FOOD: Cheese Making Through the Ages

FOOD: Cheese Making Through the Ages

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Food: Cheese Making Through the Ages
food

The many different types of cheeses available mean there is something to suit every taste. It is generally believed that cheese was first made in the Middle East. Legend has it that a nomadic Arab made cheese by accident when a saddlebag filled with milk fermented due to the hot sun and the galloping movement of his horse.

Early cheeses were not the solid products we eat today. They were simple curds and whey, like what Little Miss Muffet ate. The curd is the solid part while the whey is liquid.


Workmen making cheese are depicted in Egyptian hieroglyphics. In ancient times, the whey was eaten immediately while the curd was salted or dried for preservation. The Roman Legion helped spread the art of cheesemaking throughout Europe and England. The monasteries and feudal estates of Europe made great improvements in cheesemaking during the Middle Ages. Many of the classic varieties of cheese enjoyed today were developed by monks. During the Renaissance, cheese decreased in popularity because it was considered unhealthy. By the nineteenth century, sentiment had changed and cheese production moved from farms to factories. No one involved in the early history of cheese could have imagined that today people would buy cheese online.

While most cheeses are mass produced today, some artisanal cheeses are still made by hand using old-fashioned techniques. When you buy cheese online, it is possible to deal directly with the people who make the cheese.

How cheese is made today

Cheese can be made from the milk of cows, goats, sheep and even buffaloes. The basic principle involved in making natural cheese is to curdle the milk so it forms into curds and whey. Contemporary cheesemaking methods stimulate the curdling process by using a starter, which is a bacterial culture that produces lactic acid, and rennet, a coagulating enzyme to speed up the separation of liquids and solids. Different bacterial cultures are used depending on the type of cheese being made.

The least sophisticated types of cheese for sale are the fresh, unripened varieties like cottage cheese. These are made by warming milk and letting it stand, treating it with a lactic starter to help the acid development and then draining the whey. The cheese is eaten fresh. This is the simplest form of cheese.

For more complex cheeses, bacterial cultures are used to lower the pH or acidify the cheese. It is important to make sure the right amount of acid is produced or the cheese’s texture will be poor. At this point, the cheese will begin to coagulate and form curds and whey. The process is enhanced by adding rennet.

The curd is then heated and cut, allowing whey to escape. The curd hardens before it is salted, shaped and pressed. Depending on the variety, the cheese will then be aged or ripened for different amounts of time. Bacteria are still growing in the cheese, resulting in flavor and texture changes.

Cheese rinds are formed during the ripening process, often naturally. The rind’s main function is protecting the interior of the cheese while allowing it to ripen harmoniously. Its presence does affect the final flavor of the cheese. Every variety of cheese for sale has gotten to market after being made through some variation of this process.

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FOOD: Cheap And Easy Party Food – Throw A Great Party Without Spending A Fortune

FOOD: Cheap And Easy Party Food – Throw A Great Party Without Spending A Fortune

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Food: Cheap And Easy Party Food – Throw A Great Party Without Spending A Fortune
food

If you are planning a party, you already know that food can be one of your biggest expenses. However, you can take several steps to cut your party food costs. It is not necessary to purchase expensive appetizers and beverages to throw a great party. A little imagination and effort can make your party a memorable occasion.


Here are some ideas and suggestions to help you save money on food when throwing your next party:

Have a potluck

A potluck is certainly cheaper than hiring a caterer and you will save a lot of time and money by having your guests prepare a dish to share with others. Potluck is fun and you will surely end up with an interesting assortment of foods. To make things simpler, include a suggestion as to what type of dish you would like your guests to bring such as a dessert, vegetable, or salad.

Finger foods are fun

Small sandwiches, chips, dips, and vegetable trays are relatively inexpensive and you won’t need to bother with place settings and bringing out your best china. Simply supply napkins and small paper plates and allow your guests to serve themselves from an assortment of bite size goodies.

Back to basics

Fruit and cheese are excellent choices for casual party foods that don’t require fancy place settings or dishes. Buy fresh fruit in season when you are likely to find certain varieties on sale and fill your table will a variety of cheeses, crackers, and perhaps olives and nuts.

Go Italian

If your party will be a dinner party where fingers foods are not appropriate, you can try spaghetti with garlic bread and salad, or you could find a good deal on pizza that you can have delivered. You will save time and it is quite easy to find a bargain on different types of pizza.

