1.
Hawker (trade)
–
A hawker is a vendor of merchandise that can be easily transported, the term is roughly synonymous with peddler or costermonger. In most places where the term is used, a hawker sells inexpensive items, whether stationary or mobile, hawkers often advertise by loud street cries or chants, and conduct banter with customers, so to attract attention and enhance sales. When accompanied by a demonstration or detailed explanation of the product, most of them are immigrants or laid-off workers, work for an average 10–12 hours a day, and remain impoverished. Though the prevalent license-permit raj in Indian bureaucracy ended for most retailing in the 1990s, in Kolkata, the profession was a cognisable and non-bailable offense. Over the years the street vendors have organized themselves into trade unions and associations, in fact, The National Association of Street Vendors of India based in Delhi, is a federation of 715 street vendor organizations, trade unions and non-governmental organizations. Kolkata has two such unions, namely the Bengal Hawkers Association and the Calcutta Hawkers Men Union, in September,2012, long-awaited Street Vendors Act was introduced in the Lok Sabha aimed at providing social security and livelihood rights, and regulated the prevalent license system. The Bill was passed in the Lok Sabha on 6 September 2013, the bill received the assent of the President of India on 4 March 2014. The commencement of the Act has not been notified, balut is a popular dish sold by hawkers in the Philippines, Laos, Cambodia, and Vietnam. In both China and Hong Kong, hawkers inventories often include fish ball, beef ball, butzaigo, roasted chestnuts, in Singapore and Malaysia, these stands have become so successful that many have chosen to set up shop more permanently in a hawker center. Across Asia, stalls have been set up with little to no government monitoring, due to health concerns and other liability problems, the food culture has been seriously challenged in Indonesia, though without marked success. However, in Hong Kong, the lease versus licensed hawker restrictions have put a burden on this mobile food culture, the term Jau Gwei has been used to describe vendors often running away from local police. The costermongers of London, England were at their peak in the 19th century, organised, yet semi-obvious, they were ubiquitous, and their street cries could be heard everywhere. Street vendors in Latin America are known in local Spanish and Portuguese variously as vendedores ambulantes or simply ambulantes, in Argentina they are known as manteros. In Brazil, they are known as camelôs. Some ambulantes set up in a location while others are mobile. Some ambulantes sell their goods door-to-door, puestos are market stalls or stands. Street vendors face various regulations and fees, there are sometimes disputes between established merchants and ambulantes. In order to avoid overwhelming tourists or shoppers, ambulantes are known to establish territories, thieves stealing their goods can be a problem
2.
Food booth
–
Sometimes the term also refers to the business operations and vendors that operate from such booths. There is evidence to suggest that foods have either originated from. For example, the popularity of the ice cream cone in North America is attributed to the St. Louis Worlds Fair in 1904, according to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was subsequently copied by other vendors. A common practice is for modern food booths to operate as concession stands at various kinds of special events and these may be operated by small independent vendors, catering companies, or by established restaurants offering a subset of items featured from a more comprehensive menu. Alternatively, some food booths may be operated by nonprofit organizations as a means of fundraising. In some situations, nonprofit orgs may face slightly lower processing fees, or less stringent regulations and contractual requirements, depending on the jurisdiction, and local customs, operators of such booths ordinarily require a temporary food sales permit and government-issued licenses. Typically operators also must demonstrate compliance with regulations for sanitation, public health. Hired inspectors are usually permitted to make unscheduled inspections of facilities with little or no notice to the proprietors. The rules regarding the frequency, scope and extent of routine on-site inspections vary depending on the jurisdiction. Also, some jurisdictions may establish priorities based on the type of food served, the type of organization involved, and other ancillary factors, such as any prior history of customer complaints
3.
Food cart
–
A food cart is a mobile kitchen that is set up on the street to facilitate the sale and marketing of street food to people from the local pedestrian traffic. Food carts are found in large cities throughout the world. Food carts come in two basic styles, one allows the vendor to sit or stand inside and serve food through a window. Another uses all of the room inside the cart for storage and to house the cooking machinery, the cart style is determined principally by the type of food served at the cart. Food carts are different from food trucks because they do not travel under their own power, some food carts are towed by another vehicle, while some alternatively are pushed by a human or animal. The U. S. city of Portland, Oregon, is renowned as the home of many food cart pods and these groups of food carts can have a few options, or span entire city blocks. Some of the most popular food cart pods offer a selection of craft beer. The first food carts probably came into being at the time of the early Greek and Roman civilizations with traders converting old hand-carts and smaller animal-drawn carts into mobile trading units. Carts have the advantage of being able to be moved should a location not be productive in sales. However, the use of carts exploded with the coming of the railways, firstly, highly mobile customers required food and drink to keep them warm within the early open carriages. Secondly, locomotives needed to stop regularly to take on coal and water, thirdly, few early trains had any form of buffet or dining car. This expansion lead to a successful relationship with some of the first concession stands. This form of concession based operation can be still in many countries. The railways also brought another benefit, a supply of new suitably sized carts. Today the size and scale of carts has generally increased, but hand towed food carts are still a common site where access is restricted and hungry people can be found. In the 21st century, innovations have included modular designed carts made with steel, fiber reinforced plastic. Some have been developed with the ability to be driven by themselves, some food carts are associated with restaurants. Most of the food served from the cart is the same as the food in the restaurant, in the United States, the city of Portland, Oregon, has experienced a boom in the number of food carts, trailers and stands
4.
Food truck
–
A food truck is a large vehicle equipped to cook and sell food. Some, including ice cream trucks, sell frozen or prepackaged food, others have on-board kitchens, sandwiches, hamburgers, french fries, and other regional fast food fare is common. In recent years, associated with the pop-up restaurant phenomenon, food trucks offering gourmet cuisine, Food trucks, along with portable food booths and food carts, are on the front line of the street food industry that serves an estimated 2.5 billion people every day. In the United States, the Texas chuckwagon is a precursor to the American food truck, in the later 1800s, herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months at a time. Food consisted of dried beans, coffee, cornmeal, greasy cloth-wrapped bacon, salt pork, beef, usually dried or salted or smoked, the wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food. Another early relative of the food truck is the lunch wagon. Scott cut windows in a covered wagon, parked it in front of a newspaper office in Providence Rhode Island. By the 1880s, former lunch-counter boy, Thomas H. Buckley, was manufacturing lunch wagons in Worcester and he introduced various models, like the Owl and the White House Cafe, with features that included sinks, refrigerators and cooking stoves, also colored windows and other ornamentation. Later versions of the truck were mobile canteens, which were created in the late 1950s. These mobile canteens were authorized by the U. S. Army, Mobile food trucks, nicknamed roach coaches or gut trucks, have been around for years, serving construction sites, factories, and other blue-collar locations. In big cities of the U. S. the food truck traditionally provided a means for the person to grab a quick bite at a low cost. Food trucks are not only out for their affordability but as well for their nostalgia. In recent years, the food truck resurgence was fueled by a combination of post-recessionary factors, due to an apparent combination of economic and technological factors combined with street food being hip or chic, there has been an increase in the number of food trucks in the United States. The construction business was drying up, leading to a surplus of food trucks, for experienced cooks suddenly without work, the food truck seemed a clear choice. Once more commonplace in American coastal big cities like New York and LA, gourmet food trucks are now to be found as well in the suburbs, and in small towns across the country. Food trucks are also being hired for events, like weddings, movie shoots, and corporate gatherings. A modern-day food truck isnt just an ordinary taco truck one might find at a construction site, in 2009, New York magazine noted that the food truck had largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers. These gourmet trucks menus run the gamut of ethnic and fusion cuisine, often focusing on limited but creative dishes at reasonable prices, they offer customers a chance to experience food they otherwise may not
5.
Finger food
–
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands, for example, in the South Asian subcontinent, food is traditionally always eaten with hands. Foods considered street foods are frequently, though not exclusively, finger foods, in the western world, finger foods are often either appetizers or entree/main course items. Other well-known foods that are eaten with the hands include burger, pizza, hot dogs, fruit. Dessert items such as cookies, pastries, ice cream in cones, or ice pops are often eaten with the hands but are not, in common parlance, in East Asia, foods like pancakes or flatbreads and street foods such as chuan are often eaten with the hands. In many western countries there are catering businesses that supply finger foods for events such as weddings, engagements, birthdays, for weddings, in particular, finger foods are becoming more popular because they are less expensive and offer more flexibility with menu choices. Finger Food, Elizabeth Wolf-Cohen ISBN 978-1-84215-507-3 The Essential Finger Food Cookbook, Wendy Stephen ISBN 978-1-57145-961-9
6.
Fast food
–
Fast food is a type of mass-produced food that is prepared and served very quickly. The food is typically less nutritionally valuable compared to other foods, Fast food restaurants are traditionally distinguished by their ability to serve food via a drive-through. Outlets may be stands or kiosks, which may provide no shelter or seating, franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations. Fast food began with the first fish and chip shops in Britain in the 1860s, drive-through restaurants were first popularized in the 1950s in the United States. The term fast food was recognized in a dictionary by Merriam–Webster in 1951, according to the National Institutes of Health, fast foods are quick alternatives to home-cooked meals. They are also high in saturated fat, sugar, salt, Eating too much fast food has been linked to, among other things, colorectal cancer, obesity and high cholesterol. The traditional family dinner is increasingly being replaced by the consumption of takeaway, as a result, the time invested on food preparation is getting lower and lower, with an average couple in the United States spending 47 minutes and 19 seconds per day on food preparation in 2013. The concept of ready-cooked food for sale is closely connected with urban development, homes in emerging cities often lacked adequate space or proper food preparation accouterments. Additionally, procuring cooking fuel could cost as much as purchased produce, frying foods in vats of searing oil proved as dangerous as it was expensive, and homeowners feared that a rogue cooking fire might easily conflagrate an entire neighborhood. Thus, urbanites were encouraged to purchase pre-prepared meats or starches, such as bread or noodles, in Ancient Rome, cities had street stands - a large counter with a receptacle in the middle from which food or drink would have been served. It was during post-WWII American economic boom that Americans began to more and buy more as the economy boomed. As a result of this new desire to have it all, coupled with the strides made by women while the men were away, Eating out, which had previously been considered a luxury, became a common occurrence, and then a necessity. Workers, and working families, needed quick service and inexpensive food for lunch and dinner. This need is what drove the phenomenal success of the early fast food giants, Fast food became an easy option for a busy family, as is the case for many families today. In the mornings, bread soaked in wine was eaten as a snack and cooked vegetables and stews later in popina. In Asia, 12th century Chinese scarfed down fried dough, soups and their Baghdadi contemporaries supplemented home-cooked meals with processed legumes, purchased starches, and even ready-to-eat meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travelers, as well, such as en route to a holy site, were among the customers
7.
