About: Taiwanese Cuisine   Sponge Permalink

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The region of Fukien, located in the South of China is the place where Taiwanese cuisine finds its roots, back in the beginning of the 12th century. The Yangtse River was situated here and this was full with fish and surrounded by rice plantations. The traders were using these aliments and so, an exchange of traditions took place between the port cities and Fukien. The Chinese immigrants located in Taiwan came mostly from this region, so the Taiwanese cuisine is based nowadays on the old Fukienese one. Taiwanese cuisine is very much influenced by the most significant Asian recipes: Japan occupied Taiwan in the first half of the 20th century, a fact which led traces and cultural changes.

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  • Taiwanese Cuisine
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  • The region of Fukien, located in the South of China is the place where Taiwanese cuisine finds its roots, back in the beginning of the 12th century. The Yangtse River was situated here and this was full with fish and surrounded by rice plantations. The traders were using these aliments and so, an exchange of traditions took place between the port cities and Fukien. The Chinese immigrants located in Taiwan came mostly from this region, so the Taiwanese cuisine is based nowadays on the old Fukienese one. Taiwanese cuisine is very much influenced by the most significant Asian recipes: Japan occupied Taiwan in the first half of the 20th century, a fact which led traces and cultural changes.
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abstract
  • The region of Fukien, located in the South of China is the place where Taiwanese cuisine finds its roots, back in the beginning of the 12th century. The Yangtse River was situated here and this was full with fish and surrounded by rice plantations. The traders were using these aliments and so, an exchange of traditions took place between the port cities and Fukien. The Chinese immigrants located in Taiwan came mostly from this region, so the Taiwanese cuisine is based nowadays on the old Fukienese one. Taiwanese cuisine is very much influenced by the most significant Asian recipes: Japan occupied Taiwan in the first half of the 20th century, a fact which led traces and cultural changes. Creativity is the basic ingredient for the Taiwanese cooking. During hard times, people used to eat rice, with added root vegetables, such as the potatoes or the taro and even now, the innovations continue with: Pork soup with bones, pineapple and bitter melon – all economic meals. Because of its high population density and geographical facts, Taiwan’s agricultural potential is limited: there are numerous mountain areas and too few fields. That is the main reason why seafood became so vital for the Taiwanese nutrition. Seafood and fish are found in a wide rage, both regarding the cooking styles: grilled, fried stew and regarding the consumed species: Tuna, shrimps, Grouper, sardines, squird or Cuttlefish. Besides seafood, Chicken is the second most consumed meat.
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