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Food
- 2. AGRICULTURE OF SEA 3/4 agricultural based Twice as much fish consumed due to long coastline and rivers Rice-staple food Half of world’s population eat rice http://2012forum.com/forum/viewtopic.php?f=38&t=14693&start=2280
- 3. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, east of preparation
- 4. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, east of preparation
- 5. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, east of preparation
- 6. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, east of preparation
- 7. CULINARY CULTURE Simply daily meals, elaborate feast Wok cooking- low fuel used Blanching, stir-frying, steaming Nutrition, economy, east of preparation
- 8. INDIAN & CHINESE INFLUENCE Proximity between each country Influences from India and China Manipulated to suit palate and taste
- 9. INGREDIENTS Bread as snack or breakfast food Milk, yogurt, cheese are not as popular Soy-bean paste/ soy sauce Evaporated milk/ Coconut Milk
- 10. INFLUENCES ON SEA FOOD Food varies by country, religion and ethnic tradition Indian/ Chinese/ Western
- 11. INFLUENCES ON SEA FOOD Food varies by country, religion and ethnic tradition Indian/ Chinese/ Western
- 12. INFLUENCES ON SEA FOOD Food varies by country, religion and ethnic tradition Indian/ Chinese/ Western
- 13. ISLAM AND HINDUISM Islam Muslim do not eat pork. Ramadan month is for fasting Hinduism (Indian) Cows are sacred of Hindus Eating beef is forbidden
- 14. CHINESE INFLUENCE Combine food for medicinal or healing properties ‘Hot’ food (i.e. chili pepper and ginger) avoided by pregnant woman and person with high blood pressure ‘Cool’ food (i.e. eggplant, winter mellon) help lower blood pressure Wheat - noodles
- 15. BUDDHISM INFLUENCE Killing of animal is antithetical Buddhists eat meat as well as fish Most closely observed by monks
- 16. TYPES OF FOOD Curries originated in India use milk and butter Southeast Asian countries substituted those with coconut milk Noodle reflects Chinese Spices- Indian influence
- 17. EUROPEAN INFLUENCE In the Philippines, Spanish influences types of food Pan de sal- type of bread Kilawin - marinated raw seafood or meat with chili and vinegar Paella -stir fry dish of rice, seafood, meat Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food- chicken-empanada-picadillo-recipe/
- 18. EUROPEAN INFLUENCE In the Philippines, Spanish influences types of food Pan de sal- type of bread Kilawin - marinated raw seafood or meat with chili and vinegar Paella -stir fry dish of rice, seafood, meat Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food- chicken-empanada-picadillo-recipe/
- 19. EUROPEAN INFLUENCE In the Philippines, Spanish influences types of food Pan de sal- type of bread Kilawin - marinated raw seafood or meat with chili and vinegar Paella -stir fry dish of rice, seafood, meat Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food- chicken-empanada-picadillo-recipe/
- 20. EUROPEAN INFLUENCE In the Philippines, Spanish influences types of food Pan de sal- type of bread Kilawin - marinated raw seafood or meat with chili and vinegar Paella -stir fry dish of rice, seafood, meat Empanada - a sweet bread http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food- chicken-empanada-picadillo-recipe/
- 21. POPULAR MEALS Rice, fish, vegetables, fruits, and spices Curries Satay (marinated and barbecued meat on stick) Spicy soup Pad Thai Noodle
- 22. FLAVORINGS Ginger Turmeric Pepper Candlenut Chili peppers Lemon grass Onion Cloves Garlic Nutmeg Soy sauce Cinnamon Fish sauce Tamarind Fermented Lime fish paste
- 23. FLAVORINGS Coconut milk - bind sharp flavor Palm sugar - balance spices Shrimp paste & prawn paste - with green mangoes, fresh fish, stews Palm Sugar Shrimp Paste Prawn Paste
- 24. VEGETABLES Sweet potato Maize Taro Tapioca Legume Blossom Leaves of green plants
- 25. FRUITS Star Fruit Rambutan Mangosteen Durian Jackfruit
- 26. THINK-PAIR-SHARE What is American food like? What are common ingredients of American food? What cooking methods are used to prepare food? How are types of fruit and vegetable of Southeast Asia different from those in the US?
