1. List of cuisines
This is a list of various cuisines. The cuisines of present-day nations are listed in
alphabetic order by continent. The continental classification is followed by sections
listing historical, ethnic, and religious cuisines.
Contents
• 1 Africa
• 2 Asia
o 2.1 Central Asia
o 2.2 East Asia
 2.2.1 China
o 2.3 Southeast Asia
o 2.4 South Asia
 2.4.1 India
o 2.5 Middle East
• 3 Europe
o 3.1 Northern Europe
o 3.2 Western Europe
o 3.3 Eastern Europe
o 3.4 Southern Europe
 3.4.1 Spain
• 4 Oceania
• 5 The Americas
o 5.1 North America
 5.1.1 United States
o 5.2 Central America
o 5.3 South America
o 5.4 Caribbean
• 6 Historical cuisines
• 7 Ethnic and religious cuisines
• 8 Cuisine styles
• 9 See also
• 10 References
Africa
African cuisine reflects indigenous traditions, as well as influences from Arabs,
Europeans, and Asians. The continent of Africa is the second largest landmass on the
earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also
reflected in African cuisine, in the use of basic ingredients as well as in the style of
preparation and cooking techniques.[1]

2. Traditionally, as in almost all cultures, the food of Africa uses a combination of locally
available fruits, grains, and vegetables, milk and meat products. In some parts of Africa,
the traditional African diet has a predominance of milk, curd, and whey. In much of
tropical Africa however, cow's milk is rare and cannot be produced locally (owing to
various diseases that affect livestock). Yet, differences, sometimes significant, are
noticeable in the eating and drinking habits across the continent of Africa - African food
differs in different parts of Africa, and Central Africa, East Africa, the Horn of Africa,
North Africa, West Africa and Southern Africa each have their own distinctive foods.
They are very well known for their distinctive cooking styles.
Central Africa
• Cameroonian cuisine
• Congolese cuisine
East Africa
• Burundian cuisine
• Kenyan cuisine
• Tanzanian cuisine
• Ugandan cuisine
Horn of Africa
• Eritrean cuisine
• Ethiopian cuisine
• Somali cuisine
North Africa
• Algerian cuisine
• Egyptian cuisine
• Libyan cuisine
• Moroccan cuisine
• Sudanese cuisine
• Tunisian cuisine
Southern Africa
• Botswanan cuisine
• Cuisine of Madagascar
• Mauritian cuisine
• Namibian cuisine
• South African cuisine
• Zimbabwean cuisine

3. West Africa
• Burkinabe cuisine
• Cuisine of Côte d'Ivoire
• Ghanaian cuisine
• Nigerian cuisine
• Sierra Leonean cuisine
• Senegali cuisine
Asia
Asian cuisine styles can be broken down into several regional styles that have roots in 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 peninsula; Southeast Asian which encompasses the areas once found in the
Khmer Empire including Cambodia, Laos, Thailand and Viet Nam as well as the
countries of Brunei, Indonesia, Malaysia, Philippines, and Singapore; Southwest Asian
derived the states that once made up British India – Burma, India, Sri Lanka and Pakistan
as well as several other countries in this region of the continent;[2] Central Asian and
Middle Eastern.
Ingredients common to many cultures in the east and southeast regions of the continent
include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu.
Additionally, cooking methods such as stir frying, steaming and deep frying are also
common across many of these cuisine styles. While rice is common to most Asian
cuisines, different varieties are popular in the various regions; Basmati rice is popular in
the subcontinent, Jasmine is often found across the southeast, while long-grain rice is
popular in China and short-grain in Japan and Korea.[3] Curry is also a common dish in
found in southern and eastern Asia, however they are not as popular in eastern cuisines.
Those curry dishes with origins in India and other southwestern countries usually have a
yogurt base while southeastern and eastern curries are generally use coconut milk as their
foundation.[
Central Asia
• Afghan cuisine
• Kazakh cuisine
• Kyrgyz cuisine
• Mongolian cuisine
• Tajik cuisine
• Tibetan cuisine
• Turkmen cuisine
• Uyghur cuisine (Cuisine of Xinjiang)
• Uzbek cuisine

