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European cuisine

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the
cuisines of Europe[1] and other Western countries,[2] including (depending on the definition) that of
Russia,[2] 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.[3] (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 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[4] and others. Compared with traditional
cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[5] 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.[6] 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.

Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the
former Austro-Hungarian Empire.[1] Regional influences from Italy, Hungary, Bohemia, Germany and the
Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout
the Empire.

Czech cuisine (Czech: esk kuchyn) has both influenced and been influenced by the cuisine of
surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within
Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current
abundance of farmable meat has enriched its presence in regional cuisine.

German cuisine has evolved as a national cuisine through centuries of social and political change with
variations from region to region. The southern regions of Germany, including Bavaria and neighboring
Swabia, share many dishes. Furthermore, across the border in Austria, one will find many different dishes.
However, ingredients and dishes vary by region. Many significant regional dishes have become international,
but have proliferated in very different variations across the country presently.

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary
ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables,
fruits, fresh bread, dairy products and cheeses.

Polish cuisine (Polish: kuchnia polska ['kuxa plska]) is a style of cooking and food preparation
originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very
eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially

Belarussian, Ukrainian and Russian cuisines It has also been widely influenced by Central European cuisines,
namely German, Austrian and Hungarian cuisinesas well as Jewish French and Italian culinary traditions It is
rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in
the dish bigos), and spices It is also characteristic in its use of various kinds of noodles the most notable of
which are kluski as well as cereals such as kasha (from the Polish word kasza). Generally speaking, Polish
cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation.
Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially
Christmas Eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their
entirety.

Liechtensteiner cuisine is the cuisine of Liechtenstein. The cuisine is diverse and has been influenced
by the cuisine of nearby countries, particularly Switzerland and Austria .] and is also influenced by Central
European cuisine Cheeses and soups are integral parts of Liechtensteiner cuisine] Milk products are also
commonplace in the country's cuisine, due to an expansive dairy industry Common vegetables include greens,
potatoes and cabbage Widely-consumed meats include beef, chicken and pork The consumption of three
meals a day is commonplace, and meals are often formal.

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional
cuisine of its neighbors and it influenced them as well. The origins of traditional Slovak cuisine can be traced
to times when the majority of the population lived self-sufficiently in villages, with very limited food imports
and exports and with no modern means of food preservation or processing.

Slovenian cuisine (Slovene: slovenska kuhinja) is not uniform, but diverse and influenced by the
diversity of Slovenian landscape, climate, history and neighbouring cultures. In 2006, the leading Slovenian
ethnologists have divided the country into 23 gastronomic regions.[1]:15 Slovenian cuisine can be divided
into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The bourgeois Slovene
cuisine incorporated elements of Austrian, German and French cuisines, whilst the dishes eaten by the
working class were mostly a function of their professions (notably, mining and forestry). The first Slovenelanguage cookbook was published by Valentin Vodnik in 1799.

Swiss cuisine bears witness to many regional influences, including from French, German and Italian
cuisine and also features many dishes specific to Switzerland. Switzerland was historically a country of
farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and
cheese.

European cuisine

French bread

Italian pasta

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to


thecuisines of Europe[1] and other Western countries,[2] including (depending on the definition) that
ofRussia,[2] 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.[3] (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 Continentalcuisine, 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[4] and others. Compared with
traditional cooking of Asian countries, for example, meat is more prominent and substantial in servingsize.[5] 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.[6] Wheat-flour bread has
long been the most common source of starch in this cuisine, along withpasta, 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.
Contents

Central European cuisines


Central European cuisine

Austrian cuisine
Czech cuisine
German cuisine
Hungarian cuisine
Polish cuisine
Liechtensteiner cuisine
Slovak cuisine
Slovenian cuisine
Swiss cuisine

Austrian Wiener Schnitzel

Slovenian ganci

Czech Vepo-knedlo-zelo

German Sauerbraten with potato


dumplings

German Black Forest cake

Hungarian gulys

Polish pierogi

Slovakian Skalick trdelnk

Slovakian Bryndzov haluky

Slovenian Prekmurska gibanica

Eastern European cuisines


Eastern European cuisine and Caucasian cuisine

Armenian cuisine
Azerbaijani cuisine
Belarusian cuisine
Georgian cuisine
Moldovan cuisine
Romanian cuisine
Russian cuisine
Mordovia cuisine
Tatar cuisine
Ukrainian cuisine
Crimean Tatar cuisine

Armenian khorovats (shashlik)

Belarusian potato babka

Swiss rsti

Crimean Tatar chiburekki

Georgian chanakhi

Romanian and
Moldovansrmlue cu mmlig

Russian pirozhki

Russian Olivier salad

Tatar azu (veal stew)

Ukrainian borscht

Chicken Kiev

Northern European cuisines[edit]

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

Azerbaijani plov

Danish Stegt flsk med persillesovs

English Sunday roast

Norwegian smrbrd

Finnish sauted reindeer

Scottish haggis, neeps, andtatties

Irish stew

Swedish meatballs

Lithuanian cepelinai

Welsh rarebit

Southern European cuisines[edit]


Main article: Mediterranean cuisine

Albanian cuisine
Bosnia and Herzegovina cuisine
Bulgarian cuisine
Croatian cuisine
Cypriot cuisine
Greek cuisine
Macedonian Greek cuisine
Italian cuisine
Neapolitan cuisine
Sardinian cuisine
Sicilian cuisine
Tuscan cuisine
Venetian cuisine
Occitan 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
Northern Cypriot cuisine

Bosnian evapi

Macedonian tave grave

Maltese octopus stew

Serbian uve

Greek salad

Portuguese amijoas bulho pato

Italian polenta with rabbit

Portuguese cozido

Italian risotto alla milanese

Spanish paella

Italian spaghetti alla carbonara

Spanish tapas

Neapolitan pizza

Turkish baklava

Western European cuisines

Belgian cuisine
Dutch cuisine
French cuisine
Haute cuisine
Cuisine classique
Nouvelle cuisine
Luxembourgian cuisine

Belgian carbonnade flamande

Belgian moules frites

French magret

Dutch Boerenkoolstamppot withrookworst

French fondue savoyarde

French quiche lorraine

Luxembourgian Quetschentaart

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