Culinary-Culture.ppt

ChineseCulinaryCulture 余智娟311英 6 12号 ChineseCulinaryHistory TheChinesenationhasacivilizedhistoryof5 000yearsandChinesecuisinehasevolvedovertime Itsculinarytechniques preparation servingandappreciationoffoodhavebeendevelopedtothehighestlevel CookinghasoccupiedanimportantpositioninChineseculturethroughoutitshistory Confucianism Taoism Confuciusdreamedaboutandfussedaboutfood Heemphasizedtheartofcookingandenjoymentoflife HeshowedpeoplehowtheycouldcultivatetheirpalateanddelighttheirsensesTaoismemergedin500B C andshapedChinesecuisinebyemphasizingtheneedtostudythelifegivingpropertiesoffood CuisinesofChina Chinesecuisinecanbedividedintofiveregionalcategories NorthernChina knownespeciallyforitssteamedbreadandnoodledishes SouthEasternChina knownforitslightlycookedmeatsandvegetables WesternChina knownforitsspicydishesEasternChina knownforitsslow redcooking andforitsseafoodandclearlightsoups CentralChina knownforitscarpfromtheyellowriver NorthernChina BeijingCuisine Pekinghasalwaysbeenagreatintellectualandculturalcenter TypicalBeijingdishes BeijingRoastDuckBeijingkaoyaInstant BoiledMuttonMongolianHotPotShuanyangrouBraisedShark sFinHuangmenyuchiSauteedChickenWithGreenPeppersJiangbaojidingSweetCakeWithDatesSaqima NorthernChina ShantungCuisine Shantungdishesisfeaturingdensetasteandfavorofshallotandgarlic especiallyaptatthecookingofseafood soupandavarietyofbowels FamousflavoreddishesincludeDezhoubraisedbonelesschicken braisedintestinesinbrownsauce andbraisedYellowRivercarpwithsweetandsourtaste SouthEasternChina CantoneseCuisine TheCantonesestyleemphasizestheindividualtasteofeachingredientwhileblendingtasteandtexturesofmanyingredientsandthesubtleuseofcondimentstogivethepalettethewholeexperience FreshnessisthekeywordinCantonesecuisine Twice dailytripstothemarketarecommoninthisculinaryschool Therearefewseasoningsandfavorsthequickstir fryingandsteamingmethods Roastmeat poultry lobsterandsteamedfisharethenormalongwithmanyvarietiesofvegetables WesternChina SzechuanCuisine Sichuancuisineenjoysatime honoredhistoryandiswell reputedhomeandabroad RepresentedbythelocaldishesofChengduandChongqing Sichuancuisineisparticularaboutingredients unifiedinstandard distinctiveinarrangement andvividincoordination Sichuancuisinefeaturesspicy tongue numbing savory delicious oilyandheavilyseasonedflavor usingalotofcapsicum pricklyash pepperaswellasfreshginger Fromhigh classbanquettoordinarymeal fromstreetsnacktohome madedishes Sichuancuisinesisdiversifiedinvariety novelinstyle andelaborateincooking EasternChina ShanghaineseCuisine ShanghaicuisineistheyoungestamongthetenmajorcuisinesinChinathoughwithahistoryofmorethan400years Shanghaidishesusuallylookredandshiny fortheyareoftenpickledinwineandtheircookingmethodsincludebaking stewing teaming deep frying etc GenerallyShanghaicuisineismellowerandslightlysweetintaste SweetandsourisatypicalShanghaitaste Anothercharacteristicistheuseofagreatvarietyofseafood Riceisdominantlyservedovernoodleorotherwheatproducts CentralChina HonanCuisine TheHonanprovinceisfamousforitssweetandsourdishes ItsyellowcarpcaughtintheYellowriverissoughtbypeoplealloverChina Typicalcourses Dong anChickdong anzijiPepperyandHotChickmalazijiLotusSeedpodsWithCrystalSugarbingtangxianglian OtherChineseCulinarySchools BesidesthesefiveregionalcuisinestheminoritiesinChinawiththeiruniquecustomsandhabitshavetheirowncuisines TheUygur KazakandOzbekethnicpeoplelikeroastmuttonkebabandcrustypancake Mongolianslikemilletstir friedinbutter friedsheeptailandteawithmilk Koreanslikestickyricecakes coldnoodlesandkimchi pickledvegetables Tibetanseatzanba roastedbarleyflour andbutteredtea theLis JingsandDaischewbetelnutpalms ChineseEatingCustomsintheEyesofaWesterner FamilyMeals Thoughcustomsandthekindsoffoodeatenvaryaccordingtoregion itismostcommonforChinesefamiliestogatherforthreemealsaday Thereisnot ingeneral thestrongassociationwehaveintheWestbetweenthetypeoffoodandthetimeofdayitshouldbeserved say eggsforbreakfast asandwichforlunch potroastfordinner Thesortsofdishesservedatthetwoorthreemainmealsareprettymuchthesame Thegoalinplanning however istoprovideanumberofdishesateachmeal PlaceSettingsandServingEtiquette Anindividualplacesettingforaneverydaymealincludesabowloffan apairofchopsticks aflat bottomedsoupspoon