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Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée ) and rice are eaten in Europe, they are only staple foods in limited areas, particularly ...
The most typical ingredients used in Polish cuisine are sauerkraut, paprika, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes its taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries. Polish wine ...
Products with more evenly distributed production see more frequent changes in the ranking of the top producers. The major agricultural products can be broadly categorised into foods , fibers , fuels , and raw materials .
1. Aarhus, Denmark. While many go straight to Copenhagen when visiting Denmark, Aarhus isn’t to be overlooked. Named the European Capital of Culture in 2017, Aarhus has museums and funky ...
A type of pizza (pizza margherita).Pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world. A national dish is a culinary dish that is strongly associated with a particular country. [1]
Döner kebab, a dish consisting of seasoned meat cooked on a vertical rotisserie and popularized by Turkish immigrants, is one of the most popular fast food items in Germany with sales reaching more than 3.5 billion euros each year. The döner meat is typically served as a plate with rice or chips and a salad, or for a quick snack or meal it ...
In Educated Tastes: Food, Drink, and Connoisseur Culture. Ed: Jeremy Strong. University of Nebraska Press, 2011, ISBN 978-0803219359; Darra Goldstein, A Taste of Russia: A Cookbook of Russia Hospitality, Russian Life Books, 2nd edition: 1999, ISBN 978-1940585031; Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia.
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] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]