European cuisineEuropean cuisine comprises the cuisines that originate from the various countries of Europe. The cuisines of European countries are diverse, although there are some common characteristics that distinguish them from those of other regions. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products.
CuisineA cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. Used in English since the late 18th century, the word cuisine meaning manner or style of cooking is borrowed from the French for "style of cooking," as originally derived from Latin coquere "to cook".
Indian cuisineIndian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country.
American cuisineAmerican cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, soul food, regional heritages including Cajun, Louisiana Creole, Mormon foodways, New Mexican, Pennsylvania Dutch, Texan, Tex-Mex, and Tlingit, and the cuisines of immigrant groups such as American Chinese, Italian American, Greek American and Mexican American.
French cuisineFrench cuisine (Cuisine française) is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine.
