Please use this identifier to cite or link to this item: https://www.um.edu.mt/library/oar/handle/123456789/37295
Title: Saute influence on Maltese cooking
Authors: Fenech, Edwin
Keywords: Cooking -- Malta
Cooking -- Equipment and supplies
Sautéing -- Malta
Cooking, Maltese
Issue Date: 2018
Citation: Fenech, E. (2018). Sauté influence on Maltese cooking (Diploma long essay).
Abstract: Italians, French or British; some juvenile chefs, which did not have the opportunity to go overseas trained with these qualified chefs in Malta. Production always had to follow the customer and had, therefore, to be upgraded with the necessary skill in order to reach a decent level in restaurants, hotels and houses. Since the French knights played a critical role in introducing sauté in Maltese cooking, today the Maltese enjoy their cuisine including sauté dishes. Some housewives still follow some restrictions by the Catholic Church regarding on what may or may not be eaten, although this has not the same consequences as in the past. Italian and British influence did not have as much influence on sauté, they only changed the habits of what we ate. Today student chefs still study for a period of time overseas, and sauté is part of their studies. The writer believes that recipes have been evolving throughout the generations, arriving at what we are accustomed to today.
Description: DIP.MASTER CHEF
URI: https://www.um.edu.mt/library/oar//handle/123456789/37295
Appears in Collections:Dissertations - InsTTC - 2018

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