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
