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.
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.
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.
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).
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.
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.