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Southeast Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asia (orthographic Projection)
Asia ( , ) is the largest continent in the world by both land area and population. It covers an area of more than 44 million square kilometres, about 30% of Earth's total land area and 8% of Earth's total surface area. The continent, which has long been home to the majority of the human population, was the site of many of the first civilisations. Its 4.7 billion people constitute roughly 60% of the world's population. Asia shares the landmass of Eurasia with Europe, and of Afro-Eurasia with both Europe and Africa. In general terms, it is bounded on the east by the Pacific Ocean, on the south by the Indian Ocean, and on the north by the Arctic Ocean. The border of Asia with Europe is a social constructionism, historical and cultural construct, as there is no clear physical and geographical separation between them. A commonly accepted division places Asia to the east of the Suez Canal separating it from Africa; and to the east of the Turkish straits, the Ural Mountains an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koryo-saram Cuisine
Koryo-saram are ethnic Koreans of the Post-Soviet states, former Soviet Union. They have a distinct style of cuisine that is descended from Korean cuisine and influenced by the cuisines of various countries they have lived in. They are often considered distinct from Sakhalin Koreans, another Korean group from the former Soviet Union Sakhalin Korean cuisine, that has their own cuisine. The cuisine has achieved significant popularity throughout the former Soviet Union, with dishes like ''morkovcha'' widely available in grocery stores. However, to the reported surprise of some visitors from Russia, the cuisine is virtually unknown in South Korea. It is also considered by some to differ from South Korean cuisine significantly, especially as it descends primarily from the cuisine of regions now in North Korea. Description Of Korean regional cuisines, Koryo-saram cuisine is most closely related to that of the Hamgyong Province, Hamgyong provinces, now in North Korea. This is because ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melon
A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. It can also specifically refer to ''Cucumis melo'', commonly known as the "true melon" or simply "melon". The term "melon" can apply to both the plant and its fruit. Botanically, a melon is a kind of berry, specifically a " pepo". The word ''melon'' derives from Latin ', which is the latinization of the Greek (''mēlopepōn''), meaning "melon",. itself a compound of (''mēlon''), "apple", treefruit (''of any kind'')" and (''pepōn''), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of the true melon, such as the cantaloupe and honeydew. History Melons were thought to have originated in Africa. However, recent studies suggest a Southwest Asian origin, especially Iran and India; from there, they gradually began to appear in Europe toward the end of the Western Roman Empire. Melons are known to have been grown by the ancient E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asia
Central Asia is a region of Asia consisting of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. The countries as a group are also colloquially referred to as the "-stans" as all have names ending with the Persian language, Persian suffix "-stan" (meaning ) in both respective native languages and most other languages. The region is bounded by the Caspian Sea to the southwest, European Russia to the northwest, China and Mongolia to the east, Afghanistan and Iran to the south, and Siberia to the north. Together, the five Central Asian countries have a total population of around million. In the pre-Islamic and early Islamic eras ( and earlier) Central Asia was inhabited predominantly by Iranian peoples, populated by Eastern Iranian-speaking Bactrians, Sogdians, Khwarezmian language, Chorasmians, and the semi-nomadic Scythians and Dahae. As the result of Turkic migration, Central Asia also became the homeland for the Kazakhs, Kyrgyzs, Volga Tatars, Tatars, Turkmens, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkmen Cuisine
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen Nomad, seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb. One source notes, The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all. Turkmen cuisine does not generally use spices or seasonings other than salt and black pepper, and is typically cooked with large amounts of widely available cottonseed oil. A description of Turkmen foods presented at an annual culinary festival included "...more than 15 kinds of soup, meat and fish delicacies, ruddy ichlekli (meat pies), appetizing gutaps with different fillings (pumpkin, spinac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halva
Halva (also halvah, halwa, halua, and other spellings; ) is a type of confectionery that is widely spread throughout the Middle East and North Africa, Eastern Europe and the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. Etymology The word ''halva'' entered the English language between 1840 and 1850 from Romanian, which came from , itself ultimately derived from , a sweet confection.Halvah , , 2009 The root in , means "sweet". The Persian name for the confection is , meaning "oil food".
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Green Tea
Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. While it may slightly lower blood pressure and improve alertness, current scientific evidence does not support most health benefit claims, and excessive intake of green tea extracts can cause liver damage and other side effects. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD, '' The Classic of Tea'' ( zh, t= 茶 經, s=, p=chájīng), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Oven
A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. The international name casserole dish is from the French which means "cooking pot". They are similar to both the Japanese and the , a traditional Balkan cast-iron oven, and are related to the South African , the Australian Bedourie oven and Spanish . History Early European history During the 17th century, brass was the preferred metal for English cookware and domestic utensils, and the Dutch produced it at the lowest cost, which, however, was still expensive. In 1702, Abraham Darby was a partner in the Brass Works Company of Bristol, which made malt mills for breweries. Apparently in 1704, Darby visited the Netherlands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total. The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the ability of British pilots to fight in the dark; the real explanation was the introduction of radar. Etymology The word is first recorded in English around 1530 and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osh (food)
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajik Cuisine
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. ''Palov'' or ''palav'' (pilaf) (), also called ''osh'' (), is the national dish in Tajikistan, as in other countries in the region. Green tea () is the national drink. Common foods and dishes Palav or osh, generically known as ''plov'' (pilaf), is a rice dish made with julienned carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special cookware called ''deg'' (a wok-shaped cauldron) over an open flame. The meat is cubed before or after being cooked, the carrots can be yellow or orange, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one's hands in the traditional way. Another traditional dish that is still eaten with hands from a communal plate is '' qurutob'' (), whose name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