- 27. INVITATION No invitation required Once drop in, one receives food without question Insult if refuse to eat At feasts, all are welcome to eat regardless of status Can be seen in rural area, rather than city
- 28. HAVE YOU EATEN YET? Have you eaten yet? Kin Kao Rue Young? Eat Rice have you?
- 29. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/ http://www.flickr.com/photos/jirikoo/3809579652/
- 30. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/ http://www.flickr.com/photos/jirikoo/3809579652/
- 31. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/ http://www.flickr.com/photos/jirikoo/3809579652/
- 32. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/ http://www.flickr.com/photos/jirikoo/3809579652/
- 33. WESTERN INFLUENCE Fast food restaurants are common. McDonalds, Wendy’s, Domino Pizza, KFC, Traditional restaurant, bistros, Indian curry shops, Chinese noodle, dim sum shops, sidewalk vendors http://www.noodlepie.com/2004/07/in_need_of_junk.html http://www.thailandtips.info/thai-street-food/ http://www.flickr.com/photos/jirikoo/3809579652/
- 34. EATING STYLE- THAI DINING Meal is served all at once, not in courses Served warm or at room temperature Rice is served steaming hot in a shallow bowl or plate
- 35. EATING STYLE- THAI DINING Meal is served all at once, not in courses Served warm or at room temperature Rice is served steaming hot in a shallow bowl or plate
- 36. EATING STYLE- THAI DINING Meal is served all at once, not in courses Served warm or at room temperature Rice is served steaming hot in a shallow bowl or plate
- 37. EATING STYLE- THAI DINING Meal is served all at once, not in courses Served warm or at room temperature Rice is served steaming hot in a shallow bowl or plate
- 38. UTENSILS Spoons and forks Serving spoon No knives Chopsticks for noodle
- 39. UTENSILS Spoons and forks Serving spoon No knives Chopsticks for noodle
- 40. COMMUNAL-STYLE EATING Own plate of rice Dishes served in the middle with a serving spoon A rotating table may be used in Chinese families Combination of stir-fry, soup or curry, fried dish, salad http://blog.hotelclub.com/amazing-thai-cuisine/
- 41. THAI STYLE EATING Diner takes a small spoonful and put it on their rice bowl Mixes the food into the rice and eats Impolite to take more than you can eat in a couple of spoonful
- 42. BEVERAGES Traditionally, food is not served with alcohol. Cold water is common and normally drank after the meal is finished.
- 43. LET’S PRACTICE Spoon &Fork.....Chopsticks
Notes de l'éditeur
- http://www.pooyingnaka.com/newrelease/content.php?No=382\n
- More than 3/4 of the SEA population is agricultural based. Twice as much fish is consumed in this region compared to other forms of animal protein, reflecting the long coastlines and river environments of Southeast Asia. The staple food throughout the region is rice, which has been cultivated for thousands of years. Rice serves as the basic staple food for more than half of the world’s population today. \nhttp://2012forum.com/forum/viewtopic.php?f=38&t=14693&start=2280\n
- simple daily meals and elaborate feasts characterize all Southeast Asian culinary cultures. Cooking is economically efficient as people use wok cooking, which requires a low amount of fuel and makes deep-frying easy. Also, meat and vegetables are typically chopped into small pieces prior to cooking, which mean that food cooks very quickly. Most food is cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerns with nutrition, economy, and ease of preparation as it relates to their food. \nhttp://dayidied.livejournal.com/\nhttp://thebeachsideresident.com/2011/06/recipes-june-2011/\nhttp://9leang.com/?p=9138\nhttp://www.bloggang.com/mainblog.php?id=tao-yiipun&month=23-02-2009&group=2&gblog=32\n
- simple daily meals and elaborate feasts characterize all Southeast Asian culinary cultures. Cooking is economically efficient as people use wok cooking, which requires a low amount of fuel and makes deep-frying easy. Also, meat and vegetables are typically chopped into small pieces prior to cooking, which mean that food cooks very quickly. Most food is cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerns with nutrition, economy, and ease of preparation as it relates to their food. \nhttp://dayidied.livejournal.com/\nhttp://thebeachsideresident.com/2011/06/recipes-june-2011/\nhttp://9leang.com/?p=9138\nhttp://www.bloggang.com/mainblog.php?id=tao-yiipun&month=23-02-2009&group=2&gblog=32\n
- simple daily meals and elaborate feasts characterize all Southeast Asian culinary cultures. Cooking is economically efficient as people use wok cooking, which requires a low amount of fuel and makes deep-frying easy. Also, meat and vegetables are typically chopped into small pieces prior to cooking, which mean that food cooks very quickly. Most food is cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerns with nutrition, economy, and ease of preparation as it relates to their food. \nhttp://dayidied.livejournal.com/\nhttp://thebeachsideresident.com/2011/06/recipes-june-2011/\nhttp://9leang.com/?p=9138\nhttp://www.bloggang.com/mainblog.php?id=tao-yiipun&month=23-02-2009&group=2&gblog=32\n
