FOOD
For some people, food is just a necessity to satisfy basic
needs; for the others, food is more than just a basic necessity, but a pleasure
that plays a significant role in their understanding of happiness. There are so
many different cuisines and food preferences built by cultural and ethnical
backgrounds, geographical locations and social classes. Food and popular meals
can tell us a lot about the history and traditions of various nations and
regions. Meat eating habits, herbs, and crops – everything makes its
contribution to the traditional cuisine and culture. India is a land of spices,
Africa is a continent of sauces, Europe discloses esthetical beauty of food and
opens up new opportunities and inventions for those who value and enjoy eating.
Eating habits change over time and follow climate, cultural
and other transformations that determined the evolution of the communities.
Changes in the way people serve the table, evolution of European and Asian
business etiquette, food preferences according to the surveys in different
countries and other elements that allow measuring and analyzing the evolution
of food help us understand the history.
Some of the recipes we keep through generations and these
old traditions and knowledge are the only untouchable aspects that people try
to bring with them. With globalization and exchange of knowledge between
different countries, food becomes more accessible, and now we have an
opportunity to try and investigate various fruits and vegetables from different
corners of the world. Transportation facilities made it possible to develop
food trade, and there are almost no borders that could limit English people
from trying Indian or Chinese food. Other factors that spread and mix food
preferences around the world are immigration and ethntical minorities that
inevitably widen knowledge of local population about various cuisines.
CUISINE
Cuisines evolve continually, and new cuisines are created by
innovation and cultural interaction. One recent example is fusion cuisine,
which combines elements of various culinary traditions while not being
categorized per any one cuisine style, and generally refers to the innovations
in many contemporary restaurant cuisines since the 1970s. Nouvelle
cuisine (New cuisine) is an approach to cooking and food presentation
in French cuisine that was popularized in the 1960s by the food
critics Henri Gault, who invented the phrase, and his
colleagues André Gayot and Christian Millau in a new
restaurant guide, the Gault-Millau, or Le Nouveau Guide. Molecular
cuisine, is a modern style of cooking which takes advantage of many technical
innovations from the scientific disciplines (molecular cooking). The term was
coined in 1999 by the French INRA chemist Hervé
This because he wanted to distinguish it from the name Molecular
cuisine that was previously introduced by him and the
late Oxford physicist Nicholas Kurti . It is also named as multi
sensory cooking, modernist cuisine, culinary physics, and experimental cuisine
by some chefs. Besides, international trade brings new foodstuffs
including ingredients to existing cuisines and leads to changes. The
introduction of hot pepper to China from South America around the end of the
17th century, greatly influencing Sichuan cuisine, which combines the original
taste with the taste of introduced hot pepper and creates a unique flavor of
both spicy and pungent.\
Type of cuisine
REGIONAL CUISINE
Regional cuisines can vary based on availability and
usage of specific ingredients, local cooking traditions and practices, as well
as overall cultural differences. Such factors can be
more-or-less uniform across wide swaths of territory, or vary intensely within
individual regions. For example, in Central and South America, corn (maize),
both fresh and dried, is a staple food, and is used in many different ways. In
northern Europe, wheat, rye, and fats of animal origin predominate,
while in southern Europe olive oil is ubiquitous
and rice is more prevalent. 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. In some parts of China, rice is
the staple, while in others this role is filled
by noodles and bread. Throughout the Middle East and
Mediterranean, common ingredients include lamb, olive
oil, lemons, peppers, and rice. The vegetarianism practiced
in much of India has made pulses (crops harvested solely for the dry
seed) such as chickpeas and lentils as important as wheat
or rice. From India to Indonesia, the extensive use of spices is
characteristic; coconuts and seafood are also used
throughout the region both as foodstuffs and as seasonings.
