問題一覧
1
the art of selecting, preparing, serving, and enjoying food.
Gastronomy
2
The food and method of preparation traditionally used in a region or population
Cuisine
3
the location of some of the oldest cultural cuisines and the world's first global fusion cuisines.
Cuisines of the Americas
4
His discovery of the Americas during his expedition is an important moment in culinary history because it introduced the ingredients from America to Europe and Asia - and vice versa, leading to their incorporation into other cuisines.
Christopher Columbus
5
The world's most diverse because the gastronomies of Europe, Africa, and Asia have converged, evolving into new cuisines that borrow from these areas.the world's most diverse because the gastronomies of Europe, Africa, and Asia have converged, evolving into new cuisines that borrow from these areas.
Carribean Cuisine
6
The cultural philosophy of this cuisine is to survive using whatever resources are available, which stemmed from the way of thinking during the brutal years of the slave trade and Asian immigrants from China and India when the majority of the people were restricted in access to food.
Carribean Cuisine
7
a Bahamian dish made from meat (a large sea snail abundant in the country) that is pounded/cracked with a meat mallet to become tender, breaded in a batter, then deep-fried until golden and crispy
Crack Conch
8
a Cuban dish made from stewed beef that is shredded, topped with tomatoes alongside a sofrito base (a puree of tomato, pepper, cilantro, onions, and garlic), and served with rice and black beans. Its name is translated as "old clothes" because it was traditionally made using leftover food
(Havana Guide. n.d..
Ropa Vieja
9
a popular dish in Haiti where pork shoulder is marinated in a mixture of citrus juices, garlic, Scotch bonnet peppers (the most popular hot pepper in the Caribbean region), and other aromatic spices (thyme, cloves, and parsley) then deep-fried until it achieves a crispy golden-brown exterior. It is usually served with pikliz, a combination of thinly sliced cabbage, bell peppers, onions, carrots, and Scotch bonnet peppers pickled in a vinegar brine to complement the rich and fatty taste of the pork (Jirie Caribbean, 2023).
Griyo or Griot (Baked Pork Shoulder)
10
a Puerto Rican rice dish cooked to a soupy consistency. Its main protein can be beef, poultry, pork, or seafood, and it is cooked with ham, onions, peppers, tomatoes, sausages, and olives (Taste Atlas, n.d.).
Asopao
11
a popular dish in Jamaica consisting of a chicken marinated or dry rubbed with a combination of spices, such as green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices, which is then grilled or baked. This dish was first cooked by laborers who escaped into the wilderness, where the only means of food was cooking any available meat on a wood fire (World Atlas, 2018).
Jerk Chicken
12
This has been home to several great civilizations, such as the Toltec, Maya, and Aztecs, who contributed to the country's development, including their cuisine.
Mexican Cuisine
13
The arrival of the Spanish in the country led to the techniques of making cheese, sausage, and stews, using fats to sear and saute food, and making pastry and bread. The French invasion led to the refinement of rich sauces and structured classification of food and menu.
Mexican Cuisine
14
a common breakfast in Mexico consisting of corn tortillas that have been quartered, fried, and topped off with salsa.
Chilaquiles
15
consists of shredded chicken and cotija cheese (aged Mexican cheese) wrapped in corn tortillas and then doused with black mole sauce, made from Mexican chocolate, herbs and spices, topped with sesame seeds and more cheese.
Enmolada
16
a popular street food where boiled corn can be seasoned with salt, chili powder, sour cream butter, lime, mayonnaise, and cheese. The corn is mostly served on a stick but sometimes sliced off the cob and served in a cup for convenience.
Elote
17
a dessert prepared using raw milk, sugar, cinnamon, and rennet tablets (an enzyme produced in the stomach of young mammals used for coagulating milk or cheesemaking). It has a sweet taste and cheese-like consistency.
Chongos Zamoranos
18
the edible larvae and pupae of ants in the country.
They have a nutty and buttery flavor and become crunchy after being fried. They are also usually consumed with tacos, omelets, or salsa and served with tortillas.
Escamoles
19
indigenous tribes (Incas, Quechua, and other Native Americans) developed irrigation systems.
They terraced the steep mountains in the region to make them suitable for growing corn, lima beans, and chili peppers.
South American Cuisine
20
When the Europeans arrived, they brought European livestock and ingredients, such as pigs, chickens, goats, citrus, and wheat. The combination of the indigenous tribes and European influences resulted in the development of ________
South American Cuisine
21
a fresh cut of beef (sirloin cap) on the back side of the animal called picanha, which is first grilled, sliced off, and then put in a skewer. It is widely popular in Brazil and consists of a tender, juicy steak served with chimichurri sauce (a combination of olive oil, onion, garlic, spices and herbs, and red wine vinegar).
Churrasco
22
a traditional Colombian bread shaped into bagels or balls slightly larger than golf balls made up of cassava starch, corn flour, queso fresco (a combination of cow and goat milk), sugar, and eggs. It is usually served warm with hot chocolate as an accompaniment.