andasaucer Insteadofanapkin ahottowelisoftenprovidedattheendofthemealforthedinertowipehishandsandmouth Themeatandvegetabledishesarelaidoutallatonceinthecenterofthetable andthedinerseatdirectlyfromthecommunalplatesusingtheirchopsticks Soupisalsoeatenfromthecommonbowl Tofacilitateaccesstoallthedishes Chinesediningtablesaremorelikelytobesquareorround ratherthanelongatedliketheirwesterncounterparts WhoEatsWhenandHow Eatingbeginsinorderofseniority witheachdinertakingthecuetostartfromhisorherimmediatesuperior Childrenaretaughttoeatequallyfromeachdishinturn neverbetrayingapreferenceforaparticularitembyeatingmoreofit neverseemingtopausetochooseaspecificbitefromtheplate Inordertocoolthesoupabitandtobetterdiffusetheflavorinthemouth soupiseatenbysippingfromthespoonwhilebreathingin Thismethod ofcourse producestheslurpingnoisethatistaboointheWest Accompaniments Neitherbeveragesnordessertarecommonlyservedwithameal Peopledrinkteanearlyallday butatmealssoupisusuallytheonlyliquidprovided Atspecialeventstheremaybewineorliquor butthewaterthatwesternersdrinkwiththeirmealsisneverpresent Sweetfoodsareusuallyreservedforspecialevents wheretheyareservedbetweencourses orforsmallmealsatteahouses Whyisthat WemightthinkthatChineseandWesterners say Americans aretotallydifferentpeople Notonlythewaytheylookdifferent butalsothedifferentcultures So whatarethedifferencesbetweenChineseandAmericanculture MostChinesefamiliesliketocookthemealsathome Thefamilymemberssitaroundthetableandsharethedishesonthetabletogether Evenwhentheyarehavingtheirmealsinrestaurants theyeatinthesamewaytoo ButinAmerica justpartoftheAmericanshavetheirmealathomewiththeirfamilymembers Whyisthat DifferencebetweenChineseandAmericanFoodCulture Thehistories boundaries population religions politics folks economyofAmericaandChinaarenotthesame sothefoodcultureofthetwocountriesarenotthesame Chineseculturestartsfrom1 700 000yearsago WhensomeonesayssomethingaboutChinesefoodculture theymustpraisethecolor taste smell shapeoftheChinesedishandthetypesofthedish MostofpeopleinChinaareusedtohavericeandwheatastheirdailymainfoodresource Meatisnotthemajorfoodforus Chinesepeoplealwaysbelievethatrice wheat vegetable fruitarethebestforourhealth Incontrast meatwouldgivemoretroublestoourhealth forexample heartattack highbloodpressure andetc Itisbecausethepopulationpressure weshouldhavethericeandwheatforthemainfood wedonothaveenoughmeattoeat Chinesecookshoulddecoratethefood sothefoodwhichisnotdeliciousbecomesmoredeliciousandwonderful DifferencebetweenChineseandAmericanFoodCulture Americanpeoplemostlyhavemeatastheirfoodresource Themostimportantisthattheymostlyhavebeef chicken shrimp turkey insteadofporkandlamb ThefoodstylegivesAmericanpeoplemuchmoreenergythanwehave Theyaremuchstrongerthanus Thatisthefact Formeatisdeliciousinnature Americansdonotneedtodecoratetheirfood itlimitsthedevelopmentofthecook Whentheyarerich theyusethediningtoolstorepresenttheirrich Theydonotpurseeatbecauseitiseasycontentforthem theypurseloveinstead Americansdonotdaintilythedetailsofthefood itisnotexcessivetoo itisinapopularstyle itisvoluntarythewholeday Inrestaurants youcaneasilyfindhamburger steak ribswithalittlericeandapieceofbread becausetheirlivestylearesofast ThestylesthatChineseandAmericanseatarealsodifferent InChina anydinnerpartyhasaformthateveryonesitsaroundthetable Weuseroundtableinthebanquet itmeanssolidify mannerandhavingthecommonhabits Thedeliciousdinnerisplacedinmiddleofthetable Peopletoastforeachotherandtakevegetablestoothers ThestylesthatChineseandAmericanseatarealsodifferent InAmericandinners thoughthefoodandwineareimportant actuallythatisasetoff Thepurposeofthepartyismakingfriends Theymakefriendsbychatwiththeirneighbor ItalsorepresentsAmericanspersonalityandrespect ThestylesthatChineseandAmericanseatarealsodifferent WhenAmericanshavemeals theydonotallowpeoplemakeanoise theydonotallowtakevegetablesforothers donotallowsmoking donotallowcompellingothersdrinkingwine donotallowtakeoffclothesinpublic donotallowdiscusssickening Ifyouhavefinishedfoodinarestaurant youshouldleaveatenpercenttipforlunch fifteenpercentfordinner Thetipshouldbecalculatedonthebasisofthetotalbeforetheadditionoftax Thediningtoolsbetweenthetwocountriesaredifferent Chineseusechopsticks Thethinandlongchopstickscannotbeused