European Cuisine

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European cuisine, also referred to as Western or continental cuisine, is an umbrella term for the diverse cuisines of European countries, as well as the European-influenced cuisines of North America, Australasia, Oceania, and Latin America.

Characteristics

European cuisines vary considerably depending on the country, region, living conditions, cultural traditions, and food preferences. However, they are united by their "European" or continental origin. Common characteristics of European cuisine include:

* An abundance of meat and vegetable dishes
* A secondary role of various seasonings and sauces in cooking, due to a characteristic desire to preserve the true taste of the components
* The abundance of products using wheat flour
* The use of eggs in various forms (fried, boiled, etc.)
* The tradition of consuming an "aperitif" before eating a particular dish, which is often a high-quality alcoholic beverage that contributes to increased appetite and improved digestion

Regional Variations

European cuisine encompasses a wide range of regional variations, including:

* Western European cuisine: This includes the cuisines of countries such as Belgium, Britain (including Scottish and Anglo-Hint), Ireland, France, the Netherlands, and Luxembourg.
* British cuisine
* French cuisine
* Dutch cuisine
* Irish cuisine
* Belgian cuisine
* Scottish cuisine

Influence on Other Cuisines

European cuisine has had a significant influence on other cuisines around the world. European-influenced cuisines can be found in North America, Australasia, Oceania, and Latin America.

See Also

* List of European cuisines
* Western cuisine
* Continental cuisine