European cuisine

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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, Southern Africa, 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

Home fried potatoes

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 and
cutlet in particular are common dishes 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 (polenta or mmlig), is a major part of the cuisine of Italy and
the Balkans. Although flatbreads (especially with toppings such as pizza or tarte
flambe), and rice are eaten in Europe, they do not constitute an ever-present
staple. Salads (cold dishes with uncooked or cooked vegetables with sauce) are an
integral part of European cuisine.

Formal European dinners are served in distinct courses. European presentation

evolved from service la franaise, or bringing multiple dishes to the table at once,
into service la russe, where dishes are presented sequentially. Usually, cold, hot
and savoury, and sweet dishes are served strictly separately in this order, as hors
d'oeuvre (appetizer) or soup, as entre and main course, and as dessert. Dishes
that are both sweet and savoury were common earlier in ancient Roman cuisine, but
are today uncommon, with sweet dishes being served only as dessert. A service
where the guests are free to take food by themselves is termed a buffet, and is
usually restricted to parties or holidays. Nevertheless, guests are expected to follow
the same pattern.

Historically, European cuisine has been developed in the European royal and noble
courts. European nobility was usually arms-bearing and lived in separate manors in
the countryside. The knife was the primary eating implement (cutlery), and eating
steaks and other foods that require cutting followed. In contrast in the Sinosphere,
the ruling class were the court officials, who had their food cut ready to eat in the
kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for
soups, while the fork was introduced later in the early modern period, ca. 16th
century. Today, eating dinner by hand (without cutlery) is no longer considered
acceptable.

Contents [hide]
1

Central European cuisines

Eastern European cuisines

Northern European cuisines

Southern European cuisines

Western European cuisines

See also

References

Further reading

Central European cuisines[edit]

See also: Central European cuisine
[7][8]

All of these countries have their specialities. Austria is famous for their Wiener
Schnitzel - a breaded veal cutlet served with gravy, the Czech Republic for their
world renowned beers. Germany for their world famous wursts, Hungary for their
goulash. Slovakia is famous for their gnocchi-like Halusky pasta. Slovenia for their
German and Italian influenced cuisine, Poland for their world famous Pierogis which
are a cross between a Ravioli and an Empanada. Liechenstein and German speaking
Switzerland are famous for their Rsti and French speaking Switzerland for their
Raclettes.

Austria Austrian cuisine

Czech Republic Czech cuisine
Germany German cuisine
Hungary Hungarian cuisine
Poland Polish cuisine
Liechtenstein Liechtensteiner cuisine
Slovakia Slovak cuisine
Slovenia Slovenian cuisine
Switzerland Swiss cuisine

Austrian Wiener Schnitzel

Slovenian ganci

Swiss rsti

Czech Vepo-knedlo-zelo

German Sauerbraten with potato dumplings

German Black Forest cake

Hungarian gulys

Polish pierogi

Slovakian Skalick trdelnk

Slovakian Bryndzov haluky

Slovenian Prekmurska gibanica

Eastern European cuisines[edit]
See also: Eastern European cuisine and Caucasian cuisine
Armenia Armenian cuisine
Azerbaijan Azerbaijani cuisine
Belarus Belarusian cuisine
Georgia (country) Georgian cuisine
Russia Russian cuisine
Mordovia Mordovian cuisine
Tatarstan Tatar cuisine
Ukraine Ukrainian cuisine

Autonomous Republic of Crimea Crimean Tatar cuisine

Armenian khorovats (shashlik)

Azerbaijani plov

Belarusian potato babka

Crimean Tatar chiburekki

Georgian chanakhi

Russian pirozhki

Russian Olivier salad

Tatar azu (veal stew)

Ukrainian borscht

Chicken Kiev
Northern European cuisines[edit]
United Kingdom British cuisine
England English cuisine
Scotland Scottish cuisine
Wales Welsh cuisine

