Different types of cuisines

1. Types Of Cuisine

2. • Thai Cuisine
• Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a
spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to
detail, texture, color,taste and the use of ingredients with medicinal benefits, as well as good
flavor", as well as care being given to the food's appearance, smell and context.Australian chef
David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking
is "about the juggling of disparate elements to create a harmonious finish.
• In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods an online poll of
35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other
country.

3. • Greek Cuisine
• (Elliniki kouzina) is a Mediterranean cuisine. Greek cookery makes wide use of vegetables, olive
oil, grains, fish, wine (white and red), and meat (including pork, poultry, veal, lamb, rabbit and
beef). Other important ingredients include olives, pasta (especially hilopites, a kind of pasta
similar to tagliatelle), cheese, lemon juice, herbs, bread, and yogurt. The most commonly used
grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and
filo pastries.
• It has a history of thousands of years with dishes originating from Ancient Greece.

4. • Vietnamese Cuisine
• encompasses the foods and beverages of Vietnam, and features a combination of five
fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive
flavor which reflects one or more of these elements. Common ingredients include shrimp paste,
fish sauce, bean sauce, rice, fresh herbs, fruit and vegetables. French cuisine has also had a
major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass,
ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai
basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal
use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese
food is low in sugar and is almost always naturally gluten-free, as many of the dishes are made
with rice noodles, rice papers and rice flour instead of wheat. With the balance between fresh
herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is
considered one of the healthiest cuisines worldwide

5. • Lebanese Cuisine
• (Arabic: ‫المطبخ‬‫اللبناني‬ ) is a Levantine style of cooking that includes an abundance of whole grains, fruits,
vegetables, starches, fresh fish and seafood animal fats are consumed sparingly. Poultry is eaten more
often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the
mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon
juice. Chickpeas and parsley are also staples of the Lebanese diet.
• Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small
deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two;
and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important
component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame
tahini, lemon juice, and garlic, typically eaten with pita bread. A well known dessert is baklava, which is
made of layered filo pastry filled with nuts and steeped in date syrup or honey. Some desserts are
specifically prepared on special occasions: the meghli, for instance, is served to celebrate a newborn
baby in the family.

6. • Canadian cuisine
• Varies widely depending on the regions of the nation. The three earliest cuisines of Canada have
First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada
closely related to British cuisine, while the traditional cuisine of French Canada has evolved from
French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in
the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia,
and the Caribbean, the regional cuisines were subsequently augmented.

7. T H E E N D