tag:blogger.com,1999:blog-3626275903459589292024-03-05T14:39:13.786-08:00FRANCOCHEF'S KITCHEN!CHEF FRANCO INVITES YOU TO LEARN ABOUT THE WONDERFUL WORLD OF THE CULINARY ARTS!Unknownnoreply@blogger.comBlogger34125tag:blogger.com,1999:blog-362627590345958929.post-5079399109969261242008-08-25T11:44:00.000-07:002008-08-25T11:45:36.444-07:00CRUMPET<h1 class="firstHeading">Crumpet</h1> <h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="jump-to-nav"><br /><a href="http://en.wikipedia.org/wiki/Crumpet#searchInput"></a></div> <!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 258px;"><a href="http://en.wikipedia.org/wiki/Image:Buttered_crumpet2.jpg" class="image" title="A buttered crumpet."><img alt="A buttered crumpet." src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Buttered_crumpet2.jpg/256px-Buttered_crumpet2.jpg" class="thumbimage" width="256" border="0" height="214" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Buttered_crumpet2.jpg" class="internal" title="Enlarge"><br /></a></div> A buttered crumpet.</div> </div> </div> <p>A <b>crumpet</b> is a savory/sweet bread snack made from <a href="http://en.wikipedia.org/wiki/Flour" title="Flour">flour</a> and <a href="http://en.wikipedia.org/wiki/Yeast" title="Yeast">yeast</a>. It is eaten mainly in the <a href="http://en.wikipedia.org/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a>, but also in the nations of the <a href="http://en.wikipedia.org/wiki/Commonwealth_of_Nations" title="Commonwealth of Nations">Commonwealth</a>.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Etymology" id="Etymology"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Etymology</span></h2> <p>Crumpets were an <a href="http://en.wikipedia.org/wiki/Anglo-Saxons" title="Anglo-Saxons">Anglo-Saxon</a> invention. In early times, they were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the <a href="http://en.wikipedia.org/wiki/Victorian_era" title="Victorian era">Victorian era</a> which were made with yeast. The crumpet-makers of the <a href="http://en.wikipedia.org/wiki/Midlands" title="Midlands">Midlands</a> and London developed the characteristic holes, by adding extra baking powder to the yeast dough. The term itself may refer to a crumpled or curled-up cake, or have <a href="http://en.wikipedia.org/wiki/Celt" title="Celt" class="mw-redirect">Celtic</a> origins relating to the <a href="http://en.wikipedia.org/wiki/Brittany" title="Brittany">Breton</a> <i>krampoez</i> meaning a "thin, flat cake" and the <a href="http://en.wikipedia.org/wiki/Wales" title="Wales">Welsh</a> <a href="http://en.wikipedia.org/wiki/Crempog" title="Crempog">crempog</a> or <i>crempot</i>, a type of pancake. Since many English words have Germanic roots, another possible root is the similar German word <i>krumm</i> (from Middle High German <i>krump</i>, <i>krum</i>) which means "bent".<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Crumpet#cite_note-0" title="">[1]</a></sup></p> <p><a name="The_English_crumpet" id="The_English_crumpet"></a></p> <h2><span class="editsection"></span><span class="mw-headline">The English crumpet</span></h2> <p>Crumpets are generally circular though rectangular varieties also exist. They have a distinctive flat top covered in small pores and a resilient, slightly spongy texture, being very porous. Crumpets alone are bland and generally eaten hot with a topping (usually <a href="http://en.wikipedia.org/wiki/Butter" title="Butter">butter</a>). Other popular accompaniments include <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese">cheese</a> when melted on top of the crumpet, <a href="http://en.wikipedia.org/wiki/Poached_egg" title="Poached egg">poached egg</a>, <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect">jam</a>, <a href="http://en.wikipedia.org/wiki/Marmite" title="Marmite">Marmite</a>, <a href="http://en.wikipedia.org/wiki/Marmalade" title="Marmalade">marmalade</a>, <a href="http://en.wikipedia.org/wiki/Honey" title="Honey">honey</a>, <a href="http://en.wikipedia.org/wiki/Peanut_butter" title="Peanut butter">peanut butter</a>, <a href="http://en.wikipedia.org/wiki/Cheese_spread" title="Cheese spread">cheese spread</a>, <a href="http://en.wikipedia.org/wiki/Golden_syrup" title="Golden syrup">golden syrup</a>, and <a href="http://en.wikipedia.org/wiki/Maple_syrup" title="Maple syrup">maple syrup</a>.</p> <p>A <a href="http://en.wikipedia.org/wiki/Pikelet" title="Pikelet">pikelet</a> is similar to a crumpet, but thinner and sometimes irregularly shaped. (However, the meaning of <i>pikelet</i> varies: in some regions of Britain it traditionally refers to a crumpet, muffin or other teacake. In other British regions, Australia and New Zealand it refers to a <a href="http://en.wikipedia.org/wiki/Pancake" title="Pancake">Scotch pancake</a>.)</p> <p><a name="The_Scots_crumpet" id="The_Scots_crumpet"></a></p> <h2><span class="editsection"></span><span class="mw-headline">The Scots crumpet</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 258px;"><a href="http://en.wikipedia.org/wiki/Image:Pancake_and_crumpet.jpg" class="image" title="A Scottish fruit crumpet folded over, behind a Scotch pancake."><img alt="A Scottish fruit crumpet folded over, behind a Scotch pancake." src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Pancake_and_crumpet.jpg/256px-Pancake_and_crumpet.jpg" class="thumbimage" width="256" border="0" height="229" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Pancake_and_crumpet.jpg" class="internal" title="Enlarge"><br /></a></div> A Scottish fruit crumpet folded over, behind a Scotch pancake.</div> </div> </div> <p>A <a href="http://en.wikipedia.org/wiki/Scotland" title="Scotland">Scots</a> crumpet is made from the same ingredients as a <a href="http://en.wikipedia.org/wiki/Pancake" title="Pancake">Scotch pancake</a>, and is about 180 mm (7 inches) diameter and 8 mm (0.3 inches) thick. They are available plain, or as a fruit crumpet with <a href="http://en.wikipedia.org/wiki/Raisin" title="Raisin">raisins</a> baked in, and are not reheated before serving; condiments include jam, vegemite, marmite and other such sweet-based products. The ingredients include a raising agent, usually <a href="http://en.wikipedia.org/wiki/Baking_powder" title="Baking powder">baking powder</a>, and different proportions of eggs, flour and milk which create a thin batter. Unlike a pancake, they are cooked to brown on one side only, resulting in a smooth darker side where it has been heated by the <a href="http://en.wikipedia.org/wiki/Griddle" title="Griddle">griddle</a>, then lightly cooked on the other side which has holes where bubbles have risen to the surface during cooking.<sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/Crumpet#cite_note-1" title="">[2]</a></sup> It bears little resemblance to the English crumpet.</p> <p>This is the normal kind of crumpet in baker's shops in Scotland, <a href="http://en.wikipedia.org/wiki/Tea_room" title="Tea room" class="mw-redirect">tea rooms</a>, and cafés, though the English type of crumpet is often obtainable in supermarkets in addition to the Scottish kind.</p> <p><a name="Slang_term" id="Slang_term"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Slang term</span></h2> <p>In the UK, "crumpet" has been used since 1936 as a <a href="http://en.wikipedia.org/wiki/Slang" title="Slang">slang</a> term for a woman regarded as a sex object.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/Crumpet#cite_note-2" title="">[3]</a></sup> Historically "Crumpet" has also been used as a non-sexual term of endearment<sup class="noprint Template-Fact"><span title="This claim needs references to reliable sources since August 2007" style="white-space: nowrap;">[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</span></sup>.</p> <p>Humourist <a href="http://en.wikipedia.org/wiki/Frank_Muir" title="Frank Muir">Frank Muir</a> dubbed <a href="http://en.wikipedia.org/wiki/Joan_Bakewell" title="Joan Bakewell">Joan Bakewell</a> as "the <a href="http://en.wikipedia.org/wiki/Thinking_man%27s_crumpet" title="Thinking man's crumpet">thinking man's crumpet</a>" following her appearances in high-brow television discussion programmes such as <a href="http://en.wikipedia.org/wiki/BBC_Two" title="BBC Two">BBC2</a>'s <i><a href="http://en.wikipedia.org/wiki/Late_Night_Line-Up" title="Late Night Line-Up">Late Night Line-Up</a></i>, and the term has subsequently been used to refer to other women who are intelligent and good looking, particularly if they have a high profile in the broadcast media.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/Crumpet#cite_note-3" title="">[4]</a></sup></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-71324559355191237482008-08-25T11:39:00.000-07:002008-08-25T11:40:24.884-07:00ENGLISH MUFFIN<h1 class="firstHeading">Muffin (English)</h1> <h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="contentSub"> </div><!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 402px;"><a href="http://en.wikipedia.org/wiki/Image:Imaginatorium-b02007muff.jpg" class="image" title="Imaginatorium-b02007muff.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/en/f/f4/Imaginatorium-b02007muff.jpg" class="thumbimage" width="400" border="0" height="300" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Imaginatorium-b02007muff.jpg" class="internal" title="Enlarge"><br /></a></div> </div> </div> </div> <p>A <b>Muffin</b> (<a href="http://en.wikipedia.org/wiki/US" title="US" class="mw-redirect">US</a>: <b>English muffin</b>), also known as a <b>Hot Muffin</b>, or a <b>Breakfast Muffin</b> is a round, <a href="http://en.wikipedia.org/wiki/Yeast" title="Yeast">yeast</a>-leavened form of <a href="http://en.wikipedia.org/wiki/Bread" title="Bread">bread</a> almost always dusted with <a href="http://en.wikipedia.org/wiki/Cornmeal" title="Cornmeal">cornmeal</a>. It may be eaten at <a href="http://en.wikipedia.org/wiki/Breakfast" title="Breakfast">breakfast</a> in <a href="http://en.wikipedia.org/wiki/North_America" title="North America">North America</a>. It is also widely eaten in <a href="http://en.wikipedia.org/wiki/Great_Britain" title="Great Britain">Britain</a>, particularly with other savoury breakfast foods such as <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">bacon</a>, <a href="http://en.wikipedia.org/wiki/Fried_egg" title="Fried egg">fried egg</a> and <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage">sausage</a>. This is usually at breakfast though may make up lunch also.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Name" id="Name"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Name</span></h2> <p>The word "muffin" appeared in <a href="http://en.wikipedia.org/wiki/United_Kingdom" title="United Kingdom">Britain</a> around the 11th century, derived from the <a href="http://en.wikipedia.org/wiki/Old_French" title="Old French">Old French</a> <i>moufflet</i>, which meant "soft" in reference to bread. Instructions for cooking a similar form of bread have existed since at least 1747, although credit for the phrase "English muffin" is often given to <a href="http://en.wikipedia.org/wiki/Thomas%27" title="Thomas'">Samuel Bath Thomas</a>, an English <a href="http://en.wikipedia.org/wiki/Baker" title="Baker">baker</a> who emigrated to <a href="http://en.wikipedia.org/wiki/New_York_City" title="New York City">New York City</a> and began producing his “muffins” around 1880. The <a href="http://en.wikipedia.org/wiki/Merriam-Webster" title="Merriam-Webster">Merriam-Webster</a> <a href="http://en.wikipedia.org/wiki/Dictionary" title="Dictionary">dictionary</a>, however, names the origin as 1902.</p> <p>Muffins are a more bread-like version of the <a href="http://en.wikipedia.org/wiki/Crumpet" title="Crumpet">crumpet</a>. They are simply referred to as muffins in the UK and sometimes in Australia and <a href="http://en.wikipedia.org/wiki/New_Zealand" title="New Zealand">New Zealand</a>. Muffins are made with a soft, kneaded <a href="http://en.wikipedia.org/wiki/Dough" title="Dough">dough</a> of <a href="http://en.wikipedia.org/wiki/Flour" title="Flour">flour</a>, <a href="http://en.wikipedia.org/wiki/Milk" title="Milk">milk</a>, <a href="http://en.wikipedia.org/wiki/Yeast" title="Yeast">yeast</a>, <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">sugar</a>, and <a href="http://en.wikipedia.org/wiki/Salt" title="Salt">salt</a>. This <a href="http://en.wikipedia.org/wiki/Proofing_%28baking_technique%29" title="Proofing (baking technique)">proofs</a> (rises), is rolled out and formed into shape, and left to rise again. The muffins are typically cooked in an <a href="http://en.wikipedia.org/wiki/Oven" title="Oven">oven</a>, but may be re-heated using a grill or toaster.</p> <p><a name="Methods_of_serving" id="Methods_of_serving"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Methods of serving</span></h2> <p>Muffins are commonly available for retail in the United States, the UK, Canada and Australia. They are also found on the breakfast menus of American <a href="http://en.wikipedia.org/wiki/Fast_food" title="Fast food">fast food</a> restaurants worldwide. They are most often toasted then topped with butter and/or jam. They are also used in <a href="http://en.wikipedia.org/wiki/Breakfast_sandwich" title="Breakfast sandwich">breakfast sandwiches</a> with <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meat</a> (<a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">bacon</a>, <a href="http://en.wikipedia.org/wiki/Ham" title="Ham">ham</a>, or <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage">sausage</a>), <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">egg</a> (<a href="http://en.wikipedia.org/wiki/Fried_egg" title="Fried egg">fried</a>, <a href="http://en.wikipedia.org/wiki/Scrambled_egg" title="Scrambled egg" class="mw-redirect">scrambled</a>, <a href="http://en.wikipedia.org/wiki/Poached_egg" title="Poached egg">poached</a> or <a href="http://en.wikipedia.org/wiki/Poached_egg_%28steamed%29" title="Poached egg (steamed)">steam-poached</a>) and / or cheese. They are the base ingredient in the traditional New York <a href="http://en.wikipedia.org/wiki/Elevenses" title="Elevenses">elevenses</a> dish, <i><a href="http://en.wikipedia.org/wiki/Eggs_Benedict" title="Eggs Benedict">Eggs Benedict</a></i>.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-79278226562249468402008-08-18T19:31:00.000-07:002008-08-18T19:38:37.341-07:00FRENCH CUISINE<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="jump-to-nav"><br /><a href="http://en.wikipedia.org/wiki/French_cuisine#searchInput"></a></div> <!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:CoqAuVin.jpg" class="image" title="A pot of coq au vin, a well-known French dish"><img alt="A pot of coq au vin, a well-known French dish" src="http://upload.wikimedia.org/wikipedia/en/thumb/d/d9/CoqAuVin.jpg/250px-CoqAuVin.jpg" class="thumbimage" border="0" height="166" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:CoqAuVin.jpg" class="internal" title="Enlarge"><br /></a></div> A pot of <i><a href="http://en.wikipedia.org/wiki/Coq_au_vin" title="Coq au vin">coq au vin</a></i>, a well-known French dish</div> </div> </div> <p><b>French cuisine</b> is a style of cooking derived from the nation of <a href="http://en.wikipedia.org/wiki/France" title="France">France</a>. It evolved from centuries of social and political change. The <a href="http://en.wikipedia.org/wiki/Middle_Age" title="Middle Age" class="mw-redirect">Middle Ages</a> brought lavish <a href="http://en.wikipedia.org/wiki/Banquet" title="Banquet">banquets</a> to the upper class with ornate, heavily seasoned food prepared by chefs such as <a href="http://en.wikipedia.org/wiki/Guillaume_Tirel" title="Guillaume Tirel">Guillaume Tirel</a>. The era of the <a href="http://en.wikipedia.org/wiki/French_Revolution" title="French Revolution">French Revolution</a>, however, saw a move toward fewer <a href="http://en.wikipedia.org/wiki/Spice" title="Spice">spices</a> and more liberal usage of <a href="http://en.wikipedia.org/wiki/Herb" title="Herb">herbs</a> and refined techniques, beginning with <a href="http://en.wikipedia.org/wiki/Fran%C3%A7ois_Pierre_La_Varenne" title="François Pierre La Varenne">François Pierre La Varenne</a> and further developing with the famous chef of <a href="http://en.wikipedia.org/wiki/Napoleon_Bonaparte" title="Napoleon Bonaparte" class="mw-redirect">Napoleon Bonaparte</a> and other dignitaries, <a href="http://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a>.</p> <p>French cuisine was codified in the 20th century by <a href="http://en.wikipedia.org/wiki/Auguste_Escoffier" title="Auguste Escoffier">Georges Auguste Escoffier</a> to become the modern version of <i><a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a></i>. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the <i><a href="http://en.wikipedia.org/wiki/Guide_Michelin" title="Guide Michelin" class="mw-redirect">Guide Michelin</a></i> helped to bring people to the countryside during the 20th century and beyond, to sample this rich <i><a href="http://en.wikipedia.org/wiki/Bourgeois" title="Bourgeois" class="mw-redirect">bourgeois</a></i> and <a href="http://en.wikipedia.org/wiki/Peasant" title="Peasant">peasant</a> cuisine of France. <a href="http://en.wikipedia.org/wiki/Basque_cuisine" title="Basque cuisine">Basque cuisine</a> has also been a great influence over the cuisine in the southwest of France.</p> <p>Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese">Cheese</a> and <a href="http://en.wikipedia.org/wiki/Wine" title="Wine">wine</a> are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and <i><a href="http://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9e" title="Appellation d'origine contrôlée">Appellation d'origine contrôlée</a></i> (AOC) (regulated appellation) laws.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="National_cuisine" id="National_cuisine"></a></p> <h2><span class="editsection"></span><span class="mw-headline">National cuisine</span></h2> <p>French cuisine has evolved extensively over the centuries. Starting in the <a href="http://en.wikipedia.org/wiki/Middle_Age" title="Middle Age" class="mw-redirect">Middle Ages</a>, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.</p> <p><a name="History" id="History"></a></p> <h3><span class="editsection"></span><span class="mw-headline">History</span></h3> <p><a name="Middle_Ages" id="Middle_Ages"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Middle Ages</span></h4> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Les_Tr%C3%A8s_Riches_Heures_du_duc_de_Berry_Janvier.jpg" class="image" title="John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, ca 1410."><img alt="John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, ca 1410." src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Les_Tr%C3%A8s_Riches_Heures_du_duc_de_Berry_Janvier.jpg/200px-Les_Tr%C3%A8s_Riches_Heures_du_duc_de_Berry_Janvier.jpg" class="thumbimage" border="0" height="309" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Les_Tr%C3%A8s_Riches_Heures_du_duc_de_Berry_Janvier.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/John,_Duke_of_Berry" title="John, Duke of Berry">John</a>, <a href="http://en.wikipedia.org/wiki/Duke_of_Berry" title="Duke of Berry">Duke of Berry</a> enjoying a grand meal. The Duke is sitting with a <a href="http://en.wikipedia.org/wiki/Cardinal_%28Catholicism%29" title="Cardinal (Catholicism)">cardinal</a> at the high table, under a luxurious <a href="http://en.wikipedia.org/wiki/Baldachin" title="Baldachin">baldaquin</a>, in front of the fireplace, tended to by several servants including a <a href="http://en.wikipedia.org/wiki/Meat_carving" title="Meat carving">carver</a>. On the table to the left of the Duke is a golden <a href="http://en.wikipedia.org/wiki/Salt_cellar" title="Salt cellar">salt cellar</a>, or <i>nef</i>, in the shape of a ship; illustration from <i><a href="http://en.wikipedia.org/wiki/Tr%C3%A8s_Riches_Heures_du_Duc_de_Berry" title="Très Riches Heures du Duc de Berry">Très Riches Heures du Duc de Berry</a></i>, ca 1410.</div> </div> </div> <p>In French <a href="http://en.wikipedia.org/wiki/Medieval_cuisine" title="Medieval cuisine">medieval cuisine</a>, <a href="http://en.wikipedia.org/wiki/Banquet" title="Banquet">banquets</a> were common among the <a href="http://en.wikipedia.org/wiki/Aristocracy" title="Aristocracy">aristocracy</a>. Multiple courses would be prepared, but served in a style called <i>service en confusion</i>, or all at once. Food was generally eaten by hand, <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meats</a> being sliced off large pieces held between the thumb and two fingers. The <a href="http://en.wikipedia.org/wiki/Sauce" title="Sauce">sauces</a> of the time were highly seasoned and thick, and heavily flavored <a href="http://en.wikipedia.org/wiki/Mustard_%28condiment%29" title="Mustard (condiment)">mustards</a> were used. <a href="http://en.wikipedia.org/wiki/Pie" title="Pie">Pies</a> were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the <a href="http://en.wikipedia.org/wiki/Late_Middle_Ages" title="Late Middle Ages">Late Middle Ages</a> that the <a href="http://en.wikipedia.org/wiki/Shortcrust_pastry" title="Shortcrust pastry">shortcrust</a> pie was developed. Meals often ended with an <i>issue de table</i>, which later evolved into the modern <a href="http://en.wikipedia.org/wiki/Dessert" title="Dessert">dessert</a>, and typically consisted of <a href="http://en.wikipedia.org/wiki/Dragees" title="Dragees" class="mw-redirect">dragees</a> (in the Middle Ages meaning spiced lumps of hardened <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">sugar</a> or <a href="http://en.wikipedia.org/wiki/Honey" title="Honey">honey</a>), aged cheese and spiced wine, such as <a href="http://en.wikipedia.org/wiki/Hypocras" title="Hypocras">hypocras</a>.<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-0" title="">[1]</a></sup></p> <p>The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and fall afforded abundance, while winter meals were more sparse. <a href="http://en.wikipedia.org/wiki/Livestock" title="Livestock">Livestock</a> was <a href="http://en.wikipedia.org/wiki/Slaughter_%28livestock%29" title="Slaughter (livestock)">slaughtered</a> at the beginning of winter. Beef was often <a href="http://en.wikipedia.org/wiki/Salted" title="Salted" class="mw-redirect">salted</a>, while <a href="http://en.wikipedia.org/wiki/Pork" title="Pork">pork</a> was salted and <a href="http://en.wikipedia.org/wiki/Smoked" title="Smoked" class="mw-redirect">smoked</a>. <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">Bacon</a> and <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage">sausages</a> would be smoked in the chimney, while the tongue and <a href="http://en.wikipedia.org/wiki/Ham" title="Ham">hams</a> were <a href="http://en.wikipedia.org/wiki/Brine" title="Brine">brined</a> and dried. <a href="http://en.wikipedia.org/wiki/Cucumber" title="Cucumber">Cucumbers</a> would be brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. <a href="http://en.wikipedia.org/wiki/Whale" title="Whale">Whale</a>, <a href="http://en.wikipedia.org/wiki/Dolphin" title="Dolphin">dolphin</a> and <a href="http://en.wikipedia.org/wiki/Porpoise" title="Porpoise">porpoise</a> were considered to be fish, so during <a href="http://en.wikipedia.org/wiki/Lent" title="Lent">Lent</a> the salted meats of these sea mammals were eaten.<sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-1" title="">[2]</a></sup></p> <p>Artificial freshwater ponds (often called <i>stews</i>) held <a href="http://en.wikipedia.org/wiki/Carp" title="Carp">carp</a>, <a href="http://en.wikipedia.org/wiki/Pike_%28fish%29" title="Pike (fish)" class="mw-redirect">pike</a>, <a href="http://en.wikipedia.org/wiki/Tench" title="Tench">tench</a>, <a href="http://en.wikipedia.org/wiki/Bream" title="Bream">bream</a>, <a href="http://en.wikipedia.org/wiki/Eel" title="Eel">eel</a>, and other fish. Poultry was kept in special yards, with <a href="http://en.wikipedia.org/wiki/Pigeon" title="Pigeon" class="mw-redirect">pigeon</a> and <a href="http://en.wikipedia.org/wiki/Squab" title="Squab">squab</a> being reserved for the elite. Game was highly prized, but relatively rare, and included <a href="http://en.wikipedia.org/wiki/Venison" title="Venison">venison</a>, <a href="http://en.wikipedia.org/wiki/Wild_boar" title="Wild boar" class="mw-redirect">wild boar</a>, <a href="http://en.wikipedia.org/wiki/Hare" title="Hare">hare</a>, <a href="http://en.wikipedia.org/wiki/Rabbit" title="Rabbit">rabbit</a>, and birds. Kitchen gardens provided herbs including some such as <a href="http://en.wikipedia.org/wiki/Tansy" title="Tansy">tansy</a>, <a href="http://en.wikipedia.org/wiki/Rue" title="Rue">rue</a>, <a href="http://en.wikipedia.org/wiki/Pennyroyal" title="Pennyroyal">pennyroyal</a>, and <a href="http://en.wikipedia.org/wiki/Hyssop" title="Hyssop">hyssop</a> which are rarely used today. Spices were treasured and very expensive at that time — they included <a href="http://en.wikipedia.org/wiki/Black_pepper" title="Black pepper">pepper</a>, <a href="http://en.wikipedia.org/wiki/Cinnamon" title="Cinnamon">cinnamon</a>, <a href="http://en.wikipedia.org/wiki/Clove" title="Clove">cloves</a>, <a href="http://en.wikipedia.org/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, and <a href="http://en.wikipedia.org/wiki/Mace_%28spice%29" title="Mace (spice)" class="mw-redirect">mace</a>. Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), <a href="http://en.wikipedia.org/wiki/Grains_of_paradise" title="Grains of paradise" class="mw-redirect">grains of paradise</a>, and galengale. Sweet-sour flavors were commonly added to dishes by the use of <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar">vinegars</a> and <i><a href="http://en.wikipedia.org/wiki/Verjus" title="Verjus" class="mw-redirect">verjus</a></i> combined with sugar (for the affluent) or honey. A very common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be highly beneficial to the ability to make use of nutrients.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-2" title="">[3]</a></sup></p> <p>Visual display was highly prized. Brilliant colors were obtained by the addition of, for example, juices from <a href="http://en.wikipedia.org/wiki/Spinach" title="Spinach">spinach</a> and the green part of <a href="http://en.wikipedia.org/wiki/Leek" title="Leek">leeks</a>. Yellow came from <a href="http://en.wikipedia.org/wiki/Saffron" title="Saffron">saffron</a> or <a href="http://en.wikipedia.org/wiki/Egg_yolk" title="Egg yolk">egg yolk</a>, while red came from <a href="http://en.wikipedia.org/wiki/Sunflower" title="Sunflower">sunflower</a>, and purple came from <i>Crozophora tinctoria</i> or <i>Heliotropium europaeum</i>. Gold and <a href="http://en.wikipedia.org/wiki/Silver_leaf" title="Silver leaf">silver leaf</a> were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as <i>tourte parmerienne</i> which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with <a href="http://en.wikipedia.org/wiki/Gold_leaf" title="Gold leaf" class="mw-redirect">gold leaf</a>. One of the grandest showpieces of the time was roast <a href="http://en.wikipedia.org/wiki/Swan" title="Swan">swan</a> or <a href="http://en.wikipedia.org/wiki/Peafowl" title="Peafowl">peacock</a> sewn back into its skin with feathers intact; the feet and beak being <a href="http://en.wikipedia.org/wiki/Gilded" title="Gilded" class="mw-redirect">gilded</a> with gold. To deal with the fact that both these birds are tough, stringy, and of a rather unpleasant flavor, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-3" title="">[4]</a></sup></p> <p>The most well known French chef of the Middle Ages was <a href="http://en.wikipedia.org/wiki/Guillaume_Tirel" title="Guillaume Tirel">Guillaume Tirel</a>, also known as <a href="http://en.wikipedia.org/wiki/Taillevent" title="Taillevent" class="mw-redirect">Taillevent</a>. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to <a href="http://en.wikipedia.org/wiki/Philip_VI_of_France" title="Philip VI of France">Philip VI</a>, then the <a href="http://en.wikipedia.org/wiki/Dauphin_of_France" title="Dauphin of France">Dauphin</a> who was son of <a href="http://en.wikipedia.org/wiki/John_II_of_France" title="John II of France">John II</a>. The Dauphin became King <a href="http://en.wikipedia.org/wiki/Charles_V_of_France" title="Charles V of France">Charles V of France</a> in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, <i>marmites</i>, on it.<sup id="cite_ref-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-4" title="">[5]</a></sup></p> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Leshalles.jpg" class="image" title="Les Halles market."><img alt="Les Halles market." src="http://upload.wikimedia.org/wikipedia/en/thumb/7/78/Leshalles.jpg/200px-Leshalles.jpg" class="thumbimage" border="0" height="133" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Leshalles.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/Les_Halles" title="Les Halles">Les Halles</a> market.</div> </div> </div> <p><a name="Ancien_r.C3.A9gime" id="Ancien_r.C3.A9gime"></a></p> <h4><span class="editsection"></span><span class="mw-headline"><i>Ancien régime</i></span></h4> <p>During the <i><a href="http://en.wikipedia.org/wiki/Ancien_r%C3%A9gime" title="Ancien régime" class="mw-redirect">ancien régime</a></i> <a href="http://en.wikipedia.org/wiki/Paris" title="Paris">Paris</a> was the central hub of culture and economic activity, and as such the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as <i><a href="http://en.wikipedia.org/wiki/Les_Halles" title="Les Halles">Les Halles</a></i>, <i>la Mégisserie</i>, those found along <i><a href="http://en.wikipedia.org/wiki/Rue_Mouffetard" title="Rue Mouffetard" class="mw-redirect">Rue Mouffetard</a></i>, and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the <a href="http://en.wikipedia.org/wiki/Guild" title="Guild">guild</a> system, which developed in the <a href="http://en.wikipedia.org/wiki/Middle_Ages" title="Middle Ages">Middle Ages</a>. In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field.<sup id="cite_ref-5" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-5" title="">[6]</a></sup></p> <p>There were two basic groups of guilds — first, those that supplied the raw materials; <a href="http://en.wikipedia.org/wiki/Butcher" title="Butcher">butchers</a>, <a href="http://en.wikipedia.org/wiki/Fishmonger" title="Fishmonger">fishmongers</a>, <a href="http://en.wikipedia.org/wiki/Grain" title="Grain" class="mw-redirect">grain</a> merchants, and <a href="http://en.wikipedia.org/wiki/Gardener" title="Gardener">gardeners</a>. The second group were those that supplied prepared foods; <a href="http://en.wikipedia.org/wiki/Baker" title="Baker">bakers</a>, <a href="http://en.wikipedia.org/wiki/Pastry_chef" title="Pastry chef">pastrycooks</a>, saucemakers, poulterers, and <a href="http://en.wikipedia.org/wiki/Caterer" title="Caterer" class="mw-redirect">caterers</a>. There were also guilds that offered both raw materials and prepared food, such as the <i><a href="http://en.wikipedia.org/wiki/Charcuterie" title="Charcuterie">charcutiers</a></i> and <i>rôtisseurs</i> (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issue with butchers and poulterers, who sold the same raw materials.<sup id="cite_ref-6" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-6" title="">[7]</a></sup> The guilds also served as a training ground for those within the industry. The degrees of assistant-cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those who worked in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild regulations allowed for this movement.<sup id="cite_ref-7" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-7" title="">[8]</a></sup></p> <p>During the 15th and 16th centuries, French cuisine assimilated many new food items from the <a href="http://en.wikipedia.org/wiki/New_World" title="New World">New World</a>. Although they were slow to be adopted, records of banquets show <a href="http://en.wikipedia.org/wiki/Catherine_de%27_Medici" title="Catherine de' Medici">Catherine de' Medici</a> serving sixty-six turkeys at one dinner.<sup id="cite_ref-8" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-8" title="">[9]</a></sup> The dish called <a href="http://en.wikipedia.org/wiki/Cassoulet" title="Cassoulet">cassoulet</a> has its roots in the New World discovery of <a href="http://en.wikipedia.org/wiki/Haricot_bean" title="Haricot bean" class="mw-redirect">haricot beans</a>, which are central to the dish's creation but had not existed outside of the New World until its exploration by <a href="http://en.wikipedia.org/wiki/Christopher_Columbus" title="Christopher Columbus">Christopher Columbus</a>.<sup id="cite_ref-9" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-9" title="">[10]</a></sup></p> <p><a name="17th_Century_-_Early_18th_Century"></a></p> <h4><span class="editsection"></span><span class="mw-headline">17th Century - Early 18th Century</span></h4> <p>France's famous <i><a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">Haute cuisine</a></i> — literally "high cuisine" — has its foundations during the 17th century with a chef named <a href="http://en.wikipedia.org/wiki/Fran%C3%A7ois_Pierre_La_Varenne" title="François Pierre La Varenne">La Varenne</a>. As author of works such as <i>Cvisinier françois</i>, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to <a href="http://en.wikipedia.org/wiki/Roux" title="Roux">roux</a> using pork fat. The book contained two sections, one for meat days, and one for <a href="http://en.wikipedia.org/wiki/Fasting" title="Fasting">fasting</a>. His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled <i>Le Parfait confitvrier</i> (republished as <i>Le Confiturier françois</i>) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries.<sup id="cite_ref-10" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-10" title="">[11]</a></sup></p> <p>Another chef, <a href="http://en.wikipedia.org/wiki/Fran%C3%A7ois_Massialot" title="François Massialot">François Massialot</a>, wrote <i>Le Cuisinier roïal et bourgeois</i> in 1691, during the reign of <a href="http://en.wikipedia.org/wiki/Louis_XIV" title="Louis XIV" class="mw-redirect">Louis XIV</a>. The book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds, therefore they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a <a href="http://en.wikipedia.org/wiki/Marinade" title="Marinade" class="mw-redirect">marinade</a> is first seen in print, with one type for poultry and feathered game while a second is for fish and shellfish. No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks.<sup id="cite_ref-11" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-11" title="">[12]</a></sup></p> <p>The successive updates of <i>Le Cuisinier roïal et bourgeois</i> include important refinements such as adding a glass of wine to <a href="http://en.wikipedia.org/wiki/Fish_stock" title="Fish stock">fish stock</a>. Definitions were also added to the 1703 edition. The <a href="http://en.wikipedia.org/wiki/1712" title="1712">1712</a> edition, retitled <i>Le Nouveau cuisinier royal et bourgeois</i>, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. <a href="http://en.wikipedia.org/wiki/Ragout" title="Ragout">Ragout</a>, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that it was listed as a garnish.<sup id="cite_ref-12" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-12" title="">[13]</a></sup></p> <div class="thumb tleft"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:M-A-Careme.jpg" class="image" title="Marie-Antoine Carême."><img alt="Marie-Antoine Carême." src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/M-A-Careme.jpg/200px-M-A-Careme.jpg" class="thumbimage" border="0" height="264" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:M-A-Careme.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a>.