Pan de Bono
23
a Peruvian beverage made from ceviche (a dish consisting of fish marinated in various citrus and seasonings) juice. The milky liquid is sometimes made on its own using fish stock, adding pureed fish to make it more creamy or adding milk to balance the acidity from the citrus juice.
Leche de Tigre
24
a creamy and soft casserole-like pie famous in Chile consisting of ground beef, chicken, onions, black olives, hard-boiled eggs, and dough from freshly ground corn.
Pastel de Choclo
25
a classic Ecuadorian soup made from onions, potatoes, garlic, annatto, milk, cumin, and queso fresco. It is simmered until all the ingredients are fully cooked, and the cheese is mixed until it melts. It is served hot, topped with chopped cilantro, diced avocado, and hot sauce.
Locro de Papa
26
This is distinct because of the use of a wide array of sauces and many vegetable dishes.
Cuisines of Europe
27
The cuisine focuses on naturality and lightness, which means they use less seasoning and spices to preserve the natural tastes of the food products (BucketListtc, 2022).
Cuisines of Europe
28
This includes the countries of England, Ireland, Scotland, and Wales. This cuisine has been heavily influenced by foreign invaders, such as the Vikings (who taught the smoking technique) and Romans (who introduced cherries, cabbages, and wines).
Cuisine of the British Isles
29
The increase in overseas trade helped in the adoption and arrival of spices such as saffron, nutmeg, pepper, ginger, and sugar ingredients from the Americas. This cuisine consists of meat and vegetable dishes, but traditional meals still include bread and cheese, meat and game pies, boiled vegetables and soups, and roasted and stewed meats.
Cuisine of the British Isles
30
traditionally eaten every Sunday by English households. It is a roasted meat (beef, lamb, duck, chicken, or pork), assorted potatoes, and other vegetables served with gravy.
Sunday Roast
31
a cake made of flour, milk, and butter. It is halved, eaten with butter and jam, and sometimes contains raisins.
Scone
32
a savory pie filled with diced beef, kidney (ox, pork, or lamb), fried onion, and brown gravy. The gravy consists of salted beef broth flavored with Worcestershire sauce and black pepper thickened with flour.
Steak and Kidney Pie
33
battered and deep-fried fish (cod or haddock) and French fries. This dish was among the few food items that were not subjected to rationing during World War II since it is believed that the dish was good for boosting the nation's morale and a contributing factor in defeating Nazi Germany.
Fish and Chips
34
a baked pastry made by placing a filling of vegetables and meat on a flat pastry circle, folding it to wrap the filling, and crimping its edge to seal it before placing it in the oven.
Cornish Pastry
35
This cuisine has been celebrated as the Western world's finest cuisine.
French Cuisine
36
It has two (2) types: haute cuisine, a traditional style where recipes are meats and fish prepared with sauces containing cream, egg yolks, brandy, sugar, and other starches, and nouvelle cuisine, which emphasizes lighter, subtler tastes that require the best and freshest raw ingredients.
French Cuisine
37
a big tart containing bacon or grilled ham, eggs, cream, nutmeg, salt, and black pepper. The top is baked until lightly browned to give it a smokey taste.
Quiche Lorraine
38
a casserole made with white beans and various types of meat: different parts of pork, sausage, and duck legs. All ingredients are slowly braised together for hours in a glazed terracotta pot until the hardest piece of meat gets tender.
Cassoulet
39
A national dish and the most celebrated dish in France by poor and affluent families. A classic French comfort food, it is stewed meat with mixed vegetables.
Pot Au Feu
40
It means "rooster in red wine." It is a chicken braised with red wine, mushrooms, and garlic.
Coq Au Vin
41
a soft buttery pâté /pah-tay/ (a mixture of seasoned ground food) made with duck liver with a texture similar to ice cream. It is spread on a toast of crispy, warm bread and is mostly used for extravagant parties and ceremonies.
Foie Gras
42
This cuisine covers the countries of Sweden, Norway, Finland, Iceland, and Denmark.
Scandinavian Cuisine
43
The cooking methods of this cuisine revolve around a stove or fire since the dishes are baked or roasted inside the stove or pan-fried, stewed, or sauteed on the top of the stove because of the region's cold climate.
Scandinavian Cuisine
44
The challenges of this cuisine to the climate also resulted in the development of techniques for preserving food, such as salting, pickling, smoking, and drying.
Scandinavian Cuisine
45
a rich chocolate cake famous in Sweden made from eggs, cocoa or chocolate, butter, flour, and sugar into a dense and luscious dessert with a moist center and an outer layer with a thin and crunchy coating.
Kladdkaka
46
made with laminated dough (repeatedly covered with butter and folded over itself) shaped into different forms, such as pinwheels and filled with flavorful and creamy fruit fillings.
