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1. FOOD FROM THE WORLD
FOOD FROM AROUND THE WORLD
MEAL IN DIFFERENT PLACES IN THE WORLD IS FAMOUS FOR ITS INGREDIENTS OR FORM OF PREPARATION.
IN THIS SMALL ARTICLE WILL BE OBSERVED SOME OF THE MOST IMPORTANT FACTORS THAT CONTAINS SOME FOOD DA FAME
AROUND THE WORLD AND WHY THESE ARE MADE FAMOUS.
WE OBSERVE PROCESSES THAT HAVE MADE THESE ALIMENTONTOS DEAN SOME OF THE MOST EXOTIC LAND AND THE METHOD TO
BE USED FOR PREPARATION AND / OR BROADCAST
APART EXAMINE ALSO SOME OF THE MOST FAMOUS MEXICAN FOOD AND HAVE BEEN A SUCCESS IN THE MEXICAN FOOD
DIRECTORY.
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2. FOOD FROM THE WORLD
ALL THE WORLD
CHINA
IN ASIA, SOME PEOPLE TEND TO CONSUME A CERTAIN BREED OF DOGS AS A SOURCE OF ESSENTIAL NUTRIENTS;
CHINA WAS ONE OF THE FIRST COUNTRIES TO DOMESTICATE DOGS FOR COMPANY, BUT ALSO WAS ONE OF THE FIRST TO REALIZE
THAT THE CONSUMPTION OF THESE ANIMALS BROUGHT CERTAIN PROTEINS THAT CONTAINED OTHER ANIMALS; SEPARATE PARTS
OF THE ANIMAL CAN BE EMPLOYED MEDICINALLY CRITICAL TO CURE SOME DISEASES.
IN THESE AREAS, PEOPLE TEND TO RAISE YOUR DOGS FROM NACIOMIENTO TO AN ADULT AGE 6 TO 12 MONTHS, WHEN THEIR SIZE
AND TENDERNESS AND SO ARE OPTIMAL ANY HEALTH CONDITION PREVENT CONTAMINATION IN MEAT.
GENERALLY, THE DOG MEAT IS TOO EXPENSIVE COMPARED WITH OTHER FOODS AND THE CHINESE CAN NOT AVERAGE TO PAY, A
RICH CHINESE DIFFERENCE.
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3. FOOD FROM THE WORLD
KOREA
IN THIS PART OF ASIA, IS A VERY FAMOUS DRINK CONSUMPTION AND SOME NASTY DERIVED FROM FERMENTATION OF RODENTS
SUCH AS MICE NEWBORN MACERATED IN RAW SPIRIT WITH MEDICAL PURPOSES.
THIS DRINK IS AS BUSY BODY TONIC AND PURPOSES MECICINALES HELP IN CARDIAC DISEASES PREVENTION, RESPIRATORY AND LUNG
CONDITIONS.
THEIR PREPARATION HAS 6 MONTHS TO 5 YEARS FOR OLDER WINES BECAUSE OVER TIME, THE WINE ABSORBS THE PROPERTIES AND
FLAVOR OF THE ANIMALS.
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4. FOOD FROM THE WORLD
VIETNAM
BASICALLY, THE VIETNAMESE DIET CONSISTS OF VEGETABLES, FRUITS AND MEATS COMMON, BUT WITH A VERY SPECIFIC METHOD
OF PREPARATION.
COMMONLY, THERE ARE KINDS OF SOUPS, SALADS AND PASTAS REGION, SUCH AS BUN BO HUE, WHICH IS A POPULAR SOUP IN
VIETNAMESE CUISINE MADE WITH NOODLES. THE PREDOMINANT FLAVOR OF THIS SOUP IS LEMONGRASS. THE BASIC BROTH IS VERY
SPICY, DEPENDING ON THE AMOUNTS PRESCRIBED BY THE COOK. SERVED HOT AND USUALLY ACCOMPANIED BY SOME FLAVORING
VEGETABLES SET;OR PHO, WHICH IS A TRADITIONAL DISH IN VIETNAMESE CUISINE BASED ON WHAT IS GENERICALLY KNOWN AS A
NOODLE SOUP. SERVED IN A BOWL WITH RICE NOODLES IN BEEF BROTH WITH SMALL ELONGATED PIECES OF MEAT. CHANGES
USUALLY TAKE VISCERA SUCH AS TENDONS, INTESTINES, OR MINCED MEAT SHAPED MEATBALLS, CHICKEN THIGHS, CHICKEN
BREASTS, OR EVEN OTHER ORGANS OF CHICKEN.
WITHIN THE AREA OF DESSERTS AND PASTRIES, VIETNAMESE PREFER NATURAL FOODS SUCH AS WILD FRUITS SUCH AS PASSION
FRUIT, DRAGON FRUIT OR FRUIT JACK.
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5. FOOD FROM THE WORLD
PERU
THE CULINARY HERITAGE OF PERU ARE VARIED THE BOOK "357 ARE READY TO UNDERSTAND HOW PERUVIANS" GET TO COUNT TO
416 TYPICAL DISHES OF THE REGION.
GIVEN ITS GEOGRAPHICAL POSITION, THE LAND CONTAINS A RICH VARIETY OF FRUITS AND VEGETABLES THAT ARE PART OF THEIR
DISHES.
