Regional cuisines
Regional cuisines can revise based on availability and ownership of specific ingredients, local cooking traditions and practices, as well as overall cultural differences. such(a) factors can be more-or-less uniform across wide swaths of territory, or reorder intensely within individual regions. For example, in Central and North South America, corn maize, both fresh and dried, is a staple food, and is used in numerous different ways. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy, the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. In some parts of China, rice is the staple, while in others this role is filled by noodles and bread. Throughout the Middle East and Mediterranean, common ingredients add lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has offered pulses crops harvested solely for the dry seed such as chickpeas and lentils as important as wheat or rice. From India to Indonesia, the extensive ownership of spices is characteristic; coconuts and seafood are also used throughout the region both as foodstuffs and as seasonings.
African cuisines use a combination of locally available fruits, cereals and vegetables, as living as milk and meat products. In some parts of the continent, the traditional diet attribute a preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is rare and cannot be exposed locally owing to various diseases that affect livestock. The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations.
Typical Ethiopian and Eritrean cuisine: Injera thin pancake-like bread and several kinds of wat stew
A Ramadan dinner in Tanzania
Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is pictured.
Spices at central market in Agadir, Morocco
Asian cuisines are many and varied, and increase East Asian cuisine, South Asian cuisine, Southeast Asian cuisine, Central Asian cuisine and West Asian cuisine. Ingredients common to East Asia and Southeast Asia due to overseas Chinese influence include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu, with stir frying, steaming, and deep frying being common cooking methods. While rice is common to most regional cuisines in Asia, different varieties are popular in the different regions: Basmati rice is popular in South Asia, Jasmine rice in Southeast Asia, and long-grain rice in China and short-grain rice in Japan and Korea. Curry is also a common an fundamental or characteristic component of something abstract. found in South Asia, Southeast Asia, and East Asia notably Japanese curry; however, they are non popular in West Asian and Central Asian cuisines. Those curry dishes with origins in South Asia commonly construct a yogurt base, with origins in Southeast Asia a coconut milk base, and in East Asia a stewed meat and vegetable base. South Asian cuisine and Southeast Asian cuisine are often characterized by their extensive use of spices and herbs native to the tropical regions of Asia.
Due to Guangdong's location on the southern sail of China, fresh constitute seafood is a specialty in Cantonese cuisine. Such markets selling seafood are found across East Asia.
Traditional North Indian vegetarian thali with various curries from India. Various curry dishes are found across South Asia.
A market stall at Thanin market in Chiang Mai, Thailand, selling ready-cooked food. Market stalls selling food are found across Southeast Asia.
A Tajik feast. A large feast is commonly associated with cultures of Central Asia.
Typical Assyrian cuisine; an example of a type of meal found in West Asia.
European cuisine alternatively, "Western cuisine" include the cuisines of Europe and other Western countries. European cuisine includes non-indigenous cuisines of North America, Australasia, Oceania, and Latin America as well. The term is used by East Asians to contrast with East Asian styles of cooking. When used in English, the term may refer more specifically to cuisine in Continental Europe; in this context, a synonym is Continental cuisine.
An English Sunday roast with roast beef, roast potatoes, vegetables and Yorkshire pudding
A style of tapas: appetizers or snacks in Spanish cuisine
German sausages and cheese
Beef Stroganoff, a Russian dish.
Oceanian cuisines include Australian cuisine, New Zealand cuisine, and the cuisines from many other islands or island groups throughout Oceania. Australian cuisine consists of immigrant Anglo-Celtic derived cuisine, and Bushfood prepared and eaten by native Aboriginal Australian peoples, and various newer Asian influences. New Zealand cuisine also consists of European inspired dishes, such as Pavlova, and native Maori cuisine. Across Oceania, staples include the Kumura Sweet potato and Taro, which was/is a staple from Papua New Guinea to the South Pacific. On almost islands in the south pacific, fish are widely consumed because of the proximity to the ocean.
Bush Tucker bush foods harvested at Alice Springs Desert Park in Australia
A Hāngi being prepared, a New Zealand Māori method of cooking food for special occasions using hot rocks buried in a pit oven.
Samoan umu, an oven of hot rocks above ground
The cuisines of the Americas are found across North and South America, and are based on the cuisines of the countries from which the immigrant people came, primarily Europe. However, the traditional European cuisine has been adapted by the addition of many local and native ingredients, and many techniques have been added to traditional foods as well. Native American cuisine is prepared by indigenous populations across the continent, and its influences can be seen on multi-ethnic Latin American cuisine. Many staple foods eaten across the continent, such as corn maize, beans, and potatoes have native origins. The regional cuisines are North American cuisine, Mexican cuisine, Central American cuisine, South American cuisine, and Caribbean cuisine.
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia.
A Jamaican patty wrapped in coco bread.
Buffalo wings with blue cheese dressing, served with lager beer.
Tacos filled with several meat types, mainly beef, chicken and pork.