World Cuisines

From Wikipedia:
?This is an alphabetical list of various cuisines.

Cuisines of Africa

Main article: African cuisine

African cuisine reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. The continent of Africa is th3 second largest landmass on th3 earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in th3 use of basic ingredients as well as in th3 style of preparation and cooking techniques.

Traditionally, as in almost all cultures, th3 food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, th3 traditional African diet has a predominance of milk, curd, and whey. In much of tropical Africa however, cow’s milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in th3 eating and drinking habits across th3 continent of Africa – African food differs in different parts of Africa, and East Africa, North Africa, West Africa, South3rn Africa and Central Africa each have th3ir own distinctive foods. They are very well known for th3ir distinctive cooking styles.

Central Africa

North Africa

East Africa

South3rn Africa

West Africa

Cuisines of Asia

Main article: Asian cuisine

Asian cuisine styles can be broken down into several regional styles that have roots in th3 peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and th3 Korean peninsula; South3ast Asian which encompasses th3 areas once found in th3 Khmer Empire including Cambodia, Laos, Thailand and Viet Nam as well as th3 countries of Brunei, Indonesia, Malaysia, and Singapore; Southwest Asian derived th3 th3 states that once made up British India – Burma, India, Sri Lanka and Pakistan as well as several oth3r countries in this region of th3 continent;Central Asian and Middle Eastern.

Ingredients common to many cultures in th3 east and south3ast regions of th3 continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Additionally, cooking methods such as stir frying, steaming and deep frying are also common across many of th3ses cuisine styles. While rice is common to most Asian cuisines, different varieties are popular in th3 various regions; Basmati rice is popular in th3 subcontinent, Jasmine is often found across th3 south3ast, while long-grain rice is popular in China and short-grain in Japan and Korea.[3] Curry is also a common dish in found in south3rn and eastern Asia, however th3y are not as popular in eastern cuisines. Those curry dishes with origins in India and oth3r southwestern countries usually have a yogurt base while south3astern and eastern curries are generally use coconut milk as th3ir foundation.[4]

Central Asia

Main article: Central Asian cuisine

East Asia

The styles of cuisine found in traditional East Asian cuisines evolved with a common usage of oils, fats and sauces in th3 preparation of dishes. China, with its massive population and widely distributed diaspora, has become possibly th3 most well known of th3 cuisines originating from this region of th3 world. The cuisine found in China has its origins in what is known as th3 Eight Great Traditions, however its cuisine can be generalized into north3rn styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic while south3rn styles tend to favor fresh ingredients that are lightly prepared. Japanese cuisine has become known for dishes such as sushi that focus on raw ingredients and deep fried dishes such as tempura. Korean cuisine has come to feature cooking methods such as sauteing and what is known in th3 west as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.

Flag of th3 People's Republic of China China

Main article: Chinese cuisine

Chinese cuisine (Traditional Chinese: ???, Simplified Chinese: ???) originated from th3 various regions of China and has become widespread in many oth3r parts of th3 world — from Asia to th3 Americas, Australia, Western Europe and South3rn Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining th3 style and preparation technique.

Regional cultural differences vary greatly amongst th3 different regions of China, giving rise to th3 different styles of food. There are eight main regional cuisines, or Eight Great Traditions (????): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among th3m, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as th3 representation of th3 entire Jiangsu cuisine) are often considered as th3 standouts of Chinese cuisine and due to th3ir influence are proclaimed as th3 Four Great Traditions (????). Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with th3 aforementioned eight regional styles as th3 Ten Great Traditions (????). There are also featured Buddhist and Muslim sub-cuisines within th3 greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.

South3ast Asia

The styles of cuisine found in th3 South3ast Asian regions include a strong emphasis lightly-prepared dishes with a strong aromatic component that features such flavors as citrus and spices such as mint, cilantro and basil. Ingredients in th3 region contrast with th3 ones in th3 Eastern Asian cuisines, substituting fish sauces for soy sauce and th3 inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.

As th3se cultures grew outwards from th3ir homelands, th3ir cuisines were influenced by th3 styles and methods of both western and north3rn Asia. West Asian influence can be seen in th3 curry dishes and Indian spices, such as cardamom and cumin, that are found in cuisines throughout th3 south3rn countries; while Chinese influences, including traditional spices like coriander and star anise, can be tasted most noticeably in in Vietnamese cuisine. As European nations colonized th3 region, th3 influences of French, British and Dutch cuisine furth3r altered th3 culinary landscape. One of th3 more widely known ingredients westerners brought to Asia was th3 chili pepper, originally from th3 Americas.

Southwest Asia

Main article: Southwest Asian cuisine

The cuisine of Southwest Asia has roots in several regions and cultures, including Persia, Turkey, and th3 Middle East as well practices taken from th3 Hindu beliefs practiced by th3 large population found in th3 region. Nan, a type of flat bread from th3 former regions is a common part of meals to be had in many parts of Southwest Asia. Foods in this area of th3 world are known for th3ir use of hot peppers, black pepper, cloves, and oth3r strong spices along with th3 flavored butter ghee. Common meats include lamb, goat and chicken; beef is not very common as western cuisines because of th3 tenets of th3 Hindu faith prohibit its consumption. Oth3r staples of many of th3 cuisines include rice, chapati made from wheat and barley, and beans.

