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Re fer ences used :S t u d e n t A c t i v i t i e S

1. Reflect on the history of the region and explain how different foods were introduced by surround-ing areas and foreign countries.

2. What effect has politics or religion had on the di-etary habits of this region?

3. Plan a mock food-history interview with someone from this culture. What would the interview con-tain? What might be some of the communication differences?

4. Discuss some of this country’s foods as they relate to your region or country. How have these foods changed from those described in the chapter?

5. What effect does the food and food preparation in this region have on health?

6. Research this culture’s access to, and cost of, food, and compare with the country in which you live.

c h A p t e R

Far East(Afghanistan, Pakistan, China, and Bangladesh)

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2 chApteR 22 ■ Far East

S t u d y G u i d e

A fghan is t an

1. Much like the culture, the food is like a mosaic of Persian, Turkish, and Mongolian foods.

2. Protein sources are meat (lamb, sheep, goat, moun-tain goat, chicken, and beef) and nuts (almonds, pistachios, and pine nuts).

3. Starch sources are wheat, rye, corn, barley, and rice. Tandoori naan is a thick-leavened bread cooked in an earthen oven and accompanies every meal.

4. Most people exclude pork from their diet due to religious reasons.

5. One must accept the offer of drinking a cup of black or green tea (called kava) to be polite.

6. Palao is a food for special occasions and is made with rice, meat, carrots, raisins, and pine nuts. Eggs, yogurt, pickled fruits, vegetables, and cheese are common items on holiday menus.

pak is t an

1. Food patterns show Afghani, Iranian, and Turk-ish influences, with the overriding influence of Islamic law. There is zero tolerance of any porcine products or liquor in recipes.

2. It is generally an agrarian society, but international food franchises are common in large cities.

3. A variety of vegetables, especially potatoes, are con-sumed fried in the form of pakoras (a generic term for any vegetable deep-fried in chickpea batter).

4. Diets are generally high in total fat, trans-fat, and saturated fat. There has been an increase in the in-cidence of coronary artery disease, diabetes, and stroke.

5. Major protein sources are meat (lamb, beef, chicken, and goat).

6. Major starch sources are wheat flour, rice, and beans (dal).

7. Roti is a thin unleavened bread made from wheat flour and accompanies every meal.

8. Methai is a generic name for numerous types of sweets that are national and regional, and made by an array of ingredients such as wheat flour, chick-pea flour, sugar, milk, and other dairy products.

9. Spices include hot chili, turmeric, coriander, cumin, black peppers, green and black cardamoms, cloves, and cinnamon.

10. Rice dishes, such as pulao and biryani, are two favorites for special occasions such as religious holidays and weddings. Naan and korma usually accompany either pulao or biryani.

ch ina

1. China has a 5000-year history and 56 different cultures.

2. The population is more than 1.6 billion people. The predominate group is the Han. The official language is Chinese.

3. People in the rural areas usually have a diet of boiled rice and steamed vegetables.

4. Not all Chinese people eat rice; many eat mostly wheat, and rice only occasionally. Rice is con-sumed mostly in the south.

5. Wheat is in the forms of noodles, mantou (steamed bun), and dumplings.

6. An increasing number of foreign fast-food res-taurants, such as McDonald’s, Kentucky Fried Chicken, and Pizza Hut, are appearing.

7. Protein sources include red meat, fish, and shrimp. Seafood is the main protein source for people in the coastal areas.

8. Starch sources include rice, noodles, and mantou. 9. Prominent vegetables are mushrooms, broccoli,

cabbage, cauliflower, potatoes, and sweet potatoes. 10. Prominent fruits are apples, bananas, pears,

grapes, tomatoes, and citrus fruits. In the south, they have more tropical fruits, including durian, mangosteen, mango, lychee, and longan.

11. Their breakfast usually contains rice porridge and soybean milk soup, but they also eat a variety of other things.

12. During brunch or lunch, they eat noodle soup, dim sum, or rice.

13. For dinner, they have chicken, pork, fish, or shrimp with noodles or rice. Steamed or sautéed vegetables accompany the meal.

14. For dessert, they do not have typical Western fare such as cakes; instead, they have sweet soup or bowls of cut fruits.

Bang ladesh

1. Jute, rice, tobacco, tea, sugarcane, vegetables, pota-toes, lentils, and beans are grown in Bangladesh.

2. Bangladesh has a rich history of cuisine dating back to the Mughal Dynasty.

3. Fish and rice is a prominent dish that contains a variety of spices.

4. Major protein sources are fish and meat (goat, sheep, and lamb).

5. Major starch sources are rice and wheat breads called chapati.