INSIDE THIS VARIETY IS THE POPE, SWEET POTATO, AJI, CHERIMOYA, TOMATO, ACHIOTE ETC.
BETWEEN THIS TYPICAL DISHES MORE GRILLED CHICKEN THAT IS THE MOST CONSUMED DISH IN PERU. THE MARINATED MEAT IS
BAKED IN THE HEAT OF THE COALS IN A SPECIAL OVEN CHICKEN SPINNING ON ITS AXIS. IT'S CHEAP AND YOU CAN FIND ANYWHERE
IN PERU; OLLUQUITO WITH JERKY, THAT ESUNO OF THE MOST REPRESENTATIVE BECAUSE IT HAS TWO INGREDIENTS THAT ARE
UNIQUELY PERUVIAN: ELM, A TYPE OF POTATO THAT GROWS IN THE ANDES AND JERKY, DRIED LLAMA MEAT OR ALPACA, WHICH
ARE THEMSELVES PRODUCTS OF PERU. IT IS A TYPICAL DISH THE PERUVIAN HIGHLANDS; OR SPICY CUY, WHICH EAT FROM THE PRE
INCA PERIOD AND WAS ONE OF THE MOST IMPORTANT MEALS. FURTHERMORE, THE CUY IS AN ANIMAL THAT CONTAINS A LOT OF
PROTEIN, OMEGA 3 AND HAS NO FAT. THE PREPARATION VARIES DEPENDING ON THE REGION.
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6. FOOD FROM THE WORLD
RUSSIA
THE TYPICAL DISHES OF RUSSIAN CUISINE ARE VERY RICH, BUT ALSO HAVE ENOUGH CALORIES, BECAUSE IN WINTER IT TAKES MORE
ENERGY (HENCE, THE SOUPS ARE VERY POPULAR). THEY DO NOT RESEMBLE SCANDINAVIAN DISHES, BUT THE DISHES OF OTHER
SLAVIC AND NEARBY COUNTRIES. YOU WILL FIND MANY PLACES IN THE CITY TO TRY RUSSIAN CUISINE, FROM BUDGET TO LUXURY
RESTAURANTS.
THE MOST TYPICAL IS SCHI SOUP (ЩИ), MADE OF POTATO, CABBAGE AND MEAT. THE TYPICAL UKRAINIAN SOUP CALLED BORSCH
(БОРЩ) IS SIMILAR WITH THE MAIN DIFFERENCE SCHI BRING BEETS, AND IS VERY POPULAR IN RUSSIA. ALSO NO LESS POPULAR IS
THE UJA SOLIANKA OR SOUP, FISH SOUP IS. IN RUSSIA, UNLIKE SPAIN WHERE HOT SOUPS ARE EATEN IN WINTER, SOUPS ARE EATEN
ALL YEAR. IN SUMMER COLD SOUPS "OKROSHKA" ARE ADDED. IN RUSSIAN HOUSES, IS CONSIDERED TO BE HEALTHY EAT SOUP EVERY
DAY AS THE FIRST COURSE OF THE MEAL.
ALSO, AS A STARTER YOU CAN FIND MANY SALADS. "RUSSIAN SALAD" IN RUSSIA EXISTS AS "OLIVIE SALAD" AND IS VERY POPULAR
AND TRADITIONAL, ARE BELIEVED TO BE INVENTED BY A FRENCH CHEF WITH THAT NAME. THIS SALAD IS SOMETHING SIMILAR TO
WHAT IS KNOWN AS "RUSSIAN SALAD" BUT HAS DIFFERENT INGREDIENTS (MATCH POTATO, PEAS AND MAYONNAISE). OLIVIÉ CAN
NOT MISS IN ANY RUSSIAN PARTY, ESPECIALLY IS TYPICAL EATING THE END OF THE YEAR.
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7. FOOD FROM THE WORLD
MEXICO
MEXICAN FOOD ALSO REPRESENTS THE HISTORICAL CULTURE OF OUR COUNTRY, AS MANY DISHES ORIGINATED MUCH BEFORE THE
CONQUEST, HAVING IN IT A WIDE VARIETY OF FLAVORS, COLORS AND TEXTURES THAT MAKE MEXICAN FOOD A GREAT ATTRACTION
FOR BOTH DOMESTIC AND FOREIGN.
MORE IN THE INGREDIENTS USED BY MEXICAN FOOD IS CHILE, CORN, VEGETABLE, TROPICAL FRUIT, CEREALS, RICE, CHOCOLATE AND
CACTUS, AND WITHIN THE DISHES ARE TYPICAL ACCOMPANIED COOKED CASSAVA ROOT WITH HONEY; POZOL, THAT CONSISTS OF
COOKED, GROUND AND MIXED WITH COCOA AND SUGAR, WHICH DISSOLVES IN WATER BOILED CORN. WHITE POZOL NOT CONTAIN
COCOA, CAN BE SWEET OR SUGAR AND SALT TOGETHER WITH PEPPER, AMONG OTHERS.
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