from cow’s milk and
formed into very large wheels, often used in making fondue
● epoisses – Strong cheeses from Burgundy region; both rich and salty
● galantine – Boned, stuffed, or rolled poultry (typically) cooked and then chilled and
served cold with aspic glaze
● gournay – Soft, rich cow’s milk cheese from Normandy region used to make Boursin
cheese when blended with various herbs and spices
● jambon de Bayonne – Prized hams of Basque area in southwest region
● livarot – Strong, ripened cow’s milk cheese from Normandy
● louquenkas – Garlic-flavored sausage from the southwest region
● mousseline – Lightened preparation from addition of whipped heavy cream or egg
whites; term commonly used to describe forcemeats with cream that provides the fat for
the emulsion.
● Neufchâtel – Creamy cow’s milk cheese from Normandy region; typically heart shaped
● pâté – Potted meat; typically made with smooth forcemeat with a significant portion of fat
incorporated into the preserve, making this a rich and flavorful food
● pâté de foie gras – Potted forcemeat made with fattened goose or duck liver
● Roquefort – Strong blue-veined sheep’s milk cheese produced in southern France
● rosette de Lyon – Salami-like forcemeat from Lyon in the central eastern region
● sabodet – Strong pork sausage made from the head and skin of the pig and typically
served hot
● Saint-Nectaire – Rich, semihard cow’s milk cheese from the South-Central mountain
region
● saucisse de Morteau – Smoked plump pork sausage saucisson – Sausage
● tomme de Savoie – Mild, excellent melting cow’s milk cheese from the Savoy region

Cuisine Culture and French Chefs

● apprenti – Cook apprentice in brigade system
● boucher – Butcher in brigade system
● boulanger – Baker in brigade system brigade system – Kitchen organizational system
created by Escoffier; designed after a military system in which the chef is the general,
and organized in a way to make the staff as eff cient as possible
● Carême, Marie-Antoine – Famous French chef credited with developing mother sauces,
inventing the wedding cake, and refining the cuisine of his day
● chef de cuisine – Kitchen chef in the brigade system who would oversee the daily
operation of the staff and food production

37
 ● chef de partie – Senior chef in the brigade system
● communard – Cook who prepared the food for the staff in brigade system
● entremetier – Entrée cook in the brigade system
● Escoffier, Georges Auguste – Famous French chef credited with developing the brigade
system for organizing a large kitchen operation and with refining the cuisine of his day
● garde manger – Pantry supervisor in the brigade system
● haute cuisine – High cuisine or grand cuisine that developed in the French hotels and is
now referred to as classical French cuisine
● La Varenne, François Pierre – Author of the book Le Cuisinier François that has been
identified as one of the turning points in the development of French cuisine
● légumier – Cook responsible for cooking the vegetables in the brigade system
● nouvelle – Young; this term has been used to describe the emergence of a lighter
cooking style that focused more on quality ingredients and less on heavy sauces. This
style has grown in popularity within the last century in France and beyond.
● pâtissier – Pastry cook in the brigade system
● Point, Fernand – Chef with a philosophy of not wavering from using the very best
products, handling them the best way, and cooking them to highlight their qualities, not
to mask them. He also trained a number of other chefs who have themselves gone on to
become highly regarded.
● poissonnier – Fish cook in the brigade system
● potager – Soup cook in the brigade system restaurant – Translates as “restorative”; this
was originally a place to eat a simple bite that would provide the fuel needed to get
home for the real food. It evolved into what we know it as today: a place to go to enjoy
some of the best food, made by professionals.
● rôtisseur – Grill or rotisserie cook in the brigade system
● saucier – Cook responsible for making the sauces in the brigade system
● sous chef de cuisine – Deputy kitchen chef who is in charge of the kitchen in the brigade
system when the chef de cuisine is not present
● légumier

ITALY as a country is relatively new to the world, but the cuisine that hails from this land is
ancient and one of the world’s most recognizable and respected. Italian cuisine is not really
a cuisine at all, but more accurately a collection of cuisines; the regional character of local
cuisines is stronger in Italy than anywhere else in the world. The regional cuisines of Italy
have developed over centuries, dating back to Roman times and including many elements
of the cultures that have influences the cuisine over time (including the Romans, Moors,
Spanish, and French).
The one characteristic that is constant throughout the country is the appreciation of the
highest quality foods and food products, including cheeses, oils, vinegars, wines, preserved
meats, and pastas, which form the backbone of this diverse cuisine. The diversity of Italian
ingredients and regional dishes speaks of the regional pride as well as the Italian penchant
for creating new dishes or improving on classics.
Sauces
● carbonara – Cooked with sauce made from cured pork jowl or pancetta, eggs, and
Parmesan cheese; popular way of cooking pasta, for example, spaghetti alla carbonara
● pesto – Blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil; traditionally
made using a mortar and pestle
● puttanesca – Tomato sauce with black olives, capers, anchovies, and garlic
● ragu – Tomato meat sauce

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 ● ragu alla Bolognese – Traditional meat sauce of Bologna that is served with fresh pasta
from the region (EmiliaRomagna)
● salsa di noci – Walnut sauce
● salsa per carpaccio – Sauce to be served with carpaccio (thin sliced beef) made from an
emulsifi cation of capers, cornichons, and anchovies with vinegar and oil
● salsa verde – Green sauce made from parsley, extra virgin olive oil, and good quality
vinegar; often has bread, capers, garlic, onion, and anchovy added to it. This sauce
hails from the Lombardy region.
Prepared Foods and Drinks
● arancini – Fried rice balls filled with various filling
● arrista alla fiorentina – Tuscan/Florentine roasted pork with rosemary and garlic
● asparagi alla parmigiano – Asparagus topped with Parmesan cheese and broiled
● bagna caôda or bagna cauda – Sauce of olive oil, butter, garlic, and anchovies gently
melted together; often served with raw vegetables to dip in the sauce
● bollito misto – Mixed boiled meats typically containing sausages, tongue, beef, veal,
chicken, and calf’s head, combined with vegetables to make a very rich and flavorful
meal, traditionally found in the Piedmont area
● bottarga – Dried, compressed roe of the grey mullet eaten as an antipasto with olive oil
and lemon brodetto – Fish soup common throughout the Adriatic Sea region
● buccellato – Tuscan cake flavored with grappa, anise, citrus peel, and raisins; probably
originated in Sicily
● burrida – Ligurian fish soup made with cuttlefish or squid, shrimp, and other fish stewed
with onions, mushrooms, tomatoes, anchovies, wine, pine nuts, and extra virgin olive oil
● cacciucco – Fishermen’s stew of Livorno (in Tuscany region)
● caffe – Coffee
● calzone – Stuffed dough filled with various fillings and baked; this is essentially a pizza
that has been folded to enclose the topping before being baked
● canederli – Dumplings cannelloni – Thick pasta typically filled with meat ragu and topped
with either cheese or béchamel sauce
● cannoli – Fried pastry dough filled with sweetened ricotta cheese and other ingredients
● caponata – Eggplant cooked in sweet-and-sour sauce from Sicily
● caprese – Fresh tomato and water buffalo mozzarella (called fresh mozzarella in the
United States) salad topped with basil and extra virgin olive oil
● carpaccio – Thinly sliced beef topped with sliced mushrooms and traditionally served
with a sauce made from parsley, capers, anchovies, olive oil, and vinegar
● cassata – Sweet, rich cake made with dried fruit and almond paste
● castagnoccio – Flatbread made from chestnut flour
● ciuppin – Ligurian fish stew with tomatoes, garlic, and white wine; the cioppino of San
Francisco is a version of this stew
● coniglio in porchetta – Rabbit cooked in manner of Tuscan roast pig (see porchetta)
● crauti – Fermented cabbage (sauerkraut)
● crema al limone – Lemon cream used in sweet preparations crostini – Sliced and
toasted bread topped with various ingredients
● favata – Pork and bean stew with fennel and cabbage of Sardinia
● fegatini – Chicken liver spread often served with crostini
● focaccia – Yeast-leavened bread made in Liguria; flattened like a pizza (but usually
square) and topped with olive oil, salt, and sometimes onions or olives
● fonduta – Melted cheese dip
● frico – Cheese fritter gelato – Frozen sweetened and often flavored milk; similar to ice
cream but traditionally lighter and with less air incorporated during the freezing process

39
● gnocchi – Small dumplings made from a variety of different ingredients including
potatoes (gnocchi di patate), corn (gnocchi di polenta), and wheat (gnocchi di semolina)
● goulash – Spiced stew of Hungarian origin common in northeastern Italy as a result of
Austrian influence in the area
● granita – Slushy sweetened and flavored ice
● grappa – Distilled grape pomace made from the remnants after grapes have been
processed for wine grassini – Thin breadsticks, which originated in Turin, served as a
snack all over Italy
● gremolata – Mixture of lemon zest, garlic, and parsley used to season foods
● incapriata – Vegetable dish of puréed dried fava beans and boiled chicory, served
together with olive oil
● insalata – Salad
● insalata di arance – Orange salad
● insalata di mare – Seafood
● salad jota – Bean and barley stew
● lombo di maiale ripieno – Roasted pork loin stuffed with
● salumi malloreddus – Small gnocchi made from semolina and colored and flavored with
saffron Marsala – Fortifi ed wine produced in Sicily
● marzapane – Almond paste made from almond, sugar and eggs; called “marzipan” in the
United States
● montebianco – Chestnuts cooked in milk and puréed and seasoned with sugar, vanilla,
rum, and cocoa, and then topped with whipped cream olive
● alla ascolana – Olives stuffed with seasoned meat and cheese
● osso bucco – Braised veal shanks
● pane carasau – Thin, crisp bread of Sardinia
● panforte – Christmas fruit and spice cake
● pannetone – Rich cake from Milan with golden raisins and citrus peels
● panzenella – Bread and tomato salad common in central Italy
● papperdelle alla cacciatore – Thick, fresh ribbon pasta with sausage
● Parmesan di melazane – Fried eggplant layered with tomato sauce and cheese, and
then baked; called “eggplant Parmesan” in the United States
● pasta e fagioli – Pasta and beans made with cannellini beans, pasta, and typically a
tomato-based sauce
● pasta fresca – Fresh egg pasta
● pasta reale – Marzipan paste shaped and colored like fruit, a Sicilian specialty
● peperonata – Stewed onion, tomatoes, and peppers with olive oil
● pesto alla Genovese – Paste made from basil, garlic, pine nuts, Parmesan, and pecorino
cheeses and olive oil
● pisella alla fiorentina – Florentine-style spring peas with pancetta pizza – Flat dough
topped with tomato sauce and cheese and various other toppings and then baked
● pizza margarita – Pizza with fresh tomato, basil, and mozzarella cheese
● polenta – Coarse-ground dried corn
● polenta burro – Polenta with butter
● polenta cunsa – Polenta layered with cheese and mushrooms
● porceddu – Spit-roasted piglet cooked over juniper and olive wood, a specialty of
Sardinia
● porchetta – Small pig roasted in a wood-fi red oven and typically stuffed with peppers,
garlic, rosemary, and fennel
● risi e bisi – Rice and peas

