HP-258 Cuisines of Asia and the Middle East
This course focuses on regional styles that have roots in the peoples and cultures of several principle regions of Asia. The major types are East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian encompassing Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian represented by Burma, India, Sri Lanka and Pakistan; and Middle Eastern, encompassing the cuisines of Saudi Arabia, Israel, Lebanon, Palestine and Turkey.
Credits
3