Research paper for World cook book
She is the author of a book “The Art of Eating In: How I Learned to Stop Spending and Love the Stove. ” The course is based on this book. After taking it, think she is very talented mentor and cook, because when she taught me on how to cook myself and not rely on someone else. She gave me good ideas on where to find fresh vegetables and fruits, on how make some dishes and salads quick, told me many cook’s tricks and tips. This was very comprehensive but easy to learn class, and I learn a lot. One advantage of this course was that can take it at my own pace, with no deadlines.
In the first day, after glancing at the course syllabus, I thought I can complete it in 5 to 7 days, but it took me 2 weeks to finish it. In each class of this course Cathy picks one new recipe of a dish, specific to a new country, and shoots a video of how properly cook it. We, as students were able to ask Cathy questions related to that course, and I used this option when I made my own dishes for the project. For my senior project had to find twenty recipes of international dishes, two recipes of drinks, and create my own recipe.
Some recipes were really hard to find because there as not enough information for that dish or it was in another language. Finally, after few days I had a complete list of dishes and recipes to make them, and, apparently, this was an easy part of the project. Hardest part began when I actually start cooking. First of all it was hard to find some nonresidents because most Sacramento stores don’t sell spices or ingredients from other countries. I even had to buy some ingredients on Amazon, causes for example. After got all ingredients I start cooking my first dish.
It was Rope Viejo, Cuban national dish. It took me five hours instead of two to repaper it, as the recipe and an Youths video suggested. When finished it, I was really tired, but felt happy and satisfied of my accomplishment. After that cooked other dishes: Full Muhammad from Egypt, Crape from France and many others. During the project, I was wondering when people started cooking. I assume that human kinds do this since a day of fire domestication. Most anthropologists think that actual cooking on fire was first started 250,000 years ago.
I think first cool was a man or a woman who tried seared body of burn in a forest fire animal. Some scientists think it may be even earlier. In any case cooking became one Of basic skills for humans, and as time passed by, it even turned into art. Right now there are a lot of different cuisines around the world. Distinguish them by the continents: African, Asian, European, South American and North American, Australian and Oceania. I want to talk more about each one. African cuisine is consisting of a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.
In some African cousins cows milk is rare and people cannot find it locally because there are no domestic cows. African cuisine is also divided in regions: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa, and each of them have their own major dishes and ways to make them. Most of them use very specific ingredients, not available in the US so I did not choose any African cuisines’ dish for my project. Most dishes choose for my project came from Asia, probably it is the largest and most populous continent and has countless cuisines.
Most common ingredients in recipes of the East and Southeast regions of Asia are rice, ginger, garlic, sesame seeds, chili papers, dried onions, soy, and off. Most popular cooking methods in Asia are stir frying, steaming, and deep frying. Cuisines in Asia also can be divided into five distinguishing sub-groups: Central Asian Cuisine, East Asian Cuisine, Southeast Asian Cuisine, South Asian Cuisine and West Asian Cuisine. From each of them I choose at least one country’s cuisine. Eastern China’s and Japan’s cuisines are very popular around the world and mainly use seafood for cooking.
For Chinese cuisine choose to make dim sum, a delicious dish with shrimps and beef. Japanese cuisine is the one that interested me the most when I started his project because am big fan of Japan and its reach culture. I choose to make a Ramee dish because in my opinion it is a dish that best represent it. Ate it few times in Japanese restaurants in Sacramento and it was always delicious. Southeast Asian cuisines have a strong emphasis on slightly cooked dishes with a strong aromatic component that features such flavors as mint, cilantro and basil.
Ingredients are different from the Eastern Asian cuisines. For example they chose fish sauces for soy sauce and use ingredients such as gallant, tamarind and lemon grass. In this part of the roll, cooking methods are stir-frying, boiling, and steaming. Thai cuisine is part of Southeast Asian family of cuisines too and its fundamental senses in each dish are sour, sweet, salty, and bitter. David Thompson, an acknowledged expert of Thai cuisine, once explained it in few words: “Thai food is not about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.
Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of labors, but to a Thai that’s important, it’s the complexity they delight in. ” South Asian cuisine, also known as Dies cuisine, is mostly from Indian subcontinent and foods in this area of the world are flavored with various types of chili, black pepper, cloves, ginger and other strong herbs and spices along with the flavored butter ghee. Common meats include lamb, goat and chicken.
I choose to cook something from Indian cuisine because I was interested in their use of spices. Heard that they can make one dish taste completely different just by adding or not adding few spices. West Asian cuisines, also known as Middle Asian cuisine use wheat and rice as the major and preferred sources of staple foods. Bread is eaten by everyone at every meal. There are also many types of rice and beans used in dishes. For example, when FAA beans dried, they are boiled into one of the most popular Egyptian foods – Full Mandamus’s, very popular domestic and street food, mashed and dressed in oil, lemon, and chili.
This dish is part of my collection too. As for the meat, Iamb and mutton have always been the favored in West Asia. Islam and Judaism both prohibit pork and as such there are not many ashes with it. Another common dish for Middle Asia is stuffed vegetables, commonly called dolman . Cuisines of Australia and Oceania represented by Australian, New Zealand and Tasmania. Most of them were influenced by immigrants that came there from different continents of the world. Strongest influence was during British colonial period, but cuisine like Japanese and French also played a big part. Right now Australian cuisine is very diverse.
Australia has 11 million square kilometers of fishing zone which is the third largest in the World. It allows bountiful access to seafood. It also has large fruit growing regions. Its climate makes barbecue one of the most common and delicious dishes. American cuisines are also influenced by immigrants, but some of original recipes were modified by an addition of new ingredients that were found in Americas and new techniques people came up with. Its cuisines also can be divided by 4 main regions: North America, Central America, South America and Caribbean. American, Mexican and Canadian cuisines are part of North America cuisines.
All 3 cuisines were Influenced by Europe in time of colonialism. American and Canadian were mostly influenced by English and French cooks, but right now, may be because LISA and Canada so big and reach countries you can find almost any cuisine, especially in big cities. Unfortunately fast food is very popular in the US and Canada and many people don’t even know where their dish is derived from. Mexican cuisine on other hand was influenced by Spain cooks at first, but because of different climate and ingredients, local cooks significantly changed traditional Spanish dishes.
Today, the main meats found in Mexico are pork, chicken, beef, goat, and Iamb. Most dishes from Mexican cuisine consist of ingredients that found there. Basic ingredients for Mexican cuisine are corn and chili peppers. Central American cuisine also known as Latin American cuisine is a family Of highly diverse cuisines. Basic ingredients of it include maize-based dishes (tortillas, tamales, tacos, pupas, reaps) and various salsas and other condiments (guacamole, Pico De Gallo, mole, chummier, chili, jaw, peer).
These spices are generally what give the Latin American cuisines their distinct flavor. South American cuisine’s was influenced by Portuguese immigrants and it’s most popular ingredients came from the middle of the continent, Amazons river region. Potatoes are one of the basic components of Colombian, Brasilia and others cuisine. South America also extensively use seafood and plants such as quinoa. Caribbean cuisine is a fusion of African, West African, American Indian, British, Spanish, French, Dutch, Indian and Chinese cuisines.
Using many combinations of these cuisine people of Caribbean Islands were able to create many unique dishes. Seafood is one of the most common cuisine types in the islands because of their locations, but all islands are different from each other. Some cooks poster or conch, while others prefer certain types of fish or sharks. European cuisines are most popular in the world. Wheat-flour bread is the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans.
It also divided by 5 main regions: Central European cuisine, Eastern European cuisine, Northern European cuisine, Southern European cuisine, Western European cuisine. Central European cuisine consists of countries like Germany, Czech, Hungarian and Polish. In German cuisine most popular meats are pork, beef, and poultry. They have many dishes made only by cooking meat in special way with few spices. One of the most popular and most common are the Bratwurst, usually made of ground pork and spices. German cuisine also uses many herbs, the most popular traditionally are parsley, thyme, laurel, chives, juniper berries and caraway.
It also uses sea fish, such as fresh herring, tuna, mackerel, salmon, and sardines, and these dishes are very popular throughout the country. Eastern European cuisine incorporates Russian, Armenian, Molder’s, and Ukrainian cuisines. Russia, as the largest country of the region, has diverse cuisine. Soups have always played an important role in the Russian meal. The traditional soups such as borscht, kuaka, reasoning, solemnly and many others expanded in 1 8th-20th centuries to Europe and Central Asia, because of popularity. Another big part of Russian cuisines are pies and pancakes.
Most common are prioritize, blind, shrinking, and aviator’s. British cuisine is part of Northern Europe cuisine and some of British authors described it as “unfussy dishes made with quality local ingredients, matched tit simple sauces to accentuate flavor, rather than disguise it. ” However it was also influenced by other cultures. British cuisine has always been limited in its international recognition to the full breakfast, fish and chips, and the Christmas dinner. Other famous British dishes include the Sunday roast, steak and kidney pie, shepherd’s pie, and bangers and mashed potatoes.
Cheese is very popular, too. The English Cheese Board states that there are over 700 varieties of English cheese. Southern Europe includes many interesting cuisines, but most popular is Italian. It’s second most tasty cuisine around the world by hotels. Com. Italian cuisine is simple because many dishes have only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Italian cuisine is divided by regions and each region uses available ingredients for their dishes.
Frill-Venetian Giuliani includes dishes like Strain Stew (soup of beans, sauerkraut, potatoes, bacon and spare ribs), Vienna sausage, goulash, Icecap, apple strudel, gleeful. Veneto is probably one of the most known and its dishes are risotto, many variations of pasta and pizzas. French cuisine s part of Western Europe and very well known and popular. French regional cuisines use locally grown vegetables, such as pommel De there (potato), bal (wheat), haricots verbs (a type of French green bean, carrots (carrot), poured (leek), naive (turnip), barbering (eggplant), corrugate(zucchini), cachalot (shallot).
