Italian cuisine has evolved over centuries through social and political changes, with roots dating back to antiquity. Significant developments occurred with the introduction of foods from the Americas in the 18th century, like potatoes, tomatoes, and maize. Italian cuisine is characterized by simplicity and reliance on high quality ingredients rather than elaborate preparation. Dishes vary widely by region but many regional dishes have spread throughout Italy. Cheese and wine are also a major part of Italian cuisine.

1. EAT STREET
-HELD BY BRITISH COUNCIL

2. TASTE OF
ITALY

3. Italian cuisine has developed through centuries of social
and political changes, with roots as far back in
antiquity.
Significant changes occurred with the discovery of the
New World and the introduction of potatoes, tomatoes,
bell peppers and maize, now central to the cuisine but
not introduced in quantity until the 18th century. Italian
cuisine is noted for its regional diversity,abundance of
difference in taste, and it is probably the most popular
in the world,] with influences abroad.
Italian cuisine is characterized by its simplicity, with
many dishes having only four to eight ingredients.
Italian cooks rely chiefly on the quality of the
ingredients rather than on elaborate preparation.
Ingredients and dishes vary by region. Many dishes
that were once regional, however, have proliferated
with variations throughout the country.
Cheese and wine are a major part of the cuisine,

4. TASTE OF
CHINA

5. Chinese cuisine includes styles originating from the diverse
regions of China, as well as from Chinese people in other parts of
the world. The history of Chinese cuisine in China stretches back
for thousands of years and has changed from period to period
and in each region according to climate, imperial fashions, and
local preferences. Over time, techniques and ingredients from the
cuisines of other cultures were integrated into the cuisine of the
Chinese people due both to imperial expansion and from the
trade with nearby regions in pre-modern times, and from Europe
and the New World in the modern period. One common effect of
Chinese Food is gas.
Styles and tastes also varied by class, region, and ethnic
background. This led to an unparalleled range of ingredients,
techniques, dishes and eating styles in what could be called
Chinese food, leading Chinese to pride themselves on eating a
wide variety of foods while remaining true to the spirit and
traditions of Chinese food culture.

6. TASTE OF
MEXICO

7. Mexican cuisine is primarily a fusion of indigenous
Mesoamerican cooking with European, especially
Spanish, elements added after the Spanish conquest of
the Aztec Empire in the 16th century. The basic staples
remain native foods such as corn, beans and chili
peppers, but the Europeans introduced a large number
of other foods, the most important of which were meat
from domesticated animals (beef, pork, chicken, goat
and sheep), dairy products (especially cheese) and
various herbs and much spices.
While the Spanish initially tried to impose their own diet
on the country, this was not possible and eventually the
foods and cooking techniques began to be mixed,
especially in colonial era convents. African and Asian
influences were also introduced into the mixture during
this era as a result of African slavery in New Spain and
the Manila-Acapulco Galleons

8. TASTE OF
NORTH
AMERICA

9. The cuisine of the United States reflects its history. The
European colonization of the Americas yielded the
introduction of a number of ingredients and cooking
styles to the latter. The various styles continued
expanding well into the 19th and 20th centuries,
proportional to the influx of immigrants from many
foreign nations; such influx developed a rich diversity
in food preparation throughout the country.
Early Native Americans utilized a number of cooking
methods in early American Cuisine that have been
blended with early European cooking methods to
form the basis of American Cuisine. When the colonists
came to Virginia, Massachusetts, or any of the other
English colonies on the eastern seaboard of North
America, they farmed animals for clothing and meat
in a similar fashion to what they had done in Europe.
They had cuisine similar to their previous British
cuisine