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{{Short description|Cuisine indigenous to Europe}}
{{Short description|Cuisine indigenous to Europe}}
[[Image:Paella de marisco 01.jpg|thumb|Spanish [[paella]]]]
[[Image:Pasta alla Norma (2563876877).jpg|thumb|Italian [[Pasta alla Norma]]]]
[[Image:Gravlax de saumon, auberge des Tilleuls, monts du Beaujolais (août 2019).jpg|thumb|Nordic [[gravlax]]]]
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[[File:Селско Месо.jpg|thumb|Macedonian [[selsko meso]]]]
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[[Image:Hortobagy palacsinta.JPG|thumb|Hungarian [[hortobágyi palacsinta]]]]
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[[Image:Bigos (1).jpg|thumb|Polish [[bigos]]]]
[[Image:Steak Au Poivre.jpg|thumb|French [[steak au poivre]]]]
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[[Image:Satsivi (2).jpg|thumb|Georgian [[satsivi]]]]
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[[Image:Sauerbraten with potato dumplings.jpg|thumb|German [[Sauerbraten]]]]
[[Image:2023-01-02 Borscht.jpg|thumb|Eastern European [[borscht]]]]


'''European cuisine''' comprises the [[cuisine]]s that originate from the various countries of [[Europe]].<ref>{{cite book|title=Culinary Cultures of Europe: Identity, Diversity and Dialogue|publisher=Council of Europe}}</ref>
'''European cuisine''' (also known as '''Continental cuisine''') comprises the [[cuisine]]s originating from the various countries of [[Europe]].<ref>{{cite book|title=Culinary Cultures of Europe: Identity, Diversity and Dialogue|publisher=Council of Europe}}</ref>


The cuisines of European countries are diverse, although there are some common characteristics that distinguish them from those of other regions.<ref name="Kwan 1988">Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co.</ref> Compared with [[East Asian cuisine|traditional cooking of East Asia]], meat is more prominent and substantial in serving size.<ref name="Lin 1977">Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co.</ref> Many dairy products are utilised in cooking.<ref>Kwan Shuk-yan, pg 26</ref> There are hundreds of varieties of [[cheese]] and other [[fermented milk products]]. White [[wheat]]-flour bread has long been the prestige [[starch]], but historically, most people ate bread, flatcakes, or [[porridge]] made from [[rye]], [[spelt]], [[barley]], and [[oat]]s.<ref>Alfio Cortonesi, "Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, ''Food: A Culinary History from Antiquity to the Present'', 1999, {{isbn|0231111541}}, p. 268ff</ref><ref>Michel Morineau, "Growing without Knowing Why: Production, Demographics, and Diet", in Jean-Louis Flandrin, Massimo Montanari, ''Food: A Culinary History from Antiquity to the Present'', 1999, {{isbn|0231111541}}, p. 380ff</ref> Those better-off would also make [[pasta]], [[dumpling]]s and [[Pastry|pastries]]. The [[potato]] has become a major starch plant in the diet of Europeans and their diaspora since the [[European colonisation of the Americas]]. [[Maize]] is much less common in most European diets than it is in the [[Americas]]; however, corn meal ([[polenta]] or [[mămăligă]]) is a major part of the cuisine of [[Italy]] and the [[Balkans]]. Although flatbreads (especially with toppings such as [[pizza]] or [[tarte flambée]]) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. [[Salad]]s (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.
The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.<ref name="Kwan 1988">Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co.</ref> Compared to [[East Asian cuisine|traditional cooking of East Asia]], meat holds a more prominent and substantial role in serving size.<ref name="Lin 1977">Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co.</ref> Many dairy products are utilised in cooking.<ref>Kwan Shuk-yan, pg 26</ref> There are hundreds of varieties of [[cheese]] and other [[fermented milk products]]. White [[wheat]]-flour bread has long been the prestige [[starch]], but historically, most people ate bread, flatcakes, or [[porridge]] made from [[rye]], [[spelt]], [[barley]], and [[oat]]s.<ref>Alfio Cortonesi, "Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, ''Food: A Culinary History from Antiquity to the Present'', 1999, {{isbn|0231111541}}, p. 268ff</ref><ref>Michel Morineau, "Growing without Knowing Why: Production, Demographics, and Diet", in Jean-Louis Flandrin, Massimo Montanari, ''Food: A Culinary History from Antiquity to the Present'', 1999, {{isbn|0231111541}}, p. 380ff</ref> Those better-off would also make [[pasta]], [[dumpling]]s and [[Pastry|pastries]]. The [[potato]] has become a major starch plant in the diet of Europeans and their diaspora since the [[European colonisation of the Americas]]. [[Maize]] is much less common in most European diets than it is in the [[Americas]]; however, corn meal ([[polenta]] or [[mămăligă]]) is a major part of the cuisine of [[Italy]] and the [[Balkans]]. Although flatbreads (especially with toppings such as [[pizza]] or [[tarte flambée]]) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. [[Salad]]s (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.


