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Hyderabadi Biryani, an Indian meat and rice dish.
Fresh produce for sale at La Boqueria market in Barcelona, Spain.
Animated, color-coded map showing the various continents. Depending on the convention and model, some continents may be consolidated or subdivided: for example, Eurasia is often subdivided into Europe and Asia (red shades), while North and South America are sometimes recognized as one American continent (green shades).
Pub grub - a pie, along with a pint. Public houses are a part of British,[1] Irish,[2] Scottish,[3] and Australian culture.[4]
American Southern food is often considered traditional, or "old-fashioned", as seen on a sign for the Granny Cantrell's restaurants in the Florida Panhandle.

Şablon:Meals

Ayrıca bakınız: Cuisine

Note: This article is organized by continent, and there may be some link overlap due to varying conventions and models of continental definition.

Global cuisines can be defined as cuisine based upon global, continental, national, state or local regions;[5][6] essentially as cuisines of the world. Cuisine is a characteristic style of cooking practices and traditions,[7] often associated with a specific culture. Global cuisines may vary based upon food availability and trade, various climates and ecosystems, cooking traditions and practices, and cultural differences.[8] Regional food preparation traditions, customs and ingredients often coalesce to create dishes unique to a particular region,[9] and regional cuisines are often named after the geographic areas or regions they originate from.[8] There have been significant improvements during the last century in food preservation, storage, shipping and production,[10] and today most countries, cities and regions have access to their traditional cuisines and many other global cuisines.[10] New cuisines continue to evolve in contemporary times. Fusion cuisine combines elements of various culinary traditions while not being categorized per any one cuisine style, and can pertain to innovations in many contemporary restaurant cuisines since the 1970s.[11]

Africa

Ana madde: African cuisine
Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is pictured.
Injera bread and several kinds of Wat (stew) are typical of Ethiopian and Eritrean cuisine.
Spices at central market in Agadir, Morocco.
Traditional South African cuisine
Central market of Léo, Burkina Faso
Fufu (right) is a staple food of West and Central Africa. It's a thick paste made by boiling starchy root vegetables in water and pounding the mixture with a mortar and pestle. Peanut soup is pictured left.
Nile perch are one of the world's largest freshwater fish and a significant food source.[12] it reaches a maximum length of over six feet, weighing up to 440 lbs,[13] although many fish are caught before growing this large.[14] It's widespread throughout much of the Afrotropic ecozone.
Ndolé is the national dish of Cameroon.
A woman carrying bananas in the Democratic Republic of the Congo.

By country

By region

  • South African cuisine is sometimes referred to as "rainbow cuisine"[24] because it's based on multicultural and various indigenous cuisines.
  • West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical.[25] Some of the region's indigenous plants, such as hausa groundnuts, pigeon peas and cowpeas provide dietary protein for both people and livestock.[26] Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa.[26] Ancient Africans domesticated the kola nut and coffee, now used globally in beverages.[26]

Madagascar

  • Malagasy cuisine is the cuisine of the island country of Madagascar, located in the Indian Ocean off the southeastern coast of Africa. Madagascans are mostly Malayan Polynesian, along with Africans, Arabs, Indians and Europeans.[27] Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lichee nuts are grown on the island.[27] Meats include chicken, beef and fish, and curry dishes are common.[27] A common food is laoka, a mixture of cooked foods served atop rice. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking.[28]
Closeup of large round speckled beans cooked with cubes of pork over rice
Closeup of stewed green leaves, tomato and tiny shrimp
Bottles of lemon and mango sauces (achards) are common in the northwestern coastal regions of Madagascar.
Malagasy cuisine: Two common Madagascan laokas: Bambara groundnut and pork (left) and potato leaves with dried shrimp (center), usually served atop rice. On the right are bottles of lemon and mango sauces (achards), which are common in the northwestern coastal regions of Madagascar.[29]

Asia

Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products.
A Mongolian stew
Daha fazla bilgi: [[:Asian cuisine]]

Asia is the world's largest and most populous continent, covers 29.9% of the Earth's total land area, has approximately 4 billion people and hosts 60% of the world's current human population. As such, Asia has numerous cuisines.

