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A Taste of Asia: Different Cultures with Different Taste Buds

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A Taste of Asia: Different Cultures with Different Taste Buds
Our Lady of Perpetual Succor College
Marikina City

A Taste of Asia: Different Cultures with Different Taste Buds

By:
Luzong, Danna Melissa A.
III – Amazing Grace

A Research Paper In English III
Presented to:
Ms. Emma B. Monton

March 15, 2012

Outline……………………………………………………………………………………………… 1-2
I. Introduction A. Background of the Study………………………………………………………………... 3-4 B. Significance of the Study………………………………………………………..………. 4-5 C. Definition of Terms………………………………………………………………..…….... 5
II. Presentation of Data A. Nature of Asian Cuisine 1. History and Evolution……………………………………………………..………. 9 B. Three Dietary Cultures of Asia 1. Southwest………………………………………………………………………….6-7 2. Northeast…………………………………………………………………………..8-9 3. Southeast………………………………………………………………………….9-10 C. Some Asian Cooking Methods 1. Stir-fry …………………………………………………………………….………10-11 2. Deep-frying……………………………………………………………………….11 3. Steaming……………………………………………………….…………………11 4. Boiling…………………………………………………………………………….11
III. Conclusion A. Analysis of Data………………….……………………………………………………… 11-12 B. Recommendations………………………………………………………………………. 12
Bibliography or Works Cited……………………………………………….……………………13

I. Introduction A. Background of the Study B. Significance of the Study C. Definition of Terms
II. Presentation of Data A. Nature of Asian Cuisine 1. History and Evolution B. Three Dietary Cultures of Asia 1. Southwest 2. Northeast 3. Southeast C. The Different Asian Cooking Methods 1. Stir-fry 2. Deep-frying 3. Steaming 4. Boiling

1
III. Conclusion A. Analysis
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