Formal European dinners are served in distinct courses. European presentation evolved from [[service à la française]], or bringing multiple dishes to the table at once, into [[service à la russe]], where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as [[hors d'oeuvre]] (appetizer) or soup, as [[entrée]] and [[main course]], and as [[dessert]]. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a [[buffet]], and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.
Formal European dinners are served in distinct courses. European presentation evolved from [[service à la française]], or bringing multiple dishes to the table at once, into [[service à la russe]], where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as [[hors d'oeuvre]] (appetizer) or soup, as [[entrée]] and [[main course]], and as [[dessert]]. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a [[buffet]], and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.
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==History==
==History==
{{Expand section|date=September 2020}}
{{Expand section|date=September 2020}}

===Medieval===
===Medieval===
{{Main|Medieval cuisine}}In medieval times, a person's diet varied depending on their [[social class]]. However cereal grains made up a lot of a medieval person's diet, regardless of social class. [[Bread]] was common to both classes; it was taken as a [[lunch]] for the working man, and thick slices of it were used as plates called trenchers.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref> People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org}}</ref> Dishes for people of these classes were often heavily spiced.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref> [[Spice]]s at that time were very expensive, and the more spices used in dishes, the more wealth the person needed to purchase such ingredients. Common spices used were [[cinnamon]], [[ginger]], [[nutmeg]], pepper, [[cumin]], [[clove]]s, [[turmeric]], [[anise]], and [[saffron]].<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org}}</ref> Other ingredients used in dishes for the nobility and clergy included [[sugar]], [[almond]]s and dried fruits like [[raisin]]s.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref> These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular: another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref>
{{Main|Medieval cuisine}}In medieval times, a person's diet varied depending on their [[social class]]. However cereal grains made up a lot of a medieval person's diet, regardless of social class. [[Bread]] was common to both classes; it was taken as a [[lunch]] for the working man, and thick slices of it were used as plates called trenchers.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref> People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org|archive-date=21 December 2021|archive-url=https://web.archive.org/web/20211221160029/https://www.lordsandladies.org/middle-ages-food-and-diet.htm|url-status=live}}</ref> Dishes for people of these classes were often heavily spiced.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref> [[Spice]]s at that time were very expensive, and the more spices used in dishes, the more wealth the person needed to purchase such ingredients. Common spices used were [[cinnamon]], [[ginger]], [[nutmeg]], pepper, [[cumin]], [[clove]]s, [[turmeric]], [[anise]], and [[saffron]].<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org|archive-date=21 December 2021|archive-url=https://web.archive.org/web/20211221160029/https://www.lordsandladies.org/middle-ages-food-and-diet.htm|url-status=live}}</ref> Other ingredients used in dishes for the nobility and clergy included [[sugar]], [[almond]]s and dried fruits like [[raisin]]s.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref> These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular: another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref>


The diet of a commoner would have been much simpler. Strict [[poaching]] laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org}}</ref> Much of the commoners' food would have been preserved in some way, such as through [[pickling]] or by being salted.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref> Breads would have been made using [[rye]] or [[barley]], and any vegetables would likely have been grown by the commoners themselves.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org}}</ref> Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org}}</ref> When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called [[pottage]], a thick stew of vegetables, grains, and meat.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk}}</ref>
The diet of a commoner would have been much simpler. Strict [[poaching]] laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org|archive-date=21 December 2021|archive-url=https://web.archive.org/web/20211221160029/https://www.lordsandladies.org/middle-ages-food-and-diet.htm|url-status=live}}</ref> Much of the commoners' food would have been preserved in some way, such as through [[pickling]] or by being salted.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref> Breads would have been made using [[rye]] or [[barley]], and any vegetables would likely have been grown by the commoners themselves.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org|archive-date=21 December 2021|archive-url=https://web.archive.org/web/20211221160029/https://www.lordsandladies.org/middle-ages-food-and-diet.htm|url-status=live}}</ref> Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese.<ref>{{Cite web|title=Middle Ages Food and Diet|url=https://www.lordsandladies.org/middle-ages-food-and-diet.htm|access-date=13 January 2022|website=www.lordsandladies.org|archive-date=21 December 2021|archive-url=https://web.archive.org/web/20211221160029/https://www.lordsandladies.org/middle-ages-food-and-diet.htm|url-status=live}}</ref> When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called [[pottage]], a thick stew of vegetables, grains, and meat.<ref>{{Cite web|title=British Library|url=https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|access-date=13 January 2022|website=www.bl.uk|archive-date=31 July 2022|archive-url=https://web.archive.org/web/20220731152358/https://www.bl.uk/the-middle-ages/articles/the-medieval-diet|url-status=dead}}</ref>


===Early modern era===
===Early modern era===
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** [[Baden cuisine]]
** [[Baden cuisine]]
** {{Flagicon|Bavaria}} [[Bavarian cuisine]]
** {{Flagicon|Bavaria}} [[Bavarian cuisine]]
** {{Flagicon|Berlin}} [[Cuisine of Berlin|Berliner cuisine]]
** {{Flagicon|Brandenburg}} [[Brandenburg cuisine]]
** {{Flagicon|Brandenburg}} [[Brandenburg cuisine]]
** {{Flagicon|Franconia}} [[Franconian cuisine]]
** {{Flagicon|Franconia}} [[Franconian cuisine]]
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| Image:Apple Strudel.png|Austrian ''[[strudel]]''
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| Image:Strudl.jpg|Austrian ''[[strudel]]''
| Image:Wiener-Schnitzel02.jpg|Austrian ''[[Wiener Schnitzel]]''
| Image:Wiener-Schnitzel02.jpg|Austrian ''[[Wiener Schnitzel]]''
| Image:SMAZENY_SYR_2020.jpg|Czech ''[[Smažený sýr]]''
| Image:SMAZENY_SYR_2020.jpg|Czech ''[[Smažený sýr]]''
| Image:Svíčková na smetaně.JPG|Czech ''[[Svíčková]]''
| Image:Svíčková na smetaně.JPG|Czech ''[[Svíčková]]''
| Image:Currywurst-1.jpg|German ''[[Currywurst]]''
| Image:德國油煎香腸Bratwurst.jpg|German ''[[bratwurst]]''
| Image:Neujahrsbrezelmittel.JPG|German ''[[pretzel]]''
| Image:Neujahrsbrezelmittel.JPG|German ''[[pretzel]]''
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| Image:Sauerbraten with potato dumplings.jpg|German ''[[Sauerbraten]]''
| Image:Mađarski gulaš.jpg|Hungarian ''[[goulash]]''
| Image:Mađarski gulaš.jpg|Hungarian ''[[goulash]]''
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| Image:Hortobagy palacsinta.JPG|Hungarian ''[[hortobágyi palacsinta]]''
| Image:Rheintaler_Ribelmais_traditionell_zubereitet.jpg|Liechtensteiner ''[[Rheintaler Ribelmais]]''
| Image:Rheintaler_Ribelmais_traditionell_zubereitet.jpg|Liechtensteiner ''[[Rheintaler Ribelmais]]''
| Image:Bagel-Plain-Alt.jpg|Polish ''[[bagel]]''
| Image:Bagel-Plain-Alt.jpg|Polish ''[[bagel]]''
| Image:Pierogi frying.jpg|Polish ''[[pierogi]]''
| Image:Bigos (1).jpg|Polish ''[[bigos]]''
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| Image:Ruskie.jpg|Polish ''[[pierogi]]''
| Image:Bryndzové halušky so slaninou.jpg|Slovakian ''[[Bryndzové halušky]]''
| Image:Bryndzové halušky so slaninou.jpg|Slovakian ''[[Bryndzové halušky]]''
| Image:Struklji_2.jpg|Slovenian ''[[Štruklji]]''
| Image:Ajdovi zganci.JPG|Slovenian ''[[Ajdovi žganci]]''
| Image:Zlikrofi_with_gulasch.jpg|Slovenian ''[[Idrijski žlikrofi]]''
| Image:Cordon-bleu-2.jpg|Swiss ''[[cordon bleu (dish)|cordon bleu]]''
| Image:Swiss fondue.jpg|Swiss ''[[fondue]]''
| Image:Swiss fondue.jpg|Swiss ''[[fondue]]''
| Image:Raclette_20040817_140816.jpg|Swiss ''[[raclette]]''
}}
}}


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| Image:Barbecue Armenian.jpg|Armenian ''[[khorovats]]''
| Image:Barbecue Armenian.jpg|Armenian ''[[khorovats]]''
| Image:Гюрза.jpg|Azerbaijani ''[[Gürzə]]''
| Image:Гюрза.jpg|Azerbaijani ''[[Gürzə]]''
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| Image:Ayran+Çibörek.jpg|Crimean Tatar ''[[chiburekki]]''
| Image:Ayran+Çibörek.jpg|Crimean Tatar ''[[chiburekki]]''
| Image:Old_Tbilisi,_Georgian_khachapuri,_Georgia.jpg|Georgian ''[[khachapuri]]''
| Image:Old_Tbilisi,_Georgian_khachapuri,_Georgia.jpg|Georgian ''[[khachapuri]]''
⚫
| Image:Satsivi (2).jpg|Georgian ''[[satsivi]]''
| Image:Beshbarmak, national dish (3991850909).jpg|Kazakh ''[[beshbarmak]]''
| Image:Beshbarmak, national dish (3991850909).jpg|Kazakh ''[[beshbarmak]]''
| Image:Tochitura-moldoveneasca.jpg|Moldovan ''[[Tochitură]]''
| Image:Tochitura-moldoveneasca.jpg|Moldovan ''[[Tochitură]]''
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| Image:Ålandspannkaka.jpg|''[[Åland pancake]]''
| Image:Ålandspannkaka.jpg|''[[Åland pancake]]''
| Image:Bangers and mash 1.jpg|British ''[[bangers and mash]]''
| Image:A_plate_of_sausage_mash_onions_and_peas_Epping_Essex,_England.jpg|British ''[[bangers and mash]]''
| Image:Full_English_breakfast.jpg|British ''[[full breakfast]]''
| Image:Full_English_breakfast.jpg|British ''[[full breakfast]]''
| Image:Sunday_roast_-_roast_beef_1.jpg|British ''[[Sunday roast]]''
| Image:Sunday_roast_-_roast_beef_1.jpg|British ''[[Sunday roast]]''
| Image:Smørrebrød_at_Kastrup_IMG_8275_C.JPG|Danish ''[[Smørrebrød]]''
| Image:Smørrebrød_at_Kastrup_IMG_8275_C.JPG|Danish ''[[Smørrebrød]]''
| Image:Christmas_pudding.JPG|English ''[[Christmas pudding]]''
| Image:Fish_and_chips_blackpool.jpg|English ''[[fish and chips]]''
| Image:Fish and chips blackpool.jpg|English ''[[fish and chips]]''
| Image:Trifle-w.jpg|English ''[[trifle]]''
| Image:Cornish pasty.jpeg|English ''[[pasty]]''
| Image:Kamadessert i Palmse.JPG|Estonian ''[[Kama (food)|kama]]'' dessert
| Image:Kamadessert i Palmse.JPG|Estonian ''[[Kama (food)|kama]]'' dessert
| Image:Tvost og spik.jpg|Faroese ''[[tvøst og spik]]''
| Image:Tvost og spik.jpg|Faroese ''[[tvøst og spik]]''
| Image:Mustamakkara1.jpg|Finnish ''[[mustamakkara]]''
| Image:Salmon_soup_at_Löyly,_Helsinki_(52890138067).jpg|Finnish ''[[Lohikeitto]]''
| Image:Guernsey_Bean_Jar.jpg|''[[Guernsey Bean Jar]]''
| Image:Guernsey_Bean_Jar.jpg|''[[Guernsey Bean Jar]]''
| Image:Hákarl2.jpg|Icelandic ''[[hákarl]]''
| Image:Hákarl2.jpg|Icelandic ''[[hákarl]]''
| Image:Bacon_and_Cabbage_in_Ireland.jpg|Irish ''[[bacon and cabbage]]''
| Image:Breakfast_Roll.jpg|Irish ''[[breakfast roll]]''
| Image:Breakfast_Roll.jpg|Irish ''[[breakfast roll]]''
| Image:Jersey_wonders.jpg|''Jersey wonders''
| Image:Jersey_wonders.jpg|''Jersey wonders''
| Image:19-07-09-Karjalanpaisti-IMG_20190709_180453.jpg|''[[Karelian hot pot]]''
| Image:19-07-09-Karjalanpaisti-IMG_20190709_180453.jpg|''[[Karelian hot pot]]''
| Image:Rupjmaizes_kārtojums.jpg|Latvian ''[[layered rye bread]]''
| Image:Līgo_pīrādziņi.jpg|Latvian ''[[speķrauši]]''
| Image:Cepelinai Sauce.JPG|Lithuanian ''[[cepelinai]]''
| Image:Cepelinai Sauce.JPG|Lithuanian ''[[cepelinai]]''
| Image:Pastie supper Ben W Bell 27 March 2006.jpg|Northern Irish ''[[pastie]]'' supper
| Image:Gravlax de saumon, auberge des Tilleuls, monts du Beaujolais (août 2019).jpg|Swedish ''[[gravlax]]''
| Image:Får_i_kål.jpg|Norwegian ''[[fårikål]]''
| Image:Får_i_kål.jpg|Norwegian ''[[fårikål]]''
| Image:Lutefisk.jpg|Norwegian ''[[lutefisk]]''
| Image:Lutefisk.jpg|Norwegian ''[[lutefisk]]''
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** {{Flagicon image|Flag_of_the_United_States_of_the_Ionian_Islands.svg}} [[Cuisine of the Ionian islands|Ionian cuisine]]
** {{Flagicon image|Flag_of_the_United_States_of_the_Ionian_Islands.svg}} [[Cuisine of the Ionian islands|Ionian cuisine]]
* {{Flagicon|Italy}} [[Italian cuisine]]
* {{Flagicon|Italy}} [[Italian cuisine]]
** {{Flagicon|Abruzzo}} [[Cuisine of Abruzzo|Abruzzian cuisine ]]
** {{Flagicon|Abruzzo}} [[Cuisine of Abruzzo|Abruzzian cuisine]]
** [[Ancient Roman cuisine]]
** [[Ancient Roman cuisine]]
** {{Flagicon|Apulia}} [[Apulian cuisine]]
** {{Flagicon|Apulia}} [[Apulian cuisine]]
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| Image:Elbasan_tavë_me_mish_qengji.jpg|Albanian ''[[Tavë kosi]]''
| Image:Elbasan_tavë_me_mish_qengji.jpg|Albanian ''[[Tavë kosi]]''
| Image:Μετσοβόνε 6304.jpg|Aromanian ''[[Metsovone]]''
| Image:Μετσοβόνε 6304.jpg|Aromanian ''[[Metsovone]]''
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| Image:Pan_tumaca_cortado.jpg|Catalan ''[[pa amb tomàquet]]''
| Image:Pan_tumaca_cortado.jpg|Catalan ''[[pa amb tomàquet]]''
| Image:Koukouvagia.jpg|Cretan ''[[Dakos]]''
| Image:Koukouvagia.jpg|Cretan ''[[Dakos]]''
| Image:Pašticada_-_Dalmatinska_pašticada_-_Dalmatian_pot_roast_-_Croatia.jpg|Croatian ''[[Pašticada]]''
| Image:Licitar1.jpg|Croatian ''[[Licitar]]''
| Image:Štrukli iz Okrugljaka.jpg|Croatian ''[[Zagorski štrukli]]''
| Image:Štrukli iz Okrugljaka.jpg|Croatian ''[[Zagorski štrukli]]''
| Image:Afélia.jpg|Cypriot ''[[Afelia]]''
| Image:Afélia.jpg|Cypriot ''[[Afelia]]''
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| Image:Jota_02.JPG|''[[Istrian stew]]''
| Image:Jota_02.JPG|''[[Istrian stew]]''
| Image:Gelato_10-07_to_22_808.jpg|Italian ''[[gelato]]''
| Image:Gelato_10-07_to_22_808.jpg|Italian ''[[gelato]]''
| Image:Italiano_sandwich_01.jpg|Italian ''[[panini (sandwich)|panini]]''
| Image:Polenta.jpg|Italian ''[[polenta]]''
| Image:Polenta.jpg|Italian ''[[polenta]]''
| Image:Flickr_-_cyclonebill_-_Ravioli_med_skinke_og_asparges_i_mascarponecreme.jpg|Italian ''[[ravioli]]''
| Image:Italian_Risotto.png|Lombard ''[[risotto]]''
| Image:Risotto_with_speck_and_goat_cheese_(6101067436).jpg|Lombard ''[[risotto]]''
⚫
| Image:Селско Месо.jpg|Macedonian ''[[selsko meso]]''
| Image:Грав во тава(тафче гравче) (3).jpg|Macedonian ''[[Tavče gravče]]''
| Image:Грав во тава(тафче гравче) (3).jpg|Macedonian ''[[Tavče gravče]]''
| Image:Bocadillo_de_calamares_y_caña.jpg|Madrilenian ''[[squid sandwich]]''
| Image:Bocadillo_de_calamares_y_caña.jpg|Madrilenian ''[[squid sandwich]]''
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| width = 190
| width = 190
| height = 190
| height = 190
| lines = 2
| Image:Moules Frites.jpg|Belgian ''[[moules-frites]]''
| Image:Moules Frites.jpg|Belgian ''[[moules-frites]]''
| Image:Gaufre_de_Brussel.001_-_Brussel.jpg|Belgian ''[[waffle]]''
| Image:Gaufre_de_Brussel.001_-_Brussel.jpg|Belgian ''[[waffle]]''
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| Image:2015-12-20_Spitzkohlsalat_mit_Möhren_anagoria.JPG|Dutch ''[[coleslaw]]''
| Image:2015-12-20_Spitzkohlsalat_mit_Möhren_anagoria.JPG|Dutch ''[[coleslaw]]''
| Image:Boerenkool stamppot.jpg|Dutch ''[[stamppot]]'' with ''[[rookworst]]''
| Image:Boerenkool stamppot.jpg|Dutch ''[[stamppot]]'' with ''[[rookworst]]''
| Image:Crème_au_caramel_2.jpg|French ''[[crème caramel]]''
| Image:2018_01_Croissant_IMG_0685.JPG|French ''[[croissant]]''
| Image:Restaurant Volga (Lyon) - pot au feu arménien.jpg|French ''[[pot-au-feu]]''
| Image:Restaurant Volga (Lyon) - pot au feu arménien.jpg|French ''[[pot-au-feu]]''
| Image:Quiche.jpg|French ''[[quiche]]''
| Image:Quiche.jpg|French ''[[quiche]]''