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 ● risotto – Short-grain rice cooked while adding liquid slowly and stirring, which results in a
creamy rice dish
● risotto alla Milanese – Risotto cooked with saffron to yield creamy, yellow/orange rice
● saltimbocca – Thin pieces of veal, chicken, or pork sautéed and topped with prosciutto
and sage; typically made with a Marsala sauce
● scaloppini al limone – Sautéed thin slices of meat or poultry in lemon sauce
● scaloppini alla Marsala – Thin slices of meat or poultry sautéed and cooked with Marsala
wine sauce schiacciata – Tuscan yeast-leavened bread rolled flat and seasoned with
salt and olive oil (often rosemary and sage, as well), similar to focaccia of Liguria
● sorbeto – Frozen and sweetened mixtures made without dairy
● spaghetti alla carbonara – Thin ribbon pasta with carbonara sauce (see carbonara)
● spaghetti alla puttanesca – Thin ribbon pasta with puttanesca sauce (see puttanesca)
● strudel – Filled pastry made from paper-thin sheets of dough that are filled with various
fillings before being baked; this technique is the result of Austrian influences in
northeastern Italy
● tarantello – Fish “sausage” made from cured and spiced tuna belly packed into casing
● tiramisu – Espresso-soaked sponge cake (ladyfingers) layered with sweetened
mascarpone cream and topped with shaved chocolate or powdered cocoa; literally, “pick
me up”
● torta pasqualina – Easter pie made with layered dough filled with sliced artichokes, swiss
chard, cheese, and eggs
● tortelli de zucca – Pasta filled with zucca squash (similar to pumpkin) found in Piedmont
region vincigrassi – Liguria baked pasta with prosciutto, mushrooms, and sweetbreads
● zabaglione – Rich dessert sauce made from whipping egg yolks, sugar, and Marsala
wine together over a double boiler until it gets thick and frothy
● zuppa di pane – Bread soup flavored with meat broth and garlic, and often topped with
cheese

GERMANY German cuisine emphasizes substance over style and relies on the utilization and
creation of foods that keep people warm in this cold land. German cuisine is based on foods
that can be preserved, as this is a northern country with a relatively short growing season.
Some of the common preserved items include cabbage preserved as sauerkraut, beets
preserved by pickling, meats preserved in the making of sausages and by smoking, and grains
preserved in the making of beer and bread. Pork products, potatoes, beets, bread, and beer
are some of the main components of the German diet, and a large variety of foods are created
with just this limited group of ingredients. The cuisine of Germany has a comforting and inviting
quality that varies by region, with local specialties combined with the typical ingredients common
throughout the country.
Some common German meat recipes are Goulasch, Eisbein Mit Sauerkraut and
Leipziger Allerlei. Leipziger Allerlei is a thick soup made with chunks of beef and vegetables.
Goulasch is another type of stew, but this dish is made with fried pork, beef, onions and other
vegetables. Eisbein Mit Sauerkraut is prepared by cooking the fat of the pork in sauerkraut.
Eierkuchen is a well-known breakfast food that looks similar to crepes because they have a thin,
pancake-like appearance, but the German crepe version is larger in diameter. These types of
crepes are served with jam and sprinkled with sugar, cheese or topped with meat.
Side Dishes
Starchy foods such as thick noodles, dumplings and rolls are served as side dishes. Hollandaise
dipping sauce along with grilled, baked or fried carrots, potatoes, spinach, turnips, broccoli and
cabbage complement meat dishes. The breakfast side dish menu includes filling choices such

41
as potato pancakes, spiced sausages and rolls. Many breakfast foods like eggs are also served
as sides for lunch or dinner.
Spices and Condiments
Germans use condiments or custom sauces made with horseradish, hollandaise and mustard.
Herbs and spices such as parsley, cayenne pepper, salt, cinnamon, white pepper and marjoram
create distinct flavors. The variety of spices or condiments used depends on specific recipes
and the type of meat. Meat recipes often call for spicy or thick sauces, while some breakfast and
dessert options feature sweet spices.
Desserts
Germans consume sugar-laden cookies, cakes and other desserts after a robust meal. Krapfen
is a small, round jelly donut, sprinkled with sugar. Other versions of this donut have generous
portions of cream or chocolate inside. Stollen is another starchy dessert made with yeast bread
and dried fruit. The exterior of the cake is sprinkled with powdered sugar. Dominosteine and
Elisen Lebkuchen are two favored chocolate treats in Germany. Dominosteine is a spiced,
chocolate cube that has marzipan and jelly filling inside. Elisen Lebkuchen are gingerbread
cookies, dipped in a dark or milk chocolate glaze.
Drinks
Germany has more than 1,200 breweries within the country, making beer and wine a common
beverage to go along with meals. Germans take pride in their beer and it shows because they
prepare beer with high quality hops and other ingredients such as spices and Belgian fruit.
Choose from a wide range of light, medium and dark beers such as Pilsner, Rauchbier and
Bock. Pilsner has a mellow taste and light color because it’s made using lightly toasted malts.
Rauchbier has a smoky flavor that sets it apart from other beers. Bock is a dark, heavy beer
with a strong taste and a hint of malty sweetness.

SPAIN Spanish cuisine is probably best known for various Spanish tapas (cold or hot Spanish
appetizers or snacks) including world-famous national foods of Spain like iconic jamon iberico,
legendary paella, and glorified gazpacho. But actually, there’s an impressive number of
gastronomic delicacies of Spain and only a comprehensive culinary encyclopedia would do full
justice to Spanish cuisine. However, here’s a Spain food list covering authentic Spanish food,
typical food from Spain, traditional food in Spain, famous foods in Spain, famous Spanish tapas
dishes, best Spanish dishes, typical dishes of Spain, the most popular dishes of Spain and
popular Spanish drinks. 1. Jamon Iberico 2. Paella 3. Gazpacho 4. Samorejo 5. Tortilla
Espanola 6. Croquetas 7. Pan con tomate 8. Bocadillos 9. Montaditos 10. Rabo de Toro
11. Chorizo 12. Pulpo a la Gallega 13. Gambas al Ajillo 14. Boquerones Fritos 15. El
Arroz Negro 16. Garbanzos con Espinacas 17 Picos 18. Caracoles 19. Manchego Cheese
20. Churros con chocolate

ENGLAND British cuisine is the heritage of cooking traditions and practices associated with the
United Kingdom. Although Britain has a rich indigenous culinary tradition, its colonial history has
profoundly enriched its native cooking traditions. British cuisine absorbed the cultural influences
of its post-colonial territories – in particular those of South Asia
Well-known traditional British dishes include full breakfast, fish and chips, the Christmas
dinner, the Sunday roast, steak and kidney pie, shepherd's pie, and bangers and mash. People
in Britain, however, eat a wide variety of foods based on the cuisines of Europe, India, and other
parts of the world. British cuisine has many regional varieties within the broader categories of
English, Scottish and Welsh cuisine and Northern Irish cuisine. Each has developed its own

42
regional or local dishes, many of which are geographically indicated foods such as Cornish
pasties, the Yorkshire pudding, Cumberland Sausage, Arbroath Smokie, and Welsh cakes.
Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified
by the addition of Indian-style spices, such as cloves and red chillies. Fish and meat are often
cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut,
yogurt, and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.

Signs of curry's popularity in Britain slowly became evident by the later 1960s and 1970s, when
some establishments that originally catered almost exclusively to Indians gradually observed a
diversifying clientele.

"the stereotypical stalwarts of the British diet":

Cornish pasty,Yorkshire pudding to shortbread, Lancashire hotpot, steak and kidney
pudding, jellied eels, clotted cream and fish and chips.

43
LESSON 6 - Methods of Cooking /Preparation National/Famous Dishes/ Current

Trends/Issues

Europe is so much more than just ancient history, kings and queens, castles and churches.
Europe is also home to some of the tastiest and most interesting food in the world – but what
should you eat and where? What are some examples of traditional European food? Let us show
you the way…Adam Groffman is a globetrotter and self-styled hipster. He covers city trips in
Europe and around the world, writing about food, festivals, nightlife and LGBT tourism on his
personal travel blog, Travels of Adam and is the editor of My Gay Travel Guide. When he’s not
eating, he’s usually out exploring the coolest bars and
(clubs.https://www.hostelworld.com/blog/what-)

1. Palacinky in Czech Republic The Czech Republic is probably most famous for its great
variety of pilsner beers, but the country also serves up some tasty Czech foods to soak up all
that alcohol. One of the must-eat dishes in Prague are palacinky pancakes. These crepe-like
desserts are filled with fruit jam and served rolled up.

2. Currywurst in Germanyn Germany it’s all about the wurst! There are hundreds of varieties of
sausage in Germany but one of the most popular fast food versions (imbiss) is currywurst. You
can get currywurst either with or without the skin of the sausage (order mit darm for with, ohne
darm for without), but either way the sausage comes cut up and is served with ketchup and
curry powder sprinkled on top. You can choose different levels of spice and it’s best when eaten
with pommes (fries) and a cola.

3. Breakfast in England Don’t think that the Full English with eggs, ham, beans, fried tomatoes
and black pudding is all that the English breakfast has to offer. Besides the good ol’ fry-up,
there’s the greasy bacon butty sandwich.
4. Pizza in Italy There are few countries as well-known for great cuisine as Italy. And while
there’s more to Italian food than just pizza and pasta, you’ve still got to try the original. It seems
most cities in Italy are competing for the best pizza, but really, you’ve got to try it in Naples if you
can. Oh, and while you’re in Italy — might as well get your fill of gelato, too!
5. Herring in Netherlands Continuing the list of traditional European food, in the Netherlands, it’s
all about the herring. As a seafaring country, fish has always been a part of the national diet.
With the unique Dutch herring preservation process, the small silvery fish has become a symbol
of Dutch food. It’s best to eat during the first catch of the season, but almost all food markets in
Amsterdam and elsewhere sell the fish as a healthy snack.
6. Goulash in Hungary The hearty Hungarians have been eating goulash for centuries. It’s
usually a thick stew (or sometimes a soup) with meat and vegetables, seasoned with paprika.
It’s best served in a bread bowl and with a beer
7. Štruklji in Slovenia Štruklji is a crepe-like dish. These cottage cheese pancakes are made
with tarragon (usually reserved for savory dishes) and they’re unique to Ljubljana (the capital).

44
8. Crème Catalan in Catalonia, Spain In accordance with tradition, crème brulee may be very
French, but the best custard dish (with burnt caramel) comes from Spain’s northern state of
Catalonia. The two countries dispute which came first, but Crème Catalan is cooked on the
stove rather than the oven. Just about any trendy restaurant in Barcelona will serve the dish.
9. Crepes in France Besides baguettes, there’s nothing more French than a crepe—savoury or
sweet. The best crepes are the simplest ones and can be found throughout France — we like
the ones with Nutella on the inside!
10. Beer in Belgium Okay, so beer isn’t a food. But if you’ve been to Belgium, you’ll know that
beer is practically a meal here. In a country with over 150 different breweries, Belgium is spoiled
for choice in types of beer. Belgium tourism has a handy guide to the many different beer
breweries, festivals and tours on their website.
11. Haggis in Scotland Sheep’s stomach stuffed with oats and other spices? Don’t let the
description scare you —you just might be surprised how tasty it actually is! In Edinburgh, you
can even get haggis burgers! And if you don’t care for stuffed sheep stomach, there’s always
deep-fried EVERYTHING in Scotland.
12. Stew in Ireland Maybe it’s the famously blustery Irish weather, but there’s little better than a
good Irish stew on a wet day in Ireland. (And really – most days are wet!) Traditionally made
from lamb, this stew is best when it comes with a Guinness.
13. Pierogi in Poland It seems every culture in the world has some sort of dumplings dish and
in Poland, it’s called a pierogi. They come in hundreds of varieties, but most traditionally they’re
baked or fired in butter with onions — and almost always served with sauerkraut! They can be
vegetarian (in Poland, that means potatoes) or with ground meat. Entire restaurants are
dedicated to pierogi!
14. Banitsa in Bulgaria The best of Bulgarian food lies in its Banitsa (Баница), a mixture of
eggs, Bulgarian feta cheese and filo pastry baked in an oven. Served as a breakfast food, it can
be eaten hot or cold, but it’s delicious at any time of day. Banitsa with spinach (spanachena
banitsa), milk (mlechna banitsa) or pumpkin (tikvenik/Тиквеник) are all excellent choices, and
there are plenty of special bakeries just for banitsa throughout Bulgaria.