Central Asia

East Asia

Szechuan cuisine - A Chengdu-style, hot-pot stew.
Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine.
Different types of nigiri-sushi
Ana maddeler: Chinese cuisine ve Wine in China

China

Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[30]
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes).[31]
Korean barbecue

Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang,[32] all of which are defined and termed per the respective regions within China where they developed.

Regional foods

Japan

Ana maddeler: Japanese cuisine ve Japanese wine
Regional cuisines

Korea

Ana madde: Korean cuisine
  • Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[36] Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[37] is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself.


North Asia

Russian borscht with beef and sour cream
Plates of vareniki, a type of dumpling, with smetana (sour cream) and onion.

Russia

Ana maddeler: Russian cuisine ve Russian wine
Ayrıca bakınız: Soviet cuisine

Russian cuisine is diverse, as Russia is the largest country in the world.[38] Traditional and common Russian foods include:

South Asia

An assortment of spices and herbs. Spices are an indispensable food ingredient in much of India
Dal-bhat-tarkari is a traditional Nepalese dish
Ana madde: South Asian cuisine

By country

Further information: Outline of Indian cuisines

  • Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spicess,[40] herbs,[40] vegetables[40] and fruits, and is also known for the widespread practice of vegetarianism in Indian society. Indian regional cuisine is primarily categorized at the regional level, but also at provincial levels. Cuisine differences derive from various local cultures, geographical locations (whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine is also seasonal, and utilizes fresh produce. For further information refer to the List of Indian dishes article.

Southeast Asia

Halo-halo is a Filippino dessert.
A compete Javanese Nasi Gudeg, which consist of Gudeg (young jackfruit cooked in coconut milk), fried chicken, boiled egg also in coconut milk, and krecek (buffalo skin cracker dipped in spice). Gudeg is a famous Javanese dish.
Nasi lemak is commonly found in Malaysia and Singapore.
Thai Kaeng phet pet yang: roast duck in red curry

By country

  • Bruneian cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, Singapore,[41] and Indonesia, with additional influences from India, China, Thailand, and Japan.

Western Asia

Hummus with pine nuts at the Maxim restaurant in Haifa, Israel.
Light snacks of Azerbaijani cuisine
Ana madde: Middle Eastern cuisine

Regional foods

  • Ptitim is an Israeli toasted pasta shaped like rice or little balls.

Şablon:Br

Europe

A traditional Cornish pasty filled with steak and vegetables is a type of meat pie.
French Cafés often offer Croissants for breakfast.
Pretzels are especially common in Southern Germany.
Ana maddeler: European cuisine ve Old World wine
Ayrıca bakınız: Eastern European cuisine, Mediterranean cuisine ve Mediterranean diet

European cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries.[53] European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia,[53] as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.[54]

Obložené chlebíčky, a Czechoslovakian appetizer or snack.
Ukrainian borscht with smetana, pampushkas and shkvarkas
Fermented shark, hákarl, is an example of a culinary tradition that has continued from the settlement of Iceland in the 9th century to this day.

By region

Eastern Europe

Telesko vareno, Bulgarian beef soup
By country
Ukraine
  • Ukrainian cuisine has significant diversity, historical traditions and is influenced by Russian, Polish, Turkish and Polish cuisines.[57] Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs.[57][58] In Ukraine, bread is a staple food, there are many different types of bread, and Ukraine is sometimes referred to as the "breadbasket of Europe."[57] Pickled vegetables are utilized, particularly when fresh vegetables aren't in season.[57] There are about 30 varieties of Ukrainian Borsch soup,[58] a common dish that often includes meat.[57]
Lohikeitto is a creamy salmon soup and a common dish in Finland and other Nordic countries.
Greek salad

