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Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
An example of nouvelle cuisine presentation. This dish consists of marinated crayfish on gazpacho asparagus and watercress.. Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking.It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
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.
Uncooked fregula. Typical dishes of Cagliari are the fregula cun còciula ("fregula with clams"); the còciula e cotza a sa schiscionera ("clams and mussels cooked in a pan"), and then the burrida a sa casteddaja (based on dogfish, vinegar and walnuts), the cassòla, a soup combining various kinds of fish, crustaceans and mollusks; s'aligusta a sa casteddaja ("Cagliaritan-style lobster"); the ...
A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.