Danish Pastry
47
famous Swedish meatballs consisting of ground beef mixed with pork or veal and typically seasoned with onions, salt, pepper, and allspice. The rounded meatballs are browned in hot butter until their exterior is crispy brown but with a light, airy, and tender texture on the interior.
Kottbullar
48
a rack of lamb or mutton that is brined and air-dried/smoked before being sliced into individual ribs and cooked on birch branches (thin-leaved tree) and steamed until all the water evaporates so the meat becomes juicy and tender. It is usually served with mashed potatoes, pureed turnips, and various salads.
Pinnekjott
49
made from cooked and peeled potatoes that are simmered in a mixture of butter and sugar until completely coated in the caramelized glace.
Brunede Kartofler
50
This cuisine includes the countries of Turkey, Lebanon, Israel, Greece, Spain, Malta, and Portugal.
Mediterranean Cuisine
51
This cuisine focuses on fresh, minimal-processed ingredients, pronounced flavors, and simple recipes with varieties. The basic ingredients of this cuisine include olives, wheat, and grapes, where olive oil, bread, and wine can be produced, respectively. The cuisine is considered one of the healthiest and most delicious because it widely uses olive-based products and unrefined grains, vegetables, and fruits.
Mediterranean Cuisine
52
one of Spain's most popular dishes. It was originally a dish for agricultural workers made with short-grain rice, tomatoes, onions, beans, saffron, chicken, and seafood. It is traditionally eaten straight from a massive pan, each person using a wooden spoon.
Paella
53
mostly a street food in Turkey, Lebanon, and Israel. They are a tasty combination of ground chickpeas with fresh herbs and spices shaped into small patties and sometimes served between slices of pita bread.
Falafel
54
a dipping sauce made by blending chickpeas (garbanzos) with tahini (sesame paste), citrus, and garlic. Batons of fresh vegetables, such as carrots and celery or warm pita bread, are the common food items where the hummus is used as a dipping sauce.
Hummus
55
a popular baked dish from Greece made from fried eggplants, potatoes, beef, or lamb mince sauce and finished with a bechamel sauce. It is similar to a lasagna, except this dish is made with layers of vegetables.
Moussaka
56
a traditional rabbit stew from Malta that is slow-cooked in a rich tomato, garlic, and red wine sauce until the meat becomes tender.
Stuffat Tal-fenek
57
the largest continent globally in terms of both land area and population.
Asia
58
It is home to various ethnicities and food habits. This food blends sweet, sour, salty, spicy, and bitter tastes. This cuisine focuses on a combination of flavors and textures.
Cuisines of Asia
59
This cuisine includes the bulk of Siberia of Russia and the northeastern edges of the Asian continent.
North Asian Cuisine
60
Most of region is under the government of the Russian Federation. It is the reason Russia heavily influences its cuisine.
North Asian Cuisine
61
a wheat pancake rolled with various fillings, such as jam, cheese, caviar, sour cream, onions, or chocolate syrup. It is the equivalent of a crepe in Russia.
Blini
62
a festive dessert made commonly during Easter. This sweetened cheesecake dessert is decorated with Christian symbols for the holiday feast.
Pashka
63
are pastry dumplings filled with minced meat and wrapped in a thin pasta-liked dough. They are usually served alone, pan-fried in butter, topped with sour cream, or in a soup broth.
Pelmeni
64
a cabbage soup made from fresh or fermented cabbage and contains potatoes, onions, carrots, and chicken.
Shchi
65
a thick soup made with various types of smoked meat, including sausage, ham, bacon, beef, and vegetables, such as carrots, onions, cabbage, and potatoes.
Solyanka
66
Thisn cuisine covers Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, and Turkmenistan.
Central Asian Cuisine
67
The region uses various spices, but its cuisine is not too spicy. This cuisine is commonly mild and uses fresh ingredients from nearby regions. The commonly used ingredients are lamb, beef, bread, baked pies, and handmade noodles.
Central Asian Cuisine
68
little fried dough for special events and served as restaurant appetizers.
Boorsoks
69
fermented horse milk popular in North and Central Asia.
Kumis
70
dumpling filled with minced meat, fat, and onions. It is steamed and served with ketchup, vinegar, or sour cream.
Manty
71
a fried or baked dough filled with mashed potatoes or cabbage.
Pirozhki
72
a meat broth soup with big pieces of fatty mutton meat.
Shorpo
73
This cuisine includes Afghanistan, Bangladesh, Bhutan, India, Nepal, and Sri Lanka.
South Asian Cuisine
74
This cuisine is unique because of the prevalence of vegetarian food (grains and legumes) and the use of spices.
Long-grain rice is the most commonly consumed grain. Masalas are mixtures of spices and herbs that can be fresh and "wet" or dried and powdered. Islamic dietary laws are prevalent across Bangladesh. Halal food includes food items Muslims can eat and drink under Islamic dietary guidelines. Cultured milk (yogurt) is typically used as a condiment and an ingredient in most of the dishes.
