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European cuisine
From Wikipedia, the free encyclopedia
Different Pasta kinds from Italy.
Croissant, A sweet roll in the form of a Crescent, to celebrate an ancient victory of France over Muslim forces. In modern times nobody sees a croissant as such a symbol anymore.
European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the 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.[1] 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.
The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries[2] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size, and Westerners traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian cooks.[3] Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilized in the cooking process, except in nouvelle cuisine.[4] 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.
Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' menus.
[edit] Eastern European cuisines
Borscht, a dish common in Eastern Europe and Russia.
[edit] Northern European cuisines
[edit] Southern European cuisines
[edit] Western European cuisines
[edit] See also
[edit] References
- ^ Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong
- ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
- ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
- ^ Kwan Shuk-yan, pg 26
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European cuisine,EUROPEAN CUISINE |
Belarusian cuisine
Bulgarian cuisine
Czech cuisine
Georgian cuisine
Hungarian cuisine
Jewish cuisine
Lithuanian cuisine
Moldovan cuisine
Polish cuisine
Romanian cuisine
Russian cuisine
Slovak cuisine
Slovenian cuisine
Ukrainian cuisine
Montenegrin cuisine
Danish cuisine
Finnish cuisine
Icelandic cuisine
Lappish cuisine
Latvian cuisine
Norwegian cuisine
Swedish cuisine
Albanian Cuisine
Bosnian cuisine
Croatian cuisine
Cypriot cuisine
Gibraltarian cuisine
Greek cuisine
Italian cuisine
Macedonian cuisine
Maltese cuisine
Portuguese cuisine
Serbian cuisine
Turkish cuisine
Spanish cuisine
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Austrian cuisine
Belgian cuisine
British cuisine
Dutch cuisine
French cuisine
German cuisine
Irish cuisine
Luxembourgian cuisine
Swiss cuisine
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