Churro
–
A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America, in Spain, churros can either be thin or long and thick. They are normally eaten for breakfast dipped in champurrado, hot chocolate, the origin of churros is unclear. One theory suggests they were brought to Europe from China by the Portuguese, the new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star-shaped die rather than pulled. Another theory is that the churro was made by Spanish shepherds, churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. Churros are fried until they become crunchy, and may be sprinkled with sugar, the surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, specialized churrerías can be found in the form of a shop or a trailer during the holiday period. In addition, countries like Peru, Venezuela and Colombia have churrerías throughout their streets, in Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands. The dough is a mixture of flour, water and salt, some versions are made of potato dough. In Seville, the name calientes or calentitos de rueda is sometimes used instead of the word churro and these tend to refer to the thicker variant, called porra in northern Spain, the Basque Country and other regions. Calientes are usually fried in the shape of a continuous spiral, the center of the spiral is thicker and softer, and for many a delicacy in itself. The standard churro is also sold under the name calentitos de papas, in parts of Eastern Andalusia, a much thinner dough is used, which does not allow for the typical ridges to be formed on the surface of the churro. The final result therefore has a surface, and is more pliable. Another difference is that sugar is never sprinkled on them, because the flavour is not considered suitable, filled, straight churros are found in Cuba, Brazil, and in Argentina, Bolivia, Peru, Chile and Mexico. In Colombia and Venezuela, churros are glazed with arequipe and sweetened condensed milk, in Spain, a considerably wider diameter is used to accommodate the filling. In Uruguay, churros can also come in a savoury version, Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars. Food portal Media related to Churros at Wikimedia Commons
8.
Colombia
–
Colombia, officially the Republic of Colombia, is a transcontinental country largely situated in the northwest of South America, with territories in Central America. Colombia shares a border to the northwest with Panama, to the east with Venezuela and Brazil and to the south with Ecuador and it shares its maritime limits with Costa Rica, Nicaragua, Honduras, Jamaica, Haiti and the Dominican Republic. It is a unitary, constitutional republic comprising thirty-two departments, the territory of what is now Colombia was originally inhabited by indigenous peoples including the Muisca, the Quimbaya and the Tairona. The Spanish arrived in 1499 and initiated a period of conquest and colonization ultimately creating the Viceroyalty of New Granada, independence from Spain was won in 1819, but by 1830 the Gran Colombia Federation was dissolved. What is now Colombia and Panama emerged as the Republic of New Granada, the new nation experimented with federalism as the Granadine Confederation, and then the United States of Colombia, before the Republic of Colombia was finally declared in 1886. Since the 1960s the country has suffered from an asymmetric low-intensity armed conflict, Colombia is one of the most ethnically and linguistically diverse countries in the world, and thereby possesses a rich cultural heritage. Cultural diversity has also influenced by Colombias varied geography. The urban centres are located in the highlands of the Andes mountains. Colombian territory also encompasses Amazon rainforest, tropical grassland and both Caribbean and Pacific coastlines, ecologically, it is one of the worlds 17 megadiverse countries, and the most densely biodiverse of these per square kilometer. Colombia is a power and a regional actor with the fourth-largest economy in Latin America, is part of the CIVETS group of six leading emerging markets and is an accessing member to the OECD. Colombia has an economy with macroeconomic stability and favorable growth prospects in the long run. The name Colombia is derived from the last name of Christopher Columbus and it was conceived by the Venezuelan revolutionary Francisco de Miranda as a reference to all the New World, but especially to those portions under Spanish and Portuguese rule. The name was adopted by the Republic of Colombia of 1819. When Venezuela, Ecuador and Cundinamarca came to exist as independent states, New Granada officially changed its name in 1858 to the Granadine Confederation. In 1863 the name was changed, this time to United States of Colombia. To refer to country, the Colombian government uses the terms Colombia. Owing to its location, the present territory of Colombia was a corridor of early human migration from Mesoamerica, the oldest archaeological finds are from the Pubenza and El Totumo sites in the Magdalena Valley 100 km southwest of Bogotá. These sites date from the Paleoindian period, at Puerto Hormiga and other sites, traces from the Archaic Period have been found
9.
Ethnic group
–
An ethnic group or ethnicity is a category of people who identify with each other based on similarities, such as common ancestral, language, social, cultural or national experiences. Unlike other social groups, ethnicity is often an inherited status based on the society in which one lives, in some cases, it can be adopted if a person moves into another society. Ethnic groups, derived from the historical founder population, often continue to speak related languages. By way of language shift, acculturation, adoption and religious conversion, it is possible for individuals or groups to leave one ethnic group. Ethnicity is often used synonymously with terms such as nation or people. In English, it can also have the connotation of something exotic, generally related to cultures of more recent immigrants, the largest ethnic groups in modern times comprise hundreds of millions of individuals, while the smallest are limited to a few dozen individuals. Conversely, formerly separate ethnicities can merge to form a pan-ethnicity, whether through division or amalgamation, the formation of a separate ethnic identity is referred to as ethnogenesis. The term ethnic is derived from the Greek word ἔθνος ethnos, the inherited English language term for this concept is folk, used alongside the latinate people since the late Middle English period. In Early Modern English and until the mid-19th century, ethnic was used to mean heathen or pagan, as the Septuagint used ta ethne to translate the Hebrew goyim the nations, non-Hebrews, non-Jews. The Greek term in antiquity could refer to any large group, a host of men. In the 19th century, the term came to be used in the sense of peculiar to a race, people or nation, the abstract ethnicity had been used for paganism in the 18th century, but now came to express the meaning of an ethnic character. The term ethnic group was first recorded in 1935 and entered the Oxford English Dictionary in 1972, depending on the context that is used, the term nationality may either be used synonymously with ethnicity, or synonymously with citizenship. The process that results in the emergence of an ethnicity is called ethnogenesis, the Greeks at this time did not describe foreign nations but had also developed a concept of their own ethnicity, which they grouped under the name of Hellenes. Herodotus gave an account of what defined Greek ethnic identity in his day, enumerating shared descent. Whether ethnicity qualifies as a universal is to some extent dependent on the exact definition used. Many social scientists, such as anthropologists Fredrik Barth and Eric Wolf and they regard ethnicity as a product of specific kinds of inter-group interactions, rather than an essential quality inherent to human groups. According to Thomas Hylland Eriksen, the study of ethnicity was dominated by two distinct debates until recently, one is between primordialism and instrumentalism. In the primordialist view, the participant perceives ethnic ties collectively, as a given, even coercive
10.
Satay
–
Satay, or sate in Indonesian and Malaysian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. These are grilled or barbecued over a wood or charcoal fire, Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce are called as satay sauce. Satay originated in the Indonesian island of Java and it is available almost anywhere in Indonesia, where it has become a national dish. Satay is a popular delicacy in Indonesia, the countrys diverse ethnic groups culinary arts have produced a wide variety of satays. In Malaysia, satay is a popular dish—especially during celebrations—and can be throughout the country. In Southern Philippines it is known as satti, close analogues are yakitori from Japan, chuanr from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus and sosatie from South Africa. It is listed at number 14 on Worlds 50 most delicious foods readers poll compiled by CNN Go in 2011, although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders, even India cannot claim its origin, for there it was a legacy of Middle Eastern influence. A dish with widespread popularity, the origins of satay are unclear, the word satay itself is thought to have been derived from Indonesian, sate and Malay, saté or satai, both perhaps of Tamil origin. Satay was supposedly invented by Javanese street vendors as an adaptation of Indian kebabs and this theory is based on the fact that satay has become popular in Java after the influx of Muslim Indian and Arabs immigrants to Dutch East Indies in the early 19th century. The satay meats used by Indonesians and Malaysians — mutton and beef — are also favoured by Arabs and are not as popular in China as are pork, during the same period, other goat-based food such as tongseng and gulai kambing spicy goat soup were also appeared in Java. Another theory states that the word satay is derived from the Southern Min words sa tae bak and this theory is discounted, however, as traditional satay often consists of four pieces of meat and the fact that four is considered to be an inauspicious number in Chinese culture. From Java, satay spread through the Malay Archipelago and, as a consequence, numerous variations of the dish have been developed, by the late 19th century, satay has crossed the Strait of Malacca into neighbouring Malaysia, Singapore and Thailand. In the 19th century, the migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa. The Dutch also brought this dish as well as many other Indonesian specialties to the Netherlands, turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow color. Meat commonly used includes beef, lamb, goat, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit, some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard and snake meat. Mutton satay is served with kecap manis instead of peanut sauce
11.
Theophrastus
–
Theophrastus, a Greek native of Eresos in Lesbos, was the successor to Aristotle in the Peripatetic school. He came to Athens at an age and initially studied in Platos school. After Platos death, he attached himself to Aristotle who took to Theophrastus his writings, when Aristotle fled Athens, Theophrastus took over as at the Lyceum. Theophrastus presided over the Peripatetic school for years, during which time the school flourished greatly. He is often considered the father of botany for his works on plants, after his death, the Athenians honoured him with a public funeral. His successor as head of the school was Strato of Lampsacus, the interests of Theophrastus were wide ranging, extending from biology and physics to ethics and metaphysics. His two surviving works, Enquiry into Plants and On the Causes of Plants, were an important influence on Renaissance science. There are also surviving works On Moral Characters, On Sensation, On Stones, in philosophy, he studied grammar and language and continued Aristotles work on logic. He also regarded space as the arrangement and position of bodies, time as an accident of motion. In ethics, he regarded happiness as depending on external influences as well as on virtue and he was a native of Eresos in Lesbos. His given name was Tyrtamus, but he became known by the nickname Theophrastus, given to him, it is said. After receiving instruction in philosophy in Lesbos from one Alcippus, he moved to Athens and he became friends with Aristotle, and when Plato died Theophrastus may have joined Aristotle in his self-imposed exile from Athens. When Aristotle moved to Mytilene on Lesbos in 345/4, it is likely that he did so at the urging of Theophrastus. It seems that it was on Lesbos that Aristotle and Theophrastus began their research into science, with Aristotle studying animals. Theophrastus probably accompanied Aristotle to Macedonia when Aristotle was appointed tutor to Alexander the Great in 343/2, around 335 BC, Theophrastus moved with Aristotle to Athens where Aristotle began teaching in the Lyceum. Aristotle in his will made him guardian of his children, including Nicomachus with whom he was close, Aristotle likewise bequeathed to him his library and the originals of his works, and designated him as his successor at the Lyceum. Eudemus of Rhodes also had claims to this position. Theophrastus presided over the Peripatetic school for years, and died at the age of eighty-five according to Diogenes
12.
