1.
Meal
–
A meal is an eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. The names used for meals in English vary greatly, depending on the speakers culture. Meals occur primarily at homes, restaurants, and cafeterias, regular meals occur on a daily basis, typically several times a day. Special meals are held in conjunction with such occasions as birthdays, weddings, anniversaries. A meal is different from a snack in that meals are generally larger, more varied, the type of meal served or eaten at any given time varies by custom and location. In most modern cultures, three meals are eaten, in the morning, early afternoon, and evening. Further, the names of meals are often interchangeable by custom as well, some serve dinner as the main meal at midday, with supper as the late afternoon/early evening meal, while others may call their midday meal lunch and their early evening meal supper. Except for breakfast, these names can vary from region to region or even family to family. A study in 2016 by Toluna found that 47% of parents share fewer meals with their families than when growing up, breakfast is the first meal of a day, most often eaten in the early morning before undertaking the days work. Some believe it to be the most important meal of the day, among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods served at any time of day. The word literally refers to breaking the fasting period of the prior night, a full breakfast is a breakfast meal, usually including bacon, sausages, eggs, and a variety of other cooked foods, with a beverage such as coffee or tea. It is especially popular in the UK and Ireland, to the extent that many cafés and it is also popular in other English-speaking countries. In England it is referred to as a full English breakfast or fry-up. Other regional names and variants include the full Scottish, full Welsh, full Irish, the full breakfast is among the most internationally recognised British dishes, along with such staples as bangers & mash, shepherds pie, fish and chips and the Christmas dinner. A full breakfast is often contrasted with the alternative of a Continental breakfast, traditionally consisting of tea, milk or coffee and fruit juices with bread, croissants. Instant breakfast typically refers to breakfast food products that are manufactured in a powdered form, some instant breakfasts are produced and marketed in liquid form, being pre-mixed. The target market for instant breakfast products includes consumers who tend to be busy, a champagne breakfast is a breakfast served with champagne or sparkling wine. It is a new concept in some countries and is not typical of the role of a breakfast and it may be part of any day or outing considered particularly luxurious or indulgent
Meal
–
Meals have been traditionally prepared by women in a home kitchen (Painting from the circle of Jean-Baptiste de Saive, 1563)
Meal
–
A Swedish
smörgåsbord buffet
Meal
–
A
dabbawala in
Mumbai with meals packed in
tiffin carriers
2.
Brunch
–
Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 9 am up to 11 am. The word is a portmanteau of breakfast and lunch, Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. Some colleges and hostels serve brunch, such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, scones, the United States military often serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09, 00-13,00, the dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime, Brunch is prepared by restaurants and hotels for special occasions, such as weddings, Valentines Day, Mothers Day, or Easter Sunday. The Office québécois de la langue française accepts brunch as a valid word, note that, however, in Quebec, déjeuner alone means breakfast. In Quebec, the word—when Francized—is pronounced, german-speaking countries readily adopt Anglicisms, and brunch is no exception, defining it as a combination of breakfast and lunch. Chinese word “早午饭” is defined as brunch, “早饭” means breakfast, the combination of “早饭” and “午饭” is “早午饭”, as known as brunch. Friday Brunch is considered something of an institution in Dubai, in many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room. The typical brunch can last a few hours and go late into the afternoon, montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Often, champagne or wine will be served and following the meal tea or coffee is usually consumed, in Canada, brunch is served in private homes using homemade foods and in restaurants. Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon, restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants, in South Africa, brunch is a favourite activity of many families. It is globally-distinctive in that only pancakes and fruit are consumed, the Birth of Brunch, Where Did This Meal Come From Anyway
Brunch
–
Brunch items
Brunch
–
Brunch items from Kalaset restaurant in
Copenhagen,
Denmark
Brunch
–
A brunch service
3.
Lunch
–
Lunch, the abbreviation for luncheon, is a light meal typically eaten at midday. The origin of the lunch and luncheon relate to a small snack originally eaten at any time of the day or night. During the 20th century the meaning gradually narrowed to a small or mid-sized meal eaten at midday, lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world, the abbreviation lunch is taken from the more formal Northern English word luncheon, which is derived from the word nuncheon, meaning light snack. The term has been in use since 1823, the Oxford English Dictionary reports usage of the words beginning in 1580 to describe a meal that was eaten between more substantial meals. It may also mean a piece of cheese or bread, meals have become ingrained in each society as being natural and logical. What one society eats may seem extraordinary to another, the same is true of what was eaten long ago in history as food tastes, menu items and meal periods have changed greatly over time. The word supper means bread and soup, dinner comes from the French word disner which originates from the Latin word disjejeunare which meant to break fast and was a meal eaten in the morning, not the end of the day. In general, during the Middle Ages the main meal for almost everyone took place at midday when there was no need for artificial lighting, a formal evening meal, artificially lit by candles, sometimes with entertainment, was a supper party as late as the Regency era. Up until the early 19th century, luncheon was generally reserved for the ladies, lunch was a ladies light meal, when the Prince of Wales stopped to eat a dainty luncheon with lady friends, he was laughed at for this effeminacy. Beginning in the 1840s, afternoon tea supplemented this luncheon at four oclock, if a substantial meal is desired, rump-steaks or mutton chops may be served, as also veal cutlets, kidneys. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding. With the onset of industrialization in the 19th century, male workers began to long shifts at the factory. Stalls and later chop houses near the factories began to provide mass-produced food for the class. In many countries and regions lunch is the dinner or main meal, prescribed lunchtimes allow workers to return to their homes to eat with their families. Consequently, where lunch is the main meal of the day. Among Christians, the meal on Sunday, whether at a restaurant or at home, is called Sunday dinner
Lunch
–
Mrs Beeton's Book of Household Management, a guide to all aspects of running a household in Victorian Britain
Lunch
–
Typical South Indian lunch served in a plate
Lunch
–
Typical Swedish school lunch
4.
Plate lunch
–
The plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U. S. meat-and-threes. However, the influence on Hawaiian cuisine, and its roots in the Japanese bento. Standard plate lunches consist of two scoops of rice, macaroni salad, and an entrée. A plate lunch with more than one entrée is often called a mixed plate and its appearance in Hawaii in recognizable form goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies on the islands. Laborers were brought to Hawaii from around the world, including from China, Japan, Portugal, later on, macaroni salad was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat. Some locations also include the traditional Korean side dish kimchi, as the days of the plantations came to an end, plate lunches began to be served on-site by lunch wagons to construction workers and day laborers. Later, local restaurants and other stand-alone plate lunch restaurants began popping up. Eventually these made their way to the U. S. mainland, overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is chicken katsu, fried boneless chicken breaded with Japanese bread crumbs, a common side-dish with plate lunches is fried noodles, often either chow mein, chow fun or saimin noodles. Entrées of Hawaiian origin include kalua pork and lau lau, some side dishes are lomi salmon and haupia. Korean entrées include kalbi and meat jun, some side dishes are taegu, a dish made of shredded codfish, and namul, a dish made of seasoned soybean sprouts. Other Asian ethnic contributions include the Okinawan shoyu pork, the Chinese-influenced Char siu Pork, from Western Europe come dishes with Linguiça, a traditional Portuguese sausage. A notably American element is the steak, a ground beef patty smothered with brown gravy served atop rice. Adding a sunny side up egg makes it a Loco Moco, Plate lunches Cuisine of Hawaii History of the Hawaiian Plate Lunch Southern California Plate Lunch Connection Origins of the plate lunch story from KHNL Whats in a Hawaiian Plate Lunch. Politics of the Plate Lunch,1997 exhibition at the Japanese American National Museum
Plate lunch
–
A plate lunch
Plate lunch
–
Traditional plate lunch of
ahi poke,
lomi lomi salmon,
kalua pork, pork
lau lau, two scoops rice, and
haupia
Plate lunch
–
Plate lunch of lau lau, kalua pork, lomi lomi salmon,
poi, haupia, and rice
Plate lunch
–
A shrimp plate lunch
5.
Tea (meal)
–
Tea has long been used as an umbrella term for several different meals. Teatime is the time at which the tea meal is usually eaten, Tea as a meal is associated with Britain, Ireland, and some Commonwealth countries. Afternoon tea is a meal typically eaten between 3. 30pm and 6pm. Observance of the custom originated amongst the classes in England in the 1840s. Anna Maria Russell, Duchess of Bedford, is credited as transforming afternoon tea in England into a late-afternoon meal whilst visiting Belvoir Castle. By the end of the century, afternoon tea developed to its current form and was observed by both the upper and middle classes. For the more privileged, afternoon tea was accompanied by delicate savouries, bread and butter, possibly scones, the sandwiches usually have the crusts removed, and are cut into small segments, either as triangles or fingers. Nowadays, an afternoon tea is more of a special occasion. The food is served on a tiered stand, there may be no sandwiches. Afternoon tea as a treat may be supplemented with a glass of Champagne or an alcoholic drink. A less formal establishment is known as a tearoom, similar to a coffee shop and these used to be common in the UK, but these establishments have declined in popularity since World War II. Tea shops and Lyons Corner Houses were successful chains of such establishments, a list of significant tea houses in Britain gives more examples. This snack is associated with the West Country, i. e. Cornwall and it usually consists of scones, clotted cream, strawberry jam, plus of course, tea to drink. Some venues will provide butter instead of clotted cream, Tea is one name for the evening meal. It is associated with the class and is typically eaten between 5 pm and 7 pm. This differentiation in usage is one of the classic social markers of British English, high tea typically consists of a hot dish, followed by cakes and bread, butter and jam. Occasionally there would be cold cuts of meat, such as ham salad, the term was first used around 1825, and high is used in the sense of well-advanced to signify that it was taken later in the day than afternoon tea. A stereotypical expression Youll have had your tea is used to people from Edinburgh as being rather shortcoming with hospitality
Tea (meal)
–
Afternoon tea with bread and butter, jam and little cakes at the
Rittenhouse Hotel,
Philadelphia.
Tea (meal)
–
Cornish
cream tea, comprising
tea taken with
scones,
clotted cream and
jam, in
Boscastle.
Tea (meal)
–
American afternoon tea
finger foods.
6.
Dinner
–
Dinner usually refers to the most significant and important meal of the day, which can be the noon or the evening meal. However, the term dinner can have different meanings depending on the culture. Historically, it referred to the first meal of the day, eaten around noon, the meaning as the evening meal, generally the largest of the day, is becoming a standard in many parts of the English-speaking world. The word is from the Old French disner, meaning dine, from the stem of Gallo-Romance desjunare, from Latin dis- + Late Latin ieiunare, the Romanian word dejun and the French déjeuner retain this etymology and to some extent the meaning. Eventually, the term shifted to referring to the main meal of the day. In many modern usages, the term refers to the evening meal. When this meaning is used, the meals are usually referred to as breakfast, lunch. The divide between different meanings of dinner is not cut-and-dried based on geography or socioeconomic class. However, the use of the dinner for the midday meal is strongest among working-class people, especially in the English Midlands, North of England. At such a dinner the people who dine together may be formally dressed and these dinners are often divided into three or more courses. Appetizers consisting of such as soup, salad etc. precede the main course. A survey by Jacobs Creek, an Australian winemaker, found the evening meal time in the U. K. to be 7. A dinner party is a gathering at which people congregate to eat dinner. During the times of Ancient Rome, a party was referred to as a convivia. The Romans often ate and were very fond of fish sauce called liquamen during said parties. In greater London, England, dinner parties were sometimes formal occasions that included printed invitations, the food served at these parties ranged from large, extravagant food displays and several meal courses to more simple fare and food service. Activities sometimes included singing and poetry reciting, among others, dinner definition from Cambridge. org Wikibooks Cookbook BBC article on history of dinner
Dinner
–
A formal American dinner setting
Dinner
–
Oxford College women in formal dress at dinner, date unknown
7.
