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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 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.

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 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

See also: Eastern European cuisine

Northern European cuisines

Southern European cuisines

Main article: Mediterranean cuisine

Western European cuisines

See also

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

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