A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938.
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
Shawarma is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire, consisting of meat cut into thin slices, stacked in an inverted cone, and roasted on a slowly turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, beef or veal. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is a popular street food throughout the Arab world and the Greater Middle East.
Hollandaise sauce, meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
The Berber cuisine, though lacking a singular and standardized culinary framework, encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. There is no consistent Berber cuisine, and it has been exposed to various influences. Berbers' meal choices were shaped by local availability of foods and personal finances. Berbers follow the same dietary laws and hygiene requirements as other Muslims. Ken Albala noted that "Describing meals as typically Berber is impossible–at best, they are samples of what is eaten in different regions by Berber families".
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Sierra Leonean cuisine consists of the cooking traditions and practices from Sierra Leone. It follows the traditions of other West African cuisines. The country has 16 tribal ethnic groups.
Diri djondjon is a native dish of Haiti. It is essentially a meal consisting of rice made with edible black mushrooms called djondjon. The meal is more common in the northern region of the country and therefore can be considered a regional specialty.
Knafeh is a traditional Middle Eastern dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. Variants are also found in Turkey.
A dastarkhān or dastarkhwān is the name used across Central Asia, South Asia, the Caribbean, Mauritius and Fiji to refer to the traditional space where food is eaten. The term may refer to the tablecloth which is spread on the ground, floor, or table and is used as a sanitary surface for food, but it is also used more broadly to refer to the entire meal setting. The Mughal Indian cookbook Dastarkhwan-e-Awadh, which details the Awadhi cuisine of Lucknow, emphasized the importance of the dastarkhwan.
A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines.
This is a list of encyclopedias and encyclopedic/biographical dictionaries published on the subject of cuisine, cookery and chefs in any language. Entries are in the English language unless stated as otherwise.
Bulgur, or burghul, is a cracked wheat foodstuff found in West Asian cuisine.
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written eight books, many articles and has also contributed entries to encyclopedias.
The Good Huswifes Jewell is an English cookery book by the cookery and housekeeping writer Thomas Dawson, first published in 1585. It includes recipes for medicines as well as food. To the spices found in Medieval English cooking, the book adds herbs, especially parsley and thyme. Sugar is used in many of the dishes, along with ingredients that are uncommon in modern cooking like violets and rosewater.
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. The nation of Hungary is often also included due to their strong cultural, diplomatic, and historical ties to the region.
Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.
The Virginia House-Wife is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne.
