Introduction :1 Introduction Africa: Egypt Europe: Poland Asia: Japan, Indonesia, Vietnam Producer by Yee & Penny


Slide 2:2 Egyptian Culture Food Local Cuisine have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian. Food in the south is closely linked to North African is especially hot.


. :3 . Eating Conventions Most residents begin the day with a light breakfast. Most families eat their lunch between 2 and 5 PM. They may take British-style tea at 5 or 6 PM Eat a light supper often no earlier than 9 PM. In restaurants lunch is normally served 1–4 PM, dinner from 8 PM to midnight.


Slide 4:4 Restaurants Menus are in both Arabic and English except in Alexandria, where they are in Arabic and French. In most hotel dining rooms have both traditional Egyptian and international dishes are available.


Slide 5:5 Egyptian Home Cooking All the food is set in the middle of the table at the beginning of the meal. Use your bread as a combination fork and spoon. Guests are not expected to clear their plates, and you'll need to refuse more. After dinner, guests remove from the dining room to drink mint tea or coffee. Wait at least a half-hour from the end of the meal before you take you leave.


Slide 6:6 Snack Bars Egypt has small shops dispense the Egyptian version of fast food from stand-up sandwich bars to luxurious of five-course meals. The larger cities even have Western-style fast-food chains like the McDonald's and Kentucky Fried Chicken


Slide 7:7 Bread The mainstay of Egyptian diets, aysh (bread) comes in becomes the Egyptian sandwich.


Slide 8:8 Soup A leafy , green or summer vegetable, is Egyptian traditional thick soup can be served with crushed bread or over rice.


Slide 9:9 Salads can be made of greens, tomatoes, potatoes, or eggs, as well as with beans and yogurt.


Slide 10:10 Main Courses Rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. For most Egyptians, meat is a luxury used in small amounts meat, cooked with vegetables, and served with or over rice.


Slide 11:11 Cheese Native cheese comes in two varieties: pale yellow cheese are normally used in salads, bread and sandwiches, dry cheese made into a paste.


Slide 12:12 Desserts of pastry or puddings are usually drenched in honey syrup. Egyptian rice pudding is called mahallabiyya . Egyptian ice cream runs closer to ice milk or sherbet cream. Most restaurants and many homes serve fresh fruits for desserts,


Slide 13:13 Fruit In Egypt a multitude of fresh fruits are available year-round. In the winter, bananas, and oranges appear. Summer is blessed with melon ,peach, plum, and grapes. Tin shawki is a cactus fruit that appears in August or September.


Slide 14:14 Coffee is developed and popularized in the Middle East, the drinking of coffee remains tradition. Local coffeehouses still cater to men who come to drink coffee, discuss politics, charting, play backgammon, listen to Egyptian music, and smoke the water pipe.


Slide 15:15 Tea Afternoon tea from the Arabians, and it's served with milk, lemon, and sugar on the side. After-dinner is mint tea, dried mint is mixed with tea leaves like regular tea .


Slide 16:16 Cold Drinks Fresh fruit juices blend the whole fruit small amounts of ice and sugar water mash into your glass and available at small stalls throughout Egypt. In addition to pure fruit juices made of vegetables such as cucumber, tomato, and carrot. Western soft drinks are ubiquitous in Egypt, You can find Schweppes, Fanta, Seven-Up, Coke.


Slide 17:17 Alcoholic Drinks Drinking alcohol, beer, wine, and hard liquor are available in bars, restaurants, and some grocery shops. Local beer called Stella is a light lager that is quite good; Marzen, a dark, bock beer, Aswanli is the dark beer made in Aswan .


A Typical Polish meal :18 A Typical Polish meal Soup usually starts off the meal. Red beet soup served with stuffed dumplings, a cold beet and vegetables in sour milk soup. Some other soups are included wild mushroom, pickle and cabbage.


Slide 19:19 Appetisers include smoked salmon or smoked eel as well as a variety of aspic dishes and the Polish cold cuts and sausages.


Slide 20:20 Polish salad is consists of grated winter vegetables like cabbage, red cabbage, carrots, leeks and apples. A tasty but simple salad is sliced raw cucumbers in sour cream or sour milk. Tomatoes in Poland are among the best in any salad!


Slide 21:21 The main meal in Poland always consists of Pork , beef, lamb which is usually served with some type of sauce. Sauce could be usually a sweetish with raisins and honey, a wild mushroom sauce.


Slide 22:22 Traditional Polish poultry dishes include chicken Polish style and duck filled with apples. The chicken is filled with a stuffing of liver, rye bread, egg, butter, spices and parsley springs, and it is roasted in the oven.


Slide 23:23 Polish fish dishes are highly recommended. They feature a variety of types of fish: eel, pike, perch, sturgeon, sea fish. The fish can be cooked many different ways: boiled, fried, roasted, fried in breadcrumbs, and served with delicious stuffing, sauces and accompaniments.


Slide 24:24 Dessert can consist of either cake or ice cream. There are apple cakes, cheesecake and poppy seed rolls. There are also layer cakes, apple tarts, eastern cakes, cream cakes and doughnuts.


