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European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. [ 1 ] The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions. [ 2 ] Compared to traditional cooking of East Asia, meat holds a more prominent and ...
a cold cut that originated in Europe that literally means head cheese with music. Saure Zipfel: Main course A typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels. Schäufele: Main course
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in ...
Eastern European cuisine. Kefir, a fermented milk drink originating in the North Caucasus region. Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country.
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture. European cuisine refers collectively to the cuisines of Europe. [2] European cuisine includes cuisines of Europe, but can arguably also include non- indigenous cuisines of North America, Australasia, Oceania, and Latin America ...
3. Calabria, Italy. This southern region of Italy doesn’t get as much attention as Tuscany or Sicily, and yet it’s a nearly-untouched natural gem, with graceful mountains and crystal-clear waters.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English. Many writers define the three core elements of the ...
Bavarian cuisine. Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.