CUISINE

Cuisine

Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally or through trade. For example, the American-Chinese dish chop suey clearly reflected the adaptation of Chinese cuisine to the ingredients available in North America. Religious food laws can also exercise a strong influence on cuisine. For example, Indian cuisine is characterized by its wide varieties of vegetarian dishes because Hinduism discourages consumption of meat.

Traditional cuisine
A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country and which has notable distinctions from the cuisine of the country as a whole. Some examples of great regional variance can be seen in the cuisines of France, Italy, Indonesia, Mexico, Peru, India and China among others.

French cuinse-is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée(AOC) (regulated appellation) laws.

Structure of meals

Breakfast
Cafés often offer Croissants for breakfast.
Le petit déjeuner (breakfast) is often a quick meal consisting of "tartines" (slices) of buttered french bread, croissants or pain au chocolat (a chocolate filled pastry) along with coffee or tea. Children often drink hot chocolate in bowls along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.

Lunch
Le déjeuner (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are taken with the family. Restaurants normally open for lunch at 12:00noon and close at 2:30 pm. Many restaurants close on Saturday and Monday during lunch

In large cities a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serve complete meals as described above; it is therefore not usual for students to bring their own lunch food. It is common for white-collar workers to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally, an also popular alternative especially among blue-collar workers is to lunch on a sandwich possibly followed with a dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices.

Dinner
Le dîner (dinner) often consists of three courses, hors d'oeuvre or entrée (introductory course often soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yoghurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Wine consumption has been dropping recently in young people. Fruit juice consumption has risen from 25.6% in 1996 to 31.6% in 2002. Main meat courses are often served with vegetables along with rice or pasta. Restaurants often open at 7:30pm for dinner and stop taking orders between the hours of 10:00pm and 11:00 pm. Many restaurants close for dinner on Sundays.

Drink
Traditionally, France has been a culture of wine consumption. While this characteristic has lessened with time, even today, many French people drink wine daily. The consumption of low-quality wines during meals has been greatly reduced. Beer is especially popular with the young. Other popular alcoholic drinks include pastis, an aniseed flavoured beverage drunk diluted with cold water, or cider.
The legal alcohol purchase age is 16. Usually, parents tend to prohibit their children from consuming alcohol before these children reach their early teens. Students and young adults are known to drink heavily during parties, but usually drunkenness is not displayed in public. Public consumption of alcohol is legal, but driving under the influence can result in severe penalties

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.
The modern term "Japanese cuisine" (nihon ryōri, or washoku, means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food shun)quality of ingredients and presentation.

Ingredients
The following is a list of ingredients found in Japanese cuisine:
Rice
Beans
Eggs
Flour
Fruits
Fu(wheat gluten)
Meats
Mushrooms
Noodles
Soy products
Vegetables
Many types of Seafood are part of Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties:
Seafood
Finned fish
Sea mammals
Shellfish
Crab (Kani)
Roe
Processed seafood
Seaweed

Traditional table settings
The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, or flat floor trays were set before each diner. Larger low tables that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.
Traditionally, the rice bowl is placed on the left and the soup bowl on the right. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu.
Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki

Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese Japanese, and American cooking.
Due to non-Hispanization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago differ greatly from the majority of cuisine in the Philippines, having more in common with the rich and spicy Malay cuisines of Malaysia, Brunei and Indonesia. Common ingredients include coconut milk, sambal, cumin, chilli, curry and lemon grass, with a well-known dishes from the region being Satti and Ginataang manok (chicken cooked in coconut milk).
Filipinos traditionally eat three main meals a day - agahan (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda (another variant is minandál or minindál).
Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

List of Filipino Recipe
Pork & Beef Recipes
Sinigang na Baboy,
Chicken & Pork Adobo,
Crispy Pata, Pork Menudo,
Beef Morcon, Kare-Kare,
Beef Stew,Beef Tapa,
Beef Kaldereta Pork Steak,
Mechado, Longganisa
Chicken Recipes
Chicken Pastel Recipe,
Fried Chicken Recipe,
Chicken Stew (Tinola)
Chicken Afritada Recipe,
Rellenong Manok
Seafood & Vegetables
Chopsuey Recipe, Laing,
Seafood with Oyster Sauce
Kilawin Recipe,
Rellenong Bangus,
Bicol Express Recipe
Rice & Noodle Recipes
Pansit Palabok,
Pansit Bihon Recipe,
Pansit Canton, Fried Rice,
Filipino Spaghetti
Filipino Barbeque Recipes
Pork Barbeque Recipe
Chicken Barbeque
Desserts & Salads
Chicken Macaroni Salad,
Leche Flan, Halayang Ube

Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. It should be noted that Latin America is a very diverse area of land that holds various cuisines that vary from nation to nation.
Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land.
Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include mate, pisco, horchata, chicha, atole, cacao and aguas frescas.
Desserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, arroz con leche, tres leches cake, Teja and flan.

