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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Eastern European cuisine ： ウィキペディア英語版 Eastern European cuisine Eastern European cuisine is a generic term for the rich tapestry of ethnic cuisines that encompasses many different cultures, ethnicities, languages, and histories of East-Central and Eastern European nations, including the Caucasus, but excluding most Balkan countries. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, Belarusian, Czech, Hungarian, Polish, Russian and Ukrainian cuisine show many similarities,〔 yet differ considerably from Caucasian cuisine. ==Characteristics== According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples), grains: including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables either in cold storage and in pickling, fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partrige, quail, turkey), red meats such as veal, beef, pork and mutton; plentiful fruits including pear, plum, cherries, raspberries, pomegranates, dates and figs, used for deserts and a variety of liqueurs.〔 The nutritional index of traditional dishes is generally, high cholesterol, high sodium, and high fat.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Eastern European cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.