Types of Cuisine

British cuisine. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.".

Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European, Portuguese, Spanish/Latin American, East Indian/South Asian, Arab, Chinese, Jewish, and Javanese/Indonesian cuisine. These traditions were brought from many different countries when they came to the Caribbean.

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.

Cuisine of the United States. The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter.

French cuisine. French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine.

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork).

Indian cuisine. Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits.

Italian cuisine is food typical of or originating from Italy. It has developed through centuries of social and political changes, with roots stretching to antiquity.

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.

Mediterranean cuisine. Mediterranean cuisine represents the foods and methods of preparation by people of the Mediterranean Basin region, primarily as it pertains to Southern Europe. The region's food came to be seen as a more or less unified cuisine following the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950).

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century.

Moroccan cuisine. Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.

Spanish cuisine is heavily influenced by regional cuisines and the particular historical processes that shaped culture and society in those territories.

Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.

Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.