Laotian Cuisine

Galangal, Lemongrass and Fish Sauce
Duck and Sticky Rice

Cooking with lemongrass

Lemongrass

Land of a Million Elephants: Laos has been called the Land of a Million Elephants. Elephants are still there, but modern Laos may now be the the .Land of a Million Motorbikes.

Laos is the only landlocked country in Southeast Asia and is home to a Continue reading

Indian Cuisine

India - Sculpture head, Buddha meditating, India 12th century

Buddha Meditating, India 12th c.

Fish Curry From Bananas
Halva From Meat

“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha

An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading

Korean Cuisine

Healthy, Low-Fat and Delicious
An Ancient Cuisine — And the World’s Leading Spirit
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“Korean food is a nearly perfect answer to our modern quest for a healthy, low-fat, delicious diet.” —  Hi Soo Shin Hepinstall [1]

Korea is one of the world’s ancient civilizations, with one of the great cuisines.  And it is home to the world’s top-selling alcoholic drink! Continue reading

Burmese (Myanmar) Cuisine

Where China Meets India
Crossroads of Asia

“The staple food is plain boiled rice, piled up in a heap on a large platter.” — Shway Yoe [1]

Classical Burma/Myanmar sculpture

Kneeling Buddha, Burma/Myanmar,
19th century

Burma, or Myanmar, lies in a critical space between China and India.  This ancient land, home of many nationalities, seems destined to play a pivotal role in trade and investment between her two big neighbors,.

Burmese author, Thant Myint-U, grandson of diplomat U Thant, predicts that with current governmental changes now occurring, the country can emerge as the new crossroads of Asia. [2]

Burmese cuisine is rich and varied, shows influences from Continue reading

Chinese Cuisine

A Fanfare of Chopsticks
The World’s Best Cooks

“There would have been universal insistence, with a fanfare of chopsticks, upon irresistible Chinese food.” — Richard Hughes [1]

“It would not be an overstatement to maintain that the Chinese are the best cooks in the world.” — V. R. Burkhardt [2]

Jade Chopsticks

Jade Chopsticks
Collected by Berthold Laufer

Chinese food is everyone’s favorite cuisine, it seems.  This holds true whether you are chef, foodie, food writer, or ordinary eater.

It is true not only in China, but Chinese food is hugely enjoyed in Japan, Australia, North and South America, and Europe.  These days, excellent Chinese food is increasingly available in the Middle East and Africa, as restaurants open to serve expatriate Chinese workers in those regions. Continue reading

Edward Schafer and Spice Route Travelers — III

The Manila Galleon and the Third Route
Tomatoes, Chili Peppers and Beche de Mer

“Tang cookery sounds like modern Japanese cookery — plain food, sometimes raw, with few savory mixtures or interesting sauces.” — Edward Schafer

 

“The best of modern Chinese cooking developed in relatively modern times under the influence of foreign taste and customs, in particular those of India and the lands of the Desert and the Isles.” — Edward Schafer

Malayan on the Silk Road

Curly Haired Man, Malayan
Silk Road, Tang Dynasty

We sometimes forget how many of the foods we associate with Pacific Rim cuisines today were not native to much of the region in the oldest times and have migrated back and forth along the ancient trade routes. Continue reading

Kimiko Barber

Quote

Kimiko Barber
Using Chopsticks to Lose Weight

Using chopsticks to lose weight

Chopsticks – a Tool for Weight Management

“I lost over 10 kilograms and dropped two dress sizes.” –Kimiko Barber

Kimiko Barber had no plans to be a cook or food writer.  When she left her native Japan in the 1970s for the United Kingdom she was going to study serious subjects.

After a stint in a British boarding school, she did study economics and took a first-class degree.  Then she moved into investment banking. Continue reading