Cuisines reflect the cultural variety of countries regions and their diverse history affected by the civilization. Each country has its own cuisine that differs from other countries and represents the country’s customes, traditions and the kinds of foods that its people adore.

There are many famouse cuisines in the wold which can present the civilization of their countries here are the most famouse cuisines:

Italian Cuisine

Depends heavily on some basic ingredients that have become key to Italian cuisine like: bread, pasta, wine, olive, cheese and many other items appeared after the discovery of the New World such as tomatoes, maize (used for cornmeal), bell peppers, and potatoes such items are important components.

Italian Style Coffee is very famouse, known also as espresso, is a concentrated coffee prepared by forcing boiling water through finely ground coffee beans at high pressure.

Chinese Cuisine

A meal in Chinese culture is typically seen as consisting of two or more general components: a carbohydrate source or starch accompanying dishes of vegetables, meat, fish, or other items. Contemporary Chinese cuisine has spread to many other parts of the world from East Asia to India, North America, Australasia and Western Europe. Rice is a critical part of much of Chinese cuisine, Soup also is usually served at the start of a meal and at the end of a meal in Southern China. In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks unsuitable at the table due to fact that these instruments are regarded as weapons.

Mexican Cuisine

Mexican food is a mixture of original Mayan and Aztec cuisine combined with the influence of the Spanish conquistadors. Mexicans have a lot of corn-based foods that have taste and flavor all their own consisting of such rich, heavy foods as tortillas, chili peppers, and beans. The staples of Mexican cuisine are tortillas. Tortillas are made by curing maize in limewater, then kneading the mixture into dough, and cooking the thin patties on a flat grill. Chiles are another staple of traditional Mexican cuisine, adding color and dimension to many authentic Mexican dishes.

Middle Eastern Cuisine

Middle eastern cuisine encompasses a range of cooking styles from a number of different countries. Arabian, Syrian, Moroccan, Greek, Egyptian, and many other cuisines. The spices and flavors of Middle Eastern food awaken the senses, sparkling against the thicker, richer tastes of the main ingredients. Mints, lemon, garlic, rosemary, and many others. Middle Eastern Food is Healthy, fresh, and delicious, it’s little wonder that the cuisine of the Middle East is so popular with diners all over the world.

These are considered as the most popular cuisines in the world and you can notice that each cuisine presents something differs from the others depends upon the civilization and the culture of the country. For sure now it will be easy for you to find a recipe that suits your end.

Almost every cook has at least a few spices in his or her cupboard. Often they’re the flavorings that we grew up with, comfortable and familiar. We all have salt and pepper, but an person with Italian heritage might also have garlic, basil, oregano, and fennel. A cook with French roots might have tarragon and marjoram. Chinese cooks will usually have star anise, ginger and hot peppers. Very few Thai or Vietnamese chefs will be without lemon grass, coconut or fish sauce. The spices that taste good to you depend on how and where you were brought up.

Spices change the flavor of food and give it its distinct regional flavor. If we try spices from an unfamiliar cuisine, we may find them “too strong” or “too strange” to enjoy. Some spices can even be unpleasant if we don’t have a tolerance for them, like hot chili peppers or Japanese horseradish mustard (wasabi).

Few cooks use a full range of spices and can season dishes appropriately for varied cuisines. This is a short guide to cooking with varied spices. Hopefully it will encourage you to try some new things in the kitchen. Different combinations of spices can make the same basic food ingredients taste very, very different. Using a variety of spicing strategies can really expand your cooking repertory and help you to keep a rotating menu lively and interesting.

Sometimes cooks are afraid of trying to new spices because they think it might be difficult to cook with them. Far from it! Learning to use a range of spices makes cooking easier, faster and simpler. You can introduce new spices in small amounts and gradually add more as you become familiar with them and grow to like a spice’s taste. Of course you won’t like all the spices you try, but you may be surprised at how many of them taste good if you give them a chance.

A basic rule is that every cuisine has its now “constellation” of spices. One reason Italian food tastes “Italian,” and Indian food tastes “Indian” is that they are differently spiced, despite the fact that the main ingredients are the same. Let’s take a rice, chicken, and tomato dish as an example. (You can try this experiment in your own kitchen at home.)

Here are the ingredients you need:

1. About a pound of boneless chicken cut up in pieces (dark meat or light, whichever you prefer).

2. A medium size onion chopped finely.

3. 2 cups of the rice of your choice, cooked in advance (keep it warm on the stove).

4. 1 clove garlic, chopped finely.

5. 2 medium sized ripe tomatoes dice to 1/2 inch.

6. 3 T of olive oil

7. 3 T cup of clarified butter or ghee (to clarify butter melt it over a gentle heat and then skim the white off the top).

