Snacks come in a variety of forms, including packaged snacks and other processed foods, as well as items made with fresh ingredients at home.
Traditionally, snacks are not made with ingredients that are commonly available at home. It is often used in cold cuts, fruits, leftovers, nuts, sandwiches, and candy as snacks. With the proliferation of convenience stores, packaged snacks have become a major business.
Processed snacks are designed to be a convenient type of food, less perishable than prepared foods, more durable and portable. They often contain significant amounts of sweeteners, preservatives, and chocolate, peanut, and specially formulated flavors (like flavored potato chips).
Drinks like coffee are generally not considered snacks, although they can be consumed with or without snacks.
A snack eaten before bedtime or during the night is called a "bedtime snack," "night snack," or "midnight snack."
Snacks in the United States
In the United States, peanuts are a popular snack. Peanuts first arrived from South America on slave ships and were included in the African-inspired cuisine in the southern gardens. After the Civil War, the flavor of peanuts spread north, where they were incorporated into the culture of Wadeville's baseball games and theaters.
Along with popcorn (of South American origin), the sandwiches have the stigma of being sold by unsanitary street vendors. The middle class etiquette of the Victorian era (1837-1901) classified characters as lower class with any food that did not require a proper class. [3]
The Dutch introduced pretzels to North America in the 17th century through New Amsterdam. In the 1860s, sandwiches were still associated with immigrants, unsanitary street vendors, and hair salons. Packaging revolutionized snacks, allowing sellers to reduce the risk of contamination while making it easier to advertise brands with the logo, pretzels became popular and brought a wide variety of snacks. By the 1950s, breakfast had become an all-American pastime, an internationally recognized symbol of Central American life.
Appetizers in Asia
Indonesia
Tail
Indonesia Snacks, Tahu EC, Pisang Goreng, Resols, Timpon, Lemper and Q Pisang.
In Indonesia there are snacks called cue (cakes and pastries), which are delicious and sweet. Traditional cola is usually made from rice flour, coconut milk, and coconut sugar and is more likely to be cooked or fried than baked. The traditional taco is called cue base ("wet taco"), which has a soft and moist texture, as it has a high content of coconut milk. Beware (dry glue) is the local name for cookies. There are many variations of queues of local and foreign influences in Indonesia.
Traditional biscuits
Main articles: Krupuk and Cripic
Krupux in airtight cans.
These crunchy sandwiches are sometimes added to main dishes for their crunchy texture; Many Indonesian cuisines such as Gado-Gado, Karedok, Ketoprok, Lontang Sayur, Nasi Uduk, Asinan, and Buber Ayam require specific types of krupuk toppings. A wide variety of Krupuk is available throughout Indonesia. The most popular are Krupuk Udang (shrimp crackers) and Krupuk Kampung or Krupuk Putih (cassava crackers). [Appointment necessary]
Other known varieties are krupuk kulit (dry buffalo skin crackers), emping melinzo (gnatum gnemon crackers) and kripik (chips / potato chips), kripik pisang (banana chips), and keripic singzong (cassava chips). Rempayek is a flour-based cookie that pairs well with crunchy peanut butter, anchovies, or shrimp. Renginong or Intip (Javanese) is a rice cracker made with leftover dried and fried rice. [Source requested]
Japan
Japan has a wide range of snacks, from Onigiri to Melon Pan. See the list of Japanese snacks and Japanese recipes for more details.
Malaysia
Cincinnati - A fried dough snack popular with Muslim communities in East Malaysia. [Source requested]
Roti John - Spicy beef omelette sandwich, popular for breakfast or as a snack.
Bakwa (Chinese: 肉干) - Literally "dried meat", bakwa can best be understood as dried meat on the grill. This delicious dish is especially popular during Chinese New Year celebrations, is available everywhere, and is eaten as a popular snack throughout the year.
Idli - Made from a smooth mixture of skinless black lentils and rice, molded and boiled into strips, idlis are eaten for breakfast or as a snack. Idlis are usually served with wada, soft lentils, and small donut-shaped fritters made with spices, brown sugar, and sambar, a chunky dish of lentils and vegetables.
Murukku - A delicious crunchy masala breakfast made with rice and urad dal flour, traditionally eaten for Diwali in South India.
Wadai, Vada or Wades - A generic term for a wide variety of delicious fritter-like snacks that originate from South India. Lentils, chili peppers, onions, and curries are the most common ingredients.
Tebloi - Sago cookie breakfast, traditionally associated with the Melano people of Sarawak. [6]
Pisang Goreng - A simple snack sold by street vendors, beaten fried plantains are also widely served as a dessert in some cafes and restaurants. Sempedac and various tubers are also battered and fried in a similar manner.
Taiwan
Tarot Ball: Traditional Taiwanese cuisine made with tarot.
Suncake (Taiwan) - A popular Taiwanese dessert from Taichung, Taiwan.
IU Jelly - A jelly made from avocado creeping fig seed gel available in Taiwan.
Pineapple cake: a traditional sweet with butter, flour, egg, powdered milk, sugar and pasta or pineapple slices.
Thailand
Miang Kham - Dried prawns and other ingredients wrapped in cha plu leaves; It is often consumed as an appetizer or starter.
Saiua - grilled ground pork sausage mixed with spices and herbs; It is often served with meals with fresh minced ginger and chili peppers. It is sold as an aperitif in the markets of Chiang Mai.
Snacks in the Middle East
Lupine beans
hummus
In the Middle East, lupine is one of the most important snacks that contains a large amount of protein, commonly known as lupine. [7] [8] [9] Lupine contains approximately 33% to 40% protein. [7] Another common snack in the Middle East is hummus made with chickpeas.
Appetizers and nutrition
See also: forage (human feeding method)
Government agencies such as Health Canada recommend that people make a conscious effort to eat healthy, natural snacks, such as fruits, vegetables, nuts, and whole grains, avoiding high-calorie, low-nutrient junk food. [10]
According to a 2010 study, children in the United States ate an average of six breakfasts a day, twice as many as American children in the 1970s. [11] This represents approximately 570 daily calories consumed by American children in the decade. from 1970. [12]
Types of snacks
More information: List of snacks
Almonds
apple slices
Cream cheese bagel
Bitterbalan
Candy stick
Carrot chips
Cashew
Chat
Cheese, great cold snack prepared
Cheese snacks / cheese curls
Chocolate Coated Marshmallow Treats
Corn chips and tortilla chips
Cocktail sausage
Biscuits
Biscuits
Devil eggs
Donuts
Dry fruits
Drinkable yogurt
Left, fresh or dry
Giffler
Granola bars
falafel
Flour tortilla with filling
Frozen berries
Fruit cocktail
Pieces of fruit
Frozen
Gel-O
Spasmodic
Cosoufle
Milk shake
Sponge cake, sliced
Food
Mixed nuts
muffin
Sin
Peanut
Pita bread, straight from the package or baked
Popcorn
The pig is washed
Chips
Pakoda
Pretzels, rough or smooth
Raisins
Ratatouille, served cold, is a great sandwich prepared cold.
Rice Thart
Rice crackers, separated from the top
Saltinas
Samosa
Seeds (sunflower or mixed seeds)
Shortbread
Sliced fruit
Smoked salmon
Smoothie
Tea cake
Mixed nuts
Vegetables (for example, carrots, celery, cherry tomatoes)
Whole fruit
Yogurt
