fbpx
Wikipedia

European cuisine

October 15, 2023

European cuisine comprises the cuisines that originate from the various countries of Europe.[1]

Spanish chorizo
French baguette
Italian pasta
German Sauerbraten
Ukrainian Paska bread
Albanian Tavë kosi
Hungarian Hortobágyi palacsinta
Finnish Lohikeitto
Polish Bigos
Macedonian turlitava
French Steak au poivre
Georgian Satsivi
Maltese Stuffat tal-Fenek
Eastern European Borscht

The cuisines of European countries are diverse, although there are some common characteristics that distinguish them from those of other regions.[2] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.[3] Many dairy products are utilised in cooking.[4] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[5][6] Those better-off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. 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 are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) 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. This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared 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.

History Edit

Medieval Edit

Main article: Medieval cuisine

In medieval times, a person's diet varied depending on their social class. However cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes; it was taken as a lunch for the working man, and thick slices of it were used as plates called trenchers.[7] People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.[8] Dishes for people of these classes were often heavily spiced.[9] Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person needed to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron.[10] Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins.[11] These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular: another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.[12]

The diet of a commoner would have been much simpler. Strict poaching laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed.[13] Much of the commoners' food would have been preserved in some way, such as through pickling or by being salted.[14] Breads would have been made using rye or barley, and any vegetables would likely have been grown by the commoners themselves.[15] Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese.[16] When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called pottage, a thick stew of vegetables, grains, and meat.[17]

Early modern era Edit

Main article: Early modern European cuisine

In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe.

Central European cuisines Edit

See also: Alpine cuisine and Central European cuisine

All of these countries have their specialities.[18] Among many such specialities, Austria is famous for Wiener schnitzel, a breaded veal cutlet served with a slice of lemon; the Czech Republic for world-renowned beers; Germany for world-famous wursts, Hungary for goulash. Slovakia is famous for gnocchi-like halušky pasta. Slovenia is known for German- and Italian-influenced cuisine, Poland for pierogis which are a cross between ravioli and empanada. Liechtenstein and German-speaking Switzerland are famous for Rösti and French-speaking Switzerland for fondue and raclettes.

Eastern European cuisines Edit

See also: Eastern European cuisine and List of dishes from the Caucasus

Northern European cuisines Edit

Southern European cuisines Edit

See also: Balkan cuisine and Mediterranean cuisine

Western European cuisines Edit

See also Edit

References Edit

  1. ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe.
  2. ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
  3. ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
  4. ^ Kwan Shuk-yan, pg 26
  5. ^ Alfio Cortonesi, "Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 268ff
  6. ^ Michel Morineau, "Growing without Knowing Why: Production, Demographics, and Diet", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 380ff
  7. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  8. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Retrieved 13 January 2022.
  9. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  10. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Retrieved 13 January 2022.
  11. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  12. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  13. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Retrieved 13 January 2022.
  14. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  15. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Retrieved 13 January 2022.
  16. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Retrieved 13 January 2022.
  17. ^ "British Library". www.bl.uk. Retrieved 13 January 2022.
  18. ^ . Visit Europe. Archived from the original on 23 August 2012. Retrieved 1 July 2013.

Further reading Edit

  • Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing Group. ISBN 0313319626. Retrieved 6 June 2017.
  • R & R Publishing (2005). European Cuisine: The Best in European Food. Cpg Incorporated. ISBN 1740225279. Retrieved 6 June 2017.

October 15, 2023
european, cuisine, comprises, cuisines, that, originate, from, various, countries, europe, spanish, chorizofrench, baguetteitalian, pastagerman, sauerbratenukrainian, paska, breadalbanian, tavë, kosihungarian, hortobágyi, palacsintafinnish, lohikeittopolish, b. European cuisine comprises the cuisines that originate from the various countries of Europe 1 Spanish chorizoFrench baguetteItalian pastaGerman SauerbratenUkrainian Paska breadAlbanian Tave kosiHungarian Hortobagyi palacsintaFinnish LohikeittoPolish BigosMacedonian turlitavaFrench Steak au poivreGeorgian SatsiviMaltese Stuffat tal FenekEastern European BorschtThe cuisines of European countries are diverse although there are some common characteristics that distinguish them from those of other regions 2 Compared with traditional cooking of East Asia meat is more prominent and substantial in serving size 3 Many dairy products are utilised in cooking 4 There are hundreds of varieties of cheese and other fermented milk products White wheat flour bread has long been the prestige starch but historically most people ate bread flatcakes or porridge made from rye spelt barley and oats 5 6 Those better off would also make pasta dumplings and pastries The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas 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 flambee and rice are eaten in Europe they are only staple foods in limited areas particularly in Southern Europe Salads cold dishes with uncooked or cooked vegetables sometimes with a dressing are an integral part of European cuisine Formal European dinners are served in distinct courses European presentation evolved from service a la francaise or bringing multiple dishes to the table at once into service a 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 entree 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 This contrasted with East Asian cuisine where the ruling class were the court officials who had their food prepared 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 History 1 1 Medieval 1 2 Early modern era 2 Central European cuisines 3 Eastern European cuisines 4 Northern European cuisines 5 Southern European cuisines 6 Western European cuisines 7 See also 8 References 9 Further readingHistory EditThis section needs expansion You can help by adding to it September 2020 Medieval Edit Main article Medieval cuisineIn medieval times a person s diet varied depending on their social class However cereal grains made up a lot of a medieval person s diet regardless of social class Bread was common to both classes it was taken as a lunch for the working man and thick slices of it were used as plates called trenchers 7 People of the noble class had access to finely ground flours for their breads and other baked goods Noblemen were allowed to hunt for deer boar rabbits birds and other animals giving them access to fresh meat and fish for their meals 8 Dishes for people of these classes were often heavily spiced 9 Spices at that time were very expensive and the more spices used in dishes the more wealth the person needed to purchase such ingredients Common spices used were cinnamon ginger nutmeg pepper cumin cloves turmeric anise and saffron 10 Other ingredients used in dishes for the nobility and clergy included sugar almonds and dried fruits like raisins 11 These imported ingredients would have been very expensive and nearly impossible for commoners to obtain When banquets were held the dishes served would be very spectacular another way for the noblemen to show how rich they were Sugar sculptures would be placed on the tables as decoration and to eat and foods would be dyed vibrant colors with imported spices 12 The diet of a commoner would have been much simpler Strict poaching laws prevented them from hunting and if they did hunt and were caught they could have parts of their limbs cut off or they could be killed 13 Much of the commoners food would have been preserved in some way such as through pickling or by being salted 14 Breads would have been made using rye or barley and any vegetables would likely have been grown by the commoners themselves 15 Peasants would have likely been able to keep cows and so would have access to milk which then allowed them to make butter or cheese 16 When meat was eaten it would have been beef pork or lamb Commoners also ate a dish called pottage a thick stew of vegetables grains and meat 17 Early modern era Edit Main article Early modern European cuisine In the early modern era European cuisine saw an influx of new ingredients due to the Columbian Exchange such as the potato tomato eggplant