...Korean Cuisine There are several famous food and cuisine in South Korea, like most ethnic group throughout the world, South Korea has developed their own food culture which suit their unique history and climate. Koreans actually feel strongly that food should be harmonized with natural spices and balanced meals during daily routine are essential in order to have a healthy body. Examples of natural spices are sesame oil, ginger, salt, soy sauce, pepper flakes, doenjang (fermented bean paste), gochujang (fermented red chili paste) and garlic. Besides, Koreans place great importance on proper table settings, table etiquette and they have special food for different seasons and for seasonal festivals. Basically, Korean cuisine is largely based upon rice, noodles, toufu (in Korean, dubu), vegetables and lastly meat. Korean traditional food is one of the most unique and special cuisine throughout the Asia region. Traditional Korean meals are noted for the amount of side dishes that come together with steam-cooked short-grain rice. Some examples of the traditional delicacies are Kimch’i, Pulgogi, Kalbi, Shinsollo, Hanjongshik, Pibimpap, Kujolp’an, Sollong T’ang, Samgye T’ang, and lastly Naengmyon. Types of food | Description | Kimch’s | * Is the most well known Korean food. It is a fermented vegetable dish highly seasoned with red pepper and small amount of garlic complemented by salted fish and other seasonings that will give it a unique flavour. Its hot and spicy taste is...
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...1. Introduction As far as the cookery tools and equipment had evolved through years and centuries, the French cuisine also deals with great revolution over time. The chefs were always in search of new products and new aromas, and kept looking for new techniques (Cengage, 2003). 1. Definition Nouvelle cuisine is a French term which means “new cuisine”, which actually refer to an approach to cookery and food presentation used in French cuisine. Unlike classical cuisine, an older form of French haute cuisine which recognized with elaborate style of cooking and service, nouvelle cuisine in contrast, is characterized by lighter, more delicate dishes with an increased emphasis on presentation (Wikipedia, 2010). According to Larousse Gastronomique (2009), Nouvelle cuisine is a movement in cookery started in 1972 by two food critics, H. Gault and C. Millau, with the aim of encouraging a simpler and more natural presentation of food. The movement combined a publicity campaign with novel recipes and a new ethic, although the idea itself was not new. 2. History The term nouvelle cuisine has been used many times in the history of French Cuisine. For instance, the work of Vincent La Chapelle, Franҫois Marin and Menon in 1940s was described as nouvelle cuisine. Even in 1880s and 1890s, the cooking of Georges Auguste Escoffier was described with the term. However, the modern usage of the term are attributted to two French journalist and food critics, Henri...
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...British cuisine British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala, hailed as "Britain's true national dish". Vilified as "unimaginative and heavy", British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savory herb stewing techniques before the practice became common in Europe. The Norman Conquest introduced exotic spices into Great Britain in the Middle Ages. The British Empire facilitated knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs". Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisine's poor international reputation. British dishes include fish and chips, the Sunday roast, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which...
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...Comparing and Contrasting the British Cuisine with the Indian Cuisine A cuisine is a traditional method or style of cooking, which is usually related to a particular culture. Cuisine can be considered as an aspect of the culture of a country in countless ways. For example, religion has a great influence on food in Muslim countries where people tend to eat all types of meat except pork. In this essay, I will be comparing and contrasting the British cuisine with that of my own country, the Indian cuisine. There are both, very interesting similarities and differences that one can notice in the traditional cuisines of both these countries which may, in fact, prove to be quite interesting. I think both of these cuisines are different yet so much alike. Firstly, there are several differences between these two cuisines. British cuisine traditionally consists of simple dishes matched with delicious sauces. This cuisine is worldwide renowned for its Christmas dinner and full breakfast. “The most important foods of Britain are meat, fish, potatoes, flour, butter, and eggs, as many of its dishes are mainly based on these ingredients.” (Mandy Barrow, 2010). On the other hand, the Indian cuisine is one of the most popular cuisines in the world and is famous for its great love for food and more importantly, spices. Even though same foodstuffs, such as meat, fish, etc. are used in India as well, the varied uses of the spices are a vital part of food preparation as this makes these dishes...
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...English and French Cuisine Tony McDermott University of Northern Iowa April 18th, 2014 English Food Background English cuisine consists of the cooking styles, traditions and recipes that have their origins in England and surrounding countries. Many of the ingredients and ideas were imported from places such as China, North America, and India during the British Empire as a result immigration after the war (“Ploughman’s Lunch- Icons of England”, 2007). English food was historically characterized by its simplicity and reliance on high quality of natural produce during the Early Modern Period. Many of the qualities taken from this era can still be found in modern recipes for bread, cheese, roasted and stewed meats, meat and game pies, broths and boiled vegetables, and freshwater and saltwater fish. (“Ploughman’s Lunch- Icons of England”, 2007) Other now famous meals, such as fish and chips, were once street food sold by vendors to pedestrians on the street. England has now adopted new cuisines like curries from India and Bangladesh, and stir-fries from China and Thailand. Along with these foreign foods, French and Italian dishes are also now popular among English inhabitants. Britain also took to the fast food trend brought about from the United States. England continues to absorb culinary ideas from around the world while still keeping to their roots of natural produce and agriculture. English Breakfast On an average day a typical English person might begin the day...
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...Authentic JA Cuisine Final Draft Msoptimistic1 October 20, 2012 Table of Contents 1.0 Executive overview Pg. 3 2.0 Situation Analysis Overview Pgs. 4-5 2.1 Market Summary Pg. 6 2.2 SWOT Analysis Pg. 7 2.3 Competition Pgs. 8-9 2.4 Product/Service Offering Pg. 10 2.5 Keys to Success Pg. 11 2.6 Critical issues Pg. 12 3.0 Marketing Strategy Overview Pg. 13 3.1 Mission Pg. 14 3.2 Marketing Objectives Pgs. 15-17 3.3 Financial Objectives Pg. 18 3.4 Target Markets Pgs. 19-20 3.5 Positioning Pgs. 21-22 3.6 Pricing Strategies Pgs. 23 3.7 Marketing Attack Strategy Pgs. 24-27 3.8 Marketing Research Pgs. 28-29 4.0 Controls Overview Pg. 30 4.1 Progress Milestones Pg. 31 4.2 Marketing Organizations Pg. 32 4.3 Contingency Planning Pg. 33 5.0 Conclusion Pg. 34 1.0 Executive Overview The economic downturn has affected how restaurants are marketed. Marketing campaigns of the 1980s were aimed at image and status. Since most of today's consumers, even those in the upper-income strata, are dollar- and value-conscious, price and value will be the key marketing concepts of this decade. Another recent change is the increased emphasis on creative, high-impact marketing promotions that generate restaurant traffic and increase guestroom occupancies. It is hard times but influencing...
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...National Cuisine Paper By Jaclyn Galloway, Kimberly Anderson, Lindsay Werner, Tracy Lewis February 4, 2013 Span/114 Francisco Penafiel Introduction When deciding on a beautiful and exciting vacation spot, many people have chosen to visit Mexico and Costa Rica. While visiting these two countries, you will find that the foods and drinks are very similar. If you like Mexican food, it is almost certain that you will enjoy the food in Costa Rica. The good part is you will find that the majority of their dishes is healthy and fat free. Popular food and beverage items Mexican cuisine is very complex. The most popular foods were brought over by the Spanish Conquistadors. The native stables of Mexican Cuisine are corn, beans, chili peppers, tomatoes, squashes, cocoa and vanilla. Their main meal each day typically consists of a soup, a choice of meat with beans, tortillas, and a fruit drink. Many beverages in Mexico also have corn as a base ingredient. A popular hot drink – atole – is corn, flavored fruit, chocolate, and rice. The most popular alcoholic beverages include tequila, beer, pulque (a fermented sap of the Mexican maguey plant) and aguardiente (a 29%-60% alcohol/burning water). Majority of Costa Rican foods encompasses squash, corn, onion, potato, sweet red peppers, rice and beans. Gallo pinto is a classic side dish in Costa Rica combining their most popular foods. It literally translated into “spotted rooster.” It is made of rice (usually white) along...