How much have you learned?

Fill in the blanks. Write the complete answer. No abbreviation.
_________________ 1. A term refers to ground mushrooms and shallots cooked in butter and
finished with herbs (and sometimes cream).
_________________2.  A term that refers to the greatest chef of his time is still today revered
by chefs and gourmets as the father of twentieth-century cookery.
_________________3.  A term that refers to small dumplings made from a variety of different
ingredients including potatoes, corn, and wheat.
_________________4. A term that refers to a name given to elaborate decorations used in
classical French banquet or court cuisine; rarely created today
_________________5.  A term that refers to a tomato sauce with black olives, capers,
anchovies, and garlic
_________________6.  A term that refers to a distillate of fruit or grain common in southern
Germany; often made from the fruit of the local orchards 

45
_________________7.   A term that refers to a “Little sparrows”; name given to tiny dumplings
of Swabia.
_________________8.  A term that refers to a filled pastry made from paper-thin sheets of
dough that are filled with various fillings before being baked; this technique is the result of
Austrian influences in northeastern Italy 
_________________9.  A term that refers to an espresso-soaked sponge cake (ladyfingers)
layered with sweetened mascarpone cream and topped with shaved chocolate or powdered
cocoa; literally, “pick me up”
_________________10.  A term that refers to a sausage in Germany.

MODULE 4
Cuisines and Cultures of AFRICA
LESSON 7 Festivities and Holiday Celebrations/Common Ingredients of Food and
Drinks/ Distinct Flavors and Tastes
AFRICA is a big continent and the food and drink of Africa reflect local influences as also
glimpse of colonial food traditions including use of food products like pepper, peanuts and maize
are introduce by colonizers. The African cuisine is a combination of traditional fruits and
vegetables, milk and meat products. The African Village diet is often milk, curds and whey,
-naturally the Bible has describe Ethiopia as the Land of Milk and Honey.
Traditional African cuisine is characterized by the use of starch as a focus, accompanied
by stew containing meat or vegetables or both. Cassava and yam are the main root vegetables.
African also used steamed greens with hot spices. Dishes of steamed or boiled green
vegetables, peas, beans and cereals , starchy cassava, yams and sweet potatoes are widely
consumed. In each African locality there numerous wild fruits and vegetables which are used as
foods. Watermelon, banana and plantain are some of the more familiar fruits.
Differences in eating and drinking habits are also noticeable as in:
● North Africa and along the Mediterranean from Morocco to Egypt has different food
habits than Saharan Africans who consumed subsistence diet.
● Nigeria and the coastal part of West Africa love chillies in food.
● NonMuslim population of Africa also uses alcoholic beverages which goes well with
African Cuisine. The most familiar alcoholic drink in interior Africa is the Ethiopian wine
called Tej.
● Cooking techniques of West Africa often combined with fish and meat, including dried
fish.
● The cuisine of South Africa and neighboring countries have largely polyglot cuisine
largely having influence of several immigrant which includes Indians who brought lentils
soup (dals) and curries
● Malaya who came with their curries and with spices and Europeans with “mixed grills”
that now include African game meat.

46
1. Algeria, located on the Meditation coast of North Africa, Algeria was invaded by France
in1830. It was a colony from1848 until 1962, when the French finally consented to leave. Some
French influence still remains, including the language and food. Algerians grow grains, olives,
figs, grapes, dates, fruit trees, and vegetables along the fertile coastal areas. Livestock is raised
by nomadic and semi-nomadic people. Chicken, Sheep, Goat, cattle, and horse are the principal
livestock. Algerians are Sunni Muslim: thus no alcohol or pork is served. Sweet tea and black
coffee are popular with the adults. Children are not milk drinkers, but like to drink apricot juice
and other fruit juices.
2. Angola Formerly known Portuguese of West Africa, Angola is located on the southwest
coast of African. The Portuguese dominated throughout the century until independence was
granted in 1975. The cities reflect the Portuguese influence on cooking, such as the use of
special baked goods and hot spices used in Portuguese cuisine. The Land is fairly good for
agriculture: it is still practiced by hand. Oil has become the primary export. Cassava is a staple
crop and its tender young leaves are also eaten, prepared like spinach. Rural people grow their
own vegetables, such as eggplant, corn, rice peas and tomatoes. A favorite recipe is Galinha
Muamba, a chicken dish with a mixture of spices and seasoning , like red and black peppers,
garlic onions, ginger and lemon juice.
3. Botswana The nation’s herds of large animals are tourist attractions, it is the largest cattle
export in the Africa continent Because of its rich gold and diamond mines that are exported, its
people are better fed by buying a variety of food from the other countries. Angola's dry soil can
grow limited food crops, mostly sorghum, millet, rice, and corn, black eyed peas, peanuts,
sesame and beans.
4. Central African Republic This Mid-African nation has high altitudes of plateaus and lots of
rainforests, Bananas abound in the latter areas. Eighty percent of its people do subsistence
farming and livestock-raising. Chief agricultural crops are millet, rice, cassava, peanuts, corn,
beans and sesame.

5. Egypt The rich culture of Egypt and its history five thousand years ago is known worldwide.
There were over 30 dynasties the ruled Egypt. The Romans introduced Christianity, Greek
Orthodox, and some Jews year 640, Arabs brought the Muslim religion .in 1517, the French
occupied Egypt, just for three years: then by the British in 1882-1936 After World War II , Egypt
and it is autonomous and governed by its owned people.

Most Food practice observe Islam rules 90 0/0 of Egyptian, the rest are Christians,
Greek Orthodox, and some Jews. With Mediterranean Sea in its shorelines, Egypt has food
ways and cuisines similar to its neighbors around the sea. Available Variety of seafood and farm
produce like rice, wheat, corn, legumes, nuts vegetables (like tomatoes spinach, onions, carts ,
eggplant), and fruits (popular ones are dates, olives, grapes , oranges, pomegranate, lime,
melons and bananas ) Meats include lamb, goat and camel, but not pork, which is prohibited in
Islam and Jewish Religion.
Egyptians were the first to discover the use of leaveners in bread making and developed
methods of preserving fish by salting drying .Today; their cash crops include sugar cane, cotton,
wheat and other grains. They shop for groceries and enjoy foods from all over the world.
Silverware, China plates and napkins are serving and eating tools in the cities.

47
6. Ethiopia, located at the east coast of Central Africa. Ethiopia has varying terrains with high
plateaus and lowland valleys that have fertile soil, allowing farm-raising throughout the year. An
important cash crop is coffee, mainly raised in its Kaffa province where it grows wild. The word
coffee plant was discovered. Other staple crops include millet, sorghum, wheat, barely, corn
sugar cane, peanuts, peas, plantains, and potatoes.
7. Guinea situated along the west coast of Africa, Guinea consists of four regions: the coastal,
the inland savanna, the mountains Fouta Sallon region, and southern forest region. The humid
tropical country received a lot of rain. Most of the country is potatoes .cash crops include coffee,
bananas, palm products, peanuts, citrus fruits, and pineapples. Nomadic and semi-nomadic
herders raise livestock. Poor sanitation is a problem in Guinea , which leads to unsanitary
drinking water.
8. Kenya is located in west Africa: its highland at the coastal strip to the south and west are not
fertile for farming. The eastern region has arable land and the British settlers introduced
livestock and farming. Methods used until now by the natives. Corn was introduced by
Europeans to this part of Africa and spread throughout the continent as a popular staple. The
national dish of Kenya is ugali, which is cornmeal mush. It is served with cream, syrup, or sugar
and ghee. Among its vegetables, collard green is the cheapest and most popular. If not
available, potato leaves or cassava leaves or cassava leaves are used.
9. LibyaThe oil rich African is mostly desert and has to import its food supply. In its limited
Arable Land, olives date, citrus, barley and beans are grown. As an Islamic country, pork and
alcohol are forbidden. In the desert areas, camels, sheep and goats are raised. Date candies
are popular sweets and are sometimes referred to as candies that grow on trees”
Libyan observe strictly all Muslim holidays: the most important of them is the month of
Ramadan Also their government restricts their citizen s in socializing with non-Islamic and
nonaerobic influences. The dishes during Islamic rituals are unchanged and closely adhere to
for many centuries. Eating with the hands is customary and many dishes are prepared for easy
handling, such as stuff vegetables, thick and stews, and dry cereals. Children look forward to
Eid-alFitr, which they call the candy holiday, which is the day after Ramadan. Different kinds of
sweets with fruits and nuts, especially sesame seeds are prepared.
10. Liberia A Coastal region in west Africa ; palm trees and rice are the most important
crops of Liberia Rice is eaten in almost all meals. Abala is a favorite Rice Recipe which is a
dough mixture formed into a ball, wrapped in banana leaves and steamed. Palm oil and palm
nuts and palm heart are exported. Palm oil which is the chief cooking oil in west Africa gives a
reddish color to the dish. Another popular dish is cassava and cocoa, coffee and dried fish is
considered a good omen by some tribes. Harvest days and muslim holidays are celebrate with
steam cornmeal mush colored orange from palm oil, and served in large mounds from which
everyone gets a share and eats fish or meat stew with pennut sauce. For daily meals the right
hand is considered clean and is used toeat. It is urude to use the left hand w3hich is fro
personal grooming and toiletry only.

11. Madagascar An African nation not part of the large continent, but is an island in the Indian
Ocean just off the east coast of Africa. Madagascar is the fourth largest island in the world. It
has a variety of crops raised due to its fertile soil and is a well known exporter of vanilla
supplying 2/3rds of the world's need. Rice is considered by the natives as the only real food, the

48
rest of ingredients or side dishes as accompaniment. French cooking is integrated with local
culinary practices after France colonized the island from 1896 to 1960 almost 75 years.

Native Madagascar descendants of Indonesia are called Malagasy. They combine

animism with ancestral worship. Animism is the belief that all things have soul. Older population
of this island is of black African descent with Arab and Asian influence that migrated to this
country. Many are Christian and Easter is their most important holiday.

Crusty French bread and rice are eaten daily. Curried rice is a favorite recipe plain or
with nuts and raisins. Also popular is a dish of shrimps cooked in coconut milk served over rice.
12. Morocco Located in northwest Africa, Morocco is bounded by the Atlantic Ocean and the
Mediterranean Sea. As an Arab nation, its culinary practices are like other Arab. Tourism enjoys
the hospitality and exotic dishes of Moroccan, particularly its slowly cooked stews, called
tagines. Lavish use of fragrant spices without meat dishes (cattle, chicken) is popular. Moroccan
are self-sufficient in in agricultural crops that include wheat, barley and corn, sugarcane beets
other vegetables and fruits
Family meals and guests sit around a low table seated on a floor cushion. They eat with
their hands and no flatware is used. Moroccan pastries and cookies are works of art, with some
middle east and French touch. They are rich in Honey, nuts, especially almonds and dried fruits.
13. Ivory Coast Called by France as “Cole d’Loire” which colonized this nation until its
independence in 1960. Thus French Culinary influence is obvious. saltwater fish , coffee and
cocoa are major export products. It is self-sufficient in food supply with its livestock (goats, pigs,
sheep and cattle) and a variety of garden vegetables, rice, millet corn and yams.
Modern cities of Ivory Coast have many French Restaurants and convenience stores
found in Europe. Both Muslim and Christian communities celebrate their own Holidays
according to their religious traditions. Favorite recipes include Avocat Epice ( Avocado Boat and
Aloco (fried banana plantain)
14. Nigeria, located at the west Coast of Africa. Niger is one of the world's chief producers of
oil. However 70% of the people still do farming, chiefly cassava taro, millet, sorghum, corn
peanuts, black eyed peas and cocoa. Cocoa is exported. Livestock raised for common
consumption include pigs, sheep, goats and Donkey. The country's strong economy from its oil
allows importation of other foods as needed.
15 Senegal, an African West coast al nation, with its terrain covered with Savanna. Major crops
are millet, sorghum Manioc, corn rice and peanuts. Fish is its big industry and is a cheap source
of protein. Senegal was formerly a French colonybut only 5%of its population today is Christian
while 90% are Muslim. Therefore the religious feast and food follows the Islam rituals. The elite
group serves whole roast lamb for religious festivals, like Eid al-Fitr and family celebrations..
The lamb is stuffed with couscous and raisins. For the majority, mafe is a one dish meal stew of
little meat( beef, chicken, lamb, or fish, but no pork) and seasonal vegetables, thickened with
peanut butter or ground peanuts. It is served with millet or rice.
16. South Africa For decades South Africa was ruled by white Africans primarily of Germans,
Dutch and French descent. They impose their apartheid or law which means apartness. Anti
apartheid action created many years of civil conflict. By contrast outside pressure and leaders of
the black community reform finally came about and in 1994 a multi-racial democratic society
was established.

49
 Mealie (corn) is South Africa’s favorite cereal and is traditionally served on festive and
religious occasions. It may basket with tomatoes as a casserole dish or as a mush. Cookies are
adopted from their European background, such as the Dutch Figure 8 cookies and the use of
other numbers and artistic shape
17. Tanzania The country is located at the eastern coast of Africa, has a favorable climate for
agriculture and has many natural resources. Main crops are cassava, millet, sorghum, corn,
wheat rice, plantains, potatoes, beans coffee, tea, cashew nuts, cloves and papaya. Spiced
papaya is a common side dish for entrees. Tazmanian coffee is popular in Europe. Other cash
crops sold to other countries are cashew, cloves and tea.
18. Tunisia, located in the Mediterranean coast about 80 miles only away from Sicily, Italy and
Romans occupied Tunisia from 146 BC to the seventh century. Wheat is the main crop and
Tunisia was the “bread basket of ancient Rome. Other crops are barley olives, citrus, grapes,
date, figs and assorted vegetables, other food products have to be imported from Europe.
Tunisian culinary practices have Italian, French and Spanish influences, but its Muslim follow
Islamic dietary law, their livestock are chiefly sheep, goats, camel, donkey and cattle.
19. Uganda This east central African nation sits on the equator and has fertile land because of
Lake Kyoga. Almost all families in Uganda cultivate their own crops mostly consisting of
cassava, sweet potatoes, corn millet, sorghum peanuts and beans. Peanuts, also called
groundnut, is considered as their first survival food. A popular hot dish is peanuts mixed with
onions, green, tomatoes, okra and other vegetables, that is pan fried in oil and chicken broth
added last.. Peanut butter candies and peanut sauces are favorite recipes.
20. Zimbabwe England colonized Zimbabwe and brought with them Christianity and the English
Language. However many of them still follow traditional beliefs based on spirits: midzimu are
their guardians while the spirits of mhondoro deal with disasters like war epidemics and famine.
To contact the spirits, the people prepare festivities with ritual dancing, parades and feasting.
Chicken and beef that are rarely eaten are served on these special occasions. Meat stews with
peanuts and vegetables are served with fried cornmeal mash called sadza. The mush soaks up
the stew and soup. Everyone eats with the right hand that is considered as clean, because the
left hand is used for personal hygiene.
The Characteristics of Cuisine
The cuisine varies widely representing the food of indigenous people and all those who
migrated in since the 17th century. Cookery practiced by indigenous people of South Africa such
as Khoisan Xhosan and Sotho –speaking people.
Settler cookery introduced during the colonial period by the people of Afrikaner and the
British descent and their slaves and their servants- this includes the cuisine of Cape Malay
people which has many characteristics of Malaysia and Java. And recipes from neighboring
colonial culture such as Portuguese Mozambique.
In the more cosmopolitan big cities one is likely to find Moroccan, Chinese, West African,
Congolese, Japanese and many other cuisines.
Indigenous cookery In the precolonial period indigenous cuisine was characterized by
the use of a very wide range of fruits , nuts, bulbs leaves and other products gathered from the
wild plants and by hunting of wild game. The domestication of cattle in the region about two
thousand years ago by Khoisan groups enabled the use of milk products and the availability of
fresh meat in demand . However during the colonial period the seizure of communal land of

50
South Africa helped to restrict traditional agriculture and wild harvesting and reduced the extent
of land available to black people.
Urbanization from the 19th century onward with close control over agricultural production,
led black South African to rely more and more comparatively expensive, industrially processed
foodstaff like wheat flour, white rice, mealie and meal and sugar. Often these foods are imported
or processed by white wholesalers, mills and factories. The consequence was to drastically
restrict the range of ingredients and cooking styles of indigenous cooks.
Settlers Cookery South Africa was settled from the 17th century onwards by colonists
from the Netherland, Germany and France and Later by arrivals from the British Isles. These
colonist brought European cookery styles witrh them

Traditionally Cookery of South Africa is often referred to as “Cape Dutch” his cuisine is
characterize by the use of spices such as nutmeg,all spice and hot pepper. The Cape Dutch
cookery owes at least as much to the cookery of slaves. Brought by the Dutch East India
Company to the Cape from Bengal Java and Malaysia as it does to the European styles of
cookery of imported by settlers and this is reflected in the use of eastern spices and the names
given to the dishes.
Indian Cookery Curry dishes is popular in South Africa among people of ethnic origins;
many dishes came to the country with the thousands of Indian laborers brought to Africa in the
19th century.
Recipes Typical to South Africa
● Biltong- salty dried fish
● Bobotie- a dish of Malay descent is like meat loarwith raisin and baked eggon top and is
often werved with yellow rice sambals coconut banana slices and chutney
● Boerewors is a sausage traditionally grilled on a” braai”
● Bunny Chow is a curry stuffed into a hallowed out loaf of bread.
● Chutney- ( made from dried fruits) is popular especially local brand called” Mrs Ball’s
Chutney
● Fricadels-meat balls
● Gesmoorde vis, salted cod
● Hoender –pastei- chicken, traditional Africans fare.
● Isidudu- pumpkin pap
● Koeksusters come into two forms and are a sweet delicacy. African koeksusters are
twisted pastries, deep fried and heavily sweetened. Koeksusters found on the Cape flat
are sweetened and spicy, shaped like large eggs and deep fried.
● Malva pudding a sweet spongy Africot pudding of Dutch origin
● Mashonzha- made from mopane worm.
● Melkert- a dessert milk ( milk tart)
● Mealie bread- a sweet bread baked sweet corn
● Mealie meal- one of the staple food, often used in baking but proximately cooked into
pap or phutu, a traditional Bantu porridge which is usually eaten with beans, gravy or
meat.
● Ostrich- is increasingly popular protein with low cholesterol, either used in stew or grilled

51
 ● .Pampoenkoekies- ( pumpkin flapjack) Patatrolle ( sweet potatoes roll) and a further
variety of baked goods, where flour has been supplemented with or replaced with
pumpkin.or sweet potatoes.
● Potbrood- savory bread baked over coals in cast iron pots.
● Potjeikos- A traditional African stews made with meat and vegetables, cooked over coal
in cast iron.
● Rusks- dried sweet bread often buttered an dunked over coffee or tea, especially home
baked or a shop bought brand “Ouma”
● Sosaties- grilled marinated meat on a skewer
● Samosa or samosa- fried stuff Indian pastry
● Tomato bredie- lamb and tomato stew.
● Troters and Beans – from the Cape, made from boiled pig’s or sheep’s trotters, onions
and beans.
● Umngqusho-semolina and black eye peas
● Vetkoek- deep fried dough balls
● Waterblommetjie bredie- meat stew with flower of the cape Pond weed.
● Couscous Royale (Tunisia, North Africa Couscous is a staple dish, enjoyed across the
vast North African landscape. It consists of steamed semolina
● Fish Me Charmel- fish recpe from Morocco
● Glaced Duck Breast with Polenta Wedge- A duck recipe from South africa

Flavors and Spices in African Cuisine

Baobab- Tree Fruit, Juice, leaves, and seeds used
Berbere- Red Pepper spice paste used in Ethiopa
Cassava- A tuber which is the source manioc and tapioca
Cola Nut -Flat Seeds from West Africa native tree, flavoring for colas. Used in Africa to lessen
thirst
Efo- Multipurpose name for Greens, including cassava , sorrel, mustard, collards cleared, chard,
and turnips
Elubo Yam flour
Foofoo- Mashed yam, or yam, corn and plantain pudding
Ground Peanuts - The African name for peanut, introduce by the Portuguese from Brazil
Gumbo -The West African word from Okra, American derivative of any stew using okra is called
gumbu
Gardens egg Term for small green skinned African eggplants -
Gari Starch from the cassava. Used in Ghana, in porridge breads
Joloff Rice- Spicy chicken and rice ( West Africa)
Mealie and Mealie Meal - Maize of African Indian corn, a drier type of field corn. Stone ground
white cornmeal substitutes
Millet - Grain bearing grass a smaller version is called Teff.
Niter Kibbeh - Ethiopian spice butter oil. Clarified butter to which nutmeg, cinnamon and
cardamom, seed are added with turmeric for color, browned , strained and uses as seasoning
and cooking oil in Ethiopia

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Okra - Native to Africa, pods are gelatinous, adding a thickening agent to soups and stews,
Available frozen throughout the year, fresh seasonal,
Palm Nut oil and butter- From the palm nuts in Ghana .almost impossible to find in the United
States, highly saturated
Plantain- A starchy banana, cooked like a root vegetable
Sorghum- Cane like grass with a Small cereal grain (similar to Millet)
Yam- All -purpose term for yellow –orange tubers

LESSON 8 - Methods of Cooking /Preparation National/Famous Dishes/ Current

Trends/Issues

10 Most Popular African Foods

1. Jollof Rice (West Africa) is a meal prepared and enjoyed across the West African sub-
region. However, a fierce rivalry exists among Nigerians, Senegalese and Ghanaians as
to who makes the dish best, with the latter laying claim to owning the most delicious
variety. At its most basic form, Jollof is a pot of rice prepared with tomato sauce and
served with meat or fish. Chicken is another common accompaniment to Jollof. Feast
your eyes and later, your taste buds, as you watch the rice soak up the prepared
juices/sauces and turn orange as it reaches readiness.
2. Koki-Bean Cake (Cameroon) With cowpeas as its primary constituent, Koki arises when
the peas are mashed, wrapped in banana leaves and steamed. Koki derives its
characteristic bright red color and flavor from red palm oil (or palm nut sauce) as well as
other condiments such as crayfish, pieces of fish and chili peppers.
3. Couscous Royale (Tunisia, North Africa) Couscous is a staple dish, enjoyed across the
vast North African landscape. It consists of steamed semolina. If you want this meal
taken up a notch, request for Couscous Royale, with infusions of lamb cuttings. At other
times, ask for specially spiced chicken as an accompaniment. Saffron is also added to
give you a memorable eating experience
4. Chicken Muamba (Angola, Southern Africa) In Luanda, do as the Angolans do. That is
eating this spicy, oily brew consisting of palm oil or palm butter, garlic, chilis, and okra.
Note that chicken Muamba itself comes marinated with spices, which gives it a unique
and electrifying taste. Explore your options by having Chicken Muamba with traditional
African starchy porridges such as funge, fufu, and igali.
5. Chicken Kebabs (Egypt) This North African food is a favorite in Cairo and across Egypt.
Before giving your tongue an unforgettable treat, watch as dexterous chefs turn boneless
chicken breasts into mouth-watering kebabs, complete and spiced with cardamom, black
pepper as well as other ingredients that you should discover yourself. As it is said, the
taste of the pudding is in the eating!
6. Egusi soup(Melon Seed Stew)with Fufu (Nigeria) Are you in Nigeria? Specifically, in the
Eastern part of the country? Then you will do well to try the spectacular Egusi soup with
spinach leaves. Comprising an assortment of meats, fish, spices, oils and other
condiments, Egusi soup serves well with rice, potatoes, pounded yam, or well-made fufu
balls. There has to be a deliberateness when eating this soup, to fully imbibe all the
inherent goodness available in a serving of this meal.