4. East Asia
The styles of cuisine found in traditional East Asian cuisines evolved with a common
usage of oils, fats and sauces in the preparation of dishes. China, with its long history,
massive population and widely distributed diaspora, has become possibly the most well
known of the cuisines originating from this region of the world. The cuisine found in
China has its origins in what is known as the Eight Great Traditions, however its cuisine
can be generalized into northern styles that feature oils and strong flavors derived from
ingredients such as vinegar and garlic while southern styles tend to favor fresh
ingredients that are lightly prepared. Japanese cuisine has become known for dishes such
as sushi that focus on raw ingredients and deep fried dishes such as tempura. Korean
cuisine has come to feature cooking methods such as sauteing and what is known in the
West as barbecue. Strong flavors featuring spices derived from chili peppers can also be
found in dishes such as kimchi.[2]
• Cuisine of Hong Kong
o Hong Kong - western style
• Japanese cuisine
o Okinawan cuisine
o Ainu cuisine
• Korean cuisine
o Korean temple cuisine
• Macanese cuisine
• Mongolian cuisine
• Taiwanese cuisine
China
Chinese cuisine (Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated
from the various regions of China and has become widespread in many other parts of the
world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In
recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and
South Asia. American Chinese cuisine and Canadian Chinese food are popular examples
of local varieties. Local ingredients would be adopted while maintaining the style and
preparation technique.
Regional cultural differences vary greatly amongst the different regions of China, giving
rise to the different styles of food. There are eight main regional cuisines, or Eight Great
Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan,
and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a
major style and even viewed as the representation of the entire Jiangsu cuisine) are often
considered as the standouts of Chinese cuisine and due to their influence are proclaimed
as the Four Great Traditions (四大菜系). There are also featured Buddhist and Muslim

5. sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and
halal-based diets respectively.
• Beijing cuisine • Henan • Jiangsu cuisine
o Chinese cuisine o Huaiyang
aristocra • Anhui cuisine
t cuisine cuisine • Guizhou cuisine
o Chinese • Fujian • Northeastern
imperial cuisine Chinese cuisine
cuisine • Hubei • Shandong
o Liaoning cuisine cuisine
cuisine • Hunan • Shaanxi cuisine
• Chinese cuisine • Szechuan
Buddhist • Chinese cuisine
cuisine Islamic (Sichuan)
• Cantonese cuisine • Yunnan cuisine
cuisine • Shanxi • Zhejiang cuisine
• Chiuchow cuisine
cuisine • Jiangxi • Xinjiang cuisine
cuisine
• Hakka cuisine
• Shanghai
cuisine
Southeast Asia
The styles of cuisine found in the Southeast Asian regions include a strong emphasis
lightly-prepared dishes with a strong aromatic component that features such flavors as
citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region
contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce
and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking
methods include a balance of stir-frying, boiling and steaming.[2]
As these cultures grew outwards from their homelands, their cuisines were influenced by
the styles and methods of both western and northern Asia. West Asian influence can be
seen in the curry dishes and Indian spices, such as cardamom and cumin, that are found in
cuisines throughout the southern countries; while Chinese influences, including
traditional spices like coriander and star anise, can be tasted most noticeably in
Vietnamese cuisine. As European nations colonized the region, the influences of French,
British and Dutch cuisine further altered the culinary landscape. One of the more widely
known ingredients westerners brought to Asia was the chili pepper, originally from the
Americas.[5]
• Cambodian cuisine
• Indonesian cuisine

6. o Indonesian Chinese cuisine
o Javanese cuisine
o Minangkabau cuisine
• Laotian cuisine
• Malaysian cuisine
o Penang cuisine
o Ipoh cuisine
o Peranakan cuisine
• Cuisine of Burma/Myanamar
• Filipino cuisine
• Singaporean cuisine
• Thai cuisine
• Vietnamese cuisine
South Asia
The cuisine of Southwest Asia has roots in several regions and cultures, including Persia,
Turkey, and the Middle East as well practices taken from the Hindu beliefs practiced by
the large population found in the region. Nan, a type of flat bread from the former regions
is a common part of meals to be had in many parts of Southwest Asia. Foods in this area
of the world are known for their use of hot peppers, black pepper, cloves, and other
strong spices along with the flavored butter ghee. Common meats include lamb, goat and
chicken; beef is not very common as western cuisines because of the tenets of the Hindu
faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati
made from wheat and barley, and beans.[2]
• Bangladeshi cuisine
• Bhutanese cuisine
• Maldivian cuisine
• Nepalese cuisine
• Pakistani cuisine
• Sri Lankan cuisine
India
Indian cuisine is characterized by its sophisticated and subtle use of many spices and
vegetables grown across India and also for the widespread practice of vegetarianism
across its society. Considered by some to be one of the world's most diverse cuisines,
each family of this cuisine is characterized by a wide assortment of dishes and cooking
techniques. As a consequence, Indian cuisine varies from region to region, reflecting the
varied demographics of the ethnically diverse Indian subcontinent.[6]
India's religious beliefs and culture has played an influential role in the evolution of its
cuisine. However, cuisine across India also evolved with the subcontinent's cross-cultural