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...Chinese Food-Eight Cuisines China, with a long history of 5000 years, makes a great contribution to the world in many aspects of which food is the most important one. During these five thousand years of development, Chinese food has a great achievement and many dishes are famous in all over the world. Chinese food paid attention to a lot of aspects such as nutrition, health care, diet treatment and cuisine aesthetics. Chinese cuisine is featured by diversified color, aromatic flavor and excellent taste, which bring us enjoyment of the five sense organs. The first is diversified colors. We usually choose many species of vegetables that are in different colors. Having several different colors of food in one plate can arouse people’s appetite. In preparation of food, we always add two or three ingredients with different colors as a decoration to the main course aiming to have a delightful and harmonious color combination to arouse our appetite. Compared to western food, Chinese food contains more seasonings such as soy sauce, sugar, vinegar and salt in gustatory sense. In the meantime, we have to put more flavors like ginger, garlic, cooking wine and sesame oil to make the dishes more delicious and fragrant in flavor. And the last but not the least, taste is the soul of food. In general, taste can be divided into five classes- hot, sweet, bitter, sour and salty. People in different regions prefer different one. Cuisine’s definition is a dish system possessing distinctive...
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...about having a salad in fact it is a field of a multi-disciplined culinary arts. The most important factor about a spa cuisine is that it focuses on your health, with a balanced diet on order to help you in the long term. A good diet will help you to be productive, and will enable you to deliver better results in any field of productivity, be it professional or personal. It’s not only the food we eat but it is the method of cooking that matters as well, over-cooking can destroy the nutrients therefore grilling, wok-cooking are good recommendations as far as cooking is concerned and of course microwave cooking is another way of cooking food without applying much fat or oil in it. Food that was exposed to chemicals while it was growing or being reared is not a choice for healthy food either. And in these days, when taking care of the outside of your body with innumerable spa treatments is so popular, doesn't it make sense to think more seriously. Many people are beginning to think so. And that's why there's an ever-increasing demand for Spa Cuisine. Spa cuisine is essentially taking our food preparation and cooking methods back to the simpler and less refined ways of the past. As we have evolved things have become more and more refined; the natural processes of storage and cooking have been replaced with chemicals and microwaves etc. with spa cuisine we try to use the natural elements in food to assist the body in its day to day processes without placing unnecessary...
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...group Outline The Armenian Cuisine Introduction-There are thousands of cuisines throughout the world, while each of them follows some basic rules and cooking styles which make them special and unique. Very often these cooking traditions are connected with some cultural, ethnic, geographical and historical backgrounds. Thesis statement-As for the Armenian cuisine it is one of the oldests in the world, and in ancient times it has been primarily influenced by the ingredients that were available locally. This is the main reason why one can’t imagine our cuisine without wide usage of meat, dried fruits, and, what is more important, without our matsun. Body paragraph I- To begin with, it is rather difficult to imagine the Armenian cuisine without various types of meat cooked in different ways: boiled, fried, smoked, minced etc. While most Armenians are really fond of meat and include it in their everyday menu, this abundance of meat in our cuisine limits the choice of vegetarians. Body paragraph II- Later on, there is probably no other cuisine besides the Armenian one where dried fruits are used in combination with fish, meat, pilaf and other dishes. On the one hand, this combination is really interesting, since it gives unique flavor to dishes and is very healthy. However on the other hand, many people don’t like to combine these two contrasting tastes. Body paragraph III- Last, and probably the most important thing that makes the Armenian cuisine special and widely famous...
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...Introduction The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the areas. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments. In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire...
