Paper 04: Food production operation and management

Module 39: European Cuisine

THE DEVELOPMENT TEAM

Principal Investigator Prof. S. P. Bansal,

Vice Chancellor, Indira Gandhi University, Rewari

Co-Principal Investigator Dr. Prashant K. Gautam,

Director, UIHTM, Panjab University, Chandigarh

Paper Coordinator Mr. Pulkit Bhambi

HOD, IHM Dehradun

Content Writer Mr. Vivek Kumar

Lecturer,
IHM Dehradun.

Prof. O.P. Kandhari,

Content Reviewer
Institute of Tourism and Hotel Management, Budelkhand,
University, Jhansi
ITEMS DESCRIPTION OF MODULE
Subject Name Tourism and Hospitality
Paper Name Food production operation and management
Module Title European Cuisine

Module Id 39
Pre- Requisites Basic Cooking knowledge and Location of Europe
Objectives To study the cuisines of different culinary regions of Europe

Keywords Pasta, Stews, Casserole dishes, Sauces, Desserts, Cheese,

Sausages, Appetizer

TABLE OF CONTENTS
1. Learning Outcomes
2. Introduction to European Cuisine
3. British Cuisine
4. Scandinavian Cuisine
5. Central European Cuisine
6. Eastern European Cuisine
7. French Cuisine
8. Italian Cuisine
9. Mediterranean Cuisine
9. Summary
 QUADRANT-I
1. Learning Outcome –
After reading this module student will be able to:
(i) Identify and list the culinary regions of Europe.
(ii) Differentiate between the cuisines of different culinary regions of Europe.
(iii) Understand how geography, history, culture affected the cuisines in Europe.
(iv) Explain the various popular dishes of Europe.
(v) Understand and explain the dietary habits of people from different regions in
Europe.

1. Introduction to European Cuisine

Europe

Fig-01 (Europe Map)

(i) Europe as a Destination
Europe is a beautiful amalgamation of great peoples, landscapes, passion,
cultures, climates and ways of life. European Continent is surrounded by Arctic Ocean in
the north, the Atlantic Ocean in the west and the Mediterranean Sea in the south. It shares
its eastern borders with Asia although there is no clear geographical or physical
separation between the two. It is separated from Asia by the divides of Ural and Caucasus
Mountains, Ural River, waterways of the Turkish Straits, the Black Sea and Caspian Sea.
A number of languages are spoken in Europe namely English, German, Spanish, Russian,
French, Dutch etc.
The total area of Europe is approximately 10,180,000 km2 and a population of
approximately 742,452,000 (2013 Census) with a population density of 72.9/ km2. In
2016, the GDP was $25.9 trillion. Europe is a union of 50 sovereign states and 6 with
limited recognition. Russian Federation is the largest and most populous comprising
about 15 percent of the total population of Europe. The climate of Europe is mostly
affected by the warm Atlantic currents during winters & summers, although due to the
latitude position the winters are very severe.

(ii) History of Europe

Ancient Greek is considered as the birth place of Western civilization. The middle
Ages saw the fall of the Western Roman Empire and the beginning of an Era known as
the middle Ages. It was followed by Renaissance humanism, exploration, art and science
which led to the modern era. Between 16th and 20th centuries the European powers
namely Great Britain, France, Deutschland, Portugal and Spain controlled majority of the
world's countries.
Industrial revolution gave rise to radical economic, cultural and social changes in Europe.
However two world wars in the 20th Century had a negative impact on Europe and it
took many years for Europe to recover. Fall of Berlin wall in 1989 saws a new revival of
Europe in terms of cultural exchanges, economy and Tourism as a whole. France is
considered as an Epitome of culinary preparations and cultures in Europe.
Notable chefs from Europe have been Escoffier, Paul Bocuse, Gorden Ramsay, Marcus
Wareing, Antonello Sardi etc.

(iii) Introducing of Europe Cuisine

Ever Since the ancient times, the diets of people all around the world were
determined by the availability of food, which they obtained by fishing, hunting or
gathering plant foods. Early food belonging to different parts of the world included
emmer, barley, einkorn, pulses, taro and manioc. Agriculture gradually developed in rich
and fertile ravine areas. Animals were also domesticated. The food grown in various
regions was affected by factors including geography and environmental factors such as
water and growing conditions.
As food production became reasonably satisfactory for groups of people living fairly
close together, some groups adopted cultures that were so advanced that they created
some buildings and art that have survived time and still exist. Amongst the early culture
were those found in Egypt, Persia (Hittite, Sumerians, and Assyrians), China and Central
America (Olmec & Zapotec). Wars by conquering other people led to establishment of
the Achaemenid (PERSIAN) Empire. Early Mediterranean cultures included the Minoans
on Crete (ended when the volcano on Thera [Santorini] erupted) and the Mycenaean’s
and the Greeks, whose most popular conqueror known was Alexander the great. The
Roman Empire extended over much of Europe, North Africa and into the Middle East
Mongols followed briefly toward Europe, but remained a comparatively short time. Some
of their presence can be seen today. In the western hemisphere the three major empires
were the Mayan, Incan and Aztec.
Food Patterns were influenced greatly by trade routes that developed as conquests and
exploration increased knowledge of other parts of the world. Foods that had originated in
the western hemisphere sometimes were carried to very faraway places, including the
eastern hemisphere. Similarly, foods originally found in the eastern hemisphere were
transported to the west. In modern times, shipping and aviation has advanced so much
that the food can be marketed anywhere in the world, depending on demand and people's
ability to purchase food from other regions. Diets are no longer dependent on only local
food supply.
European Cuisine may be broadly classified as under:
1. British Cuisine
2. Scandinavian Cuisine
3. Cuisine of Central Europe
4. Eastern Europe
5. Italian Cuisine
6. French Cuisine
7. Mediterranean Cuisine

