Difference between revisions of "Cuisines"
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Revision as of 19:05, 29 March 2012
Each of the links below will take you to separate sites dedicated to recipes as they are made in the associated region. A Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is frequently named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on culinary practices.
Contents
Types of cuisine
African cuisine
Central African cuisine
East African cuisine
Horn African cusine
North African cuisine
Southern African cuisine
- Botswanan cuisine
- Malagasy cuisine
- Mauritian cuisine
- Namibian cuisine
- South African cuisine
- Zimbabwean cuisine
West African cuisine
- Burkinabe cuisine
- Cuisine of Côte d'Ivoire
- Ghanaian cuisine
- Nigerian cuisine
- Sierra Leonean cuisine
- Senegalese cuisine
Asian cuisine
Central Asian cuisine
- Afghan cuisine
- Kazakh cuisine
- Kyrgyz cuisine
- Mongolian cuisine
- Tajik cuisine
- Tibetan cuisine
- Turkmen cuisine
- Uyghur cuisine (Cuisine of Xinjiang)
- Uzbek cuisine
East Asian cuisine
- Anhui
- Cantonese
- Fujian
- Hunan
- Jiangsu
- Shandong
- Sichuan
- Zhejiang.
- Cantonese
- Sichuan
- Shandong
- Huaiyang cuisine
- Chinese cultural subcuisines
- Chinese cuisines, by region
- Hong Kong cuisine
- Macanese cuisine
- Beijing cuisine
- Cantonese cuisine
- Chiuchow cuisine
- Hakka cuisine
- Henan cuisine
- Anhui cuisine
- Fujian cuisine
- Hubei cuisine
- Hunan cuisine
- Shanxi cuisine
- Jiangxi cuisine
- Shanghai cuisine
- Tibetan cuisine
- Jiangsu cuisine
- Guizhou cuisine
- Northeastern Chinese cuisine
- Shandong cuisine
- Shaanxi cuisine
- Szechuan cuisine (Sichuan)
- Yunnan cuisine
- Zhejiang cuisine
- Xinjiang cuisine
- Japanese cuisine
- Okinawan cuisine
- Ainu cuisine
- Korean cuisine[2]
- Mongolian cuisine
- Taiwanese cuisine
Southeast Asian cuisine
South Asian cuisine
West Asian cuisine
Levantine cuisine
European cuisine
Northern European cuisine
- Cuisines of the British Isles
- Scandinavian cuisines
Western European cuisine
- Austrian cuisine
- Belgian cuisine
- Dutch cuisine
- French cuisine
- German cuisine
- Bavarian cuisine
- Luxembourgian cuisine
- Swiss cuisine
Eastern European cuisine
- Caucasian cuisine
Southern European cuisine
- Mediterranean cuisine
- Cuisines of the Balkans
- Cuisines of the Italian Peninsula
- Cuisines of the Iberian Peninsula
Cuisine of Oceania
- Australian cuisine
- Cuisine of Mariana Islands
- New Zealand cuisine
- Palauan cuisine
- Samoan cuisine
- Tongan cuisine
North American cuisine
- North American cuisine
Central American cuisine
South American cuisine
Caribbean cuisine
Cuisine styles
Ethnic and religious cuisines
- Ainu cuisine
- Arab cuisine
- Berber cuisine
- Buddhist cuisine
- Chinese Islamic cuisine
- Jewish cuisine
- Native American cuisine
- Parsi cuisine
- Pennsylvania Dutch cuisine
- Peranakan cuisine
Regional cuisines
History of cuisine
Historical cuisines
- Africa
- Americas
- Asia
- Ancient Israelite cuisine
- Byzantine cuisine
- History of Chinese cuisine
- History of Indian cuisine
- Ottoman cuisine
- Europe
- Ancient Greek cuisine
- Ancient Roman cuisine
- Medieval cuisine
- Early modern European cuisine
- Soviet cuisine
References
- ↑ Bea Sandler (1993). The African Cookbook. Diane and Leo Dillon (Illust.). Carol Publishing Group. ISBN 0-8065-1398-5. http://www.africa.upenn.edu/Cookbook/about_cb_wh.html. Retrieved 2008-12-18.
- ↑ Le, C.N. (2008). "Asian Cuisine & Foods.". Asian-Nation: The Landscape of Asian America. http://www.asian-nation.org/asian-food.shtml. Retrieved 2008-12-18.
fr:Livre de cuisine/Recettes par pays he:ספר מתכונים/המטבח האתני nl:Kookboek/Keukens
