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Cuisine Top Related Articles

  • 1). Russian Cuisine  By : Kirsten Hawkins
    Let them eat cake. So said Marie Antoinette, Queen of France, upon being told that the peasants were rioting in the streets because they had no bread. It has been cited for over two centuries as an indictment of the arrogance of the aristocracy – but in reality, the young queen may simply not have understood why, lacking bread, a person would not turn to cake.
    Article Related to: cuisine, russian cuisine
  • 2). Puerto Rican Cuisine  By : Kirsten Hawkins
    Puerto Rico is an island nation that is officially a territory of the United States. Puerto Rican cuisine has evolved from several strong influences, including those of the original peoples, such as the Tainos, and the Spanish conquerors that drove most of the natives out and enslaved the remaining. African and Caribbean influence is also reflected in the cuisine of the island, which has also been shaped significantly by its climate and geology.
    Article Related to: cuisine, puerto rico cuisine, dishes
  • 3). Regional Cuisine Hunan Cuisine  By : Kirsten Hawkins
    Hunan cuisine shares many commonalities with its close, more well-known cousin, Szechwan cooking, Both cuisines originate in the Western region of China. The climate there is sub-tropical – humid and warm enough to encourage the use of fiery spices to help cool the body, and to require high spicing of food as a preservative. With similar climate, the two regions also share many ingredients – rice is a major staple in both diets, and chili peppers are an important part of most dishes.
    Article Related to: cuisine, hunan cuisine, hunan cooking
  • 4). Regional Cuisine Of The United States: Louisiana Cajun Cooking  By : Kirsten Hawkins
    Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions.
    Article Related to: cuisine, louisiana cajun cuisine
  • 5). Middle Eastern Cuisine  By : Kirsten Hawkins
    ‘Middle eastern cuisine’ is a broad term that encompasses many different cooking styles from a number of different countries. Moroccan, Syrian, Greek, Arabian – the various cuisines of the middle east share a great deal – and have many differences. The food of the Middle East is a celebration of life. No matter which country, the staples are the fresh fruits and vegetables that grow in the hills.
    Article Related to: cuisine, middle east, dessert

  • 6). The History of Chinese Cuisine  By : Liz Canham
    In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”. This art has been cultivated and refined over hundreds of years.
    Article Related to: history, chinese, cuisine, food
  • 7). Regional Cuisine Of Mexico  By : Kirsten Hawkins
    Just south of the United States and bordering the Gulf of Mexico and the Caribbean Sea, Mexico is quickly advancing both culturally and economically. The devaluation of the peso in 1994 threw the Mexican economy into a frenzy, lowering their per capita income to a mere quarter of that of the United States. Through repeated social and economic turmoil, the rich cultures of the original Yucatan civilizations has remained, though somewhat jaded after their emersion from under Spanish rule in the 19th century.
    Article Related to: cuisine, mexican cuisine, mexican food, cuisine of mexico
  • 8). Regional Cuisine Of China: Szechuan Style  By : Kirsten Hawkins
    The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.
    Article Related to: szechuan style, cuisine, cuisine of china
  • 9). Regional Cuisines Of China  By : Kirsten Hawkins
    It’s easily one of the world’s favorite foods. No matter where you are, someone you know is bound to suggest, “Hey, let’s do Chinese.” For decades, Chinese food meant one thing – Cantonese cuisine. It was the style of Chinese cooking with which most of the world was familiar – the appetizers and roasted meats and delicate sauces that blend vegetables and spices in a perfect marriage of flavors.
    Article Related to: cuisine, china cuisine
  • 10). Regional Cuisine Of India: Tasting East India  By : Kirsten Hawkins
    East India, with a complex history that includes long periods of European colonization, has developed culinary traditions that reflect centuries of tradition and a variety of cultural influences. In addition to the various cultures that have been assimilated into the cuisine of the region, the geography also has influenced the development of the culinary traditions of East India, as has the climate.
    Article Related to: cuisine, cuisine of india, east indian cuisine

  • 11). Regional Cuisine Of India: North Indian Flavors  By : Kirsten Hawkins
    India, one of the most populated nations in the world, has rich and varied culinary traditions, many deeply enmeshed with spiritual traditions that are thousands of years old. Other culinary styles arrived throughout India’s long history with those who wandered into the land from afar and settled here and there, as well as with those who invaded its territories, overtaking native populations.
    Article Related to: cuisine, indian cuisine, north indian cuisine
  • 12). Scottish Cuisine: Haggis  By : Kirsten Hawkins
    Haggis is a traditional Scottish highland dish that resembles, in some senses, a rather rough sausage. It is the national dish of Scotland, and Robert Burns, the great Scots poet, who wrote the famous “Address to a Haggis” called the haggis the “chieftain o’ the puddin-race.” It is a staple of Scottish cuisine, and is served in the traditional manner, as well as in the “haggis supper” (deep fried haggis with a side of French fries) or even as a haggis burger.
    Article Related to: cuisine, scottish cuisine, haggis
  • 13). Bad Airline Food - Now This?!  By : Matthew C. Keegan
    Airline food has long been the scourge of the industry. Literally! With customer expectations low, few expect that the meal they are served onboard an airliner will rise to the level of even a family style restaurant. On the other hand, corporate jet catering is a whole different animal. With delectable entrees, delightful soups, outstanding appetizers and snacks, and the most decadent desserts imaginable, the passenger on a private jet expects [and pays for!] food akin to a five star performance.
    Article Related to: catering, corporate flight attendant, inflight caterer, cabin managers, cuisine, wine, appetizers
  • 14). Regional Cuisine – Down Home Southern Cooking  By : Kirsten Hawkins
    I grew up in New England, the home of ‘plain cooking’, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it – well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry.
    Article Related to: cuisine, cooking, southern cooking
  • 15). The 10 most popular french recipes  By : Cuisine-France
    Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them.
    Article Related to: cooking, recipes, french, france, cuisine, recipe
  • 16). Italian Cuisine: More Than Pasta  By : Kirsten Hawkins
    Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.
    Article Related to: cuisine, italian cuisine
  • 17). United States Regional Cuisine: Soul Food  By : Kirsten Hawkins
    The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown vegetables, the first soul food dishes were invented. After the slaves were freed, most of them were so poor that they could only afford the most undesirable, inexpensive cuts of meat available to them.
    Article Related to: cuisine, soul food, african-american
  • 19). Szechwan Cuisine  By : Kirsten Hawkins
    The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn. For decades, most of the world was familiar mainly with Cantonese cuisine, and thought of it as ‘Chinese cuisine’.
    Article Related to: cuisine, szechwan cuisine
  • 20). A Beginners Guide to Chinese Cookery  By : Liz Canham
    Introduction When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences.
    Article Related to: chinese, cookery, beginners, guide, cuisine, food
  • 21). Risky Fish: The Thrill Of Fugu  By : Kirsten Hawkins
    There's a certain weird appeal to the Japanese delicacy known as fugu. After all, it's not every day that the food on your plate could bring about almost instant death. Fugu is the Japanese name for the blowfish, also known as the pufferfish, which has the ability to puff up to twice its size and project poisonous spikes to defend itself from predators.
    Article Related to: cuisine, fugu, japanese cuisine, fish


 

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