glencoe food for today chapter 50 foods of south, east, & southeast asia chapter 50 foods of...
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Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
1
The cuisines of South, East, and Southeast Asia are diverse, vibrant, and flavorful, and include a variety of colorfulingredients and tasty dishes.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
2
Cuisine of South Asia
• South Asia includes:• India• Pakistan• Bangladesh• Nepal• Bhutan• Sri Lanka
• Many elements of Indian cuisine are found throughout the region.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
3
Cuisine of South Asia
• Indian cuisine is known for its creative use of spices.
• Common Indian dishes include: • naan• chutney• curry • tandoori• sweetened
dairy desserts
chutney
A condiment made from fruit, sugar, spices, and vinegar.
curry
A dish of vegetables, legumes, and sometimes meat, poultry, or seafood in hot, highly seasoned sauces.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
4
Cuisine of South Asia
• East Asia includes:• China• Taiwan• Mongolia• Japan• North Korea• South Korea
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
5
Cuisine of East Asia
• Vegetables and rice are staples in China.• Pork, chicken, beef, and duck are popular meats
in China.• Chinese condiments can be sweet or spicy.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
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Cuisine of East Asia
• Different regions in China have very different cuisines.• Szechuan cuisine: hot, peppery dishes • North Chinese and Mongolian cuisine: Peking
duck and Mongolian Hot Pot• Cantonese cuisine: mild seafood dishes and
dim sum
dim sum
Bite-sized dishes eaten at tea or between courses of a banquet.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
7
Cuisine of East Asia
• Fish, shellfish, sea vegetables, rice, and soybeans are central to Japanese cuisine.
• Popular Japanese dishes include:• Sushi• Tempura• Teriyaki• Sukiyaki
sushi Vinegar-dressed rice that is combined with sashimi or rolled in nori.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
8
Cuisine of East Asia
• Korean cuisine revolves around rice, vegetables, fish, seaweed, and tofu.
• Popular Korean dishes include:• Kimchi• Bulgogi / Korean barbecue• Tteok
What forms of tofu have you tried?
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
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Cuisine of Southeast Asia
• Southeast Asia includes:• Laos• Thailand• Cambodia• Vietnam• Indonesia• Phillipines
• Fish sauce is a staple of the complex and intensely flavored cuisine of Southeast Asia.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
10
Cuisine of Southeast Asia
• Thai cuisine features: • Colorful curries• Fish, pork, duck, and
vegetables• Key spices: lemongrass,
basil, garlic, ginger• Jasmine rice• Spring rolls
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
11
Cuisine of Southeast Asia
• In Cambodia, Laos, and Vietnam, seasoned ingredients are often wrapped in leaves.
• Tropical fruits and spices are plentiful in Indonesia.
• Filipino cuisine has Chinese, Spanish, and Malay influences.
• Rice and seafood are Filipino mainstays.
Glencoe Food for Today Chapter 50 Foods of South, East, & Southeast Asia
Chapter 50 Foods of South, East, & Southeast Asia
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Chapter Summary• The cuisines of South, East, and Southeast Asia
are diverse, vibrant, and flavorful.• The cuisine in South Asia features many elements
of Indian cooking.• East Asian cuisine features a balance of tastes,
textures, and techniques, but each nation has its own distinctive ingredients and dishes.
• The cuisines of Laos, Thailand, Cambodia, Vietnam, Indonesia, and the Philippines have many influences.