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Gastronomy is the study of the relationship between culture, art and food. Often wrong considering that the term “cuisine” refers exclusively to the art of cooking or culinary arts, this is just a small part of this science.
Gastronomy is a complex activity, watching carefully, everyone will find that there is food around dance, theater, painting, sculpture, literature, architecture and music – in other words, the fine arts. Furthermore, there are physics, mathematics, chemistry, biology, geology, anthropology, history, philosophy, psychology and sociology.
Brillat-Savarin, gastronomy defined as “rational knowledge of everything to do with man as a being that feeds”. Gastronomy examines men and things, to go from one country to another all that deserves to be known. Thinking about Vietnam as a bloody war is a mistake. It is a beautiful country with beautiful scenery and many places still wild. Often, the Vietnamese were called Italians Asia because of their great passion for scooters, flamboyant style of life and love to party.
The kitchen can tell a lot about people, about his feelings, about passion and suffering. If you lived in the communist era in Romania, you say food and Vietnam, automatically come to mind the famous “shrimp” Vietnamese. But they are not related to real local cuisine. Vietnamese food is often said one of the healthiest in the world. The emphasis is on fresh ingredients.
Vietnamese use fish sauce, soy sauce, rice, herbs in combination with fish, chicken, pork, beef and seafood. The style of food is given by region of origin. In the north country, where it’s cold, food is not as spicy as in other provinces, because the necessary herbs grow. Being the cradle of Vietnamese civilization, the region has given traditional dishes such as Pho, good Rieu, Banham cuon. A novel type of food is a fertilized duck egg with a nearly developed embryo inside (beak, feathers, feet, eyes), which is boiled and eaten directly from the shell, or with a spoon, or knock back a shot of tequila. In the center we find the spicy food.
In Hue, the old capital, still retains royal tradition of Vietnamese cuisine – complex dishes served in small portions. In the south, where warmer and plants grow better, is used extensively garlic, onion, fresh herbs, sugar and coconut juice. Because of extensive coastline, seafood is the basic food for people in the area.
The main ingredients of traditional Japanese cuisine are fish and other marine products, vegetables and rice. Fish is often served raw, which requires him to be very fresh and is cut with a sharp knife. Abundance of marine products in waters surrounding Japan and Buddhist religion made the Japanese to use meat, dairy and animal fats in more reduced.
Main seasonings are soy products (soy sauce and miso) or soy bean paste, rice (sake, rice vinegar, mirin). To keep the original taste of the ingredients, Japanese cuisine is not too hot spices used, but more herbs or wasabi (Japanese horseradish), yuzu, ginger, dried and ground kinome and seeds of the plant sansho.
There are three kinds of traditional Japanese dishes that are served all year: hozn ryori, and kaiseki ryori chakaiseki ryori. Other types of food are osechi ryori – New Year or shojion served ryori – vegetarian Buddhist meals.

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  • Posted On June 4, 2012
  • Published articles 4

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