Asia, the largest and most populous continent, is home to a vast array of cultures and culinary traditions. The region's diverse geography, climate, history, and cultural practices have given rise to distinct regional cuisines. Each cuisine is characterized by unique ingredients, cooking methods, and flavor profiles, reflecting the local environment and cultural influences. 

4. Central Asian Cuisine

Central Asia, comprising countries like Kazakhstan, Uzbekistan, and Kyrgyzstan, has a cuisine that reflects its nomadic heritage and the influences of neighboring regions.

5. West Asian (Middle Eastern) Cuisine

West Asia, often referred to as the Middle East, is a region that includes countries such as Turkey, Iran, Iraq, Saudi Arabia, Lebanon, and Israel. The cuisine in this region is characterized by its use of aromatic spices, grains, and legumes, as well as a variety of meats and dairy products.

6. Northern Asian (Siberian and Russian Far East) Cuisine

Northern Asia, particularly Siberia and the Russian Far East has a cuisine that reflects the harsh climate and the need for preservation techniques. The food in this region is hearty and often features preserved meats, fish, and root vegetables.

REFERENCES

Goldstein, D. (2011). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press.

Karan, P. P., & Stapleton, K. (2013). The Changing Face of the Caucasus after Independence. University Press of Kentucky.

Nasrallah, N. (2007). Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook. Brill.

Stobart, A. (2016). Siberia: A Cultural History. Oxford University Press.

Zubaida, S., & Tapper, R. (Eds.). (2000). A Taste of Thyme: Culinary Cultures of the Middle East. Tauris Parke Paperbacks.