</div> </div> </div> <p><a name="Late_18th_century_-_19th_century" id="Late_18th_century_-_19th_century"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Late 18th century - 19th century</span></h4> <p>The <a href="http://en.wikipedia.org/wiki/French_Revolution" title="French Revolution">Revolution</a> was integral to the expansion of French cuisine, because it effectively abolished the guilds. This meant that any one chef could now produce and sell any culinary item he wished. <a href="http://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a> was born in 1784, five years before the onset of the <a href="http://en.wikipedia.org/wiki/French_Revolution" title="French Revolution">Revolution</a>. He spent his younger years working at a <i><a href="http://en.wikipedia.org/wiki/Pastry" title="Pastry">pâtisserie</a></i> until being discovered by <a href="http://en.wikipedia.org/wiki/Charles_Maurice_de_Talleyrand-P%C3%A9rigord" title="Charles Maurice de Talleyrand-Périgord">Charles Maurice de Talleyrand-Périgord</a> who would later cook for the French emperor <a href="http://en.wikipedia.org/wiki/Napoleon_Bonaparte" title="Napoleon Bonaparte" class="mw-redirect">Napoleon Bonaparte</a>. Prior to his employment with Talleyrand, Carême had become known for his <i>pièces montèes</i>, which were extravagant constructions of pastry and sugar architecture.<sup id="cite_ref-13" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-13" title="">[14]</a></sup></p> <p>More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking came from his sauces, which he named <a href="http://en.wikipedia.org/wiki/Mother_sauce" title="Mother sauce" class="mw-redirect">mother sauces</a>. Often referred to as <a href="http://en.wikipedia.org/wiki/Fonds" title="Fonds">fonds</a>, meaning <i>foundations</i>, these base sauces, <i><a href="http://en.wikipedia.org/wiki/Espagnole" title="Espagnole" class="mw-redirect">espagnole</a></i>, <i><a href="http://en.wikipedia.org/wiki/Velout%C3%A9" title="Velouté" class="mw-redirect">velouté</a></i>, and <i><a href="http://en.wikipedia.org/wiki/B%C3%A9chamel" title="Béchamel" class="mw-redirect">béchamel</a></i> are still known today. Each of these sauces would be made in large quantities in his kitchen as they were then capable of forming the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. Also, in his writings, soufflés appear for the first time. Although many of his preparations today seem extremely extravagant, it must be remembered that he simplified and codified an even more complex cuisine that had existed beforehand. Central to his codification of the cuisine were <i>Le Maître d'hôtel français</i> (1822), <i>Le Cuisinier parsien</i> (1828) and <i>L'Art de la cuisine française au dix-neuvième siècle</i> (<a href="http://en.wikipedia.org/wiki/1833" title="1833">1833</a>-5).<sup id="cite_ref-14" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-14" title="">[15]</a></sup></p> <p><a name="Late_19th_century_-_Early_20th_century" id="Late_19th_century_-_Early_20th_century"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Late 19th century - Early 20th century</span></h4> <p><a href="http://en.wikipedia.org/wiki/Georges_Auguste_Escoffier" title="Georges Auguste Escoffier" class="mw-redirect">Georges Auguste Escoffier</a> is commonly acknowledged as the central figure to the modernization of <i><a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a></i> and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and <a href="http://en.wikipedia.org/wiki/Americas" title="Americas">America</a> during the 1880s - 1890s. The <a href="http://en.wikipedia.org/wiki/Savoy_Hotel" title="Savoy Hotel">Savoy Hotel</a> owned by <a href="http://en.wikipedia.org/wiki/C%C3%A9sar_Ritz" title="César Ritz">César Ritz</a> was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the <a href="http://en.wikipedia.org/wiki/Carlton" title="Carlton">Carlton</a> from 1898 until 1921. He created a system of <i>parties</i> called the <a href="http://en.wikipedia.org/wiki/Brigade_system" title="Brigade system" class="mw-redirect">brigade system</a>, which separated the professional kitchen into five separate stations. These five stations included the <i><a href="http://en.wikipedia.org/wiki/Garde_manger" title="Garde manger">garde manger</a></i> that prepared cold dishes; the <i>entremettier</i> prepared soups, vegetables and desserts; the <i>rôtisseur</i> prepared roasts, grilled and fried dishes; the <i><a href="http://en.wikipedia.org/wiki/Saucier" title="Saucier">saucier</a></i> prepared sauces; and the <i>pâtissier</i> prepared all pastry items. This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for the dish. An example used is <i>oeufs à la plat Meyerbeer</i>, the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the <i>entremettier</i>, kidney grilled by the <i>rôtisseur</i>, truffle sauce made by the <i>saucier</i> and thus the dish could be prepared in a much shorter time and served quickly in the popular restaurants.<sup id="cite_ref-15" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-15" title="">[16]</a></sup></p> <p>Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence and then finally published his <i>Livre des menus</i> in 1912. This type of service embraced the <a href="http://en.wikipedia.org/wiki/Service_%C3%A0_la_russe" title="Service à la russe">service à la russe</a> (serving meals in separate courses on individual plates) which Félix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution was the publication of <i><a href="http://en.wikipedia.org/wiki/Le_Guide_Culinaire" title="Le Guide Culinaire">Le Guide Culinaire</a></i> in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking.<sup id="cite_ref-16" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-16" title="">[17]</a></sup></p> <p><i>Le Guide Culinaire</i> deemphasized the use of heavy sauces and leaned toward lighter <i><a href="http://en.wikipedia.org/wiki/Fumet" title="Fumet" class="mw-redirect">fumets</a></i> which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes, sauces that's function was to add to the flavor of the dish, not hide flavors which the heavy sauces and ornate garnishes of the past had. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's <i>Viander</i>, which had a modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine. Expensive ingredients would replace the common ingredients making the dishes much less humble. The third source of recipes was Escoffier himself who invented many new dishes, such as <i><a href="http://en.wikipedia.org/wiki/P%C3%AAche_Melba" title="Pêche Melba" class="mw-redirect">pêche Melba</a></i> and <i><a href="http://en.wikipedia.org/wiki/Cr%C3%AApes_Suzette" title="Crêpes Suzette" class="mw-redirect">crêpes Suzette</a></i>.<sup id="cite_ref-17" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-17" title="">[18]</a></sup> Escoffier updated <i>Le Guide Culinaire</i> four times during his lifetime, noting in the foreword to the book’s first edition that even with its 5,000 recipes the book should not be considered an “exhaustive” text and that even if it was at the point when he wrote the book, “it would no longer be so tomorrow, because progress marches on each day."<sup id="cite_ref-18" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-18" title="">[19]</a></sup></p> <p><a name="Mid_20th_century_-_Late_20th_century" id="Mid_20th_century_-_Late_20th_century"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Mid 20th century - Late 20th century</span></h4> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Paul_Bocuse.jpg" class="image" title="Paul Bocuse."><img alt="Paul Bocuse." src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Paul_Bocuse.jpg/200px-Paul_Bocuse.jpg" class="thumbimage" border="0" height="263" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Paul_Bocuse.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/Paul_Bocuse" title="Paul Bocuse">Paul Bocuse</a>.</div> </div> </div> <p>The term <i><a href="http://en.wikipedia.org/wiki/Nouvelle_cuisine" title="Nouvelle cuisine" class="mw-redirect">nouvelle cuisine</a></i> has been used many times in the history of French cuisine. This description was seen in the 1740s of the cuisine from Vincent La Chapelle, François Marin and Menon and even during the 1880s and 1890s to describe Escoffier's cooking. The term came up again however during the 1960s used by two authors <a href="http://en.wikipedia.org/wiki/Henri_Gault" title="Henri Gault" class="mw-redirect">Henri Gault</a> and <a href="http://en.wikipedia.org/wiki/Christian_Millau" title="Christian Millau">Christian Millau</a> to describe the cooking of <a href="http://en.wikipedia.org/wiki/Paul_Bocuse" title="Paul Bocuse">Paul Bocuse</a>, <a href="http://en.wikipedia.org/w/index.php?title=Jean_Troisgro&action=edit&redlink=1" class="new" title="Jean Troisgro (page does not exist)">Jean Troisgro</a> and <a href="http://en.wikipedia.org/w/index.php?title=Pierre_Troisgro&action=edit&redlink=1" class="new" title="Pierre Troisgro (page does not exist)">Pierre Troisgro</a>, <a href="http://en.wikipedia.org/w/index.php?title=Michel_Gu%C3%A9rard&action=edit&redlink=1" class="new" title="Michel Guérard (page does not exist)">Michel Guérard</a>, <a href="http://en.wikipedia.org/w/index.php?title=Roger_Verg%C3%A9&action=edit&redlink=1" class="new" title="Roger Vergé (page does not exist)">Roger Vergé</a> and <a href="http://en.wikipedia.org/wiki/Raymond_Oliver" title="Raymond Oliver">Raymond Oliver</a>. These chefs were working toward rebelling from the "orthodoxy" of <a href="http://en.wikipedia.org/wiki/Escoffier" title="Escoffier" class="mw-redirect">Escoffier</a>'s cuisine. Some of the chefs were students of <a href="http://en.wikipedia.org/wiki/Fernand_Point" title="Fernand Point">Fernand Point</a> at the <i><a href="http://en.wikipedia.org/w/index.php?title=Pyramide&action=edit&redlink=1" class="new" title="Pyramide (page does not exist)">Pyramide</a></i> in <a href="http://en.wikipedia.org/wiki/Vienne" title="Vienne">Vienne</a> and had left to open their own restaurants. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking.<sup id="cite_ref-arvhqa_19-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-arvhqa-19" title="">[20]</a></sup></p> <p>The first characteristic was a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and <i>pâtés</i> was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as <i><a href="http://en.wikipedia.org/wiki/Espagnole" title="Espagnole" class="mw-redirect">espagnole</a></i> and <i><a href="http://en.wikipedia.org/wiki/B%C3%A9chamel" title="Béchamel" class="mw-redirect">béchamel</a></i> thickened with flour based <i><a href="http://en.wikipedia.org/wiki/Roux" title="Roux">roux</a></i>, in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh, they used regional dishes for inspiration instead of <i>haute cuisine</i> dishes. Eighth, new techniques were embraced and modern equipment was often used, Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs were extremely inventive and created new combinations and pairings.<sup id="cite_ref-arvhqa_19-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-arvhqa-19" title="">[20]</a></sup></p> <p>Some have speculated that a contributor to <i>nouvelle cuisine</i> was <a href="http://en.wikipedia.org/wiki/World_War_II" title="World War II">World War II</a> when animal protein was in short supply during the <a href="http://en.wikipedia.org/wiki/Germany" title="Germany">German</a> occupation.<sup id="cite_ref-20" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-20" title="">[21]</a></sup> No matter what the origins were, by the mid-1980s some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the <i>haute cuisine</i> style of cooking, although much of the lighter presentations and new techniques remained.<sup id="cite_ref-arvhqa_19-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-arvhqa-19" title="">[20]</a></sup></p> <p><a name="Common_dishes_found_on_a_national_level" id="Common_dishes_found_on_a_national_level"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Common dishes found on a national level</span></h3> <p>There are many dishes that are considered part of the nation's national cuisine today. Many come from <a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a> in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in <a href="http://en.wikipedia.org/wiki/France" title="France">France</a> on a national level.</p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Common_breads" title="List of French dishes">Common breads found on a national level</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Common_savory_dishes" title="List of French dishes">Common savory dishes found on a national level</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Common_desserts_and_pastries" title="List of French dishes">Common desserts and pastries found on a national level</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Common_canned_food_unique_to_France" title="List of French dishes">Common canned food found on the national level</a></li></ul> <p><a name="Regional_cuisine" id="Regional_cuisine"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Regional cuisine</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:France_departements_regions_narrow.jpg" class="image" title="The 22 regions and 96 departments of metropolitan France include Corsica (Corse, lower right). Paris area is expanded (inset at left)."><img alt="The 22 regions and 96 departments of metropolitan France include Corsica (Corse, lower right). Paris area is expanded (inset at left)." src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/81/France_departements_regions_narrow.jpg/250px-France_departements_regions_narrow.jpg" class="thumbimage" border="0" height="264" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:France_departements_regions_narrow.jpg" class="internal" title="Enlarge"><br /></a></div> The 22 <a href="http://en.wikipedia.org/wiki/Regions_of_France" title="Regions of France">regions</a> and 96 <a href="http://en.wikipedia.org/wiki/Departments_of_France" title="Departments of France">departments</a> of <a href="http://en.wikipedia.org/wiki/Metropolitan_France" title="Metropolitan France">metropolitan France</a> include <a href="http://en.wikipedia.org/wiki/Corsica" title="Corsica">Corsica</a> (<i>Corse</i>, lower right). Paris area is expanded (inset at left).</div> </div> </div> <p>French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of <a href="http://en.wikipedia.org/wiki/France" title="France">France</a> has its own distinctive cuisine accepted by both its bourgeoisie and peasants and other general citizenry of the regions.</p> <p><a name="Paris_.E2.80.A2_Ile-de-France" id="Paris_.E2.80.A2_Ile-de-France"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Paris • Ile-de-France</span></h3> <p><a href="http://en.wikipedia.org/wiki/Paris" title="Paris">Paris</a> and Ile-de-France are central regions where almost anything from the country is available as all train lines meet in the city. Over 5,000 restaurants exist in Paris and almost any cuisine can be had here. High-quality <a href="http://en.wikipedia.org/wiki/Michelin_Guide" title="Michelin Guide">Michelin Guide</a> rated restaurants proliferate here.<sup id="cite_ref-21" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-21" title="">[22]</a></sup></p> <p><a name="Champagne_.E2.80.A2_Lorraine.E2.80.A2_Alsace" id="Champagne_.E2.80.A2_Lorraine.E2.80.A2_Alsace"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Champagne • Lorraine• Alsace</span></h3> <p>Game and ham are popular in <a href="http://en.wikipedia.org/wiki/Champagne,_France" title="Champagne, France">Champagne</a> as well as the special sparkling wine simply known as <i><a href="http://en.wikipedia.org/wiki/Champagne_%28wine%29" title="Champagne (wine)">Champagne</a></i>. Fine fruit preserves are known from <a href="http://en.wikipedia.org/wiki/Lorraine_%28region%29" title="Lorraine (region)">Lorraine</a> as well as the famous Quiche Lorraine. <a href="http://en.wikipedia.org/wiki/Alsace" title="Alsace">Alsace</a> is heavily influenced by the German food culture as such the wines and beers made in the area are very similar to the style of bordering Germany.<sup id="cite_ref-22" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-22" title="">[23]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Lorraine" title="List of French dishes">List of dishes unique to Lorraine</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Alsace" title="List of French dishes">List of dishes unique to Alsace</a></li></ul> <p><a name="Nord_.E2.80.A2_Pas_de_Calais_.E2.80.A2_Picardy_.E2.80.A2_Normandy_.E2.80.A2_Brittany" id="Nord_.E2.80.A2_Pas_de_Calais_.E2.80.A2_Picardy_.E2.80.A2_Normandy_.E2.80.A2_Brittany"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Nord • Pas de Calais • Picardy • Normandy • Brittany</span></h3> <p>The coastline supplies many <a href="http://en.wikipedia.org/wiki/Crustacean" title="Crustacean">crustaceans</a>, <a href="http://en.wikipedia.org/wiki/Sea_bass" title="Sea bass">sea bass</a>, <a href="http://en.wikipedia.org/wiki/Monkfish" title="Monkfish">monkfish</a>, <a href="http://en.wikipedia.org/wiki/Herring" title="Herring">herring</a>. Normandy has top quality seafood like <a href="http://en.wikipedia.org/wiki/Scallop" title="Scallop">scallops</a> and <a href="http://en.wikipedia.org/wiki/Sole" title="Sole">sole</a>, while <a href="http://en.wikipedia.org/wiki/Brittany" title="Brittany">Brittany</a> has a supply of lobster, crayfish and mussels. <a href="http://en.wikipedia.org/wiki/Normandy" title="Normandy">Normandy</a> is also home to a large population of apple trees, which is used in dishes as well as <a href="http://en.wikipedia.org/wiki/Cider" title="Cider">cider</a> and <a href="http://en.wikipedia.org/wiki/Calvados" title="Calvados">calvados</a>. The northern areas of this region especially <a href="http://en.wikipedia.org/wiki/Nord_%28department%29" title="Nord (department)">Nord</a>, grow ample amounts of wheat, sugar beet and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's <i><a href="http://en.wikipedia.org/wiki/Galette" title="Galette">galettes</a></i> called <i>jalet</i>, which is where this dish originated.