Northern European cuisine

European cuisine comprises the cuisines of Europe "European Cuisine."Europeword.com
. Accessed July 2011. including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.

The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co. Steak and cutlets in particular are common dishes across the West. Western cuisines also emphasize grape wine and 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 cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better-off would also make pasta, dumplings and pastries. 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 are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) 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. This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared 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.

History

Medieval

In medieval times, a person's diet varied depending on their social class. Cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes- it was taken as a lunch for the working man, and thick slices of it were used as plates called trenchers. People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals. Dishes for people of these classes were often heavily spiced. Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person had to be able to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin

HOME


Content is Copyleft
Website design, code, and AI is Copyrighted (c) 2014-2017 by Stephen Payne


Consider donating to Wikimedia



As an Amazon Associate I earn from qualifying purchases