delicious magazine
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IF YOU ARE INTERESTED IN FOOD , THIS IS YOUR MAGAZINETRANSCRIPT
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.
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.