 | This article includes a list of general references, but it lacks sufficient corresponding inline citations .(August 2011) |
Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands:
| This article includes a list of general references, but it lacks sufficient corresponding inline citations .(August 2011) |
Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands:
In the precolonial period indigenous cuisine was characterised by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of meat.
Namibia was settled by German colonists during the nineteenth century, and German influence on white Namibian cookery remains very strong. One example of German settler cuisine is Wiener schnitzel .
Beer was brewed by many indigenous tribes in the territory that is now Namibia. The recipes depended on locally available ingredients and were brewed to make for instance sugar beer and honey beer. The German brewing tradition continued in colonial German South-West Africa. After it quickly proved impractical and expensive to import it from Germany, breweries were established all over the colony. However, when after World War I many Germans were deported and an economic depression set in, most breweries went out of business. [1]
German lager beers including Tafel and Windhoek lagers are still brewed in the country for domestic consumption and export.
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos, Indigenous, and sub-Saharan African in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
Beer in South Africa has a long history, with a corporate history dating back to the early 20th century.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Beer in Africa, especially lager, is produced commercially in most African countries, and indigenous people also make varieties of beer. Beer is served in various locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, so when buying beer at a store, people often must pay a deposit on the bottle and the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Namibia Breweries Limited (NBL) is a brewery founded in 1920 and based in Windhoek, Namibia. On April 26, 2023, Heineken announced that it had completed the purchase of NBL.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
The cuisine of Toronto reflects Toronto's size and multicultural diversity. Ethnic neighbourhoods throughout the city focus on specific cuisines, such as authentic Chinese and Vietnamese found in the city's Chinatowns, Korean in Koreatown, Greek on The Danforth, Italian cuisine in Little Italy and Corso Italia, Bangladeshi cuisine in southwest Scarborough and East York, and Indian/Pakistani in Little India. Other world cuisines available in the city include Portuguese, Hungarian, Japanese, and Caribbean. Toronto's large Jewish population has given rise to many Jewish restaurants and delis, with varying adherence to kosher rules.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare.
The cuisine of early modern Europe was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era.
The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of an American temperance movement. By the beginning of the Civil War, the United States cuisine and food culture could define itself separately from that of the rest of the world.
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania.
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