ITALia
Welcome to “The Foods of Italy & China”. The purpose of this course is to introduce you to the expansive world of food throughout the regions of Italy & China. For culinary purposes, the country of Italy can be loosely divided into the south, central, and north. Though only four countries border Italy by land, culinary and cultural influences are evident from numerous other countries throughout the world including places such as Spain, Greece, North Africa, the eastern Mediterranean, and even the Americas. During your journey in this class we will explore popular food dishes from 12 regions of Italy. These 12 regions are Abruzo, Calabria, Campania, Naples, Milan, Puglia, Piemonte, Umbria, Tuscany, Veneton, Venice, and Sicily.
china
Similar to Italy, China is characterized by four distinctive cooking styles: Northern (Beijing/Peking style), Southern (Cantonese style), Eastern/coastal (Shanghai style), and western/inland (Szechwan style)- with numerous variations of each style within each region. We will explore these styles of cooking while touching upon all of the major cooking techniques such as braising, broiling, boiling, poaching, roasting, baking, sauté, and frying. This will be accomplished through recipes that cover food categories such as appetizers, soups, salads, deserts, entrées, vegetable cookery, hors d’ oeuvres, breads, and snack foods.
\