About Cuisine – A Specific Manner Or Style Of Cooking Practices!
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Cuisine means a cooking or culinary art or kitchen work. Cuisine is a specific manner or style of cooking practices which is generally associated with a particular culture and region worldwide. Cuisines are generally titled after their geographical origin. A cuisine is primarily influenced by the ingredients which are easily available locally. Globally Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes exclusive to a specific region.
Cuisine can be identified as the foods and methods of food preparation according tradition, region, religion or population.
The key factors shaping a cuisine are environment and weather, which in large measure decides the natural raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods are required or proscribed.
Climate and milieu also affects the resource of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods rapidly for conserving rare firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained noteworthy in world cuisines for their improved gustatory properties even when these preserving techniques are no longer strictly essential to the maintenance of a sufficient food supply.
New cuisines continue to develop in modern times. An example is fusion cuisine, which combines elements of numerous culinary traditions and methods while not being categorized per any one cuisine style, and generally refers to the innovations in many modern restaurant cuisines since the 1970s.
Types of Cuisines:
We can classify in Global and Regional Cuisines.
Global Cuisine:
Global Cuisine is a cuisine which is practiced around the world, and can be classified according to the common use of key food materials, including grains, produce and cooking fats.
Regional cuisine:
Regional cuisines are the cuisines which may vary based upon food obtainability and trade, cooking traditions and practices, and cultural dissimilarities.
For example, in Central and South America, corn (maize), both fresh and dried, is a essential food. In northern Europe, wheat, rye, and fats of animal origin preponderate, while in southern Europe olive oil is everywhere and rice is more predominant. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil.
China likewise can be divided into rice regions and noodle & bread regions. In the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice.
The vegetarianism practiced in much of India has made pulses (crops harvested exclusively for the dry seed) such as chickpeas and lentils as significant as wheat or rice.
From India to Indonesia the use of spices is distinguishing; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.
Different Styles of Cuisine:
Fusion cuisine
Haute cuisine
Nouvelle cuisine
Vegan cuisine
Vegetarian cuisine
Note by Note cuisine
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