Food Magazine World Cuisines Assignment

Running head: FOOD MAGAZINE
FOOD MAGAZINE: WORLD CUISINES
Name of the Student
Name of the Author
Author Note

1FOOD MAGAZINE
Table of Contents
Article 1...........................................................................................................................................2
Comparison between the characteristics of Turkish and Chinese cuisines.................................2
Factors influencing Turkish and Chinese cuisines......................................................................4
Article 2...........................................................................................................................................5
Historical and Geographical influences on Turkish cuisine........................................................5
Historical and Geographical influences on United Kingdom cuisine.........................................5
Article 3...........................................................................................................................................6
Developing food and beverage trends in United Kingdom.........................................................6
Article 4...........................................................................................................................................7
Evaluation of Chinese Fried Rice................................................................................................7
Recommendations for improvement............................................................................................7
Evaluation of Italian Lasagna......................................................................................................7
Recommendations for improvement............................................................................................8
Reference List..................................................................................................................................9

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A cuisine consists of various characteristics. It is actually a cooking style which involves
the use of specific ingredients, dishes and techniques that makes them unique to a specific
culture. It can also be associated with a specific country. Native food preparation techniques, the
customs associated with it and the specific ingredients involved in preparing the dishes, makes
them distinctive for a particular geographical region (Mak, Lumbers and Eves 2012). Factors that
affect a particular cuisine are the produce, culture, climate and trades. Various cooking
techniques like curing, smoking and pickling have been introduced to world cuisines from
countries where foods for preserved for consumption during the winter seasons (Zeng et al.
2016).
Cuisine can be dated back to the days of Antiquity. Rome was known for its famous
cuisines. However, new cuisines have developed like the fusion cuisines, nouvelle cuisine,
among others (Danaher 2013). Molecular gastronomy is a modern cooking style that uses science
to cook foods using various technological innovations (Roosth 2013). Global cuisine is practiced
throughout the World and is classified according to the use of produce, grains and cooking fats
or oils.
In the recent era, the world enjoys the services from various cuisines like Chinese,
Turkish, Indian, French, Italian, among others. This essay describes the characteristics of some
of the World cuisines and compares them, discussing the factors that influence such cuisines.
Article 1
Comparison between the characteristics of Turkish and Chinese cuisines
Turkish cuisine owes its origins to the Ottoman cuisine (Dursteler 2012). Ottoman
cuisine consists of sweet and sour tastes. There are many variations in the Turkish cuisine, which
depends upon a particular region of the country. The cooking styles of Istanbul, Izmir and Bursa,
among others involves the use of less spices. They prefer rice as compared to koftes, vegetable
stews, bulgur, eggplants, dolmas and fish preparations (Ötleş et al. 2016). On the other hand, the
black sea region cuisine involves the extensive use of fishes like hamsi or the anchovies from the
Black Sea and also prefers maize dishes. In addition, the southeastern region cuisine involves
preparations like mezes, kebabs and desserts like baklava, kadayif, among others
(Www.worldfood-istanbul.com, 2017). Olive oil is the major cooking oil of this region. Other

3FOOD MAGAZINE
famous dishes of the cuisine includes manti, keshkek and gozleme. However, dishes similar to
manti are found in Korean (mandu) and Chinese (mantou) cuisines as well. The main
components of a Turkish cuisine includes soups (mercimek, ezogelin, tavuk suyu and yuvalama),
meats (doner, kofte. Kebabs, kuru, izmir, icli, among others), offal (preparations from the use of
various parts of an animal body), vegetable dishes (Zeytinyagli, coban, dolma and imam bayildi),
grain or legume based dishes (pilafs, kuru fasulye) and sweets (baklava, helva, muhallebi). Some
of the drinks of the Turkish cuisine are tea, Turkish coffee. The most popular drink is Ayran,
which is made from water, yoghurt and salt. Other drinks include salgam, serbets, salep and
boza. The key ingredients that are the characteristics of a Turkish cuisine are eggplants, peppers,
zucchinis, lemons, beans, pomegranates, plums, pears, apricots, figs, fish, lamb, beef, rice,
almonds, walnuts, pistachios, raisins, semolina, yoghurts, cheese, among others. Spices of the
Turkish cuisine include cumin, paprika, black pepper, oregano, mint, allspice, thyme, parsley,
among others (Www.turkish-cuisine.org, 2017). Pomegranate molasses and preserved lemon are
frequently used in Turkish cuisines. The Turkish use grills for kebab preparations, cezve for
preparing coffee, Turkish teapots, sis or metal skewers (Www.turkishliving.com, 2017). These
Turkish delicacies are very tasty and are very attractive for the customers. They have an
everlasting impression on the customers.
Chinese cuisine on the other hand is a completely different cuisine from that of the
Turkish cuisine. It owes its origins to China and is one of the most loved cuisines around the
World. Compared to the Turkish cuisine, the Chinese cuisine is not only about taste but also
about the aroma and the color. Chinese food is characterized by an attractive visual and they pay
a lot of attention to one of the aesthetic values of food that is color (Hajeb and Jinap 2015).
Black, white, blue, red, green and yellow are some the principal colors found in their cuisine.
According to the Chinese, foods should have bright colors that would increase the appetite. As
compared to the Turkish cuisine, the Chinese cuisine prefers to maintain the freshness and
natural color of the foods. Chinese cuisine is also characterized by the smell. The spices used by
the Chinese include cinnamon, chilly, clove, fennel, peppercorns, star anise and aniseed. They
also frequently use ginger, garlic, shallots. While Turkish cuisine involves olive oil, Chinese
cuisine involves the use of sesame oil. Moreover, they also use Chinese cooking wines, which
are not used in Turkey. While Turkish food is less spicy, Chinese food includes a number of
spices and the foods have characteristic tastes like sweet, sour, salty, bitter and hot. However,