South Asian Cuisine
75
a curry made with yogurt and chickpea or garbanzo bean flour.
Kadhi
76
combines vegetables sautéed with rice and dal (a collective term for dried lentils, peas, and beans) in ample ghee (a type of clarified butter). This is usually served with kadhi.
Khichri
77
an angular, deep-fried turnover with spicy potatoes, vegetables, cheese, or meat stuffing served with chutney (a condiment made from a combination of chopped fruits, vinegar, spices, and sugar with a thick consistency).
Samosa
78
a mixed rice dish made from Indian spices, such as pepper, turmeric, cardamom, cumin, nutmeg, meat, cheese, egg, or fish. It is often cooked in a clay pot, sealed with dough, and layered with herbs and yogurt.
Biryani
79
a popular street food in Sri Lanka made of shredded bits of paratha bread a flatbread in the South Asian region), then stir fried with several spices and meat or vegetables. It is frequently served with a spicy curry sauce.
Kottu
80
This cuisine includes China, Japan, Korea, Mongolia, and Taiwan.
East Asian Cuisine
81
Rice is essential in this cuisine and is believed to have been introduced to the region from India. Rice can also be made into a congee porridge for breakfast or as a late-night snack, with added vegetables, meat, or fish for flavor.
East Asian Cuisine
82
small steamed bundles made with wontons filled with bits of shrimp, crab, and vegetables or bread-like versions filled with spiced pork, minced beef, or sweetened bean paste, then baked, steamed, or pan-fried.
Dumplings
83
a Korean dish with rice, vegetables, beef, gochujang (hot chili paste), and a fried egg. It is seasoned with soy sauce and sesame seeds.
Bibimbap
84
a South Korean delicacy consisting of pork belly cooked at a table in a special pan to let the fat run off the sides of it. It became popular in the 1960s when the price of soju decreased, and people needed a dish to go with it since it was low-priced at that time.
Samgyeopsal
85
a staple in Japanese cuisine. It is made with noodles and served with meat and vegetables in a broth.
Ramen
86
It refers to any thinly sliced raw food, including raw beef, chicken, and horse, but fish and seafood are the most popular.
Sashimi
87
This cuisine includes Brunei, Cambodia, Philippines, Indonesia, Laos, Vietnam, Malaysia, Singapore, and Thailand.
Southeast Asian Cuisine
88
The region's traditional emphasis is on lightly prepared food items and aromas using a delicate balance of quick stir-frying, steaming, and boiling with herbs, spices, and seasonings.
Southeast Asian Cuisine
89
This cuisine have many ingredients in common, but the food preparation methods and meal patterns reflect the foreign cultures that have influenced each nation. A meal is not considered complete unless rice is included.
Southeast Asian Cuisine
90
a fresh spring roll served fresh or fried, commonly found in Malaysia, Singapore, and Taiwan.
Popiah
91
made with fragrant rice, peanuts, spicy sambal, boiled egg, and dried anchovies wrapped in a banana leaf parcel.
Nasi Lemak
92
a fried noodle dish with a sweet and sour taste, usually made with shrimp or chicken, crunchy bean sprouts, eggs, onion, and finely grated peanuts.
Pad Thai
93
a traditional Vietnamese soup consisting of broth, noodles, chicken or beef, and fresh herbs. It is traditionally eaten for breakfast and favored by the locals and travelers.
Pho
94
a minced meat salad in Laos made with chicken, beef, duck, fish, or pork, usually seasoned with fish sauce, fermented fish juice, lime juice, rice noodles, and fresh herbs.
Laap or Lahp or Larb
95
This cuisine includes Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates, and Yemen.
West Asian Cuisine
96
Most of the region is often referred to as the Middle East. Pork is banned in Islam and Judaism, so it is hardly consumed in the region. Eating naan (bread), along with mutton and kebabs, hot peppers, black pepper, cloves, and other strong spices, became widespread. In addition to rice, chapati made from wheat or barley is also a diet staple, and beans play an essential role in meals.
West Asian Cuisine
97
made by blending bulgur (cracked wheat), finely chopped tomatoes, cucumber, parsley, mint, garlic, olive oil, onion, lemon juice, and sour pomegranate syrup. It can be served with a side of pita and romaine lettuce leaves, which act as wraps for the salad.
Tabouleh
98
a dish comprising sliced meat (chicken, beef, lamb, or turkey) wrapped in a warm pita and dressed with garlic sauce, tomatoes, cucumbers, pickles, and tahini sauce (a combination of sesame seed paste, garlic, olive oil, and lemon juice).
Shawarma
99
a skewered meat, such as lamb or beef, with vegetables and then grilled. The meat is typically sliced into bite-size cubes and marinated in olive oil, lemon juice, and various spices.
Kebab
100
a rice (usually long grain rice) dish with meat, lentils, fish, lamb, and spices with a distinct mild, lemony flavor. It is served on almost every occasion, including weddings.
