Cultural Foods
Turkey
Turkey is a country that has all the seasons and different areas have different weather patterns. The huge coastline brings in a lot of fish which is but naturally incorporated into the regular diet of the people. Bread is another important item in the Turkish cuisine and the origins of its cultivation can be dated back to the nomadic times. The Turks are also quite fond of meat in the form of kebabs and of course the dairy products continue to be a popular source of nutrition till this day.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian,Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast--Urfa, Gaziantep and Adana—is famous for its kebabs, mezes
and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian,Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast--Urfa, Gaziantep and Adana—is famous for its kebabs, mezes
and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
Norway
Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Close to smoked salmon is gravlaks, (literally "dug salmon"), which is salt-and-sugar-cured salmon seasoned with dill and (optionally) other herbs and spices. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is Rakfisk, which consists of fermented trout, a culinary relation of Swedish surströmming.
Zambia
Nshima is the main staple of Zambian food. A cooked porridge that is made from ground maize, nshima is known in Zimbabwe as sadza and in South Africa as milli pap.
For breakfast, nshima is made thin with the addition of sugar; for lunch or dinner, it is made thicker, like mashed potatoes.
For main meals, nshima is most often served with meat or fish or a tasty tomato-based relish.
Safari camps will often prepare nshima for your meals. Small restaurants also serve nshima – in fact, they might even serve only nshima, plus some meat, or nshima and chicken, and nshima and fish.
Whichever one you choose, it will surely be a delicious and hearty meal.
For breakfast, nshima is made thin with the addition of sugar; for lunch or dinner, it is made thicker, like mashed potatoes.
For main meals, nshima is most often served with meat or fish or a tasty tomato-based relish.
Safari camps will often prepare nshima for your meals. Small restaurants also serve nshima – in fact, they might even serve only nshima, plus some meat, or nshima and chicken, and nshima and fish.
Whichever one you choose, it will surely be a delicious and hearty meal.
Sweden
The Swedish meatball an all time favorite in America,but is use as a side dish in Sweden. There are different types of meatballs in the world and many are use for soup and for side dishes. Due to Sweden's large north-south expanse there have always been regional differences in Swedish cuisine. Historically, in the far North, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and gravy with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushiand cafe latte of today. On the fast food side, pizza and hot dogs have been a ubiquitous part of Swedish culture since the 1960s. Twenty years later, the same could be said about the growing popularity of kebab and falafel, as many small restaurants specialise in such dishes.
Ukraine
The name in Ukrainian is Nalysnyky (Ukrainian Crepes).
It is a dish use for special occasions like in some holiday and it is the most popular food in Japan and many other countries like England, France and Germany.There are crepes with different stuff like the traditional crepes and others would put in their own twist to the traditional crepe.
It is a dish use for special occasions like in some holiday and it is the most popular food in Japan and many other countries like England, France and Germany.There are crepes with different stuff like the traditional crepes and others would put in their own twist to the traditional crepe.
Belgium
The Belgians strictly stick to their local recipes and are not generally fond of experimenting by adding some foreign influences. The Flemish are known for making use of a wide variety of cream sauces and eggs in their food. On the other hand the Walloons abundantly make use of pork. In its essence though, the overriding look and taste of Belgian food has been developed under the French influence.
Sausages, cold meats, pates, salads, bread and butter are the major components of Belgian cooking. The Belgians are very choosy when it comes to the brand of packaged products that they use for making food.
The Belgians are also very fond of dessert. They have a wide variety of sweet treats as part of their cuisine. They have a clear distinction between the everyday dessert items and those reserved for special occasions.
Some of the most popular Belgian food items are as follows:
1. Kippenwaterzooi: This Belgian dish has definite French leanings. It is a chicken stew prepared with potatoes, carrots and leeks. Cream, butter and eggs are added to give it the Belgian touch.
2. Gegratineerd Witloof: This is a rather simple Belgian dish made from endives prepared in melted cheese.
3. Konijn in Gueze: The Belgians eat rabbits! They make a special rabbit dish which is prepared in Belgian Gueze beer!
4. Mosselen friet: This Belgian dish has two basic elements; French fries and mussels.
5. Luikse sla: This is a salad made using green beans, bacon, onions and vinegar.
6. Stoemp: A mashed potato dish served with lots of cream and bacon. A fine selection of spices and herbs is used to flavor this Belgian dish
Sausages, cold meats, pates, salads, bread and butter are the major components of Belgian cooking. The Belgians are very choosy when it comes to the brand of packaged products that they use for making food.
The Belgians are also very fond of dessert. They have a wide variety of sweet treats as part of their cuisine. They have a clear distinction between the everyday dessert items and those reserved for special occasions.
Some of the most popular Belgian food items are as follows:
1. Kippenwaterzooi: This Belgian dish has definite French leanings. It is a chicken stew prepared with potatoes, carrots and leeks. Cream, butter and eggs are added to give it the Belgian touch.
2. Gegratineerd Witloof: This is a rather simple Belgian dish made from endives prepared in melted cheese.
3. Konijn in Gueze: The Belgians eat rabbits! They make a special rabbit dish which is prepared in Belgian Gueze beer!
4. Mosselen friet: This Belgian dish has two basic elements; French fries and mussels.
5. Luikse sla: This is a salad made using green beans, bacon, onions and vinegar.
6. Stoemp: A mashed potato dish served with lots of cream and bacon. A fine selection of spices and herbs is used to flavor this Belgian dish
Kazakhstan
First of all the guest of Kazakhstan family regaled with kumiss (the drink based on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur-et, karta, kabirga. Wheat flour cookies were very common too.The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in-law or daughter-in-law, neck-bone for girls and so on.The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations.
The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal.
The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal.
Lebanon
Lebanese food is a proper balance of the European cuisine with the eastern spices. The Arabic influence is pretty dominant and also prominent in the Lebanon cuisine and together they form exotic mouthwatering Lebanese dishes. The popularity of the Lebanese food is seen internationally and the Lebanese Cuisine are better termed as "health food" as the cereals and milk products are assorted most in the Lebanese preparations. In total it can be said that the food of Lebanon is of Mediterranean origin. The traditional Lebanese food is mostly prepared by the stuffs like grain, pulses, fruits, vegetables, yogurt, cheese, chick peas, nuts, aubergines, burghul and tomatoes. Each of the ingredients is used in varied ways and they end up in several mouth watering Lebanese cuisines.
The Lebanese food has unique ways of preparation as sometimes the pastries are stuffed with vegetables or the vegetables are stuffed with meat. The Lebanese meal generally starts with "mezze" and it is combination of salad and nuts. Preparation is of utmost care and the Lebanese foods are very neatly and artistically presente.
The Lebanese food has unique ways of preparation as sometimes the pastries are stuffed with vegetables or the vegetables are stuffed with meat. The Lebanese meal generally starts with "mezze" and it is combination of salad and nuts. Preparation is of utmost care and the Lebanese foods are very neatly and artistically presente.
Romania
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans,Serbs, Bulgarians and Hungarians.
Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured bylemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.
Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured bylemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.
England
The traditional English breakfast consists of eggs, bacon, sausages, fried bread, baked beans and mushrooms. Even though not many people will eat this for breakfast today, it is always served in hotels and guest houses around Britain.
The traditional English breakfast is called the 'Full English' and sometimes referred to as 'The Full English Fry-up'.
The traditional meal is rarely eaten nowadays, apart from on Sundays. A recent survey found that most people in Britain eat curry! Rice or pasta dishes are now favoured as the 'British Dinner'.
Vegetables grown in England, like potatoes, carrots, peas, cabbages and onions, are still very popular.
The traditional English breakfast is called the 'Full English' and sometimes referred to as 'The Full English Fry-up'.
The traditional meal is rarely eaten nowadays, apart from on Sundays. A recent survey found that most people in Britain eat curry! Rice or pasta dishes are now favoured as the 'British Dinner'.
Vegetables grown in England, like potatoes, carrots, peas, cabbages and onions, are still very popular.
Philippines
This picture is taken from a sidewalk where people would sell street food and that it is pretty cheap,but it is a snack or lunch if you didn't have lunch or dinner if you miss dinner .It contains sausage , chicken liver , cow and pork and parts of a chicken.
The ice cream in the Philippines is ube or purple yam that is used in Halo- Halo that is made with crushed ice,beans,fruit,and many other things.
The ice cream in the Philippines is ube or purple yam that is used in Halo- Halo that is made with crushed ice,beans,fruit,and many other things.
