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European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries. European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (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 or continental; 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 and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size. Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Western cuisines also put substantial emphasis 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. 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 and Eastern European cuisines

• Armenian cuisine
• Azerbaijani cuisine
• Belarusian cuisine
• Bulgarian cuisine
• Czech cuisine
• Georgian cuisine
• Hungarian cuisine
• Moldovan cuisine
• Polish cuisine
• Romanian cuisine
• Russian cuisine
  • Tatar cuisine
• Slovak cuisine
• Slovenian cuisine
• Ukrainian cuisine
  • Crimean Tatar cuisine

• Belarusian potato babka
• Polish pierogi
• Romanian Sărmăluţe cu mămăligă
• Czech Vepřo-knedlo-zelo
• Russian pirozhki
• Hungarian gulyás
• Ukrainian borscht

Northern European cuisines

• British cuisine
  • English cuisine
  • Scottish cuisine
  • Welsh cuisine
• Danish cuisine
• Estonian cuisine
• Finnish cuisine
• Icelandic cuisine
• Irish cuisine
• Lappish cuisine
• Latvian cuisine
• Lithuanian cuisine
• Norwegian cuisine
• Swedish cuisine

• English Sunday roast
• Norwegian smørbrød
• Finnish sautéed reindeer
• Scottish haggis, neeps, and tatties
• Irish stew
• Swedish meatballs
• Lithuanian cold borscht
• Welsh rarebit

Southern European cuisines

• Albanian cuisine
• Bosnia and Herzegovina cuisine
• Croatian cuisine
• Cypriot cuisine
• Gibraltarian cuisine
• Greek cuisine
  • Macedonian Greek cuisine
• Italian cuisine
  • Neapolitan cuisine
  • Sardinian cuisine
  • Sicilian cuisine
  • Tuscan cuisine
  • Venetian cuisine
• Macedonian cuisine
• Maltese cuisine
• Montenegrin cuisine
• Portuguese cuisine
• Serbian cuisine
• Slovenian cuisine
• Spanish cuisine
  • Andalusian cuisine
  • Asturian cuisine
  • Aragonese cuisine
  • Balearic cuisine
  • Basque cuisine
  • Canarian cuisine
  • Cantabrian cuisine
  • Castilian-Manchego cuisine
  • Catalan cuisine
  • Extremaduran cuisine
  • Galician cuisine
  • Leonese cuisine
  • Valencian cuisine
• Turkish cuisine

• Bosnian ćevapi
• Macedonian Tavče Gravče
• Croatian žganci
• Maltese octopus stew
• Cypriot bamies
• Serbian Đuveč
• Greek salad
• Portuguese amêijoas à bulhão pato
• Italian polenta with rabbit
• Portuguese cozido
• Italian risotto alla milanese
• Spanish paella
• Italian spaghetti alla carbonara
• Spanish tapas
• Neapolitan pizza
• Turkish kebab

Western European cuisines

• Austrian cuisine
• Belgian cuisine
• Dutch cuisine
• French cuisine
  • Haute cuisine
    • Cuisine classique
    • Nouvelle cuisine
• German cuisine
• Liechtensteiner cuisine
• Luxembourgian cuisine
• Swiss cuisine

• Austrian schweinsbraten with semmelknödel
• Belgian carbonnade flamande
• Belgian moules frites
• French magret
• Dutch Boerenkoolstamppot with rookworst
• French fondue savoyarde
• German Sauerbraten with potato dumplings
• French quiche lorraine

See also

• Early modern European cuisine
• Latin American cuisine
• Medieval cuisine
• Mediterranean cuisine

References

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

Further reading

• Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing Group. ISBN 0313319626. Retrieved November 2012. {{cite book}}: Check date values in: |accessdate= (help); Cite has empty unknown parameter: |coauthors= (help)
• R & R Publishing; ; et al. (2005). European Cuisine: The Best in European Food. Cpg Incorporated. ISBN 1740225279. Retrieved November 2012. {{cite book}}: Check date values in: |accessdate= (help); Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |last= (help)CS1 maint: multiple names: authors list (link)

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