Global cuisine

The global cuisine or world cuisine is a cuisine that is practiced around the world.^[1]^[2] A cuisine is a characteristic style of cooking practices and traditions,^[3] often associated with a specific region, country^[4] 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 20th 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.

Asia

Nepal

Philippines

Japan

Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.

In many countries including the United States, United Kingdom, Philippines, and Brazil, Japanese restaurants have become popular. Among these countries, Hong Kong, Taiwan, China, Singapore, Thailand and Indonesia are key consumers, according to recent research.

The market of Japanese ingredients is also growing, with brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.

China

Chinese cuisine has become widespread throughout many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.

Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,^[5] all of which are defined and termed per the respective regions within China where they developed. These regional cuisines are sometimes referred to as the "eight culinary traditions of China." A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines.^[6] These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of food preservation such as drying, salting, pickling and fermentation.^[7]

Thailand

Thai cuisine is becoming increasingly popular in other parts of the world, including North America, Europe, and other parts of Asia. Thai restaurants are becoming more and more common, serving Thai curry and other traditional dishes.

India

Indian cuisine has contributed to shaping the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.^[8] Spices were bought from India and traded around Europe and Asia. It has also had the created influence on international cuisines, especially those from Southeast Asia, the British Isles and the Caribbean.^[9]^[10] The use of Indian spices, herbs and vegetable produce have helped shaped the cuisines of many countries around the world.

Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices "Indian Cuisine." VisitSingapore.com. Retrieved July 2011.</ref> and vegetables grown across India, herbs,^[11] vegetables^[11] and fruits, and is also known for the widespread practice of vegetarianism in Indian society. Indian regional cuisine is primarily categorized at the regional level, but also at provincial levels. Cuisine differences various local cultures, geographical locations (whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine is also seasonal, and utilizes fresh produce.

The cuisine of India is very diverse with each state having an entirely different food platter. The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society. There has also been Islamic influence from the years of Mughal and Delhi Sultanate rule, as well as Persian interactions on North Indian and Deccani cuisine. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies. Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese, who also introduced chiles and breadfruit among other things. Spices were bought from India and traded in exchange for rubber and opium from Malacca.

Europe

French cafés often offer croissants for breakfast.

Pretzels are especially common in Southern Germany.

France

Greece

Greek cuisine includes more than 80 varieties of local cheeses that are often mixed with pastries and local pizza style cheese breads (spanakopita), is famous for an abundant usage of walnuts in sauces (tahini), salads, or other meat dishes.

Italy

Italy's cuisine is one of the best-known cuisines in the world.^[12] As a Mediterranean cuisine, Italian cuisine makes heavy use of products based on wheat, olives, and grapes, with tomatoes being a distinguishing factor, and values using few but high-quality ingredients.

North America

United States

American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country. Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings.

Mexico

Mexican cuisine, as well as Tex-Mex, has become widespread all over the world.

Canada

Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country.

South America

Oceania

Australia

New Zealand

Papua New Guinean cuisine

The cuisine of Papua New Guinea are the traditional varied foods found in the eastern part of the New Guinea island. Approximately 80% of the population is reliant on subsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported. The staple foods in the country includes root crops, bananas, and sago. Papua New Guinea's diet is largely vegetarian, especially in the Gulf and Highlands regions.

References

^ Hall, C.M.; Sharples, L.; Mitchell, R.; Macionis, N.; Cambourne, B. (2004). Food Tourism Around The World. Taylor & Francis. pp. 305–307. ISBN 978-1-136-40249-4. Retrieved November 30, 2017.
^ Walker, H. (1997). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Oxford Symposium on food & cookery. Prospect Books. pp. 304–306. ISBN 978-0-907325-79-6. Retrieved November 30, 2017.
^ Cuisine (definition). Thefreedictionary.com. Retrieved June 2011.
^ "Cuisine (definition)". Oxford Dictionaries. Archived from the original on December 15, 2013. Retrieved 2013-05-26.
^ "Fujian Cuisine. Archived July 31, 2013, at the Wayback Machine Beautyfujian.com Archived July 10, 2011, at the Wayback Machine. Retrieved June 2011.
^ "Regions of Chinese food-styles/flavors of cooking." Archived 2011-10-05 at the Wayback Machine University of Kansas Archived 2021-03-02 at the Wayback Machine, Kansas Asia Scholars. Retrieved June 2011.
^ J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition.
^ Cornillez, Louise Marie M. (Spring 1999). "The History of the Spice Trade in India".
^ "Nasi, Kari, Biryani & Mee". Veg Voyages. Archived from the original on 28 June 2009. Retrieved 23 June 2009.
^ "Asia Food Features". Asiafood.org. Archived from the original on 25 May 2001. Retrieved 23 June 2009.
^ ^a ^b "Indian Cuisine." VisitSingapore.com. Retrieved July 2011.
^ For example, in 2019, the American network CNN ranked first in a ranking of the best cuisines in the world; see: "Which country has the best food?". 12 July 2017. Archived from the original on 13 December 2021. Retrieved 14 November 2021.. According to a survey conducted by the British company of market analysis YouGov, out of 24 countries, Italian cuisine was the most internationally appreciated gastronomy with 84% of total preferences; see: "Sondaggio YouGov:l'84% delle persone nel mondo preferisce la cucina italiana". Archived from the original on 7 October 2021. Retrieved 14 November 2021.

