Search results
Results from the WOW.Com Content Network
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3]
Here are some examples: Ramadan dinner known as iftar in Cairo, Egypt A full English breakfast with fried egg, sausage, white and black pudding, bacon, mushrooms, baked beans, hash browns, toast, and half a tomato Typical German breakfast buffet. Meal structure in Arab cuisine – includes breakfast, lunch, and dinner (including dessert ...
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent 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. [9]
A dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices. [ 236 ] Red beans and rice
Panamanian cuisine is a unique mix of African, Caribbean, Spanish and Native American cooking and dishes. Salvadoran cuisine consists of food from the Maya, Lenca, and Pipil people. The cuisine is also influenced by Spanish cuisine. Empanadas, tamales and pupusas are widespread, and seafood is common because of San Salvador's extensive coastline.
Appalachian cuisine- is a style of cuisine located in the central and southern sections of the Appalachian Mountains.It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant population, the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.
Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia. As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of Italy .
Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines. 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. [2] [3]