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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 ...
The trade among different countries also largely affects a region's cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger and turmeric were important items of commerce in the earliest evolution of trade, and India was a global market for this. Cinnamon and cassia found their way to the Middle ...
العربية; Արեւմտահայերէն; অসমীয়া; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская ...
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...
Global cuisine is a cuisine that is practiced around the world. 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.
The country boasts more than 3,100 varieties of quinoa, which contrary to popular opinion is actually the seed of a flowering pseudocereal plant rather than a true grain.
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France. [1]
The term "regional" is somewhat ambiguous, however, since the cuisine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into the Tex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.