# AFRICAN CUISINE: African cuisines
use a combination of locally available fruits, cereal grains
and vegetables, as well as milk and meat products. In
some parts of the continent, the traditional diet features a preponderance of
milk, curd and whey products. In much of tropical Africa,
however, cow's milk is rare and cannot be produced locally (owing to various
diseases that affect livestock). The continent's diverse demographic makeup is
reflected in the many different eating and drinking habits, dishes, and
preparation techniques of its manifold populations.
# ASIAN CUISINE: Asian
cuisines are many and varied. Ingredients common to many cultures in the east
and Southeast regions of the continent include rice, ginger, garlic, sesame
seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming,
and deep frying are common cooking methods. While rice is common to
most Asian cuisines, different varieties are popular in the various
regions; Basmati rice is popular in the South
Asia, Jasmine is often found across the southeast, while long-grain
rice is popular in China and short-grain in Japan and Kore .Curry is
also a common dish found in southern and eastern Asia, however, they are not as
popular in western Asian cuisines. Those curry dishes with origins in India and
other South Asian countries usually have a yogurt base while South and
Eastern curries generally use coconut milk as their foundation.
# EUROPEAN CUISINE: European
cuisine (alternatively, "Western cuisine") include the cuisines of Europe and
other Western countries. European cuisine includes that
of Europe and to some extent Russia, as well as
non-indigenous cuisines of North
America, Australasia, Oceania, and Latin America. The term is
used by East Asians to contrast with Asian styles of
cooking. This is analogous to Westerners referring collectively to the
cuisines of Asian countries as Asian cuisine. When used by Westerners, the
term may refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially
in British English.
#OCEANIAN CUISINE: Oceanian cuisines include Australian
cuisine, New Zealand cuisine, and the cuisines from many other islands or
island groups throughout Oceania. Australian cuisine consists of
immigrant European cuisine, and Bushfood prepared and eaten by
native Aboriginal Australian peoples, and various
newer Asian influences. New Zealand cuisine also consists
of European inspired dishes, such as Pavlova, and native Maori
cuisine. Across Oceania, staples include the Kumura (Sweet potato)
and Taro, which was/is a staple from Papua New Guinea to the
South Pacific. On most islands in the south pacific, fish are widely
consumed because of the proximity to the ocean.
#CUISINE OF THE AMERICA:
The cuisines of the Americas are found across North and
South America and are based on the cuisines of the countries from which
the immigrant people came, primarily Europe. However, the
traditional European cuisine has been adapted by the addition of many local and
native ingredients, and many techniques have been added to traditional foods as
well. Native American cuisine is prepared by indigenous populations
across the continent, and its influences can be seen on multi-ethnic Latin
American cuisine. Many staple foods eaten across the continent,
such as Corn, Beans, and Potatoes have native origins. The
regional cuisines are North American cuisine, Mexican
cuisine, Central American cuisine, South American cuisine,
and Caribbean cuisine.
CUISINE STYLE
#FUSION CUISINE: Fusion cuisine is cuisine that combines elements of
different culinary traditions that originate from different
countries, regions, or cultures. Cuisines of this type are not categorized
according to any one particular cuisine style and have played a part in
innovations of many contemporary restaurant cuisines since the 1970's.
#HAUTE CUISINE: Haute cuisine (French: [ot
kɥizin]; lit. '"high cooking"') or grande cuisine is
the cuisine of "high-level" establishments, gourmet
restaurants and luxury hotels. Haute
cuisine is characterized by the meticulous preparation and careful
presentation of food at a high price.
#NOTE BY NOTE CUISINE:
Note by Note cuisine is
a style of cooking based on molecular gastronomy, created by Hervé These dihes are
made using pure compounds instead of using animal or
plant tissues Hervé. This is said that cuisine is like "a painter
using primary colours, or a musician composing electroacoustic music, wave by
wave, using a computer".