2. British Cuisine

1. Britain
Fig- 02 (Britain Map)

(i). Introduction Britain

Britain Comprises of union of countries primarily Scotland, England, Wales and a
smaller island divided into Ireland and Northern Ireland. Britain for long had ruled over a
major part of the world, which lead to the claim that “Sun never sets in the British
Empire". From the food point of view, the major crops of Britain are wheat, barley,
potatoes, vegetables and fruits, as there is considerable rain and the climate is temperate,
somewhat chilly at times.
The agricultural fields are mostly small in size. The prime reason for that is the ever
increasing population due to which the villages were set up closely together and over the
years the farming area, dwindled in size.
For centuries Britain has been known for animal husbandry. England is famous for its
Jersey cows. Scotland is famous for grazing fields for sheep, Wales and Ireland
comprises mostly of rugged areas. Fish is another product which is consumed throughout
Britain. It is in abundance and the well known ones are sole, mackerel, Dover sole as
there is plenty of salty sea water available around Britain. Dublin is famous for its
lobsters.
Christmas is the major festival of Great Britain (United Kingdom). Dinner is lavish
which features roast turkey or goose. Sometimes roast beef is also preferred, wassail is
served as a traditional beverage during the festivities which is an alcoholic beverage
prepared from wine containing spices and baked apples.
The dishes during Christmas are served with roasted or mashed potatoes and a variety of
boiled vegetables like peas and Brussels sprouts goes as accompaniments.
The dinner is signed off by serving plum pudding which is flamed with a brandy and
accompanied with a sauce. The leftovers are consumed on the 'BOXING Day' i.e.26th
December.
Britain is also known for their pubs and production of many varieties of alcoholic
beverages. Scotch whiskey, Beers, ales, stout is popular worldwide.
(ii) Food of England
Geographically England is isolated from the European continent. As a result of
which, meat eating pattern developed since the medieval times. Various vegetables and
fruits were grown locally, which could be preserved or cold stored and consumed along
with the meat. Over the years, England expanded its Empire, due to which imported food
became readily available particularly to the affluent class.
Even today, the people of England rely heavily on non-vegetarian products, fruits and
vegetables. Englishmen are fond of game food as well, notably deer and hare. Cabbage,
Potatoes, Carrots, Onions, and Apples etc. are widely grown and are still popular.
Traditionally, English food has been termed as bland but things have changed over the
year as various chefs from France migrated to England. Besides that, over the years,
Immigrants from India, Bangladesh, and Pakistan have settled in England and they
introduced various seasonings, spices and recipes that has extended the English menus.

Popular Dishes of England

1. Cornish Pastries
These pastries have originated from Cornwall in south western England. The Dish
comprises of pastry turnovers which are filled with mixtures of meat and vegetables. It is
a popular lunch time dish.
2. Bubble and Squeak
It is another lunch time favorite. It is prepared from left over beef, potatoes and
vegetables and gets its name from the noise that originates while it is being fried.
3. Shepherd's Pie
Traditionally prepared from the leftover lamb, which is layered with cooked
onions and gravy in a pie dish. Finally a topping of mashed potatoes is spread on top and
the pie as baked till browned.
4. Toad-in-the-hole
A simple dish in which sausages are coated with a batter and baked in hot oven
for about half hours so as to cook the sausages.
5. Crumpet
These are very similar to English Muffins but are thinner and springy.
6. Hot Cross Buns
Traditionally prepared during the Ester. The buns are given a shape of a cross
before it is put for baking and finally it is decorated with white icing.
7. Fish n Chips
A traditional and a highly popular dish from England in which the filet of fish is
cut into supreme, then crumb fried till golden. Served with potato chips, buttered
vegetables and Tartare sauce.
8. Lemon Curd
Traditional sweet preparation in which tarts are filled with lemon curd in which
sweetened juice of lemon is thickened with egg yolk over a double boiler, flavored with
the zest of lemon.
9. Treacle
These are sweet molasses that are used like syrup.
10. Fool
It is a chilled dessert prepared by incorporating sweetened puree of fruit into
simple custard.

(iii) Food Of Scotland

The cuisine of Scotland is very simple and somewhat bland. Scottish people
consume cereals in the form of oats, barley and wheat. Oats are taken primarily in the
form of porridge. Scottish people are known for not wasting any part of the animal which
is evident in dishes like haggis and blood pudding. Vegetable are used in various
combinations of onions, cauliflower, cabbage, turnips, potatoes etc. Scots are prepared to
go deep into the sea to catch their fish.

Popular dishes of Scotland

1. Chock-a-leekie Soup
A traditional broth from Scotland prepared using stewed chicken, pearl barley,
leeks and stock. Very popular in Scotland.
2. Scotch Broth
A traditional soup prepared from rich stock, mutton or beef or chicken to which
diced vegetables are added and simmered, thickened with barley.
3. Bannocks
Pancakes traditionally made of oats.
4. Finnan Haddie
It is prepared by poaching smoked haddock in milk which is then served with
cooked onions.
5. Haggis
Considered as the best known dish form Scotland although not popular with the
foreigners. A mixture of offal’s (organ meat like heart, liver and kidney) , beef fat,
chopped onions, toasted oatmeal and seasonings are mixed together and stuffed in sheep's
stomach and then boiled.
6. Black Pudding
The other name for the dish is Blood pudding which is traditionally a sausage
with a stuffing of blood from freshly slaughtered animal, chopped onions, seasonings,
suet and oatmeal which is stuffed into sausage casings before boiling.
7. Kippers
A preparation of preserved herring that has been salted dried and smoked.
8. Shortbread
A traditional and a popular dessert from Scotland prepared from wheat which is
basically a cookie (biscuit) which are rolled into a circle, then cut into wedges and then
baked.
9. Scotch Eggs
These are hard boiled shelled eggs with a covering of sausage meat, crumbed
followed by deep frying.

(iv) Food of Wales

Wales is known for its sheep and goats that graze in the rugged country side. The
welsh take great pride in their cheese, manufactured locally from the milk of sheep and
goat. However over the years there has been a negative impact on the production of
cheeses from Wales as they are prepared from unpasteurized milk on which restrictions
have been imposed by the European Union.

Popular Dishes of Wales

1. Laver bread
A favorite dish in Wales very unlike bread, prepared form seaweed which has been
harvested along the coast of Wales then washed carefully followed by boiling till it
resembles a jelly like food. Generally sliced, then fried and served at breakfast. Also used
as a flavoring ingredient in a variety of other dishes.

2. Cawl
A soup using leeks, bacon and cabbage as basic ingredients.

3. Pickelets
These are very small pancakes served during teatime in Wales similar to crumpets
form Scotland.
4. Welsh Rarebit
It is a sauce prepared using beer and cheddar cheese and is served over toasted
breads. It is a simple and inexpensive replacement for rabbit in Wales and hence gets its
name.
5. Welsh Cake
It is a kind of flat scone like griddle cake.
(v) Food of Ireland
Ireland as a country has a rocky terrain. The climate is suitable for raising cattle
sheep and swine, as a result of which the cuisine of Ireland is dominant of meats and
dairy products. In addition to this Ireland has the luxury of enjoying a variety of seafood,
fresh water fish and a variety of locally growth vegetables and fruits.
Irish cuisine employs lot of potatoes in their dishes. Potatoes were introduced into Ireland
by Sir Walter Raleigh from U.S.A during the 19th Century. Potatoes relished the climate
of Ireland very much.
Popular Dishes of Ireland
1. Irish Stew
Internationally acclaimed dish form Ireland which is a stew prepared form lamb,
potatoes and a variety of vegetables, and served with red cabbage.
2. Corned Beef and Cabbage
Basically cured beef wing "Corns" or small pellets of salt which is boiled and
cabbage added during the end of cooking stage.
3. Irish Soda Bread
This is a round loaf of bread aerated by the production of carbon-di-oxide form
butter-milk and soda which are used in the dough.
4. Colcannon
A dish made from potato mash and cabbage with butter and milk.
5. Carageen Moss Pudding
A simple pudding prepared from dried sea-weed, milk, sugar and eggs.

