Asian cuisine shows great variation, with people in the southwest nations including Sri Lanka and Burma eating different foods than those in China, Korea or Japan. Asian-Nation divides Asian cuisine into three distinct cultures: the southwest Indian style that emphasizes rice and strong spices; the northeast style of China, Korea and Japan that emphasizes heavier sauces in cooking; and the southeast Thai style that uses herbs, vegetables and light sauces.Know More
People in the southwest region of Asia, which includes India, Pakistan and Sri Lanka, eat a diet rich in a flat bread called "naan" and rice. Dishes are seasoned with strong spices such as black pepper and clove. Curry is a staple in this diet, and beef is never eaten because the Hindu religion teaches that cows should only be used for their milk and not their meat.
In northeast Asia, which includes China, Korea and Japan, most dishes call for oil and sauces used in cooking. Chinese cuisine shows great variety based on the regional availability in foods. In the south, fresh vegetables with light seasoning are common, while in the north, oily dishes seasoned with garlic and vinegar are the norm. TravelChinaGuide.com states that common cooking methods throughout China include boiling, frying and steaming. Japanese cuisine incorporates a lot of fish, which is commonly consumed raw or deep fried. Korean food emphasizes the use of hot chili spices.
The third style of Asian cuisine described by Asian-Nation is the southeast style that is seen in Thailand, Cambodia, Singapore and Indonesia. This style uses herbs such as basil, cilantro and mint and emphasizes lightly cooked fresh vegetables. Fish is also common in these nations, and soy sauce and fish sauce are used for flavor.Learn more about Regional Cuisine
In St. Lucia, the type of foods that people eat are salt fish, green figs, seafood, fried plantains, conch, callaloo soup and accra. The diet of the people of St. Lucia includes proteins, starches and a variety of fruits and vegetables like breadfruit and green plantains. The variety of cuisines found of on this island have Creole, Indian, French and Asian influences.Full Answer >
Rice production began in China around 2500 B.C., then quickly spread through other parts of Asia before moving westward. Rice belongs to the larger class of cereal grains and ranks among the most widely cultivated staple foods in the world. Its introduction begins with ancient Chinese emperors, who ultimately created numerous varieties and strains that exist today.Full Answer >
France calls pot-au-feu its national dish; this hearty beef and vegetable stew appears on lunch and dinner tables throughout France, appealing to people of all socioeconomic backgrounds. Pot-au-feu recipes and production methods vary regionally, but its staple ingredients remain the same: a tender cut of beef or other type of meat, root vegetables such as carrots, turnips and cabbage, and broth. The name of this soup translates to "pot-in-the-fire" in English, and makes a particularly pleasant cold weather meal.Full Answer >
Although Australian cuisine is very diverse and includes many dishes from different cultures, some familiar foods that are popular in Australia are Vegemite, Anzac biscuits, meat pies, chips and fish, fairy bread, grilled meats, Tim Tams and hamburgers with beetroot. Vegemite on toast is very well-known as a typical food associated with Australia.Full Answer >