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This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions,〔("Cuisine." ) (Thefreedictionary.com ). Accessed June 2011.〕 often associated with a specific culture. European cuisine (also called "Western cuisine") refers collectively to the cuisines of Europe and other Western countries.〔("European Cuisine." ) (Europeword.com ). Accessed July 2011.〕 European cuisine includes cuisines of Europe, including (depending on the definition) that of Russia,〔 as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.〔Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", ''Eat and Travel Weekly'', no. 312, p. 76. Hong Kong〕 This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used by Westerners, the term may refer more specifically to cuisine ''in'' Europe; in this context, a synonym is Continental cuisine, especially in British English. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries〔Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co.〕 and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.〔Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co.〕 Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas. == Central European cuisine == * Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.〔(Austrian cuisine )〕 Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.〔(Culinary Influences )〕 : *Austrian wine * Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse. : *Bulgarian wine * Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. : * Czech wine * German cuisine : * German wine : * Bavarian cuisine * Hungarian cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods. : * Hungarian wine * Liechtensteiner cuisine : * Liechtenstein wine * Moldovan cuisine - Moldova's fertile soil (chernozem) produces plentiful grapes, fruits, vegetables, cereals, meat and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits growing a wide range of ecologically clean foods in Moldova. : * Moldovan wine * Polish cuisine is a style of cooking and food preparation originating from Poland. Polish national cuisine shares some similarities with other Central European〔"Poland's cuisine, influenced by its German, Austrian, Hungarian, Russian, and other conquerors over the centuries, is not the most distinctive, varied, or subtle in the world, but it has an earthy character of its own." () Melvil Dewey, Richard Rogers Bowker, L. Pylodet. Library journal: t. 110, 1985; "Polish cuisine displays its German-Austrian history in its sausages, particularly the garlicky kielbasa (or kolbasz), and its smoked meats. Similarly, Transylvania's old. () As a result of these enforced alliances, Polish cuisine adopted German-style smoked meats and pastries and learned to produce desserts that rivaled those of the Viennese." () The Ethnic Food Lover's Companion by Eve Zibart, p. 114〕 and Eastern European〔'Like Ukrainians, Russians and Poles, Belarusians are still fond of borsch with a very large dollop of sour cream (smyetana) and it is particularly warming and nourishing in the depths of winter. " () Belarus, 2nd: The Bradt Travel Guide by Nigel Roberts, 2〕 traditions as well as French and Italian similarities. * Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine. : * Romanian wine * Serbian cuisine : * Serbian wine * Slovak cuisine varies slightly, though sometimes dramatically, from region to region, and was influenced by the traditional cuisine of its neighbors. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived in villages, in self-sustenance, with very limited food imports and exports and with no modern means of food preservation or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters, including wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. : * Slovak wine * Slovenian cuisine there are many distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history. Slovenia is a borderland country, surrounded by Italy, Austria, Hungary, and Croatia, with established and distinct national cuisines. There is a wide variety of meats in different parts of Slovenia. Dandelion) is Slovenian wild lettuce, which has been gathered in the fields for centuries. : * Slovenian wine File:Pretzel 01-14.jpg|Pretzels are especially common in Southern Germany. File:Wiener-Schnitzel02.jpg|Austrian Wiener Schnitzel 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「List of European cuisines」の詳細全文を読む スポンサード リンク
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