By region
Nile perch are one of the world's largest freshwater fish and a significant food source. it reaches a maximum length of over six feet, weighing up to 440 lbs, although many fish are caught before growing this large. It's widespread throughout much of the Afrotropic ecozone.
Central African cuisine can be considered as traditional because of the remote nature of the region, which remained relatively isolated until the 19th century. Some foods, such as cassava (a food staple in Central Africa), groundnuts and chili peppers were imported from the New World. Plantains are also common in Central African cuisine. Meats, such as crocodile, antelope, monkey and warthog, are sometimes hunted in the forests. Bambra is a porridge made from cooked rice, peanut butter and sugar. A jomba is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire.
East African cuisine: East Africa is the eastern region of the African continent, variably defined by geography or geopolitics. In the UN scheme of geographic regions, 19 territories constitute Eastern Africa: This is a vast region with many diverse cuisines.
Horn African cuisine: The Horn of Africa is a peninsula in East Africa that juts hundreds of kilometers into the Arabian Sea and lies along the southern side of the Gulf of Aden. Besides sharing similar geographic features, the countries of the Horn of Africa are, for the most part, linguistically and ethnically linked together. Cuisine in the region involves many cooking techniques and ingredients. The main traditional dishes in Eritrean cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Common Ethiopian cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop or scooped with injera, a large sourdough flatbread made of teff flour, the dough of which is fermented for several days before cooking. Somalian cuisine varies from region to region and consists of an exotic mixture of diverse culinary influences. It is a product of Somalia's rich tradition of trade and commerce. Xalwo or halva is a popular confection served during special occasions such as Eid celebrations or wedding receptions.
North African cuisine includes cuisines from regions along the Mediterranean Sea, inland areas and includes several nations, including Algeria, Egypt, Libya, Morocco, and Tunisia. In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. The best-known North African/Berber dish abroad is surely couscous.
South African cuisine is sometimes referred to as "rainbow cuisine" because it's based on multicultural and various indigenous cuisines. Curried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. South African cuisine can be defined as cookery practiced by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people, and settler cookery that emerged from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants.
West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical. Some of the region's indigenous plants, such as hausa groundnuts, pigeon peas and cowpeas provide dietary protein for both people and livestock. Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa. Ancient Africans domesticated the kola nut and coffee, now used globally in beverages.
Madagascar
Malagasy cuisine is the cuisine of the island country of Madagascar, located in the Indian Ocean off the southeastern coast of Africa. Madagascans are mostly Malayan Polynesian, along with Africans, Arabs, Indians and Europeans. Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lichee nuts are grown on the island.Meats include chicken, beef and fish, and curry dishes are common. A common food is laoka, a mixture of cooked foods served atop rice. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking.
Malagasy cuisine
Two common Madagascan laokas: Bambara groundnut and pork (left) and potato leaves with dried shrimp (center), usually served atop rice. On the right are bottles of lemon and mango sauces (achards), which are common in the northwestern coastal regions of Madagascar.
Asian cuisine
A Mongolian stew
Asia is the world's largest and most populous continent, covers 29.9% of the Earth's total land area, has approximately 4 billion people and hosts 60% of the world's current human population. As such, Asia has numerous cuisines.
Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang, all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Szechuan, Shandong, Jiangsu and Guangdong cuisines. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle.
Regional foods
Char siu is a popular way to flavor and prepare pork in Cantonese cuisine.[30]
Regional cuisines
Many traditional Chinese regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.
Different types of nigiri-sushi
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.
Japanese cuisine is known for its emphasis on seasonality of food (旬, shun). Japanese regional cuisine includes a vast array of regional specialities known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).
Regional cuisines
Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine.
Korean cuisine
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)
Korean barbecue
Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends. Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"), is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself.
Russian cuisine and Russian wine
See also: Soviet cuisine
Russian cuisine is diverse, as Russia is the largest country in the world.Traditional and common Russian foods include:
Beer
Blini, a pastry rolled with a variety ingredients
Borshch, a traditional Russian beet soup
Caviar
Crepes
Ice cream
Pelmeni, pastry dumplings filled with meatballs
Pirozhki pastries filled with potato, cabbage, meat or cheese
Shashlyk, Russian kebabs
Sour cream
Russian vodka
South Asian cuisine
South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arabic countries.
