Global cuisine

See also: List of cuisines

Hyderabadi Biryani, an Indian meat and rice dish

An animated, color-coded map showing the various continents. Depending on the convention and model, some continents may be consolidated or subdivided: for example, Eurasia is often subdivided into Europe and Asia (red shades), while North and South America are sometimes recognized as one American continent (green shades).

A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. To become a global cuisine, a local cuisine must spread around the world, its food served world-wide.

Asia

East Asia

China

Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang, all of which are defined and termed per the respective regions within China where they developed. These regional cuisines are sometimes referred to as the "eight culinary traditions of China." A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Szechuan, Shandong, Jiangsu and Guangdong cuisines. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of food preservation such as drying, salting, pickling and fermentation.

• Chaozhou cuisine
• Tianjin cuisine

Additional Chinese regional cuisines

• Hainan cuisine
• Hubei cuisine

South Asia

India

The cuisine of India is very diverse with each state having an entirely different food platter. The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society. There has also been Islamic influence from the years of Mughal and Delhi Sultanate rule, as well as Persian interactions on North Indian and Deccani cuisine.Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies. Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit among other things.Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded in exchange for rubber and opium from Malacca. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

• Awadhi cuisine
• Sadhya
• Dosa
• Roti

By country

Further information: Outline of Indian cuisines

• Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices, herbs, vegetables and fruits, and is also known for the widespread practice of vegetarianism in Indian society. Indian regional cuisine is primarily categorized at the regional level, but also at provincial levels. Cuisine differences derive from various local cultures, geographical locations (whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine is also seasonal, and utilizes fresh produce. For further information refer to the List of Indian dishes article.

Southeast Asia

• Bruneian cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan.
• Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands. Many regional cuisines exist, often based upon cultural and foreign influences. For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.
  • Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java.
  • Minangkabau cuisine, also known as Padang food, is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang.
  • Sundanese cuisine is the cuisine of Sundanese people of West Java, Indonesia. In Sundanese restaurants, it is common to eat with one's hands. They usually serve kobokan, a bowl of tap water with a slice of lime for handwashing.
• Khmer cuisine is another name for the foods and cuisine widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups.
• Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand (Isan) and some Lao culinary influences have also reached Cambodia and Northern Thailand (Lanna).
• Malay cuisine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei and Southern Thailand.
• Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Spices, aromatic herbs and roots are all used in Malaysian cuisine.
• Peranakan cuisine combines Chinese cuisine, Malay and other influences into a unique blend.
• Philippine cuisine has evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. For more information refer to: Philippine cuisine; regional specialties.
• Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 19th century.
• Thai cuisine can be described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern. A fifth cuisine is Thai Royal cuisine, based on the palace cuisine of the Ayutthaya kingdom (1351–1767 CE), which was influential upon the cuisine of the Central Thai plains. Each cuisine has similarities to foods and cuisines in neighboring countries and regions, including the Cuisine of Burma, Yunnan cuisine, Lao cuisine, Cambodian cuisine and Malaysian cuisine.
• Vietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.

Western Asia

• Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.
• Azerbaijani cuisine is the cuisine of Azerbaijan. Azerbaijani cuisine throughout the centuries has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan. Out of 11 climate zones known in the world, the Azerbaijani climate has nine. This contributes to the fertility of the land, which in its turn results in the richness of the country's cuisine.
• Bahraini cuisine refers to the cuisine of The Kingdom of Bahrain, a small island state near the western shores of the Persian Gulf. Bahrain produces only a small amount of its food requirements due to limited land space, and imports much of its food. Its primary crops are dates, bananas, citrus fruits, pomegranates, mangoes, cucumbers and tomatoes.
• Cypriot cuisine is the cuisine of Cyprus and can be described as a blend of Greek and Turkish cuisines. Greek Cypriot cuisine is another regional Greek cuisine along with Cretan, Ionian, or Attic.
• Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines.
• Kurdish cuisine consists of a wide variety of foods prepared by the Kurdish people that have got many traditions from their homeland, Kurdistan.
• Kuwaiti cuisine - the national dish of Kuwait known as machboos (Arabic: مكبوس) consists mainly of mutton or chicken placed over or mixed in a large mass of well-cooked and prepared rice.
• Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, Israel, Lebanon, Jordan, Northern Iraq, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo).
  • Assyrian cuisine
  • Iraqi cuisine, or Mesopotamian cuisine, has a long history going back some 10,000 years - to the Sumerians, Babylonians and Assyrians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world.
  • Israeli cuisine comprises local dishes by Jews native to Israel and dishes brought to Israel by Jewish immigrants from around the world. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.
    • Israeli wine
  • Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions.
    • Lebanese wine
  • Palestinian cuisine - cooking styles vary by region and each type of cooking style and the ingredients used are generally based on the climate and location of the particular region and on traditions.
  • Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks.
• Persian cuisine - Persian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region.
• Saudi Arabian cuisine - Food staples include lamb, grilled chicken, falafel (deep-fried chickpea balls), shawarma (spit-cooked sliced lamb), mutabbaq and Ful medames. Arabic unleavened bread, or khobz (خبز), is eaten with almost all meals, and is often used as an edible utensil to scoop foods.
• Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe.
• Yemeni cuisine - The most common Yemeni dishes include Aseed, Bint AlSahn, Biryani, Fahsa, Fattah, Fatoot, Hareesh, Jachnun, Karees, Komroh, Mandi, Manti, Mateet, Mutabbaq, Saltah, Samak Mofa, Shafut, Shakshouka, Thareed, and Zoam.

