In this Magazine online, you could find the food more select in three continents.
They are America, Asia and Europe, but in this opportunity only show some food of Peru, Japan and Italy.
I hope that it can be useful for your knowledge about typical food of each one. Enjoy it and imagine those dishes near you.
The food is more delicious in‌‌‌
Tourism is an important economic activity, through this not only money is obtained, but also the fact promote places and customs of a country. One of the activities that attract tourists is the cuisine; the food is one of the things that does get to interest visitors, as it captures the essence of the place where food is prepared. Local food makes known the cultural activities of the area, how it is produced, consumed kitchen and gives us an idea about the work of a given population. Therefore, the typical food is a feature of authenticity, which is why tourists feel interested and attracted.
One factor that will increase the tourism is definitely the food. In many parts of the world are being carried food fairs aroused massive interest, this is a good place to raise awareness of local delicacies and invite people to visit the place that produces such delicacy. Several business people have taken advantage of this and have placed their restaurants in places where you would never have imagined such taste treats. Thus, the food acquires international fame. Food is a source of cultural richness that cannot be neglected, tourism largely depends on this resource; so, you must create strategies that enable better promotion and dissemination of traditional dishes. An interesting way to promote this is through competitions, recognizing the best examples of each zone. The cuisine is having a boom and countries who can properly exploit this resource succeed in obtaining significant gains and economic stability. A survey was conducted to thirty people, in which they were consulted about their favorite dishes around the world and in their country. The result was that most of them, almost 90%, prefer cuisine of three special countries:
I. ASIA FOOD •
II. EUROPE FOOD
JAPAN •
ITALY
III. AMERICAN FOOD • PERU
ASIA FOOD The gastronomy in Asia corresponds to a set of cuisines of associated countries and Asian ethnicities. Almost always the term generalizing both the cuisines of East Asia and Southeast Asia to be used. Major cuisines of this region are the cuisines of Southeast Asia, the Chinese and Japanese and Indian cuisine. In some countries the term "Asian cuisine" as in the UK comes from the kitchens to indicate South Asia: Indian cuisine. One of the characteristics common to Asian cuisines is abundant and varied use of fish from the large Indian and Pacific oceans. Rice cultivation marks the abundance of these food-based ingredients. The lands of religions existence prohibit eating the pork. One of the dishes that most identifies the cuisines of this region is the noodle soup that is made in many ways and often with local vegetables. In some
cultural and culinary groups in this part of the world is often used with a form of cooking sauces slightly spicy curries called by Westerners, these sauces are usually meat or vegetables and are often part of other dishes usually rice. I.
JAPANESE FOOD
Japanese gastronomic culture based on rice was developed from the introduction from Asia rice irrigated more than 2,000 years ago. The tradition of serving rice with vegetables time and fish or other seafood, It evolved into a form highly sophisticated in the Edo period (1603-1868), and remains bright essence of Japanese cuisine typically.
The selection of ingredients available in supermarkets and other stores power throughout Japan, but the most paragraphs rural districts, is so varied that any day a homemade meal may be, it consists of an incredible variety of dishes from different countries with all, the food is of domestic Japanese food in house usually consist of rice white miso soup and origin still the norm, and tsukemono pickles. Multiple dishes that can accompany these three vary considerably the region, the season and preferences family, but among the possibilities include cooked vegetables, tofu, grilled fish sashimi and beef, pork or chicken cooked differently. The most common alternatives to traditional Japanese menu are dishes of meat and vegetables sautĂŠed in the Chinese style, and beef and pork grilled Korean style. The boldest chefs can test their skill with American cuisine, French, Italian
and other cuisines. Among the preferred alternative especially children are spaghetti, hamburgers and rice with curry above. Typical dishes in Japan are: a. TOFU is not only a traditional dish in Japan, but is also ideal for a good and balanced vegetarian diet. Among the main advantages we have tofu is low in calories and healthy food for people suffering from diabetes. Basically, the tofu is made from soybean, water and solidifying. Its texture is similar to the cheese; its color is white, mild flavor and comes in buckets.
