Cuisine of Southeast Asia
Cuisine of Southeast Asia
The Cuisine of Southeast Asia (pronunciation: /ˈkwiː.ziːn ɒv ˌsaʊθ iːst ˈeɪ.ʒə/) refers to the diverse culinary traditions of the countries located in the Southeast Asian region.
Etymology
The term "Cuisine of Southeast Asia" is derived from the English words "cuisine" (from French cuisine, meaning 'kitchen' or 'cooking'), "of" (Old English of, meaning 'off' or 'from'), "Southeast" (from Old English sūþēast, meaning 'south' and 'east'), and "Asia" (from Latin Asia, possibly derived from Ancient Greek Ἀσία, a term that may be derived from the Assyrian asu, meaning 'east').
Related Terms
Overview
The Cuisine of Southeast Asia is known for its vibrant flavors, diverse ingredients, and varied cooking methods. It is heavily influenced by the region's history, geography, and culture. The cuisine is characterized by the abundant use of herbs and spices, rice, noodles, seafood, and a variety of tropical fruits.
The cuisine varies by country and is influenced by the local climate, agriculture, and culture. For example, the cuisine of Thailand is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter. Meanwhile, the cuisine of Vietnam is known for its use of fresh ingredients, minimal use of oil, and reliance on herbs and vegetables.
See Also
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