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 Australasia, Latin America, North America, Southern Africa, 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.[3] (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[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] 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 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, eating dinner by hand (without cutlery) is no longer considered acceptable.
Central European cuisines
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Slovakian Skalický trdelník
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Eastern European cuisines
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Northern European cuisines
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Danish Stegt flæsk med persillesovs
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Southern European cuisines
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Western European cuisines
See also
References
Further reading
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Austrian cuisine
Czech cuisine
German cuisine
Hungarian cuisine
Polish cuisine
Liechtensteiner cuisine
Slovak cuisine
Slovenian cuisine
Swiss cuisine
Armenian cuisine
Azerbaijani cuisine
Belarusian cuisine
Georgian cuisine
Russian cuisine
Ukrainian cuisine
British cuisine
Danish cuisine
Estonian cuisine
Faroese cuisine
Finnish cuisine
Icelandic cuisine
Irish cuisine
Latvian cuisine
Lithuanian cuisine
Norwegian cuisine
Swedish cuisine
Sami cuisine
Albanian cuisine
Bosnia and Herzegovina cuisine
Bulgarian cuisine
Croatian cuisine
Cypriot cuisine
Greek cuisine
Italian cuisine
Occitan cuisine
Macedonian cuisine
Maltese cuisine
Moldovan cuisine
Montenegrin cuisine
Portuguese cuisine
Romanian cuisine
Serbian cuisine
Spanish cuisine
Turkish cuisine
