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| Date: | Wed, 5 Nov 2014 09:09:19 -0500 |
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Hello Smitha,
As you say “these cuisines are vast and intricate”-- and varied.
For example potatoes are a common primary carbohydrate source in Inner Mongolia.
I’m wondering:
Ø what is/are the objective(s) of the research?
Ø do you want to compare cuisines practised in India and China or those of expats/immigrants to the UK? (Again, these may vary according to place of origin.)
Regards,
Barbara Selley, RD
Food Intelligence
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Smitha Kakde
Sent: Wednesday, November 05, 2014 4:02 AM
To: [log in to unmask]
Subject: Indian and Chinese Cuisine
Hi,
As part of a research project that I'm working on for Edinburgh University, we are comparing Indian and Chinese cuisine. I am aware that both these cuisines are vast and intricate and I was wondering if someone could throw some light on a few things.
1. How common are these methods of food preparation in both Indian and Chinese cuisine - frying; stir-frying; braising; roasting; pressure cooking; boiling; steaming; baking; clay over; over frying; quick boiling; scalding; bake stewing; double steaming;slow cooking
2. Which techniques of cooking is used more frequently in traditional Chinese cuisine compared to Indian cuisine?
3. What are the temperatures reached while slow cooking?
Your help is greatly appreciated.
Many thanks,
Smitha
--
Smitha Kakde
BDS, MSc. Public Health Research (Edin)
Associate Dentist & Researcher
Centre for Population Health Sciences,
University of Edinburgh,
Teviot Place,
Edinburgh EH89AG
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