Cuisine Essay

Cuisine is a traditional and increasing aspect to cultures all around the world today. Cultural food is increasing world travel, bringing explorers to trek new parts of the world to discover and enrich in new culture. Cuisine can be influenced by several factors, such as land/soil, climate, tools/technology, religion, etc. The native food of a country can define an area as well as inspire others to preserve and take on the styles/methods of cooking, increasing a global loop of passing on tradition

Introduction Presently, people travel to explore and experience authentic cuisines all around the world. The food and beverage that a certain country is the main element and one of the top three rationale why the traveler/tourist choose their vacation escapade. An emerging trend that is annually increasing is “Culinary/Wine Tourism.” Culinary Tourism alias “Gastronomic Tourism,” “Tasting Tourism,” or “Food Tourism.” It refers to the regional food and beverage that a country can showcase while wine

Japanese cuisine is an appetizing art form brought to us by an ancient food culture. Japan’s cuisine reflects their traditionally-shaped and evolutionary food culture. Normally, food in any other country is just a sustenance for the body, but in Japan there is a deeper meaning. Japanese cuisine is very authentic in terms of the type of food served and the manner of which it is served. The art has been influenced by numerous countries only to perfect their cooking style and eating habits. Japan’s

History of Cajun Cuisine Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips

China cuisine Chinese cuisine has various styles, depending on the region of China, and some of the characteristic meals became very popular in other parts of the world - from Asia to America, Australia, Western Europe and South Africa. In addition to being one of the world's oldest cuisine, Chinese cuisine is known as healthy, and the Chinese are known for their long life and health. Vegetables and meat have a very important place in this cuisine, and the main feature is their short heat treatment

Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent. Antonin was born in Paris, France, where he had been abandoned

Italian food is one of the most popular cuisines in the country. The reason behind the worldwide popularity is because it has developed through many centuries of changes in social and political settings (Fortina, p.398). The origin of Italian dishes date back as the 4th B.C.E, in the ancient Roman Empire, Etruscan and ancient Greek. There were significant changes especially after the agrarian revolution in Europe as new crops were grown. These crops included: potatoes, corn, pepper and tomatoes

Food and cuisine is one of the most important and influential aspects of how a country's culture is shaped and by looking at how this has been accomplished, it is clear to see direct links between dishes and aspects of Japanese and Australian Culture. REFERENE By researching a meal from each country, Okonomiyaki and Damper, connections are made and analysed between identity, culture and the communication. Cuisine is a big factor in the identity of a culture and many people will list food as a factor

Raymond Blanc, OBE is a French born chef who has made his career in the United Kingdom and has revolutionised modern French cuisine. Blanc was born on 19 November 1949 in Besançon, a city in Eastern France, making him now 64 years old. He began cooking when his father gave him a colander and a vegetable foraging guide for his 10th birthday and whatever he could manage to find in their garden and surroundings, his mother – the inspirational “Maman Blanc” would teach him to cook. His mother believed

James McCann’s book, Stirring the Pot: A History of African Cuisine, analyzed the procedures of crafting African cuisines derived from various parts of Africa. McCann wants to illustrate to his audience what African people have consumed over time and examine how their food patterns changed with their geographical location, the seasons, and historical interactions. McCann used a multidisciplinary methodological approach in writing the book. McCann employed a variety of sources including anthropological