The Mediterranean can be crudely divided into three culinary regions: North African (especially Morocco), eastern Mediterranean (Egypt, Greece, Israel, Lebanon, Syria, and Turkey), and southern European (Italy, France, Spain). Wine and herbs are central to Southern European cuisine, while spices intricately and boldly flavor North African foods.
The climate and terrain are constant throughout the region. Dry, hot summers give way to lovely, cool winters. The soil is dry, the light clear and white. Even the plants wear a protective dusting of white which gives much of the landscape a softened outline of pastel green, limned only by the severe blue sky from above and the bright blue water below.
Though the Mediterranean is increasingly fished-out and polluted, seafood remains at the core of the cooking heritage. All manner of shellfish erupt magnificently from soups, stews, and pastas. Anchovies, fresh and cured, are widely eaten, as are various white-fleshed fish like sole, flounder, and grouper. Other fish served in the region include swordfish, monkfish, eel, cuttlefish, squid, and octopus. Smaller animals, like lamb, goats, sheep, pork, rabbit, and fowl, provide most of the meat. Sheep and goats give forth dairy for rich yogurts and cheeses. Beef, however, is rare in Mediterranean cuisine, for the land cannot support large herds.
The Mediterranean diet is as diverse and varied as the languages and countries that surround the Mediterranean Sea. Fresh fish recipes, Greek gastronomy and Spanish paellas are just some of the tasty and healthy Mediterranean recipes you'll find from this gods gifted region.
From jerk chicken in Jamaica to cracked conch in the Cayman Islands, the Caribbean is home to a fascinating variety of local foods influenced by cultures from across the globe. Callaloo is another dish consumed widely in the Caribbean with a distinctively mixed African and indigenous quality. It consists of a leafy dish made primarily from the taro or dasheen bush and often with okra. There are many variations of callaloo which include coconut milk, crab, conch, Caribbean lobster, meats and other seasonings. Outside of the Caribbean, water spinach is substituted for the taro.
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region.Seafood is popular in the Caribbean, and often each island will have its own specialty. Barbados is known for its "flying fish," while Trinidad and Tobago is famed for its cascadura fish and crab. A popularly consumed street food is a fried shark sandwich called "bake and shark." Fresh fish and lobster are eaten across the region. The saltwater fish accra is widely consumed across the region and derives its roots from Western Africa.
Indian influenced curry has also successfully penetrated the region's local cuisines where a wide variety of meats and vegetables are cooked in this way.
American mainstays such as hamburgers have also found its niche in some markets. In the Dominican Republic it is often sold at stands and eaten as a street food.
Cuisine of Grenada is centred around fresh seafood, tubers like potatoes & manioc as well as rice. The Grenadian culinary history begins in the early 1600s, when initial European and African settlements began to emerge on the southern Windward Isles.
Heavily influenced by French, English, African and West Indian food traditions, most Grenadian preparations are laced with spices, bay leaves, nutmegs, capsicum, pepper, turmeric, cinnamon, ginger and cloves. The locals prefer chicken-, fish, crab, sweet potato-, peas & rice-, vegetable- & fruit-based dishes; and a regional favourite is the Grenadian Stew, usually served with rice and exotic vegetables.
The national dish of Grenada, however, is Ile dung/Oil down, a concoction of dasheen leaves, breadfruit, root vegetables, salted pork, cooked in coconut milk and spices. Stewed pork & beef, steamed fish, black pudding and salted fish souse also count among popular dishes. Grenadians attach considerable importance to the presentation or the visual appeal of a dish, i.e., the balance between colour and the portion served.
Canadian cuisine is very different from one region to another. As a matter of fact, the traditional cuisine of English Canada resembles British and American cuisine, but the traditional cuisine of Quebec and French Canada finds its roots in French cuisine.
A great influence was that of German, Ukrainian, Polish and Scandinavian cuisine while Newfoundland and Maritime cuisine derives from Irish and British cooking, and the most preferred are Beef, Pork, and salt-cured fish. Most Canadian home cooks have assimilated new recipes and ingredients from the entire world. One of the most important aspects of Canadian cuisine is represented by the fusion of modern culinary techniques and Canadian ingredients like wild blueberries, saskatoon berries, mussels, bison, caribou, salmon, wild rice, beer, ice wine and locally produced wine, maple syrup and cheeses.
