Embedded Files
Asian cuisine evolution did not happen by itself. It occurred due to European colonies migrating to the northeast and southwest. Some of the nations were historically part of the southeast area and were colonized by Western countries. Vietnam, Laos, and Cambodia, for instance, were under French colonies. Malaysia was the British colony, whereas Indonesia was ruled by the Dutch colony. It all ended up enhancing the original Southeast cuisine and introducing additional components that are now part of Asian cuisine.
History of East Asian Cuisines
East Asian Cuisines, despite European colonization, have managed to maintain their culinary identity. Of course, contamination has occurred, but they have managed to integrate the various ingredients into their culinary culture without losing their identity.
East Asian Cuisine is strongly tied to the imperial cuisine that has developed in different countries, and of course from that of the people who have developed simultaneously creating really fine dishes. These are countries that have rice as their main source of food, and around it are served various side dishes. There are many spicy dishes especially in China and Korea, even in Japan there are spicy foods but in a more delicate way.
The common staple ingredients shared across most of the countries in East Asia (China, Hong Kong, Japan, Macau, Mongolia, North Korea, South Korea, and Taiwan) are, broadly speaking: rice, soybeans (most commonly in the form of soy sauces or pastes), seafood, chicken, and noodles. Through these shared staple ingredients, the dishes, flavors, techniques, and presentations vary widely, as the cuisines of China, Japan, and Korea will serve to illustrate.
The East Asian Cuisines is called East-Asian cuisine and/or Far East cuisine. The countries that are part of it are Japan, Korea, China, Mongolia and Taiwan. Most of these states are made up of numerous regional cuisines, especially Chinese cuisine. They have very ancient culinary cultures, some of them have roots already in prehistoric times.
History of Southeast Asian Cuisines
The common staple ingredients shared across most of the countries in Southeast Asia (Brunei, Cambodia, East Timor, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, and Vietnam) are, broadly speaking: vinegar, shrimp pastes, rice, fish sauce, chilis, and fresh herbs.
The major influences on Southeast Asian cuisines have been exerted by China from the east (the wok, noodles) and India (curries) from the west. Perhaps the most profound impact on the region's cooking was made in the 16th century when Portuguese traders brought the chili pepper from their colonies in the Americas. Today, the fiery chili imparts the signature heat and spice well-known by foreigners to be the defining characteristic of any Southeast Asian dish.
Each country adds its rich history as an ingredient to its dishes. In Malaysia and Indonesia, for example, the influence of the Islamic faith has virtually eliminated pork from the diet; Vietnamese food retains the flavors of centuries of French occupation; and Filipino food contains hints of Spanish and American inspiration. The chef therefore has many tools in his arsenal and ideally strives for a harmonious balance of textures, temperatures, and all four flavors: sweet, sour, salty, and bitter. Even though each nation remains culturally and historically unique, they also do have a great deal in common- cuisines share histories as well as many staple ingredients and methods of cooking. A standard Southeast Asian meal has no courses. All the parts of a meal are presented at once and eaten together. As a result, the food experience is not an individual one, but one to be shared with family, friends, and the community.
History of South Asian Cuisine
South Asian cuisine is a combination of many cuisines popular in the Indian sub continental region. As its name suggests, it has its origin from the South of Asia, and it is influenced greatly by some Hindu practices, as these are the dominant people found in this region. Other cultural influences also come from the Muslims.
South Asia (Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka) is a little bit different than the other regions of Asia. The region of South Asia refers to the entire Indian subcontinent, and Indian cuisine encompasses the cuisines of each country on the subcontinent.
While there are of course different influences, ingredients, meal structures, etc. that distinguish Nepalese and Pakistani, Sri Lankan, and Afghan cuisines, broadly speaking, ghee, chilis, assorted spices, lentils, and chickpeas are found across the cuisines that make up Indian cuisine. Beef and pork are uncommon proteins, leaving chicken, lamb, goat, and fish as the most common meats for all kinds of curries, biryanis, and flatbread fillings.
The characteristic of foods in this area is that they are highly flavored using black pepper, chili, cloves, and various spices and herbs used in combination with butter ghee. Including ginger in them usually enhances Sweet and savory foods.
Meats such as chicken, goat, and lamb are very common but beef is unpopular as a food since it has a sacred place in Hindu worship culture. The severity of the special status of cows is emphasized by the prohibition of buffalo meat, as it greatly resembles cows. The same case applies to pork, as Muslims and Hindus avoid it as well. This cuisine has very sweet desserts that are made from dairy products. The most prevalent dessert ingredients are grounded almonds, milk products, sugar, and ghee.
History of North, Central, and West Asian Cuisine
North Asian Cuisine
The common staple ingredients shared across most of the countries in North Asia (Russia’s Siberia) are, generally, reindeer, fish, and berries, whereas in Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) the common ingredients are dairy products, horse, mutton, and tea.
North Asian cuisine is often synonymous with Russian cuisine, due to all of Northern Asia being a part of the Russian Federation. However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine. Buryats also have their cuisine, although it is very similar to that of the related Mongolians.
North Asia is one of the most diverse regions on earth, featuring cuisines rooted deeply in tradition and constantly moving with the seasons. With a significant emphasis on using what’s fresh and in season, North Asian regions use food as a bonding experience with friends, family, and community groups. Whether big or small, each event is centered around the beautiful dishes made with that month’s produce.
West Asian Cuisine
In West Asia, also known as the Middle-East (Armenia, Azerbaijan, Bahrain, Cyprus [and Northern Cyprus], Egypt, Georgia, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen) the shared ingredients are typically nuts, spices, cheese, bread, lamb, and beef.
West Asian Cuisine is the Cuisine of the Middle Eastern nations excluding Egypt. The cuisine of this region is unique in its way. Some commonly used ingredients are olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, and parsley. Wheat and rice are the base of any meal in West Asian cuisine. Barley and maize are slowly getting popular in some regions. Bread is a major element in every Middle East cuisine. It’s eaten by everyone almost at every meal irrespective of their class or group.
Central Asian Cuisine
Central Asian Nations have very similar cuisines. They share many features with their neighboring cuisine of Western and Eastern Asia. Many of the country’s use horse meat and mutton as the most common meat. Kumis is a popular drink among Turkic people.
Page updated
Report abuse