Asian cuisine is a unique blend of local, authentic and traditional flavors. It is renowned for its rich and flavorful dishes, thanks to the herbs and spices used in its preparation. From Southeast Asia to Europe, America and beyond, Asian cuisine features multicultural dishes from diverse cultures and backgrounds. Western Asian cuisine is the cuisine of the diverse countries and peoples of Western Asia. The cuisine of the region is diverse and has a degree of homogeneity.
Commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Popular dishes include kibbeh and shawarma. The region stretches from Turkey to the west and Japan to the east, with Kazakhstan and Mongolia to the north and the islands of Indonesia and East Timor to the south. Just as the cultures of Asia are diverse, so are their culinary traditions. The traditional wok was developed with a single rounded bottom that provides a range of cooking temperatures in a single pan, thus becoming an almost universal staple food in Asian homes.
Western Asian cuisine overlaps significantly with Middle Eastern cuisine and with the inclusion of the South Caucasus.
The city's university cities have a large population of international students from Asia and young people who consume Asian food.
Many nutritionists point out that America's major health problems (heart disease, obesity, diabetes, and many types of cancer) occur much less frequently in Asian countries. Fusion dishes were synthesized from Thai, Vietnamese, Indian and Chinese cuisines (along with some French influences), although other Asian cultures are slowly “blending” with this trend. The ingredients from the region contrast with those of East Asian cuisine, replacing the sauce with fish sauces and including ingredients such as galangal, tamarind and lemongrass. At the group level, the growing popularity of Asian cuisine is also due to the demographic trends that are taking place in the United States. Arguably, Chinese cuisine has become the most prominent of all Asian cooking styles, with several different styles depending on the region; the most basic difference is between northern and southern Chinese cooking styles. Most Central Asian nations have similar cuisines to each other and to those of their neighbors, and they adopt many features from neighboring West and East Asian cuisines, particularly Iran and Mongolia. In addition to a variety of flavors ranging from sweet, spicy, and salty to sour, Asian food also has a variety of fragrances and colorants. The popularity of fish in many Asian countries is also due to a lower incidence of many of the chronic health problems that are more common in the United States.Food was also associated with many religious traditions in Northeast Asia as it was frequently used as symbolic offerings to worship their ancestors. Assimilation and acculturation took place at both individual levels as well as at group levels. I hope that the Asian gastronomic culture in Japan will continue to spread and that its centers will be university cities and ethnic neighborhoods. Possibly the cuisine that got most people hooked on Asian cuisine is Chinese food. It's easy to understand why it's so popular - it offers a wide range of flavors ranging from sweet, spicy, salty to sour.
