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.
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 Levantine region during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world and the Greater Middle East.
Hollandaise sauce is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Dolma is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran.
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 Greece, 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.
The Jane Grigson Award is an award issued by the International Association of Culinary Professionals (IACP). It honours distinguished scholarship and depth of research in cookbooks and is named in honour of the British cookery writer Jane Grigson.
The global cuisine or world 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 20th 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.
Oil down is a salted meat and vegetable stew that is the national dish of Grenada.
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.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
Bulgur or Bulgar, or Borghol, is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine.
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written or co-edited eight books and many articles and has also contributed entries to encyclopedias. Sen has given lectures at DePaul University, Indiana University, the Smithsonian Institution, The Oxford Food Symposia, K.R. Cama Oriental Institute (Mumbai), The National Council for Hotel Management and Catering Technology, The Indian International Centre, The Institute of Hotel Management, and other institutions.
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West 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, North Macedonia, Turkey, Romania and Bosnia and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia.
Seffa is a Maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. The dish may incorporate meat, and also alternatively be made with vermicelli or rice. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.
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.
