World Food System and Cuisine

This assignment delves into the complexities of the global food system, specifically examining how ingredients are utilized and presented in Asian and Turkish cuisines. It analyzes the quality of dishes and suggests improvements, emphasizing the importance of appealing presentation, natural flavors, and consistent quality across both culinary traditions.

World Food

Table of Contents
ABSTRACT.....................................................................................................................................1
INTRODUCTION...........................................................................................................................2
DISCUSSION..................................................................................................................................2
1.1 & 1.2 Compare characteristics of different cuisine and influences in regional cuisine...2
2.1 How historical and geographic influence multicultural nature of food............................7
2.2 Evaluation on developing trends in food and drink........................................................10
3.1 Skills in preparing food..................................................................................................11
3.2 Professional attitude at all time for safe and hygiene working environment.................12
4.1 & 4.2 Range of different food cuisine and recommendations........................................14
CONCLUSION..............................................................................................................................14
RECOMMENDATIONS...............................................................................................................14
REFERENCES..............................................................................................................................16

ABSTRACT
Food is necessary to every person and this will helps in maintaining life. In different
countries, distinctive cuisines should be present in a attractive way so that every person attract. If
in Hotel, dishes are prepared whether it is Asian or Turkish then they have to use appropriate
ingredients as well as flavours so that they can make best dish. For preparing skills, they have to
use relevant and appropriate method.
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INTRODUCTION
Food is any substance which is consumed so that they can provide support related to
nutritional for an organism. It assist in providing energy, maintain life as well as stimulating
growth. Majority of food energy required by increasing population of the world which is
supplied by food industry (Akram-Lodhi, 2012). There are different agencies who monitored
food safety and security which includes Association of Food Protection, World Resource
Institute etc. In below mentioned report, comparison and contrast on characteristics of distinctive
world region cuisines. Along with this evaluation on developing trends in food as well as drinks.
DISCUSSION
1.1 & 1.2 Compare characteristics of different cuisine and influences in regional cuisine
Asian cuisine Turkish cuisine
In Asian cuisines there are
several regional cuisines are
included in it which is East,
south, south-east, middle and
central Asian. Rice is common
in Asian cousin. They uses
many ingredients in their
cuisines which makes there
food different from the other
regions.
Turkey cuisine is one of a most
tasty and the rich cuisine, they
are the quite passionate for the
food (Duncan and Barling,
2012).
Ingredients Main ingredients which they
uses:
 Bean sprouts.
 Chilli sauce.
 Five spice powder.
 Cinnamon.
 Coconut.
Mainly used ingredients:
 Rosewater.
 Tahini
 yoghurt
 Filo
 Burghul
 Walnuts, almonds and
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 Clove.
 Curry leaves.
 Coriander.
 Curry powder.
 Ginger.
 Lemon grass.
 Lettuce
Herbs which they use are:
 Mint.
 Lemon balm
 Horehound
 Kava
pistachios
 Feta
 Tomato paste
 Paprika
Herbs which are used:
 Cumin.
 Urfa chilies.Zahter.
 Sumac
 Mint.
 Parsley.
Methods  It is made more simply
by the other ways of
cooking (Garnett and
et. al., 2013).
 It is having more
complex while the
balancing of the bitter
and the spicy, sour,
sweet and salty.
 The meat is mainly
used more in
comparison to
flavouring of a main
elements.
 They divide the pieces
of the foods in the
biting size so that no
spoon or fork or knife
has to be used in it.
 Preparing Turkish food
is not at all hard.
 They only uses the
fresh and the healthy
food ingredients that
helps them to balance
the flavours of food.
 They some times in
meat dishes, small
quantities of it are
mixed with vegetables
or sometimes with nuts.
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 The dishes which is
made is not served or
loaded in a plate and
given to individuals as
all the different dishes
put in different bowls
or a platter and it is
shared with all the
people (Daniel, 2011).
Asian cooking techniques There are many techniques by
which they cook there food
1. Frying
there are four methods which
they use for frying by using
shallow quantity of oil or fat
 Shallow fry.
 Sauté.
 Stir fry.
 Griddle.
2. Steaming
there is three methods which is
used to steam food
 The bowl of ingredient
in partly penetrate in
the water and it is been
cooked partly
 the food which has to
be steamed is been
placed over a plate and
them it has to be put
into the steamer and
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then that is placed over
a large pot of boiling
water.
 Traditional steamer,
they use bamboo sticks
to steam the food.
3. Roasting
4. Deep frying.
5. Stewing.
6. Stir fry.
Drinks  Soup
Mostly the Asian soup is made
with combination of
vegetables which helps in
intake of vitamins and
minerals
 Salty lemonade
 Papaya lassi with
cardamom.
 Cardamom lassi
Cocktails
 Beijing Bellini
 Mango margarita
 Pina Colada
 Mojito
 Soups
They use to start with a thin
soup. Anali kizli soup, Yayla
corbasi, tomato soup, cabbage
soup (Knox, Marston and
Imort, 2016).
Drinks which they have is;
 Turkish coffee
 Ayran
 Boza
 sahlep
In Asian Cuisine the snacks
which are mainly added and
which makes them stay fit
comparison from the people of
other places are like:
They have variety of snacks
which is Kumpir, Lahmacun,
Kofte, Baklava, street kebab.
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 Seaweed snacks
 Nuts
 Dried seeds and fruits
What makes it different There are some things which
helps them to be different from
the other as they uses natural
ingredient and the things
which is grown without more
chemicals (Baines, 2014).
They mainly focus on health
so the ingredients which they
uses is more healthier. They
uses the mixer of sweet and
salt which make the food taste
differ.
What makes it a unique cuisine
is there magic combination of
a ingredient of spice and
flavours.
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Illustration 1: Asian Drink, Mozito

