Cooking is one of the oldest of human activities. When human evolution was at the hunter/gather stage, cooking was very simple -- kill something, throw it on the fire along with whatever vegetables and fruits were found that day, and eat. Spices and cooking equipment were rather simple at that time and there probably was not much variety in the average diet back then. Since those very early beginnings, cooking has become almost an art form but still remains a fundamental part of our everyday lives.
Although many Asian cultures share the tradition of gathering the family or clan together to socialize or celebrate over a big meal, such as the Americans, the various cultures of Asia each develops their own ethnic cuisine through the interaction of history, environment, and culture. Culinary historians and anthropologists tend to identified three main categories of Asian dietary cultures that have developed through the centuries. As with virtually any classification system, there is some overlap, but they roughly represent to the main groups or types of traditional Asian cooking.
The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or
Cited: Le, C.N. [pic]2010. "Asian Cuisine & Foods." Asian-Nation: The Landscape of Asian America. ( [pic]December 10, 2010). Le, C.N. [pic]2010. "Shocking News: Chinese Food Can Be Unhealthy" Asian-Nation: The Landscape of Asian America. ( [pic]December 10, 2010). Lu, Henry C. 2000. Chinese System of Foods for Health & Healing. Sterling Publications. Solomon, Charmaine. 1998. Charmaine Solomon 's Encyclopedia of Asian Food. Periplus Editions. Asian Cuisine Shanice J. Burgess East Asian Civilization December 14, 2010