Belarus
Delicious and warming, modern-day Belarusian cuisine is a mix of two key factors:
Belarus dishes are typically based on local vegetables and cereals, especially:
The following products are popular in Belarus:
- the people’s relationship with the land and local produce
- influences from neighbouring countries and migrant settlers
Belarus dishes are typically based on local vegetables and cereals, especially:
- potatoes
- beetroot
- mushrooms
- berries
- barley
The following products are popular in Belarus:
- pork, pork sausages and salami (kolbasy), salted pork fat
- beef
- chicken
- river fish such as trout, perch, carp
- milk and dairy products as fresh white cheese (tvorog), sour cream (smetana),fermented cheese (siyr)
Luxemborg
The national dish is Judd Mat Gaardebou'nen. This dish is simply the smoked collar of pork with broad beans. To cook the meat you have to soak it in water for 24 hours then bring it to a boil with the same water. In a half an hour change the water but add some vegetables to the water. Cook for 1 1/2 - 2 hours. Make sure the water doesn't boil too fast. To prepare the beans you have to first cut some savoury very finely and cube an onion. Then brown the onion, savoury, and some streaky bacon with butter. Add the beans and some stock. Season and add 1 soup spoon of flour. Cook for 20 minutes. Before serving, add some parsley and some double cream.
Indonesia
Many people thinks that Indonesian staple food is rice. Actually, every local ethnic in Indonesia had their own staple food until around 60's when the 'New Order' regime ruled the country and standardized the staple food to rice.
2. Now, since rice has been the main staple food for Indonesian, many Indonesian thinks they haven't really had meal before they eat rice. Even if they have eaten 'lontong' or 'ketupat' which is made from rice too.
3. If you are in Central Java, ordering tea in restaurants means you're ordering sweet tea. If you want your tea without sugar, you have to be very specific about it.
4. Indonesian loves hot and spicy foods. Their standard for 'hot and spicy' is higher than most people in the world, so for those who isn't familiar with Indonesian food should be specific about the 'mildness', just to be safe.
5. Because Indonesian loves hot and spicy foods, they usually bring their own sambal (chili sauce) when they're travelling to another country.
6. And, because Indonesian loves hot and spicy food, the raise of the chili price can make a headline on the news.
7. "Have you eaten yet?" is the most common courtesy for Indonesians when they meet each other. No matter what time it is.
8. Food, is the main reason why most Indonesian who lives in other country suffers the homesickness.
9. Indonesian loves food, and talking. Although talking while eating considered impolite, but bringing the 'food' topics in every conversation is always welcomed.
2. Now, since rice has been the main staple food for Indonesian, many Indonesian thinks they haven't really had meal before they eat rice. Even if they have eaten 'lontong' or 'ketupat' which is made from rice too.
3. If you are in Central Java, ordering tea in restaurants means you're ordering sweet tea. If you want your tea without sugar, you have to be very specific about it.
4. Indonesian loves hot and spicy foods. Their standard for 'hot and spicy' is higher than most people in the world, so for those who isn't familiar with Indonesian food should be specific about the 'mildness', just to be safe.
5. Because Indonesian loves hot and spicy foods, they usually bring their own sambal (chili sauce) when they're travelling to another country.
6. And, because Indonesian loves hot and spicy food, the raise of the chili price can make a headline on the news.
7. "Have you eaten yet?" is the most common courtesy for Indonesians when they meet each other. No matter what time it is.
8. Food, is the main reason why most Indonesian who lives in other country suffers the homesickness.
9. Indonesian loves food, and talking. Although talking while eating considered impolite, but bringing the 'food' topics in every conversation is always welcomed.
Spain
Pork is very popular in Spain and has been so for centuries. It was a statement of Christian ethnicity or cleanliness of blood, because it was forbidden to Jews and Muslims. Most recipes always include pork loin chops in garlic and red peppers, as well as brandy. Other native food of the Americas were introduced to Europe through Spain and any cook in Spain today could hardly do without potatoes, peppers, tomatoes and beans.
The essential ingredient for traditional Spanish cooking is olive oil and Spain produces 44% of the world’s olive supply. Meals eaten by Spaniards are made traditionally by hand, from fresh ingredients bought daily from the local market. This practice is however more common in the rural areas and less common in the large urban areas like Madrid, where supermarkets have replaced most of the open air markets. Garlic, olives and sweet and hot peppers are also important ingredients in most Spanish recipes. Meat, poultry, game and fish are also prominent in the Spanish diet.
The essential ingredient for traditional Spanish cooking is olive oil and Spain produces 44% of the world’s olive supply. Meals eaten by Spaniards are made traditionally by hand, from fresh ingredients bought daily from the local market. This practice is however more common in the rural areas and less common in the large urban areas like Madrid, where supermarkets have replaced most of the open air markets. Garlic, olives and sweet and hot peppers are also important ingredients in most Spanish recipes. Meat, poultry, game and fish are also prominent in the Spanish diet.
France
Escargots – Snails aren’t to everyone’s liking, but if you’re trying to be adventurous this is a good place to start. Proper escargots are served with the little critters still in their shells, cooked in a sumptuous buttery sauce (perfect for soaking up with bread after!). There’s a special utensil you’ll be given to hold onto the shells while you pull the snails out, and if you’re confused (and being nice about it) your waiter will likely give you a lesson.
Austria
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British "Ploughman's Lunch" is called aBrettljause after the wooden board on which it is traditionally served.The most popular meats in Austria are pork, beef and chicken. The famous Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including "Tafelspitz" (beef), and "Fledermaus" (pork), named for its shape which resembles a bat. Austrian cuisine has many different sausages, like "Frankfurter", "Debreziner" (named after Debrecen in Hungary), or "Burenwurst", "Blunzn" made out of pig-blood and "Grüne Würstl" - green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called "Speck", bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Vanillerostbraten is a beef dish prepared with lots of garlic.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British "Ploughman's Lunch" is called aBrettljause after the wooden board on which it is traditionally served.The most popular meats in Austria are pork, beef and chicken. The famous Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including "Tafelspitz" (beef), and "Fledermaus" (pork), named for its shape which resembles a bat. Austrian cuisine has many different sausages, like "Frankfurter", "Debreziner" (named after Debrecen in Hungary), or "Burenwurst", "Blunzn" made out of pig-blood and "Grüne Würstl" - green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called "Speck", bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Vanillerostbraten is a beef dish prepared with lots of garlic.
Finland
Typical Finnish dishes
Leipäjuusto is a cheese, here served with cloudberry jam
Leipäjuusto is a cheese, here served with cloudberry jam
- Kaalikääryleet – cabbage rolls
- Game food. – Moose, deer, grouse, duck, hare, etc... dishes. Rarely attainable in restaurants. Common amongst those whose hobby is hunting.
- Hernekeitto – peasoup, usually served on Thursday along with a dessert pancake
- Leipäjuusto, alternate name juustoleipä – a fresh cow's milk cheese
- Viili – a yogurt-like fermented milk product
- Perunamuusi – Mashed potato, a common side dish
- Lihapullat – Finnish meatballs, often with gravy sauce
- Palvikinkku and palviliha – Smoked ham or beef
Georgia
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
Monaco
Every aspect of Monaco life is marked by French and Italian influence. So is also the case with Monaco Food. The popular recipes that are found to exist in Monaco have in them French and Italian influence.
Monaco food habit of the people therefore has high cultural influence.
Proximity to the sea has led to the popularity of sea food in Monaco. Fish forms an important part of the diet of the Monaco people, and feature prominently in Monaco recipes. As such, restaurants in Monaco are found to serve some of the very popular dishes comprising fish. Food habit of the Monaco people is characterized by the presence of light breakfast but a heavier lunch and dinner.
Special occasions are marked by the serving of specialties. These festivals include Christmas, Easter, Lent Carnival.
There is the presence in Monaco of many restaurants that offer high quality food. Some of the best Monaco restaurants serve traditional Monaco delicacies, which are absolute delights for the taste buds. Some of the specialties that are found in Monaco are :
Monaco food habit of the people therefore has high cultural influence.
Proximity to the sea has led to the popularity of sea food in Monaco. Fish forms an important part of the diet of the Monaco people, and feature prominently in Monaco recipes. As such, restaurants in Monaco are found to serve some of the very popular dishes comprising fish. Food habit of the Monaco people is characterized by the presence of light breakfast but a heavier lunch and dinner.
Special occasions are marked by the serving of specialties. These festivals include Christmas, Easter, Lent Carnival.
There is the presence in Monaco of many restaurants that offer high quality food. Some of the best Monaco restaurants serve traditional Monaco delicacies, which are absolute delights for the taste buds. Some of the specialties that are found in Monaco are :
- Fougasse which is a type of pastry that is decorated with almonds and nuts.
- Stocafi is a sauce cooked cod
- Socca is a pancake
- Barbagiuan is also a special pastry that has a filling of pumpkin and rice
China
Nowadays Chinese food is enjoying high reputation in the world due to its delicious taste and charming appearance. China is famous for its claim as home to the most popular cuisine in the world. All Chinese dishes has built up a wide range of unique local and specialized dishes and local flavor refreshments to endless charm with different produce, climate, regions, historical condition and food and drink customs also.
In this China country, food and its preparation has been developed so highly that it has reached the status of an art form. All people in China think that delicious and nutritious food is a basic necessity of life. Food in Chinese country is typically seen as consisting of two or more general components: a carbohydrate source or starch accompanying dishes of vegetables, meat, fish, or other items.
