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⚫ | A '''cuisine''' ({{IPAc-en|k|w|ɪ|ˈ|z|i|n}} {{respell|kwi|ZEEN|'}} , from [[French language|French]] ''cuisine'', "cooking; culinary art; kitchen"; ultimately from [[Latin]] ''coquĕre'', "to cook") is a style of [[cooking]] characterized by distinctive [[ingredient]]s, [[List of cooking techniques|techniques]] and [[dish (food)|dishes]], and usually associated with a specific [[culture]] or geographic region.<ref>[http://www.thefreedictionary.com/cuisine "Cuisine."] [http://www.thefreedictionary.com Thefreedictionary.com]. Accessed June 2011.</ref><ref>Cuisine [def. 1]. (2014). ''[[Oxford English Dictionary]] Online''. Retrieved 11 March 2015, from http://www.oed.com/view/Entry/45611</ref><ref name="cuisine">[http://www.eldrbarry.net/hatr/eldrcuis.htm "The American Food Revolutions: Cuisines in America."] [http://www.eldrbarry.net Eldrbarry.net]. Accessed June 2011.</ref> A cuisine is primarily influenced by the ingredients that are available locally or through trade. [[Religion|Religious]] food laws, such as [[Islamic dietary laws|Islamic]] and [[Kashrut|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.<ref>[http://whatscookingamerica.net/AmericanRegionalFoods/RegionalAmericanIndex.htm "Rediscover the flavors and traditions of true American cuisine!"] [http://whatscookingamerica.net Whatscookingamerica.net]. Accessed June 2011.</ref> |
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==Cuisine factors== |
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⚫ | A '''cuisine''' ({{IPAc-en|k|w|ɪ|ˈ|z|i|n}} {{respell|kwi|ZEEN|'}} , from [[French language|French]] ''cuisine'', "cooking; culinary art; kitchen"; ultimately from [[Latin]] '' |
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⚫ | Some of the elements that have an influence on a region's cuisine include the area's [[climate]], which in large measure determines the native foods that are available, the [[economy|economic]] conditions, which affect [[trade]] and can affect food distribution, imports and exports, and [[Religious law|religiousness]] or [[sumptuary]] laws, under which certain foods and food preparations are required or proscribed. |
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⚫ | [[Climate]] also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by [[Smoking (cooking)|smoking]], [[Curing (food preservation)|curing]], and [[pickling]] have remained significant in [[List of cuisines|world cuisines]] for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply. |
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==New cuisines== |
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⚫ | Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by [[Smoking (cooking)|smoking]], [[Curing (food preservation)|curing]], and [[pickling]] have remained significant in [[List of cuisines|world cuisines]] for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply. |
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[[File:Jacques Lameloise, escabèche d'écrevisses sur gaspacho d'asperge et cresson.jpg|thumb|A example of ''[[nouvelle cuisine]]'' presentation. This dish consists of [[Marination|marinated]] crayfish on [[gazpacho]] asparagus and watercress]] |
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Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is [[fusion cuisine]], which combines elements of various [[Culinary art|culinary]] traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.<ref name="NYT">{{cite news | first=Robert | last= Lindsey| url= http://query.nytimes.com/gst/fullpage.html?res=9E02E0DD1F38F93BA2575BC0A963948260&sec=travel&pagewanted=print | title= California Grows Her Own Cuisine. | newspaper=[[New York Times]] | date= 18 August 1985 }}</ref> |
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is [[fusion cuisine]], which combines elements of various [[Culinary art|culinary]] traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.<ref name="NYT">{{cite news | first=Robert | last= Lindsey| url= http://query.nytimes.com/gst/fullpage.html?res=9E02E0DD1F38F93BA2575BC0A963948260&sec=travel&pagewanted=print | title= California Grows Her Own Cuisine. | newspaper=[[New York Times]] | date= 18 August 1985 }}</ref> ''[[Nouvelle cuisine]]'' (New cuisine) is an approach to cooking and food presentation in [[French cuisine]] that was popularized in the 1960s by the food critics [[Henri Gault]], who invented the phrase, and his colleagues [[André Gayot]] and [[Christian Millau]] in a new restaurant guide, the [[Gault-Millau]], or ''Le Nouveau Guide''. |
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==History== |
==History== |
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{{further|List of historical cuisines}} |
{{further|List of historical cuisines}} |
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Cuisine dates back to the [[Ancient history|Antiquity]]. [[Rome]] was known for its cuisine, wealthy families would dine in the [[Triclinium]] on a variety of dishes, their diet consisted of eggs, cheese, bread, meat and honey. |
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{{empty section|date=December 2014}} |
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==Global and regional cuisines== |
==Global and regional cuisines== |