chocolate bell pepper pumpkins and other squash Distilled spirits along with tea coffee and chocolate were all popularized during this time In the 1780s the idea of the modern restaurant was introduced in Paris the French Revolution accelerated its development quickly spreading around Europe Central European cuisines EditSee also Alpine cuisine and Central European cuisine All of these countries have their specialities 18 Among many such specialities Austria is famous for Wiener schnitzel a breaded veal cutlet served with a slice of lemon the Czech Republic for world renowned beers Germany for world famous wursts Hungary for goulash Slovakia is famous for gnocchi like halusky pasta Slovenia is known for German and Italian influenced cuisine Poland for pierogis which are a cross between ravioli and empanada Liechtenstein and German speaking Switzerland are famous for Rosti and French speaking Switzerland for fondue and raclettes Ashkenazi Jewish cuisine nbsp Austrian cuisine nbsp Viennese cuisine nbsp Czech cuisine nbsp Moravian cuisine nbsp German cuisine Baden cuisine nbsp Bavarian cuisine nbsp Brandenburg cuisine nbsp Franconian cuisine nbsp Hamburg cuisine nbsp Hessian cuisine nbsp Lower Saxon cuisine nbsp Mecklenburg cuisine Palatine cuisine Pomeranian cuisine nbsp Saxon cuisine Ore Mountain cuisine nbsp Schleswig Holstein cuisine Swabian cuisine nbsp Hungarian cuisine nbsp Polish cuisine nbsp Lublin cuisine nbsp Podlaskie cuisine nbsp Swietokrzyskie cuisine nbsp Liechtensteiner cuisine nbsp Silesian cuisine nbsp Slovak cuisine nbsp Slovenian cuisine nbsp Swiss cuisine nbsp Austrian strudel nbsp Austrian Wiener Schnitzel nbsp Czech Smazeny syr nbsp Czech Svickova nbsp German Currywurst nbsp German pretzel nbsp Hungarian chicken paprikash nbsp Hungarian goulash nbsp Polish bagel nbsp Polish pierogi nbsp Slovakian Bryndzove halusky nbsp Slovenian Idrijski zlikrofi nbsp Slovenian Prekmurska gibanica nbsp Swiss fondue nbsp Swiss racletteEastern European cuisines EditSee also Eastern European cuisine and List of dishes from the Caucasus nbsp Armenian cuisine nbsp Azerbaijani cuisine nbsp Belarusian cuisine nbsp Bulgarian cuisine nbsp Georgian cuisine nbsp Kazakh cuisine nbsp Moldovan cuisine nbsp Gagauz cuisine nbsp nbsp Ossetian cuisine nbsp Romanian cuisine nbsp Russian cuisine nbsp Bashkir cuisine nbsp Kalmykian cuisine ru nbsp Komi cuisine nbsp Mordovian cuisine nbsp North Caucasian cuisine nbsp Chechen cuisine nbsp Circassian cuisine nbsp Tatar cuisine nbsp Udmurt cuisine Yamal cuisine nbsp Ukrainian cuisine nbsp Crimean Tatar cuisine nbsp Odesite cuisine nbsp Armenian khorovats nbsp Azerbaijani Gurze nbsp Bashkir and Tatar Ocpocmaq nbsp Belarusian potato babka nbsp Bulgarian banitsa nbsp Circassian Haliva nbsp Crimean Tatar chiburekki nbsp Georgian khachapuri nbsp Kazakh beshbarmak nbsp Moldovan Tochitură nbsp Romanian mămăligă nbsp Romanian pastrami nbsp Russian beef Stroganoff nbsp Russian pirozhki nbsp Russian pelmeni nbsp Ukrainian borscht nbsp Ukrainian pampushka nbsp Ukrainian pysankaNorthern European cuisines Edit nbsp British cuisine nbsp nbsp Channel Islands cuisine nbsp English cuisine nbsp Cornish cuisine nbsp Devonian cuisine nbsp Dorset cuisine Victorian cuisine Northern Irish cuisine nbsp Scottish cuisine nbsp Welsh cuisine Cuisine of Carmarthenshire Cuisine of Ceredigion Cuisine of Gower Cuisine of Monmouthshire Cuisine of Pembrokeshire nbsp Danish cuisine nbsp Faroese cuisine New Nordic Cuisine nbsp Estonian cuisine nbsp Finnish cuisine nbsp Icelandic cuisine nbsp Irish cuisine nbsp Latvian cuisine nbsp Lithuanian cuisine nbsp Livonian cuisine nbsp Norwegian cuisine nbsp Sami cuisine nbsp Swedish cuisine nbsp Aland pancake nbsp British bangers and mash nbsp British full breakfast nbsp British Sunday roast nbsp Danish stegt flaesk nbsp English Christmas pudding nbsp English fish and chips nbsp English pasty nbsp Estonian kama dessert nbsp Faroese tvost og spik nbsp Finnish mustamakkara nbsp Guernsey Bean Jar nbsp Icelandic hakarl nbsp Irish breakfast roll nbsp Jersey wonders nbsp Karelian hot pot nbsp Latvian layered rye bread nbsp Lithuanian cepelinai nbsp Northern Irish pastie supper nbsp Norwegian blotkake nbsp Norwegian farikal nbsp Sami Sauteed reindeer nbsp Scottish haggis nbsp Swedish cinnamon roll nbsp Swedish smorgasbord nbsp Swedish surstromming nbsp Welsh cawlSouthern European cuisines EditSee also Balkan cuisine and Mediterranean cuisine nbsp Albanian cuisine nbsp Kosovan cuisine nbsp Aromanian cuisine nbsp Bosnian cuisine nbsp Croatian cuisine nbsp Cypriot cuisine nbsp Gibraltarian cuisine nbsp Greek cuisine Ancient