In most dishes in Chinese cooking, food is prepared in bite sized pieces, ready for direct picking up and eating. Chinese culture considered using knives and forks unsuitable at the table due to fact that these instruments are regarded as weapons.
Chinese people use in cooking meats, poultry, fish and vegetables known to the Western palate but also include some exotic ingredients. Because of different weather conditions, environment, tastes and products, there are about 57 regional styles of food in China. There are also a number of methods of cooking such as baking, boiling, braising, deep frying, double boiling, poaching, sautéing, scalding, shallow frying, simmering, smoking, steaming, stir frying, barbecuing and blanching that produce many varieties of mouth watering dishes.
In this China country, food and its preparation has been developed so highly that it has reached the status of an art form. All people in China think that delicious and nutritious food is a basic necessity of life. Food in Chinese country is typically seen as consisting of two or more general components: a carbohydrate source or starch accompanying dishes of vegetables, meat, fish, or other items.
In most dishes in Chinese cooking, food is prepared in bite sized pieces, ready for direct picking up and eating. Chinese culture considered using knives and forks unsuitable at the table due to fact that these instruments are regarded as weapons.
Chinese people use in cooking meats, poultry, fish and vegetables known to the Western palate but also include some exotic ingredients. Because of different weather conditions, environment, tastes and products, there are about 57 regional styles of food in China. There are also a number of methods of cooking such as baking, boiling, braising, deep frying, double boiling, poaching, sautéing, scalding, shallow frying, simmering, smoking, steaming, stir frying, barbecuing and blanching that produce many varieties of mouth watering dishes.
Armenia
- Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and pureeing.[1] Lamb, eggplant, mayonnaise,yoghurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and ricepopular among their Caucasian neighbors (Georgia and Azerbaijan)
Fasulya (fassoulia) – a stew made with green beans, lamb and tomato broth or other ingredients - Ghapama (Armenian: ղափամա ġap’ama) – pumpkin stew
- Kchuch (Armenian: կճուճ kč̣uč̣) – a casserole of mixed vegetables with pieces of meat or fish on top, baked and served in a clay pot
- Tjvjik (Armenian: տժվժիկ tžvžik) a dish of fried liver and kidneys with onions
- Satsivi (Armenian: սացիվի sac’ivi) - pieces of roast chicken in walnut sauce
United States of America
Some corporate kitchens (for example, General Mills, Campbell's, Kraft Foods) develop consumer recipes. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. Asian cooking has played a particularly large role in American fusion cuisine.
Similarly, some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, pizza is based on traditional Italian dishes, brought by Italian immigrants to the United States, but in their modern popular form they can be reasonably considered American dishes.
Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees. Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition, is commonly found in American homes.
A wave of celebrity chefs began perhaps with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. Trendy food items in the 2000s and 2010s (albeit with long traditions) include doughnuts, cupcakes, macaroons, and meatballs.
Similarly, some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, pizza is based on traditional Italian dishes, brought by Italian immigrants to the United States, but in their modern popular form they can be reasonably considered American dishes.
Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees. Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition, is commonly found in American homes.
A wave of celebrity chefs began perhaps with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. Trendy food items in the 2000s and 2010s (albeit with long traditions) include doughnuts, cupcakes, macaroons, and meatballs.
Switzerland
There are a many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes-thin strips ofveal with mushrooms in a cream sauce served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated with Switzerland include cheese andchocolate. Swiss cheeses, in particular Emmental cheese, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.
Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety of bread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.
Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.
In the Italian speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home made meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.
Cervelat or cervelas is considered the national sausage, and is popular all over Switzerland.
Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety of bread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.
Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.
In the Italian speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home made meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.
Cervelat or cervelas is considered the national sausage, and is popular all over Switzerland.
United Arab Emirates
Emirati cuisine is a blend of many Middle Eastern and Asian cuisines.
The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world. A lot of people confuse Levantine food as being Emirati/Khaleej, but shawarma, hummous, tabbouleh, and mixed grill, whilst having similar characteristics, are fairly recent additions and do not do justice to the "soul food" that makes up the Emirati menu.
Due to harsh desert conditions, the traditional food of the United Arab Emirates uses a lot of meat, grain, and dairy. Vegetables are easy to grow in some areas, and are strongly featured in the diet. Traditional dishes include Ma'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, andMishwy. Meats traditionally used were chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.
The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. The introduction of rice to the diet came when the traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds, releasing their flavor during the cooking process.
Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent again with the traders, who introduced pasta.
Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date syrup. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.
At the close of the meal, it is usual to be served with a red tea infused with mint, which aids the digestion. Other traditions to the meal include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit.
The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world. A lot of people confuse Levantine food as being Emirati/Khaleej, but shawarma, hummous, tabbouleh, and mixed grill, whilst having similar characteristics, are fairly recent additions and do not do justice to the "soul food" that makes up the Emirati menu.
Due to harsh desert conditions, the traditional food of the United Arab Emirates uses a lot of meat, grain, and dairy. Vegetables are easy to grow in some areas, and are strongly featured in the diet. Traditional dishes include Ma'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, andMishwy. Meats traditionally used were chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.
The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. The introduction of rice to the diet came when the traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds, releasing their flavor during the cooking process.
Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent again with the traders, who introduced pasta.
Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date syrup. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.
At the close of the meal, it is usual to be served with a red tea infused with mint, which aids the digestion. Other traditions to the meal include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit.
South Korea
Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang(fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang(fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Israel
Israeli cuisine (Hebrew: המטבח הישראלי ha-mitbach ha-yisra’eli) comprises local dishes by people native to Israel and dishes brought toIsrael by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine.
Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.
Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine.
Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.
Egypt
Egyptian cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Dental analysis of occasional desiccated loaves found in tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat. Though beer disappeared as a mainstay of Egyptian life following the Muslim conquest of Egypt in the year 641, onions remain the primary vegetable for flavoring and nutrition in Egyptian food.Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today.
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on vegetable dishes. Though food in Alexandriaand the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on vegetable dishes. Though food in Alexandriaand the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.
Seychelles
The Indian Ocean is known for its rich bounty of large and flavorful fish. The Tuna and King Fish are the favorites and are frequently fried or else grilled in the garlic butter sauce. At times, the seafood at Seychelles is made in "Cari" fashion that involves green and red curries. The smaller fish at Seychelles often end up in fish stew, or else they are curried. The curry sauces, which are included in Seychelles cuisine, are at times combined with the coconut milk and lemongrass. Octopus is a big delicacy in the Seychelles. Very careful attention is paid to octopus throughout the cooking process and that helps to attain the incredible softness for which it is recognized. Often, a spicy curry of coconut is served with the Octopus, diced up and put into the seafood cocktail. One common Seychelles food method involves the mixing of shellfish with pumpkin cooked as soup.
Although it is easy to order chicken, pork, and lamb dishes in Seychelles restaurant, most people say that the seafood dishes are best. And for those searching to try some out of ordinary Seychelles cuisine, there are some good fruit bats here. A bit gamy, and hard to eat due to the numerous bones, bat meat is in fact pretty good, exhibiting a lamb like taste. Then also there are various Terns that are found in Seychelles, whose eggs often eaten. Rice or saffron rice is the standard side dish. The bread that accompanies lots of Seychelles meals is often a simple and soft white bread. The "Chatini" is found very often on the Seychelles food menu. The cold condiment has thinly sliced veggies and fruit that are mixed in a kind of vinegary chutney.
On the more exclusive of the Seychelles islands dining is left to devices of the resort. Thankfully, these resorts have some pretty high standards and are capable to set up a savory menu by using the fresh and local ingredients.
Although it is easy to order chicken, pork, and lamb dishes in Seychelles restaurant, most people say that the seafood dishes are best. And for those searching to try some out of ordinary Seychelles cuisine, there are some good fruit bats here. A bit gamy, and hard to eat due to the numerous bones, bat meat is in fact pretty good, exhibiting a lamb like taste. Then also there are various Terns that are found in Seychelles, whose eggs often eaten. Rice or saffron rice is the standard side dish. The bread that accompanies lots of Seychelles meals is often a simple and soft white bread. The "Chatini" is found very often on the Seychelles food menu. The cold condiment has thinly sliced veggies and fruit that are mixed in a kind of vinegary chutney.
On the more exclusive of the Seychelles islands dining is left to devices of the resort. Thankfully, these resorts have some pretty high standards and are capable to set up a savory menu by using the fresh and local ingredients.
Latvia
Potatoes and meat are generally considered staple food of Latvians. Soups are commonly made with vegetables and broth or milk. Noodle soup, beet soup and sorrel soup are also consumed by Latvians.