<sup id="cite_ref-23" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-23" title="">[24]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Nord-Pas-de-Calais_.28Artois.2C_Flanders.2C_Hainaut.29-Picardy" title="List of French dishes">List of dishes unique Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Normandy" title="List of French dishes">List of dishes unique to Normandy</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Brittany" title="List of French dishes">List of dishes unique to Brittany</a></li></ul> <p><a name="The_Loire_Valley_.E2.80.A2_Central_France" id="The_Loire_Valley_.E2.80.A2_Central_France"></a></p> <h3><span class="editsection"></span><span class="mw-headline">The Loire Valley • Central France</span></h3> <p>High quality fruits come from <a href="http://en.wikipedia.org/wiki/Loire_Valley" title="Loire Valley">the Loire Valley</a> and central France, including cherries grown for the liqueur <i><a href="http://en.wikipedia.org/wiki/Guignolet" title="Guignolet">Guignolet</a></i> and the <i>Belle Angevine</i> pears. The strawberries and melons are also of high quality. Fish are seen in the cuisine as well as wild game, lamb, calves, <a href="http://en.wikipedia.org/wiki/Charolais_cattle" title="Charolais cattle">Charolais cattle</a>, <i>Géline</i> fowl, and high quality goat cheeses. Young vegetables are used often in the cuisine as are the specialty mushrooms of the region, <i>champignons de Paris</i>. Vinegars from <a href="http://en.wikipedia.org/wiki/Orl%C3%A9ans" title="Orléans">Orléans</a> are a specialty ingredient used as well.<sup id="cite_ref-24" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-24" title="">[25]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Loire_Valley.2FCentral_France" title="List of French dishes">List of dishes unique to Loire Valley/Central France</a></li></ul> <p><a name="Burgundy_.E2.80.A2_Franche-Comt.C3.A9" id="Burgundy_.E2.80.A2_Franche-Comt.C3.A9"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Burgundy • Franche-Comté</span></h3> <p><a href="http://en.wikipedia.org/wiki/Burgundy" title="Burgundy">Burgundy</a> is well known for its wines. <a href="http://en.wikipedia.org/wiki/Pike_%28fish%29" title="Pike (fish)" class="mw-redirect">Pike</a>, <a href="http://en.wikipedia.org/wiki/Perch" title="Perch">perch</a>, river crabs, <a href="http://en.wikipedia.org/wiki/Snail" title="Snail">snails</a>, poultry from <a href="http://en.wikipedia.org/wiki/Bresse" title="Bresse">Bresse</a>, <a href="http://en.wikipedia.org/wiki/Charolais" title="Charolais">Charolais</a> beef or game, <a href="http://en.wikipedia.org/wiki/Redcurrant" title="Redcurrant">redcurrants</a>, <a href="http://en.wikipedia.org/wiki/Blackcurrant" title="Blackcurrant">blackcurrants</a>, honey cake, <a href="http://en.wikipedia.org/wiki/Chaource" title="Chaource">Chaource</a> and <a href="http://en.wikipedia.org/wiki/Epoisses_cheese" title="Epoisses cheese" class="mw-redirect">Epoisses cheese</a> are all specialties of the local cuisine of both Burgundy and <a href="http://en.wikipedia.org/wiki/Franche-Comt%C3%A9" title="Franche-Comté">Franche-Comté</a>. <i><a href="http://en.wikipedia.org/wiki/Kir_%28cocktail%29" title="Kir (cocktail)">Kir</a></i> and <i><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_de_Cassis" title="Crème de Cassis" class="mw-redirect">Crème de Cassis</a></i> are popular liquors made from the blackcurrants. Dijon mustard is also a specialty of Burgundy cuisine. Oils are used in the cooking here, types include nut oils and <a href="http://en.wikipedia.org/wiki/Rapeseed" title="Rapeseed">rapeseed</a> oil. Smoked meat and specialties are produced in the <a href="http://en.wikipedia.org/wiki/Jura_%28department%29" title="Jura (department)">Jura</a><sup id="cite_ref-25" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-25" title="">[26]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Burgundy" title="List of French dishes">List of dishes unique to Burgundy</a></li></ul> <p><a name="Lyon_.E2.80.A2_Rh.C3.B4ne-Alpes" id="Lyon_.E2.80.A2_Rh.C3.B4ne-Alpes"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Lyon • Rhône-Alpes</span></h3> <p>Fruit and young vegetables are popular in the cuisine from the <a href="http://en.wikipedia.org/wiki/Rh%C3%B4ne_valley" title="Rhône valley" class="mw-redirect">Rhône valley</a>. Poultry from <a href="http://en.wikipedia.org/wiki/Bresse" title="Bresse">Bresse</a>, guinea fowels from Drôme and fish from the Dombes lakes and mountain in <a href="http://en.wikipedia.org/wiki/Rh%C3%B4ne-Alpes" title="Rhône-Alpes">Rhône-Alpes</a> streams are key to the cuisine as well. <a href="http://en.wikipedia.org/wiki/Lyon" title="Lyon">Lyon</a> and <a href="http://en.wikipedia.org/wiki/Savoy" title="Savoy">Savoy</a> supply high quality sausages while the <a href="http://en.wikipedia.org/wiki/Alpine_region" title="Alpine region" class="mw-redirect">Alpine</a> regions supply their specialty cheeses like <a href="http://en.wikipedia.org/wiki/Abondance" title="Abondance">Abondance</a>, <a href="http://en.wikipedia.org/wiki/Reblochon" title="Reblochon">Reblochon</a>, <a href="http://en.wikipedia.org/wiki/Tomme" title="Tomme" class="mw-redirect">Tomme</a> and <a href="http://en.wikipedia.org/wiki/Vacherin" title="Vacherin" class="mw-redirect">Vacherin</a>. <i>Mères lyonnaises</i> are a particular type of restaurateur relegated to this region that are the regions bistro. Celebrated chefs from this region include <a href="http://en.wikipedia.org/wiki/Fernand_Point" title="Fernand Point">Fernand Point</a>, <a href="http://en.wikipedia.org/wiki/Paul_Bocuse" title="Paul Bocuse">Paul Bocuse</a>, the Troisgros brothers and Alain Chapel. The <a href="http://en.wikipedia.org/wiki/Chartreuse_Mountains" title="Chartreuse Mountains">Chartreuse Mountains</a> are in this region, and the famous liquor <a href="http://en.wikipedia.org/wiki/Chartreuse_%28liquor%29" title="Chartreuse (liquor)" class="mw-redirect">Chartreuse</a> is produced in a monastery there.<sup id="cite_ref-26" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-26" title="">[27]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Rh.C3.B4ne-Alpes" title="List of French dishes">List of dishes unique to Rhône-Alpes</a></li></ul> <p><a name="Poitou-Charentes_.E2.80.A2_Limousin" id="Poitou-Charentes_.E2.80.A2_Limousin"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Poitou-Charentes • Limousin</span></h3> <p>Oysters come from the Oléron-Marennes basin while mussels come from the Bay of Aiguillon. High quality produce comes from the regions hinterland. Goat cheese is of high quality in this region and in the <a href="http://en.wikipedia.org/wiki/Vend%C3%A9e" title="Vendée">Vendée</a> is grazing ground for <i>Parthenaise</i> cattle, while poultry is raised in <a href="http://en.wikipedia.org/wiki/Challans" title="Challans">Challans</a>. <a href="http://en.wikipedia.org/wiki/Poitou" title="Poitou">Poitou</a> and <a href="http://en.wikipedia.org/wiki/Charente" title="Charente">Charente</a> purportedly produce the best butter and cream in France. <a href="http://en.wikipedia.org/wiki/Cognac_%28drink%29" title="Cognac (drink)">Cognac</a> is also produced in the region along the <a href="http://en.wikipedia.org/wiki/Charente_River" title="Charente River">Charente River</a>. <a href="http://en.wikipedia.org/wiki/Limousin_%28region%29" title="Limousin (region)">Limousin</a> is home to the high quality <a href="http://en.wikipedia.org/wiki/Limousin_%28cattle%29" title="Limousin (cattle)">Limousin cattle</a> as well as high quality sheep. The woodlands offer game, high quality mushrooms. The southern area around <a href="http://en.wikipedia.org/wiki/Brive" title="Brive" class="mw-redirect">Brive</a> draws its cooking influence from <a href="http://en.wikipedia.org/wiki/P%C3%A9rigord" title="Périgord">Périgord</a> and <a href="http://en.wikipedia.org/wiki/Auvergne_%28region%29" title="Auvergne (region)">Auvergne</a> to produce a robust cuisine.<sup id="cite_ref-27" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-27" title="">[28]</a></sup></p> <p><span class="editsection"></span><span class="mw-headline">Bordeaux • Perigord • Gascony • Basque Country</span></p> <dl><dd> <div class="noprint relarticle mainarticle"><i>Main article: <a href="http://en.wikipedia.org/wiki/Basque_cuisine" title="Basque cuisine">Basque cuisine</a></i></div> </dd></dl> <p><a href="http://en.wikipedia.org/wiki/Bordeaux" title="Bordeaux">Bordeaux</a> is well known for its wine, as it is throughout the southwest of France with certain areas offering specialty grapes for its wines. Fishing is popular in the region for the cuisine, especially the <a href="http://en.wikipedia.org/wiki/Northern_Basque_Country" title="Northern Basque Country">Basque</a> deep-sea fishing of the <a href="http://en.wikipedia.org/wiki/North_Sea" title="North Sea">North Sea</a>, trapping in the <a href="http://en.wikipedia.org/wiki/Garonne" title="Garonne">Garonne</a> and stream fishing in the <a href="http://en.wikipedia.org/wiki/Pyrenees" title="Pyrenees">Pyrenees</a>. The Pyrenees also support top quality lamb such as the <i>"Agneau de Pauillac"</i> as well as high quality sheep cheeses. Beef cattle in the region include the <i><a href="http://en.wikipedia.org/wiki/Blonde_d%27Aquitaine" title="Blonde d'Aquitaine">Blonde d'Aquitaine</a></i>, <i>Boeuf de Challose</i>, <i>Bazardaise</i>, and <i>Garonnaise</i>. High quality free-range chickens, <a href="http://en.wikipedia.org/wiki/Turkey" title="Turkey">turkey</a>, <a href="http://en.wikipedia.org/wiki/Pigeon" title="Pigeon" class="mw-redirect">pigeon</a>, <a href="http://en.wikipedia.org/wiki/Capon" title="Capon">capon</a>, <a href="http://en.wikipedia.org/wiki/Goose" title="Goose">goose</a> and <a href="http://en.wikipedia.org/wiki/Duck" title="Duck">duck</a> prevail in the region as well. <a href="http://en.wikipedia.org/wiki/Gascony" title="Gascony">Gascony</a> and <a href="http://en.wikipedia.org/wiki/Perigord" title="Perigord" class="mw-redirect">Perigord</a> cuisines includes high quality <i><a href="http://en.wikipedia.org/wiki/Pat%C3%A9" title="Paté" class="mw-redirect">patés</a></i>, <i><a href="http://en.wikipedia.org/wiki/Terrine" title="Terrine">terrines</a></i>, <i><a href="http://en.wikipedia.org/wiki/Confit" title="Confit">confits</a></i> and <i>magrets</i>. This is one of the regions famous for its production of <a href="http://en.wikipedia.org/wiki/Foie_gras" title="Foie gras">foie gras</a> or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. <a href="http://en.wikipedia.org/wiki/Armagnac_%28drink%29" title="Armagnac (drink)">Armagnac</a> is also from this region as are high quality prunes from <a href="http://en.wikipedia.org/wiki/Agen" title="Agen">Agen</a>.<sup id="cite_ref-28" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-28" title="">[29]</a></sup></p> <p><a name="Toulouse_.E2.80.A2_Quercy_.E2.80.A2_Aveyron" id="Toulouse_.E2.80.A2_Quercy_.E2.80.A2_Aveyron"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Toulouse • Quercy • Aveyron</span></h3> <p><a href="http://en.wikipedia.org/wiki/Gers" title="Gers">Gers</a> in this region offers high quality poultry, while La Montagne Noire and Lacaune area offers high quality hams and dry sausages. White corn is planted heavily in the area both for use in fattening the ducks and geese for <a href="http://en.wikipedia.org/wiki/Foie_gras" title="Foie gras">foie gras</a> as well as the production of <i>millas</i>, a cornmeal porridge. <a href="http://en.wikipedia.org/wiki/Haricot_bean" title="Haricot bean" class="mw-redirect">Haricot beans</a> are also grown in this area, which are central to the dish <i><a href="http://en.wikipedia.org/wiki/Cassoulet" title="Cassoulet">Cassoulet</a></i>. The finest sausage in France is commonly acknowledged to be the <i>saucisse de Toulouse</i>, which also finds its way into their version of <i>Cassoulet</i> of <a href="http://en.wikipedia.org/wiki/Toulouse" title="Toulouse">Toulouse</a>. The <a href="http://en.wikipedia.org/wiki/Cahors" title="Cahors">Cahors</a> area produces a high quality specialty "black wine" as well as high-quality <a href="http://en.wikipedia.org/wiki/Truffle" title="Truffle">truffles</a> and mushrooms. This region also produces milk-feed lamb. Unpasteurized <a href="http://en.wikipedia.org/wiki/Ewe" title="Ewe">ewe</a>'s milk is used to produce the <a href="http://en.wikipedia.org/wiki/Roquefort" title="Roquefort">Roquefort</a> in <a href="http://en.wikipedia.org/wiki/Aveyron" title="Aveyron">Aveyron</a>, while <a href="http://en.wikipedia.org/wiki/Cantal" title="Cantal">Cantal</a> is produced in <a href="http://en.wikipedia.org/wiki/Laguiole" title="Laguiole">Laguiole</a>. The <a href="http://en.wikipedia.org/wiki/Salers" title="Salers">Salers</a> cattle produce quality milk for cheese as well as beef items. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well.<sup id="cite_ref-29" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-29" title="">[30]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Aveyron" title="List of French dishes">List of dishes unique to Aveyron</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Toulousain" title="List of French dishes">List of dishes unique to Toulouse</a></li></ul> <p><a name="Roussillon_.E2.80.A2_Languedoc_.E2.80.A2_C.C3.A9vennes" id="Roussillon_.E2.80.A2_Languedoc_.E2.80.A2_C.C3.A9vennes"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Roussillon • Languedoc • Cévennes</span></h3> <p>Restaurants are popular in the area known as <i><a href="http://en.wikipedia.org/wiki/Le_Midi" title="Le Midi" class="mw-redirect">Le Midi</a></i>. Oysters come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and <a href="http://en.wikipedia.org/wiki/S%C3%A8te" title="Sète">Sète</a>. Mussels are commonly seen here in addition to fish specialties of Sète, <i>Bourride</i>, <i>Tielles</i> and <i>Rouille de seiche</i>. Also in the <a href="http://en.wikipedia.org/wiki/Languedoc" title="Languedoc">Languedoc</a> <i>jambon cru</i>, sometimes known as <i>jambon de montagne</i> is produced. High quality <i><a href="http://en.wikipedia.org/wiki/Roquefort" title="Roquefort">Roquefort</a></i> comes from the <i>brebis</i> (sheep) on the <a href="http://en.wikipedia.org/wiki/Larzac" title="Larzac">Larzac</a> plateau. The <a href="http://en.wikipedia.org/wiki/C%C3%A9vennes" title="Cévennes">Les Cévennes</a> area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, <i>pâtés</i> and goat cheeses. <a href="http://en.wikipedia.org/wiki/Catalan_people" title="Catalan people">Catalan</a> influence can be seen in the cuisine here with dishes like <i>brandade</i> made from a purée of dried <a href="http://en.wikipedia.org/wiki/Cod" title="Cod">cod</a> which is then wrapped in <a href="http://en.wikipedia.org/wiki/Chard" title="Chard">mangold</a> leaves. Snails are also plentiful and are prepared in a specific <i>Catalan</i> style known as a <i>cargolade</i>. <a href="http://en.wikipedia.org/wiki/Wild_boar" title="Wild boar" class="mw-redirect">Wild boar</a> can also be found in the more mountainous regions of the <i>Midi</i>.<sup id="cite_ref-30" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-30" title="">[31]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Languedoc" title="List of French dishes">List of dishes unique to Languedoc</a></li></ul> <p><a name="Provence_.E2.80.A2_C.C3.B4te_d.27Azur" id="Provence_.E2.80.A2_C.C3.B4te_d.27Azur"></a></p> <h3><span class="editsection">[<a href="http://en.wikipedia.org/w/index.php?title=French_cuisine&action=edit&section=21" title="Edit section: Provence • Côte d'Azur">edit</a>]</span> <span class="mw-headline">Provence • Côte d'Azur</span></h3> <p>The <a href="http://en.wikipedia.org/wiki/Provence" title="Provence">Provence</a> and <a href="http://en.wikipedia.org/wiki/C%C3%B4te_d%27Azur" title="Côte d'Azur" class="mw-redirect">Côte d'Azur</a> region is rich in quality citrus, vegetables and fruits and herbs, the region is one of the largest supplier of all these ingredients in France. The region also produces the largest amount of olives and thus creates superb <a href="http://en.wikipedia.org/wiki/Olive_oil" title="Olive oil">olive oil</a>. <a href="http://en.wikipedia.org/wiki/Lavender" title="Lavender">Lavender</a> is used in many dishes found in the <i>Haute Provence</i>. Other important herbs in the cuisine include <a href="http://en.wikipedia.org/wiki/Thyme" title="Thyme">thyme</a>, <a href="http://en.wikipedia.org/wiki/Common_sage" title="Common sage">sage</a>, <a href="http://en.wikipedia.org/wiki/Rosemary" title="Rosemary">rosemary</a>, <a href="http://en.wikipedia.org/wiki/Basil" title="Basil">basil</a>, <a href="http://en.wikipedia.org/wiki/Savory" title="Savory">savory</a>, <a href="http://en.wikipedia.org/wiki/Fennel" title="Fennel">fennel</a>, <a href="http://en.wikipedia.org/wiki/Marjoram" title="Marjoram">marjoram</a>, <a href="http://en.wikipedia.org/wiki/Tarragon" title="Tarragon">tarragon</a>, <a href="http://en.wikipedia.org/wiki/Oregano" title="Oregano">oregano</a>, and <a href="http://en.wikipedia.org/wiki/Bay_leaf" title="Bay leaf">bay leaf</a> Honey is another prized ingredient in the region. Seafood proliferates in this area in all areas. Goat cheeses, air-dried sausage, lamb, and beef are also popular here. Garlic and anchovies can be seen in many of the sauces in the region and <a href="http://en.wikipedia.org/wiki/Pastis" title="Pastis">Pastis</a> can be found in many of the bistros of the area. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Rice can be found growing in the <a href="http://en.wikipedia.org/wiki/Camargue" title="Camargue">Camargue</a>, which is the most-northerly rice growing area in Europe, with <a href="http://en.wikipedia.org/wiki/Camargue_red_rice" title="Camargue red rice">Camargue red rice</a> being a specialty.