Search results
Results From The WOW.Com Content Network
A heavily influential aspect of Asian culture is the food, especially the various traditional ways of Asian cuisine and cooking. [7] Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over a meal, the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction ...
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Court food has been handed down not only as a record of court feasts, but also as an oral tradition of court chefs and royal descendants from generation to generation. Records on court food in the Joseon Dynasty can be found in the "Wonhaeng Eulmyo Jeongri Uigwe" written in 1795. [2] Meals were typically held five times a day in the royal family.
Northern Vietnamese cuisine has a strong Chinese influence, and its iconic dish is phở. While rice is a staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary.
Rice pilaf is the most iconic Central Asian dish, with Uzbek cuisine offering a multitude of varieties, often mixed with legumes for added protein. [7] From Turkic cuisine came the flatbreads yufka and çörek, katmer pastry and a noodle dish called tutmaç. [1] Beliashi are open-faced pies, cooked in a skillet, from Kazakh cuisine. [7]
Asian American chefs are changing the expectations around what 'authentic’ cuisine means — and are seizing the moment to cook their food their way. These AAPI chefs are reclaiming the ...
Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce.