International Month: Asia

Second week of international week, and our second featured region is Asia. We've all heard how Asians are so much healthier than us and live longer, so let's take a closer look. Over 43 countries follow some form of Asian diet, and nearly half of the world's population may be considered Asian (just look at China and its overpopulation). Asian cultures have lower rates of chronic diseases, such as: heart disease, diabetes, and forms of cancers. In addition they tend to live longer. Their diet tends to be high in fiber, vitamins, minerals, and antioxidants. It is mostly plant based: rice, soy, with plenty of vegetables (cabbage, bok choy, scallions, and dark leafy greens). On the other hand it is low in meat and dairy (only really consumed in India); so most of their protein and iron comes from nuts, seeds, and legumes. Food preparation is usually raw, steamed or stir-fryed. This manner of cooking and the use of spices, provides satiety. The wok is a popular tool for cooking (especially in the southeast and China) because its rounded bottom provides range for cooking at several temperatures, all in one pan. Most of the time Asian cuisine is broken down into three regions, which have developed their own cuisine through interactions of history, environment, and culture.

*Southwest (India, Pakistan, Sri Lanka, and Burma). Influences by Persian-Arabian cultures. Popular foods

include mutton, kebabs, and the use of hot peppers, black pepper, and other strong spices, in addition to ghee (butter oil). Also religion plays a role as well. Hindu's consider cows sacred, therefore they only use them for milk and do not consume any beef. Currys are also popular where yogurt is commonly used.

*Southeast (Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, and Brunel. Use aromatic and lightly prepared foods while balancing quick stir-frying, steaming, or boiling with discrete spices and seasonings (citrus juice and herbs- basil, cilantro, and mint). In Vietnam rice with veggies and meat are usually served with a fish sauce, nuocmam. In Malaysia and Singapore spicy food influenced by Chinese, Muslim, and Indian cuisines, uses meat kebabs (satays) and currys.

The Philippines tend to be different because they pull from a lot of sources (Spanish, Japanese, Chinese, Islamic, and American). They usually eat three main meals and a snack (where in most places its about a balance than a number). Meat is important here (where its eaten most places, but tends to get up shown by vegetables), so they like pork, beef, chicken, and water buffalo. Not to be played down, but they do eat a lot of vegetables too, including: broccoli, bean sprouts, and okra. Currys are popular here too, but use coconut milk rather than yogurt.

*Northeast  (China, Korea, and Japan). Emphasize fats, oils, and sauces in cooking. Food is not just used for nutrition but medicinally as well. China can be broken further into three regions. The Shanghainese have distinctive red meats with hot and spicy chili pepper. The Cantonese and Chaozhao are known for their flavorful meat and veggie combos. Japan differs from the rest because fish is so popular (it is an island, therefore fresh fish and sushi or sashimi are far more common and popular). Fish or fish-based dishes are usually served with rice and sliced/salted vegetables. Korean cuisine blends the two (Japanese and Chinese). They use soy sauce, garlic, ginger, chilies, pine nuts, and sesame seeds, meals include meat and seafood. Most include gimchi- grated vegetables that are pickled with garlic, chili, and ginger.