Global Cuisine: Indian and Japanese
- Grade Level: Upper Elementary (4-6)-Senior High (10-12)
- Subjects: Food Technology
- Produced By: VEA Group Pty Ltd
- Year: 2012
- Country: Australia
- Language: English
- Running Time: 20m
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The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding.