ENGLISH PROJECT

FooD AROUND THE WORLD

The list of the continents below will be represented to introduce

traditional foods of them.

European cuisine

United States cuisine

Asian cuisine

African cuisine

Australian cuisine

Our travel around the world in 5 continents

Cuisine is a characteristic style of cooking practices and traditions,

often associated with a specific culture. Cuisines are often

named after the geographic areas or regions from which they originate. A cuisine is primarily influenced by the ingredients that are available locally

or through trade. Religious food laws, such as Islamic dietary

laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions,

customs and ingredients often combine to create dishes unique to a

particular region.

Europe

USA

AsiaAfrica

Australia

European cuisine• European cuisine, or alternatively Western cuisine, is a generalised

term collectively referring to the cuisine of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australia, Latin America, North

America, and Oceania, which derive substantial influence from European settlers in those regions.

• The term is used by East Asians to contrast with Asian styles of cooking. This is 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 and others. Compared with traditional cooking of Asian countries, for

example, meat is more prominent and substantial in serving-size. Steak in particular is a common dish across the West. Many

dairy products are utilised in the cooking process, except in nouvelle cuisine. 

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. Maize is much less common in most European diets than it is in the America;

however corn meal, or polenta, is a major part of the cuisine of Italy and the Balkans.

USA’s cuisine

Modern cuisine of USA

• A restaurant dish consisting of smaller versions of three different

hamburgers available in the restaurant, each with different

toppings, accompanied with French fries, coleslaw, jalapeños,

ketchup and sweet chili sauce.

•Newspapers and magazines ran recipe columns, aided by research by corporate

kitchens. One characteristic of American cooking is

the fusion of multiple ethnic or regional approaches into

completely new cooking styles. Hamburgers and hot dogs from German cuisine,

spaghetti and pizza from Italian cuisine became

popular. Since the 1960s Asian cooking has played a

particularly large role in American fusion cuisine.

Pizza is based on the traditional Italian dish, brought by Italian immigrants to the United States,

but varies highly in style based on the region of development since it's arrival (a "Chicago" style has focus on a thicker, more bread-like crust, whereas

a "New York Slice" is known to have a much thinner crust, for example) and these types can be advertised throughout the country and are

generally recognizable/well-known (with some restaurants going so far as to import New York City tap water from a thousand or more miles away to

recreate the signature style in other regions).Trendy food items in the 2000s and 2010s (albeit

with long traditions) include doughnuts, cupcakes, macaroons, and meatballs.

The American SouthThe cuisine of the American South has been influenced by the many diverse inhabitants of the region, including

Americans of European descent, Native Americans and African Americans. The

cuisine of the American South, along with the rest of its culture, is one of the most

distinct in all of the country.

Cuisine in the WestCooking in the American West gets its

influence from Native American and Mexican cultures, and other European settlers into

the part of the country. Common dishes vary depending on the area. For instance, the

Northwest relies on local seafood, while in the Southwest, Mexican flavors are

extremely common.

Avoid eating it!

Modern food of USA

Asian cuisine

Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and

cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now

encompassing modern Japan and the Korean peninsul; Southeast Asian which

encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the

Philippines; South Asian states that are made up of India, Burma, Sri Lank, Bangladesh and Pakistan as

well as several other countries in this region of the continent; Central Asian and Middle Eastern.

Asia"Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine.The term Asian cuisine might also be used to address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnamese and Japanese, Thai and Malay, or Indonesian and Chinese.

AFRICA• African cuisine is a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second largest landmass on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques.

• Traditionally, 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.

Central AfricaThe basic ingredients are plantains

and cassava. Fufu-like starchy foods (usually made from fermented

cassava roots) are served with grilled meat and sauces. A variety of local

ingredients are used while preparing other dishes like spinach stew,

cooked with tomato, peppers, chillis, onions, and peanut butter. Cassava

plants are also consumed as cooked greens.

