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IF YOU ARE INTERESTED IN FOOD , THIS IS YOUR MAGAZINE

TRANSCRIPT

In this Magazine online, you could find the

food more select in three continents.

They are America, Asia and Europe, but

in this opportunity only show some food

of Peru, Japan and Italy.

I hope that it can be useful for your

knowledge about typical food of each one.

Enjoy it and imagine those dishes near

you.

The food is more

delicious in………

Tourism is an important economic activity, through this not

only money is obtained, but also the fact promote places and

customs of a country. One of the activities that attract tourists

is the cuisine; the food is one of the things that does get to

interest visitors, as it captures the essence of the place where

food is prepared. Local food makes known the cultural

activities of the area, how it is produced, consumed kitchen

and gives us an idea about the work of a given population.

Therefore, the typical food is a feature of authenticity, which

is why tourists feel interested and attracted.

One factor that will increase the tourism is definitely the food.

In many parts of the world are being carried food fairs

aroused massive interest, this is a good place to raise

awareness of local delicacies and invite people to visit the

place that produces such delicacy. Several business people

have taken advantage of this and have placed their

restaurants in places where you would never have imagined

such taste treats. Thus, the food acquires international fame.

Food is a source of cultural richness that cannot be neglected,

tourism largely depends on this resource; so, you must create

strategies that enable better promotion and dissemination of

traditional dishes. An interesting way to promote this is

through competitions, recognizing the best examples of each

zone. The cuisine is having a boom and countries who can

properly exploit this resource succeed in obtaining significant

gains and economic stability.

A survey was conducted to thirty people, in which they were

consulted about their favorite dishes around the world and in

their country.

The result was that most of them, almost 90%, prefer cuisine

of three special countries:

ASIA FOOD

The gastronomy in Asia corresponds to a set of cuisines of

associated countries and Asian ethnicities. Almost always the

term generalizing both the cuisines of East Asia and Southeast

Asia to be used. Major cuisines of this region are the cuisines of

Southeast Asia, the Chinese and Japanese and Indian cuisine.

In some countries the term "Asian cuisine" as in the UK comes

from the kitchens to indicate South Asia: Indian cuisine.

One of the characteristics common to Asian cuisines is

abundant and varied use of fish from the large Indian and

Pacific oceans. Rice cultivation marks the abundance of these

food-based ingredients. The lands of religions existence

prohibit eating the pork. One of the dishes that most

identifies the cuisines of this region is the noodle soup that is

made in many ways and often with local vegetables. In some

I. ASIA FOOD

• JAPAN

II. EUROPE FOOD

• ITALY

III. AMERICAN FOOD

• PERU

cultural and culinary groups in this part of the world is often

used with a form of cooking sauces slightly spicy curries called

by Westerners, these sauces are usually meat or vegetables

and are often part of other dishes usually rice.

I. JAPANESE FOOD

Japanese gastronomic culture based on rice was developed

from the introduction from Asia rice irrigated more than

2,000 years ago. The tradition of serving rice with vegetables

time and fish or other seafood, It evolved into a form highly

sophisticated in the Edo period (1603-1868), and remains

bright essence of Japanese cuisine typically.

The selection of ingredients available in supermarkets and

other stores power throughout Japan, but the most

paragraphs rural districts, is so varied that any day a

homemade meal may be, it consists of an incredible variety of

dishes from different countries with all, the food is of domestic

Japanese food in house usually consist of rice white miso soup

and origin still the norm, and tsukemono pickles. Multiple

dishes that can accompany these three vary considerably the

region, the season and preferences family, but among the

possibilities include cooked vegetables, tofu, grilled fish

sashimi and beef, pork or chicken cooked differently.

The most common alternatives to traditional Japanese menu

are dishes of meat and vegetables sautéed in the Chinese

style, and beef and pork grilled Korean style. The boldest

chefs can test their skill with American cuisine, French, Italian

and other cuisines. Among the preferred alternative especially

children are spaghetti, hamburgers and rice with curry above.

Typical dishes in Japan are:

a. TOFU is not only a traditional dish in Japan, but is also

ideal for a good and balanced vegetarian diet. Among

the main advantages we have tofu is low in calories and

healthy food for people suffering from diabetes.