Thrifty Thirst Quenchers

For party beverages, two-liter soft drinks and bottled water are inexpensive and very easy to serve. Provide ice and cups and allow your guests to serve themselves. Tea and coffee are cheap as is lemonade that you make fresh or from concentrate.

Your party does not have to cost a lot of money to be a huge success. Look for sales on the foods and beverages you choose and plan ahead so you will have time to shop around be fore you buy.



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FOOD: Cheap, Healthy Foods – Watch Your Weight And Your Budget

FOOD: Cheap, Healthy Foods – Watch Your Weight And Your Budget

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Food: Cheap, Healthy Foods – Watch Your Weight And Your Budget
food

A major issue for those who are trying to create a healthy lifestyle is the cost of healthy food. There are many products on the shelves of your local grocery store that are healthy, but most of them have a larger price tag than the unhealthy, high-fat foods. There are options. If you shop wisely, you can eat healthier than you ever have before and decrease your grocery bill at the same time. Nutritious eating doesn’t need to be expensive.


Less Junk = More Savings:

In choosing healthy foods, keep in mind that you will automatically be spending less than before due to the absence of junk foods that you may normally purchase such as soft drinks, sugary snacks, and high fat meats.

Less Waste = Less Waist:

Healthy eating is not just eliminating certain foods from your diet; it is replacing them with healthy foods. And, if weight control is your goal, you will also be reducing your portion sizes, which will mean less money spent on each meal.

Less Meat, More Veggies:

Reducing the amount of meat you eat and replacing it with vegetables is a great way to save money. Fresh vegetables are not nearly as expensive as meat or poultry and your body will thank you for it. Salad is another cheap, healthy food. The pre-packaged salads will cost a bit more than if you purchase the lettuce and other vegetables separately and prepare the salad yourself.

Frugal Fruit:

Fruit can be a somewhat expensive, but if you purchase canned fruits in low-sugar syrup or water, you will pay relatively little in comparison to fresh fruit. Apples and oranges are inexpensive compared to some other fruits and you can often find sales that will further reduce your expenses.

Beans and Rice are Nice:

Legumes and rice are very inexpensive and you can use either or both of these to replace meat several times per week.

Save on Meat:

Canned fish costs considerably less than fresh fish and still contains most of the nutrients. Canned tuna and salmon are very cheap and are very low in fat and calories if you choose the varieties packed in water rather than oil. Chicken is less expensive if you purchase a whole chicken and remove the skin yourself before cooking.

Healthy food does not have to be expensive. You can purchase cheap healthy foods and not only eliminate unhealthy fat and calories, but you can actually save money if you shop wisely.

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Whisky: Chivas Scotch Whisky

Whisky: Chivas Scotch Whisky

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Whisky: Chivais Scotch Whisky
Whisky

Trying to get a blender to explain what his or her job involves is never easy. Not because they are secretive, far from it. They’re almost relieved to have a chance to tell their story.


It’s just that the intricacies of blending are complex that strange analogies have to be employed: orchestras, football teams, actors cars, cakes, houses – all appear in the blender’s lexicon. Colin Scott, master blender at Chivas Brothers, is a master of the art. Created by firm of high-class Aberdonian grocers who began blending whiskies in the 1840s, Chh Regal has been Seagram’s flagship Scotch since 1949. It is Colin, however, who has overseen the recent explosion of Chivas brands, including the superb 18-year-old a^ the awesome Oldest.

Colin feels it’s important not to get hung  over numbers. ‘How many malts and grains I go into the blend isn’t important,’ he says. ‘What is important is always having Chivas the glass.’ The one constant is Strathisla. ‘Making a Chivas blend is like building a house; with malts as the bricks, grains as th«j mortar and Strathisla as the foundation. Chivas Regal is one shape of house, 18-year old is grander and Oldest is a castle!’

They may be individual brands, but then is a distinct family resemblance. ‘The brand have a thread running through them … richness, smoothness and roundness of flavours. You use different bricks to chang the flavour profile, while retaining the character,’ says Colin. ‘That means manipulating the range of available flavou (different malts, grains, wood types, ages) and creating different but similar teams. Chivas 18- isn’t 12-year-old aged for a further 6 years, it’s a different team.’

