DEFINITION OF CULTURE
to social and cultural pressures, select, consume and
Culture is considered a central concept in anthropology,
encompassing the range of phenomena that are
transmitted through social learning in human societies.
universals are found in all human societies. These
include expressive forms like art, music, dance, ritual,
religion, and technologies like tool usage, cooking,
shelter, and clothing.
DEFINITION OF CUISINE A cuisine is a style of
cooking characterized by distinctive ingredients,
techniques and dishes, and usually associated with a
specific culture or geographic region.
Influencing Factors
What factors influence the cuisine of different cultures?
1. Land
2. Religion
3. Lifestyles
4. Economics
1. Land The food that is available and bountiful in a
particular region of the world will determine part of a
person’s diet.
2. Religion- Hindus do not eat beef. Muslims do not eat
pork; also they fast during Ramadan. Jews follow dietary
restrictions to "keep kosher" (the laws of kashrut).
Catholics don’t eat meat on Fridays during Lent.
3. Lifestyles- Families in these areas are traditionally
close-knit. Children helping parents at home with the
care of the family and providing an income is often
needed.
4. Economics- A country’s economy influences food
production and availability.
BASIC CONCEPTS OF FOOD
Food – any substance, organic or inorganic, when
ingested or eaten nourishes the body by building and
repairing tissues, supplying heat and energy, and
regulating bodily processes. (biological role of food)
includes articles used as drink or food, and the articles
used for the component of such. (e.g., food coloring,
spices and preservatives) Any substance that satisfies the
human senses as well as emotional needs.
FOOD HABITS AND PREFERENCES
Food preferences – the selection of food items from
among a variety of acceptable foods.
Food habits – the way in which individuals, in response
utilize the available food supply.
1. Intrinsic Factors
2. Extrinsic Factors
3. Biological, Physiological, and Pscychological Factors
4. Personal Factors
5. Socio-Economic Factors
6. Cultural Religious Factors
1. Intrinsic factors – certain influences directly
associated with foods.
a. Appearance – the way the food is presented. It is
perceived visually.
b. Color – makes food look more appetizing and
interesting to eat. Colors red, yellow, orange and green
are said to be colors of food, which means they
somehow arouse one’s appetite every time they are seen
incorporated in the food or used in the dining area of
restaurant.
c. Odor – some smells are specific to and noted as good
qualities of a certain food.
d. Texture – refers to the different feelings and
sensations felt by the tongue, lips and palate when the
food is inside the mouth.
e. Temperature – foods that are intended to be served
hot should be served really hot while foods that are
supposed to be serve cold should be served really cold.
f. Flavor – perceived by the taste buds of the tongue.
g. Quality – if all or most of the above-mentioned
qualities are present in the food in a positive way then
the food is a quality food.
2. Extrinsic Factors – direct external factors that can
affect food preferences.
a. Environment. Food preferences are affected by the
environment in which food is served, such as homes,
restaurants, nursing homes and clubs.
b. Situational expectation. The quality of food one
expects depends on the occasion in which it is to be
consumed.
c. Advertising. This can influence one’s attitude toward
food. Many foodservice operations use advertisements
and promotions to attract customers
d. Time and seasonal variations. The availability of
certain foods particularly fruits and vegetables affects
one’s food selection. Also, hours of meal service and the
length of meals may also affect food preferences.
3. Biological, Physiological and Psychological
Factors. These factors are each broad in scope but are
grouped together because they are closely interrelated.
a. Biological – related to sex, age and food sensitivities.
b. Physiological – related to condition and changes that
happen to body.
c. Psychological – related to psychologically-inclined
food selection.