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...Caribbean, and South American cultures (Chef Jon, 2013). Floribbean cuisine roots go back to when the Spanish were exploring the New World (Nemes, 2007). Ponce de Leon and De Soto introduced cattle and pig to an area that was mainly fish and wild game. The Native Americans taught the Spaniards about the fruits and vegetables in the area. These include plantains, hearts of palm, and yucca fruit. The Native Americans also taught the Spaniards how to fish and prepare seafood. The blended cooking style of the Spanish and French is the base of Floribbean (Chef Jon, 2013).. Floribbean cuisine influence comes from the Bahamas, Cuba, and Jamaica. Floribbean variety of taste stems from Cuba, the Dominican Republic, and Haiti. Floribbean cuisine is called “New World Cuisine”. The food is infused with mango, citrus flavors, and Florida's exotic fruits. The use of local produce, fish, and seafood with traditional uncommon spices make the food one of a kind (Chef Jon, 2013). In the 1950’s, when Cubans came to Florida is when the most influence of Floribbean Cuisine came about (Nemes, 2007). Cubans mixed Spanish flavors with Caribbean ingredients. More influences came from the Dominican Republic, Haiti, Nicaragua, and other South American countries. There is a huge emphasis on using fresh food in Floribbean cooking (Nemes, 2007). There is a large variety of fruits and fruit juices used in the cuisine. Floribbean Cuisine uses ingredients such as calabeza, banana leaf, banana pepper...
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...Halabos na Hipon is a simple way of cooking shrimp or prawns. The hipon are steamed with their own juices and stir cooked with a little oil. Here is my halabos na hipon with a little twist. I would have preferred to use prawns but they are pricey. Here is how I cooked it, I steamed the large shrimp with the usual Sprite I used lemon flavored, butter garlic and garlic chilli sauce. The garlic chilli sauce enhances the garlicky flavor and adds a little heat to the halabos. Enjoy. Ingredients: 1 kilo hipon 1 cup 7 Up or Sprite (lemon flavoured optional) 1/2 cup chili garlic sauce 1/4 block butter 1/2 head garlic, crushed salt to taste Cooking procedure: Trim whiskers and legs of each shrimp, wash thoroughly. Put shrimp in a big pot, add in the crushed garlic, chilli garlic sauce, butter, 7 Up or Sprite and season with salt to taste. Bring to a boil, simmer/steam and keep covered in a medium heat for 3-5 minutes or until most of the liquid has evaporated, stirring occasionally. Serve immediately. |Crispy Prawn Tempura Ingredients: | • 500g prawns, shelled, tails intact • ½ tsp sugar • ½ tsp pepper • 1 8g. MAGGI Magic Sarap For the Batter: • 1 cup flour, sifted • 2 tsp baking powder • 1 tbsp cooking oil • ¼ cup water • crushed NESTLÉ Cornflakes • cooking oil for frying • MAGGI Chili Sauce ...
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...Bibi Suffiya Allie February 4, 2013 Professor Grant Criminal Law Chaney vs. State Brief Fact Summary: The Appellee, Donald Scott Chaney (Appellee), was convicted of two counts of forcible rape and one count of robbery. The trial court imposed a concurrent one-year sentence and provided for parole in the discretion of the parole board. Even though the law prohibits an increase in the sentence upon appeal, the State of Alaska filed this appeal in order to express its disapproval of the judgment of the trial court. Synopsis of Rule of LaW: The principles and objectives of criminal reformation are rehabilitation of the offender, isolation of the offender, deterrence of the offender, deterrence of other potentially similarly situated individuals in society and community condemnation of the offender in order to reaffirm societal norms. Facts: The Appellee, a member of the United States Armed Forces and another individual picked up the victim at a downtown location in Anchorage. After driving around with the victim in their car, they beat her and forcibly raped her four times. Money was also removed from the victim’s purse. After the incident was over, the Appellee and his companion threatened the victim in order to make sure she did not tell anyone what had occurred. The Appellee claimed it was not forcible rape and that he did not direct any violence toward the victim. The Appellee also stated that he found some money on the floor of the car and was...
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...UNIT 28: WORLD FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6161545265251223374 LO2 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic...
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