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Ancient Period: Rice, millet, and wheat as staple grains. Use of vegetables like bok choy and root tubers. Fish, poultry, and pork for protein. Teas and herbal infusions as common beverages.
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Medieval Period: Spread of Buddhism influences vegetarian diets in some regions. Introduction of new fruits and vegetables through trade routes, like citrus fruits and eggplant.
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Colonial Period: Influence of European traders introduces potatoes, tomatoes, and chilies. Spices like cardamom, cinnamon, and cloves are traded extensively.
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19th to Early 20th Century: Global trade brings coffee, tea, and sugar to wider popularity. Influence of foreign cuisines, particularly in port cities, adds to the culinary diversity.
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Mid to Late 20th Century: Emergence of convenience foods and packaged snacks. Increase in meat consumption, especially in economically growing countries. Fusion cuisines gain popularity.
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Late 20th to Early 21st Century: Health-conscious trends promote traditional foods with perceived health benefits, like tofu and green tea. Rise of organic and locally-sourced foods.
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21st Century: Increasing adoption of plant-based and alternative protein sources. Interest in ancient grains like millet and buckwheat. Food trends like bubble tea and sushi gain global popularity.
Asian Diets
Asian diets encompass a wide range of culinary traditions, influenced by diverse climates, historical trade routes, and cultural exchanges. From rice-based meals in the East to spice-rich dishes in the South, the Asian diet is a complex tapestry of flavors and ingredients.
