Ad
related to: history of indo cuisine journal of food management and health research letters
Search results
Results From The WOW.Com Content Network
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 ...
Indian Indonesian cuisine (Indonesian: Masakan India-Indonesia) is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India , as well as original creations inspired by the diverse food culture of Indonesia .
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 600 ethnic groups.
Soy food, tofu dish Soft tofu with minced chicken and shrimp braised in savoury sauce. Oncom: West Java Fermented food, soy food Fermented beans using Neurospora intermedia mould. Sapo tahu: Chinese Indonesian Soy food, tofu dish Soft tofu with vegetables, meat or seafood. Tahu: Nationwide Fermented food, soy food, tofu dish
Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as bakmi, mie ayam and kwetiau goreng. [2] Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago. [1]
Chinese-Indonesian food with recipes borrowed from local Indonesian cuisine, Dutch and other European cuisine. Chinese dishes adapted to the local culture and taste, such as replacing pork with chicken or beef to make it halal. New style Chinese food with chefs from China, Hong Kong or Taiwan.
Frybread, a staple of Native American cuisine [1] Native American cuisine. Aztec cuisine; Maya cuisine; Inca cuisine; Muisca cuisine; Cuisine of the Thirteen Colonies; Cuisine of Antebellum America; History of Argentine cuisine
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.