Chapter 1 Flashcards
Objective is to memorize
Special cuisines are traditional dishes that are deeply intertwined with a culture’s history, geography, and social customs.
- These cuisines are shaped by various factors, including geography, trade, religion, colonialism, and modernization.
- Understanding the history behind these dishes enriches our appreciation for them.
Here’s a brief historical background on each of these iconic dishes:
Introduction to Special Cuisine
is a popular Filipino dish, typically made with chicken or pork marinated in vinegar, soy sauce, garlic, bay leaves, and peppercorns. Its name derives from the Spanish word “adobar”, meaning “to marinate.” However, the method itself predates Spanish colonization. Indigenous Filipinos used vinegar and salt to preserve food, and Spanish influence introduced soy sauce into the mix. This dish exemplifies how native techniques blended with foreign ingredients to create a uniquely Filipino culinary tradition.
Adobo
originated in Southeast Asia as a method of preserving fish in fermented rice. This technique spread to Japan by the 8th century, evolving into “nare-zushi”, where fish was preserved in rice and eaten after fermentation. By the Edo period (1603–1868), the dish had transformed into “edomae-zushi”, resembling modern sushi, where fresh fish was served over vinegared rice. The method of using vinegar to flavor the rice sped up the preparation and made sushi a fast-food delicacy in Japan.
Sushi
has been a staple of Korean cuisine for thousands of years, dating back to the early Three Kingdoms period (37 BCE–7 CE). Originally, it was a simple fermented vegetable dish, but over time, more ingredients like garlic, ginger, and chili peppers (introduced after the Columbian Exchange in the 16th century) were added to enhance its flavor. was crucial in Korean diets for its ability to preserve vegetables during harsh winters, and it remains an integral part of Korean culture.
Kimchi
is a flavorful rice dish made with fragrant basmati rice, meat (like chicken, mutton, or fish), and a blend of aromatic spices. Its origin is debated, but many believe it was brought to India by Persian travelers and merchants. The word “biryani” comes from the Persian word “birian”, meaning “fried before cooking.” The Mughal emperors, who ruled India from the 16th to 19th centuries, popularized biryani, and it evolved into many regional variations across India, including Hyderabadi, Lucknowi (Awadhi), and Kolkata biryani.
Biryani
in Italy is ancient and intertwined with Mediterranean civilizations. While Marco Polo is often mistakenly credited with bringing pasta to Italy from China, pasta likely existed in Italy long before his time. The Etruscans and Romans consumed dishes similar to lasagna, and dried pasta became widespread in the 12th and 13th centuries as a durable and versatile food source. Over time, pasta evolved into various forms and styles, becoming a hallmark of Italian cuisine.
Pasta
or “jiaozi” in Chinese, are a traditional food that dates back more than 1,800 years to the Han Dynasty (202 BCE–220 CE). It is believed that dumplings were invented by Zhang Zhongjing, a Chinese medicine practitioner, who stuffed dough with meat and vegetables to cure frostbitten ears during a harsh winter. Since then, dumplings have been enjoyed throughout China, especially during the Lunar New Year, symbolizing wealth and prosperity due to their shape resembling ancient gold ingots.
Dumplings
This report explores staple foods from six countries the Philippines, Korea, Japan, China, Italy, and India— and examines how regional influences shape these dishes. Each section provides an overview of the dish, its key ingredients, preparation methods, and the variations that occur due to regional influences.
Ethnic Cuisine, Staple Food with Regional Influences
Key Ingredients: of adobo
- Meat (typically chicken or pork)
- Vinegar
- Soy sauce
- Garlic
- Bay leaves
- Black peppercorns
Regional Variations Of adobo
Luzon- uses more vinegar
Visayas- uses coconut milk
Mindanao- uses more spices or chilli
Key ingredients of kimchi
*Napa or cabbage
*Korean chilli pepper
*garlic
*ginger
*scallions
*Fish sauces
Regional Variations Of kimchi
-Seoul and Gyeonggi Province :less spicy and salty kimchi
-jeolla
province-spicy and salty kimchi
-gyeongsang b province: saltier and fermented longer periods
Key ing of sushi
Sushi rice
Nori
Vegetable
Fish
Regional variations of sushi
Tokyo (edo style) - fresh raw fish vinegared rice
Osaka( kansai style)-pressed sushi
Hokkaido-incorporates more local food
Regional variations of dumplings
Nothern china -boiled
Southern china -steamed
Eastern china- soup
Regional variatons of pasta
Northern Italy - prefer rich creamy sauces
Central Italy - tomato-based sauces
Southern Italy - uses dried pasta varieties
Regional variatons of biryani
Hyderabad - pot is sealed with dough
Lucknow Awadhi Biryani - focus on saffron and rose water
Kolkata - lighter use of spices, incorporates potatoes and eggs
Emblematic dishes of Philippines
Liempo, lechon, sisig
originated in Cebu, isang classic Filipino dish na sa handaan laging inaabangan.
