This page will contain additional articles about cuisine, as they become available.CuisineA cuisine (from French cuisine, meaning "cooking; culinary art; kitchen"; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning "to cook") is a specific set of cooking traditions and practices, often associated with a place of origin. Religious food laws can also exercise a strong influence on cuisine. A cuisine is primarily influenced by the ingredients that are available locally or through trade. (For example, the "Asian" dish chop suey clearly reflected the adaptation of Chinese immigrant cooking styles to the different ingredients available in North America.) IntroductionThe last century or so has produced enormous improvements in food production, preservation, storage and shipping. Today almost every locale in the world has access to not only its traditional cuisine, but also to many other world cuisines, as well. New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional chefs and their clientele. In addition to food, a cuisine is also often held to include beverages, including wine, liquor, tea, coffee and other drinks. Increasingly, experts hold that it further includes the raw ingredients and original plants and animals from which they come. The Slow Food movement is a global effort to preserve local plants, animals, and techniques of food preparation. It has 70,000 adherents in 50 countries. There are also different cultural attitudes to food, for example:
The following section is an overview of world cuisines. It is incomplete. It is organized roughly by geographical area, starting in the Western hemisphere and working Eastward and from North to South. Please help complete it. Cuisines of the AmericasCuisines of the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the traditional European cuisine has been adapted to a greater or lesser degree and many local ingredients and techniques have been added to the tradition. Cuisines of CanadaSee also: Canadian cuisines
Cuisines of the United States (including Puerto Rico)See also: Cuisine of the United States
Cuisines of the CaribbeanSee also: Cuisine of the Caribbean
Cuisines of Latin AmericaSee also: Latin American cuisine, Cuisine of South America
Cuisines of EuropeSee also: Cuisine of Europe Cuisines of Northern Europe
Cuisines of the MediterraneanSee also: Cuisine of the Mediterranean
Cuisines of AfricaSee also: Cuisine of Africa
Cuisines of the Middle EastSee also: Cuisine of the Middle East
Cuisines of the Indian SubcontinentCuisines of the Indian subcontinent includes cuisines from the peninsular region of South Asia, which includes India, Bangladesh, and Pakistan, usually also Sri Lanka, Nepal and Bhutan. One characteristic component of the cuisines of these regions is rice and curry dishes. See also: Cuisine of India
Cuisines of East AsiaSee also: Cuisine of Asia
Cuisines of Oceania
Non-regional cuisines
This page about cuisine includes information from a Wikipedia article. Additional articles about cuisine News stories about cuisine External links for cuisine Videos for cuisine Wikis about cuisine Discussion Groups about cuisine Blogs about cuisine Images of cuisine |
|
See also: Cuisine of Asia. This flower is from the Acacia dealbata (Silver Wattle), not the true mimosa. See also: Cuisine of India. In Russia, it is customary to present women with yellow mimosas (among other flowers) on International Women's Day (March 8). One characteristic component of the cuisines of these regions is rice and curry dishes. In part due to these changing circumscriptions, the name "Mimosa" has also been applied to several other related species with similar pinnate or bipinnate leaves but now classified in other genera, most commonly to Albizia julibrissin (Silk Tree) and Acacia dealbata (Silver Wattle). Cuisines of the Indian subcontinent includes cuisines from the peninsular region of South Asia, which includes India, Bangladesh, and Pakistan, usually also Sri Lanka, Nepal and Bhutan. The genus Mimosa has had a tortuous history, having gone through periods of splitting and lumping and ultimately accumulating over 3,000 names, many of which have either been synonymized under other species or transferred to other genera. See also: Cuisine of the Middle East. (See also Rapid plant movement.). See also: Cuisine of Africa. This plant is one of a few plants capable of rapid movement, including the Telegraph plant, and the Venus Flytrap. See also: Cuisine of the Mediterranean. It is native to southern Mexico and Central America but is widely cultivated elsewhere for its curiosity value, both as an indoor plant in