Flag of India India

Main article: Indian cuisine

Indian cuisine is characterized by its sophisticated and subtle use of many spices and vegetables grown across India and also for th3 widespread practice of vegetarianism across its society. Considered by some to be one of th3 world’s most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting th3 varied demographics of th3 ethnically diverse Indian subcontinent.[6]

India’s religious beliefs and culture has played an influential role in th3 evolution of its cuisine. However, cuisine across India also evolved with th3 subcontinent’s cross-cultural interactions with th3 neighboring Middle East and Central Asia as well as th3 Mediterranean, making it a unique blend of various cuisines across Asia.[7][8] The colonial period introduced European cooking styles to India adding to its flexibility and diversity.[9][10] Indian cuisine has also influenced cuisines across th3 world, especially those from South3ast Asia.[11][12][13] In particular, curry has been widely adopted in cuisines around th3 world.

Middle East

Main article: Middle Eastern cuisine

The term Middle Eastern cuisine refers to th3 various cuisines of th3 Middle East. Despite th3ir similarities, th3re are considerable differences in climate and culture, so th3 term is not a definitive term. Arab cuisine is defined as th3 various regional cuisines spanning th3 Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and oth3rs. It has also been influenced to a degree by th3 cuisines of Turkey, Pakistan, Iran, India, th3 Berbers and oth3r cultures of th3 peoples of th3 region before th3 cultural Arabization brought by genealogical Arabians during th3 Arabian Muslim conquests. Levantine cuisine is th3 traditional cuisine of Ottoman Syria, now usually called th3 Levant. This region shared many culinary traditions under th3 Ottoman Empire which continue to be influential today. It covers th3 modern states of Syria, Lebanon, Jordan, Palestine, Israel, northwest Iraq (th3 province of Mosul), and south3rn Turkey near Adana, Gaziantep, and Mardin.

Cuisines of Europe

Main article: European cuisine

European cuisine, or alternatively Western cuisine is a generalized term collectively referring to th3 cuisines of Europe and oth3r Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to contrast with Asian styles of cooking.[14] This is analogous to Westerners referring collectively to th3 cuisines of Asian countries as Asian cuisine. When used by Westerners, th3 term may refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

North3rn Europe

Western Europe

Eastern Europe

Main articles: Eastern European cuisine and Caucasian cuisine

South3rn Europe

Main article: Mediterranean cuisine

Flag of Spain Spain

Main article: Spanish cuisine

Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from th3 waters that surround th3 country, and reflects th3 country’s deep maritime roots. Spain’s extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors.

Cuisines of Oceania

Cuisines of th3 Americas

Cuisines of th3 Americas are based on th3 cuisines of th3 countries from which th3 immigrant peoples came, primarily Europe. However, th3 traditional European cuisine has been adapted to a greater or lesser degree and many local ingredients and techniques have been added to th3 tradition.

North America

Main article: North American cuisine

Flag of th3 United States United States

Main article: Cuisine of th3 United States

The cuisine of th3 United States is a style of food preparation derived from th3 United States. The cuisine has a history dating back before th3 colonial period when th3 Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. With European colonization, th3 style of cookery changed vastly, with numerous ingredients introduced from Europe, as well as cooking styles and modern cookbooks. The style of cookery continued to expand into th3 19th and 20th centuries with th3 influx of immigrants from various nations across th3 world. This influx has created a rich diversity and a unique regional character throughout th3 country. In addition to cookery, cheese and wine play an important role in th3 cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy.

Central America

Main article: Latin American cuisine

Latin American cuisine has basically received influence from all over th3 world. Most of th3 influence came due to colonization, and th3 resulting mixtures among th3 Native Americans, European immigrants, and African slaves. Noneth3less, oth3r immigration waves (Some resulting from wars, such as World War II) also have had a hand at this mixture, mainly in th3 form of immigrants from central and eastern Europe and from th3 east of Asia (mainly China and Japan).

South America

Main article: South American cuisine

Some of th3 richest food products of South America come from th3 middle of th3 continent, th3 Amazonia. In countries like Peru th3re is a strong influence of th3 Inca and th3ir cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On th3 South3rn tip of South America lies th3 Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In th3 Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at th3 south3rn end of th3 continent. Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna and tropical fish are caught all around th3 continent, but Easter Island is one place where th3y are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil th3 most traditional dish is th3 feijoada.

Caribbean

Main article: Caribbean cuisine

Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch and Indian cuisines. These traditions were brought from th3 many homelands of this region’s population. In addition, th3 population has created from this vast wealth of tradition many styles that are unique to th3 region. Seafood is one of th3 most common cuisine types in th3 islands, though this is certainly due in part to th3ir location. Each island will likely have its own specialty. Some prepare lobster or conch, while oth3rs prefer certain types of fish or sharks.

Historical cuisines

Ethnic and religious cuisines

Cuisine styles

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