Europe

French Cafés often offer Croissants for breakfast.

Pretzels are especially common in Southern Germany.

European cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size. Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas.

• Regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent.

Eastern Europe

• Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians.
• Azerbaijani cuisine
• Belarusian cuisine shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region.
• Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.
  • Bulgarian wine
• Caucasian cuisine
• Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular.
  • Czech wine
• Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions.
• Hungarian cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods.
  • Hungarian wine
• Moldovan cuisine Moldova's fertile soil (chernozem) produces plentiful grapes, fruits, vegetables, cereals, meat and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits growing a wide range of ecologically clean foods in Moldova.
  • Moldovan wine
• Polish cuisine is a style of cooking and food preparation originating from Poland. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian similarities.
• Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine.
  • Romanian wine
• Russian cuisine
• Slovak cuisine varies slightly, though sometimes dramatically, from region to region, and was influenced by the traditional cuisine of its neighbors. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived in villages, in self-sustenance, with very limited food imports and exports and with no modern means of food preservation or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters, including wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten.

• Slovak wine

• In Slovenian cuisine, there are many distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history. Slovenia is a borderland country, surrounded by Italy, Austria, Hungary, and Croatia, with established and distinct national cuisines. There is a wide variety of meats in different parts of Slovenia. Dandelion) is Slovenian wild lettuce, which has been gathered in the fields for centuries.

• Slovenian wine

• Ukrainian cuisine Ukrainian cuisine has significant diversity, historical traditions and is influenced by Russian, Polish, Turkish and Polish cuisines. Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs. In Ukraine, bread is a staple food, there are many different types of bread, and Ukraine is sometimes referred to as the "breadbasket of Europe." Pickled vegetables are utilized, particularly when fresh vegetables aren't in season. There are about 30 varieties of Ukrainian Borsch soup, a common dish that often includes meat.

• Ukrainian wine
• Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula in Ukraine. The traditional cuisine of the Crimean Tatars derives basically from the same roots as the cuisine of the Volga Tatars, although unlike the Volga Tatars they do not eat horse meat and do not drink mare's milk (kymyz). However, the Crimean Tatars adopted many Uzbek dishes during their exile in Central Asia since 1944, and these dishes have been absorbed into Crimean Tatar national cuisine after their return to Crimea.

Southern Europe

• Cuisine of the Republic of Macedonia
• Macedonian Greek cuisine
• Montenegrin cuisine
• Montenegro wine
• Portuguese cuisine
• Portuguese wine
• Port wine

Western Europe

• Belgian wine
• Dutch wine
• French wine
• Haute cuisine
• Cuisine classique
• Nouvelle cuisine
• German wine
• Liechtensteiner cuisine
• Liechtenstein wine
• Luxembourg wine
• Swiss wine

North America

United States

Main articles: American cuisine and American wine

See also: List of American regional and fusion cuisines

American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country. Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings.

Examples of global cuisines

• 
  Mediterranean cuisine in Dalmatia, Croatia
• 
  Mediterranean cuisine in Dalmatia, Croatia
• 
  A variety of pikilia, Greek appetizers
• 
  A market stall at Thanin market in Chiang Mai, Thailand selling ready cooked food
• 
  An English Sunday roast with roast beef, roast potatoes, vegetables and Yorkshire pudding
• 
  A variety of vegan and vegetarian deli foods, often made with tofu
• 
  A gourmet antipasto platter with smoked salmon, smoked chicken (underneath), roast beef, pâté, cabana sausage, brie-style cheese, cheddar-style goats milk cheese, Jensen's red washed rind cheese, olives, tapenade, rocket pesto (behind the dish), and tomato chutney
• 
  The Shilin Night Market in Taipei, Taiwan

See also

• Comfort food
• Conveyor belt sushi
• Culinary arts
• Farmers market
• Food cart
• Food festival
• Gourmet Museum and Library
• International English food terms
• List of street foods around the world
• Fusion cuisine
• List of cuisines
• National dish
• New American cuisine
• Night market
• Slow Food
• Street food
• Street market

Sources

• Adekunle, Julius (2007). Culture and Customs of Rwanda. Greenwood Publishing Group. ISBN 0-313-33177-4. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
• Albala, Ken (2011.) Food Cultures of the World Encyclopedia Greenwood. ISBN 978-0-313-37626-9

Further reading

• Zobel, Myron (1962.) "Global cuisine: being the unique recipes of the 84 top restaurants of the world." Patron Press.
• California Culinary Academy (2001). In the World Kitchen: Global Cuisine from California Culinary Academy. Bay Books (CA). ISBN 1-57959-506-5.
• MacVeigh, Jeremy (2008). International Cuisine. Delmar Cengage Learning; 1st edition. ISBN 1-4180-4965-4.
• Nenes, Michael F; Robbins, Joe (2008). International Cuisine. Hoboken, N.J.: Wiley, John & Sons; 1st edition. ISBN 0-470-05240-6.
• Scarparto, Rosario (2000.) "New global cuisine: the perspective of postmodern gastronomy studies." Royal Melbourne Institute of Technology.

External links

• The Global Gastronomer: Cuisines of the World
• Wikibooks Cookbook