Cuisines of the World

Afghan Cuisine

Afghan cuisine is largely based upon the nation’s chief crops; cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yoghurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes.

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Albanian Cuisine

Albanian cuisine is meat-oriented. Traditional dishes, which usually are reserved for guests and special occasions such as weddings, are easier to find among Albanians living abroad.

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Algerian Cuisine

Information about Algerian cuisine and traditional food recipes. The khabz, traditional Amazigh (Berber) flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is merguez, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, Karantita, pastilla that is a speciality from Tlemcen and the Chaoui dish chakhchoukha.

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Alsatian Cuisine

Alsatian cuisine, strongly based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include Baeckeoffe, flammekueche, Choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterised by carpe frite.

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Amazonian Cuisine

Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularised among neighbours.

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American Chinese Cuisine

American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to American styles and differs significantly from traditional Chinese cuisine.

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Andalusian Cuisine

Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterised by gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez.

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Angolan Cuisine

Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.

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Antiguan and Barbudan Cuisine

Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepper pot. Fungie is a dish that’s similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster.

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Argentine Cuisine

Argentinian people have a reputation for their love of eating. Social gatherings are commonly centered around sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family dinner is considered the most significant meal of the week, whose highlights often include asado or pasta

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Armenian Cuisine

Information about Armenian cuisine including the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.

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Asturian Cuisine

Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.

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Austrian Cuisine

Austrian cuisine is a style native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cuisine, and in turn this fusion of styles was influential throughout the Empire.

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Azorean Cuisine

Azorean cuisine tends to be much more country rustic than mainland Portugal’s (this is not a hard and fast rule, but is generally true). The foods are rich with the flavours of the main ingredients, rather than created with sophisticated blends of flavours.

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A good example of this is the Kale Soup. The …

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Balinese Cuisine

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.

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Bangladeshi Cuisine

Bangladeshi food varies between very sweet and mild-to extremely spicy, many tourists even from other South East Asian and Subcontinental countries find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most likely due to geographic and cultural proximity. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.

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Bihari Cuisine

Bihari cuisine is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products.

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Brazilian Cuisine

Brazilian cuisine, while it has many similarities with that of its South American neighbours, is distinct. Stretching from the Amazon in the north, through the fertile plantations of the central coast and on to the southern pampas, the food of Brazil spans a unique mix of cultures and cuisines.

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Bulgarian Cuisine

Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Greek, Middle Eastern, and Italian cuisines.

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Burundian Cuisine

Due to these characteristics, the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat. Not much meat is consumed in Burundi, because animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very sacred.

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