Asian Cuisine

food-culture-mongolia

Mongolian Food Culture

Mongolian Food Culture A stroll down any Mongolian residential street is usually the first introduction to a visitor of the savoury odours of the traditional meals of this country. If you are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity of tasting buuz, khuushuur and bansh. These […]

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tibetan-cuisine

Tibetan Food

The cuisine in Tibet 1.The cuisine in Lhasa. Lhasa is very rich of the food providing, as a tourist, besides your personal favourable caddy, biscuit, etc, you don’t need to bring too much heavey extra food with you. One day if you are in Lhasa, you will be amased to find out its rich variety […]

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Chinese Food History

Chinese Food HistoryAn Anthropoligical Study Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press. To say that the consumption of food is a vital part of the chemical process of life is to state the obvious, but sometimes we […]

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history-of-kimchi

History of Kimchee

Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four […]

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regional-thai-food

Regional Foods of Thailand

Northern Thai Cuisine Thai food of the north, in some way, is cooked with the sole thought for the taste for the northern people. The recipe consists of vegetable and ingredients available in their immediate vicinity. The common meal includes steamed glutinous rice, chili sauces which come in a host of varieties, such as “namprik […]

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French Influence on Filipino Cuisine

Filipino cuisine as we know it today is a multi-layered expression of culture and history. It has a very Malay matrix in the “native” or indigenous foods like sinigang, pinangat and pinais. It has very strong Chinese influences, as we see from everyday food like lumpia,pancit and mami. The very visible Spanish layer one sees in fiesta food like lechon, relleño and morcon; Arab and Indian […]

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Philippine Cuisine

Philippine Cuisine Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic cultural influences, due to the many Latin American and Spanish dishes brought to the Philippines during the Spanish colonial period. It has also received varying degrees of influence from Chinese, American, and other Asian cuisine. […]

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Korean Cuisine Dining Guide

In many aspects Korean cuisine is a combination of Japanese and Chinese techniques in preparing food. If compared to Japanese cuisine, it relies less on fish and seafood; if compared to Chinese, it relies less on oil. The staple food of course is rice (in Korean: bap). Rice noodles (in Korean: chapche) and bean curd […]

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Korean Cuisine

Korean Cuisine Dining Guide In many aspects Korean cuisine is a combination of Japanese and Chinese techniques in preparing food. If compared to Japanese cuisine, it relies less on fish and seafood; if compared to Chinese, it relies less on oil. The staple food of course is rice (in Korean: bap). Rice noodles (in Korean: […]

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