External links

[Hall_Sharples_Mitchell_Macionis_2004_p._306-1] Hall, C.M.; Sharples, L.; Mitchell, R.; Macionis, N.; Cambourne, B. (2004). Food Tourism Around The World. Taylor & Francis. pp. 305–307. ISBN 978-1-136-40249-4. Retrieved November 30, 2017.

[Walker_1997_p._306-2] Walker, H. (1997). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Oxford Symposium on food & cookery. Prospect Books. pp. 304–306. ISBN 978-0-907325-79-6. Retrieved November 30, 2017.

[3] Cuisine (definition). Thefreedictionary.com. Retrieved June 2011.

[4] "Cuisine (definition)". Oxford Dictionaries. Archived from the original on December 15, 2013. Retrieved 2013-05-26.

[beautyfujian-5] "Fujian Cuisine. Archived July 31, 2013, at the Wayback Machine Beautyfujian.com Archived July 10, 2011, at the Wayback Machine. Retrieved June 2011.

[6] "Regions of Chinese food-styles/flavors of cooking." Archived 2011-10-05 at the Wayback Machine University of Kansas Archived 2021-03-02 at the Wayback Machine, Kansas Asia Scholars. Retrieved June 2011.

[Hsieh-7] J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition.

[cornillez1999-8] Cornillez, Louise Marie M. (Spring 1999). "The History of the Spice Trade in India".

[vegvoyages.com-9] "Nasi, Kari, Biryani & Mee". Veg Voyages. Archived from the original on 28 June 2009. Retrieved 23 June 2009.

[10] "Asia Food Features". Asiafood.org. Archived from the original on 25 May 2001. Retrieved 23 June 2009.

[Indiancuisine-11] "Indian Cuisine." VisitSingapore.com. Retrieved July 2011.

[12] For example, in 2019, the American network CNN ranked first in a ranking of the best cuisines in the world; see: "Which country has the best food?". 12 July 2017. Archived from the original on 13 December 2021. Retrieved 14 November 2021.. According to a survey conducted by the British company of market analysis YouGov, out of 24 countries, Italian cuisine was the most internationally appreciated gastronomy with 84% of total preferences; see: "Sondaggio YouGov:l'84% delle persone nel mondo preferisce la cucina italiana". Archived from the original on 7 October 2021. Retrieved 14 November 2021.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

