Africa,Ameriaca,Australia美食!

1) Africans mostly live in rural areas. Many villagers are subsistent farmers, which means that they live almost entirely off of the food that they grow themselves. Fast food restaurants and supermarkets do not exist in most of Africa.


In Egypt, many people enjoy a popular bean dish. Couscous is common in Morocco and Algeria. In Western Africa, people grow cassava, maize, millet, and plantains for food. Cameroonians may eat beans and plantains accompanied by manioc sticks. In Gabon, fish is prepared in a spicy sauce and served with rice. In Kenya, chicken curry may be enjoyed with a glass of chai tea. In Botswana, millet and sorghum porridge are primary sources of nourishment.


2) Food culture in Australia is strongly influenced by the migrants from China, Japan, Malaysia, Thailand, Vietnam side of Asia. Similarly, when European settlers brought food English, French and Italian Mediterranean settlers of the diversity and Greece and Lebanon are very popular among travelers.


The culture of food was heavily influenced by the globalization process where vegetables and foods of plant origin is empanadas, grilled steaks, grilled steak and chops, etc. can be easily found. Now Australians prefer to have breakfast heavy and skip lunch. lunch or dinner. Some popular choices for dinner include roast beef, vegetables, pastas, pizzas, stews, grilled vegetables, salads, soups, stir-fries., Etc, among others.


3) Regional American food culture still exists and is strongest in rural areas of the country. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today.