- simple daily meals and elaborate feasts characterize all Southeast Asian culinary cultures. Cooking is economically efficient as people use wok cooking, which requires a low amount of fuel and makes deep-frying easy. Also, meat and vegetables are typically chopped into small pieces prior to cooking, which mean that food cooks very quickly. Most food is cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerns with nutrition, economy, and ease of preparation as it relates to their food. \nhttp://dayidied.livejournal.com/\nhttp://thebeachsideresident.com/2011/06/recipes-june-2011/\nhttp://9leang.com/?p=9138\nhttp://www.bloggang.com/mainblog.php?id=tao-yiipun&month=23-02-2009&group=2&gblog=32\n
- Due to the close proximity of the borders between countries in Southeast Asia, and to combined influences from India and China that have affected indigenous taste and cooking styles, the ingredients are similar throughout most of the region while they are nonetheless manipulated by each culture to suit their palate and taste. \nhttp://nrnfoodwriter.blogspot.com/2010/06/satay.html\nhttp://jajanankuliner.wordpress.com/2011/02/07/enjoy-the-ultimate-taste-of-indonesian-satay/\n
- Southeast Asians, unlike cultures in northern and central Asia, do not use milk in the way that Europeans and Americans do. While bread has become popular as a snack or breakfast food item in countries that were colonized by European nations, most Southeast Asians do not consider milk, yogurt, cheese, and other dairy foods to be a popular source of nutrition. Instead, soy-bean paste, and soy sauce are alternative food preferences for most people, with evaporated milk and modern-day substitutes commonly used to sweeten coffee or prepare deserts. Coconut milk, as a very different and indigenous produce, is widely used as well. \n\nhttp://www.shesimmers.com/2010/04/salted-or-fermented-soybean-paste-used.html\n\n
- Specific food information: The food consumed in Southeast Asia varies not only by country, but by religious and ethnic tradition. This diversity makes Southeast Asian food a fascinating. Here are a few themes. Both Indian and Chinese influences are present in the foods of Southeast Asia, as well as Western influences today. \n
- Specific food information: The food consumed in Southeast Asia varies not only by country, but by religious and ethnic tradition. This diversity makes Southeast Asian food a fascinating. Here are a few themes. Both Indian and Chinese influences are present in the foods of Southeast Asia, as well as Western influences today. \n
- Indian cooking has influenced much of Southeast Asia. However, Indian cooking varies throughout the country and according to ethnic and religious preference. Most know that Muslims do not eat pork, and that the month of Ramadan (the ninth month of the Muslim lunar calendar) is a time of fasting for Muslims all over the world. Muslims may neither eat nor drink during the daylight hours of this month. Hindus, in contrast, find that cows are sacred and the eating of beef is forbidden. \n
- China is much more eclectic, and the Chinese who follow Taoist traditions believe that food should be combined in ways that have medicinal or healing properties. Some foods are ‘hot’, and should be avoided by pregnant women or those with hight blood pressure. Example of hot foods include chili pepper and ginger. Other foods are ‘cool’, such as eggplant and winter melon, and should be eaten by people who wish to lower their blood pressure. The popularity of wheat in China also lead to their development of noodles as a staple of many dishes. By all these means, people believe they can effectively regulate their body process and reactions.\n
- Buddhists, too, are expected to not eat meat, as the killing of any animal is antithetical to Buddhist beliefs. However, many Buddhists do eat meat as well as fish, and this belief tends to be most closely observed by monks rather than by ordinary people today. \n
- Curries originated in India, with the milk and butter from cow raising being included in the recipes. In Southeast Asia, coconut milk was substituted for real milk, with a very different subsequent taste to the curries. Noodles are popular throughout Southeast Asia, and reflect Chinese as well as Indian influence in the spices and methods of preparation. \n