<sup id="cite_ref-31" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-31" title="">[32]</a></sup></p> <ul><li><a href="http://en.wikipedia.org/wiki/List_of_French_dishes#Provence.2FC.C3.B4te_d.27Azur" title="List of French dishes">List of dishes unique to Provence/Côte d'Azur</a></li></ul> <p><a name="Corsica" id="Corsica"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Corsica</span></h3> <p><a href="http://en.wikipedia.org/wiki/Domestic_goat" title="Domestic goat" class="mw-redirect">Goats</a> and <a href="http://en.wikipedia.org/wiki/Domestic_sheep" title="Domestic sheep">sheep</a> proliferate on the island of <a href="http://en.wikipedia.org/wiki/Corsica" title="Corsica">Corsica</a>, and kids and lamb are used to prepare dishes such as <i>stufato</i>, <i><a href="http://en.wikipedia.org/wiki/Ragout" title="Ragout">ragouts</a></i> and roasts. Cheeses are also produced with <i><a href="http://en.wikipedia.org/wiki/Brocciu" title="Brocciu">brocciu</a></i> being the most popular. <a href="http://en.wikipedia.org/wiki/Chestnut" title="Chestnut">Chestnuts</a>, growing in the Castagniccia forest, are used to produce flour which in turn is used to make <a href="http://en.wikipedia.org/wiki/Bread" title="Bread">bread</a>, <a href="http://en.wikipedia.org/wiki/Cake" title="Cake">cakes</a> and <a href="http://en.wikipedia.org/wiki/Polenta" title="Polenta">polenta</a>. The forest also provides acorns which are used to feed the pigs which provide most of the protein for the island's cuisine. As Corsica is an island, fresh fish and seafood are common in the cuisine as well. The island's pork is used to make fine hams, sausage and other unique items including <i><a href="http://en.wikipedia.org/wiki/Coppa" title="Coppa" class="mw-redirect">coppa</a></i> (dried rib cut), <i>lonzu</i> (dried pork fillet), <i>figatella</i>, <i>salumu</i> (a dried sausage) <i>salcietta</i>, <i>Panzetta</i>, <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">bacon</a>, <i>figarettu</i> (smoked and dried liverwurst) and <i>prisuttu</i> (farmer's ham). <a href="http://en.wikipedia.org/wiki/Clementine" title="Clementine">Clementines</a> (hold an AOC designation), <a href="http://en.wikipedia.org/wiki/Nectarine" title="Nectarine" class="mw-redirect">Nectarines</a> and <a href="http://en.wikipedia.org/wiki/Fig" title="Fig" class="mw-redirect">figs</a> are grown there and candied <a href="http://en.wikipedia.org/wiki/Citron" title="Citron">citron</a> is used in <a href="http://en.wikipedia.org/wiki/Nougat" title="Nougat">nougats</a>, cakes, while and the aforementioned brocciu and chestnuts are also used in desserts. Corsica also offers a variety of fruit wines and liqueurs, including <i><a href="http://en.wikipedia.org/wiki/Cap_Corse" title="Cap Corse">Cap Corse</a></i>, <i>Cédratine</i>, <i>Bonapartine</i>, <i>liquer de myrte</i>, <i>vins de fruit</i>, <i>Rappu</i>, and <i><a href="http://en.wikipedia.org/wiki/Eau-de-vie" title="Eau-de-vie">eau-de-vie</a> de châtaigne</i>.<sup id="cite_ref-32" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-32" title="">[33]</a></sup></p> <p><a name="Specialties_by_season" id="Specialties_by_season"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Specialties by season</span></h2> <p>French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they're refreshing and the produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, <a href="http://en.wikipedia.org/wiki/Mushroom" title="Mushroom">mushrooms</a> become plentiful and appear in stews everywhere in France. The <a href="http://en.wikipedia.org/wiki/Hunting" title="Hunting">hunting</a> season starts in September and runs through February. Game of all kinds is eaten, often in very elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak as winter turns to spring, and <a href="http://en.wikipedia.org/wiki/Oysters" title="Oysters" class="mw-redirect">oysters</a> appear in restaurants in large quantities.</p> <p>With the advent of deep-freeze and the air-conditioned <i><a href="http://en.wikipedia.org/wiki/Hypermarch%C3%A9" title="Hypermarché" class="mw-redirect">hypermarché</a></i>, these seasonal variations are less marked than hitherto, but they are still observed because in some cases it's the law. <a href="http://en.wikipedia.org/wiki/Crayfish" title="Crayfish">Crayfish</a>, for example, have a very short season and it's illegal to take them outside that time.<sup id="cite_ref-33" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-33" title="">[34]</a></sup> Moreover, they do not survive freezing very well.</p> <p><a name="Ingredients" id="Ingredients"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Ingredients</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Foie_gras_DSC00180.jpg" class="image" title="An entire foie gras (partly prepared for a terrine)."><img alt="An entire foie gras (partly prepared for a terrine)." src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Foie_gras_DSC00180.jpg/150px-Foie_gras_DSC00180.jpg" class="thumbimage" border="0" height="62" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Foie_gras_DSC00180.jpg" class="internal" title="Enlarge"><br /></a></div> An entire foie gras (partly prepared for a <a href="http://en.wikipedia.org/wiki/Terrine" title="Terrine">terrine</a>).</div> </div> </div> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Escargot_p1150449.jpg" class="image" title="Escargot bourguignonne, or escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)."><img alt="Escargot bourguignonne, or escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)." src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Escargot_p1150449.jpg/150px-Escargot_p1150449.jpg" class="thumbimage" border="0" height="93" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Escargot_p1150449.jpg" class="internal" title="Enlarge"><br /></a></div> <i>Escargot bourguignonne</i>, or escargot cooked with garlic and parsley butter in a shell (with a <a href="http://en.wikipedia.org/wiki/2_cent_euro_coins" title="2 cent euro coins">€0.02 coin</a> as scale).</div> </div> </div> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Truffe_coup%C3%A9e.jpg" class="image" title="Black Périgord Truffle."><img alt="Black Périgord Truffle." src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Truffe_coup%C3%A9e.jpg/150px-Truffe_coup%C3%A9e.jpg" class="thumbimage" border="0" height="113" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Truffe_coup%C3%A9e.jpg" class="internal" title="Enlarge"><br /></a></div> Black Périgord Truffle.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Horsemeatsandwich.jpg" class="image" title="Smoked and salted horse meat on a sandwich."><img alt="Smoked and salted horse meat on a sandwich." src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Horsemeatsandwich.jpg/150px-Horsemeatsandwich.jpg" class="thumbimage" border="0" height="111" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Horsemeatsandwich.jpg" class="internal" title="Enlarge"><br /></a></div> Smoked and salted horse meat on a sandwich.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Fleur_de_sel2.jpg" class="image" title="The famous fleur de sel from Guérande."><img alt="The famous fleur de sel from Guérande." src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Fleur_de_sel2.jpg/150px-Fleur_de_sel2.jpg" class="thumbimage" border="0" height="113" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Fleur_de_sel2.jpg" class="internal" title="Enlarge"><br /></a></div> The famous <i><a href="http://en.wikipedia.org/wiki/Fleur_de_sel" title="Fleur de sel">fleur de sel</a></i> from <a href="http://en.wikipedia.org/wiki/Gu%C3%A9rande" title="Guérande">Guérande</a>.</div> </div> </div> <div style="-moz-column-count: 2;">French regional cuisines use locally grown vegetables, such as: <ul><li><a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potatoes</a></li><li><a href="http://en.wikipedia.org/wiki/Green_beans" title="Green beans" class="mw-redirect">haricot verts</a> (A type of <a href="http://en.wikipedia.org/wiki/France" title="France">French</a> <a href="http://en.wikipedia.org/wiki/Green_bean" title="Green bean">green bean</a>)</li><li><a href="http://en.wikipedia.org/wiki/Carrot" title="Carrot">carrots</a></li><li><a href="http://en.wikipedia.org/wiki/Leek_%28vegetable%29" title="Leek (vegetable)" class="mw-redirect">leeks</a></li><li><a href="http://en.wikipedia.org/wiki/Turnip" title="Turnip">turnips</a></li><li><i><a href="http://en.wikipedia.org/wiki/Aubergine" title="Aubergine" class="mw-redirect">aubergine</a></i> (<a href="http://en.wikipedia.org/wiki/Eggplant" title="Eggplant">eggplant</a>)</li><li><i><a href="http://en.wikipedia.org/wiki/Courgette" title="Courgette" class="mw-redirect">courgette</a></i> (<a href="http://en.wikipedia.org/wiki/Zucchini" title="Zucchini">zucchini</a>)</li><li><a href="http://en.wikipedia.org/wiki/Mushroom" title="Mushroom">Mushrooms</a>, <a href="http://en.wikipedia.org/wiki/Oyster_mushroom" title="Oyster mushroom">oyster mushrooms</a>, cèpes (<a href="http://en.wikipedia.org/wiki/Porcini" title="Porcini" class="mw-redirect">porcini</a>)</li><li>Truffles (<a href="http://en.wikipedia.org/wiki/Tuber_%28genus%29" title="Tuber (genus)">Tuber (genus)</a>)</li><li><a href="http://en.wikipedia.org/wiki/Shallots" title="Shallots" class="mw-redirect">shallots</a></li></ul> <p>Common fruits include:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Orange_%28fruit%29" title="Orange (fruit)">oranges</a></li><li><a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato">tomatoes</a></li><li><a href="http://en.wikipedia.org/wiki/Tangerine" title="Tangerine">tangerines</a></li><li><a href="http://en.wikipedia.org/wiki/Peach" title="Peach">peaches</a></li><li><a href="http://en.wikipedia.org/wiki/Apricot" title="Apricot">apricots</a></li><li><a href="http://en.wikipedia.org/wiki/Apple" title="Apple">apples</a></li><li><a href="http://en.wikipedia.org/wiki/Pear" title="Pear">pears</a></li><li><a href="http://en.wikipedia.org/wiki/Plum" title="Plum">plums</a></li><li><a href="http://en.wikipedia.org/wiki/Cherry" title="Cherry">cherry</a></li><li><a href="http://en.wikipedia.org/wiki/Strawberry" title="Strawberry" class="mw-redirect">strawberry</a></li><li><a href="http://en.wikipedia.org/wiki/Raspberry" title="Raspberry">raspberry</a></li><li><a href="http://en.wikipedia.org/wiki/Redcurrant" title="Redcurrant">redcurrant</a></li><li><a href="http://en.wikipedia.org/wiki/Blackberry" title="Blackberry">blackberry</a></li><li><a href="http://en.wikipedia.org/wiki/Grape" title="Grape">grape</a></li><li><a href="http://en.wikipedia.org/wiki/Blackcurrant" title="Blackcurrant">blackcurrant</a></li></ul> <p>Meats consumed include:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Chicken" title="Chicken">chicken</a></li><li><a href="http://en.wikipedia.org/wiki/Squab" title="Squab">squab</a></li><li><a href="http://en.wikipedia.org/wiki/Turkey_%28bird%29" title="Turkey (bird)">turkey</a></li><li><a href="http://en.wikipedia.org/wiki/Duck" title="Duck">duck</a></li><li><a href="http://en.wikipedia.org/wiki/Goose" title="Goose">goose</a></li><li><a href="http://en.wikipedia.org/wiki/Foie_gras" title="Foie gras">foie gras</a></li><li><a href="http://en.wikipedia.org/wiki/Beef" title="Beef">beef</a></li><li><a href="http://en.wikipedia.org/wiki/Veal" title="Veal">veal</a></li><li><a href="http://en.wikipedia.org/wiki/Pork" title="Pork">pork</a></li><li><a href="http://en.wikipedia.org/wiki/Lamb_%28food%29" title="Lamb (food)" class="mw-redirect">mutton</a> and <a href="http://en.wikipedia.org/wiki/Lamb_%28food%29" title="Lamb (food)" class="mw-redirect">lamb</a></li><li><a href="http://en.wikipedia.org/wiki/Rabbit" title="Rabbit">rabbit</a></li><li><a href="http://en.wikipedia.org/wiki/Quail" title="Quail">quail</a></li><li><a href="http://en.wikipedia.org/wiki/Horse_meat" title="Horse meat">horse</a></li><li><a href="http://en.wikipedia.org/wiki/Frog_legs" title="Frog legs">frog's legs</a></li><li><i><a href="http://en.wikipedia.org/wiki/Escargot" title="Escargot">escargot</a></i> (snails)</li></ul> <p>Eggs are fine quality and often eaten as:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Omelette" title="Omelette">omelette</a></li><li>hard-boiled with <a href="http://en.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise">mayonnaise</a></li><li><a href="http://en.wikipedia.org/wiki/Scrambled_eggs" title="Scrambled eggs">Scrambled</a> plain or <i><a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a></i> preparation</li></ul> <p>Fish and seafood commonly consumed include:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Cod" title="Cod">cod</a></li><li><a href="http://en.wikipedia.org/wiki/Sardine" title="Sardine">sardines</a>, canned and fresh</li><li><a href="http://en.wikipedia.org/wiki/Tuna" title="Tuna">tuna</a>, canned and fresh</li><li><a href="http://en.wikipedia.org/wiki/Salmon" title="Salmon">salmon</a></li><li><a href="http://en.wikipedia.org/wiki/Trout" title="Trout">trout</a></li><li><a href="http://en.wikipedia.org/wiki/Mussels" title="Mussels" class="mw-redirect">mussels</a></li><li><a href="http://en.wikipedia.org/wiki/Herring" title="Herring">herring</a></li><li><a href="http://en.wikipedia.org/wiki/Oysters" title="Oysters" class="mw-redirect">oysters</a></li><li><a href="http://en.wikipedia.org/wiki/Shrimp" title="Shrimp">shrimp</a></li><li><a href="http://en.wikipedia.org/wiki/Calamari" title="Calamari" class="mw-redirect">calamari</a></li></ul> <p>Herbs and Seasonings vary by region and include:</p> <ul><li><i><a href="http://en.wikipedia.org/wiki/Fleur_de_sel" title="Fleur de sel">fleur de sel</a></i></li><li><i><a href="http://en.wikipedia.org/wiki/Herbes_de_Provence" title="Herbes de Provence">herbes de Provence</a></i></li><li><a href="http://en.wikipedia.org/wiki/Tarragon" title="Tarragon">tarragon</a></li><li><a href="http://en.wikipedia.org/wiki/Rosemary" title="Rosemary">rosemary</a></li><li><a href="http://en.wikipedia.org/wiki/Marjoram" title="Marjoram">marjoram</a></li><li><a href="http://en.wikipedia.org/wiki/Lavender" title="Lavender">lavender</a></li><li><a href="http://en.wikipedia.org/wiki/Thyme" title="Thyme">thyme</a></li><li><a href="http://en.wikipedia.org/wiki/Fennel" title="Fennel">fennel</a></li><li><a href="http://en.wikipedia.org/wiki/Common_sage" title="Common sage">sage</a></li></ul> </div> <p>Fresh fruit and vegetables, as well as fish and meat can be purchased either from <a href="http://en.wikipedia.org/wiki/Supermarket" title="Supermarket">supermarkets</a> or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.</p> <p><a name="Structure_of_meals" id="Structure_of_meals"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Structure of meals</span></h2> <p><a name="Breakfast" id="Breakfast"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Breakfast</span></h3> <div class="thumb tright"> <div class="thumbinner" style="width: 182px;"><a href="http://en.wikipedia.org/wiki/Image:Croissant.jpg" class="image" title="Cafés often offer Croissants for breakfast."><img alt="Cafés often offer Croissants for breakfast." src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Croissant.jpg/180px-Croissant.jpg" class="thumbimage" border="0" height="141" width="180" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Croissant.jpg" class="internal" title="Enlarge"><br /></a></div> Cafés often offer <a href="http://en.wikipedia.org/wiki/Croissant" title="Croissant">Croissants</a> for breakfast.</div> </div> </div> <p><i>Le petit déjeuner</i> (breakfast) is often a quick meal consisting of croissants, butter and jam, eggs or ham along with coffee or tea. Children often drink hot chocolate along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.</p> <p><a name="Lunch" id="Lunch"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Lunch</span></h3> <p><i>Le déjeuner</i> (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are taken with the family.<sup id="cite_ref-34" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-34" title="">[35]</a></sup> Restaurants normally open for lunch at 12:00noon and close at 2:30pm. Many restaurants close on Saturday and Monday during lunch.<sup id="cite_ref-35" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-35" title="">[36]</a></sup></p> <p>In large <a href="http://en.wikipedia.org/wiki/List_of_communes_in_France_with_over_20,000_inhabitants_%281999_census%29" title="List of communes in France with over 20,000 inhabitants (1999 census)">cities</a> a majority of working people and <a href="http://en.wikipedia.org/wiki/List_of_colleges_and_universities_in_France" title="List of colleges and universities in France">students</a> eat their lunch at a corporate or school <a href="http://en.wikipedia.org/wiki/Cafeteria" title="Cafeteria">cafeteria</a>, which normally serve complete meals as described above; it is therefore not usual for students to bring their own lunch food. It is common for <a href="http://en.wikipedia.org/wiki/White-collar_worker" title="White-collar worker">white-collar workers</a> to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and <a href="http://en.wikipedia.org/wiki/Traiteur_%28culinary_profession%29" title="Traiteur (culinary profession)">traiteurs</a>; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four <a href="http://en.wikipedia.org/wiki/Rush_hour" title="Rush hour">rush hours</a> during the day. Finally, an also popular alternative especially among <a href="http://en.wikipedia.org/wiki/Blue-collar_worker" title="Blue-collar worker">blue-collar workers</a> is to lunch on a <a href="http://en.wikipedia.org/wiki/Sandwich" title="Sandwich">sandwich</a> possibly followed with a dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices.</p> <p><a name="Dinner" id="Dinner"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Dinner</span></h3> <p><i>Le dîner</i> (dinner) often consists of three courses, <i>hors d'oeuvre</i> or <i>entrée</i> (introductory course often soup), <i>plat principal</i> (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and <a href="http://en.wikipedia.org/wiki/Mineral_water" title="Mineral water">mineral water</a>. Wine consumption has been dropping recently in young people. Fruit juice consumption has risen from 25.6% in 1996 to 31.6% in 2002. Main meat courses are often served with vegetables along with rice or pasta.<sup id="cite_ref-hrfwjz_36-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-hrfwjz-36" title="">[37]</a></sup> Restaurants often open at 7:30pm for dinner and stop taking orders between the hours of 10:00pm and 11:00pm. Many restaurants close for dinner on Sundays.