4. Personal Factors – the individual and personal
attributes that affect food choices.
a. Level of expectation. Expectations have a definite on
food preferences and selection.
b. Priority. Priorities are indirectly related to the level
of expectations.
c. Familiarity. The conditions (both environmental and
social) under which a person initially eats food have an
impact on acceptance behavior.
d. Influence of other persons. Friends, family
members, other relatives, persons of authority (doctor,
teacher, etc.) and even celebrity idols can influence food
preferences of a person.
e. Emotions and moods. The emotions have a complex
influence on food preferences. A careless server may be
spared for bringing cold food to the table when one is in
a good mood; the same way not be true if one is in a bad
mood.
f. Family unit. A mother’s educational achievements
and employment status are associated with familial
influence on food preferences.
g. Educational status. The extent and type of education
affect food preferences and selection. Nutrition
knowledge and education also influence food
preferences, but these factors alone do not ensure an
adequate diet or the proper selection of foods
5. Socio-economic Factors – operate when one is
following set food patterns or in altering them
temporarily or permanently to meet economic
limitations.
6. Cultural and Religious Factors – influences on food
preferences may be transmitted from one generation to
another. Various religious restrictions have resulted in
stable and rigid food preferences.
THE CULINARY INDUSTRY: HISTORY AND
ORIGIN
THE GREEKS The ancient Greeks (also known as the
Hellenes) are credited with creating cuisine, cooking as
an art form Greek culture, men considered to be the only
people qualified to cook - priest They started the
traditions of eating four times a day (breakfast, lunch,
afternoon snack and late dinner)
THE ROMANS They subjugated the Greeks in
200BCE They eventually learned from the Greek slave
chefs and adopted their more civilized culinary
principles The oldest known cookbook was created – De
re Coquinaria (On Cookery)
CATHERINE DE MEDICI Italy remained the center
of culinary excellence in Europe for about 1000 years.
An Italian princess who married Prince Henry IV, heir to
the French throne
BOULANGER (Boo-lon-jair) A soup vendor from
Paris Created the first modern restaurant in 1700’s He
offered a soup made with sheep’s feet “le restaurer de
vine” – to restore energy French word for restore is
“restaurer”
The modernization of food service began at the 17th
century when French Revolution ended the monarchy –
great chefs are employed in different houses of the noble
people who opened their restaurants.
Marie – Antoine (an-twahn) Careme developed the so
called “Mother Sauces” namely: Veloute (vuh-loo-tey),
Bechamel (bey-sha-mel), espagnole (e-spa-nyawl),
hollandaise (hol-uhndeyz), and tomato – the base sauces.
The founder of the Classical European-based cuisine –
organized and refined cooking techniques. Books
contain the systematic records of culinary principles,
techniques, recipe and menu development. Developed
elaborate, elegant display pieces.
George Auguste Escoffier (es-kaw-fyey) – considered
as the “Father of Twentieth Century Cookery”
Simplified menus and organized a system of kitchen
work into stations and departments. Escoffier developed
a system that will organize and manage a professional
kitchen – “The Brigade System” which separated the
kitchen into five sections. Escoffier's largest contribution
was the publication of Le Guide Culinaire in 1903.
The Five Sections in Brigade System are:
 Garde Manger (gard-mahn-zhey) – cold dishes
 Entremettier (ahn-truh-met-yay) – starches and
vegetables
 Rotisseur (row-tuh-soor) – roasts, grilled and fried
dishes
 Saucier (saw-see-yay) – sauces and soups
 Patissier (puh-tiss-yay) – pastry and dessert dishes
THE BRIGADE SYSTEM: CHEF
 Chef – in French it means “chief” or “boss”. Used
for those kitchen positions that carry some
management or training responsibility and require
certain degree of skills and experience. The person
who is able to create and guide the creation of
cuisine at high degree of proficiency and
profitability is being held in higher and higher
esteem around the world.
 Executive Chef – the manager in large
establishment; handles planning, costing,
purchasing, and scheduling
 Chef/ Chef de cuisine – oversees food production
for an entire establishment, answers to the executive
chef.
 Sous (soo) Chef – supervises kitchen employees,
reports to the chef
 Working Chef – chefs in similar establishment who
not only supervise others but has cooking
responsibilities as well.
 Saucier (saw-see-yay) or Sauce Chef – sauces,
stews, and hot hors d’oeuvers.
