Geography

A country’s geography will help form the definitive pantry of indigenous products that lay the foundation for its traditional cuisine. “What grows together, goes together,” echoes in my head as clear as the first time I heard my chef preach this at culinary school over a decade ago. If only it was that simple, A chef takes years to understand what ingredients combine to create harmonious flavors. The topography dictates the agricultural landscape, this also has an astounding effect on what type of animals are native and places limitations on what can be raised efficiently. Streams, rivers and lakes provide fresh fish and allow for the grand scale of aquaculture found in places like Thailand. The climate will also help form what is grown and seasonality of the cuisine. Vietnam’s expansive coastline supplies a steady stream of seafood. So much so that one would be hard pressed to create an entire product line of Vietnamese items without the omnipresent fish sauce-a staple in Vietnamese cooking due to the ample supply of anchovies used in its production. Just as ingredients are similar as are the cooking implements that are shared among neighbors. The wok that began in China has evolved beyond its borders into almost every country in Asia-it has morphed its size, material and use within each cuisine yet the basic premise that started it has remained. China’s fuel poor and labor rich society spawned this versatile cookware that can be usedto stir-fry, deep fry , steam ,smoke, poach, simmer, boil and even roast. India uses small woks to create Appam, a coconut pancake; Malaysian cooks turn out Char Kway Teow, wok charred rice noodles with thick soy sauce; while a Burmese cook may simmer a chicken curry that is fragrant from cinnamon, curry leaves and allspice. Each culture stamps their individuality on this one cooking inplement creating food that is uniquely their own. Adjacent cultures such as China, Korea and Japan share a sort of sisterhood; I would consider China the older sibling that has had great influenced Korea and Japan. Ingredients are passed along, albeit customized to their area-Sai Fun-Chinese cellophane noodles made from mung bean starch used in soups are simulated in Korea but with sweet potato starch for Chap Chae, continue to Japan and they have used the devils tongue plant(Amorphophallus konjac) to create shirataki that is used in the traditional Japanese Sukiyaki. Similar comparisons can be made with most neighboring countries-Malaysia and Singapore, Myanmar and Thailand, or even Pakistan and North Indian cuisines.