United States cuisine is a style of food preparation derived from the United States. The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. With European colonization, the style of cookery changed vastly, with numerous ingredients introduced from Europe, as well as cooking styles and modern cookbooks. The style of cookery continued to expand into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created a rich diversity and a unique regional character throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), entirely unlike laws found in countries such as France and Italy.

Common ingredients
The American colonial diet varied depending on where the settled region. Local cuisine patterns had established by the mid 18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality.While in the southern colonies, they could farm almost year round, in the northern colonies, the growing seasons were very restricted. In addition, colonists�� close proximity to the ocean gave them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheat, however, the grain used to bake bread back in England was almost impossible to grow, and imports of wheat were far from cost productive. Substitutes in cases such as this included cornmeal. The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident.
As many of the New Englanders were originally from England, game hunting was often a pastime from back home that paid off when they immigrated to the New World. Much of the northern colonists depended upon the ability either of themselves to hunt, or for others from which they could purchase game. This was the preferred method for protein consumption over animal husbandry, as it required much less work to defend the kept animals against Native Americans or the French.

Livestock and game
The more commonly hunted and eaten game included deer, bear, buffalo and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies and pasties.In addition to game, mutton was a meat that colonists would enjoy from time to time. The Spanish in Florida originally introduced sheep to the New World, in the north however, the Dutch and English introduced sheep. The keeping of sheep was a result of the English non-practice of animal husbandry. The keeping of sheep was of importance as it not only provided wool, but also after the sheep had reached an age that it was unmanageable for wool production; it became mutton for the English diet. The forage��based diet for sheep that prevailed in the Colonies produce a characteristically strong, gamy flavor and a tougher consistency, which required aging and slow cooking to tenderize.

Fats and oils
A number of fats and oils made from animals served to cook much of the colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening. Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon. Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the south. The colonists enjoyed buttr in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.
Seafood

The American lobster was a staple of the colonial diet
Those living near the New England shore often dined on fish, crustaceans, and other animals that originated in the waters. Colonists ate large quantities of turtle, and it was an exportable delicacy for Europe. Cod, in both fresh and salted form was enjoyed, with the salted variation created for long storage. The highest quality cod was usually dried, however, and exported to the Mediterranean in exchange for fruits not available in the American colonies. Lobsters proliferated in the waters as well, and were extremely common in the New England diet.

Vegetables
A number of vegetables grew in the northern colonies, which included turnips, onions, cabbage carrots, and parsnips, along with a number of beans, pulses and legumes. These vegetables kept well through the colder months in storage. Other vegetables grew which were salted or pickled for preservation, such as cucumbers. As control over the northern colonies�� farming practices came from the seasons, fresh greens consumption occurred only during the summer months. Pumpkins and gourds were other vegetables that grew well in the northern colonies; often used for fodder for animals in addition to human consumption. In addition to the vegetables, a large number of fruits were grown seasonally. Fruits not eaten in season often saw their way into preservation methods like jam, wet sweetmeats, dried or cooked into pies that could freeze during the winter months.

Alcoholic drinks
Prior to the revolution New Englanders consumed large quantities of rum and beer as they had relatively easy access of the goods needed to produce these items from maritime imports. Rum was the distilled spirit of choice as the main ingredient, molasses, was readily available from trade with the West Indies. Further into the interior, one would often find colonists consuming whiskey, as they did not have similar access to the sugar cane. They did have ready access to corn and rye, which they used to produce their whiskey.[29] However, up until the Revolution many considered whiskey to be a coarse alcohol unfit for human consumption, as many believed that it caused the poor to become raucous and unkempt drunkards.One item that was important to the production of beer that did not grow well in the colonies however was hops. Hops only grew wild in the New World, and as such, importation from England and elsewhere became essential to beer production. In addition to these alcohol-based products produced in America, imports were seen on merchant shelves, including wine and brandy.

