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Multiculturism

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Ian Champion

on 19 August 2016

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Transcript of Multiculturism

Objectives
Conclusion/Summing It Up
China
Caribbean
Duck A l'Orange
France
Mulligatawny Soup
Great Britain
Lassi
Veal Marsala
Middle East
South America
Spain
Location
Holiday and Food
Rice'n'peas
Caribbean
Salad Caprese
Some Quick Facts
Many popular foods eaten here in the U.K. originated in Italy (Ex: Pizza, Calzone, Pesto, Gelato, Mozzerella)
This is the order in which meals are eaten: antipasti, il primo, il secondo, dessert, and then an espresso
Some Quick
Facts
The first inhabitants of the Caribbean Islands (Arawak, Carib, and Taino) ate foods such as Papaw, Yams, Guavas, and Cassava.

Fruits and fruit trees familiar to the islands were brought there from Spain
Steak & Kidney Pudding
Some Quick Facts
Lasagne could have actually originated in Britain, not in Italy

"Fish and Chips" actually isn't a "British" dish, but a combination of several culinary traditions
Gazpacho
Sweet and
Sour Pork
Fun Facts
-French Toast is called lost bread (Pain Perdue) because it is a way to reclaim the stale bread by dipping it in a mixture of milk and eggs, then fried
-Chicken Tikka Masala in't known in India
Fun Facts
-Churros are often called a Spanish donut
USA
Hoummos
A Quick Fact
As you can see, the world is a place of vast diversity, yet we do have something in common: food. Some countries have similar food in comparison to others, and many cultures' cuisine is based off another culture. We believe it is imperitive that this be known. You can take something as simple as food and look deeper, learn more, educate yourself and others. If you love food like we do, then we suggest actually finding out where your favorite foods actually originated from. Through this project, we realize that food is more than food. Food is a way for an entire planet to connect in one dish served before you.

We hope you enjoyed our presentation!
-The written Arabic language reads from right to left, but they use the same numerals as us (reading from left to right)
-There are differernt types
of cooking in China such as Sichuan
and Hunan.
Fun Facts
India
Fun Facts
-Gazpacho is called the Refreshing Soup of Spain because it is eaten during Summer for refreshing purposes