7. interactions with the neighboring Middle East and Central Asia as well as the
Mediterranean, making it a unique blend of various cuisines across Asia.[7][8] The colonial
period introduced European cooking styles to India adding to its flexibility and diversity.
[9][10]
Indian cuisine has also influenced cuisines across the world, especially those from
Southeast Asia.[11][12][13] In particular, curry has been widely adopted in cuisines around
the world.
North Indian East Indian West Indian cuisines
cuisines cuisines
• Goan cuisine
• Punjabi • Bengali • Gujarati
cuisine cuisine cuisine
• Cuisine of • Cuisine of • Maharashtrian
Uttar Jharkhand cuisine
Pradesh • Oriya • Malvani
• Rajasthani cuisine cuisine
cuisine • Parsi cuisine
• Mughlai North-East Indian • Rajasthani
cuisine cuisines cuisine
• Bhojpuri
cuisine • Sikkimese Other
• Bihari cuisine
cuisine • Assamese • Indian
• Kashmiri cuisine Chinese
cuisine • Tripuri cuisine
cuisine • Jain (Satvika)
South Indian • Sindhi cuisine
cuisines • Naga • Chettinad
cuisine cuisine
• Kerala • Udupi cuisine
cuisine
• Tamil • Indian fast
cuisine food
• Andhra
cuisine
• Cuisine of
Karnataka
• Hyderabadi
cuisine
Middle East
The term Middle Eastern cuisine refers to the various cuisines of the Middle East.
Despite their similarities, there are considerable differences in climate and culture, so the
term is not a definitive term. Arab cuisine is defined as the various regional cuisines

8. spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating
Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of
Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region
before the cultural Arabization brought by genealogical Arabians during the Arabian
Muslim conquests. Levantine cuisine is the traditional cuisine of Ottoman Syria, now
usually called the Levant. This region shared many culinary traditions under the Ottoman
Empire which continue to be influential today. It covers the modern states of Syria,
Lebanon, Jordan, Palestine, Israel, northwest Iraq (the province of Mosul), and southern
Turkey near Adana, Gaziantep, and Mardin.
Middle Eastern cuisine
• Assyrian cuisine
• Iranian cuisine
o Mazanderani cuisine
• Iraqi cuisine
o Kurdish cuisin
Arab cuisine
• Bahraini cuisine
• Kuwaiti cuisine
• Omani cuisine
• Qatari cuisine
• Saudi Arabian cuisine
• Yemeni cuisine
Levantine cuisine
• Israeli cuisine
• Jordanian cuisine
• Lebanese cuisine
• Palestinian cuisine
• Syrian cuisine
Europe
European cuisine, or alternatively Western cuisine is a generalized term collectively
referring to the cuisines of Europe and other Western countries. European cuisine
includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of
North America, Australasia, Oceania, and Latin America. The term is used by East
Asians to contrast with Asian styles of cooking.[14] This is analogous to Westerners
referring collectively to the cuisines of Asian countries as Asian cuisine. When used by
Westerners, the term may refer more specifically to cuisine in Europe; in this context, a
synonym is Continental cuisine, especially in British English.

9. Northern Europe
British Isles Scandinavia
• Irish cuisine • Danish cuisine
• British cuisine o Cuisine of
o English Faroe Islands
cuisine o Greenlandi
o Scottish c cuisine
cuisine • Finnish cuisine
o Welsh • Icelandic cuisine
cuisine • Lappish cuisine
o Cuisine of • Norwegian
Saint Helena cuisine
o Anglo- • Swedish cuisine
Indian cuisine
Western Europe
• Austrian cuisine
• Belgian cuisine
• Dutch cuisine
• French cuisine
• German cuisine
• Luxembourgian cuisine
• Swiss cuisine
Eastern Europe
• Belarusian cuisine
• Czech cuisine
• Hungarian cuisine
• Moldovan cuisine
• Polish cuisine
• Romanian cuisine
• Russian cuisine
o Tatar cuisine
• Slovak cuisine
• Slovenian cuisine
• Ukrainian cuisine