3. Scandinavian Cuisine

Scandinavia
Fig- 03 (Scandinavia Map)
(i). Introducing Scandinavia
Scandinavia is a region of Northern Europe. It has a unique culture of its own.
The majority of the population of Scandinavia is descendents from tribes of North
Germany. The main countries of Scandinavia are Denmark, Norway, Sweden, Finland,
Iceland and Faroe Islands. In addition to German, the locals speak their own languages
namely Danish, Swedish, Finnish, Icelandic. The region is characterized by long day light
in summers which are extended. The major countries of Scandinavia i.e. Denmark,
Finland, Sweden and Norway are greatly influenced by sea, as these countries have a
long coastline. Scandinavia is known for its folk art, music and food which make it
unique in comparison with the rest of Europe.

(ii) Dietary Patterns in Scandinavian Cuisine

Fish plays a significant role in the Scandinavian diet particularly the Norwegians,
may be due to rugged countryside which is not congenial to farming. As far as
agricultural crops are concerned, the production in Scandinavia is very much limited,
Denmark which is located in the southern most part, has almost 50 percent of their land
under cultivation, Sweden has about 9 percent, and Norway has less than three percent.
Major portion of the land accounts for growing crops to feed livestock. The remainder is
used to cultivate various crops such as turnips, sugar beets, barley and potatoes. Few
varieties of fruits are also grown near the cities in the southern parts.
Denmark's is noted for its animal husbandry and it is famous for its blue veined cheeses,
eggs, milk and pork. Norwegians manufacture some cheeses obtained from milk of goats
or sheep's near the steep hillsides.
The Laplander tribe occupies the northern most reaches of Finland, Norway and Sweden
and they rely heavily on hunting reindeer for their food and clothes. Loganberries and
cloudberries are two readily available berries, which are quite popular and mostly found
in the menus. "Cloudberries" have a stark resemblance to puffy cloud during sunrise and
are available only for a very short period of time during the summer season. The
"Loganberries" are like cranberries. They may be used both fresh as well as in preserved
form. These are very much popular in Sweden.
The Scandinavians start their day with breakfast which is mostly in the form of porridge
which has been thickened with milk and sour cream. Porridge from Norway is known as
Rommegrot. Coffee as beverage is a very popular drink in Scandinavia and starts from
breakfast itself and continues throughout the day. Mostly it is brewed in a very strong
manner and sometimes it may also be combined with a liquor.
Fish is a dominant part of the Scandinavian diet. Herrings, cod and salmon are the most
popular varieties of fin fish in Scandinavian countries. Cray fish is also very popular
shellfish. Gravet and lutefisk are the dishes greatly preferred and find a place in most of
the Scandinavian menus.
Breads occupy a special place in the diet of Scandinavians. Lefse is the most popular
bread, a specialty from Norway. However it is consumed in Sweden as well. Rye breads
are used in the preparation of open faced sandwiches. Breads and rolls are served during
breakfast along with butter, cheese and jam.
Potatoes are also very popular in the Scandinavian meals along with root vegetables
namely turnips and rutabagas. Fruits are more easily accessible during summer.
Scandinavian cuisine is incomplete without the mention of SmØrrebrØad. It has been
adopted in such a large extent that it has become the national food of Finland, Norway,
Sweden and Denmark. Hundreds of varieties of SmØrrebrØad are at display in the shops
and restaurants of Denmark alone. These are open-faced sandwiches usually with a base
of rye bread, well buttered and the toppings artistically arranged.
Smorgasbord is also popular which is basically a very elaborate Scandinavian buffet with
neatly arranged cold foods and hot dishes with a wide variety of dessert. Very popular
amongst them is the 'Fruit Soup' which is prepared by using various types of dried fruits
to be used during winters.
People of Scandinavia are fond of alcoholic beverages. Beers are their top most priority.
'Akvavit' is a Scandinavian liquor brewed from potatoes and caraway flavored.
Scandinavian desserts include Danish pastry and various forms of cookies. Apples are
mostly found used in cakes.

(iv). Popular Scandinavian Dishes

1. Rommegrot - This is a breakfast porridge dish made with milk, sour cream which has
been thickened with flour and comes with a flavor of cinnamon.
2. Gravadlax - This is a cured raw salmon, eaten as a starter or main course.
3. Lutefisk - Cod fish soaked in lye for two or three days, washed thoroughly in running
water and then boiled.
4. Lefse - A flatbread from Norway.
5. Lapskaus - A delicious stew made of meat chunks and potatoes.
6. Farikal - A cabbage based lamb stew.
7. Fiskerbeller - Fish balls from Norway.
8. Frikadeller - Traditional meat balls dish from Denmark.
9. Koldtbord - Means cold table featuring bread, butter and cold dishes.
10. Aebleskiver - Dish from Denmark featuring doughnuts being prepared in a special
pan.
11. Krinigle - Danish coffee cake filled with nuts.
12. Spritsar - Christmas time cookie from Sweden which is ring-shaped.
13. Karelian Stew - Finnish mixed meat stew featuring primarily pork, mutton and liver.
14. Ärter med Flask - Swedish soup featuring peas and pork.
15. Sillgratin - Baked potatoes and Herring fish dish form Sweden.
16. Lokdolmar - Baked Onion Rollups dish form Sweden.
17. Lanttulaatikko - A popular Finnish dish featuring Rutabaga in a casserole.
18. Risal' Amande - A delicious rice and toasted almonds based pudding prepared in
Denmark.
19. Spritstar - Almond flavored cookies from Sweden.
4. Central European Cuisine
Central Europe

Fig- 04 (Central Europe Map)

(i). Introducing Central Europe
Central Europe is not exactly a demarcated region, but is recognized by the
countries such as Germany, Austria, Belgium, Netherland (Holland), Luxembourg and
Switzerland. Luxembourg is the smallest. Both Belgium and Netherland are bordered by
the North Sea. About 3000 sq. miles of Netherland is below sea level. There is gradual
rise in the elevation in Europe as one move from north towards the south.
Agriculturally, Germany, Netherlands and Belgium are well suited for growing crops.
The climate is suitable for growing wheat, vegetables, potatoes, sugar beets, fruits,
vegetables barley etc. Switzerland and Austria are known for the production of cheeses
and raising livestock.

