Kaiseki: A Complete Guide to Japan’s Haute Cuisine Kaiseki is one of the world’s most refined cuisines.
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Kaiseki: A Complete Guide to Japan’s Haute Cuisine Kaiseki is one of the world’s most refined cuisines.
For a serious foodie, no trip to Japan would be complete without at least one proper kaiseki meal. Here’s our full guide to kaiseki, along with some recommended places in Kyoto to try it.
Kaiseki: A Complete Guide to Japan’s Haute Cuisine
Kaiseki is one of the world’s most refined cuisines. Here is our complete guide to Japan's haute cuisine, with some recommended places in Kyoto to try it.
Inside Kyoto (www.insidekyoto.com)
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@impactology China has 8 major cuisines (probably thousands of cuisines but 8 big families that have significant history and development in ‘banquet’ food)
The 8 Great Cuisines of China | Cantonese Cuisine and More
Introducing types of China's '8 Great Cuisines': Guangdong (Cantonese food), Sichuan cuisine, Hunan cuisine.. with flavors and cuisine styles of each cuisine.
(www.chinahighlights.com)
one thing that comes to mind is how the French basically were early to document their cuisine. Even today it’s hard for an outsider to really dig deep into Japanese or Chinese cuisines without linguistic or cultural affinity. A lot of stuff is also unwritten and based on apprencticeship
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>A lot of stuff is also unwritten and based on apprencticeship
Ah, do you think it might also have to do with chefs trying to gatekeep as opposed to share their knowledge more accessibly i.e perhaps the french chefs who documented were maybe less stingy with sharing their knowledge and expertise
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@impactology if you watch this video about ‘Chinese sourdough’: https://youtu.be/sAFpi2satz8
Even as someone who is Chinese, speaks / reads Mandarin, I have no clue how to answer the question of ‘how do I make a bao as puffy as in restaurants?’ Without being a chinese pastry chef with years of training, there aren’t books I can refer to. These folks had to go hunt down the answer. So in English this stuff is inaccessible for sure. But I can find out anything about French cooking easily
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@impactology a little bit? But cooking was primarily the domain of ‘lower class and illiterate people’ in Chinese culture in the past so stuff was passed on in word of mouth. There also wasn’t a unified writing script (or even language) until like a hundred years ago.
There are some Chinese languages you can’t easily write in, without going through Mandarin. They also didn’t invent a way to type Chinese characters until https://radiolab.org/podcast/wubi-effect
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"And for one very basic reason: the Chinese language, with its 70,000 plus characters, couldn’t fit on a keyboard."
OMG you know this reminds me of the reason a korean king — Sejong, invented korea's writing system
Raghav Agrawal (@[email protected])
Attached: 1 image King Sejong, one of the greatest conlangers (constructed language) of all time https://en.wikipedia.org/wiki/Constructed_language Hangul, the Korean alphabet, was officially published in 1446. It was developed by King Sejong the Great in 1443 as a more accessible alternative to the Classical Chinese script, which was challenging for the general populace to utilize. This simpler writing system allowed anyone to learn to read and write more easily. https://www.reddit.com/r/worldbuilding/comments/9qur7b/does_your_world_have_an_equvalient_to_king/
Mastodon (mastodon.social)
Because the chinese script that was used in korea at that time was just too damn hard to learn and its training limited only to the upper class and he wanted to democratize education
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Adrianna Tanreplied to Raghav Agrawal last edited by [email protected]
@impactology yeah, and they only did simplified script in the early 20th century. Before that traditional was even more complex (and HK and TW still uses traditional)
If you look at how people use WeChat in China, it’s a lot easier to do voice messages especially if you speak a non-Mandarin language. I couldn’t type or write the other 3 languages I speak more natively and no one would be able to read it if I could.
A lot of the great Chinese cuisines happen in non-Mandarin
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@skinnylatte >and HK and TW still uses traditional
>I couldn’t type or write the other 3 languages I speak more natively and no one would be able to read it if I could.
>A lot of the great Chinese cuisines happen in non-Mandarin
OMG that means there is a treasure trove of things on chinese literature, cuisines that would rather be found in taiwan and hong kong instead of mainland
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@impactology one of the best books on Chinese cuisine came from a TW lady who moved to US. Later known as Taiwan’s Julia Child.
Pei Mei’s cookbook. Because Taiwan had a collection of people from all over China, she also made an effort to learn major cuisines. She wrote a few volumes and I have them.
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@impactology also not to mention that many Chinese homes simply did not have the equipment and tools that restaurant cooking has. We have a very strong sense of ‘outside / inside food’. Most of the time we aren’t making labor intensive dishes like roast duck or dimsum at home. Homecooked food is totally different.
I’d say the idea of cooking like a chef is also a very Eurocentric concept. No one person can master more than a few of our favorite dishes. We have specialists.
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@skinnylatte You're right, we also have that concept in India although men and women from patriarchal households impose their own expectations
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@impactology in east and Southeast Asia it was very common for women to sell food outside the home. That’s one major difference I’d say.
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@impactology I also think you’ll like this. A friend wrote it
I'm a commis in a Chinese restaurant kitchen, this is what I do • Melissa Tsang
I’m a 23-year-old Chinese Singaporean woman. After graduating culinary school in 2016, I started as a commis (also known as 马王, or minion) in a Chinese restaurant kitchen along Orchard road. This is a description of my everyday work, in English,... | Melissa Tsang | Content writer, weathered runner, sex+ queer femmenist. Singapore.
Melissa Tsang on Svbtle (eightmileswide.svbtle.com)