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[[Regional cuisine]]s may vary based upon food availability and trade, cooking traditions and practices, and [[culture|cultural]] differences.<ref name="cuisine"/> For example, in Central and South America, corn ([[maize]]), both fresh and dried, is a [[staple food]]. In northern Europe, [[wheat]], [[rye]], and fats of animal origin predominate, while in southern Europe [[olive oil]] is ubiquitous and [[rice]] is more prevalent. In Italy the cuisine of the north, featuring [[butter]] and rice, stands in contrast to that of the south, with its wheat [[pasta]] and olive oil. China likewise can be divided into rice regions and [[noodle]] & [[bread]] regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of [[lamb and mutton|lamb]], olive oil, [[lemon]]s, [[chili pepper|peppers]], and rice. The [[vegetarianism]] practiced in much of India has made [[Pulse (legume)|pulses]] (crops harvested solely for the dry seed) such as [[chickpea]]s and [[lentil]]s as significant as wheat or rice. From India to Indonesia the use of [[spice]]s is characteristic; [[coconut]]s and [[seafood]] are used throughout the region both as foodstuffs and as [[seasoning]]s. |
[[Regional cuisine]]s may vary based upon food availability and trade, cooking traditions and practices, and [[culture|cultural]] differences.<ref name="cuisine"/> For example, in Central and South America, corn ([[maize]]), both fresh and dried, is a [[staple food]]. In northern Europe, [[wheat]], [[rye]], and fats of animal origin predominate, while in southern Europe [[olive oil]] is ubiquitous and [[rice]] is more prevalent. In Italy the cuisine of the north, featuring [[butter]] and rice, stands in contrast to that of the south, with its wheat [[pasta]] and olive oil. China likewise can be divided into rice regions and [[noodle]] & [[bread]] regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of [[lamb and mutton|lamb]], olive oil, [[lemon]]s, [[chili pepper|peppers]], and rice. The [[vegetarianism]] practiced in much of India has made [[Pulse (legume)|pulses]] (crops harvested solely for the dry seed) such as [[chickpea]]s and [[lentil]]s as significant as wheat or rice. From India to Indonesia the use of [[spice]]s is characteristic; [[coconut]]s and [[seafood]] are used throughout the region both as foodstuffs and as [[seasoning]]s. |
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==See also== |
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<div style="float:right"> |
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{{Cuisine portal links}} |
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</div> |
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*[[Culinary art]] |
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*[[Diet food]] |
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*[[Dish (food)]] |
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*[[Food group]] |
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*[[Food photography]] |
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*[[Food preparation]] |
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*[[Food presentation]] |
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*[[Foodpairing]] |
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*[[Haute cuisine]] |
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*[[Kitchen]] |
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*[[List of foods]] |
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*[[List of nutrition guides]] |
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*[[Meal]] |
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*[[Outline of food preparation]] |
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*[[Portion size]] |
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*[[Recipe]] |
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*[[Restaurant]] |
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*[[Whole food]] |
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{{div col end}} |
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<!-- please keep entries in alphabetical order --> |
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==References== |
==References== |
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* Scarparto, Rosario (2000). [http://books.google.com/books?id=lthfNAAACAAJ ''New global cuisine: the perspective of postmodern gastronomy studies''.] Royal Melbourne Institute of Technology. |
* Scarparto, Rosario (2000). [http://books.google.com/books?id=lthfNAAACAAJ ''New global cuisine: the perspective of postmodern gastronomy studies''.] Royal Melbourne Institute of Technology. |
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* Zobel, Myron (1962). [http://books.google.com/books?id=_TqlGAAACAAJ ''Global cuisine: being the unique recipes of the 84 top restaurants of the world''.] Patron Press. |
* Zobel, Myron (1962). [http://books.google.com/books?id=_TqlGAAACAAJ ''Global cuisine: being the unique recipes of the 84 top restaurants of the world''.] Patron Press. |
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{{Portal bar|Food|Drink|Wine|Beer|Culture}} |
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==External links== |
==External links== |
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* [http://www.loc.gov/rr/rarebook/coll/183a.html The Elizabeth Robins Pennell Collection] at the [[Library of Congress]] has many volumes on the topic of cuisine. |
* [http://www.loc.gov/rr/rarebook/coll/183a.html The Elizabeth Robins Pennell Collection] at the [[Library of Congress]] has many volumes on the topic of cuisine. |
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{{cuisine}} |
{{cuisine|state=expanded}} |
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{{History of cuisine}} |
{{History of cuisine|state=expanded}} |
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[[Category:Cooking]] |
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[[Category:Cuisine| ]] |
[[Category:Cuisine| ]] |