Eastern European cuisine
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Eastern European cuisine is a generic term regarding the cuisine of Central and Eastern Europe (including the Caucasus, but excluding most Balkan countries).
The cuisine of a country is strongly influenced by its climate. For example, German cuisine, Polish cuisine, Austrian and Russian cuisine show many similarities, yet differ considerably from the cuisines of the Balkan peninsula.
See also [edit]
Armenian cuisine
Austrian cuisine
Belarusian cuisine
Bulgarian cuisine
Czech cuisine
Croatian cuisine
Georgian cuisine
German cuisine
Hungarian cuisine
Latvian cuisine
Lithuanian cuisine
Moldovan cuisine
Polish cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Slovak cuisine
Slovenian cuisine
Tatar cuisine
Ukrainian cuisine
Books on Eastern European cuisine [edit]
- Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
- Montanari, Massimo, Il mondo in cucina (The world in the kitchen). Laterza, 2002
- Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
- Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4
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