« Cooking is the art of instantly transforming products steeped in history into joy. » Guy Savoy, Chef

 Introduction

Write a book on “The Cuisines and Flavors of World was a huge undertaking.
A double challenge had to be met: first of all, to move, over the past five years, to each country and continent to spot, discover, to taste (sometimes daring to taste) and note the culinary specialties national or local, then take, the pictures of these with certain difficulties, in particular for the countries and the specialties exotic like, for example, the very astonishing balot Asian,heady Svid Icelandic, and, National dish Uzbek or the incredible dinengdeng Philippine, curry Indonesian, true champion of ingredients, kiviak Inuit (a seal stuffed withbirds fermented), the hakarl, flat Icelandic compound requin du Greenland fermented or much closer to us, the famous bagna caoda Piedmontese or the hearty olla podrida Castilian.
La Food, drinks, products and ingredients of some 130 countries in the monde are illustrated and discussed here.
Some countries with a high density and gastronomic diversity offer up to twenty pages of spot, dish and photos, often colorful due to the beauty and quality of their products.
Of course, there are many cookbooks dedicated to each country discussed here, but, to our knowledge, no work (at least in French) tends to be as exhaustive.
It is therefore a unique book, to know the cuisines of the world like no one else!
However, there is no recipe in this free. The vocabulary used in this book, such as the name of a flat or patented, is mentioned in French and, as far as possible, in the spelling of its language vernacular or phonetically.
Because of its alphabetical privilege, theAfghanistan. byCentral Asia begins the world map of this culinary work, the Zimbabwe en Southern Africa the closes. Between these two countries, what discoveries culinary, gastronomic et exotic, therefore often distant.

"The mouth, this hole that must eternally be filled" wrote the French philosopher Jean-Paul Sartre (1905-1980): this work shows us how men, most often women, in all countries of the world, have nurtured with diversity and ingenuity, the appetizer their families, their ancestors, their contemporaries and their offspring, with dish simple or elaborate, but always imbued with two preponderant necessities: the permanent need to vitality and the diverse search for taste.

International cuisine

List of the different cuisines of the world by continents:

Often associated with a specific culture, the art of cooking is a particular set of traditions and practices involving the preparation of foods and drinks in a particular style to produce individual or collective meals for consumption.
Often associated with the name of a civilization, a country, a region or sometimes even the terroir of origin, the cuisines of the world are mainly influenced by locally available ingredients and by trade, but religious dietary rules such as kashrut, halal or Buddhist vegetarianism, can also exert a strong influence on these practices.

These world cuisines are more and more often included on the representative list of intangible cultural heritage (PCI) of humanity byUNESCO. For example, since 2010, the gastronomic meal of the French, Mexican cuisine, Japanese cuisine, the Mediterranean diet (Crête, Cyprus, Tunisia, Croatia, Spain, Greece, Italy, Morocco, Portugal), or even gingerbread in northern Croatia and Turkish coffee are registered in the list of PCI as culinary traditions representing the history, originality and identity of the gastronomic cultures of different countries of the Earth.

Gastronomy in Europe
European cuisine

German cuisine
Bavarian cuisine
Austrian cuisine
Basque cuisine
Belgian cuisine
British cuisine
Cypriot cuisine
Cretan cuisine
English cuisine
Scottish cuisine
Welsh cuisine
Bulgarian cuisine
Danish cuisine
Spanish cuisine
Galician cuisine
Finnish cuisine
French cuisine
Alsatian cuisine
Angevin cuisine
Burgundy cuisine
Gers cuisine
Greek cuisine
Lyon cuisine
Cuisine and specialties of Nord-Pas-de-Calais
Hungarian cuisine
Italian food
Irish cuisine
Icelandic cuisine
Lithuanian cuisine
Luxembourgish cuisine
Macedonian cuisine
Maltese cuisine
Montenegrin cuisine
Dutch cuisine
Norwegian cuisine
Polish cuisine
Portuguese cuisine
Romanian and Moldovan cuisine
Russian cuisine
Serbian cuisine
Slovak cuisine
Swedish cuisine
Swiss cuisine
Czech cuisine
Ukrainian cuisine

