European cuisine

French bread

Italian pasta

Deep-fried potatoes

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries.^[1] European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia,^[1] as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.^[2] (This is analogous to Westerners referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe or continental; in this context, a synonym is Continental cuisine, especially in British English.

Grilled steak

The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries^[3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.^[4] Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine.^[5] Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however corn meal, or polenta, is a major part of the cuisine of Italy and the Balkans.

Eastern European cuisines

Belarusian potato babka

Polish pierogi

Bulgarian banitsa

Romanian sărmăluţe cu mămăligă

Czech Vepřo-knedlo-zelo

Russian pirozhki

Hungarian gulyás

Ukrainian borscht

Main article: Eastern European cuisine

• Armenian cuisine
• Azerbaijani cuisine
• Belarusian cuisine
• Bulgarian cuisine
• Czech cuisine
• Georgian cuisine
• Hungarian cuisine
• Moldovan cuisine
• Polish cuisine
• Romanian cuisine
• Russian cuisine
  • Tatar cuisine
• Slovak cuisine
• Slovenian cuisine
• Ukrainian cuisine
  • Crimean Tatar cuisine

Northern European cuisines

English Sunday roast

Norwegian smørbrød

Finnish sautéed reindeer

Scottish haggis, neeps, and tatties

Irish stew

Swedish meatballs

Lithuanian cold borscht

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Welsh rarebit

• British cuisine
  • English cuisine
    • Anglo-Indian cuisine
  • Scottish cuisine
  • Welsh cuisine
• Danish cuisine
• Estonian cuisine
• Finnish cuisine
• Icelandic cuisine
• Irish cuisine
• Lappish cuisine
• Latvian cuisine
• Lithuanian cuisine
• Norwegian cuisine
• Swedish cuisine

Southern European cuisines

Bosnian Ćevapi

Macedonian Tavče Gravče

Croatian Žganci

Maltese octopus stew

Cypriot bamies

Serbian Đuveč

Greek salad

Portuguese amêijoas à bulhão pato

Italian polenta with rabbit

Portugese cozido

Italian risotto alla milanese

Spanish paella

Italian spaghetti alla carbonara

Spanish tapas

Neapolitan pizza

Turkish kebab

Main article: Cuisine of the Mediterranean

• Albanian cuisine
• Bosnian cuisine
• Croatian cuisine
• Cypriot cuisine
• Gibraltarian cuisine
• Greek cuisine
  • Macedonian Greek cuisine
• Italian cuisine
  • Neapolitan cuisine
  • Sardinian cuisine
  • Sicilian cuisine
  • Tuscan cuisine
  • Venetian cuisine
• Macedonian cuisine
• Maltese cuisine
• Montenegrin cuisine
• Portuguese cuisine
• Serbian cuisine
• Slovenian cuisine
• Spanish cuisine
  • Andalusian cuisine
  • Asturian cuisine
  • Aragonese cuisine
  • Balearic cuisine
  • Basque cuisine
  • Canarian cuisine
  • Cantabrian cuisine
  • Castilian-Manchego cuisine
  • Catalan cuisine
  • Extremaduran cuisine
  • Galician cuisine
  • Leonese cuisine
  • Valencian cuisine
• Turkish cuisine

Western European cuisines

Austrian schweinsbraten with semmelknödel

French carbonnade flamande

Belgian moules frites

French duck magret

Dutch Boerenkoolstamppot with rookworst

French fondue savoyarde

German Sauerbraten with potato dumplings

French quiche lorraine

• Austrian cuisine
• Belgian cuisine
• Dutch cuisine
• French cuisine
  • Haute cuisine
    • Cuisine classique
    • Nouvelle cuisine
• German cuisine
• Luxembourgian cuisine
• Swiss cuisine

See also

• Medieval cuisine
• Early modern European cuisine
• Mediterranean cuisine

References

1. ^ ^{a b} "European Cuisine." Europeword.com. Accessed July 2011.
2. ^ Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong
3. ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
4. ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
5. ^ Kwan Shuk-yan, pg 26

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