A traditional Latvian cheese is Jāņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer. There is also a Latvian version of the smorgasbord, Aukstais galds. Latvia has an original version of pīrāgi, which are baked. Kvass (seen also in picture on the right) is often considered as a traditional Latvian drink, however it is quite popular in neighboring countries as well, and it is hard to establish its origin. Popular alcoholic beverages are beer, vodka and balzam.
Sautéed sauerkraut is a food preparation that was inherited from Germans in the Latvian region. Pickled mushrooms are another Latvian speciality.
Breads Rupjmaize is a dark bread made from rye, and is considered a national staple.
Kliņģeris is a sweet pretzel-shaped bread that is usually served as a dessert on special occasions, such as name day.
A traditional Latvian cheese is Jāņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer. There is also a Latvian version of the smorgasbord, Aukstais galds. Latvia has an original version of pīrāgi, which are baked. Kvass (seen also in picture on the right) is often considered as a traditional Latvian drink, however it is quite popular in neighboring countries as well, and it is hard to establish its origin. Popular alcoholic beverages are beer, vodka and balzam.
Sautéed sauerkraut is a food preparation that was inherited from Germans in the Latvian region. Pickled mushrooms are another Latvian speciality.
Breads Rupjmaize is a dark bread made from rye, and is considered a national staple.
Kliņģeris is a sweet pretzel-shaped bread that is usually served as a dessert on special occasions, such as name day.
New Zealand
Summer sees many eating outdoors in cafes or at barbecues - barbecues are a big part of the Kiwi culture, and typify the laid-back nature of the New Zealand people - where fare such as lamb, cervena (venison), crayfish (lobster), fresh fish and shellfish is plentiful. New Zealanders are spoilt for their choice of fresh produce, choose a world class sauvignon blanc or chardonnay from one of the country's 376 wineries, and you have the perfect complement.
For a true taste of New Zealand, the smoky flavour of the traditional Maori hangi (pronounced hung-ee) is an essential culinary experience. Cooked underground, a deep hole is dug, lined with red-hot stones and covered with vegetation. The food (chicken, pork, lamb, potatoes, kumara (sweet potato), and other vegetables is then placed on top. The whole oven is sprinkled with water and sealed with more vegetation. The hole is then filled with earth and left to steam for several hours.
The hangi is usually prepared for special occasions. Traditionally, men dig and prepare the hole, and women prepare the food to go in it. All members of an extended family (whanau) help out for such a feast. The occasion is relaxed, friendly and fun, with people often eating the meal under a marquee. Several tourist locations, including Rotorua in the North Island, put down hangis for groups of visitors.
Fish and chips may not be high on the healthy eating scale, but your New Zealand cuisine experience is incomplete without enjoying this traditional New Zealand takeaway meal, served wrapped in paper.
For a true taste of New Zealand, the smoky flavour of the traditional Maori hangi (pronounced hung-ee) is an essential culinary experience. Cooked underground, a deep hole is dug, lined with red-hot stones and covered with vegetation. The food (chicken, pork, lamb, potatoes, kumara (sweet potato), and other vegetables is then placed on top. The whole oven is sprinkled with water and sealed with more vegetation. The hole is then filled with earth and left to steam for several hours.
The hangi is usually prepared for special occasions. Traditionally, men dig and prepare the hole, and women prepare the food to go in it. All members of an extended family (whanau) help out for such a feast. The occasion is relaxed, friendly and fun, with people often eating the meal under a marquee. Several tourist locations, including Rotorua in the North Island, put down hangis for groups of visitors.
Fish and chips may not be high on the healthy eating scale, but your New Zealand cuisine experience is incomplete without enjoying this traditional New Zealand takeaway meal, served wrapped in paper.
Netherlands
Dutch agriculture roughly consists of five sectors: tillage-based, greenhouse-based, and fruit agriculture, animal husbandry and fishery.
- Tillage-based crops include potatoes, kale, beetroot, green beans, carrots, celeriac, onions, all kind of cabbages, Brussels sprouts, cauliflower, endive, spinach, Belgian endive, asparagus andlettuce. Recently some initiatives have been started to encourage interest in such "forgotten" vegetables as common purslane, medlars, parsnips, and black salsify
- Greenhouses are used to produce tomatoes, lettuce, cucumbers, and sweet peppers
- The Dutch keep cows both for milk and for their meat, chickens for their eggs and for meat, pigs for their meat, and sheep for their wool and meat. Goat are increasingly kept for cheese production. Traditionally horse meat was a common dish (steak and sausage) but is less popular today.
- The fishery sector lands cod, herring, plaice, sole, mackerel, eels, tuna, salmon, trout, oysters, mussels, shrimp, and sardines. The Dutch are famous for their smoked eel and soused herring, which is eaten raw.
- Dinner, traditionally served early by international standards, starts around or even before 6 o'clock in the evening. The old-fashioned Dutch dinner consists of one simple course: beans or potatoes, meat and vegetables. Traditionally potatoes with a large portion of vegetables and a small portion of meat with gravy, or a potato and vegetable stew. A typical traditional Dutch dinner would include stamppot (Dutch mashed potato mixed with other mashed vegetables) and pea soup. Vegetable stews served as side dishes are for example rodekool met appeltjes (red cabbage with apples), or rode bieten (beetroot). Regular spices used in stews of this kind may be bay leaves, juniper berries, cloves, and vinegar, although strong spices are generally used sparingly. Stews are often served with pickles, including augurken (gherkins) or cocktail onions (zilveruitjes). Due to the influx of other countries traditional meals have lost some popularity.Stamppot is traditionally eaten in winter.
If there is a starter, it is usually soup. The final course is a sweet dessert, traditionally yogurt with some sugar or vla, thin milk pudding (cooked milk with custard).
The below listed meals have historic origins as meals for common laborers. In the 17th to 19th century workers worked 10 to 16 hours on farms or in factories in unheated rooms, hence these meals are very heavy on calories and fat and were meant to replenish a laborer's energy.
Hungary
Hungarians are especially passionate about their soups, desserts and pastries and stuffed pancakes (palacsinta), with fierce rivalries between regional variations of the same dish, (like the Hungarian hot fish soup called Fisherman's Soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza). Other famous Hungarian dishes would be Paprikás (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli (small dumplings), gulyás (goulash), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin caramel slice).
Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, are different forms of vegetable stews called főzelékas well as cold fruit soups, like cold sour cherry soup (Hungarian: hideg meggyleves).
Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian sausages (kolbász) and winter salami are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or Fatányéros (Hungarian mixed grill on wooden platter)[2] can combine beef and pork, and sometimes mutton. In very exclusive dishes, fruits like plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles and dumplings, potatoes, and rice are commonly served as a side dish. The Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type ofquark), cream cheeses, ewe-cheese (juhturó), Emmentaler, Edam and the Hungarian cheeses Trappista and Pálpusztai and Pannonia cheese
Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, are different forms of vegetable stews called főzelékas well as cold fruit soups, like cold sour cherry soup (Hungarian: hideg meggyleves).
Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian sausages (kolbász) and winter salami are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or Fatányéros (Hungarian mixed grill on wooden platter)[2] can combine beef and pork, and sometimes mutton. In very exclusive dishes, fruits like plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles and dumplings, potatoes, and rice are commonly served as a side dish. The Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type ofquark), cream cheeses, ewe-cheese (juhturó), Emmentaler, Edam and the Hungarian cheeses Trappista and Pálpusztai and Pannonia cheese
Saudi Arabia
Food staples in Saudi Arabian cuisine include lamb, grilled chicken, falafel (deep-fried chickpea balls), shawarma(spit-cooked sliced lamb), mutabbaq and Ful medames. Arabic unleavened bread, or khubz , is eaten with almost all meals, and is often used as an edible utensil to scoop foods. Kabsa, rice with chicken and lamb, is very popular and is considered iconic. Traditional coffeehouses used to be ubiquitous, but are now being displaced by food-hall style cafes. Arabic tea is also a famous custom, which is used in both casual and formal meetings between friends, family and strangers. The tea is black (without milk) and has herbal flavoring that comes in many variations.
The same types of foods have been consumed by the Saudi Arabian people for thousands of years. Basic ingredients include wheat, rice, chicken, fava beans, yoghurt and dates. Saudi Arabia produces approximately 600 million pounds of dates annually. Per capita, Saudis consume the largest number of chickens in the world, at an average of 88.2 pounds of chicken per person annually. Lamb is served traditionally to guests and during holidays.
Sheep, goat and camel milk are also staples of the Bedouin. Yoghurt is consumed whole, made into a kefir-type of drink called laban and used to prepare sauces.
The same types of foods have been consumed by the Saudi Arabian people for thousands of years. Basic ingredients include wheat, rice, chicken, fava beans, yoghurt and dates. Saudi Arabia produces approximately 600 million pounds of dates annually. Per capita, Saudis consume the largest number of chickens in the world, at an average of 88.2 pounds of chicken per person annually. Lamb is served traditionally to guests and during holidays.
Sheep, goat and camel milk are also staples of the Bedouin. Yoghurt is consumed whole, made into a kefir-type of drink called laban and used to prepare sauces.
