Mhlawumbi, wonke umntu ngokukhawuleza okanye ngokukhawuleza uqala ukuqonda ukuba ukutya esikudlayo akufanele kube yinto enhle kuphela, kodwa kunokuba luncedo. Ukuba akukho lwazi, ngoko unokuqala ukufunda iindlela zokupheka ezintle, iimpawu zokutya kunye neenkqubo zokutya. Nangona kunjalo, kukho indlela ekhangayo nekhuselekileyo-ukufundisisa imveliso yendalo. Phantse zonke iifowuni ezinomlando ocebileyo luncedo, kuba ukuba bekuchasene, bebengayi kusinda kwixesha lethu.
Kumele kuthiwe uluhlu lweikhikhishini lusekelwe kubomi bexesha lokuphila kunye nezikhombisi zezempilo kubemi belizwe, kwaye abachaphazelekayo kuphela ngokutya, kodwa banokuchaphazeleka ngumntu wesizwe, indlela yokuphila. Ngaphezu koko, akubona bonke abahlali abahambelanayo neemveliso eziqhelekileyo zeemveli kunye nokwenza abanye abantu (isiFinnish, isi-Uzbek, isiRashiya), ngoko ke akubandakanyi uluhlu lwabantu abanomdla kakhulu kwihlabathi.
Indawo yokuqala- IJapan yokutya
YiJapane, ngenxa yekhitshi yabo, bahlala ixesha elide kwaye phantse abazi ukuba yintoni ubunzima obuninzi nezifo ezidibene nayo. Yaye akumangalisi, kuba ekhitshini labo kukho ininzi yentlanzi, i-seaweed, ilayisi, imifuno, i-soy kunye nevenkile zaselwandle. Baphantse badle inyama, i-carbohydrates elula, ubisi kunye namafutha ezilwanyana. Ngamanye amaxesha badla amaqanda, inkukhu ene-izvinin. I-Algae, imifuno enotyiweyo kunye ne-soya inika umzimba umzimba i-vitamins, kwaye ngenxa yoko, i-flora enempilo emzimbeni igcinwa, kodwa izitya zentlanzi zinika umzimba inani elifanelekileyo leeprotheni kunye ne-carbohydrate. Kubalulekile ukwazi ukuba eJapan kuphela iimveliso ezitsha zithengwa, kungekhona iqhwaba, kodwa nje ukusuka elwandle. Bancinci ukuphatha ukutya (ukupheka naparu, ukugaya ngokukhawuleza), okugcina zonke izinto ezincedo kunye neepropati. Hlola ngeJapan ukhonza endaweni yobisi, inyama kunye noshizi. Kwimveliso yaseJapane, kusekho okukhethwa kukho okuninzi kunikwe isobho: imifuno kunye neentlanzi. Ngesidlo ngasinye sesininzi sezonunci kunye neasiksi ezikhuthaza ukugaya: i-wasabi, i-soy sauces, i-ginger ekhethiweyo. Ingqalelo ekhethekileyo ihlawulwa kwixesha lexesha leJapan. Iintyatyambo kunye nemifuno abayidlayo kuphela ngexesha lexesha. Ebusika kunye netafile zasehlotyeni azikho izitya ezifanayo, kuphela ilayisi yinto eyiyo ekhitshini.
Kufuneka kuthethwe ngezidlo zaseJapan. Ziyakulungelelaniswa ukusuka kwiijusi zeziqhamo, umgubo welayisi kunye nabaqwengayo, ezithathwe kwi-algae. Kakade, oku akufani konke okufana neesekese zethu, kodwa oku kulungile, kuba inani elincinci lamafutha noshukela liqinisa impilo. Isiselo esiyintandokazi saseJapane itiye eluhlaza. Itiye eyaziwayo kakhulu eJapan ibalo - iyimpuphu, ngelixa kungasetyenzisiwe kuphela amaqabunga, kodwa ngokupheleleyo. Kubalulekile ukuba sikhumbule ukuba amaJapan ayiphatha ngokuqhelekileyo ukutya: kufuneka kube ncinane ubuncinane ezintlanu kwitafile, kwaye kubalulekile ukugcina imbonakalo yangaphambili yeemveliso, kufuneka kube nemibala emihlanu yeetafile, intlekayo, isebenze ngokulula kunye namacandelo amancinci.