Kabsa
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25問 • 1年前問題一覧
1
the art of selecting, preparing, serving, and enjoying food.
Gastronomy
2
The food and method of preparation traditionally used in a region or population
Cuisine
3
the location of some of the oldest cultural cuisines and the world's first global fusion cuisines.
Cuisines of the Americas
4
His discovery of the Americas during his expedition is an important moment in culinary history because it introduced the ingredients from America to Europe and Asia - and vice versa, leading to their incorporation into other cuisines.
Christopher Columbus
5
The world's most diverse because the gastronomies of Europe, Africa, and Asia have converged, evolving into new cuisines that borrow from these areas.the world's most diverse because the gastronomies of Europe, Africa, and Asia have converged, evolving into new cuisines that borrow from these areas.
Carribean Cuisine
6
The cultural philosophy of this cuisine is to survive using whatever resources are available, which stemmed from the way of thinking during the brutal years of the slave trade and Asian immigrants from China and India when the majority of the people were restricted in access to food.
Carribean Cuisine
7
a Bahamian dish made from meat (a large sea snail abundant in the country) that is pounded/cracked with a meat mallet to become tender, breaded in a batter, then deep-fried until golden and crispy
Crack Conch
8
a Cuban dish made from stewed beef that is shredded, topped with tomatoes alongside a sofrito base (a puree of tomato, pepper, cilantro, onions, and garlic), and served with rice and black beans. Its name is translated as "old clothes" because it was traditionally made using leftover food
(Havana Guide. n.d..
Ropa Vieja
9
a popular dish in Haiti where pork shoulder is marinated in a mixture of citrus juices, garlic, Scotch bonnet peppers (the most popular hot pepper in the Caribbean region), and other aromatic spices (thyme, cloves, and parsley) then deep-fried until it achieves a crispy golden-brown exterior. It is usually served with pikliz, a combination of thinly sliced cabbage, bell peppers, onions, carrots, and Scotch bonnet peppers pickled in a vinegar brine to complement the rich and fatty taste of the pork (Jirie Caribbean, 2023).
Griyo or Griot (Baked Pork Shoulder)
10
a Puerto Rican rice dish cooked to a soupy consistency. Its main protein can be beef, poultry, pork, or seafood, and it is cooked with ham, onions, peppers, tomatoes, sausages, and olives (Taste Atlas, n.d.).
Asopao
11
a popular dish in Jamaica consisting of a chicken marinated or dry rubbed with a combination of spices, such as green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices, which is then grilled or baked. This dish was first cooked by laborers who escaped into the wilderness, where the only means of food was cooking any available meat on a wood fire (World Atlas, 2018).
Jerk Chicken
12
This has been home to several great civilizations, such as the Toltec, Maya, and Aztecs, who contributed to the country's development, including their cuisine.
Mexican Cuisine
13
The arrival of the Spanish in the country led to the techniques of making cheese, sausage, and stews, using fats to sear and saute food, and making pastry and bread. The French invasion led to the refinement of rich sauces and structured classification of food and menu.
Mexican Cuisine
14
a common breakfast in Mexico consisting of corn tortillas that have been quartered, fried, and topped off with salsa.
Chilaquiles
15
consists of shredded chicken and cotija cheese (aged Mexican cheese) wrapped in corn tortillas and then doused with black mole sauce, made from Mexican chocolate, herbs and spices, topped with sesame seeds and more cheese.
Enmolada
16
a popular street food where boiled corn can be seasoned with salt, chili powder, sour cream butter, lime, mayonnaise, and cheese. The corn is mostly served on a stick but sometimes sliced off the cob and served in a cup for convenience.
Elote
17
a dessert prepared using raw milk, sugar, cinnamon, and rennet tablets (an enzyme produced in the stomach of young mammals used for coagulating milk or cheesemaking). It has a sweet taste and cheese-like consistency.
Chongos Zamoranos
18
the edible larvae and pupae of ants in the country.
They have a nutty and buttery flavor and become crunchy after being fried. They are also usually consumed with tacos, omelets, or salsa and served with tortillas.
Escamoles
19
indigenous tribes (Incas, Quechua, and other Native Americans) developed irrigation systems.
They terraced the steep mountains in the region to make them suitable for growing corn, lima beans, and chili peppers.
South American Cuisine
20
When the Europeans arrived, they brought European livestock and ingredients, such as pigs, chickens, goats, citrus, and wheat. The combination of the indigenous tribes and European influences resulted in the development of ________
South American Cuisine
21
a fresh cut of beef (sirloin cap) on the back side of the animal called picanha, which is first grilled, sliced off, and then put in a skewer. It is widely popular in Brazil and consists of a tender, juicy steak served with chimichurri sauce (a combination of olive oil, onion, garlic, spices and herbs, and red wine vinegar).