 Poissonier (pwah-sahn-yay) - fish dishes
 Entremetier (ahn-truh-meh-yay) or Vegetable
chef- vegetable, starches, soup and egg.
 Rotisseur (row-tuh-saor) or Roast Chef- roasted
and braise meats and their gravies.
 Grillardin (gree-yar-dan) grilled, broiled, and
deep-fried dishes
 Pâtissier (puh-tiss-yay) bread, pastry and desserts.
 Grand de manger (grand-mahn-zhay)- cold foods,
salads and dressing.
 Tournant (toor-nahn)- work wherever needed.
GASTRONOMY, DEFINED:
WHAT IS GASTRONOMY? Gastronomy is the study
of the relationship between food and culture, the art of
preparing and serving rich or delicate and appetizing
food, the cooking styles of particular regions, and the
science of good eating.
Facts about Japan
Official Name: Japan
Form of Government: Constitutional monarchy with
parliamentary government
Capital: Tokyo
Population: 126, 048, 450 million
Official Language: Japanese
Money: Japanese yen
Area: 377,835 square kilometers
Major Mountain Ranges: Japanese Alps
Major Rivers: Biwa, Inawashiro, Kasumigaura
Introduction to Japan
-In 1603 a Tokugawa Shogurate (Millitary dictorship)
oshered in along period of isolation from foreign
influence in-order to secure to its power. For more than
two centuries this policy enabled Japan to enjoy stability
and a flowering of its indigenous culture. Following the
Treaty of Kanagawa with the US in 1854, Japan opened
its ports and began to intensively modernize and
industrialize. During the late 19th and early 20th
centuries, Japan became a regional power that was able
to defeat the forces of both China and Russia. It
occupied Korea, Formosa (Taiwan), and southern
Sakhalin Island. In 1931-32 Japan occupied Manchuria,
and in 1937 it launched a full-scale invasion of China.
Location:
Eastern Asia, island chain between the North Pacific
Ocean and the Sea of Japan, east of the Korean
Peninsula.
JAPANESE: NIHON/NIPPON Traditional Japanese
cuisine is dominated by white rice, and few meals would
be complete without it. Anything else served during a
meal--fish, meat, vegetables, and pickles--is considered
a side dish.
BASIC INGREDIENTS
 Vegetables
 Bamboo shoots
 Daikon: large white radish
 Gingko: nuts
 Hakusai: Chinese/Napa cabbage
 Kabocha: squash
 Lotus root: root vegetable used for simmered dishes.
Used for garnish.
 Mushrooms
 Sweet Potato
 Seaweed and Bonito flakes Konbu: dark green kelp.
Used to make Japanese stock (dashi)
 Nori: seaweed sheets
 Wakame: used for salads and soups
 Bonito flakes: dried fish
 RICE SAKE-RICE WINE
 Seihakumai: highly polished white rice
NOODLES
 Soba: buckwheat noodles served hot or cold
 Soba noodles are common to Tokyo and the
northern part of Japan.
 It is served hot during the wintertime and cold
during summer. Soba noodles are often eaten on
New Year’s Eve. Soba noodles are also brought to
new neighbors as a way of saying welcome
 Somen: fine wheat-based noodles used for soups
 Ramen noodles are another type of wheat-based
noodle often made with eggs, making it a rich
noodle. Although they are classically Chinese, they
have made their way into Japanese cuisine. They’re
usually served with meat and vegetables in a broth.
 FISH is the most popular and most common protein
found in Japan. The Japanese eat every part of the
fish. The head may be used for soup, the liver may
be minced and featured in a dish, and the skin may
be fried and served on its own.
SOUPS:(Suimono & Shirumono)
 Miso soup - soup made with miso, dashi and
seasonal ingredients like fish, kamaboko, onions,
clams, potato, etc.
 Dangojiro - soup made with dumplings along with
seaweed, tofu, lotus root, or any number of other
vegetables and roots.
 Butajiro - similar to Dangojiro, except with pork
being its principal ingredient.
