Mhlawumbe, wonke umuntu ngokushesha noma kamuva uqala ukuqonda ukuthi ukudla esikudla akufanele kube kuphela okuhlwabusayo, kodwa futhi kuyasiza. Uma kungekho ulwazi, ungaqala ukufunda izindlela zokupheka, izindawo zokudla nezinhlelo zokudla. Kodwa-ke, kunendlela ejabulisayo futhi ephephile - ukutadisha imikhiqizo yendabuko. Cishe zonke izinto zokudlela ezinomlando ocebile ziwusizo, ngoba uma behlukile, bebengeke basinda esikhathini sethu.
Kumele kuthiwa uhlu lwamakhishi lusekelwe esikhathini sokuphila kanye nezinkomba zezempilo zomphakathi wezwe, futhi abathinteki ngokudla kuphela, kodwa futhi nangomlingiswa kazwelonke, indlela yokuphila. Ngaphezu kwalokho, akuzona zonke izakhamuzi ezihambisana nezokudla zendabuko ezinamakhulu eminyaka futhi zamukele imikhuba yabantu (isiFinnish, isi-Uzbek, isiRashiya), ngakho-ke asihlanganisiwe ohlwini lwabantu abasebenzisekayo kakhulu emhlabeni.
Indawo yokuqala- ukudla kwaseJapane
YiJapane, ngenxa yekhishi labo, baphila isikhathi eside futhi cishe abazi ukuthi yisiphi isisindo nezifo ezidlulele ezihlobene nayo. Futhi lokhu akumangalisi, ngoba ekhishini labo kunezinhlanzi eziningi, izinhlanzi zasolwandle, ilayisi, imifino, isobho kanye nezilwandle. Cishe ayidli inyama, ama-carbohydrate alula, ubisi namafutha esilwane. Kuphela ngezikhathi ezithile badla amaqanda, inkukhu ene-izvinin. I-Algae, imifino eqoshiwe kanye ne-soya inika umzimba amavithamini, futhi ngenxa yalokhu, imifino enempilo emzimbeni igcinwa, kodwa izitsha zokudoba zinika umzimba inani elifanele lamaprotheni nama-carbohydrate. Kubalulekile ukwazi ukuthi eJapane kuphela imikhiqizo emisha iyathengwa, hhayi efriziwe nhlobo, kodwa kusukela olwandle. Banikela okungenani ukudla (ukupheka naparu, ukugaya okusheshayo), okugcina zonke izinto eziwusizo nezakhiwo. I-Soy yi-Japanese isebenza esikhundleni sobisi, inyama kanye noshizi. Esikhathini seJapane cuisine, kusekhona okuthandwa kakhulu okunikezwa isobho: imifino nezinhlanzi. Esikhathini sakusihlwa ngasinye sinokuningi kwezinongo nama-sauces avuselela ukugaya: i-wasabi, i-soy sauces, i-ginger eqoshiwe. Ukunaka okukhethekile kubhalwa ngezikhathi zamaJapane. Izithelo nemifino abayidla kuphela ngenkathi. Etafuleni lasebusika nehlobo elishini azikho izitsha ezifanayo, irayisi kuphela ngumkhiqizo oyisekhishini labo.
Kufanele kuthiwa ngezidlo zaseJapane. Zilungiswe kusuka kumagesi wezithelo, ufulawa welayisi kanye nabaphangi, abayithatha kusukela ku-algae. Yiqiniso, lokhu akufani nhlobo namaswidi ethu, kepha lokhu kuhle, ngoba inani elincane lamafutha noshukela liqinisa impilo kuphela. Isiphuzo esizithandayo samaJapane itiye eluhlaza. Ithiye elidume kunazo zonke eJapane liyi-math - liyimpuphu, kuyilapho kungabikho amaqabunga kuphela asetshenziswayo, kodwa ngokuphelele. Kubalulekile ukukhumbula ukuthi amaJapane ajwayelekile ukuphatha ukudla: kufanele kube okungenani ukudla okuyisihlanu etafuleni, futhi kubalulekile ukugcina ukubukeka kwangempela kwemikhiqizo, kumele kube nemibala emihlanu yetafula, inhle kakhulu, isebenze ngokulula nge-saucers amaningi, amapulethi nezinxenye ezincane.
