Download or read book The Globalization of Asian Cuisines written by James Farrer and published by Springer. This book was released on 2015-08-18 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Download or read book Asian Food written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2013-01-11 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Download or read book Essentials of Asian Cuisine written by Corinne Trang and published by Simon & Schuster. This book was released on 2010-06-01 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes. Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive. Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee. In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations. Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal. In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
Download or read book Asian Foods written by Catharina Y.W. Ang and published by CRC Press. This book was released on 1999-04-05 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Download or read book Asian Cuisines written by E. N. Anderson and published by Berkshire Publishing Group. This book was released on 2018-04-30 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
Download or read book Food Culture in Southeast Asia written by Penny Van Esterik and published by Bloomsbury Publishing USA. This book was released on 2008-08-30 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Download or read book The Encyclopedia of Asian Food and Cooking written by Jacki Passmore and published by William Morrow. This book was released on 1991 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.
Download or read book Asian Food written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2013-01-11 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Download or read book The Complete Book of Asian Cooking written by Sallie Morris and published by Southwater. This book was released on 2009-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some of the world's most exciting cuisines are found in Asia. From the vastness of China to the island states of Indonesia and the Philippines, each country has its own unique style of cooking, but they share many of the classic ingredients. This book is a fascinating guide to the food and cooking of this wonderful region. It is brimming with useful information about the ingredients and cuisines, as well as a wonderful collection of enticing and easy-to-prepare recipes. There are over 650 colour pictures in total: step-by-step how-to sequences for every recipes, and a glorious photograph of every finished dish. With a wide range of ingredients now available in supermarkets, there's never been a better time to discover the enticing flavours of Asia.
Download or read book Chinese Food and Foodways in Southeast Asia and Beyond written by Tan Chee-Beng and published by NUS Press. This book was released on 2012-08-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Download or read book South East Asian Cooking written by Tino Rozzo and published by Author House. This book was released on 2014-04 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook contains the recipes you want to make. Not the obscure stuff you are never going to make. There are traditional Thailand, India, Myanmar, and more, South East Asian recipes. You will cherish this cookbook because you can have fun making every recipe. researched for years, This cookbook has insights never published before. The culinary adventure is more than just recipes, but the authors advice and experiences. He takes a spiritual approach to this art. The Author's personal adventures take him to New York, Philadelphia, Hawaii, And San Francisco. There are no secrets to this cuisine. This book is designed to be a step-by-step approach to simplify your efforts so you find this cookbook fun to use. This will be your favorite book. Uncomplicated, fun, and easy. Take and imaginative journey through South East Asian Cooking, experiences something new and tantalizing.
Download or read book Asian Cooking written by Jean Paré and published by Company's Coming Publishing Limited. This book was released on 2002 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian Cooking features an exotic collection of soups, salads, main courses, side dish specialties, spicy sauces, fruity desserts, condiments and more. All influenced by the diverse cooking styles of China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand and Vietnam. Each recipe identifies which country it originates from, as well, most recipes reflect the popular stove-top cooking style of the Asian culture.
Download or read book The Complete Book of Hot Spicy Asian Cooking written by Vicki Liley and published by Periplus Editions (HK) Limited. This book was released on 2030-12-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sure, it's full of big, beautiful pictures of every single dish, but this is no coffee table book--it's meant to be used. " - Fiery-Foods and Barbecue Magazine
Download or read book The Best of Asian Cooking written by Various and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2023-02-15 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring the best recipes from some of Asia’s most established cooks, The Best of Classic Cooking: 300 Classic Recipes is a treasure trove of time-tested Asian recipes. Brimming with ideas and tips on preparing delicious hearty meals, this volume features exciting dishes such as: Chinese prawn dumpling soup Chinese fried garlic pork Japanese teriyaki chicken Japanese sukiyaki beef bowl Korean ginseng chicken stew Korean kimchi stew Filipino créme caramel Peranakn pancakes Prepping meals in the home kitchen has never been easier.
Download or read book South East Asian Food written by Rosemary Brissenden and published by Hardie Grant Publishing. This book was released on 2003 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: This selection of recipes will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen.
Download or read book Asian American Food Culture written by Alice L. McLean and published by Bloomsbury Publishing USA. This book was released on 2015-04-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Download or read book 101 Asian Dishes You Need to Cook Before You Die written by Jet Tila and published by . This book was released on 2017-06-27 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet--drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable--with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today.
