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Long distance trade had been conducted for thousands of years, but
beginning in the 14th century Europeans developed a sailing ship technology
of unprecedented sophistication. These ships were fast, carrying a large
spread of canvas, were highly maneuverable and could sail against the
wind. Their size enabled them to economically move large amounts of
trade goods over long distances and allowed heavy armament to ward off
pirates and impose their will on local populations.
Many new foods, particularly from Central and South America, were carried
worldwide and rapidly adopted into local cuisine. Today it's hard to imagine
a Thailand without chilis, a Germany without potatoes, or an Italy without
tomatoes.
Now the ingredients and cuisines of the entire world are available to
enrich our lives, so here's my division of regional cuisines. Eventually each
will link to an article describing finer divisions and giving a lot more
detail, but I can't do everything at once.
Regions
Note that the regions I've defined here do not necessarily correspond
to United Nations divisions, Wikipedia or any other "authority". They are
defined according to culinary consistency. Some, such as associating
Turkish and Armenian are distinctly "politically incorrect".
General Euro/American
This catch-all region is for dishes of uncertain origin or regional
authenticity but common to Europe, North America, Australia and other
regions dominated by European culture.
Africa
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Africa - North
The cuisines of North Africa, a predominently Muslem region, are closely
related to those of the Levant and Arabia. They reach their high point in
Morocco where there has been cross-polination with formerly Islamic Spain.
Africa - sub-Saharan
This part of Africa is far removed
from the predominantly Arab / Islamic nature of North Africa. From here
came the African influences we see in the cuisines of the USA South,
Caribbean and South America.
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Americas
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North America - USA & Canada
This very large hunk of continent once followed English practice
with a bit of German mixed in, but is becoming increasingly multicultural
and increasingly regional. I divide it into these main regions:
- Northern - US & Canada above latitude 37° and below
60° - mixed European cuisines.
- Cajun & Creole - the two
French, Spanish, Italian and African influenced cuisines of Southern
Louisiana.
- Pacific: - Southern California and Hawaii - European / Asian
fusion. Note that Southern California also belongs to the Soutwest
region. Northern California is the homeland of Yuppie culture, while
both north and south participate in "California Cuisine".
- The South: - below 37° and east of Texas - European / African
fusion. Formerly it included Florida which is now part of the
Caribbean.
- Southwest: - Below 37° from the Pacific through Texas -
European / Mexican / Native fusion.
- Arctic: - Alaska and Canada above 60° - mostly native
cuisine.
North America - Mexico
A Spanish / Native fusion cuisine with considerable regional variation
depending on climate and available foods.
Central America
Technically this is the tropical part of North America, different
enough from the rest to have it's own category. A blend of Native,
Spanish and African influences.
South America
A large continent with considerable regional variation, but all
recognizable as South American. A variable blend of Native, European and
African influences. South America has absorbed more from the whole of
Europe than have Mexico and Central America due to substantial
immegration from Italy, Germany, Portugal and other regions. There is
also a significant Middle Eastern influence in Brazil.
Caribbean & Florida
Traditional Caribbean cuisine is a slave cuisine combining European,
African, Indian and Chinese - any culture from which slaves and cheap labor
could be imported, mostly to work the sugar plantations. Chefs have been
working hard to up-market this cuisine for the tourist trade since slavery
and sugar production are currently in decline. Florida was once part of
the US South, but Miami is now often called
"the capital of the Caribbean".
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Asia
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Central Asia
Central Asia is a large area variously defined. I will use the common
definition which includes Kazakstan, Uzbekistan, Turkmenistan, Tajikstan,
Kyrgyzstan but also extend eastward to include the Xinjiang Uyghur region
of China - a non-Chinese region which, like Tibet, has been forceably
annexed by China. The cuisines of this area are basicly those of nomadic
hearding peoples and based on beef, sheep and horse meat and milk.
East Asia
A group of rather different but clearly related cuisines. They are
sufficiently close to be compatible (with due care) on the same table
and all are eaten with chopsticks.
- China
Actually a collection of four major related cuisines and a number
of minor ones. Notably: Northern (Beijing - called "Mandarin" in the U.S)
Eastern (Shanghai), Southern (Cantonese) and Western (Sichuan).
- Japan
Japan, drastically changed by Zen Buddhism and a period of rule by
Samurai warriors has developed an esoteric cuisine where presentation,
texture and flavor are equally important.
- Korea
Korea's choice of beef and fish over pig and chicken differentiates
it from its Chinese neighbor.
Himalayas
Tibet, Nepal, Bhutan, Baltistan and
parts of northern India - a region where the cuisine has been
profoundly affected by culture and terrain.
South Asia
This large region spans a wide range of climates from tropical to
temperate and from sopping wet to bone dry. Over the full range it is
noted for a high emphasis on spices and spice mixtures, though the style
of spicing varies greatly from one region to the next.
- India
India accouonts for nearly the entire subcontinent and hosts a wide
range of cuisines from chili hot to mild and every stage from extreme
vegetarian to enthusiastic meat eaters and has strongly influenced the
cuisines of Southeast Asia and Southern China.
