Cuisine

A cuisine (/kwzin/ kwi-ZEEN; from French [kizin], in turn from Latin coquere = "to cook") is a
style of cooking characterized by distinctive ingredients, techniques and dishes, and usually
associated with a specific culture or geographic region.[1][2][3] A cuisine is primarily influenced by the
ingredients that are available locally or through trade. Religiousfood laws, such
as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine.
Regional food preparation traditions, customs and ingredients often combine to create dishes
unique to a particular region.[4]

Factors that affect a cuisine

Some of the elements that have an influence on a region's cuisine include the area's climate,
which in large measure determines the native foods that are available, the economic conditions,
which affect trade and can affect food distribution, imports and exports,
and religiousness or sumptuary laws, under which certain foods and food preparations are
required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method
was cutting food into small pieces to cook foods quickly and conserve scarce firewood and
charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have
remained significant in world cuisines for their altered gustatory properties even when these
preserving techniques are no longer strictly necessary to the maintenance of an adequate food
supply.

History
Cuisine dates back to the Antiquity. Rome was known for its cuisine, wealthy families would dine
in the Triclinium on a variety of dishes, their diet consisted of eggs, cheese, bread, meat and
honey.

New cuisines
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction.
One recent example is fusion cuisine, which combines elements of various culinarytraditions
while not being categorized per any one cuisine style, and generally refers to the innovations in
many contemporary restaurant cuisines since the 1970s.[5] Nouvelle cuisine (New cuisine) is an
approach to cooking and food presentation in French cuisine that was popularized in the 1960s
by the food critics Henri Gault, who invented the phrase, and his colleaguesAndr
Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.

Global cuisine
A global cuisine is a cuisine that is practiced around the world, and can be categorized according
to the common use of major foodstuffs, including grains, produce and cooking fats.

Regional cuisines
Regional cuisines may vary based upon food availability and trade, cooking traditions and
practices, and cultural differences.[3] For example, in Central and South America, corn (maize),
both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin
predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy
the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its
wheat pasta and olive oil. China likewise can be divided into rice regions
and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common
thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced
in much of India has made pulses (crops harvested solely for the dry seed) such

as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use
of spices is characteristic; coconuts and seafood are used throughout the region both as
foodstuffs and as seasonings.

African cuisine
African cuisines use a combination of locally available fruits, cereal grains and vegetables, as well
as milk and meat products. In some parts of the continent, the traditional diet features a
preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is
rare and cannot be produced locally (owing to various diseases that affect livestock). The
continent's diverse demographic makeup is reflected in the many different eating and drinking
habits, dishes, and preparation techniques of its manifold populations. [6]

Asian cuisine
Asian cuisines are many and varied. Ingredients common to many cultures in the east and
Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried
onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods. While
rice is common to most Asian cuisines, different varieties are popular in the various
regions; Basmati rice is popular in the subcontinent, Jasmine is often found across the southeast,
while long-grain rice is popular in China and short-grain in Japan and Korea. [7] Curry is also a
common dish found in southern and eastern Asia, however they are not as popular in eastern
cuisines. Those curry dishes with origins in India and other South Asian countries usually have
a yogurt base while Southeastern and Eastern curries generally use coconut milk as their
foundation.[8]
European cuisine (alternatively, "Western cuisine") include the cuisines of Europe and
other 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.[9] This is analogous to
Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used
by Westerners, the term may refer more specifically to cuisine in Europe; in this context, a
synonym isContinental cuisine, especially in British English.

Oceanian cuisine
Oceanian cuisines include Australian cuisine, New Zealand cuisine, Tasmanian cuisine, and the
cuisines from many other islands or island groups throughout Oceania.

Cuisines of the Americas

The cuisines of the Americas are found across North and South America are based on the
cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the
traditional European cuisine has been adapted by the addition of many local ingredients, and
many techniques have been added to the tradition as well. In the case of Latin American cuisines,
many pre-Columbian ingredients and techniques are still used. The regional cuisines
are Canadian cuisine, American cuisine, Mexican cuisine, Central American cuisine, South
American cuisine, and Caribbean cuisine.