-Turrons are also popular in Italy
-Ensalada Roja con Pollo means salad with chicken in Spanish
A Fun Fact
-The US has the most diverse cuisine in the world
Italy
Vindaloo
The Hamburger
Italy
Some National dishes
Some History
Some National dishes
Some History
Some of the many National Dishes
Some History
Some National dishes
Some History
Some National Dishes
Some History
Some National Dishes
Some History
Chinese Festival
Some National Dishes
Some History
Some National Dishes
Some History
Some National Dishes
Some History
Some National dishes
Some History
Work Cited
Famous Chefs from Around The World
Jamie Oliver
Specialty: Organic and Natural Cuisine
Jamie Oliver,
born and raised in England
, is now one of the most popular chefs out their in the nutritional cooking world. Oliver has had numerous shows focused on eating healthy on TV, such as
Naked Chef, Jamie's Kitchen, and Jamie's Fowl Dinners.
He came out with a show recently called
Jamie Oliver's Food Revolution,
which targeted schools and businesses in America to start serving healthier food.
Ming Tsai
Specialty: East-West
Cuisine
Ming Tsai was born into a culinary family, spending his childhood helping his parents with the family restaurant. After spending a summer at
Le Cordon Bleu,
Tsai traveled around the globe, getting even more experience in some of the world's top kitchens. Upon returning to the states and attending graduate school at
Cornell University, where he received a degree in Hotel Administration and Hospitality Marketing,
Tsai opened a resaurant, Blue Ginger, in MA where he applied his aquired cooking styles from his travels. The resaurant was a huge success and got praise from the press, to critics, to customers.
In 2002, the James Beard Foundation crowned Ming Tsai "Best Chef Northeast",
and hosts the public television cooking show Simply Ming.
Wolfgang Puck
Specialty: California, French,
and Fushion Cuisine
Whether they were born in a different country or just cook food from around the world, these chefs help us see the beauty of food.
Wolfgang Puck has a
large influence on American and International dining,
even though he was born in an
Austrian town
, not moving away from home until age
14 when he worked in France and then 24 when he moved to the States.
Although Puck is most known by his vast restaurant empire, he didn't start that way. Once moving to the U.S., Puck obtained a job at La Tour, a restaurant in Indianapolis... later, he moved to LA and became the chef/part-time owner of Ma Maison in West Hollywood. There, he created his first restaurant, Spago, also in West Hollywood. These two restaurants are his claim to fame.
His gourmet pizzas topped with smoked salmon and caviar earned the chef a degree of notoriety. Spago and Puck received numerous awards and recognitions, including two James Beard awards for Outstanding Chef of the Year in 1991, and Restaurant of the Year in 1994.
After
Spago moved to Beverly Hills in 1997, it received two Michelin Stars, one of only three Los Angeles restaurants to receive this honor.
Puck continue to create more restuarants, each having it's own cultural twist. In 1991, Puck opened a chain of Wolfgang Puck Bistros, which offer his signature pizzas and other dishes at affordable prices.
He has written six cookbooks, made numerous television appearances, and has had his own television show on the Food Network.
Five hundred years ago, Europeans brought to the New World wheat, beef, onions, garlic, and a ton of other food items. African slaves brought foods that were from their home land, including okra, callaloo (a spinach-like vegetable) and ackee (a fruit that looks like a peach with a pulp that has the texture and color of scrambled eggs). Asians brought their own unique vegetables and, more importantly, they brought rice. Not all foods were brought to the Islands from somewhere else. Native foods, never seen in Europe, Asia, or Africa before 1492, includied beans, corn, squash, potatoes, tomatoes, and especially the chili pepper which came out of the Americas and Caribbean. Although this can be seen in different places all over the world, it is most noticeable in the Caribbean. Since the enforced arrival of West African emigrants to the Caribbean in the sixteenth century, the main ingredients of the original African dishes form a basic part of those of the Caribbean to the present day. These foods are cassava, corn meal, sweet potatoes, yams, plantains and bananas.
Chinese cuisine is one of diversity. Huge and expanding geographical areas, with climate zones from the subarctic to the tropical, each provides new ingredients and cultures with cooking traditions of their own. There was an elaborate tradition of dietary and medicinal cooking which saw food as the basis of good health: “Food was medicine and medicine, food.” There were demands from different patrons or groups for their own specialized cuisines, so each "class" ate different foods. Then, there was the continuous absorption of all sorts of foreign influences, including the ingredients, cooking methods, and recipes from the people of the rest of Asia, the Americas, Europe, and Japan. Northern and Southern cuisine are seen to be distinctly different: Northerns generally eat wheat-based foods while Southerns eat rice-based foods
France hasn’t always been keen on garlic, mushrooms, and truffles. Before the 15th century, seasonings and decorations were used to disguise food that had spoiled. France had what many today consider peasant food, simple without extravagant adornment. It was the Italian way of food that made French food more like it is today. When Catherine de Medici moved to France to marry the future King Henry II, she broughtwith her Florentine-educated cooks and a sense of creative drama and manners. Soon, French cuisine was turned into a magical art of beautiful presentation and colorful flavors.
The agriculture practices of the Roman and Norman periods of England greatly affected the recipes and culinary atmosphere in early kitchens in England... long after those eras were through. Stewing and stuffing various farm and game meats were originally from those periods, as well as roasting and spicing. Wales was famous for raising sheep, so lamb with mint sauce was a standard Welsh dish. In England, dishes such as steak and kidney pie, bangers and mash, and Yorkshire pudding have embedded themselves in the food history of the country. Some of these traditions carried over to continental Europe and beyond, especially during the height of trading and colonization in the 17th and 18th centuries.
Although many people assume that Italian cuisine is just pasta, pasta is only a small part of the wide range of food that is Italian. This world reknound cuisine dates back to 8th century B.C. . Italian recipes are famous for their simplicity and use of fine ingredients such as herbs and spices. The history of Italian cuisine dates back to ancient Roman days, and historians believe the history of Italian food began during the eight century BC, when Greek settlers colonized Sicily and Magna Graecia, a region in Southern Italy. Italian food of mountainous regions is a blend of French cuisine and mountain specialties with strong Gallic flavors adopted from France. Therefore, a dish such as white truffles or "trifola d'Alba" is one of many popular Italian dishes. Seafood with a touch French flavor is found in Liguria, a city in North Italy. The Italians believe the nourishing and tasty Italian cuisine was borrowed from the Greeks. The regular meals consisted of food prepared from chickpeas, lupins, dry figs, pickled olives, salted and dry fish and pork.
The Middle East was where wheat was first cultivated, followed by barley, pistachios, figs, pomegranates, dates and other regional staples. Fermentation was also discovered here to leaven bread and make beer. As a crossroads between Europe, Asia and Africa, this area has long been a hub of food and recipe exchange. During the Persian Empire (ca. 550–330 BCE) the foundation was laid for Middle-Eastern food when rice, poultry and fruits were incorporated into their diets. Figs, dates and nuts were brought by Arabian warriors to conquered lands. The area was also influenced by dumplings from Mongol invaders; turmeric, cumin, garlic and other spices from India; cloves, peppercorns and allspice from the Spice Islands; okra from Africa; and tomatoes from the New World, via the Moors of Spain. Religion has also changed the cuisine as neither Jews nor Muslims eat pork, making lamb the primary meat. Since the Qur'an forbids alcohol consumption, the region isn't noted much for its wine.
Just like all the other countries in this presentation, food from the United States is a mixture of different cultures. It derived originally from the Native Americans, who were here first, and then foods and traditions the colonists' brought over with them were embedded into the mix. To see what they brought over, see the "Caribbean" and "South American" sections.
As a gateway between Europe and Africa, and the Mediterranean Sea and the Atlantic Ocean, Spain has been much fought over throughout history. The Greeks settled its coastal areas as early as the eighth century B.C. , while Celts occupied interior regions. By the second century B.C. , Spain was under Roman domination. In the early eighth century A.D. , the Moors (Arabs from northern Africa) entered Spain, occupying it for the next 700 years before Christian kingdoms drove them out. This long history of invasion is still evident in Spain's cuisine. Olives, olive oil, and wine tie it closely to Greek and Roman (Italian) culture. Meat and fish pies show the Celtic heritage. The Moorish influence is seen in the use of honey, almonds, citrus fruits, and spices, such as cumin and saffron (a yellow spice). A leader in exploration and colonization, powerful Spain was among the first nations in Europe to discover the treasures of the New World. Beginning in the late 1400s, explorers returned from voyages across the Atlantic Ocean carrying such exotic new foods as tomatoes, potatoes, sweet potatoes, beans, corn, peppers, chocolate, and vanilla—all native to the Americas. These foods were slowly joined with the Spanish diet.
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Fayed, Saad. "Top 10 Most Popular Middle Eastern Foods." About.com Middle Eastern Food. About.com. Web. 15 Mar. 2012. <http://mideastfood.about.com/od/middleeasternfood101/tp/popularmideast.htm>.