Quebec's traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content. This gives good energy in the middle of the cold winter. Quebec is most famous for its tourtières (meat pies), soupe aux pois (pea soup), baked beans, cretons, ham dishes, maple desserts such as Pouding chômeur and "tire Ste-Catherine" (St. Catherine's taffy).
The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.Contemporary Quebec cuisine is characterized by an innovative use of all things native to the land which are then prepared following all contemporary trends of the world. Although France and Ireland have had the biggest impacts on contemporary Quebec cuisine, many other national and regional cuisines have also left their mark, due to more recent immigration.
Like the rest of Canada, Saskatchewan is a vibrant combination of peoples and cultures. And nowhere is this diversity better reflected than in the range of flavours and styles that come together to define Saskatchewan cuisine.First Nations’ traditional foods include a variety of dishes made from bison (buffalo), and this healthy, low-fat meat is increasing in popularity. A fried flatbread called bannock is commonly served at powwows and other celebrations. Native fruit including saskatoon berries, chokecherries and blueberries also find their way into many dishes
Alberta is cattle country and succulent beef abounds. Bison, once a major food source, is now raised by ranchers and features on many menus. Baked beans, barbecue, wild rice, barley… these are some Alberta traditions, not to mention the deceptively-named Prairie Oyster! Some foods are reserved for special occasions, particularly Christmas and - in Calgary - stampede week, an annual event going back to 1912 that celebrates the cowboy traditions of the old west.
Vietnam is a long, skinny country, which runs from north to south. Vietnamese people say their country resembles two baskets of rice on either end of a carrying pole. These two "baskets", regions known simply as the North and South, are both homes to extensive river deltas; the Red and Mekong rivers respectively. They are connected by a long, narrow, mountainous area known as the Center, or Hue, region.
In the North, colder climate limits the variety of spices and produce that is available, and as a result, the food is lighter, and less spicy-hot than in the Center and South regions- black pepper is the most popular spice used here. Stir-fries are more commonly found here. Many crab-centered dishes originate from the North.
The Center, where Hue, the ancient capital of the Vietnamese kings is located, features a highly decorative, very spicy cuisine, reflecting the pleasures of the country's royalty and the abundance of spices this region's mountainous terrain affords. Meals often consist of small portions of many dishes. Chili peppers and shimp sauce are frequently used.
The South is hot and humid, and its fertile earth makes it ideal for growing a huge variety of vegetables, fruits, and livestock. It is here where the French and Indian influences are most prominant.Southern Vietnam was once a common stop for Indian traders before their journey back west, and they left a taste for curried dishes behind. Seafood is a natural staple for people in the South, considering the vast areas of shoreline there.
Throughout the country, there are three important qualities to Vietnamese cuisine: freshness, creativity, and presentation. The condiments, and the fresh fruits, vegetables, and herbs that accompany the meal are usually so colorful that the Vietnamese plate nearly garnishes itself. The Vietnamese cook's attention to detail, and delicate knife skills add to the vibrant appearance of the table. The visual appearance of a meal implies a promise- a promise that what's to come is an enjoyable, exiting experience. Food prepared by an experienced Vietnamese cook can fulfill that promise, and exceed all expectations.
Cuisine in Philippines has undergone several phases of evolution. In the initial days, meat of pork, fowl, bayawak (water monitor lizard), dog, fish, clams and other shellfish were roasted or boiled and eaten with rice. Other main ingredients of Philippine cuisine are toyo (soy sauce) and patis (fish sauce), fruits like coconut milk and bananas. Vegetable like Potatoes, carrots, taro ("gabi"), cassava, purple and sweet yam, seafood like Tilapia, milkfish, shrimp, mackerel and crabs are also eaten.
In terms of culinary recognition, the Philippines is incomparably different from its neighboring countries. Its cooking techniques are combinations of European subtleness and Asian spices derived basically from how locals improvized their native dishes to blend with foreign concoctions. Filipinos’ favorite obsession is eating. They eat five times a day with rice as staple along with in-between sweet snacks. Gatherings and parties will not be completed without the presence of food. May it be dining at home or out in a party, Filipinos top the table with all the dishes they can provide. They socialize, but aim basically to satisfy their taste buds.
