HKBU POLS3620 Contemporary Europe and Asia Chinese and French Food Cultures

POLS 3620 Contemporary Europe and Asia

Ho Miu Ting Polly 07012942, Lau Wing Kiu Vicki 08029245

Contents1. Comparison

Perceptions on FoodSetting of TableServing of dishesDining practices

2. Interactions between Chinese and French food culture

Serving of foodFusion CuisinePresentation of food

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Introduction

Why French and Chinese food cultures?Top 10 Cuisines in the WorldLong HistoryDistinct characteristicsRegional specialties

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Perceptions on Food - Introduction

Artistic Practical

France Food/ Eating is• Art• Experience of enjoyment

China Stresses on the beauty of food

Stresses on• Nutritious value• Medical value

Ho Miu Ting Polly, Lau Wing Kiu Vicki

French Perception on Food

Focuses on the enjoyment of eating Presentation of food Multi-layer flavored food Wine – Complement of food Atmosphere: Music, “lighting”, Table decorations

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Chinese Perception on Food Focuses on the beauty of food

Appearance of the dish Food ingredients of different colours Garnish

Fragrant and Taste Herbs Complementary ingredients

Naming of dish “Hundred birds returning to the

Phoenix nest”

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Chinese Perception on Food Focuses largely on the functions of food

Health maintenance in four seasons Food ingredients are of different nature (Hot, warm,

cool, cold) Consumption of appropriate food ingredients balances

Yin and Yang in our body and prevents sickness

Diet therapy Combines Chinese medicines with food and

condiments

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Table setting – table shapes

Ho Miu Ting Polly, Lau Wing Kiu Vicki

China France

Round table Long table

Family-oriented, harmonyInteraction with everyonePractical for sharing

Emphasize on individualsInteraction with particular person

Table setting - utensils

Ho Miu Ting Polly, Lau Wing Kiu Vicki

China France

Same set for all courses Different sets of utensils for different courses

Simplicity Sophisticated

Chopsticks Forks and knives

Confucianism: peacefulness Origin of knife: weaponsAbsence of Confucianism

Serving of dishes

Ho Miu Ting Polly, Lau Wing Kiu Vicki

China France

Larger portionsAll dishes serve at once

Smaller portionsCourse by course

Afraid that some people do not have enough to eat

Make sure every bite is an enjoyment

Dishes place at the center of the table Everyone eats his or her own courses

Sharing and intimacy Individualism

Dining practices

Ho Miu Ting Polly, Lau Wing Kiu Vicki

China France

Lively atmosphere Calmer

Time for social interactions, discussions and gatherings

Time for enjoyment, focus on the whole experience of dining

Order more than enough Order just enough

Not finishing all the food implies richness

Every dish is an art, finishing all the food is a respect towards the cook, implying appreciation

HK governement…!!

!

Donald Tsang…!!

!

Ping Pang!

Today is so hot!!!

Interactions of food culturesServing

Chinese food with French wine Chinese food eats with fork and knife

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Fusion of Chinese and French cuisine “French-way” of cooking with Chinese ingredients

Interactions of food cultures

Tofu cooked in red wine Tofu Spinach Quiche

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Presentation of food Chinese food presented in French way French food presented with Chinese utensils

Interactions of food cultures

Delicate

Small portions

Chinese spoons

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Conclusion

Ho Miu Ting Polly, Lau Wing Kiu Vicki

Both Chinese and French food cultures are transforming with influences of the outside world

• “French enjoyment” influencing Chinese food culture• Chinese “healthy” food affecting French food culture

Globalization