temperate areas, and outdoors in the tropics, where it has become an invasive weed in some areas, notably Hawaii. See also: Cuisine of Europe. The best-known species is Mimosa pudica, also known as the Sensitive plant, or Sleeping grass, because of the way it folds its leaves down when touched; it and many others also fold their leaves in the evening. See also: Latin American cuisine, Cuisine of South America. Mimosa is a genus of about 400 species of herbs and shrubs, in the subfamily Mimosoideae of the legume family Fabaceae, with evenly bipinnate leaves. See also: Cuisine of the Caribbean. However, the traditional European cuisine has been adapted to a greater or lesser degree and many local ingredients and techniques have been added to the tradition. Sensitivae Censitae: A description of the genus Mimosa Linnaeus (Mimosaceae) in the New World. Cuisines of the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. 1992. Please help complete it. Barneby, R.C. It is organized roughly by geographical area, starting in the Western hemisphere and working Eastward and from North to South. Mimosa strigillosa. It is incomplete. Mimosa pudica. The following section is an overview of world cuisines. Mimosa nuttallii. There are also different cultural attitudes to food, for example:. Mimosa hostilis. It has 70,000 adherents in 50 countries. The Slow Food movement is a global effort to preserve local plants, animals, and techniques of food preparation. Increasingly, experts hold that it further includes the raw ingredients and original plants and animals from which they come. In addition to food, a cuisine is also often held to include beverages, including wine, liquor, tea, coffee and other drinks. New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional chefs and their clientele. Today almost every locale in the world has access to not only its traditional cuisine, but also to many other world cuisines, as well. The last century or so has produced enormous improvements in food production, preservation, storage and shipping. . (For example, the "Asian" dish chop suey clearly reflected the adaptation of Chinese immigrant cooking styles to the different ingredients available in North America.). A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on cuisine. A cuisine (from French cuisine, meaning "cooking; culinary art; kitchen"; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning "to cook") is a specific set of cooking traditions and practices, often associated with a place of origin. Vegetarian cuisine. Vegan cuisine. Living foods diet. Jewish cuisine. Fusion cuisine. Fast Food, and its nemesis Slow Food which preserves regional cuisines. Nauru. Polynesia. New Zealand. Fiji. Hawaii. Australia. Vietnam. Tibet. Thailand. Singapore. The Philippines. Mongolia. Ipoh. Penang. Malaysia
Laos. Korea. Japan. Indonesia. Taiwanese. Szechuan. Shanghai. Mandarin. Islamic. Hunan. Hakka. Chiuchow. Cantonese. Chinese Buddhist. China
Sri Lankan cuisine. Sri Lanka
Bangladeshi cuisine. Bangladesh
Bihari Cuisine. Assamese cuisine. West Bengali Cuisine. East Indian Cuisines
Gujarati cuisine. Rajasthani Cuisine. Goan cuisine. Malvani cuisine. Maharashtrian cuisine. West Indian cuisines
Andhra cuisine. Kerala cuisine. South Indian cuisines
Kashmiri cuisine. Punjabi cuisine. North Indian cuisines
Persian cuisine. Lebanon. Kosher cuisine. Assyrian cuisine. Arab cuisine. South Africa. Morocco. Ethiopia. West Africa. Armenia. Serbia. Turkey. Romania. Greece. Croatia. Bulgaria. Albania. Cuisines of the Balkans
Italy excluding Sicily. Catalonia. Spain
Sweden. Slovakia. Russian. Polish. Hungary. Norway. Provencal. French
Finland. Germany. Denmark. Modern British. British
Andes Region. Venezuela. Uruguay. Cuisine of El Salvador. Peru. Paraguay. Nicaragua:. Mexico. Cuba. Costa Rica. Colombia. Brazil. Bolivia. Argentina. Puerto Rico. Jamaica. Dominican republic. Cuba. Tex-Mex. Southwest
Soul food. Creole. Cajun. Southern
Puerto Rico. Pennsylvania Dutch. New York City. New England. Native American. Midwest. Hawaii. Kentucky. Floribbean. Fast food. Euro-asian cuisine (a type of Fusion cuisine). California. Barbecue. Chinese American. Vegetarian. Vancouver. Toronto. Québécois. Fusion. First Nations. Fast food. Canadian Chinese cuisine. Atlantic Canada. Not drinking tea in the right way is considered to be an act of barbarism. In Japan, Tea drinking is a fine-art and there is an elaborate ceremony about it. Thus the stomach is considered to be a homagunda (holy fire) and all the food consumed is an offering to the holy fire. In India, consumption of food is regarded as an offering, a Yajna. |