Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian derived the states that once made up British India – Burma, India, Sri Lanka and Pakistan as well as several other countries in this region of the continent;[1] Central Asian and Middle Eastern.
Terminology
In the United Kingdom, “Asian cuisine” generally refers to South Asian cuisine, while in the United States and Australia it usually refers to East Asian (Chinese, Japanese, and Korean) and Southeast Asian cuisine, in addition to South Asian cuisine.
In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine ; but Chinese cuisine and Indian cuisine are excluded.
By region
Central Asia
East Asia
North Asia
South Asia
Southeast Asia
Western Asia
See also
References
