• Source: Central European cuisine

Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe.
The cuisines within each country in the region is strongly influenced by the local climate. For example, German, Austrian and Czech cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, more fish and various seafood can be found more frequently. More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products.
Polish, Slovak, Slovene, and Hungarian cuisines, while considered Central European cuisines are considerably dissimilar to the Czech and Austrian/German cuisines in the rest of the region. Polish and Slovak cuisine are more influenced by East Slavic cuisines, but still maintain some significant influence from the Germano-Czech cultural sphere. Slovene cuisine is also in a similar position, but is influenced by Balkan and Mediterranean cuisine as opposed to East Slavic. Hungarian cuisine is likely the most dissimilar, which while maintaining some considerable connections, is mostly influenced by East Slavic, Balkan, and Ottoman cuisine.




Roman Empire influence


During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper, pistachio, almond, dates, olives, melons and rice were difficult to cultivate locally they remained imported luxuries, out of reach for most. Evidence has been found for dill, celery seeds and other seasonings at Bibracte and other excavation sites.




See also



Ashkenazi cuisine
Austrian cuisine
Viennese cuisine
Czech cuisine
Moravian cuisine
German cuisine
Baden cuisine
Bavarian cuisine
Berliner cuisine
Brandenburg cuisine
Franconian cuisine
Frisian cuisine
Hamburger cuisine
Hessian cuisine
Lower Saxon cuisine
Mecklenburg cuisine
Palatine cuisine
Pomeranian cuisine
Saxon cuisine
Ore Mountain cuisine
Schleswig-Holstein cuisine
Swabian cuisine
Hungarian cuisine
Polish cuisine
Lublin cuisine
Opole cuisine
Podlaskie cuisine
Świętokrzyskie cuisine
Liechtensteiner cuisine
Silesian cuisine
Slovak cuisine
Slovenian cuisine
Swiss cuisine




References



Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
Montanari, Massimo, Il mondo in cucina (The world in the kitchen). Laterza, 2002
Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4

Kata Kunci Pencarian:

• Choi Hyun-seok
• Hidangan Eropa
• Hidangan
• Anna von Schweidnitz
• Borsch
• Italia
• Zhetisu
• Slowakia
• Siprus Utara
• Helios
• Central European cuisine
• European cuisine
• List of European cuisines
• Cuisine
• List of Asian cuisines
• Eastern European cuisine
• List of cuisines
• Central Asian cuisine
• German cuisine
• Central European