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CUISINE 1 - Coggle Diagram
CUISINE 1
HOW to DEFINE
Waverly Root:
cooking fat
approach (FR, IT; US, Cnina)
Elizabeth&Paul Rozin:
flavor principle
Hierarchy of 7 culinary regions
Anglophones (N.America, N.Europe)
Mediterranean Europe
Latin America (no Brazil & Mexico)
Near East (from Morocco to Afghanistan)
South Asia
South East Asia
China
OUT: Brazil, Mexico, Ethiopia, Japan)
Boundary cases: Balkan, Vietnam
WHERE does a cuisine start and finish?
Italian food
US & Mexico
European cuisine changed from Renaissance to 18-19th c.
From united European cooking
into National and Regional cuisines
DEFINITION
"ensemble of techniques for preparation of foodstuffs" (Montanari)