A guide to Chinese cuisine

Type :

Presentation

Pages :

6 pages

Format :

.doc

Published date :

01/27/2009

Category :

Arts & media

Sub category :

Journalism

Oboulo.com selection criteria

$ 12.95 Add to cart

Summary :

Introduction.
Aspects of Chinese cuisine.
1. Food already cut into bite-sized pieces.
2. The idea of 'wholeness'.
3. The idea of communal dishes.
Eight major culinary schools in Chinese cuisine.
1. The Anhui culinary school.
2. The Hunan culinary school.
3. Sichuan cuisine.
4. The Cantonese culinary school.
5. Traditional Cantonese cooking.
6. The Fujian culinary school.
7. Zhejiang cuisine.
8. The Jiangsu culinary school.
9. The Shandong culinary school.
Conclusion.
Bibliography.

Abstract

Perhaps one of the first things that should be mentioned about chinese cuisine is how much it differs from western cuisine. The primary difference of chinese cuisine is usually attributed to a difference in staple crops (for the chinese this is usually rice), and livestock (The chinese eat primarily fish chicken and pork, and rarely eat beef). These differences alone however, do not explain all the differences between chinese and western cuisine. One aspect of particular importance are the differences due to the differing beliefs and values that the chinese have. One of the main aspects of chinese cuisine is that the food is already cut into bite-sized pieces so that they can be easily picked up using chopsticks. The chinese do not believe in cutting food up at the table because the utensils necessary to do so, fork and knives, are considered weapons. Furthermore, it is considered impolite to have guests cut their own food, thus making dishes served in bite-sized pieces the norm.