EUROPEAN FOOD CULTURE
European cuisine has evolved differently in each country and region of the continent. This being said, there are some common elements that are present in most countries. Meat is prevalent in the form steak and cutlet. Dairy products are used in many processes and many types of cheese are available. Most dishes come accompanied with wheat-flour bread, although other sources of starch are pasta, dumplings, pastries and, more recently, potatoes. Salads are very common, especially in Mediterranean regions.
In Central European cuisine, the most common elements are eggs, meat, and potatoes. Typical dishes include Schnitzels, fondue, and goulash (meat stew).
The most common elements in Eastern cuisine are eggs, which are used in doughs and pastries, dairy products, grains, vegetables, fish, birds and poultry, red meats, and fruit. Some typical dishes from this region include khorovats (barbecued meat), veal stew and Chicken Kiev.
The most common elements in Northern cuisine are potatoes and red meats. Some typical dishes from this region include Sunday roasts, Irish stew, and salmon soup.
In southern cuisine, also known as Mediterranean cuisine, there are three main ingredients are olives, wheat, and grapes. From Mediterranean cuisine, we get the popular Mediterranean diet. Typical dishes include spaghetti, paella and cozido (stew).
In Western cuisine, fish, meat and other elements such as dairy products are also present. Typical dishes include mussels, quiche Lorraine (savoury flan) and duck.