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 7. Pap en Vleis/Shisa Nyama (South Africa) This food is regarded as an institution, not only
in South Africa but across the length and breadth of the region. Get ready for a culinary
adventure of a lifetime when you come in contact with maize porridge and meat. This is
an umbrella meal covering exciting stewed beef or braaied and starch, which feature
alongside compulsory accompaniments like chakalaka or spicy gravy.
8. Nyama na irio ( Kenya) This much-loved dish, initially a Kikuyu staple that has spread
through Kenya, comprises mashed-up potatoes, peas, beans, corn and onion and often
served with spiced roasted meat, backed by alluring spices and condiments.
9. Koshari, Egypt (North Africa) As you feast your eyes on impressive pyramids and
mummified Egyptian kings, do not forget to fete your taste buds with Koshari, a favorite
runaway meal of the average Egyptian family. Watch and join your hosts as you savor a
healthy vegetarian serving of rice, lentils, macaroni, garlic, and chickpeas, brought
together by a spicy tomato sauce and topped off with fried onion.
10. Alloco (Ivory Coast) often considered a snack, Alloco consists of Ivorian fried plantain
served with chili pepper, onions or egg and tasty tomato sauce. Famed for its unique
taste and ease of preparation, you will not have to keep the wolves in your tummy at bay
for too long as a result.

How much have you learned?

1. Enumerate 10 countries in Africa colonized by foreign countries. What were the
contributions of these colonizers to the country’s culture and cuisine?
2. Name the divisions of African continent. Tabulate the similarities and differences in their
cuisines.
3. Cite some factors in the African culture affecting its cuisine nowadays.
4. Describe the African Cuisine in terms of ingredients, flavor, taste and appearance.
5. Submit a research on the current trends on African Cuisine in terms of popularity and
acceptability in the Restaurant industry

MODULE 5
Cuisines and Cultures of AMERICA
LESSON 9 Festivities and Holiday Celebrations/Common Ingredients of Food and Drinks/
Distinct Flavors and Tastes

NORTH AMERICAN cuisine includes foods native to or popular in countries of North America,
such as Canadian cuisine, American cuisine, African American cuisine, Mexican cuisine and

54
Central American cuisine. North American cuisines display influence from many international
cuisines, including Native American cuisine, Jewish cuisine, African cuisine, Asian cuisine, and
especially European cuisine.

As a broad, geo-culinary term, North American cuisine also includes Central American
and Caribbean cuisines. These regions are part of North America, so these regional cuisines
also fall within the penumbra of North American cookery.

CAJUN AND CREOLE

While contributions to the cuisine and culture of southern Louisiana were made by the Africans,
Spanish, Germans, Italians, and native Americans, among others, the French influence has
remained most evident. Although “[A] French approach to cuisine . . . dominates this culinary
style, [i.e.,] . . . full utilization of foodstuffs at hand and the expenditure of care, effort, and time in
food preparation . . .” (Leistner, 1986) described Cajun cuisine, it is just as applicable to Creole.
A remarkable characteristic of both Cajuns and Creoles is their appreciation of food at every
stage of preparation.

Traditional Cajun foods featured dishes cooked in one pot; for example, soup, stew,
gumbo, and jambalaya. Although other methods of cooking were used, this predispersal method
of cooking made the most of the tough meat available—wild game, old hens, salted meat—and
suited the limited number of cooking vessels poor families possessed.

Another important characteristic of southern Louisiana cuisine is the concept of regional

variation, and more specifically, inter- and intra regional variation. This goes beyond the
differences that are exhibited by individual or family preferences and illustrates the reality that
Cajun and Creole cuisine and culture vary despite common influences. Gumbo is an example of
interregional variation: both cuisines feature gumbo, but chicken filé gumbo is common in the
Cajun region and seafood gumbo in the New Orleans area (Leistner, 1996).
Creole cuisine also exhibits intraregional variation in the use of turtle. Turtle soup is a
popular dish on the menus of many New Orleans restaurants. In the black Creole
neighborhoods a traditional Easter dish is turtle cooked in a tomato-based or au jus gravy
(Leistner, 1986).
Cajun cuisine features “one-pot” dishes such as jambalaya, stews, fricassées, and
gumbos. Creole cuisine falls into two camps: elegant dining in restaurants that reflect a classical
French heritage where meals are composed of several courses, and the cooking of the
predominately black Creole neighborhoods with the dishes that reflect the diverse cultures of
New Orleans as well as the “soul” food of the American south.
When someone is asked to name a food associated with south Louisiana it is likely that
crawfish will be mentioned. It was not until after 1959 when Breaux Bridge, Louisiana, hosted a
Crawfish Festival that crawfish gained much attention (Bienvenu et al., 2005). The popularity of
it now has much to do with the success of crawfish farming on the prairies of southern
Louisiana. Across southern Louisiana festivals are held each year to celebrate a variety of foods
that are meaningful to the residents. Foods featured at the New Orleans Jazz and Heritage
Festival held each spring includes Creole specialties. Other yearly festivals celebrate
jambalaya, cochon de lait (roast suckling pig), the boucherie (slaughter of a hog), gumbo, sauce

55
piquant, frogs’ legs, catfish, crawfish, court bouillon, boudin, andouille, rice, omelets, ducks, and
dairy products among other products, dishes, or traditions.
HOLIDAY MEALS A variety of foods traditional in the Cajun and Creole cultures are
prepared for holidays. The Thanksgiving menu, for example, will not necessarily be turkey,
stuffing, and mashed potatoes. It is very common for the family’s favorite gumbo to either begin
the meal or be the meal.
Pork roast may well be the most popular meat in both cultures and will usually be
included on Thanksgiving, Christmas, and possibly Easter. An additional meat is usually served,
such as pot-roasted duck or goose, and in the Cajun area, ham, or deep-fried turkey. More meat
or seafood (ground beef and/or pork, crab meat, or shrimp) is present as an ingredient in the
rice or cornbread dressing, and stuffed vegetables, such as eggplant, mirliton (chayote), globe
artichokes (especially in New Orleans), or cabbage, are also enjoyed.
It is a New Year’s Day tradition in the American south and across southern Louisiana as
well to find black-eyed peas and some type of greens (e.g., mustard, turnip, or collard) on the
table. A few weeks later Carnival season begins (January 6 through Mardi Gras) bringing King
Cake (icing-covered sweet yeast bread) to every office and most homes at least once.
On Mardi Gras in the Cajun region many families will prepare a chicken filé gumbo
(Sexton, 1999). In New Orleans, families may enjoy fried chicken and red beans and rice
between carnival parades. Lenten fasting, abstinence from meat on Ash Wednesday and
Fridays including Good Friday, and possibly Holy Thursday, continues to be observed
throughout much of southern Louisiana. Institutions, including hospitals and schools, and most
restaurants, take this into consideration and plan accordingly (Leistner, 1993). In recent years
Good Friday has been an occasion for families to gather for a meal, which is often a crawfish.

CENTRAL MEXICO
TYPICAL DAY’S MENU A typical day will usually include four to five eating occasions.
Breakfast (desayuno) is typically light and may include coffee with sweet bread (pan dulce).A
heavier meal called almuerzo is consumed mid-morning. An example of this meal includes eggs
scrambled with tomato, onion, and possibly chiles or chorizo and served with warm corn
tortillas, beans, fruit, and coffee.
The largest meal of the day, comida, is served mid-afternoon. Traditionally, this meal
was served as multiple courses, but today, some of these courses are skipped or the foods are
simply served with the main course. This meal may begin with an appetizer (antojito) such as
tostados, a soup such as chicken broth (consumé de pollo) with vegetables,or a “dry soup”
(sopa seca) such as Mexican rice (arroz a la Mexicana).
Chicken tacos (tacos de pollo) garnished with chopped vegetables and cheese and
served with salsa and beans is a typical main dish that is prepared at home or purchased from a
street vendor or restaurant. The meal may be completed with a custard dessert such as flan. An
early evening snack (merienda) may include atole (corn-based gruel) and more pan dulce or
other sweets. Supper (cena) is typically light; however, some individuals are adopting a meal
pattern that includes a smaller lunch and larger supper. A bowl of pozole, pork and hominy
stew, might be served with corn tortillas as a traditional evening meal followed by a dessert of
fresh fruit or a slice of fruit paste such as guava paste (ate de guayaba).