Northern Europe

Regional foods

Southern Europe

Serbian sarma prepared in a grne
A range of different cakes, pastries, meals, dishes and sweets: common elements of Sardinian cuisine.
Regional cuisines
The Catanese dish Pasta alla Norma is amongst Sicily's most historic and iconic.
Rabbit meat and polenta, a traditional peasant food of Veneto, Italy
A variety of tapas: appetizers or snacks in Spanish cuisine
A large paella, a Valencian rice dish
  • In Italian cuisine, each area has its own specialties, primarily at the regional level, but also at provincial levels.[59][60][61] abundance of difference in taste,
    and is known to be one of the most popular in the world,[62] with influences abroad.[63] The differences can derive from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal, often incorporating fresh produce. Italian regional cuisines include:
  • Spanish cuisine has many diverse regional cuisines based upon differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors.
Regional foods

Western Europe

German sausages and cheese
A French basil salmon terrine.
Regional cuisines


Middle East

Shawarma rotisserie, Istanbul, Turkey
Kabsa is a traditional Saudi Arabian dish.
Falafel balls
Chicken Fesenjān with Persian rice, an Iranian dish.
Ana madde: Middle Eastern cuisine

Middle Eastern, or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East (Western Asia). The cuisine of the region is diverse while having a degree of homogeneity.[70] Some commonly used ingredients include olives and olive oil, lamb,[70] pitas, honey, sesame seeds, dates,[70] sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh[71] and shawarma.[72]

By region

Regional cuisines

Regional foods

  • Abgoosht, an Iranian stew usually made with lamb and vegetables
  • Kabsa, Considered by many as Saudi Arabia's national dish
  • Mandi, a traditional Yemeni dish usually made from meat (lamb or chicken), basmati rice, and spices.
  • Musakhan, a Palestinian dish of roasted chicken and bread
  • Pastırma, a highly seasoned, air-dried cured beef, common in Armenia
  • Qabili Palau, Afghanistan's national dish


North America

A Montreal-style smoked meat sandwich
Québécois poutine is made with french fries, curds and gravy.
A bottle of maple syrup from Quebec, Canada
Dosya:FishAndBrewisWithScrunchions (cropped).jpg
Fish and brewis with scrunchions, a traditional Newfoundland meal consisting of codfish and hard bread or hard tack.
Yukon bacon
Ayrıca bakınız: North American cuisine ve Cuisine of the Americas

Canada

Ana maddeler: Canadian cuisine ve Canadian wine

Canadian cuisine varies widely from depending on the regions of the nation. The former Canadian prime minister Joe Clark has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord."[73] Common contenders as the Canadian national food include Poutine[74][75][76] and Butter tarts.[77][78] Canada is the world's largest producer of maple syrup,[79] and the sugar maple's leaf has come to symbolize Canada and is depicted on the country's flag.[80]

By region

Regional foods

Caribbean

Jamaican jerk spice chicken, rice, plantain and a honey biscuit
Mofongo is a Caribbean dish made with plantains.
Ana madde: Caribbean cuisine

Caribbean cuisine is a fusion of African,[81] Amerindian, British,[81] Spanish,[81] French,[81] Dutch,[81] Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population.[81]

By region

Regional foods

Central America

Fiambre is a traditional food from Guatemala eaten on November 1 and 2 in celebration of the Day of the Dead and All Saints Day. It's a chilled salad that may be made from over 50 ingredients.
Sopa de pata is a popular soup in El Salvador made from cow tripe, plantain, corn, tomatoes, cabbage and spices.
Empanadas
An Anafre of hot fried beans and Tortillas as served in Honduran restaurants.
Daha fazla bilgi: [[:Latin American cuisine]] ve [[:Maya cuisine]]
Ayrıca bakınız: Agriculture in Mesoamerica

Some typical foods in Central American cuisine include maize-based dishes,[82] tortillas,[83] tamales, pupusas, various salsas and other condiments, guacamole,[83] pico de gallo, mole, chimichurri and pebre.

