Origine gastronomie asiatique

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The Asian soul through the gastronomy

Asian cooking is related to the society, the philosophy and medicine. The Yin and Yang are the search for the harmony which governs the asian univers.
This harmony is as much at the base of creation in the details of our everybody as it is very important to understand the bases of the Yin yang to grasp (saisir) the complexity of the Asian cuisine.Chinese philosophy operates on the principals of five.
1ST There are the 5 elements, resulting from the yin yang harmony (wood, metal, water, earth and fire). Ones combined these elements blends in with the 5 oceans and the 5 continents.

Harmony between oceans and continents will result in the 5 basic cereals which nourish human beings

Then in man there are 5 vital bodies (the liver (foi) thecheat the lungs (poumons) the stomac the kidneys (reins)

Those vital organs generate the 5 directions, that is to say; the sight (la vue) the sense of smell, the hearing, the taste and the touch.

To satisfy them there are the asian food five savours acid sweetness chilli salt and bitter (amer).

Well balanced meal in asia include these five savours whose harmony gives satisfaction to bodyand soul (âme) there must be as much as salt as sugar in each dish.

The vegetables bring a bitter taste to clean our blood and the texture is very important. There are five textures which are complementary to the 5 savours. There are the texture of being soft rubbery crunching (crocant) hard and crusty.

Not only do the meals have these ingredients but also they must be highly decorated intheir presentation. The colours naturally reflect the yin and yang principal.

In the asian cooking the art of cutting food is very important. All of food is cut in equal size which takes more times to prepare than the other cooking style but on the other hand it reduces the cooking time.

A simply everyday meal consists of four dishes of which they must be the soup and a vegetable.

If twoguess are added to the family one does not increase the quantity but number of prepared dishes.

The technique of preparation and cooking is absolutely important to obtain these various textures and release (relacher) all the savours of food. Again the yin yang principals are not worked.

The Asian cook by calling up on the five basics elements of the universe. The earth provides the matter (lamatiere) fire, water, wood are the fuels (fossile) whereas metal constitutes the culinary tool with which food changes. For ex the famous wok.

The Asian cook their food with steam (bain marie) are stir fry (faire sauter) in the wok. It is the mode of cooking which gives the Yin Yang characteristics by coling (refroidir) are heating the temperature of food at the time of consumption. For examplefor food Yang energy the mode of cooking will increase or decrease the eating aspects. For food of Yin energy the mod of cooking will change the cooking aspect.

Other… of centuries rice has been intertwind (entrelacer) in each other with the culture of asia it is the grain of which connected heaven and earth and water and god. Wherever the crop (culture) has been planted festivals traditionsrituals and languages celebrate its importance. Even for those for whom rice in everyday sight something magical spiritual still radiate (radier) for the green paddy fields.

Threw out asia rice spirit is nearly always female and is often as a mother. The only exeption is in the philipins where the gods are particularly males. In terms of philosophy rice is vegetable with the roots in the earth(Yin) and the top in the wind and under the sun (Yang).

Rice is considered as a symbol for greeding and many beautiful life aspects. Instead of in China taîland, Bangladesh of a common “how are you?” the greating is “have you eaten your rice today?”. At the beginning of the year people do not say as much “happy new year” as “may your rice never burn”.

In Japan people do not think in terms...
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