Churrasco
22
a traditional Colombian bread shaped into bagels or balls slightly larger than golf balls made up of cassava starch, corn flour, queso fresco (a combination of cow and goat milk), sugar, and eggs. It is usually served warm with hot chocolate as an accompaniment.
Pan de Bono
23
a Peruvian beverage made from ceviche (a dish consisting of fish marinated in various citrus and seasonings) juice. The milky liquid is sometimes made on its own using fish stock, adding pureed fish to make it more creamy or adding milk to balance the acidity from the citrus juice.
Leche de Tigre
24
a creamy and soft casserole-like pie famous in Chile consisting of ground beef, chicken, onions, black olives, hard-boiled eggs, and dough from freshly ground corn.
Pastel de Choclo
25
a classic Ecuadorian soup made from onions, potatoes, garlic, annatto, milk, cumin, and queso fresco. It is simmered until all the ingredients are fully cooked, and the cheese is mixed until it melts. It is served hot, topped with chopped cilantro, diced avocado, and hot sauce.
Locro de Papa
26
This is distinct because of the use of a wide array of sauces and many vegetable dishes.
Cuisines of Europe
27
The cuisine focuses on naturality and lightness, which means they use less seasoning and spices to preserve the natural tastes of the food products (BucketListtc, 2022).
Cuisines of Europe
28
This includes the countries of England, Ireland, Scotland, and Wales. This cuisine has been heavily influenced by foreign invaders, such as the Vikings (who taught the smoking technique) and Romans (who introduced cherries, cabbages, and wines).
Cuisine of the British Isles
29
The increase in overseas trade helped in the adoption and arrival of spices such as saffron, nutmeg, pepper, ginger, and sugar ingredients from the Americas. This cuisine consists of meat and vegetable dishes, but traditional meals still include bread and cheese, meat and game pies, boiled vegetables and soups, and roasted and stewed meats.
Cuisine of the British Isles
30
traditionally eaten every Sunday by English households. It is a roasted meat (beef, lamb, duck, chicken, or pork), assorted potatoes, and other vegetables served with gravy.
Sunday Roast
31
a cake made of flour, milk, and butter. It is halved, eaten with butter and jam, and sometimes contains raisins.
Scone
32
a savory pie filled with diced beef, kidney (ox, pork, or lamb), fried onion, and brown gravy. The gravy consists of salted beef broth flavored with Worcestershire sauce and black pepper thickened with flour.
Steak and Kidney Pie
33
battered and deep-fried fish (cod or haddock) and French fries. This dish was among the few food items that were not subjected to rationing during World War II since it is believed that the dish was good for boosting the nation's morale and a contributing factor in defeating Nazi Germany.
Fish and Chips
34
a baked pastry made by placing a filling of vegetables and meat on a flat pastry circle, folding it to wrap the filling, and crimping its edge to seal it before placing it in the oven.
Cornish Pastry
35
This cuisine has been celebrated as the Western world's finest cuisine.
French Cuisine
36
It has two (2) types: haute cuisine, a traditional style where recipes are meats and fish prepared with sauces containing cream, egg yolks, brandy, sugar, and other starches, and nouvelle cuisine, which emphasizes lighter, subtler tastes that require the best and freshest raw ingredients.
French Cuisine
37
a big tart containing bacon or grilled ham, eggs, cream, nutmeg, salt, and black pepper. The top is baked until lightly browned to give it a smokey taste.
Quiche Lorraine
38
a casserole made with white beans and various types of meat: different parts of pork, sausage, and duck legs. All ingredients are slowly braised together for hours in a glazed terracotta pot until the hardest piece of meat gets tender.
Cassoulet
39
A national dish and the most celebrated dish in France by poor and affluent families. A classic French comfort food, it is stewed meat with mixed vegetables.
Pot Au Feu
40
It means "rooster in red wine." It is a chicken braised with red wine, mushrooms, and garlic.
Coq Au Vin
41
a soft buttery pâté /pah-tay/ (a mixture of seasoned ground food) made with duck liver with a texture similar to ice cream. It is spread on a toast of crispy, warm bread and is mostly used for extravagant parties and ceremonies.
Foie Gras
42
This cuisine covers the countries of Sweden, Norway, Finland, Iceland, and Denmark.
Scandinavian Cuisine
43
The cooking methods of this cuisine revolve around a stove or fire since the dishes are baked or roasted inside the stove or pan-fried, stewed, or sauteed on the top of the stove because of the region's cold climate.
Scandinavian Cuisine
44
The challenges of this cuisine to the climate also resulted in the development of techniques for preserving food, such as salting, pickling, smoking, and drying.
Scandinavian Cuisine
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a rich chocolate cake famous in Sweden made from eggs, cocoa or chocolate, butter, flour, and sugar into a dense and luscious dessert with a moist center and an outer layer with a thin and crunchy coating.
Kladdkaka
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made with laminated dough (repeatedly covered with butter and folded over itself) shaped into different forms, such as pinwheels and filled with flavorful and creamy fruit fillings.
