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The region represents a significant part of European culture; the main socio-cultural characteristics of Eastern Europe have historically been defined by the traditions of the East Slavs and Greeks, as well as by the influence of Eastern Christianity as it developed through the Eastern Roman Empire and the Ottoman Empire.
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, East Slavic countries of the Sarmatic Plain (Belarusian, Russian and Ukrainian cuisine) show many similarities.
The medieval German Ostsiedlung (literally Settling eastwards), also known as the German eastward expansion or East colonization refers to the expansion of German culture, language, states, and settlements to vast regions of Northeastern, Central and Eastern Europe, previously inhabited since the Great Migrations by Balts, Finno-Ugrics and ...
The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguish European cooking from cuisines of Asian countries and others. [106] [107] Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.
A group of former Soviet Eastern European countries cooperating with the EU: Armenia, Azerbaijan, Belarus, Georgia, Moldova, and Ukraine. European Political Community; An intergovernmental forum for political and strategic discussions about the future of Europe, with participants from 47 European countries. OECD Europe countries
Central and Eastern Europe is a geopolitical term encompassing the countries in Northeast Europe (primarily the Baltics), Central Europe, Eastern Europe, and Southeast Europe (primarily the Balkans), usually meaning former communist states from the Eastern Bloc and Warsaw Pact in Europe, as well as from former Yugoslavia.
The UNESCO (United Nations Educational, Scientific and Cultural Organization) has designated 94 World Heritage Sites in nine countries (also called "state parties") of Eastern Europe; defined here to mean the former Eastern Bloc countries not including the Baltic states (which are in Northern Europe) or former Yugoslavia and Albania (which are in Southern Europe) or the parts of Germany that ...
The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions. [2] Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size. [3] Many dairy products are utilised in cooking. [4]