Greek cuisine nbsp Byzantine cuisine nbsp Cretan cuisine Epirotic cuisine nbsp Greek Macedonian cuisine nbsp Ionian cuisine nbsp Italian cuisine nbsp Abruzzian cuisine Ancient Roman cuisine nbsp Apulian cuisine Arbereshe cuisine nbsp Ligurian cuisine nbsp Lombard cuisine nbsp Mantuan cuisine nbsp Lucanian cuisine nbsp Neapolitan cuisine nbsp Roman cuisine nbsp Sardinian cuisine nbsp Sicilian cuisine nbsp Venetian cuisine nbsp Macedonian cuisine nbsp Maltese cuisine nbsp Montenegrin cuisine nbsp Ottoman cuisine nbsp Portuguese cuisine nbsp Sammarinese cuisine Sephardic Jewish cuisine nbsp Serbian cuisine nbsp Spanish cuisine nbsp Andalusian cuisine nbsp Aragonese cuisine nbsp Asturian cuisine nbsp Balearic cuisine nbsp Menorcan cuisine nbsp Basque cuisine nbsp Canarian cuisine nbsp Cantabrian cuisine nbsp Castilian Leonese cuisine nbsp Vallisoletano cuisine nbsp nbsp Catalan cuisine nbsp Castilian Manchego cuisine nbsp Extremaduran cuisine nbsp Galician cuisine nbsp Madrilenian cuisine nbsp Valencian cuisine nbsp Turkish cuisine nbsp Albanian Tave kosi nbsp Andalusian gazpacho nbsp Aromanian Metsovone nbsp Balearic ensaimada nbsp Basque talo nbsp Bosnian cevapi nbsp Canarian Papas arrugadas nbsp Catalan pa amb tomaquet nbsp Cretan Dakos nbsp Croatian Zagorski strukli nbsp Cypriot Afelia nbsp Gibraltarian japonesa nbsp Greek gyros nbsp Greek spanakopita nbsp Greek souvlaki nbsp Istrian stew nbsp Italian gelato nbsp Italian polenta nbsp Italian ravioli nbsp Lombard risotto nbsp Macedonian Tavce gravce nbsp Madrilenian squid sandwich nbsp Maltese Stuffat tal Fenek nbsp Montenegrin njeguski prsut nbsp Neapolitan pizza nbsp Portuguese bacalhau nbsp Portuguese Cozido a portuguesa nbsp Roman carbonara nbsp Sammarinese Bustrengo nbsp Sardinian casu martzu nbsp Serbian Pljeskavica nbsp Sicilian cannoli nbsp Spanish creme caramel nbsp Spanish omelette nbsp Spanish tapas nbsp Turkish baklava nbsp Turkish doner kebab nbsp Valencian paella nbsp Venetian carpaccioWestern European cuisines Edit nbsp Belgian cuisine nbsp Dutch cuisine nbsp French cuisine nbsp Corsican cuisine Cuisine of Gascony Haute cuisine Cuisine classique Nouvelle cuisine nbsp Lyonnaise cuisine nbsp nbsp Limburgian cuisine nbsp Luxembourgian cuisine Mennonite cuisine nbsp Monegasque cuisine nbsp Occitan cuisine nbsp Belgian moules frites nbsp Belgian waffle nbsp Corsican fritelli nbsp Dutch coleslaw nbsp Dutch stamppot with rookworst nbsp French mousse nbsp French pot au feu nbsp French quiche nbsp Limburger cheese nbsp Luxembourgian Judd mat Gaardebounen nbsp Monegasque Barbajuan nbsp Occitan aligotSee also Edit nbsp Europe portal nbsp Food portalEarly modern European cuisine Roman cuisine Medieval cuisine Romani cuisine Soviet cuisine YoshokuReferences Edit Culinary Cultures of Europe Identity Diversity and Dialogue Council of Europe Kwan Shuk yan 1988 Selected Occidental Cookeries and Delicacies p 23 Hong Kong Food Paradise Pub Co Lin Ch ing 1977 First Steps to European Cooking p 5 Hong Kong Wan Li Pub Co Kwan Shuk yan pg 26 Alfio Cortonesi Self sufficiency and the Market Rural and Urban Diet in the Middle Ages in Jean Louis Flandrin Massimo Montanari Food A Culinary History from Antiquity to the Present 1999 ISBN 0231111541 p 268ff Michel Morineau Growing without Knowing Why Production Demographics and Diet in Jean Louis Flandrin Massimo Montanari Food A Culinary History from Antiquity to the Present 1999 ISBN 0231111541 p 380ff British Library www bl uk Retrieved 13 January 2022 Middle Ages Food and Diet www lordsandladies org Retrieved 13 January 2022 British Library www bl uk Retrieved 13 January 2022 Middle Ages Food and Diet www lordsandladies org Retrieved 13 January 2022 British Library www bl uk Retrieved 13 January 2022 British Library www bl uk Retrieved 13 January 2022 Middle Ages Food and Diet www lordsandladies org Retrieved 13 January 2022 British Library www bl uk Retrieved 13 January 2022 Middle Ages Food and Diet www lordsandladies org Retrieved 13 January 2022 Middle Ages Food and Diet www lordsandladies org Retrieved 13 January 2022 British Library www bl uk Retrieved 13 January 2022 Cuisine from Central Europe Visit Europe Archived from the original on 23 August 2012 Retrieved 1 July 2013 Further reading EditAlbala Ken 2003 Food in Early Modern Europe Greenwood Publishing Group ISBN 0313319626 Retrieved 6 June 2017 R amp R Publishing 2005 European Cuisine The Best in European Food Cpg Incorporated ISBN 1740225279 Retrieved 6 June 2017 Retrieved from https en wikipedia org w index php title European cuisine amp oldid 1179807589, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.