FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

BEEF

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

Beef is a vavored, although expensive, delicacy in Japan and Korea. In Japan a special type of beef cattle is reared for the famed kobe steaks. The cattle are hand-massaged and fed with beer and grain to produce rich tender meat well marbled with fat. For sukiyaki and the Korean hotpot shinsulro, prime steak is cut as thin as tissue so that it cooks within seconds. Chinese cooks generally prefer beef thinly sliced in stir-fries and they marinate it with wine and seasonings to tenderize it before cooking. Beef is not widely eaten in india, where the cow is sacred for the predominant Hindu population, but it is enjoyed as an important meat in Indonesia, Malaysia, the Philippines, Tahiland and Vietnam. In many instances it is actually buffalo meat that is used. Vietnamese cuisine features many different types of beef noodle dishes. In Thailand the meat is curried in rich sauces or shredded into tasty warm salads known as laab. Tart beef dishes are also an important aspect of the Thai cuisine, as are Spanish-inspired braised beef stews such as estofado in the Philippines. In Laos a creamy raw meat dish, lap, is made from beef, buffalo or deer meat.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.