Amuse-bouche
–
An amuse-bouche or amuse-gueule is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons and these, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chefs approach to the art of cuisine. The term is French, literally translated as mouth amuser, the plural form is amuse-bouche or amuse-bouches. In French, bouche refers to the mouth, while gueule refers to the mouth or snout of an animal. The amuse-bouche emerged as a course during the nouvelle cuisine movement. It differs from other hors dœuvres in that it is small, the functional role of the amuse-bouche could be played by rather simple offerings, such as a plate of olives or a crock of tapenade. It often becomes a showcase, however, due to the artistry and showmanship of the chef, at some point, the amuse-bouche transformed from an unexpected bonus to a de rigueur offering at Michelin Guide-starred restaurants and those aspiring to that category. This often requires a separate cooking station devoted solely to producing the course quickly as well as a large, interesting plates, demitasse cups, and large Asian-style soup spoons are popular choices. In addition, the kitchen must try to accommodate guests that have an aversion or allergy to ingredients in the amuse
Amuse-bouche
–
A
Parmesan pannacotta amuse-bouche
Amuse-bouche
–
A
Japanese -influenced amuse-bouche:
Hamachi,
salmon roe,
basil, basil flower
8.
Full course dinner
–
A full course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses, such as appetizers, fish course, entrée, main course and dessert. In formal dining, a full course dinner can consist of 5,6,8,10,12, or 16 courses, in these more formalized dining events, the courses are carefully planned to complement each other gastronomically. The courses are smaller and spread out over a long evening and they follow conventions of menu planning that have been established over many years. Most courses in the most formal full course dinners are usually paired with a different wine, beer, liqueur, in service à la russe, courses are brought to the table in sequence. Only empty plates are set in front of each guest, courses are served on platters, and guests make selections from a variety of dishes and fill their own plate. Food presentation is focused on the platters. A filled plate is never placed in front of a guest because that would imply limited portions, guests are expected to choose whatever they like and to eat as much as they want. In service à la française, food is served family-style, with all courses on the table at the same time, guests serve themselves so that all dishes are not served at their optimum temperatures. Alternatively, buffet style is a variation of the French service where all food is available at the temperature in a serving space other than the dining table. Guests commute to the buffet to be served or sometimes serve themselves, in an American formal dining course, each course is served sequentially. Guests are served plates already filled with food in individual portions, often, guests have an opportunity to choose between vegetarian or meat entrées. There is no opportunity to request something different or to ask for more than a single serving, since there are no platters, food presentation is focused on individual portions, skillfully decorated to look like art in which each plate is a masterpiece. In this scheme, when diners are served the first course, an alternative scheme arranges the place setting so that only the implements needed for the first one or two courses appear in the table setting. As the dinner progresses and new courses arrive, used implements are removed with the dishes and this scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may order thick, as each of these soups has its own unique spoon, it would be considered improper and impractical to lay out a spoon that may not be needed. The first class aboard the ill-fated ocean liner R. M. S
Full course dinner
–
Presentation is focused on the platter
Full course dinner
–
Presentation is focused on individual portions
Full course dinner
9.
Dessert
–
Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
Dessert
–
A
flourless chocolate cake (
torte)
Dessert
–
Apple Pie
Dessert
–
Baked
custard
Dessert
–
An assortment of desserts on a table
10.
Entremet
–
An entremet or entremets is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was a form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power, in English it was more commonly known as a subtlety and did not include acted entertainment. For modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors, dishes that were intended to be eaten as well as entertain can be traced back at least to the early Roman Empire. In his Satyricon, the Roman writer Petronius describes a dish consisting of a rabbit dressed to look like the mythical horse Pegasus, the function of the entremet was to mark the end of a course, met, of which there could be several at a banquet. It punctuated each stage of a banquet, prepared the diners for the next serving, the earliest recipe for an entremet can be found in an edition of Le Viandier, a medieval recipe collection from the early 14th century. An even simpler dish, like millet boiled in milk and seasoned with saffron, was considered to be an entremet. The most noticeable trait of the early entremets was the focus on vivid colors, elaborate models of castles made from edible material was a popular theme. In the 14th century entremets began to not just eye-catching displays of amusing haute cuisine. In 1306, the knighting of the son of Edward I included performances of chansons de geste in what has been assumed to be part of the entremets. During the course of the 14th century they would take on the character of theatrical displays, complete with props. At a banquet held in 1378 by Charles V of France in honor of Emperor Charles IV, actors portraying the crusader Godfrey of Bouillon and his knights then sailed into the hall on a miniature ship and reenacted the capture of Jerusalem in 1099. From the late 14th century on in England, entremets are referred to as subtleties and this English term was derived from an older meaning of subtle as clever or surprising. The meaning of subtlety did not include entertainment involving actors, those were referred to as pageants. The four and twenty blackbirds baked in a pie, in the nursery rhyme Sing a Song of Sixpence, has its genesis in an entremet presented to amuse banquet guests in the 14th century and this extravaganza of hospitality was related by an Italian cook of the era. “Live birds were slipped into a pie shell through a hole cut in its bottom. ”The unwary guest would release the flapping birds once the upper crust was cut into. Chiquart, cook to Amadeus VIII, Duke of Savoy, described an entremet entitled Castle of Love in his 15th-century culinary treatise Du fait de cuisine and it consisted of a giant castle model with four towers, carried in by four men. The battlements of the castle were adorned with the banners of the Duke and his guests, manned by miniature archers, and inside the castle there was a fountain that gushed rosewater and spiced wine
Entremet
–
Early entremets usually consisted of nothing more complicated than
frumenty, a type of grain
porridge, colored with
saffron or
egg yolk.
Entremet
–
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.
Entremet
–
A serving of boar's head, a popular form of entremet. The image of the boar caught with an apple in its mouth was possibly among the first dishes to attempt an imitation of a live animal.
11.
Main course
–
Main Course, released in 1975 for the RSO label, is the 13th album by the Bee Gees, and their last album to be released by Atlantic Records in the US under its distribution deal with Robert Stigwood. This album marked a change for the Bee Gees as it was their first album to include disco influenced songs and it was the groups thirteenth album. Main Course was the first album to feature keyboardist Blue Weaver, the album cover with the bands new logo designed by US artist Drew Struzan made its first appearance here. Main Course also featured the first prominent use of Barry Gibbs falsetto, at the suggestion of Eric Clapton, the Bee Gees moved to Criteria Studios in Miami, to start recording their next album. Barry recalls on Claptons suggestion when he was trying to make a comeback, Eric said, why dont you guys go to America and do the same and maybe the change of environment will do something for you. I think it was good advice. While Maurice Gibb, on the hand, cites their manager Robert Stigwood as the first to suggest Miami as the best place to record new songs. He showed us the picture on the cover and said, You can rent that place and live there and record and we decided that it was our big chance to get serious about our music again so we went out there and did Main Course. Mardin also suggested they listen to current R&B artists including Stevie Wonder, Weaver later commented that nothing new has been invented to make such a tremendous difference to the sound as the synthesizer did, compared to an orchestra. At first, the brothers were writing in their old ways. The first song recorded for the album was an unreleased track Was It All in Vain, the next songs recorded were Country Lanes and Wind of Change. After Robert Stigwood heard these songs, he urged them to record in a more R&B style, another unreleased track, Your Love Will Save the World was recorded on 9 January, though it was later recorded by Percy Sledge. 12, Nights on Broadway at No,7, and Jive Talkin at No.1. A live version of a song, Edge of the Universe from the album Here at Last. Come on Over later became a hit in a cover version by country/pop artist Olivia Newton-John. The album also peaked No.1 at the Canadas RPM Albums Chart, All songs written by Barry, Robin, and Maurice Gibb, except where noted
Main course
–
Main Course
Main course
12.
Meal preparation
–
Meal preparation, sometimes called meal prep, is the process of planning and preparing meals. Sometimes meal preparation involves preparing meals ahead of time for a short or extended period of time and this practice may occur among people who desire to lose weight or maintain a healthy lifestyle. Advance preparation can serve to standardize food portions, sometimes meals are fully cooked, other times they are not. Meals may be prepared in small containers such as tupperware, and are sometimes labeled, planning Related to Meal Preparation Space Allowances for Meal Preparation and Service in the Southern Rural Home A Value-Added Approach to Household Production, The Special Case of Meal Preparation. The Effect of Homemakers Employment on Meal Preparation Time, Meals at Home, consumers convenience orientation towards meal preparation, conceptualization and measurement
Meal preparation
–
Advance meal preparation
13.
Side dish
–
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad, potatoes and bread are used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be popular throughout Europe. When used as an adjective qualifying the name of a dish, for example, a side salad usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad. A typical American meal with a main dish might include one vegetable side dish, sometimes in the form of a salad. Some common side dishes include, Some restaurants offer a selection of side dishes which are included with the price of the entrée as a combination meal. In contrast, sometimes side dishes are ordered separately from an a la carte menu, the term may or may not imply that the dish can only be ordered with other food. French fries are the most common dish served at fast-food restaurants. The related phrase on the side may be synonymous with side dish – as in French fries on the side – or may refer to a sauce or condiment served in a separate dish. For example, a diner may request a salad be served with its dressing on the side, banchan, Korean side dishes Food pyramid In a basket Platter Greene, Janet, et al. Family Living, Simply Delicious Side Dishes
Side dish
–
A side dish of
macaroni and cheese
Side dish
–
A side dish of
Greek salad
Side dish
–
Pljeskavica with "sides" of
French fries and
baked beans
14.
Banquet
–
A banquet is a large meal or feast, complete with main courses and desserts, always served with ad libitum alcoholic beverages, such as wine or beer. A banquet usually serves a purpose such as a gathering, a ceremony, or a celebration. In the majority of banquets, the gathering is seated at tables with around 8-10 people per table. Overall, there is a debate of when feasting began. During these feasts, luxury foods were offered to their guest, what these luxury goods were are still up to debate. However, Hayden argues that meat and rice are some of these luxury goods because they were domesticated despite their difficulty in doing so. The term banquet, however, termed from a different time period, the idea of banqueting is ancient. In the 16th century, a banquet was very different from our modern perception, after dinner, the guests would stand and drink sweet wine and spices while the table was cleared, or ‘voided’. During the 16th century, guests would no longer stand in the chamber whilst the table was cleared and the room prepared for entertainment. As the idea of banqueting developed, it could place at any time during the day and have much more in common with the later practice of taking tea. Banqueting rooms varied greatly from house to house, but were generally on an intimate scale, today, banquets serve many purposes from training sessions, to formal business dinners. Business banquets are a way to strengthen bonds between businessmen and their partners. It is common that a banquet is organized at the end of an academic conference, a luau is one variety of banquet originally used in Hawaii. The Nei Mongol provincial government in China levies a tax on banquets, banquet hall Beefsteak Feast Albala, Ken. The banquet, Dining in the Great Courts of late Renaissance Europe, board of Trustees, University of Illinois
Banquet
–
A banquet for Babur
Banquet
–
Chinese banquet for a birthday celebration
Banquet
–
An English menu card for the household of
Col. Bisse-Challoner, c. 1838-1860.
15.
Cuisine
–
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Some factors that have an influence on a regions cuisine include the areas climate, for example a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The areas climate in large measure determines the native foods that are available, in addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking, curing, the trade among different countries also largely affects a regions cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger, cinnamon and cassia found their way to the Middle East at least 4,000 years ago. Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws, Cuisine dates back to the Antiquity. Rome was known for its cuisine, wealthy families would dine in the Triclinium on a variety of dishes, their diet consisted of eggs, cheese, bread, meat, cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. Molecular gastronomy, is a style of cooking which takes advantage of many technical innovations from the scientific disciplines. The term was coined in 1988 by late Oxford physicist Nicholas Kurti and it is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines, a global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, for example, in Central and South America, corn, both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta, china likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, the vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic, coconuts, african cuisines use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd, in much of tropical Africa, however, cows milk is rare and cannot be produced locally
Cuisine
–
A wide variety of fruits and vegetables at the
La Boqueria.
Cuisine
–
A example of
nouvelle cuisine presentation. This dish consists of
marinated crayfish on
gazpacho asparagus and watercress
Cuisine
–
Typical
Ethiopian and
Eritrean cuisine:
Injera (pancake-like bread) and several kinds of wat (stew)
Cuisine
–
A
Ramadan dinner in
Tanzania
16.
List of cuisines
–
The following is a list of cuisines. A cuisine is specific set of cooking traditions and practices, often associated with a culture or region. Each cuisine involves food preparation in a style, of food and drink of particular types. A cuisine is frequently named after the region or place where it originated, a cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise an influence on such culinary practices. Global cuisine – a cuisine that is practiced around the world, a cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served world-wide, regional cuisine – based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences
List of cuisines
–
A
Jacques Lameloise (a 3 star
Michelin Guide chef)
nouvelle cuisine presentation
List of cuisines
–
Ohaw, traditional
Ainu soup
17.
Drink
–
A drink or beverage is a liquid intended for human consumption. In addition to their function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain water, milk, juices, coffee, tea, in addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture and development for 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, the category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines. When the human body becomes dehydrated it experiences the sensation of thirst and this craving of fluids results in an instinctive need to drink. Thirst is regulated by the hypothalamus in response to changes in the bodys electrolyte levels. The complete elimination of drinks, i. e. water, Water and milk have been basic drinks throughout history. As water is essential for life, it has also been the carrier of many diseases, as mankind evolved, new techniques were discovered to create drinks from the plants that were native to their areas. The earliest archaeological evidence of wine production yet found has been at sites in Georgia, beer may have been known in Neolithic Europe as far back as 3000 BCE, and was mainly brewed on a domestic scale. The invention of beer has been argued to be responsible for humanitys ability to develop technology, tea likely originated in Yunnan, China during the Shang Dynasty as a medicinal drink. Drinking has been a part of socialising throughout the centuries. In Ancient Greece, a gathering for the purpose of drinking was known as a symposium. The purpose of these gatherings could be anything from serious discussions to direct indulgence, in Ancient Rome, a similar concept of a convivium took place regularly. Many early societies considered alcohol a gift from the gods, leading to the creation of such as Dionysus. Other religions forbid, discourage, or restrict the drinking of alcoholic drinks for various reasons, in some regions with a dominant religion the production, sale, and consumption of alcoholic drinks is forbidden to everybody, regardless of religion. Toasting is a method of honouring a person or wishing good will by taking a drink, another tradition is that of the loving cup, at weddings or other celebrations such as sports victories a group will share a drink in a large receptacle, shared by everyone until empty. In East Africa and Yemen, coffee was used in religious ceremonies. As these ceremonies conflicted with the beliefs of the Christian church, the drink was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe
Drink
–
The world's second-most-consumed drink, tea
Drink
–
Caravagio 's interpretation of Bacchus
Drink
–
First developed in the Middle Ages, basket presses have a long history of use in winemaking.
Drink
–
An old
whiskey still.
18.
Eating
–
Eating is the ingestion of food, typically to provide a heterotrophic organism with energy and to allow for growth. Fungi digest organic matter outside of their bodies as opposed to animals that digest their food inside their bodies, for humans, eating is an activity of daily living. Some individuals may limit their amount of nutritional intake and this may be a result of a lifestyle choice, due to hunger or famine, as part of a diet or as religious fasting. Many homes have an eating room or outside kitchen area devoted to preparation of meals and food. Some trains have a dining car, most societies also have restaurants, food courts, and food vendors so that people may eat when away from home, when lacking time to prepare food, or as a social occasion. At their highest level of sophistication, these places become theatrical spectacles of global cosmopolitanism, at picnics, potlucks, and food festivals, eating is in fact the primary purpose of a social gathering. At many social events, food and beverages are available to attendees. Dishware, silverware, drinkware, and cookware come in an array of forms. People usually have two or three meals a day regularly, snacks of smaller amounts may be consumed between meals. Some propose not snacking, instead advocating three meals a day with four to six hours between, having three well-balanced meals will then account to some 1800–2000 kcal, which is the average requirement for a regular person. The issue of healthy eating has long been an important concern to individuals, among other practices, fasting, dieting, and vegetarianism are all techniques employed by individuals and encouraged by societies to increase longevity and health. Some religions promote vegetarianism, considering it wrong to consume animals, Eating can also be a way of making money. In jurisdictions under sharia law, it may be proscribed for Muslim adults during the hours of Ramadan. Newborn babies do not eat adult foods and they survive solely on breast milk or formula. Small amounts of pureed food are sometimes fed to infants as young as two or three months old, but most infants do not eat adult food until they are between six and eight months old. Young babies eat pureed baby foods because they have few teeth, between 8 and 12 months of age, the digestive system improves, and many babies begin eating finger foods. Their diet is limited, however, because most babies lack molars or canines at this age. By 18 months, babies often have teeth and a sufficiently mature digestive system to eat the same foods as adults
Eating
–
Amandines de Provence, poster by Leonetto Cappiello, 1900
Eating
–
Women eating biscuits in England
Eating
–
A girl eating a cake
Eating
–
Eating with
fork at the restaurant
19.
Food
–
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, the substance is ingested by an organism and assimilated by the organisms cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods, hunting and gathering and agriculture, today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, most food has its origin in plants. Some food is obtained directly from plants, but even animals that are used as sources are raised by feeding them food derived from plants. Cereal grain is a food that provides more food energy worldwide than any other type of crop. Corn, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide, most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina, inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food, many of these plant species have several distinct cultivars. Seeds of plants are a source of food for animals, including humans, because they contain the nutrients necessary for the plants initial growth, including many healthful fats. In fact, the majority of food consumed by human beings are seed-based foods, edible seeds include cereals, legumes, and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed, sesame, seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are a food source to the latter. Fruits, therefore, make up a significant part of the diets of most cultures, some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. Vegetables are a type of plant matter that is commonly eaten as food. These include root vegetables, bulbs, leaf vegetables, stem vegetables, animals are used as food either directly or indirectly by the products they produce
Food
–
Various foods
Food
–
Foods from plant sources
Food
–
Various raw
meats
Food
–
Tractor and
Chaser bin
20.
History of breakfast
–
Breakfast is the first meal taken after rising from a nights sleep, most often eaten in the early morning before undertaking the days work. The Old English word for dinner, disner, means to break a fast, from archeological evidence at Neolithic sites we know that there was an early reliance on cereal grains once agriculture had begun. Neolithic peoples used quern-stones to grind the grains, then boiled them to make a kind of porridge. The domesticating of crops is thought to have begun in the Fertile Crescent around 7000 BC, three of the eight so-called founder crops are cereals – emmer wheat, einkorn wheat, and barley. Rye and oats were cultivated in Europe starting in the early Neolithic in Anatolia before spreading to the rest of Europe in the Iron age and Bronze Age. Peasants ate a meal, most likely in the morning, consisting of beer, bread. In Greek literature, Homer makes numerous mentions of ariston, a meal taken not long after sunrise, the Iliad notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion. The opening prose of the 16th book of The Odyssey mentions breakfast as the meal being prepared in the morning before attending to one’s chores, eventually ariston was moved to around noon, and a new morning meal was introduced. In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning, akratisma or consisted of barley bread dipped in wine, sometimes complemented by figs or olives. They also made pancakes called τηγανίτης, ταγηνίτης or ταγηνίας, all deriving from τάγηνον. The earliest attested references on tagenias are in the works of the 5th-century BC poets Cratinus, another kind of pancake was σταιτίτης, from σταίτινος, of flour or dough of spelt, derived from σταῖς, flour of spelt. Athenaeus in his Deipnosophistae mentions staititas topped with honey, sesame and it was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before. They also drank wine-based drinks such as mulsum, a mixture of wine, honey, and aromatic spices. First-century Latin poet Martial said that jetaculum was eaten at 3,00 or 4,00 in the morning and it seems unlikely that any fixed time was truly assigned for this meal. Roman soldiers woke up to a breakfast of pulmentus, porridge similar to the Italian polenta, in the European Middle Ages, breakfast was not usually considered a necessary and important meal, and was practically nonexistent during the earlier medieval period. Monarchs and their entourages would spend lots of time around a table for meals, only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this system remained consistent throughout the Middle Ages. The literal definition of breakfast is ‘breaking the fast’ of nighttime slumber, Breakfast was under Catholic theological criticism
History of breakfast
–
A family breakfast in the
Isan region of
Thailand
History of breakfast
–
A
baker with his assistant. As seen in the illustration, round loaves were among the most common.
History of breakfast
–
A
continental breakfast
21.
