Cantonese Cuisine Research Articles

Exploration on the Integration Model of “Post–Course–Competition– Certificate” in Culinary Major under the “1+X” Certificate System: Taking Cantonese Cuisine and Cantonese Dimsum Vocational Skill Level Certificates as Examples

Exploration on the Integration Model of “Post–Course–Competition– Certificate” in Culinary Major under the “1+X” Certificate System: Taking Cantonese Cuisine and Cantonese Dimsum Vocational Skill Level Certificates as Examples

Association of Cantonese dietary patterns with mortality risk in older Chinese: a 16-year follow-up of a Guangzhou Biobank cohort study.

Background: Evidence about the associations between Cantonese dietary patterns and mortality is scarce. We examined the prospective association of the dietary pattern with all-cause, cancer and cardiovascular disease (CVD) mortality in older Chinese. Methods: We included 19 598 participants of a Guangzhou Biobank cohort study aged 50+ years, who were recruited from 2003 to 2006 and followed up until July, 2022. The diet was assessed by using a 300-item validated food frequency questionnaire. The food items were collapsed into 27 food groups. Factor analysis (FA) was used to identify dietary patterns. Multivariable Cox regression produced hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality. Results: During 305 410 person-years, 4966 deaths including 1971 CVD, 1565 cancer and 1436 other-causes occurred. Four dietary patterns were identified by FA. No association of the vegetable-based dietary pattern with all-cause, CVD and cancer mortality was found. Compared with the lowest quartile of the healthy Cantonese dietary pattern score, the highest quartile showed lower risks of all-cause (HR 0.86, 95% CI 0.80-0.94) and CVD mortality (HR 0.84, 95% CI 0.72-0.97). The highest quartile of the nut and fruit dietary pattern showed lower risks of all-cause (HR 0.92, 95% CI 0.85-0.99) and CVD mortality (HR 0.82, 95% CI 0.72-0.93), while the unhealthy western dietary pattern was associated with a higher risk of all-cause (HR 1.10, 95% CI 1.01-1.19) and cerebrovascular disease mortality (HR 1.28, 95% CI 1.03-1.58). Conclusion: We have first identified four dietary patterns based on the Cantonese cuisine and found that healthy Cantonese and nut and fruit dietary patterns were associated with lower risks of all-cause and CVD mortality, whereas the unhealthy western dietary pattern was associated with a higher risk of all-cause and cerebrovascular disease mortality.

The Impacts and Significance of Yum Cha for the Cantonese Diaspora

Across the Cantonese diaspora, dim sum establishments have been a critical cultural hubfor immigrant communities. Dim sum are the foods that are consumed during yum cha, a popularCantonese brunch meal with shareable dishes and tea. Dumplings, buns, noodles, stews, desserts,fried delectables, and other dim sum come in a variety of flavor profiles, textures, and shapes,making the yum cha process one filled with joy and plentitude. Popularized in Southern China,yum cha became a staple morning cuisine for the working class by the mid-20th century. Itspopularity and other restaurant innovations elevated dim sum from street food to indoor diningfood. Labor migrations within the last century have brought Cantonese cuisine to the rest of theworld, including Southeast Asia, Australia, the United Kingdom, and North America. ForChinese communities overseas, the establishment, performance, and preservation of native foodsbecomes a process of recreating home and belonging in the resettlement society. In particular,yum cha comes with a formal set of etiquette and customs which emulate cultural values, oralhistories, and social hierarchies. From the distribution of tea to the festive dining ambiance, yumcha provides a collective culinary citizenship and communal space for immigrant communities.More than a physical recreation of home, yum cha becomes a socio-cultural transitory space forthe Cantonese diaspora to actively practice cultural traditions and teach future generations.

