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German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Printable version; Page information; ... Map showing regional European cuisines by country. Date: 17 September 2024: ... European cuisine;
1.4.4 South Eastern European cuisine. 1.4.5 Southern European cuisine. ... Print/export Download as PDF; Printable version; In other projects Wikidata item; Appearance.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World , the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...
Other names are arraksrulle (as arrak is an ingredient in punsch) and '150-ohmer' (owing to the brown-green-brown colouring, resembling a 150 ohm resistor). Biskvi A small round pastry with a base: made from almonds and sugar, filled with butter cream and covered with a thin layer of chocolate.
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Moravian cuisine makes much use of pork meat (in Moravian Wallachia also lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil and grape oil were mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported.