A Look at Ethnic Cuisine

Africa: Africa is the second largest land mass in the world, and the diversity of the people of Africa is reflected in their cuisine. Their dishes have European and Asian influences. Africans use much of the available local fruits, cereal grains, vegetables, milk, and meat products. In tropical Africa, cow’s milk is rare, though, due to disease. African cuisine can be divided into five distinct regions: East Africa, North Africa, West Africa, Southern Africa, and Central Africa.

Australia: Australian cuisine is heavily influenced by past settlers, such as the British, and its Asian neighbors, as well as Mediterranean influences from immigrants. Long-term government health initiatives led to wide use of fresh produce, with a tendency toward low-salt, low-fat cooking techniques and lean meat. Seafood is also very popular due to a majority of the Australian population living along the coastline.

Belgium: Belgian cuisine is known for Gourmands, or big cuisine, rather than Gourmets, or fine cuisine. Portions are large, and quality is good, while not pretentious. Potato fries originated from Belgium. There are two variations: French fries, which are thinner and fried in vegetable oil, and Belgium fries, which are thicker and fried in animal fat. Belgians are also known for beer, waffles, chocolates, and mussels.

Brazil: Because Brazil is such a large country, its cuisine varies from region to region. The food is influenced by the native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Poles, Syrians, Lebanese, and Japanese. Brazil’s signature dish is whole feijoada, a meat and bean stew influenced by the French cassoulet.

Britain: British cuisine has the international image of being “unimaginative and heavy.” However, British cuisine offers a wide variety of foods. The technique of meat and savory herb stewing was developed in Anglo-Saxon England. British dishes also include fish and chips, the Sunday roast, and bangers and mash, or sausages and mashed potatoes. British cuisine can be further broken down into English, Scottish, and Welsh cuisine.

France: French cuisine has experienced many changes throughout history, such as Napoleon Bonaparte developing the trend away from spices and toward using more herbs. In the 20^th century, French cuisine was established as haute cuisine, or fine cuisine. French cuisine is known for its baguettes, pastries, wine and cheese.

Germany: Germany’s cuisine has evolved with the social and political changes and varies by region. Meat is a major part of the German diet; pork is the most popular. The average person will eat 72 pounds of meat each year. In the northern coastal regions, seafood is also popular. Vegetables are sometimes served as side dishes but for the most part, are used in stews and soups.

Greece: Greek cuisine is the quintessential Mediterranean cuisine. It is similar to Italian, Balkan, and Anatolian cuisines, as well as of the Levant. Olive oil, vegetables and herbs, grains and bread, such as pita bread, wine, and fish are used extensively. Greeks also use lamb and pork, olives, cheese, eggplant, and yogurt.

Guatemala: Guatemalan cuisine varies widely by its 22 departments, or divisions. Antigua Guatemala is known for its candy with fruits, seeds, and nuts. Much of Guatemalan cuisine is based on Mayan cuisine with emphasis on the use of corn, chiles, and beans. While some of its dishes may share the same names as those of nearby countries, such as enchiladas, quesadillas, and tamales, they are quite distinct.

India: Indian cuisine is marked by various spices, herbs, and other vegetables. The cuisine varies widely throughout India reflecting the diverse population. It is influenced by India’s religious beliefs leading to many vegetarian dishes, the Middle East, Central Asia, and the Mediterranean. Curry, a spice originating from India, is used in many dishes and has spread to many other countries.

Indonesia: Indonesia is an archipelago of over 6,000 islands. The cuisine is therefore varied regionally. Indonesian cuisine is similar to Polynesian and Melanesian cuisine. There are also Middle Eastern, Indian, and Chinese influences. Dishes often use peanut sauce or coconut milk, and rice, which is a staple.

Italy: Italian cuisine has evolved with the social and political changes and varies throughout Italy. Potatoes, tomatoes, bell peppers, and maize are key ingredients in Italian dishes. Cheese and wine are also a major part of the cuisine, as well as espresso. From the famous pastas and wines, even Italian gift baskets are sure to delight.

Japan: Japanese cuisine usually refers to traditional-style Japanese food, like that of the era of national seclusion. It is known for its focus on the quality of the food and the presentation. Rice, as in many other countries of that region, is a staple. Seafood is also used in many Japanese dishes.

Lebanon: Lebanese cuisine is characterized by starches, fruits, vegetables, and fresh fish and seafood. On occasion, when red meat is eaten, it is usually lamb, but for the most part, poultry is the meat component. Garlic, olive oil, and lemon juice are used liberally. There is also an emphasis on herbs and spices. Most Lebanese food is grilled, baked, or sautéed.

Mexico: Mexican cuisine has diverse flavors, colorful decorations, and a variety of spices and ingredients. The food varies by region, depending on the climate and the ethnic demographics. For the most part, it is Spanish cuisine fused with Aztec cuisine, from the time the conquistadors conquered Mexico. Corn is the staple of Mexico, although rice is used often as well.

Philippines: Filipino cuisine is influenced by Spaniards from the Spanish colonial period, as well as by the Chinese, American, and other Asian cuisines. Dishes are varied from the simple to the elaborate, but pork is a specialty. As with most Asian countries, rice is a staple. Because of the tropical climate, fresh fruits are plentiful and are often used in cooking.

South Africa: The South African cuisine is mostly European when the urbanization of the nineteenth century led to the decline of indigenous cuisine. Cuisine includes influences from Portugal, the Netherlands, Germany, France, and the United Kingdom. It is also influenced by India, and curry dishes are popular in South Africa.

Spain: Spanish cuisine is varied due to differences in geography. The northwestern part of Spain has more animal fats, like the husbandry of the North; the southern parts of Spain have a more Mediterranean cuisine. Spanish dishes often use seafood, reflective of the maritime roots. Legumes, onions, garlic, and olives are used often in dishes, as are tomatoes, potatoes and peppers, which originated from the New World.

Thailand: Thai cuisine is influenced by the Portuguese, Dutch, French, and Japanese. It varies from region to region but is characterized by its hot and spicy flavoring. Lemongrass, lime, chili peppers, peanuts, curry, and coconut milk are often used in Thai dishes. Harmony is the ultimate goal with the dishes, since they are served all at once rather than in courses.

Turkey: Turkish cuisine is a fusion of Central Asian, Middle Eastern, and Balkan cuisines. Sis kebab, which consists of pieces of lamb skewered and grilled, is a signature dish of Turkey. Lamb and eggplant, or aubergine, are pervasive in Turkish foods. Turkey is also known for its natural yoghurt.

United States: With European colonization, the cuisine changed vastly with the introduction of new ingredients and techniques. The cuisine of the United States evolved further with the influx of immigrants from all around the world in the 19^th and 20^th centuries. Many dishes that are considered “All-American” originated from other countries, such as hot dogs and hamburgers from Germany and pizza from Italy. The cuisine varies from region to region depending on the influences. For example, the South is heavily influenced by African, French, and Mexican cuisines.

Vietnam: Vietnamese cuisine is heavily influenced by the Chinese and the French due to the history of conquest. However, Vietnamese cuisine is lighter, in that it uses less oil and butter. A typical meal includes a meat dish, a vegetable dish, and soup, all of which is eaten with rice, a staple. Fish sauce is often used to flavor a dish. It is usually described as malodorous, but when cooked into a dish, its saltiness has more depth than regular salt. The warm climate also allows for plentiful fresh fruits, vegetables, and herbs.