Table manners
–
Table manners are the rules used while eating, which may also include the appropriate use of utensils. Different cultures observe different rules for table manners, each family or group sets its own standards for how strictly these rules are to be enforced. Traditionally in Western Europe, the host or hostess takes the first bite unless he or she instructs otherwise, the host begins after all food for that course has been served and everyone is seated. In religious households, a meal may commence with saying Grace, or at dinner parties the guests might begin the meal by offering some favourable comments on the food. In a group dining situation it is considered impolite to begin eating before all the group have been served their food and are ready to start, napkins should be placed on the lap and not tucked into clothing. The fork is held with the hand and the knife held with the right. The fork is held generally with the tines down, using the knife to cut food or help guide food on to the fork, when no knife is being used, the fork can be held with the tines up. With the tines up, the balances on the side of the index finger, held in place with the thumb. Under no circumstances should the fork be held like a shovel, a single mouthful of food should be lifted on the fork and you should not chew or bite food from the fork. The knife should be held with the base into the palm of the hand, the knife must never enter the mouth or be licked. When eating soup, the spoon is held in the right hand, the soup spoon should never be put into the mouth, and soup should be sipped from the side of the spoon, not the end. Food should always be chewed with the mouth closed, talking with food in ones mouth is seen as very rude. Licking ones fingers and eating slowly can also be considered impolite, food should always be tasted before salt and pepper are added. Applying condiments or seasoning before the food is tasted is viewed as an insult to the cook, as it shows a lack of faith in the cooks ability to prepare a meal. Butter should be cut, not scraped, from the dish using a butter knife or side plate knife and put it onto a side plate. This prevents the butter in the dish from gathering bread crumbs as it is passed around, bread rolls should be torn with the hands into mouth-sized pieces and buttered individually, from the butter placed on the side plate, using a knife. Bread should not be used to dip into soup or sauces, as with butter, cheese should be cut and placed on your plate before eating. Only white wine or rosé is held by the stem of the glass, pouring ones own drink when eating with other people is acceptable, but it is more polite to offer to pour drinks to the people sitting on either side
Table manners
–
Table Manners in the Nursery (1916)
22.
Chion-in
–
The vast compounds of Chion-in include the site where Hōnen settled to disseminate his teachings and the site where he died. The original temple was built in 1234 by Hōnens disciple, Genchi in memory of his master and was named Chion-in, so my disciples should from now on look at the Chinzei teaching as their own. There is no need to set up another school, by 1450, Chion-in had become fully under control of the Chinzei branch, but had little direct control, due to the outbreak of the Onin War. Numerous buildings in the complex were burnt down in 1633, but were rebuilt by the third Tokugawa Shogun Iemitsu with the palatial structures that stand today. The colossal main gate, the Sanmon, was built in 1619 and is the largest surviving structure of its kind in Japan, Chion-in has a large and small guest houses in the irimoya roof style called Ohojo and Kohojo that are designated Important Cultural Heritages. Both guest houses were built in 1641, Chion-in is home to Japans largest temple bell, which was commissioned in 1633 and weighs 74 tons. It requires a twenty-five man team to sound it, there are two interesting features to note about Chion-in. First, the beams are all carved with the family crest of the Tokugawa family. Another feature is the umbrella found stashed in the rafters outside the main temple, one of the architects who helped rebuild the temple placed the umbrella in the rafters to help bring rain. Lastly, a feature inside the temple are the very squeaky boards. The wooden boards were built with metal ends that would rub against the metal joints they were attached to and this was intentionally done so that when the Tokugawa family stayed at the temple, they could detect unwanted intruders at night. Directly to the north of Chion-in is the smaller temple of Shōren-in. Directly to the south is Maruyama Park, which connects to Yasaka Shrine. Jodo Shinshu, Shin Buddhism in Medieval Japan, ISBN9780253331861, OCLC470742039 Homepage of Chion-in in English Information and Photograph in English
Chion-in
–
Chion-in's main hall "Mieido" (御影堂)
Chion-in
–
Sanmon (National Treasure of Japan)
Chion-in
–
The Tokugawa family
kamon (crest) can be seen in the ends of the
roof tiles, honoring their patronage of the temple.
Chion-in
–
The pond behind Chion-in
23.
Umeboshi
–
Umeboshi are pickled ume fruits common in Japan. The word umeboshi is often translated into English as Japanese salt plums, Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a kind of tsukemono and are extremely sour. They are usually served as side dishes for rice or eaten on rice balls for breakfast and they are occasionally served boiled or seasoned for dinner. Pickled ume which are not dried are called umezuke, Umeboshi are usually round, and vary from smooth to very wrinkled. Usually they taste salty, and are extremely sour due to high citric acid content, Umeboshi were notorious for their ability to eat their way through the plain drawn aluminum lunch boxes commonly used in the 1960s. The combination of acids and salt in the umeboshi were the cause of this phenomenon. The central area of Wakayama prefecture is known throughout Japan for the number and quality of its ume, the town of Minabe, Wakayama, in particular, grows more ume and produces more umeboshi than any other town in Japan. Umeboshi are traditionally made by harvesting ume fruit when they ripen around June, a weight is placed on top and the fruit gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as umezu, although it is not a true vinegar, most modern umeboshi are made by using less salt and by pickling the ume in a seasoned liquid or vinegar. They are typically dyed red using purple perilla herbs, or flavoured with katsuobushi, because modern methods of preservation use less salt, they usually contain an artificial preservative to extend shelf life. Umeboshi are usually eaten in small quantities with rice, for added flavor and it is also a common ingredient in onigiri, rice balls wrapped in nori, and they may also be used in makizushi. Makizushi made with umeboshi may be made with either pitted umeboshi or umeboshi paste, Umeboshi were esteemed by the samurai to combat battle fatigue. The standard Japanese folk remedy for colds and flus is okayu with umeboshi, another usage of umeboshi is in Ume ochazuke, a dish of rice with poured in green tea topped with umeboshi. Umeboshi is used as an accent to enhance flavor and presentation. They may also be served as a complement of a tea or a drink with shochu. Umeboshi are often eaten as snacks, in the United States, eating umeboshi in Japan is the equivalent of the English expression an apple a day. Childrens candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume and this Japanese style traditional condiment is believed to be a digestive aid, prevention of nausea, and for systemic toxicity, including hangovers
Umeboshi
–
Umeboshi
Umeboshi
–
Umeboshi being dried in the sun
Umeboshi
–
Dry umeboshi
24.
Takuan
–
Takuan or takuan-zuke, known as danmuji in Korean, is pickled daikon radish. Takuan is often served alongside other types of tsukemono in traditional Japanese cuisine, in Korea, it is a common banchan served with bunsik as well as Korean Chinese dishes. It is also enjoyed at the end of meals as it is thought to aid digestion, the first step in the traditional process of making takuan is to hang a daikon radish in the sun for a few weeks until it becomes dehydrated and flexible. Next, the daikon is placed in a crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu. A weight is placed on top of the crock. The finished takuan is usually yellow in color and quite pungent, though most mass-produced takuan uses salt or syrup to reduce the dehydration time, iburi-gakko is eaten in Akita Prefecture. It is smoked rather than sun-dried before pickling, takuan Sōhō is credited with concocting this yellow pickle, which now bears his name. Usually, takuan is washed with water, the excess brine removed and it is eaten as a side dish in meals, and eaten as a snack at teatime. Strip-cut takuan is often used for bento, traditional takuan—using sun-dried daikon radish and pickled in rice bran bed—is sometimes stir fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients such as shinkomaki, torotaku-maki, pickled radish List of foods named after people List of pickled foods
Takuan
–
Traditional takuan
Takuan
–
Takuan
25.
Nori
–
Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. Nori is familiar in the United States and other countries as an ingredient of sushi, finished products are made by a shredding and rack-drying process that resembles papermaking. Pyropia is also called laver in Wales and other English-speaking countries, originally, the term nori was generic and referred to seaweeds including hijiki. One of the oldest descriptions of nori is dated to around the 8th century, in the Taihō Code enacted in 701, nori was already included in the form of taxation. Local people have described as drying nori in Hitachi Province Fudoki. In Utsubo Monogatari, written around 987, nori was recognized as a common food, Nori had been consumed as paste form until the sheet form was invented in Asakusa, Edo, around 1750 in the Edo period through the method of Japanese paper-making. The word nori first appeared in an English-language publication in C. P. Thunbergs Trav and it was used in conjugation as Awa nori, probably referring to what is now called aonori. The Japanese nori industry was in decline after WWII, when Japan was in need of all food which could be produced. The decline was due to a lack of understanding of the three stage life cycle so that local people did not understand why traditional cultivation methods were not effective. Her work was discovered by Japanese scientists who applied it to artificial methods of seeding and growing the plants, rescuing the industry. Kathleen Baker was hailed as the Mother of the Sea in Japan, in the 21st century, the Japanese nori industry faces a new decline due to increased competition from seaweed producers in China and Korea and domestic sales tax hikes. Gut microbes from the North American subjects lacked these enzymes, production and processing of nori is an advanced form of agriculture. The biology of Pyropia, although complicated, is understood. Farming takes place in the sea where the Pyropia plants grow attached to nets suspended at the sea surface, the plants grow rapidly, requiring about 45 days from seeding until the first harvest. Multiple harvests can be taken from a single seeding, typically at about ten-day intervals, harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, the final product is a paper-thin, black, dried sheet of approximately 18 cm ×20 cm and 3 grams in weight. Several grades of nori are available in the United States, the most common, and least expensive, grades are imported from China, costing about six cents per sheet. At the high end, ranging up to 90 cents per sheet, are delicate shin-nori cultivated in Ariake Sea, in Japan, over 600 square kilometres of Japanese coastal waters are given to producing 350,000 tonnes of nori, worth over a billion dollars
Nori
–
Nori Sheets
Nori
–
Nori sheet under a microscope, magnification 200x
Nori
–
Cakes and Food Made of Seaweed by Kubo Shunman, 19th century
Nori
–
Toasting a sheet of nori. 1864
26.
Phaseolus vulgaris
–
Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seed or unripe fruit. Raw or undercooked beans contain the toxin phytohaemagglutinin and its leaf is also occasionally used as a vegetable and the straw as fodder. The common bean is a variable species that has a long history of cultivation. All wild members of the species have a habit, but many cultivars are classified as bush beans or pole beans. These include the bean, the navy bean, the pinto bean. The other major types of commercially grown bean are the runner bean, Beans are grown in every continent except Antarctica. Brazil and India are the largest producers of dry beans, while China produces, by far, worldwide,23 million tonnes of dry common beans and 17.1 million tonnes of green beans were grown in 2010. Along with squash and maize, beans are one of the Three Sisters central to indigenous North American agriculture, the common bean is a highly variable species with a long history. Bush varieties form erect bushes 20–60 cm tall, while pole or running varieties form vines 2–3 m long, all varieties bear alternate, green or purple leaves, which are divided into three oval, smooth-edged leaflets, each 6–15 cm long and 3–11 cm wide. The white, pink, or purple flowers are about 1 cm long and these may be green, yellow, black, or purple in color, each containing 4–6 beans. The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color, and are often mottled in two or more colors. Similar to other beans, the bean is high in starch, protein, and dietary fiber, and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6. Dry beans will keep indefinitely if stored in a cool, dry place, dried beans are almost always cooked by boiling, often after being soaked in water for several hours. While the soaking is not strictly necessary, it shortens cooking time, in addition, soaking beans removes 5 to 10% of the gas-producing sugars that can cause flatulence for some people. The methods include simple overnight soaking and the power soak method in which beans are boiled for three minutes and then set aside for 2–4 hours, before cooking, the soaking water is drained off and discarded. Dry common beans take longer to cook than most pulses, cooking times vary from one to four hours, in Mexico, Central America, and South America, the traditional spice used with beans is epazote, which is also said to aid digestion. In East Asia, a type of seaweed, kombu, is added to beans as they cook for the same purpose, salt, sugar, and acidic foods such as tomatoes may harden uncooked beans, resulting in seasoned beans at the expense of slightly longer cooking times. Dry beans may also be cooked and canned as refried beans, or whole with water, salt
Phaseolus vulgaris
–
Phaseolus vulgaris
Phaseolus vulgaris
–
Blossoms of the common bean
Phaseolus vulgaris
–
Bean
cultivars illustrated in Les plantes potagères (1891
Vilmorin-Andrieux et Cie catalog)
Phaseolus vulgaris
–
Diversity in dry common beans
27.
Full breakfast
–
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs, other cooked foods and a beverage such as coffee or tea. In England it is referred to as a full English breakfast. Other regional variants are the full Irish, full Scottish, full Welsh, and it is especially popular in the UK and Ireland, to the extent that many cafés and pubs offer the meal at any time of day as an all-day breakfast. It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire, long-established in British culture, about a fifth of British tourists eat a full English breakfast while on holiday overseas. The full breakfast became popular in the British Isles during the Victorian era, a full breakfast is often contrasted with the lighter alternative of a continental breakfast, consisting of tea, milk or coffee and fruit juices with bread, croissants, bagels, or pastries. The ingredients of a full breakfast vary according to region and taste and they are often served with condiments such as brown sauce or ketchup. Traditional full English breakfast includes bacon, fried, poached or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, in the North Midlands, fried or grilled oatcakes sometimes replace fried bread. The food is served with a mug of tea, more recently coffee is an alternative. As nearly everything is fried in this meal, it is called a fry-up. As some of the items are optional, the phrase full English breakfast, the latter name became popular post World War II after British Army general Bernard Montgomery was said to have started every day with the full works when in the campaign in North Africa. The traditional Cornish breakfast includes hogs pudding and Cornish potato cakes, or fried potatoes alongside the usual bacon, sausage, tomato, mushrooms, egg and toast. In Ireland, as elsewhere, the constituents of a full breakfast vary, depending on geographical area, personal taste. The breakfast became popular there whilst Ireland was a part of the United Kingdom, traditionally, the most common ingredients in Ireland are bacon rashers, pork sausages, fried eggs, white pudding, black pudding, toast and fried tomato. Sauteed field mushrooms are sometimes included, as well as baked beans, hash browns, liver. Fried potato farl, boxty or toast is sometimes served as an alternative to soda bread. The breakfast roll is available from many stations and convenience stores throughout Ireland. In 2006 Irish comedian Pat Shortt released a song called Jumbo Breakfast Roll, an Ulster fry is a dish similar to the English breakfast, and is popular throughout Ulster, where it is eaten not only at breakfast time but throughout the day. Typically it will include soda bread and potato bread as in an Irish breakfast, fried onions or mushrooms are usually added upon request
Full breakfast
–
A full English breakfast with fried egg,
sausage,
white and
black pudding, bacon, mushrooms, baked beans,
hash browns, toast, and half a tomato
Full breakfast
–
A full Irish breakfast served in
Cork
Full breakfast
–
A full Ulster fry served in
Belfast,
Northern Ireland
28.
Sausage
–
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, with a skin around it. Typically, a sausage is formed in a traditionally made from intestine. Sausages that are sold uncooked are usually cooked in many ways, some sausages are cooked during processing and the casing may then be removed. Sausage making is a food preservation technique. Sausages may be preserved by curing, drying, smoking, or freezing, some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked, there is a huge range of national and regional varieties of sausages, which differ by their flavouring or spicing ingredients, the meat used in them and their manner of preparation. The word sausage was first used in English in the mid-15th century and this word came. from Old North French saussiche. The French word saussiche came. from Vulgar Latin *salsica sausage, from salsicus seasoned with salt, Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood and they would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked, early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania and was called lucanica, during the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning, traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans, a sausage consists of meat, cut into pieces or ground, and filled into a casing, with other ingredients. Ingredients may include a cheap starch filler such as breadcrumbs, seasoning and flavourings such as spices, the meat may be from any animal, but is often pork, beef, or veal. The lean meat-to-fat ratio is dependent upon the style and producer, speciality sausages with other ingredients such as apple and leek are also made
Sausage
–
Kiełbasa biała (white sausage), szynkowa (smoked), śląska and podhalańska styles (
Poland)
Sausage
–
Cooked Nuremberger pork sausages, sauerkraut and Tucher beer in Germany
Sausage
–
Sausage making at home
Sausage
–
Plate of German sausage:
Jagdwurst,
liver sausage,
blood sausage,
Westphalian ham
29.
Black pudding
–
Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood, Black pudding pre-sliced may still have a plastic wrap around the circumference that must be removed before cooking. Black pudding is often grilled, fried, baked or boiled in its skin and it can be eaten cold as it is cooked in production. The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status, in the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810, Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador. In Scotland and the north of England, chip shops commonly sell black pudding battered and deep-fried, prepared in this way, it is eaten as a meal with chips, replacing the better-known battered fish. Novel culinary uses for black pudding include black pudding ice cream, Black pudding is a good source of protein, is low in carbohydrate and high in zinc and iron but is also high in saturated fat and cholesterol. Since the 1980s, the World Black Pudding Throwing Championships has been held in Ramsbottom, the humorous competition invokes the traditional Lancashire – Yorkshire rivalry, with participants throwing the black puddings at piles of Yorkshire puddings. It takes place annually in September, and draws thousands of competitors and spectators to the town, in past years the Bacup Food and Black Pudding Festival has been held in Bacup. The Manchester Egg is a variant of the Scotch egg. It features Lancashire black pudding encasing a pickled egg, list of sausages Pig blood curd White pudding
Black pudding
–
A Scottish cooked breakfast, including black pudding, served with Scottish
square sausage,
baked beans,
mushrooms, and
fried bread.
Black pudding
–
A single
battered deep-fried chip shop black pudding (approx. 20 cm (7.9 in) long), sliced open.
30.
Hash browns
–
Hash browns or hashed browns are a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In some cultures, hash browns or hashed browns can refer to any of these preparations, Hash browns are a staple breakfast food at diners in North America and the UK, where they are often fried on a large common cooktop or grill. Some recipes add diced or chopped onions, Hash browns are a mass-produced product that are purveyed in refrigerated and frozen varieties. The product is manufactured in dehydrated form. Originally, the name was hashed brown potatoes, of which the first known mention is by food author Maria Parloa in 1888. The name was shortened to hash brown potatoes. Bite sized Hash Browns are small dumplings, known as Tater Tots in the USA and Potato Gems in Australia. A chef may prepare hash browns by forming riced potatoes into patties before frying with onions, however, if an agent is added. Frozen hash browns are sometimes made into patty form for ease of handling, if a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash. Hash browns are also manufactured as a food, which is sometimes used by backpackers. Boxty Croquette Potato waffle United States Standards for Grades of Frozen Hash Brown Potatoes
Hash browns
–
Shredded hash browns, pictured with
slider sandwiches
Hash browns
–
A hash brown patty
Hash browns
–
Hashed browns as bite-size pieces, known as
tater tots in the
U.S.
31.
Rice Krispies
–
Rice Krispies is a breakfast cereal marketed by Kelloggs in 1927 and released to the public in 1928. Rice Krispies are made of crisped rice, and expand forming very thin and hollowed out walls that are crunchy, when milk is added to the cereal the walls tend to collapse, creating the famous Snap, crackle and pop sounds. Rice Krispies cereal is known and popular with a long advertising history, with the elfin cartoon characters Snap, Crackle. In 1963, The Rolling Stones recorded a song for a Rice Krispies television advertisement. According to Kelloggs, the used in the US version of the cereal is grown in the states of Louisiana. Kellogg Company was found by the Federal Trade Commission to be making unsubstantiated, claims made by the company included now helps support your childs immunity and has been improved to include antioxidants and nutrients that your family needs to help them stay healthy. The FTC had previously found fault with Kelloggs claims that Frosted Mini-Wheats cereal improved kids attentiveness by nearly 20%, the names of other products within the Rice Krispies family vary depending on where they are sold, Cocoa Krispies, a chocolate flavored version. Frosted Rice Krispies, Rice Krispies with Vanilla Flavor, sold in Canada Chocolate and Vanilla Rice Krispies, introduced in 2007, Rice Krispies Treats Cereal, first introduced in 1993, contains bunches of krispies fused together by a marshmallow coating. Strawberry Pops, sold in South Africa, many generic versions of Rice Krispies have been produced by other manufacturers under many different names. Rice Krispies with dehydrated miniature marshmallows were sold briefly in the U. S. despite surviving longer in Canada than the U. S. they were finally discontinued altogether during the late 1990s. Rice Krispies with strawberry flavor included 1983s Strawberry Krispies and 1997s Strawberry Rice Krispies, banana-flavored Rice Krispies, including Banana Bubbles and Banana Krispies, have also been sold in the past. An extremely sweet, artificially-colored cereal known as Razzle Dazzle Rice Krispies was sold from late 1997-1999, a cereal flavored with apple and cinnamon was sold in the early 1990s. Also discontinued are Rice Krispies with berry flavors, including Berry Krispies, in the late 1990s, Rice Krispies with honey, Honey Rice Krispies, was sold in the UK and Canada for a short period of time. In the late 1990s, Kelloggs sold Halloween versions of their regular cereal and this included Halloween Rice Krispies which featured a variety of orange krispies. In 1939, Kelloggs employee Mildred Day concocted and published a recipe for a Camp Fire Girls bake sale consisting of Rice Krispies, melted marshmallows and it has remained a very popular snack dubbed Rice Krispies Treats. S. In Australia, Rice Bubbles are found in a well-known homemade sweet and this is often found at fetes and consists of Rice Bubbles, copha and cocoa, amongst other things. In the UK, a treat is made of Rice Krispies. White Christmas is another Australian sweet made with rice bubbles, milk powder, copha, in addition to the products above, the Rice Krispies branding has also been associated with other products containing Rice Krispies
Rice Krispies
–
Rice Krispies packaging
Rice Krispies
–
A Rice Krispies box with a claim about immunity
Rice Krispies
–
Vintage Rice Krispies box
Rice Krispies
–
Divisions and brands
32.
Fasting
–
Fasting is a willing abstinence or reduction from some or all food, drink, or both, for a period of time. An absolute fast is normally defined as abstinence from all food and liquid for a period, usually a period of 24 hours. Water fasting allows drinking water but nothing else, other fasts may be partially restrictive, limiting only particular foods or substances. A fast may also be intermittent in nature, Fasting practices may preclude intercourse and other activities as well as food. In a physiological context, fasting may refer to the status of a person who has not eaten overnight. Several metabolic adjustments occur during fasting, and some tests are used to determine a fasting state. For example, a person is assumed to be fasting after 8–12 hours from their last meal, metabolic changes toward the fasting state begin after absorption of a meal, post-absorptive state is synonymous with this usage, in contrast to the postprandial state of ongoing digestion. A diagnostic fast refers to prolonged fasting conducted under observation for investigation of a problem, many people may also fast as part of a medical procedure or check-up such as a colonoscopy. Fasting is also a part of religious observances. Fasting is often practiced prior to surgery or other procedures that require general anesthetics because of the risk of aspiration of gastric contents after induction of anesthesia. Additionally, certain tests, such as cholesterol testing or certain blood glucose measurements require fasting for several hours so that a baseline can be established. In the case of a panel, failure to fast for a full 12 hours will guarantee an elevated triglyceride measurement. Fasting is of no help in preventing or treating cancer. Fasting can help alleviate symptoms of depression. However the psychological effects may include anxiety and depression. Fasting will lead to weight loss, using fasting for weight loss is considered dangerous. It has been argued that fasting makes one better appreciate food, Fasting is often used as a tool to make a political statement, to protest, or to bring awareness to a cause. A hunger strike is a method of non-violent resistance in which participants fast as an act of political protest, or to provoke feelings of guilt, a spiritual fast incorporates personal spiritual beliefs with the desire to express personal principles, sometimes in the context of a social injustice
Fasting
–
The Buddha emaciated after undergoing severe ascetic practises.
Gandhara, 2 – 3rd century CE.
British Museum.
Fasting
–
Ending the fast at a mosque
33.
Epidemiology
–
Epidemiology is the study and analysis of the patterns, causes, and effects of health and disease conditions in defined populations. It is the cornerstone of public health, and shapes policy decisions and evidence-based practice by identifying risk factors for disease, epidemiologists help with study design, collection, and statistical analysis of data, amend interpretation and dissemination of results. Epidemiology has helped develop methodology used in research, public health studies. However, the term is used in studies of zoological populations, although the term epizoology is available. The distinction between epidemic and endemic was first drawn by Hippocrates, to distinguish between diseases that are visited upon a population from those that reside within a population. The term epidemiology appears to have first been used to describe the study of epidemics in 1802 by the Spanish physician Villalba in Epidemiología Española, epidemiologists also study the interaction of diseases in a population, a condition known as a syndemic. Therefore, this epidemiology is based upon how the pattern of the disease cause changes in the function of everyone, Hippocrates believed sickness of the human body to be caused by an imbalance of the four humors. The cure to the sickness was to remove or add the humor in question to balance the body and this belief led to the application of bloodletting and dieting in medicine. He coined the terms endemic and epidemic, in the middle of the 16th century, a doctor from Verona named Girolamo Fracastoro was the first to propose a theory that these very small, unseeable, particles that cause disease were alive. They were considered to be able to spread by air, multiply by themselves, in this way he refuted Galens miasma theory. In 1543 he wrote a book De contagione et contagiosis morbis, the development of a sufficiently powerful microscope by Antonie van Leeuwenhoek in 1675 provided visual evidence of living particles consistent with a germ theory of disease. Wu Youke developed the concept that some diseases were caused by transmissible agents and his book Wenyi Lun can be regarded as the main etiological work that brought forward the concept, ultimately attributed to Westerners, of germs as a cause of epidemic diseases. His concepts are considered in current scientific research in relation to Traditional Chinese Medicine studies. Another pioneer, Thomas Sydenham, was the first to distinguish the fevers of Londoners in the later 1600s and his theories on cures of fevers met with much resistance from traditional physicians at the time. He was not able to find the cause of the smallpox fever he researched and treated. John Graunt, a haberdasher and amateur statistician, published Natural and Political Observations, upon the Bills of Mortality in 1662. In it, he analysed the mortality rolls in London before the Great Plague, presented one of the first life tables and he provided statistical evidence for many theories on disease, and also refuted some widespread ideas on them. John Snow is famous for his investigations into the causes of the 19th century cholera epidemics and he began with noticing the significantly higher death rates in two areas supplied by Southwark Company
Epidemiology
–
Original map by
John Snow showing the
clusters of cholera cases in the
London epidemic of 1854.
34.
Old English
–
Old English or Anglo-Saxon is the earliest historical form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlers probably in the mid 5th century, Old English developed from a set of Anglo-Frisian or North Sea Germanic dialects originally spoken by Germanic tribes traditionally known as the Angles, Saxons, and Jutes. As the Anglo-Saxons became dominant in England, their language replaced the languages of Roman Britain, Common Brittonic, a Celtic language, Old English had four main dialects, associated with particular Anglo-Saxon kingdoms, Mercian, Northumbrian, Kentish and West Saxon. It was West Saxon that formed the basis for the standard of the later Old English period, although the dominant forms of Middle. The speech of eastern and northern parts of England was subject to strong Old Norse influence due to Scandinavian rule, Old English is one of the West Germanic languages, and its closest relatives are Old Frisian and Old Saxon. Like other old Germanic languages, it is different from Modern English. Old English grammar is similar to that of modern German, nouns, adjectives, pronouns, and verbs have many inflectional endings and forms. The oldest Old English inscriptions were using a runic system. Old English was not static, and its usage covered a period of 700 years, from the Anglo-Saxon settlement of Britain in the 5th century to the late 11th century, some time after the Norman invasion. While indicating that the establishment of dates is a process, Albert Baugh dates Old English from 450 to 1150, a period of full inflections. Perhaps around 85 per cent of Old English words are no longer in use, Old English is a West Germanic language, developing out of Ingvaeonic dialects from the 5th century. It came to be spoken over most of the territory of the Anglo-Saxon kingdoms which became the Kingdom of England and this included most of present-day England, as well as part of what is now southeastern Scotland, which for several centuries belonged to the Anglo-Saxon kingdom of Northumbria. Other parts of the island – Wales and most of Scotland – continued to use Celtic languages, Norse was also widely spoken in the parts of England which fell under Danish law. Anglo-Saxon literacy developed after Christianisation in the late 7th century, the oldest surviving text of Old English literature is Cædmons Hymn, composed between 658 and 680. There is a corpus of runic inscriptions from the 5th to 7th centuries. The Old English Latin alphabet was introduced around the 9th century, with the unification of the Anglo-Saxon kingdoms by Alfred the Great in the later 9th century, the language of government and literature became standardised around the West Saxon dialect. In Old English, typical of the development of literature, poetry arose before prose, a later literary standard, dating from the later 10th century, arose under the influence of Bishop Æthelwold of Winchester, and was followed by such writers as the prolific Ælfric of Eynsham. This form of the language is known as the Winchester standard and it is considered to represent the classical form of Old English
Old English
–
A detail of the first page of the
Beowulf manuscript, showing the words "ofer hron rade", i.e. "over the whale's road (=sea)". It is an example of an Old English stylistic device, the
kenning.
Old English
–
North Germanic
Old English
–
"Her swutelað seo gecwydrædnes ðe" Old English inscription over the arch of the south porticus in the 10th-century
St Mary's parish church, Breamore, Hampshire
Old English
–
The first page of the
Beowulf manuscript with its opening Hƿæt ƿē Gārde/na ingēar dagum þēod cyninga / þrym ge frunon... "Listen! We of the Spear-Danes from days of yore have heard of the glory of the folk-kings..."
35.
Burmese cuisine
–
Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmars cuisine has also contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines, Burmese cuisine is characterised by extensive use of fish products like fish sauce and ngapi. Owing to the location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine. Mohinga is the traditional breakfast dish and is Burmas national dish, seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing, Mergui and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. These salads have always been popular as fast foods in Burmese cities, traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra, the Burmese eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. Chopsticks and Chinese-style spoons are used for dishes, although noodle salads are more likely to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, outside of the meal, the Burmese beverage of choice is light green tea, yay nway gyan. In traditional Burmese medicine, foods are divided into two classes, heating or cooling, based on their effects on ones body system, similar to the Chinese classification of food, for instance, pregnant women are not supposed to eat chili. The countrys diverse religious makeup influences its cuisine, as Buddhists avoid beef, beef is considered taboo by devout Buddhists because the cow is highly regarded as a beast of burden. Vegetarian dishes are common during the Buddhist Lent, a three-month Rains Retreat. During this time, only two meals are consumed before midday to observe the rules and abstinence from meat is observed by devout Buddhists. Throughout the rest of the year, many foods can be prepared vegetarian on request, also, many of the several ethnic groups prepare at least one inherently vegetarian dish. The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine, Indian influences are found in Burmese versions of dishes such as samosas and biryani, and Indian curries, spices and breads such as naan and paratha. Chitti kala or Chettiar cuisine is popular in cities. Chinese influences in Burmese cuisine are shown in the use of ingredients like bean curd and soya sauce, as in neighbouring Thailand and Laos, fried insects are eaten as snacks
Burmese cuisine
–
Lahpet, a popular delicacy
Burmese cuisine
–
A traditional Burmese meal
Burmese cuisine
–
An outdoor cafe in Yangon
Burmese cuisine
–
A can of Myanmar Lager Beer bought in Cambodia
36.
Peas
–
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Pea pods are botanically fruit, since they contain seeds and developed from the ovary of a flower, the name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea, the cowpea, and the seeds from several species of Lathyrus. P. sativum is a plant, with a life cycle of one year. It is a crop grown in many parts of the world. The average pea weighs between 0.1 and 0.36 grams. The immature peas are used as a vegetable, fresh, frozen or canned and these are the basis of pease porridge and pea soup, staples of medieval cuisine, in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine. The wild pea is restricted to the Mediterranean basin and the Near East, the earliest archaeological finds of peas date from the late neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early date from ca. 4800–4400 BC in the Nile delta area, and from ca, the pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger, peas were present in Afghanistan ca.2000 BC, in Harappa, Pakistan, and in northwest India in 2250–1750 BC. In the second half of the 2nd millennium BC, this pulse crop appears in the Ganges Basin, a pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop. The seeds may be planted as soon as the temperature reaches 10 °C. They do not thrive in the heat of warmer temperate and lowland tropical climates. Many cultivars reach maturity about 60 days after planting, peas have both low-growing and vining cultivars. The vining cultivars grow thin tendrils from leaves that coil around any available support, a traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in fashion are sometimes called pea brush. Metal fences, twine, or netting supported by a frame are used for the same purpose, in dense plantings, peas give each other some measure of mutual support. In early times, peas were grown mostly for their dry seeds, from plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield
Peas
–
Pea
Peas
Peas
–
Pisum sativum -
MHNT
Peas
–
Pea in a painting by Mateusz Tokarski, ca. 1795 (
National Museum in
Warsaw).
37.