Australia: Pie floater

Often touted as the perfect hangover cure, a pie floater is an Australian-style meat pie that's
sitting in a bowl of thick green pea soup. It's sometimes topped with tomato sauce, vinegar, and
salt and pepper.
Austria: Wiener Schnitzel
It's a very thin veal cutlet that's breaded and deep fried. It's usually served with lemon and
parsley, and is accompanied by a side of potatoes or rice.
Argentina: Asado
Asado is the term to describe Argentina's delectable grilled meatsand grilled Argentinian steak
is especially delicious.
Moules-frites (mussels and French fries) may be available in other countries like France and the
U.S., but the savory and delicious combination originated in Belgium.
Mussels , are prepared in any number of ways (cooked with wine, butter, and herbs, or maybe a
tomato-based broth) and served with salty, crispy fries
Brazil: Feijoada
Brazil is a huge country with varied cuisine so it's difficult to choose just one dish, but the most
iconic Brazilian dish is probably feijoada, a stew of black beans and smoked beef and pork.
It's usually served with rice, collard greens, farofa (toasted manioc flour), hot sauce, and an
orange slice to help with digestion.
Canada: Poutine
Originally from Quebec, poutine is a delicious calorie-fest that will warm you from the
insides:French fries topped with brown gravy and cheese curds. Quora user Josianne
C. nominated this tasty dish.
China: Xiaolongbao
It's difficult to select just one dish for such a large and varied country as China, but xiaolongbao
(soup dumplings) are certainly one of the country's most memorable foods.
Originally from Shanghai, these dumplings are usually filled with some sort of meat and soup
broth and steamed in a bamboo basket.
Egypt: Molokhia
Molokhia, nominated by Quora user Amaani S., is served throughout northern Africa, but is
especially popular in Egypt, where it's believed to have originated.
The Egyptian version of the dish uses Molokhia leaves (a type of bitter vegetable) that are
stripped from the stems, then finely minced and cooked with coriander, garlic and stock. It's
generally served with chicken or rabbit, or perhaps lamb or fish
England: Roast Beef & Yorkshire Pudding
Roast beef and Yorkshire pudding is considered the national dish of England.
Sop up the flavor of the beefy gravy with the hot doughy bread
Holland: Soused herring
Soused herring is a raw herring filet that's marinated in a preserving liquid that might consist of
cider, wine, sugar, herbs, and/or spices.
The dish, is best eaten on a fresh toasted roll and topped with chopped onions.
India: Tandoori Chicken

In India, the cuisine varies tremendously depending on the region, so it's nearly impossible to
choose just one dish to sum up the country. In the north, dishes are more meat-heavy with rich
curries and flavorful breads. The south has a lot more vegetarian dishes and is known for its
intense spices.
The dish consists of chicken that's spiced with tandoori masala and roasted in a tandoor, a type
of clay oven. It's often served with vegetables, yogurt sauce, and rice
Italy: Pizza
. Pizza originated in Italyand Naples, a city in southern Italy, is its birthplace.
Neapolitan-style pizza is chewy, crunchy and topped with high-quality ingredients like fresh
tomatoes, buffalo mozzarella, basil, and any number of meats.
Here, pizza is an art and pizzaiolas are the artists
Japan: Katsudon
Katsudon is a crispy, deep-fried pork cutlet topped with egg and condiments and served over a
bowl of rice.
Romania: Sarmale
Sarmale is essentially pickled cabbage leaves stuffed with a mix of rice and seasoned minced
meat.
It's consumed during the winter and is very popular in Romania.
Russia: Borscht
any visitor to Russia is "obligated" to try borscht, a soup made from beet roots. It's generally
served cold (though it can be hot too) and often topped with a dollop of sour cream.
He suggested pairing it with classic Russian vodka
Spain: Jamn Ibrico
Jamn Ibrico is a savory cured ham that's cut from the hind leg of a pig.
It's an iconic Spanish dish best served with a hearty glass of wine, crusty bread, and olives.
UAE: Shawarma
Shawarma is one of the few affordable foods in the expensive UAE, which perhaps explains why
it remains one of the most popular dishes in the country.
It's a sandwich on pita bread that's stuffed with shaved roasted meat (usually a mix of lamb,
chicken, turkey or beef) and vegetables. It's often topped with tahini, hummus, or hot sauce.
USA: Hamburger
The U.S. is so vast and the cuisine so varied, it's nearly impossible to select just one dish to sum
up American cuisine. But if you really twist our arm, we'd have to go with the all-American
hamburgerespecially when you pair it with crispy fries and a hearty milkshake.