Cracker Jack
–
Cracker Jack is an American brand of snack consisting of molasses-flavored, caramel-coated popcorn and peanuts, well known for being packaged with a prize of trivial value inside. The Cracker Jack name was registered in 1896, the slogan, The More You Eat The More You Want, was also registered that year. Some food historians consider it the first junk food, Cracker Jack is famous for its connection to baseball lore. The Cracker Jack brand has been owned and marketed by Frito-Lay since 1997, frito Lay has announced that the prize is going to be removed and replaced with a QR code which can be used to download a baseball game. Frederick William Rueckheim—a German immigrant known informally as Fritz—sold popcorn at 113 Fourth Avenue, now known as Federal Street, the popcorn was made by hand using steam equipment. In 1873, Fritz bought out his partner, William Brinkmeyer, according to an urban myth propagated to promote the brand by Borden Food, Rueckheim produced a popcorn confection and presented it to the public at the Worlds Columbian Exposition in 1893. There is no evidence that proves that Rueckheim had an exhibit at the Columbian Exposition. In 1896, Louis discovered a method to separate the kernels of molasses-coated popcorn during the manufacturing process, as each batch was mixed in a cement-mixer-like drum, a small quantity of oil was added—a closely guarded trade secret. Before this change, the mixture had been difficult to handle, in 1896, the first lot of Cracker Jack was produced, the same year the name was registered. It was named by an enthusiastic sampler who remarked, Thats a crackerjack, the products tagline—The More You Eat, the More You Want—was also introduced in 1896. In 1899, Henry Gottlieb Eckstein developed the sealed package for freshness, known then as the Eckstein Triple Proof Package, a dust-, germ-. In 1902, the company was reorganized as Rueckheim Bros, in 1922, the name of the Chicago company was changed to The Cracker Jack Company. Cracker Jacks mascots Sailor Jack and his dog Bingo were introduced as early as 1916, Sailor Jack was modeled after Robert Rueckheim, grandson of Frederick. Robert, the son of the third and eldest Rueckheim brother, Edward, the sailor boy image acquired such meaning for the founder of Cracker Jack that he had it carved on his tombstone, which can still be seen in St. Henrys Cemetery in Chicago. Sailor Jacks dog Bingo was based on a dog named Russell, a stray adopted in 1917 by Henry Eckstein. Russell died of old age in 1930, the Cracker Jack Company was purchased by Borden in 1964 after a bidding war between Borden and Frito-Lay. Borden sold the brand to Frito-Lay parent PepsiCo in 1997, in 2013, Frito-Lay announced that Cracker Jack would undergo a slight reformulating, adding more peanuts and updating the prizes to make them more relevant to the times. On April 30,2013, Frito-Lay expanded the Cracker Jack product line to include other salty snacks in the spirit of the original Cracker Jack, in addition, unlike the original Cracker Jack, Cracker JackD has not featured prizes in its packages
13.
World's Columbian Exposition
–
The Worlds Columbian Exposition was a worlds fair held in Chicago in 1893 to celebrate the 400th anniversary of Christopher Columbuss arrival in the New World in 1492. The centerpiece of the Fair, the water pool, represented the long voyage Columbus took to the New World. Chicago bested New York City, Washington, D. C. the Exposition was an influential social and cultural event and had a profound effect on architecture, sanitation, the arts, Chicagos self-image, and American industrial optimism. The layout of the Chicago Columbian Exposition was, in part, designed by John Wellborn Root, Daniel Burnham, Frederick Law Olmsted. It was the prototype of what Burnham and his colleagues thought a city should be and it was designed to follow Beaux Arts principles of design, namely French neoclassical architecture principles based on symmetry, balance, and splendor. The color of the generally used to cover the buildings facades gave the fairgrounds its nickname. Many prominent architects designed its 14 great buildings, artists and musicians were featured in exhibits and many also made depictions and works of art inspired by the exposition. The exposition covered more than 600 acres, featuring nearly 200 new buildings of predominantly neoclassical architecture, canals and lagoons, more than 27 million people attended the exposition during its six-month run. Dedication ceremonies for the fair were held on October 21,1892, the fair continued until October 30,1893. On October 9,1893, the day designated as Chicago Day, the debt for the fair was soon paid off with a check for $1.5 million. Chicago has commemorated the fair one of the stars on its municipal flag. Schwab, Chicago railroad and manufacturing magnate John Whitfield Bunn, and Connecticut banking, insurance, the fair was planned in the early 1890s during the Gilded Age of rapid industrial growth, immigration, and class tension. Worlds fairs, such as Londons 1851 Crystal Palace Exhibition, had been successful in Europe as a way to bring together societies fragmented along class lines, the first American attempt at a worlds fair in Philadelphia in 1876, drew crowds but was a financial failure. Nonetheless, ideas about distinguishing the 400th anniversary of Columbus landing started in the late 1880s. Civic leaders in St. Louis, New York City, Washington DC and Chicago expressed an interest in hosting a fair to generate profits, boost real estate values, Congress was called on to decide the location. What finally persuaded Congress was Chicago banker Lyman Gage, who raised several million dollars in a 24-hour period, over. The exposition corporation and national exposition commission settled on Jackson Park, Daniel H. Burnham was selected as director of works, and George R. Davis as director-general. Burnham emphasized architecture and sculpture as central to the fair and assembled the periods top talent to design the buildings, the temporary buildings were designed in an ornate Neoclassical style and painted white, resulting in the fair site being referred to as the “White City”
14.
Transylvania
–
Transylvania is a historical region located in what is today the central part of Romania. Bound on the east and south by its borders, the Carpathian mountain range. The term sometimes encompasses not only Transylvania proper, but also the regions of Crișana, Maramureș. The region of Transylvania is known for the beauty of its Carpathian landscape. It also contains major cities such as Cluj-Napoca, Brașov, Sibiu, in the English-speaking world it has been commonly associated with vampires, due to the influence of Bram Stokers famous novel Dracula and its many film adaptations. Transylvania was first referred to in a Medieval Latin document in 1075 as ultra silvam, Transylvania, with an alternative Latin prepositional prefix, means on the other side of the woods. Hungarian historians claim that the Medieval Latin form Ultrasylvania, later Transylvania, was a translation from the Hungarian form Erdő-elve. That also was used as an name in German überwald. The German name Siebenbürgen means seven fortresses, after the seven Transylvanian Saxons cities in the region and this is also the origin of the regions name in many other languages, such as the Bulgarian Седмиградско, Polish Siedmiogród and the Ukrainian Семигород. The Hungarian form Erdély was first mentioned in the 12th-century Gesta Hungarorum as Erdeuleu or Erdő-elve, the word Erdő means forest in Hungarian, and the word Elve denotes a region in connection with this, similarly to the Hungarian name for Muntenia. Erdel, Erdil, Erdehstan, the Turkish equivalents, or the Romanian Ardeal were borrowed from this form as well, the first known written occurrence of the Romanian name Ardeal appeared in a document in 1432 as Ardeliu. Transylvania has been dominated by different peoples and countries throughout its history. It was once the nucleus of the Kingdom of Dacia, in 106 AD the Roman Empire conquered the territory, systematically exploiting its resources. After the Roman legions withdrew in 271 AD, it was overrun by a succession of tribes, bringing it under the control of the Carpi, Visigoths, Huns, Gepids, Avars. From 9th to 11th century Bulgarians ruled Transylvania, there is an ongoing scholarly debate over the ethnicity of Transylvanias population before the Hungarian conquest. The Magyars conquered much of Central Europe at the end of the 9th century, according to Gesta Hungarorum, Transylvania was ruled by the Vlach voivode Gelou before the Hungarians arrived. The Kingdom of Hungary established a control over Transylvania in 1003. Between 1003 and 1526, Transylvania was a voivodeship in the Kingdom of Hungary, after the Battle of Mohács in 1526, Transylvania became part of the Kingdom of János Szapolyai
15.
French fries
–
French fries, chips, fries, finger chips, or French-fried potatoes are batonnet or allumette-cut deep-fried potatoes. Fries in America are generally salted and are almost always served with ketchup, Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. French fries can be made from potatoes instead of potatoes. A baked variant of the French fry uses less or even no oil, French fries are prepared by first peeling and cutting the potato into even strips. These are then wiped off or soaked in water to remove the surface starch. They may then be fried in one or two stages, chefs generally agree that the two-bath technique produces better results. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat to cook them through and this may be done in advance. Then they are more briefly fried in hot fat to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, the exact times of the two baths depend on the size of the potatoes. For example, for 2–3mm strips, the first bath takes about 3 minutes, most French fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. The usual fat for making French fries is vegetable oil, in the past, beef suet was recommended as superior, with vegetable shortening as an alternative. In fact, McDonalds used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, thomas Jefferson had potatoes served in the French manner at a White House dinner in 1802. The expression French fried potatoes first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. Warren, French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and it is apparent that this account refers to thin, shallow-fried slices of potato – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term French fried was being used in the sense of deep-fried for foods like onion rings or chicken and it is unlikely that French fried refers to frenching in the sense of julienning, which is not attested until after French fried potatoes. Previously, frenching referred only to trimming meat off the shanks of chops, some claim that fries originated in Belgium, there is an ongoing dispute between the French and Belgians about where they were invented, with both countries claiming ownership. Also, given 18th century economic conditions, It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes, at most they were sautéed in a pan. Some people believe that the term French fries for deep fried potato batons was introduced when American soldiers arrived in Belgium during World War I
16.
Yasothon
–
Yasothon is a town on the Chi River in the north-eastern region of Thailand. It is the capital and administrative center of Yasothon Province and seat of its City District, within this district, subdistrict Nai Mueang comprises the bounds of the town proper, which had a population of 21,134 in 2005. It lies a more than 500 km north-east of Bangkok. Chao Racha Wong Singh more often transliterated Sing, led a number of people to landing on the River Chi, Sing was a son of Chao Phraya Wichai in the capital of Champasak The town was first called Ban Sing Kow or Ban Sing Tha. While there are numerous Khmer artifacts in and around the city, the wat, which had been deserted until dense jungle growth blocked the landing, was cleared, re-built and renamed after the new village. The change from Thong to Tha was influenced by two factors, Tha means port or landing, and also pose with many connotations. Thus the change in name to Sing Tha means Port Lion, and also Imposing Lion such as those posed on the Lion Gate, King Rama II announced a change in the towns name to Mueang Yasothon. During the 1827–1829 Laotian Rebellion led by Chao Anouvong, Fai was active in encouraging left bank people to migrate to establish their muang on the bank of the Mekong. King Rama III, in recognition of his achievements, also appointed him as chao muang of Nakhon Phanom, and he briefly governed both Yasothon and Nakhon Phanom. On 15 August 2011, in the Thai solar calendar month of Singhakhom a monument was erected in the city on the grounds of Wat Srithammaram, dedicated to Singh, the first Phra Sunthon Ratcha Wongsa. Rain fell heavily as the statue was raised onto its pedestal, the towns unofficial nickname is Mueang Yot Nakhon เมืองยศนคร Proud Capital. Chao Phraya Bodindecha, is held annually over the weekend that falls in the middle of the month of May. The festivals origins lie in a custom of firing rockets into the sky at the start of the season to remind King of the Sky, Phaya Thaen. The festival is a marked by a weekend of celebration, including highly decorated floats parading through the town, accompanied by partying, dancing, music. Friday the main thoroughfare is transformed into a parade ground lined on both sides by concert stages, which will feature Mor lam performers throughout the night, saturday sponsored parade groups compete for prizes. Many of the dances and floats have to do with the legend of Phadaeng and Nang Ai. Sunday the action moves from the city center to Phaya Thaen Park at its eastern edge. The park is not only a playground with an athletic stadium and outdoor stage
17.