Groundnut stew is also prepared, containing chicken, okra, ginger, and

other spices. Another favorite is Bambara, aporridge of rice, peanut

butter and sugar. Beef and chicken are favorite meat dishes, but game meat

preparations containing crocodile, monkey, antelope

and warthog are also served occasionally.

East AfricaThe cuisine of East Africa varies from area to area. In the inland

savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally

absent. Cattle, sheep and goats were regarded as a form of currency and a store of wealth, and are not generally consumed as

food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who

grow a variety of grains and vegetables. Maize (corn) is the basis of ugali, the East African version of West Africa's fufu. Ugali is a starch

dish eaten with meats or stews. In Uganda, steamed, green bananas called matoke provide the starch filler of many meals.

North AfricaNorth Africa lies along the Mediterranean Sea and encompasses within its fold several nations, An

including Morocco, Algeria, Libya, Tunisia, Mauritania, and Egypt. This is a region marked by geographic,

political, social, economic and cultural diversity, and the cuisine and the culinary style and art of North Africa are

also as diverse as the land, its people and its history. The roots to North African cuisine can be traced back to the

ancient empires of North Africa, particularly in Egypt where many of the country's dishes and culinary

traditions date back to ancient Egypt.

West AfricaA typical West African meal is heavy with starchy items, meat, spices and flavors. The local cuisine and recipes

of West Africa continue to remain deeply entrenched in the local customs and traditions, with

ingredients like native rice, rice, fonio, millet, sorghum, Bambara and Hausa groundnuts, black-eyed beans, brown

beans, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava. Cooking is done in multiple

ways: roasting, baking, boiling, frying, mashing, and spicing. A range of

sweets and savories are also prepared.

South Africa

• The cooking of Southern Africa is sometimes called 'rainbow cuisine', as the food in this region is a blend of many cultures – the indigenous African tribal societies, European and Asian. To understand indigenous cuisine, it is important first to digress to understand the various native peoples of southern Africa. The indigenous people of Southern Africa were roughly divided into two groups and several sub groups.

• They also grew and continue to grow pumpkins, beans and leafy greens as vegetables. The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include apples, grapes, mangoes, bananas and  papayas, avocado, oranges, peaches and apricots.

AFRICAAfrica offer a variety of foods to choose from, as in every continent. It is a long tradition and makes the african cuisine, one of the most diverse cuisine.

Australian cuisine  Refers to the cuisine of Australia and its indigenous and colonial societies. Indigenous Australians have occupied the lands of Australia for some 40,000–60,000 years, during which time they developed a

unique hunter gatherer diet, known as "bush tucker", drawn from regional Australian flora and fauna—

such as the kangaroo. Meat is a core food in Australian cuisines. The production of meat is a significant part of the

country's agricultural economy, and it has been historically a significant part of Australian's diet and

agricultural economy. To barbecue meat is considered traditional in Australia.

Fish and seafoodAustralian cuisine features

Australian seafood.Fruit

Fruit is widely used in Australian cuisine, but is consumed mostly in its fresh, rather than cooked form with the successful "2 fruit and 5

veg" campaign for healthy portions per day.

ALBANIAN CUISINE

Albanian cuisineThe cuisine of Albania is influenced by Greek, Turkish, and Italian cooking. Every

region in Albania and Kosovo has its own unique dishes. Albanian cuisine is characterized by the use of Mediterranean herbs such as oregano, black

pepper, mint, basil, rosemary and more in cooking meat and fish.Meat (lamb, beef, chicken, and rabbit) is used heavily in dishes in most of the

country. Seafood specialties are also common in the coastal cities such as Durres,Vlore, Shkoder, Lezhe and Sarande.

Vegetables are used in almost every dish. Usually, Albanian farmers grow every vegetable present in the Mediterranean region and sell them at the local

farmers' market. Vegetables are bought fresh at the farmers' market early in the morning, which is open every day.

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