<sup id="cite_ref-bpckic_37-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-bpckic-37" title="">[38]</a></sup></p> <p><a name="Drink" id="Drink"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Drink</span></h3> <p>Traditionally, France has been a culture of <a href="http://en.wikipedia.org/wiki/Wine" title="Wine">wine</a> consumption. While this characteristic has lessened with time, even today, many French people drink wine daily. The consumption of low-quality wines during meals has been greatly reduced. <a href="http://en.wikipedia.org/wiki/Beer" title="Beer">Beer</a> is especially popular with the young. Other popular alcoholic drinks include <a href="http://en.wikipedia.org/wiki/Pastis" title="Pastis">pastis</a>, an <a href="http://en.wikipedia.org/wiki/Aniseed" title="Aniseed" class="mw-redirect">aniseed</a> flavoured beverage drunk diluted with cold water, or <a href="http://en.wikipedia.org/wiki/Cider" title="Cider">cider</a>.</p> <p>The legal alcohol purchase age is 16. Usually, parents tend to prohibit their children from consuming alcohol before these children reach their early teens. Students and young adults are known to drink heavily during parties, but usually drunkenness is not displayed in public. Public consumption of alcohol is legal, but driving under the influence can result in severe penalties.</p> <p><a name="Dining_out" id="Dining_out"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Dining out</span></h2> <p><a name="History_of_the_restaurant" id="History_of_the_restaurant"></a></p> <h3><span class="editsection"></span><span class="mw-headline">History of the restaurant</span></h3> <p>The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local <a href="http://en.wikipedia.org/wiki/Guild" title="Guild">guild</a> member's <a href="http://en.wikipedia.org/wiki/Kitchen" title="Kitchen">kitchen</a> and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated them to.<sup id="cite_ref-38" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-38" title="">[39]</a></sup> These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal <a href="http://en.wikipedia.org/wiki/Table_d%27h%C3%B4te" title="Table d'hôte">table d'hôte</a>, which is a meal offered at a set price with very little choice of dishes, sometimes none at all.<sup id="cite_ref-39" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-39" title="">[40]</a></sup></p> <p>The first steps toward the modern restaurant were locations that offered <i>restorative</i> <a href="http://en.wikipedia.org/wiki/Bouillon" title="Bouillon">bouillons</a>, or <i>restaurants</i> — these words being the origin of the name restaurant. This step took place during the 1760s - <a href="http://en.wikipedia.org/wiki/1770" title="1770">1770</a>'s. These locations were open at all times of the day, featuring ornate <a href="http://en.wikipedia.org/wiki/Tableware" title="Tableware">tableware</a> and reasonable prices. These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests."<sup id="cite_ref-40" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-40" title="">[41]</a></sup></p> <p>In 1782 Antoine Beauvilliers, <a href="http://en.wikipedia.org/wiki/Pastry_chef" title="Pastry chef">pastry chef</a> to the future <a href="http://en.wikipedia.org/wiki/Louis_XVIII" title="Louis XVIII" class="mw-redirect">Louis XVIII</a>, opened one of the most popular restaurants of the time — the <i>Grande Taverne de Londres</i> — in the arcades of the <a href="http://en.wikipedia.org/wiki/Palais-Royal" title="Palais-Royal">Palais-Royal</a>. Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds. This and the substantial discretionary income of the <a href="http://en.wikipedia.org/wiki/French_Directory" title="French Directory">French Directory</a>'s <i><a href="http://en.wikipedia.org/wiki/Nouveau_riche" title="Nouveau riche">nouveau riche</a></i> helped keep these new restaurants in business.<sup id="cite_ref-41" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-41" title="">[42]</a></sup></p> <p><a name="Places_to_dine_out" id="Places_to_dine_out"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Places to dine out</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/Restaurant" title="Restaurant">Restaurant</a> - Over 5,000 in <a href="http://en.wikipedia.org/wiki/Paris" title="Paris">Paris</a> alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed <a href="http://en.wikipedia.org/wiki/Menu" title="Menu">menu</a>. Some offer regional menus, while others offer a modern styled menu. By law, a prix-fixe menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to <a href="http://en.wikipedia.org/wiki/Vegetarian" title="Vegetarian" class="mw-redirect">vegetarians</a>. The <a href="http://en.wikipedia.org/wiki/Guide_Michelin" title="Guide Michelin" class="mw-redirect">Guide Michelin</a> rates many of the better restaurants in this category.<sup id="cite_ref-A_ch_1_42-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li><li><i><a href="http://en.wikipedia.org/wiki/Bistro" title="Bistro">Bistro(t)</a></i> - Often smaller than a restaurant and many times using chalk board or verbal menus. Many feature a regional cuisine. Notable dishes include <a href="http://en.wikipedia.org/wiki/Coq_au_vin" title="Coq au vin">coq au vin</a>, <a href="http://en.wikipedia.org/wiki/Pot-au-feu" title="Pot-au-feu">pot-au-feu</a>, <a href="http://en.wikipedia.org/wiki/Confit_de_canard" title="Confit de canard" class="mw-redirect">confit de canard</a>, calves' <a href="http://en.wikipedia.org/wiki/Liver" title="Liver">liver</a> and <a href="http://en.wikipedia.org/wiki/Entrec%C3%B4te" title="Entrecôte">entrecôte</a>.<sup id="cite_ref-A_ch_1_42-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li><li><i>Bistrot à Vin</i> - Similar to <i><a href="http://en.wikipedia.org/wiki/Caberet" title="Caberet" class="mw-redirect">caberets</a></i> or <i><a href="http://en.wikipedia.org/wiki/Tavern" title="Tavern">tavernes</a></i> of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage <a href="http://en.wikipedia.org/wiki/Appellation_%28wine%29" title="Appellation (wine)" class="mw-redirect">AOC</a> wines. The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.<sup id="cite_ref-A_ch_1_42-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li></ul> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Bouchon_leTablier.jpg" class="image" title="A bouchon, Le tablier (the apron), in Vieux Lyon."><img alt="A bouchon, Le tablier (the apron), in Vieux Lyon." src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Bouchon_leTablier.jpg/250px-Bouchon_leTablier.jpg" class="thumbimage" border="0" height="188" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Bouchon_leTablier.jpg" class="internal" title="Enlarge"><br /></a></div> A bouchon, <i>Le tablier</i> (the apron), in Vieux Lyon.</div> </div> </div> <ul><li><i><a href="http://en.wikipedia.org/wiki/Bouchon" title="Bouchon">Bouchon</a></i> - Found in <a href="http://en.wikipedia.org/wiki/Lyon" title="Lyon">Lyon</a>, they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term.<sup id="cite_ref-43" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-43" title="">[44]</a></sup></li><li><i><a href="http://en.wikipedia.org/wiki/Brasserie" title="Brasserie">Brasserie</a></i> - French for <a href="http://en.wikipedia.org/wiki/Brewery" title="Brewery">brewery</a>, these establishments were created in the 1870s by refugees from <a href="http://en.wikipedia.org/wiki/Alsace-Lorraine" title="Alsace-Lorraine">Alsace-Lorraine</a>. These establishments serve beer, but most serve wines from <a href="http://en.wikipedia.org/wiki/Alsace" title="Alsace">Alsace</a> such as <a href="http://en.wikipedia.org/wiki/Riesling" title="Riesling">Riesling</a>, <a href="http://en.wikipedia.org/wiki/Sylvaner" title="Sylvaner" class="mw-redirect">Sylvaner</a>, and <a href="http://en.wikipedia.org/wiki/Gew%C3%BCrztraminer" title="Gewürztraminer">Gewürztraminer</a>. The most popular dishes are <a href="http://en.wikipedia.org/wiki/Sauerkraut" title="Sauerkraut">Sauerkraut</a> and <a href="http://en.wikipedia.org/wiki/Seafood" title="Seafood">Seafood</a> dishes.<sup id="cite_ref-A_ch_1_42-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup> In general, a brasserie is open all day, offering the same menu.<sup id="cite_ref-44" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-44" title="">[45]</a></sup></li><li><i><a href="http://en.wikipedia.org/wiki/Caf%C3%A9" title="Café">Café</a></i> - Primarily locations for <a href="http://en.wikipedia.org/wiki/Coffee" title="Coffee">coffee</a> and alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat <i>en terrasse</i>. The limited foods sometimes offered include <a href="http://en.wikipedia.org/wiki/Croque-monsieur" title="Croque-monsieur">croque-monsieur</a>, <a href="http://en.wikipedia.org/wiki/Salad" title="Salad">salads</a>, <i>moules-frites</i> (<a href="http://en.wikipedia.org/wiki/Mussels" title="Mussels" class="mw-redirect">mussels</a> and <i><a href="http://en.wikipedia.org/wiki/Pommes_frites" title="Pommes frites" class="mw-redirect">pommes frites</a></i>) when in season. <i>Cafés</i> often open early in the morning and shut down around nine at night.<sup id="cite_ref-A_ch_1_42-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li><li><i>Salon de Thé</i> - These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple <a href="http://en.wikipedia.org/wiki/Snack" title="Snack" class="mw-redirect">snacks</a>, <a href="http://en.wikipedia.org/wiki/Salad" title="Salad">salads</a>, and <a href="http://en.wikipedia.org/wiki/Sandwich" title="Sandwich">sandwiches</a>. <a href="http://en.wikipedia.org/wiki/Tea" title="Tea">Teas</a>, <a href="http://en.wikipedia.org/wiki/Hot_chocolate" title="Hot chocolate">hot chocolate</a>, and chocolat à l'ancienne (a popular chocolate drink) offered as well. These locations often open just prior to noon for lunch and then close late afternoon.<sup id="cite_ref-A_ch_1_42-5" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li><li><i><a href="http://en.wikipedia.org/wiki/Bar_%28establishment%29" title="Bar (establishment)">Bar</a></i> - Based on the <a href="http://en.wikipedia.org/wiki/United_States" title="United States">American</a> style, many were built at the beginning of the 20th century. These locations serve <a href="http://en.wikipedia.org/wiki/Cocktail" title="Cocktail">cocktails</a>, <a href="http://en.wikipedia.org/wiki/Whiskey" title="Whiskey" class="mw-redirect">whiskey</a>, <a href="http://en.wikipedia.org/wiki/Pastis" title="Pastis">pastis</a> and other alcoholic drinks.<sup id="cite_ref-A_ch_1_42-6" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_1-42" title="">[43]</a></sup></li><li><i>Estaminet</i> - Typical of the <a href="http://en.wikipedia.org/wiki/Nord-Pas-de-Calais" title="Nord-Pas-de-Calais" class="mw-redirect">Nord-Pas-de-Calais</a> region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize. Alongside the usual beverages (beers, liquors...), one could order basic regional dishes, as well as play various indoor games. These estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and therefore preserved and promoted..</li></ul> <p><a name="Kitchen_and_dining_room_staff" id="Kitchen_and_dining_room_staff"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Kitchen and dining room staff</span></h3> <p>Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the <i>kitchen brigade</i> for the kitchen staff or <i>dining room brigade</i> system for the dining room staff. This system was created by <a href="http://en.wikipedia.org/wiki/Georges_Auguste_Escoffier" title="Georges Auguste Escoffier" class="mw-redirect">Georges Auguste Escoffier</a> This structured team system delegates responsibilities to different individuals that specialize in certain tasks. The following is a list of positions held both in the kitchen and dining rooms brigades in France.<sup id="cite_ref-A_ch_2_45-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></p> <p><a name="Kitchen_brigade" id="Kitchen_brigade"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Kitchen brigade</span></h4> <div class="thumb tright"> <div class="thumbinner" style="width: 182px;"><a href="http://en.wikipedia.org/wiki/Image:Cooks_050918_154402.jpg" class="image" title="Cooks at work."><img alt="Cooks at work." src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Cooks_050918_154402.jpg/180px-Cooks_050918_154402.jpg" class="thumbimage" border="0" height="172" width="180" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Cooks_050918_154402.jpg" class="internal" title="Enlarge"><br /></a></div> Cooks at work.</div> </div> </div> <ul><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/Chef_de_cuisine" title="Chef de cuisine" class="mw-redirect">Chef de cuisine</a></span></i> (Kitchen chef) - Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygiene environment for the preparation of food.<sup id="cite_ref-A_ch_2_45-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Sous-chef de cuisine</span></i> (Deputy kitchen chef) - Receives orders directly from the <i>chef de cuisine</i> for the management of the kitchen and often represents the <i>chef de cuisine</i> when he or she is not present.<sup id="cite_ref-A_ch_2_45-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Chef de partie</span></i> (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a <i>demi-chef</i>.<sup id="cite_ref-A_ch_2_45-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Cuisinier</span></i> (Cook) - This position is an independent one where they usually prepare specific dishes in a station. They may also be referred to as a <i>cuisinier de partie</i>.<sup id="cite_ref-A_ch_2_45-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Commis</span></i> (Junior cook) - Also works in a specific station, but reports directly to the <i>chef de partie</i> and takes care of the tools for the station.<sup id="cite_ref-A_ch_2_45-5" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Apprenti(e)</span></i> (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.<sup id="cite_ref-A_ch_2_45-6" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Plongeur</span></i> (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory job.<sup id="cite_ref-A_ch_2_45-7" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Marmiton</span></i> (Pot and pan washer) - In larger restaurants takes care of all the pots and pans instead of the <i>plongeur</i>.<sup id="cite_ref-A_ch_3_46-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_3-46" title="">[47]</a></sup></li><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/Saucier" title="Saucier">Saucier</a></span></i> (Saucemaker/Sauté cook) - Prepares <a href="http://en.wikipedia.org/wiki/Sauce" title="Sauce">sauces</a>, warm <i><a href="http://en.wikipedia.org/wiki/Hors_d%27oeuvres" title="Hors d'oeuvres" class="mw-redirect">hors d'oeuvres</a></i>, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.<sup id="cite_ref-A_ch_2_45-8" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Rôtisseur</span></i> (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes.<sup id="cite_ref-A_ch_2_45-9" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Grillardin</span></i> (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the <i>rôtisseur</i>.<sup id="cite_ref-A_ch_4_47-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Friturier</span></i> (Fry cook) - In larger kitchens this person prepares fried foods instead of the <i>rôtisseur</i>.<sup id="cite_ref-A_ch_4_47-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Poissonnier</span></i> (Fish cook) - Prepares fish and seafood dishes.<sup id="cite_ref-A_ch_3_46-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_3-46" title="">[47]</a></sup></li><li><i><span lang="fr" lang="fr">Entremetier</span></i> (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.<sup id="cite_ref-A_ch_2_45-10" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Potager</span></i> (soup cook) - In larger kitchens this person reports to the <i>entremetier</i> and prepares the soups.<sup id="cite_ref-A_ch_4_47-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Legumier</span></i> (Vegetable cook) - In larger kitchen this person also reports to the <i>entremetier</i> and prepares the vegetable dishes.<sup id="cite_ref-A_ch_4_47-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/Garde_manger" title="Garde manger">Garde manger</a></span></i> (Pantry supervisor) - responsible for preparation of cold <i><a href="http://en.wikipedia.org/wiki/Hors_d%27oeuvres" title="Hors d'oeuvres" class="mw-redirect">hors d'oeuvres</a></i>, prepares salads, organizes large buffet displays and prepares <a href="http://en.wikipedia.org/wiki/Charcuterie" title="Charcuterie">charcuterie</a> items.<sup id="cite_ref-A_ch_2_45-11" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_2-45" title="">[46]</a></sup></li><li><i><span lang="fr" lang="fr">Tournant</span></i> (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen</li><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/P%C3%A2tissier" title="Pâtissier" class="mw-redirect">Pâtissier</a></span></i> (Pastry cook) - Prepares desserts and other meal end sweets and for location without a <i>boulanger</i> also prepares breads and other baked items. They may also prepare pasta for the restaurant.<sup id="cite_ref-A_ch_3_46-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_3-46" title="">[47]</a></sup></li><li><i><span lang="fr" lang="fr">Confiseur</span></i> - Prepares candies and <i><a href="http://en.wikipedia.org/wiki/Petit_four" title="Petit four">petit fours</a></i> in larger restaurants instead of the <i>pâtissier</i>.<sup id="cite_ref-A_ch_4_47-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Glacier</span></i> - Prepares frozen and cold desserts in larger restaurants instead of the <i>pâtissier</i>.<sup id="cite_ref-A_ch_4_47-5" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Décorateur</span></i> - Prepares show pieces and specialty cakes in larger restaurants instead of the <i>pâtissier</i>.<sup id="cite_ref-A_ch_4_47-6" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/Boulanger" title="Boulanger">Boulanger</a></span></i> (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the <i>pâtissier</i>.<sup id="cite_ref-A_ch_3_46-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_3-46" title="">[47]</a></sup></li><li><i><span lang="fr" lang="fr"><a href="http://en.wikipedia.org/wiki/Boucher" title="Boucher">Boucher</a></span></i> (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.