Rocket Festival
–
Local participants and sponsors use the occasion to enhance their social prestige, as is customary in traditional Buddhist folk festivals throughout Southeast Asia. These Buddhist festivals are presumed to have evolved from pre-Buddhist fertility rites held to celebrate and encourage the coming of the rains and this festival displays some earthy elements of Lao folklore. Economically, villages and sponsors bear the costs in many locations in Laos, the festivals typically begin at the beginning of the rainy season, in the sixth or seventh lunar months. Giving the Bun Bang Fai or fire rocket festival of Laos as one example, villages no longer stage Bun Bang Fai festivals on the scale of Yasothons famous event. However, villages may have floats conveying government messages, in Suwannaphum of Roi Et Province is one the most magnificent and beautiful of Thailands Bang Fai parades that is called Bang fai eh or Bangfai ko. Raw Friday features all-night performances of Mor Lam Sing, which continue intermittently into the hours of Monday. Mor Lam Sing is a type of morlam that is popular among the local Isan-Lao population. The performance goes on all night and the locals have great fun, outsiders have a hard time understanding the humour, which is often rather bawdy. Saturday brings on the competitions for Hae Bangfai Ko, Bangfai Ko are richly decorated rockets mounted on traditional but highly decorated oxcarts, or modern floats. Most but not all bold Bangfai Ko are for show and not actually capable of flight, many sport the heads of Nāgas, if equipped with water pumps and swivels, they are actually capable of spitting on spectators. The principal theme of any Hae Bangfai is the Phadaeng and Nang Ai legend, so many floats also depict the couple, other modern themes present as well, as suggested by Keyes Participating groups compete for prizes within their categories. Hàe typically end in a wat, where dancers and accompanying musicians may further compete in traditional folk dance, all groups prominently display the names of their major sponsors. Recalling the fertility rite origins of the festival, parade ornaments and floats often sport phallic symbols, amid the festive atmosphere, dirty humour is widespread. Festivities also include cross-dressing, both cross-sex and cross-generational, and great quantities of alcohol, sato, a brewed rice beverage similar to Japanese sake, may also be on offer, sweet-flavored sato may be as little as seven-percent alcohol, but it packs a surprising punch. While popular and entertaining, the festival is also dangerous, with participants, on 9 May 1999, a Lan 120 kg rocket exploded 50 metres above ground, just two seconds after launch, killing four persons and wounding 11. Jaruat is the term for rockets used as missiles or weapons. Tiny bottle rockets are so-called because they may be launched from a bottle, most contemporary ones, however, are enclosed in pvc piping, making them less dangerous by standardizing their sizes and black-powder charges. Baking or boiling a bong kills insect eggs that hatch in dead bamboo and eat it
18.
Ramen
–
It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions. Nearly every region in Japan has its own variation of ramen, the origin of ramen is unclear. Some sources say it is of Chinese origin, other sources say it was invented in Japan in the early 20th century. The name ramen is the Japanese pronunciation of the Chinese lamian, until the 1950s, ramen was called shina soba but today chūka soba or just Ramen are more common, as the word 支那 has acquired a pejorative connotation. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple dish of noodles, a few toppings. Many Chinese living in Japan also pulled portable food stalls, selling ramen, by the mid-1900s, these stalls used a type of a musical horn called a charumera to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a dish when eating out. According to ramen expert Hiroshi Osaki, the first specialized ramen shop opened in Yokohama in 1910, after World War II, cheap flour imported from the United States swept the Japanese market. At the same time, millions of Japanese troops had returned from China, many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still an occasion that required going out. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods, named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation to this dish simply by adding boiling water. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives, at the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994, a wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be categorized by its two main ingredients, noodles and broth. Making noodles with kansui lends them a yellowish hue as well as a firm texture, eggs may also be substituted for kansui. Ramen comes in various shapes and lengths and it may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Ramen soup is made from stock based on chicken or pork, combined with a variety of ingredients such as kombu, katsuobushi, niboshi, beef bones, shiitake. The resulting combination is generally divided into five categories, shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case
19.
Coolie
–
Coolie, during the 19th and early 20th century, was a term for an indentured servant indentured to a company, mainly from the South Asia or China. The origins of the word are uncertain but it is thought to have originated from the Tamil word for a payment for work, an alternative etymological explanation is that the word came from Hindustani word qulī, which itself could be from the Turkish word for slave, kul. The word was used in this sense for labourers from India, in 1727, Dr. Engelbert Kämpfer described coolies as dock labourers who would unload Dutch merchant ships at Nagasaki in Japan. The Chinese word 苦 力 means bitterly hard and is translated as bitter labour. Social and political pressure led to the abolition of the trade throughout the British Empire in 1807. Labour-intensive industries, such as cotton and sugar plantations, mines and railway construction, as a consequence, a large-scale slavery-like trade in Asian indentured labourers began in the 1820s to fill this vacuum. British companies were the first to experiment with this new form of cheap labour in 1807. The coolie trade was often compared to the slave trade. Although there are reports of ships for Asian coolies carrying women and children, the Chinese government also made efforts to secure the well-being of their nations workers, with representations being made to relevant governments around the world. The first shipment of Chinese labourers was to the British colony of Trinidad in 1806, the trade soon spread to other ports in Guangdong and demand became particularly strong in Peru for workers in the silver mines and the guano collecting industry. Australia began importing workers in 1848 and the United States began using them in 1865 on the First Transcontinental Railroad construction, the trade flourished from 1847 to 1854 without incident, until reports began to surface of the mistreatment of the workers in Cuba and Peru. As the British government had political and legal responsibility for many of the ports involved, including Amoy, however, the trade simply shifted to the more accommodating port in the Portuguese enclave of Macau. Many coolies were first deceived or kidnapped and then kept in barracoons or loading vessels in the ports of departure, in 1875, British commissioners estimated that approximately eighty percent of the workers had been abducted. Their voyages, which are called the Pacific Passage, were as inhumane. They were sold and were taken to work in plantations or mines with very bad living and working conditions, the duration of a contract was typically five to eight years, but many coolies did not live out their term of service because of the hard labour and mistreatment. Those who did live were often forced to remain in servitude beyond the contracted period, the coolies who worked on the sugar plantations in Cuba and in the guano beds of the Chincha Islands of Peru were treated brutally. Seventy-five percent of the Chinese coolies in Cuba died before fulfilling their contracts, more than two-thirds of the Chinese coolies who arrived in Peru between 1849 and 1874 died within the contract period. In 1860 it was calculated that of the 4000 coolies brought to the Chinchas since the trade began, because of these unbearable conditions, Chinese coolies often revolted against their Ko-Hung bosses and foreign company bosses at ports of departure, on ships, and in foreign lands
20.
Tourism in Thailand
–
Tourism is a major economic factor in the Kingdom of Thailand. Estimates of tourism receipts directly contributing to the Thai GDP of 12 trillion baht range from nine percent to 17.7 percent in 2016, when including indirect travel and tourism receipts, the 2014 total is estimated to have accounted for 19.3 percent of Thailands GDP. The global average for tourism revenue is nine percent of GDP, the Tourism Authority of Thailand uses the slogan Amazing Thailand to promote Thailand internationally. In 2015, this was supplemented by a Discover Thainess campaign, among the reasons for the increase in tourism in the 1960s were the stable political atmosphere and the development of Bangkok as a crossroads of international air transport. The hotel industry and retail industry both expanded rapidly due to tourist demand and it was boosted by the presence of US GIs who started to arrive in the 1960s for rest and recuperation during the Vietnam War. Thailand was one of the first players in Asia to capitalise on this then-new trend, Tourist numbers have grown from 336,000 foreign visitors and 54,000 GIs on R&R in 1967 to 32.59 million foreign guests visiting Thailand in 2016. The Tourism Authority of Thailand claims that the tourist industry earned 2.52 trillion baht in 2016, TAT officials said their revenue estimates, for foreign and domestic tourists combined, show that tourism revenue for all of 2017 may surpass earlier forecasts of 2.77 trillion baht. In 2015,6.7 million persons arrived from ASEAN countries, the largest numbers of Western tourists came from Russia, the UK, Australia, and the US. Around 55 percent of Thailands tourists are return visitors, the peak period is during the Christmas and New Year holidays when Western tourists flee cold conditions at home. In 2014,4.6 million Chinese visitors travelled to Thailand, in 2015, Chinese tourists numbered 7.9 million or 27 percent of all international tourist arrivals,29.8 million,8.75 million Chinese tourists visited Thailand in 2016. Thailand relies heavily on Chinese tourists to meet its tourism revenue target of 2.2 trillion baht in 2015 and 2.3 trillion in 2016, Chinese visitors now account for 27 percent of all foreign travellers to Thailand. It is estimated that the average Chinese tourist remains in the country for one week and spends 30, 000–40,000 baht per person, the average Chinese tourist spends 6,400 baht per day—more than the average visitors 5,690 baht. Chinese media outlets have claimed that Thailand superseded Hong Kong as the top destination for Chinese travellers during the 2013 May Day holiday, the huge influx of Chinese tourists has not been without its downside. Locals have complained that many Chinese visitors are culturally insensitive and boorish and this has led the Thai government to publish a Mandarin language etiquette manual for distribution to Chinese tourists. In 2015, Thailand hosted 1.43 million Japanese travellers, up 4.1 percent from 2015, generating 61.4 billion baht, in 2016, Thailand expects 1.7 million Japanese tourists, generating 66.2 billion baht in revenue. To accommodate foreign visitors, the Thai government established a separate police force with offices in the major tourist areas. Thailands tourism has faced increased competition since Laos, Cambodia, Destinations like Angkor Wat, Luang Prabang, and Halong Bay now rival Thailands former monopoly in the Indochina region. To counter this, Thailand is targeting niche markets such as holidays, holidays combined with medical treatment
21.
Java
–
Java is an island of Indonesia. With a population of over 141 million or 145 million as of 2015 Census released in December 2015, the Indonesian capital city, Jakarta, is located on western Java. Much of Indonesian history took place on Java and it was the center of powerful Hindu-Buddhist empires, the Islamic sultanates, and the core of the colonial Dutch East Indies. Java was also the center of the Indonesian struggle for independence during the 1930s and 1940s, Java dominates Indonesia politically, economically and culturally. Formed mostly as the result of eruptions, Java is the 13th largest island in the world. A chain of mountains forms an east–west spine along the island. Three main languages are spoken on the island, Javanese, Sundanese, of these, Javanese is the dominant, it is the native language of about 60 million people in Indonesia, most of whom live on Java. Furthermore, most residents are bilingual, speaking Indonesian as their first or second language, while the majority of the people of Java are Muslim, Java has a diverse mixture of religious beliefs, ethnicities, and cultures. Java is divided into four provinces, West Java, Central Java, East Java, and Banten, the origins of the name Java are not clear. One possibility is that the island was named after the plant, which was said to be common in the island during the time. There are other sources, the word jaú and its variations mean beyond or distant. And, in Sanskrit yava means barley, a plant for which the island was famous, Yawadvipa is mentioned in Indias earliest epic, the Ramayana. Sugriva, the chief of Ramas army dispatched his men to Yawadvipa and it was hence referred to in India by the Sanskrit name yāvaka dvīpa. Java is mentioned in the ancient Tamil text Manimekalai by Chithalai Chathanar that states that Java had a kingdom with a capital called Nagapuram, another source states that the Java word is derived from a Proto-Austronesian root word, Iawa that meaning home. The great island of Iabadiu or Jabadiu was mentioned in Ptolemys Geographia composed around 150 CE Roman Empire, Iabadiu is said to mean barley island, to be rich in gold, and have a silver town called Argyra at the west end. The name indicate Java, and seems to be derived from Hindu name Java-dvipa, Java lies between Sumatra to the west and Bali to the east. Borneo lies to the north and Christmas Island is to the south and it is the worlds 13th largest island. Java is surrounded by the Java Sea to the north, Sunda Strait to the west, Java is almost entirely of volcanic origin, it contains thirty-eight mountains forming an east–west spine that have at one time or another been active volcanoes
22.
