Asian cuisine


Asian cuisine

Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian derived the states that once made up British IndiaBurma, India, Sri Lanka and Pakistan as well as several other countries in this region of the continent;[1] Central Asian and Middle Eastern.

Contents

Terminology

In the United Kingdom, "Asian cuisine" generally refers to South Asian cuisine, while in the United States and Australia it usually refers to East Asian (Chinese, Japanese, and Korean) and Southeast Asian cuisine, in addition to South Asian cuisine.

In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.

By region

Uzbek Palov

Central Asia

East Asia

Peking Duck, a national food of China
Japanese sushi platter
Tibetan momos served in a tomato-based broth
Great Traditions
Other regional styles

North Asia

South Asia

South Indian dosa
Chicken tikka, popular in India
Hoppers from Sri Lanka

Southeast Asia

Ponorogo chicken satay from Indonesia, satay also popular across Southeast Asia
Tom yum soup from Thailand
Lebanese-style Hummus
Persian chelow kabab, from Iran
İskender kebap from Turkey

Western Asia

See also


References

  1. ^ Le, C.N. (2008). "Asian Cuisine & Foods.". Asian-Nation: The Landscape of Asian America. http://www.asian-nation.org/asian-food.shtml. Retrieved 2008-12-18. 

External links



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