2.1 How historical and geographic influence multicultural nature of food
Workers from everywhere throughout the world settled here and overflowed the nation
with nourishments, techniques for arrangement and formulas local to their nation of origin. The
zenith of these impacts has made up the aggregate American food. Five regional influences are
Creole and in this cooking really originated from the rich French manor proprietors who
cultivated in Louisiana before it was sold to the United States. Creole dishes commonly
contained more costly fixings than the Cajuns could manage. Tex-Mex is Mexican food, which
has its underlying foundations in Spanish concocting, whipped Texas style. At the point when
Mexican cooking met Texas, dishes like steak fajitas, chimichangas and nachos were conceived.
The underlying foundations of the burrito are accepted to be in Los Angeles, where they soon
spread southwest to Texas. Cheddar and hamburger are Texan increments to Mexican cooking
too. Hawaiian Cuisine as Hawaii has a cooking that is as differed and rich as the numerous
nationalities who settled in "heaven." The sustenance of Hawaii is affected by Japanese, Filipino,
Korean, Chinese, Portuguese and obviously, Polynesian food. The fiscally productive pineapple
ranches made the prickly natural product a staple fixing in Hawaiian food. The workers on
pineapple and sugar stick estates were from the greater part of the previously mentioned nations,
and they all brought along the fixings and formulas of their local terrains. Southern Food as it is
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Illustration 2: Turkish coffee

