Category Archives: European Cuisine

Cuisine of Belgium

Throughout Europe bread is a staple food and Belgium is no different in this regard. Until recently most of the land to grow crops was being devoted to wheat, though today most of it is imported. Numerous bakeries sell many varieties of bread most common being plan de ménage a ¾ kg oval loaf. Nowadays hierarchy of bread types is reversed in comparison to the past: darker kinds of bread are much more popular and pricy than white wheat bread of the 1950s rich. Continue reading Cuisine of Belgium

Cuisine of Germany

One could say that the most significant of all German foodstuffs is bread, which traditionally comes in all shapes and sizes: based on different grains (wheat or rye, mixed with oats, spelt, buckwheat, different seeds, etc.), strong or finely ground flours, ways of fermentation (whether using yeast or sourdough), seasoned with nuts, spices and fruits and so on and so forth. For many breakfast without fresh rolls isn’t a proper breakfast . Continue reading Cuisine of Germany

Cuisine of Great Britain

“British food culture has changed markedly since the 1960s, as interest in dishes and ingredients from all over the world and a vibrant restaurant scene displaced an earlier reputation for plain, bland, poor-quality food. The traditional diet is based on bread, potatoes, dairy produce, and meat. Regional ideas related to food survive but are nuanced and sometimes difficult to detect. ” Diverse variety is a stamp that encompasses what is contemporary British food. Multiculturalism and influence from all over the wold largely shape selection of produce and cooking techniques. “The growth of vegetarianism, foreign travel, and the work of chefs and writers inspired by other cultures have influenced choices, as have changes in retailing and an intense media interest in food. ” Continue reading Cuisine of Great Britain

Cuisine of Hungary

Hungary holds a reputation of its people being avid meat eaters and is due to traditional diet high in animal fat, cholesterol, sugar, salt and generally low in fibre, vegetables and fruits one of Europe’s unhealthiest countries. There is, however, a turning point in progress because lifestyles and eating habits of younger generation largely differ from older who came of age during Communism. A stark difference is visible also in diets of those living in big cities, especially Budapest, and those in the countryside . Continue reading Cuisine of Hungary

Cuisine of Netherlands

There is a lot that the Dhutch cuisine owes to the Middle Ages, which left a significant impact on how the foods are prepared even today in spite of international character of the nation. “After World War II the down-to-earth Dutch approach toward cooking changed drastically, and apart from potatoes, staple foods such as rice and pasta started to appear regularly on the dinner table. Vegetables and legumes are commonly boiled in water and remain a more important food choice than meat, fish or meat alternatives. This is reflected in popular language, as dinner is many times referred to as agv-aardappel, groente, vlees or potato, vegetables, meat .” Continue reading Cuisine of Netherlands

Cuisine of Slovenia

Until 1960s Slovenia’s agriculture primarily shaped by a tendency toward selfsufficiency, where farmers worked to supply for their own families, rather to sell the crops on the market. In that time food variety was still pretty much geographically determined, which was a heritage of long history and extremes in geography. “According to ethnological classification, there were traditionally four major types of food culture in Slovenia. ”

Continue reading Cuisine of Slovenia