Global cuisine

The market of Japanese ingredients is also growing, with brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.

Chinese cuisine has become widespread throughout many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa.

Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,[5] all of which are defined and termed per the respective regions within China where they developed.

Many Chinese traditional regional cuisines rely on basic methods of food preservation such as drying, salting, pickling and fermentation.

Cuisine differences various local cultures, geographical locations (whether a region is close to the sea, desert or the mountains), and economics.

The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society.

There has also been Islamic influence from the years of Mughal and Delhi Sultanate rule, as well as Persian interactions on North Indian and Deccani cuisine.

Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country.

For instance, potato, a staple of North Indian diet was brought to India by the Portuguese, who also introduced chiles and breadfruit among other things.

Approximately 80% of the population is reliant on subsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported.