Types of cuisine and culinary trends

Trade & Training

Competency 1

Nancy Gagnon & Marc Vézina

Canadian Cuisine

The traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders, signature ingredients include maple syrup, fresh water fish and Alberta beef.

American Cuisine

American cuisine is a style of food preparation derived from all parts of the United States charactrized by a rich diversity and a unique regional character throughout the country from Italian to Mexican.

Mexican Cuisine

The fundamental Mexican food is based on chilies, corn and black beans, while enchiladas, tacos, quesadillas and nachos are the base of the country’s repertoire.

Japanese Cuisine

The traditional Japanese cuisine is based around the freshest of ingredients prepared with care and a minimum of seasonings so as to let the natural flavors of the food shine through his food is then artistically presented and eaten, typically in a communal setting, with employment and reverence.

Thai Cuisine

Thai cuisine is one of the most robust and flavorsome of all Asian cuisines, characterized by its blend or hot, sour, sweet and salty flavors–and its abundant use of fresh vegetables, grains, fruits, legumes, nuts and fish.

Chinese Cuisine

Chinese cuisine are numerous and based on many different regional styles, it can be simple or it can be sophisticated

Indian Cuisine

Indian cuisines are mostly vegetarian but they also include fish, goat, lamb and chicken and is

usually very spicy in order to enjoy

the food. There are many regional cooking styles

throughout Spain, all based around fresh and flavorful locally grown ingredients, containing a variety of vegetables, fish and meat.

Lebanese Cuisine

The Lebanese cuisine is known worldwide for its richness and goodness and generally a highstandard. Its diversity reflects the goodness and the hospitality of the Lebanese people. Lebanese foods are unique and generally Mediterranean.

Greek Cuisine

Greek olive oil is almost presents in all Greek dishes, it deserves a special mention. From hearty stews, to warming soups and simple side dishes, traditional Greek food combines the freshest of ingredients from land and sea to create a highly appetizing and healthy cuisine.

Spanish Cuisine

There are many regional cooking styles throughout Spain, all based around fresh and flavorful locally grown ingredients containing a variety of vegetables, fish and meat.

Italian Cuisine

Italian cuisine is one of the oldest in the western world, features a diverse range of fresh and colorful foods which are combined in simple ways to preserve the identity of the ingredients.

French Cuisine

French cuisine is ranges from the simple food of the bistro, to the fanciful confections of Michelin star restaurants. The most famous of all are the wine and cheese, these are also a major part of the cuisine.

Peruvian Cuisine

Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. The three staples of Peruvian cuisine are corn, potatoes and chiles.

Nouvelle Cuisine

Taking shape in France in the 50’s and 60’s, this trend breaks away from traditional regional cooking to serve modern lightly-thickened sauces, baby vegetables, and over adornments fromprevious trends wereremoved.

Fusion

The term « fusion » refers to the combination or blending of ingredients or techniques that are originally from foreign cultures.

Molecular Gastronomy

An approach to cooking where the food is broken down to its molecular components and presented in unusual and disconcerting manner.

Deconstructivism

Dishes where the traditional components are broken down into basic parts to enhance the degustation experience.

Cuisine du terroir

A celebration of the culinary heritage that promotes heirloom products, traditional know-how and highly flavoured food either in an classic ancient fashion or in a modern reinterpretationreinterpretation.

Raw food Proximity food, 100 miles diet Eco-friendly cooking Socially responsible cooking Hydrocolloids and alginates Slow Food movement Tasting menus and the possible end of the

“Main Course”

Influence of food stylists on today’s gastronomy

Cuisine Bourgeoise Integration of ordinary food and even fast food

into gastronomy (Poutine au foie gras – M. Picard Montreal, Coffee and doughnut – T. Keller Napa Valley)

Sous Vide cooking