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Regional cuisine is cuisine based upon national, state or local regions. [1] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 2 ]
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
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.
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]
Italian regional cuisines (20 C) K. Karelian cuisine (5 P) L. Latin American cuisine (32 C, 103 P) M. Mediterranean cuisine (49 C, 121 P) Melanesian cuisine (3 C, 5 P)
Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Arab American, Italian American, Jewish American, and Mexican ...
Staples of Appalachian cuisine that are common in other regional cuisines of the south include coconut cream cake, peanut brittle, sweet potato casserole, pork chops, biscuits and gravy, and chicken and dumplings. Basic soul food dishes like collard greens, hominy, cracklings and ham hocks are also common to the Appalachian kitchen. [92]
The regional cuisine widely use offal, resulting in dishes such as the entrail-based rigatoni with pajata sauce and coda alla vaccinara. [154] Abbacchio is a meat dish based on lamb from the Roman cuisine. Iconic of Lazio is cheese made from ewes' milk (pecorino romano), porchetta (savory, fatty, and moist boneless pork roast) and Frascati ...