By country

  • Belizean cuisine is an amalgamation of all the ethnicities in the nation of Belize, and their respective wide variety of foods.[84] Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British and American.[84] Beans, tortillas, cheese, chicken, rice and seafood are common in the cuisine.[84]
  • In Costa Rican cuisine, a common dish is gallo pinto, which is rice and black beans.[85] Tortillas, plantains, fish, beef and chicken are part of the cuisine.[85] Casado is a traditional dish comprised of meat served with tortillas and side items such as black beans and rice, or gallo pinto.[85] Refrescos in Costa Rica refers to cold fruit smoothie beverages made with fruit and milk or water.[85]
  • Guatemalan cuisine was influenced by the Mayan Empire, Spanish rule and the current modernized country.[83] Guatemala has 22 departments (or divisions), each of which has varying food varieties.
  • Nicaraguan cuisine is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods.[88] When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine.[89] Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca.[88]

Regional foods

The sweet potato is native to Central America and was domesticated there at least 5,000 years ago.[91]

Greenland

Harp seal meat, harvested in Upernavik, Greenland.

Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine.[92] Since the majority of Greenland is covered by permanent glaciers, the sea is the source of most domestically-sourced food.[93] Seafood dishes include various fishes (often smoked), mussels, and shrimp. Ammassat or capelin, a fish in the salmon family is commonly consumed.[94] The national dish of Greenland is suaasat, a traditional Greenlandic soup.[95] It is often made from seal, or from whale, reindeer, or sea birds. The soup often includes onions and potatoes, and is simply seasoned with salt and pepper, or bay leaf. The soup is often thickened with rice, or by soaking barley in the water overnight so that the starches leach into the water. During the summer, meals are often eaten outdoors.[94]

Mexico

A traditional chile relleno stuffed with jack cheese and breaded with corn masa flour. This is a Mexican dish that originated in the city of Puebla.
Tacos made with carnitas filling.
Caldo de res, a Mexican food made with corn, green beans, potatoes, carrots, potatoes, cabbage and cilantro.
Chapulines, (roasted grasshoppers), for sale in Oaxaca, Mexico.
Ana maddeler: Mexican cuisine ve Mexican wine
Ayrıca bakınız: Maya cuisine ve Agriculture in Mesoamerica

Mexican food varies by region because of Mexico's large size[96] and diversity,[97] different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known arrachera cut. The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake, and in beverages such as balché. Mexican cuisine was added by UNESCO to its lists of the world's "Intangible Cultural Heritage of Humanity".[98]

By region

Mexico's six regions differ greatly in their cuisines. In the Yucatán, achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange.[99] In contrast, the Oaxacan region is known for its savory tamales, moles,[100] and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce).

Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as barbacoa, pozole, menudo and carnitas.

Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.

In pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging from iguana to rattlesnake, deer, spider monkey, chapulines, ant eggs, and other kinds of insects.

Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complimented with habanero and chipotle peppers.

Regional foods

United States

A sirloin steak dinner
Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage
New England clam chowder
Salmon is widely available in the Pacific Northwest.
Chicago-style deep-dish pizza from the original Pizzeria Uno location
Chicken, pork and corn cooking in a barbecue smoker
A New England clam bake
Kansas City-style barbecue
Ana maddeler: American cuisine ve American wine
Ayrıca bakınız: List of American regional and fusion cuisines

By region

  • The cuisine of the Western United States can be distinct in various ways compared to the rest of the U.S.[112] Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states.[113] The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability.[114] The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country,[115] is important in the cuisine picture of the Western United States.[116]

Regional foods and cuisines

Oceania

A cooked Balmain bug. Also known as the butterfly fan lobster, it's a species of slipper lobster that lives in shallow waters around Australia
Bush Tucker (bush foods) harvested at Alice Springs Desert Park. Bush foods are edible native plant species and animal products used by indigenous Australians as a contemporary or traditional food.[117]
Granny Smith apples originated in Australia.
A dish from an Australian restaurant
A Hāngi being prepared, a New Zealand Māori method of cooking food for special occasions using hot rocks buried in a pit oven.
A fruit dessert dish in an Australian restaurant
A pavlova is a meringue-based dessert and an icon of New Zealand cuisine.
Kiwifruit

