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European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. 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 East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe or continental; 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.[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. Maize is much less common in most European diets than it is in the Americas; however corn meal, or polenta, is a major part of the cuisine of Italy and the Balkans.
Eastern European cuisines
Armenian cuisine
Azerbaijani cuisine
Belarusian cuisine
Bulgarian cuisine
Czech cuisine
Georgian cuisine
Hungarian cuisine
Moldovan cuisine
Polish cuisine
Romanian cuisine
Russian cuisine
Slovak cuisine
Slovenian cuisine
Tatar cuisine
Ukrainian cuisine
Northern European cuisines
British cuisine
Danish cuisine
Estonian cuisine
Finnish cuisine
Icelandic cuisine
Irish cuisine
Lappish cuisine
Latvian cuisine
Lithuanian cuisine
Norwegian cuisine
Swedish cuisine
Southern European cuisines
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Albanian cuisine
Bosnian cuisine
Croatian cuisine
Cypriot cuisine
Gibraltarian cuisine
Greek cuisine
Italian cuisine
Macedonian cuisine
Maltese cuisine
Montenegrin cuisine
Portuguese cuisine
Serbian cuisine- Slovenian cuisine
Spanish cuisine
Turkish cuisine
Western European cuisines
Austrian cuisine
Belgian cuisine
Dutch cuisine
French cuisine
German cuisine
Luxembourgian cuisine
Swiss cuisine
See also
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