Indawo yesibini - ikhitshi yaseSingapore
Le ndawo inikelwa ekhitshini yaseSingapore, kodwa ukuba abemi bayo bathathe zonke izinto ezilungileyo kakhulu eNdiya, eJapan, eChina, eThailand nakwamanye amazwe kwaye ziguqule ukutya kwi-base. Akumangalisi ukuba eSingapore ungazama nje kuphela amehlo abo, kodwa nezitya zamazwe angomakhelwane. Enyanisweni, eSingapore, irayisi, ii-soybean, ivenkile kunye neentlanzi zikhethiweyo, nangona kunjalo nakwi-Asia yonke, kodwa ngokubonga ngenxa yemozulu yomshushu neyoshisayo, iikhokotshi kunye neziqhamo zaseTropiki zingadliwa khona. Ekhitsheni yaseSingapore, inyama eninzi kunye namaqanda othosiweyo, awakwazi ukutsho ngeJapan, kodwa konke oku kuhlawulwa ngamacube, iziqholo, iziqhamo, i-nut kunye nemifuno. Kukho izibonelelo ezisisiseko ekhitshini yaseSingapore - ukupheka isibini kunye nomhluzi, ukuhamba, ukuhlambulula kunye nokukhawuleza ngokukhawuleza ngeenongo. Singaxelela ukuba le khishini yimpumelelo kakhulu, ukuba sithetha ngokuxuba ukony.
Indawo yesithathu - ukutya kwamaTshayina
Ukutya kweTshayina, nangona kusekwindawo yesithathu kuloluhlu, luyahluke ngakumbi kuneCuisine yaseSingapore neYapan. Kunzima kakhulu ukuthetha malunga neempawu eziqhelekileyo zokutya zaseTshayina, kuba iqokelela izithethe zemihlaba emine, i-cuisine yayo iyahluke ngokupheleleyo. Iintlobo zezinto zokutya zaseTshayina ziyahlukahlukana, ukusetyenziswa ngokubanzi kweeyi, iinxalenye ezincinci zeziqholo kunye neziqholo.
Ininzi eChina, sikhetha imveliso yerayisi kunye neembotyi (ubhontshisi, iesoya). Basebenzisa iziqhamo ezininzi, izityalo kunye neziqhamo - ngokubanzi, badla konke umhlaba kunye nolwandle kunika. Iziqholo kunye neasiksi zinokuqhaqha ngokukhawuleza ezinye iimpazamo ezinqabileyo. Kuphela kwimimandla yonxweme isiShayina sidla intlanzi. Ukuqhubela phambili ukusuka elunxwemeni, kwintlanzi yeentlanzi kunokuba intlanzi idle inyama engaqhelekanga, umzekelo, inambuzane, inyoka, ingulube nenkukhu.
E-China, kukho ilizwi elinjalo phakathi kwabapheki: "Unokupheka yonke into ngaphandle kweNyanga kunye nokucinga kwayo." Yonke into enikezelwa ngumhlaba inokunqunyulwa kwaye ifakwe okanye ihlambuluke iinyanga eziliqela.
Indawo yesine - ikhitshi yaseSweden
Ngokuqinisekileyo, ukutya kwaseYurophu kuyinto entsha, ngoko abanakho ukukhuphisana nabaseAsia. Nangona kunjalo, ukutya kweSweden akuyiyo ize kwindawo yesine.Sweden, kukho i-long-liver eline-11% yabantu abaninzi kuphela, oku kuluphawu oluhle, nangona e-Asiya, ipesenteji yabantu abanamafutha kuphela 1-2%.
Abantu baseSweden badla ikakhulu iintlanzi kunye nezinye iintlanzi zasemanzini - i-salmon, i-pike, i-cancer, i-caviar, i-herring, i-salmon yolwandle. Kakade, badla inyama - inyama, inyama yengulube, iinkukhu zasendle kunye zasendle. Ngenxa yokuba iSweden inesimo sezulu esinzima, badla iziqhamo kunye nemifuno encinci. Kunoko, badla imifuno yeengcambu - izaqathe, iibhotile, iifatates kunye neeripips, kunye neeriteji ezahlukeneyo zendawo. Liyaziwa kakhulu eSweden ngesonka esinomnyama kunye nezolimo ezihlukeneyo, kodwa ziyabhakwa ngamadlelo okubhaka. Impendulo yesidlo saseSweden ekwabusika kukuba ubusika badla iintlanzi zetyuwa, ukutya okutshaya kunye nemifuno eluhlaza.