"Italy Facts." For Kids: Facts about Italy and Italians. Web. 15 Mar. 2012. <http://www.kids-world-travel-guide.com/italy-facts.html>.

"Lasagne Is British! And Other UK Food Facts That Might Surprise You." - Channel4. Web. 15 Mar. 2012. <http://www.channel4.com/4food/recipes/popular-cuisines/british/lasagne-is-british-and-other-uk-food-facts-that-might-surprise-you>.

Thompkins, Linda. "Caribbean Food- A Little History." 23 June 2005. Web. 15 Mar. 2012. <http://ezinearticles.com/?Caribbean-Food---A-Little-History&id=45781>.

"Chocolate Fudge Truffles -Â Brigadeiros." About.com South American Food. Web. 11 Mar. 2012. <http://southamericanfood.about.com/od/desserts/r/brigadeiros.htm>.

"Churros." Recipe : Sandra Lee : Food Network. Web. 11 Mar. 2012. <http://www.foodnetwork.com/recipes/sandra-lee/churros-recipe/index.html>.

"Easy Mardi Gras King Cake Recipe." About.com Home Cooking. Web. 11 Mar. 2012. <http://homecooking.about.com/od/cakerecipes/r/blc148.htm>.

"French Toast." Wikipedia. Wikimedia Foundation, 03 Nov. 2012. Web. 11 Mar. 2012. <http://en.wikipedia.org/wiki/French_toast>.
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What is Culture?
Culture is the way of life, especially the general customs and beliefs, of a particular group of people at a particular time…

What is Multiculturism?
Multiculturism is the existence of several cultures within a society, especially as they relate to one another in immigrant receiving nations, including people who have many different customs and beliefs
Carribean
Culture
A culture is largely a reflection of the dominant belief systems’ of the country of origin.
Look at India to see what a predominantly Hindu culture looks like...
Look at countries like Thailand and Cambodia to see what a predominantly Buddhist culture looks like…

Look at countries like Malaysia, Afghanistan, Bangladesh, Saudi Arabia and Iraq to see what a predominantly Muslim culture looks like…

There are no ‘Christian Nations’, just some nations where there is a higher percentage
of Ch
ristians like USA, South Korea, and
some
emerging African Nations like Ghana…

