Worldwide Diversity and Taste: Focus on the Cuisines of Southeast Asia (Cambodia, Indonesia, Vietnam) and South Asia (Bangladesh, Nepal, Sri Lanka)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book series highlights the cuisines of the world. The Asian cuisines reflect a variety of influences in the style and ingredients. Regionally, the major types can be divided as East Asian including East China, modern Japan and the Korean peninsula; Southeast Asian encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Philippines and Singapore; Southwest Asian includes Burma, India, Sri Lanka and Pakistan as well as several other countries in that region. Ginger, garlic, rice, soy and tofu are all ingredients used in common in many of the regional cultures of Asia. This book focuses on each of the cuisines found in Southeast Asia (Cambodia, Indonesia, Vietnam) and South Asia (Bangladesh, Nepal, Sri Lanka.)

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