Cuisine (from French French is a Romance language globally spoken by about 110 million people as a first language (mother tongue), by 190 million as a second language, and by about another 200 million people as an acquired foreign language, with significant numbers of speakers in 57 countries. Most native speakers of the language live in France, where the language cuisine, "cooking; culinary art; kitchen"; ultimately from Latin Latin is an Italic language originally spoken in Latium and Ancient Rome. With the Roman conquest, Latin was spread to countries around the Mediterranean, including a large part of Europe. Romance languages, such as Catalan, French, Italian, Portuguese, Romanian, and Spanish, are descended from Latin, while many others, especially European coquere, "to cook") is a specific set of cooking Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, traditions and practices, often associated with a specific culture Culture is a term that has different meanings. For example, in 1952, Alfred Kroeber and Clyde Kluckhohn compiled a list of 164 definitions of "culture" in Culture: A Critical Review of Concepts and Definitions. However, the word "culture" is most commonly used in three basic senses:. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious A religion is a set of beliefs concerning the cause, nature, and purpose of the universe, especially when considered as the creation of a supernatural agency or agencies, usually involving devotional and ritual observances, and often containing a moral code governing the conduct of human affairs.[citation needed] food laws can also exercise a strong influence on cuisine.

Contents

Traditional cuisine

A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country and which has notable distinctions from the cuisine of the country as a whole.

History

The foods and methods of preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available to the cook; economic conditions, which regulate trade in delicacies and imported foodstuffs; and religious or sumptuary laws, under which certain foods are required or proscribed.

Climate also affects the supply of fuel; the characteristic Chinese food preparation methods, in which food is cut into small pieces before being cooked, was shaped primarily by the need to cook food quickly to conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained important in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.

World cuisine is traditionally divided into regions according to the common use of major foodstuffs, especially grains and cooking fats. In Central and South America, corn (maize), both fresh and dried, is the staple. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice becomes important. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as important as wheat or rice. From India to Indonesia the lavish use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.

See also

Main article: Outline of cooking
Food portal Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk and metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, and fishing, hunting, foraging and other
Drink portal Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society

