CUISINE...THE ART OF COOKING

CUISINE :

The specific set of cooking traditions and practices, often associated with a specific culture or religion is called a Cuisine. In fact, most of the cuisines are named after the region or place where its underlining culture is present. A cuisine is basically influenced by the resourses/ ingredients that are available in that region.

DIFFERENT CUISINES :

Broadly Cuisins are classified in to :

1. Asian Cuisine (Central Asian, East Asian, Chinese, South Asian, South East Asian and West Asian Cuisines)

2. Europian Cuisine (North Europian, West Europian, East Europian and South Europian Cuisines)

3. Africal Cuisine

4. Ameriacan Cuisine (North American, Central American, South American and Carebean Cuiseines)

5. Ethnic and Religious Cuisine (Arab, Jewish, Berber and Parsi Cuisines)

Under each main classifications there are so many sub classifications. In fact, more or less every country in all the continents have their own unique cuisines. It may be an independednt or a mixture of various cuisines.

ORIGINS OF FOOD

ANIMAL ORIGIN :




PLANT ORIGIN :

FOOD...THE PRIME BASIC NEED

FOOD:

Any thing/substance consumed to provide or balance nutritional support for the body is a FOOD. Broadly there are two types, a plant or animal origin. Food contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.

In ancient days, people managed food through hunting and agriculture. As the days passed, food industries came in picture which produces various kinds of foods.

FOODS OF PLANTS ORIGIN :

Many plants or plant parts are eaten as food. There are around 2,300 plant species which are cultivated for food.

Seeds of many plants are also a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthy fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera.Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible.

Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source.. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables.

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli).

FOODS OF ANIMAL ORIGIN

Animals are used as food either directly or indirectly. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, et cetera).

Birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as civet.

Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians do not consume meat. Vegans do not consume any foods that are or contain ingredients from an animal source.