Cuisine From Around The Wo
Asian Cuisine In a recent paid survey respondents chose Asian style cuisine as their favourite. Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula;
Middle Eastern Cuisine Middle Eastern cuisine or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East and Western Asia. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma. As a crossroads between Europe, Asia and Africa, this area has long been a hub of food and recipe exchange.
Mediterranean Cuisine
Mediterranean cuisine comes from the 21 countries that surround the Mediterranean Sea such as Italy, France, Spain, Greece, Egypt, Turkey, Levant (Cyprus, Jordan, Lebanon, Palestine, and Syria), and various other countries on the Mediterranean. The food consists primarily of fresh fruits and vegetables with an emphasis on poultry and seafood, rice, grains, beans and pastas. Grilling or broiling is the prevalent method of cooking.
Caribbean Cuisine
The national dish is fungie (pronounced "foon-jee") and pepper pot. Fungie is a dish that's similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda). There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle. Although these foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and now include local dishes of Jamaica, such as jerk meats, Guyana, such as Roti, and other Caribbean countries.
Indian Cuisine
Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices. The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society.