Tibet
Traditional Tibetan food consist mainly barley, meat and dairy products. Vegetables are scarce in the high altitude. Tsampa is the staple food of Tibetan people, which is consumed daily. It is actually barley flour made from parched barley, unhusked and ground into fine flour. Put some flour with salted butter tea in a bowl, rotate the bowl with the left hand and mix the food with your fingers of your right hand, roll it into small lumps, then squeeze it into your mouth with your fingers. Other ingredients may also be added to add flavor. Tibetan people eat Tsampa at every meal and bring it as instant food in travel. The salted butter tea is an indispensable Tsampa pal. Boiled tea is poured into a long cylindrical churn along with salt and yak butter. Vigorous churning makes the ingredients well blended and ready to serve. The local people drink it throughout the whole day. Yak butter is very important local food and it is separated from yak milk by hard churning. After butter is separated from milk, the residue becomes sour and can be made into milk curd which is a nice thirst quenchable and can be made into milk curd pastry with barley flour.
Honduras
Honduran cuisine is a fusion of African, Spanish, and indigenous cuisine. Its most notable feature is that it uses more coconut than any other Central American cuisine in both sweet and savory dishes. Regional specialties include fried fish, tamales, carne asada and baleadas. Cats have nine lives. Other popular dishes include: meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk.
Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plaintains, yuca (cassava) and cabbage, and served with corn tortillas.
Other typical dishes are the montucas or corn tamale, stuffed tortillas, and tamales wrapped in plantain leaves. Also part of Honduran typical dishes is an abundant selection of tropical fruits such as papaya, pineapple, plum, zapotes, passion fruit and bananas which are prepared in many ways while they are still green.
Soft drinks are often drunk with dinner or lunch
Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plaintains, yuca (cassava) and cabbage, and served with corn tortillas.
Other typical dishes are the montucas or corn tamale, stuffed tortillas, and tamales wrapped in plantain leaves. Also part of Honduran typical dishes is an abundant selection of tropical fruits such as papaya, pineapple, plum, zapotes, passion fruit and bananas which are prepared in many ways while they are still green.
Soft drinks are often drunk with dinner or lunch
Thailand
Thai meals typically consist of a single dish if eating alone, or rice (khao in Thai) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.
Thai food was traditionally eaten with the right handwhile seated on mats or carpets on the floor as still happens in the more traditional households. It is now generally eaten with a fork and a spoon. Tables and chairs were introduced as part of the Westernization during the reign of King Mongkut, Rama IV. The use of fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup. Knives are not generally used at the table.Chopsticks are foreign utensils to Thailand, as traditionally Thai people ate with their hands like the people of India, and are sometimes used for eating noodle soups of Chinese origin, but are not otherwise used at all. Stir fired noodle dishes, such as Pad Thai, although all originally of Chinese origin, are eaten with a fork and spoon in the Thai fashion, as they have been adapted to local tastes, and most likely because Thais in the past were not proficient in using chopsticks to eat food.
It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.
Phrik nam pla is served with nearly every meal
Thai food is often served with a variety of sauces (nam chim) and condiments. These may include phrik nam pla/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), wholeThai peppers and raw garlic are served in addition. Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.
A Thai family meal will normally consist of rice with several dishes which form a harmonious contrast of ingredients and preparation methods. The dishes, also soups, are all served at the same time. A meal at a restaurant for four people could, for instance, consist of fish in dry red curry (chuchi pla), a spicy green papaya salad with dried prawns, tomatoes, yardlong beans and peanuts (som tam thai), deep fried stuffed chicken wings (pik kai sot sai thot), a salad of grilled beef, shallots and celery or mint (yam nuea yang), spicy stir fried century eggs with crispy-fried holy basil (khai yiao ma phat kraphao krop), and a non-spicy vegetable soup with tofu and seaweed (tom chuet taohu kap sarai) to temper it all.
Thai food was traditionally eaten with the right handwhile seated on mats or carpets on the floor as still happens in the more traditional households. It is now generally eaten with a fork and a spoon. Tables and chairs were introduced as part of the Westernization during the reign of King Mongkut, Rama IV. The use of fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup. Knives are not generally used at the table.Chopsticks are foreign utensils to Thailand, as traditionally Thai people ate with their hands like the people of India, and are sometimes used for eating noodle soups of Chinese origin, but are not otherwise used at all. Stir fired noodle dishes, such as Pad Thai, although all originally of Chinese origin, are eaten with a fork and spoon in the Thai fashion, as they have been adapted to local tastes, and most likely because Thais in the past were not proficient in using chopsticks to eat food.
It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.
Phrik nam pla is served with nearly every meal
Thai food is often served with a variety of sauces (nam chim) and condiments. These may include phrik nam pla/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), wholeThai peppers and raw garlic are served in addition. Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.
A Thai family meal will normally consist of rice with several dishes which form a harmonious contrast of ingredients and preparation methods. The dishes, also soups, are all served at the same time. A meal at a restaurant for four people could, for instance, consist of fish in dry red curry (chuchi pla), a spicy green papaya salad with dried prawns, tomatoes, yardlong beans and peanuts (som tam thai), deep fried stuffed chicken wings (pik kai sot sai thot), a salad of grilled beef, shallots and celery or mint (yam nuea yang), spicy stir fried century eggs with crispy-fried holy basil (khai yiao ma phat kraphao krop), and a non-spicy vegetable soup with tofu and seaweed (tom chuet taohu kap sarai) to temper it all.
Peru
Some of Peru's most popular dishes are part Asian in origin, such as arroz chaufa (Peruvian fried rice) and lomo saltado, a beef and potato stir-fry.
Ceviche is a hugely popular dish in Peru, and especially in the summer at the beach. Anticuchos are another beach/BBQ favorite: marinated grilled meat kabobs (traditionally made with beef heart, but also good with chicken). Stuffed foods, or "rellenos", are common, like meat-filled potatoes (papas rellenas) and stuffed peppers (rocotos rellenos). Many wonderful Peruvian dishes are seasoned with aji amarillo (a yellow/orange chile pepper with a fruity aroma) and aji panca (another chile pepper with a sweet smoky taste).
Ceviche is a hugely popular dish in Peru, and especially in the summer at the beach. Anticuchos are another beach/BBQ favorite: marinated grilled meat kabobs (traditionally made with beef heart, but also good with chicken). Stuffed foods, or "rellenos", are common, like meat-filled potatoes (papas rellenas) and stuffed peppers (rocotos rellenos). Many wonderful Peruvian dishes are seasoned with aji amarillo (a yellow/orange chile pepper with a fruity aroma) and aji panca (another chile pepper with a sweet smoky taste).
Greece
The most characteristic and ancient element of Greek cuisine is olive oil, which is frequently used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables includetomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey from willy trees. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano,mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme andfennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon andcloves in stews.
Olives in olive oil.
The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera,Anthotyros, Manouri, Metsovone and Mizithra.
Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.
Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists. Recently, fast-food has also become more popular in Greece and Europe, with local chains such asGoody's springing up, but the McDonald's have mainly closed down. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive repertoire of Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano,mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme andfennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon andcloves in stews.
Olives in olive oil.
The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera,Anthotyros, Manouri, Metsovone and Mizithra.
Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.
Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists. Recently, fast-food has also become more popular in Greece and Europe, with local chains such asGoody's springing up, but the McDonald's have mainly closed down. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive repertoire of Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style.
Laos
Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines. The Lao originally came from the north in a region that became China, but moved southward and brought with them their Lao traditions.Due to historical Lao migrations from Laos into neighboring countries that share borders with Laos, Lao cuisine has strongly influenced the neighboring region of Northeastern Thailand (Isan) and some Lao culinary influences have also reached Cambodia and Northern Thailand (Lanna) where the Lao have migrated. The staple food of the Lao is steamed sticky rice which is eaten by hand. In fact, the Lao eat more sticky rice than any group or people in the world; sticky rice is considered the essence of what it means to be "Lao"—many Lao even referred to themselves as, "Luk Khao Niaow", which can be translated as, "children/descendants of sticky rice". Galangal, lemongrass and padaek (Lao fish sauce) are important ingredients.
The most famous Lao dish is Larb (Lao: ລາບ; sometimes also spelled laap), a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices. Another of Lao people's delectable invention is a spicy green Papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ) or more famously known to the West as som tam. Lao cuisine has many regional variations, according in part to the fresh foods local to each region. A French legacy is also apparent in the capital city,Vientiane, such that baguettes are sold on the street, and French restaurants (often with a naturally Lao, Asian-fusion touch) are common and popular
The most famous Lao dish is Larb (Lao: ລາບ; sometimes also spelled laap), a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices. Another of Lao people's delectable invention is a spicy green Papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ) or more famously known to the West as som tam. Lao cuisine has many regional variations, according in part to the fresh foods local to each region. A French legacy is also apparent in the capital city,Vientiane, such that baguettes are sold on the street, and French restaurants (often with a naturally Lao, Asian-fusion touch) are common and popular
Liechtenstein
iechtensteiner 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.