A culture is largely a reflection of the dominant belief systems’ of the country of origin.
The British Government's aim is to build on our success as a very culturally diverse, accepting and open society. And to be united through a shared future with a commitment to our nation, its democratic institutions and values, and the rule of law.
The Uk's multicultural policy promotes acceptance of and respect for our cultural diversity. It embraces our home grown customs and heritages alongside those of a diverse range of migrants now coming to this country.
Multiculturism
British diverse immigration intake is
a direct consequence of it's Colonial
past, especially from the former
British Empire territories such as
India, Pakistan, South Africa, Kenya,
Hong kong and the West Indies
City of Bristol College embraces Multiculturism and promotes diversity and inclusion in it's policies, curricula and activities
Ackee and Saltfish
Jerk
Chicken
Chinese
Culture
Peking Duck
Egg Fried Rice
-The French term for an Englishman is "Le Roast Beef"
French
Culture
Bouilabaisse
Frogs Legs
Snails
1) Define the word Culture
2) Discuss colonial influences on
Multiculturism in Britain
3) List 4 immigrant cultures
prevalent in the UK
4) Name 3 national dishes from
outside Europe
5) State the French 'tongue in
cheek' term for an Englishman

The Queen
Ted Heath
Margaret Thatcher
Tony Blair
John Major
British
Culture
Roast Beef & Yorkshires
Sherry Trifle
F.A. Cup Final at Wembley
-The Indian region of Goa has a strong Portugese influence
Indian
Culture
Tarka Dahl
Galab Jamun
Indian Culture
Indian Festival
Some of India's foods date back five thousand years. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder. Later, the Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices such as cumin and coriander. Black pepper was widely used by 400 A.D. The Greeks brought saffron, while the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Possibly the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200. These peoples, known later as the Mughals, ruled much of India between 1500 and early 1800. They saw food as an art, and many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds. Together, Indian cuisine evolved.
Italian Culture
Risotto
Tiramisu
Italian National Day
Arabic Culture
Falafel
Ouzi (Lamb)
Baklava
Ramadan & Eid
South American Culture
Tortilllas
Tamales
Feijoada
Alfajor
Carnival in Rio de Janeiro
Long before the Europeans discovered South America, the native populations knew how to grow and take care of an incredible variety of plants. They developed elaborate irrigation systems, and terraced the steep Andean mountain slopes to make them more suitable for growing food. They grew corn, lima beans, potatoes, sweet potatoes, chile peppers, avocados, peanuts, chocolate, and raised llamas and guinea pigs. Each region developed its own traditional dishes. When the Europeans arrived, they incorporated some of these native dishes into their own cuisine. They took the new foods back to Europe, and they brought European foods to South America, such as pigs, chickens, citrus trees, wheat, almonds, cows, goats. The Europeans learned to make their favorite Spanish, Italian and Portuguese dishes using local ingredients. The Native American traditional cooking methods were adapted and modified, and the newly available foods from Europe were mixed in. Asian and African immigrants brought their culinary traditions as well. All of this blended to become the diverse and exciting cuisine that exists today.
Long before the Europeans discovered South America, the native populations knew how to grow and take care of an incredible variety of plants. They developed elaborate irrigation systems, and terraced the steep Andean mountain slopes to make them more suitable for growing food. They grew corn, lima beans, potatoes, sweet potatoes, chile peppers, avocados, peanuts, chocolate, and raised llamas and guinea pigs. Each region developed its own traditional dishes. When the Europeans arrived, they incorporated some of these native dishes into their own cuisine. They took the new foods back to Europe, and they brought European foods to South America, such as pigs, chickens, citrus trees, wheat, almonds, cows, goats. The Europeans learned to make their favorite Spanish, Italian and Portuguese dishes using local ingredients. The Native American traditional cooking methods were adapted and modified, and the newly available foods from Europe were mixed in. Asian and African immigrants brought their culinary traditions as well. All of this blended to become the diverse and exciting cuisine that exists today.
Spanish
Culture
Paella
Tapas
Creme Catalana
Spanish Bullfight
American
Culture
New England Chowder
Turkey & Cranberries
Pecan Pie
July 4th Celebrations
1) Define the word Culture
2) Discuss colonial influences on
Multiculturism in Britain
3) List 4 immigrant cultures
prevalent in the UK
4) Name 3 national dishes from
outside Europe
5) State the French 'tongue in
cheek' term for an Englishman

Objectives
Coconut Cheesecake
Multiculturism-
The other side of the coin...
Multiculurism in Australia
The other side of the coin...
Full transcript