European cuisine

European cuisine or Western cuisine is the cuisines of Europe and other Western countries. European cuisine includes cuisines of Europe, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, 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.

History

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. 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 utilized 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 colonization of the Americas.

Regional cuisines

European cuisine is broadly categorized into Eastern European cuisine, Central European cuisine, Mediterranean cuisine, Nordic cuisine, and Western European cuisine.

Eastern European cuisine

Eastern European cuisines, including Russian cuisine, are hearty and include potatoes, meat, bread, beer, and butter. They're known for their use of whole grains and vegetables like cabbage and root vegetables.

Central European cuisine

Central European cuisine includes the cuisines of Germany, Austria, Czech Republic, Hungary, Poland, and Switzerland. They are known for their love of dairy, meat, and bread products.

Mediterranean cuisine

Mediterranean cuisine includes the cuisines of Italy, Greece, Spain, Portugal, and France. They are known for their use of fresh fruits and vegetables, fish, olive oil, and wine.

Nordic cuisine

Nordic cuisine includes the cuisines of Denmark, Finland, Norway, Sweden, and Iceland. They are known for their use of fish, pork, rye bread, berries, and dairy products.

Western European cuisine

Western European cuisine includes the cuisines of England, Ireland, Scotland, Wales, Belgium, the Netherlands, and Luxembourg. They are known for their use of meat, dairy, and root vegetables.

See also

• List of European cuisines
• Mediterranean diet
• Mediterranean cuisine
• Eastern European cuisine
• Central European cuisine
• Nordic cuisine
• Western European cuisine

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• European_cuisine
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• Apple Strudel
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• Smažený sýr
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• Bratwurst
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• Sauerbraten with potato dumplings
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• Hungarian goulash
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