#NOUVELLE CUISINE: Nouvelle cuisine (French: [nuvɛl kɥizin]; lit. '"new
cuisine"') is an approach to cooking and food presentation in French
cuisine. In contrast to cuisine classique, an older form of haute
cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and
an increased emphasis on presentation. It was popularized in the 1960s by
the food critic Henri Gault, who invented the phrase, and his
colleagues André Gayot and Christian Millau in a new
restaurant guide, the Gault-Millau, or LNouveau Guide.
#VEGAN CUISINE: Veganism is
the practice of abstaining from the use of animal products, particularly
in diet, and an associated philosophy that rejects the commodity
status of animals. A follower of the
diet or the philosophy is known as a vegan. Distinctions may be made between several categories of
veganism. Dietary vegans (also known as "strict vegetarians")
refrain from consuming meat, eggs, dairy products, and any other
animal-derived substances. An ethical vegan (also known as a "moral
vegetarian") is someone who not only follows a vegan diet but extends the
philosophy into other areas of their lives, and opposes the use of animals for
any purpose. Another term is "environmental veganism", which
refers to the avoidance of animal products on the premise that the industrial
farming of animals is environmentally damaging and unsustainable.
#VEGETARIAN CUISINE:
Vegetarian cuisine is
based on food that meets vegetarian standards by not
including meat and animal tissue products (such as gelatin or
animal-derived rennet).For lacto-ovo vegetarianism (the most
common type of vegetarianism in the Western
world), eggs and dairy products, such as milk and
cheese without rennet are permitted. For lacto vegetarianism, the earliest
known type of vegetarianism (recorded in India), dairy products, such
as milk and cheese, are permitted. The strictest forms of
vegetarianism are veganism and fruitarianism, which exclude
all animal products, including dairy, honey, and some
refined sugars if filtered and whitened with bone
char. There are also partial vegetarians who do not eat meat but may eat
fish.
ETHNIC CUISINE
#INDIAN CUISINE: Indian cuisine consists of a wide
variety of regional and traditional cuisines native to the Indian subcontinent.
Given the range of diversity in soil type, climate, culture, ethnic groups, and
occupations, these cuisines vary substantially from each other and use locally
available spices, herbs, vegetables, and fruits. Indian food is also heavily
influenced by religion, in particular Hinduism, cultural choices and
traditions. The cuisine is also influenced by centuries of Islamic rule,
particularly the Mughal rule. Samosas and pilafs can be regarded as examples. Historical
events such as foreign invasions, trade relations, and colonialism have played
a role in introducing certain foods to this country. The Columbian discovery of
the New World brought a number of new vegetables and fruit to India. A number
of these such as the potato, tomatoes, chillies, peanuts, and Guava have become
staples in many regions of India. Indian cuisine has shaped the history of
international relations; the spice trade between India and Europe was the
primary catalyst for Europe's Age of Discovery. Spices were bought from India
and traded around Europe and Asia. Indian cuisine has influenced other cuisines
across the world, especially those from Europe (especially Britain), the Middle
East, Southern African, East Africa, Southeast Asia, North America, Mauritius,
Fiji, Oceania, and the Caribbean.
#ITALIAN CUISINE:
"Italian restaurant" redirects here. For the television series, see
Italian Restaurant. Italian cuisine is a Mediterranean cuisine consisting of
the ingredients, recipes and cooking techniques developed across the Italian
Peninsula since the antiquity, and later spread around the world together with
waves of Italian diaspora. Significant changes occurred with the colonization
of the Americas and the introduction of potatoes, tomatoes, capsicums, maize
and sugar beet, this last introduced in quantity in the 18th century.Italian
cuisine is known for its regional diversity, especially between the north and
the south of the Italian peninsula. It offers an abundance of taste, and is one
of the most popular and copied in the world. It influenced several cuisines around
the world, chiefly that of the United States.Italian cuisine is generally
characterized by its simplicity, with many dishes having only two to four main
ingredients. Italian cooks rely chiefly on the quality of the ingredients
rather than on elaborate preparation. Ingredients and dishes vary by region.
