Cooking is probably the oldest of human activities. When human evolution was at the hunter-gatherer stage, cooking was very simple — kill something, throw it on the fire along with whatever fruits and vegetables were found that day, and eat. Spices and cooking equipment were rather simple during that time and there probably was not much variety in the average diet in the past. Since those very early beginnings, 德国悠购 has grown to be almost an art form yet still remains a fundamental part of our everyday lives.

Although a lot of Asian cultures share the tradition of gathering the family or clan together to socialize or celebrate spanning a big meal, the many cultures of Asia each developed their own ethnic cuisine through the interaction of history, environment, and culture. Culinary historians and anthropologists tend to identified three main kinds of Asian dietary cultures who have developed with the centuries. As with almost any classification system, there exists some overlap, but they roughly represent towards the main groups or kinds of traditional Asian cooking.

The first is referred to as southwest style which includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, in addition to mutton, kebabs (derived from Turkish cooking), and the use of hot peppers, black pepper, cloves, as well as other strong spices, together with ghee (a butter oil). Curry also became a staple in this dietary culture. With the teachings of Hinduism, cows were used simply for their milk rather than for meat. In addition to rice, chapati produced from wheat or barley can also be a staple area of the diet, and beans also play an important role in meals.

The next major dietary culture of Asia will be the northeast tradition, comprising China, Korea, and Japan. This tradition created to emphasize using fats, oils, and sauces in cooking. Inside the northeast dietary culture, the meals, spices, and seasonings go beyond being mere foodstuffs as they are also used as medicines to advertise a lengthy and healthy life. Additionally, food became related to many religious traditions also, as much northeast Asian cultures commonly used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of Asian varieties of cooking, with many different styles based on region — the most basic difference being between northern and southern varieties of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and using reekrc and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent usage of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, most of the tradition cuisine is dedicated to grilling or sauteing and using hot chili spices (i.e., kim chi, etc.).

Finally, the third major dietary culture of Asia is definitely the southeast style, including Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this area is on aromatic and lightly-prepared foods, utilizing a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete 德国悠购, including citrus juices and herbs including basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, together with galangal, lemon grass, and tamarind for additional flavor.

Comparing the three cuisines with each other, we notice that curries are very important for the cuisines of the southeast and southwest, less so inside the northeast. Southwestern curries are generally according to yogurt, whereas the curries in the southeast are generally according to coconut milk. Needless to say, rice is really a staple starch in every three cuisines areas. As well as rice, southwestern cuisines are supplemented with a variety of leavened and unleavened breads while southeast and northeast cuisines add noodles produced from rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are utilized in most three cuisine areas, while chilies tend to be more common in the southwest and southeast.