To make matters more interesting, each team is in a constant state of flux. ‘Consumers don’t want to see character or quality alter, but to preserve them you mu make changes,’ urges Colin. ‘If you have one pot of whiskies to use in a blend, you must j always also have another pot which thou contains different whiskies will have the same flavour as the first. Because you knc what is in each of the pots, you know wh any differences are and can therefore find ways to narrow any gap between them.

That second pot is like footballers sitting on the bench. We know how they perform, so are job is to make sure what ever ones we use they’ll make chavis. CHIVAS The Chivas brothers owned a high-class grocery business in Aberdeen and started blending whiskies (for, among others, the Royal household) in the 1880s.

Regal appeared at the turn of the 20th century and was another light Spey’side-dominant blend to make it big in the United States during Prohibition. It was bought by the Canadian distiller (and one-time bootlegger) Sam Bronfman in 1949 and is still a major player in the US and Far East markets.

TASTING NOTES

Chivas Regal 12^year-old
Deceptive weight behind the apparently light mix of grass, apples and cereal on the nose. A grassy, almost mossy start to the palate, it crisps up deliciously mid-palate. * * * (»)

18-year-old
A magnificent melange of currant leaf, orange pulp/peach cobbler, barley malt and turfy smoke. The palate explodes with flavour, but always in that elegant, restrained family style. * * * * * Oldest

The finest in the range. Peatier still, with a rich, complex mix of citrus notes (tangerine, lemon) heather, fruit and spicy grain. Stunning. *****

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FOOD: Changing Pizza Trends

FOOD: Changing Pizza Trends

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Food: Changing Pizza Trends
Food

For years, pizza has been a favorite food of American culture. Pizza, holding its own against all time greats such as hamburgers and hotdogs, has become somewhat of a staple on the American menu and on its table. However, since its comeuppance in the category of favorite foods in the U.S., pizza has come a long way as far as what is termed as great toppings and what is termed as just plain weird. Some new trends in the way that pizza is made and topped have come to the forefront. Foods that are used for toppings today and are popular, in the 1960’s would have been turned away as ridiculous.


Over the past few decades, tastes have changed in America. While many pizza lovers prefer traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives, pizza connoisseurs that are new to the scene are fond of trying the non-traditional in order to find pizza topping greatness. Some newer toppings that are not so radical that the traditional pizza fan can not get past them are toppings such as chicken, ham and pineapple, and ground beef, to name a few. However, there have been toppings that have totally offended the sensibilities of that traditional pizza enthusiast.

One of the things that has completely affected the new wave of pizza traditions in this industry is the fact that the great people of the gourmet foods industry have begun to take a part in the pizza industry, helping to make it their own. Suddenly, pizza is no longer only for the superbowl party, or the kids’ birthday party, or a late night fix when the busy career woman comes home tired from work and doesn’t want to cook. It has become the object of attention for society’s elite in the gourmet foods circuit.

More and more these days, fine dining and gourmet restaurants are beginning to offer their unique take on the creation of pizza. The gourmet food industry brings flair to pizza by offering daring topping choices and letting creativity and taste come to the forefront. While some might say the toppings they choose are ridiculous, which some of the more daring topping ideas may be, some of the new trends in pizza are really beginning to take off with the more elite crowd. Some new toppings include seafood such as oysters and crayfish. Other new toppings that have been tried are game meats like venison and duck. Even wackier are toppings such as peanut butter and jelly and bacon and eggs.

While you won’t find most pizza lovers willing to try mashed potato pizza, many are stepping out on a limb and trying the new toppings the renovated pizza industry has to offer. Whatever your favorite toppings are, America is in agreement of one thing about pizza: it’s impossible to live without.

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FOOD: Chain- A Way Forward

FOOD: Chain- A Way Forward

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Food: Chain- A Way Forward
food

A consumer revolution is taking place in India as people change their eating habits and shopping patterns. While fresh foods have long been a staple, more people are putting a premium on speed and convenience. Supermarkets and shopping malls are cropping up everywhere, and sales of consumer-ready frozen foods are burgeoning, from ice cream and frozen entrees, to vegetables, fruits, sea foods and meats.

To meet this rising demand, manufactures and retailers of temperature sensitive products must move their perishable foods quickly, while emphasizing quality, safety, reliability, and traceability. This is a real challenge in a country where the cold-chain infrastructure still needs a lot of work to be done. India’s cold chain infrastructure is fragmented, under funded, and scrambling to keep up with soaring demand. The need of the hour is to address these concerns immediately.


