User:Afshan 13/sandbox

History of Southeast Asian Cuisine. Southeast Asia is paradise for chefs and food connoisseurs alike. Each dish is a Picasso on a plate: tastes and aromas fuse with subtle complexity, while presentation is always bold and spectacular. Southeast Asia is cradled by two oceans- stretching east from the Indian Ocean to the Pacific. India defines the region's western boundary before sweeping through mainland nations like China, Mongolia, Laos, Cambodia, Thailand, and Vietnam. Add several island countries to the list like Malaysia, Indonesia, and the Philippines before finally ending up in Japan, the easternmost nation.

Each country adds its rich history as an ingredient to its dishes. In Malaysia and Indonesia, for example, the influence of the Islamic faith has virtually eliminated pork from the diet; Vietnamese food retains the flavors of centuries of French occupation; and Filipino food contains hints of Spanish and American inspiration. The chef therefore has many tools at his arsenal and ideally strives for a harmonious balance of textures, temperatures and all four flavors: sweet, sour, salty, bitter. Even though each nation remains culturally and historically unique, they also do have a great deal in common- cuisines share histories as well as many staple ingredients and methods of cooking. A standard Southeast Asian meal has no courses. All the parts of a meal are presented at once and eaten together. As a result, the food experience is not an individual one, but one to be shared with family, friends, and the community.

The food of any region is not only the result of what the earth will harvest, but also of who has been there, what powers have influenced it, how poor or wealthy the people are, and ultimately what tastes the people prefer. The major influences on Southeast Asian cuisines have been exerted by China from the east (the wok, noodles) and India (curries) from the west. Perhaps the most profound impact on the region's cooking was made in the 16th century, when Portuguese traders brought the chili pepper from their colonies in the Americas. Today, the fiery chili imparts the signature heat and spice well-known by foreigners to be the defining characteristic of any Southeast Asian dish.