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Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement , and eating steaks and other foods that require cutting followed. This contrasted with East Asian cuisine, where the ...
The traditional cuisine of the Crimean Tatars derives basically from the same roots as the cuisine of the Volga Tatars, although unlike the Volga Tatars they do not eat horse meat and do not drink mare's milk . However, the Crimean Tatars adopted many Uzbek dishes during their exile in Central Asia since 1944, and these dishes have been ...
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. For example, East Slavic countries of the Sarmatic Plain (Belarusian, Russian and Ukrainian cuisine) show many similarities.
Hákarl – a traditional food [15] and national dish of Iceland; Hangikjöt [16] Þorramatur – a selection of traditional Icelandic food, [17] consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
With very little European influence (as compared to other South American countries), Bolivian cuisine is unique for how it highlights traditional Incan, Andean staples, such as corn, potatoes ...
A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia. Rinderroulade: Throughout Germany A roulade of bacon and onions wrapped in thinly sliced beef Sauerbraten: Rhineland: A beef pot roast marinated in vinegar, water, spices and seasonings Sauerkraut: Throughout Germany Fermented shredded cabbage ...
At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg).