List of cuisinesThis is a list of various cuisines. The cuisines of present-day nations are listed in alphabetic order by continent. The continental classification is followed by sections listing historical, ethnic, and religious cuisines.

Contents

• 1 Africa • 2 Asia

o 2.1 Central Asia o 2.2 East Asia

2.2.1 China o 2.3 Southeast Asia o 2.4 South Asia

2.4.1 India o 2.5 Middle East

• 3 Europe o 3.1 Northern Europe o 3.2 Western Europe o 3.3 Eastern Europe o 3.4 Southern Europe

3.4.1 Spain • 4 Oceania • 5 The Americas

o 5.1 North America 5.1.1 United States

o 5.2 Central America o 5.3 South America o 5.4 Caribbean

• 6 Historical cuisines • 7 Ethnic and religious cuisines • 8 Cuisine styles • 9 See also • 10 References

Africa

African cuisine reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking techniques.[1]

Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in different parts of Africa, and Central Africa, East Africa, the Horn of Africa, North Africa, West Africa and Southern Africa each have their own distinctive foods. They are very well known for their distinctive cooking styles.

Central Africa

• Cameroonian cuisine• Congolese cuisine

East Africa

• Burundian cuisine• Kenyan cuisine• Tanzanian cuisine• Ugandan cuisine

Horn of Africa

• Eritrean cuisine• Ethiopian cuisine• Somali cuisine

North Africa

• Algerian cuisine• Egyptian cuisine• Libyan cuisine• Moroccan cuisine• Sudanese cuisine• Tunisian cuisine

Southern Africa

• Botswanan cuisine• Cuisine of Madagascar• Mauritian cuisine• Namibian cuisine• South African cuisine• Zimbabwean cuisine

West Africa

• Burkinabe cuisine• Cuisine of Côte d'Ivoire• Ghanaian cuisine• Nigerian cuisine• Sierra Leonean cuisine• Senegali cuisine

Asia

Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses the areas once found in the Khmer Empire including Cambodia, Laos, Thailand and Viet Nam as well as the countries of Brunei, Indonesia, Malaysia, Philippines, and Singapore; Southwest Asian derived the states that once made up British India – Burma, India, Sri Lanka and Pakistan as well as several other countries in this region of the continent;[2] Central Asian and Middle Eastern.

Ingredients common to many cultures in the east and southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Additionally, cooking methods such as stir frying, steaming and deep frying are also common across many of these cuisine styles. While rice is common to most Asian cuisines, different varieties are popular in the various regions; Basmati rice is popular in the subcontinent, Jasmine is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea.[3] Curry is also a common dish in found in southern and eastern Asia, however they are not as popular in eastern cuisines. Those curry dishes with origins in India and other southwestern countries usually have a yogurt base while southeastern and eastern curries are generally use coconut milk as their foundation.[

Central Asia

• Afghan cuisine• Kazakh cuisine• Kyrgyz cuisine• Mongolian cuisine• Tajik cuisine• Tibetan cuisine• Turkmen cuisine• Uyghur cuisine (Cuisine of Xinjiang)• Uzbek cuisine

East Asia

The styles of cuisine found in traditional East Asian cuisines evolved with a common usage of oils, fats and sauces in the preparation of dishes. China, with its long history, massive population and widely distributed diaspora, has become possibly the most well known of the cuisines originating from this region of the world. The cuisine found in China has its origins in what is known as the Eight Great Traditions, however its cuisine can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic while southern styles tend to favor fresh ingredients that are lightly prepared. Japanese cuisine has become known for dishes such as sushi that focus on raw ingredients and deep fried dishes such as tempura. Korean cuisine has come to feature cooking methods such as sauteing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.[2]

• Cuisine of Hong Kong o Hong Kong - western style

• Japanese cuisine o Okinawan cuisineo Ainu cuisine

• Korean cuisine o Korean temple cuisine

• Macanese cuisine• Mongolian cuisine• Taiwanese cuisine

China

Chinese cuisine (Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great

Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed

as the Four Great Traditions (四大菜系). There are also featured Buddhist and Muslim

sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.

