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
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See also: Cuisine of Asia. vat can be. See also: Cuisine of India. a form of "vietnamese wrestling". One characteristic component of the cuisines of these regions is rice and curry dishes. the abbreviation for Virtual Allocation Table (VAT), see the UDF filesystem. 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 abbreviation for value added tax (VAT) See also: Cuisine of the Middle East. Used for holding, storing and processing liquids such as milk, wine and beer. See also: Cuisine of Africa. May be round with covered top. See also: Cuisine of the Mediterranean. usually a rectangular open-top tank, usually constructed of welded sheet stainless (corrosion resistant) steel. See also: Cuisine of Europe. a type of barrel used for storage. See also: Latin American cuisine, Cuisine of South America. See also: Cuisine of the Caribbean. See also: Cuisine of the United States. See also: Canadian cuisines. 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 the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. Please help complete it. It is organized roughly by geographical area, starting in the Western hemisphere and working Eastward and from North to South. It is incomplete. The following section is an overview of world cuisines. There are also different cultural attitudes to food, for example:. 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. |