Part II :25 Part II Asia Culture Food Coming Soon


Japanese Food Culture :26 Japanese Food Culture It mixes with Chinese and French food style plus her own style, for example , food with soya sauce, vinegar, MSG(monosodium glutamate 味精) to enrich the flavour and freshen food


Japanese Food Development :27 Japanese Food Development BC 200, systematic cooking style was initially found in the southern Japan, e.g. rice was generally used From 8 to 12 centuries, the way of rice storage, cooking skills, the appearance of salt, ferment soya sauce, vinegar, MSG (monosodium glutamate味精)


Japanese Food Development :28 Japanese Food Development The main function of them is to prolong the expiry date of food At the same period, tea-cult(茶道) prevailed as the effect of Buddhism. The revolution of food culture & vegetarianism(素食主義) happened at that time During 16 to 17 centuries, the prosperity of voyage industry (航海業)brought the food culture of other countries into Japan, e.g. the skills of Korean wine-making


Japanese Food Culture :29 Japanese Food Culture Portuguese’s fried cooking method imported Japan, e.g. celebrated Japanese food named ‘Tin Fu Lo’ Holland , Spanish, England’ watermelon, tomatoes, potatoes, honey-cake, red wine led into Japan After 17 centuries,this was because under the influence of feudalism age and over 200 years’ independence made food without strong flavour and vegetable became a main dish In the middle of 19 centuries, the emperor of Mingzhi(明治天皇) changed meat as an entrée dish(主菜), like barbecue and the beef chafing dish(牛肉鍋) Nowadays , Japanese food becomes the diversified and international cuisine


Characteristics of Japanese Food :30 Characteristics of Japanese Food Cooking style is mainly barbecue, raw food freezing, sushi which are flavoured by soya sauce Noodle is their staple food grain(主糧), such as hand-pulled noodles, buckwheat noodles(蕎麥麵) Affected by geographic factors, Guandong(關東) food leans on strong flavour and Guanxi(廣西) is mostly light flavour


Food source in Japan :31 Food source in Japan Wooden fish (木魚), kelp(昆布), hair-crab(毛蟹), kuri(粟子), wasabi(山葵)


Indonesian Food :32 Indonesian Food Indonesia is the largest archipelago(群島) in the world,so that, seafood is commonly found like shrimp,crab & fish Indonesian population is mostly made up of the Malays.


Indonesian Food :33 Indonesian Food Indonesia has the reputation of “The Kingdom of Spices” (香料王國) Some examples of fresh spices are Chinese parsley(芫茜),lemongrass (香茅),ginger root (薑) It is mainly spicy food and seasoning is strongly flavoured Food with spices(香料) ,seasoning(調味料) and paste(醬料) must be found


Indonesian Food :34 Indonesian Food With a few exceptions, the ingredients are basically the same as Chinese food For Hong Kong people ,it is easy to cook


Characteristics of Indonesian Food :35 Characteristics of Indonesian Food Some special main courses are shrimp crisps Snacks are deeply fried shrimp patties(炸蝦餅),shrimp crisps (炸蝦片), mutton satay (沙爹羊肉串)


Characteristics of Indonesian Food :36 Characteristics of Indonesian Food Dessert examples are black glutinous rice with coconut milk(椰汁黑糯米), three-colored coconut cake (三色椰香糕) ,banana pudding in Indonesian style (印尼香蕉糕)


Introduction of Vietnamese Food :37 Introduction of Vietnamese Food She,placed nearby China ,copies many Chinese provinces’ food and beverage,like Yunan(雲南) and Guangxi(廣西) Cooking style is mainly to saute(炒) in the Chinese way, roast(烤) , steam(蒸),fry(炸), spice(鹵),stew(燉) Appetizer seasons with hot pepper, green lemon sauce, fresh spicies.


Vietnamese Food History :38 Vietnamese Food History After the end of World War two, Vietnam was divided into north and south for 20 years As a result, cuisine was separated into two styles in two areas In the northern part, which was nearby China, cuisine had a little bit change and pretended Chinese food style, for example,the food of snake, worms, mice, ant. (蛇蟲鼠蟻),duck’s egg, fried scorpion(炸蠍子), field mouse(田鼠)


Vietnamese Food History :39 Vietnamese Food History In the southern Vietnam, Vietnamese food was deeply impressed by the French food like salad, pork chop(豬扒), duck with orange juice (橙汁鴨),beef with tomato juice,plus the food style in France


Characteristics of Vietnamese Food :40 Characteristics of Vietnamese Food Serving size--- eat little but many meals Entrée dish offers 4-6 serving size to customers The ingredient of Vietnamese dessert is mainly coconut, sucrose(庶糖), glutinous rice(糯米),such as famous swallow with coconut oil (椰汁官燕), black glutinous rice with coconut oil(椰汁黑糯米)


Characteristics of Vietnamese Food :41 Beverage includes freezing coffee with sweet milk (凍咖啡加煉奶), green lemon juice(青檸汁), three-colored ice(三色冰) Her main dish is snake , worms, mice, ant(蛇蟲鼠蟻) Paste(香料)---lemongrass(香茅), thin lotus leaves(薄荷葉), anchovy sauce(魚露),green lemon (青檸),garlic(蒜),hot pepper with dry shrimp(辣椒乾蝦米), rosemary(迷迭香) Characteristics of Vietnamese Food


Characteristics of Vietnamese Food :42 Characteristics of Vietnamese Food Rice-flour noodles(米粉) is preferable to Vietnamese Some famous Vietnamese food are sugar cane with Shrimp paste(蔗蝦), Pickled Chicken’s Feet(醃酸雞腳), Deep-fried Spring Roll(炸春卷)