Patrick Oconnell
Cheese is a staple in many diets around the world, but it is notably absent from East Asian cuisine. While there are some exceptions, cheese is generally not a part of traditional Chinese, Japanese, and Korean dishes. This is surprising given the prevalence of cheese in other parts of the world, especially in Western countries. So, why don't Asians like cheese?
| Characteristics | Values |
|---|---|
| Lack of exposure to cheese | Many East Asians are lactose intolerant due to a lack of exposure to cheese |
| Association with nomadic tribes | Eating cheese was historically associated with nomadic tribes living on the fringes of society who were viewed as outsiders or barbarians |
| Soy as a protein alternative | East Asians used soy as an alternative source of protein |
| Western influence | Western culinary influences have introduced cheese to East Asian cultures, but it remains a foreign novelty |
| Taste preferences | East Asians tend to prefer pungent or highly processed cheeses |
| Genetic factors | Lactose intolerance is more prevalent in people with Asian ancestry due to genetic factors |
| Dietary staples | Reliance on rice as a staple crop may have contributed to the lack of dairy in the diet |
| Climate | The climate in East Asia may not have favored dairy production |
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What You'll Learn
- Lactose intolerance is more common among Asians due to genetics and a lack of dairy in their diets
- Dairy was associated with nomadic people living on the fringes of China, who were viewed as barbarians
- The Chinese have traditionally relied on rice as a staple food, which requires a lot of land
- In recent years, influenced by Western lifestyles, Chinese parents have started feeding milk to their children
- The Chinese have a preference for very pungent cheeses, or highly processed cheeses from American fast-food chains
Lactose intolerance is more common among Asians due to genetics and a lack of dairy in their diets
Genetics play a significant role in the prevalence of lactose intolerance among Asians. Humans are predisposed to be lactose intolerant, and the persistence of lactase, an enzyme that helps digest lactose, is influenced by genetic factors. In populations where dairy was a significant source of nutrition, such as in Europe, the gene for lactase persistence spread rapidly. However, in Asian populations, the lack of a dairy-rich diet historically meant that there was no selective pressure for this gene to become prevalent. As a result, many Asians today are genetically predisposed to lactose intolerance.
The lack of dairy in traditional Asian diets further contributes to the high rate of lactose intolerance. Dairy products, such as cheese, were not a staple in Asian cuisines. In China, for example, dairy consumption was historically limited to nomadic tribes living on the fringes of society, who were often viewed as outsiders or barbarians. The association of dairy with an unsavory lifestyle led to a cultural disdain for cheese and other dairy products. Similarly, in other East Asian countries like Japan and Korea, cheese is rarely included in traditional dishes. This lack of exposure to cheese and other dairy products has resulted in a higher incidence of lactose intolerance among Asians.
In recent years, however, there has been a notable shift in dairy consumption patterns in Asia. With the influence of Western culinary trends, cheese and other dairy products are becoming more popular, particularly among younger generations. China, for instance, has become the world's biggest importer of dairy products, and its cheese market is expected to grow significantly in the coming years. This increasing demand for dairy has had environmental consequences, impacting the quality of freshwater in countries like New Zealand, a major supplier of dairy products to China.
While the traditional lack of dairy in Asian diets and the genetic predisposition towards lactose intolerance are key factors, it is important to note that not all Asians are lactose intolerant. Some Asians are able to tolerate dairy well, and the consumption of dairy products varies across different Asian countries and regions. Additionally, the type of cheese and the amount consumed can also play a role in tolerance, as some cheeses have lower lactose content and are better tolerated in smaller amounts.
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Dairy was associated with nomadic people living on the fringes of China, who were viewed as barbarians
Dairy products, including cheese, were historically associated with nomadic people living on the fringes of China. These people were regarded as barbarians or outsiders, and eating cheese was associated with an unsavoury lifestyle. This negative perception of cheese persisted until semi-recently, when Western cuisine started to become more popular in mainstream Asian culture.
The Han Chinese, with a few exceptions, avoided eating dairy altogether, and many were lactose intolerant. The prevalence of lactose intolerance in people with Asian ancestry is due to their lack of dairy consumption. This is in contrast to people of other heritages, who consume more dairy products and are therefore less likely to be lactose intolerant.
In recent years, influenced by Western lifestyles, some Chinese parents have started to feed milk to their children. This has contributed to soaring worldwide milk prices. China is now the world's biggest importer of dairy products, with a younger generation that is increasingly consuming cheese from overseas. The country's cheese sales are expected to grow by US$4 billion over the next year, according to Mintel.
While cheese is not traditionally a part of Chinese cuisine, some Chinese people do consume cheese, especially in large cities. For example, a few sophisticated Shanghainese might eat Stilton, just as sophisticated Londoners eat tripe and chitterlings. However, many people in the provinces have never tasted cheese.
The Chinese also tend to prefer very pungent cheeses, such as Harbourne Blue and Milleens, or highly processed cheeses due to the influence of American fast-food chains.
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The Chinese have traditionally relied on rice as a staple food, which requires a lot of land
The Chinese culinary tradition has historically lacked cheese, with consumption limited to nomadic tribes living on the fringes of society. These tribes were viewed as outsiders or barbarians, and eating cheese was associated with an unsavoury lifestyle. In recent times, Western culinary influences have introduced cheese to Chinese culture, but it remains a foreign novelty.