56
 Many individuals in Central Mexico prepare foods within their homes as was done
traditionally; however, with the movement of more women into the workforce, there has also
been a shift in eating patterns. In 1998, only 11% of households reported food expenditures
away from home in the previous week (Rivera et al., 2002). In recent years, various sources for
food from street vendors to elegant restaurants have become more popular (Long-Solis &
Vargas, 2005). In addition to food service establishments that serve traditional Mexican food,
fast-food vendors, including McDonald’s, Burger King, and Pizza Hut, are found in many cities.
These establishments serve the same basic foods as they do in the United States, but some
foods are served with a Mexican twist such as chiles on pizza (Long-Solis & Vargas, 2005). It is
also noteworthy that restaurants that specialize in other cuisines, such as French,
Mediterranean, Caribbean, and Chinese, are also popular in many cities.
HOLIDAY MENUS Given that over 5000 annual celebrations are listed in Mexico’s
Calendar of Festivals, this section highlights only the more common holidays. Many of the foods
served at fiestas are also served for everyday occasions with higher-quality ingredients selected
for special occasions.
Dishes often served at fiestas include turkey with mole (mole de guajolote), a rich thick
sauce typically prepared with ground peanuts, chocolate, chiles, spices, and sesame seeds,
vegetable fritters (tortas de papas), torrejas (an egg-dipped bread that is fried and served with
cinnamon syrup and grated lime peel for dessert), and pozole (a pork and hominy soup).
A holiday bread pudding (capirotada) is prepared for Lent. Tamales are often served at
weddings, baptisms (bautismos), and First Communions, as special meals during Semana
Santa (Holy Week—the week before Easter), and placed on small altars (ofrendas) along with
chocolate tablets on All Saints Day (November 1) (Britannica Online Encyclopedia, 2008).
Chocolate tablets are also served at funerals, weddings, and New Year’s Eve celebrations
(Long-Solis & Vargas, 2005). Coachala is a soup prepared for weddings and baptisms in this
region.
Other common fare at baptisms include egg-shaped cookies covered in powdered
cinnamon sugar (yemitas), tamales, enchiladas, chicken with mole, candied limes, lime crepes,
guava filled with coconut crème, and chocolate meringue with mint sauce (Quintana & Haralson,
1994). All Kings Day (Dia de los Reyes Magos), also called Three Kings Day (January 6),
commemorates the three wise men bearing gifts for the Baby Jesus, with a ringshaped sweet
bread loaf garnished with dried or candied fruit (larosca de reyes) to represent the crown. A
figurine of the Baby Jesus is baked inside. The recipient of the slice of bread containing the
figurine customarily throws a party on Candelemas Day (dia de la Candelaria,February 2)
celebrated with mass, games, and tamales dulce and pink atole (Kittler & Sucher, 2004; Long-
Solis & Vargas, 2005; Quintana & Haralson, 1994). Garnachos (tortilla-baked snacks), chiles en
nogada (garnished in white sauce, green cilantro, and red pomegranate seeds to represent the
Mexican flag), gorditas de frijol, picaditas, sopes, green enchiladas, or enchiladas with black
mole are served at Independence Day celebrations (September15 and 16) commemorating
independence from Spain on September 16, 1821 (Long-Solis & Vargas, 2005).
The Day of the Dead (El Dia de los Muertos, November1) is the festival welcoming the
return of the souls of the dead where bread decorated with extra dough filleted on top to form a
skull and crossbone (pan de muerto) and hollow skulls made of sugar paste are placed at the
ofrenda with other festive dishes, first for the returning souls, and then for the family members

57
celebrating their return to enjoy (Long-Solis & Vargas, 2005; Quintana & Haralson, 1994). The
posadas (inn or refuge) are 9 days, including Christmas Eve (Noche Buena), that represent
Mary and Joseph wandering in Bethlehem. They are celebrated with costumes, dance, piñata
breaking, and refreshments such as ponche navideno, atole, and hot chocolate. Christmas Eve
dinner, usually served after returning from mass, consists of dried cod fish stew (bacalao), roast
turkey, fricassee of breaded shrimp (revoltijo de romeritos), or traditional Mexican Salad (la
ensalada de Noche Buena), which is prepared with romaine lettuce, beets, jícama, apples,
oranges, lemons, peanuts, Christmas candy, sugar cane, cloves, and brown sugar (Long-Solis
& Vargas, 2005). Turkey with adobo sauce, quesadillas, and chorizo are served for Christmas
Day.
SOUTHEASTERN UNITED STATES
The states of Virginia, West Virginia, North Carolina, and South Carolina, plus the
eastern-most border of Georgia, comprise the southeastern region of the United States. The
western to eastern boundaries extend from the Appalachian Mountain range to the Atlantic
Ocean. The region has a mild climate, warm winters, and hot, humid summers. The landscape
varies from tree-covered mountain terrain to sandy beaches.
TYPICAL DAY’S MENU
Rural Appalachian Breakfast Items Rural Appalachian breakfast items are as follows:
Fried apples or applesauce
Buttermilk biscuits Fried potatoes
Bacon, sausage, or ham Sausage gravy or red-eye gravy,Fried or scrambled eggs
Oatmeal or cream of wheat
Fresh sliced tomatoes or fried green tomatoes Fresh butter, hot sorghum, honey, jellies,
and jam Coffee (usually black) or tea
Coastal Breakfast Items Coastal breakfast items are as follows:
Mixed fresh fruit
Hominy or grits
Fried, scrambled, or boiled eggs
Cakes and pastries Pancakes and waffles
Salmon or fish roe Coffee with milk or tea
Lunch Menu Items Lunch menu items are as follows:
Tomato, potato, vegetable, French onion, or pea soup
Coleslaw or homemade potato salad,Cobb salad or fried green tomatoes
Chicken or shrimp salad Grilled chicken, flounder, or salmon BLT (bacon, lettuce, and
tomato sandwich) or hamburger Pulled-pork BBQ Dinner rolls or cornbread muffins
Crème brûlée Sorbet or ice cream Tarts or cookies Iced tea
Dinner or Supper Menu Items Dinner or supper menu items are as follows:
Ham, fish, and other seafood, geese, mutton, pork, or chicken
Cabbage, asparagus, beets, green beans, lima beans, green peas, corn, tomatoes, side
salads, spinach, kale, squash, pumpkin, and onions
Rice, Irish potatoes, or sweet potatoes
Fresh fruit, apple dumplings, sponge cake, shortcake, stack cake, fruit pies, and
puddings,biscuits,dinner rolls and cornbread,Relishes
Homemade wine or iced tea

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 HOLIDAY MENUS
Thanksgiving and Other Winter Holidays Menus for Thanksgiving and other
winter holidays are as follows: Broccoli, pea, and tomato soup
Roasted turkey, peppercorn-crusted ham, rosemary lamb chops, pot roast, and grilled
seafood
Pan gravy Garlic-mashed potatoes, lemon rice, and sour cream and-chives mashed
potatoes
Sweet potato casserole Snap peas with red peppers and corn
Green bean casserole or green beans with bacon and onion bits
Asparagus, corn, squash, and glazed carrots
Tossed salad, fruit salads, and Caesar salad
Cranberry relish Pumpkin, pecan, and apple pies Pecan cake, carrot cake, mousse, and
cheesecake Assorted rolls and and biscuits
Wines, teas, and coffees

SOUTH AMERICAN cuisine has many influences, due to the ethnic fusion of South America.
The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-
South Asian. However, there is a mix of European, North American, and indigenous cuisines.
The customs and food products greatly vary according to the physically distinct regions.
(https://en.wikipedia.org/wiki/South_Am)
When discussing South American food, it's best to separate the continent into four
broad gastronomic regions.(https://www.cookinglight.com/food/healthy-baking)
Northwestern South America, especially the Andean Mountain Natives of Ecuador,
Bolivia, and Peru, boasts some of the mostexotic food in Latin America. Potatoes and the
highly nutritious grain quinoa originated here and still play major roles in the cuisine. Peru alone
boasts more than 100 different potato varieties, including a blue (actually, it's lavender) potato
that has become the darling of trendy chefs in North America. Peru also has some of the
spiciest food in South America. The preferred seasoning here is the aji amarillo, a fiery yellow
chile that adds byte to everything from caucau (seafood stew) to papas a la huancaina (spicy,
cheesy potato salad). A large Japanese community has also influenced Peruvian cooking.
North Central South America―in particular Colombia andVenezuela―displays a
Spanish influence. The Spanish settle dearly here, and many of the most dominant seasonings
of the region―cumin, oregano, cinnamon, and anise―came directly from Spain. For that
matter, so did the local enthusiasm for fresh orange and lime juices and for the ancient
Mediterraneanflavors of wine and olive oil. Many dishes in northeastern SouthAmerica, such as
tamales,feature a contrast of sweet and salty tastes (in the form of raisins, prunes, capers, and
olives). Plus, the combination ofSpanish rice and Venezuela's superb seafood gives rise to
some of the world's best paella.
Southern South America comprises Argentina, Chile, Paraguay, andUruguay. This is
cattle country, and the locals enjoy luscious grass fed beef in the form of asados, large cuts
roasted in front of a campfire, and parrilladas, thick, juicy steaks grilled on a gridiron over
blazing oak. And though the accompaniments are quite simple, they're intensely flavorful: a
tomato, onion, and pepper relish known as salsa criolla and a pesto like parsley, garlic, and
vinegar sauce called Chimichurri.But there's more to the region's gastronomy than just

59
beef.Consider SopaParaguaya, a Paraguayan corn bread that closely resembles
NorthAmerican corn pudding. Chile, with 2,650 miles of Pacificcoastline, is a haven for fish
lovers. Chilean caldillo de congrio(conger eel soup) can hold its own next to the finest New
Englandchowder.
Brazil's cuisine is as diverse as its population. Portuguese settlers popularized such
European ingredients as olives, onions,garlic, wine, and bacalhau (salt cod). The natives of
Brazil's rainforests taught the Europeans how to enjoy such exotic tropical vegetables and fruits
as mandioca (cassava root), maracuja (passionfruit), and caju (cashew fruit). African slaves
contributed okra,yams, peanuts, dried shrimp, and dende (palm oil) to the Brazilian melting pot,
not to mention a passion for fiery malagueta chile peppers. Their influence lives on in the
popular Moquecade Peixe, a sort of bouillabaisse from the state of Bahia in northern Brazil,
flavored with garlic, cilantro, and coconut milk.
Few regions of the world boast such a rich culinary tradition asSouth America. And if
trends continue, more of its foods will go from humble to high chic as Americans discover just
how incredibleLatin flavors can be.

LESSON 10 - Methods of Cooking /Preparation , National/Famous Dishes/ Current

Trends/Issues
Top 10 BEST RATED NORTH AMERICAN DISHES
1. Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili
sauce with optional meat and vegetables. The dish is popular both in Mexico and the
United States as a great way to use up leftover, stale tortillas. The name of the dish is
derived from chil-a-quilitl, meaning greens or herbs in a chili broth.
Today, there is a great number of regional variations of the dish, so in Sinaloa it is
prepared with a white sauce, and in Mexico City, the dish is traditionally topped with epazote
sprigs.
2. Key lime pie is a glass-green sweet and sour dessert originating from the Florida Keys. It
consists of intensely aromatic Key lime juice, condensed milk, and eggs that are mixed
together into a custard. The custard is poured into a buttery crust made from graham
crackers and topped with sweet whipped cream. The spicy and acidic flavors of the
limes provide a great contrast to sugar and sweet cream. Key lime, also known as citrus
aurantifolia, Mexican lime, and West Indian lime is a fruit indigenous to Malaysia, and it
has been connected to Florida since the 1830s when a botanist named Henry Perrine
started planting them on Florida's Indian Key. Today, they are used in this traditional,
refreshing pie that is even better when paired with light-bodied, crisp, and fruity white
wines.
3. Jamaican Jerk In the past, jerk was used to refer to a pig that was slowly grilled over a
fire of pimento wood. Today, the main ingredient is typically chicken, pork, or beef. Jerk
refers to a unique Jamaican cooking method where pork, chicken, beef, seafood, and
even fruits and vegetables are cooked over a fire pit or on a grill. Regardless of the
meat, the key ingredient to real jerk is a unique, spicy seasoning - a blend of onions,
green onions, thyme, Jamaican allspice (also known as pimento), chilies, salt, nutmeg
and cinnamon - perfectly encapsulating Jamaica: spicy, hot, and sweet.