Danish Pastry
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famous Swedish meatballs consisting of ground beef mixed with pork or veal and typically seasoned with onions, salt, pepper, and allspice. The rounded meatballs are browned in hot butter until their exterior is crispy brown but with a light, airy, and tender texture on the interior.
Kottbullar
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a rack of lamb or mutton that is brined and air-dried/smoked before being sliced into individual ribs and cooked on birch branches (thin-leaved tree) and steamed until all the water evaporates so the meat becomes juicy and tender. It is usually served with mashed potatoes, pureed turnips, and various salads.
Pinnekjott
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made from cooked and peeled potatoes that are simmered in a mixture of butter and sugar until completely coated in the caramelized glace.
Brunede Kartofler
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This cuisine includes the countries of Turkey, Lebanon, Israel, Greece, Spain, Malta, and Portugal.
Mediterranean Cuisine
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This cuisine focuses on fresh, minimal-processed ingredients, pronounced flavors, and simple recipes with varieties. The basic ingredients of this cuisine include olives, wheat, and grapes, where olive oil, bread, and wine can be produced, respectively. The cuisine is considered one of the healthiest and most delicious because it widely uses olive-based products and unrefined grains, vegetables, and fruits.
Mediterranean Cuisine
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one of Spain's most popular dishes. It was originally a dish for agricultural workers made with short-grain rice, tomatoes, onions, beans, saffron, chicken, and seafood. It is traditionally eaten straight from a massive pan, each person using a wooden spoon.
Paella
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mostly a street food in Turkey, Lebanon, and Israel. They are a tasty combination of ground chickpeas with fresh herbs and spices shaped into small patties and sometimes served between slices of pita bread.
Falafel
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a dipping sauce made by blending chickpeas (garbanzos) with tahini (sesame paste), citrus, and garlic. Batons of fresh vegetables, such as carrots and celery or warm pita bread, are the common food items where the hummus is used as a dipping sauce.
Hummus
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a popular baked dish from Greece made from fried eggplants, potatoes, beef, or lamb mince sauce and finished with a bechamel sauce. It is similar to a lasagna, except this dish is made with layers of vegetables.
Moussaka
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a traditional rabbit stew from Malta that is slow-cooked in a rich tomato, garlic, and red wine sauce until the meat becomes tender.
Stuffat Tal-fenek
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the largest continent globally in terms of both land area and population.
Asia
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It is home to various ethnicities and food habits. This food blends sweet, sour, salty, spicy, and bitter tastes. This cuisine focuses on a combination of flavors and textures.
Cuisines of Asia
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This cuisine includes the bulk of Siberia of Russia and the northeastern edges of the Asian continent.
North Asian Cuisine
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Most of region is under the government of the Russian Federation. It is the reason Russia heavily influences its cuisine.
North Asian Cuisine
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a wheat pancake rolled with various fillings, such as jam, cheese, caviar, sour cream, onions, or chocolate syrup. It is the equivalent of a crepe in Russia.
Blini
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a festive dessert made commonly during Easter. This sweetened cheesecake dessert is decorated with Christian symbols for the holiday feast.
Pashka
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are pastry dumplings filled with minced meat and wrapped in a thin pasta-liked dough. They are usually served alone, pan-fried in butter, topped with sour cream, or in a soup broth.
Pelmeni
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a cabbage soup made from fresh or fermented cabbage and contains potatoes, onions, carrots, and chicken.
Shchi
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a thick soup made with various types of smoked meat, including sausage, ham, bacon, beef, and vegetables, such as carrots, onions, cabbage, and potatoes.
Solyanka
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Thisn cuisine covers Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, and Turkmenistan.
Central Asian Cuisine
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The region uses various spices, but its cuisine is not too spicy. This cuisine is commonly mild and uses fresh ingredients from nearby regions. The commonly used ingredients are lamb, beef, bread, baked pies, and handmade noodles.
Central Asian Cuisine
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little fried dough for special events and served as restaurant appetizers.
Boorsoks
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fermented horse milk popular in North and Central Asia.
Kumis
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dumpling filled with minced meat, fat, and onions. It is steamed and served with ketchup, vinegar, or sour cream.
Manty
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a fried or baked dough filled with mashed potatoes or cabbage.
Pirozhki
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a meat broth soup with big pieces of fatty mutton meat.
Shorpo
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This cuisine includes Afghanistan, Bangladesh, Bhutan, India, Nepal, and Sri Lanka.
South Asian Cuisine
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This cuisine is unique because of the prevalence of vegetarian food (grains and legumes) and the use of spices.
Long-grain rice is the most commonly consumed grain. Masalas are mixtures of spices and herbs that can be fresh and "wet" or dried and powdered. Islamic dietary laws are prevalent across Bangladesh. Halal food includes food items Muslims can eat and drink under Islamic dietary guidelines. Cultured milk (yogurt) is typically used as a condiment and an ingredient in most of the dishes.