Many dishes that were once regional have proliferated with variations
throughout the country.
#JAPANESE CUISINE:
Japanese cuisine encompasses the regional and traditional foods of Japan, which
have developed through centuries of political, economic, and social changes.The
traditional cuisine of Japan, washoku , lit. "Japanese eating" (or
kappō (ja), is based on rice with miso soup and other dishes; there is an
emphasis on seasonal ingredients. Side dishes often consist of fish, pickled
vegetables, and vegetables cooked in broth. Seafood is common, often grilled,
but also served raw as sashimi or in sushi. Seafood and vegetables are also
deep-fried in a light batter, as tempura. Apart from rice, staples include
noodles, such as soba and udon. Japan also has many simmered dishes such as
fish products in broth called oden, or beef in sukiyaki and
nikujaga.Historically influenced by Chinese cuisine, Japanese cuisine has
opened up to influence from Western cuisines in the modern era. Dishes inspired
by foreign food—in particular Chinese food—like ramen and gyōza, as well as
foods like spaghetti, curry, and hamburgers have become adopted with variants
for Japanese tastes and ingredients. Traditionally, the Japanese shunned meat
due to Buddhism, but with the modernization of Japan in the 1880s, meat-based
dishes such as tonkatsu and yakiniku have become common. Japanese cuisine,
particularly sushi, has become popular throughout the world.In 2011, Japan
overtook France to become the country with the most 3-starred Michelin
restaurants; as of 2018, the capital Tokyo has maintained the title of the city
with the most 3-starred restaurants in the world.
#KOREAN CUISINE:
Korean cuisine is the customary cooking traditions and practices of the
culinary arts of Korea. Korean cuisine has evolved through centuries of social
and political change. Originating from ancient agricultural and nomadic
traditions in Korea and southern Manchuria, Korean cuisine has evolved through
a complex interaction of the natural environment and different cultural
trends.Korean cuisine is largely based on rice, vegetables, and (at least in
the South) meats. Traditional Korean meals are named for the number of side
dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served
at nearly every meal. Commonly used ingredients include sesame oil, doenjang
(fermented bean paste), soy sauce, salt, garlic, ginger, gochutgaru (pepper
flakes), gochujang (fermented red chili paste) and napa cabbage. Ingredients
and dishes vary by province. Many regional dishes have become national, and
dishes that were once regional have proliferated in different variations across
the country. Korean royal court cuisine once brought all of the unique regional
specialties together for the royal family. Foods are regulated by Korean
cultural etiquette.
#LEBANESE CUISINE:
Lebanese cuisine is the culinary traditions and practices originating from
Lebanon. It includes an abundance of whole grains, fruits, vegetables,
starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry
is eaten more often than red meat, and when red meat is eaten, it is usually
lamb on the coastal regions, and goat meat in the mountain regions. It also
includes copious amounts of garlic and olive oil, often seasoned by lemon
juice. Chickpeas and parsley are also staples of the Lebanese diet.Well known
savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel,
small deep-fried patties made of highly spiced ground chickpeas, fava beans, or
a combination of the two; and shawarma, a sandwich with marinated meat skewered
and cooked on large rods. An important component of many Lebanese meals is
hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice,
and garlic, typically eaten with pita bread. A well known dessert is baklava,
which is made of layered filo pastry filled with nuts and steeped in date syrup
or honey. Some desserts are specifically prepared on special occasions: the
meghli, for instance, is served to celebrate a newborn baby in the family.Arak,
an anise-flavored liqueur, is the Lebanese national drink and usually served
with a traditional convivial Lebanese meal. Another historic and traditional
drink is Lebanese wine.
#MEXICAN CUISINE:
Not to be confused with Tex-Mex cuisine, which is often referred to as
"Mexican food" in certain regions of the United States and Canada.
