What is Street Food

Street FoodsChapter 1: What is Street Food?Learning ObjectivesDefine street food Discuss the history of street foodExplain how to prepare various types of street foodsExplain the food safety concerns surrounding the service of street foodDescribe how to transport street foodDefine and describe the different categories of street foodDiscuss the regional differences of street food from around the worldThe History of Street FoodThroughout history, food has been produced and consumed as a communal affair. Eating privately only developed recently; it is still uncommon in some areas.Food has been sold on the street since ancient times.In the past, settlements formed around communal cooking places.Communal cooking and eating spaces are still common in less developed areas.Preparing, Transporting, and Serving Street FoodThe diversity of mobile menus is curbed by limited resources at the site, local and state food safety regulations, and transportability concerns.Close monitoring of serving and holding temperatures is required.Be sure to have the appropriate equipment to hold food safely.Required permits and licenses for mobile food vending depend on local and state regulations.Zoning and parking restrictions need to be considered when choosing a location.Categories of Street FoodServing food in bowls is a quick way to satisfy a large crowd.Some bowl foods require a last minute garnish.Many vendors prefer disposable service ware to minimize cross contamination and breakage.Bowl FoodsCategories of Street Food (cont’d)Foods on a stick originated in nomadic tribes.The convenience factor and the casual appeal make these dishes attractive.The skewers can be used as:a cooking toola vehicle for serving and eatingSkewers are made from a variety of materials.Foods on a StickCategories of Street Food (cont’d)The first breads were made of coarsely crushed grains and water.Bread can serve as: the main item as part of a salad an accompaniment with a dipthe vehicle for a filling or toppingBread, Stuffed Foods, and SandwichesCategories of Street Food (cont’d)Meant to be enjoyed without the help of any cutleryThought of as a small snackServed as an hors d’oeuvre, appetizer, or something to shareCommonly a two- or three-bite itemGenerally does not include sandwichesFinger FoodsCategories of Street Food (cont’d)Mostly eaten as a feel-good snack, reward, or refreshmentFound all over the worldDifferent than typical dessertsMany cultures serve hot, sweet dishes for breakfast.Many cultures have distinct beverages, traditionally served on the go.Sweets and BeveragesInternational Flavor PrinciplesVendors work hard to maintain the integrity and high quality of established menu items.Vendors draw inspiration from the fusion of cuisines and entice their customers with these dishes.When developing street food dishes, consider the culture and cuisine of the dish being served.Photography by Terrance McCarthyInternational Flavor Principles(cont’d)Northern China Suitable for growing wheat Noodles, flat breads, steamed breads, and dumplings are common fareTypical flavors include pungent sweet and sour dishes More subtle, delicately seasoned foods highlighting the ingredient’s natural flavorGarlic, ginger, and scallionsEastern ChinaRice is the region’s most popular staple.Soy sauce and sugar are prevalent flavor components.East and South AsiaInternational Flavor Principles(cont’d)Western ChinaSichuan region is in the central west of China Known for its generous use of chiles and Sichuan peppercorns Features fiery hot dishes with a popular flavor profile known as “Ma-La”Southern ChinaCantonese cuisine features subtle flavorings and techniques that highlight the food’s natural flavor. Famous for dim sumHas a broad variety of steamed or fried snacksEast and South AsiaInternational Flavor Principles(cont’d)JapanCharacterized by its elegant simplicityAims to enhance the essential qualities of foodSpicy food is uncommonRice and seafood are staplesNoodles are also very popularStreet food is not as popular as in other Asian countriesEast and South AsiaInternational Flavor Principles(cont’d)KoreaSeafood and maritime vegetation are prevalentThe popularity of red hot chiles is unique to KoreaKimchi accompanies every meal from breakfast to dinnerBeef is the most popular meatKorean noodles are made from a variety of alternative starches and floursEast and South AsiaPhotography by Terrance McCarthyInternational Flavor Principles (cont’d)VietnamVendors