The Chinese have traditionally relied on rice as a staple food. Rice is versatile and filling, providing a satisfying meal, and it is also affordable to grow and eat. Fried rice is the most common way of cooking this cereal crop, but rice can be used to make both sweet and savoury dishes. It can also be ground down to make rice flour, which is used to make noodles. Rice is so deep-rooted in Chinese food culture that it is the focal point of festivals and a popular export.
Rice thrived in China's wet rural environment and became the principal food staple of the region. It is rich in nutrients, vitamins, and minerals and is an excellent source of complex carbohydrates. There are many different types of rice, which vary in grain length, stickiness, aroma, texture, and flavour.
In addition to its nutritional and economic benefits, rice holds great significance in Chinese culture. Sharing meals together is viewed as a vital ritual for strengthening family bonds and facilitating intergenerational communication. This is especially true in nuclear families, where mealtime serves as a platform for parent-child communication, parental monitoring, and the sharing of emotions.
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In recent years, influenced by Western lifestyles, Chinese parents have started feeding milk to their children
Historically, Chinese adults largely ignored milk, considering it a food primarily for children or the elderly. Additionally, dairy products were associated with nomadic tribes and held negative connotations. The biological factor of lactose intolerance also played a role, as many Chinese adults experience difficulty absorbing lactose. However, the recent integration of milk into children's diets may have long-term effects on their ability to digest lactose as they grow up.
The increasing popularity of dairy in China has led to a variety of new cheese-related foods and snacks on the market. While some Chinese people still find the strong smell of cheese off-putting, others are embracing it, especially in large urban areas like Beijing, Shenzhen, and Shanghai. The younger generations, in particular, are driving the demand for cheese-related products.
Cheese is now being incorporated into Chinese cuisine in unique ways, with locals creating dishes such as "cheese-tea," "cheese-chicken-chop," and "cheese-pot." Processed cheese, made by melting and mixing different natural cheeses with oil and additives, is particularly popular among Chinese consumers. Western fast-food chains, such as McDonald's, have also contributed to the growing presence of cheese in China, using cheeses like Cheddar and Parmesan in their menu items.
While cheese is gaining traction in China, it is still not a staple in Chinese cuisine. The Chinese palate tends to favor processed cheese over natural artisanal cheese, and the strong, pungent varieties of cheese popular in Western countries are often considered too stinky by Chinese consumers. However, with the increasing exposure to Western cultures and the growing purchasing power of Chinese consumers, the cheese market in China continues to evolve and expand.
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The Chinese have a preference for very pungent cheeses, or highly processed cheeses from American fast-food chains
While cheese is not a traditional component of the East Asian diet, it is gaining popularity in China. The Chinese have a preference for very pungent cheeses, such as Harbourne Blue and Milleens, or highly processed cheeses from American fast-food chains. This preference for pungent and processed cheeses may be influenced by the Chinese palate, which is accustomed to strong-smelling foods like stinky beancurd and fermented vegetables. It is also worth noting that the Chinese have historically associated cheese with nomadic tribes, considering it an "unsavoury" food.
Cheese is not a typical ingredient in Chinese cuisine, and it has only recently become popular as a Western influence. In the past, cheese consumption in China was limited to nomadic tribes living on the fringes of society, who were often viewed as outsiders or barbarians. This association stuck with cheese, and it was considered an exotic, foreign food. However, with increasing exposure to Western cultures and rising affluence in China, cheese is becoming more accepted and consumed.
There are several reasons why the Chinese may prefer pungent or processed cheeses. Firstly, the Chinese palate is accustomed to strong flavours and smells, as evident in their enjoyment of stinky beancurd and fermented vegetables. These foods, similar to pungent cheeses, have strong aromas and flavours that appeal to the Chinese taste buds. Secondly, highly processed cheeses, such as those found in American fast-food chains, are more accessible and affordable in China. They are easier to obtain and less expensive than imported natural cheeses.
Additionally, the Chinese may find pungent cheeses more palatable due to their lactose intolerance. Many East Asians are lactose intolerant, and the strong flavours of pungent cheeses may mask the taste of lactose, making it more tolerable for those with sensitivity. Processed cheeses from American fast-food chains also tend to be lower in lactose due to the mixing and melting of different cheeses, making them more digestible for the Chinese population.
While the Chinese are developing a taste for cheese, their preferences differ from those in Western countries. The Chinese tend to favour pungent or highly processed cheeses, indicating a unique taste profile that is influenced by their cultural cuisine and dietary restrictions. As cheese continues to gain popularity in China, it will be interesting to see how this preference evolves and whether it will have an impact on the global cheese market.
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Frequently asked questions
Asian populations tend to be lactose intolerant, making dairy products difficult to digest. In addition, cheese consumption was historically limited to nomadic tribes living on the fringes of society who were viewed as outsiders or barbarians. As such, eating cheese was associated with an unsavoury lifestyle.
Yes, with Western culinary influences introducing cheese to Asian cultures. China is now the world's biggest importer of dairy products, with a younger generation keen on cheeses from overseas.
The Chinese chefs and waiting staff in one experiment eyed the English cheeses warily. The only cheese that provoked real consternation was the Brie. The cheeses they found most palatable were the Harbourne Blue and the very strong Milleens.
Yes, there are exceptions. For example, Mongolia and India have tons of cheese used in different ways. Korea also cooks with cheese.
The unanticipated consequences are already emerging, particularly the environmental impact of the transition from sheep to dairy cows in New Zealand. A massive rise in the country's dairy herd over the last 20 years has had a devastating impact on the country's freshwater quality.