Basically, the tofu is made from soybean, water and

solidifying. Its texture is similar to the cheese; its color is

white, mild flavor and comes in buckets.

b. SUSHI is a Japanese food is not only characterized by a

reflection of the traditions and customs of this legendary

country, or an important part of the culture of its people,

is also characterized by the refined appearance that is

displayed in each of you dishes Japanese cuisine. Inside

we find the typical Japanese food Sushi. To prepare

traditional Sushi is essential to have rice cooked in rice

vinegar, fish-seafood-in some salt, sugar and some

Japanese sauces to accompany the Sushi cases. In some

variants we can accompany the sushi with boiled eggs,

cooked vegetables, and some pieces of marinated fish or

fried. Japanese cuisine experts suggest that the most

important is the selection of fish should not be used for

freshwater fish because it may contain germs.

II. ITALIAN FOOD

Italian cuisine is one of the oldest and most famous cuisines in

the world. The Roman Empire of Italy influenced the cuisine of

the nation as well as the historical evolution of Europe. Italian

cuisine reflects the socio-economic development of the

European nation and regionalism, and the particular spices of

your people for life and love of food. From northern Italy to

Rome, Venice to Sicily, the history of Italian food is delicious

and rich.

The dishes of the Italian cuisine in many countries. The culture

of Italian food varies according to the provinces. The recipes

differ in preparing reflecting regional influences of the city.

The best of Tuscan cuisine are white beans; A soup with these

beans and spinach is one of the popular dishes along with

Italian wedding soup. Preparing meals in Sicily has influence

in the Middle East, while the northern cuisine reflects the

French influence. Anyway, regardless of history, Italian food is

popular overseas including the United States.

The lasagna is a popular choice for families because it is an

Italian dish that fills and serves several people. This dish

consists of layers of large flat noodles, cheese; tomato sauce

flavored with spices and sometimes spinach and boiled eggs.

The eggplant parmigiana (floured eggplant fried and baked

with tomato sauce and cheese) served with spaghetti, is

another popular family meals. The chicken cacciatore, a dish

that is also very popular, is fried chicken braised in a tomato

sauce and herbs, bay leaves cooked on the stove and served

over rice. Paella is one of the seafood dishes, which is made

with yellow rice, bivalves, mussels, shrimp and vegetables.

The polenta is baked corn flour that can be served hot or cold.

a. Lasagna

b. The chicken cacciatore

III. PERUVIAN FOOD

In recent years, Peru’s cuisine has earned

acknowledgement as one of the world’s finest. But while

quinoa and pisco sour cocktails have migrated to

become favorites around the world, the best Peruvian

specialties are still found in their home country. Here are

three to try en route to Machu Picchu.

a. CEVICHE

The icy Humboldt Current that flows through the Pacific

Ocean just off Peru’s coast supports one of the world’s

most bountiful sources of seafood. If Peru had an official

national dish, it would probably be this preparation of

raw fish marinated in citrus juice. The acid in the fruit

“cooks” the fish, giving it a delicate flavor and slightly

chewy consistency. The dish is usually spiced with red

onion and aji pepper, and served (typically at lunch)

with sweet potato or choclo, a white Andean corn with

dime-size kernels. Bold gastronomes can drink the

leftover citrus marinade, which is known as leche de

tigre, tiger’s milk

b. CUY

There’s no way to sugarcoat it. This staple meat raised in

many households of the Andes goes by a different name

in the United States: guinea pig. (One indication of how

important the dish is to the rural Peruvian diet: In a

cathedral in Cusco hangs a replica of Da Vinci’s Last

Supper, in which Christ and the 12 disciples are seated

around a platter of cuy.) The meat, which is quite bony,

is usually baked or barbecued on a spit and served

whole—often with the head on. It has a pleasant, gamy

taste like that of rabbit or wild fowl.

c. LOMO SALTADO

A hundred years before anyone had heard of Asian

fusion cuisine, boatloads of Chinese immigrants arrived

in Peru looking for work. The ingredients and techniques

they added to Peru’s food vocabulary are probably best

exemplified by this hearty hybrid stir-fry, in which beef,

tomatoes, peppers, and onions are blended in a pan with

soy sauce and fried potatoes. Not a dish for the carb-

phobic; it’s usually served over white rice.