Types of and culinary trends

Trade & Training Competency 1

Nancy Gagnon & Marc Vézina

Canadian Cuisine

 The traditional cuisine of English is closely related to British and , while the traditional cuisine of French Canada has evolved from and the winter provisions of fur traders, signature ingredients include , fresh water fish and beef.

American Cuisine

 American cuisine is a style of preparation derived from all parts of the United States charactrized by a rich diversity and a unique regional character throughout the country from Italian to Mexican.

Mexican Cuisine

 The fundamental Mexican food is based on chilies, corn and black beans, while enchiladas, tacos, quesadillas and nachos are the base of the country’s repertoire.

Japanese Cuisine

 The traditional is based around the freshest of ingredients prepared with care and a minimum of seasonings so as to let the natural flavors of the food shine through his food is then artistically presented and eaten, typically in a communal setting, with employment and reverence.

Thai Cuisine

is one of the most robust and flavorsome of all Asian , characterized by its blend or hot, sour, sweet and salty flavors–and its abundant use of fresh , grains, fruits, legumes, nuts and fish.

Chinese Cuisine

are numerous and based on many different regional styles, it can be simple or it can be sophisticated

Indian Cuisine

 Indian cuisines are mostly vegetarian but they also include fish, goat, lamb and chicken and is usually very spicy in order to enjoy the food.  There are many regional styles throughout Spain, all based around fresh and flavorful locally grown ingredients, containing a variety of vegetables, fish and meat.

Lebanese Cuisine

 The is known worldwide for its richness and goodness and generally a high standard. Its diversity reflects the goodness and the hospitality of the Lebanese people. Lebanese are unique and generally Mediterranean.

 Greek olive oil is almost presents in all Greek dishes, it deserves a special mention. From hearty , to warming soups and simple side dishes, traditional Greek food combines the freshest of ingredients from land and sea to create a highly appetizing and healthy cuisine.

Spanish Cuisine

 There are many regional cooking styles throughout Spain, all based around fresh and flavorful locally grown ingredients containing a variety of vegetables, fish and meat.

Italian Cuisine

is one of the oldest in the western world, features a diverse range of fresh and colorful foods which are combined in simple ways to preserve the identity of the ingredients.

French Cuisine

 French cuisine is ranges from the simple food of the bistro, to the fanciful confections of Michelin star restaurants. The most famous of all are the wine and , these are also a major part of the cuisine.

Peruvian Cuisine

 Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), combines the flavors of four continents. The three staples of Peruvian cuisine are corn, potatoes and chiles.

Nouvelle Cuisine

 Taking shape in France in the 50’s and 60’s, this trend breaks away from traditional regional cooking to serve modern lightly-thickened , baby vegetables, and over adornments from previous trends were removed.

Fusion

 The term « fusion » refers to the combination or blending of ingredients or techniques that are originally from foreign cultures.

Molecular

 An approach to cooking where the food is broken down to its molecular components and presented in unusual and disconcerting manner.

Deconstructivism

 Dishes where the traditional components are broken down into basic parts to enhance the degustation experience.

Cuisine du terroir

 A celebration of the culinary heritage that promotes heirloom products, traditional know- how and highly flavoured food either in an classic ancient fashion or in a modern reireinterprnterpretationetation.

 Raw food  Proximity food, 100 miles diet  Eco-friendly cooking  Socially responsible cooking  Hydrocolloids and alginates  Slow Food movement  Tasting menus and the possible end of the “Main ”

 Influence of food stylists on today’s gastronomy  Cuisine Bourgeoise  Integration of ordinary food and even into gastronomy ( au foie gras – M. Picard , Coffee and doughnut – T. Keller Napa Valley)  Sous Vide cooking