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European cuisine includes non-indigenous cuisines of North America, Australasia, Oceania and Latin America as well. The term is used by East Asians to contrast with East Asian styles of cooking. [18] When used in English, the term may refer more specifically to cuisine in (Continental) Europe; in this context, a synonym is Continental cuisine.
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. 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]
History of Asian cuisine History of Chinese cuisine – marked by both variety and change. The archaeologist and scholar K.C. Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions." Over the course of history, he says, "continuity vastly ...
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 ...
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1] [2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used.
The lavish and sophisticated cuisine and practices of the French court became the culinary model for the French. Alexandre Grimod de La Reynière wrote the gastronomic work Almanach des gourmands (1803), elevating the status of food discourse to a disciplined level based on his views of French tradition and morals. Grimod aimed to reestablish ...
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The cuisine of South Tyrol combines culinary influences from Italy and the Mediterranean with a strong alpine regional and Austrian influence. The cuisine of South Tyrol—the northern half of the Trentino-Alto Adige region—combines culinary influences from Italy and the Mediterranean with a strong alpine regional and Austrian influence. [170]