• Beijing cuisine o Chinese

aristocrat cuisine

o Chinese imperial cuisine

o Liaoning cuisine

• Chinese Buddhist cuisine

• Cantonese cuisine

• Chiuchow cuisine

• Hakka cuisine

• Henan cuisine

• Anhui cuisine

• Fujian cuisine

• Hubei cuisine

• Hunan cuisine

• Chinese Islamic cuisine

• Shanxi cuisine

• Jiangxi cuisine

• Shanghai cuisine

• Jiangsu cuisine o Huaiyang

cuisine• Guizhou cuisine • Northeastern

Chinese cuisine• Shandong

cuisine• Shaanxi cuisine • Szechuan

cuisine (Sichuan)

• Yunnan cuisine • Zhejiang cuisine

• Xinjiang cuisine

Southeast Asia

The styles of cuisine found in the Southeast Asian regions include a strong emphasis lightly-prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.[2]

As these cultures grew outwards from their homelands, their cuisines were influenced by the styles and methods of both western and northern Asia. West Asian influence can be seen in the curry dishes and Indian spices, such as cardamom and cumin, that are found in cuisines throughout the southern countries; while Chinese influences, including traditional spices like coriander and star anise, can be tasted most noticeably in Vietnamese cuisine. As European nations colonized the region, the influences of French, British and Dutch cuisine further altered the culinary landscape. One of the more widely known ingredients westerners brought to Asia was the chili pepper, originally from the Americas.[5]

• Cambodian cuisine• Indonesian cuisine

o Indonesian Chinese cuisine o Javanese cuisine o Minangkabau cuisine

• Laotian cuisine• Malaysian cuisine

o Penang cuisineo Ipoh cuisineo Peranakan cuisine

• Cuisine of Burma/Myanamar• Filipino cuisine• Singaporean cuisine• Thai cuisine• Vietnamese cuisine

South Asia

The cuisine of Southwest Asia has roots in several regions and cultures, including Persia, Turkey, and the Middle East as well practices taken from the Hindu beliefs practiced by the large population found in the region. Nan, a type of flat bread from the former regions is a common part of meals to be had in many parts of Southwest Asia. Foods in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not very common as western cuisines because of the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.[2]

• Bangladeshi cuisine• Bhutanese cuisine• Maldivian cuisine

• Nepalese cuisine• Pakistani cuisine• Sri Lankan cuisine

India

Indian cuisine is characterized by its sophisticated and subtle use of many spices and vegetables grown across India and also for the widespread practice of vegetarianism across its society. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.[6]

India's religious beliefs and culture has played an influential role in the evolution of its cuisine. However, cuisine across India also evolved with the subcontinent's cross-cultural

interactions with the neighboring Middle East and Central Asia as well as the Mediterranean, making it a unique blend of various cuisines across Asia.[7][8] The colonial period introduced European cooking styles to India adding to its flexibility and diversity.[9][10] Indian cuisine has also influenced cuisines across the world, especially those from Southeast Asia.[11][12][13] In particular, curry has been widely adopted in cuisines around the world.

North Indian cuisines

• Punjabi cuisine

• Cuisine of Uttar Pradesh

• Rajasthani cuisine

• Mughlai cuisine

• Bhojpuri cuisine

• Bihari cuisine

• Kashmiri cuisine

South Indian cuisines

• Kerala cuisine

• Tamil cuisine

• Andhra cuisine

• Cuisine of Karnataka

• Hyderabadi cuisine

East Indian cuisines

• Bengali cuisine

• Cuisine of Jharkhand

• Oriya cuisine

North-East Indian cuisines

• Sikkimese cuisine

• Assamese cuisine

• Tripuri cuisine

• Naga cuisine

West Indian cuisines

• Goan cuisine • Gujarati

cuisine• Maharashtrian

cuisine• Malvani

cuisine• Parsi cuisine • Rajasthani

cuisine

Other

• Indian Chinese cuisine

• Jain (Satvika) • Sindhi cuisine • Chettinad

cuisine• Udupi cuisine

• Indian fast food

Middle East

The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so the term is not a definitive term. Arab cuisine is defined as the various regional cuisines

spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. Levantine cuisine is the traditional cuisine of Ottoman Syria, now usually called the Levant. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, Lebanon, Jordan, Palestine, Israel, northwest Iraq (the province of Mosul), and southern Turkey near Adana, Gaziantep, and Mardin.