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4. Taco de camaron is a variety of taco filled with shrimps and various other ingredients
such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos
originate from Baja California, and are often served with lime or lemon wedges on the
side. It is recommended to pair the dish with a cold beer on the side.
5. Smoked salmon is a dish that has been known since ancient times. Native Americans
have been familiar with the process of smoking salmon meat to preserve it, and even
Greeks and Romans used it as an ingredient in their cuisine. Originally, smoked salmon
was made from wild salmon habituating the waters of Pacific and North Atlantic, but
overfishing has caused the shift in the 20th century, and today most smoked salmon is
farmed. Before smoking, the salmon is salted through the process of wet or dry curing,
which helps with the preservation. The act of smoking might include two techniques, hot
smoking, which is less common, and cold smoking, which is the most prevalent method
today.
6. Tacos al pastor is a Mexican dish consisting of thin slices of shaved pork from a rotating
spit, placed on a tortilla and topped with onions, chopped coriander, pineapple chunks,
chili, and salsa. The dish evolved from the Lebanese culinary traditions that arrived in
Mexico in the late 19th century along with numerous immigrants. It stems from the
popular shawarma, but the Mexicans changed the spices and substituted lamb with
pork. Tacos al pastor originated in the city of Puebla, and their name is translated to
shepherd's style tacos. However, the addition of pineapple to the dish still remains a
mystery to be solved.
7. Tacos are the national dish of Mexico, dating back to the Mexican silver mines of the
18th century, when the word taco referred to gunpowder that was wrapped in a piece of
paper and inserted into rocks. It was used to excavate the precious ore from mines and
was called tacos de minero or miner's tacos. Today, the word is widely known to signify
the leading street food and fast food item in Mexico – thin, flat griddle-baked tortillas
topped with numerous fillings, folded and eaten without any utensils. A taco is basically
anything eaten on a soft tortilla, and there is an infinite variety of them. In Sonora, in the
north of Mexico, they eat the classic carne asada - thinly sliced meat grilled over coals
and topped with salsa, onions, guacamole, and a lime wedge.
8. Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec
empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles,
optional tomatoes and selected seasonings such as sea salt and coriander. The star of
this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins,
minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or
testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs.
9. Quesadilla is a simple Mexican snack consisting of a flour or corn tortilla filled with
cheese that melts well. It is commonly folded in half and consumed. A quesadilla can
also have some other ingredients on the inside such as meats, beans, or potatoes, but
cheese is always mandatory (with the exception of Mexico City, where cheese in a
quesadilla is often an afterthought). Sometimes, it is cut into wedges and served with
salsa or guacamole on the side, and it can be topped with vegetables such as diced
tomatoes, onions, lettuce, or hot chiles. The origins of quesadilla are somewhat murky,
but it is known that the cheese was brought to Mexico by the Spaniards along with other

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 dairy products in colonial times, and the thin flatbreads were already a staple of the
Mesoamerican people.
10. Cochinita pibil is a pork dish with origins in Mexico's Yucatan area. Pork is marinated in
a combination of annatto paste, bitter orange juice, and garlic, after which it is baked
slowly, and then shredded and served on tortillas, tacos, or on its own with shallots,
pickled onions, salsa, and various roasted vegetables. Cochinita pibil is characterized
by the red color of the meat, imparted by the annatto seeds from the marinade.
Originally, pork was wrapped in banana leaves prior to baking, but today a foil or any
other suitable wrapping can be used instead. Since cochinita means baby pig, and pibil
means buried or underground, it acts as a proof that the original recipe used a whole
suckling pig, which was buried in a pit for roasting. This great, Mayan-influenced dish is
most often served on weekends in many Mexican homes, as a Sunday family ritual.

12 SOUTH AMERICAN FOODS TO EAT AT THE SOURCE

(https://www.statravel.co.uk/travel-blog/2)
1. Ceviche – Peru
Contrary to popular belief, South American food isn’t all meat and carbs. Found all across the
coastal regions of Latin America, by far the best place to try ceviche is Peru. Ceviche is a
seafood dish of fresh fish served in a zesty marinade of lime juice and chilli. It’s a cold dish,
where the acidity of the marinade is what ‘cooks’ the fish from raw. Sounds weird, but tastes
amazing. You’ll find it in street stalls, food markets and restaurants across the country but head
to Lima, the capital of ceviche, to try the best in the world.
2. Empanadas – Argentina
It’s no surprise that us Brits, with our pasties and pies, go mad for empanadas. These little
South American pasties are the staple street food found across the continent. You simply can’t
visit South America without trying one, it’s just not possible. Particularly in Argentina, you’ll find
all kinds of flavours and fillings, from the standard beef and cheese fillings, to creamy sweet
corn and veggie spinach and ricotta. Across the border you’ll find regional variations, with meaty
salteñas in Bolivia and deep fried Pastels in Brazil. Empanadas will be your South American
comfort food.
3. Steak, Chimichurri and Red Wine – Argentina
Argentina is world-renowned for steak and for good reason too. Argentinians are passionate
about beef, so asados and parilladas (barbecues and mixed grills) are their speciality. In
Buenos Aires, you can get a huge, juicy steak and bottle of red wine and pay the same price as
a pizza back at home. Make sure you order your steak with the classic Argentinian chimichurri,
a sauce made with parsley, garlic, oil and red wine vinegar. Wash it down with an Argentinian
Merlot and you’re in steak heaven.
4. Cuy (Guinea Pig) – Peru
If you’ve ever had a pet guinea pig, we recommend that you look away now. Guinea pigs,
known in Peru by their Quechuan name cuy, originate from the Andes and just so happen to be
a national delicacy. Yes, I know it’s weird, but after seeing it on the menu in numerous high-end
restaurants and during an annual food festival, it’s hard not be curious. Some say it tastes like
chicken, but it has also been compared to rabbit or pork.
5. Coxinhas – Brazil

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Brazil is a haven for street-food lovers. Brazilian food is a mix of indigenous dishes and
Portuguese/African influences which really reflects Brazil’s exotic culture. One of the most
popular street foods Brazil are coxinhas, delicious deep-fried balls of creamy shredded chicken.
Made better with a fresh tomato salsa, you’ll go mad for these little fried goodies.
6. Aji Amarillo – Peru
Aji amarillo is a yellow chilli pepper native to Peru and used in all sorts of Peruvian dishes. This
hot yellow chilli pepper has very distinct taste and gives traditional Peruvian dishes such as aji
gallina (hen curry) and papa a la huancaína (potatoes in a spicy cheese sauce) their colour and
flavour. Sadly for us, we can’t get hold aji amarillo very easily in the UK, so make the most of it
while you’re in Peru and feast on aji gallina and papa a la huancaína.
7. Arepas – Venezuela and Colombia
As such a big continent, there are many regional variations of South American food. However,
certain ingredients form the basis of all variations of food. The same maize flour that is used to
make tortillas in Mexico and tamales in Peru, is used for arepas in Venezuela and Colombia.
These little corn flatbreads are served with cheese, avocado, egg, or jam and can be eaten for
breakfast or an afternoon snack.
8. Feijoada – Brazil
This meaty black bean stew is often considered as Brazil’s national dish. Made with various
trimmings of salted pork and beef, this hearty chilli is cooked in a thik clay pot and served with a
variety of sides or alone. Yet another tasty addition to Brazil’s impressive street-food menu,
meat-lovers must try feijoada. Vegetarians can sample feijao com arroz (the beans and rice
without the meat!).
9. Dulce de Leche – Argentina, Uruguay and beyond
If you’ve got a sweet tooth, then you’ll have to try dulce de leche. All across South America,
particularly in Uruguay and Argentina, there is an obsession with dulce de leche – a sweet and
creamy caramel confection. So intense is this love for dulce de leche, that during the World
Cup, the Uruguayan football team partly-blamed their defeats on having their stores of dulce de
leche confiscated by Brazilian customs. Yet another staple in a South American diet, you could
find dulce de leche served with ice cream, in an alfajores biscuit, piped into churros or just
spread on toast! This leads me on to another sweet treat
10. Picarones – Peru
If you like churros, you need to try picarones. These Peruvian doughnuts, found in street stalls
and food markets, have their distinctive orange colour from the sweet potato and/or pumpkin in
the ingredients. Sweet and sticky, rolled in cinnamon and sugar, these are the ultimate Peruvian
street snack.
11. Pisco Sour – Peru
So after all this talk of food, I bet you’re wondering about the beverages. Aside from your
Cusquena beers and bottles of unnaturally yellow Inca Cola, Peru’s national drink is the Pisco
Sour. Made from pisco, a brandy commonly drunk across Peru and Chile, egg white, lime juice
and bitters, the tangy Pisco Sour should be your cocktail of choice when eating ceviche.
Peruvians love it so much they even have a National Pisco Sour Day!
12. Yerba Mate Tea – Argentina
You won’t be long in Argentina before you’re offered mate. Pronounced mah-tay, this traditional
Argentinian tea infusion is drunk through a metal cup and straw. Yerba mate is the traditional

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caffeinated drink enjoyed at all times of day and is found in the form of loose leaf or in teabags.
It’s an acquired taste, but as Brits who love a brew, make sure that you join in the Argentine
ritual of mate drinking…

How much have you learned?

Prepare 2 tables showing North American countries, their popular dishes, ingredients , method
of cooking

North American Popular Dishes Ingredients Method of Cooking

countries

South American Popular Dishes Ingredients Method of Cooking

countries

MODULE 6
Cuisines and Cultures of AUSTRALIA and
ANTARCTICA
What is the module about This module consists of two lessons for the 2 small
continents. The first lesson tackles the 2 continents--you will get a glimpse of geographical
location, some historical background of culinary, religious influences and way of life, festivities
and holiday celebrations. It will also discuss common ingredients of foods and drinks, distinct
flavors and tastes. The second lesson covers methods of cooking and preparation of a select
recipe of national and/or famous dishes and drinks. Current trends and issues will also be
mentioned.

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What will you learn At the end of the lessons you will be able to:

1. Generalize common ingredients of popular dishes across continents

2. Distinguish the uniqueness of each continent’s cuisines, each country’s cuisine
according to its culture, variety of ingredients, flavors and tastes, methods of preparation
3. Prepare an ethnic dish or drink of choice
4. Depict gastronomy via a vlog/blog/article on any popular food festival/celebration, ethnic
restaurant seen or experienced or a cooking demonstration of a popular
food/drink/national dish

LESSON 11 Festivities and Holiday Celebrations/Common Ingredients of Food and

Drinks/ Distinct Flavors and Tastes

AUSTRALIA, the smallest continent and one of the largest countries on Earth, lying between
the Pacific and Indian oceans in the Southern Hemisphere. Australia’s capital is Canberra,
located in the southeast between the larger and more important economic and cultural centres
of Sydney and Melbourne.

