Japanese:Eating parent and child together

In some Japanese restaurants, you can see oyakodon, a chicken and egg rice dish on the menu. Chicken, egg, green onions, and several other ingredients are simmered together with condiments including soy sauce and then served over rice in a large bowl. Oyakodon may taste a little sweet due to the mirin in it. Mirin, used for cooking, is a rice wine with a very high sugar content. Whenever you eat beef, pork, or a Japanese dish that tastes sweet, but is not dessert, chances are good that the sweet taste comes from mirin.

While this image of parent and child together on the table in front of you may not resonate with most Westerners, the image seems popular in Japan. You can also find shake oyakodon, which is salmon parent and child, on some menus too. This is salmon and roe, which are served raw, over rice. You can also find cooked salmon served together with raw salmon roe over rice. Some sushi places serve pieces of sushi with salmon and salmon roe together too. They could be combined inside a gunkan, which is how sea urchin and salmon roe are generally served. Or this could be a regular piece of salmon on rice, adorned with a few eggs on top.

Mexican Food Started Here

Most do not know the important role New Mexico has played in culinary history. Researchers and archeologists agree that New Mexico was one of the earliest settlements of the Mongolians and Tibetans when they came over the Bering strait to settle the Americas. The area has attracted visitors from before recorded history, who in turn created the pure, often spicy flavors known in New Mexico's foods.

Primarily chiles are both king and queen. Chiles themselves have been more developed in New Mexico than anywhere—especially since World War II, when Dr. Jim Nakiyami, a Professor at New Mexico State University gave his leadership to developing many, many new varieties of chiles.

And, most do not know that the first American wines were made in New Mexico. The priests, Jesuits and Monks brought the first cuttings of grapes here in the 1620's from Spain, thus predating the California wine industry by 140 years.

A Quick Tour Of Italy - Trieste

If you are looking for a European tourist destination, consider the Friuli-Venezia Giuli region of northeastern Italy, bordering on Austria and Slovenia. For simplicity's sake we abbreviate the region's full name to Friuli. Depending on your interests, Friuli may be an ideal vacation spot. You can get classic Italian food and other specialties, and wash it down with fine local wine. While Friuli is not exactly undiscovered by tourists you usually won't be fighting crowds to see what you want. Like most regions of Italy, it has belonged to many nations over the years. Unlike most regions of Italy it remains multicultural, an exceptional mixture of Italian, Austrian, and Slavic influences. This article explores Trieste, Friuli's capital. A companion article examines several other attractions in this beautiful region.

Trieste, Friuli`s largest city, was settled thousands of years ago and went from one occupier to another over the centuries. The Austro-Hungarian Empire`s major port; Trieste was part and parcel of Central Europe. It only joined Italy in 1954. Given its unique history Trieste is a unique place to visit.

Ancient Sumerians: The first to cultivate food.

Sumerians were the first culture to quit hunting and gathering food and begin cultivation. Like many other inventions that Sumerian culture gave to the world, they also contributed in farming and food. Sumerian food consisted mainly of barley.

The raw material of most of Sumerian food was barley, barley cakes and barley paste were accompaniments of all major meals. Wheat and millet were other raw materials used in Sumerian food. Farming yielded vegetables and fruits, chickpeas, lentils, beans, onion, garlic, leeks, cucumbers, cress, mustard and fresh green lettuce was all part of the early Sumerian food. Sumerians were the first culture to settle down and leave the earlier nomad lifestyle. With settlement they began domesticating animals for food and labor. Goat’s milk and meat, eggs, pig; wild fowl, deer and venison were an integral part of the Sumerian’s food as well.

Chinese Food

Chinese food holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?

The History of Chinese Food The history of Chinese food is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let's go back to the history of Chinese food.

Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food.