<sup id="cite_ref-A_ch_4_47-7" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Aboyeur</span></i> (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations. This position may also be performed by the <i>sous-chef de partie</i>.<sup id="cite_ref-A_ch_4_47-8" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Communard</span></i> - Prepares the meal served to the restaurant staff.<sup id="cite_ref-A_ch_4_47-9" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Garçon de cuisine</span></i> - Performs preparatory and auxiliary work for support in larger restaurants.<sup id="cite_ref-A_ch_3_46-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_3-46" title="">[47]</a></sup></li></ul> <p><a name="Dining_room_brigade" id="Dining_room_brigade"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Dining room brigade</span></h4> <ul><li><i><span lang="fr" lang="fr">Directeur de la restauration</span></i> (General manager) - Oversees economic and administrative duties for all food related business in large hotels or similar facilities including multiple restaurants, bars, catering and other events.<sup id="cite_ref-A_ch_5_48-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Directeur de restaurant</span></i> (<a href="http://en.wikipedia.org/wiki/Restaurant_manager" title="Restaurant manager" class="mw-redirect">Restaurant manager</a>) - Responsible for the operation of the restaurant dining room which includes managing staff, hiring and firing staff, training of staff and economic duties of the such matters. In larger establishments there may be an assistant to this position who would replace this person in their absence.<sup id="cite_ref-A_ch_5_48-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Maître d'hotel</span></i> - Welcomes guests, and seats them at tables. They also supervise the service staff. It is this person that commonly deals with complaints and verifies patron bills.<sup id="cite_ref-A_ch_5_48-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Chef de salle</span></i> - Commonly in charge of service for the full dining room in larger establishments, this position can be combined into the <i>maître d'hotel</i> position.<sup id="cite_ref-A_ch_4_47-10" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Chef de rang</span></i> - The dining room is separated into sections called <i>rangs</i>. Each <i>rang</i> is supervised by this person to coordinate service with the kitchen.<sup id="cite_ref-A_ch_5_48-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Demi-chef de rang</span></i> <span lang="fr" lang="fr">or <i>commis de rang</i></span> - (Back waiter) - Clears plates between courses if there is no <i>commis débarrasseur</i>, fills water glasses and assists the <i>chef de rang</i>.<sup id="cite_ref-A_ch_4_47-11" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Commis débarrasseur</span></i> - Clears plates between courses and the table at the end of the meal.<sup id="cite_ref-A_ch_5_48-4" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Commis de suite</span></i> - In larger establishments, this person brings the different courses from the kitchen to the table.<sup id="cite_ref-A_ch_5_48-5" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Chef d'étage</span></i> (Captain) - Explains the menu to the guest and answers any questions. This person often performs the tableside food preparations. This position may be combined with the <i>chef de rang</i> in smaller establishment.<sup id="cite_ref-A_ch_4_47-12" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_4-47" title="">[48]</a></sup></li><li><i><span lang="fr" lang="fr">Chef de vin</span></i> <span lang="fr" lang="fr">or <i><a href="http://en.wikipedia.org/wiki/Sommelier" title="Sommelier">Sommelier</a></i></span> (Wine waiter) - Manages wine cellar by purchasing and organizing as well as preparing the wine list. This person also advises the guest on wine choices and serves it. Larger establishments will have a team of sommeliers that are managed by the <i>chef sommelier</i> or <i>chef caviste</i>.<sup id="cite_ref-A_ch_5_48-6" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Serveur de restaurant</span></i> (Waiter) - This position found in smaller establishments performs the multiple duties of various positions in the larger restaurants in the service of food and drink to the guest.<sup id="cite_ref-A_ch_5_48-7" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Responsable de bar</span></i> <span lang="fr" lang="fr">or <i>Chef de bar</i></span> (Bar manager) - Manages the bar in a restaurant which includes ordering and creating drink menus, they also over see the hiring, training and firing of barmen. Also manages multiple bars in a hotel or other similar establishment.<sup id="cite_ref-A_ch_5_48-8" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Barman</span></i> (Bartender) - Serves alcoholic drinks to guests.<sup id="cite_ref-A_ch_5_48-9" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Dame du vestiaire</span></i> - Coat room attendant who receives and returns guests coats and hats.<sup id="cite_ref-A_ch_5_48-10" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li><li><i><span lang="fr" lang="fr">Voituriers</span></i> (Valet) - Parks guests cars and retrieves them upon the guest exiting the restaurant.<sup id="cite_ref-A_ch_5_48-11" class="reference"><a href="http://en.wikipedia.org/wiki/French_cuisine#cite_note-A_ch_5-48" title="">[49]</a></sup></li></ul>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-362627590345958929.post-62334053850666266342008-08-18T18:39:00.000-07:002008-08-18T18:40:34.209-07:00FRENCH ONION SOUP<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <!-- start content --> <table class="infobox vcard" style="background-color: rgb(255, 255, 240); width: 22em; font-size: 90%;"> <tbody><tr> <th class="fn org" style="background: rgb(236, 200, 80) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; font-size: 120%;" colspan="2"><i>French Onion Soup</i></th> </tr> <tr> <td colspan="2" style="text-align: center;"><b><a href="http://en.wikipedia.org/wiki/Image:Plate_french_onion_soup.jpg" class="image" title="Plate french onion soup.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Plate_french_onion_soup.jpg/300px-Plate_french_onion_soup.jpg" border="0" height="208" width="300" /></a></b></td> </tr> <tr> <td colspan="2" style="text-align: center; line-height: 1.2em;"><small><b>Plate of french onion soup.</b></small></td> </tr> <tr> <th class="fn org" style="background: rgb(236, 200, 80) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; font-size: 120%;" colspan="2"><b>Origin information</b></th> </tr> <tr> <th class="note" style="text-align: left; font-weight: normal;"><b>Country of origin :</b></th> <td>France</td> </tr> <tr> <th class="note" style="text-align: left; font-weight: normal;"><b>Creator(s) of the dish :</b></th> <td>Multiple claims</td> </tr> <tr> <th class="fn org" style="background: rgb(236, 200, 80) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; font-size: 120%;" colspan="2"><b>Dish information</b></th> </tr> <tr> <th style="text-align: left; font-weight: normal;"><b>Main ingredient(s) :</b></th> <td><a href="http://en.wikipedia.org/wiki/Onion" title="Onion">Onion</a><br /><a href="http://en.wikipedia.org/wiki/Beef_broth" title="Beef broth" class="mw-redirect">Beef broth</a><br /><a href="http://en.wikipedia.org/wiki/Crouton" title="Crouton">Croutons</a><br /><a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese">Cheese</a></td> </tr> <tr> <th style="text-align: left; font-weight: normal;"><b>Variations :</b></th> <td>Vegan Versions</td> </tr> </tbody></table> <p><b>French onion soup</b> is an <a href="http://en.wikipedia.org/wiki/Onion" title="Onion">onion</a> and <a href="http://en.wikipedia.org/wiki/Beef_broth" title="Beef broth" class="mw-redirect">beef broth</a> based <a href="http://en.wikipedia.org/wiki/Soup" title="Soup">soup</a> traditionally served with <a href="http://en.wikipedia.org/wiki/Crouton" title="Crouton">croutons</a> and <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese">cheese</a> as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.<sup id="cite_ref-FTL_0-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-FTL-0" title="">[1]</a></sup></p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="History" id="History"></a></p> <h2><span class="editsection"></span><span class="mw-headline">History</span></h2> <p>Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 17<sup>th</sup> century,<sup id="cite_ref-FTL_0-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-FTL-0" title="">[1]</a></sup> made from dry bread or <a href="http://en.wikipedia.org/wiki/Crouton" title="Crouton">croutons</a>, beef broth, and <a href="http://en.wikipedia.org/wiki/Caramelize" title="Caramelize" class="mw-redirect">caramelized</a> onions. It is often <a href="http://en.wikipedia.org/wiki/Broil" title="Broil" class="mw-redirect">broiled</a> in a <a href="http://en.wikipedia.org/wiki/Ramekin" title="Ramekin">ramekin</a> traditionally with <a href="http://en.wikipedia.org/wiki/Gruyere_cheese" title="Gruyere cheese" class="mw-redirect">gruyère</a> melted on top. The crouton on top is reminiscent of ancient <a href="http://en.wikipedia.org/wiki/Sop" title="Sop">sops</a> (see <a href="http://en.wikipedia.org/wiki/Soup#Early_history" title="Soup">"Early history" section of <b>soup</b></a>).</p> <p>Legend has it that the soup was created by <a href="http://en.wikipedia.org/wiki/Louis_XV_of_France" title="Louis XV of France">King Louis XV</a> of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup.<sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-1" title="">[2]</a></sup> Alternate stories attribute the creation to <a href="http://en.wikipedia.org/wiki/Louis_XIV_of_France" title="Louis XIV of France">King Louis XIV</a>.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-2" title="">[3]</a></sup></p> <p><a href="http://en.wikipedia.org/wiki/Julia_Child" title="Julia Child">Julia Child</a>'s last meal was French Onion Soup. She died peacefully in her sleep of kidney failure soon after.</p> <p><a name="Preparation" id="Preparation"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Preparation</span></h2> <p>The rich flavor of the base is not due just to the broth, but to the caramelized onions.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-3" title="">[4]</a></sup> Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This can be accomplished within half an hour, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. In the final stages of cooking, <a href="http://en.wikipedia.org/wiki/Cognac_%28drink%29" title="Cognac (drink)">cognac</a> or <a href="http://en.wikipedia.org/wiki/Sherry" title="Sherry">sherry</a> is often used to enhance the caramelized onion flavor and to <a href="http://en.wikipedia.org/wiki/Deglaze" title="Deglaze" class="mw-redirect">deglaze</a> the pan.<sup id="cite_ref-fos_4-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-fos-4" title="">[5]</a></sup></p> <p>The base is usually topped with the crouton,<sup id="cite_ref-fos_4-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-fos-4" title="">[5]</a></sup> which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. The soup is then served in the bowl or ramekin in which it was broiled or baked.</p> <p><a name="Variations" id="Variations"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Variations</span></h2> <p>Variations of the basic recipe include:</p> <ul><li>Preparation without cheese for <a href="http://en.wikipedia.org/wiki/Vegan" title="Vegan" class="mw-redirect">vegans</a><sup id="cite_ref-veg_5-0" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-veg-5" title="">[6]</a></sup></li><li>Using vegetable stock or water (instead of beef stock) for <a href="http://en.wikipedia.org/wiki/Vegan" title="Vegan" class="mw-redirect">vegans</a> or <a href="http://en.wikipedia.org/wiki/Vegetarian" title="Vegetarian" class="mw-redirect">vegetarians</a><sup id="cite_ref-veg_5-1" class="reference"><a href="http://en.wikipedia.org/wiki/French_onion_soup#cite_note-veg-5" title="">[6]</a></sup></li><li>Brown broth meats like necks or tails to render fat for the onions and add their own flavor and body to the dish.</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-73872008423126115372008-08-18T18:35:00.001-07:002008-08-18T18:37:05.161-07:00SOUP<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3><p><b>Soup</b> is a <a href="http://en.wikipedia.org/wiki/Food" title="Food">food</a> that is made by combining ingredients such as <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meat</a> and <a href="http://en.wikipedia.org/wiki/Vegetables" title="Vegetables" class="mw-redirect">vegetables</a> in <a href="http://en.wikipedia.org/wiki/Stock_%28food%29" title="Stock (food)">stock</a> or hot/boiling <a href="http://en.wikipedia.org/wiki/Water" title="Water">water</a>, until the flavor is extracted, forming a <a href="http://en.wikipedia.org/wiki/Broth" title="Broth">broth</a>.</p> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Romanian_potato_soup.jpg" class="image" title="Romanian potato soup"><img alt="Romanian potato soup" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Romanian_potato_soup.jpg/250px-Romanian_potato_soup.jpg" class="thumbimage" border="0" height="167" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Romanian_potato_soup.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/Romania" title="Romania">Romanian</a> potato soup</div> </div> </div> <p>Traditionally, soups are classified into two broad groups: <i>clear soups</i> and <i>thick soups</i>. The established <a href="http://en.wikipedia.org/wiki/France" title="France">French</a> classifications of clear soups are <i><a href="http://en.wikipedia.org/wiki/Bouillon_%28broth%29" title="Bouillon (broth)">bouillon</a></i> and <i><a href="http://en.wikipedia.org/wiki/Consomm%C3%A9" title="Consommé">consommé</a></i>. Thick soups are classified depending upon the type of thickening agent used: <i><a href="http://en.wikipedia.org/wiki/Pur%C3%A9e" title="Purée">purées</a></i> are vegetable soups thickened with starch; <i><a href="http://en.wikipedia.org/wiki/Bisque_%28food%29" title="Bisque (food)">bisques</a></i> are made from puréed <a href="http://en.wikipedia.org/wiki/Shellfish" title="Shellfish">shellfish</a> thickened with <i><a href="http://en.wikipedia.org/wiki/Cream" title="Cream">cream</a></i>; cream soups are thickened with <a href="http://en.wikipedia.org/wiki/B%C3%A9chamel" title="Béchamel" class="mw-redirect">béchamel</a> sauce; and <i><a href="http://en.wikipedia.org/wiki/Velout%C3%A9" title="Velouté" class="mw-redirect">veloutés</a></i> are thickened with <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">eggs</a>, <a href="http://en.wikipedia.org/wiki/Butter" title="Butter">butter</a> and cream. Other ingredients commonly used to thicken soups and broths include <a href="http://en.wikipedia.org/wiki/Rice" title="Rice">rice</a>, <a href="http://en.wikipedia.org/wiki/Flour" title="Flour">flour</a>, and <a href="http://en.wiktionary.org/wiki/grain" class="extiw" title="wiktionary:grain">grain</a>.</p> <p>One of the first types of soups can be dated to about 6000 <small>BC</small>.<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-0" title="">[1]</a></sup> Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of <a href="http://en.wikipedia.org/wiki/Pottery" title="Pottery">clay</a> or animal skin) about 9,000 years ago.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="History" id="History"></a></p> <h2><span class="editsection"></span><span class="mw-headline">History</span></h2> <div class="thumb tleft"> <div class="thumbinner" style="width: 182px;"><a href="http://en.wikipedia.org/wiki/Image:William-Adolphe_Bouguereau_%281825-1905%29_-_Soup_%281865%29.jpg" class="image" title="William-Adolphe Bouguereau Soup"><img alt="William-Adolphe Bouguereau Soup" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/William-Adolphe_Bouguereau_%281825-1905%29_-_Soup_%281865%29.jpg/180px-William-Adolphe_Bouguereau_%281825-1905%29_-_Soup_%281865%29.jpg" class="thumbimage" border="0" height="246" width="180" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:William-Adolphe_Bouguereau_%281825-1905%29_-_Soup_%281865%29.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/William-Adolphe_Bouguereau" title="William-Adolphe Bouguereau">William-Adolphe Bouguereau</a> Soup</div> </div> </div> <p>The word <i>soup</i> originates from "<a href="http://en.wikipedia.org/wiki/Sop" title="Sop">sop</a>", a dish originally consisting of a soup or thick <a href="http://en.wikipedia.org/wiki/Stew" title="Stew">stew</a> which was soaked up with pieces of <a href="http://en.wikipedia.org/wiki/Bread" title="Bread">bread</a>. The modern meaning of sop has been limited to just the bread intended to be dipped.</p> <p>The word <i><a href="http://en.wikipedia.org/wiki/Restaurant" title="Restaurant">restaurant</a></i> was first used in <a href="http://en.wikipedia.org/wiki/France" title="France">France</a> in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors called <i>restaurer</i>, that was advertised as an <a href="http://en.wikipedia.org/wiki/Antidote" title="Antidote">antidote</a> to physical <a href="http://en.wikipedia.org/wiki/Exhaustion" title="Exhaustion" class="mw-redirect">exhaustion</a>. In 1765, a <a href="http://en.wikipedia.org/wiki/Paris" title="Paris">Parisian</a> <a href="http://en.wikipedia.org/wiki/Entrepreneur" title="Entrepreneur">entrepreneur</a> opened a shop specializing in <i>restaurers</i>. This prompted the use of the modern word <i>restaurant</i> to describe the shops.