Thai food is one of the world's famous cuisine which use a variety of herbs
and spices giving aromatic tastes and smell. Thus, its chilli-hot flavour is
well-known worldwide. However, there are more than the spicy tastes. Thai
cuisine uses balance, variety and detail in principle. The flavours, spicy, sour,
salty, sweet and sometimes bitter are found in Thai food. Nonetheless, each
region also has unique ingredients and ways in preparing the food giving a wide
variety from the north to the south. Generally, meat and vegetable are cooked
together in one dish which gives variety in nutrition.
Seafood includes aquatic animals such as fish and shellfish including
edible seaweed. Seafood is a source that provides protein as well as other
nutritions that our body needs. It has high protein that is easily digested,
vitamins, minerals, low calories and low cholesterol. Seafood is particularly
beneficial to heart, brain and joints. A lot of seafood gives tasteful flavours
and texture without a ot of preparation or ingredients to make a dish. Seafood
is different from meat, still animal. Therefore, it is excluded in vegetarian
diet. Seafood in Thailand is abundant with species, used in many dishes and is
made as processed products. It is available at all main tourist destinations.
Even though Thailand has a strong food culture, there is a constant
development on international food market in terms of dining outlets as well as
imported products. There is a great variety from all around the world. Not
limited to the capital city, Bangkok, international food is available at most
tourist destinations throughout the country. Thailand offers copious choices
such as Hungarian Goulash casserole, Tasmanian salmon, Kobe beef from Japan,
Lamb from Down Under, Trout from Denmark, Spanish Paella and many more.
Back in the old day, native Americans had a rich and diverse cooking style.
After the European colonisation, the cooking style changed greatly due to the
ingredients that had been brought in the country. With the number of immigrants
to the country, the variety of the food there again increased into 19th and 20th
centuries. There are more than the stereotypical hamburger and hotdog that
epitomise the country. The various ethnic influence of American food make the
wide range of the taste and choice such as cajun influenced by French cuisine,
Tex-Mex influenced by Mexican cuisine, Spanish-American and many more.
Chinese cuisine originated in China and has become widespread in many other
parts of the world, from Asia to the Americas, Australia, Western Europe and
Southern Africa. Chinese cuisine has a variety in flavour, aromas and colours.
Aniseed and cinnamon are used in the preparation to give aroma and to dispel
particular smells such as from fish or mutton. Shallot, ginger, garlic or chili
are also widely used. Most of Chinese cuisine has sweet, sour, bitter, hot and
salty tastes, seasoned by soy sauce, sugar, vinegar and salt.
English is characterised by temperate climate, geography and history of the
country. It had also assimilated the food tradition of other countries during
the colonisation period. Traditional meals have ancient origins such as bread,
cheese, roasted and stewed meats, meat, game pies, freshwater and saltwater
fish. Typical English food includes Fish and Chips, Sausage and Mash,
Roastbeef with Yorkshire Pudding and English breakfast. It is mostly available
in English pubs and high-end hotels and resorts.
French cuisine, one of the strong gastronomic cultures is known for its
variety and refinement, not to mention cheese and wines which is the main part
of French cuisine. Vegetables such as eggplant, turnips, onions, leeks and
potatoes are widely used. French food varies by regions and many of the regional
dishes have become popular in a national level.
Pork, beef, in particular poultry are the main meat used in German food.
German food tend to be heavy and hearty which include generous portion of meat
and bread. Potatoes are staple food prepared in various method
depending on the region. Meat, game, game birds and rabbit are considered
traditional food. There is also the use of juniper berries in the meal as well as
mustard and horseradish are common condiments. The well-known sausage,
Frankfurter originated in Frankfurt in the south of Germany.
Irish cuisine takes its influence from the crops grown and animals farmed in
its temperate climate. Irish beef is renowned for its high quality and exported
worldwide. There is heavy use of cabbage, potatoes, grain and dairy products in
the cuisine. Examples of traditional Irish are Irish stew; Coddle, Dublin's
traditional dish, Colcannon – a mixture of mashed potatoes, kale or cabbage, and
seasonings, Soda Bread and Irish Breakfast, usually consisting of fried eggs,
bacon, sausage, tomato and black pudding (blood sausage) and white pudding (pork
and oatmeal sausage)
The most common Italian food abroad are pizza, pasta, spaghetti and
lasagna but there is regional diversity, a variety of difference in taste. In
the north, there is a wide use of butter and cream when the south, there are
more of tomatoes. Cheese and wine are common in Italian meal. A traditional
Italian menu normally consists of antipesto, first course which can be pasta,
risotto, soup, gnocchi; second course is usually meat or fish; side dish
consists of salad or vegetables; dessert, coffee and liqueurs.
When talking about Japanese, ones might think of Sushi, Sashimi, Tempura,
tofu, wasabi. Japanese food can be considered as one of the healthiest food as
it has low cholesterol, fat and calories and high in fiber. Rice is common in Japanese food and predominantly
consumed daily by Japanese. There is also use of seasoning such as Shoyu which
is fermented soybean with rice and salt and wasabi, the Japanese horseradish.
There are also other types of food such as noodles, namely, soba, udon, ramen.
Korean food's flavors and tastes derive from various combinations of sesame
oil, soy sauce, soybean paste, garlic, salt, ginger and chili pepper giving
distinctive spicy taste. Kimchi, a pickled vegetable as a side dish, is an
epitome of Korean food and is also common ingredient found in any meal. Fish and
vegetables both fresh and preserved served with rice is common meal. However,
meat and noodles are also prevalent.
The Swiss cuisine has a huge selection of bread, dairy products such as milk,
yogurt, butter and cheese. Vegetables that are used in preparing meal are
carrots, cauliflower, potatoes, beans, spinach. Meat such as beef, pork, chicken
and veal are served in many different ways. It also shows the influences of
neighbouring countries like Italy, France and Germany.
Vegetarian cuisine refers food that excludes meat and animal tissue products.
Eggs and dairy products such as milk and cheese are permitted.
Some strict vegetarians like vegans and fruitarians exclude all animal products including dairy products,
honey and even some refined sugar that is filtered and whitened with bone char.
The vegetarian food nowadays is more popular due to health conscience. Most
restaurants have added this option on their menu.
Vietnamese food is mainly prepared with rice, soy sauce, fish sauce,
fresh herbs, vegetables, including kaffir, lemongrass, mint, long coriander and Thai basil leaves.
Traditional Vietnamese cooking concentrates on freshness of the ingredients for
healthy eating style. Pork, chicken, fish also seafood are common in Vietnamese food.
There are also many different types of noodles and cakes (mostly made from rice).
The food is usually prepared by deep fry, stir fry, boil or steam.
Vegetarian food is influenced by Buddhist values.
The dominant ingredients used in Indian are spices, herbs and other vegetables.
Strong aroma and taste can be expected. The spices used do not only give
the aroma and taste but also has medicinal properties. The staple food are rice,
whole wheat flour, red lentil, bengal gram, black gram, yellow gram, green gram,
pigeon pea, pulses. Flatbreads are normally eaten in the meal. There is a widespread practice of vegetarianism
in India which reflects in their food.