Application of 5W2H Analysis in the Training Management of the "Cantonese Cuisine Master" Project

Application of 5W2H Analysis in the Training Management of the "Cantonese Cuisine Master" Project

Exploration of Training culinary talents in Higher vocational colleges under the background of “Cantonese Cuisine Chef Project”

The implementation of the “Guangdong Cuisine Master” project in Guangdong Province has promoted the development of school-enterprise cooperation in the integration of production and education in higher vocational culinary majors, and the integration of production and education, as well as school-enterprise collaborative education, have become the main direction of the reform and development of the talent cultivation model for higher vocational culinary majors. Through the establishment of an industrial college, the construction of a community of shared destiny between schools and enterprises, the implementation of modern apprenticeship, and the joint construction, management, win-win cooperation, and benefit sharing between schools and enterprises, truly enabling “enterprises to obtain talents, students to obtain skills, and schools to develop”, achieving a win-win situation among schools, enterprises, and students.

Construction and Practice of Online Course Resources Based on Information Processing Theory: Taking “A Bite of Teochew Cuisine,” a Guangdong First-Class Course, as an Example

“Cantonese Cuisine Master” project is an important policy proposed by China to inherit Cantonese Cuisine culture, promote employment, and achieve targeted poverty reduction and rural revitalization. Confronted with the demands of more diverse education, it is an essential opportunity and task for the education system to consider how to construct high-quality online courses and pursue higher-quality “Cantonese Cuisine Master” projects in line with the new era. This paper, based on the theory of instructional media and information processing theory, will further clarify the demand, dilemma, and developing strategy of online course construction for culinary majors, and explore its construction and practice with the example of “A Bite of Teochew Cuisine,” a Guangdong first-class course.

Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments

Cooking process can produce abundant volatile organic compounds (VOCs), which are harmful to environment and human health. Therefore, we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform, involving concentration characteristics, ozone formation potential (OFP) and purification efficiency assessments. VOCs emissions varied from 1828.5 to 14,355.1 µg/m3, with the maximum and minimum values from Barbecue and Family cuisine, respectively. Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine (64.1%), Family cuisine (66.3%), Shandong cuisine (69.1%) and Cantonese cuisine (69.8%), with the dominant VOCs species of ethanol, isobutane and n-butane. In comparison, alcohols (79.5%) were abundant for Huaiyang cuisine, while alkanes (19.7%), alkenes (35.9%) and haloalkanes (22.9%) accounted for higher proportions from Barbecue. Specially, carbon tetrachloride, n-hexylene and 1-butene were the most abundant VOCs species for Barbecue, ranging from 8.8% to 14.6%. The highest OFP occurred in Barbecue. The sensitive species of OFP for Huaiyang cuisine were alcohols, while other cuisines were alkenes. Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies. VOCs emissions exhibited a strong dependence on the photocatalytic oxidation, with the removal efficiencies of 29.0%–54.4%. However, the high voltage electrostatic, wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction, meanwhile collaborative control technologies could not significantly improve the removal efficiency. Our results identified more effective control technologies, which were conductive to alleviating air pollution from cooking emissions.

НАЦИОНАЛЬНАЯ КУХНЯ КИТАЯ КАК КУЛЬТУРНЫЙ КОД (ЧАСТЬ 2)

The second part of the article examines the major regional food cultures of China in terms of cooking techniques and flavors. The products used in Chinese cuisine are divided into «basic» (rice, noodles, bread, and other cereal products) and « supplementary» (meat, fish, vegetables, fruit, etc.). The author also emphasizes the differences in regional cui-sines in relation to «salty-sweet» and «sour-spicy» oppositions. There are eight main regional food cultures: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhengjiang cuisine, Hunan cuisine, Anhui cuisine. It is noted that each regional cuisine has its own characteristics and traditions, there is no pan-Chinese canon and one can hardly talk about the unity of Chinese cuisine. The authors consider gastronomic culture as a cultural text that helps to interpret historical and cultural meanings through symbols. The article presents the main cultural symbols of Chinese cuisine, with the linguistic component (nomination of dishes) being one of the most important. An important factor in forming the national culture code is the festive culture with its specific dishes reflecting the history and my-thology of the holiday. Elements of holiday cuisine as symbols of myths, traditions, and beliefs are less based on culi-nary considerations, but more on the nation's cultural code. Food becomes a sign of situations and events. The most significant and recognizable symbols of festive culture are traditional dishes. There is a set of obligatory dishes for cer-tain holidays - weddings, birthdays, holiday banquets, depending on particular celebrations. The authors examines cer-tain national, cultural, historical, and ethnographic lacunae that the names of Chinese dishes contain.