10. The Caucasus
• Armenian cuisine
• Azerbaijani cuisine
• Georgian cuisine
Baltic states
• Estonian cuisine
• Latvian cuisine
• Lithuanian cuisine
Southern Europe
• Cypriot cuisine
Balkans
• Albanian cuisine
• Bosnian cuisine
• Bulgarian cuisine
• Croatian cuisine
• Greek cuisine
o Macedonian cuisine (Greek)
• Macedonian cuisine (Slavic)
• Montenegrin cuisine
• Serbian cuisine
• Turkish cuisine
Italian Peninsula
• Italian cuisine
o Sicilian cuisine
• Maltese cuisine
• Cuisine of San Marino
Iberian Peninsula
• Gibraltarian cuisine
• Portuguese cuisine
Spain
Spanish cuisine consists of a variety of dishes which stem from differences in
geography, culture and climate. It is heavily influenced by seafood available from the
waters that surround the country, and reflects the country's deep maritime roots. Spain's

11. extensive history with many cultural influences has led to a unique cuisine with literally
thousands of recipes and flavors.
• Andalusian • Cantabrian cuisine
cuisine • Castilian-Manchego
• Asturian cuisine
cuisine • Catalan cuisine
• Aragonese • Galician cuisine
cuisine • Leonese cuisine
• Balearic
cuisine • Valencian cuisine
• Basque cuisine
• Canarian
cuisine
Oceania
• Australian cuisine
• Cuisine of Mariana Islands
• New Zealand cuisine
• Cuisine of Palau
• Samoan cuisine
• Tongan cuisine
The Americas
Cuisines of the Americas are based on the cuisines of the countries from which the
immigrant peoples came, primarily Europe. However, the traditional European cuisine
has been adapted to a greater or lesser degree and many local ingredients and techniques
have been added to the tradition.
North America
Main article: North American cuisine
• Canadian cuisine
o Cuisine of Quebec
o Cuisine of Toronto
o Canadian Chinese cuisine
• Mexican cuisine
• Native American cuisine

12. United States
Main article: Cuisine of the United States
The cuisine of the United States is a style of food preparation derived from the United
States. The cuisine has a history dating back before the colonial period when the Native
Americans had a rich and diverse cooking style for an equally diverse amount of
ingredients. With European colonization, the style of cookery changed vastly, with
numerous ingredients introduced from Europe, as well as cooking styles and modern
cookbooks. The style of cookery continued to expand into the 19th and 20th centuries
with the influx of immigrants from various nations across the world. This influx has
created a rich diversity and a unique regional character throughout the country. In
addition to cookery, cheese and wine play an important role in the cuisine. The wine
industry is regulated by American Viticultural Areas (AVA) (regulated appellation),
similar to those laws found in countries such as France and Italy.
Midwestern cuisines
Northeastern cuisines
• Cuisine of New England
• Cuisine of Philadelphia
• Cuisine of New York City
Southern cuisines
• Cajun cuisine
• Floribbean cuisine
• Louisiana Creole cuisine
• Lowcountry cuisine
• Cuisine of Kentucky
Southwestern cuisines
• New Mexican cuisine
• Tex-Mex cuisine
Western cuisines
• California cuisine
• Cuisine of California
• Hawaiian cuisine
• Pacific Northwest cuisine

13. Fusion cuisine
• Chinese American cuisine
• Euro-Asian cuisine
• Italian-American cuisine
• New American cuisine
Other
• Fast food
• Barbecue
• Soul food
Central America
Main article: Latin American cuisine
Latin American cuisine has basically received influence from all over the world. Most of
the influence came due to colonization, and the resulting mixtures among the Native
Americans, European immigrants, and African slaves. Nonetheless, other immigration
waves (Some resulting from wars, such as World War II) also have had a hand at this
mixture, mainly in the form of immigrants from central and eastern Europe and from the
east of Asia (mainly China and Japan).
• Belizean cuisine
• Costa Rican cuisine
• Salvadoran cuisine
• Guatemalan cuisine
• Honduran cuisine
• Nicaraguan cuisine
• Panamanian cuisine
South America
Some of the richest food products of South America come from the middle of the
continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and
their cuisine. Potatoes are frequently grown as a result of this, and also plants such as
quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a
large array of seafood. Many plains also are on this continent, which are rich for growing
food in abundance. In the Patagonia south of Chile and Argentina, many people produce
lamb and venison. King crab is typically caught at the southern end of the continent.
Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna
and tropical fish are caught all around the continent, but Easter Island is one place where
they are found in abundance. Lobster is also caught in great quantities from Juan
Fernández. In Brazil the most traditional dish is the feijoada.
• Argentinian cuisine