8. 1 tablespoon curry powder (curry powder comes in hot, medium and mild — choose the one you prefer)

9. 1 teaspoon dried oregano

10. 1 teaspoon dried marjoram

11. 1 teaspoon dried basil

12. Salt and pepper.

13. 1/2 cup dry white wine or water.

You can always substitute fresh spices for dried, but use slightly smaller amounts since the fresh spices are more pungent. You will need two small saucepans for the experiment. I suggest you make these dishes one at a time, rather than splitting your attention and trying to cook both at once.

Let’s try the Italian dish first.

Pour the olive oil into the bottom of your saucepan. Turn on the heat to medium. Let the oil warm slightly and put in 1/2 of the portion of onions. Cook the onions until they are transparent (anywhere from 5-10 minutes). Then add the garlic and cook for 1-2 minutes. The garlic can turn golden, but don’t let it turn brown or black. When the garlic is golden, add 1/2 of the portion of chopped tomatoes. Cook, stirring, until the tomatoes begin to melt into the onions and garlic. Turn the heat up slightly (still careful not to burn the garlic) and add 1/2 of the portion of raw chicken. Once the chicken begins to cook in the pan, add the 1/2 cup of wine. Allow the mixture to come to a simmer. Now add the oregano, marjoram and basil. You will notice that the smell of Italian cooking fills the kitchen. Cook the entire mixture at a simmer for 10 more minutes and then serve it over half of the warm rice. Mmmmm…. Italian food!

Now let’s try the Indian dish.

The process starts out exactly the same, except we’re going to use the clarified butter instead of the olive oil. Add the rest of the onions, cook as above, and then add the garlic. It’s at this point we do something different. As the garlic is turning golden, add the curry powder and cook it along with the garlic and onions for a couple of minutes. The kitchen will fill with the smell of Indian food. Add the tomatoes and saute, stirring, until they start to melt into the onion, garlic and spice mixture. At that point, turn up the heat slightly, pour in 1/2 cup of water and add the chicken, stirring until the mixture boils. Then turn the heat down and simmer for another 10 minutes. When it’s done, pour the mixture over the rice and taste. What a difference!

Curry powder, by the way, is made from mixing different spices. Curry powder often includes a combination of turmeric, cumin, fennel, coriander, cardamom, cinnamon, hot pepper, and nutmeg, among others. You can learn to mix your own curry powder to taste, though there are a variety of commercial brands available.

If you decide you want to try either of these dishes in larger amounts I have one more suggestion. For Italian food, use a short-grained rice, and for Indian food, use a long-grain rice (like Basmati). Different kinds of rice taste very different. But that’s another article…

You can flavor meats and vegetables other than chicken using the same techniques. Try the Italian method on beef, pork, or a white fish. The Indian method is excellent with lamb or vegetables like cauliflower, peas, or spinach.

That’s how easy it is to make two totally different meals out of almost the same ingredients.

This extremely hearty, rib-sticking dish is great for warming you up on cool nights. It combines food ingredients from several cultures, including Chinese, East Indian, North American and others. It started as a way to use up leftover meats and rice, but turned into its own unique variation of Chinese fried rice.

Equipment

• Wok is preferred but a large non-stick frying pan will do.
• Second frying pan to make omellette.

General notes

• The white steamed rice should be prepared the previous night, or at least cooled for a few hours. Fluff it up with a fork while it is hot, to prevent clumping when it has cooled. [If it's too clumpy when you cook the next day, break it up gently with a wooden spatula.]
• The original version of this recipe is very spicy and uses halapeno peppers. This is optional, but if used, add them at the same time as the onions and mushrooms.

Ingredients

• 2-3 tbsp of cooking oil (canola, vegetable oil), used in two batches.
• 1/2 - 1 Oktoberfest sausage, cut into thick, bite-sized discs, then cut in halves or quarters. Substitute with spicy Italian sausage, if necessary.
• Any leftover meats (ham, roast beef, turkey, chicken, Vietnamese nem nuong bbq pork sausage), shredded or diced into bite-sized pieces. If you are using more than one meat, shred one and dice the other, for richness of texture. The quantity is up to you.
• 2 tbsp onion, diced
• 1/4 cup mushrooms, sliced
• 1/4 cup mixed bell peppers, small diced (optional)
• 1 small halapeno or other hot pepper, sliced (optional). Remove the seeds if you don’t want too much heat. Use a fork and knife to slice the pepper. If you use your hand, wash it in soap and water right away to avoid accidentally touching your face (or someone else’s).
• 1/8 cup green peas, thawed (optional)
• salt and black pepper to taste
• white wine to deglaze
• 1-egg omellete, made thinly, shredded into bite-size ribbons (about 1-2 inches long).
• Crushed red pepper flake (optional)
• 1 cup rice, cooked. If rice is in clumps, break up with a wooden spatula, not a fork.
• 1 stalk green onion, sliced finely on a bias.
• The measurement for the above ingredients produce enough of a side dish for 2-3 people, or a large meal for one.

