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    Introduction European Cuisine.

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    Dani Jutt
    European cuisine refers collectively to the cuisines of Europe and other Western countries. It is characterized by prominent meat servings like steak. Wine and sauces are commonly used in cooking. Dairy products and wheat flour are also widely used ingredients. Formal European meals are served in courses, with appetizers, main courses, and desserts served separately. Historically, European nobility ate meals with knives in separate manor houses, while cutlery like forks were introduced later.

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    Introduction European Cuisine.

    Uploaded by

    Dani Jutt
    934 views2 pages
    European cuisine refers collectively to the cuisines of Europe and other Western countries. It is characterized by prominent meat servings like steak. Wine and sauces are commonly used in cooking. Dairy products and wheat flour are also widely used ingredients. Formal European meals are served in courses, with appetizers, main courses, and desserts served separately. Historically, European nobility ate meals with knives in separate manor houses, while cutlery like forks were introduced later.

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    European cuisine refers collectively to the cuisines of Europe and other Western countries. It is characterized by prominent meat servings like steak. Wine and sauces are commonly used in cooking. Dairy products and wheat flour are also widely used ingredients. Formal European meals are served in courses, with appetizers, main courses, and desserts served separately. Historically, European nobility ate meals with knives in separate manor houses, while cutlery like forks were introduced later.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    934 views2 pages

    Introduction European Cuisine.

    Uploaded by

    Dani Jutt
    European cuisine refers collectively to the cuisines of Europe and other Western countries. It is characterized by prominent meat servings like steak. Wine and sauces are commonly used in cooking. Dairy products and wheat flour are also widely used ingredients. Formal European meals are served in courses, with appetizers, main courses, and desserts served separately. Historically, European nobility ate meals with knives in separate manor houses, while cutlery like forks were introduced later.

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    © All Rights Reserved
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    Introduction European cuisine,

    an alternatively Western cuisine, is a generalised term collectively referring to the cuisines


    of Europe and other Western countries, including (depending on the definition) that of
    Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, 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.

    Grilled steak

    Home fried potatoes


    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 and cutlet in particular are common dishes across the
    West. Western cuisines also put substantial emphasis on grape wine and on sauces as
    condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings
    penetrating the often larger pieces of meat used in Western cooking). Many dairy products
    are utilised in the cooking process, except in nouvelle cuisine.Cheeses are produced in
    hundreds of different varieties, and fermented milk products are also available in a wide
    selection. 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 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 do not constitute an ever-present staple. Salads (cold dishes
    with uncooked or cooked vegetables with sauce) 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. In contrast in the Sinosphere, the ruling class were the court
    officials, who had their food cut 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.

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