Cuisine

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"Good food is the foundation of genuine happiness."

Auguste Escoffier[1]

Cuisine (/kwzin/ kwi-ZEEN , from French cuisine, "cooking; culinary art; kitchen"; ultimately
from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,[2] often
associated with a specific culture. Cuisines are often named after the geographic areas or regions
from which they originate.[3] A cuisine is primarily influenced by the ingredients that are available
locally or through trade. Religious food laws, such as Islamic dietary laws 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]
Contents
[hide]

1 History
2 Regional cuisines
3 References
4 Further reading
5 External links

History[edit]
Cuisine can be stated as the foods and methods of food preparation traditional to a region or
population.[3] The major factors shaping a cuisine are climate, which in large measure determines the
native raw materials that are available,economic conditions, which affect trade and can affect food
distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods
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.
New cuisines continue to evolve in contemporary times. An example is fusion cuisine, which
combines elements of various culinary traditions while not being categorized per any one cuisine
style, and generally refers to the innovations in many contemporary restaurant cuisines since the
1970s.[5]

Regional cuisines[edit]

Some items of Turkish cuisine

Global cuisines is a cuisine that is practiced around the world, and can be categorized by various
regions according to the common use of major foodstuffs, including grains, produce and
cooking fats. 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 madepulses (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
asseasonings.

References[edit]
1. Jump up^ "Auguste Escoffier Quotes". Goodreads. Retrieved 8 November 2013.
2. Jump up^ "Cuisine." Thefreedictionary.com. Accessed June 2011.
3. ^ Jump up to:a b c "The American Food Revolutions: Cuisines in America." Eldrbarry.net. Accessed
June 2011.
4. Jump up^ "Rediscover the flavors and traditions of true American
cuisine!" Whatscookingamerica.net. Accessed June 2011.
5. Jump up^ Lindsey, Robert (1985-08-18). "California Grows Her Own Cuisine.". New York
Times.

Further reading[edit]

Albala, Ken (2011.) Food Cultures of the World Encyclopedia Greenwood. ISBN 978-0-31337626-9
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 14180-4965-4.
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.
Zobel, Myron (1962.) "Global cuisine: being the unique recipes of the 84 top restaurants of the
world." Patron Press.
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Cuisine
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Wikibooks Cookbook
The Elizabeth Robins Pennell Collection at the Library of Congress has many volumes on the
topic of cuisine.
[hide]

Cuisine

Regional

African
Americas
Asian
Balkan
Bengal
Caribbean
Caucasian
Central Asian
East African
European
Global
Latin American
Mediterranean
Middle Eastern
Levantine
North African
South Asian
West African
Pacific Island

National

Afghan
Albanian
Algerian
American
American Chinese cuisine

Angolan
Argentine
Armenian
Australian
Austrian
Azerbaijani
Bahraini
Bangladeshi
Belarusian
Belgian
Belizean
Beninese
Bhutanese
Bolivian
Bosnia and Herzegovina
Botswanan
Brazilian
British
Cornish
English
Scottish
Welsh
Bruneian
Bulgarian
Burkinab
Burmese
Cambodian
Cameroonian
Canadian
Canadian Chinese cuisine
Chadian
Chilean
Chinese
Colombian
Congolese
Croatian
Cuban
Cypriot
Czech
Danish
Djiboutian
Dutch
Ecuadorian
Egyptian
Emirati
Equatorial Guinean
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Estonian
Ethiopian
Filipino

Finnish
French
Occitan
Georgian
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Greek
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Haitian
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Hong Kong
Hungarian
Icelandic
Indian
Indonesian
Iranian
Iraqi
Irish
Israeli
Italian
Sicilian
Ivorian (Cte d'Ivoire)
Jamaican
Japanese
Jordanian
Kazakh
Kenyan
Korean
Kosovan
Kuwaiti
Kyrgyz
Lao
Latvian
Lebanese
Libyan
Liechtensteiner
Lithuanian
Luxembourg
Macau
Macedonian
Malagasy
Malaysian
Maltese
Mexican
Moldovan
Mongolian
Moroccan
Nepalese
New Zealand
Nigerian

Ethnic and religious

Nigerien
Norwegian
Omani
Pakistani
Palestinian
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Peruvian
Polish
Portuguese
Qatari
Romanian
Russian
Salvadoran
Saudi Arabian
Serbian
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Slovak
Slovenian
Somali
South African
Spanish
Andalusian
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Basque
Catalan
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Sri Lankan
Sudanese
Swazi
Swedish
Swiss
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Taiwanese
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Thai
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Trinidadian and Tobagonian
Ukrainian
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Venezuelan
Vietnamese
Yemeni
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Arab
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Historical

Styles

Berber
Buddhist
Cajun
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Crimean Tatar
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Jewish
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Kurdish
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Maharashtrian
Mordovian
Native American
Parsi
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Peranakan
Punjabi
Sami
Sindhi
Tatar
Yamal
Ancient Egyptian
Ancient Greek
Ancient Israelite
Ancient Roman
Aztec
Byzantine
Early modern European
Historical Chinese
Historical South Asian
History of seafood
History of vegetarianism
Inca
Mayan
Medieval
Ottoman
Peasant foods
Soviet
Cuisine classique
Fast food
Fusion
Haute

Cooking methods

Types of food

Carbohydrate staples

Molecular gastronomy
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Note by Note
Baking
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Condiment
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Berry
Nut
Herbs / Spices
Meat
Seafood
Fish
Seeds
Vegetable
Barley
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Breadfruit
Buckwheat
Cassava
Couscous
Maize
Millet
Noodle
Oat
Pasta
Plantain
Potato
Pulses
Quinoa
Rice
Rye
Sago
Sorghum

Types of dish

Technical

Sweet potato
Taro
Teff
Wheat
Yam
Aspic
Biryani
Biscuit / Cookie
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Curry
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Dip
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List articles

See also

List of African cuisines

List of Asian cuisines
List of cuisines of the Americas
List of European cuisines
List of Oceanian cuisines
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