List of cuisines
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This is a list of cuisines. A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. 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 such culinary practices.
- Global cuisine – a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world; it's food served world-wide.
Regional and national cuisines
- Regional cuisine is based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole."
- African cuisine – the various cuisines of Africa 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.
- Asian cuisine - 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. 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.
A Tajik feast
- European cuisine (alternatively, "Western cuisine") – 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. 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 is Continental cuisine, especially in British English.
A variety of tapas: appetizers or snacks in Spanish cuisine
- Oceanian cuisine – The cuisines of Oceania include Australian cuisine, New Zealand cuisine, Tasmanian cuisine, and the cuisines from many other islands or island groups throughout Oceania.
Cuisines of the Americas
- Cuisine of the Americas – the cuisines 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. The main regional cuisines are Canadian cuisine, American cuisine, Mexican cuisine, Central American cuisine, South American cuisine, and Caribbean cuisine.
A sirloin steak dinner
Ethnic and religious cuisines
- Ainu cuisine
- Akan cuisine
- Arab cuisine
- Assyrian cuisine
- Berber cuisine
- Buddhist cuisine
- Chinese Islamic cuisine
- Inuit cuisine
- Italian American cuisine
- Jewish cuisine
- Kurdish cuisine
- Maharashtrian cuisine
- Mordovian cuisine
- Native American cuisine
- Parsi cuisine
- Pennsylvania Dutch cuisine
- Peranakan cuisine
- Sami cuisine
- Tatar cuisine
- Ancient Israelite cuisine
- Byzantine cuisine
- History of Chinese cuisine
- History of Indian cuisine
- Ottoman cuisine
- Ancient Greek cuisine
- Ancient Roman cuisine
- Medieval cuisine
- Early modern European cuisine
- Soviet cuisine
- Gourmet Museum and Library
- International English food terms
- List of European cuisines
- List of street foods around the world
- Fusion cuisine
- National dish
- Cuisine (definition). Thefreedictionary.com. Accessed June 2011.
- "Cuisine (definition)". Oxford Dictionaries. Retrieved 2013-05-26.
- "Region." (Definition). Merriam-Webster dictionary. Accessed June 2011.
- "The American Food Revolutions: Cuisines in America." Eldrbarry.net. Accessed June 2011.
- Bea Sandler (1993). The African Cookbook. Diane and Leo Dillon (Illust.). Carol Publishing Group. ISBN 0-8065-1398-5. Retrieved 2008-12-18.
- "The flavors of Asia". Quaker Oats Company. Retrieved 2008-12-19.[dead link]
- "Cuisine Areas Of Asia". Kraft Foods (Australia). 2007. Retrieved 2008-12-20.
- Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong
- "Native American Food." (Project for Anthropology 85A course). University of California Irvine. Accessed July 2011.
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