spend their lives and careers perfecting one dishCuisine is known for its fresh appealMany dishes are assembled at the last momentFish sauce, herbs, and rice are popular in the SouthIn the North, the food has fewer herbs, is less spicy, and is simpler East and South AsiaInternational Flavor Principles (cont’d)ThailandSimilar to Vietnamese cuisineUses fresh herbs and red hot chilesIn the South, beef, goat, and seafood are popular, and the food is spicierIn the North, the food is not as spicy; instead of chiles, green peppercorns are used.Noodles are among the most popular street foodsEast and South AsiaInternational Flavor Principles (cont’d)GreeceKnown for its generous use of vegetables, legumes, and grainsMeat is consumed in relatively small amounts, with lamb as the most popular Dairy, especially yogurt, cheese, and goat’s milk are an important part of the Greek diet. Greek food is flavored simply.Eastern Mediterranean and North AfricaInternational Flavor Principles (cont’d)TurkeyFresh cuisineOften served as a large variety on small platesGrains such as rice and bulgur are found all overCommon flavors include mint, parsley, paprika, and cuminEastern Mediterranean and North AfricaInternational Flavor Principles (cont’d)Middle EastMade up of Egypt, Israel, Lebanon, Syria, Iraq, Saudi Arabia, and Jordan The cuisine is a fusionFoods are often pickled with salt and vinegarGrilled meats, served with fresh or marinated vegetables, are very popular.Many meals served with several condimentsEastern Mediterranean and North AfricaPhotography by Terrance McCarthyInternational Flavor Principles (cont’d)North AfricaFamous for tagines, couscous, preserved lemons, and mint teaCommon flavors of the region include ginger, hot peppers, and cumin.Known for a variety of energy-saving cooking methods, such as grilling kebabsEastern Mediterranean and North AfricaPhotography by Terrance McCarthyInternational Flavor Principles (cont’d)SpainSpanish tapas have helped this cuisine gain world recognition.The word tapas has actually become synonymous with this eating style.Olives are one of the most typical ingredients, as is olive oil. Other important components include fresh garlic, fresh and dried peppers, rice, wheat, and tomatoes.Common use of nuts, chickpeas, saffron, and many other spicesEuropeInternational Flavor Principles (cont’d)FranceInfluenced by the terroir of the individual regions and immigrationDifferent regions provide a variety of produce.Southern cuisine is very different from Northern cuisine.Crêpes are possibly the most iconic street food of France.EuropePhotography by Terrance McCarthyInternational Flavor Principles (cont’d)ItalyTraditional recipes and methods are honored.Fast food is not popular; even street food is eaten while taking a breakNorthern Italy is famous for the locally grown rice, great wines, and truffles. Cucina Povera, which means “poor cuisine,” is often used to describe the rustic foods of Central and Southern Italy. This minimalist approach uses inexpensive and straightforward foods.EuropeInternational Flavor Principles (cont’d)Northeastern EuropeRye, oats, potatoes, root vegetables, cabbages, and tubers are integral.Traditional aromatics include caraway seed, black pepper, and juniper.Established street foods of the region include: grilled, sautéed, or simmered sausages sandwiches with pickled fishseafood and potato pancakesEuropeInternational Flavor Principles (cont’d)The United StatesPast and present immigration to the US has created a culinary diversity.Foods vary by region throughout the South, Midwest, West Coast, and Northeast.Street food has evolved quite rapidly in the US.Food trucks abound and offer a myriad of options.The AmericasInternational Flavor Principles (cont’d)Central and South AmericaCaribbeanInfluenced heavily by immigrationCurries are very popularPeruThe birthplace of potatoesSeafood is used in inventive ways, including causa and tiradito.The AmericasInternational Flavor Principles (cont’d)BrazilChurrasco is popular nationwide.Common ingredients include coconut milk, malagueta peppers, dried shrimp, okra, and fruit.Many street foods are often referred to as salgadinhos, or little salty ones.MexicoMexican food has evolved around maize, beans, and chiles.Other significant ingredients include tomatillos, tomatoes, cheese, and aromatics like cilantro.The street food is known as antojitos, or little whims.The foods of Mexico change from region to region.The Americas