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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 ( cutlery ), and eating steaks and other foods that require cutting followed.
The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguishes European cooking from cuisines of Asian countries [3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size. [4]
Congee Ruins of a garum factory in Baelo Claudia, Spain Papadzules may be "one of the most ancient traditional dishes of Yucatán, Mexico." [15] Various chutneys in Bangalore, India. Anfu ham is a dry-cured ham from Anfu, Jiangxi, China that originated from the Qin dynasty. [16] It is eaten alone and also used as an ingredient to add flavor to ...
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)
In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [352]
3. Calabria, Italy. This southern region of Italy doesn’t get as much attention as Tuscany or Sicily, and yet it’s a nearly-untouched natural gem, with graceful mountains and crystal-clear waters.
A page from a late-14th-century manuscript of Forme of Cury with recipes for "drepee", parboiled birds with almonds and fried onions, and the first part of a recipe for "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates and pine nuts and colored with sandalwood
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