Vegemite is probably the most notable cultural food in Australia today. Similar to a
British product, marmite, it became popular when marmite imports were disrupted after World
War I. It is a dark-brown savory food paste made from yeast extract (brewer’s yeast by-product
of beer making), and various vegetable and spice additives. With a texture like peanut butter,
the spread is used on sandwiches, toast, and cracker biscuits, as well as a filling of pastries. It
has a salty, slightly bitter, and malty taste.
Several desserts are unique to Australia. Pavlova is a sweet confection made from sugar
and egg-white meringue, and then covered with whipped cream and seasonal fruits. Anzac
biscuits are hard, crispy cookies made with rolled oats, coconut, and molasses. Soldier’s cake is
a boiled fruitcake that has a very long shelf life (Maps of the World, 2008b). Lamingtons are
spongecake cubes coated in a layer of chocolate icing and coconut. They are sometimes
served with a layer of cream or strawberry jam in between two halves.
Australians enjoy a special hand-sized meat pie made with meat and gravy and wrapped
in a light pastry shell. Every establishment that sells food, including carry-outs and gas stations,
has hot meat pies for sale. Traditional fillings include steak and kidney, mincemeat and onion,
meat and mashed potatoes, meat and mashed peas, and meat and mushroom. From time to
time, meatless pies are served as well, such as cheese and broccoli or cheese and egg
(Australian Life Tips, 2008).
Other iconic national foods include the chiko roll, a deep-fried spring roll; violet crumble,
a honeycomb chocolate bar; jaffas, an orange-flavored, candy-coated chocolate; tim tams, a
chocolate biscuit; and the breakfast cereal Weet-Bix.
HOLIDAY MENUS Good Friday and Christmas Day are celebrated with a traditional
menu. Fish and seafood are served on Good Friday. Turkey, ham, roast vegetables, seafood,
plum pudding, and trifle or pavlova make up the typical Christmas menu. Because Christmas

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falls at the height of summer, it can seem very odd to non-Australians to see a group of people
eating a hot, roast meal on a hot day. Due to the heat over the Christmas holiday, many people
will have cold ham and salads instead, or turkey terrine. Other holidays (New Years, Queen’s
Birthday, and Australia Day) are largely marked with barbecues.
ANTARCTICA, the southernmost continent and site of the South Pole, is a virtually uninhabited,
ice-covered landmass. Antarctica is the coldest, windiest and driest continent. It contains 90
percent of all of the ice on Earth in an area just under 1.5 times the size of the United States.
But the southernmost continent is much more than a big block of ice.
At 14,200,000 square kilometres (5,500,000 square miles), it is the fifth-largest continent
and nearly twice the size of Australia. At 0.00008 people per square kilometre, it is by far the
least densely populated continent. About 98% of Antarctica is covered by ice that averages 1.9
km (1.2 mi; 6,200 ft) in thickness,[5] which extends to all but the northernmost reaches of the
Antarctic Peninsula.
CUISINE (https://www.ralphrobertmoore.com/arc)
ANTARCTICA’s Cuisine Virtually all meals include at least two meats, and a variety of
vegetables, fruits and grains. It is a tradition that one of the meats is a day meat, and one is a
night meat (since both types of meat are eaten during the day meal, and both types are eaten
during the night meal, it is not known why Antarcticans categorize meats the way they do).

While a meal is being prepared, Antarcticans typically sauté in fresh butter, on a corner
of the cooking surface, a small mound of wild mushrooms, onto which is drizzled various
sauces. These mushrooms are then eaten by the cook and any guests while the meal is
cooked.

Once a meal is ready to be served, all the foods are removed from the wells, and a thick
batter of ground wheat and mushroom is poured into each well to a depth of about two inches.
This batter, once it has absorbed all the flavors left in each well, and dried somewhat, is then
pulled out and served with the meal much as one would biscuits. Similarly, once all the foods
are removed from the flat cooking surface of the oyster, a thin layer of batter is poured across
the hot surface to soak up all the juices of the foods cooked on the surface, then adroitly flipped,
allowed to cook momentarily on the other side, then sliced up into large squares which can be
eaten plain (they are delicious!) or used to roll up the foods served.

LESSON 12 - Methods of Cooking /Preparation National/Famous Dishes/ Current

Trends/Issues

AUSTRALIA’s 10 most popular traditional foods (https://www.skyscanner.com.au/news)

1. Chicken Parmigiana This classic Aussie chicken dish – with roots in Italian-American cooking
– is a staple offering on pretty much every pub menu in the country. Originally eggplant based
(and these are still available for vegetarians), it has evolved into a chicken schnitzel topped with
tomato sauce, melted cheese and, if you’re feeling fancy, prosciutto ham.
2. Barbecued snags (aka sausages) It’s no surprise that Aussies love to grill, and nothing is
more important to a good barbie than a decent sausage – whether you’re at a mate’s place or at

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your local Bunnings for a sausage sizzle. Traditional Australian sausages are usually pork or
beef, but if you’re feeling adventurous, there are other animals to sample. Wrap a slice of bread
around your snag and top it off with some fried onions and your favourite sauce.
3. Lamingtons Widely recognised as the ‘National Cake of Australia’ after the National Trust of
Queensland voted this sweet treat an Australian icon, named as it was after Lord Lamington, a
former Governor of Queensland. The lamington is a modest square-shaped sponge dipped in
chocolate and coated with desiccated coconut. Other variations include two layers and a cream
or jam filling – seen by many as a vital addition. They go perfectly with a nice cup of bush tea, or
maybe one of Melbourne’s world-famous coffees, and are available in all good bakeries and
cafes. Although the cake is thought to have been first served in Toowoomba, the national
success has seen it take off in cities across Australia. Kytons Bakery in Adelaide is the current
award holder for best lamington in Australia
4. A burger with ‘the lot’ If tomato, lettuce, onions and a juicy meat patty just isn’t enough
burger, then maybe you should try the Aussie gut-buster with ‘the lot’. Take a burger bun and
stuff it with barbecued meat, salad, sauce and, for the Australian twist, add a slice of pineapple,
some pickled beetroot and a fried egg. Perfect after a long day surfing or relaxing on the beach.
5. Pavlova Both Australia and New Zealand lay claim to inventing this famous dessert, created
in honour of the Russian ballerina Anna Pavlova’s visit to Australasia in the 1920s. As a truly
Australian after-dinner sweet, the pavlova’s crispy meringue crust, light fruit filling and whipped
cream topping ensure it’s a family hit.
6. Meat pies You may think that a pie’s a pie, available in any flavour with any filling. However,
a traditional Australian pie should be hand-sized, filled with mincemeat and gravy, and topped
with tomato sauce. A gourmet version with mashed potato and mushy peas is also popular, but
any other variant surely falls under a different category.
7. Barramundi Forget about fish and chips, feast on fresh Australian barramundi, a name which
means ‘large-scaled river fish’ in the Aboriginal language in the Rockhampton area. Grilled, fried
or seared skin-side first, it’s a much healthier alternative to battered fish, and a true Aussie meal
8. Vegemite on Toast Not a particularly complicated dish, but still a much-loved serving,
Vegemite on toast is great for breakfast, lunch or as an anytime snack. Similar to British
Marmite, Vegemite is a vegetarian alternative made from yeast extract, and actually not
vegetables

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9. Pumpkin soup Australian food isn’t all about grilled meats and seafood. There are a wide
range of vegetarian dishes out there too, including a hearty bowl of pumpkin soup. Best served
in the colder months, and easiest to find when you head south, there’s something incredibly
satisfying about a bowl of pumpkin soup eaten by the fire. Add a Granny Smith apple, which
were first grown just outside of Sydney, for an authentic Australian version.

10. Grilled kangaroo Lean and tasty, kangaroo is one of the healthiest meats around, as well
being a national icon. But you better like your steak blue, or at least rare as Kangaroo is
notoriously difficult to cook and can dry out quite easily if left on the barbie too long. Tastewise,
this Australian food is closest to beef. However, kangaroo has more protein and iron than beef,
and fewer calories and fat content. It’s also a good source of omega-3.

ANTARCTICA’S Food – What’s on the Menu in Antarctica?

The best Antarctica food options will keep you warm while providing energy. Below are some of
the things you can expect to see on an Antarctica menu.

1. Pemmican the food of true Antarctic expeditions. Pemmican is a tasty mix of ground and
dried meat mixed with a whole lot of fat. In addition to being economical, Pemmican provides an
energy boost without caffeine. From a historical perspective, Pemmican originated when native
American people dried meat to facilitate transportation and storage. The dish doesn’t look
particularly appetizing, but you’ll need to taste it to find out whether you like it or not.
2. Bannock is another Antarctica traditional food item that will keep you going despite the bitter
cold. Although its origins are in the UK, this bread’s recipe has been adopted by travelers
throughout the world including in Antarctica.
3. Hoosh is a combination of Pemmican, biscuits and melted ice mixed together in a broth.
You’ll primarily want to eat Hoosh for sustenance as it’s not particularly flavorful.
4. Chocolate is a consumption staple in Antarctica. High in calories and energy, Chocolate is
light to carry and can withstand the Arctic’s low temperatures.
5. Less Fresh Fruit and Vegetables Due to geography, expect to eat less fresh fruit and
vegetables in Antarctica than you would at home. Due to the importing of produce from other
parts of the world, supplies are often limited.
How much have you learned
1. List down the iconic foods in Australia. Why are they called iconic?
2. Characterize the foods eaten in Antarctica. Relate them to its geographical location.

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REFERENCES

Claudio, Virginia s.;Joves, Lourdes S, Ruiz, Adela J. (2005). Cultural Foods around the World.
National Book Store

Edelstein, Sari. (2011).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and
Nutrition Professionals. Jones and Bartlett Publishers, LLC.

Gillespie, C. (2001). European Gastronomy in the 21st century. Oxford: Butterworth

Heinemann.

Gisslen, W. (2007). Professional Cooking. New JerseyJohn Wiley & Sons, Inc.

MacVeigh, J. (2009). International Cuisine. New York: Delmar Cengage Learning.

Ozaeta, Ann Marie, 2009. Around the World in 80 Plates. Authentic Culinary Passions from
East and West A flavorful collection of Recipes around the World. Copyright 2009, Hinge
Inquirer Publications.

https://www.sporcle.com/games/g/asia
https://theculturetrip.com/asia/philippin
“An Introduction to South American Food.” The Spruce, www.thespruce.com/introduction-to-
south-american-food-3029236.
D, J.J.R.P. (2016). Filling Up: The Psychology of Eating. The Psychology of Everyday Life.
ABC-CLIO. p. 152. ISBN 978-1-4408-4090-6. Retrieved February 12, 2018.
"North American Cuisine, a Delightful Mix of Flavors". veganglobetrotter. Retrieved 16 June
2020.
https://en.wikipedia.org/wiki/File:Africa https://en.wikipedia.org/wiki/List_of_African_dishes
hhttps://www.youtube.com/watch?v=GZa2B-knFGw
https://en.wikipedia.org/wiki/African_cuisine
https://www.youtube.com/watch?v=YvlYjLPgrCE
https://en.wikipedia.org/wiki/South_African_cuisinehttps://en.wikipedia.org/wiki/West_African_cu
isin
https://en.wikipedia.org/wiki/Cuisine_of_the_Central_African_Republic
https://en.wikipedia.org/wiki/Libyan_cuisine
https://en.wikipedia.org/wiki/Nigerian_cuisinehttps://en.wikipedia.org/wiki/Nigerian_cuisine
https://en.wikipedia.org/wiki/Jamaican_cuisine
https://www.demandafrica.com

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 COURSE REQUIREMENTS GUIDE
(ASSESSMENT INSTRUCTIONS)

1. Accomplish the WHAT HAVE YOU LEARNED portion of all the modules 1-6

2. For MIDTERM REQUIREMENT, research an ASIAN OR EUROPEAN country’s cuisine

not discussed in the modules 2 and 3

A. Your research/term paper should cover the topics in module 2. Be sure

to put references used at the end of the term paper.

B. Typewritten, Arial (font style) and 11(font size) in short bond with the
following on the cover page

Cuisine of Name of Country

TERM PAPER

Submitted to
NAME OF HORE 4103 ADVISER

by

NAME OF STUDENT
Course Year & Section
Semester and School Year

3. For FINAL REQUIREMENT Write a blog or a feature/magazine article on a chosen continent

cuisine. Follow MIDTERM font type, font size and similar format of the cover page.
4. SEND personally or by courier MIDTERM AND FINAL REQUIREMENTS in a brown
envelope properly labelled to:
PUP CTHTM-Department of Hospitality Management
Hasmin Hostel, M. H. Del Pilar Campus
Ramon Magsay say Blvd. cor. Valencia Street
Sta. Mesa, Manila 1016
5. Secure an acknowledgment receipt for your submitted requirements.

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