South Asian Cuisine
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a curry made with yogurt and chickpea or garbanzo bean flour.
Kadhi
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combines vegetables sautéed with rice and dal (a collective term for dried lentils, peas, and beans) in ample ghee (a type of clarified butter). This is usually served with kadhi.
Khichri
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an angular, deep-fried turnover with spicy potatoes, vegetables, cheese, or meat stuffing served with chutney (a condiment made from a combination of chopped fruits, vinegar, spices, and sugar with a thick consistency).
Samosa
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a mixed rice dish made from Indian spices, such as pepper, turmeric, cardamom, cumin, nutmeg, meat, cheese, egg, or fish. It is often cooked in a clay pot, sealed with dough, and layered with herbs and yogurt.
Biryani
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a popular street food in Sri Lanka made of shredded bits of paratha bread a flatbread in the South Asian region), then stir fried with several spices and meat or vegetables. It is frequently served with a spicy curry sauce.
Kottu
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This cuisine includes China, Japan, Korea, Mongolia, and Taiwan.
East Asian Cuisine
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Rice is essential in this cuisine and is believed to have been introduced to the region from India. Rice can also be made into a congee porridge for breakfast or as a late-night snack, with added vegetables, meat, or fish for flavor.
East Asian Cuisine
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small steamed bundles made with wontons filled with bits of shrimp, crab, and vegetables or bread-like versions filled with spiced pork, minced beef, or sweetened bean paste, then baked, steamed, or pan-fried.
Dumplings
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a Korean dish with rice, vegetables, beef, gochujang (hot chili paste), and a fried egg. It is seasoned with soy sauce and sesame seeds.
Bibimbap
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a South Korean delicacy consisting of pork belly cooked at a table in a special pan to let the fat run off the sides of it. It became popular in the 1960s when the price of soju decreased, and people needed a dish to go with it since it was low-priced at that time.
Samgyeopsal
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a staple in Japanese cuisine. It is made with noodles and served with meat and vegetables in a broth.
Ramen
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It refers to any thinly sliced raw food, including raw beef, chicken, and horse, but fish and seafood are the most popular.
Sashimi
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This cuisine includes Brunei, Cambodia, Philippines, Indonesia, Laos, Vietnam, Malaysia, Singapore, and Thailand.
Southeast Asian Cuisine
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The region's traditional emphasis is on lightly prepared food items and aromas using a delicate balance of quick stir-frying, steaming, and boiling with herbs, spices, and seasonings.
Southeast Asian Cuisine
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This cuisine have many ingredients in common, but the food preparation methods and meal patterns reflect the foreign cultures that have influenced each nation. A meal is not considered complete unless rice is included.
Southeast Asian Cuisine
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a fresh spring roll served fresh or fried, commonly found in Malaysia, Singapore, and Taiwan.
Popiah
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made with fragrant rice, peanuts, spicy sambal, boiled egg, and dried anchovies wrapped in a banana leaf parcel.
Nasi Lemak
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a fried noodle dish with a sweet and sour taste, usually made with shrimp or chicken, crunchy bean sprouts, eggs, onion, and finely grated peanuts.
Pad Thai
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a traditional Vietnamese soup consisting of broth, noodles, chicken or beef, and fresh herbs. It is traditionally eaten for breakfast and favored by the locals and travelers.
Pho
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a minced meat salad in Laos made with chicken, beef, duck, fish, or pork, usually seasoned with fish sauce, fermented fish juice, lime juice, rice noodles, and fresh herbs.
Laap or Lahp or Larb
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This cuisine includes Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates, and Yemen.
West Asian Cuisine
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Most of the region is often referred to as the Middle East. Pork is banned in Islam and Judaism, so it is hardly consumed in the region. Eating naan (bread), along with mutton and kebabs, hot peppers, black pepper, cloves, and other strong spices, became widespread. In addition to rice, chapati made from wheat or barley is also a diet staple, and beans play an essential role in meals.
West Asian Cuisine
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made by blending bulgur (cracked wheat), finely chopped tomatoes, cucumber, parsley, mint, garlic, olive oil, onion, lemon juice, and sour pomegranate syrup. It can be served with a side of pita and romaine lettuce leaves, which act as wraps for the salad.
Tabouleh
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a dish comprising sliced meat (chicken, beef, lamb, or turkey) wrapped in a warm pita and dressed with garlic sauce, tomatoes, cucumbers, pickles, and tahini sauce (a combination of sesame seed paste, garlic, olive oil, and lemon juice).
Shawarma
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a skewered meat, such as lamb or beef, with vegetables and then grilled. The meat is typically sliced into bite-size cubes and marinated in olive oil, lemon juice, and various spices.
Kebab
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a rice (usually long grain rice) dish with meat, lentils, fish, lamb, and spices with a distinct mild, lemony flavor. It is served on almost every occasion, including weddings.
Kabsa