European cuisine

"Western cuisine" redirects here. For the American West, see cuisine of the Western United States.

French baguette

Italian pasta

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe^[1] and other Western countries,^[2] including (depending on the definition) that of Russia,^[2] as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.^[3] (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

Grilled steak

Home fried potatoes

The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries^[4] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.^[5]Steak and cutlet in particular are common dishes across the West. Western cuisines also put substantial emphasis on grape wine and on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine.^[6]Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas, particularly in Northern Europe. Maize is much less common in most European diets than it is in the Americas; however corn meal (polenta or mămăligă), is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée), and rice are eaten in Europe, they do not constitute an ever-present staple. Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of European cuisine.

Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.

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. In contrast in the Sinosphere, the ruling class were the court officials, who had their food cut ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company.

Contents

• 
  1 Central European cuisines
  


• 
  2 Eastern European cuisines
  


• 
  3 Northern European cuisines
  


• 
  4 Southern European cuisines
  


• 
  5 Western European cuisines
  


• 
  6 See also
  


• 
  7 References
  


• 
  8 Further reading
  

Central European cuisines

See also: Central European cuisine

All of these countries have their specialities.^[7][8] Austria is famous for their Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for their world renowned beers. Germany for their world-famous wursts, Hungary for their goulash. Slovakia is famous for their gnocchi-like Halusky pasta. Slovenia for their German and Italian influenced cuisine, Poland for their world-famous Pierogis which are a cross between a Ravioli and an Empanada. Liechtenstein and German speaking Switzerland are famous for their Rösti and French speaking Switzerland for their Raclettes.

• 
  Austrian cuisine
  


• 
  Czech cuisine
  


• 
  German cuisine
  


• 
  Hungarian cuisine
  


• 
  Polish cuisine
  


• 
  Liechtensteiner cuisine
  


• 
  Slovak cuisine
  


• 
  Slovenian cuisine
  


• 
  Swiss cuisine
  

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Austrian Wiener Schnitzel 

Czech Vepřo-knedlo-zelo 

German Black Forest cake 

German Sauerbraten with potato dumplings 

Hungarian gulyás 

Polish pierogi 

Slovakian Bryndzové halušky 

Slovakian Skalický trdelník 

Slovenian Prekmurska gibanica 

Slovenian žganci 

Swiss fondue 

Eastern European cuisines

See also: Eastern European cuisine and Caucasian cuisine

• 
  Armenian cuisine
  


• 
  Azerbaijani cuisine
  


• 
  Belarusian cuisine
  


• 
  Bulgarian cuisine
  


• 
  Georgian cuisine
  


• 
  Kazakh cuisine
  


• 
  Moldovan cuisine
  


• 
  Russian cuisine
  
  
  
  • 
    Mordovian cuisine
    
  
  
  • 
    Tatar cuisine
    
  
  
  
  


• 
  Romanian cuisine
  


• 
  Ukrainian cuisine
  
  • 
    Crimean Tatar cuisine
    
  
  

Armenian khorovats (shashlik) 

Azerbaijani plov 

Belarusian potato babka 

Bulgarian Banitza 

Bulgarian Yogurt (Kiselo mlyako) 

Crimean Tatar chiburekki 

Georgian chanakhi 

Moldovan and Romanian sărmăluţe cu mămăligă 

Russian pirozhki 

Russian Olivier salad 

Tatar azu (veal stew) 

Ukrainian borscht 

Ukrainian Chicken Kiev 

Northern European cuisines

• 
  British cuisine
  
  
  
  • 
    English cuisine
    
  
  
  • Northern Irish cuisine
  
  
  • 
    Scottish cuisine
    
  
  
  • 
    Welsh cuisine
    
  
  
  
  


