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The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of ...
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian -influences—mainly Dutch, also Portuguese, Spanish, French and British —and vice versa.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Tempeh being sold in a traditional market in Indonesia. Tempeh or tempe (/ ˈtɛmpeɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. [1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. [2]
Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries. Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kari, rice and curry.
Tharu food during Maghi festival. Tharus have a rich and diverse food culture. Their cuisine varies depending on the region they inhabit. [66] Ghonghi is a fresh water snail dish eaten by sucking the snail from its shell. It is served with rice and this combination, for indigenous people in Terai, had been a staple food for ages. [67]
IPB University [2] [3] (Indonesian: Institut Pertanian Bogor, abbreviated as IPB) is a state-run agricultural university based in the regency of Bogor, Indonesia.IPB has long been considered one of the "Big 5" universities in Indonesia, along with University of Indonesia, Bandung Institute of Technology, Gadjah Mada University and Airlangga University.