Azerbaijan
Azerbaijani cuisine refers to the cooking styles and dishes with origins in the nation of Azerbaijan and prepared by Azerbaijani people around the world. Throughout the centuries, Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained distinctive and unique. Many foods that are indigenous to the country can now be seen in the cuisines of other cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.
Out of 11 climate zones known in the world, the Azerbaijani climate has nine. This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. It is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint,coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.
The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yoghurt. One of the most reputed dishes of Azerbaijani cuisine, however, is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinctive from Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb,beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especiallysaffron, which is grown domestically on the Absheron Peninsula.
Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.
Out of 11 climate zones known in the world, the Azerbaijani climate has nine. This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. It is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint,coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.
The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yoghurt. One of the most reputed dishes of Azerbaijani cuisine, however, is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinctive from Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb,beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especiallysaffron, which is grown domestically on the Absheron Peninsula.
Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.
Maldives
The hotels and restaurants in Malé serve the customers with western and eastern specialities. Few of the guesthouses offer food. The cafés in Malé (locally known as hotaa) is an ideal place to experience local tastes. Maldivian food is spicy but milder than the food found in some neighbouring countries. Sweet, sour, hot and spicy food is found. Hedhikaa is the short eats popular in many cafés. Hot and spicy savouries are made of smoked fish, grated coconut, lime juice, onion and chilli. They include bajiyaa (pastry stuffed with fish), kulhi boakibaa (fishcake), keemia (fish rolls) and gulha (fishballs) and masroshi (small pancake stuffed with fish). The sweet items are made from flour, sugar, and essence. They include foniboakiba (cake made of flour), githeyo boakiba (made of flour, onions, and butter), and huni hakuru folhi (made of grated coconut, sugar and flour). A cup of black tea (kalhu sai) is the usual option to wash down the short eats.
San Marino
The ingredients that are used in the food in San Marino comprise of freshly grown vegetables, pasta and meat. Both traditional and contemporary dishes are loved and cooked in San Marino.
San Marino food also uses various types of sauces and spices to add that extra flavor and taste to food. Some of the recipes are extremely popular with the local people of San Marino. Some of these are:
Food from San Marino Italy also comprise of some world-class wines, without which, the meal seems incomplete. The two most sough after wines in the country are Biancale and Sangiovese. While, Biancale is a dry white wine, Sangiovese is a strong red wine. Food and drinks in San Marino are an integral part of the social life in the country. There are also several family-owned restaurants in the country, where traditional as well as modern cuisines are available.
San Marino food also uses various types of sauces and spices to add that extra flavor and taste to food. Some of the recipes are extremely popular with the local people of San Marino. Some of these are:
- Faggioli con le cotiche
- Pasta e cece
- Nidi di rondine
- Bustrengo
- Zuppa di ciliege
- Cacciatello
Food from San Marino Italy also comprise of some world-class wines, without which, the meal seems incomplete. The two most sough after wines in the country are Biancale and Sangiovese. While, Biancale is a dry white wine, Sangiovese is a strong red wine. Food and drinks in San Marino are an integral part of the social life in the country. There are also several family-owned restaurants in the country, where traditional as well as modern cuisines are available.
Food Facts around the World
Food facts in Turkey
For centuries, Turkish khans and sultans had their own chefs prepare the tastiest dishes for them, which also influenced today’s popular Turkish food. Considered to be a combination of Central Asian, Balkan, and Middle Eastern cuisine, Turkish kitchen offers a variety of tastes ranging from mildly spicy Middle Eastern dishes to delicious olive oil appetizers that are truly Mediterranean. Each region in Turkey also contributes to the richness of Turkish food. In Anatolia, beans are cooked quite often whereas corn based dishes can be served in every meal in the Black Sea Region.
3 things everyone should know about Turkish food culture are Ekmek (bread), Chai (Black Tea) and Sofra Adabi (Eating Manners). First, ekmek, which is similar to French baguette, is present in every meal because Turks love eating bread with almost anything. Second, each meal includes or is followed by a cup of black tea and Turkey ranks as #4 in the world in tea consumption. Third, Turkish people put special emphasis on eating manners at the table (actually, throughout the history, most of the people ate meals on the floor with a big round pan called “tepsi”). Everyone should wait till the oldest person starts eating and recite “besmele” before the meal.
3 things everyone should know about Turkish food culture are Ekmek (bread), Chai (Black Tea) and Sofra Adabi (Eating Manners). First, ekmek, which is similar to French baguette, is present in every meal because Turks love eating bread with almost anything. Second, each meal includes or is followed by a cup of black tea and Turkey ranks as #4 in the world in tea consumption. Third, Turkish people put special emphasis on eating manners at the table (actually, throughout the history, most of the people ate meals on the floor with a big round pan called “tepsi”). Everyone should wait till the oldest person starts eating and recite “besmele” before the meal.
Food Facts in Sweden
Swedish food & drink
Sweden is a culinary nation shaped by its countryside. The summer — with long, light days and cool evenings — produces fruit that grows slowly and has rich flavors. The coastline provides high-quality fish and shellfish. And the vast forests are full of berries, mushrooms and game, which all have a special place in Swedish cuisine.
Sweden’s nature and the produce it yields create opportunities for exclusive culinary experiences. And as the Swedish food scene grows, a new style of cooking is developing. Swedish chefs are returning to their culinary roots, rediscovering classic Swedish dishes and fantastic local seasonal ingredients, and giving them a modern twist. Swedish chefs are renowned for their ability to make the best of this blend of tradition and innovation.
In recent years there has been a boom in top-class restaurants in Stockholm, Gothenburg and Malmö, but also in smaller towns and the countryside. One of the most praised restaurants in Sweden is tucked away on an island in the Stockholm archipelago. There is a general trend towards serving good food, as well as increasing demand for it. Swedes are curious about food and keen to learn: they travel for gourmet experiences, and when they come home they demand interesting and innovative fine dining
Sweden is a culinary nation shaped by its countryside. The summer — with long, light days and cool evenings — produces fruit that grows slowly and has rich flavors. The coastline provides high-quality fish and shellfish. And the vast forests are full of berries, mushrooms and game, which all have a special place in Swedish cuisine.
Sweden’s nature and the produce it yields create opportunities for exclusive culinary experiences. And as the Swedish food scene grows, a new style of cooking is developing. Swedish chefs are returning to their culinary roots, rediscovering classic Swedish dishes and fantastic local seasonal ingredients, and giving them a modern twist. Swedish chefs are renowned for their ability to make the best of this blend of tradition and innovation.
In recent years there has been a boom in top-class restaurants in Stockholm, Gothenburg and Malmö, but also in smaller towns and the countryside. One of the most praised restaurants in Sweden is tucked away on an island in the Stockholm archipelago. There is a general trend towards serving good food, as well as increasing demand for it. Swedes are curious about food and keen to learn: they travel for gourmet experiences, and when they come home they demand interesting and innovative fine dining
Food facts in Russia
Soup is an important part of every meal in Russia, usually eaten in the afternoon.Soups:Borcsh – the famous Russian soup made of beet and meat, usually served with sour cream.
Borsch. Vegetable soup (shie) - the soup made of cabbage, potato and meat. There is also the specification called “shie postnie” –the same soup without the meat.
Fishsoup (uha) – the fishsoup with carrot, spices and potato
Chiken soup (kuryniy soup)Mushroom soup (grybnoy soup)
Noodle soup – popular countryside dish made of homemade noodle, potato and meat sometimes.
Cold soup (okroshka)– gold “kvas” with vegetables, potato, eggs and spices
Main Courses: Vegetable and meat dishes that are served at dinner and supper: Pelmeni, Beefstroganoff and more...
Main courses are eaten at the dinner (afternoon meal) and at the supper (evening meal). Most often they include meat (beef, chicken, fish) or vegetables and are served with various salads.
Borsch. Vegetable soup (shie) - the soup made of cabbage, potato and meat. There is also the specification called “shie postnie” –the same soup without the meat.
Fishsoup (uha) – the fishsoup with carrot, spices and potato
Chiken soup (kuryniy soup)Mushroom soup (grybnoy soup)
Noodle soup – popular countryside dish made of homemade noodle, potato and meat sometimes.
Cold soup (okroshka)– gold “kvas” with vegetables, potato, eggs and spices
Main Courses: Vegetable and meat dishes that are served at dinner and supper: Pelmeni, Beefstroganoff and more...
Main courses are eaten at the dinner (afternoon meal) and at the supper (evening meal). Most often they include meat (beef, chicken, fish) or vegetables and are served with various salads.
Food facts in England
Roast beef and Yorkshire pudding
This is England's traditional Sunday lunch, which is a family affair.
Recipe
Yorkshire Pudding
This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.
