Chinese cuisine
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Chinese cuisine is any of several styles of food originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates. In recent years, connoisseurs of Chinese have also sprouted in Eastern Europe and South Asia. The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macao versions of its publication.
Presentation
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table.
Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.
Contemporary health trends
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According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[1] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[2] Prior to the increased industrialization and modernization following the establishment of the People's Republic of China in 1949, a typical Chinese peasant would have eaten meat or animal products (including eggs) rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts and soy products. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar.
Gallery
See also
- Chinese table manners
- List of Chinese dishes
- History of Chinese cuisine
- Chinese Cuisine Training Institute
References
Notes
- ^ "Country Profiles" (PDF). Statistical yearbook. FAO. Retrieved 2008-04-25.
- ^ "Undernourished persons by country". Food security statistics. FAO. Retrieved 2008-04-25.
Sources
- Campbell, T. Colin (2006), The China Study:The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health, Benbella Books, ISBN 1-932100-38-5
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External links
- Template:Dmoz
- Times Online Ching He Huang 10 basic ingredients for Chinese cooking
- BBC TWO Chinese food made easy
- Chinese Food Flavor Map
- Regional chinese cuisines, edu site
- Chinese Restaurants Are Adding Herbs for Flavor and Health - The New York Times
- Chinese Eight Cuisines