- European food ways also have had their influence in Southeast Asia. In the Philippines, for example, Spanish influence is clearly present not only in the languages of the country but in their love of such dishes as pan de sal (a type of bread), kilawin (marinated raw seafood with chili), paella (a seafood, meat and rice stir fry dish), empanada (a sweet bread), and a variety of other seasoned meat dishes. Conventional dishes in the Philippines reflect more influence from a blend of Chinese, Spanish, and indigenous Southeast Asian traditions than is found anywhere else in Southeast Asia. \nhttp://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food-chicken-empanada-picadillo-recipe/\n\n
- European food ways also have had their influence in Southeast Asia. In the Philippines, for example, Spanish influence is clearly present not only in the languages of the country but in their love of such dishes as pan de sal (a type of bread), kilawin (marinated raw seafood with chili), paella (a seafood, meat and rice stir fry dish), empanada (a sweet bread), and a variety of other seasoned meat dishes. Conventional dishes in the Philippines reflect more influence from a blend of Chinese, Spanish, and indigenous Southeast Asian traditions than is found anywhere else in Southeast Asia. \nhttp://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food-chicken-empanada-picadillo-recipe/\n\n
- European food ways also have had their influence in Southeast Asia. In the Philippines, for example, Spanish influence is clearly present not only in the languages of the country but in their love of such dishes as pan de sal (a type of bread), kilawin (marinated raw seafood with chili), paella (a seafood, meat and rice stir fry dish), empanada (a sweet bread), and a variety of other seasoned meat dishes. Conventional dishes in the Philippines reflect more influence from a blend of Chinese, Spanish, and indigenous Southeast Asian traditions than is found anywhere else in Southeast Asia. \nhttp://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food-chicken-empanada-picadillo-recipe/\n\n
- Popular meals in Southeast Asia consist of rice, fish, vegetables, fruits, and spices. Curry, ‘satay’ (spiced or marinated meat on a stick that is barbecued), ‘Spicy soup’, noodles, and soy products are popular. \nhttp://www.templeofthai.com/recipes/massaman_curry.php\nhttp://thaicookingclasses.com.au/sample_thai_menus.html\n\n
- Flavoring that are common include ginger, pepper, chili peppers, onions, garlic, soy sauce, fish sauce, fermented fish paste, turmeric, lemon grass, cloves, nutmeg, cinnamon, as well as tamarind and lime (for a sour taste). \n
- Coconut milk is often used to bind sharp flavors, while palm sugar is used to balance the spices. Unique combinations of sweet and sour, or hot and sour, hot and sweet, are common in various regions. Shrimp paste and prawn paste is spicy-sour, and is popularly consumed with green mangoes, fresh fish, or in stews. Fish sauce is used in almost all Southeast Asian curries as well as in various forms of cooking fish and pork. \n
- Popular vegetables are sweet potatoes, maize, taro, tapioca, legumes, blossoms, and the leaves of many green plants. \n\nhttp://www.bbcgoodfood.com/content/knowhow/glossary/sweet-potato/\nhttp://www.infobarrel.com/Taro_Nutrition_Facts_Starchy_Tropical_Tuber\n\n\nhttp://candicecabe.wordpress.com/2010/03/24/what-the-heck-is-a-legume/\n
- Popular fruits are pineapple, coconut, star fruit, jackfruit, papaya, bananas, rambutan, mangosteen, and the somewhat odorous durian (‘king of the fruits’, according to aficionados). Tea and coffee are abundant throughout the region, although the popular drink with a meal is water. \n\n
- \n
- Invitations are not generally part of Southeast Asian food and culture. Traditionally, one drops in on a house of friends or neighbors or kin, and one receives food without question. In fact, it is an insult to refuse to eat food that is offered. At feasts, similarly, invitations are rare. They imply invidious distinctions between people that otherwise work and live together in a community; all should be welcome to eat, regardless of status. \n
- Rice is the basis of Southeast Asian food, and in many languages a common greeting is ‘Have you eaten yet?’ The verb for ‘to eat’ is often the same as the verb ‘to eat rice’. \n
- In the cities and suburban areas of Southeast Asia today, Western influences in the form of fast-food restaurants are becoming more common. McDonalds, Wendy’s, Domino Pizza,and Kentucky Fried Chicken are among the more common fast food chains that have penetrated Southeast Asia. Side by side, you can find traditional restaurants, bistros, Indian curry shops, Chinese noodle and dim sum shops, and sidewalk vendors supplying local cuisine. Southeast Asians are income-limited but all gourmets, and the range of food choices are generally embraced rather than resented. \n
