Kinds of cuisine

1. TYPES OF CUISINE

2. Mediterranean cuisine
 is the foods and methods of preparation by
people of the Mediterranean Basin region. The
idea of a Mediterranean cuisine originates with
the cookery writer Elizabeth David's book, A
Book of Mediterranean Food (1950), though
she wrote mainly about French cuisine.

3. French cuisine
 eveloped throughout the centuries influenced
by the many surrounding cultures of Spain,
Italy, Switzerland, Germany and Belgium, in
addition to its own food traditions on the long
western coastlines of the Atlantic, the Channel
and of course inland.

4. Estonian cuisine
 has substantially been based on meat and
potatoes, and on fish in coastal and lakeside
areas, but now bears influence from many
other cuisines, including a variety of
international foods and dishes, with a number
of contributions from the traditions of nearby
countries

5. English cuisine
 encompasses the cooking styles, traditions
and recipes associated with England. It has
distinctive attributes of its own, but also shares
much with wider British cuisine, partly through
the importation of ingredients and ideas from
the Americas, China, and India during the time
of the British Empire and as a result of post-
war immigration.

6. 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.