European cuisine
European Cuisine
European cuisine or Western cuisine is the collective term for the cuisines of Europe and other Western countries. It includes cuisines from Western Europe, Central Europe, Eastern Europe, Northern Europe, and Southern Europe.
Pronunciation
- /ˌjʊərəˈpiːən kwiˈziːn/
Etymology
The term "cuisine" is derived from the French word "cuisine", which means "kitchen". The term "European" is derived from the word "Europe", which is one of the seven continents in the world.
Related Terms
- Mediterranean cuisine
- French cuisine
- Italian cuisine
- Spanish cuisine
- German cuisine
- British cuisine
- Greek cuisine
- Portuguese cuisine
- Russian cuisine
- Scandinavian cuisine
Description
European cuisine includes a wide variety of dishes and cooking techniques. It is characterized by its diversity, with each region having its own traditional dishes and cooking methods. Some of the most popular dishes in European cuisine include pasta, pizza, paella, sauerkraut, fish and chips, moussaka, borscht, and smørrebrød.
History
The history of European cuisine is closely linked to the history of Europe itself. It has been influenced by various historical events, such as the Roman Empire, the Middle Ages, the Renaissance, and the Age of Discovery. The cuisine has also been influenced by the various cultures and civilizations that have inhabited Europe, including the Greeks, Romans, Celts, Vikings, and Moors.
Regional Variations
There are significant regional variations in European cuisine. For example, Mediterranean cuisine is characterized by its use of olive oil, fresh fruits and vegetables, and seafood. Northern European cuisine, on the other hand, is known for its use of dairy products, root vegetables, and fish. Eastern European cuisine is known for its use of grains, legumes, and meat, while Western European cuisine is known for its use of wine, cheese, and bread.
See Also
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