Global Cuisine - Indian and Japanese - Infobase

Global Cuisine Indian and Japanese

Program Support Notes by: Nicole Bath B.Ed.

Produced by: VEA Pty Ltd

Commissioning Editor: Sandra Frerichs B.Ed, M.Ed.

Executive Producers: Sandra Frerichs B.Ed, M.Ed. Edwina Baden-Powell B.A. CVP.

? Video Education Australasia Pty Ltd 2012

Reproducing these support notes You may download and print one copy of these support notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

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Global Cuisine

Indian and Japanese

For Teachers

Introduction

Every country has a unique food culture. The way in which the food is prepared, served and eaten can provide an insight into, and a better understanding of the culture. This program investigates Indian and Japanese food cultures and their relevant food habits. Aspects covered include the food's history, ways it is prepared, served and eaten as well as the overall health benefits of the food. The program includes interviews with Lakshimi Belekrishnan (writer) and Akiko Mahara (Japanese teacher) which provide an insight into the cuisines and their influences.

Timeline

00:00:00 00:09:51 00:19:03 00:19:52

The essence of Indian Cuisine The essence of Japanese cuisine Credits End program

Related Titles

Global Food Equity Food Planning for Special Occasions No Accounting for Taste ? Why We Eat What We Eat

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? Video Education Australasia Pty Ltd 2011 Reproducing these support notes

You may download and print one copy of these support notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

Global Cuisine

Indian and Japanese

Student Worksheet Initiate Prior Learning

1. List three Indian dishes and three Japanese dishes that you have either eaten or heard about. _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

2. Other than taste, why do you think that spice is so important in the cooking of Indian food? _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

3. Brainstorm at least 5 reasons why there is an increase in the number of restaurants from various cultures.

4. In small groups, discuss the following scenario: If you were to visit a Japanese restaurant, how would you ensure that you did not offend the cultural expectations of the restaurant?

5. When eating a certain type of food for the first time, how can you ensure that you will like the dish that you have chosen? What sort of questions would you need to ask your waiter?

_________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

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? Video Education Australasia Pty Ltd 2011 Reproducing these support notes

You may download and print one copy of these support notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

Global Cuisine

Indian and Japanese

Active Viewing Guide

Indian Cuisine 1. What famous quote do most Indians grow up with? _________________________________________________________________________________

2. Explain why diverse ranges of food and the way it is eaten exist throughout India. _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

3. What is the belief of Ayurveda (Indian Traditional medicine) with relation to food? _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

4. Explain why the consumption of salt is important in India. _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

5. Which two religions have had the maximum influence on Indian food? _________________________________________________________________________________ _________________________________________________________________________________

6. What are the three typical items given as offerings to God in most Hindu rituals or festivals? _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

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? Video Education Australasia Pty Ltd 2011 Reproducing these support notes

You may download and print one copy of these support notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

Global Cuisine

Indian and Japanese

7. What factors, which are seen throughout the world, are contributing to Indians (and other cultures) moving towards more processed food?

_________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

Japanese Cuisine 1. Explain the reason why Japanese food does not include a lot of sauce or spice. _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

2. What is the significance of rice being called `gohan'? _________________________________________________________________________________ _________________________________________________________________________________

3. Rice is used for main meals and what other two things? _________________________________________________________________________________ _________________________________________________________________________________

4. Give an example of how Japanese food combines food from other countries. _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________

5. Since the Second World War, what influence has Western food had on Japanese food? _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ 6. Describe what is meant by the term `Fusion Japanese'. _________________________________________________________________________________ _________________________________________________________________________________

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? Video Education Australasia Pty Ltd 2011 Reproducing these support notes

You may download and print one copy of these support notes from our website for your reference. Further copying or printing must be reported to CAL as per the Copyright Act 1968.

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