Foods from different regions of the world?!
Foods from different regions of the world?
I've spent lots of time living in many countries in the world and always wonder why people are eating so many different kinds of food in different country. Take English food for example, they are very plain and not very spicy: the only spice they use seem to be salt and pepper, whereas Indians put so many spices in their foods. Italian has lots and lots of foods from China, and the Chinese are eating everything in the most elaborated ways. I also like middle-eastern and Thai foods. Tell me where you're from and you national dish and why it has become your national favourite. Thanks,
Answers:
I am a master chef and it took me 15 years learning to get to be that now so.. From my experience with food culture, i travelled over 94 destinations and all of em have there national meal.
To let you know that every country had old heritage of food origin with time things are different so you be shocked to know that for example;
Northern America USA
The Americans back in history where herders and farmers they tended to there herd and cattle and they had there vegetation so the food type in these old days where much better than hot dogs and burgers there is very excellent original USA food but due to technology and cultural exchange we are becoming interested in fast food and so called "junk food"
Japan/China
Look at there history, and you will find that they were mostly farmers rice and other plantations and most of em all where fishermen, they had rich sea food resources that’s why till today they are considered one of the most nutritional food resource in the world there vegetation is rich and there sea food resources are also rich they haven’t been affected by junk food except in towns and city centres but many of em still favour a pot of noodle hand made or a good sea food dish.
Europe
The European culture is massive and huge due to wars and cultural exchange Europe have seen a lot of food heritage and every nation has it's old own food secrets, England has excellent selection of sausages, yes some of em are tasteless and some are marvellous, German sausages are known for there richness, just like polish and Czechoslovakia they have the same old good heritage food, Austria, Holland, Ireland with it's nice BOXTOM or Irish stew or more and more all of em have traditional good food.
Conclusion is that everyone of you back in there country there are loads of good old heritage food, problem is that technology and fast pact life have placed us humans in the junk yard eating what is fast and rubbish, i saw a mom giving her little boy to eat a whole pizza so it's not about health anymore though many are starting to realize that now, but still for many it is about budget
but there are loads of good food out there ORIGINAL
Ireland and Irish Stew, Ulster Fry both with HP sauce both delicious. I luv Thai food.
I love indian food! Cant get enough of that spice!
I 'm from England, and one of my favourite English dishes is roast beef with roast potatoes, vegetables, gravy and yorkshire pudding. Not spicy, but good!
I'm from Colorado, I don't think I could narrow my favorite down to one choice. But the top of the list include:
Thai
Indian
Japanese
Vietnamese
Middle Eastern
Mexican
I'm from England and would have to say either Fish and Chips or Roast dinner.
Hi..
Interesting question. I am from India and I love Indian food. Its so spicy. If you want to try any Indian dish i would suggest you to try Hyderabadi Biryani and also Chili Chicken. Its so yummy..
I'm in the U.S. and our national food would be hamburgers and hot dogs. Americans love their junk food. :-)
However, since we are a melting pot of many different cultures, we eat all different types of food. In my town there are hundreds of different restaurants and dozens of different types of cuisines. Thai is two miles away and sea food is around the corner. A great Texas steak house is a block away and a Japanese steak house is less than a mile down the road.
Probably the most infulential factor is the availability of ingredients. While today you can get pretty much anything anywhere, cultures grew around what was available. I still cant understand why Irish people, surrounded by water and fish, had a potato famine. But that's another issue.
I live in the US, so I have had access to all kinds of food and pride myself in learning how to cook it. I can whip out a Boullabaise or Shrimp in Lobster sauce at the drop of a hat. I think sharing good food is the greatest way to communicate with other people and experience them. So it's very important to me.
But I digress. My heritage is Italian. My family is Sicilian, so many of our dishes are "peasant" food. Some of my favorites:
Pasta Faggiola- Beans and Macaroni. I put priscutto in mine.
Mineste- Escarole and beans, with pork ribs, pepperoni and a cheese rind. Give me a bowl of that and a crusty loaf of bread, and I'm a happy man.
Veal Panna Pignoli- Medallions of veal sauteed with mushrooms, garlic and pine nuts. Add cream and chopped scallions. It's awesome.
Lasagna- Lots of versions. My family's recipe is the best. Our sauce is amazing. Not quite bolegnese, but it does incorporate veal, beef and lamb.
Steak Pizziaola- A "pizza" sauce made with onion, mushrooms and black olives over a steak, or veal chop, lamb chop-whatever you like. If done right, this is pretty close to heaven.
Finally, my father's Manicotti. He would spend hours making the crepes. They were so thin, you could see through them. He had a special blend of cheeses to fill them. And the awesome sauce I told you about. When he died, I couldnt help thinking that I was pissed because I would never get the chance to eat them again.
A dessert called 'women's nipples' from Turkey. Delicious and horny.
I am from Indonesia. It is a huge country with so many ethnic groups, so the kinds of dishes are limitless! We can't tell which one is our 'national dish', However, here are some of the most popular:
1. Soto - a kind of soup, with either light or thick broth. You can put literally anything into it, from chicken to ribs to vegetables to vermicilli noodles. Different region, different kind.