Dutch East Indies
–
The Dutch East Indies was a Dutch colony. It was formed from the colonies of the Dutch East India Company. During the 19th century, Dutch possessions and hegemony were expanded and this colony was one of the most valuable European colonies under the Dutch Empires rule, and contributed to Dutch global prominence in spice and cash crop trade in the 19th to early 20th century. The colonial social order was based on racial and social structures with a Dutch elite living separate from. The term Indonesia came into use for the location after 1880. In the early 20th century, local intellectuals began developing the concept of Indonesia as a nation state, Japans World War II occupation dismantled much of the Dutch colonial state and economy. Following the Japanese surrender in August 1945, Indonesian nationalists declared independence which they fought to secure during the subsequent Indonesian National Revolution, the word Indies comes from Latin, Indus. The original name Dutch Indies was translated by the English as the Dutch East Indies, the name Dutch Indies is recorded in the Dutch East India Companys documents of the early 1620s. Scholars writing in English use the terms Indië, Indies, the Dutch East Indies, the Netherlands Indies, centuries before Europeans arrived, the Indonesian archipelago supported various states, including commercially oriented coastal trading states and inland agrarian states. The first Europeans to arrive were the Portuguese in the late 15th century, following disruption of Dutch access to spices in Europe, the first Dutch expedition set sail for the East Indies in 1595 to access spices directly from Asia. When it made a 400% profit on its return, other Dutch expeditions soon followed, recognising the potential of the East Indies trade, the Dutch government amalgamated the competing companies into the United East India Company. The VOC was granted a charter to wage war, build fortresses, a capital was established in Batavia, which became the centre of the VOCs Asian trading network. Smuggling, the expense of war, corruption, and mismanagement led to bankruptcy by the end of the 18th century. The company was dissolved in 1800 and its colonial possessions in the Indonesian archipelago were nationalised under the Dutch Republic as the Dutch East Indies. From the arrival of the first Dutch ships in the late 16th century, to the declaration of independence in 1945, although Java was dominated by the Dutch, many areas remained independent throughout much of this time, including Aceh, Bali, Lombok and Borneo. Piracy remained a problem until the mid-19th century, finally in the early 20th century, imperial dominance was extended across what was to become the territory of modern-day Indonesia. In 1811, British forces occupied several Dutch East Indies ports including Java, Dutch control was restored in 1816. Under the 1824 Anglo-Dutch Treaty, the Dutch secured British settlements such as Bengkulu in Sumatra, in exchange for ceding control of their possessions in the Malay Peninsula, the resulting borders between British and Dutch possessions remain between Malaysia and Indonesia
23.
Cendol
–
Cendol /ˈtʃɛndɒl/ is a traditional dessert popular in Southeast Asia such as, Indonesia, Malaysia, Singapore, Brunei, Cambodia, East Timor, Vietnam, Thailand and Burma. Indonesian dictionary describes cendol as a made from rice flour and other ingredients that are formed by filters, then mixed with palm sugar. In Vietnam, this worm-like rice flour concoction is called bánh lọt or fall through cake, bánh lọt is a common ingredient in a Vietnamese dessert drink called chè, or more commonly chè ba màu. In Thailand it is called lot chong which can be translated as gone through a hole, in Burma it is known as mont let saung or မုန့်လက်ဆောင်း. In Cambodia, it is known as lot, the desserts basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring, shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, in Sunda, Indonesia, cendol is a dark-green pulpy dish of rice flour worms with coconut milk and syrup of areca sugar. It used to be served without ice, in Javanese, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, today, iced cendol might be served with additional toppings, such as diced jackfruit, durian flesh, and chocolate condensed milk are popular in Indonesia. The influence of Singapore and the West has given rise to different variations of cendol, cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts. Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, originally cendol or dawet in Java was served without ice, but after the introduction of refrigeration technology, the cold cendol with shaved ice was available and widely popular. It is possible that each country developed its own recipes once ice became readily available and this explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where British refrigerated ships technology would provide the required ice. Cendol has been declared a Malaysian heritage food by the Malaysian Department of National Heritage, in Indonesia and Malaysia, cendol is commonly sold on the roadside by vendors. It is even dessert fare in Singapore, found in stalls, food centres, coffee shops. Cendol mention in Malaysia writing 1932 - malay concordance project
24.
Greater Jakarta
–
Greater Jakarta is a generic term for the urban agglomeration surrounding Jakarta, Indonesia, the capital and largest city in the country, home to over 30 million people. Being a generic term, there are definitions for differing purposes. These definitions do not necessarily need to be defined by the government, they can be defined by an organization or study, such as Demographia, a development bank, a university, etc. Greater Jakarta is a magnet and home to people from all over Indonesia and Southeast Asia. Greater Jakarta has significant numbers of Sundanese, Javanese, Betawi as well as Bataks from the rest of the island, as Jabodetabek is an acronym, the re-definitions also have tended to tack on abbreviations to the end in the acronym form. Issues leading to the administrative definition revision attempts include, Mountainous regions and active volcanoes within the definition, including volcanic highlands fringing the south, for a short time, Cianjur was included and tacked on as jur to the acronym such as BKSP Jabodetabekjur. Routing of the KRL Jabodetabek, Jakartas biggest single mass transit mode, that reaches the city of Rangkasbitung, all other termini lie within Jabodetabek. Fast growth of Bandung Metropolitan Area and a corridor of mushrooming population between the metropolitan areas. As Greater Jakarta continued its growth and sprawl over the decades, definitions are modified. Names grow longer as syllables of cities are tacked on the ends, initially, the metropolitan area was defined as, Jabotabek, the combination of Jakarta + Bogor + Tangerang + Bekasi cities and Regencies, this name was rendered obsolete when Depok was added. Jabodetabek, Depok was carved out of Bogor Regency in 1999, leading to the new name Similarly, South Tangerang was carved out of Tangerang Regency, list of metropolitan areas in Indonesia Interactive district-wise population density map of Java, including Greater Jakarta
25.
Bandung
–
It is nations fourth largest city, and the third largest city by population, with over 2.4 million. Located 768 metres above sea level, approximately 140 kilometres south east of Jakarta, the city lies on a river basin surrounded by volcanic mountains. This topography provides a defense system, which was the primary reason for the Dutch East Indies governments plan to move the colony capital from Batavia to Bandung. The Dutch colonials first established tea plantations around the mountains in the century. The Dutch inhabitants of Bandung demanded establishment of a municipality, which was granted in 1906, luxurious hotels, restaurants, cafés and European boutiques were opened, hence the city was nicknamed Parijs van Java.5 million people. New skycrapers, high-rise buildings, bridges, gardens have been constructed, Bandung will be supporting as one of the host cities of 2018 Asian Games. Current international airport redevelopment is completed in 2016, to improve infrastructure, the construction of Jakarta-Bandung High Speed Rail and Bandung Metro Kapsul, a type of indigenous Automated People Mover will start in 2017. The new Bandung Kertajati International Airport also will be completed as early as 2018, Bandung, the capital of West Java province, located about 180 kilometres southeast of Jakarta, is the third largest city in Indonesia. Its elevation is 768 metres above sea level and is surrounded by up to 2,400 metres high Late Tertiary and Quaternary volcanic terrain. The basins main river is the Citarum, one of its branches, the Bandung Basin is an important source of water for potable water, irrigation and fisheries, with its 6,147 million m³ of groundwater being a major reservoir for the city. The northern section of Bandung is hillier than other parts of the city, long-term volcanic activity has created fertile andisol soil in the north, suitable for intensive rice, fruit, tea, tobacco and coffee plantations. In the south and east, alluvial soils deposited by the Cikapundung river predominate, Geological data shows that the Bandung Basin is located on an ancient volcano, known as Mount Sunda, erected up to 3, 000–4,000 metres during the Pleistocene age. Two large-scale eruptions took place, the first formed the basin, the lake drained away, for reasons which are the subject of ongoing debate among geologists. Bandung experiences tropical climate according to Köppen climate classification as the driest month precipitation total is below 60 millimetres. The wettest month is February with precipitation total 255.0 millimetres, the average temperature throughout the year tends to be cooler than most cities in Indonesia due to the altitude influence. The average temperature throughout the year only has little variation due to its location near the equator, the official name of the city during the colonial Dutch East Indies period was Bandoeng. During the seventeenth and eighteenth centuries, the Dutch East Indies Company established plantations in the Bandung area, in 1786, a supply road connecting Batavia, Bogor, Cianjur, Bandung, Sumedang and Cirebon was constructed. Daendels built a road, stretching approximately 1,000 km from the west to the east coast of Java, in 1810, the road was laid down in Bandung and was named De Groote Postweg, the present-day location of Asia-Afrika Street
26.
Surabaya
–
Surabaya, is the capital of Jawa Timur, located on northeastern Java island and along the edge of the Madura Strait and the second-largest-city in Indonesia. At the 2010 census, the city had a population over 2, Surabaya was once the largest city in Dutch East Indies and virtually the center of trading in the nation, exceeding those of Batavia, competing with the likes of Shanghai and Hong Kong. It was said that the two powerful animals agreed for a truce and set boundaries, that the domain would be in the sea while the crocodiles domain would be on the land. However one day the shark swam into the estuary to hunt, this angered the crocodile. The Shark argued that the river was a water-realm which meant that it was shark territory, while the crocodile argued that the river flowed deep inland, a ferocious fight resumed as the two animals bit each other. Finally the shark was badly bitten and fled to the sea. The two animals are now used as the symbol, with the two facing and circling each other, as depicted in a statue appropriately located near the entrance to the city zoo. Alternate derivations proliferate, from the Javanese sura ing baya, meaning bravely facing danger, some people consider Jayabayas prophecy as being about the great war between native Surabayan people and foreign invaders at the start of the war of independence in 1945. Another story tells of two heroes who fought each other in order to be the king of the city, the two heroes were named Sura and Baya. These folk etymologies, though embraced enthusiastically by its people and city leaders, are unverifiable, the earliest record of Surabaya was in the 1225 book Zhu fan zhi written by Zhao Rugua, in which it was called Jung-ya-lu, the ancient name of Surabaya. At the estuary, the water is fresh. In the fifteenth and sixteenth centuries, Surabaya was a duchy and it entered a conflict with, and was later captured by, the more powerful Sultanate of Mataram in 1625 under Sultan Agung. It was one of Matarams fiercest campaigns, in which they had to conquer Surabayas allies, Sukadana and Madura, with this conquest, Mataram then controlled almost the whole of Java, with the exception of the Sultanate of Banten and the Dutch settlement of Batavia. The expanding Dutch East India Company took the city over from a weakened Mataram in November 1743, Surabaya became a major trading center under the Dutch colonial government, and hosted the largest naval base in the colony. Surabaya was also the largest city in the serving as the center of Javas plantation economy. However, by 1920 a census recorded that Batavia has overtaken Surabayas population size, in 1917, a revolt occurred among the soldiers and sailors of Surabaya, led by the Indies Social Democratic Association. The revolt was crushed and the insurgents given harsh sentences. Japan occupied the city in 1942, as part of the occupation of Indonesia, after Japanese surrender at the end of World War II Surabaya was seized by Indonesian nationalists
27.