• 
  Danish cuisine
  


• 
  Estonian cuisine
  


• 
  Faroese cuisine
  


• 
  Finnish cuisine
  


• 
  Icelandic cuisine
  


• 
  Irish cuisine
  


• 
  Latvian cuisine
  


• 
  Lithuanian cuisine
  


• 
  Norwegian cuisine
  


• 
  Sami cuisine
  


• 
  Swedish cuisine
  

Danish Stegt flæsk med persillesovs 

English Sunday roast 

Estonian kama dessert 

Finnish creamy salmon soup 

Irish stew 

Lapland Sautéed reindeer 

Lithuanian cepelinai 

Norwegian fårikål 

Scottish haggis, neeps, and tatties 

Swedish meatballs 

Welsh rarebit 

Southern European cuisines

Main article: Mediterranean cuisine

• 
  Albanian cuisine
  


• 
  Bosnia and Herzegovina cuisine
  


• 
  Croatian cuisine
  


• 
  Cypriot cuisine
  
  • 
    Northern Cypriot cuisine
    
  
  


• 
  Gibraltarian cuisine
  


• 
  Greek cuisine
  
  • 
    Macedonian Greek cuisine
    
  
  


• 
  Italian cuisine
  
  
  
  • 
    Neapolitan cuisine
    
  
  
  • 
    Sardinian cuisine
    
  
  
  • 
    Sicilian cuisine
    
  
  
  • 
    Tuscan cuisine
    
  
  
  • 
    Venetian cuisine
    
  
  
  
  


• 
  Macedonian cuisine
  


• 
  Maltese cuisine
  


• 
  Montenegrin cuisine
  


• 
  Portuguese cuisine
  


• 
  Sammarinese cuisine
  


• 
  Serbian cuisine
  
  • 
    Kosovan cuisine
    
  
  


• 
  Spanish cuisine
  
  
  
  • 
    Andalusian cuisine
    
  
  
  • 
    Asturian cuisine
    
  
  
  • 
    Aragonese cuisine
    
  
  
  • 
    Balearic cuisine
    
  
  
  • 
    Basque cuisine
    
  
  
  • 
    Canarian cuisine
    
  
  
  • 
    Cantabrian cuisine
    
  
  
  • 
    Castilian-Manchego cuisine
    
  
  
  • 
    Castilian-Leonese cuisine
    
  
  
  • 
    Catalan cuisine
    
  
  
  • 
    Extremaduran cuisine
    
  
  
  • 
    Galician cuisine
    
  
  
  • 
    Menorcan cuisine
    
  
  
  • 
    Valencian cuisine
    
  
  
  
  


• 
  Turkish cuisine
  

Bosnian ćevapi 

Greek salad 

Italian polenta with rabbit 

Italian spaghetti alle vongole 

Maltese octopus stew 

Neapolitan pizza 

Portuguese amêijoas à bulhão pato 

Portuguese cozido 

Serbian Đuveč 

Spanish tapas 

Turkish baklava 

Valencian paella 

Western European cuisines

• 
  Belgian cuisine
  


• 
  Dutch cuisine
  


• 
  French cuisine
  
  • 
    Haute cuisine
    
    
    
    • Cuisine classique
    
    
    • Nouvelle cuisine
    
    
    
    
  
  


• 
  Luxembourgian cuisine
  


• 
  Monegasque cuisine
  


• 
  Occitan cuisine
  

Belgian carbonnade flamande 

Belgian moules frites 

Dutch Boerenkoolstamppot with rookworst 

French fondue savoyarde 

French magret 

French quiche lorraine 

Luxembourgian Quetschentaart 

See also

• 
  Europe portal
  


• 
  Food portal
  

• Early modern European cuisine


• Latin American cuisine


• Medieval cuisine


• Mediterranean cuisine

References

1. 
   ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output q{quotes:"""""""'""'"}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}
   


2. 
   ^ ^ab "European Cuisine." Europeword.com. Accessed July 2011.
   


3. 
   ^ Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong|publisher=Next Media Limited
   


4. 
   ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
   


5. 
   ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
   


6. 
   ^ Kwan Shuk-yan, pg 26
   


7. 
   ^ [1]^{[dead link]}
   


8. 
   ^ "www.openspacesopenminds.nl - rr". www.openspacesopenminds.nl.
   

Further reading

• 
  Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing Group. ISBN 0313319626. Retrieved 6 June 2017.
  


• 
  R & R Publishing; (et al.) (2005). European Cuisine: The Best in European Food. Cpg Incorporated. ISBN 1740225279. Retrieved 6 June 2017.
  

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