Insights into the comprehensive characteristics of volatile organic compounds from multiple cooking emissions and aftertreatment control technologies application

We characterized the mass concentrations of total volatile organic compounds (VOCs) and chemical components from multiple cooking emissions, assessed the ozone and secondary organic aerosol (SOA) formation potential of individual VOC species, and test the purification effect on VOCs with the use of aftertreatment control technologies. The results demonstrated that Barbecue produced the highest VOCs concentrations (12470.6 μg/m3), followed by Huaiyang cuisine (2965.9 μg/m3), Cantonese cuisine (2297.1 μg/m3), Shandong cuisine (2233.3 μg/m3), Family cuisine (1843.1 μg/m3) and Sichuan and Hunan cuisine (1827.9 μg/m3). The abundance of alkanes and O–VOCs were higher in Sichuan and Hunan cuisine, Family cuisine, Shandong cuisine, and Cantonese cuisine with the value of 31.8%–41.9%, while the dominant chemical components was O–VOCs (87.0%) for Huaiyang cuisine and alkenes (33.6%) and Chl-VOCs (27.4%) for Barbecue, respectively. The sensitivity species of ozone formation potential for Family cuisine, Shandong cuisine and Barbecue were alkenes, and that of Sichuan and Hunan cuisine and Huaiyang cuisine were O–VOCs, and that of Cantonese cuisine were alkenes and O–VOCs. Group 1 and 2 test results indicated that VOCs emissions from experimental cuisines have not been effectively reduced, but the concentration of some species has increased with the use of Lide, New sunshine, Langyi and Chuangxin control technologies, except for CT2 (14% and 23% reduction). However, VOCs and individual species concentrations exhibited a strong dependence on the single or coupled aftertreatment control technologies from Huaxia company, with all emissions concentration from Barbecue showing significant decrease with the control technologies compared to the baseline testing. Overall, the use of aftertreatment control technologies have a significant effect on the reduction of VOCs emissions from Barbecue, but it played a mediocre or even counterproductive role in other cuisines in this study.

Characteristics and health risk assessment of volatile organic compounds (VOCs) in restaurants in Shanghai

Volatile organic compounds (VOCs) are important precursors of ozone and atmospheric particulates that have attracted extensive attention worldwide. Cooking emissions, the chemical characteristics of which vary dramatically due to different cooking styles, are a main source of ambient VOCs, especially in large cities. This research focused on the emission characteristics of VOCs from six types of restaurants in Shanghai: hot pot (HP), Sichuan cuisine (SC), Cantonese cuisine (CS), seafood (SF), Western fast food (WFF), and authentic Shanghai cuisine (ASC). It was found that HP, which discharged cooking fumes indoors, produced the highest mass concentration of VOCs (1900.2 ± 364.8 μg m-3), followed by SC (1403.7 ± 403.8 μg m-3), WFF (656.0 ± 156.9 μg m-3), SF (638.6 ± 145.1 μg m-3), CC (632.7 ± 127.7 μg m-3), and ASC (612.3 ± 51.3 μg m-3), the cooking fumes from which were collected by emission extraction stacks. Additionally, the VOC species from each cuisine were mainly low carbon substances. Alkanes were the major VOC pollutants from all six cuisines, accounting for 34.4-71.7%. The coefficient divergence values were 0.287-0.593, suggesting that there were differences between the cuisines in the present study. Ozone formation potential and secondary organic aerosol formation potential indicated that O-VOCs and aromatics were the largest contributors. Health risk assessment of VOCs via non-carcinogenic risk values (HQ) and carcinogenic risk values (RISK) indicated that frying, grilling, and stir-frying had relatively large impacts on human health. VOCs collected in emission extraction stacks were significantly higher risk compared with those in the indoor environment, but the RISK score of the HP restaurant was larger, second only to SC. The HQ and RISK values of 1,3-butadiene, acetaldehyde, and trichloroethylene in the HP restaurant all exceeded US EPA standards, indicating that long-term exposure in an HP restaurant would have a significant impact on human health and might carry a potential cancer risk.