- In the cities and suburban areas of Southeast Asia today, Western influences in the form of fast-food restaurants are becoming more common. McDonalds, Wendy’s, Domino Pizza,and Kentucky Fried Chicken are among the more common fast food chains that have penetrated Southeast Asia. Side by side, you can find traditional restaurants, bistros, Indian curry shops, Chinese noodle and dim sum shops, and sidewalk vendors supplying local cuisine. Southeast Asians are income-limited but all gourmets, and the range of food choices are generally embraced rather than resented. \n
- In the cities and suburban areas of Southeast Asia today, Western influences in the form of fast-food restaurants are becoming more common. McDonalds, Wendy’s, Domino Pizza,and Kentucky Fried Chicken are among the more common fast food chains that have penetrated Southeast Asia. Side by side, you can find traditional restaurants, bistros, Indian curry shops, Chinese noodle and dim sum shops, and sidewalk vendors supplying local cuisine. Southeast Asians are income-limited but all gourmets, and the range of food choices are generally embraced rather than resented. \n
- In the cities and suburban areas of Southeast Asia today, Western influences in the form of fast-food restaurants are becoming more common. McDonalds, Wendy’s, Domino Pizza,and Kentucky Fried Chicken are among the more common fast food chains that have penetrated Southeast Asia. Side by side, you can find traditional restaurants, bistros, Indian curry shops, Chinese noodle and dim sum shops, and sidewalk vendors supplying local cuisine. Southeast Asians are income-limited but all gourmets, and the range of food choices are generally embraced rather than resented. \n
- Traditionally, the Thai meal is served all at once, family-style, not in courses. This is different from western style where you serve appetizer, entree, main course, and desert. Dishes are served warm or at room temperature, unlike Western hot off the grill, which creates a more relaxing dining experience! Rice though is preferably served steaming hot in a shallow bowl for each diner, similar in size to Western soup plates. \n\n
- Traditionally, the Thai meal is served all at once, family-style, not in courses. This is different from western style where you serve appetizer, entree, main course, and desert. Dishes are served warm or at room temperature, unlike Western hot off the grill, which creates a more relaxing dining experience! Rice though is preferably served steaming hot in a shallow bowl for each diner, similar in size to Western soup plates. \n\n
- Traditionally, the Thai meal is served all at once, family-style, not in courses. This is different from western style where you serve appetizer, entree, main course, and desert. Dishes are served warm or at room temperature, unlike Western hot off the grill, which creates a more relaxing dining experience! Rice though is preferably served steaming hot in a shallow bowl for each diner, similar in size to Western soup plates. \n\n
- The influence of Western cultures is found not only in the use of tables and chairs in many modern Southeast Asian households, but also in the use of spoons and forks. Knives are not necessary, since meat and vegetables are chopped into smaller portions before cooking or serving. A large spoon is held in the right hand, while fork on the left hand is used to shovel food into the spoon. Serving spoon for each dish is also used for sanitary purpose. Chopsticks are used only for noodle dish. In the countryside traditional styles of eating with hands continue but are under pressures to change with more foreign influences.\n\n
- Each diner has his or her own plate of rice in front. All dishes are served in the middle of the table with a serving spoon for each dish. In some Chinese families, a rotating table is used. Dishes are placed on the rotating part, making it easier to pass food around. Dishes that are served in each meal is a combination of stir-fry, soup or curry, fried dish and sometimes salad. \n\n
- Diners take a small spoonful of a dish from a communal serving bowl and put it onto their rice in their individual rice plates. Unlike other Asian countries, Thais eat their rice from a plate, shaped like a soup plate. This helps catch the juices of the many types of soups and sauces served.\nThe diner mixes the food into the rice and eats the spoonful. It is impolite to take more than you can eat in a couple of spoonful. \nThe polite way to do it is to take as much as you can eat in one or two mouthfuls. Enjoy it and then move onto another dish. Thais like to pick at food, helping themselves to the dishes one spoon at a time. Take your time and try everything.\n
- Traditionally, Thai food is not served with alcohol but at an informal meal, beer can be served. Cold water is usually the beverage of choice and normally drank only after the meal is finished.\n\n\n
- \n