Cultural Analysis : Regional Cuisine

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REGIONAL CUISINE

Navjot Singh Student ID: 39664 Class ID: DDCPCKYJUL15F1 Tutor Name: John Nicholson Unit Name: Regional Cuisine Unit No. 22034

CONTENTS

PART ONE
INRODUCTION
HISTORY
GEOGRAPHY
RESOURCES
CHANGE AGENTS
CULTURE
INNOVATION

INTRODUCTION

Hey my name is Navjot and I am from India. China and India are neighborhood countries. Because of biggest population demand of food in china is lot more than other countries. Many of foods are from their own countries but sometimes they need to import from other countries. Also Chinese cuisines are very famous all around the world and some of them which I already know about some of them are Cantonese and Hakka because I think in every Chinese restaurant all around the world use Cantonese and Hakka cuisine. But today which topic I got is all about regional cuisine and I got Cantonese cuisine that is why I did little bit of discussion about it at first. In this topic I will talk about how it came into china? And how it is growing in other countries? I will talk about what types of ingredients they used in past and now what they are using. I will also talk about their
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