International cuisine provides comprehensive coverage of cuisines found around the world, not only through recipes and techniques, but also through coverage of history, culture, geography, religion and the locally grown ingredients that influence these diverse cuisines. You can't avoid sushi, but Japanese cuisine is much more. Based on noodles or rice, Japanese foods are usually made of seafood, tofu, or vegetables. The ingredients are grilled, simmered, fried, steamed, ready, or raw (sashimi).
Chicken, tamales, tortillas, gorditas, corn, rice and beans are the basic elements of Mexican food. Seasoned with lots of chili, cinnamon, cumin, garlic and onion. Sweet potatoes, peanuts, avocados, guava, tomatoes and chocolate are also present in Mexican foods. Sauteed rice and noodle dishes with lots of vegetables and curry sauces.
Chili is widely used, as are Thai basil, lemongrass, and coconut. The cradle of gourmet food and the Michelin Guide, French cuisine is known for its class and its excellent ingredients. Onions, foie gras, truffles, seafood, croissants and baguette, all prepared with exceptional attention to detail and served with a glass of wine. Sausages, hamburgers, hot wings, French fries and pork ribs are commonly identified with the North American style of barbecue food.
Soup, seafood, chicken and a good steak are also commonly eaten, but like most things in North America, cooking is a melting pot of different flavors brought from all over the world. Based on classic Escoffier Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and refine fundamental culinary techniques and professional skills, and introduce a variety of international cuisines. Since 1991, The International Culinary Schools SM at The Art Institutes, with its more than thirty locations, have offered exciting culinary arts programs with a professional cooking environment and, in some places, fully functioning restaurants. With its comprehensive approach, International Cuisine explores countries and regions, cultures and ingredients, and describes the crucial role they play in different cuisines around the world.
Foods preserved for winter consumption by smoking, curing and pickling have continued to be important in global cuisine because of their altered taste properties, even when these preservation techniques are no longer strictly necessary to maintain an adequate food supply. Cooking can be defined as the traditional foods and food preparation methods of a region or population.
