Archive for category international cuisine
Any Asian cuisine can be classified into various categories based on the regional cooking styles, the people and their culture. Mainly the Asian cuisine can be categorized in East Asian, South Asian, Southeast Asian, and Central Asian as well as Middle Eastern. Generally most of the Asian cuisine includes the South and South-east Asian cuisines. The countries that fall under this category are India, Japan, China, Korea, Vietnam, Malaysia, Thailand and Burma.
India is a land of several cultural backgrounds favoring many flavors. The Vegetarian delicacies constitute Dhokla and Khakra from Gujarat, Rajasthan’s Daal-Baati-Choorma, Dum-Aloo of Kashmir and Dosas from Southern India. The Non-vegetarian cuisine includes tandoori kind, Saffron flavored Reshmi Kebab and lemon marinated fish Tikka as appetizer along with Chicken Sheek-Kebab marinated with yoghurt. Tandoori food exhibits the country’s royalty and cultural diversity.
East-Asian cuisine refers to the Chinese food. China’s staple food is Rice and is used in most of its preparations. However, in some regions noodles take over rice. The dishes are generally prepared by cooking and mincing in a wok using very little oil. There are eight traditional cuisines prepared in China: Anhui, Fujian, Cantonese, Jiangsu, Hunan, Shandong, Zhejiang and Sichuan. Very distinct and popular regional cuisines are Shanghainese – having a characteristic hot-spicy-chili-pepper flavoring; Cantonese – with scrumptious meat-vegetable combinations, as well as Mandarin – steamed noodle along with bread dumplings.
Japanese cuisine mostly includes fish and other fish-based ingredients. The staples of Japanese cooking are sliced-salted vegetables and rice. The Soy buy cheap canada goose kensington online store like soya paste, soya sauce as well as tofu are part of many preparations. Sushi, lightly-battered fried fish and meat as well as meat in special teriyaki sauce are some of the tasty and healthy dishes that are quite simple to prepare.
Asian womenfolk discuss and share their recipes among themselves and keep adding new flavors to their dishes. Some of the additions lead to mouthwatering delicacies which are later on passed on to their generations as a family recipe. Other Asian Cuisines like Thai is basically a blend of Malay, Chinese, Indian, Khmer, Myanmar and Laotian cuisines. Give yourself a break from the routine meals and take your family out to a restaurant that offers Asian cuisine and taste something different.
Today, spices play a major role in any cooking endeavor – they are used for their fragrance, their flavor and their taste. They also have a number of medicinal properties.
The first recorded documentation of the use of spices as medicines is found amongst the documents of the ancient Sumerians. This was over five thousand years ago. Over four thousand years ago, we have records that the Chinese also used over 300 different herbs and spices for medicinal reasons. Over three thousand years ago, ancient Egyptians used spices for a variety of purposes, including embalming mummies.
The Greeks and the Romans have also used spices for a variety of reasons. The Greeks used laurel leaves in the form of a wreath worn on the head to honor their heroes. The Romans used herbs for magic and sorcery.
From the middle ages onwards, herbs began to be cultivated even in the western parts of the world. But prior to that, trade was the only means of obtaining these spices. Hence these spices were often considered to be very precious and were quite valuable as trade goods.
From around 3000 BC to 200 BC, the Arabs were the prime traders of spices in the western world. The Romans took over the trade and were controlling buy cheap canada goose kensington online store till about 1200. From 1200 to 1500, the Europeans explored different routes to the Eastern parts of the globe and began to take over the spice trade. The period between the 15th to the 17th centuries even saw wars break out for the control of the spice trade.
The period between the 16th to the 18th century saw the English explore and control the spice trade. After this period, the Americans also entered into the spice trading community.
Thus, one can see that the history of spice has always been a history of control, of power and of wealth. Spice has proved to be the number one commodity of trade that has made a lot of difference in the lives of many people – especially in the way we eat food – simply because buy cheap canada goose kensington online store just tastes better with a little bit of spice!
