HMPE-2 International Cuisine With Food Styling Design

HMPE-2 International
Cuisine with Food

Styling Design
Specific Learning Outcomes:
After the discussion, students will be able to:

SLO 1 Explain the different history of cuisine.
SLO 2 Discuss the definition of cuisine.
SLO 2 Recognize the different types of cuisine.
SLO 3 Discuss the definition of food styling and its importance.
1. Have you ever wondered where pizza was invented?
2. Ever heard of curry?
3. Ever walked down the “international” section of the
grocery store and were curious about the products
on the shelves?
What is Cuisine?
French word cuisine, which refers to cooking as art or kitchen.
Some of the dictionaries define the word as follows:

Cuisine is simple and states that cuisine is “a style of cooking”. (Cambridge dictionary, n.d.)
Cuisine is defined as “way of cooking, typical food (for specific people, regions)”-
Macedonian language
Cuisine is “manner of preparing food : style of cooking” adding also “the food prepared”
(Merriam-Webster, n.d.).
Cuisine -is a specific set of practices and traditions in cooking, often connected to
specific culture or time period of history.
According to this definition the cuisine includes :
o specific customs,
ohabits and traditions in cooking,
omethods of preparing the food and techniques of cooking,
o the time needed for food to be considered cooked,
othe use of ingredients,
othe choice and combination of products that consist the meal,
othe quantities being cooked,
otypes and quantity of spice that are being used etc., that are specific for a current geographical
or historical area.

History of Cuisine
The first cookbook was written in the 4th century BC.

Marcus Gavius Apicius- a Roman gourmand who translated his passion for food into a book entitled Re de
Coquinaria.
The work of Antonin Careme (1784-1833), author of L’Art de la Cuisine Francaise, was a particularly important
turning point. He is known as the “Architect of Cuisine” for the impressive work he did compiling and detailing
recipes, menus and garnishes.
The culmination of all this knowledge was then presented by Auguste Escoffier (1846 – 1935) who extracted the
cooking techniques being used and created a quick reference for all cooks in his famous Le Guide Culinaire. He is
truly worshipped as the father of French cuisine.
In the 1970’s, Nouvelle Cuisine – a collaboration between the French and Japanese focused on the perfection in
the minute detail of the plate that pleases the eye as much as the palate – transformed how we eat.

History of Cuisine
In the 21st century, chefs such as Herve This & Pierre Gagnaire brought the element of science to the kitchen.
Avant-garde geniuses such as Ferran Adria (El Bulli in Spain) and Grant Achatz (Alinea in Chicago) have
transformed eating into a true art form. And the evolution continues as many of today’s chefs focus on the
locavore/farm-to-table movement. Inspired by leaders like Alice Waters and others, American chefs are using
traditional, yet simple, cooking techniques to elevate our appreciation for the finest natural ingredients available.
The History of Cuisine has also impacted how modern kitchens are structured. Enthused by the structure and
discipline of the military, Escoffier is credited with creating what is known as the Kitchen Brigade system.
Types of cuisine
 the origin of the food

 types of diets
 geographic aspect
 historical aspect
Types of cuisine based on the origin of the food
National Cuisine- influence by geographical, economic, historical, political, religious and so
on. What these influences are showing us is that the national cuisine is not a constant
category but it is changing under these influences.
One very important thing to keep in mind when talking about a national cuisine is that what
is determining the cuisine today doesn’t mean it will be its main characteristic after five, fifty
or hundred years.
Types of cuisine based on the origin of the food
International cuisine
Two approaches in defining the international cuisine
1. The international cuisine is something that is internationally accepted, meaning a cuisine
whose characteristic is same all over the world.
Example:
2. International cuisine as cuisine prepared and consumed outside its country of origin. To
simplify this, an international cuisine is the national cuisine of a country prepared in another
country. This means that the international cuisine is at the same time national cuisine of
another country.
Traditional cuisine - is similar to national cuisine in the process of being sustained through
socializing and learning. While one child the decisions of what and how food is consumed is
done by parents. Later when one can make choices one is influenced by what he was
thought when being a child, meaning that one’s habits and food preferences have already
been formed by the influence of his family and the environment (school, faculty, working
area, food on events etc.).
Types of cuisine based on the diet
1. Vegetarian cuisine is the cuisine that follows the vegetarian diet rules, which is excluding
food of animal origin.
Geographical Aspect
The geographical aspects are defining cuisine by a specific geographical territory. This
territory can include a country, a region or a whole continent. When we are talking about
the territory of country then we are talking about the national cuisine of that country.
A good example of this is the Mediterranean cuisine(which includes the cuisines of Greece,
Italy and Spain) or oriental cuisine.
Historical Aspect
The historical aspect is tightly connected to the style of preparing, cooking and serving food
and their evolution. So when this aspect is analyzed the style is one of the most important
elements. Another important thing that needs to be considered is the geographical factor, since
historical events have always been connected to specific territories and regions.
FOOD STYLING
is the art of arranging food, so that it looks appetizing and stays fresh in front of the camera
for long hours. It involves preparing and presenting perfect looking food so it can be
photographed for various purposes like print, videos, digital, magazines, package launches,
coffee table books, restaurant menus and ATL/BTL advertising campaigns.
History of Food styling
The term food stylist was probably used first in the mid 1950s. Before that, anyone
who prepared food for the camera (whether for pictures in magazines, on food
packages, in cookbooks, or for other visual purposes) was called a home
economist.
Why Food Styling and Design important?

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HMPE-2 International

Cuisine with Food

After the discussion, students will be able to:

Some of the dictionaries define the word as follows:

The first cookbook was written in the 4th century BC.

 the origin of the food

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