Green tea
–
Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to countries in Asia. Several varieties of green tea exist, which differ substantially because of the variety of C. sinensis used, growing conditions, horticultural methods, production processing, Tea consumption has its legendary origins in China during the reign of Emperor Shennong. A book written by Lu Yu in 600-900 AD, Tea Classic, is considered important in green tea history. Steeping, or brewing, is the process of making tea, higher-quality teas, like gyokuro, use more tea leaves and are steeped multiple times for short durations. Steeping temperatures range from 61°C to 87°C and times from 30 seconds to three minutes, generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually for multiple times. Steeping too hot or for too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, the brew’s taste is also affected by the steeping technique. Green tea extracts have been used in traditional Chinese and Indian medicine for a variety of uses, Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels, byproducts of the process are also packaged and used. Extracts may be sold in liquid, powder, capsule, or tablet form, Green tea extract supplements are accessible over the counter in various forms. Standardized green tea extract is 90 percent total polyphenols, and 1 capsule equals 5 cups of tea, regular green tea is 99. 9% water, provides 1 Calorie per 100 mL serving, is devoid of significant nutrient content and contains phytochemicals, such as polyphenols and caffeine. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin, although numerous claims have been made for the health benefits of green tea, human clinical research has not provided conclusive evidence of any effects. There is no evidence that green tea helps to prevent or treat cancer in people. A review of existing studies concluded that while suggestive evidence existed, daily consumption of black tea has been associated with a significant reduction in death from all cancers. A2015 meta-analysis of nine prospective cohort studies concluded that an amount of green tea consumption may be associated with a lower risk of liver cancer in Asian women. This association was not seen in Asian men or when one cup of tea was consumed daily. Similarly, another analysis of observational data conducted in 2012 suggested that tea consumption may have a favorable effect on lung cancer risk. The observed effect was strongest in those who consumed more than seven cups of green tea daily, a 2011 meta-analysis of epidemiological studies found limited evidence that green tea consumption may be associated with a moderately reduced risk of liver cancer in Chinese and Japanese people. Limited evidence suggests that tea consumption is not associated with the risk of developing pancreatic cancer or prostate cancer
Green tea
–
The appearance of green tea in three different stages (from left to right): the infused leaves, the dry leaves, and the liquid. Notice that the infused leaves look greener than the dry leaves.
Green tea
–
The tea fields in the foothills of Gorreana,
Azores Islands, Portugal: the only European region other than
Georgia to support green tea production.
Green tea
–
Green tea leaves steeping in a
gaiwan
Green tea
–
A plate of
Bi Luo Chun tea, from Jiangsu Province in China
38.
Glutinous rice
–
Glutinous rice is a type of rice grown mainly in Southeast and East Asia and parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, while often called sticky rice, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of rice, which include japonica, indica. In China, glutinous rice has been grown for at least 2,000 years. Glutinous rice is grown in Laos, Pakistan, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Northeast India, China, Japan, Korea, Taiwan, an estimated 85% of Lao rice production is of this type. The rice has been recorded in the region for at least 1,100 years, the improved rice varieties adopted throughout Asia during the Green Revolution were non-glutinous, and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of rice have become available from the Lao National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains, Glutinous rice is distinguished from other types of rice by having no amylose, and high amounts of amylopectin. Amylopectin is responsible for the quality of glutinous rice. The difference has been traced to a mutation that was selected for by farmers. Like all types of rice, glutinous rice does not contain dietary gluten, Glutinous rice can be used either milled or unmilled. Milled glutinous rice is white in color and fully opaque, whereas the bran can give unmilled glutinous rice a purple or black color, black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour adulterated rice, both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel. Sticky rice is used in many recipes throughout Southeast and East Asia, sticky rice, called bora saul is the core component of Assamese sweets, snacks and breakfast. They are widely used in every kind of sweets of Assam which are very different from traditional sweets of India of which basic component is milk. Such traditional sweets in Assam are Pitha, also, its powder form is used as breakfast or other light meal directly with milk. They are called Pitha guri or Handoh guri, the soaked rice is also cooked with no added water inside a special kind of bamboo. This meal is called sunga saul, during religious ceremonies, Assamese people make Mithoi using Gnud with it
Glutinous rice
–
Uncooked glutinous rice from Thailand
Glutinous rice
–
Glutinous rice flour
Glutinous rice
Glutinous rice
39.
Banana leaf
–
Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu, in traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South, Banana leaves are large, flexible, and waterproof. They impart an aroma to food that is cooked in or served on them, steaming with banana leaves imparts a subtle sweet flavor, the leaves are not themselves eaten and are discarded after the contents are consumed. Besides adding flavor, the leaves keep juices in and protect food from burning, in Tamil Nadu leaves are fully dried and used as packing material for foodstuffs, and are also made into cups to hold liquids. The dried leaves are called Vaazhai-ch- charugu in Tamil, some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying. In Vietnamese cuisine, banana leaves are used to wrap foods such as cha-lua, South Indian cuisine is usually served on a banana leaf. Especially in the South Indian states of Andhra Pradesh, Tamil Nadu, Karnataka and Kerala, on any festive occasion the food must be served on or in a banana leaf, and a banana is part of the food served. In Maharashtra, on special occasions like Ganesh chaturthi, people eat off banana leaves. The banana leaf is used for wrapping fish, which can then be steamed. In Bengali cuisine, banana leaf is used to prepare Paturi, commonly, Bhetki and Ilish are used in making Paturi. In Indonesian cuisine, banana leaf is employed in cooking methods called pepes and botok, Banana leaves are also used to wrap several kinds of snacks kue, such as nagasari or kue pisang and otak-otak, and also to wrap pressed sticky-rice delicacies such as lemper and lontong. In Java, banana leaf is used as a shallow conical bowl called pincuk, usually to serve rujak tumbuk. The pincuk secured with lidi semat, the pincuk fit in the left palm, while the right hand is used to consume the food. It also functions as a traditional disposable take-away food container, the cleaned banana leaf is often used as a placemat, cut banana-leaf sheets placed on rattan, bamboo or clay plates are used to serve food. Decorated and folded banana leaves on woven bamboo plates are used as serving trays, tumpeng rice cones, in Malaysian and Singapore cuisine, banana leaves are used to wrap certain kuih and otak-otak. Malay foods such as nasi lemak are also wrapped with banana leaves before being wrapped with newspaper
Banana leaf
–
Banana leaf
Banana leaf
–
Carp pepes, carp fish cooked with spices in a banana leaf.
Banana leaf
–
Making of Banana Leaf Plates which Replace Plastic as a Climate Solution
Banana leaf
–
Banana Leaf Plates Replace Plastic as a Climate Solution
40.
Turmeric
–
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C and an amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season, although long-used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy. Turmeric has been used in Asia for thousands of years and is a part of Siddha medicine. It was first used as a dye, and then later for its medicinal properties, the origin of the name is uncertain, possibly deriving from Middle English/early modern English as turmeryte or tarmaret. Speculation exists that it may be of Latin origin, terra merita, the name of the genus, Curcuma, is from an Arabic name of both saffron and turmeric. Turmeric is a herbaceous plant that reaches up to 1 m tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found, the leaves are alternate and arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade, from the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm long, the simple leaf blades are usually 76 to 115 cm long and rarely up to 230 cm. They have a width of 38 to 45 cm and are oblong to elliptic, in China, the flowering time is usually in August. Terminally on the stem is a 12 to 20 cm long inflorescence stem containing many flowers. The bracts are green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm. At the top of the inflorescence, stem bracts are present on which no flowers occur, these are white to green and sometimes, tinged reddish-purple, the hermaphrodite flowers are zygomorphic and threefold. The three 0.8 to 1.2 cm long sepals are fused, white, have fluffy hairs, the three bright-yellow petals are fused into a corolla tube up to 3 cm long. The three corolla lobes have a length of 1.0 to 1.5 cm, and are triangular with soft-spiny upper ends, while the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base, all other stamens are converted to staminodes. The outer staminodes are shorter than the labellum, the labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm
Turmeric
–
Turmeric
Turmeric
Turmeric
–
Botanical view of Curcuma longa
Turmeric
–
Turmeric field in an Indian village
41.
Urad (bean)
–
Vigna mungo, black gram, black lentil, mungo bean, black matpe bean, Sanskrit माष / māṣa, is a bean grown in the Indian subcontinent. At one time it was considered to belong to the species as the mung bean. The product sold as black lentils is usually the whole bean, whereas the split bean is called Ulunthu in Tamil, Minumulu in Telugu, uddinabēḷe in Kannada, Urad Dal in Hindi. Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India, the coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram, black gram has also been introduced to other tropical areas mainly by Indian immigrants. It is an erect, suberect or trailing, densely hairy, the tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long, the plant grows 30–100 cm with large hairy leaves and 4–6 cm seed pods. While the urad bean was, along with the bean, originally placed in Phaseolus. Vigna mungo is popular in India, largely used to make dal from the whole or split, the bean is boiled and eaten whole or, after splitting, made into dal, prepared like this it has an unusual mucilaginous texture. It is also used in South Indian culinary preparations. Urad Dal is one of the key ingredient in making the Idli-Dosa batter, also the dough for Vada or Udid Vada is made from soaked batter and deep fried in cooking oil. The dough is used in making Papad, notably the South Indian version known as Appalam and Papadum. It is nutritious and is recommended for diabetics, as are other pulses and it is very popular in the Punjabi cuisine, as an ingredient of dal makhani. In Bengal it is made as a preparation called Biulir Dal, in Rajasthan, It is used to prepare dal which is especially consumed with Bati. Black gram is very nutritious as it contains high levels of protein, potassium, calcium, iron, niacin, Thiamine, black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India. Black gram has been shown to be useful in mitigating elevated cholesterol levels, in medieval times, this bean was used in making crucibles impermeable. The claims of such use are very weak evidence. Urad dal is known by various names across South and Southeast Asia. K, the Natural Way to Good Health
Urad (bean)
–
Vigna mungo
Urad (bean)
–
Idli and
Vada, a very common breakfast in South India
Urad (bean)
–
Crispy Masala Dosa made from batter
Urad (bean)
–
Dal makhani, a popular Indian dish with Vigna mungo as its main ingredient.
42.
Naan
–
Naan is a leavened, oven-baked flatbread found in the cuisines of Central and South Asia. The earliest appearance of naan in English is from 1810, in a travelogue of William Tooke. The Persian word nān bread is attested in Middle Persian as nn bread, food, which is of Iranian origin, and is a cognate with Parthian ngn, Balochi nagan, Sogdian nγn-, and Pashto nəγan bread. The form naan has a distribution, having been borrowed in a range of languages spoken in Central Asia and South Asia. The spelling naan is first attested in 1979, and has become the normal English spelling. Other than etymology, naan, as we know it today, originates from Central, the most familiar and readily available varieties of naan in Western countries are the South Asian varieties. Naan in parts of South Asia usually refers to a kind of thick flatbread. Generally, it resembles pita and, like bread, is usually leavened with yeast or with bread starter. Naan is cooked in a tandoor, from which tandoori cooking takes its name and this distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast, milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, also, when bread starter is used, the milk may undergo modest lactic fermentation. Typically, it is served hot and brushed with ghee or butter and it can be used to scoop other foods or served stuffed with a filling. For example, keema naan is stuffed with a meat mixture. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins, in Pakistan, roghani naan is sprinkled with sesame seeds, amritsari naan also called as amritsari kulcha is stuffed with mashed potatoes, onion and lots of spices. Possible seasonings in the dough include cumin and nigella seeds. The Pakistani dish of balti is usually eaten with a naan, a typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours, once risen, the dough is divided into balls, which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus, Nigella seeds are commonly added to naan as cooked in Indian restaurants throughout the UK
Naan
–
Naan
Naan
–
An
Uyghur naan baker in
Kashgar
Naan
–
A naan burger
Naan
–
A vegetarian naan burger
43.