The frozen food distribution is still not stabilized as most of the companies are still finding it difficult for service and are adopting the most rudimentary method of delivery of frozen/chilled foods to the trade. This, basically means that the integrity of the cold chain is being compromised. However, at this moment, the focus seems to be on survival and most of the companies are first interested in building volumes before they can provide high-class facilities for distribution of frozen/chilled products.

We at SNOWMAN, are now looking at expanding our network in terms of scale and reach if we are to compete at the domestic or international level. Our focus is to provide every requisite cold chain related solution to the customers but seeing the opportunity in F&V sector, definitely our focus would be more towards fruits and vegetables sector in the days to come along with new avenues like temperature controlled pharmaceutical products etc.

We are eagerly watching the prospects of large corporate like Reliance, Bharti, Aditya Birla Group, Mahindra & Mahindra , TATA and ITC etc to formulate and implement their retailing plan which will immensely benefit the cold chain industry. In my opinion, the cold chain industry will automatically grow as soon as the organized retail starts fully in place. All other difficulties will get resolved in due course of time. However basically what we need, is the consumer walking into a retail store and looking for chilled/frozen food products. This is the day when the cold chain industry will start moving forward and we have already seen the glimpse of it.

Free Tactical Stuff
Free Tactical Stuff

A tactical flashlight is primarily a flashlight that’s been designed for tactical uses such as military or police. They are designed in a way that they can be mounted to a weapon for low-light shooting. They’re usually smaller than regular flashlights, they are extremely bright, and are made of military-grade aluminum alloy for maximum durability. While tactical flashlights are designed normally for military and police units, however, they’re also a really handy everyday and personal survival tool for the average civilian.

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Food: Chain Management : Sounds Geekish, but is very much commonsense

Food: Chain Management : Sounds Geekish, but is very much commonsense

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Food: Chain Management : Sounds Geekish, but is very much commonsense
Food

Have you heard of Just-in-time, TQM, The rise of Toyota as a powerful global player in the automotive industry, even surpassing the gaping mouths of the big three in the United states? You would have certainly come across the term ‘Supply Chain Management’ – It sounds like jargon, doesn’t it? Well, it isn’t so difficult to understand and it is something most manufacturing ( even services!) industries indulge in today. Supply Chain management basically means that the process of managing the whole process of finding a suitable raw material, processing it and converting it into something valuable or useful that could be sold to the market.


The better a company is in managing its resources, the process of locating its raw materials, processing them, working on them, the entire production process, the out put, the packaging and even the labelling might constitute a simple supply chain management case study.

According to the CIO Magazine,

Supply chain management (SCM) is the combination of art and science that goes into improving the way your company finds the raw components it needs to make a product or service and deliver it to customers. The following are five basic components of SCM.

Supply Chain Management has a lot of visible and also invisible elements to it. The glamorous parts might probably be the vendor management and the like. It is the invisible parts of the supply chain that attain the status of primary importance. Things like labor management, procurement, warehouse management, Order processing, fulfillment and delivery.

The importance of supply chain management has been growing steadily over the recent years and more so because of the fact that the companies have been growing larger and larger in size.Due to this enormous increase in size, the companies gain more cost efficiency when they outsource some of the functions that they ought to do themselves to other specialized service companies that do the needful. This enables the larger companies to be more flexible, focus more on their core competencies and create more value for their customers, while retaining profits by reducing costs at the same time. The ubiquitous, simple to use, nature of the Internet has made it possible to automate some of its supply chain management elements with the help of robust supply chain management software ( Though it is always not so easy to do the implementation and execution part!).

The extended supply chain – the vendors and their vendors network, has always become a critical link in the new era of Modern supply management theory and has taken it to another realm where everything boils down to cost cutting such that the whole process can create value for the customer.

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FOOD: Certified Organic vs Fair Trade Certified

FOOD: Certified Organic vs Fair Trade Certified

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Food: Certified Organic vs Fair Trade Certified
food

food

The title of this article is disturbing. The concepts of Organic and Fair Trade are very important to building (rebuilding) a sustainable society. The good news is that the certifications are not mutually exclusive and actually complement each other nicely.