Gastronomy in America
Gastronomy in North America

Cuisine of the United States of America
Native American cuisine
Amish cuisine
Cajun cuisine
Californian cuisine
Texan cuisine
Virginian cuisine
Canadian cuisine
Acadian cuisine
Inuit cuisine
Quebec cuisine
Mexican food

Gastronomy in Central America

Caribbean cuisine
Costa Rican cuisine
Cuban cuisine
Dominican cuisine
Guatemalan cuisine
Haitian cuisine
Jamaican cuisine
Honduran cuisine
Panamanian cuisine
Salvadorian cuisine

Gastronomy in South America

Argentinian cuisine
Belizean cuisine
Bolivian cuisine
Brazilian cuisine
Chilean cuisine
Colombian cuisine
Ecuadorian cuisine
Guyanese cuisine
Nicaraguan cuisine
Paraguayan cuisine
Peruvian cuisine
Surinamese cuisine
Uruguayan cuisine
Venezuelan cuisine

African gastronomy
Gastronomy in North Africa

Egyptian cuisine
Sudanese cuisine
Malian cuisine
Nigerian cuisine
Chadian cuisine

Cuisine of Maghreb countries
Algerian cuisine
Berber cuisine
Libyan cuisine
Moroccan cuisine
Mauritanian cuisine
Tunisian cuisine

Gastronomy in Central Africa

Burundian cuisine
Cameroonian cuisine
Central African cuisine
Congolese cuisine
Equatorial Guinean cuisine
Gabonese cuisine
Ugandan cuisine
Rwandan cuisine

Gastronomy in Southern Africa

South African cuisine
Angolan cuisine
Botswanan cuisine
Lesotho cuisine
Malawian cuisine
Namibian cuisine
Swazi cuisine
Zambian cuisine
Zimbabwean cuisine

Gastronomy in West Africa

Beninese cuisine
Bissau-Guinean cuisine
Burkinabé cuisine
Equatorial Guinean cuisine
Ghanaian cuisine
Guinean cuisine
Ivorian cuisine
Liberian cuisine
Nigerian cuisine
Cuisine of Sao Tome and Principe
Senegalese cuisine
Sierra Leonean cuisine
Togolese cuisine

Gastronomy in East Africa

Djiboutian cuisine
Eritrean cuisine
Ethiopian cuisine
Kenyan cuisine
Somali cuisine
Tanzanian cuisine

Gastronomy in island Africa

Malagasy cuisine
Reunionese cuisine
Mauritian cuisine
Comorian cuisine

Gastronomy in Asia
Western asie

Albanian cuisine
Arab cuisine
Armenian cuisine
Azerbaijani cuisine
Georgian cuisine
Iraqi cuisine
Iranian cuisine
Israeli cuisine
Jordanian cuisine
Lebanese cuisine
Middle Eastern cuisine
Ottoman cuisine
Palestinian cuisine
Saudi cuisine
Syrian cuisine
Turkish cuisine

Central Asia

Afghan cuisine
Kazakh cuisine
Kyrgyz cuisine
Uzbek cuisine
Russian cuisine
Tajik cuisine
Turkmen cuisine

East Asia

Chinese cuisine
Korean cuisine
Japanese cuisine
Mongolian cuisine
Taiwanese cuisine

South Asia

Bangladeshi cuisine
Bengali cuisine
Bhutanese cuisine
Indian food
Nepali cuisine
Pakistani cuisine

South East Asia

Burmese cuisine
Cambodian cuisine
Indonesian cuisine
Laotian cuisine
Malaysian cuisine
Filipino cuisine
Singaporean cuisine
Thai food
Vietnamese cuisine

Gastronomy in Oceania

Australian cuisine
New Zealand cuisine
Cook Islands cuisine
Hawaiian cuisine
Marshallese cuisine
Nauru cuisine
New Caledonian cuisine
Paluan cuisine
Cuisine of the Samoan Islands
Tahitian cuisine
Tuvalu cuisine

Ancient gastronomies

Ancient Greek cuisine
Ancient Rome cuisine
Medieval cuisine

Other kitchens

New kitchen
Molecular gastronomy
Fusion cuisine
Ayurvedic cuisine
Jewish cuisine
Blackfoot kitchen
Gypsy cuisine
Vegetarian cuisine
Byzantine cuisine