Comparison Between Chinese and American Food Culture

Lee Hiu Man teacher Wynn ESLG 1001 29 November 2012 Comparison of Chinese and occidental Food Culture Food is closely related to bulks lives and it is considered the most main(prenominal) constituent in Chinese conclusion. Chinese forage is famous all over the land too. American Chinese culinary art differs significantly from the conventional Chinese cuisine and horizontal though the variation in tasting can be so it is noneffervescent attractive to m all large number. When it comes to viands, Chinese people always c ar about the color, taste, face and shape of Chinese dishes.In 1784, a classify of passengers on the ship Empress of chinawargon became the introductory Americans to land in China and they were withal the original group of people to waste Chinese nutrition it was the world-class snip the American palate encountered eastern cuisine(Coe 45). on that point argon many residues in diet culture amongst China and the linked States. Strong differe nces exist regarding skirting methods, ingredients, desserts and cutlery. on that point be many grooming methods in Chinese food and it whitethorn be confusing by terms much(prenominal) as saute, marinade, stir-fry and deep-fry especially for soul new to Chinese food (Travel China Guide).Boiling is the most ballpark form of Chinese cooking Chinese change state heart and soul cooking food in boiling water. It wastes fuel. It does not cook the food any faster and it die hards to make the food leave up and so spoils the appearance. Frying is sh ard out into deep-frying, slippery-frying, quick-frying, and several types of stir-frying this method chiefly deals with ve observeables. wiz cooking method that American dishes r arly character is steaming. It is a word form of die away process and time consuming.Chinese cooking uses devil methods of steaming, which ar basic steaming(zheng) and placing one tightly-closed tin can inside a larger smoke(steaming dun) (Lee 3 ). The point of intersection is prevalently very soft because the pot is half-immersed in boiling water for cardinal to triple hours. One of the famous tralatitious Chinese foods is Chinese rice dumplings and it is do of glutinous rice stuffed with diverse fillings and wrapped in bamboo leaves. On the opposite consider, the cooking methods in American cuisine were affected by the European countries (Cuban Cuisine, 1).Grilling meats and s pocktle roasting over a pit fire ar both commonplace even today. Americans use barbecue smokers to cook chicken, pork and corn. Frying is the most common in westerly countries because almost all(prenominal) famous dish is related to frying. Examples acknowledge heat up chicken, French fries, burgers and fries, etc. local anaesthetic families in America corresponding to do baking, which is chiefly applied to breads, lasagna, manicotti, pastries and other tasty confections. thither is a big difference between Chinese and American cooking methods. One is mainly concentrated on the color, smell and shape.The other is always speedy, well-off and cheap. Secondly, the ingredients in Chinese and American food are different. Chinese cuisine involves rice, flour, beans, and vegetables. American cuisine is relatively simple and mainly complicates meat, bread and vegetables. For the Chinese one, most dishes include rice, because it is the main crop of many Asiatic countries and is used in almost each capacity. Not only steamed rice, notwithstanding rice paper and noodles can be included in a meal. Second, bean curd is often used in vegetarian meals, because it is juicy in protein.It is used heavily in regions with a tradition of Buddhism. Third, sauces are crucial to flavor rice and stir-fry. Soy sauce, oyster sauce, black bean sauce, and fish sauces are easy to keep on hand (Yang 3). Rice is a major staple fiber food for people from rice market-gardening areas in southern China and Chinese people always use rice to produce by-products like vinegars and wines (Mashpedia, 3). Noodles are important to Chinese people too and they usually come dry or sweet-scented in a variety of sizes, shapes and textures and are often served in soups or fried as toppings.Some varieties such asShou Mian are literally noodles of persistentevity, are symbolic of long life and good health agree to Chinese tradition. Noodles can be served fervent or cold with different toppings and broth. On the other hand, a part of the American food is based on traditional German dishes such as ardent dogs and hamburgers (Wynn 3). Pre-packaged American meals t check to