Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices.
Mara gonzales 2
Different Cuisines Around the World Submittedto: Ma’amModestaWilmaA.Permison By Gonzales, Mara Clarisse
AFRICAN CUISINE Traditionally ,thevariouscuisinesofAfricausea combination of locally available fruits, cereal,grain,vegetables, milkandmeatproducts.Insomeparts of the continent, the traditional diet featuresmilk, curdand wheyproducts. Inmuchof TropicalAfrica,cowsmilkisrareandcan’tbeproducedlocally .Dependingontheregion,therearealsosometimesquitesignificantdiferencesin theeatinganddrinkinghabits throughout the continents manypopulations: Central Africa, East Africa, the Horn ofAfrica, North Africa, Southern Africa and WestAfrica each have their own distinctive dishes,preparation techniques. The basic ingredients areplantains and cassava, Fufu-like starchy foods(usually madefromfermentedcassavaroots)andvariousspicesduetotheinfluenceofmiddle-easterncountries.
AmericanCuisine The cuisine of the United States refers to food preparationoriginating from the United States of America. Europeancolonization of the Americas yielded the introduction of anumber of ingredients and cooking styles to the latter. Thevarious styles continued expanding well into the 19th and 20thcenturies, proportional to the influx of immigrants from manyforeign nations; such influx developed a rich diversity in food
Chinese Cuisine Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese Cuisine stretches back for many centuries and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods, tea a major Chinese contribution, is also something they are proud of. Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang cuisines. The three main criteria for good Chinese food are: colour, aroma and taste.
French Cuisine French Cuisine ranges from the olives and seafood of Provence to thebutter and roasts of Tours, from the simple food of the bistro to thefanciful confections of the Tour dArgent. Any cook will tell you thatFrench food will not tolerate. Because mastery of sauces or pastry dough isthe center of the culinary arts, recipes themselves remain classic andconstant. There are many dishes that are considered part of the nationsnational cuisine today. As meal often consists of three courses, horsdœuvre or entrée (introductory course, sometimes soup), platprincipal (main course), fromage (cheese course) and/or dessert, sometimeswith a salad offered before the cheese or dessert.
Indian cuisine encompasses a wide variety of regionalcuisines native to India. Given the range of diversity in soiltype, climate and occupations, these cuisines vary Csignificantly from each other and use locallyavailable spices, herbs, vegetables, and fruits. Indian food I Uis also heavily influenced by religious and cultural choices. N I D S I I A N N E
Italian CuisineItalian cuisine is noted for its regional diversity,abundance of difference in taste, and is known to beone of the most popular in the world, with influencesabroad. Italian cuisine is characterized by itsextreme simplicity, with many dishes having onlyfour to eight ingredients. Italian cooks rely chieflyon the quality of the ingredients rather than onelaborate preparation. Dishes and recipes are oftenthe creation of grandmothers rather than of chefs,which makes many recipes ideally suited for homecooking.
J Japanesecuisineisbasedon combining the staple food whicha is steamedwhitericeorgohanwithoneorp several okazu or main dishes and side dishes. This may be accompanied by aa clear or miso soup andn some tsukemono (pickles). The phrase ichijū-sansai ("one soup, threee sides")referstothemakeupofatypicalmeals served, but has roots in classickaisekiandhonzencuisine.Theterme is also used to describe the first course served in standard kaiseki cuisine nowadays.Cuisine
Spanishcuisineconsistsofavarietyof dishes, which stem from differences ingeography, culture and climate. It is heavilyinfluencedbyseafoodavailable fromthewatersthat surround the country, and reflects thecountrys deepmaritimeroots.Spains extensivehistorywithmanyculturalinfluenceshasledtoanarrayofuniquecuisineswithliterallythousandsofrecipesandflavours.It is alsorenownedforitshealth benefits and fresh ingredients,asMediterraneandiet.
Philippine cuisine consists of the food, preparation methods and eating customs found inthePhilippines.Thestyleofcookingandthefoodassociatedwithithaveevolvedovermanycenturiesfromits Austronesian origins to a mixed cuisine with many Malay Indian, Arab, Chinese, Spanish, Japanese, ,American andotherAsianandLatininfluencesadaptedtoindigenousingredientsandlocalpalate. Dishesrangefromtheverysimple,likeamealoffriedsaltedfishandrice,totheelaboratepaellasandcocidoscreatedforfiestas.