CULINARY HISTORY
French Cuisine
It is recognised by the world as one of the finest cuisine.The french are known for their artistic temperament and so is their cuisine.
History of french cuisine: At the end of the Merovingian period, the convents which had preserved all the tradition of the gourmands increased in france: it was the begining of culinary art.
Viollet-le-duc, in the course of his studies, said that the kitchens were large and high spit roasting was common, dishes were cooked on the fire itself. Ovens were installed in the twelfth century for preparing roasts.From the fourteenth century, sauces were a much appreciated pasrt of culinary asrt. Menu was varied which included game, fish, bowl, butcher's meat. vegetable were featured less.
At the end of the sixteenth century, Italian cooks and Pastry cooks were employed. They thought and prepared a number of dishes, which since then, remained in the french repertoire, e.g. cannelloni, revioli,gnocchis (farinaceous dishes)
In the seventeenth century and eighteenth century, royalty and high ranking people took great interest in food and the cooks in gratitude named dishes after them. The cooks during freast or banquet were honoured and appreciated if the food was good. if something went wrong, they were flogged in front of guest. Confectionery, foreign dishes such as caviare, punch, etc. became popular.
Chinese Cuisine
Chinese culture is the oldest civilization in the world. In unrecorded history, they were the first discover of the fire. Freindship and food were inseparably linked .A gathering without food was considered incomplete and improper
Five regional cuisine predominant, i.e the south-eastern-Canton,western-Szechwan, sometime called Chungking, North Eastern-Peking or Shantung, Central -Honan and East cost-Fukien
Cantonese: The various regioanl cuisine were influenced by many factors; such as in cantonese, it was influenced by western travellers. When they migrated, they established chinese restaurant outside China
Shantung Style: Shanghai was influenced by the active trade between Peking and Shantung.Peking, now called Beijing, was the site of imperal palace.Concentration of wealth attracted the country's best chef's, which brought cooking to its hights level. It had a reputation for mammoth feast and banqeut
Honan Style: The Yellow river runs through the Honan province which is famous for its yellow river crop. It is knwon for its spiced concoctions, sweet and sour dishes and rich seasoning
Fukien Style: Fukien province on china's east cost is fmaous for its seafood and for clear light soup. They are known for their quality. wine is sometime used for cooking
Szechwan Style: the province is hot, almost tropical. The food is highly spiced, peppery and somewhat oily. Deep-frying is popular.Chicken chilli fry szechwan duck is a favourite dish of this region
Middle Eastern cooking
The Middle East countries' language is "Arabic" throughout the region in its numerous and varied dialects.the religion is that of Islam. The various countries are inextricably linked culinarywise. Lamb minced are the favourite meat eaten.Alcohol is not used owing to the muslims dietart law.Vine leave, pine nuts, cabbage, baniva (okra), lentils chickpeas, bitter herbs, olive, figs, grape, raisins, dates almonds are extensively used Fish is eaten wide along the coastline
Australian and New Zealand Cuisine
It is a fine cuisine, took centuries to establish and it requires an indolent artistocracy to rifine it
Australians products-marvellous beef and lamb, wonderful fish, first class vegetable and exotic tropical fruits. Nverthless, these democratic people have never been much concerned with food
A famous australian dish is the carpet bag steak- a giant piece of thick rump steak slit down the middle and stuffed with few oysters seasoned with salt, pepper and lemon juice and baked dishes made from sydney rock oysters, snappers and baramundi fish. Plain steaks, roast lamb are eaten in abundance by Australians
Australia also boast of a production of wine
New Zealand settlers, unlike their Australian counterparts, managed to gratf onto the dreary "home" cooking which they brought from less well - fed houses of britain, a little livelier tradition they found in the land they took over
POPULAR ASUTRALIAN FOOD
Kangaroo steak-
Anzac Biscuits-
Balmain bugs
Billy tea
Cockys Joy
Cuppa
Damper
Fish
Granny Smith Apples
Jumbuck
Lamingtons
Rocks Oysters
Pavlova
Tropical Fruits
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