Cuisine of the Chinese at Market Street Chinatown (San Jose, California): using cookbooks to interpret archaeological plant and animal remains

Archaeobotanical and zooarchaeological remains from Market Street Chinatown, San Jose, California, show that 19th century Chinese migrants ate a varied diet of fruits, vegetables, grains, meat, poultry, and fish. Most of the migrants came from southern China, an area with a well-developed Cantonese cuisine. This article explores how cookbooks can help us interpret the dishes, meals, and activities represented by the remains. 20th-century English-language Chinese cookbooks present guidelines related to meal planning, ingredients, flavours, cooking methods, and dining customs. These culinary principals cannot be applied uncritically to the Market Street Chinatown assemblage. But they help us connect remains from trash pits to food on the table and help us compensate for uneven data stemming from the differential preservation of various plant and animal taxa. Cookbooks indicate that grains are severely underrepresented in the macrofloral record at the site, as are vegetables compared to meat. Recipes show how ingredients could be combined and prepared, and suggest how Euro-American foods were adopted, providing an understanding of daily cooking and dining in 19th century California Chinatowns.

Johnny Kan

Johnny Kan was the first pioneer to promote authentic, Cantonese haute cuisine, both in San Francisco's Chinatown and throughout America-at-large. Kan's lifelong campaign to extricate chop suey from Chinese cuisine and initiate American palates to refined, high-end Cantonese gastronomy is well-documented in San Francisco's annals, particularly through the coruscating pen of San Francisco's beloved raconteur, Herb Caen. Through the décor and the dining rituals of his establishments, Kan also crafted a visual, experiential, and taste aesthetic that was a significant departure from the plate-slamming, indifferent post-World War II chop suey joints of his day. Kan was rightfully Chinatown's first and inimitable culinary ambassador, through the many ways in which he exalted true Cantonese gastronomy with flair, set the restaurant standard to beat from the 1940s until his death in the 1972, and worked with civic influencers to reshape Chinatown's appeal and historical significance.

Redefining Cantonese cuisine in post-Mao Guangzhou

AbstractTo what extent do regional cuisines provide a set of principles through which “outside” flavours, foodstuffs and techniques may be safely incorporated? This question is explored through an ethnographic account of Cantonese cuisine in Guangzhou (Canton) at the turn of the twenty-first century. I focus on a historic restaurant in the city, where managers and cooks sought to innovate with the help of “outside” tastes, but without the restaurant losing its status as a “traditional” establishment. I argue that the incorporation of “outside” flavours onto local menus was not done on the basis of culinary principles alone, but that considerations of social hierarchy and cultural identity were equally important factors. Indeed, many of the dishes and techniques introduced contradicted the alleged principles of Cantonese cuisine. Such contradictions were downplayed, however, through essentialized representations of Cantonese cuisine and its relationship to specific localities.

National-Origin Discrimination and the Hospitality Industry

You plan to open a Chinese restaurant, and have hired a staff knowledgeable in Cantonese cuisine. But in hiring a predominantly Chinese staff, you may risk being charged with discrimination under the new guidelines issued by the EEOC