Indawo yesibili - ikhishi laseSingapore
Le ndawo inikezwa ekhishini laseSingapore, kodwa ukuthi izakhamuzi zakhona zithatha zonke izinto ezinhle kunazo zonke eNdiya, eJapane, e-China, eThailand nakwamanye amazwe futhi zashintsha ukudla okuthandayo. Akumangalisi ukuthi eSingapore ungazama amehlo abo kuphela, kodwa nezitsha zamazwe angomakhelwane. Yiqiniso, eSingapore, irayisi, ama-soya, izinhlanzi zasolwandle nezinhlanzi zikhethwa, nakuba kunjalo nakuyo yonke i-Asia, kodwa futhi ngenxa yesimo sezulu esinomanzi nesishisayo, ama cocoti nezithelo ezishisayo zingadliwa lapho. Ekhishini laseSingapore, inyama eningi namaqanda othosiwe, okungeke kukhulunywe ngeJapane, kodwa konke lokhu kuhlawulelwa ngamakhambi, izinongo, izithelo, amantongomane nemifino. Kukhona ukwamukelwa okuyisisekelo ekhishini laseSingapore - ukupheka umbhangqwana kanye nomhluzi, udoti, ukuhlanza futhi ukushesha ngokushesha ngezinongo. Singasho ukuthi leli khishi liphumelele kakhulu, uma sikhuluma ngokuxuba ukony.
Indawo yesithathu - ukudla kwaseChina
I-Chinese cuisine, nakuba ikhona endaweni yesithathu kuhlu, ihluke nakakhulu kunokwaseSingapore neJapane. Kunzima kakhulu ukukhuluma ngezici ezihlukile zesidlo saseShayina, ngoba iqoqa amasiko ezifunda ezine, i-cuisine yayo ihluke ngokuphelele. Kodwa-ke, ukuphuza okuyinhloko kwalokhu kudla kukuthanda kwanoma yimuphi inyama nokuthanda ukudla okuthosiwe. Izinzuzo zokudla zaseChina zihlukahlukene, ukusetshenziswa okukhulu kwetiyi, izingxenye ezincane ze-spice kanye nezinsipho.
Ngokuyinhloko e-China, sithanda irayisi nemikhiqizo yobhontshisi (ubhontshisi, ama-soya). Basebenzisa nezithelo eziningi, amakhambi nezithelo - ngokujwayelekile, badla konke umhlaba nomhlaba enikeza khona. Izinongo nama-sauces angakwazi ukukhanyisa kalula amaphutha athile ukunambitha. Kuphela ezindaweni ezisogwini amaShayina adla inhlanzi. Ngaphezu kwalokho kusukela ogwini, ekujuleni kwezinhlanzi esikhundleni senhlanzi kudla inyama exotic, isibonelo, izinambuzane, izinyoka, ingulube nenkukhu.
E-China, kunezwi elinjalo phakathi kwabapheki: "Ungapheka konke ngaphandle kweNyanga nokucabangela kwayo." Konke okukunika umhlaba kungakunqunywa futhi kuthosiwe noma kuhanjiswe izinyanga ezimbalwa.
Indawo yesine - ikhishi laseSweden
Yiqiniso, ukudla kwaseYurophu kuyinto entsha, ngakho abakwazi ukuncintisana nama-Asian. Kodwa-ke, ukudla kwaseSweden akuyona izekile endaweni yesine. ESweden, kunezinhlobo eziningi zama-long-liver kanti abantu abangu-11% kuphela abaqine kakhulu, lokhu kuyisibonakaliso esihle, nakuba e-Asia, iphesenti labantu abanamafutha kuphela ngu-1-2%.
AmaSweden adla kakhulu izinhlanzi nezinye izilwane zasolwandle - i-salmon, i-pike, i-cancer, i-caviar, i-herring, i-sea-salmon. Yiqiniso, badla inyama - inyamazane, ingulube, izinkukhu zasendle nezinkomo zasendle. Ngenxa yokuthi iSweden inesimo sezulu esinzima, badla izithelo nemifino kancane. Esikhundleni salokho, badla imifino yezimpande - izaqathe, beet, amazambane kanye nama-turnips, kanye namajikijolo ahlukene angakini. Idume kakhulu eSweden ngesinkwa esimnyama nezinhlamvu ezihlukahlukene, kodwa ziphekwa ngamakhekheji aphekwe. Ukuntuleka kokudla kwesiko saseSweden ukuthi ebusika badla izinhlanzi ezisawoti, ukudla okubhema kanye nemifino eluhlaza.