First, a word about certification. In our current market, third party certification is essential to both organic and fair trade. As the market for both fair trade and organic grows many businesses would rather change the definition than to change their practices. We are seeing this now in the fair trade coffee market place. As time goes on a search for fair trade coffee is more and more likely to turn up non-certified “fair trade” coffee, which is most likely just a marketing rouse to attract ethical customers. In a recent search of ebay for fair trade coffee 90% of the results were not third party certified, and upon further examination most looked very suspect. We have seen this already in the organic market. How many products marketed to organic consumers are actually certified? Companies have greened their names but not their practices. Without non-biased third party certification of organic or fair trade we are left to trust self interested parties who will only profit from that trust. So look at the labels a product caries, look into the requirements of that certification and make an informed decision. Know what labels you trust and know the ones that you feel are deceptions. With fair trade Transfair is currently the only certification agency, so look for the fair trade label.

The concept of growing organic is essential to the preservation of our environment. Herbicides, pesticides and fertilizers seep into the ground polluting our groundwater and it also runs off the fields and into local water resources. When forest are cleared for the planting of fields much of the topsoil is eroded and transported in nearby streams to the nearest lake where it deposits the sediment, filling up the lake. Working with the environment to prevent this erosion, organic coffee farmers preserve the fertility of the land by growing coffee in the shade, where coffee was meant to grow. This shade grown coffee provides the migratory birds with habitat and is thus called bird friendly. The concept of organic goes beyond protecting the environment and extends to protecting the the people who work in the fields. Many of the chemicals used in farming have been shown to cause cancer as well as many other health concerns. These concerns are multiplied when a person is repeatedly exposed to the sprays, like the farmers. How many lifelong farmers labored to provide our society with food and are now suffering from cancer (my grandfather is one of them)? Some studies have shown that organic methods even protect those who eat the fruits(even after they are washed), and also protect locals who drink the water.

Fair trade certified works in the opposite direction. First it ensures that the people are being paid and treated fairly. When it comes to fair trade coffee certification, “fair” has an objective definition through the certification requirements of Transfair. The coffee farmers are paid a fair trade premium (currently $1.26/lb) to ensure that they have money to invest in their community infrastructure. The money supports the families through health care, education, and through providing the needed capital to improve equipment and methods of harvest so that they can compete in the open market. Fair trade goes beyond community and family support and extends to protecting the environment. One of the requirements of fair trade certification it that a premium is paid for organic coffee, currently a full 15 cents more per pound than just regular fair trade. Many fair trade farmers have switched to organic methods and are now actively restoring the rain forest in order to receive this premium. They are not doing so grudgingly either, they understand that the rain forest is their heritage and want it to be restored. They don’t want to expose themselves and their families to toxic sprays when they can make a living otherwise. This explains why more than 80% of coffee certified as fair trade is also certified organic.

So why ask the question which is better when you can have both? Well there is plenty of coffee out there labelled as organic but not fair trade. The environment is being destroyed by some farmers out of what is seen as economic necessity. Organic is great, but by itself it is not sustainable, we must ensure that the people who grow it are properly compensated otherwise they are put in an economic position which lends itself to decisions with negative environmental consequences. Families that provide us with quality organic products deserve financial security. Fair trade does not compete with organic but it does make sure it is fiscally sustainable for the producers, thus ensuring future supply in our current economy..

This is why the fair trade model works. First it ensures the financial security of the farmers through fair prices, access to non-predatory loans and capital needed to market and sell their goods. Then it guarantees them a premium for environmentally friendly practices, which many times leads to conversion of conventional fields to organic. This model has been working for coffee and has now expanded to tea, chocolate and even some tropical fruits.

The results of fair trade have been amazing:

* Organic methods are being used and taught
* Community infrastructure is being built/rebuilt
* Clean water
* Erosion control
* Children in school
* Quality products through quality methods
* Adult education
* Secure families
* and sustainability

Next time you buy organic coffee or tea make sure it is also fair trade certified by Transfair. Request that your local grocer carry fair trade fruits when they are available.

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FOOD:Caviar – Environmentally Friendly Options And How To Serve

FOOD:Caviar – Environmentally Friendly Options And How To Serve

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Food: Caviar – Environmentally Friendly Options And How To Serve
food

Salted roe of sturgeon and other varieties of fish are popularly known as caviar. It is a delicacy used as a spread or garnish and with hors d’oeuvres. Caviar is a deviate of the Persian word Khag-avar which means “the roe generator” referring to roe of the sturgeon.