Afghan cuisine
Bengali cuisine
Bhutanese cuisine
Burmese cuisine
Indian cuisine
Indian wine
Andhra cuisine
Assamese cuisine
Goan cuisine
Gujarati cuisine
Hyderabadi cuisine
Karnataka cuisine
Kerala cuisine
Marathi cuisine
Oriya cuisine
Parsi cuisine
Rajasthani cuisine
Sikkimese cuisine
Kashmiri cuisine
Maldivian cuisine
Nepali cuisine
Newari cuisine
Pakistani cuisine
Sindhi cuisine
Punjabi cuisine
Sri Lankan cuisine
Tamil cuisine
Outline of Indian cuisines
Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices, herbs,vegetables and fruits, and is also known for the widespread practice of vegetarianism in Indian society. Indian regional cuisine is primarily categorized at the regional level, but also at provincial levels. Cuisine differences derive from various local cultures, geographical locations (whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine is also seasonal, and utilizes fresh produce. For further information refer to the List of Indian dishes article.
Southeast Asian cuisine
A compete Javanese Nasi Gudeg, which consist of Gudeg (young jackfruit cooked in coconut milk), fried chicken, boiled egg also in coconut milk, and krecek (buffalo skin cracker dipped in spice).
Bruneian cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan.
Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands. Many regional cuisines exist, often based upon cultural and foreign influences. For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.
Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Spices, aromatic herbs and roots are all used in Malaysian cuisine.
Philippine cuisine has evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. For more information refer to: Philippine cuisine; regional specialties.
Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay, the predominant Chinese,Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 19th century.
Thai cuisine can be described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern. A fifth cuisine is Thai Royal cuisine, based on the palace cuisine of the Ayutthaya kingdom (1351–1767 CE), which was influential upon the cuisine of the Central Thai plains. Each cuisine has similarities to foods and cuisines in neighboring countries and regions, including the Cuisine of Burma, Yunnan cuisine, Lao cuisine, Cambodian cuisine and Malaysian cuisine.
European cuisine and Old World wine
European cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.
Regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent.
Ukraine
Ukrainian cuisine has significant diversity, historical traditions and is influenced by Russian, Polish, Turkish and Polish cuisines. Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs. In Ukraine, bread is a staple food, there are many different types of bread, and Ukraine is sometimes referred to as the "breadbasket of Europe." Pickled vegetables are utilized, particularly when fresh vegetables aren't in season. There are about 30 varieties of Ukrainian Borsch soup, a common dish that often includes meat.
Northern Europe
A large paella, a Valencian rice dish
In Italian cuisine, each area has its own specialties, primarily at the regional level, but also at provincial levels. abundance of difference in taste,
and is known to be one of the most popular in the world, with influences abroad. The differences can derive from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal, often incorporating fresh produce. Italian regional cuisines include:
Spanish cuisine has many diverse regional cuisines based upon differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. Regional Spanish cuisines include:
Regional Dutch cuisines can be distinguished by three geographic regions in The Netherlands, northeastern, western and southern cuisine.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine. French cuisine styles include Nouvelle cuisine, Haute cuisine and Cuisine classique. In November 2010 the French gastronomy was added by UNESCO to its lists of the world's "intangible cultural heritage".
German regional cuisine can be divided into Bavarian cuisine (Southern Germany), Lower Saxon cuisine (Northern Germany), Thuringian (Central Germany)[75] and Saxony-Anhalt (Central Germany).
Middle Eastern cuisine
Kabsa is a traditional Saudi Arabian dish.
Middle Eastern, or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East (Western Asia). The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, lamb, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.
Pakistani regional cuisines can be categorized by Baloch cuisine, Kashmiri cuisine, Pashtun cuisine, Muhajir cuisine, Punjabi cuisine, Lahori cuisine, Mughlai cuisine and Sindhi cuisine.
Regional foods
Abgoosht, an Iranian stew usually made with lamb and vegetables
Kabsa, Considered by many as Saudi Arabia's national dish
Mandi, a traditional Yemeni dish usually made from meat (lamb or chicken), basmati rice, and spices.
