History Originally, the Arabs of the Arabian Peninsula relied
heavily on a diet of dates, wheat, barley, rice and meat, with little
variety, with a heavy emphasis on yogurt products, such as leben (لبن)
(yogurt without butterfat). As the indigenous Semitic people of the
peninsula wandered, so did their tastes and favored ingredients.
Asian cuisine
Ingredients
Persian Gulf cuisine today is the result of a combination of richly diverse cuisines, incorporating Lebanese cooking, Indian cooking, and many items not indigenous to the Persian Gulf region, which were imported on the dhows and caravans. There is a strong emphasis on the following items in Arabian cuisine: lamb, yogurt, mint, thyme (often in a mix called za'atar), the inescapable tea (preferably Ceylon), sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, rice (the staple), and fish. In addition, the cuisine is heavily dosed with anything hot, from hot sauces to every variety of pepper, to tea drunk the hotter the better. This cuisine also favors vegetables such as cucumbers, eggplants, and onions, and fruits (primarily citrus), and often used as seasonings for entrees. Notably, many of the same spices used in Arabian cuisine are also those emphasized in Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Persian Gulf states.
Culture
Essential to any cooking in the Arabian Peninsula is the concept of hospitality. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally entail large quantities of lamb, and every occasion entails large quantities of Arabic coffee.
In an average Persian gulf state household, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast mountain of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato sauce. Most likely, there would be several other items on the side, less hearty. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would be included as well.
There are many regional differences in Arab cuisine. For instance mujadara in Syria or Lebanon is different from mujadara in Jordan or Palestine. Some dishes such as mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.
Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region.
In an average Persian gulf state household, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast mountain of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato sauce. Most likely, there would be several other items on the side, less hearty. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would be included as well.
There are many regional differences in Arab cuisine. For instance mujadara in Syria or Lebanon is different from mujadara in Jordan or Palestine. Some dishes such as mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.
Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region.
Style
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.
The modern term "Japanese cuisine" means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food quality of ingredients and presentation.
Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.
Korean cuisine originated from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, and has evolved through a complex interaction of environmental, political, and cultural trends.
Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked short-grain rice. Kimchi is usually served at every meal. Commonly used ingredients include sesame oil, (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by a culture of etiquette that is unique to Korea.
Indian cuisine is characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse Indian subcontinent.
Islamic beliefs have played an influential role in the evolution of West Indian cuisine with the introduction of meat dishes, while East Indian cuisine is largely influenced by Hindu beliefs, and only consists of vegetarian dishes. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.
Conclusion
Asian Foods also discusses differences in preparations and
varieties among diverse Asian ethnic groups and regions, cultural aspects
associated with the consumption of the products, and the market
status or potential of more than 400 varieties of Asian foods. These
foods include products made from rice, wheat, other starchy grains,
soybeans, meat, poultry, fish, fruits, and vegetables, as well as
functional foods and alcoholic beverages.
This timely book will be of interest to food professionals in product
development, dieticians interested in Asian diets and dietary habits,
business developers seeking market potential for Asian prepared
foods, and food science and human nutrition students who need
supplemental information.
Recommendation
There is such a broad range of favorite Thai food dishes available that many people will come to Thailand and wonder where to begin; and so, I have prepared this article to present a list of my Top 10 Favorite Thai dishes. By the way, I am Tomi and I am a self-proclaimed authority of Thai food. In my humble opinion Thai food has no equal; try some of these dishes and you will see why.
An important (mostly unconscious) principle of Thai food is a balance of five flavors – spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is used in seasoning many Thai dishes is fish sauce. Fish sauce is considered an essential ingredient in Thai cooking in much the same way as soy sauce is important to Chinese cooking. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand where special rice varieties are produced for their sticky starch qualities.
Thai food is one of many things that you should not miss while you are traveling in this beautiful “Land of Smiles”. Since there are countless delectable Thai dishes, I am writing this guideline for you to select the most popular and authentic from the plethora of Thai signature dishes.
The following list is a top 10 favorite Thai food dishes that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of these Thai delicacies. Here are the winners of my Top 10 Thai Food Dishes.
Reference
http://www.sftravel.com/asian.html