Chapati
–
Chapati, also known as roti and roshi, is an unleavened flatbread from the Indian Subcontinent, and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. Chapati is made of wheat flour known as Atta, salt and water. It is a staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa. The word chapat means flat, which describes the method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated, chapati is noted in the 16th-century document Ain-i-Akbari by Abul-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar. Chapatis are one of the most common forms of bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-Daro are of a variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the lands of cultivated wheat. Chapati is a form of roti or rotta, the words are often used interchangeably. Chapatis are made using a soft dough comprising Atta flour, salt, Atta is made from hard Gehun. It is more finely ground than most western-style wholewheat flours, traditionally, roti are prepared without salt to provide a bland background for spiced dishes. After proving, the dough becomes softer and more pliable, the rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, the hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka and it is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee, chapati diameter and thickness vary from region to region. Tavas were traditionally made of unglazed earthenware, but are now made from metal. The shape of the rolling pin also varies from region to region, parathas are mostly made using all-purpose flour instead of whole wheat flour
Chapati
–
Plain chapati and stuffed rolled chapatis
Chapati
–
Roti or chapati is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh.
Chapati
–
A pilgrim girl in
Mahakuta,
India baking chapatis in a temple
Chapati
–
A roadside chapati stand in
Mandalay,
Myanmar
44.
Paratha
–
A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan and India, and Myanmar, paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, forota, parauntha, prontha, parontay, porota, palata, the Hindi word paratha is derived from Sanskrit. Recipes for various stuffed wheat parathas are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Parathas are one of the most popular unleavened flatbreads in the India part of the Indian Subcontinent and they are made by baking whole wheat dough on a tava, most stuffed parathas are not layered. Parathas can be eaten as a breakfast dish or as a tea-time snack, the flour used is finely ground wholemeal and the dough is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes followed perhaps by dal, many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer. A paratha can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, some roll the paratha into a tube and eat it with tea, often dipping the paratha. To achieve the layered dough for plain parathas, a number of different traditional techniques exist, plain parathas can be round, heptagonal, square, or triangular. The paratha is an important part of a traditional South Asian breakfast, traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons, usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go well with paratha are curd, fried egg, omelette, qeema, nihari, jeera aloo, daal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers, ready-to-cook paratha may also be purchased. These preparations offer one-step preparation and save time, some of the ready-to-cook products in the market are just the stuffings for making the stuffed parathas
Paratha
–
Potato paratha (aloo paratha) from
India
Paratha
–
Aloo Paratha served with Butter, from India
Paratha
–
Mangalorean -style paratha served with other
Indian dishes
Paratha
–
South Indian
parotta
45.
Youtiao
–
Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, made with flour, vegetable oil, yeast, sugar, salt, and water. Sift dry ingredients together, mix in oil and water, knead the dough, let it rest in a warm area for 1 hour. Place in a bowl, covered tightly with cling wrap overnight in refrigerator. The next day, take out the dough and let it rest on your countertop for 2 hours to come to room temperature, on floured board, roll dough to. Cut the dough into 48 strips, place 48 strips in 24 pairs, one on top of each other. Heat a wok with about 2 cups oil hot enough for deep frying, lightly press a joined strip in the lengthwise center with a chopstick, making the impression only immediately before frying, then stretch to 8 inch. Turn the strips and push them into the oil so they cook right through, don’t fry too many at once as the temperature of the oil will drop, the dough will absorb more oil and become greasy. Fry until golden brown and puffy, remove and drain on rack on paper. At breakfast, youtiao can be stuffed inside shāobǐng to make a sandwich known as shāobǐng yóutiáo, youtiao wrapped in a rice noodle roll is known as zháliǎng. In Yunnan, a roasted riceflour pancake usually wrapped around a youtiao is known as shaoerkuai, yet another name for a sandwich variant is jianbingguǒzi. Youtiao are used to dip into various soups, for example xidoufen, youtiao is also an important ingredient of the food Cífàn tuán in Shanghai cuisine. Tánggāo, or sugar cake, is a sweet, fried food item similar in appearance to youtiao, in Thailand, youtiao or pathongko in Thai are eaten for breakfast with soymilk. Although generally known as yóutiáo in Standard Mandarin throughout China, the dish is known as guǒzi in northern China. In Min Nan-speaking areas, such as Taiwan, it is known as iû-chiā-kóe, in Cantonese-speaking areas this is rendered as yàuhjagwái, where gwái literally means devil or ghost. Thus the youtiao is deep fried and eaten as if done to the traitorous couple, in keeping with the legend, youtiao are often made as two foot-long rolls of dough joined along the middle, with one roll representing the husband and the other the wife. In Indonesia, the dough is known as cakwe. It is commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam or eaten as snacks with dipping of local version of chilli vinaigrette or peanut/sate sauce
Youtiao
–
Pieces of youtiao
Youtiao
Youtiao
–
In Indonesia, the fried dough is known as cakwe and is commonly chopped or thinly sliced and then eaten for breakfast.
Youtiao
–
The youtiao is a popular breakfast food in
Myanmar, where it is called e kya kway.
46.
Mohinga
–
Mohinga is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered by many to be the national dish of Myanmar and it is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals, usually eaten for breakfast, today the dish is being consumed more and more throughout the day. There are different varieties of mohinga in various regions of Myanmar, rakhine mohinga has more fish paste and less soup. Its ingredients depend on their availability, however, the standard dish comes from southern Myanmar, where fresh fish is more readily available. It is perhaps the most popular breakfast dish of all, now available as an all-day breakfast in many towns and cities. Mohinga is also served all the trimmings at formal functions. Street hawkers are the original purveyors of this popular dish doing the rounds through neighbourhoods where they have regular customers and they carry the soup cauldron on a stove on one side of a shoulder pole and rice vermicelli and other ingredients along with bowls and spoons on the other. It used to be available early in the morning and at street pwès or open air stage performances. Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making mohinga available all day, list of soups Noodle soup Mohinga article Archived January 5,2010, at the Wayback Machine
Mohinga
–
Mohinga with fritters
Mohinga
–
A mohinga trishaw peddler in
Mandalay will stop for customers.
Mohinga
–
Mohinga is available all day from pavement stalls such as this in Mandalay.
Mohinga
–
Ready-made packages containing powder to cook mohinga soup is also available.
47.
Vermicelli
–
Vermicelli is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti but in the United States it is slightly thinner. As defined in Italy, In the United States, the National Pasta Association lists vermicelli as a type of spaghetti. The Code of Federal Regulations of the United States of America defines spaghetti and vermicelli by diameter, In 14th-century Italy, in Martinos Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years when dried in the sun. In English, the Italian loanword vermicelli is used to different sorts of long pasta shapes from different parts of the world. The noodles are used in a number of dishes including a variation of kheer, vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli are boiled with a choice of vegetables, central Asian Kesme and Persian reshteh also resembles vermicelli. Fālūde or faloodeh is a Persian frozen dessert made with vermicelli noodles frozen with corn starch, rose water, lime juice. The term vermicelli may refer to vermicelli made from mung bean. Mung bean vermicelli is used in Chinese cuisine. In contrast, misua is vermicelli that is made of wheat instead of rice, while superficially similar to bee hoon it has a very different texture and different culinary uses as well. It is commonly used in soup and in sopa seca. In the United States, vermicelli may refer to the found in Rice-A-Roni. Vermicelli, called shereya in Arabic, is used in one of the most common ways of cooking rice in Egypt, the vermicelli is browned by frying with oil or butter, then rice and water are added. In Somalia, it is used in a dish called cadriyad. The vermicelli is browned by frying with butter, then water, sugar, the dish is similar to the Indian kheer. However, no milk or cream is added and it is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes
Vermicelli
–
Vermicelli
Vermicelli
–
Vegetable and Vermicelli, locally known as Namkeen semiyan, from
India.
Vermicelli
–
Indian sweet dish
kheer, made of vermicelli.
Vermicelli
–
Vermicelli (fideo)
48.
Chickpea flour
–
Gram flour or besan, is a pulse flour made from a variety of ground chickpea known as Bengal gram. It is an ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani. Gram flour can be made from raw or roasted gram beans. The roasted variety is more flavorful, while the raw variety has a bitter taste. In the form of a paste with water or yogurt, it is popular as a facial exfoliant in the Indian Subcontinent. When mixed with a proportion of water, it can be used as an egg replacement in vegan cooking. Gram flour contains a proportion of carbohydrates, no gluten. Chila, a made with gram flour batter, is a popular street food in India. This popular street food is called farinata in Italian cuisine, fainâ in Genoa and it is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones, also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In Morocco, they make a dish called karan from gram flour and eggs, a similar famous dish is prepared in Algeria called Garantita or Karantita. List of chickpea dishes Oralu kallu, a type of grinding machine using stone to produce flour in parts of India
Chickpea flour
–
Chickpea
Chickpea flour
Chickpea flour
–
Indian streetseller displaying green chickpeas
Chickpea flour
–
Flowering and fruiting chickpea plant
49.
Lemon grass
–
Cymbopogon, better known as lemongrass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species are cultivated as culinary and medicinal herbs because of their scent. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, cha de Dartigalongue, fever grass, tanglad, hierba Luisa, or gavati chaha, amongst many others. Lemongrass is widely used as a herb in Asian cuisines. It has a citrus flavor and can be dried and powdered. It is commonly used in teas, soups, and curries and it is also suitable for use with poultry, fish, beef, and seafood. It is often used as a tea in African countries such as Togo, lemongrass oil is used as a pesticide and a preservative. Research shows that oil has antifungal properties. Despite its ability to repel insects, such as mosquitoes. Lemongrass works conveniently as well as the created by the honeybees Nasonov gland. Because of this, lemongrass oil can be used as a lure when trapping swarms or attempting to draw the attention of hived bees, citronella grass grow to about 2 m and have magenta-colored base stems. These species are used for the production of oil, which is used in soaps, as an insect repellent in insect sprays and candles. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics, hence their use in household disinfectants, besides oil production, citronella grass is also used for culinary purposes, as a flavoring. Citronella is usually planted in gardens to ward off insects such as whitefly adults. Its cultivation enables growing some vegetables without applying pesticides, intercropping should include physical barriers, for citronella roots can take over the field. Lemongrass oil, used as a pesticide and preservative, is put on the ancient palm-leaf manuscripts found in India as a preservative. The oil also injects natural fluidity into the palm leaves. While both can be used interchangeably, C. citratus is more suitable for cooking, in India, C. citratus is used both as a medical herb and in perfumes
Lemon grass
–
Lemongrass
Lemon grass
–
C. citratus from the
Philippines, where it is locally known as tanglad
Lemon grass
–
Lemon grass at a market
Lemon grass
–
Prepared lemon grass
50.
Fish paste
–
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been broken down by pounding, grinding, pressing, mincing, blending, and/or sieving. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste, fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein during low fishing periods, subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members. Adult penguins crush and process fish into a paste which is stored in their throat pouch, fish sauce List of fish sauces List of condiments List of sauces
Fish paste
–
Making fish paste in Cambodia
Fish paste
–
Ngapi
Fish paste
–
Petis ikan
Fish paste
–
Prahok
.jpg)
.svg){kind=small}
