« Cooking is the art of instantly transforming products steeped in history into joy. » Guy Savoy, Chef
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, gulai 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.
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
Cuisine and specialties of Nord-Pas-de-Calais
Romanian and Moldovan cuisine
Gastronomy in America
Gastronomy in North America
Cuisine of the United States of America
Native American cuisine
Gastronomy in Central America
Costa Rican cuisine
Gastronomy in South America
Gastronomy in North Africa
Cuisine of Maghreb countries
Gastronomy in Central Africa
Central African cuisine
Equatorial Guinean cuisine
Gastronomy in Southern Africa
Gastronomy in West Africa
Equatorial Guinean cuisine
Cuisine of Sao Tome and Principe
Sierra Leonean cuisine
Gastronomy in East Africa
Gastronomy in island Africa
Gastronomy in Asia
Middle Eastern cuisine
South East Asia
Gastronomy in Oceania
New Zealand cuisine
Cook Islands cuisine
New Caledonian cuisine
Cuisine of the Samoan Islands
Ancient Greek cuisine
Ancient Rome cuisine