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F O O D   &   CULTURE Henderson Secondary School Home Economics Secondary Two 2010
Learning objectives ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
What is culture? ,[object Object],[object Object],[object Object]
Food & Culture ,[object Object],[object Object]
Food Practices ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Food Practices ,[object Object],[object Object],http://3.bp.blogspot.com/_zJUIA9uDKxI/Rl1MUpeFaiI/AAAAAAAAEao/4ZNoLa7SEfs/s400/dinner.jpg
Food Practices ,[object Object],[object Object]
Food Practices ,[object Object],[object Object]
Food practices in Singapore ,[object Object],[object Object],[object Object],[object Object]
What are food practices of the different ethnic group? ,[object Object],[object Object],[object Object],[object Object],[object Object]
Ingredients Preferred cooking methods Signature dishes Chinese Rice, yellow noodles, star anise, chinese mushroom, soya sauce, sesame oil, pork, ginger, fried onions,  Stir-frying, steaming, stewing, boiling Steamed dumplings, Steamed buns, Laksa, Claypot rice,  Malay Tumeric powder, mutton, coconut milk, chilli, curry powder,  Baking, steaming, deep-frying,  Nasi Lemak, Lontong, Sayur Lodeh, Mee Siam Indian Curry powder, flour, ghee, chilli, yoghurt,  Deep-frying,  Roti-prata, naan, chapati, murtabak, curry fish head
Did you know? ,[object Object],Malay Mandarin Tamil Cooked rice nasi fan soru Uncooked rice beras mi arisi
Food practices of culture groups in Singapore
Lunar New Year ,[object Object],[object Object],[object Object],[object Object],[object Object]
Hari Raya Puasa ,[object Object],[object Object],[object Object],[object Object]
Deepavali ,[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],Check point - 1
Check point – 2 ,[object Object],[object Object],[object Object],[object Object],[object Object]
Check point - 3 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Clothes  Tradition
Chinese - Costume ,[object Object]
Chinese - Motifs ,[object Object],[object Object],[object Object]
Malay - Costumes ,[object Object]
Malay – Costume  ,[object Object],[object Object],[object Object]
Malay -  Motifs ,[object Object],[object Object],[object Object]
Indian - Costume ,[object Object]
Indian - Costume ,[object Object],[object Object]
Indian -  Motifs ,[object Object],[object Object],[object Object]
Singapore Dress ,[object Object],[object Object],http://cf2001.sngs.sch.edu.sg/Cyberfair/impacts/ecim.html#orchid%20motifs

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Food & Culture

  • 1. F O O D & CULTURE Henderson Secondary School Home Economics Secondary Two 2010
  • 2.
  • 3.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 11. Ingredients Preferred cooking methods Signature dishes Chinese Rice, yellow noodles, star anise, chinese mushroom, soya sauce, sesame oil, pork, ginger, fried onions, Stir-frying, steaming, stewing, boiling Steamed dumplings, Steamed buns, Laksa, Claypot rice, Malay Tumeric powder, mutton, coconut milk, chilli, curry powder, Baking, steaming, deep-frying, Nasi Lemak, Lontong, Sayur Lodeh, Mee Siam Indian Curry powder, flour, ghee, chilli, yoghurt, Deep-frying, Roti-prata, naan, chapati, murtabak, curry fish head
  • 12.
  • 13. Food practices of culture groups in Singapore
  • 14.
  • 15.
  • 16.
  • 17.
  • 18.
  • 19.
  • 21.
  • 22.
  • 23.
  • 24.
  • 25.
  • 26.
  • 27.
  • 28.
  • 29.