Southern variations
In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet. Unlike the colonies to the north, the southern colonies did not have a central region of culture. The uplands and the lowlands made up the two main parts of the southern colonies. The slaves and poor of the south often ate a similar diet, which consisted of many of the indigenous New World crops. Salted or smoked pork often supplement the vegetable diet. Rural poor often ate squirrel, possum, rabbit and other woodland animals. Those on the ��rice coast�� often ate ample amounts of rice, while the grain for the rest of the southern poor and slaves was cornmel used in breads and porridges. Wheat was not an option for most of those that lived in the southern colonies.
The diet of the uplands often included cabbage, string beans, white potatoes, while most avoided yams and peanuts. Non-poor whites in the uplands avoided crops imported from Africa because of the inferred inferiority of crops of the African slaves. Those who could grow or afford wheat often had biscuits on their table for breakfast, along with healthy portions of pork. Salted pork was a staple of any meal, as it used in the preparations of vegetables for flavor, in addition to its direct consumption as a protein.
The lowlands, which included much of the Acadian French regions of Louisiana and the surrounding area, included a varied diet heavily influenced by Africans and Caribbeans, rather than just the French. As such, rice played a large part of the diet as it played a large part of the diets of the Africans and Caribbean. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood and game meats. Much of the diet involved the use of peppers, as it still does today. Interestingly, although the English had an inherent disdain for French foodways, as well as many of the native foodstuff of the colonies, the French had no such disdain for the indigenous foodstuffs. In fact, they had a vast appreciation for the native ingredients and dishes.

20th century��21st century
One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. The cuisine of the South, for example, has been heavily influenced by immigrants from Africa, France, and Mexico, among others. Asian cooking has played a particularly large role in American fusion cuisine.
Similarly, while some dishes considered typically American many have their origins in other countries, American cooks and chefs have substantially altered them over the years, to the degree that the dish as now enjoyed the world over are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, brought over to America by German immigrants to the United States, but in their modern popular form they can be reasonably considered American dishes, even "All-American", along with the Italian influence of pizza.
Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees. Some corporate kitchens (e.g. General Mills, Campbell's, Kraft Foods develop consumer recipes featuring their company's products. Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition,is commonly found in American homes.

Chinese cuisine (Traditional Chinese: Simplified Chinese: ) originated from the various regions of China and has become widespread in many other parts of the world �� from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Regional cultural differences vary greatly within China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions : Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. There is also Huaiyang Cuisine, a major style and even viewed as the representation of the cuisine. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with eight regional styles as the Ten Great Traditions . There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.

Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Evolving from a cuisine which was highly influenced by Chinese culture with Buddhism and Confucianism, the cuisine eventually came into its own by differentiating itself in a number of ways. Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea. Korean cuisine is largely based on rice, noodles , tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang(red chili paste).

Singapore Cuisine is often viewed by people as a prime example of the ethnic diversity of the culture of Singapore. The food is heavily influenced by Malay, Chinese, Indian (specifically southern Indian styles), Indonesian, and even Western traditions since the founding of Singapore by the British in the 1800s. The cuisine of Singapore is said to be similar to the diverse cuisine of Penang, North Malaysia, as most of the foods in Singapore can also be found in the state of Penang. In Singaporean hawker stores, for example, chefs of Chinese ethnic background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef might serve food prepared using plenty of coconut-based products. This phenomenon makes the cuisine of Singapore significantly rich and a cultural attraction. Most of the prepared food bought outside home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. These hawker centres are relatively abundant which leads to low prices; hence, encouraging a large consumer base. Because it is often viewed by her population as central to Singapore's national identity and a unifying cultural thread, Singaporean literature often declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans who like to comment on the food they have eaten and the eateries around the country. There are some religious dietary strictures as Muslims do not eat pork and Hindus do not eat beef; there is also a significant group of vegetarians. Nevertheless, people from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. There are also some halal Chinese restaurants that prepare Chinese food in a way that conform to Muslim dietary preference. Food in itself has been heavily promoted as an attraction for tourists. It is usually promoted by various initiatives undertaken by the Singapore Tourism Board or the associations it deals with as one of Singapore's best attractions alongside its shopping. The government organises the Singapore Food Festival in July annually to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise" to rival other contenders claiming the same moniker. The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes. A hawker centre in Lavender, Singapore The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. However there are also significant differences. While a number of dishes are common to both countries, the way the dishes are prepared is often different. This is due to numerous evolutionary forks in their development, which gave rise to unique tastes pertaining to each country's cuisine. As Singapore is a small country with a high population density, therefore land as a scarce resource is mainly devoted to industrial and housing purposes. Most of the agricultural produce and food ingredients are imported from other countries, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Nevertheless, Singapore being well connected to major air and sea transport routes due to her strategic geographical position, allows it to import a variety of food ingredients from around the world, including costly seafood items such as sashimi from Japan.

Vietnamese cuisine is known for its common use of fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions of Vietnam, the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of vegetaria dishes, influenced by their Buddhist beliefs. The most common meats used in Vietnamese cuisine are pork, chicken, shrimp, cockles and various kinds of seafood. Beef is used less commonly, save for pho and the famed Bò 7 món ("Seven-course beef"). Duck and goat are used even less widely.