French cuisine consists of cooking traditions and practices from France.

Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the

earliest recipe collections of medieval France. During that time, French cuisine
was heavily influenced by Italian cuisine. In the 17th century, chefs Franois
Pierre La Varenne and Marie-Antoine Carme spearheaded movements that
shifted French cooking away from its foreign influences and developed France's
own indigenous style. Cheese and wine are a major part of the cuisine, playing
different roles regionally and nationally, with many variations and appellation
d'origine contrle (AOC) (regulated appellation) laws.
French cuisine was codified in the 20th century by Auguste Escoffier to become
the modern haute cuisine; Escoffier, however, left out much of the regional
culinary character to be found in the regions of France and was considered
difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped
to acquaint people with the rich bourgeois and peasant cuisine of the French
countryside starting in the 20th century. Gascon cuisine has also had great
influence over the cuisine in the southwest of France. Many dishes that were
once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines
and its criteria are used widely in Western cookery school boards and culinary
education. In November 2010, French gastronomy was added by
the UNESCO to its lists of the world's "intangible cultural heritage".[1][2]

Korean cuisine has evolved through centuries of social and political change.
Originating from ancient agricultural and nomadic traditions in the Korean
peninsula and southern Manchuria, Korean cuisine has evolved through a
complex interaction of the natural environment and different cultural trends.[2][3]
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional
Korean meals are noted for the number ofside dishes (banchan) that accompany
steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal.
Commonly used ingredients include sesame oil, doenjang (fermented bean
paste), soy sauce, salt, garlic, ginger, pepperflakes and gochujang (fermented
red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become
national, and dishes that were once regional have proliferated in different
variations across the country. The Korean royal court cuisine once brought all of
the unique regional specialties together for the royal family. Meals are regulated
by ght all of the unique regional specialties together for the royal family. Meals
are regulated by

Italian cuisine has developed through centuries of social and political changes,
with roots as far back in antiquity.
Significant changes occurred with the discovery of the New World and the
introduction of potatoes, tomatoes, bell peppers and maize, now central to the
cuisine but not introduced in quantity until the 18th century.[1][2] Italian cuisine is
noted for its regional diversity,[3][4][5] abundance of difference in taste, and it is
probably the most popular in the world,[6][7] with influences abroad.[8]

Japanese cuisine is the foodingredients, preparation and way of eating

of Japan. The traditional food of Japan is based on rice with miso soup and other
dishes, with an emphasis on seasonal ingredients. The side dishes often consist
of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in
the traditional cuisine. It is often grilled, but it may also be served raw
as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light
batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has
many simmered dishes such as fish products in broth called oden, or beef in
sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of
noodles in soup called ramen and fried dumplings, gyoza, and western food such
as curry and hamburger steaks are commonly found in Japan. Historically, the
Japanese shunned meat, but with the modernization of Japan in the 1860s,
meat-based dishes such as tonkatsu became common.
Japan has an indigenous form of sweets called wagashi, which include
ingredients such as red bean paste, as well as its indigenous rice wine sake.
Japanese cuisine, particularly sushi, has now become popular throughout the
world.

Indian cuisine encompasses a wide variety of regional cuisines native to India.

Given the range of diversity in soil type, climate and occupations, these cuisines
vary significantly from each other and use locally
available spices, herbs,vegetables and fruits. Indian food is also heavily
influenced by religious and cultural choices and traditions.
The development of these cuisines have been shaped by Dharmic beliefs, and in
particular by vegetarianism, which is a growing dietary trend in Indian society.
[1]

There has also been Central Asian influence on North Indian cuisine from the

years of Mughal rule.[2] Indian cuisine has been and is still evolving, as a result of
the nation's cultural interactions with other societies.[3][4]

Greek cuisine is a Mediterranean cuisine.[1] Contemporary Greek cookery makes

wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and
various meats, including lamb, poultry, rabbit and pork. Also important
are olives,cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek
desserts are characterized by the dominant use of nuts and honey. Some dishes
use filo pastry.
Mezs () is a collective name for a variety of small dishes, typically served
with wines or anise-flavored liqueurs asouzo or homemade tsipouro. Orektika is
the formal name for appetizers and is often used as a reference to eating a first
course of a cuisine other than Greek cuisine. Dips are served with bread loaf
or pita bread. In some regions, dried bread (paximadhi) is softened in water.

Italian cuisine has developed through centuries of social and political changes,
with roots as far back in antiquity.
Significant changes occurred with the discovery of the New World and the
introduction of potatoes, tomatoes, bell peppers and maize, now central to the
cuisine but not introduced in quantity until the 18th century.[1][2] Italian cuisine is
noted for its regional diversity,[3][4][5] abundance of difference in taste, and it is
probably the most popular in the world,[6][7] with influences abroad.[8]
Italian cuisine is characterized by its simplicity, with many dishes having only four
to eight ingredients.[9] Italian cooks rely chiefly on the quality of the ingredients
rather than on elaborate preparation.[10] Ingredients and dishes vary by region.
Many dishes that were once regional, however, have proliferated with variations
throughout the country.
Cheese and wine are a major part of the cuisine, with many variations
and Denominazione di origine controllata (DOC) (regulated appellation)
laws. Coffee, specifically espresso, has become important in Italian cuisine