a Southern nourishment has been intensely impacted by the African slave exchange that imprints
one of the dim times of American history. The root of the style of cooking lies in the way that
African slaves didn't approach prime cuts of meat, quality fixings or once in a while
notwithstanding working kitchens. This constrained them to get imaginative by utilizing elective
cuts of meat that were fattier or out and out undesirable to well off ranch proprietors. New
England as it is a locale of the United States, New England, owes a lot of its culinary impact to
the main English pioneers who went to the New World. Additionally due in expansive part to the
rich abundance accessible in the seas of the North east, fish turned into a staple sustenance
source. The Puritan pioneers were more acclimated to heating than fricasseeing nourishments, so
meat pies are regularly found on menus in New England.
The geology of nourishment is a field of human topography. It concentrates on examples
of nourishment creation and utilization on the nearby to worldwide scale. Following these
unpredictable examples enables geographers to comprehend the unequal connections amongst
created and creating nations in connection to the advancement, generation, transportation, retail
and utilization of nourishment. It is additionally a point that is winding up noticeably
progressively charged in people in general eye. The development to reconnect the "space" and
"place" in the sustenance framework is developing, initiated by the examination of geographers.
Spatial varieties in sustenance generation and utilization hones have been noted for a huge
number of years. In examination of what at that point was, there are staying just the bones of the
squandered body; all the wealthier and gentler parts of the dirt having fallen away, and the minor
skeleton of the land being cleared out". Social orders past those of antiquated Greece have
battled under the weight to encourage growing populaces. The general population of Easter
Island, the Maya of Central America and most as of late the occupants of Montana have been
encountering comparable challenges underway because of a few interconnecting factors
identified with land and asset administration. In Asian countries, environmental as well as
cultural factors having an effect on food choices and that should have a influence on the
experiences of taste. The basic taste includes sweet, sour, and salty and so on. Vanilla with sweet
foods so that they can enhance or expand the perception of sweetness. In East Asia, vanilla
makes food taste sweeter which is used in savoury dishes. Turkish cuisine having an appetizing
cuisine in the world. It is having a diversity as well as full flavour which make Turkish cuisine
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famous and it having a influences from a rich history. It is an art of cooking which having a long
and deep routed past as well as cuisine varies across country.
The vast majority of our sustenance cherishes and detests are educated. Hatchlings and
breastfed children can taste what their moms eat, and have been appeared to grow early affinities
to specific flavours in their moms' weight control plans. Furthermore, when we begin eating
solids, our idea of worthy sustenance’s advances rapidly. After some time, the way we see
certain flavours is customized by how we as a rule expend them. Vanilla with sweet
sustenance’s, it has come to upgrade our impression of sweetness – our brains consequently do
this. In East Asia, vanilla doesn't make sustenance taste sweeter in light of the fact that it is
prevalently utilized as a part of exquisite dishes. So social cooking styles don't just vary in
overwhelming fixings, (for example, curry flavours, parmesan cheddar or chillies), they likewise
have clashing suppositions of what runs with what.
As the world therapists, local inclinations will unquestionably be liable to expanding
weakening, however this is occurring slower than you may might suspect. From one perspective,
says global nourishment industry advisor Chris Lakehurst, you'll see Italian adolescents evading
their neighbourhood vino for American-style lager. And keeping in mind that espresso and crisps
were "practically obscure" in China 10 years prior, they're presently quickly developing markets
there. Then again, multinational organizations adjust their items for each market. Take fast food.
In China, KFC's feature item is a chicken burger, and both McDonald's and KFC have a great
deal more unmistakable plate of mixed greens content in acknowledgment of the three nutrition
classes fundamental in each dinner: grains, protein and vegetables. Furthermore, rice stays more
typical than fries.
British Cuisine is a specific set of cooking traditions along with the practices which is
associated with UK. It provides unfussy dishes and these are made with quality local ingredients
as well as these are matched with simple sauces to accentuate flavour. In Britain, most popular
drink is tea and it is traditionally accompanied with biscuits, sandwiches, cakes etc. Sausages are
eaten as bangers and mash in sausage rolls (Ayalew, 2012). Pubs is also a important aspect of
British culture which is a focal point of communities. It introduced legislation that pubs having a
display on their doors which assist in doing visible for passing visitors and assist in assessing
quality of food and drinks.
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2.2 Evaluation on developing trends in food and drink
There are different developing trends in food and drink which includes:
Thai-food: A blessing from Thailand, 'The Roll-up' is 2017's lord frozen yogurt style. It's made
utilizing uber thin layers of solidified fluid frozen yogurt that are then moved into thin chambers
before sprinkles and garnishes are poured over them in a glass.
Closed-loop cocktails: The development is being championed by mixed drink free thinker Ryan
Chetiyawardana of White Lyan and Dandelyan, who is energetic about not squandering produce.
Rather up cycles fixings barkeeps would generally canister, transforming lemon husks into sweet
falernum syrup and aging natural product scraps.
Orange wine: It consolidates the wealth of red and the freshness of white looks set to be the drink
of 2017. Otherwise called the "fourth wine", orange wine wins its name from its shading and
does not contain any citrus organic product while the grape squeeze and skins are isolated
promptly when white wine is made; the skins are left on for orange wine. This procedure -
known as skin contact - produces tannins.
English sparkling wines: These wine will turn out to be more site-centred later on, copying
Grower Champagne, anticipated Justin Howard-Sneyd MW in the shining wine patterns master
class at the Decanter Great Sparkling Exploration in London, where 75 makers demonstrated
their wines to exchange and purchasers.
Caribbean dishes: The nourishment individuals referred to Caribbean sustenance as the one to
look during the current year. While this is no new cooking to London it has been making its
check in the UK with the best of the tropical islands flavours going to the fore
Naturally Brewed Tea and Coffee
Amino acid sport drink as it helps person in making diet for body building
Snack Drinks as it includes some sort of beverages which contains different type of seeds
(Wheeler and Von Braun, 2013). Along with this it offers different natural sources of minerals,
vitamins etc.
For maintaining trends they have to balance scales which become healthy for everyone as it is a
functional food as well as drink designed for consumption and it can be affordable for low
income consumers as it is a healthy food.
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In the present time, mixed cuisine is also in a trend which includes use of exotic herbs as
well as fresh flowers. It includes different flavours which are inspired by heritage along with
culture.
3.1 Skills in preparing food
Before preparing any type of food, planning is must, so that people can easily develop it.
Along with this, it is essential to follow proper procedure. Additionally, person has to select
appropriate things which are necessary for him or her.
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Illustration 3: Skills for preparing Turkish food