Australia

Ana maddeler: Australian cuisine ve Australian wine

Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia.[118] The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods. Later influences developed out of multicultural immigration and included Chinese cuisine, Japanese cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine. Mediterranean cuisine influences from Greek cuisine, Italian cuisine, and Lebanese cuisine influences are strong, also influences from French cuisine, Indian cuisine, Spanish cuisine, and Turkish cuisine, German cuisine, and African cuisine. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit growing regions. The Granny Smith variety of apples first originated in Sydney, Australia in 1868.[119] In the Southern states of Victoria and South Australia, in particular the Barossa Valley, wines and food reflects the region's traditions and heritage.[120] Australia's climate makes barbecues commonplace. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common.

Tasmania

Ayrıca bakınız: Tasmanian wine

During colonial times typical English cuisine was the standard in most areas of Tasmania. Tasmania now has a wide range of restaurants, in part due to the arrival of immigrants and changing cultural patterns. There are many vineyards throughout Tasmania,[121] and Tasmanian beer brands such as Boags and Cascade are known and sold in Mainland Australia. King Island off the northwestern coast of Tasmania has a reputation for boutique cheeses[121] and dairy products. Tasmanians are also consumers of seafood,[121] such as crayfish, orange roughy, salmon[121] and oysters,[121] both farmed and wild.

Regional foods

Bushfood

New Zealand

Ana maddeler: New Zealand cuisine ve New Zealand wine

New Zealand cuisine is largely based upon local ingredients and seasonal variations.[122] New Zealand is an island nation with a strong agricultural-based economy, and nationally and regionally grown produce and fresh seafood is prominent.[122] The kumara is a type of sweet potato that's been grown in New Zealand for thousands of years, and is believed to have been imported by early Maori settlers in the mid-1200s.[123] Varieties of kumara include gold, white and red, with red usually the being sweetest.[123] Kiwifruit is a significant part of New Zealand agricultural production.[124] Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan. Historical influences came from the Māori culture. New American cuisine, Southeast Asian, East Asian and Indian traditions have become popular since the 1970s.

Regional foods


South America

A typical Brazilian Feijoada, a stew of beans with beef and pork.
Asado with achuras (offal) and sausages. Asado is a term for barbecuing and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil.
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl.
"Fish in a box", fresh fish served with Mediterranean vegetables in a Montevideo, Uruguay restaurant.
Ayrıca bakınız: South American cuisine, Latin American cuisine ve Cuisine of the Americas

The Amazonia region of South America provides a plethora of fresh fish and tropical fruits.[125] In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean, provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández.

By region

Regional foods

  • Argentine beef: Argentina has the world's second highest consumption rate of beef, at 55 kg (121 lbs.) a year per capita.[126]
  • Brazilian cuisine, like Brazil itself, varies greatly by region. Brazil is a large country, with many various types of agriculture and livestock available in different areas.
  • Fanesca is a traditional Ecuadorian soup made with many diverse ingredients.
  • Feijoada is the most traditional dish in Brazil,[127] a stew of beans with beef and pork, which is also considered by many as Brazil's national dish.[127]
  • Kosereva is a common "barreled" candy with a high protein content native to Paraguay, made with the hardened skin of the sour orange ("apepú", in Guarani language) and cooked in black molasses, resulting in a bittersweet and acidic taste.


See also

The Shilin Night Market in Taipei, Taiwan.

Notes and references

Mediterranean cuisine in Dalmatia, Croatia.
A hamburger, curly fries and salad, common fare in the United states.
A variety of pikilia, Greek appetizers.
A market stall at Thanin market in Chiang Mai, Thailand selling ready cooked food
An English Sunday roast with roast beef, roast potatoes, vegetables and Yorkshire pudding.
A variety of vegan and vegetarian deli foods, often made with tofu
A gourmet antipasto platter with smoked salmon, smoked chicken (underneath), roast beef, pate, cabana sausage, brie-style cheese, cheddar-style goats milk cheese, Jensen's red washed rind cheese, olives, tapenade, rocket pesto (behind the dish), and tomato chutney.
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External links

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