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European cuisine

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Title: European cuisine  
Author: World Heritage Encyclopedia
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Subject: List of European cuisines, Singaporean cuisine, Cuisine of Mauritius, Caribbean cuisine, Liechtensteiner cuisine
Collection: Cuisine by Continent, European Cuisine, Food-Related Lists
Publisher: World Heritage Encyclopedia

European cuisine

French bread
Italian pasta

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe[1] and other Western countries,[2] including (depending on the definition) that of Russia,[2] as well as non-indigenous cuisines of Australasia, Latin America, North America, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.[3] (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; in this context, a synonym is Continental cuisine, especially in British English.

Grilled steak

The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries[4] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[5] Steak in particular is a common dish across the West. Western cuisines also put substantial emphasis on grape wine and 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 utilised in the cooking process, except in nouvelle cuisine.[6] Wheat-flour bread has long been the most common source 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 colonisation 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.


  • Central European cuisines 1
  • Eastern European cuisines 2
  • Northern European cuisines 3
  • Southern European cuisines 4
  • Western European cuisines 5
  • See also 6
  • References 7
  • Further reading 8

Central European cuisines

Austrian Wiener Schnitzel 
Slovenian žganci 
Swiss rösti 
Czech Vepřo-knedlo-zelo 
German Sauerbraten with potato dumplings 
Hungarian gulyás 
Polish pierogi 
Slovakian Skalický trdelník 
Slovakian Bryndzové halušky 
Slovenian Prekmurska gibanica 

Eastern European cuisines

Armenian khorovats (shashlik
Azerbaijani plov 
Belarusian potato babka 
Crimean Tatar chiburekki 
Georgian chanakhi 
Romanian and Moldovan sărmăluţe cu mămăligă 
Russian pirozhki 
Russian Olivier salad 
Tatar azu (veal stew) 
Ukrainian borscht 

Northern European cuisines

Danish Stegt flæsk med persillesovs 
English Sunday roast 
Norwegian smørbrød 
Finnish sautéed reindeer 
Scottish haggis, neeps, and tatties 
Lithuanian cepelinai 

Southern European cuisines

Bosnian ćevapi 
Macedonian tavče gravče 
Maltese octopus stew 
Serbian Đuveč 
Portuguese amêijoas à bulhão pato 
Italian polenta with rabbit 
Portuguese cozido 
Spanish paella 
Spanish tapas 
Neapolitan pizza 
Turkish baklava 

Western European cuisines

Belgian moules frites 
French magret 
French fondue savoyarde 
French quiche lorraine 
Luxembourgian Quetschentaart 

See also


  1. ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe. 
  2. ^ a b "European Cuisine." Accessed July 2011.
  3. ^ Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong
  4. ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
  5. ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
  6. ^ Kwan Shuk-yan, pg 26
  7. ^
  8. ^

Further reading

  • Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing Group.  
  • R & R Publishing; (et al.) (2005). European Cuisine: The Best in European Food. Cpg Incorporated.  
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