Denmark Danish cuisine

Estonia Estonian cuisine
Faroe Islands Faroese cuisine
Finland Finnish cuisine
Iceland Icelandic cuisine
Republic of Ireland Irish cuisine
Latvia Latvian cuisine
Lithuania Lithuanian cuisine
Norway Norwegian cuisine
Sweden Swedish cuisine
Spmi (area) Sami cuisine

Danish Stegt flsk med persillesovs

English Sunday roast

Norwegian smrbrd

Lapland Sauted reindeer

Finnish creamy salmon soup

Scottish haggis, neeps, and tatties

Irish stew

Swedish meatballs

Lithuanian cepelinai

Welsh rarebit
Southern European cuisines[edit]
Main article: Mediterranean cuisine
Albania Albanian cuisine
Bosnia and Herzegovina Bosnia and Herzegovina cuisine
Bulgaria Bulgarian cuisine
Croatia Croatian cuisine
Cyprus Cypriot cuisine
Greece Greek cuisine
Macedonian Greek cuisine
Italy Italian cuisine
Campania Neapolitan cuisine
Sardinia Sardinian cuisine
Sicily Sicilian cuisine
Tuscany Tuscan cuisine
Veneto Venetian cuisine
France Occitan cuisine
Republic of Macedonia Macedonian cuisine
Malta Maltese cuisine
Moldova Moldovan cuisine
Montenegro Montenegrin cuisine
Portugal Portuguese cuisine

Romania Romanian cuisine

Serbia Serbian cuisine
Slovenia Slovenian cuisine
Spain Spanish cuisine
Andalusia Andalusian cuisine
Asturias Asturian cuisine
Aragon Aragonese cuisine
Balearic Islands Balearic cuisine
Basque Country (autonomous community) Basque cuisine
Canary Islands Canarian cuisine
Cantabria Cantabrian cuisine
Castilla-La Mancha Castilian-Manchego cuisine
Castile and Len Castilian-Leonese cuisine
CataloniaAndorra Catalan cuisine
Extremadura Extremaduran cuisine
Galicia (Spain) Galician cuisine
Valencian Community Valencian cuisine
Turkey Turkish cuisine
Northern Cyprus Northern Cypriot cuisine

Bosnian evapi

Macedonian tave grave

Maltese octopus stew

Serbian uve

Greek salad

Portuguese amijoas bulho pato

Italian polenta with rabbit

Romanian and Moldovan srmlue cu mmlig

Portuguese cozido

Spanish paella

Italian spaghetti alla carbonara

Spanish tapas

Neapolitan pizza

Turkish baklava
Western European cuisines[edit]
Belgium Belgian cuisine
Netherlands Dutch cuisine
France French cuisine
Haute cuisine

Cuisine classique
Nouvelle cuisine
Luxembourg Luxembourgian cuisine

Belgian carbonnade flamande

Belgian moules frites

French magret

Dutch Boerenkoolstamppot with rookworst

French fondue savoyarde

French quiche lorraine

Luxembourgian Quetschentaart
See also[edit]
Portal icon

Food portal

Early modern European cuisine

Latin American cuisine
Medieval cuisine
Mediterranean cuisine
Romani cuisine
Jewish cuisine
References[edit]

Jump up ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of

Europe.
^ Jump up to: a b "European Cuisine." Europeword.com. Accessed July 2011.
Jump up ^ Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes",
Eat and Travel Weekly, no. 312, p. 76. Hong Kong|publisher=Next Media Limited
Jump up ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p.
23. Hong Kong: Food Paradise Pub. Co.
Jump up ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan
Li Pub. Co.
Jump up ^ Kwan Shuk-yan, pg 26
Jump up ^ http://www.visiteurope.com/Discover/Where-To-Go/CentralEurope/Cuisine-Central-Europe
Jump up ^ http://foodspring.com/content/central-europe/
Further reading[edit]
Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing Group. ISBN
0313319626. Retrieved November 2012.
R & R Publishing; (et al.) (2005). European Cuisine: The Best in European Food. Cpg
Incorporated. ISBN 1740225279. Retrieved November 2012.
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