(ii). History and Culture

Historically, the central European region has been dominated by the Dutch. The
Dutch traders in fact went off shores to various parts of the world to amass wealth .Both
Belgium and Netherlands were able to gain control over regions far from Europe and laid
hands on rubber, Ivory, various minerals and spices.
The Subsequent World Wars in the first half of the 20th Century saw a slump in the
economy of the region. Austria was created as a country following the end of World War-
I. The period was followed by Depression, which led to the emergence of Hitler and
subsequently World War-II followed, which finally ended with the falling of Berlin and
suicide of Hitler.
The most significant outcome of World War- II was the division of Germany which was
eventually erased when the Berlin Wall was raised down in 1989.
All this while Switzerland has maintained neutrality. This region has always witnessed
great musicians and painters, although there had been a negative impact during the world
war periods. Great musicians were Beethoven, Brahms, Mozart and Johann Strauss.
Notable painters from the region have been Pieter Brueghel, Rubens and Van Dyck.
Christmas season is the time for major celebrations across the region. At the fireplace,
gifts are kept for “Sinterklass” and in turn the house-holders leave carrots by the fireplace
to feed the horses of Sinterklass.
In Netherlands, celebrations are held for the Queen’s birthday during April. In Germany,
Saint Nicolas Day celebrations begin from 4th December evening. Germany also
witnesses the celebrations of the harvest festival in Munich for over two weeks in late
September and early October.

(iii). Dietary patterns in Central European Cuisine

The people of Central Europe prefer to have a very basic light breakfast which
comprises of coffee and breakfast roll. The main meal is generally heavy with
comparatively large portions of meat, vegetables and potatoes. Both breads and beer or
wines are served as accompaniments.
In Germany, potato is considered as a special ingredient and features in many dishes. A
distilled liquor known as “Schnapps” is prepared from potatoes. Cabbage also features in
German menus notably Sauerkraut is prepared using cabbage, which is normally served
along with sausages or roast meats, Pork, beef and veal are very popular in Germany.
Thin veal cutlets known as Schnitzel are very popular in Germany.
Germans have a special liking for wines and beer as well. Pumpernickel is a popular
international German bread.
The Austrian cuisine is quite similar to the German cuisine. Moreover, Austrians are
fond of coffee and chocolate cakes. Veal prominently features in the Austrian menus.
The most popular meat dish from Austria is Wiener Schnitzel served with roast potatoes.
Apfel strudel is a widely popular pastry dish.
The food from Holland (Netherland) is simple. Only one of the meal is considered as
sumptuous which normally includes meats, cabbage, other vegetables, potatoes, soups
and fish. The rest of the meals are considered to be “Bread and Butter meals” . The
lighter meals may include egg and simple casserole preparations along with fruits,
buttermilk, coffee and milk. Tea and Coffee are preferred non-alcoholic beverages.
Amongst the alcoholic beverages, Dutch gin known as Barrel is preferred. Signature
dishes from Holland are Apple flappen, Rijsttafel (Rice table) and Hutspot.
Belgium is noted for their casserole dishes particularly Belgian Endive. The other notable
dishes from Belgium are Waffles, Stoemp. Belgium consumes lots of beer and has a
special liking for Rabbit meat.
(iv). Popular Dishes in Central European Cuisine
1. Muesli: Worldwide popular breakfast cereal originating from Switzerland and
consists of toasted nuts, oats.
2. Fondue: Preparation from Switzerland consisting of a mixture of melted cheese
and wine in which cubes of toasted bread are dipped.
3. Raclette: Melted Swiss cheese served with sweet gherkin, baked potatoes and
pickled button onion.
4. Rösti: Dish from Switzerland made up of grated parboiled potatoes, seasoned and
sautéed in butter in the form of pancakes until browned on both sides.
5. Appfelflappen: Apple fritters, sprinkled with confectioners' sugar, Dutch
specialty.
6. Rijsttafel: From Holland consists of a combination of spicy and bland dishes
served with Rice.
7. Hutspot: Dutch stew consisting of meat and vegetables thickened by mashed
vegetables.
8. Belgian Waffles: Belgian creation served during breakfast of waffles with deep
indentations.
9. Belgian endive: A vegetable from Belgium which is often cooked with ham or
other meats in a casserole. May be served raw as well.
10. Waterzooi: A classical fish stew from Belgium made up of sea food or fresh
water fish, butter, leeks, eggs, herbs and cream. Fish may also be substituted with
chicken.
11. Sauer kraut: Fermented, salted cabbage dish from Germany often served with
sausages and roasts.
12. Schnitzel: Thin batter fried veal cutlets topped often with fried egg, Origin is
Germany.
13. Eintopf: A rich German stew made up of meat, cereals or dumplings and
vegetables.
14. Sauebraten: German specialty consisting of a marinated roast in vinegar, wine
and herbs and simmered until tender. Accompaniments are gravy in ginger snap,
boiled red cabbage and apple tarts.
15. Springerie: Popular Christmas cookies from Germany with unique flavor of
anise.
16. Lebkuchen: A German bread cookie.
17. Pumpernickel: Dark International Germany bread made from Rye flour which
has not been sifted.
18. Sachertorte: Layered chocolate cake from Austria which is spread with apricot
jam and glazed with chocolate.
19. Apfel strudel: Classical apple filled baked pastry served with vanilla Ice cream
Austrian origin.
20. Wienner Schnitzel: A traditional dish from city of Vienna comprising of crumb
fried thin veal cutlets, served with Roast potatoes.
5. Eastern European Cuisine

Eastern Europe
Fig- 05 (Eastern Europe Map)
(i) Introducing Eastern Europe
Eastern Europe has no specific defining barrier like rivers or seas, hence difficult
to define geographically.
The region includes countries bordering on the Baltic sea, South of the Adriatic and the
Black sea, as far west as Czech Republic and as far east as Russia. The countries coming
under Eastern Europe are Baltic States of Lithuania, Latvia, Estonia in north, Poland,
Belarus, Russia, Ukraine, Moldova, Romania, Slovakia, The Czech Republic, Hungary,
Slovenia, Croatia, Yugoslavia and Bulgaria.
The North part of this region is suitable for growing crops particularly cereals and
root vegetables. However the mountains that extend down the Balkan Peninsula impede
in raising crops. Here raising livestock is much more preferred.

