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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Singaporean cuisine ： ウィキペディア英語版 Singaporean cuisine Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays〔("Singapore Food." ) (Singaporefoodhistory.com ). Accessed July 2011.〕 and the largest ethnic group, the Chinese, as well as Indonesian, Indian, Peranakan, and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from other regions such as Sri Lanka, Thailand, and the Middle East are also present. In Singapore, food is viewed as crucial to national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all. Other than Singaporean cuisine, it is also common in Singapore to find restaurants specialising in cuisine from a great variety of countries around the world. ==Hawker centres== When dining out, Singaporeans often eat at hawker centres, coffee shops or food courts rather than restaurants, due to its convenience, wide range of options and affordability. These hawker centres are widespread, cheap and may feature hundreds of stalls in a single complex, with each stall offering its own specialty dishes. Well-known hawker centres include Lau Pa Sat and Newton Food Centre. Coffee shops are non-air conditioned versions of food courts and are commonly found islandwide, usually at the bottom of blocks of HDB flats. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Singaporean cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.