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To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [4]
This category has the following 26 subcategories, out of 26 total. Cuisine by culture (3 C, 8 P) Cuisine by dependent territory (4 C) Cuisine by ethnicity (50 C, 30 P) Cuisine by city (25 C, 6 P) Cuisine by continent (11 C, 11 P) Cuisine by country (228 C, 4 P) Cuisine by region (34 C, 8 P)
Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin. List of egg dishes. List of egg topics. Fried eggs. A batch of tea eggs with shell still on soaking in a brew of spices and tea, an example of edible eggs.
Afghan cuisine (5 C, 41 P) Albanian cuisine (5 C, 45 P) Algerian cuisine (4 C, 69 P) American cuisine (43 C, 75 P) Andorran cuisine (5 P) Angolan cuisine (14 P) Anguillian cuisine (9 P)
Meals. Meals ( outline) – cuisine is generally served in the form of a meal. A meal is an eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [2] [3] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the ...
An example of Central European cuisine, the wiener schnitzel.It is prepared with regional ingredients and according to the local cooking style. A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
The global cuisine or world cuisine is a cuisine that is practiced around the world. [1] [2] A cuisine is a characteristic style of cooking practices and traditions, [3] often associated with a specific region, country [4] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served ...
Andouillette (a kind of sausage with tripe) Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped) Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached)
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