be mellow in carbohydrates, fat, sodium, and motley preservatives. However, they to a fault tend to be vitamin fortified.Examples of pre-packed American meals include variouscasseroletype dishes such as burger Helper, as well as bakeable and microwaveable foods such asHot Pockets, gelid pizzas, frozen burritos, and various types ofTV dinnermeals (Cui sine of the unite States Research Materials, 3). About the desserts in these ii countries, Chinese desserts are sweet foods and dishes that are served withtea, along with meals or at the end of meals in Chinese cuisine. Chinese candies and sweets, called relishare usually make with chew out sugar, malt sugar, honey, nuts and fruit.Gao or Guoare rice based snacks that are typically steamedand may be made from glutinous or normal rice. cover creamis commonly available throughout China. Another cold dessert is calledbaobing, which is shave icewith sweet syrup. Chinese jellies are known collectively in the linguistic process asices. Many jelly desserts are traditionally set with agar and are flavored with fruits, thoughgelatinbased jellies are also common in present-day(a) desserts (Zickler 5). Chinese dessert soups typically populate of sweet and usually hot soupsand custards.For the American desserts, in that location are a wide-eyed variety of choices like cakes, cookies, bi scuits, gelatins and pastries and most of them are considered as sweet and greasy. Famous ones like apple pies, cupcakes, caramels and chocolate brownies are familiar desserts for Americans compared with Chinese as they viewed it as a part of the meal. Lastly, the cutleries that are used in Chinese and American food are different also. Chinese people use chopsticks to eat food. Americans use knives and split ups to do dining.Chopsticks contain the thought of harmony in Chinese culture (The Cross-Cultural Rhetoric Blog). In ancientwritten Chinese, the character for chopsticks was ?. Although ? may have been widely used in ancient speak Chinese, its use was eventually replaced by the pronunciation for the character ? signification quick. The original character, though thus far commonly used in writing, is rarely used in modern spoken Chinese languages, which maintains the old usage. Knives and forks are kind of promoting the independence, freedom and violence.Due to its role as valet de chambrekinds first tool, certain cultures have attached phantasmal and religious significance to the knife. It has impact of the concept of peoples lives knife and fork will needs bring about eating apart(predicate) and chopsticks share dinner with the family members gather roughly a table. The major items of cutlery in theWestern worldare theknife,forkandspoon. In recent times, utensils have been made combining the functionality of pairs of cutlery, including thespork(spoon / fork),spife(spoon / knife), andknork(knife / fork) or thesporfwhich is all three (Attards, 2).Actually, chopsticks are commonly used in Chinese, Japanese and Korean dishes but it is generally believed to have originated in ancient China. To conclude, there are a number of differences between Chinese and American food culture and they are a part of human civilization. It is great for everyone to know the food that people would like to eat, cooking method and also ingredients between two countr ies. Even if there are some differences between Chinese food and Western-style food, they can still get along harmoniously. For example Chinese food of U. S. A. s commensurate for Americans taste, because through Americans utility similarly, the Western-style food of China is more suitable for Chinese taste, because through the Chinese improvement. There is a folk adage in China If want to conquer your heart, I will conquer your stomach first. It can clearly show the enormousness of food in Chinese culture. whole kit Cited Helen Wang. Cooking Methods in Chinese Cuisine. Chinese Cooking Tips. Chinese Food DIY pin 2009. Web. Nov. 17 2012 Giblin, James Cross. From hand to embouchure How we invented knives, forks, spoons and chopsticks, & the manners to go with them.New York Crowell, 1987. publish Knoblauch, Mark. Chop Suey A Cultural tarradiddle Of Chinese Food In The united States. Booklist 106. 1 22, 2009. Print Lv, Nan, and J Lynne Brown. Chinese American Family Food Sys tems Impact Of Western Influences. Journal Of Nutrition Education And behaviour 42. 2 106-114, 2010. Print Richard Pillsbury. No contradictory Food The American Diet in Time and Place, Westview Press, 1998. Print Peter Zickler. Askives. What is common Chinese desserts Web, Nov. 16, 2012