Asian cuisine
From The Art and Popular Culture Encyclopedia
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Asian food incorporates a few significant provincial cooking styles: Focal Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
While rice is common to most Asian cuisines, different varieties are popular in the various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos.
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See also
North Asian cuisine
East Asian cuisine
- Chinese cuisine
- Taiwanese cuisine
- Japanese cuisine
- North Korean cuisine
- South Korean cuisine
- Mongolian cuisine
South Asian cuisine
Southeast Asian cuisine
- Thai cuisine
- Malaysian cuisine
- Singaporean cuisine
- Filipino cuisine
- Vietnamese cuisine
- Indonesian cuisine
- Cambodian cuisine
- Burmese cuisine
- Lao cuisine
West Asian cuisine