Mexican cuisine began about 9,000 years ago, when agricultural communities such
as the Maya formed, domesticating maize, creating the standard process of maize
nixtamalization, and establishing their foodways. Successive waves of other
Mesoamerican groups brought with them their own cooking methods. These included
the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha,
Totonac, Mazatec, and Mazahua. The Mexica establishment of the Aztec Empire
created a multi-ethnic society where many different foodways became infused.
The staples are native foods, such as corn (maize), beans, squash, amaranth,
chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, turkey, spirulina,
sweet potato, cactus, and chili pepper. After the Spanish conquest of the Aztec
Empire in the 16th century and the subsequent conquest of the Maya area,
Europeans introduced a number of other foods, the most important of which were
meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy
products (especially cheese and milk), and rice. While the Spanish initially
tried to impose their own diet on the country, this was not possible. Asian and
African influences were also introduced into the indigenous cuisine during this
era as a result of African slavery in New Spain and the Manila-Acapulco
Galleons. Over the centuries, this resulted in regional cuisines based on local
conditions, such as those in Oaxaca, Veracruz and the Yucatán Peninsula.
Mexican cuisine is an important aspect of the culture, social structure and
popular traditions of Mexico. The most important example of this connection is
the use of mole for special occasions and holidays, particularly in the South
and Central regions of the country. For this reason and others, traditional
Mexican cuisine was inscribed in 2010 on the Representative List of the
Intangible Cultural Heritage of Humanity by UNESCO.
#PORTUGUESE CUISINE:
Despite being relatively restricted to an Atlantic sustenance, Portuguese
cuisine has many Mediterranean influences. Portuguese cuisine is famous for
seafood, and the Portuguese are among the nations that consume more fish in the
world, per capita. The influence of Portugal's former colonial possessions is
also notable, especially in the wide variety of spices used. These spices
include piri piri (small, fiery chili peppers), white pepper and black pepper,
as well as cinnamon, vanilla, paprika, clove, allspice, cumin and saffron.
Cinnamon, clove and allspice is not only saved for desserts, unlike other
European cuisines, it's also added to plenty savoury Portuguese dishes. Paprika,
piri piri, garlic, bay leaf, white pepper and cinnamon are the most common
spices used in Portuguese cuisine. Olive oil is one of the bases of Portuguese
cuisine, which is used both for cooking and flavouring meals, raw. This has led
to a unique classification of olive oils in Portugal, depending on their
acidity: 1,5 degrees is only for cooking with (virgin olive oil), anything
lower than 1 degree is good for dousing over boiled fish, potatoes and
vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do
not enjoy the taste of olive oil at all, or who wish to use it in, say, a
mayonnaise or sauce where the taste is meant to be disguised. Garlic is widely
used, as are herbs, such as bay leaf, coriander, oregano, thyme, rosemary and parsley,
being the most prevalent. In fact, Portugal is the only European country to use
coriander as a fresh herb, in food and salads, and it makes an indispensable
ingredient in Açorda, a type of bread porridge, vastly appreciated in the
Alentejo region. Homemade sweet and hot red pepper paste is very commonly used
in the dishes of the Azores, along with spices obtained through the spice
trade, like allspice, cumin and clove. It is often preferred to make food spicy
on the island of São Miguel in the Azores using malagueta peppers also known as
piri-piri. Frying onions, garlic, red pepper paste, piri piri and tomato in
olive oil are essential in many sauces.
#RUSSIAN CUISINE:
Russian cuisine is a collection of the different cooking traditions of the
Russian people. The cuisine is diverse, with Northern and Eastern European,
Caucasian, Central Asian, Siberian, and East Asian influences. Russian cuisine
derives its varied character from the vast and multi-ethnic expanse of Russia.
Its foundations were laid by the peasant food of the rural population in an
often harsh climate, with a combination of plentiful fish, pork, poultry,
caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet
provided the ingredients for a plethora of breads, pancakes, pies, cereals,
beer and vodka. Soups and stews are centered on seasonal or storable produce,
fish and meats. Such food remained the staple for the vast majority of Russians
well into the 20th century. Soviet cuisine had a separate character of its own.