(ii) History And Culture

Before 700 BC Illyrians had settled on the Balkan Peninsula which was
conquered by the Romans in 167 BC. Bulk of the region came under the Ottoman Empire
after the division of the Roman Empire. Slavic tribes were regularly in conflicts which
led to the settling of the Eastern part of Eastern Europe. Hungary was dominated by the
Magyars. Russia was taken over by Tatars. The Russian Revolution in 1917, followed by
two world wars had a great impact on the region. The region saw a growth of
Communists. The 20th century saw the emergence of Russian Communist power in the
region.
Eastern region practice a variety of religions namely Muslim, Protestant, Jewish,
Roman Catholic faiths. Orthodoxy has resulted in unrest most of the times in the region.
There is a lot of cultural diversity as well in the Eastern Europe. A large number
of musicians, artists and composers had settled in the area. Eastern Europe is the
birthplace for great literary works and varied political ideologies and philosophies.

(iii) Dietary Patterns in Eastern Europe

 The Baltic countries thrive on dairy products mainly soft cheeses, sour cream, salt
milk, butter. Cold climate features berries and fruits during summer. Cabbage and root
vegetables dominate winters.
Russia is the largest country in the region and has its own characteristic cuisine
developed on the availability of local foods over the years. In addition they have western
overtones as well.
Russians are fond of vodka. Samovar a traditional tea-making device is available in most
of the traditional households.
Polish cuisine has overtones of the influence of Italian cuisine, along with cosmopolitan
touch of Russia, Germany, Austria and Hungary as well. There is abundance use of beef,
pork, bland cheeses, root vegetables, honey, sauerkraut etc. Polish tend to have a light
breakfast followed by a light lunch. The dinner served in late afternoon is always heavier.
Polish people are fond of soups namely kruprik and borsch ala polonaise.

Hungary is famous for paprika and Goulash stew. The wine industry too thrives in
Hungary. Hungarians consume lots of pork, potatoes, onions, tomatoes, tea, coffee, wine
and paprika.
The Romanians cuisine has a strong influence of the various conquerors. Romanians are
fond of Turkish coffee and the fondly used ingredients in meals are yoghurt, sweet and
sour cream, goat milk cheeses, sauerkraut, pork, veal, olives, olive oil etc.
The Slovaks and Czechs like to start their day with a very light continental breakfast
along with coffee. Typical lunch will include a meat and potato casserole. The supper
comprises of a sandwich or a potato based meal. Overall the menu is simple.

(iv) Popular dishes in Eastern European Cuisine

1. Blinis - Small, thin Russians Pancakes made from Buck wheat flour.
2. Borsch - A cold Russian soup prepared from beetroot and cabbage, garnished with
sour cream.
3. Käsha - Buckwheat groats or other cereals cooked with onions, mushrooms.
4. Pirozhki - Small meat filled Russian pastries.
5. Bitoks - Russian ground meat patties served with sour cream sauce.
6. Kielbassa - Garlic seasoned beef and pork sausages from Poland.
7. Pierogi - Dish from Poland featuring small pockets with a filling of mushroom,
potatoes or jam.
8. Slivovitz - Brandy liquor consumed by Czechs and Slovak made from Plums.
9. Knedliky - Bread or flat circular potato dumplings from Czech Republic.
10. Gulyas (Goulosh) - Paprika flavored meat stew from Hungary.
11. Mamaliga - A Cornmeal mush similar to Italian Polenta from Romania.
12. Ghiveciu - A casserole dish from Romania consisting of browned chunks of veal or
pork with tomato paste, green grapes and flavored with red wine.
13. Dulceata - Fruits simmered in syrup from Romania.
14. Zeljanica - A traditional cheese & spinach pie from Yugoslavia.
15. Gibanica - A layered cheese pie from Yugoslavia.

6. French Cuisine

France
Fig- 06 (France Map)

(i) Introducing France

France has been always a country which has been unique in terms of Fashion,
Food and Culture. It is considered as the Cultural Capital of Europe. France is bordered
by Spain on the Southern side and by Italy, Germany, Belgium and Switzerland towards
its eastern boundaries. On its western side is the Atlantic Ocean, the English channel
forms the barrier in the North and Mediterranean sea is towards its southern shores. The
Northern region is much more severe as compared to the southern region. France has two
mountain ranges namely Pyrenees bordering Spain and Alps bordering Switzerland and
Italy. Paris is the capital of France and Seine River passes through it. France also has an
elaborate canal system that boosts both Trade and Tourism.

(ii) History and Culture

Early human evidence is of the caves at Lascaux depicting wonderful paintings of
animals such as deer, bulls etc. said to be done about 15,000 to 20,000 years ago. Initially
people lived in southern France, which got invaded by the Romans who ruled for more
than 500 years. The Romans left behind buildings and a Catholic Churches. When they
were ultimately defeated by the Franks. For long France and England remained at logger
heads. The grandeur of court life during the reign of Louis XIV and continuing to Louis
XVI came to an abrupt end with the storming of Bastille and the French Revolution in
1789. Napoleon took over France in late 18th century and fought bitter wars. France
ultimately survived the Franco-Prussian war and the World Wars I and II.
France has always been known for Arts, Music, Painting, Literature and
Sculptures. The Architectural contributions include lovely Gothic Cathedrals, Castles and
Palaces. There are excellent museums to view the history of France. France always had a
rich collection of musicians, writers, architects and artists. Victor Hugo, Colette has been
prominent writers.

(iii) Dietary Patterns in France

France is regarded as the agricultural leaders of Europe. The climate is ideal for
the production of corn, wheat, oats and barley. Rhone delta supports rice production for
domestic use. Besides those root crops, vegetables and high quality fruits are grown in
France.
France breakfast is rather simple consisting of coffee, croissant or a breakfast roll
along with marmalade or jam.
The lunch is mostly consumed at home, comprising of 3(three) courses namely soup or
appetizer, a main dish followed by cheese and fruit or dessert.
Work schedule finishes with a nice snack before departing for home which is followed by
a sumptuous dinner.
The French cuisine is regarded as the number one cuisine in the rankings. Over the years
many food writers, chefs and food critics have emerged from France. Notable chefs and
writers have been Escoffier, Brillat-Savarin, Julia Childs, Simone Beck, Louisette
Bertholle etc.

