Dish Essays Samples That Help You Write Better, Faster & with Gusto

Any person with experience on Chinese food will salivate when “Spicy Hunan beef with cumin” is mentioned. It is one of the most common spicy Chinese dishes offered in different Chinese restaurants across the globe. Apparently, in as much as this dish is common, it is not favored by vegetarians. This is because it is mainly prepared using a steak of, with a mix of other spices such as red chili among others. The preparation of this dish requires does not only require knowledge, but also a passion as well as desire to prepare Chinese food. The preparation of Continue reading...

Introduction

There several sensations that are happening that could make the food good or very bad. This can include the aroma, the texture, how it feels in the mouth and most important the flavor which includes the smell and the taste. Things like texture i.e the roughness of a cracker, feeling in the mouth i.e. warm food or spicy flavor. Flavor is a combination of both smell (what we perceive in our nose) and taste what we perceive on our tongue.
Within this lab we are exploring the five areas of taste viz. bitter, sweet, salty, sour and umami. To Continue reading...

Zincarlin is a variety of cottage cheese produced in Ville di Muggio, Ticino,, Switzerland. It is made from unheated curd from cow’s milk mixed with little goat milk and spiced with salt and pepper. The cheese takes a minimum of four months to twelve months to mature. This cheese is characterized by its distinct taste and shape that resembles an overturned cup. Zincarlin cheese is not only a specialty agricultural product produces in the Alpine valleys but it has a distinct history that has made its production and consumption a tradition, particularly among the residents of the Alpine Continue reading...

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Published: March 2015

Among the most abundant sources of light on Earth is life itself.
It’s 10 p.m., and I’m standing in the darkroom of the Western Flyer, a research vessel belonging to the Monterey Bay Aquarium Research Institute. The room is tiny, and several of us are crammed inside. The light is off, the air is warm and stuffy, and—as we’re at sea, 50 miles off the coast of California—the floor keeps rocking. I feel sick. But I don’t care. On a table, in a small dish, is a newly captured Continue reading...

A comparison of the Japanese restaurants in Japan and Vancouver, Canada

Introduction
Japanese restaurants dish up Japanese cuisine that founded on combining steamed rice (which is Japan’s staple food) with one or moreokazu or side dishes. Such a dish may go with an accompaniment such asmiso soup and tsukemono (pickles).
Presentation of the steamed rice is done in a small bowl (called chawan), and eachcourse element placed on its small plate (called sara) or bowl (called hachi) for every individual portion.This method of presentationdiffers with the Western dinners at home, in which every person picks helpings from the big dishes of food presented at the center of the dining Continue reading...

The influence of the Shah Era, Mughal Empire, and the British dynasty made Bangladesh the home of numerous ethnic foods. The British, Arab, and Indian immigrants brought their cuisine and unparalleled cultures into Bangladesh and enriched the country’s culinary heritage. Bangladesh’s culinary customs are related closely to the traditions of the northeast India and Bengal. Fish and rice are the traditional favorites with lentils and vegetables creating a significant portion of their staple diet. Moreover, the river Brahmaputra, which flows into the Bay of Bengal, has a prominent impact on the culinary art and culture of Bangladesh. Continue reading...

There are many different foods all around the world. Every culture has different types of food they like to eat that are normal for the people in that area. For example the Japanese culture eats a lot of seafood, like sushi and squid. They also eat a lot of rice. The Indian culture eats a lot of rice, as well, but they also eat curry and other spicy foods that are not like the foods eaten in Japanese culture. The Japanese culture does not have many spicy foods. Russian people eat fish, much like the Japanese, but only depending Continue reading...

Kimchi is the integral part of Koreans’ food culture. Without Kimchi, a meal in Korea is considered imperfect. Actually, fermented foods have a pivotal role in the Korean diet. Kimchi is one such dish that is not only full of healthy vegetables but also contains fermented fish. Moreover, the red color of Kimchi, given to the dish by leaf mustard, safflower and cockscomb earlier and now by red chili, is symbolic of the national sentiment of Korea. The color red is known to drive away evil spirits in Korean traditions and, therefore, the color red carries national significance.
A Continue reading...

It is obvious that every person has certain talents, skills and abilities. And all these talents skills and abilities may greatly help us in our lives. As for me, I am good at cooking. I think that the ability to cook well makes my life much easier. I am fond of cooking for my family and for my friends. I like to surprise people and always try to make something original, creative and new. I am sure that instead of going to different restaurants and cafes it is better to stay at home and cook by you. Moreover when Continue reading...