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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]
American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of new world and Old World cookery , and brought with it new crops and livestock.
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
Advent and Christmas come with many different traditions, including those of the culinary variety. Here's a look at three different food customs from around the world. ... KFC's famous fried ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Here are 10 good-luck servings of New Year’s food traditions around the world: 1. Hoppin’ John, American South. Field peas or black-eyed peas are the base for Hoppin' John. - Brent Hofacker ...
Let chefs advise on the perfect meats, cheeses, custom sauces, cooking styles, and tricks with butter, bacon, and onion for burgers, America's favorite meal.
The New Encyclopedia of Southern Culture Volume 7: Foodways. University of North Carolina Press. ISBN 978-0-8078-5840-0. JSTOR 10.5149/9781469616520_edge. Ferris, Marcie Cohen (2014). The Edible South: The Power of Food and the Making of an American Region. Chapel Hill, NC: University of North Carolina Press.