Although English cuisine has had the reputation of being bland and predictable for many years, it is gaining international esteem as chefs develop these traditional dishes and flavours. “Fish ‘n chips” is no longer limited by its title, but can be made using a variety of game fish and other seafood, for example. This has meant a complete turnaround in the global perception of the food of this age-old country.
This is England's traditional Sunday lunch, which is a family affair.
Recipe
Yorkshire Pudding
This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.
Although English cuisine has had the reputation of being bland and predictable for many years, it is gaining international esteem as chefs develop these traditional dishes and flavours. “Fish ‘n chips” is no longer limited by its title, but can be made using a variety of game fish and other seafood, for example. This has meant a complete turnaround in the global perception of the food of this age-old country.
Food facts in Germany
Breakfast
Germans prefer breakfast menu consisting of bread, toast and bread rolls supplemented with jam, honey, marmalade, eggs, over a cup of strong coffee or tea. For children, usually milk or cocoa is preferred. Delicacies like deli meats, ham, salami are also common on breakfast menu. Breakfast is still a very elaborated, popular concept and can be a perfect occasion to invite friends and guests.
Lunch and Dinner
Traditionally, lunch has been the main meal of the day which is usually eaten around noon. In comparison, dinner is always a smaller meal which mostly comprises sandwiches. But, last 50 years have seen quite a radical shift in those eating habits. Of late, most of the people prefer a smaller lunch around noon and like to enjoy a hot relaxed dinner in the evening.
Side Dishes
Noodles make an important part of German side dishes, especially Spätzle, which contain a large amount of egg yolk. Besides noodles, potatoes and dumplings are also very common. Potatoes entered late in German cuisine (18th century) but became most ubiquitous by the 19th and 20th centuries. Generally, potatoes are often served boiled in salt water, but mashed and fried potatoes are also traditional. French fries have now become a very common part of side dishes.
Germans prefer breakfast menu consisting of bread, toast and bread rolls supplemented with jam, honey, marmalade, eggs, over a cup of strong coffee or tea. For children, usually milk or cocoa is preferred. Delicacies like deli meats, ham, salami are also common on breakfast menu. Breakfast is still a very elaborated, popular concept and can be a perfect occasion to invite friends and guests.
Lunch and Dinner
Traditionally, lunch has been the main meal of the day which is usually eaten around noon. In comparison, dinner is always a smaller meal which mostly comprises sandwiches. But, last 50 years have seen quite a radical shift in those eating habits. Of late, most of the people prefer a smaller lunch around noon and like to enjoy a hot relaxed dinner in the evening.
Side Dishes
Noodles make an important part of German side dishes, especially Spätzle, which contain a large amount of egg yolk. Besides noodles, potatoes and dumplings are also very common. Potatoes entered late in German cuisine (18th century) but became most ubiquitous by the 19th and 20th centuries. Generally, potatoes are often served boiled in salt water, but mashed and fried potatoes are also traditional. French fries have now become a very common part of side dishes.
Food facts in America
Typical American food is different across the country. New England is known for seafood, particularly lobster, and a creamy soup called clam chowder made with clams and potatoes. The Southern states are known for “soul food” like collard greens (leafy greens), chicken and dumplings, black eyed peas and cornbread. Grits (ground, boiled corn) is a popular breakfast dish in the South. The Midwest has historically been a beef and grain producing area so meats, potatoes and breads are traditional foods here. The city of Chicago in Illinois is also famous for it’s deep-dish pizza and barbecued ribs. Over in the Pacific Northwest fresh salmon is a specialty and down in the Southwest “tex-mex” meals like chili (a spicy beef stew) and chiles rellenos (stuffed chilis) are popular. California and Hawaii are both known for growing many different types of fruits, while Alaska is known for its fish and King Crab.
Food facts in Italy
Just as there is a special art to preparing top class Italian food, there is also the art of eating Italian food. Over the years the Italians have developed their own culture surrounding the eating of their food. It is a well known fact that Italians are very serious about their food and why shouldn’t they be? After all, it is the food that brings together friends and families after a hard day at work in the office. This is why we find Italian people to be very fond of spending long hours at the table and meal times occuring at a leisurely pace over the span of a couple of hours.
Eating is the favorite past time cum recreational activity for families. Unlike faster paced societies in the world meal time in Italy is a time to kick back and relax. When the Italians sit down to eat they literally forget about the world and are in no hurry whatsoever to gobble down their food and get back to work. This is why the culture of Italian food is relaxed and slow paced with families getting the chance to bond with each other.
Family Meals
In cases where the extended family is being invited over for dinner the preparations get underway well in advance. The tradition in Italy is such that the hosts generally prepare a lot more food than could actually be consumed during the event. One of the strikingly different things about the food culture in Italy is that the event does not get underway unless and until all the members on the guest list have arrived and all the food has been prepared. You would often see children pinching little bites off the table in anticipation of the food.
The actual sitting down and eating process on an Italian dinner table is long, relaxed and spread over a couple of hours. To be precise the average Italian meal is three hours long during which the participants consume their food in a many as ten courses. Another prevalent tradition in Italian homes is that each guest brings with himself an interesting homemade dish as well which adds to the already overwhelming menu. Since the courses are so numerous they are usually small in quantity so as to be able to get a taste of everything. The food is served in large platters which makes it easy to reach but as a guest you ought to be careful not to stuff yourself on the first few servings because there is always more to come on an Italian dinner table.
It is fascinating to witness the culture that has developed around Italian food over the years. Even the people that are sitting down to eat on the table have their unsaid places as the elders sit at the head of the table with the younger generation sitting at the center of the table and the women rushing back and forth from the kitchen. Most people like to stay on and keep talking even after the meal has ended and the dinner party goes on for as long as there is an after taste in your mouth.
Eating is the favorite past time cum recreational activity for families. Unlike faster paced societies in the world meal time in Italy is a time to kick back and relax. When the Italians sit down to eat they literally forget about the world and are in no hurry whatsoever to gobble down their food and get back to work. This is why the culture of Italian food is relaxed and slow paced with families getting the chance to bond with each other.
Family Meals
In cases where the extended family is being invited over for dinner the preparations get underway well in advance. The tradition in Italy is such that the hosts generally prepare a lot more food than could actually be consumed during the event. One of the strikingly different things about the food culture in Italy is that the event does not get underway unless and until all the members on the guest list have arrived and all the food has been prepared. You would often see children pinching little bites off the table in anticipation of the food.
The actual sitting down and eating process on an Italian dinner table is long, relaxed and spread over a couple of hours. To be precise the average Italian meal is three hours long during which the participants consume their food in a many as ten courses. Another prevalent tradition in Italian homes is that each guest brings with himself an interesting homemade dish as well which adds to the already overwhelming menu. Since the courses are so numerous they are usually small in quantity so as to be able to get a taste of everything. The food is served in large platters which makes it easy to reach but as a guest you ought to be careful not to stuff yourself on the first few servings because there is always more to come on an Italian dinner table.
It is fascinating to witness the culture that has developed around Italian food over the years. Even the people that are sitting down to eat on the table have their unsaid places as the elders sit at the head of the table with the younger generation sitting at the center of the table and the women rushing back and forth from the kitchen. Most people like to stay on and keep talking even after the meal has ended and the dinner party goes on for as long as there is an after taste in your mouth.
Food facts in Japan
While in Japan one can enjoy a wide variety of interesting and delicious dishes, including tako-yaki, sushi, sashimi, and tempura. Japanese cuisine has evolved over centuries of social and political changes. Washoku (Japanese cuisine) usually refers to food that was around before 1868, the end of Japan's isolationist policies. A few aspects that set Japanese cuisine apart from other cuisines are it's emphasis on using quality ingredients, particular seasonality, and impeccable presentation.
Tempura consists of vegetables or seafood that are covered in a light batter and then deep fried. Tempura was originally brought to Japan by the people of Portugal. Now, tempura is one of the most popular foods in Japan and also one it's best-known exports. Tempura-ya (tempura restaurants) can be anything from low-priced chain fast food joints to classy fine dining establishments. Tempura is usually part of a bento (lunch box) or set meal. It is especially popular in convenience or take-out bentos. There is a huge variety in the ways that tempura is served and cooked and even in what ingredients are used, although it is widely-accepted that dishes should utilize seasonal ingredients that are as fresh as possible. A high-quality tempura should need little else other than a sprinkle of salt.
Tako-yaki (grilled or fried octopus) is a ball-shaped dumpling made from diced or baby octopus, batter, tenkasu (tempura scraps), green onion, and pickled ginger. It is topped with ponzu, mayonnaise, okonomiyaki sauce, katsuobushi (fish shavings), and aonori (green laver). This dish became popular in Osaka and was first sold in 1935 by Endo Tomekichi, the street vendor who invented it. Takoyaki is sold in shops called issen-yoshoku (one-penny western food).
