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Articles of category "Regional Cuisines"
American food sorely lacks an identity. This huge nation, with as many growing regions as ethnicities, can`t (and perhaps shouldn`t) articulate itself in any unified culinary language. Pockets of wonderful cooking have always existed. There are regional specialties of the South, where the cuisine is called as Southern regional food - addictive green chiles in the Southwest, solid German and Scandinavian "real-food" of the Midwest, and corn bread and sweet baked beans from New England. 
Jewish cooking and food show the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, all influenced by the unique dietary constraints of kashrut and other Jewish laws.
There are a lot of examples showing how native cultures influenced on Jewish cooking tradition. If take the cuisine of the Libyan Jews one can see that it is different from the local cuisine. In some dishes it borrows from Tunisian and Moroccan cooking, and it reflects Spanish origins. There are also many Italian dishes, undoubtedly influenced by the colonization.
European food is important. Not only the ingredients, the packages to buy at the supermarket, but also the way to set the table, the table-cloth, the plates, the porcelain, the way we cook, serve and eat. It is only against this social, aesthetical, cultural and tasty background that nation can assimilate the experience of other countries, other cultures, create new dishes, invent. Only in this way nation became capable of creating the gastronomy and food industry as well.
You can try a Mexican food in Mexican restaurants However, a real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants. In tourist areas you will find Mexican restaurants with familiar names and gringo menus, though the offerings will often be over-priced and not of a high standard.
Russian culture has changed. Growing contacts with Western countries led to numerous borrowings in Russian cooking. In the times of Peter the Great contemporary cookers became widespread in Russia and together with them saucepans, frying-pans, straining spoons and other indispensable kitchen utensils were introduced. At the beginning of the nineteenth century Russian cooks derived various sauces and dressings which French cuisine was famous for.
Japanese cuisine and food offer a great variety of dishes and regional specialties. For over 2000 years, rice has been the most important food stuff in the Japanese cuisine. Despite changes in eating patterns over the last decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes in the Japanese restaurants.
Italian pizza is actually a very simple dish made with fresh ingredients. It makes for a very healthy and satisfying meal. Italian pizza is also easy to make at home. It doesn't have the same taste as a pizza baked in a wood burning brick oven, but it is good just the same. The toppings can be various depending on the personal taste.
The cuisine of India is reflective of the intricacy of the civilization that gave birth to it. Cuisine in India is a kind of artthat runs like a thread through the generations. The regional diversity of Indian cuisine is far too considerable to digest as a whole here. Suffice to say that from one state to another, the appearance, aroma, color, and flavor of a dish can vary.
One of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food and French restaurants. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines and often lively discussion which tends to center on political topics.
Chinese recipes and way of cooking are characterized by a notable flexibility and adaptability. In the Chinese culture, the whole process of preparing food from raw ingredients to morsels ready for the mouth involves a complex of interrelated variables that is highly distinctive when compared with other food traditions of major magnitude. At the base of this complex is the division between fan, grains and other starch foods, and ts'ai, vegetable and meat dishes.
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