Cuisine (from French French is a Romance language spoken as a first language by about 136 million people worldwide. Around 190 million people speak French as a second language, and an additional 200 million speak it as an acquired foreign language. French speaking communities are present in 57 countries and territories. Most native speakers of the language live in cuisine, "cooking; culinary art; kitchen"; ultimately from Latin Latin or sometimes Roman is an Italic language originally spoken in Latium and Ancient Rome. Although often considered a dead language, in view of the fact that it has no native speakers, a small number of scholars can fluently speak it and it continues to be taught in schools and universities and has been, and currently is, used in the process of coquere, "to cook") is a specific set of cooking Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, traditions and practices, often associated with a specific culture Culture is a term that has various meanings. For example, in 1952, Alfred Kroeber and Clyde Kluckhohn compiled a list of 164 definitions of "culture" in Culture: A Critical Review of Concepts and Definitions. However, the word "culture" is most commonly used in three basic senses:. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious Religion is the belief in and worship of a god or gods, or a set of beliefs concerning the origin and purpose of the universe. It is commonly regarded as consisting of a person’s relation to God or to gods or spirits. Many religions have narratives, symbols, traditions and sacred histories associated with their deity or deities, that are food laws can also exercise a strong influence on cuisine.
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Traditional cuisine
A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole.
History
The foods and methods of preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available to the cook; economic conditions, which regulate trade in delicacies and imported foodstuffs; and religious or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel; the characteristic Chinese food preparation methods, in which food is cut into small pieces before being cooked, was shaped primarily by the need to cook food quickly to conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained important in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
World cuisine is traditionally divided into regions according to the common use of major foodstuffs, especially grains and cooking fats. In Central and South America, corn (maize), both fresh and dried, is the staple. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice becomes important. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as important as wheat or rice. From India to Indonesia the lavish use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.
See also
Outline of cooking- Bouchon A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons,
- Culinary arts Culinary art is the art of preparing and/or cooking foods. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully
- Foodie Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook
- Gourmet Gourmet is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses
- Gourmet Museum and Library
- International English food terms
- List of cuisines African cuisine reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of
- National dish A national dish is a dish, food or a drink that represents a particular country, nation or region. It is usually something that is naturally made or popular in that country
- Restaurant A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models
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