European Cuisine
European cuisine | | |
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An English Sunday roast.
Croissant, of unknown origin, associated with France.
Hungarian goulash.
Smørbrød from Norway.
European cuisine, or alternatively Western cuisine is a generalized nomenclature for people especially from East and Southeast Asian countries referring collectively to the cuisines of theWestern countries including Europe, Russia, North America, and Australasia, Oceania, and Latin America [1]. This term is rarely used in the West except in the context of contrasting with Asian styles of cooking. It is analogous to Westerners referring collectively the cuisines of Asian countries as Asian cuisine. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries [2]. Compared with traditional cooking of Asian countries, meat is more prominent and substantial in serving, and Westerners traditionally have a far more in depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asians[3]. Steak in particular is a common dish across the West. Western cuisines also put in substantial emphasis on sauce (or called gravy in meat dishes) as condiments, seasonings, or accompaniments due to the difficulty of seasonings penetrating larger pieces of meat used in cooking. Plenty of dairy products are utilized in the cooking process, except for the nouvelle cuisine days [4]. Spices are more prominent than many East and Southeast Asian cuisines due to the heavy use of meat [5]. Carbohydrate staples play a more minor role than Asian cuisines.Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menuscontaining a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s
| | About 2 pages (640 words) | |
| | | |
|
-------------------------------------------------
Top of Form
Bottom of Form
An English Sunday roast.
Croissant, of unknown origin, associated with France.
Hungarian goulash.
Smørbrød from Norway.
European cuisine, or alternatively Western cuisine is a generalized nomenclature for people especially from East and Southeast Asian countries referring collectively to the cuisines of theWestern countries including Europe, Russia, North America, and Australasia, Oceania, and Latin America [1]. This term is rarely used in the West except in the context of contrasting with Asian styles of cooking. It is analogous to Westerners referring collectively the cuisines of Asian countries as Asian cuisine. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries [2]. Compared with traditional cooking of Asian countries, meat is more prominent and substantial in serving, and Westerners traditionally have a far more in depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asians[3]. Steak in particular is a common dish across the West. Western cuisines also put in substantial emphasis on sauce (or called gravy in meat dishes) as condiments, seasonings, or accompaniments due to the difficulty of seasonings penetrating larger pieces of meat used in cooking. Plenty of dairy products are utilized in the cooking process, except for the nouvelle cuisine days [4]. Spices are more prominent than many East and Southeast Asian cuisines due to the heavy use of meat [5]. Carbohydrate staples play a more minor role than Asian cuisines.Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menuscontaining a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s
References: 1. ^ Lai Tzi-chuen, Practical Western Cookbook, pg 39, Food Paradise Publishing Co, Hong Kong, 1986 2. ^ Kwan Shuk-yan, Selected Occidental Cookeries and Delicacies, pg 23, Food ParadisePublishing Co, Hong Kong, 1988 3. ^ Lin Ch 'ing, First Steps to European Cooking, pg 5, Wan Li Publishings Co, Hong Kong, 1977 4. ^ Kwan Shuk-yan, pg 26 5. ^ Lin Ch 'ing, pg 1 http://www.bookrags.com/Category:European_cuisine