Cuisine by region

Cuisine by region refers to the distinct styles of cooking practices and traditions, often associated with a specific geographic area. Each region's cuisine is influenced by its history, climate, and the cultures that have inhabited it, leading to a rich diversity of food practices around the world. This article provides an overview of various regional cuisines, highlighting their unique ingredients, techniques, and dishes.

African cuisine

African cuisine is as diverse as the continent itself, characterized by the use of a wide range of ingredients such as grains, beans, fruits, and vegetables. North African cuisine, for example, features a lot of spices and is known for dishes like couscous and tagine. West African cuisine makes extensive use of peanuts, plantains, and yams, with jollof rice being a popular dish across several countries.

Asian cuisine

Asian cuisine encompasses a vast array of flavors and cooking techniques. East Asian cuisine, including Chinese, Japanese, and Korean cuisines, often features rice, noodles, and soy products. Southeast Asian cuisine, including Thai and Vietnamese cuisines, is known for its use of fresh herbs, spices, and fish sauce. South Asian cuisine, including Indian and Pakistani cuisines, is rich in spices and includes a wide variety of bread and rice dishes.

European cuisine

European cuisine is known for its diversity, ranging from the meat-heavy dishes of Central Europe to the Mediterranean diet, which emphasizes vegetables, fruits, fish, and olive oil. Italian cuisine is renowned for its pasta and pizza, while French cuisine is famous for its sophisticated techniques and dishes like coq au vin and bouillabaisse.

Latin American cuisine

Latin American cuisine is a blend of Indigenous, African, and European influences. It features a wide range of ingredients, including corn, beans, and chilies. Mexican cuisine is known for its complex flavors and dishes like tacos and mole. In South America, Argentinian cuisine is famous for its beef and asado (barbecue), while Peruvian cuisine is known for ceviche and the diverse influences including Japanese and Chinese (Chifa).

Middle Eastern cuisine

Middle Eastern cuisine is rich in spices, herbs, and the use of olive oil. It includes a wide variety of grains, legumes, and nuts, with dishes like hummus, falafel, and kebab. The cuisine is also known for its sweets, such as baklava.

Oceanian cuisine

Oceanian cuisine, including Australian and New Zealand cuisines, incorporates a wide range of ingredients from the sea and land. It is influenced by the indigenous peoples as well as the British and Asian immigrants. Dishes such as the Australian barbecue and New Zealand's hangi (a traditional Maori method of cooking food using heated rocks buried in a pit oven) are popular.