Preparation

• Heat the wok or a very large non-stick frying pan with 1-2 tbsp of cooking oil.
• Add the raw meats and saute for 1-2 minutes. Then add any leftover/cooked meat and saute for another 2-3 minutes.
• Add onions and mushrooms and saute for 1 minute. If these veggies stick, add a very little bit (1 tbsp) of white wine to deglaze. Let the wine evaporate almost completely before continuing.
• Add another tbsp of cooking oil. Swirl it around the pan and let it heat up, about 1 minute.
• Add bell peppers, halapenos, and peas (if desired), and saute for 1 minute.
• Add shredded omellette and toss.
• Add salt & black pepper to taste. Add the red pepper flake, if desired.
• Add rice and break up with a wooden spatula, if necessary. Toss to distribute all the ingredients throughout the rice. Do not leave the rice on the heat for more than 1 minute.
• Turn off the heat. Add chopped green onions and toss to mix.

Serving
Serve as a main course with a garnish of finely-diced tomatoes and onions, or a side of bean sprout and mushroom stir-fry. (Alternately, you could add bean sprouts to the dish while its still on the heat, just after the rice. This will add some texture.) Keep in mind that this is a high-protein AND high-carb dish. Some diets do not recommend mixing the two.(c) Copyright 2005-present, Raj Kumar Dash

This is a very easy recipe on how to cook lamb soup. However, just a gentle reminder that cooking this soup will require at least three hours. Why? Because this is a chinese-style lamb soup. Just some basic backgrounds, chinese soup basically requires you to cook the soup a little bit longer as contrary to normal western soup. This is because the chinese believes that the longer you cook, the more nutritious is the soup. This idea has been passed down for thousands of years, in fact, it has been scientifically proven that chinese soup is highly nutritious. Here, I would like to teach you how to cook a pot of chinese-style carrot lamb soup.

You will need:

500g of mutton, 500g of carrot, 3g of chinese licorice (this is a chinese spice),5 small slices of ginger,some salt,pepper and soy sauce. The salt, pepper and soy sauce are used to add taste to the soup, if you do not like salty soup, you can alter the amount yourself.

How To Cook Lamb Soup:

1) Chop the mutton into small cubes.

2) Cut the skin of the carrot and then chop it into small cubes.

3) Cut the skin of the ginger and grind it using a mortar. You can choose to crunch it using the back of your knife.

4) Prepare a electronic “sapo”, fill in adequate water.

5) Add everything into the pot.

6) Set the heat as strongest.

7) Remain cooking for an hour after the water is boiled

Then, turn down the heat to the weakest strength and cook for another 2-3 hours.

9) Finally, add some pepper and salt before serve.

This is a very easy recipe for carrot lamb soup. You will only need to prepare everything and just leave it there for few hours. When it comes to how to cook lamb soup, the Chinese thinks that by adding ginger, it will be able to reduce the “coldness” in our body. So, next time if you get cold or flu, why not consider drinking this carrot lamb soup?

Italy is one of the oldest countries in the world, and thanks to the geographical boundaries of the Mediterranean Sea and the Alps it has remained largely unchanged throughout history. Even during the Roman Empire, Italy was set apart. Legions that had been abroad always knew when they had returned to the mother country. Italian food history, however, reaches far beyond the country’s borders.

For starters, look at pasta. There is much historical debate on its origins, but many historians point to Marco Polo’s voyages to the Far East, from which he returned with all manner of foreign spices and foods, as the venue from which pasta came. The Chinese had cooked with noodles for centuries, and Marco Polo’s men encountered the same on their travels.

The tomato, now considered a staple in Italian cuisine, was long thought to be poisonous, partly because it is related to the deadly nightshade plant. Other Europeans found it to be palatable long before the first Italian cook simmered some down to make tomato sauce.

The Greeks, neighbors and frequent military rivals of the Italians, had a great amount of influence on Italian cuisine, especially in the area of spices and the preparation of seafood. Calamari, or squid, now a common dish on every Italian restaurant menu, was originally something Greeks were known for consuming.

The Roman Empire’s excursions into North Africa were another fertile breeding ground for culinary expansion. The number of herbs, spices and vegetables that entered the Italian menu from Egypt and the other African territories is uncountable.

Even today, Italian food history continues to evolve. Much of the changes now, though, take place beyond the shores of Italy. In America, for example, chefs like Mario Batali have fused classic Italian dishes with American cuisine to come up with dishes that combine the best of both worlds. In cities and towns all over the country, chefs are taking traditional ingredients and combining them in new ways. In what could perhaps be called a “full-circle” journey for pasta, some Italian-Asian fusion restaurants are even beginning to evolve.

But perhaps the best way to get a full idea of Italian food history is to get out and eat some. Better yet, eat a lot! Eating Italian food is always better than Italian food history.