Sauces have played a significant role in the French Cuisine. Basic or mother sauces have
emerged from France namely Béchamel, Hollandaise, Veloute, Mayonnaise and
Espagnole.

France is also known for their provincial cuisine which is much simpler than the classical
Haute Cuisine. The food provinces may be divided as under-

 Brittany: Sea food is quite popular along with various crepe dishes both sweet
and savory.
 Normandy: The dishes from Normandy are simple and mostly comprise of milk
products namely milk and cream. Apples are also found in abundance.
Camembert cheese is also from this region.
 Alsace-Lorraine: This is a sub-region neighboring Germany where pork,
sausages and casserole dishes are popular. World famous “Quiche Lorraine”
originates from this region.
 Burgundy: This region is famous for its wines and the “Dijon Mustard.” Other
popular dishes are Boeuf Bourguignon, Coq Au Vin and Escargot Au Beurre.
 Provence: The dishes from Provence are highly flavorful as lots of herbs are
grown in this region. Ratatouille, a vegetable dish has its origin from the region.

(iv) Popular Dishes in French Cuisine

 Coq Au Vin: Specialty from Burgundy, in which chicken is cooked in red wine.
 Boeuf Bourguignon: It is classical beef stew from Burgundy containing red wine
and variety of vegetables.
 Cassoulet: A casserole dish featuring meat and beans originating from South-
Western France.
  Ratatouille: A delightful vegetable dish from Provence region of France.
 Coquilles St. Jacques: Classical dish from the Normandy region consisting of
scallops poached and served in a mushroom flavored white wine sauce.
 Quiche Lorraine: A tart from Alsace-Lorraine featuring ham & bacon filling in
savory custard.
 Choucroute Garni: Is a casserole dish from Alsace- Lorraine with a German
influence made of pork, sausages & sauerkraut.
 Brioche: A delightful breakfast roll from Normandy which is rich yeast butter
bread which is baked in fluted moulds having a top knot.
 Coq au Riesling: Chicken dish from Alsace - Lorraine in which chicken is
cooked in Riesling white wine.
 Bouillabaisse: A soup having its origin in Marseilles consisting of various types
of sea foods.
 Crepes Suzette: A flambé dish in which pancakes are simmered for a short while
in flavored sweetened orange juice and then flambéed using rum and Cointreau
liquor.
 French Onion Soup: An international soup from France in which golden brown
onions are simmered in a rich stock and garnished with cheese crouton.
 Sausage Soup: A smoky sausage broth consisting of cabbage, carrots & turnips.
 Cherries Jubilee: A flambéed dessert from France consisting of red currant jelly
and cherries and flambéed with kirsch and vanilla ice cream served along.

7. Italian Cuisine
Italy

Fig-07 (Italy Map)

(i) Introducing Italy

Italy is situated from the southern side of the Alps mountains in south of Europe
all the way down the boat shaped Italian peninsula to its very toe in the Mediterranean
Sea. The northern region begins in the southern Alps and the dolomites, and the Po river
flows its way east more than 400 miles to join the Adriatic sea much part of Italy is either
on the coast or very close to the sea having the Tyrrhenian sea on the western side, the
Mediterranean and the Ionian seas towards the south and the Adriatic sea towards its
eastern side. The amount of water has a moderating effect on the climate of Italy, but
summers may become very hot due to its geographic location. The winters are
comparatively mild; the cold setting is on the mountains. Italy has a presence of volcanic
activity, particularly in southern Italy, with Mt. Vesuvius and Mt Etna in Sicily to main
volcanoes.

(ii) History and Culture

The climate and the location of the Italy have attracted many people since ages,
the actual society being the Etruscans in Tuscany, considered as the earliest. The
Etruscans, it is believed later moved over to the south and entered Rome. The Romans
were the main rulers of Italy and ruled for centuries. They conquered a vast stretches of
land and had a major impact in England, most of the Europe and almost all of the
Mediterranean. Later the northern tribes came over to the Alps and started to weaken the
Roman Empire and ultimately decimated it.
Around the 14th century, the medicos and other people were influencing the population
with their continuous efforts in the field of music, literature, arts, and thoughts. The 20th
century was perhaps the most difficult phase in Italy, primarily due to two world wars,
particularly World War 2 under Mussolini.
Italy has variety of catholic churches which shows in the form of various cathedrals
throughout Italy. The Vatican in fact, is the smallest country being situated within Rome
where the Pope plays a very dominant role in the activities of the Vatican. There are a
number of holidays designated to celebrate in honor of Christ and various saints that
followed.

(iii) Dietary Patterns in Italy

The warmth and vitality Italy is renowned which is reflected in the country's
cuisine. Olives grow in abundance in Italy, particularly at the side of the Apennine
Mountains. Olive oil is the chief cooking medium. The land in the Po valley contributes
to about one -sixth of Italy's agricultural produce.
Wheat, corn and rice are the chief crops cultivated. Vegetables and Fruits are also grown
in abundance. Italy provides a wide variety of wines, having numerous vineyards spread
all over. Italians consume a lot of meats, fish and dairy products e.g. cheese. For culinary
purposes, Italian Cuisine maybe divided into the following regions:
The Italians begin their meals with a continental breakfast featuring coffee latte, bread
mostly with jam. Lunch is their largest meal. Lunch and dinner commences with
antipasto, brushetta and sometimes olives. Appetizers are followed by pasta or a soup
course.
Main course normally includes a veal dish (Osso-bucco most popular) any other meet
casserole dish. Braised vegetables feature as accompaniments along with Risotto or
polenta, followed by a fruit, cheese or a sweet dish.

