Chinese Food
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Sensations
Author: Sam Leong
language: en
Publisher: Marshall Cavendish International (Asia) Pte Limited
Release Date: 2008-03
Sensations- A Tasting Menu of Chinese-inspired Flavours is award-winning Chef Sam Leong's second book, showcasing more of his culinary genius and creativity. Singapore's favourite celebrity chef is back to wow fans with his brand new cookbook! Currently the Director of Kitchens at the Tung Lok Group of Restaurants, Sam Leong is widely known for revolutionising Chinese cuisine and introducing 'modern' Chinese cuisine. Book features new and novel ways of serving Chinese food in small portions. All recipes are fully illustrated with beautiful photographs. Drawing inspiration from the Japanese concept of kaiseki - the meal served during the Japanese tea ceremony, where the dishes are prepared in very small portions, so diners can savour the best of the season's bounty, and French degustation menu, where dishes are also exquisitely prepared - Sam has changed the face of modern Chinese cuisine and taken it to a new level of excellence by incorporating these concepts into Chinese cuisine. The result is this beautiful cookbook showcasing 70 dishes that invoke the senses of sight, followed by smell, touch (texture) and finally taste. Currently the Director of Kitchens for the Tung Lok Group, which encompasses more than 25 world-class restaurants in Singapore, Indonesia, China, Japan and New Delhi, SamLeong is widely recognised as a trendsetter in modern Chinese cuisine. Sam has represented Singapore at some of the world's most prestigious culinary events, including the Annual James Beard Foundation Awards (1999); World Gourmet Summit, Sydney (2001); Master of Australian Food & Wine (2002); Annual St. Moritz Gourmet Festival, Switzerland (2002) and the Flavours of Asia event at Napa Valley California (2004). His list of accolades includes being named Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Awards (HAPA) 2006/2007. Sam is also a familiar face at the annual American Wine & Food Festival, a charity drive supported by the Puck-Lazaroff Charity Foundation, to which he has been invited as a guest chef for eight consecutive years. In 2005, Sam became the first Singaporean chef to join Singapore Airline's International Culinary Panel of world-renowned chefs. That same year, he made his first appearance on Singapore television, in a Chinese language cooking programme, King of Kitchens. A year later, he was invited to be chef-mentor for a television cooking competition, Star Chefs.
Globalization of Chinese Food
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
Food Culture in China
Author: Jacqueline Newman
language: en
Publisher: Bloomsbury Publishing USA
Release Date: 2004-08-30
The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.