Regional street food
–
In Hawaii, the local street food tradition of Plate Lunch was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers. A variety of cakes and fritters collectively known as mofo are available from kiosks in towns, the most common is mofo gasy, Malagasy bread, made from a batter of sweetened rice flour poured into greased circular molds and cooked over charcoal. Mofo gasy is a breakfast food and is eaten with coffee. In coastal areas this mofo is made with milk and is known as mokary. Savory mofo include ramanonaka, a mofo gasy salted and fried in lard, and a fritter flavored with chopped greens, onions, tomatoes, in rural areas, steamed cassava or sweet potatoes are eaten, occasionally with fresh or sweetened condensed milk. In the northern side of the country, Ze3za3 and calenté are very famous, in the cities of the Atlentic Coast Fish and Sea fruits are often found. Chin chin is a served in Nigeria and west Africa. Other Nigerian street foods include suya, boli, fried yam and fish, roasted corn, pure water or sachet water is also sold, frequently by children. In South Africa, boerewors and other foods are available in the street. In townships, ethnic foods are available, in Cape Town, the Gatsby, a baguette filled with meat, salad, cheese, and chips is sold as street food. It is said to have originated from a single restaurant, bunny chow is a scooped out loaf with fufu or atchar inside and with the scooped out bread placed on top. In Uganda, a street food item is the rolex, where chapati, a tortilla-like flatbread, is wrapped around eggs. Dhaka street food vendors sell pitha, chotpoti, puchka, jhalmuri, badam, Street vendors of snack foods are becoming less common as local governments cut down on the practice, citing safety and traffic congestion as problems. Many vendors have also moved towards opening small restaurants and shops, bing, a flatbread made of flour and fried in oil, was once a Northeastern street food that can also be found in many areas around the country. They can be served plain or stuffed with meat or eggs, or seasoned with scallions, sauces, one variety originating in Shandong and now found throughout China, jianbing guozi, is made with the batter poured directly onto an iron skillet and evened out into a thin pancake. An egg is cracked on top, then various seasonings are added, in Hong Kong notable foods include skewered beef, curry fish balls, stuffed peppers and mushrooms, and dim sum. Street side food vendors are called gaai bin dong, Street food in Hong Kong can grow into a substantial business with the stalls only barely mobile in the traditional street food sense. Each region of India has street food specialties, mumbai, Maharashtra, is where vada pav originated
28.
Indonesia
–
Indonesia, officially the Republic of Indonesia, is a unitary sovereign state and transcontinental country located mainly in Southeast Asia with some territories in Oceania. Situated between the Indian and Pacific oceans, it is the worlds largest island country, with more than seventeen thousand islands. At 1,904,569 square kilometres, Indonesia is the worlds 14th-largest country in terms of area and worlds 7th-largest country in terms of combined sea. It has an population of over 260 million people and is the worlds fourth most populous country. The worlds most populous island, Java, contains more than half of the countrys population, Indonesias republican form of government includes an elected legislature and president. Indonesia has 34 provinces, of which five have Special Administrative status and its capital and countrys most populous city is Jakarta, which is also the most populous city in Southeast Asia and the second in Asia. The country shares land borders with Papua New Guinea, East Timor, other neighbouring countries include Singapore, Vietnam, the Philippines, Australia, Palau, and the Indian territory of the Andaman and Nicobar Islands. Despite its large population and densely populated regions, Indonesia has vast areas of wilderness that support the second highest level of biodiversity. The country has abundant natural resources like oil and natural gas, tin, copper, agriculture mainly produces rice, palm oil, tea, coffee, cacao, medicinal plants, spices and rubber. Indonesias major trading partners are Japan, United States, China, the Indonesian archipelago has been an important region for trade since at least the 7th century, when Srivijaya and then later Majapahit traded with China and India. Local rulers gradually absorbed foreign cultural, religious and political models from the early centuries CE, Indonesian history has been influenced by foreign powers drawn to its natural resources. Indonesia consists of hundreds of native ethnic and linguistic groups. The largest – and politically dominant – ethnic group are the Javanese, a shared identity has developed, defined by a national language, ethnic diversity, religious pluralism within a Muslim-majority population, and a history of colonialism and rebellion against it. Indonesias national motto, Bhinneka Tunggal Ika, articulates the diversity that shapes the country, Indonesias economy is the worlds 16th largest by nominal GDP and the 8th largest by GDP at PPP, the largest in Southeast Asia, and is considered an emerging market and newly industrialised country. Indonesia has been a member of the United Nations since 1950, Indonesia is a member of the G20 major economies and World Trade Organization. The name Indonesia derives from the Greek name of the Indós, the name dates to the 18th century, far predating the formation of independent Indonesia. In 1850, George Windsor Earl, an English ethnologist, proposed the terms Indunesians—and, his preference, in the same publication, one of his students, James Richardson Logan, used Indonesia as a synonym for Indian Archipelago. However, Dutch academics writing in East Indies publications were reluctant to use Indonesia, they preferred Malay Archipelago, the Netherlands East Indies, popularly Indië, the East, and Insulinde
29.
Vietnam
–
Vietnam, officially the Socialist Republic of Vietnam, is the easternmost country on the Indochina Peninsula in Southeast Asia. With an estimated 92.7 million inhabitants as of 2016, it is the worlds 14th-most-populous country, and its capital city has been Hanoi since the reunification of North and South Vietnam in 1976, with Ho Chi Minh City as a historical city as well. The northern part of Vietnam was part of Imperial China for over a millennium, an independent Vietnamese state was formed in 939, following a Vietnamese victory in the Battle of Bạch Đằng River. Following a Japanese occupation in the 1940s, the Vietnamese fought French rule in the First Indochina War, thereafter, Vietnam was divided politically into two rival states, North Vietnam, and South Vietnam. Conflict between the two sides intensified in what is known as the Vietnam War, the war ended with a North Vietnamese victory in 1975. Vietnam was then unified under a communist government but remained impoverished, in 1986, the government initiated a series of economic and political reforms which began Vietnams path towards integration into the world economy. By 2000, it had established relations with all nations. Since 2000, Vietnams economic growth rate has been among the highest in the world and its successful economic reforms resulted in its joining the World Trade Organization in 2007. It is also a member of the Asia-Pacific Economic Cooperation and the Organisation Internationale de la Francophonie, Vietnam remains one of the worlds four remaining one-party socialist states officially espousing communism. The name Việt Nam is a variation of Nam Việt, a name that can be traced back to the Triệu Dynasty of the 2nd century BC. The word Việt originated as a form of Bách Việt. The form Vietnam is first recorded in the 16th-century oracular poem Sấm Trạng Trình, the name has also been found on 12 steles carved in the 16th and 17th centuries, including one at Bao Lam Pagoda in Haiphong that dates to 1558. Then, as recorded, rewarded Yuenan/Vietnam as their nations name, to also show that they are below the region of Baiyue/Bach Viet. Between 1804 and 1813, the name was used officially by Emperor Gia Long and it was revived in the early 20th century by Phan Bội Châus History of the Loss of Vietnam, and later by the Vietnamese Nationalist Party. The country was usually called Annam until 1945, when both the government in Huế and the Viet Minh government in Hanoi adopted Việt Nam. Archaeological excavations have revealed the existence of humans in what is now Vietnam as early as the Paleolithic age, Homo erectus fossils dating to around 500,000 BC have been found in caves in Lạng Sơn and Nghệ An provinces in northern Vietnam. The oldest Homo sapiens fossils from mainland Southeast Asia are of Middle Pleistocene provenance, teeth attributed to Homo sapiens from the Late Pleistocene have also been found at Dong Can, and from the Early Holocene at Mai Da Dieu, Lang Gao and Lang Cuom. The Hồng Bàng dynasty of the Hùng kings is considered the first Vietnamese state, in 257 BC, the last Hùng king was defeated by Thục Phán, who consolidated the Lạc Việt and Âu Việt tribes to form the Âu Lạc, proclaiming himself An Dương Vương
30.
Hot dog
–
A hot dog, or frankfurter, frank, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun as a sandwich. Typical garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, Hot dog variants include the corn dog and pig in a blanket. The hot dogs cultural traditions include the Nathans Hot Dog Eating Contest and this type of sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture, Hot dog preparation and condiments vary regionally in the US. The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated, Wiener refers to Vienna, Austria, whose German name is Wien, home to a sausage made of a mixture of pork and beef. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen, in Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls, others are credited with first serving hot dogs on rolls. A Bavarian immigrant named Feuchtwanger allegedly pioneered the practice in the American midwest, losing money when customers did not return the gloves, Feuchtwangers wife suggested serving the food in a roll instead. The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park. He called them Dachshund sandwiches, but a New York Post cartoonist couldnt spell dachshund, so when he drew the cartoon, Handwerker undercut Feltmans by charging five cents for a hot dog when his former employer was charging ten. At an earlier time in regulation, when the hot dog was suspect. The term dog has used as a synonym for sausage since the 1800s, with one thought being that it came from accusations that sausage makers used dog meat. In the early 20th century, consumption of dog meat in Germany was common, the suspicion that sausages contained dog meat was occasionally justified. In addition, no copy of the cartoon has ever been found. Early uses of hot dog in reference to sausage appeared in the New Brunswick Daily Times, the New York World, less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content. If a manufacturer produces two types of hot dogs, wieners tend to contain pork and are blander, while franks tend to be all beef, Hot dogs are prepared commercially by mixing the ingredients in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking, most hot dogs sold in the US are skinless as opposed to more expensive natural casing hot dogs
31.
Bangkok
–
Bangkok is the capital and most populous city of Thailand. It is known in Thai as Krung Thep Maha Nakhon or simply Krung Thep. The city occupies 1,568.7 square kilometres in the Chao Phraya River delta in Central Thailand, over 14 million people live within the surrounding Bangkok Metropolitan Region, making Bangkok an extreme primate city, significantly dwarfing Thailands other urban centres in terms of importance. Bangkok was at the heart of the modernization of Siam—later renamed Thailand—during the late 19th century, the city grew rapidly during the 1960s through the 1980s and now exerts a significant impact on Thailands politics, economy, education, media and modern society. The Asian investment boom in the 1980s and 1990s led many multinational corporations to locate their headquarters in Bangkok. The city is now a regional force in finance and business. It is a hub for transport and health care, and has emerged as a regional centre for the arts, fashion. The city is known for its vibrant street life and cultural landmarks. The historic Grand Palace and Buddhist temples including Wat Arun and Wat Pho stand in contrast with other tourist attractions such as the scenes of Khaosan Road. Bangkok is among the top tourist destinations. It is named the most visited city in MasterCards Global Destination Cities Index, Bangkoks rapid growth amidst little urban planning and regulation has resulted in a haphazard cityscape and inadequate infrastructure systems. The city has turned to public transport in an attempt to solve this major problem. Five rapid transit lines are now in operation, with more systems under construction or planned by the national government and the Bangkok Metropolitan Administration. The history of Bangkok dates at least back to the early 15th century, because of its strategic location near the mouth of the river, the town gradually increased in importance. Bangkok initially served as a customs outpost with forts on both sides of the river, and became the site of a siege in 1688 in which the French were expelled from Siam. After the fall of Ayutthaya to the Burmese Empire in 1767, the newly declared King Taksin established his capital at the town, in 1782, King Phutthayotfa Chulalok succeeded Taksin, moved the capital to the eastern banks Rattanakosin Island, thus founding the Rattanakosin Kingdom. The City Pillar was erected on 21 April, which is regarded as the date of foundation of the present city, Bangkoks economy gradually expanded through busy international trade, first with China, then with Western merchants returning in the early-to-mid 19th century. As the capital, Bangkok was the centre of Siams modernization as it faced pressure from Western powers in the late 19th century, Bangkok became the centre stage for power struggles between the military and political elite as the country abolished absolute monarchy in 1932
32.