- Bangladesh
Formerly part of the Bengal region of India, Bangladesh was split
off as "East Pakistan" because of its population is predominently
Muslim. Politically and culturally at odds with West Pakistan it
broke away. The cuisine is distinctly Bengali.
- Sri Lanka
- Ceylon
This island, famous for its tea and spices, remained independant
for thousands of years until finally conquered by the British. It's
cuisine is similar to that of southern India, but with significant
differences.
Southeast Asia
A vast tropical area characterized by
long coastlines, large rivers and myriad islands extending well into the
Pacific. The most sophisticated cuisine is that of Thailand, but the whole
area incorporates strong influences from India, China, and Islamic
countries, and Spain in the Philippines. Rice is the primary staple and
fish are highly important along with chickens and buffalo, and pigs in
non-Islamic areas. This region includes:
Western Asia
Iran, Afghanistan, Pakistan. An Islamic cuisine
with influences from India and the Middle East, and which has itself
exerted a strong influence on northwestern India and Iraq. As with other
Islamic cuisines it is heavy on lamb and rice but incorporates also a
lot of fruits, nuts and melons.
For purposes of ancient history Anatolia (Turkey and formerly large
parts of Armenia) is often included in Western Asia, but for culinary,
economic and political reasons Anatolia is better considered part of
Europe.
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Europe
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Anatolia & Caucasus
Until World War I Anatolia was considered part of Europe,
and probably will be again once some Armenian issues get settled and
the Germans calm down. Originally Indo-European, the region was later
overrun by Turkic tribes from Central Asia. The region includes
Turkey, Armenia, Georgia and Azerbaijan.
Balkan States
A group of small countries along the eastern coast of the Adriatic
Sea and the Aegean Sea. They have been almost continuously at war with
each other and nearby poeples since before recorded history. Origins are
obscure but most Balkan peoples Indo-European groups - Southern Slavic
for most of the Balkan peoples and possibly Anatolian for the Greeks.
Baltic States
A group of peoples along the east coast of the Baltic Sea,
Finland, Estonia, Latvia and Lithuania.
Finland and Estonia speak Finnish-Ugric languages related to Hungarian
while Latvia and Lithuania speek Indo-European languages.
Central Europe
Germany, Holland, Switzerland, Austria,
Slovenia and Czech Republic. The people of this region
are generally Germanic or Germanized Slavs.
South Central Europe
Hungary, Transylvania and Rumania
Here we have major fusion cuisines building on Austrian, Hungarian,
Turkish, Bulgarian and Greek - and in Transylvania Jewish, Armenian and
Saxon. These are meat based cuisines (with more vegetables at the
Romanian end from Turkish influence) and are easily integrated into
North American practice.
France & Belgium
In Medeivel times French cuisine was pretty much the same as the
English, but during the Renaisance influences from Italy and other
southern countries changed it substantially. After the French Revolution
highly skilled but now unemployed chefs invented the modern restaurant.
To serve a new middle class anxious to experience the decadance of the
(recently beheaded) nobility, they invented a fast food system known as
the "French High Cuisine". I except Provence and include it under
"Mediterranean".
Mediterranean
The European Mediteranean includes Greece, Italy,
Spain, Portugal and the French region of Provence.
A cuisine strong in vegetables, seafood and olive oil now being held up
as an example of a healthy diet. In Greece it is closely related to the
Turkish / Armenian cuisine (which is why I've also got Greece listed in
the Balkan group).
Scandinavia
Denmark, Norway, Sweden are Germanic countries
between the North Atlantic and Baltic Sea, They are noted for fermented
fish concoctions that wouldn't be considered edible anywhere else, and
for meatballs and open-faced sandwiches that definitely are. A
heavily fish and dairy oriented cuisine but featuring some spices and
flavorings brought back by the Vikings from as far away as China and
India.
Slavic Region
Poland, Russia, Ukraine, Slovakia - Far from "pure cuisines", this
region includes strong influences from Germany, France, Turkey and Central
Asia. This is particularly true of Poland, long a trade crossroads
between Turkey and Scandanavia as well as France and Russia. Slavic
cuisine is noted for large presentations of appetizers.
United Kingdom & Ireland
England, Scotland and Ireland - cuisines attempting to cast off an
often well deserved reputation for the worst food available in the known
universe. Traditional dishes are now served in both original
and modernized versions while foreign influences are increasingly
incorporated, particularly from India, Pakistan and France.
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Middle East
The Levant, Iraq and Arabia. Mapmakers often include
this region as part of Western Asia, but for culinary purposes it is more
associated with North Africa and significantly different from the Islamic
regions farther east, though they kind of blend in Iraq. This cuisine
reached its highest refinement in Lebanon, now pretty ripped up by constant
warfare, and Israel now provides the local "fusion cuisine" where Jewish
immigrants from Europe and Russia work with local ingredients and methods.
Oceana
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Australasia - Australia & New Zealand
An emerging
fusion cuisine combining European and Asian elements, similar to the
cuisine of Southern California but without the strong Mexican and
South American influences. New Zealand is moving in the same direction
but at a much more conservative pace.
Melanesia
Polynesia & Micronesia
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