Lechon
symbolic dish ng Philippines lalo na sa mga outing, at swimming
Liempo
An iconic pulutan
Sisig
The Emblematic Dishes of South Korea
Haejang-guk, jajangmyeon, samgyeopsal.
they call as “Hangover stew”,
Haejang-guk
a famous Korean dish which contains black bean paste, pork, and of coursem noodles.
Jajangmyeon
is a meat barbeque with lots of side dish na naadopt ng Philippines sa South Korea.
Samgyeopsal
is a noodle dish consists of lots of different ingredients with a heart warming broth.
Ramen
it’s a breaded, deep-fried pork cutlet, a western recipe that Japan imported to adopt and make a twist
Tonkatsu
inspired by Akashiyaki, a small round dumpling snack made of egg and flour batter, octopus chunks, topped with bonito flakes.
Takoyaki
a controversial dish, consisting of roasted marinated chicken covered in a creamy sauce with masala spice mix.
Chicken tikka masala
a classic curry dish consisting of thick sauce of puree of spinach.
Palak paneer
an appetizer and a street food filled with potato, onion, peas, and chickpea inside a breaded shell.
Pani puri
COVID-19 pandemic has accelerated the adoption of a new technology, where people can order and pay for their products contactless.
Contactless dining and cashless payments have become essential components of an improved customer
Influence of technology to food
in the food sector, from innovative solutions in supply chain management to automated manufacturing processes. Here are the benefits of technological advancements in the food industry.
Technology is driving sustainability and safety
Modern technology has reshaped how customers receive or order food. Now, many online platforms, mobile apps and websites enable the most accessible food ordering anytime and anywhere.
Enhanced delivery and ordering options
which were so popular some years ago, have now been changed by digital alternatives.
Traditional phone orders
technology has revolutionized the way consumers interact with the food industry. Technology has made it easier for consumers to access, prepare, and enjoy food, from online food ordering and delivery platforms to smart kitchen appliances that help prepare meals. This has not only improved the consumer experience but also created new opportunities for businesses in the food industry.
Enhancing Consumer Experience
is about trying new things that haven’t been done before. It’s like testing new ingredients, cooking methods, or techniques to see what happens. Chefs are curious and want to discover new flavors or textures.
Experimental cooking
takes those experiments and makes something creative and original. It’s about reimagining traditional dishes in new ways or combining different styles of cooking to create something fresh and exciting.
Innovative cooking
emblematic is an adjective which means serving as a symbol of a particular quality or concept. In short, it means
Symbolic
where fish was preserved in rice and eaten after fermentation
Nare-zushi
resembling modern sushi, where fresh fish was served over vinegared rice
edomae-zushi”
dumplings were invented by
Zhang zhongjing
Key ing of dumplings
Dough
Filling
Seasonings
Key ing of pasta
Durum wheat flour
- Water
- Eggs (in some varieties)
Key Ingredients: Of biryani
Basmati rice
- Meat or vegetables
- Spices (such as saffron, cardamom, cloves, and cumin)
- Yogurt
- Onions
Known for its dum biryani, where the pot is sealed with dough to trap steam and enhance the flavors.
Hyderabad
Uses a more refined cooking technique, with delicate flavors and a focus on saffron and rose water.
Lucknow (Awadhi Biryani)
Incorporates potatoes and eggs, reflecting the influence of Mughal cuisine, with a lighter use of spices
Kolkata
Regional variations of biryani
Hyderabad - pot is sealed with dough
Lucknow Awadhi Biryani - focus on saffron and rose water
Kolkata - lighter use of spices, incorporates potatoes and eggs
Ingredients of cuisine
Ingredients of the Cuisines
1. Cooking oil and Fats
Italian - Olive oil
Asian - sesame oil
2. Vegetables
Italian - tomatoes
Mediterranean - onion and peppers
3. Proteins
Italian - beef and chicken
Japanese - fish and tofu
4. Herbs and Spices
Italian - Basil and Oregano
Indian - Cumin and Coriander
5. Grains and Pasta
Asian - Rice
Italian - Pasta
6. Cheeses and Dairy
Italian - mozarella and parmesan
Greek - greek yogurt
7. Sauces and Condiments
Asian - Soy Sauce
Italian - Tomato Sauce
Mistakenly bring pasta to china
Marco polo
