Assignment on World Food

Running head: WORLD FOOD
World Food
Name of the Student
Name of the University
Author Note

1WORLD FOOD
Table of Contents
The characteristics of Turkish cuisine Jamaican cuisine and the factors that influence them.........2
Historical and geographical influences............................................................................................4
Developing trends in the food and drinks of UK.............................................................................6
Two recipes......................................................................................................................................7
Jamaican curry goat.....................................................................................................................7
Etli Bamya (Turkish)...................................................................................................................8
Reference List................................................................................................................................10

2WORLD FOOD
The characteristics of Turkish cuisine Jamaican cuisine and the factors that influence them
The Turkish cuisine has developed on a larger scale, as it was subjected to various phases
such as the religious behaviour of the natives, different cultures that are present in the country
and the geographical position of the country. The cuisine spread from Central Asia to Europe due
to the vastness of the empire, which helped them in procuring foods from all across the globe.
The milk and the meat products were obtained from Central Asia while Mesopotamia helped in
providing the staples like cereals (Guler 2016). Fresh vegetables and fruits were gathered from
the Mediterranean region and the variety of spices came from South Asia, which helped them in
developing a strong culture with respect to food. It can be seen that most of the Turks were
dependent mainly on animal when they lived in the Central Asia region. The breeding and
rearing of the animals led the animals to be the centre of attraction in whatever dish that they
produced (Okumus and Cetin 2015).
Due to the frequent use of meat products by the Turks in the Central Asia region, they
learned the technique of preserving the meat so that it did not get spoiled. These preserved meat
helped the Turks in exporting the products to China so that revenues can be earned at the same
time. The range of meat products varied from sausages, pastrami and sizgit, which was made by
drying the meat with various spices. They fried the meat with the protective skin so that it can
help the product in retaining its freshness for a longer period. The conversion of the people in to
Islam banned them from using certain products for consumption, which changed their entire
perspective regarding food (Dogan, Nedelcheva and Pieroni 2017).
The mid 8th century saw a change in the religion, which was a major factor that helped in
influencing the Turkish cuisine, as there were rules and regulations regarding the consumption of

3WORLD FOOD
food. Most of the people stopped the consumption of odd-toed ungulates such as horse and
donkey along with the consumption of reptiles, which also came to a halt. The religious impact
became more visible during the period of the Seljuks, which led to a decrease in the consumption
of meat products and was compensated with agricultural products (Hamid-Turksoy, Kuipers and
Van Zoonen 2014).
The Jamaican cuisine on the other hand bought together different techniques in cooking
and blended it accordingly with the harvests that were produced in the tropical island. This has
helped them in producing dishes that were flavourful throughout the Caribbean. The Europeans
who settled in the island were of Spanish origin, which was reflected on their dishes as the hint
of vinegar and escovitch fish was found in most of the dishes (Valentine 2016).
However, in the year 1655 it was seen that the Spanish people lost to England, which led
to the island being in the hands of the British. They helped in influencing the cuisine to a great
extent, as the evolution of island-styled hamburger was done, which was the result of spicy meat
between breads and a favourite among the locals. The later years saw the influence of Chinese
and East Indian products in the Jamaican cuisine, as there was a rise in the labourers, which was
replaced by slavery. This change led to the use of curry in the dishes along with the local meat
produce such as seafood, goats and chicken (Eitzinger et al. 2015).
The consumption of ‘ackee and saltfish’ was considered to be the staple breakfast food
for the people, which looked more like scrambled eggs along with Bammy, which is a bread
made from cassava flour. The traditional food such as curried goat became a popular dish in the
parties and the festivals of the Jamaican people (Ferguson and Iturbide 2015).