T02_Food_Culture.pptx food consumer educ

food

1. Today’s Topic: Food Culture

2. By the end of this lesson, you will: Identify different ethnic and global influences on the development of food Distinguish common ingredients and MOC used in various cultures & ethnic groups State some examples of fusion food from different cultures and ethnic groups Identify different kinds of dining experiences and the appropriate table setting and dining etiquette Learning Objectives

3. What is “food culture ”? Culture is defined as the behaviours and beliefs of a particular social, ethnic, or age group, as well as the ways of living built up by a group, from one generation to another

4. What do you think is our Singapore food culture? Different ethnic groups Common igredients, Sauces Different foods symbolize something significant Herbs & Condiments

5. Main Ethnic Groups in Singapore Who Are they? Chinese Malay Indian Eurasian Each has its own culture, religion, language & unique culinary traditions - Traditional dishes - Common Ingredients - Restrictions - Methods of cooking - Table setting and Dining etiquette

6. Religious Practices Related to Food Some Buddhists are vegetarian. It forbids consuming meat, eggs, dairy products, garlic & onions. In Islam , meat and poultry must be Halal, which means the animals have been slaughtered according to Islamic dietary laws. Hinduism forbids consuming beef because the cow is respected as a sacred animal. Can you name some?

7. Chinese culinary traditions Chinese Culinary Traditions Chinese culinary traditions are influenced by the Southern dialect groups such as Teochew, Hokkien, Cantonese, Hakka and Hainanese. Some traditional dishes include: Fish ball noodles (Teochew) Balls of fish paste served with noodles in soup or served dry Bak kut teh (Hokkien/ Teochew) Pork ribs boiled with herbs and spices Char siew (Cantonese) Skewered meat cooked by roasting Suan pan zi (Hakka) Pieces of yam dough stir-fried with cuttlefish, mushroom and minced meat Kaya toast (Hainanese) Toasted bread with Hainanese kaya What are the different Chinese dialect groups in my class?

8. 5 Chinese culinary traditions Some common ingredients used in the cooking of Chinese dishes include: Sauces (e.g. soya sauce, oyster sauce, black bean sauce) to marinate meat and flavour dishes Herbs and spices (e.g. ginger, onion, cloves, star anise, coriander leaves) are used in the cooking of dishes Condiments (e.g. rice wine, vinegar, sesame oil) to flavour dishes Chinese Culinary Traditions

9. Chinese culinary traditions Methods of cooking Stir-frying – small cuts of vegetables and meat are stir-fried with sauces and herbs Steaming – meat, fish, dim sum Boiling – soups Festive food Chinese New Year – steamboat, yusheng Mid-Autumn Festival – mooncake Dragon Boat Festival – rice dumplings Chinese Culinary Traditions

10. Malay culinary traditions Malay culinary traditions are influenced by Indonesia and Malaysia. Some traditional dishes include: Nasi lemak Rice cooked with coconut milk and pandan leaves and served with ikan bilis, peanuts, eggs and sambal chilli Rendang Meat simmered with coconut milk and spices until the liquid has evaporated and the meat is tender Malay Culinary Traditions Satay Seasoned meat skewered and grilled and served with peanut sauce, cucumber, onions and ketupat Soto ayam Chicken soup served with noodles or ketupat

11. Malay culinary traditions Some common ingredients used in the cooking of Malay dishes include: Coconut milk gives dishes a rich taste and creamy texture Spices such as chilli and turmeric give intense and spicy flavours in dishes Belacan is a fermented shrimp paste used as a base for sambal sauce Malay Culinary Traditions

12. Malay culinary traditions Methods of cooking Frying – chicken, keropok , fruits Grilling – satay , whole chicken Boiling – soups Preparation of Malay dishes follows Islamic practices – no pork or alcohol Festive food Hari Raya Puasa – ketupat, rendang, sayur lodeh, kuih Malay Culinary Traditions

13. Indian culinary traditions Indian culinary traditions are influenced by the different regional cuisines from India. Some traditional dishes include: Roti prata A flour-based pancake cooked over a flat grill. It is usually served with curry. Chicken curry Chicken simmered with a variety of spices and coconut milk. Indian Culinary Traditions Nasi briyani Rice cooked with spices and served with different types of meat Vadai A savoury deep-fried fritter snack

14. Indian culinary traditions Some common ingredients used in the cooking of Indian dishes include: Pulses such as chickpeas, black-eyed peas, kidney beans are used to make dhal . Spices such as turmeric, cumin, coriander seeds are used to flavour dishes . Ghee is a clarified butter used to prepare main dishes and sweets . Indian Culinary Traditions

15. Indian culinary traditions Methods of cooking Grilling on flat iron pans – roti prata, thosai Deep-frying – meat, fish, Indian sweets Stewing – pulses, meat Using tandoor – tandoori chicken, naan No beef is used as most Indians are Hindus which believe that cows are sacred. Vegetarianism is also common. Festive food Deepavali – laddu , jalebi , other Indian sweets Indian Culinary Traditions

16. Eurasian culinary traditions Eurasian culinary traditions are derived from a blend of Portuguese, Dutch and British food cultures infused with local ingredients . Some traditional dishes include: Devil’s curry A rich and fiery hot dish cooked with mustard powder, turmeric powder, vinegar, candlenuts and lots of chillies. Eurasian smore A beef stew cooked with carrots, potatoes and dark soya sauce. Eurasian Culinary Traditions Vindaloo A hot and tangy dish cooked with mustard seeds and vinegar. Sugee cake A butter cake made with semolina flour and sliced roasted almonds.

