Food in the world

This article is to explore some of the recurring themes in foods from around the world. If you love good food, this book, you can in the general interest, but if you are interested in opening your mind and palate to try some new foods, this is a good starting point. In the coming weeks I'll post some more on food products with specific descriptions and suggestions to try and different international cuisine. Hopefully lookingAnd 'from this perspective, less afraid to try new things.

Many, many years ago, when the first explorers and itinerant people populated the earth, they looked like and what they ate together. When you move, have shared meals, borrowed some ideas and brought them home to their taste and the environment to change. As human culture developed and changed, and the kind of food he ate.

For example, in North America, we love our huge bowls of pasta forDinner, but in Italy it is often only a small part of the meal. In some parts of Asia, pasta dishes are often very popular. Normally, the noodles made from rice or eggs, as Malaysian Mee Goreng and Cantonese chow mien did, and often are components of the soup or fried after boiling.

Rice, a main meal with vegetables and meat, and is entitled muted, as are Indian biryani. There are also fried rice in some other Asian countries or beans and tastyRice to Cuba Rice is often only as a side dish, or taste, as he has not eaten in the North American kitchen.

Soups are another variation, ranging from clear broths to rich meaty stews such as Hungarian goulash, Vietnamese noodle soup, or American specialties, from chili con carne and New England Clam Chowder.

Bread - where to start? Mmmmmm ..... Bread. Some of my favorites are made in the Middle East, pita bread, Indian naan in a tandoor clay oven and Italian focaccia. MyI love my friends garlic cheese biscuits, similar to some popular seafood chain, and homemade bread for my mother. I do not own a bread machine, but I know people who swear by them to all types of pastries and baked goods.

Vegetables that are eaten in salads or cooked as an accompaniment to really vary depending on what is available at the regional and seasonal. If you are interested in food, Thai, sometimes green mango or papaya salad. In North America peoplelove a lot of options for the Greens, like spinach, arugula, sprouts, and various types of salad. Options for cooking, sautéing, steaming, frying, grilling and vegetables are endless.

Fruit varies so much from place to place. With the advent of genetic engineering, the consistency of appearance and flavor of fruits such as bananas and tomatoes from country to country are almost limitless. I can taste a big difference between my garden is steak tomatoes, greenhouse tomatoes and buysupermarket, which were shipped in the U.S. during the winter. When traveling in warmer climates, I love eating fresh mango, papaya, pineapple, guava and pomegranate. Although it can not be so fresh, you can find some of these fruits to your grocery stores in North America, a purchase and give it a try this week.

Meat is a popular staple food item have been in some cultures, and a luxury good in other cultures for a long time. Depending on where you live are very different kinds of meatpopular, as in pork in China, India and goat and lamb. There are many popular meat in North America, but certainly beef and chicken are among the most preferred. The meat can be put on a spit and roasted over the fire, baked, grilled mixed in a grid in North America, cooked in a casserole, fried or in Japanese sushi or seafood sashami rotated to name a few.

Cheese is another wonderful creation, so used to vary the type of milk, a process to make itand what is included in them. On a recent trip to the Canary Islands, we enjoyed delicious fried Manchego cheese sauce in Rojo Moho. While in Indian cooking, home-made paneer cheese very popular. Some of my favorite among the other Greek feta, mozzarella Italian and good old North American sharp cheddar.

Hopefully this article has helped to show the world some of the issues reocurring in food from all over. Spices, cooking styles and local decisionsmay be different, but the food groups are very similar - and the possibilities are endless.

As promised, I will post more detailed suggestions on future articles on food and cooking new foods, and finally start posting some recipes. In the meantime, feel free in a Google search on the name of the food, if you're interested in learning more about what you are, whatever in them.