词条 | European cuisine |
释义 |
European cuisine, or alternatively western cuisine, is a generalised term collectively referring to the cuisines of Europe[1] and other Western countries,[2] including (depending on the definition) that of Russia,[2] as well as non-indigenous cuisines of the Americas, Oceania, and Southern Africa, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking,[3] analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine. When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries[4] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[5] Steak and cutlet in particular are common dishes across the West. Western cuisines also put substantial emphasis on grape wine and on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine.[6] Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas, particularly in Northern Europe. Maize is much less common in most European diets than it is in the Americas; however corn meal (polenta or mămăligă), is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée), and rice are eaten in Europe, they do not constitute an ever-present staple. Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of European cuisine. Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern. Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed. In contrast in the Sinosphere, the ruling class were the court officials, who had their food cut ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company. Central European cuisines{{See also|Central European cuisine}}All of these countries have their specialities.[7][8] Austria is famous for their Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for their world renowned beers. Germany for their world-famous wursts, Hungary for their goulash. Slovakia is famous for their gnocchi-like Halusky pasta. Slovenia for their German and Italian influenced cuisine, Poland for their world-famous Pierogis which are a cross between a Ravioli and an Empanada. Liechtenstein and German speaking Switzerland are famous for their Rösti and French speaking Switzerland for their fondue and Raclettes.
| width = 190 | height = 190 | lines = 2 | File:Wiener-Schnitzel02.jpg|Austrian Wiener Schnitzel | Image:VeproKnedloZelo-00.jpg|Czech Vepřo-knedlo-zelo | File:Black_Forest_gateau.jpg|German Black Forest cake | Image:Sauerbraten with potato dumplings.jpg|German Sauerbraten with potato dumplings | Image:Goulash dish.jpg|Hungarian gulyás | Image:Pierogi frying.jpg|Polish pierogi | Image:Bryndzové halušky so slaninou.jpg|Slovakian Bryndzové halušky | Image:SkalickyTrdelnik.JPG|Slovakian Skalický trdelník | Image:PrekmurskaGibanica1.JPG|Slovenian Prekmurska gibanica | Image:Ajdovi zganci.JPG|Slovenian žganci | File:Swiss fondue.jpg|Swiss fondue }} Eastern European/Caucasian cuisines{{See also|Eastern European cuisine|Caucasian cuisine}}
| width = 190 | height = 190 | lines = 2 | Image:Barbecue Armenian.jpg|Armenian khorovats (shashlik) | Image:Плов_(азербайджанский_вариант).JPG|Azerbaijani plov | Image:Th babka.jpg|Belarusian potato babka | Image:Banitsa borzo.jpg|Bulgarian Banitza | Image:Bulgarian yogurt.JPG|Bulgarian Yogurt (Kiselo mlyako) | Image:Ayran+Çibörek.jpg|Crimean Tatar chiburekki | Image:Adjaruli Khachapuri, Restaurant Aragvi.jpg|Georgian khachapuri | Image:Бешбармак.jpg|Kazakh beshbarmak | Image:Sarmalute mamaliguta.JPG|Moldovan and Romanian sărmăluţe cu mămăligă | Image:Piroshki.JPG|Russian pirozhki | Image: Olivier Russian salad made to the Hermitage restaurant recipe.jpg|Russian Olivier salad | Image:AzuVealMeal.JPG|Tatar azu (veal stew) | Image:Borscht served.jpg|Ukrainian borscht | Image:Chicken Kiev - Ukrainian East Village restaurant.jpg|Ukrainian Chicken Kiev }} Northern European cuisines
