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Cuisines of the World
Transcript of Cuisines of the World
Chinese food originated from the South of China using Cantonese style cooking and this style includes many common dishes such as stir-fry and chop-suey. Northern style cooking from Szechuan and Shanghai has started to be used in recent years. Each of these styles have grown over time due to factors such as geography, climate, history, lifestyle and cooking choices of the country. (SBS Food. 2008, July 01)
Cooking Chinese food can include food preparation techniques which are difficult to develop.
Here is 2 commonly used techniques:
Stir-Fry: The meat and vegetables are quickly stirred until cooked.
Steaming: Food is placed in bamboo containers that can be stacked to steam a variety of different foods. (Author unknown, 2008)
A variety of foods are prepared and eaten at festivals around China. Here is what is typically eaten at 2 popular festivals.
The Tangyuan is a rice ball filled with nuts, jujube or bean paste and mixed with sugar. They are eaten at The Spring Festival as a wish for reunion.
The Zongziis is a rice dumpling wrapped in bamboo or reed leaves and is eaten at The Dragon Boat Festival. (Bai, Mary. 2010, Oct 01)
Indian food has evolved with Indian history. All invaders left remarkable influence on Indian cuisine. Mohenjo-Daro and Harappa Civilization believed everything we eat affects our body and mind so food should be pure and balanced. Aryans developed caste system dividing food habits into vegetarian and non-vegetarian. Grain based cuisine and milk-based dessert evolved during Mauryan and Muslim period. Mughals introduced Seasonings and ‘Dum’ cooking. British brought Anglo-Indian cuisine and ‘High-tea’ tradition. These invasions have helped Indian cuisine to reach its present taste and quality. (Hyuck,2008)
Different Indian cooking techniques have specific terms. Most popular are Bhuno (Sautéing, stir frying, Stewing), Dum (steam cooking), Balcho (Pickling), Zammin doz (Cooking in ground with charcoal), Dhuanaar (smoke seasoning), Galavat (Tenderizing technique) and Baste (moistening meat). (Singh,2010)
Most Indian festivals have specific traditional recipes.
1. Vadai, Poli, steamed rice, dal and Chakkarainpongol are the
highlights of Pongal (Tamil Festival)
2. Bhang(alcoholic drink) made with rosewater and dried fruits is
associated with Holi (colour festival)
3. Moong Dal khichdi, Charachari, Tomato chutney and Payesh are the special
cuisines of Durga Puja (Bengali festival)
4. Sweets mark Diwali (light festival)
Greek dishes are kept simple, and rely on a few good quality, fresh ingredients. The history of Greece has had a great impact on traditional foods, such as olives, garlic, lemons and herbs have become the main ingredients or seasonings, which give Greek food its unique flavour.
Greek cuisine has been influenced by other cultures who invaded and settled in Greece and many foods are named after these cultures. Tzatziki (from the Turkish "cacik"), hummus (the Arabic word for chickpea) and dolmades (from the Turkish "dolma").
(An Introduction to Greek Food and Greek Cooking, n.d.)
Although they use similar ingredients that people use in other countries, it is the way the Greeks cook these foods, the methods they use that define them as Greek Cuisine.The most common cooking methods used by Greeks is boiling, frying, simmering and stewing (over wood-burning fires), grilling, and baking (in wood burning ovens). In addition to cooking, they also preserve foods by smoking, drying, salting, and preserving in syrups and fat.
(Ultimate guide to Greek Food, 2006.)
Religion plays a large role in the lives of the people of Greece, with most of them being christian orthodox most food festivals and traditions originate from religious holidays.
Easter is the holiest of all religious festivals in Greece. On Easter Saturday -whole lamb stuffed with a mixture of rice, ground meat, chopped lamb liver, tomato, chopped onion, pine nuts and cinnamon powder- is baked in a sealed clay pot. The door of the village outdoor oven is also sealed with cement or clay. The meat is slowly cooked until the Easter opened up after the second Resurrection is announced.
(Kauroulaki, M. 2013, May 9)
Ireland’s most renowned festival is St. Patrick’s Day, celebrated on the 17th of March. Guinness is considered a staple food on this day, often washing down traditional meals, including Irish stew, Corned beef and cabbage and Steak and Guinness pie.
The Galway Oyster Festival is Ireland’s most internationally recognised food festival. It is the world’s longest running Oyster extravaganza. Established in the 1950’s to celebrate a rich harvest in Galway Bay. It is held annually on the last weekend in September.
Irish food has evolved from a farming existence, dominated by potato, grain crops, dairy and animal products. The potato became the mainstay of the Irish diet after its introduction in the 1500’s, 'however this reliance caused a famine to occur when the crop's became diseased'. Black and White pudding comprising of animal blood remains a traditional addition to meals today.
With the continual wet and cold climate, simmering stews, meats and baking breads are popular. Seasonings and added flavour is basically salt and pepper with limited or no use of spices.
There is close to 200 countries in the world. All separated by factors such as nationality, belief and cuisine. Each country have their own foods they grow, cook and eat and their own unique style of cooking. Food is a big part of many festivals and celebrations across the globe.
Multi- Cultural tastes and encounters need no longer be limited to overseas travel. With a click of a button society has access to recipes and ideas that can transform your meal or celebration into an authentic, International Food Festival and experience.
There are several types of French cooking techniques/methods and they are Baking, Braising, Broiling, French-frying, Frying, Grilling, Poaching, Roasting, Sautéing and Flambéing. (Atchely, S., 2012).
France has many food festivals in many different provinces throughout France and throughout the year. One being the ‘Omnivore Food Festival’ (Mid March) in Paris with renowned chefs, rock-concert-like culinary demos and the ‘Omnivore Village’ which offers a public stage for today’s cuisine to be displayed, discovered and discussed. (Ehler, J. 1990-2013).
Until the end of the middle-ages, French cuisine resembled that of much of Europe. Food was salted, pickled and dried in order to make it last the barren months. However, it wasn’t until the 17th and 18th centuries that French cuisine began to resemble that which we know and love today, when a chef named Verenne began the fashion of reducing and refining the extravagant dishes served at the dining table of palaces and country manors. (Davis, K., 2012)
History -Harvey B. (1999 - 2013). Ireland Food Traditions and Culinary History.
Ireland: Culinary Background. Retrieved from -www.whats4eats.com/europe/ireland-cuisine-background. Accessed on 20 August 2013.
Landscape photo- Google Images - Irish landscapes- accessed 21 August 2013. Retrieved from fineartamenca.com
Cooking techniques -Allen D. (1995) The complete book of Irish Country Cooking: Traditional and
Wholesome recipes from Ireland. Retrieved from - www.foodbycountry.com/ Germany-to-Japan/Ireland.html. Accessed on 20 August 2013.
Irish Stew Image - Google Images - Irish Stew. Retrieved from -aussie-true-blue-recipes.
Festivals -Good Food Marketing Ireland Limited (2012)
Good Food Ireland. Retrieved from - goodfoodireland.ie/festiva. Accessed on the 20 August 2013.
McGuire K. (2013). Food events and Irish Food Festivals.
Retrieved from- www.anygivenfood.com/food-events-irish-food-festivals/. Accessed on the 20 August 2013.
Green Guiness picture - Retrieved from - Google Images - St. Patrick's Day traditional foods -
-SBS Food (2008, July 01.) About Chinese Food. Retrieved 24 August 2013 from
-Author unknown. Chinese cooking methods. Retrieved 25 August 2013 from
-Bai, Mary (2010, Oct 01) Traditional Food in Three Important Chinese Festivals. Retrieved 24 August 2013 from
-Carr, Dr Karen (2012, Oct 11). Women sitting on a k’ang bed in the 1980’s [image]. Retrieved 24 August 2013 from http://www.historyforkids.org/learn/china/architecture/chinesehouses2.htm.
-Stephen Jones, G (2012, June 18). Stir Fry Lesson for Home Cooks [image]. Retrieved 23 August 2013 from
-Author unknown (2011, Oct 10). Bamboo Steamer [image]. Retrieved 22 August 2013 from
-Bai, Mary (2010, Oct 01.) Traditional Food in Three Important Chinese Festivals [image]. Retrieved 24 August 2013 from http://cits.net/china-guide/china-traditions/chinese-traditional-foods.html.
Kavroulaki, M. (2012). “Language of taste”
Retrieved from www.historyofgreekfood.org
Ultimate Guide to Greek Food (2006).
An Introduction to Greek Food and Greek Cooking (n.d.)
Retrieved from www.greekfood.about.com
Jin Hyuck, L. (2013). WHKMLA : History of the Gastronomy of India. [online]
Retrieved from: http://www.zum.de/whkmla/sp/0910/jinhyuck/jinhyuck2.html#2
[Accessed: 16 August 2013].
Minmit (2011). Ancient indian kitchen utensils. [image online] Available at:
http://www.minmit.com/wp-content/uploads/2011/12/kitchen1.jpg [Accessed: 2 September 2013].
Singh, S. (2010). Cuisine India: Indian Cooking Methods. [online] Retrieved from: http://
www.cuisineindia.in/2010/02/welcome-to-cuisine-india.html [Accessed: 19 August 2013].
Kitchen Tantras (2013). Indian cooking techniques. [image online] Available at: http://
kitchentantras.com/wp-content/uploads/2013/03/Carolina-Cooking375.jpg [Accessed: 2 Sep 2013].
USA today (2000). Famous Food Festivals in India. [online] Retrieved from: http://traveltips.usatoday.com/
famous-food-festivals-india-10515.html [Accessed: 22 August 2013].
I Love India (n.d.). Pongal Recipes. [image online] Available at: http://festivals.iloveindia.com/pongal/pics/
pongal-recipes.jpg [Accessed: 22 August 2013].
Sensi Seeds (2013). Bhang. [image online] Available at: http://sensiseeds.com/en/blog/files/2013/06/
bhang-lassi-250x250.jpg [Accessed: 5 Sep 2013].
Saffron Streaks (2010). Durga Puja Special. [image online] Available at: http://
[Accessed: 22 August 2013].
Mom's Recipies (2009). Diwali Recipe. [image online] Available at:
JPG [Accessed: 22 August 2013].
(Carr, Dr Karen. 2012, Oct 11)
(Stephen Jones, G. 2012, June 18)
(Author unknown. 2011, Oct 10)
(Bai, Mary. 2010, Oct 01)
(Davis K., 2012, retrieved from
(Atchley S. 2012 Retrieved from
(Ehler, J.,1990 - 2013 retrieved from
Pics from Google.com (unknown authors)
(I love india,n.d.)