Culture is an integral factor affecting not only mindsets, lifestyles, but also habits. It is quite apparent that Asian and European people are very different in terms of eating habits and food choices. This comes from a variety of traditions and cultural beliefs that set the way each part of the world eats and consumes their food.
In European countries, dairy products, fast food, and food rich in protein are usually preferred. However, in Asia, the balance, simplicity, and lightness in meals are what are central in cooking. These preferences mold a modest lifestyle in eating and help create a smart food consumption, which reduces food waste and promotes a responsible eating habit.
Smart food consumption firstly must be derived from the selection of ingredients. Fresh and seasonal vegetables always come first in Asian choices. Dishes made with vegetables in the right season are better in taste and can keep the nutritional value at its best as they are usually chemical-free or less chemically contaminated. Therefore, it’s not only good for our health but also good for the soil and water sources.
Asian dishes include a great usage of herbs, in the cooking process and also as side dishes to integrate with the main ones. They are great kicks to the taste and help enhance the flavor of the dish.
We can find herbs like mint, coriander, dill, etc., which are very common in Asian dishes. These herbs are actually very high in nutrition, contain various types of vitamins, and are good for digestion, which is important for reducing the obesity rate.
Many Asian households even grow their own herbs at home as they are very easy to grow and fast to harvest without great care or attention. Therefore, we can say that the choice of ingredients can also promote a green lifestyle.
One of the most important factors determining the food purchasing habit in Asia is the local market. Even though supermarkets or food chains coexist with traditional markets, local markets in Asia will never die down as they are a part of their tradition and culture.
It can be said that all the goodness of the world can be found in the market. It is hard to find some peculiar or particular types of vegetables, meat, or local pre-made dishes in supermarkets. This shows a strong support for local agriculture and businesses and minimizes the huge environmental impact of food transportation as well as plastic packaging.
Portion control is also what differentiates the Asian eating culture from the European. Dishes are displayed in smaller portions, usually in small bowls or plates, and are made to share. The sharing culture plays as a manner at the table as well as a bond to connect people who are having the same meals.
More than just a manner, it is also a way to reduce leftovers and therefore food waste. This, along with the long-rooted belief that food needed to be appreciated, not to be wasted, has trained Asian people to respect the food that they have.
There is a sentence in Vietnamese culture that says: “Rice is the pearl of heaven,” demonstrating the importance and great value of rice, the main source of carbs for Vietnamese and also the great symbol of fulfilment.
The respect for food is also shown in how Asian people treat their ingredients. Nothing will come to waste. Bones and vegetable roots are usually stewed to make broth for noodles or soup.
Asian cuisine, full of dishes with broth, stew or soup, also utilizes ingredients and reduces food waste. This practice is also illustrated by the way they store their food, by making it into fermented dishes like kimchi or pickled vegetables. These types of fermented food are regular side dishes in Asian home meals, which represent a better way to extend the shelf life of perishable ingredients and reduce food waste.
Overall, Asian eating habits are worth following and practicing. In a world full of careless food consumption and convenient but bad food choices, Asian ways of appreciating food could be a good first step for us to change into and save the environment with small and gradual steps.
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