The 16th through 18th centuries brought more refined culinary techniques. It
was during this time period that smoked meats and fish, pastry cooking, salads
and green vegetables, chocolate, ice cream, wines, and juice were imported from
abroad. At least for the urban aristocracy and provincial gentry, this opened
the doors for the creative integration of these new foodstuffs with traditional
Russian dishes.
#VIETNAMESE CUISINE:
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features
a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals.
Each Vietnamese dish has a distinctive flavor which reflects one or more of
these elements. Common ingredients include shrimp paste, fish sauce, bean
sauce, rice, fresh herbs, fruit and vegetables. French cuisine has also had a
major influence due to the French colonization of Vietnam. Vietnamese recipes
use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon,
bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking
is greatly admired for its fresh ingredients, minimal use of dairy and oil,
complementary textures, and reliance on herbs and vegetables. It is also low in
sugar and is almost always naturally gluten-free, as many of the dishes are
made with rice noodles, rice papers and rice flour instead of wheat. With the
balance between fresh herbs and meats and a selective use of spices to reach a
fine taste, Vietnamese food is considered one of the healthiest cuisines
worldwide.
#TURKISH CUISINE:
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman
cuisine, which can be described as a fusion and refinement of Central Asian,
Middle Eastern, Eastern European, Armenian and Balkan cuisines. Turkish cuisine
has in turn influenced those and other neighbouring cuisines, including those
of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans
fused various culinary traditions of their realm with influences from Levantine
cuisines, along with traditional Turkic elements from Central Asia (such as
yogurt), creating a vast array of specialities. Turkish cuisine varies across
the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor
region inherits many elements of Ottoman court cuisine, with a lighter use of
spices, a preference for rice over bulgur, koftes and a wider availability of
vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the
Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi)
and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep,
and Adana) is famous for its variety of kebabs, mezes and dough-based desserts
such as baklava, şöbiyet, kadayıf, and künefe. Especially in the western parts
of Turkey, where olive trees grow abundantly, olive oil is the major type of
oil used for cooking.[4] The cuisines of the Aegean, Marmara and Mediterranean
regions are rich in vegetables, herbs, and fish. Central Anatolia has many
famous specialties, such as keşkek, mantı (especially from Kayseri) and
gözleme. Food names directly cognate with mantı are found also in Chinese
(mantou or steamed bun) and Korean cuisine (mandu). In fact, origin of Turkish
mantı comes from Chinese mantouA specialty's name sometimes includes that of a
city or region, either in or outside of Turkey, and may refer to the specific
technique or ingredients used in that area. For example, the difference between
Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot
pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana
kebap. Although meat-based foods such as kebabs are the mainstay in Turkish
cuisine as presented in foreign countries, native Turkish meals largely center
around rice, vegetables, and bread.
RECIPE OF THE DAY
MANGO LASSI
INGREDIENTS
·
1 cup plain yogurt
·
1/2 cup milk
·
1 cup chopped very ripe mango (see how to peel
and chop mango), frozen chopped mango, or a cup of canned mango pulp
·
4 teaspoons honey or sugar, more or less to
taste
·
A dash of ground cardamom (optional)
·
Ice (optional)
METHOD
METHOD
·
Put mango,
yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
·
If you want a
more milkshake consistency and it's a hot day, either blend in some ice as well
or serve over ice cubes.
·
Sprinkle with
a tiny pinch of ground cardamom to serve.
·
The lassi can
be kept refrigerated for up to 24 hours.
INSTAGRAM:https://www.instagram.com/_bhojnam/
EMAIL: vanshakuniyal@gmail.com
Nice vanshak sir����.
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DeleteAwesome !! God bless!!
ReplyDeleteAwesomeness!! Keep the good work!! Stay blessed!!
DeleteVery innovative and nyc effort vanshak. Keep it up
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