Indawo yesishiyagalolunye -Isidlo seFrench
I-France idume ngazo zonke izinhlobo zobuciko bokupheka, kepha insiza yazo yithatha indawo emihlanu kuphela. Futhi icala lazo zonke kwakuyi-croissants, ama-baked baked, nama-fatty sauces, foie gras, inyama izitsha kanye ne-ayisikhilimu. Nokho, eFrance cuisine kukhona eziningi imifino, amakhambi, izithelo, izilwane zasolwandle nezinongo. Futhi kunqoba eFrance kukhona isobho semifino nesobho. Futhi ngezitsha zabo kanye nezitsha ezihlukahlukene basebenzisa izithelo zomkhiqizo nezithelo zamagilebhisi. Ngisho nangokondla okunjalo, iphesenti labantu abanamafutha eFrance liyi-6% nje kuphela, kanti isilinganiso sokuphila iminyaka engu-81.
Indawo yesithupha- ukudla kwase-Italy
I-cuisine ewusizo kakhulu eMedithera kuyinto yokudla yase-Italy. Yiqiniso, izitsha ezidume kakhulu zase-Italy ziyi-lasagna, i-pizza ne-pasta, kodwa lokhu akuwona uhlu lonke. Okubaluleke kakhulu ukudla kwase-Italy kukhona imifino: i-courgettes, ama-artichokes, utamatisi, anyanisi, ama-eggplant kanye ne-pepper. Ngaphandle kwabo, awukwazi ukwenza noma yikuphi umkhiqizo ufulawa noma i-pizza. Ngaphandle kokunamathisela e-Italy, ummbila nelayisi zithandwa kakhulu. AmaNtaliyane athatha i-whiskey kusuka ekudleni, ama-nut, ubhontshisi, amakhowe nama-meeps. Kodwa imithombo yamafutha yi-capers, amafutha omnqumo, ama-cheeses namantongomane. Ukuze unike ukudla isidlo esiphundu sompheki sisebenzise ama-herbs: i-rosemary, i-mint, i-oregano, i-basil, kanye nama-capers, ama-olive nama-anchovies. Amvinini amagilebhisi asetshenziswa kakhulu, ama-liqueurs, izithako ezihlukahlukene kanye ne-grappa.
Futhi ku-cuisine yaseTtalian ye-multi-sweetness: i-marzipan, i-tiramisu, kepha kaningi idla amajikijolo nezithelo.
Indawo yesishiyagalombili - ikhishi laseSpain
Ekhishini laseSpain, kunezinongo eziningi zenyama, ngakho-ke zingaphansi kokudla kwase-Italy. Kodwa-ke, konke kusekelwe kumfazi welayisi, izithelo, i-pasta, iwayini, ushizi, izinhlanzi zasolwandle, amafutha omnqumo nemifino.
Indawo yesishiyagalombili ikhishi laseGreece
Ukudla kwesiGreki kungasetshenziswa kakhulu kunalokho okuningi okungenhla, kodwa ngoba izimo zokuphila kuleli zwe zinomthelela omubi empilweni, inelisekile endaweni yesishiyagalolunye. EGreece, njengaseMedithera yonke, njengezilwane zasolwandle, imifino, amafutha omnqumo, izinongo, amantongomane, uju, ama-citrus, amakhambi aphunga kanye nezithelo. Kusuka inyama bakhetha inkukhu, inyama yezimbuzi ku-Ibaranin. Imikhiqizo yobisi ngesiGreek kukhne inendawo ekhethekile, iyakuthanda ama-yogurts nama-cheeses. E-Greece konke kulungiselelwe kalula, kodwa ukunambitheka kwangempela nokunambitheka kwemikhiqizo kusele. Into ephawulekayo mayelana nokudla kwesiGreki yukuthi kukhona cishe ama-sauces lapha.
I-Nine-Seven - I-Israel Cuisine
I-cuisine yakwa-Israyeli ihlangene nezindlela zokupheka zasendulo emhlabeni wonke. Ngaphezu kwalokho, ukudla kwama-Israyeli kuthonywa imikhuba yenkolo, ngokusho ukuthi bangadla inyama ye-artiodactyl ruminants kanye nenhlanzi kuphela ngezikali, kuyilapho ubisi nenyama zilungiselelwa futhi zisetshenziswe ngokwehlukana. Isisekelo sokudla kwama-Israyeli yi: amakhambi, ubhontshisi, imifino yezimpande, uphizi, imifino, izinkukhu, uju, inhlanzi, izinongo. Izitsha eziningi ze-cuisine zilungiselelwe ngokusho iresiphi ekhethekile, ngakho abantu abavamile abangazi futhi abangazifundi abakwazi ukuzilungiselela, ngaphandle kokupheka izitsha eziningi kuthatha isikhathi.
Manje uyazi ukuthi yiziphi ikhishi eziwusizo kakhulu.