Your gastronomical experience in Bali is as enchanting and full of discovery as your cultural experience. I am a total believer that a significant portion of traveling should also involve your tastebuds. Of course, if you prefer to stick with cheeseburger or a Colonel Sanders’ meal-deal, or to drink your regular Bud light in your … Read more Balinese Food Culture
Filipino cuisine as we know it today is a multi-layered expression of culture and history. It has a very Malay matrix in the “native” or indigenous foods like sinigang, pinangat and pinais. It has very strong Chinese influences, as we see from everyday food like lumpia,pancit and mami. The very visible Spanish layer one sees in fiesta food like lechon, relleño and morcon; Arab and Indian … Read more French Influence on Filipino Cuisine
Mongolian Food Culture A stroll down any Mongolian residential street is usually the first introduction to a visitor of the savoury odours of the traditional meals of this country. If you are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity of tasting buuz, khuushuur and bansh. These … Read more Mongolian Food Culture
Philippine Cuisine Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic cultural influences, due to the many Latin American and Spanish dishes brought to the Philippines during the Spanish colonial period. It has also received varying degrees of influence from Chinese, American, and other Asian cuisine. … Read more Philippine Cuisine
Northern Thailand Cuisine Northern Thailand cuisine – the traditional Thai food recipes of the north, in some way, is cooked with the sole thought for the taste for the northern people. The recipe consists of vegetable and ingredients available in their immediate vicinity. The common meal includes steamed glutinous rice, chili sauces which come in … Read more Thailand Cuisine – Royal & Regional
What’s for dinner tonight? Cumin, coriander and cardamom; mustard, mango powder, ginger; asafetida, fenugreek and chilies. And then there’s turmeric, tamarind and saffron, curry leaf, coconut milk and kewara water, almonds, cashews and pistachios — and those are just the seasonings! Only one place on the map incorporates this riot of sensory stimulation in its … Read more Introduction to Indian Cuisine
Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four … Read more History of Kimchee
Chinese Food History – An Anthropological Study Chinese food history, adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press. To say that the consumption of food is a vital part of the chemical process of life is to … Read more Chinese Food History
What is Nyonya Food? Thanks to http://www.MalaysianFood.net China has always traded with lands near and far across the globe. During the Ming Dynasty, as a diplomatic gesture to strengthen ties with the rich and strategic port of Malacca on the Malayan Peninsula, the Emperor of China betrothed his daughter Princess Hang Li Po to the … Read more Nyonya Food
The cuisine in Tibet 1.The cuisine in Lhasa. Lhasa is very rich of the food providing, as a tourist, besides your personal favourable caddy, biscuit, etc, you don’t need to bring too much heavey extra food with you. One day if you are in Lhasa, you will be amased to find out its rich variety … Read more Tibetan Food