The Ilocanos make great Philippines foods and are often called the frugal gourmets and like the French cuisine, has its roots in peasant cooking, making something interesting out of something simple and basic.
The first things people think of with Ilocano food is its signature foods such as pakbet (pronounced as pak-butt); the delicious bagnet (bag-nutt) and of course longganisa. Pinakbet is the contracted form of the Ilocano word pinakebbet which means shrunk or shriveled.
Ilocanos use bagoong or fish paste or fermented monamon which is a fish variety. The basic vegetables used include the native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers and winged beans. As a note nearby Serrat is famous for its very delicious tomatoes and they are a great part of dishes.
Ilocos Norte was never an easy place to live and the Ilocanos got this reputation for being very frugal with limited resources and the fact is nothing is wasted in the Ilocano kitchen. They use everything that can be eaten and demand the freshest ingredients.
Ilocano cooking us quite distinct from other Philippine regions as they have a large range of bitter flavors and this much sought after. The source of bitterness often comes from common ampalaya or bitter melon and the Ilocano cook will retain the bitter juice by cutting it only halfway, where elsewhere in the Philippines both the white membrane and seeds are completely removed, before being blanched with salt before use.
Bulacan created its traditional cuisine mostly from their wide agricultural lands and big rivers. Bulakeno cooking is leisurely prepared the old fashioned way. River fish are boiled with citrus or in palm wine, then flamed. Mudfish are fermented or packed in banana stalks and buried in live coals. They prepare seafood like shellfish, sauteed with guava and flavored with ginger broth. Considering animal-raising as their main industry, Bulakenos specialize on meat dishes.
Bulacan are highly recognized for its sweetened delicacies and well prepared courses. In Pampanga, cuisine is a major task lavishly prepared with natural creativity and talent. Food is attributed to its earthy abundance like fermented crabs, fermented rice sauce or buro, fermented frogs, milkfish in sour soup, fried mole crickets and sweetened cured pork slices known as tocino- a breakfast dish commonly prepared in a traditional Filipino table.
Naturally rich in rice and sugar, Pampanga region sweetens most of its dishes particularly desserts. Its incredibly tasty turrones, marzipans and meringues are some Spanish-style creams puffs or egg yolk custards. A traditional dish called Tibok-tibok which is made out of water buffalo milk blended with corn is not far from the race. Enseymada, a buttery rolled ban ; bringhe, special rice prepared with coconut milk ; leche flan, a crème brulee cooked with water buffalo milk ; and a wide selection of rice cakes are Pampangeno dishes that made up the country’s bounteous delicacies.
The Visayas is a gathering of big and small islands in the middle part of the archipelago where cuisine and delicacies vary according to their ancestral influences. Natives in the Visayas don’t pass their day without any dish from the sea. Kinilaw is a common dish every Visayan prepares during a good catch. It refers to the marinating of freshest fish or shellfish in vinegar or any souring ingredients for eating raw. In Dumaguete, Leyte, Cebu and Bohol, kinilaw is prepared with coconut cream, palm wine vinegar, lime and chillies. Slightly different from a regular kinilaw which is prepared by soaking the fish in vinegar, and seasoned with lime, ginger, chillies, onion, spring onions and garlic.
Bicol’s regular use of gata or coconut cream and chilli in all its dishes marked the region with authenticity of Asian cuisine. Chilli or "Sili" and coconut cream locally called "gata" come together appetizingly with rice and lots of water to cool down its spicy taste. Most main dishes in the region are based in gata and sili particularly the way vegetables are cooked. May it be banana blossom, jackfruit, or any edible plant, Bicolanos transform it into a delicious dish topped with chillies, which according to them best before a vigorous activity.
The taste of Morocco is exotic, full of rich deep earthy flavor. It has long been considered as one of the most diversified cuisines in the world because of centuries of interaction between Morocco and the outside world. Moroccan cuisine is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.Spanish, Jewish and Arab influences combine with the native Berbers to create the cultural stew which is the spice of Morocco.True Morocco can be found by exploring the medina ("old town") of Fez and the souks ("market") of Marrakech. The unique cuisine of this North African country is yet another way to savor the flavor of Morocco.
The strong Arab influence found in two of the royal cities, Fez and Marrakech, contributed greatly to Moroccan cuisine, as did the Andalusian sensibilities of Tetuan and the Jewish traditions from the coastal city of Essaouira. Aspects of all of these cultures can be found in four of the best-loved Moroccan dishes: couscous, plumped semolina grains which are served with a variety of toppings; bisteeya, a delectable three-layer pie which is both savory and sweet and wrapped in the thinnest of pastry; mechoui, tender roasted lamb; and djej emshmel, succulent roasted chicken cooked with olives and lemon.
While spices have been imported to Morocco for thousands of years, many commonly-used raw ingredients are home-grown: mint and olives from Meknes, oranges and lemons from sunny Fez, prickly pear from Casablanca and shad from the Sebou river. Also cultivated in Morocco are pomegranates, almonds, dates, walnuts, chestnuts, honey, barley, cherries and melon. Seafood is abundant along the Atlantic coast while lamb and poultry are raised on higher ground.
The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities- many with strong regional associations.Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty.
Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Sis kebab", now known in many countries of the world. "Doner kebab" is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try "Alanazik", "Sac kavurma", "Tandir" and different types of "Kofte" as typical meat dishes.
The aubergine is used in a wide variety of dishes from "karniyarik" and "hünkarbegendi", to "patlican salatasi" (eggplant salad) and "patlican dolmasi" (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as "imam bayildi".A delicious Turkish specialty is "pilav", a rice dish which is difficult for the inexperienced cook to prepare. In the Black Sea region of Turkey they make a great dish with rice and small fish called "Hamsili pilav". Another interesting dish from the same region is "Miroloto"."Börek" are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, "yogurt", is justifiably renowned. A typical appetizer prepared with yogurt is "Cacik". And, of course, don't forget to try "Manti", with loads of yogurt.
Homemade food is a must for Turkish people. A typical meal starts with soup (in the winter), followed by a dish made with vegetables or legumes boiled in a pot (typically with meat or minced meat), then rice or bulgur (crushed wheat) pilaf in addition of a salad or cacık (made from diluted yogurt and minced cucumbers). Another typical meal is dried beans cooked with meat or pastırma mixed or eaten with rice pilav and cacık.French and Chinese cooking deserve to be worshipped. So does the eclectic, habit-forming cuisine of Turkey.
Australian cuisine of the first decade of the 21st century shows the influence of globalisation. Organic and biodynamic, kosher and halal food has become widely available and there has been a revival of interest in bushfoods. Australian meat pie and fish and chips remaining popular, but there are also new elements featured in these foods. To barbecue meats in the open air is considered a treasured nationaltradition. Australia's metropolitan centres possess many famed restaurants whose product includes contemporary adaptations, interpretations or fusions of exotic influences are frequently termed Modern AustralianIt.
Cities such as Melbourne, Australian restaurants began displaying more Mediterranean options on their menus. Meals such as the classically British roast lamb began incorporating ingredients such as garlic and rosemary. Other than by climate and produce availablity, Australian cuisine has been derived from the tastes of settlers to Australia. Later influences developed out of multicultural immigration and included Chinese cuisine, Japanese cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine. Mediterranean cuisine influences from Greek cuisine, Italian cuisine, and Lebanese cuisine influences are strong, also influences from French cuisine, Indian cuisine, Spanish cuisine, and Turkish cuisine, German cuisine, and African cuisine. Vegetables are usually eaten seasonally. During Spring: Artichoke, Asparagus, Beanshoots, Beetroot, Broccoli, Cabbage, Cauliflower, Cucumber, Leek, Lettuce, Mushrooms, Peas, Rhubarb, and Spinach. During Summer: Capsicum, Cucumber, Eggplant, Squash, Tomato, Zucchini.