Sushi is a dish of rice cooked with vinegar topped with seafood (often uncooked) or made into rolls. When raw fish is sliced and served alone, it is known as sashimi. When sushi is rolled around or inside of nori (seaweed), it is called makizushi. Inarizushi is when the seafood is packed into a fried tofu pouch. And, chirashi-zushi is sushi rice served in a bowl with scattered seafood on top. Many Japanese complain when they travel abroad that the quality of sushi is extremely low compared to Japanese standards.
In a sign of how serious the Japanese are about food, Michelin recently awarded more restaurants in Tokyo a three star rating (the maximum rating) than any other city in the world, including Paris.
Tempura consists of vegetables or seafood that are covered in a light batter and then deep fried. Tempura was originally brought to Japan by the people of Portugal. Now, tempura is one of the most popular foods in Japan and also one it's best-known exports. Tempura-ya (tempura restaurants) can be anything from low-priced chain fast food joints to classy fine dining establishments. Tempura is usually part of a bento (lunch box) or set meal. It is especially popular in convenience or take-out bentos. There is a huge variety in the ways that tempura is served and cooked and even in what ingredients are used, although it is widely-accepted that dishes should utilize seasonal ingredients that are as fresh as possible. A high-quality tempura should need little else other than a sprinkle of salt.
Tako-yaki (grilled or fried octopus) is a ball-shaped dumpling made from diced or baby octopus, batter, tenkasu (tempura scraps), green onion, and pickled ginger. It is topped with ponzu, mayonnaise, okonomiyaki sauce, katsuobushi (fish shavings), and aonori (green laver). This dish became popular in Osaka and was first sold in 1935 by Endo Tomekichi, the street vendor who invented it. Takoyaki is sold in shops called issen-yoshoku (one-penny western food).
Sushi is a dish of rice cooked with vinegar topped with seafood (often uncooked) or made into rolls. When raw fish is sliced and served alone, it is known as sashimi. When sushi is rolled around or inside of nori (seaweed), it is called makizushi. Inarizushi is when the seafood is packed into a fried tofu pouch. And, chirashi-zushi is sushi rice served in a bowl with scattered seafood on top. Many Japanese complain when they travel abroad that the quality of sushi is extremely low compared to Japanese standards.
In a sign of how serious the Japanese are about food, Michelin recently awarded more restaurants in Tokyo a three star rating (the maximum rating) than any other city in the world, including Paris.
Food facts in Kenya
Ingredients in Kenyan Cuisine
The most popular foods in Kenya are fresh foods from the country's vast resources. Farmland, lakes and the Indian Ocean provide readily available vegetables, fruits and meats. Often, the ingredients used to prepare a Kenyan dish are fresh, very cheap and easily used to make a quick meal. Common vegetables include kale, spinach, cabbage, tomatoes, beans, potatoes, avocados and other leafy greens, while beef and goat meat are the common meats served in a Kenyan meal. Fish, chicken, and mutton are available but are more expensive.
Tropical fruits such as mangoes, oranges, pineapples, bananas, papaws, and pears are cheap, plentiful and popular on Kenyan tables, their availability dictated by the season. Other ingredients used in typical Kenyan dishes and recipes include rice, corn meal, and wheat and millet flour. Kenyans are avid tea drinkers, thus hot beverages such as Kenyan tea and coffee are often served with meals. Cold beverages like soda, juice, and domestic and international beers are also available in restaurants, hotels, pubs and entertainment spots. Tusker, a Kenyan beer, is the relaxing beer of choice for most Kenyans.
The most popular foods in Kenya are fresh foods from the country's vast resources. Farmland, lakes and the Indian Ocean provide readily available vegetables, fruits and meats. Often, the ingredients used to prepare a Kenyan dish are fresh, very cheap and easily used to make a quick meal. Common vegetables include kale, spinach, cabbage, tomatoes, beans, potatoes, avocados and other leafy greens, while beef and goat meat are the common meats served in a Kenyan meal. Fish, chicken, and mutton are available but are more expensive.
Tropical fruits such as mangoes, oranges, pineapples, bananas, papaws, and pears are cheap, plentiful and popular on Kenyan tables, their availability dictated by the season. Other ingredients used in typical Kenyan dishes and recipes include rice, corn meal, and wheat and millet flour. Kenyans are avid tea drinkers, thus hot beverages such as Kenyan tea and coffee are often served with meals. Cold beverages like soda, juice, and domestic and international beers are also available in restaurants, hotels, pubs and entertainment spots. Tusker, a Kenyan beer, is the relaxing beer of choice for most Kenyans.
Food Facts in Singapore
Singapore is well loved for its range of ethnic food available. There are Chinese, Indian to French, Italian to Malay food. It may be a small country but the choices of food available is always an eye opener for first timers to Singapore. In this page you can find information and guides on Singapore food, includes buffets, coffee shop, hawker centers, restaurants & supper place.
One of the best things about being in Singapore is undoubtedly the food. It is no secret that Singaporeans eat and drink with a passion. For the newcomer, deciding where and what to eat can be an intimidating, yet at the same time, exciting experience.
Singapore’s multi-cultural diversity is reflected in the variety of local cuisine it has to offer, from Chinese to Malay, Indian to Peranakan. Singapore cuisine has influenced one another for decades. Foreigners who visit Singapore ought to try out some of our local delicacies.
Some of Singapore delicacies include Satay (Originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian "pizza"), Fried Kway Tiao (fried black noodles- normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and some of our local desserts like Ice Kachang (flavoured ice with ingredients like red bean and jelly), Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough).
One of the best things about being in Singapore is undoubtedly the food. It is no secret that Singaporeans eat and drink with a passion. For the newcomer, deciding where and what to eat can be an intimidating, yet at the same time, exciting experience.
Singapore’s multi-cultural diversity is reflected in the variety of local cuisine it has to offer, from Chinese to Malay, Indian to Peranakan. Singapore cuisine has influenced one another for decades. Foreigners who visit Singapore ought to try out some of our local delicacies.
Some of Singapore delicacies include Satay (Originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian "pizza"), Fried Kway Tiao (fried black noodles- normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and some of our local desserts like Ice Kachang (flavoured ice with ingredients like red bean and jelly), Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough).
Food Facts in Malta
Despite Malta's small size there are some regional variations. This is especially the case with Gozo. This is evidenced in some names such as the Gozitan cheeselet (ġbejna t'Għawdex) and ftira Għawdxija, flatbread topped or filled with potatoes or ġbejniet with eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients.
Other Gozitan variants include the use of ingredients. Gozitan cheeselets, for example, are used as filling for ravioli instead of the usual ricotta.
Seasonal
Figolla - the traditional Easter sweet
The strongest seasonal variations are seen in desserts and sweets. Prinjolata,kwareżimal, karamelli tal-ħarrub, ftira tar-Randan, figolla and qagħaq tal-għasel are all examples of sweets associated with a particular season.
Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki were a popular dish during this period as were stewed snails (Maltese: bebbux), stuffed artichokes (Maltese: qaqoċċ mimli) and fritters (Maltese: sfineġ) of ġbejna, vegetables or fish (particularly whitebait and salted cod).
During the Holy Week bakers also bake a large bagel typically studded with some almonds on top called qagħqa tal-appostli (lit. apostles' bagel). Usually coinciding with the spring, there are also seasonal variations to certain dishes at the time of Lent as in, for example, adding fresh broad beansto dishes such as kusksu (a vegetable and pasta dish).
During the month of November għadam tal-mejtin (lit. bones of the dead, in Italian: ossa dei morti) are prepared. These are similar to figolla but made in the shape of a bone.
Food facts in Andorra
Andorra’s food is typically Catalan, and has strong French and Italian flavours. Meat, in the form of lamb, game, pork, fish and poultry, is an important part of the local diet, and is usually served with pastas, sauces, potatoes and some vegetables. Among Andorra’s specialties are trinxat -bacon cooked with potatoes and cabbage; escudella - a chicken stew with sausages and meatballs; tender dandelion salad; formatge de tupi -cheese fermented with garlic and brandy; and cunillo - rabbit cooked in a tomato sauce.
Andorra’s terrain is so inhospitable that virtually nothing grows in the country- all foodstuffs have to be imported.
The diet in Andorra is based on consumption of meat, garden vegetables, and some fish. The most common winter dish, in rural and urban zones, is escudella, a soup of veal, chicken, potatoes, and vegetables. Some immigrant communities have different customs: Portuguese eat more cod and Indians, more vegetarian food. Normally, the midday meal is eaten near the workplace in a restaurant.
Andorra’s terrain is so inhospitable that virtually nothing grows in the country- all foodstuffs have to be imported.
The diet in Andorra is based on consumption of meat, garden vegetables, and some fish. The most common winter dish, in rural and urban zones, is escudella, a soup of veal, chicken, potatoes, and vegetables. Some immigrant communities have different customs: Portuguese eat more cod and Indians, more vegetarian food. Normally, the midday meal is eaten near the workplace in a restaurant.
Food Facts in Korea
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang(fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Korean Food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Korean Food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.