Middle Eastern cuisine

• Assyrian cuisine• Iranian cuisine

o Mazanderani cuisine • Iraqi cuisine

o Kurdish cuisin

Arab cuisine

• Bahraini cuisine• Kuwaiti cuisine• Omani cuisine• Qatari cuisine• Saudi Arabian cuisine• Yemeni cuisine

Levantine cuisine

• Israeli cuisine• Jordanian cuisine• Lebanese cuisine• Palestinian cuisine• Syrian cuisine

Europe

European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to contrast with Asian styles of cooking.[14] This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used by Westerners, the term may refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

Northern EuropeBritish Isles

• Irish cuisine• British cuisine

o English cuisine

o Scottish cuisine

o Welsh cuisine

o Cuisine of Saint Helena

o Anglo-Indian cuisine

Scandinavia

• Danish cuisine o Cuisine of

Faroe Islandso Greenlandi

c cuisine• Finnish cuisine• Icelandic cuisine• Lappish cuisine• Norwegian

cuisine

• Swedish cuisine

Western Europe

• Austrian cuisine• Belgian cuisine• Dutch cuisine• French cuisine• German cuisine• Luxembourgian cuisine

• Swiss cuisine

Eastern Europe

• Belarusian cuisine• Czech cuisine• Hungarian cuisine• Moldovan cuisine• Polish cuisine• Romanian cuisine

• Russian cuisine o Tatar cuisine

• Slovak cuisine• Slovenian cuisine• Ukrainian cuisine

The Caucasus

• Armenian cuisine• Azerbaijani cuisine• Georgian cuisine

Baltic states

• Estonian cuisine• Latvian cuisine• Lithuanian cuisine

Southern Europe

• Cypriot cuisine

Balkans

• Albanian cuisine• Bosnian cuisine• Bulgarian cuisine• Croatian cuisine• Greek cuisine

o Macedonian cuisine (Greek)• Macedonian cuisine (Slavic)• Montenegrin cuisine• Serbian cuisine

• Turkish cuisineItalian Peninsula

• Italian cuisine o Sicilian cuisine

• Maltese cuisine• Cuisine of San Marino

Iberian Peninsula

• Gibraltarian cuisine• Portuguese cuisine

Spain

Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's

extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors.

• Andalusian cuisine

• Asturian cuisine

• Aragonese cuisine

• Balearic cuisine

• Basque cuisine

• Canarian cuisine

• Cantabrian cuisine• Castilian-Manchego

cuisine• Catalan cuisine• Galician cuisine• Leonese cuisine

• Valencian cuisine

Oceania

• Australian cuisine• Cuisine of Mariana Islands• New Zealand cuisine• Cuisine of Palau• Samoan cuisine• Tongan cuisine

The Americas

Cuisines of the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the traditional European cuisine has been adapted to a greater or lesser degree and many local ingredients and techniques have been added to the tradition.

North AmericaMain article: North American cuisine

• Canadian cuisine o Cuisine of Quebeco Cuisine of Torontoo Canadian Chinese cuisine

• Mexican cuisine• Native American cuisine

United StatesMain article: Cuisine of the United States

The cuisine of the United States is a style of food preparation derived from the United States. The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. With European colonization, the style of cookery changed vastly, with numerous ingredients introduced from Europe, as well as cooking styles and modern cookbooks. The style of cookery continued to expand into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created a rich diversity and a unique regional character throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy.

Midwestern cuisinesNortheastern cuisines

• Cuisine of New England • Cuisine of Philadelphia • Cuisine of New York City

Southern cuisines

• Cajun cuisine • Floribbean cuisine• Louisiana Creole cuisine• Lowcountry cuisine• Cuisine of Kentucky

Southwestern cuisines

• New Mexican cuisine• Tex-Mex cuisine

Western cuisines

• California cuisine• Cuisine of California• Hawaiian cuisine• Pacific Northwest cuisine

Fusion cuisine

• Chinese American cuisine • Euro-Asian cuisine • Italian-American cuisine • New American cuisine

Other

• Fast food • Barbecue • Soul food

Central AmericaMain article: Latin American cuisine

Latin American cuisine has basically received influence from all over the world. Most of the influence came due to colonization, and the resulting mixtures among the Native Americans, European immigrants, and African slaves. Nonetheless, other immigration waves (Some resulting from wars, such as World War II) also have had a hand at this mixture, mainly in the form of immigrants from central and eastern Europe and from the east of Asia (mainly China and Japan).