 Northern Region
Elegant meals are served in Northern Italy e.g. Milan and Venice, where veal,
pork, lamb and game are very popular. Olive oil, butter and lard are extensively
used in cooking Risotto, Polenta and Gnocchi, which are extensively prepared
and consumed in the region. Wines are taken as accompaniments in all meals
except breakfast. The locals here generously thrive on the fruits and vegetables
available. The sauces are rich.
 Central Region
The Central Italian culinary region includes Tuscany, Umbria and Rome. Olive
oil is extensively used. The food here is comparatively lighter than the Northern
Region. Beans are very popular in the region. The menus often feature pastas,
veal, pork, seafood, breads, cheeses, wines and a wide variety of vegetables.
Chianti is a very popular, cheap red wine consumed locally. Porchetta dish is the
most renowned dish of Central Italy. Pecorino and Ricotta are two popular
cheeses.
 Southern Italy
Two islands namely Sardinia and Sicily dominate the southern part of Italy. The
food of this part has a major influence of the Mediterranean diet. The food often
features Pastas, breads, meat, cheeses and olive oil. Aubergine and tomatoes are
very popular along with wine. The rocky terrain of the region is more conducive
for rearing pigs than cattle. The food of the Southern Italy depicts the rural
background. Here the vegetables, cheeses and seafood play a dominant role in the
diet. Variety of pizzas, pastas and breads come from this region.
(iv) Popular Dishes in Italian Cuisine
 Risotto - A speciality from North Italy. A rice based dish using
sticky Arborio rice cooked with stock, a bit of wine. Creamy in
texture.
 Polenta - A typical Northern Italian dish in which cornmeal is
cooked in milk or other liquids until soft, mushy. Enriched with
Butter.
 Pesto - Green colored, flavorful sauce made from fresh basil
leaves, pine nuts, parmesan cheese, garlic, and olive oil. It is used
extensively in pasta dishes.
 Gnocchi - Small dumplings made from mashed potatoes, flour
which are boiled in salted water and tossed in butter. A sauce may
also be added.
 Porchetta - A roasted, whole, suckling pig from Tuscany which
has been flavored with peppercorns fennel & garlic.
 Prosciutto - Well cured, thinly sliced, Parma ham.
 Antipasto - Served as horsd’oeuvres. Means "Before the pasta"
and comprises a wide range of appetizers namely olives, pickled
vegetables, bread sticks etc.
 Brushetta - typical Italian bread, sliced and brushed with olive oil,
garlic and occasionally tomatoes are used and then broiled.
 Fungi Marirati - Marinated small cooked mushrooms with flavor
of garlic and peppercorns and served hot or cold.
 Gelato - Refers to ice creams from Italy.
 Osso Bucco - An international Italian stew dish prepared from the
shanks of veal which have been simmered in wine, well flavored
with herbs.
 Zabaglione - A favorite hot dessert prepared from eggs, sugar and
flavored with Marsala or Sherry wine. Served in small dessert
bowl or sherbet glasses.
 Pannetonne - It is a sweet yeast Italian bread having lots of raisins
and candied fruits.
 Cappuccino - Expresso coffee topped with frothy hot milk.
 Expresso - One of the Italian favorites coffee beverage, brewed
using steam under pressure, served in small cups.
 Tiramisu - Very popular Italian dessert served in small glasses
comprising of layers of mascarpone cheese and coffee infused
sponge/saviordi, served along with ice-cream biscuits.
 Minestrone - An international vegetable broth from Italy.
Garnished with parmesan cheese and olive oil.
 Others Specialties -
A. Pastas
 Penne (Tubular Pasta)
 Capellini (Then spaghetti like)
 Lasagne(Broad ribbon pasta used in casserole
dishes)
 Cannelloni (Ridged tubular pasta with filling)
 Ravioli (Rectangular stuffed pasta pouches )
 Lumache (Large conch shell shaped pasta)
 Manicotti (Large plain tube pasta )
 Tortiglioni (Spiral shaped pasta)
B. POPULAR CHEESES
 Parmesan (Variety of hard cheese)
 Romano(Variety of hard cheese)
 Fontina (Ideal for making fondue)
 Gorgonzola (Variety of blue-veined cheese)
 Mozzarella (Pizza cheese)
 Mascarpone (Un-ripened dessert cheese)
C. Balsamic Vinegar
  Well renowned special vinegar that is made by
ageing thick syrup extracted and boiled from sweet
white grapes, acidified by addition of little aged
balsamic vinegar. A specialty of Raggio Emilia
and Modena region of northern Italy. An excellent
condiment and used also in cooking.
D. OLIVE OILS
 Extra virgin olive oil (First press extractor)
 Virgin olive oil (Slightly more acidic then extra
virgin olive oil).
 Pomace and pure olive oil (May undergo processing
with heat, chemicals and/or filtration

8. Mediterranean Cuisine
Mediterranean

Fig-08 (Mediterranean Map)

(i) Introducing Mediterranean Region
The Mediterranean region of Europe includes the Iberian Peninsula which
comprises of Spain and Portugal as part of the European countries. It also includes
Greece, Turkey and the Levant. Spain is about five times larger than Portugal. In the
centre of Spain there is Meseta which is more or less barren and large plateau about 2000
feet high. Green Spain is on the north and northwest of the Peninsula. Winters are the
little severe on the plateau. Portugal is located along the Atlantic shore line from the Gulf
of Cadiz northward for more than 300 miles and extends eastwards about 200 miles in a
rectangular shape.
Greece is a part of the Balkan Peninsula and also extends to the southern tip of the
Peloponnesus and includes a number of Islands. Turkey is adjacent to Greece. Turkey
connects two continents i.e. Europe and Asia. Turkey has a shoreline of almost 2500
miles.

(ii) History And Culture

Portugal and Spain were ruled by the Romans. When the Roman Empire
collapsed the region was attacked by different tribes from all over particularly the Moors
were more dominant and brought along with them Islamic followers which otherwise was
a predominantly Catholic Peninsula.
Spain is known for their explorers. Most prominent have been Columbus. The royalty
encouraged voyages and used to sponsor them. Portugal gained their independence from
Spain in 1668 AD. Portugal people speak Portuguese whereas Spanish is the language
spoken in Spain. Catholicism is the chief religion of both Portugal and Spain. Most of the
Muslims were either driven away by the war that ended in 1492 or were forced out by the
Inquisition. Inquisitions also removed the Jewish believers who were later resettled.
Spain has a very vibrant culture. Bull fighting and running of the bulls in Pamplona
represents the excitement in the culture of Spain. There are lots of religious holiday
celebrations particularly the parades during holy week in Seville. Both Spain and
Portugal has a rich cultural history. Music, Flamingo dancing represents the life of the
region. The region boosts of a number of artist, writers namely Velazquez Murillo, El
Greco etc.
Greece and Turkey were the trade routes since long. The region was in the direct path of
armies attacking from various directions over the centuries. The region now Greece was
invaded by the Persians and later by the Romans followed by Goths, Franks, Venetians,
Crusaders and the Ottomans.
Bulk of the population of Greece is Greek Orthodox. Turkey has many Sunni Muslims
but other religions are also free to worship too.

(iii) Dietary Patterns of Mediterranean Region

Spanish and Portugal food is very much imaginative because of the wide range of
ingredients that are available. Portuguese food is a bit simpler as compared to the Spanish
cuisine. The Spanish cuisine consists of variety of dishes which comes from differences
in geography, culture and climate. Spanish food is primarily influenced by the seafood
that is available from the waters that surround the country.
The breakfast is quite simple in Iberian Peninsula. People start their day with coffee,
bread and jam. Lunch and dinner are heavy. Afternoon meal is followed by a break
(siesta) after which people again work and finally have drinks and Tapas with fellow
colleagues or friends followed by a late night dinner in Spain. Portuguese are fond of
sausages and salted dried cod fish. Spanish are known for their soups, wines, olive oils,
oranges and Tapas.

