1.Different Cuisines Around the WorldSubmittedto: MaamModestaWilmaA.Permison By Gonzales, Mara Clarisse

2. AFRICAN CUISINE Traditionally ,thevariouscuisinesofAfricausea combination of locally available fruits, cereal,grain,vegetables, milkandmeatproducts.Insomeparts of the continent, the traditional diet featuresmilk, curdand wheyproducts. Inmuchof TropicalAfrica,cowsmilkisrareandcantbeproducedlocally .Dependingontheregion,therearealsosometimesquitesignificantdiferencesin theeatinganddrinkinghabits throughout the continents manypopulations: Central Africa, East Africa, the Horn ofAfrica, North Africa, Southern Africa and WestAfrica each have their own distinctive dishes,preparation techniques. The basic ingredients areplantains and cassava, Fufu-like starchy foods(usually madefromfermentedcassavaroots)andvariousspicesduetotheinfluenceofmiddle-easterncountries. 3. AmericanCuisine The cuisine of the United States refers to food preparationoriginating from the United States of America. Europeancolonization of the Americas yielded the introduction of anumber of ingredients and cooking styles to the latter. Thevarious styles continued expanding well into the 19th and 20thcenturies, proportional to the influx of immigrants from manyforeign nations; such influx developed a rich diversity in food 4. Chinese Cuisine Chinese cuisine is any of severalstyles originating from regionsof China, some of which havebecome increasingly popular in otherparts of the world from Asia tothe Americas, Australia, WesternEurope and Southern Africa.Thehistory of ChineseCuisine stretches back for manycenturies and produced both changefrom period to period and variety inwhat could be called traditionalChinese food, leading Chinese to pridethemselves on eating a wide range offoods, tea a major Chinesecontribution, is also something theyare proud of. Major traditions includeAnhui, Cantonese, Fujian, Hunan,Jiangsu, Shandong, Szechuan andZhejiang cuisines. The three maincriteria for good Chinese food are:colour, aroma and taste. 5. French CuisineFrench Cuisine ranges from the olives and seafood of Provence to thebutter and roasts of Tours, from the simple food of the bistro to thefanciful confections of the Tour dArgent. Any cook will tell you thatFrench food will not tolerate. Because mastery of sauces or pastry dough isthe center of the culinary arts, recipes themselves remain classic andconstant. There are many dishes that are considered part of the nationsnational cuisine today. As meal often consists of three courses, horsduvre or entre (introductory course, sometimes soup), platprincipal (main course), fromage (cheese course) and/or dessert, sometimeswith a salad offered before the cheese or dessert. 6. Indian cuisine encompasses a wide variety of regionalcuisines native to India. Given the range of diversity in soiltype, climate and occupations, these cuisines vary Csignificantly from each other and use locallyavailable spices, herbs, vegetables, and fruits. Indian food I Uis also heavily influenced by religious and cultural choices. N I D S I I A N N E 7. Italian CuisineItalian cuisine is noted for its regional diversity,abundance of difference in taste, and is known to beone of the most popular in the world, with influencesabroad. Italian cuisine is characterized by itsextreme simplicity, with many dishes having onlyfour to eight ingredients. Italian cooks rely chieflyon the quality of the ingredients rather than onelaborate preparation. Dishes and recipes are oftenthe creation of grandmothers rather than of chefs,which makes many recipes ideally suited for homecooking. 8. J Japanesecuisineisbasedoncombining the staple food whicha is steamedwhitericeorgohanwithoneorp several okazu or main dishes and sidedishes. This may be accompanied by aa clear or miso soup andn some tsukemono (pickles). Thephrase ichij-sansai ("one soup, threee sides")referstothemakeupofatypicalmealsserved, but has roots inclassickaisekiandhonzencuisine.Theterme is also used to describe the first courseserved in standard kaiseki cuisinenowadays.Cuisine 9. Spanishcuisineconsistsofavarietyof dishes, which stem from differences ingeography, culture and climate. It is heavilyinfluencedbyseafoodavailable fromthewatersthat surround the country, and reflects thecountrys deepmaritimeroots.Spains extensivehistorywithmanyculturalinfluenceshasledtoanarrayofuniquecuisineswithliterallythousandsofrecipesandflavours.It is alsorenownedforitshealth benefits and fresh ingredients,asMediterraneandiet. 10. Philippine cuisine consists of the food, preparation methods and eating customs found inthePhilippines.Thestyleofcookingandthefoodassociatedwithithaveevolvedovermanycenturiesfromits Austronesian origins to a mixed cuisine with many Malay Indian, Arab, Chinese, Spanish, Japanese,,American andotherAsianandLatininfluencesadaptedtoindigenousingredientsandlocalpalate. Dishesrangefromtheverysimple,likeamealoffriedsaltedfishandrice,totheelaboratepaellasandcocidoscreatedforfiestas. 11. DONEHope YouEnjoyed!