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The street food is the sale of food, beverages and food - in the street or public space by street vendors or through outdoor complex supply shops
. In the same area, street food is cheaper than the offer of the nearby restaurants.
Street food can be based on traditional recipes of a region, but most of the time the food is spread beyond their region of origin.
The importance of street food in the economies of emerging countries is often undervalued because it is considered part of the informal sector. Street food yet generates significant revenue and is a significant source of employment: According to the
International Labour Office, in the
1980s the street vendors accounted for 29% of all workers in
Central America.
The Chapman (sometimes known as hawker or street vendor, especially in
Latin America ) is a worker in the informal economy that trades various consumer goods. Usually installed in small kiosks (though sometimes you just expose a simple table where the goods) on the sidewalks of the busiest streets in different parts of a city. Similarly, Chapman can also wander without a specific local carrying with what look to sell: clothing, music, handicrafts, books and films comprise most of the buhoneril trade.
With
Asian cuisine is generally the preparation of food in one of the many
Asian country traditions referred. As a rule, so are the kitchens of the countries of
Southeast Asia and
East Asia meant. In many parts of
China, no or very few are dairy products used. The term Asian cuisine usually refers to a culinary tradition, in which the processing of rice, noodles, various soy products and fish sauce in focus.
Often, the term is also used when mixing in food preparation various
South and
East Asian cooking styles, or if a restaurant serving culinary specialties of several countries. In the landlocked countries of
Central Asia such as
Kazakhstan and
Mongolia, is dominated by meat and dairy products.
As
Vietnamese cuisine is called the standalone and versatile cooking tradition of
Vietnam, which has produced many typical dishes. It is historically heavily on the
Chinese cuisine influenced and also has influences of the south of Vietnam
Thai, the
Khmer and
Indian cuisine on. In addition, the has Buddhism contributed to a rich variety of vegetarian dishes.
Characteristic is above all the large number of possible ingredients.
The
Taiwanese cuisine is a regional cuisine of Chinese cuisine on the island of
Taiwan. It has several variations, represented by the various ethnic influences such as the kitchen of the
Hoklo, the
Hakka, the aborigines, the
Japanese and the kitchens of the nearby provinces of
Canton and
Fujian have emerged. After the
Chinese Civil War came with the arrival of the Kuomintang added culinary influences of other provinces of mainland China supporters.
The
Thai cuisine is a blend of
Chinese, Indian and
European influences that have grown together over the centuries to a country kitchen.
Originally, the cuisine of
Thailand was characterized by water, on the table were primarily aquatic animals and aquatic plants.
Changes in cooking habits, there were both
Chinese and Japanese influences as well, from 17
Century, due to influences from
Europe. chilies were for example by
Portuguese missionaries introduced in Thailand.
The
Korean cuisine is other
Asian cuisines in many ways similar, but has some distinct USPs. As with the
Chinese, Vietnamese and
Japanese cuisine is rice one of the main ingredients of Korean cuisine. However soup in Korean cuisine plays a much larger role than in other Asian cuisines.
The Chinese cuisine includes various Chinese regional cuisines, some of which are pronounced very differently. In principle, most of the 23 provinces in China have their own regional cuisine, which sometimes differ significantly from each other.
Differences will continue even after the ingredients and allow the color to red cooking (with soy sauce) and white cooking. Enjoys great popularity today, the so-called
Nyonya cuisine, a fusion cuisine, which combines mainly Chinese with
Malay traditions.
Home she is in
Malaysia, Singapore and
Hong Kong.
Many ingredients and preparation methods have been adopted by other Asian cultures, some have become familiar in the
West. For instance, come tofu, soy sauce, rice wine, green tea and the tea ceremony not from
Japan, but were brought to Japan from China.
The
Indonesian cuisine is the local cuisine of
Indonesia.
Staple food is mainly rice, cassava and yams.
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- published: 15 Mar 2014
- views: 8918