Asian cuisine
Asian Cuisine
Asian cuisine (/ˈeɪʃən kwiˈzin/; from Latin cibus, "food") refers to the various culinary traditions originating from Asia. The term encompasses a wide range of regional cuisines, including East Asian cuisine, South Asian cuisine, Southeast Asian cuisine, and Central Asian cuisine.
Etymology
The term "Asian cuisine" is derived from the continent of Asia, which is the largest and most populous continent in the world. The word "cuisine" is borrowed from French, originally meaning "kitchen", but now refers to the styles of cooking particular to a specific culture or region.
Related Terms
- East Asian cuisine - This includes Chinese, Japanese, Korean, Mongolian, and Taiwanese foods. Dishes from this region are known for their use of rice, soy, and seafood.
- South Asian cuisine - This includes Indian, Pakistani, Bangladeshi, Sri Lankan, and Nepalese foods. Dishes from this region are known for their use of spices, lentils, and flatbreads.
- Southeast Asian cuisine - This includes Thai, Vietnamese, Cambodian, Indonesian, Malaysian, and Filipino foods. Dishes from this region are known for their use of herbs, fruits, and fish sauce.
- Central Asian cuisine - This includes Kazakh, Kyrgyz, Tajik, Turkmen, and Uzbek foods. Dishes from this region are known for their use of mutton, horse meat, and dairy products.
See Also
- List of Asian cuisines
- History of Asian cuisine
- Asian food preparation techniques
- Asian food presentation
External links
- Medical encyclopedia article on Asian cuisine
- Wikipedia's article - Asian cuisine
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Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski