Our travel around the world in 5 continents Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

1. FooD AROUND THE WORLD
ENGLISH PROJECT

2. The list of the continents below will be
represented to introduce traditional
foods of them.

3. Our travel around the world in 5 continents
Cuisine is a characteristic style
of cooking practices and traditions,
often associated with a
specific culture. Cuisines are often
named after the geographic areas
or regions from which they
originate. A cuisine is primarily
influenced by the ingredients that
are available locally or through
trade. Religious food laws, such
as Islamic dietary laws and Jewish
dietary laws, can also exercise a
strong influence on cuisine.
Regional food preparation
traditions, customs and ingredients
often combine to create dishes
unique to a particular region.
Europe
USA
Australia
Africa Asia

4. European cuisine
• European cuisine, or alternativelyWestern cuisine, is a
generalised term collectively referring to
the cuisine of Europe and otherWestern countries, including
(depending on the definition) that of Russia, as well as non-indigenous
cuisines of Australia, Latin America, North
America, and Oceania, which derive substantial influence
from European settlers in those regions.
• The term is used by East Asians to contrast with Asian styles
of cooking. This is analogous to Westerners' referring
collectively to the cuisines of East Asian countries as Asian
cuisine. When used by Westerners, the term may sometimes
refer more specifically to cuisine in Europe; in this context, a
synonym is Continental cuisine, especially in British English.

5. The cuisines of Western countries are diverse by themselves,
although there are common characteristics that distinguish
Western cooking from cuisines of Asian countries and others.
Compared with traditional cooking of Asian countries, for
example, meat is more prominent and substantial in serving-size.
Steak in particular is a common dish across the West. Many
dairy products are utilised in the cooking process, except
in nouvelle cuisine.
Wheat-flour bread has long been the most common source
of starch in this cuisine, along with pasta, dumplings
and pastries, although 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 America;
however corn meal, or polenta, is a major part of the cuisine
of Italy and the Balkans.

6. USA’s
cuisine

7. Modern cuisine of USA
• A restaurant dish consisting of
smaller versions of three different
hamburgers available in the
restaurant, each with different
toppings, accompanied with
French fries, coleslaw, jalapeños,
ketchup and sweet chili sauce.
•Newspapers and magazines
ran recipe columns, aided
by research by corporate
kitchens. One characteristic
of American cooking is
the fusion of multiple ethnic
or regional approaches into
completely new cooking
styles. Hamburgers and hot
dogs from German cuisine,
spaghetti and pizza from
Italian cuisine became
popular. Since the 1960s
Asian cooking has played a
particularly large role in
American fusion cuisine.

8. Pizza is based on the traditional Italian dish,
brought by Italian immigrants to the United States,
but varies highly in style based on the region of
development since it's arrival (a "Chicago" style has
focus on a thicker, more bread-like crust, whereas
a "New York Slice" is known to have a much thinner
crust, for example) and these types can be
advertised throughout the country and are
generally recognizable/well-known (with some
restaurants going so far as to import New York City
tap water from a thousand or more miles away to
recreate the signature style in other regions).
Trendy food items in the 2000s and 2010s (albeit
with long traditions) include
doughnuts, cupcakes, macaroons, and meatballs.
The American South
The cuisine of the American South has
been influenced by the many diverse
inhabitants of the region, including
Americans of European descent, Native
Americans and African Americans. The
cuisine of the American South, along with
the rest of its culture, is one of the most
distinct in all of the country.
Cuisine in the West
Cooking in the American West gets its
influence from Native American and Mexican
cultures, and other European settlers into
the part of the country. Common dishes vary
depending on the area. For instance, the
Northwest relies on local seafood, while in
the Southwest, Mexican flavors are
extremely common.

9. Modern food of USA
Avoid eating it!

10. Asian cuisine

11. Asia "Asian cuisine" most often refers to East Asian cuisine
Asian cuisine styles can be broken down into several
tiny regional styles that have rooted the peoples and
cultures of those regions.
The major types can be roughly defined as: East
Asian with its origins in Imperial China and now
encompassing modern Japan and the Korean peninsul;
Southeast Asian which
encompasses Cambodia, Laos, Thailand, Vietnam,
Brunei, Indonesia, Malaysia, Singapore, and the
Philippines; South Asian states that are made up
of India, Burma, Sri Lank, Bangladesh and Pakistan as
well as several other countries in this region of the
continent; Central Asian and Middle Eastern.
(Chinese, Japanese, and Korean), Southeast Asian
cuisine and South Asian cuisine.
The term Asian cuisine might also be used to address the
eating establishments that offer a wide array of Asian
dishes without rigid cuisine boundaries; such as
selling satay, gyoza or lumpia for an appetizer, som
tam, rojak or gado-gado for salad, offering
chicken teriyaki, nasi goreng or beef rendang as the main
course, tom yam and laksa as soup,
and cendol or ogura ice for dessert. In modern fusion
cuisine, the term Asian cuisine might refer to the culinary
exploration of cross-cultural Asian cuisine traditions. For
example combining the culinary elements of Vietnamese
and Japanese, Thai and Malay, or Indonesian and
Chinese.

12. AFRICA • African cuisine is a generalized
term collectively referring to
the cuisines of Africa. The
continent of Africa is the second
largest landmass on Earth, and is
home to hundreds of different
cultural and ethnic groups. This
diversity is also reflected in the
many local culinary traditions in
terms of choice of ingredients,
style of preparation and cooking
techniques.
• Traditionally, the various
cuisines of Africa use a
combination of locally
available fruits, cereal
grains and vegetables, as well
as milk and meat products. In
some parts of the continent, the
traditional diet features a
preponderance of
milk, curd and whey products.

13. Central Africa
The basic ingredients are plantains
and cassava. Fufu-like starchy foods
(usually made from fermented
cassava roots) are served with
grilled meat and sauces. A variety of
local ingredients are used while
preparing other dishes
like spinach stew, cooked with
tomato, peppers, chillis, onions, and
peanut butter. Cassava plants are
also consumed as cooked greens.
Groundnut stew is also prepared,
containing chicken, okra, ginger, and
other spices. Another favorite is
Bambara, aporridge of rice, peanut
butter and sugar. Beef and chicken are
favorite meat dishes, but game meat
preparations
containing crocodile, monkey, antelope
and warthog are also served
occasionally.

14. East Africa
The cuisine of East Africa varies from area to area. In the inland
savannah, the traditional cuisine of cattle-keeping peoples is distinctive
in that meat products are generally
absent. Cattle, sheep and goats were regarded as a form
of currency and a store of wealth, and are not generally consumed as
food. In some areas, traditional peoples consume the milk and blood of
cattle, but rarely the meat. Elsewhere, other peoples are farmers who
grow a variety of grains and vegetables. Maize (corn) is the basis
of ugali, the East African version of West Africa's fufu. Ugali is a starch
dish eaten with meats or stews. In Uganda, steamed,
green bananas called matoke provide the starch filler of many meals.
North Africa
North Africa lies along the Mediterranean Sea and
encompasses within its fold several nations, An
includingMorocco, Algeria, Libya, Tunisia,Mauritania,
and Egypt. This is a region marked by geographic,
political, social, economic and cultural diversity, and the
cuisine and the culinary style and art of North Africa are
also as diverse as the land, its people and its history. The
roots to North African cuisine can be traced back to the
ancient empires of North Africa, particularly in Egypt
where many of the country's dishes and culinary
traditions date back to ancient Egypt.

15. West Africa
A typical West African meal is heavy
with starchy items, meat, spices and
flavors. The local cuisine and recipes
of West Africa continue to remain
deeply entrenched in the local
customs and traditions, with
ingredients like native rice, rice, fonio,
millet, sorghum, Bambara and Hausa
groundnuts, black-eyed beans, brown
beans, and root vegetables such as
yams, cocoyams, sweet potatoes, and
cassava. Cooking is done in multiple
ways: roasting, baking, boiling, frying,
mashing, and spicing. A range of
sweets and savories are also
prepared.
South Africa
• The cooking of Southern Africa is sometimes
called 'rainbow cuisine', as the food in this
region is a blend of many cultures – the
indigenous African tribal societies,
European and Asian. To understand indigenous
cuisine, it is important first to digress to
understand the various native peoples of
southern Africa. The indigenous people of
Southern Africa were roughly divided into two
groups and several sub groups.
• They also grew and continue to grow pumpkins,
beans and leafy greens as vegetables. The basic
ingredients include seafood, meat products
(including wild game), poultry, as well as grains,
fresh fruits and vegetables. Fruits
include apples, grapes, mangoes, bananas and
papayas, avocado, oranges, peaches and apricots
.

16. AFRICA
Africa offer a variety of foods to
choose from, as in every
continent. It is a long tradition
and makes the african cuisine,
one of the most diverse cuisine.

17. Australian cuisine
Refers to the cuisine of Australia and its indigenous
and colonial societies. Indigenous Australians have
occupied the lands of Australia for some 40,000–
60,000 years, during which time they developed a
unique hunter gatherer diet, known as "bush tucker",
drawn from regional Australian flora and fauna—such
as the kangaroo.
Meat is a core food in Australian cuisines. The
production of meat is a significant part of the
country's agricultural economy, and it has been
historically a significant part of Australian's diet and
agricultural economy. To barbecue meat is considered
traditional in Australia.
Fish and seafood
Australian cuisine features
Australian seafood.
Fruit
Fruit is widely used in Australian
cuisine, but is consumed mostly in
its fresh, rather than cooked form
with the successful "2 fruit and 5
veg" campaign for healthy portions
per day.

18. ALBANIAN CUISINE

19. Albanian cuisine
The cuisine of Albania is influenced by Greek, Turkish, and Italian cooking. Every
region in Albania and Kosovo has its own unique dishes. Albanian cuisine is
characterized by the use of Mediterranean herbs such as oregano, black
pepper, mint, basil, rosemary and more in cooking meat and fish.
Meat (lamb, beef, chicken, and rabbit) is used heavily in dishes in most of the
country. Seafood specialties are also common in the coastal cities such
as Durres,Vlore, Shkoder, Lezhe and Sarande.
Vegetables are used in almost every dish. Usually, Albanian farmers grow every
vegetable present in the Mediterranean region and sell them at the local farmers'
market. Vegetables are bought fresh at the farmers' market early in the morning,
which is open every day.

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