This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles.
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles.
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 often combine to create dishes unique to a region.
Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States. It is commonly believed that the cuisine originated with the foods that were given to enslaved black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Southeastern Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture.
Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Traditionally, the various cuisines of Africa use a combination of plant and seed based ingredients, and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.
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 following outline is provided as an overview of and topical guide to food preparation:
The transfer of people, crops, precious metals, and diseases from the Old World to the New World and vice versa is called the Columbian Exchange.
Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
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.
The following outline is provided as an overview of and topical guide to cuisines:
