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  1. The following is a list of cuisines.A cuisine is specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals.

  2. This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles.

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    • Overview
    • Central European cuisine
    • Northern European cuisine
    • Southern European cuisine
    • Western European cuisine

    This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. European cuisine refers collectively to the cuisines of Europe and other Western countries. European cuisine includes cuisines of Europe, including that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is us

    Swiss cuisine – paprika sausage with potatoes at the Zeughauskeller, Zürich, Switzerland

    Fermented shark, hákarl, is an example of a culinary tradition that has continued from the settlement of Iceland in the 9th century to this day.

    A variety of tapas: appetizers or snacks in Spanish cuisine

    Bouneschlupp is a traditional Luxemburgish green bean soup with potatoes, bacon, and onions.

    • Basic Foods
    • Staple Foods
    • Prepared Foods
    • External Links


    1. Edible legumes 1.1. Legumes are grown agriculturally, primarily for their food grain seed (e.g., beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. Well-known legumes include: alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind. 1.1.1. List of edible seeds 1.1.2. List of legu...

    Edible plants

    1. Edible plants 1. 1.1. Fruit – In common language usage, fruit normally means the fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state, such as apples, oranges, grapes, strawberries, bananas, and lemons. On the other hand, the botanical sense of "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, wheat grains, and tomatoes. 1.1. 1.1.1. List of culinary fruits 1.1.2. List of citrus fruits 1.1.3. L...

    Edible fungi

    1. Edible fungi – edible fungi are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. 1. 1.1. Edible mushroom 1.2. List of mushroom dishes

    Staple foods – staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given pop...


    1. Appetizers (also known as hors d'oeuvre) – items served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware). Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Stationary hors d'oeuvre served at the table may be referred to as "table hors d' oeuvre". Passed hors d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre. 1. 1.1. Li...


    1. Condiments – condiment is something such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time. 1. 1.1. List of condiments 1.1. 1.1.1. List of brand name condiments 1.1. List of syrups


    1. Confectionery – confectionery, or the making of confections, are food items that are rich in sugar. Confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections. Bakers' confectionery includes principally sweet pastries, cakes, and similar baked goods. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum, sweetmeats, pastillage, and other confections that are made primarily of sugar. Confections include sweet f...

    FoodData Central. National Nutrient Database for Standard Reference. Release 26. Agricultural Research Service, United States Department of Agriculture.
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    • Overview
    • Central African cuisine
    • West African cuisine

    This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. The continent's diverse demographic makeup is reflected in the many different eating and drinki

    Central Africa stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savana of Katanga. This region has received culinary influence of the Swahilis during the East African Slave Trade. Swahili culinary influences can be found in dishes such as: mandanzi, pilaf rice, kachumbari, sambsusa, kuku paka, etc. Central African cuisine has also been influenced by the Portuguese, by way of the Kongo and Ndongo Kingdoms. Salt fish w

    Traditional South African cuisine Ndolé is the national dish of Cameroon. A woman carrying bananas in the Democratic Republic of the Congo Central market of Léo, Burkina Faso Okra soup, Cameroon

  4. Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes ...

    Vegetarian/ Non-vegetarian
    Cauliflower with potatoes sautéed with ...
    Patties of potato mixed with some ...
    Potatoes and peas in curry
    Aloo methi
    Potato with fresh Methi leaves.
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