Western and European food has become a worldwide wonder. From the humble bread that we find at the local vendors to the most artisan cheeses, tapas, and pasta, the Western cuisine has taken over the world in a very short time. Walk into any Western restaurant, and you will find The Fry Menu is almost as long as the main course. However, this cuisine faces a tough rival from the Eastern side of the world, says www.telegraph.co.uk. With a plethora of flavored rice dish, noodles, exotic meats, and spices, the East is as colorful and varied as the countries each dish hails from.
For most people, the epitome of Western cuisine lies in the way food is presented and prepared. All but the most expensive of dishes are presented in a way that is guaranteed to fill the stomach to the brim and still be able to eat dessert. Most countries classify Western food as anything that contains bread, cheese, salamis, and sausages, though these are not exclusive to Western cuisine. The Vietnamese dish Banh mi is a great example of how a sandwich is perceived in different cultures. The Indian paneer and Japanese tofu are also examples of how each country uses dairy to create cheeses according to their climatic conditions.
In contrast, most Asian places serve a smaller helping of food when compared to their Western counterparts. The emphasis is placed more on the carbs than on the protein meaning that you are likely to find more vegetables and rice rather than meat in Asian cuisine. In a Western cuisine, rice is a side dish while in Asian cuisine, potato takes this role while the rice or noodles are the centers of attention. Asian cuisines present more side dishes per serving, a trait which isn’t observed in Western culture. Western and European cooking depends on different meal courses instead of having a single main dish and a large number of side dishes.
There are also differences in the way things are generally cooked. Asian cuisines tend to boil or broil their main dishes while Western cuisine food is preferably fried or barbequed with the side dishes like cob corn, vegetables and salads being steamed, boiled or left fresh. There are exceptions to this rule, though a majority of the frying in Asian cooking is preferably done only to the side dishes which eliminate the use of too much oil. Barbequing and charcoal grilling is seen in both cuisines through the cut, preparation methods and quantity of the portions varies drastically.
Many people do not realize that Western cooking also emphasizes on the use of spices and condiments just as much as Asian cooking. While the ingredients themselves may vary, the intent remains the same – to produce flavorful dishes. From fish sauce and curry powder to Dixon mustard and dried oregano, there are innumerable ways to mix and match spices from each cuisine. With more and more restaurants merging these magnificent cuisines, the world is bound to discover some tasty inventions shortly.