There are some essential points which must be considered by an individual while he or she is
preparing food, which is mentioned as below:
Time planning: It plays prominent role, while person is preparing food. Along with this, they
have to create proper time management.
Selection of an equipments: It is depend on recipe (Growing food in the desert: is this the
solution to the world's food crisis?, 2017).
Commodities and methods: It is also as per recipe so that individual can prepare food easily
and he or she must have to know method.
3.2 Professional attitude at all time for safe and hygiene working environment
They have to become professional and have to maintain their attitude as well as having
high standard of personal appearance. For doing cooking of different items of food and drink
which includes different methods, processing, timing, quality. Along with this they have to select
appropriate equipments. For cleaning, different equipments should be used by them which
includes rinse, clean as well as sanitise. For safety and hygiene they have to use key legislation,
cross contamination, monitoring and control points. Along with this they have to use appropriate
resources as well as appearance and acceptability and code of practice (Akram-Lodhi, 2012).
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Illustration 4: Skills for preparing Asian Food

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Illustration 5: Kofte of Turkey
Illustration 6: Prawn tempura

4.1 & 4.2 Range of different food cuisine and recommendations
A food which is made should have good colour, flavour and texture and appearance and
presentable which makes it look good and make it attractable. The food which is made whether it
is Kofte of Turkey or Fried rice of Asian country, both of that should have good colour, size of it
should be perfect and it should be in good shape, the flavour which is added in these dishes has
to be according to the tradition so it will be liked by people. A Turkish staple, köfte is balls or
patties of ground meat or sheep, and can be served stewed, in sandwiches, over servings of
mixed greens, or plain with yogurt. This dish has own recipe and also having some nutritional
value. Both of this food have different textures kofte have creamy, smooth texture and fried rice
also having a smooth texture if it is not be maintained then it will become wrong. In fried rice all
vegetables are included so this will very helpful for individuals in maintaining their health. Main
point is that it should have some nutritive value in it which will help people in staying healthy,
this may provide vitamins, protein, etc. to prepare a food in proper way then the dish should be
healthier and the oil should be used less, if the food is cooked for a shorter time then it will lose
less nutrients, if the food is being steamed then it will be soft and if the food is baked the it will
give dry texture to the dish. Ingredients which are used in dishes should be good and at last food
should be presented in attractive way (Duncan and Barling, 2012).
I would say that dishes have to make with proper ingredients and it should contain its
natural flavour and it has to be presented in attractive way. This will help this dish including in
the trend and everyone like this dish. I can suggest that they can add some other ingredients to
make best and tasty dishes which attract large number of people and also helpful in remaining
healthy.
CONCLUSION
From above report it has been analysed that appropriate skills should be used for
preparing different food items or drinks so that they can deliver best products to their consumers.
They have to maintain the standard of quality of ingredients which they are using for producing
products.
RECOMMENDATIONS
I would recommend that presentation of food should be done in a proper and effective
manner so that every person can attract. They have to use appropriate ingredients as well as they
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have to use natural flavours to use so that they can present in a attractive way. Along with this
they have to maintain quality of dishes whether it is Asian or Turkish cuisine.
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REFERENCES
Books and Journals:
Akram-Lodhi, A. H., 2012. Contextualising land grabbing: contemporary land deals, the global
subsistence crisis and the world food system. Canadian Journal of Development
Studies/Revue canadienne d'études du développement. 33(2). pp.119-142.
Ayalew, M., 2012. What is food security and famine and hunger. Using Science Against Famine:
Food Security. Famine Early Warning. p.1.
Baines, J., 2014. Food price inflation as redistribution: towards a new analysis of corporate
power in the world food system. New Political Economy. 19(1). pp.79-112.
Daniel, S., 2011. Land grabbing and potential implications for world food security. In
Sustainable agricultural development. pp. 25-42. Springer Netherlands.
Duncan, J. and Barling, D., 2012. Renewal through participation in global food security
governance: implementing the international food security and nutrition civil society
mechanism to the committee on world food security. International Journal of the
Sociology of Agriculture and Food. 19(2). pp.143-161.
Garnett, T. and et. al., 2013. Sustainable intensification in agriculture: premises and policies.
Science. 341(6141). pp.33-34.
Knox, P. L., Marston, S. A. and Imort, M., 2016. Human geography: Places and regions in
global context. Pearson.
Wheeler, T. and Von Braun, J., 2013. Climate change impacts on global food security. Science.
341(6145). pp.508-513.
Online:
Growing food in the desert: is this the solution to the world's food crisis?. 2017. Available
through: <https://www.theguardian.com/environment/2012/nov/24/growing-food-in-
the-desert-crisis>. [Accessed on 20th July 2017].
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