Cuisine

From Simple English Wikipedia, the free encyclopedia
Jump to navigation Jump to search
A popular food in Greek cuisine called Gyros.

Cuisine refers to any style of cooking, including its practices, traditions and recipes. A cuisine is usually associated with a specific culture. It is mainly influenced by the ingredients that are available to that culture. Cooking methods, customs and ingredients together form meals that are unique to a particular region. When people talk about Italian cuisine, they are referring to the food that Italians are famous for. Cuisine is a French word that means "kitchen", but it originally comes from the Latin word coquere, which means "to cook".

Traditionally, cuisines are shaped by a number of things. In some religious traditions, certain foods are forbidden by law (an example is in Judaism). Climate and trade affect the what ingredients are available. Climate may also affect the methods by which food is prepared. Before the exploration of Asia and America by Europeans, certain foods were not known to European cuisine. Tomatoes, maize, avocados and cacao, for example, did not enter European diets until merchants brought these ingredients back from the New World. In modern times, cuisines are becoming more and more multicultural. New cuisines continue to develop even today.[1]

Cuisines have different courses or three meals Breakfast, Lunch and Dinner. Ancient Greeks had breakfast—bread dipped in wine. The bread was made from barley, the main source of all bread in ancient times. It was probably hard, which is why the Greeks would dip it in the wine, to soften it up and make it easier to eat.

The history of breakfast goes back to the ancient Greeks also ate something called a teganites (τηγανίτης), which resembles a pancake. These were made with wheat flour, olive oil, honey, and curdled milk, and usually topped with honey or cheese.

Related pages[change | change source]

References[change | change source]

  1. Lindsey, Robert (18 August 1985). "California Grows Her Own Cuisine". New York Times.