Culinary Regions Of Spain

Generally Spain may be dived into six culinary regions:-

1. The north of Spain:- where we find lots of sauces and seafood, such as the
region of Galicia and Asturias.

2. The 'Pyrenees':-homes of the Chilindrones are known for sautéed peppers,

tomatoes and onion dishes.
 3. Cataluna :-region which is known as Casseroles or Cazuelas.

4. The 'eastern region':- includes the Autonomous community of Valencia

where principal dishes are rice based e.g. Paella Valencia.

5. Andalucía:- here fried fish is a staple dish and drinks are always served in
bars with Tapas .

6. The Central Spain: - here the roast meats and Cocidos or stews dominate the
daily diet that includes the region of Castilla lean.

Spanish Cooking pans

1. Paella pan - It is a large round dish enough to cook for the entire family. It is
normally made from polished carbon steel, made from copper as well.

2. Cazuelas- It is a glazed terracotta dish with the size varying between four
inches to one foot-in diameter.

3. Plancha- It is a cast iron hot plate which is ridged on one side and smoother on
the other side. Mostly used for cooking fish and meat dishes.

4. Pucheros- It is another terracotta dish basically used for cooking and serving
soups, stews and they have depth.

5. Olive Dishes - These are round, deep sided terracotta plates with two integrated
wells, a narrow one to hold cocktail sticks to spear the olives and a under one to hold
olive stones.
Greek and Turkish food
Greek and Turkish food has many similarities. In both the countries, wheat, lamb,
mutton, olives, aubergine, larger varieties of legumes and vegetables are extensively used
. The Muslims do not use pork in dishes and the Jews follow Jewish dietary laws in
particular. Both use Phyllo as the key product for making their desserts and main dishes.
Pita and Lavosh are the key breads prepared in the region. Chickpea is used commonly.
Tahini, Tabouli, is popular in Turkey. Bulgur (Cracked Wheat) is extensively used in
dishes. Common & popular dishes in the region are Dolmas, Shawarma, Avegolemeno
soup, Turkish coffee, Moussaka etc.

(iv) Popular Dishes in Mediterranean Cuisine

1) Paella: A saffron based rice dish made from varieties of fish, seafood, meat and
vegetables. The ingredients are cooked in special pan used for cookery.
2) Cuchifritos: A fried lamb or goat meat cooked with olive oil, garlic, vinegar,
basil, rosemary, meat etc.
3) Bachalhau: Salted, dried cod fish prepared in Portugal.
4) Chorizo: Sausages prepared in Portugal, flavored with paprika and chilies.
5) Churro: Spiral – shaped Portuguese bread resembling doughnuts.
6) Caldo verde: A traditional soup from Portugal containing pork sausages, potatoes
& garlic.
7) Gazpacho: An international chilled soup from Spain made by blending tomatoes,
peppers, garlic, onions and cucumber with flavor of wine and olive oil.
8) Escalivado: A Catalon salad featuring many verities of grilled vegetables.
9) Jammon Serrano: A dry cured Spanish ham.
10) Chicharron : A typical Spanish dish made from fried pork rind.
11) Salmarejo: A Spanish thick cold soup prepared from tomatoes and bread,
garnished with diced hard-boiled eggs and Serrano ham.
12) Pincho: canapés from Spain.
13) Patatas Bravas: A fried potatoes Spanish dish served warm accompanied by
spicy tomatoes sauce.
 14) Baklava: A baked Greek and Turkish dessert involving a number of layers Phyllo
brushed with butter, honey or rose water and variety of nuts.
15) Pita: A popular pocket bread from Middle East and Greece.
16) Lavosh: A very thin version of pita bread, from Armenia.
17) Falafel: Turkish dish prepared from paste of soaked chickpeas, shaping them
into balls and deep frying.
18) Moussaka: A delightful casserole dish from Greece comprising of minced lamb,
aubergine slices, onions & tomatoes sauce.
19) Dolmas: A Greek specialty of stuffed grape vine leaves stuffed with rice may be
served hot or cold.
20) Tabouli: Popular Turkish salad prepared from bulgur.

9. Summary

Europe is the world’s second smallest continent comprising of a number of densely

populated small countries .The culinary regions have been divided into Seven
Regions. Due to the wide and varied cultures, eating habits and the geography, the
availability of the local ingredients is determined. As a result, the cuisine of Europe is
quite wide and varied. The food ranges from aristocratic to countryside, down to the
food consumed by peasants. The British food is rich in terms of nutritive value. The
breakfast is heavier as compared to rest of the meals. Pies, tarts, roasts, potatoes and
puddings dominate the British cuisine. Lavish food is prepared during the Christmas
season. The Scandinavians consume a lot of fish and seafood, particularly the cured
fish dishes. Preferences are also for dried fruits. Smorreboard is very popular in
Scandinavian countries particularly Denmark. Smorregasboard has become a hit
amongst the office goers. Cheese consumption is also very high. Central European
cuisine is dominated by roast dishes, potatoes, Sauerkraut, sausages, wines and beers
are consumed in plenty. People love chocolates and sweets like apple strudel. Dairy
products dominate the food of Eastern Europe particularly the soft cheeses, beef and
pork are consumed in plenty and Vodka is a signature beverage from Russia. Goulash
is very popular in Hungary. French contribution to the international cuisine repertoire
is known worldwide. It is often termed as sauce cookery. The cooking medium is
butter and olive oil. Food is nutritionally balanced. Meat, fish, poultry and cheese are
extensively used. Leading chefs of the world are from France. Italian cuisine is
dominated by the use of olive oil, butter and balsamic vinegar. Pasta is an integral
part of Italian cuisine which is available in the form of flat and tubular varieties.
Italian cheeses and wines are famous worldwide. Antipasti are popular appetizers
consumed in Italy. The Mediterranean region comprises the southern part of Europe
with Spain, Portugal and Greece being the main nations. Olives, olive oil, Tomatoes,
wines, sausages meats, fish, local fruits and vegetables dominate the region. Tapas
have a special place in Spanish cuisine. Paella and gazpacho are international dishes
from the region. The European cuisine has evolved over the years and is the culinary
leaders in terms of the development and popularizing the culinary food around the
world.