14. • Brazilian cuisine
• Chilean cuisine
• Colombian cuisine
• Ecuadoran cuisine
• Peruvian cuisine
o Peruvian-Chinese cuisine (chifa)
• Uruguayan cuisine
• Venezuelan cuisine
Caribbean
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch
and Indian cuisines. These traditions were brought from the many homelands of this
region's population. In addition, the population has created from this vast wealth of
tradition many styles that are unique to the region. Seafood is one of the most common
cuisine types in the islands, though this is certainly due in part to their location. Each
island will likely have its own specialty. Some prepare lobster or conch, while others
prefer certain types of fish or sharks.
• Cuisine of Antigua and Barbuda
• Cuban cuisine
• Cuisine of Curaçao
• Dominican cuisine
• Dominican Republic cuisine
• Grenadian cuisine
• Guyanese cuisine
• Haitian cuisine
• Jamaican cuisine
• Martinican cuisine
• Puerto Rican cuisine
• Cuisine of Saint Kitts and Nevis
• Cuisine of Trinidad and Tobago
Historical cuisines
Africa
• Ancient Egyptian cuisine
Americas
• Native American cuisine
o Andean cuisine
o Aztec cuisine
o Maya cuisine
o Inca cuisine
• Cuisine of the Thirteen Colonies

15. Asia
• Byzantine cuisine
• History of Chinese cuisine
• History of Indian cuisine
• Ottoman cuisine
Europe
• Ancient Greek cuisine
• Ancient Roman cuisine
• Medieval cuisine
• Early modern European cuisine
• Soviet cuisine
Ethnic and religious cuisines
• Arab cuisine
• Berber cuisine
• Buddhist cuisine
• Jewish cuisine
o Cuisine of the Sephardic Jews
o Cuisine of the Mizrahi Jews
o Bukharan Jewish cuisine
• Native American cuisine
• Pennsylvania Dutch cuisine
• Peranakan cuisine
Cuisine styles
• Fusion cuisine
• Haute cuisine
• Immigrant cuisine
• Nouvelle cuisine
• Vegan cuisine
• Vegetarian cuisine
Cuisine (List of cuisines)
Regional
African · Arab · Asian · Caribbean · Eastern European · European · Latin American ·
Mediterranean · Middle Eastern · North African · North American · South Asian · West
African
National

16. Algerian · Argentine · Armenian · Australian · Austrian · Burkinabe · American ·
Belarusian · Bosnian · Botswanan · Brazilian · British · Bulgarian · Cameroonian ·
Canadian · Chilean · Chinese · Congolese · Colombian · Croatian · Cuban · Cyprus ·
Czech · Danish · Dutch · Ecuadorian · Egyptian · Equatorial Guinea · Estonian ·
Ethiopian · Finnish · French · Georgian · German · Greek · Guatemalan · Honduran ·
Hungarian · Icelandic · Indian · Indonesian · Iranian · Irish · Israeli · Italian · Jamaican ·
Japanese · Kazakhstan · Korean · Lao · Latvian · Lithuanian · Luxembourgian · Malaysia ·
Maltese · Mexican · Moldovan · Mongolian · Moroccan · Native American · Norwegian ·
Pakistani · Peruvian · Polish · Portuguese · Romanian · Russian · Saudi Arabian ·
Singaporean · Sicilian · Slovak · South African · Spanish · Swazi · Swedish · Swiss ·
Thai · Turkish · Ukrainian · Uruguayan · Venezuelan · Vietnamese
Historical
Ancient Egyptian · Ancient Greek · Ancient Roman · Andean · Aztec · Byzantine · Early
modern European · Historical Chinese · Historical Indian · Mayan · Medieval · Ottoman
Styles
Fast food · Fusion · Immigrant
Types of food
Confectionery · Dairy products · Fruit · Herbs / Spices · Meat · Vegetable
Carbohydrate staples
Barley · Bread · Breadfruit · Cassava · Couscous · Maize · Oatmeal · Pasta · Plantain ·
Potato · Quinoa · Rice · Sago · Sweet Potato · Taro · Wheat · Yam
Types of dish
Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup · Stew
Technical
Eating utensils · Food preparation utensils · Techniques · Weights and measures
See also
Kitchen · Meal (Breakfast · Lunch · Dinner) · Wikibooks:Cookbook