Fresh produce is readily available and thus used extensively, and the trend is towards low-salt, low-fat healthy cookery incorporating lean meat and lightly cooked, colourful, steamed or stir-fried vegetables. With most of the Australian population residing in coastal areas, fish and seafood is popular. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common. These stalls are called "Sausage Sizzles". Australian cuisine has had to forge its identity out of a recent colonial past and a rapidly evolving present. With no one single identity, the nation's food is made up of many flavours and faces represented in the country's cultural diversity.
Benin, Burkina Faso, Cape Verde, Ghana, Gambia, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Mauritania, Niger, Nigeria, Senegal, Sierra Leone, Togo—these are the countries of West Africa. Unlike North Africa, these countries absorbed surprisingly little from their European settlers.
The biggest international culinary exchange for the West African nations unfortunately came about because of the slave trade. Anyone who has grown up in the southern United States has had, probably without knowing it, dishes whose heritage begins in Africa. Similarly, the ships that sailed to Africa brought with them some of the indigenous crops of the Americas. Together, these factors helped create today's African diet
Most of the dishes of West Africa, and Africa in general, are stews. Generally, meat is slowly braised, mixed with cooked vegetables and served with some kind of starch. In the United States, such stews likely would be accompanied by potatoes, bread or rice, whereas in West Africa the starch, although possibly rice, also could be cassava, plantains, millet, a combination of those or a variety of others.
Many West African stews are made with bases of tomato and onion that would be familiar to American palates. Along with indigenous spices, some of the most popular seasonings in West African food are American-style seasoned salt and Maggi sauce, a bottled condiment that's also popular in Europe.
The Cuisine of South Africa is sometimes called 'rainbow cuisine' and rightly so as it has largely become a polyglot of cuisines, as it has had a variety of multicultural sources and stages. Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people. East meets West And South And North. That's how the cuisine of South Africa can be described. Culinary contrasts that mirror the geography, culture, and history of this vast land.
South Africa is triply blessed. A long and varied coastline supplies us with an astonishing amount and variety of seafood; our fertile soils and wonderful climate work together to produce an enormous range of agricultural products; and our chequered history has endowed us with a population with such diverse cultural backgrounds that fusion is hardly anything new here.
On a single street in a Johannesburg suburb, one finds Italian restaurants, two or three varieties of Chinese cookery, Japanese, Moroccan, French, Portuguese and Indian food, both Tandoor and Gujarati. Not far away are Congolese restaurants, Greek, even Brazilian and Korean establishments, and, everywhere, fusion, displaying the fantasies of creative chefs.
It's not much different in the other major centres, such as Cape Town or Durban. Restaurant guides that categorise eateries by national style list close to two dozen, including Vietnamese and Swiss.
Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. It tends to be more common in culturally diverse and metropolitan areas, where there is a wider audience for such food. The roots of fusion cuisine are probably ancient, since humans have been exchanging culinary heritage for centuries, but the concept became popularized in the 1970s. Several French chefs began to offer foods which combined traditional French food with Asian cuisine, especially foods from Vietnam and China. The concept quickly spread to other major European cities, along with the American coasts.
One approach is regional fusion that combines different cuisines of a region or sub-region into a single eating experience. Of this sort, Asian fusion restaurants have become popular in many parts of the United States, often featuring Indian, East Asian, and South-East Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines. In Australia, Sydney now being considered as one of the best cities in the world with regard to the quality and creativity of Asian-fusion restaurants.
Fusion cuisine is distinct from historical combinations of cuisines, and also different from Creole cooking, which combines elements of French, African, Acadian, and Native American cooking. These cuisines emerged slowly from the everyday cooking practices that occurred within individual households and local communities. In contrast, fusion cuisine has developed rapidly and has found its way into everyday kitchens and restaurants as a direct consequence of the concerted and conscious activities of cultural intermediaries in the form of professional cooks, celebrity chefs, and cookbook authors.
Fusion cuisine is an innovative and experimental process that demands from its practitioners the constant creation or re-creation of elements into novel food forms.Fusion cuisine has been met with mixed reactions because it is characterized by its lack of rules, or perhaps more accurately, by the precept that the rules ought to change constantly. Because of increasing processes of globalization and consumerism, it is unlikely that fusion cuisine is going away any time soon. There are limitless possible combinations yet to be created.
