Japanese foods had developed over the past 2,000 years ago with strong influences from both China and Korea. However, only in the last 300-400 years, all the influences come together to make up today’s Japanese cuisine. Rice was among the major influences that introduced from Korea around 400 B.C and within a hundred years it had become the staple food in Japan (Takeda, 2014). During Yayoi period, the migrating tribes from Korea that settled in Japan passed on their techniques for rice cultivation to the Japanese. Soybeans and wheat which had become an essential part of Japanese cooking were introduced from China soon after rice.
The Chinese view cooking as an art form that requires dedication to perfect each meal for those who eat it to enjoy. There are preparation techniques that are synonymous behind famous Chinese dishes and without the experiencing using them one cannot undertake the creating this dish. Furthermore, any chef needs to know that each cuisine is distinct to certain regions in China. Chinese cooking As with the culture of the Chinese people the art of cooking also follows the same philosophies of Taoism and Confucianism that is found in their way of life (Lo, Cushner and Wong 290). For the Chinese, for one to taste food one has to treasure the color, aroma, flavor and texture and their combination will form a harmonious dish.
Tofu is a traditional Chinese food which is extremely popular in this country. Since Song Dynasty, it has been proved by records that tofu and its derivatives entered the mainstream. And afterwards, it spread to other countries. Nowadays, Tofu is regarded as a notorious and healthy food, and becomes popular not only in Eastern Asia but also in the western world. This research paper will focus on how tofu becomes one of the most important food in china, and how tofu is universally accepted by foreign countries.
Lily Wong, in her article about food, entitled “Eating the Hyphen,” states, “Perhaps this combination (ketchup and dumplings) has something to do with the fact that since both my parents grew up in the States, we’ve embraced many American traditions while abandoning or significantly modifying many Chinese ones” (95). Wong expresses how being a Chinese American has affected her life in a positive way. Wong eats some of her food Americanized, with ketchup, but also eats food that the majority of American’s would not touch (i.e. jellyfish and sea cucumber). Comparatively, Wong eats dumplings (which derive from the Chinese culture) with a fork, knife, and ketchup (which are all culturally American).
People have further claimed that Rhubarb enhances appetite before meals and even promotes blood circulation to relieve pain from inflammation.2 More so the Chinese Rhubarb is considered to be more of an “alternative” to help alter the course of an ailment of condition. It helps to cleanse and stimulate the removal of waste products. It is said to enhance liver and gallbladder function to effectively remove waste from the body.The effects of the rhubarb all depend on how the root is prepared and the
In the first place, one way to solve the omnivore’s dilemma by checking the nutrition facts on what we buy. In the book Food Rules by Michael Pollan, it mentions a way to help make better eating choices. One way is to look at what is in the food we eat. “Not because high-fructose corn syrup is any worse for you than sugar, but because it is, like many of the other unfamiliar ingredients in packaged foods, a reliable marker for a food product that has been highly processed.” This means that people are just looking at those words they do not understand, not knowing what the words mean. This demonstrates that Americans should look at the nutrition facts so people do not end up eating something with ingredients that do the opposite of making Americans healthier.
The author introduces how a certain culture is formed with many professional terminologies. These introductions can help readers to understand the origin of Chinese culture and values better. Johnson, Ian. "China 's Ancient Lifeline." National Geographic 223.5 (2013): 126.
This is because of many reasons like weather, type of environment, and what can be grown. For example, I believe that there is a surplus of corn in Mexico which makes corn cheap to buy for the consumer. Therefore this is why there are so many corn dishes, like tamales, tacos, and elotes. For Asian countries, I believe it is the same idea why they eat so much rice. It is affordable and versatile.
Rhetorical analysis Do you believe in order to understand other culture you need to try different food ? These are some ideas of this article from Amy S. Choi a freelance journalist. She wrote this article,“What americans can learn from other food cultures”. Choi betters her argument by providing real stories from other countries. She starts her article with personal anecdotes, describing some cultures and real life stories that the food is the only great thing we have that make us closer to different country.
The ancient civilization had their ways of making rice delicacies, and also our ancestor’s fun of drinking wines made of rice. In December, after the mass, families gathered for the traditional Noche Buena, a feast that usually prepared of foods like letchon and some native (rice) delicacies like bibingka and biko. First of all the Philippines are abundant of crops in 16th century. The Philippines are economically blessed with the fertility of the soil and various crops. The principal food Crops are rice which grown primarily for domestic consumption 1 .The rice in the Philippines is a crop not only grown in lowland area but it also grown in higher areas which is known as Rice Terraces.