Gyoza - savory Japanese dumplings, often filled with
pork, tofu or vegetables.
BASIC FACTS ABOUT THAILAND
 Population: 69 million people live in Thailand
(2020) Capital: Bangkok with over 10 million
inhabitants.
 Name: Kingdom of Thailand (former Siam)
 Government: Constitutional Monarchy. The Thai
chief of state is King Vajiralongkorn.
 Language: Thai
 Garuda - Figure
 Religion: Buddhism (95%)
 Life expectancy: 76 years
 Literacy rate: 93% (population over 15 years who
can read and write)
 Currency: 1 Baht = 1.17 PESOS
THAILAND’S MAIN TOURIST ATTRACTION
 THAILAND’S GRAND PALACE
 THE ROYAL GRAND PALACE
 AYUTTHAYA CITY
 BANGKOK
 LAMPHUN PROVINCE
 NONGNOUCH
BASIC WORDS IN THAI
Hello = Sawa dee
Thank you (man says) = Kob Khun Krap
Thank you (woman says) = Kob Khun Ka
How are you? = Khun sabai di mai?
BACKGROUND:
 A unified Thai kingdom was established in the mid-
14th century.
 Known as Siam until 1939, Thailand is the only
Southeast Asian country never to have been taken
over by a European power.
 A bloodless revolution in 1932 led to a
constitutional monarchy. In alliance with Japan
during World War II, Thailand became a US treaty
ally following the conflict.
CLIMATE:
 tropical; rainy, warm, cloudy southwest monsoon
(mid-May to September);
 dry, cool northeast monsoon (November to mid-
March);
 southern isthmus always hot and humid
ETHNIC GROUPS:
 Thai 75%, Chinese 14%, other 11%
 Religions: Buddhist 94.6%, Muslim 4.6%, Christian
0.7%, other 0.1% (2000 census)
 Languages: Thai, English (secondary language of
the elite), ethnic and regional dialects
 Capital: Bangkok
SIGNATURE DISHES:
 Fried Spring Rolls (po pia krob)
 Green Papaya Salad (som tum)
 Shrimp Soup with Lemongrass (tom yum kung)
 Thai Noodles with Shrimp and Chicken (pad thai)
 Green Curry Chicken
 Red Curry Beef
 Muslim Curry
 Coconut Custard with Glazed Bananas (sangkaya)
THAI COOKING METHODS & TECHNIQUES
 Tumm (Grinding, pounding and pureeing)
 Grinding is used to turn spices into powder.
Pounding and pureeing is done with a mortar and
pestle to turn herbs and spices to a smooth paste.

 Pow (Dry-roasting)
Dry roasting is the process of roasting dried spices,
chilies, and raw or cooked rice in a shallow pan or
skillet without oil or liquid.
 Keang (Slow-cooking)
This method is referred to as braising or stewing.
Keang means, “to boil”.
 Neung (Steaming)
Steaming originated in China, where special bamboo
steamers are used.
 Padd (Stir-fry)
With the introduction of the steel wok, the Thais
learned from the Chinese how to stirfry.

THAI SEASONINGS:
 Glurh: salt
 Ka-tiem: garlic
 Prikk Thai: Thai white peppercorns
 Rugg Pakk Chee: Cilantro roots
 Prikk Sodd: fresh chiles
 Prikk Heang: dried chilies
 Namm Pla: fish sauce
 Krapi: shrimp paste
 Namm-pla: fish sauce
 Tow-chew: fermented bean paste

Kinds of Curries:
 Keang koa- A dry curry generously seasoned with
kaffir lime leaves
 Chu-chi: Like keang koa but spicier
 Panang: A dry curry with the addition of peanuts or
cashews
 Keang Pet Daeng: spicy red curry
 Keang KeowWann: sweet green curry • Keang kari:
Thai-Indian curry
 Keang Leurng: Yellow curry
 Keang Masmun: similar to Indian curry
 Keang Som: sour-orange curry