Latest revision as of 07:58, 18 May 2024

European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe.[1]

The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.[2] Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.[3] Many dairy products are utilised in cooking.[4] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[5][6] Those better-off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.

Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.

Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed. This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company.

History[edit]

Medieval[edit]

Main article: Medieval cuisine

In medieval times, a person's diet varied depending on their social class. However cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes; it was taken as a lunch for the working man, and thick slices of it were used as plates called trenchers.[7] People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.[8] Dishes for people of these classes were often heavily spiced.[9] Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person needed to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron.[10] Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins.[11] These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular: another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.[12]

The diet of a commoner would have been much simpler. Strict poaching laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed.[13] Much of the commoners' food would have been preserved in some way, such as through pickling or by being salted.[14] Breads would have been made using rye or barley, and any vegetables would likely have been grown by the commoners themselves.[15] Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese.[16] When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called pottage, a thick stew of vegetables, grains, and meat.[17]

Early modern era[edit]

Main article: Early modern European cuisine

In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe.

Central European cuisines[edit]

See also: Alpine cuisine and Central European cuisine

All of these countries have their specialities.[18] Among many such specialities, Austria is famous for Wiener schnitzel, a breaded veal cutlet served with a slice of lemon; the Czech Republic for world-renowned beers; Germany for world-famous wursts, Hungary for goulash. Slovakia is famous for gnocchi-like halušky pasta. Slovenia is known for German- and Italian-influenced cuisine, Poland for pierogis which are a cross between ravioli and empanada. Liechtenstein and German-speaking Switzerland are famous for Rösti and French-speaking Switzerland for fondue and raclettes.

Eastern European cuisines[edit]

See also: Eastern European cuisine and List of dishes from the Caucasus

Northern European cuisines[edit]

Southern European cuisines[edit]

See also: Balkan cuisine and Mediterranean cuisine

Western European cuisines[edit]

See also[edit]

References[edit]

  1. ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe.
  2. ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
  3. ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
  4. ^ Kwan Shuk-yan, pg 26
  5. ^ Alfio Cortonesi, "Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 268ff
  6. ^ Michel Morineau, "Growing without Knowing Why: Production, Demographics, and Diet", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 380ff
  7. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  8. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  9. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  10. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  11. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  12. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  13. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  14. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  15. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  16. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  17. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  18. ^ "Cuisine from Central Europe". Visit Europe. Archived from the original on 23 August 2012. Retrieved 1 July 2013.

Further reading[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=European_cuisine&oldid=1224414922"