Indawo yesishiyagalolunye -Isidlo seFrench
IFransi idume kuzo zonke iintlobo zobugcisa bokutya, kodwa ukusetyenziswa kwazo kuphela kuthatha indawo ezintlanu. Yaye ityala lezinto zonke laliyi-croissants, i-pastries ebhaka, ama-sauces anamafutha, i-foie gras, izitya zenyama kunye ne-ayisikrimu. Nangona kunjalo, kwisiqhelo saseFransi kukho imifuno eninzi, izityalo, izithelo, ukutya kwezilwanyana kunye neziqholo. Kwakhona kunqoba eFransi isobho semifuno kunye nesobho. Kwaye kunye nezitya ezahlukileyo zisebenzisa i-quality cheeses kunye neidiza zamagilebhisi. Ngaphandle kokutya okunjalo, ipesenteji yabantu baseFransi ngaba-6% kuphela, kwaye umyinge wokuphila iminyaka eyi-81.
Indawo yesithandathu- ukutya kwaseTaliyane
I-cuisine ewusizo kakhulu eMeditera yinto yokutya yaseNtaliyane. Ewe, izitya ezidumileyo zaseItali ziyi-lasagna, i-pizza kunye ne-pasta, kodwa oku akuyiyo yonke uluhlu. Kubaluleke kakhulu kwi-cuisine yaseItaliya imifuno: i-courgettes, i-artichokes, iitato, i-anyanisi, i-eggplants kunye nepelepele. Ngaphandle kwabo, awukwazi ukwenza nayiphi na imveliso yomgubo okanye i-pizza. Ukongeza kwi-paste e-Itali, ingqolowa kunye nelayisi zithandwa kakhulu. Ama-Italiya athatha i-whisky kwivenkile yezilwanyana, ama-nut, iimbotyi, amakhowa kunye neepilisi. Kodwa imithombo yamanqatha i-capers, ioli yeoli, i-cheeses kunye neenantambo. Ukuze unike isidlo isicatshulwa esiphezulu sompheki sisebenzisa imifuno: i-rosemary, i-mint, i-oregano, i-basil, kunye ne-capers, i-olives kunye ne-anchovies. Iwayini eliphezulu lamagilebhisi asetyenziswa ngokulinganayo, i-liqueurs, imibala eyahlukeneyo kunye ne-grappa.
Kwakhona kwi-cuisine yaseTtalian ye-multi-sweetness: i-marzipan, i-tiramisu, kodwa ngokuqhelekileyo idla ama-berries kunye neziqhamo.
Indawo yeshumi elinesibini - ikhitshi yaseSpeyin
Ekhitshini yaseSpeyin, zininzi iziqholo zenyama, ngoko ke ziphantsi kwezinto zaseTaliyane. Nangona kunjalo, konke kusekelwe kumfazi welayisi, iziqhamo, i-pasta, iwayini, ushizi, iivenkile zaselwandle, ioli kunye nemifuno.
Indawo yesibhozo yikhitshi yaseGrisi
Ukutya kwamaGrike kunokuba luncedo ngakumbi kuninzi kwezi zingentla, kodwa ngenxa yokuba izimo zokuphila kweli lizwe zinempembelelo embi kwimpilo, inelisekile kwindawo yeshumi. EGrisi, njengaseMeditera yonke, njengezilwanyana zasemanzini, imifuno, ioli yeoli, iziqholo, i-nut, i-honey, i-citrus, izityalo eziqhumayo kunye neziqhamo. Ukusuka ekudleni bakhetha inkukhu, inyama yebhokhwe e-Ibaranin. Iimveliso zobisi ngesiGreek kukhne zineendawo ezikhethekileyo, ziyakuthanda i-yogurts kunye neentshizi. EGrisi yonke into ilungiswa ngokukhawuleza, kodwa i-flavour yasekuqaleni kunye neendleko zeemveliso zishiywe. Into eyinqabileyo malunga nokutya kwamaGrike kukuba akukho ndawo ikhona i-sauces apha.
I-Nine-Seven-Food Cuisine yase-Israel
I-cuisine ye-Israel idibanisa iikholepi zakudala zehlabathi lonke. Ngaphezu koko, ukutya oku-Israel kuchatshazelwa yimimiselo yezenkolo, ngokuya kuthi bangadla inyama ye-artiodactyl ruminants kuphela kunye neentlanzi ngezikali, ngelixa ubisi kunye nenyama zilungiselelwe kwaye zisetyenziswe ngokwahlukileyo. Isiseko sokutya kwe-Israel: iifuno, ubhontshisi, imifuno yeengcambu, iifolo, imifuno, iinkukhu, ubusi, intlanzi, iziqholo. Izitya ezininzi ze-cuisine zilungiselelwe ngokwe-recipe ekhethekileyo, ngoko abantu abaqhelekileyo abangazi kwaye abangafundiyo abanakuzilungiselela, ngaphandle kokupheka izitya ezininzi kuthatha ixesha.
Ngoku uyazi ukuba yiziphi iikhikhoni eziyiluncedo.