Cooking is one of the oldest of human activities. When human evolution was at the hunter-gatherer stage, cooking was very easy — kill something, throw it on the fire along with whatever vegetables and fruits were found that day, and eat. Spices and cooking equipment were relatively easy at that time and there probably was not much variety in the average diet in those days. Since those very early beginnings, 德国亚超 is becoming almost an art form but nonetheless remains a fundamental part of our everyday lives.
Although many Asian cultures share the tradition of gathering the family unit or clan together to socialize or celebrate over a big meal, the various cultures of Asia each developed their particular ethnic cuisine from the interaction of history, environment, and culture. Culinary historians and anthropologists tend to identified three main types of Asian dietary cultures who have developed from the centuries. As with almost any classification system, there is certainly some overlap, however they roughly represent to the main groups or kinds of traditional Asian cooking.
First is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (based on Turkish cooking), and using hot peppers, black pepper, cloves, as well as other strong spices, together with ghee (a butter oil). Curry also became a staple within this dietary culture. Through the teachings of Hinduism, cows were utilized simply for their milk and never for meat. In addition to rice, chapati made from wheat or barley can also be a staple part of the diet, and beans also play a vital role in meals.
The next major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition designed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foodstuffs, spices, and seasonings exceed being mere foodstuffs because they are also used as medicines to promote a long and healthy life. In addition, food became related to many religious traditions also, as numerous northeast Asian cultures commonly used food as symbolic offerings to worship their ancestors.
Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with a number of different styles according to region — the standard difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while as a result of colder weather, northern dishes are relatively oily and using reekrc and garlic is usually popular. In comparison, Japanese cooking arrived at emphasize the frequent utilization of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is dedicated to grilling or sauteing and the usage of hot chili spices (i.e., kim chi, etc.).
Finally, the 3rd major dietary culture of Asia will be the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The conventional emphasis in this area is on aromatic and lightly-prepared foods, utilizing a delicate balance of quick stir-frying, steaming, or boiling, supplemented with discrete 亚超在线, including citrus juices and herbs including basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures inside the southeast substitute fish sauce, together with galangal, lemon grass, and tamarind for additional flavor.
Comparing three of the cuisines with one another, we realize that curries are important towards the cuisines of the southeast and southwest, less so within the northeast. Southwestern curries are typically based upon yogurt, whereas the curries in the southeast are typically based upon coconut milk. Of course, rice is really a staple starch in all three cuisines areas. As well as rice, southwestern cuisines are supplemented with a number of leavened and unleavened breads while southeast and northeast cuisines add noodles produced from rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are employed in most three cuisine areas, while chilies are much more prevalent inside the southwest and southeast.