French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries.
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or ready-made cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, chips (fries), mashed potatoes, or biscuits.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
The culture of Luxembourg refers to the cultural life and traditions of Luxembourg. Most citizens are trilingual, speaking French and German in addition to the Germanic national language of Luxembourgish. Although its contributions to the arts are not largely known outside its borders, Luxembourg has a rich cultural history, especially in music, painting and photography. Its evolving museums, concert halls, theatres and galleries testify to its citizens' growing appreciation of culture.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Moselle wine is produced in three countries along the river Moselle: France, Luxembourg and Germany. Moselle wines are mainly white and are made in some of the coldest climates used for commercial winemaking.
Luxembourgish wine is primarily produced in the southeastern part of the Grand Duchy of Luxembourg, with vineyards overlooking the river Moselle. Along this river, which for 42 km makes up part of the border between Luxembourg and Germany, wine is made in three countries. There is a continuous history of winemaking along Moselle and in Luxembourg going back to Ancient Roman times. Wine production in 2006/07 was 123,652 hectoliter from 1,237 hectares of vineyards. Out of total wine exports of 87,776 hectoliter in 2005/06, 71,726 hectoliter or 82% was exported to nearby Belgium. Exports to Germany were the second largest at 8,168 hectoliter, or 9%, and is to a large extent made up of base wine in bulk for the production of blended Sekt rather than being sold bottled with "Luxembourg" anywhere on the label. Therefore, very little Luxembourgish wine is seen outside Luxembourg and Belgium.
Tourism in Luxembourg is an important component of the national economy, representing about 8.3% of GDP in 2009 and employing some 25,000 people or 11.7% of the working population. Despite the 2008–2012 global recession, the Grand Duchy still welcomes over 900,000 visitors a year who spend an average of 2.5 nights in hotels, hostels or on camping sites. Business travel is flourishing representing 44% of overnight stays in the country and 60% in the capital, up 11% and 25% between 2009 and 2010. Published by the World Economic Forum in March 2011, the Travel and Tourism Competitiveness Report puts Luxembourg in 15th place worldwide, up from 23rd place in 2009.
Träipen, sometimes treipen, is the Luxembourg variant of black pudding. The sausages are traditionally prepared from 1⁄3 hog's head and fat, 1⁄3 blood, and 1⁄3 (winter) vegetables. Other ingredients include white bread and mostly regional spices, that always include savory, and a hint of caraway.
Judd mat Gaardebounen is a savory dish of smoked pork collar and broad beans which is one of the most widely recognized national dishes of Luxembourg. It is associated with the village of Gostingen in the south-east of the country where the inhabitants have earned the nickname of Bounepatscherten as a result of their well-known broad beans.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer.
Judd mat Gaardebounen served with boiled potatoes and Diekirch beer
Bouneschlupp is considered to be a Luxembourgish national dish
Träipen , sometimes treipen, is the Luxembourg variant of black pudding