All over the land of Italy, all the Italians always maintain a distinctive cooking habit or style that shines in their eating habits, their styles of preparing a meal and the way they select local ingredients. Right from the pre-Roman era till date the Italian food history has gone through a considerable change.
In the ancient times, the preparation of food was very important. One of the ancient and surviving cookbooks is known as the Apicus. The Apicus dates right back to 1st century BC.
It was after the downfall of the Romans that the spread of the Italian cuisine began. Individual states started to uphold their separate traditions and identities. Every region started its own special and unique method of cooking, from the very basic preparation of the meatballs to characteristic varieties of cheeses and also the wine produced in any locale.
For example Northern states developed the Tuscan beef, on the other hand black truffles was prepared in Marches, and the very famous Mozzarella and Provolone cheeses developed in South, simultaneously being the host of a lot of citrus fruits.
There were varieties in bread, pasta, and other different food preparation methodologies according to the region. The eating habits were also a total contrast as the people in Southern Italy loved hard-boiled spaghetti, but those from the North preferred the soft-egg noodles.
Different cities started to become famous for their specialties like Milan for Risotto, Bologna for Tortellini, while Naples for Pizzas.
In these past few years the Italian cuisine evolved greatly due to the wealth from outside influences which added a flavor and an appeal. The ancient Greeks with their wealthy imports from various places added an exotic ingredients and spices to the Italian cuisine.
The Coastal regions of Italy are popular for delicious seafood and fish. For example, while Sardinia has a traditional style of cooking that includes foods such as Swordfish, anchovies, lobster, sardines, etc, Sicily has heavy North-African influences.
Even today the varieties in Italian cooking show distinctions between the northern and the southern style of cooking. Each and every region carries their traditions reflecting deeply in history. This wonderful culture with never-ending preparations of appetizers, main-courses, and desserts that will always continue to tempt our taste buds.
Due to a lot of social as well as political transformations the French style of cooking has evolved gradually with loads of versatile quiche creations, such as Bouef Bourguignon, which is a beef dish prepared in red wine. The French have always treated food as an art and thus seasoned every dish heavily.
During the medieval era, French Cooking involved a great deal of presentation and preparation. The sauces that were prepared were thick, full and had a lot of seasonings added. Not just this, but the addition of mustard to the meat also started in this era.
It was in the 19th century that sauces became the foundation of dishes in France. And by the early 20th century the French kitchen was divided in to 5 main stations and was called as the “brigade system”. These stations were Pastries, Roasted grilled and fried food, sauces, cold dishes, and soups and vegetables.
Each region in France possesses its own unique and traditional style of cooking its cuisine. There are various regions in France that are known for their specialty in popular food and drinks.
There are highly impressive fruit preserves that are cultured in Lorraine, and the ham is scrumptious in Champagne. Normandy is known for its “moules a la crème Normande”.
And then there is the coastline of France that specializes in exciting seafood dishes, that includes sea bass, the herrings, scallops, as well as sole. In Brittany recipes of lobster, mussels and crayfish are popular too. In the North of France, the thick stews with cauliflower as well as artichoke side-dishes are one of a kind.
Not far behind are the famous creative salads such as “Salade Aveyronaise” (lettuce with tomato, the Roquefort cheese, as well as walnuts in the Aveyron). Cote d’ Azur is popular for its “Salade Niçoise,” that includes black olives, various other ingredients with tuna.
Crepe, a pancake cooked thin and made from the wheat flour is a popular dessert. The fillings as well as the toppings are never-ending, from cinnamon, berries, nuts, bananas, chocolate sauce, ice cream, maple syrup, jellies and jams to soft fruits and powdered sugar. Other French desserts are chocolate mousse, choux a la crème, tarts, and loads of delightful pastries.
And finally, the egg recipes constitute exquisite omelets, seasoned with herbs and spices, and of course marjoram, fennel, lavender, tarragon and sage.
Over a period of time, French cuisine has evolved to even higher and higher levels of ‘artistry’. Even today, French cuisine is hailed as one of the world’s best cuisines in the world.