17. 20 Eurasian culinary traditions Some common ingredients used in the cooking of Eurasian dishes include: European ingredients such as Worcestershire sauce, mustard powder and vinegar gives flavour . Herbs and spices such as nutmeg, chillies, candlenuts, tamarind and lemongrass give flavour and texture. Semolina flour is a product of wheat that gives a unique texture in sugee cake. Eurasian Culinary Traditions

18. Eurasian culinary traditions Methods of cooking Stewing – devil’s curry, Eurasian smore Baking – shepherd’s pie, sugee cake Festive food Christmas – roasted turkey, Christmas pudding, Eurasian dishes Eurasian Culinary Traditions

19. Dining Etiquette Malay Right hand for eating. Never offer food with left hand. Encouraged to lick their fingers. Chinese Chopsticks should not be licked. Lift up the rice bowl when eating. Never stick the chopsticks upright in a bowl of rice. http://www.dummies.com/how-to/content/how-to-use-chopsticks.html

20. Indians Right hand for eating. Only use the fingertips and not the entire fingers. Finger should not be licked. Eurasian Right hand for holding the knife. Index finger on top of the knife. Left hand for holding the fork. Index finger at the back of the fork. http://www.youtube.com/watch?v=MbMRRj_cuoY

21. Singapore food culture Singapore Food Culture The different ethnic influences from early immigrants have led to the creation of many famous Singaporean dishes, such as: Chicken rice Chilli crab Fish head curry Laksa

22. Singapore food culture Chicken rice Different versions – Hainanese, Malay Method of cooking Hainanese chicken rice: Steam chicken till fully cooked Fry raw rice with chicken fat before boiling with chicken broth and pandan leaves Serve chicken and rice with cucumber slices, soup and condiments (ground chilli paste, ginger paste and soya sauce) Singapore Food Culture Chilli crab Popular among the Chinese Method of cooking chilli crab: - Cut hard-shell crabs into smaller pieces - Fry crab in oil - Cook crab with tomato paste, sambal and lemon juice. Thicken gravy with corn flour and beaten eggs - Serve with fried or steamed buns

23. Singapore food culture Fish head curry Popular among the Chinese and Indians Usually served with rice Method of cooking fish head curry: The head of a red snapper fish is commonly used Stew fish head in curry with coconut milk, tamarind juice, spices and vegetables Singapore Food Culture Laksa Peranakan dish made of thick rice noodles in curry gravy Method of cooking laksa: Boil thick rice noodles Prepare gravy by heating spice paste with coconut milk, ground dried prawns, chicken stock and water Serve rice noodles and gravy with other ingredients such as fried bean curd puffs, fish cake, shrimp and cockles

24. Global Influences on Singapore food culture Global influences have significant effect on Singapore’s food culture Two main causes of global influences are: The influx of foreign cultures into Singapore Increased instances of Singaporeans travelling abroad As a result, some traditional dishes of other ethnic groups are now widely found in Singapore Global Influences on Singapore Food Culture

25. Global Influences on Singapore food culture Japanese Traditional Japanese meal – rice or noodles with main dish, side dishes, soup and condiments such as wasabi Dishes can be served raw or cooked Popular cooking methods – grilling, deep-frying Global Influences on Singapore Food Culture Korean Traditional Korean meal – rice or glass noodles with vegetables, meat, seafood, side dishes and soup Popular cooking methods – grilling, boiling

26. Global Influences on Singapore food culture Vietnamese Traditional Vietnamese meal – rice, rice paper or noodles served with meat and condiments such as fish sauce, shrimp paste and soya sauce Popular cooking methods – boiling, steaming Global Influences on Singapore Food Culture Western Western food – food from countries such as Italy ( pizza, pasta ), France ( baguette ) and the United States of America ( burger )

27. Fusion food Global influence on Singapore’s food culture has led to the creation of fusion food Fusion food = dishes that are prepared using a combination of elements from different culinary traditions Fusion Food

28. Fusion food Fusion food Ethnic elements Otak-otak burger Malay, Western Chicken curry pasta Malay, Western Cheese-baked dumplings Chinese, Western Chicken floss bun Chinese, Western Cheese prata Indian, Western Tandoori chicken in focaccia sandwich Indian, Italian Creamy spaghetti with fish roe Italian, Japanese Kimchi quesadilla Korean, Mexican Fusion Food