Many restaurants cater to a variety of nationals and tourists present in its location. They normally employ specialist chefs for each cuisine and may sometime have separate well demarcated sections also. Such restaurants tend to be on the expensive side and boast of authenticity of their food. Sometimes, restaurants which do not cater exclusively to a particular cuisine may also be referred as Multi-Cuisine.
Large luxury hotels set up a number of restaurants on their property specializing in serving different and often exotic cuisines. These however do not qualify to be called Multi-Cuisine.
It is a common practice in many places for smaller restaurants to add this tag under their name in order to attract diners of all tastes. One may not find any authentic food in such places as they employ minimal number of chefs who are responsible for all the different foods.
Nowadays, multi cultural or multi cuisine concept is growing faster and faster but, there is no such uniqueness about it as you will have too much to confuse and also too much to deliver in one place to the customers. As, the kitchen needs different set of arrangements for each cuisines and best advised to organize it accordingly. It is highly important to have the presentations referring to the different cuisines culture or else it will become fusion
Thai Cuisine is based on four taste senses: hot, sour, salty, and sweet. More heat, add chilies. More sour, add lime. More salty, add fish sauce. Sweeter add palm sugar. Balance and contrast are also created through texture and colour. Raw vegetables, fresh and cool, and herbs are used widely in Thai Cuisine. Whether used as the main ingredient for wrapping or garnishes, these add on natural plentiful flavours as well as texture. Thai dishes are prepared with care to be shared and enjoyed. Food for Pleasure! With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices.
Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
Korea having rice, seafood is the staple food. The markets overflow with fish,crabs,clams,oysters,squid, and octopus, which are eaten dried, pickled,crushed into paste or sauce, stewed, steamed, and grilled.Rice, pickles and fish are the basis of the diet. Food is flavored with various combinations of garlic, ginger, soy sauce, rice vinegar, sesame oil, dried anchovies and one of the many delicious spice pastes that Koreans build from a base of fermented soy beans,dejan paste, fermented soybean paste, and gochu Jang, a hot, fermented chile paste. Koreans also eat meat; northerners eat pork, while southerners prefer beef.
Koreans eat a medium-grain "sticky" rice (as distinguished from long-grain and short-grain, or glutinous, varieties) which is also common in Japan. Rice is sometimes mixed with barley or soybeans for flavor and nutrition. Unlike the crops grown in Korea's tropical neighbors to the south, these grains and rices are more amenable to the colder weather, longer days, and shorter growing season of Korea. Both grain and rice are often made into noodles, which play a central role in Korean cooking. Soups, which come in a wondrous variety, are often noodle-based, and buckwheat noodles are distinctively local.
Much Korean cooking is done in a clay stewing pot known as a tukbaege. These produce gorgeous casseroles and stews that might combine fish or meat with potatoes (sweet and white), eggplant, seaweed, fiddleheads, or tofu. Street carts and restaurants all over Korea serve up pancakes made on a griddle and fritters made from scallions, oysters, buckwheat, meat, and most anything else. The wok, too, is common.
Kimchi is the name given to any one of hundreds of spicy pickles. It is a part of nearly every meal, and its production is an ancient and revered art. The most famous kind of kimchi is made with napa cabbage, but Koreans make it from radishes, fish, squid, cucumber, eggplant, radish greens, fruit -- the list could go on and on. The vegetables or fish is pickled in a mixture that may include, among other things, coarse salt, chile, ginger, garlic, fish sauce, and water. The whole is sealed into an earthenware pot or jar to ferment until ready to eat. Korean food is often extremely spicy, for in the 16th century, Korean cooks were seduced by the chile, which the Portuguese introduced.
Mindanao cuisine is generally influenced by the spicy and rich Malay dishes from neighbouring countries such as Malaysia, Brunei and Indonesia. This is in contrast to the rest of the Philippine regions which have cuisines generally influenced by Hispanic culture. Furthermore, pork is very rare, if ever it is consumed, considering that Mindanao is predominantly Muslim. However, one of the most popular dishes in the area is the so-called “tiyula itum” that is made of chicken or beef which has been flavoured with toasted coconut flesh, chilli, ginger and turmeric.