Musakhan, a Palestinian dish of roasted chicken and bread
Pastırma, a highly seasoned, air-dried cured beef, common in Armenia
Qabili Palau, Afghanistan's national dish
North America
Canadian cuisine and Canadian wine
Canadian cuisine varies widely from depending on the regions of the nation. The former Canadian prime minister Joe Clark has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord." Common contenders as the Canadian national food include Poutine and Butter tarts. Canada is the world's largest producer of maple syrup, and the sugar maple's leaf has come to symbolize Canada and is depicted on the country's flag.
Jamaican jerk spice chicken, rice, plantain and a honey biscuit
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population.
An Anafre of hot fried beans and Tortillas as served in Honduran restaurants
Some typical foods in Central American cuisine include maize-based dishes,tortillas, tamales, pupusas, various salsas and other condiments, guacamole, pico de gallo, mole, chimichurri and pebre.
By country
Belizean cuisine is an amalgamation of all the ethnicities in the nation of Belize, and their respective wide variety of foods. Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British and American. Beans, tortillas, cheese, chicken, rice and seafood are common in the cuisine.
In Costa Rican cuisine, a common dish is gallo pinto, which is rice and black beans. Tortillas, plantains, fish, beef and chicken are part of the cuisine. Casado is a traditional dish comprised of meat served with tortillas and side items such as black beans and rice, or gallo pinto. Refrescos in Costa Rica refers to cold fruit smoothie beverages made with fruit and milk or water.
Salvadoran cuisine consists of food from the Maya, Lenca, and Pipil people. The cuisine is also influenced by Spanish cuisine. Empanadas, tamales
and pupasas are widespread, and seafood is common because of San Salvador's extensive coastline.
Guatemalan cuisine was influenced by the Mayan Empire, Spanish rule and the current modernized country. Guatemala has 22 departments (or divisions), each of which has varying food varieties.
Honduran cuisine is a fusion of African, Spanish, and indigenous cuisine. Coconut is used in both sweet and savory dishes. Regional specialties include fried fish, tamales, carne asada and baleadas. Common dishes include grilled meats, tortillas, rice and beans. Seafood is common in the Bay Islands and on the Caribbean coast.
Nicaraguan cuisine is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods. When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca.
Panamanian cuisine is both unique and rich. As a land bridge between two continents, Panama possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Panamanian cuisine is a unique mix of African, Caribbean, Spanish and Native American cooking and dishes.
Regional foods
Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine.[98] Since the majority of Greenland is covered by permanent glaciers, the sea is the source of most domestically-sourced food. Seafood dishes include various fishes (often smoked), mussels, and shrimp. Ammassat or capelin, a fish in the salmon family is commonly consumed.The national dish of Greenland is suaasat, a traditional Greenlandic soup. It is often made from seal, or from whale, reindeer, or sea birds. The soup often includes onions and potatoes, and is simply seasoned with salt and pepper, or bay leaf. The soup is often thickened with rice, or by soaking barley in the water overnight so that the starches leach into the water. During the summer, meals are often eaten outdoors.
Mexican cuisine and Mexican wine
Mexican food varies by region because of Mexico's large size and diversity, different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known arrachera cut. The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake, and in beverages such as balché. Mexican cuisine was added by UNESCO to its lists of the world's "Intangible Cultural Heritage of Humanity".
By region
Mexico's six regions differ greatly in their cuisines. In the Yucatán, achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange. In contrast, the Oaxacan region is known for its savory tamales, moles, and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce).
Tacos made with carnitas filling
Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as barbacoa, pozole, menudo and carnitas.
Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.
In pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging from iguana to rattlesnake, deer, spider monkey, chapulines, ant eggs, and other kinds of insects.
Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complimented with habanero and chipotle peppers.
Regional foods
Carne asada, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped
Chipotle, a smoke-dried jalapeño chili pepper
Chocolate: The word chocolate originated in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. In the past, the Maya civilization grew cacao trees and used the cacao seeds it produced to make a frothy, bitter drink. The drink, called xocoatl, was often flavored with vanilla, chili pepper, and achiote (also known as annatto). Chocolate was also historically used as a form of currency. Today chocolate is used in a wide array of Mexican foods, from savory dishes such as mole to traditional Mexican style hot chocolate and champurrados, both of which are prepared with a molinillo.
