Cooking is probably the oldest of human activities. When human evolution was at the hunter-gatherer stage, cooking was very simple — kill something, throw it on the fire along with whatever fruit and veggies were found that day, and eat. Spices and cooking equipment were rather simple during that time and there probably was not much variety in the average diet back then. Since those very early beginnings, 亚超在线 has grown to be 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 more than a big meal, the different cultures of Asia each developed their particular ethnic cuisine with the interaction of history, environment, and culture. Culinary historians and anthropologists tend to identified three main types of Asian dietary cultures that have developed with the centuries. As with virtually any classification system, there is some overlap, however they roughly represent for the main groups or varieties of traditional Asian cooking.
The very first is referred to as 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, in addition to mutton, kebabs (produced from Turkish cooking), and the use of hot peppers, black pepper, cloves, as well as other strong spices, together with ghee (a butter oil). Curry also was a staple within this dietary culture. With the teachings of Hinduism, cows were utilized just for their milk rather than for meat. As well as rice, chapati produced from wheat or barley are also a staple area of the diet, and beans also play an important role in meals.
The 2nd major dietary culture of Asia will be the northeast tradition, comprising China, Korea, and Japan. This tradition created to emphasize using fats, oils, and sauces in cooking. Inside the northeast dietary culture, the foods, spices, and seasonings rise above being mere foodstuffs since they are also used as medicines to market an extended and healthy life. Additionally, food became associated with many religious traditions also, as numerous northeast Asian cultures commonly used food as symbolic offerings to worship their ancestors.
Arguably, Chinese cuisine is one of the most prominent of all the Asian styles of cooking, with several different styles based on region — the standard difference being between northern and southern varieties of Chinese cuisine. Southern dishes emphasize freshness and tenderness while as a result of colder weather, northern dishes are relatively oily and the use of reekrc and garlic tends to be more popular. On the other hand, Japanese cooking got to 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, most of the tradition cuisine is focused on grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.).
Finally, the next major dietary culture of Asia is definitely the southeast style, including Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The conventional emphasis in this area is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and boiling, supplemented with discrete 德国亚超, including citrus juices and herbs including basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.
Comparing the three cuisines with each other, we notice that curries are very important for the cuisines from the southeast and southwest, less so in the northeast. Southwestern curries are generally based on yogurt, whereas the curries in the southeast are typically according to coconut milk. Of course, rice is actually 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 made from rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are utilized in every three cuisine areas, while chilies are much more widespread in the southwest and southeast.