Sunday, October 16, 2011

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African cuisine reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking techniques.


Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in different parts of Africa, and Central Africa, East Africa, the Horn of Africa, North Africa, West Africa and Southern Africa each have their own distinctive foods. They are very well known for their distinctive cooking styles.


The styles of cuisine found in traditional East Asian cuisines evolved with a common usage of oils, fats and sauces in the preparation of dishes. China, with its long history, massive population and widely distributed diaspora, has become possibly the most well known of the cuisines originating from this region of the world. The cuisine found in China has its origins in what is known as the Eight Great Traditions, however its cuisine can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic while southern styles tend to favor fresh ingredients that are lightly prepared. Japanese cuisine has become known for dishes such as sushi that focus on raw ingredients and deep fried dishes such as tempura. Korean cuisine has come to feature cooking methods such as sauteing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.


The styles of cuisine found in the Southeast Asian regions include a strong emphasis lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.





Southeast Asia Map



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Southeast Asia, India, China



Outline Map of Asia



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Southeast Asia: Blackline Map.



Southeast Asia regional



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Click on the East Asia Map



Southeast Asia: Blackline Map.



Eurasia COLORING map



Blank Map: SE Asia



Outline on the East Asia Map



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Map of Southeast Asia


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