2. Gado-gado - a kind of steamed vegetables salad with thick peanut sauce.
3. Rujak - fruit salad with hot, sweet peanut sauce. More as dessert or snack.
4. Satay - barbecued diced meat (chicken, lamb or beef) on a bamboo stick. Served either with soy sauce or peanut sauce.
5. Nasi goreng - steamed rice which is stirred with many spices, seasoning and any kind of 'filling', like meat, meatballs or sausages.
5. Padang dishes - Padang is a city in West Sumatra. The dishes are so much like Indian food: very spicy, hot, contain a lot of coconut milk. One example is 'rendang' (beef cooked in thick coconut milk for hours until it becomes dry and tender) and a kind of curry. The reason why Padang dishes are very popular is because Padang people are known for their tradition to leave their homeland, wander about and settle in new places.
Hope that helps!
hi! iam gimel from the philippines.i like foods simply prepared or cooked like steamed fish,meat boiled in marinating sauce,steamed vegetables etc.the dipping sauce prepared for these make these food naturally good together with sliced green mango,onion and tomato!
I'm from the caribbean to be more specific, I'm from the Island of Trinidad and Tobago
Knowing the history of the Caribbean region goes a long way toward understanding its people. Each island has a unique cultural identity shaped by the European colonialists, the African heritage of slaves, and the enduring legacies of the native Indian tribes. This rich history and its lasting influence is set against a backdrop of crystal clear waters and perpetual sunshine.
The Caribbean lifestyle is undoubtedly a product of its tropical setting. The music, architecture, attitudes and customs have all, in some way, been shaped by the physical landscape and climate. The cultures of the Caribbean countries are a blend of colonial mainstays and pervasive influences by major ethnic groups of the region such as East Indians and Africans.
Trinidad and Tobago are famed for their variety. The racial diversity in this country is due to its historical role as a main port for the British colonies in the West Indies. Nearly every former British colony, from South Africa to South India, is now represented in this melting pot of the Caribbean. The mix of cultures leads to a distinct flavor in mannerisms, dress, language, and way of life that is a hybridization of the many people who once moved across oceans to these small islands. Trinidad and Tobago have successfully combined Indian food, African dress, Caribbean calypso and steel-drum music, British English, and the distinctly English love of the sport of cricket into one exciting culture.
A nationally well-known main dish of Trinidad and Tobago is curry chicken and roti. This dish was adopted from East Indian roots, where other favorite local dishes include: curry crab, curry shrimp, curry duck, curry aloo. These meals are often served with various roties such as dhalpouri, bus-up-shot, and of course sada. In addition, locals often add various pepper sauces to their meals such as curry mango, chataigne, channa, pumpkin, or mango kuchela.
Another very popular and nationally well-known dish is callaloo, a creamy and spicy side dish made of dasheen leaves, ochro or okra, crab, thyme, coconut milk and shado beni (from "chardon bénit," French thistle or Fitweed) or bhandhanya or cilantro.
Callaloo is often prepared with cornmeal coo coo, plantain (similar to a banana), cassava, sweet-potatoes, and sometimes made with crab.
Pelau, a rice-based dish, is also a popular dish in Trinidad and Tobago.
An array of fishes can be bought at local merchants all over the island, such as flying fish, king fish, carite, red fish, and bonito. Crab, lobster, conch and numerous common sea foods are found all over the island. These dishes are usually prepared stew, barbequed, or curried with coconut milk.
Another popular dish includes the rare delicacy cascadu (cascadura), a small fresh water fish. There is a local legend in Trinidad that if you eat cascadu, you will return to Trinidad over and over and over again.
Callaloo is generally considered a national dish of Trinidad and Tobago; it is often prepared for Sunday Lunch that goes well with white rice, redbeans,macaroni pie, some ground provisions, potato salad, boiled plantains,tossed salad, stew chicken, stewed oxtails or even stewed beef.
This is a typical sunday lunch in Trinidad.
I have to stop writing now, I can go on and on.
I am from Bolivia,
We have a big variety of food, Meat is present in all dishes, lamb, cow, chicken , fishes and even llama.
Potatoes are also important in Bolivian cooking. Over 200 kinds of potatoes grown in Bolivia, dried potatoes called chu?os and tunta last for months. Papas negras, papa imilla , papa huayca , oca , papaliza , camote, yuca, are between the local’s favorite corn and beans are also staples. People enjoy eating choclo con queso o quesillo, fried plantains , and rice are popular side dishes. Quinoa is often eaten with meals or added to soups. Bolivians enjoy a wide variety of fruits, including papayas, prickly pears, apples, bananas, strawberries, maracuja, and chirimoya (custard apples).
Popular Bolivian dishes include escabeche de pollo , sajta de pollo and chicharron, people who live near a lake or river may eat trout, dorado, surubí and pejerrey. In the south, where people raise beef cattle, a common dish is ají de lengua .Every city has a speciality, from Tarija with love: saice; Cochabamba: chicharron, soltero, pique, fricase; Oruro: rostro asado, colitas, costillar, brazuelo, charkekan, La Paz : fricase pace?o, plato pace?o ,Santa Cruz, Beni and Pando : Locro, majadito, majao cruce?o, caba?itas; Sucre: Chorizos, Menudito; Potosí: ají de pataskha, sopa de maní, chambergos, thimpu…. wow! The list keeps growing and I’m getting hungry! Charlotte....... here I go... ready to find something good for my stomach's food cravings