Pad thai
–
Pad thai or phad thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips and it may also contain fresh shrimp, crab, squid, chicken or other proteins. Vegetarian versions may substitute soy sauce for the sauce and omit the shrimp. Others believe that the dish is of Vietnamese origin, and the etymology of the name suggests it. During World War II, Thailand suffered from the war and natural disaster, to reduce domestic rice consumption, the Thai government under prime minister Plaek Phibunsongkhram promoted people to eat noodle instead. Meanwhile, wheat noodles were very popular in Thailand, Phibunsongkhram supported the change of name of the country from Siam to Thailand and he sought to eliminate Chinese influence. His government promoted rice noodles and helped to establish the identity of Thailand, as a result, a new noodle named sen chan was created. Pad thai has since become one of Thailands national dishes, today, some food vendors add pork-chops to enhance the taste. Some food vendors still use the original recipe, Pad thai is listed at number 5 on list of Worlds 50 most delicious foods readers poll compiled by CNN Go in 2011. The Thai film Jao saao Pad Thai uses pad thai as a device as the protagonist claims she will marry whoever eats her pad thai for 100 days in a row. In 2008, in an episode of Throwdown, with Bobby Flay, Celebrity chef Bobby Flay was defeated by Chef Nongkran Daks at her restaurant, Thai Basil, in Chantilly, Virginia
33.
Green papaya salad
–
Green papaya salad is a spicy salad made from shredded unripe papaya. It is of Lao origin but it is eaten throughout Southeast Asia. Locally known in Cambodia as bok lhong, in Laos as tam som or the specific name tam maak hoong, in Thailand as som tam. Som tam, the Thai variation, was listed at number 46 on Worlds 50 most delicious foods compiled by CNN Go in 2011. The dish combines the five tastes of the local cuisine, sour lime, hot chili, salty, savory fish sauce. The ingredients are mixed and pounded in a mortar, The general Lao name tam som literally means pounded sour, however, in Khmer, the name bok lhong also means pounded papaya. In Thai, the name som tam, literally translates as sour pounded, however, other pounded salads in Thailand are consistent with the Lao naming convention in which the word tam is listed first. Despite the use of papaya, which one may think of as sweet, when not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness and it is this that allows the fruit to withstand being beaten in the mortar. In Laos, green papaya salad is one of the staples of the Lao. For absolute clarity, however, the name tam maak hoong may be used, in Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. Traditionally, the variety of green papaya salad in the streets of Bangkok is very hot due to the addition of a fistful of chopped hot birds eye chili. However, with its popularity among tourists, it is now often served not as hot. Together with the papaya, some or most of the following items are added and pounded in the mortar with the pestle. These are not marine crabs, but local salted black crabs found in the flooded ricefields, isan people eat the entire crab, including the shell. Shrimp paste Pla ra / padaek Tomatoes Yardlong beans Hog Plums Raw Thai eggplant Green papaya salad is served with sticky rice. It can also be eaten with rice noodles or simply as a snack by itself with, for instance. The dish is accompanied by raw vegetables on the side to mitigate the spiciness of the dish
34.
Tom yum
–
Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp. Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore, the words tom yam are derived from two Thai words. Tom refers to the process, while yam refers to a Thai spicy. Indeed, tom yum is characterised by its hot and sour flavours, with fragrant spices. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other ingredients are then added. The paste is bottled or packaged and sold around the world, Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, the 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the Tom Yam Kung Crisis. Tom yam nam sai, clear broth tom yam soup Tom yam nam khon is a recent variation from the 1980s. Common with prawns as an ingredient, evaporated milk or non-diary creamer powder is added to the broth as a finishing touch. Tom yam kathi - coconut milk based tom yum, this is confused with tom kha kai. Tom yam kung - the version of the dish most popular among tourists, is made with prawns as the main ingredient, the dish originated during the Rattanakosin Kingdom. Tom yam pla is a fish soup that was traditionally eaten with rice. Usually fish with firm flesh that doesnt crumble after boiling is preferred for this type of soup, Tom yam kai is the chicken version of the soup. Tom yam po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams, Tom yam kung maphrao on nam khon, a version of prawn tom yum with the meat of a young coconut and a dash of milk. Tom yam kha mu, made with pork leg and these require a long cooking time under low fire. In the modern popularized versions the soup contains also mushrooms - usually straw mushrooms or oyster mushrooms, the soup is often topped with generous sprinkling of fresh chopped cilantro. Sometimes Thai chili jam is added, this gives the soup a bright orange color, less well-known outside Thailand is tom khlong, a spicy sour soup where the sourness, however, does not derive from lime juice but through the use of tamarind
35.
Thai curry
–
Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste, the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices. Thai people refer to dishes that are known as Thai curries in the Western world as kaeng. The first Thai dictionary from 1873 CE defines kaeng as a dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies. Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, the spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely, kung phat phong kari is an example of a dish using the Indian style curry powder. Although kaeng is also defined as being of watery substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, representatives of dry curries, dishes which are fried with a curry paste, are phat phrik khing and khua khling. Kaeng som and keang pa are representatives of the more broth-like curries, matsaman and kaeng khua resemble stews. Ho mok, kaeng kradang and noodle dishes such as khanom chin nam ngiao are also seen as Thai curry dishes as they all use curry pastes in their preparation. The dish called kaeng chuet is an exception to the rule that a kaeng should contain chillies, garlic, onions and it is a clear Chinese style meat and/or vegetable broth with mixed vegetables and often also minced pork, tofu and glass noodles. The name translates as bland curry but it is seen as being a tom, a soup, curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin. Certain curries can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai and their popularity in Bangkok as a place for a quick lunchtime meal is in decline. Thai curries are made with a curry paste. The ingredients for the paste are ground together, traditionally with a mortar and pestle. With many curries, the paste is first stir-fried in cooking oil before other ingredients are added in to the dish, both khrueang kaeng and nam phrik kaeng are used to describe curry paste in Thailand. The latter is sometimes shortened to only phrik kaeng. Thai curry pastes can be made at home from the ingredients, bought freshly made at markets in Thailand, or they can be had packaged at shops
36.
Mango sticky rice
–
Mango sticky rice is a Thai dessert made with glutinous rice, fresh mango and coconut milk. It is a traditional Thai food eaten with fork, spoon and it is prepared with glutinous rice, commonly called sticky rice. Unlike other desserts, mango sticky rice is served warm or at room temperature, mango sticky rice is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam. The common ingredients used are rice, coconut milk, salt, palm sugar. The best types of mangoes to use are the Nam Doc Mai, red/orange mangoes from Mexico & the Caribbean can also be used. These are some variations to the classic mango sticky rice, Substitute half the sticky rice with black Thai sticky rice to get a nice purple color
37.
Indonesian cuisine
–
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. Many regional cuisines exist, often based upon indigenous culture and foreign influences, Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia cuisine may include rice, noodle and soup dishes in local modest shops to street-side snacks, rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen. Indonesian cuisine varies greatly by region and has different influences. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine, elements of Chinese cuisine can be seen in Indonesian cuisine, foods such as noodles, meat balls, and spring rolls have been completely assimilated. Throughout its history, Indonesia has been involved in due to its location. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands The Moluccas, which are famed as the Spice Islands, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian, Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours, most often described as savory, hot and spicy, seven main Indonesian cooking methods are frying, roasting, grilling, sautéing, roasted, boiling and steaming. Some popular Indonesian dishes such as nasi goreng, gado-gado, Satay, today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef rendang, and sambal are favoured in Malaysia, soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh is regarded as a Javanese invention, a adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in ways to tempeh but using a variety of bases, created by different fungi. Indonesian traditional meals usually consists of steamed rice as staple, surrounded by vegetables and soup, in a typical family meal, the family members gather around the table filled with steamed rice and several other dishes. Each dish is placed in a separate communal large plate or in bowls, each of these dishes has its own serving spoons, used only to take parts of the dishes from the communal plate into ones own personal plate. Each of the members has their own personal plate that is first filled with steamed rice. Usually the oldest family member or the husband has the right to initiate the meal, each of them take some portion of dishes from the communal plates into their own individual plates. On their personal plate, the rice will soon be surrounded by two, three or more dishes, vegetables and fish or meat, and maybe some fried dishes, sambal
38.
Nasi goreng
–
There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is popular in Malaysia, Singapore. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname, Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a food stall, eaten on porcelain in restaurants. In 2011 an online poll by 35,000 people held by CNN International chose Indonesian nasi goreng as the two of their World’s 50 Most Delicious Foods list after rendang. Nasi goreng had the beginnings as other versions of fried rice. Frying the rice could prevent the propagation of microbes, especially in pre-refrigeration technology Indonesia. Nasi goreng is traditionally served at home for breakfast and it is made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper and chili, the rice is fried with scraps of chicken or beef, Nasi goreng is often described as Indonesias twist on fried rice. And as with other fried rice recipes in Asia, it has suggested that it can trace its origin from Southern Chinese fried rice. However, it is not clear when Indonesians began to adopt the Chinese fried rice, the trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture, Chinese people usually favor freshly cooked hot food, and in their culture it is taboo to throw away uneaten foodstuffs. As a result, the previous days leftover rice was often recooked in the morning, previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang, the dried rice also could be ground to make rice flour. The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the frying technique that required the use of a Chinese wok. In China, the frying technique became increasingly popular during Ming dynasty. The introduction of stir frying technique, Chinese wok, and also soy sauce probably took place around or after this period, circa 17th century. The common soy sauce has its origin in 2nd century CE China, however, sweet soy sauce plus the addition of shrimp paste, those are the elements that differs Indonesian nasi goreng from Chinese fried rice. Other than Chinese influence, there is another suggested that nasi goreng was actually inspired by a Middle Eastern dish called pilaf
39.
Ayam goreng
–
Ayam goreng is a generic term to refer to various kinds of Indonesian and Malaysian dish of chicken deep fried in coconut oil. Ayam goreng literally means fried chicken in Indonesian and Malay, unlike Southern United States-style fried chicken, this Southeast Asian version is absent of batter coated flour and richer in spices. The chicken pieces are soaked and marinated in spice mixture for some time prior to frying, the chicken is then deep fried in an ample amount of hot coconut oil. Ayam goreng is usually served with steamed rice, sambal terasi or sambal kecap as a sauce or condiment and slices of cucumber. Fried tempeh and tofu might be added as side dishes, east Javanese pecel ayam is actually an ayam goreng served with sambal. In Indonesia and Malaysia various style of fried chicken is often also called as ayam goreng. Common Southern United States fried chicken is often called ayam goreng tepung or flour-battered or breaded fried chicken, ayam bakar Ikan bakar List of chicken dishes Food portal
40.
