The Steamed Bun Comparison

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Introduction
The steamed bun is a staple in Chinese cuisine. It is mostly eaten during either breakfast and lunch as a stand alone meal. The steamed bun can be stuffed with a variety of fillings making it extremely versatile. I will explore in detail the sociocultural aspect by giving insight to a possible explanation behind steamed buns being a Chinese staple. The nutritional aspect of the steam bun and why it allows for a balanced diet. Finally I will delve into why this dish is changing as technology improves.
History
Baozi or steamed buns are believed to be invented even before the middle ages and has been a staple dish within Chinese culture. The steamed bun and it’s variant mantou is most popular in northern China where wheat is sown and harvested. The exact reasoning behind the creation of the steamed bun is unclear however it is reasonable to observe the relationship with the resources available. Northern
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I always have fond memories of steamed buns and perhaps the meal shaped my pallet preferences even in adulthood. The exists a correlation with food flavour preferences during childhood and its impact into later years. Due to the high consumption of Chinese steamed buns it has shaped part of a large part of my food preferences beyond steamed buns. My preferences of sweet and sourness levels could have been a result of a high consumption of different type of steam buns. It is interesting to note the connection between food consumption during childhood and its impact into adulthood. It could explain why different culture prefer different types of food and why cultures self-petuate food preferences. A study notes a correlation between preference of flavour when consumed during childhood (Early Human Development, 2014). The correlation could explain why cultures prefer their own food over other cultures as it was the food they consumed the most during

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