There is good news for environmentally conscious American citizens who also happen to be connoisseurs of caviar. Now new varieties of caviars are available which are produced from paddlefish and sturgeon farmed in the US. They taste good and at the same time are environmentally sustainable. The development of American caviar also addresses the worries of consumers and culinary experts about the decline of sturgeon in the Caspian Sea.

Caspian Sea Sturgeon is the major source for the caviar needs of the world. Sturgeons produce the famous beluga. Due to illegal trade, pollution, over fishing and habitat loss, there is a severe down spiral in the population of sturgeon in the Caspian Sea.

SeaWeb, Pew Institute for Ocean Science and Natural Resources Defense Council of University of Miami is urging the American consumers to support American caviars as a better alternative and to safeguard the endangered species of the Caspian Sea.

The caviars from Missouri and California are prominently supported by consumers, renowned chefs and media organizations.

Jacques Pepinand and Rick Moonen who are leading chefs of New YorkÂ’s Restaurant RM and San Francisco’s Traci des Jardins of Jardiniere removed Caspian Sea caviars from their menu and replaced them with American caviars in an effort to help the environmental groups protecting the Caspian Sea sturgeons.

Most of the party givers would like to know how much caviar should be bought for their party. It depends on the number of guests attending the party and how the caviar is going to be served. With every ounce of caviar, you can serve 8 to 10 guests. Quarter teaspoon or less of caviar can be used for garnishing purposes. With caviar on top of an appetizer and to enhance the taste of caviar predominantly, use half a teaspoon.

Caviar should not be opened until it is needed. Leftovers should be promptly covered and stored in the fridge to be used within a couple of days.

If the taste of the caviar is to be retained, do not freeze it. When you freeze the caviar the roe membrane of the caviar gets toughened and the flavor is altered. If you do freeze it, slowly defrost the frozen caviar in the fridge for at least a day or two before you serve. Caviar should be refrigerated at 28 to 32 degrees by putting the tin in the meat shelf or surrounding the bowl containing caviar with ice.

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FOOD: Cantonese Regional Cuisine

FOOD: Cantonese Regional Cuisine

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Food: Cantonese Regional Cuisine
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Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine. Of all the Chinese regions, Canton (Guangdong province) has the most available food resources. Its proximity to the sea offers a veritable marine cornucopia to be added to its dishes, making possible such delicate matings as Seven Happiness, a dish that includes shrimp, scallops, fish and lobster along with chicken, beef and pork. The light, delicate sauce, quick cooking and subtle spicing allows the natural flavors to shine through rather than being overwhelmed and blending together.


The spices used in Cantonese cooking tend to be light and simple: ginger, salt, soy sauce, white pepper, spring onion and rice wine. For many who are used to the more rich, spicy and complex flavors of Hunan and Szechwan cooking, Cantonese cooking may seem bland-  but the subtle blends of flavor and aroma are created by the hand of a master chef.

All Chinese cuisine takes far more into account than the flavor of a dish. Chinese cooking is a presentation of texture, color, shape and aroma with even the name of the dish contributing to its overall presentation. In true Oriental fashion, a meal is poetry, with every part of it contributing to the overall effect. Chinese courtesy demands that a guest be treated with honor, and to present a guest with anything less than perfection is the height of rudeness.

As an honor to guests, freshness is one of the ultimate “ingredients” in Cantonese regional cooking. In many restaurants, guests can choose their meal from a seafood tank in the dining room. It’s not unusual for a patron to be brought a live fish or crab at the table as proof of the freshness of the meal about to be prepared. Vegetables are likewise fresh, crisp and sweet, and the quick cooking methods preserve each flavor separately to play against the others.

Light sauces with subtle seasonings bring out the natural sweetness of seafood – but the Cantonese chef will only use the very freshest seafood in those dishes. For “stale” seafood, Cantonese cuisine offers thick, spicy sauces meant to mask the characteristic odor of fish. Pungent/sweet dishes like sweet and sour butterfly shrimp might be served this way.

There are few Cantonese desserts that are indigenous to the region, though many restaurants serve a mango based pudding or tapioca. Most meals are served with plain boiled rice, and accompanied by either tea or rice wine.

Wherever in the world you are, you’re likely to find restaurants that serve Cantonese cuisine. It has been carried across the world by emigrants from the Quangdong province, and its light, delicate flavors are easy on the Western palate. To truly appreciate it though, takes more than the taste buds. Cantonese cuisine is a treat for the eyes and the nose as much as for the mouth. Appreciate it.

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