PCAD: LECTURE

ASIAN
GASTRONOMY

INTRODUCTION
Asian Cuisine

Regional Areas:
1. East Asian cuisine
2. Southeast Asian cuisine
3. South Asian cuisine
4. West Asian cuisine
5. Central Asian cuisine
 Northeast

MONGOLIA, TAIWAN
HONG KONG, MACAU,
CHINA, JAPAN, KOREA,
Asia

Considering this is the most

populated region of the world, it has
many regional cuisines (especially in
China). Examples of staple foods
include rice, noodles, mung
beans, soy beans, seafood (Japan has
the highest per capita consumption of
seafood), mutton (Mongolia), bok
choy (Chinese cabbage), and tea.

.
 THE PHILIPPINES, EAST TIMOR, BRUNEI
NMAR, MALAYSIA, INDONESIA, SINGAPORE,
VIETNAM, LAOS, CAMBODIA, THAILAND, MYA
Southeast Asian cuisine emphasizes lightly
prepared dishes with strong aromas, featuring
such flavors as citrus, mint, coriander(also
known as Chinese parsley), and basil.
Ingredients in the region contrast with the
ones in the Eastern Asian cuisines,
substituting fish sauces for soy sauce and
including such ingredients
as galangal, tamarind and lemongrass.

Cooking methods include stir frying, boiling

and steaming.

Southeast Asia
South Asia

INDIA, PAKISTAN, SRI-LANKA,

BANGLADESH, MALDIVES, NEPAL,
BHUTAN

Dishes in this area of the world are known for

their use of hot peppers, black pepper, cloves,
and other strong spices along with the
flavored butter ghee
 SAUDI ARABIA, IRAN, ISRAEL, TURKEY,
BAHRAIN, UAE, EGYPT, IRAQ, JORDAN,
KUWAIT, LEBANON, OMAN, PALESTINE,
YEMEN, QUATAR, SYRIA

The cuisine of the region is diverse

while having a degree of
homogeneity. Some commonly
used ingredients
include olives and olive
oil, pitas, honey, sesame seeds, dat
es,[1] sumac, chickpeas, mint, rice,
and parsley. Some popular dishes
include kebabs, dolma, falafel, bakl
ava, yogurt, doner
kebab, shawarma and Mulukhiyah.

West Asia/
Middle East
 UZBEKISTAN
TAJIKISTAN, TURKMENISTAN,
KAZAKHSTAN, KYRGYZSTAN,
Most Central Asian nations have similar
cuisines to each other as well as their
neighbors, taking many features of the
neighboring cuisines of Western and
Eastern Asia, particularly Mongolia. A
dish known as "plov", or "osh", for
example, is a widespread variation
of pilaf. However, many of the same
countries use horse meat and mutton as
the most common meats, similar to beef.
This is owing to Mongolian cuisine.
In Kazakhstan and Kyrgyzstan, the
cuisine has evolved to meet the needs of
a nomad lifestyle.

Central Asia
 • South East and SouthWest - Curries are very important;
Southeast curries are coconut milk based; South west
are yogurt based
• Rice is a staple starch in all cuisines areas. In addition to
rice, South Western cuisines include a variety of
leavened and unleavened breads; and South East and
North East cuisines include rice and egg noodles.

• In the South West, the major oil used in frying is ghee,

or clarified butter. In the South East and North East, the
major oils are vegetable oils.

• Garlic and ginger are used in all cuisine areas, as are

chili peppers, although chilies are much more common
in the South West and South East.
• The North Eastern cuisines use soy sauce in nearly
everything; the South East substitutes fish sauce; there
is no equivalent in South Western cooking.
• In the South East, there are two additional flavorings
that are not used in the other cuisines – galangal and
lemon grass., less so in the cuisine of the North East. .

Asian
Gastronomy