Cooking is probably the oldest of human activities. When human evolution was at the hunter-gatherer stage, cooking was very easy — kill something, throw it on the fire along with whatever fruits and vegetables were found that day, and eat. Spices and cooking equipment were rather simple during that time and there probably was not much variety in the average diet back then. Since those very early beginnings, 亚超在线 has become almost an art form yet still remains a fundamental part of our everyday lives.

Although many Asian cultures share the tradition of gathering the family or clan together to socialize or celebrate more than a big meal, the many cultures of Asia each developed their own ethnic cuisine from the interaction of history, environment, and culture. Culinary historians and anthropologists have a tendency to identified three main types of Asian dietary cultures which have developed with the centuries. Just like practically any classification system, there exists some overlap, however they roughly represent to the main groups or types of traditional Asian cooking.

First is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, in addition to mutton, kebabs (based on Turkish cooking), and the use of hot peppers, black pepper, cloves, as well as other strong spices, together with ghee (a butter oil). Curry also was a staple in this dietary culture. From the teachings of Hinduism, cows were utilised only for their milk and never for meat. Along with rice, chapati made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.

The next major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition designed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the meals, spices, and seasonings exceed being mere foodstuffs because they are also used as medicines to promote an extended and healthy life. Furthermore, food became related to many religious traditions as well, as numerous northeast Asian cultures commonly used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all the Asian types of cooking, with many different styles according to region — the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while because of the colder weather, northern dishes are relatively oily and using reekrc and garlic is commonly very popular. In comparison, Japanese cooking arrived at emphasize the frequent utilization of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, a lot of the tradition cuisine is dedicated to grilling or sauteing and using hot chili spices (i.e., kim chi, etc.).

Finally, the next major dietary culture of Asia will be the southeast style, including Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and boiling, supplemented with discrete 德国悠购, including citrus juices and herbs like basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures inside the southeast substitute fish sauce, in addition to galangal, lemon grass, and tamarind for further flavor.

Comparing the three cuisines with one another, we notice that curries are essential towards the cuisines in the southeast and southwest, less so inside the northeast. Southwestern curries are typically based upon yogurt, whereas the curries of the southeast are generally according to coconut milk. Of course, rice is really a staple starch in all three cuisines areas. Along with rice, southwestern cuisines are supplemented with a variety of leavened and unleavened breads while southeast and northeast cuisines add noodles created from rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are utilized in all three cuisine areas, while chilies are far more common inside the southwest and southeast.