External links

Wikibooks Cookbook has a recipe/module on Cuisines
Look up cuisine in Wiktionary Wiktionary is a multilingual, web-based project to create a free content dictionary, available in over 151 languages. Unlike standard dictionaries, it is written collaboratively by volunteers, dubbed "Wiktionarians", using wiki software, allowing articles to be changed by almost anyone with access to the website, the free dictionary.
Cuisine
Regional Africa The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking techniques · Asia Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, · Caribbean Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region · Europe European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to · Latin America Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a very diverse area of land that holds various cuisines that vary from nation to nation · Mediterranean The idea of the ‘standard Mediterranean diet’ ... is a modern construction of food writers and publicists in Western Europe and North America earnestly preaching what is now thought to be a healthy diet to their audiences by invoking a stereotype of the healthy other on the shores of the Mediterranean. Their colleagues in Mediterranean · Western Asia Middle Eastern cuisine or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley · North America North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine, and especially European · Oceania · South Asia South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East
Styles Fast food Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term "fast food& · Fusion Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s · Immigrant Immigrant cuisine refers to food that originates as a foreign cuisine that has been altered, sometimes dramatically, to use tastes, techniques, and ingredients common or unique to the new culture. Immigrant cuisines are in many ways similar to fusion cuisines in how they combine elements of different cultures; however, where a fusion dish is
Types of Food Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items Confectionery Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy or sweets (U.K.) is also used for the extensive variety of candies that comprise confectionery. Generally speaking, confections are low in · Dairy products Dairy products are generally defined as foods produced from milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, water buffalo, yaks, or horses. Dairy · Fruit The term fruit has different meanings dependent on context, and the term is not synonymous in food preparation and biology. Fruits are the means by which flowering plants disseminate seeds, and the presence of seeds indicates that a structure is most likely a fruit, though not all seeds come from fruits · Herbs In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates: /ˈhɜːb/ (see American and British English pronunciation differences) / Spices A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth · Meat Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and · Vegetable A vegetable is an edible plant or part of a plant. However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables, while others consider them a separate food category
Carbohydrate A carbohydrate is an organic compound with general formula Cmn, that is, consisting only of carbon, hydrogen and oxygen, the last two in the 2:1 atom ratio. Carbohydrates can be viewed as hydrates of carbon, hence their name Staples A staple food is a food that can be stored for use throughout the year and forms the basis of a traditional diet. Staple foods vary from place to place, but are typically inexpensive starchy foods of vegetable origin that are high in food energy (Calories) and carbohydrate. The staple food of a specific cuisine may commonly be served as part of Bread Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world , but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, · Cassava Cassava is a woody shrub of the Euphorbiaceae (spurge family) native to West Brazil[citation needed] that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The flour made of the roots is called farinha de mandioca, biju and tapioca · Pasta Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά "barley porridge") is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other · Potato The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth largest food crop, following rice, wheat, and maize. Long-term · Quinoa Quinoa , a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but · Rice Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize · Sweet Potato The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet tasting tuberous roots are an important root vegetable (Purseglove, 1991; Woolfe, 1992). The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas · Yam
Types of Dish Instructions for preparing a dish are called recipes. Some dishes, e.g. vanilla ice cream with fudge sauce, rarely have their own recipes , as they are made by simply combining two preparations Curry Curry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in Indian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many, though · Dip A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put · Pizza Pizza (pronounced /ˈpiːtsə/ or /ˈpiːdzə/; Italian: [ˈpit.tsa]) is a world-popular dish of Neapolitan origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference · Salad Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables and/or fruits · Sandwich A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of food, typically taken to work or school, or picnics to be eaten as part of a packed lunch. They generally contain a · Sauce In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces may contain more · Soup Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth. Soup is often very nutritous · Stew
Technical Techniques · Food preparation utensils · Eating utensils · Weights and measures
See also Kitchen · Meal (Breakfast · Lunch · Dinner) · Wikibooks:Cookbook · List of cuisines

Categories: Cuisine

 

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'Cuisine' News
Michigan boosts its foodie profile SYLVIA RECTOR - Detroit Free Press
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... Napa and New Orleans, and if you did too, I have to believe it's at least partly because of their reputations for distinctive, high-quality cuisine . ...



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Whose . Cuisine. will reign Supreme? ... at the ASC Iron Chef Challenge. A couple of weeks ago, I was invited to judge an Iron Chef Challenge that was done with the Ad Strat Council of the Philippines, this is a group of corporate CEOs ...

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'Cuisine' Answers
What was this Indian cuisine cilantro sauce?
Q. Recently I tried various types of Indian cuisine at a party. One thing was a sauce that was a light green and tasted VERY strongly of cilantro, used as a condiment. I was wondering if this sauce has a name? I'd like to find a recipe... Does anyone recognize this sauce?
Asked by Naturepants9 - Sat Jun 7 21:43:32 2008 - - 4 Answers - 0 Comments

A. It is Dhania (dhaniya) Chutney. The Cilantro (or corriander as they say in India) leaves are similar to parsley leaves, but lighter green, more fragile and more aromatic. You can find them in Indian, Mexican (used for salsa) and even in Chinese grocery stores. To make the Chutney, puree together a bunch of fresh cilantro leaves (wash well and cut off any hard stems, keep the soft ones), 1-2 cloves of peeled garlic, and 1 green chilli or de-seeded jalopeno (for spice to taste) till smooth. To the puree, add salt and the juice of half a lemon (about 1 tsp). Serve immediately or refrigerate until needed. This is the simplest, and there are many variations to this recipe. How else can you use it? Use it as a spread for your Sandwiches or on… [cont.]
Answered by anony - Sun Jun 8 13:37:30 2008

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