b. SUSHI is a Japanese food is not only characterized by a reflection of the traditions and customs of this legendary country, or an important part of the culture of its people, is also characterized by the refined appearance that is
displayed in each of you dishes Japanese cuisine. Inside we find the typical Japanese food Sushi. To prepare traditional Sushi is essential to have rice cooked in rice vinegar, fish-seafood-in some salt, sugar and some Japanese sauces to accompany the Sushi cases. In some variants we can accompany the sushi with boiled eggs, cooked vegetables, and some pieces of marinated fish or fried. Japanese cuisine experts suggest that the most important is the selection of fish should not be used for freshwater fish because it may contain germs.
II.
ITALIAN FOOD
Italian cuisine is one of the oldest and most famous cuisines in the world. The Roman Empire of Italy influenced the cuisine of the nation as well as the historical evolution of Europe. Italian cuisine reflects the socio-economic development of the European nation and regionalism, and the particular spices of your people for life and love of food. From northern Italy to Rome, Venice to Sicily, the history of Italian food is delicious and rich. The dishes of the Italian cuisine in many countries. The culture of Italian food varies according to the provinces. The recipes differ in preparing reflecting regional influences of the city.
The best of Tuscan cuisine are white beans; A soup with these beans and spinach is one of the popular dishes along with Italian wedding soup. Preparing meals in Sicily has influence in the Middle East, while the northern cuisine reflects the French influence. Anyway, regardless of history, Italian food is popular overseas including the United States. The lasagna is a popular choice for families because it is an Italian dish that fills and serves several people. This dish consists of layers of large flat noodles, cheese; tomato sauce flavored with spices and sometimes spinach and boiled eggs. The eggplant parmigiana (floured eggplant fried and baked with tomato sauce and cheese) served with spaghetti, is another popular family meals. The chicken cacciatore, a dish that is also very popular, is fried chicken braised in a tomato sauce and herbs, bay leaves cooked on the stove and served over rice. Paella is one of the seafood dishes, which is made with yellow rice, bivalves, mussels, shrimp and vegetables. The polenta is baked corn flour that can be served hot or cold.
a. Lasagna
b. The chicken cacciatore
III.
PERUVIAN FOOD In
recent
years,
Peru’s
cuisine
has
earned
acknowledgement as one of the world’s finest. But while quinoa and pisco sour cocktails have migrated to become favorites around the world, the best Peruvian specialties are still found in their home country. Here are three to try en route to Machu Picchu. a.
CEVICHE
The icy Humboldt Current that flows through the Pacific Ocean just off Peru’s coast supports one of the world’s most bountiful sources of seafood. If Peru had an official
national dish, it would probably be this preparation of raw fish marinated in citrus juice. The acid in the fruit “cooks� the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and aji pepper, and served (typically at lunch) with sweet potato or choclo, a white Andean corn with dime-size kernels. Bold gastronomes can drink the leftover citrus marinade, which is known as leche de tigre, tiger’s milk
b.
CUY
There’s no way to sugarcoat it. This staple meat raised in many households of the Andes goes by a different name in the United States: guinea pig. (One indication of how important the dish is to the rural Peruvian diet: In a cathedral in Cusco hangs a replica of Da Vinci’s Last Supper, in which Christ and the 12 disciples are seated around a platter of cuy.) The meat, which is quite bony, is usually baked or barbecued on a spit and served whole—often with the head on. It has a pleasant, gamy taste like that of rabbit or wild fowl.
c.
LOMO SALTADO
A hundred years before anyone had heard of Asian fusion cuisine, boatloads of Chinese immigrants arrived in Peru looking for work. The ingredients and techniques they added to Peru’s food vocabulary are probably best exemplified by this hearty hybrid stir-fry, in which beef, tomatoes, peppers, and onions are blended in a pan with soy sauce and fried potatoes. Not a dish for the carbphobic; it’s usually served over white rice.