Bakso
–
Bakso or baso is Indonesian meatball, or meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, the term bakso could refer to a single meatball or the whole bowl of meatballs soup. Bakso can be found all across Indonesia, from the traveling cart street vendors to restaurants, next to soto, satay and siomay, bakso is one of the popular street food in Indonesia. Today, various types of ready to cook bakso also available as frozen food sold in supermarkets in Indonesia. Bakso is commonly made from ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork. Unlike other meatball recipes, bakso has a consistent firm, dense, as most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken. While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, traditionally the beef surimi paste or dough is made into balls using hands and boiled in hot water right away. After the meat are done, the meatballs are floating on boiling water, collected, bunch of pre-cooked bakso are usually displayed in the window of a street vendor cart, and will be boiled in hot water per customer order, prior of serving. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, the name bakso originated from bak-so, the Hokkien pronunciation for fluffy meat or minced meat. This suggests that bakso has Indonesian Chinese cuisine origin, Chinese influences is apparent in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, bakso and lumpia. Indeed, bakso texture is similar to Chinese beef balls. Although bakso has Chinese Hokkien origin name, culinary experts suggests that it is likely that bakso was the mixture of culinary influences back in colonial Dutch East Indies. Also in Indonesian, the term bola daging is often refer to Western or European style of meatballs, for example, the Swedish meatballs is translated as bola daging Swedia in Indonesian. The soup and the noodles probably originated in China, but the meatball, may have come from the Dutch, despite its possible Chinese origin, bakso seems to had undergone localization, especially into Chinese Indonesian and Javanese cuisine. Today, most of the vendors are native Javanese from Wonogiri. Bakso Solo and Bakso Malang are the most popular variant, the name comes from the city it comes from, Solo in Central Java and Malang in East Java. Bakso Solo is usually served with yellow noodle and rice vermicelli in beef broth, while Bakso Malang usually is enrichen with tofu, in Malang, bakso bakar is also popular. Indonesia has developed numbers bakso variants, usually differs by its shape and size, texture, Bakso first came to international attention when the United States President Barack Obama remember it as one of his favourite food from his childhood in Indonesia, and mentioned it in his speech
41.
Gado-gado
–
Gado-gado, also known as lotek, is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, fried tofu and tempeh, and lontong, served with a peanut sauce dressing. The term gado or the verb means to consume something without rice. Gado-gado is different from lotek atah or karedok which uses raw vegetables, another similar dish is the Javanese pecel. Gado-gado is widely sold in almost every part of Indonesia, with each area having its own modifications and it is thought to have originally been a Sundanese dish, as it is most prevalent in Western parts of Java. The Javanese have their own slightly similar version of a dish called pecel which is more prevalent in Central. Gado-gado is widely available from hawkers carts, stalls and restaurants and hotels in Indonesia, though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual for the dressings in Western-style salads, the vegetables should be well coated with it. Some eating establishments use different mixtures of peanut sauce, such as adding cashew nuts for taste, in Jakarta, some eating establishment boast gado-gado as their signature dish, some of which have been in business for decades and have developed faithful clientele. Gado-Gado Boplo restaurant chain for example has been around since 1970, the key to a delicious gado-gado is the sauce made of fried crushed savory peanuts, sweet palm sugar, garlic, chilies, salt, tamarind and a squeeze of lime. However, particularly in the West, gado-gado sauce is often prepared ahead of time, gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water. Gado-gado sauce is not to be confused with satay sauce, which is also a peanut sauce, most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado perfectly combines a slightly sweet, spicy and savory tastes, the dry ingredients are ground first, then the tamarind liquids is added to achieve the desired consistency. Sliced - boiled potatoes uncooked - sliced cucumber peeled and sliced boiled eggs sliced - fried tofu and tempeh Outside Indonesia, it is usual to improvise with whatever vegetables are available. All the ingredients are blanched or lightly boiled, including vegetables, potatoes and bean sprouts, except for the tempeh and tofu, which is fried, the blanched vegetables and other ingredients are mixed well with the peanut sauce. In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat and it is nearly always served with krupuk, e. g. tapioca crackers or emping, Indonesian style fried crackers, which are made from melinjo. A common garnish is bawang goreng a finely-chopped fried shallot sprinkles, Gado gado recipe Gado gado Surabaya recipe Gado gado recipe Recipe for Gado Gado with Beef
42.
Indian cuisine
–
Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Indian food is heavily influenced by religious and cultural choices. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule, Indian cuisine is still evolving, as a result of the nations cultural interactions with other societies. Historical incidents such as invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, Indian cuisine has shaped the history of international relations, the spice trade between India and Europe was the primary catalyst for Europes Age of Discovery. Spices were bought from India and traded around Europe and Asia, Indian cuisine has influenced other cuisines across the world, especially those from the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean. Indian cuisine reflects an 8, 000-year history of groups and cultures interacting with the subcontinent, leading to diversity of flavours. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine, early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, honey, and sometimes fish, eggs, and meat. Staple foods eaten today include a variety of lentils, whole-wheat flour, rice, and pearl millet, over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, the Bhagavad Gita proscribes certain dietary practices. Consumption of beef is taboo, due to cows being considered sacred in Hinduism, beef is generally not eaten by Hindus in India except for Kerala and the north east. During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty, travellers to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor, toor, urad, lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, some pulses, such as channa or cholae, rajma, and lobiya are very common, especially in the northern regions. Channa and moong are also processed into flour, many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly oil is common in the south since it imparts a fragrant, in recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, butter-based ghee, or deshi ghee, is used frequently, though less than in the past
43.
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
44.
Aloo tikki
–
Aloo tikki is a North Indian, Pakistani and Bangladeshi snack made out of boiled potatoes, onions and various curry spices. Aloo means potato, and the word means a small cutlet or croquette in Hindi, Marathi. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce and it is a vegetarian alternative, and an Indian equivalent of the hamburger. It is sometimes referred to some as a potato burger, in Mumbai, India a popular version of aloo tikki is served with a spicy curry and various chutneys. It is called Ragda pattice and is sold on the various chaat stalls throughout the city, aloo tikki is mashed potato patties mixed with coriander, onion and spices, deep-fried in oil. Some North Indian dhabas or café-style eateries will sandwich the aloo in bread, in the United Kingdom, vegetable tikki is available from delicatessen counters at various shops. It is very popular in the East Midlands area, as with the majority of cultural and linguistic factors – barring other influences – this cuisine can be found in areas that are essentially all parts of the India. Regional variants are prevalent due to the size of the country. For example, in Mumbai, aloo tikki is made up of mainly locally-grown spices such as turmeric as opposed to Bangalore, in Delhi, chandni chowk is known for its aloo tikki and other chaats
45.
Kebab
–
Kebab are various Middle Eastern dishes originally based on grilled meat, and now with many variants. Two of the best-known kebab dishes are shish kebab and doner kebab, also known as shish kebab or sometimes shashlik, kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbeque. This is different from its use in the Levant, where shish is the word for skewer, in Germany, the highly popular sandwich, introduced by Turkish immigrants, is called a döner, though Arab shops serve shawarma. In other countries in Europe and worldwide, the name used depends on the dish, although often cooked on a skewer, many types of kebab are not. The traditional meat for kebab is lamb, but depending on tastes and religious prohibitions, other meats may include beef, goat, chicken, fish, or, more rarely. The practice of cooking meat on a stick or skewer originates in prehistorical times, possibly as long as a million years ago, when early humans began cooking with fire. Dishes prepared in a way to kebab, with various cultural origins, include anticucho, espetada, satay, souvlaki, yakitori. Excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC, mycenaean Greeks used portable tray as grills. Homer in Ilad mentions pieces of meat roasted on spits, in Classical Greece, a small spit or skewer was known as ὀβελίσκος, and Aristophanes mentions such skewers being used to roast thrushes. The English word kebab comes from the Persian كَبَاب, partly through Urdu, Persian, according to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word kabab meaning fry. The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, however, he emphasizes that the word has the equivalent meaning of frying/burning with kabābu in the old Akkadian language, and kbabā/כבבא in Aramaic. The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of burn, char, or roast, from the Aramaic and these words point to an origin in the prehistoric Proto-Afroasiatic language, *kab-, to burn or roast. Tradition has it that the dish was invented by soldiers who used their swords to grill meat over open-field fires. Persian kebab was served in the houses during various Islamic Empires. The Afghan variant of the kebab is the kabob, Kebabs in Armenia are prepared of ground meat spiced with pepper, parsley and other herbs, and roasted on skewers. In the Republic of Azerbaijan, the varieties include tika kabab, lyula kabab, tas kababy. The meat for tika kabab is sometimes prepared in basdirma and then goes onto the ramrods and it may be served, wrapped in lavash, with sauce-like pomegranate addon and other condiments. In Bulgaria, the word кебап is a term for meat stews with few or no vegetables
46.
Tandoori chicken
–
Tandoori chicken is a yoghurt and spice marinated chicken cooked in a tandoor, a cylindrical clay oven. It is a dish originating from the Indian subcontinent. The tandoor oven originates from the northwest frontier, the dish itself is in the Delhi cooking style. It is popular in India and has become popular in other parts of the world through Indian restaurants. The raw chicken is marinated in a mixture of yogurt and the spice tandoori masala, cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color, in milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder. The marinated chicken is placed on skewers and cooked at high temperatures in a clay oven known as the tandoor. It is heated with charcoal or wood which adds to the smoky flavour, the dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal. Indian cookery writer Dharamjit Singh provides a range of recipes for whole grilled chicken, some of which are cooked in a tandoor. These include Chirga, Tandoori Murgh, Murgh Kabab Seekhi, Kookarh Tandoori, Tandoori Murgh Massaledarh, Tandoori chicken originated in Delhi at the Moti Mahal Delux restaurant. Kundan Lal Gujral, a Punjabi Hindu, is credited with invention of the dish in 1947, Gujral founded the restaurant in the Daryaganj area of Delhi. It was in restaurant that Gujral invented Tandoori chicken, along with other dishes like Butter Chicken. In the United States, tandoori chicken began appearing on menus by the 1960s, jacqueline Kennedy was reported to have eaten chicken tandoori on a flight from Rome to Bombay in 1962. Tandoori chicken can be eaten as a starter or appetizer, and as a main course and it is also is used as a base chicken in numerous cream-based curries such as butter chicken. Localized varieties of tandoori chicken prepared from the rooyi posto in Bengal have appeared in local eateries, Tandoori chicken was popularized in post-independent India by Moti Mahal Delux in Delhi when it was served to the first Prime Minister of India, Jawaharlal Nehru. There, tandoori chicken became a standard offering at official banquets, Tandoori chicken The fame of tandoori chicken led to many derivatives, such as chicken tikka, commonly found in menus in Indian restaurants all over the world. Butter chicken Indian cuisine List of chicken dishes Pakistani cuisine Punjabi cuisine Tandoori masala Tandoori Chicken
Media related to street food at Wikimedia Commons
Street food travel guide from Wikivoyage