United States
American cuisine and American wine
Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings.
By region
California cuisine is a style of cuisine marked by an interest in fusion (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.
Hawaiian cuisine in modern times is a fusion of many cuisines brought by multiethnic immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni noodles and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu'au favorite, kalua pig.
Louisiana Creole cuisine is a style of cooking originating in Louisiana that blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, African,and general Southern cuisine.
Midwestern U.S. cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Cuisine of New England comprises Northeastern U.S. cuisine, including the six states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The American Indians cuisine became part of the cookery style that the early colonists brought with them.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are available in New York City, both in and out of their various ethnic neighborhoods.
Pacific Northwest cuisine is an North American cuisine of the states of Oregon, Washington and Alaska, and the provinces of British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with noticeable influence from Asian and Native American traditions.
The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to Texas. See also: Soul food and Cuisine of Kentucky.
Southwestern U.S. cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era. there is, however, a great diversity in this type of cuisine throughout the Southwestern states.
The cuisine of the Western United States can be distinct in various ways compared to the rest of the U.S. Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states. The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability. The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country, is important in the cuisine picture of the Western United States.
Australia
Australian cuisine and Australian wine
Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia. The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods. Later influences developed out of multicultural immigration and included Chinese cuisine, Japanese cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine. Mediterranean cuisine influences from Greek cuisine, Italian cuisine, and Lebanese cuisine influences are strong, also influences from French cuisine, Indian cuisine, Spanish cuisine, and Turkish cuisine, German cuisine, and African cuisine. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit growing regions. The Granny Smith variety of apples first originated in Sydney, Australia in 1868. In the Southern states of Victoria and South Australia, in particular the Barossa Valley, wines and food reflects the region's traditions and heritage. Australia's climate makes barbecues commonplace. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common.
Tasmania
Tasmanian wine
During colonial times typical English cuisine was the standard in most areas of Tasmania. Tasmania now has a wide range of restaurants, in part due to the arrival of immigrants and changing cultural patterns. There are many vineyards throughout Tasmania, and Tasmanian beer brands such as Boags and Cascade are known and sold in Mainland Australia. King Island off the northwestern coast of Tasmania has a reputation for boutique cheeses and dairy products. Tasmanians are also consumers of seafood, such as crayfish, orange roughy, salmon and oysters, both farmed and wild.
New Zealand
New Zealand cuisine and New Zealand wine
New Zealand cuisine is largely based upon local ingredients and seasonal variations. New Zealand is an island nation with a strong agricultural-based economy, and nationally and regionally grown produce and fresh seafood is prominent. The kumara is a type of sweet potato that's been grown in New Zealand for thousands of years, and is believed to have been imported by early Maori settlers in the mid-1200s. Varieties of kumara include gold, white and red, with red usually the being sweetest. Kiwifruit is a significant part of New Zealand agricultural production. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan. Historical influences came from the Māori culture. New American cuisine, Southeast Asian, East Asian and Indian traditions have become popular since the 1970s.
Regional foods
ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water.
A Boston bun/Sally lun is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand.
Hāngiis a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven.
The Amazonia region of South America provides a plethora of fresh fish and tropical fruits. In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean, provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region 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 another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández.
Argentine beef: Argentina has the world's second highest consumption rate of beef, at 55 kg (121 lbs.) a year per capita.
Brazilian cuisine, like Brazil itself, varies greatly by region. Brazil is a large country, with many various types of agriculture and livestock available in different areas.
Fanesca is a traditional Ecuadorian soup made with many diverse ingredients.
Feijoada is the most traditional dish in Brazil, a stew of beans with beef and pork, which is also considered by many as Brazil's national dish.
Kosereva is a common "barreled" candy with a high protein content native to Paraguay, made with the hardened skin of the sour orange ("apepú", in Guarani language) and cooked in black molasses, resulting in a bittersweet and acidic taste.
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