Seven international cuisines are highlighted in this section of the website. The cuisines of China, India, Mexico, Spain, Greece, France and the European continent represent the flavor diversity of East and West as well as the influences that helped shape them.
While each country has its own original recipes, techniques and menus from its regions and towns, each one is also a product of outside influences. These include invasions and colonies created throughout history as well as trade and commerce, intermarriages, migration, modernity, and globalization. All of these are party to the melting pots and smorgasbords formed in the cuisines of the world.
China’s long line of culinary traditions include the cuisines of Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang, which represent a region in this country (as per Wikipedia). The Chinese table offer a spread of dishes steeped in tradition, geography, history, and the beliefs of its people. From China, we partake of steaming bowls of rice, noodle dishes, tofu and soy products, healing herbs, glutinous rice puddings, and more.
Known as the spice country, India’s culinary traditions are as diverse as that of China. Each region and area has its own menus and ingredients. Some may be unique to a place while the rest are shared throughout the country—from the lentil dishes and the garam masala to the flat breads and use of ghee (clarified butter), palak paneer (fresh cottage cheese), mutton, and the like.
The traditional cookery of two countries in the above list had been inscribed in the UNESCO intangible cultural heritage of humanity in 2010. The first country is France, that gastronomic paradise where the home cook and the chef are both revered by the eating public for producing fantastic meals gilded in butter, cream, wine and French herbs, fowl, and meats.
The second UNESCO-inscribed cuisine is Mexico, which interweaves influences from the native Aztec tribe to the Spaniards and the French which has been interconnected with Mexico’s political, geographic and culinary history. Spain brought to Mexico such important ingredients as corn and chillies while Mexico circulated the dark mysteries of the cacao and made chocolate available to a wider public.
The Hellenic cuisine of Greece reminds its citizens the influences folded into every dish on the table. Olives, honey, nuts and goat’s milk are some of its notable ingredients. Likewise, the meats, vegetables and sweets of Europe showcase the countries that comprise the European cuisines. Let these dishes open your door to a world of delightful repasts.
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