European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries,[1] including (depending on the definition) that of Russia,[1] 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.[2] (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.
The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries[3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[4] 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.[5] 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
[6][7]
| Slovakian Skalický trdelník |
|
Eastern European cuisines
| Romanian Sărmăluţe cu mămăligă |
|
Northern European cuisines
| Danish Stegt flæsk med persillesovs |
|
Southern European cuisines
Western European cuisines
| Belgian carbonnade flamande |
|
See also
References
Further reading
Austrian cuisine
Czech cuisine
German cuisine
Hungarian cuisine
Polish cuisine
Slovak cuisine
Slovenian cuisine
British cuisine
Danish cuisine
Estonian cuisine
Faroese cuisine
Finnish cuisine
Icelandic cuisine
Irish cuisine
Lappish cuisine
Latvian cuisine
Lithuanian cuisine
Norwegian cuisine
Swedish cuisine
Albanian cuisine
Bosnia and Herzegovina cuisine
Bulgarian cuisine
Croatian cuisine
Gibraltarian cuisine
Greek cuisine
Italian cuisine
Neapolitan cuisine
Sardinian cuisine.svg.png)
Sicilian cuisine
Tuscan cuisine
Venetian cuisine
Occitan cuisine
Macedonian cuisine
Maltese cuisine
Montenegrin cuisine
Portuguese cuisine
Serbian cuisine
Spanish cuisine
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Belgian cuisine
Dutch cuisine
Liechtensteiner cuisine
Luxembourgian cuisine
Swiss cuisine
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