'International cuisine assignment Essay\r'

'Answers: 1. Below ar six dishes and flavourings ordinarily expel onen by Southeast Asians or Pacific Islanders: Adobo is the approximately popular dish in the Philippines. It is affection which is norm solelyy cooked with vinegar, garlic, pepper and approximatelytimes soy act and cocoa palm milk can in any case be added. The m expel may be pork or chicken. Adobo is unremarkably tireen with steamed rice and eaten as a repast for breakfast, lunch or dinner. Lumpia is another nutriment from the Philippines. It is usu in ally eaten for merienda or a meal in amongst lunch and dinner.\r\nMerienda is compar equal to(p) to English high tea. Lumpia is kindred to a spring roll. It is ordinarily make of vegetables untold(prenominal) as cabbage, bean sprouts, carrots and ground meat clothed in a thin piece of pastry. Its grow generate from the Chinese who brought it to the Philippines. Pancit is another foo from the Philippines which is usually eaten for merienda. The foo d is alike introduced by the Chinese migrants to the Philippines. It is fried noodles with miscellaneous vegetables, shrimp, pork, chicken or ham.\r\nIt is usually accompanied with calamansi, a citrus fruit interchangeable to lime, which is squeezed onto the noodles. Halo-halo, which literally meaning to mix, is a favorite dessert among Filipinos especially during the summer. It is do of assorted beans, fruits such(prenominal) as banana, coconut flesh, jak and tapioca balls which are layered on top of groom ice. The dessert can too be exceed with custard or ice cream. It is eaten by mixing all the ingredients which is served in a tall glass. Milk and lettuce is also added according to taste.\r\nNuoc Mam or lean do is usually utilise as seasoning to every(prenominal) dish in Vietnam. It is extracted from fermented look for and employ in cooking or as a dipping do during meals. The Vietnam search sauce is said to be much pungent than other Southeast Asian fish sauces . It is usually done by adding a s of shrimp paste into the sauce. The Nuoc Mam Sauce is made from Nuoc Mam with snappy chilies, garlic, sugar, lime and vinegar. This is calld as a dipping sauce for meals. Nam Prik is another condiment aimd in al approximately all Thai dishes.\r\nIt is a spicy paste disposed(p) in a variety of ways. One most commonly way of preparing this is by mixing roasted green onions, garlic, softened dried chilis grounded together with Nam Pla of â€Å"fish water” until it becomes a creamy paste. This may be served as a dipping sauce with toast triangles or rice crackers as an appetizer. 2. A. The two countries that depart be discussed in this section are Italy and Germany. tether traditional foods from Italy are calzone, risotto and panettone. Knodel, sauges and beer are some of the traditional foods from Germany. B.\r\nCalzone originated from Naples in Italy, which is hireed the culinary capital southerly France. It is pizza dough folded over a alter of cheese, ham or salami and is baked or fried. The Confederate part of France is agriculturally poorer than the northern part. Risotto is a creamy rice dish cooked in butted and chicken extraction and usually flavoured with parmesan cheese and saffron. This dish originally came from Milan. give out is the panettone which is a special dessert traditionally served during Christmas. It is a lineament of fruitcake. The climate in Germany is generally bleak and damp.\r\nCertain crops that grow in such stand conditions include potatoes, cabbage and beats. Knodel is a type of dumplings from Germany usually stuffed with potatoes and cooked with or without yeast. Sausages or wurst are the most common German food. There are cardinal basic types of sausages: Rohwurst which is similar to liverwurst and is ready to eat; Bruwurst of the frankfurter which is scalded which can be eaten as is or by simmering it offset; Knockwurst which is equal icy cuts and Bratwurst which is raw and must be fried or grilled before eating.\r\nThe cold climate in Germany encourages people to drink alcoholic beverageic drink to keep them warm. Beer usually accompanies sausages. Such as in sausages, there are four types of beer: Pilsner which is light in color and has bitter taste; Lager which is senior(a) about 6 weeks and is the most common type of beer in Germany; Bock which has the strongest flavour; and Marzenbier which is midway between Pilsner and Bock and is usually served during Oktoberfest. Oktoberfest is a 16-day festival discover from September to October and is celebrated by sausage-eating and beer-drinking and polka bands. 3. A.\r\nSimilarities in cuisine between chinaware, Japan and Korea are in general because Japan has very strong Chinese influences slice Korea has been controlled by chinaware and Japan doneout much of its history. As early as 0-300 AD, record showed the commodious collision between Japan and China. The Nipponese consider China as an ancient civilization from which its feature culture stems from. Japan is often considered the daughter of Chinese civilization. During the Sui and Tang Dynasties, Japanese scholars were sent to China to foster establish their own identity. The Japanese brought a soma of teachings and culture from China which they take to Japan.\r\nThese include: Buddhistic teachings, Chinese customs and cultures, bureaucracy, architecture and city planning. These fixingss stupefy influenced Japanese cuisine. Marine trading between China and Japan was also prevalent during 600-1600AD. Many similar ingredients found in both countries can be owed to this phenomenon. Korea, being under Japan and China through mush of its history, adopted many of these countries customs and culture. Its propinquity to the two countries also suggests extensive trading and contact and accordingly being influence by culture, tastes and path of cooking.\r\nTheir proximity also suggests similar weather patterns an d therefore similar vegetation and animal breeds which are used in cooking and meal preparation. Another factor is the isolationist foreign policies of Korea and Japan. Because of this, they were not open to westbound culture and perk up stuck to their Chinese roots. Their differences are callable to environmental situation and climate. Although eating raw fish was said to establish originated in China, pollution of their rivers made this an impractical custom. Only the Japanese traditionally eat raw fish since they have hold the cleanliness of their rivers.\r\nThe trip up time of trading goods has also initiated differences in preserving foods. In Korea, food that came from mainland China are preserved in salt and chili to preserve them throughout the ever-changing seasons. B. All three countries prevalently use soybean products in their meals. Tofu which is a soybean by-product is used in soups and viands while soy sauce is often used as a condiment for pre seasoning and as a dipping sauce. Soybean products are also used instead of dairy products. Another coincidence is how these countries consider food.\r\nFood is considered to be more than alone a meal, it is used because of its health benefits and for spiritual purposes. indeed they all used a lot of medicative herbs in their menu such as ginseng. They also classify food according to spiritual equilibrise such as the yin and yang. As food for the soul, the Chinese, Japanese and Koreans induct emphasis in how the food is fain and served according to their beliefs and customs. C. Japanese cuisine is different from Chinese and Korean in the sense that most of their food is cooked in or over water while other Asian food use oil such as peanut and corn oil, as a medium for cooking.\r\nIn this way, Japanese have the least events of heart disease and high cholesterin levels. Japanese cuisine is also notably truthful as compared to Chinese and Korean fares. As impertinent to Chinese and Korean dis hes, Japanese use seasonings sparingly, allow the subtle flavors of the ingredients take centerstage. Unlike the Koreans and Chinese who are fond of preserved foods, the Japanese put impressiveness on the freshness of the food and prize the first picks of a season’s harvest. D. As mentioned above, the Japanese uses few spices and value the natural flavors and freshness of foods. near chefs describe Japanese cuisine as simpleton and pure.\r\nE. Korean food is very spicy and put emphasis in the colors of the food for aesthetic presentation. Kimchi, an example of a spicy food, is vegetable preserved in chili peppers. The colors that constitute Korean dishes are white, red, black, green and yellow. 4. It is interesting to note how culture, climate, apparitional beliefs, geography, political arrangements and migration patters affect the types of food served in a region or country. In Europe for example, alcohol is normally served with meals because of the climate. It is gener ally cold in Europe. This also explains the type of crops that grow in such conditions.\r\nThey usually have potatoes and cabbage. This food pattern was also adopted to Northern America because of migration patterns. In agriculturally abundant regions of Europe, they use tomato and other vegetable produce such as eggplants for their food. They also use dairy products as opposed to countries such as Korea, Japan and China where they use soy products instead of milk. They also use herbs such as basil to flavour their foods. In terms of religion and tradition, countries in Europe eat certain foods during festivals such as Christmas and feast eld of saints and during lent.\r\nPolitics also play a role in influences on food. For example, in Europe, they are able to discover new ingredients from their conquests of other lands. Chutney, which is a condiment of spiced fruits in the British Isles is originally from India. Geography also plays a critical role. Countries near bodies of water tend to eat mostly seafood while those in the inland have meats in their diet. Those who migrate or travel a lot usually discover the method of pickling and come up with different kinds of relish and cured meat.\r\n'