• Belizean cuisine• Costa Rican cuisine• Salvadoran cuisine• Guatemalan cuisine• Honduran cuisine• Nicaraguan cuisine• Panamanian cuisine

South America

Some of the richest food products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil the most traditional dish is the feijoada.

• Argentinian cuisine

• Brazilian cuisine• Chilean cuisine• Colombian cuisine• Ecuadoran cuisine• Peruvian cuisine

o Peruvian-Chinese cuisine (chifa)• Uruguayan cuisine• Venezuelan cuisine

Caribbean

Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch and Indian cuisines. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region. Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster or conch, while others prefer certain types of fish or sharks.

• Cuisine of Antigua and Barbuda• Cuban cuisine• Cuisine of Curaçao• Dominican cuisine• Dominican Republic cuisine• Grenadian cuisine• Guyanese cuisine• Haitian cuisine• Jamaican cuisine• Martinican cuisine• Puerto Rican cuisine• Cuisine of Saint Kitts and Nevis• Cuisine of Trinidad and Tobago

Historical cuisinesAfrica

• Ancient Egyptian cuisine

Americas

• Native American cuisine o Andean cuisine o Aztec cuisine o Maya cuisine o Inca cuisine

• Cuisine of the Thirteen Colonies

Asia

• Byzantine cuisine • History of Chinese cuisine • History of Indian cuisine • Ottoman cuisine

Europe

• Ancient Greek cuisine • Ancient Roman cuisine • Medieval cuisine • Early modern European cuisine • Soviet cuisine

Ethnic and religious cuisines

• Arab cuisine • Berber cuisine • Buddhist cuisine • Jewish cuisine

o Cuisine of the Sephardic Jews o Cuisine of the Mizrahi Jews o Bukharan Jewish cuisine

• Native American cuisine • Pennsylvania Dutch cuisine • Peranakan cuisine

Cuisine styles

• Fusion cuisine • Haute cuisine • Immigrant cuisine • Nouvelle cuisine • Vegan cuisine • Vegetarian cuisine

Cuisine (List of cuisines) Regional

African · Arab · Asian · Caribbean · Eastern European · European · Latin American · Mediterranean · Middle Eastern · North African · North American · South Asian · West African

National

Algerian · Argentine · Armenian · Australian · Austrian · Burkinabe · American · Belarusian · Bosnian · Botswanan · Brazilian · British · Bulgarian · Cameroonian · Canadian · Chilean · Chinese · Congolese · Colombian · Croatian · Cuban · Cyprus · Czech · Danish · Dutch · Ecuadorian · Egyptian · Equatorial Guinea · Estonian · Ethiopian · Finnish · French · Georgian · German · Greek · Guatemalan · Honduran · Hungarian · Icelandic · Indian · Indonesian · Iranian · Irish · Israeli · Italian · Jamaican · Japanese · Kazakhstan · Korean · Lao · Latvian · Lithuanian · Luxembourgian · Malaysia · Maltese · Mexican · Moldovan · Mongolian · Moroccan · Native American · Norwegian · Pakistani · Peruvian · Polish · Portuguese · Romanian · Russian · Saudi Arabian · Singaporean · Sicilian · Slovak · South African · Spanish · Swazi · Swedish · Swiss · Thai · Turkish · Ukrainian · Uruguayan · Venezuelan · Vietnamese

Historical

Ancient Egyptian · Ancient Greek · Ancient Roman · Andean · Aztec · Byzantine · Early modern European · Historical Chinese · Historical Indian · Mayan · Medieval · Ottoman

Styles

Fast food · Fusion · Immigrant

Types of food

Confectionery · Dairy products · Fruit · Herbs / Spices · Meat · Vegetable

Carbohydrate staples

Barley · Bread · Breadfruit · Cassava · Couscous · Maize · Oatmeal · Pasta · Plantain · Potato · Quinoa · Rice · Sago · Sweet Potato · Taro · Wheat · Yam

Types of dish

Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup · Stew

Technical

Eating utensils · Food preparation utensils · Techniques · Weights and measures

See also

Kitchen · Meal (Breakfast · Lunch · Dinner) · Wikibooks:Cookbook