v t e Cuisines
Continental	African North West list Americas Caribbean North South list Asian Caucasian Central Levantine South list European Balkan Central Eastern list Oceanian Intercontinental Global Latin American Mediterranean Middle Eastern
National and regional	Afghan Albanian Algerian American Californian Floribbean Hawaiian Lowcountry (South Carolina) Midwestern US New English New Mexican Pacific Northwestern Puerto Rican Southern US Southwestern US Texan Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Anguillia Channel Islands English Gibraltarian Northern Irish Saint Helena Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Acadian Québécois Central African Republic Chadian Chilean Chinese Beijing Cantonese Hong Kong Macanese Shandong Sichuan Tibetan Xinjiang Colombian Congolese Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Kapampangan Finnish French Corsican La Réunion French Guianan Occitan Gabonese Gambian Georgian German Ghanaian Greek Cretan Epirotic Greek Macedonian Heptanesean Guatemalan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Andhra Arunachali Assamese Bengali Bihari Chhattisgarhi Goan Gujarati Haryanvi Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Punjabi Rajasthani Sikkimese Sindhi Tamil Telangana Tripuri Uttar Pradesh Uttarakhandi Indonesian Acehnese Balinese Banjar Batak Betawi Gorontalese Indo Javanese Madurese Makassar Minahasan Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Italian Abruzzese Apulian Ligurian Lombard Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Tuscan Venetian Ivorian Jamaican Japanese Okinawan Jordanian Kazakh Kenyan Korean North Korean South Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourgish Macedonian Malagasy Malawian Malaysian Sabahan Sarawakian Maldivian Malian Maltese Marshallese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nicaraguan Niger Nigerian Niuean Norwegian Omani Pakistani Palestinian Panamanian Papua New Guinean Paraguayan Peruvian Polish Portuguese Qatari Romanian Russian Bashkir Chechen Circassian Cossack Komi Mordovian Sakha Tatar Udmurt Yamal Rwandan Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Turkmen Tuvaluan Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Vanuatuan Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic	African American Ainu Arab Arab-Indonesian Aromanian Assyrian Balochi Berber Buryat Cajun Chinese American Australian British Cambodian Canadian Filipino Indian Indonesian Malaysian Pakistani Peruvian Crimean Tatar Gagauz Greek-American Hazaragi Hmong Indian English Indonesian Malaysian North Indian South Indian Indigenous American Indigenous Australian Inuit Italian American Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Moroccan Sephardic Syrian Kurdish Livonian Louisiana Creole Malay Ossetian Parsi Pashtun Pennsylvania Dutch Peranakan Pontic Greek Romani Sámi Tejano Transylvanian Saxon Yup'ik
Religious	Buddhist Christian Goan Catholic Mangalorean Catholic Mennonite Hindu Islamic Chinese Ital Jain Kashrut Kosher food Ritual slaughter Sikh
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Antebellum America Aztec Byzantine Early modern European Historical Argentine Historical Chinese Historical Indian subcontinent Historical Japanese Historical North Indian and Pakistani History of agriculture History of alcoholic drinks History of bread History of seafood History of vegetarianism Hittite Inca Mayan Muisca Mughal Medieval Ottoman Peasant Pre-contact Hawaiian Korean royal court Scottish royal household Soviet Thirteen Colonies
Styles	Classique Fast food Fusion New American Eurasian Haute Molecular gastronomy Note by Note Nouvelle Vegetarian
Lists	List of cuisines List of historical cuisines Lists of foods Prepared
Related	Cookbook Cooking Culinary arts Drink Food history sociology Diet Fat Meal Meal preparation
Category Outline

v t e African cuisine
National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of the Congo Djibouti Egypt Equatorial Guinea Eritrea Eswatini (Swaziland) Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa South Sudan Sudan Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe
Ethnic and regional cuisines	Arab Berber Jewish Ethiopian Mizrahi Sephardi Maghrebi Mediterranean West African Zanzibar
Lists	List of African cuisines List of African dishes
Category

v t e Asian cuisine
Sovereign states	Afghanistan Armenia Azerbaijan Bahrain Bangladesh Bhutan Brunei Burma (Myanmar) Cambodia China Cyprus East Timor (Timor-Leste) Egypt Georgia India Indonesia Iran Iraq Israel Japan Jordan Kazakhstan North Korea South Korea Kuwait Kyrgyzstan Laos Lebanon Malaysia Maldives Mongolia Nepal Oman Pakistan Philippines Qatar Russia Saudi Arabia Singapore Sri Lanka Syria Tajikistan Thailand Turkey Turkmenistan United Arab Emirates Uzbekistan Vietnam Yemen
States with limited recognition	Abkhazia Northern Cyprus Palestine South Ossetia Taiwan
Dependencies and other territories	British Indian Ocean Territory Christmas Island Cocos (Keeling) Islands Hong Kong Macau

v t e North American cuisine
Sovereign states	Antigua and Barbuda Bahamas Barbados Belize Canada Costa Rica Cuba Dominica Dominican Republic El Salvador Grenada Guatemala Haiti Honduras Jamaica Mexico Nicaragua Panama Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Trinidad and Tobago United States
Dependencies and other territories	Anguilla Aruba Bermuda Bonaire British Virgin Islands Cayman Islands Curaçao Greenland Guadeloupe Martinique Montserrat Puerto Rico Saint Barthélemy Saint Martin Saint Pierre and Miquelon Saba Sint Eustatius Sint Maarten Turks and Caicos Islands United States Virgin Islands

v t e South American cuisine
Sovereign states	Argentina Bolivia Brazil Chile Colombia Ecuador Guyana Paraguay Peru Suriname Uruguay Venezuela
Dependencies and other territories	Falkland Islands French Guiana South Georgia and the South Sandwich Islands