| width = 190 | height = 190 | lines = 2 | Image:Chicken Tikka Masala KellySue.JPG|British chicken tikka masala | Image:Stegt flæsk med persillesovs.jpg|Danish stegt flæsk | Image:Sunday roast - roast beef 1.jpg|English Sunday roast | Image:Kamadessert i Palmse.JPG|Estonian kama dessert | Image:Mämmi-2.jpg|Finnish mämmi | Image:Thorramatur.jpg|Icelandic Þorramatur | Image:Breakfast Roll.jpg|Irish breakfast roll | Image:Poronkäristys.jpg|Lapland Sautéed reindeer | Image:Sklandrausis.jpg|Latvian sklandrausis | Image:Cepelinai Sauce.JPG|Lithuanian cepelinai | Image:Pastie supper Ben W Bell 27 March 2006.jpg|Northern Irish pastie supper | Image:Får i kål.jpg|Norwegian fårikål | Image:Haggis neeps and tatties.jpg|Scottish haggis, neeps, and tatties | Image:koettbullar stockholm2006.jpg|Swedish köttbullar | Image:Jielbeaumadier welsh 2010.jpg|Welsh rarebit }} Southern European cuisines{{Main|Mediterranean cuisine}}
| width = 190 | height = 190 | lines = 2 | Image:Flija-Eat.jpg|Albanian flia | Image:Cevapcici.JPG|Bosnian ćevapi | Image:Štrukli iz Okrugljaka.jpg|Croatian Zagorski štrukli | Image:Calentita.jpg|Gibraltarian calentita | Image:Pita giros.JPG|Greek gyros | Image:Coniglio e polenta 01.JPG|Italian polenta with rabbit | Image:spaghetti vongole 2.jpg|Italian spaghetti alle vongole | Image:Грав во тава(тафче гравче) (3).jpg|Macedonian Tavče gravče | Image:Malta Octopus.JPG|Maltese octopus stew | Image:Njeguški Pršut - Apparently Montenegrian Prust is the best - Budva (14810108030).jpg|Montenegrin njeguški pršut | Image:Eq it-na pizza-margherita sep2005 sml.jpg|Neapolitan pizza | Image:Cozido a portuguesa 1.JPG|Portuguese Cozido à portuguesa | Image:Francesinhacaseira.JPG|Portuguese Francesinha | Image:Bustrengo.jpg|Sammarinese Bustrengo | Image:Pleskavitsa.JPG|Serbian Pljeskavica | Image:TapasenBarcelona.JPG|Spanish tapas | Image:İskender kebap.JPG|Turkish İskender kebap | Image:Paella de marisco 01.jpg|Valencian paella }} Western European cuisines
| width = 190 | height = 190 | lines = 2 | Image:Jielbeaumadier carbonade flamande 2010.jpg|Belgian carbonnade flamande | Image:Moules Frites.jpg|Belgian moules frites | Image:Boerenkool stamppot.jpg|Dutch Boerenkoolstamppot with rookworst | Image:Bullabessa.jpg|French Bouillabaisse | Image:Fondue savoyarde.JPG|French fondue savoyarde | Image:Magret.jpg|French magret | Image:Quiche Lorraine.jpg|French quiche lorraine | File:Quetschentaart_02.jpg|Luxembourgian Quetschentaart | File:Barbaguiai.jpg|Monégasque Barbajuan }} See also{{Portal|Europe|Food}}
References1. ^{{cite book|title=Culinary Cultures of Europe: Identity, Diversity and Dialogue|publisher=Council of Europe}} 2. ^1 "European Cuisine." Europeword.com. Accessed July 2011. 3. ^Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel Weekly, no. 312, p. 76. Hong Kong|publisher=Next Media Limited 4. ^Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co. 5. ^Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co. 6. ^Kwan Shuk-yan, pg 26 7. ^{{Cite web |url=http://www.visiteurope.com/Discover/Where-To-Go/Central-Europe/Cuisine-Central-Europe |title=Archived copy |access-date=2013-07-01 |archive-url=https://web.archive.org/web/20120823083222/http://www.visiteurope.com/Discover/Where-To-Go/Central-Europe/Cuisine-Central-Europe |archive-date=2012-08-23 |dead-url=yes |df= }} 8. ^{{cite web|url=http://www.openspacesopenminds.nl/|title=www.openspacesopenminds.nl - rr|website=www.openspacesopenminds.nl}} Further reading
3 : European cuisine|Food- and drink-related lists|Cuisine by continent |
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