Worldwide Diversity And Taste: Focus On The Cuisines Of Central And East Asia Including China
by Beatriz Scaglia
2021-01-03 12:04:23
Worldwide Diversity And Taste: Focus On The Cuisines Of Central And East Asia Including China
by Beatriz Scaglia
2021-01-03 12:04:23
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book series highlights the cuisines of the world. The Asian cuisines reflect a variety of influences in the style and...
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book series highlights the cuisines of the world. The Asian cuisines reflect a variety of influences in the style and ingredients. Regionally, the major types can be divided as East Asian including East China, modern Japan and the Korean peninsula; Southeast Asian encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Philippines and Singapore; Southwest Asian includes Burma, India, Sri Lanka and Pakistan as well as several other countries in that region. Ginger, garlic, rice, soy and tofu are all ingredients used in common in many of the regional cultures of Asia. This book focuses on each of the cuisines found in Central and East Asia including China.
Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.
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