</p> <p>In <a href="http://en.wikipedia.org/wiki/United_States" title="United States">America</a>, the first <a href="http://en.wiktionary.org/wiki/colonial" class="extiw" title="wiktionary:colonial">colonial</a> <a href="http://en.wikipedia.org/wiki/Cookbook" title="Cookbook">cookbook</a> was published by William Parks in <a href="http://en.wikipedia.org/wiki/Williamsburg,_Virginia" title="Williamsburg, Virginia">Williamsburg, Virginia</a>, in 1742, based on Eliza Smith's <i><a href="http://en.wikipedia.org/wiki/The_Compleat_Housewife" title="The Compleat Housewife">The Compleat Housewife</a>; or Accomplished Gentlewoman's Companion</i> and it included several recipes for soups and bisques. A 1772 cookbook, <i>The Frugal Housewife</i>, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new <a href="http://en.wikipedia.org/wiki/Immigration" title="Immigration">immigrants</a> arrived from other countries, other national soups gained popularity. In particular, <a href="http://en.wikipedia.org/wiki/German_people" title="German people" class="mw-redirect">German</a> immigrants living in <a href="http://en.wikipedia.org/wiki/Pennsylvania" title="Pennsylvania">Pennsylvania</a> were famous for their <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potato</a> soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a <a href="http://en.wikipedia.org/wiki/Refugee" title="Refugee">refugee</a> from the <a href="http://en.wikipedia.org/wiki/French_Revolution" title="French Revolution">French Revolution</a>, opened an eating establishment in <a href="http://en.wikipedia.org/wiki/Boston" title="Boston" class="mw-redirect">Boston</a> called <i>Restorator</i>, and became known as "The Prince of Soups." The first American cooking <a href="http://en.wikipedia.org/wiki/Pamphlet" title="Pamphlet">pamphlet</a> dedicated to soup recipes was written in 1882 by Emma Ewing: <i>Soups and Soup Making</i>.</p> <p><a href="http://en.wikipedia.org/wiki/Portable_soup" title="Portable soup">Portable soup</a> was devised in the 18th century by boiling seasoned meat until a thick, <a href="http://en.wiktionary.org/wiki/resin" class="extiw" title="wiktionary:resin">resinous</a> <a href="http://en.wiktionary.org/wiki/syrup" class="extiw" title="wiktionary:syrup">syrup</a> was left that could be dried and stored for months at a time. The <a href="http://en.wikipedia.org/wiki/Japan" title="Japan">Japanese</a> <a href="http://en.wikipedia.org/wiki/Miso" title="Miso">miso</a> is an example of a concentrated soup paste.</p> <p><a name="Commercial_soup" id="Commercial_soup"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Commercial soup</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 152px;"><a href="http://en.wikipedia.org/wiki/Image:Packets_of_Soup.jpg" class="image" title="Packets of soup"><img alt="Packets of soup" src="http://upload.wikimedia.org/wikipedia/en/thumb/3/32/Packets_of_Soup.jpg/150px-Packets_of_Soup.jpg" class="thumbimage" border="0" height="112" width="150" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Packets_of_Soup.jpg" class="internal" title="Enlarge"><br /></a></div> Packets of soup</div> </div> </div> <p>Commercial soup became popular with the invention of <a href="http://en.wikipedia.org/wiki/Canning" title="Canning">canning</a> in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the <a href="http://en.wikipedia.org/wiki/Campbell_Soup_Company" title="Campbell Soup Company">Campbell Soup Company</a> invented condensed soup in 1897.<sup id="cite_ref-Campbells_history_1-0" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-Campbells_history-1" title="">[2]</a></sup> Today, Campbell's Tomato, <a href="http://en.wikipedia.org/w/index.php?title=Cream_of_mushroom&action=edit&redlink=1" class="new" title="Cream of mushroom (page does not exist)">Cream of Mushroom</a> and Chicken Noodle soups are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year.<sup id="cite_ref-Campbells_history_1-1" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-Campbells_history-1" title="">[2]</a></sup> Canned Italian-style soups, such as <a href="http://en.wikipedia.org/wiki/Minestrone" title="Minestrone">minestrone</a> are also popular. Oriental-style soup mixes containing <a href="http://en.wikipedia.org/wiki/Ramen" title="Ramen">ramen</a> noodles are marketed as an inexpensive instant lunch, requiring only hot water for preparation.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-2" title="">[3]</a></sup> Vegetable, chicken base, potato, pasta and cheese soups are also available in dry mix form, ready to be served by adding hot water.</p> <p><a name="Nutritional_developments" id="Nutritional_developments"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Nutritional developments</span></h2> <ul><li><a href="http://en.wikipedia.org/wiki/Salt" title="Salt">Salt</a> - In response to concern over the health effects of excessive salt intake soup manufacturers have introduced reduced-salt versions of popular soups.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-3" title="">[4]</a></sup></li><li><a href="http://en.wikipedia.org/wiki/Trans_fat" title="Trans fat">Trans fat</a> - Concern over <a href="http://en.wikipedia.org/wiki/Coronary_heart_disease" title="Coronary heart disease" class="mw-redirect">coronary heart disease</a> has led soup manufacturers to eliminate trans fats from their soups.</li></ul> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Vegetable_beef_barley_soup.jpg" class="image" title="Vegetable beef barley soup"><img alt="Vegetable beef barley soup" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Vegetable_beef_barley_soup.jpg/250px-Vegetable_beef_barley_soup.jpg" class="thumbimage" border="0" height="187" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Vegetable_beef_barley_soup.jpg" class="internal" title="Enlarge"><br /></a></div> Vegetable beef barley soup</div> </div> </div> <p><a name="Types_of_soup" id="Types_of_soup"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Types of soup</span></h2> <p><a name="Dessert_soups" id="Dessert_soups"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Dessert soups</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/Ginataan" title="Ginataan">Ginataan</a>, Filipino soup made from <a href="http://en.wikipedia.org/wiki/Coconut" title="Coconut">coconut</a> milk, milk, fruits and <a href="http://en.wikipedia.org/wiki/Tapioca" title="Tapioca">tapioca</a> pearls, served hot or cold.</li><li><a href="http://en.wikipedia.org/wiki/Oshiruko" title="Oshiruko" class="mw-redirect">Oshiruko</a>, a Japanese <a href="http://en.wikipedia.org/wiki/Azuki_bean" title="Azuki bean">azuki bean</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Tong_sui" title="Tong sui">Tong sui</a>, a collective term for Chinese sweet soups.</li><li>Fruit soups (see below)</li></ul> <p><a name="Fruit_soups" id="Fruit_soups"></a></p> <h3><span class="editsection">[<a href="http://en.wikipedia.org/w/index.php?title=Soup&action=edit&section=6" title="Edit section: Fruit soups">edit</a>]</span> <span class="mw-headline">Fruit soups</span></h3> <p>Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some like <a href="http://en.wikipedia.org/wiki/Norway" title="Norway">Norwegian</a> <i>fruktsuppe</i> may be served warm and rely on <a href="http://en.wikipedia.org/wiki/Dried_fruit" title="Dried fruit">dried fruit</a> such as <a href="http://en.wikipedia.org/wiki/Raisin" title="Raisin">raisins</a> and <a href="http://en.wikipedia.org/wiki/Prune_%28fruit%29" title="Prune (fruit)" class="mw-redirect">prunes</a> and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, <a href="http://en.wikipedia.org/wiki/Spice" title="Spice">spices</a>, or <a href="http://en.wikipedia.org/wiki/Alcoholic_beverage" title="Alcoholic beverage">alcoholic beverages</a> such as brandy or champagne. <a href="http://en.wikipedia.org/wiki/Cherry_soup" title="Cherry soup">Cherry soup</a> is made with table wine and/or port.</p> <p>Cold fruit soups are common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Cold fruit soups include <a href="http://en.wikipedia.org/wiki/Krentjebrij" title="Krentjebrij">krentjebrij</a>.</p> <p>Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania. The exception is cold fruit soups that are savory rather than (or in addition to) sweet. Examples:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Winter_melon" title="Winter melon">Winter melon</a> soup is a Chinese soup, usually with a chicken stock base. It is a savory soup, often including other vegetables and mushrooms. Technically, the winter melon is a fruit, since it is a seed bearing body, but in practical use, it is a vegetable. Winter melon soup is often presented as a whole winter melon, filled with stock, vegetables and meat, that has been steamed for hours. The skin is decoratively cut, so that what is presented is a decorative centerpiece, smaller than a medicine ball, larger than a soccer ball, filled with soup. The flesh of the melon is scooped out with the soup.</li></ul> <ul><li><a href="http://en.wikipedia.org/wiki/Gazpacho" title="Gazpacho">Gazpacho</a> (from <a href="http://en.wikipedia.org/wiki/Spain" title="Spain">Spain</a>) is a savory soup based on tomato, a New World fruit.</li></ul> <p><a name="Cold_soups" id="Cold_soups"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cold soups</span></h3> <p>Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a <a href="http://en.wikipedia.org/wiki/Dessert" title="Dessert">dessert</a> tray.</p> <p><a name="Asian_soups" id="Asian_soups"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Asian soups</span></h3> <dl><dd> <div class="noprint relarticle mainarticle"><i>Main article: <a href="http://en.wikipedia.org/wiki/Asian_soup" title="Asian soup" class="mw-redirect">Asian soup</a></i></div> </dd></dl> <p>A feature of East Asian soups not normally found in Western cuisine is the use of <a href="http://en.wikipedia.org/wiki/Tofu" title="Tofu">tofu</a> in soups. Many traditional East Asian soups are typically broths, <i>clear soups</i>, or <a href="http://en.wikipedia.org/wiki/Starch" title="Starch">starch</a> thickened soups. Many soups are eaten and drunk as much for their flavour as well as for their health benefits.</p> <p><a name="Traditional_regional_soups" id="Traditional_regional_soups"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Traditional regional soups</span></h3> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Soup_shp.jpg" class="image" title="Swiss soup"><img alt="Swiss soup" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Soup_shp.jpg/250px-Soup_shp.jpg" class="thumbimage" border="0" height="188" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Soup_shp.jpg" class="internal" title="Enlarge"><br /></a></div> Swiss soup</div> </div> </div> <ul><li><a href="http://en.wikipedia.org/wiki/Ajiaco" title="Ajiaco">Ajiaco</a> - A <a href="http://en.wikipedia.org/wiki/Chicken_soup" title="Chicken soup">chicken soup</a> from <a href="http://en.wikipedia.org/wiki/Colombia" title="Colombia">Colombia</a></li><li><a href="http://en.wikipedia.org/wiki/Avgolemono" title="Avgolemono">Avgolemono</a> - A <a href="http://en.wikipedia.org/wiki/Cuisine_of_Greece" title="Cuisine of Greece" class="mw-redirect">Greek</a> <a href="http://en.wikipedia.org/wiki/Chicken_soup" title="Chicken soup">chicken soup</a> with <a href="http://en.wikipedia.org/wiki/Lemon" title="Lemon">lemon</a> and <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">egg</a></li><li><a href="http://en.wikipedia.org/w/index.php?title=Bajajou&action=edit&redlink=1" class="new" title="Bajajou (page does not exist)">Bajajou</a> - A soup of Slovakian origin. Ingredients include boiled cow intestines, chicken <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">egg</a>, <a href="http://en.wikipedia.org/wiki/Onion" title="Onion">onion</a> and <a href="http://en.wikipedia.org/wiki/Rice" title="Rice">rice</a>.</li><li><a href="http://en.wikipedia.org/wiki/Bird%27s_nest_soup" title="Bird's nest soup">Bird's nest soup</a> is a delicacy in <a href="http://en.wikipedia.org/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a>.</li><li><a href="http://en.wikipedia.org/wiki/Borscht" title="Borscht">Borscht</a> - A <a href="http://en.wikipedia.org/wiki/Beet" title="Beet">beet</a>-vegetable soup originally from <a href="http://en.wikipedia.org/wiki/Ukraine" title="Ukraine">Ukraine</a> and <a href="http://en.wikipedia.org/wiki/Russia" title="Russia">Russia</a>.</li><li><a href="http://en.wikipedia.org/wiki/Bouillabaisse" title="Bouillabaisse">Bouillabaisse</a> - A <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> soup from <a href="http://en.wikipedia.org/wiki/Marseille" title="Marseille">Marseille</a> (Southern <a href="http://en.wikipedia.org/wiki/France" title="France">France</a>. Also made in other Mediterranean regions. In Catalonia it is called Bullebesa.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Bourou-Bourou&action=edit&redlink=1" class="new" title="Bourou-Bourou (page does not exist)">Bourou-Bourou</a> - A <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable">vegetable</a> & <a href="http://en.wikipedia.org/wiki/Pasta" title="Pasta">pasta</a> soup from the island of <a href="http://en.wikipedia.org/wiki/Easter_Island" title="Easter Island">Easter Island</a>, <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greece</a></li><li><a href="http://en.wikipedia.org/wiki/Bisque_%28food%29" title="Bisque (food)">Bisque</a> - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Canja_de_Galinha&action=edit&redlink=1" class="new" title="Canja de Galinha (page does not exist)">Canja de Galinha</a>- A Portuguese soup of chicken, rice and lemon.</li><li><a href="http://en.wikipedia.org/wiki/Caldo_verde" title="Caldo verde">Caldo verde</a> - A <a href="http://en.wikipedia.org/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a> minced <a href="http://en.wikipedia.org/wiki/Cabbage" title="Cabbage">cabbage</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Callaloo" title="Callaloo">Callaloo</a> - A thick, creamy soup made with <a href="http://en.wikipedia.org/wiki/Okra" title="Okra">okra</a> and, often, <a href="http://en.wikipedia.org/wiki/Crab" title="Crab">crab</a> meat from <a href="http://en.wikipedia.org/wiki/Trinidad_and_Tobago" title="Trinidad and Tobago">Trinidad and Tobago</a></li><li><a href="http://en.wikipedia.org/wiki/Cock-a-leekie" title="Cock-a-leekie" class="mw-redirect">Cock-a-leekie</a> - <a href="http://en.wikipedia.org/wiki/Leek_%28vegetable%29" title="Leek (vegetable)" class="mw-redirect">Leek</a> and <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potato</a> soup made with <a href="http://en.wikipedia.org/wiki/Chicken" title="Chicken">chicken</a> stock, from <a href="http://en.wikipedia.org/wiki/Scotland" title="Scotland">Scotland</a></li><li><a href="http://en.wikipedia.org/wiki/Clam_chowder" title="Clam chowder">Clam chowder</a> - two major types, New England Clam Chowder, made with potatoes and cream, and Manhattan Clam Chowder, made with a tomato base.</li><li><a href="http://en.wikipedia.org/wiki/Cullen_Skink" title="Cullen Skink">Cullen Skink</a> - A <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> soup made with Smoked <a href="http://en.wikipedia.org/wiki/Haddock" title="Haddock">Haddock</a>, potatoes, onions and cream from <a href="http://en.wikipedia.org/wiki/Scotland" title="Scotland">Scotland</a></li><li><a href="http://en.wikipedia.org/wiki/Egg_drop_soup" title="Egg drop soup">Egg drop soup</a>, a savory Chinese soup made from cracking eggs into boiling water or broth.</li><li><a href="http://en.wikipedia.org/wiki/Etrog" title="Etrog">Etrog</a>, a fruit soup made up from the <a href="http://en.wikipedia.org/wiki/Citron" title="Citron">citron</a> used in <a href="http://en.wikipedia.org/wiki/Jewish" title="Jewish" class="mw-redirect">Jewish</a> <a href="http://en.wikipedia.org/wiki/Ritual" title="Ritual">Ritual</a> at the feast of <a href="http://en.wikipedia.org/wiki/Succoth" title="Succoth">Succoth</a>, is eaten by <a href="http://en.wikipedia.org/wiki/Ashkenazi" title="Ashkenazi" class="mw-redirect">Ashkenazi</a> Jews at <a href="http://en.wikipedia.org/wiki/Tu_Bishvat" title="Tu Bishvat">Tu Bishvat</a>.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Maryland_Crab_Soup&action=edit&redlink=1" class="new" title="Maryland Crab Soup (page does not exist)">Maryland Crab Soup</a> - A soup made of vegetables, <a href="http://en.wikipedia.org/wiki/Blue_crab" title="Blue crab">blue crab</a>, and <a href="http://en.wikipedia.org/wiki/Old_Bay_Seasoning" title="Old Bay Seasoning">Old Bay Seasoning</a> in a tomato base. From <a href="http://en.wikipedia.org/wiki/Maryland" title="Maryland">Maryland</a>, <a href="http://en.wikipedia.org/wiki/USA" title="USA" class="mw-redirect">USA</a>.</li><li><a href="http://en.wikipedia.org/wiki/Faki_soupa" title="Faki soupa">Faki soupa</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Lentil" title="Lentil">lentil</a> soup, with <a href="http://en.wikipedia.org/wiki/Carrot" title="Carrot">carrots</a>, <a href="http://en.wikipedia.org/wiki/Olive_oil" title="Olive oil">olive oil</a>, herbs and possibly <a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato">tomato</a> sauce or <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar">vinegar</a>.</li><li><a href="http://en.wikipedia.org/wiki/Fanesca" title="Fanesca">Fanesca</a> - A traditional <a href="http://en.wikipedia.org/wiki/Cod" title="Cod">cod</a> soup from <a href="http://en.wikipedia.org/wiki/Ecuador" title="Ecuador">Ecuador</a></li><li><a href="http://en.wikipedia.org/wiki/Fasolada" title="Fasolada">Fasolada</a> - Traditional <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Bean" title="Bean">bean</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Fufu" title="Fufu">Fufu</a> and <a href="http://en.wikipedia.org/wiki/Egusi" title="Egusi">Egusi</a> soup - A traditional soup from <a href="http://en.wikipedia.org/wiki/Nigeria" title="Nigeria">Nigeria</a> made with vegetables, meat, fish, and balls of ground melon seed</li><li><a href="http://en.wikipedia.org/wiki/Goulash" title="Goulash">Goulash</a>- A <a href="http://en.wikipedia.org/wiki/Hungary" title="Hungary">Hungarian</a> soup of <a href="http://en.wikipedia.org/wiki/Beef" title="Beef">beef</a>, <a href="http://en.wikipedia.org/wiki/Paprika" title="Paprika">paprika</a> and <a href="http://en.wikipedia.org/wiki/Onion" title="Onion">onion</a>.</li><li><a href="http://en.wikipedia.org/wiki/Gumbo" title="Gumbo">Gumbo</a> - A traditional <a href="http://en.wikipedia.org/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Creole</a> soup from the <a href="http://en.wikipedia.org/wiki/American_South" title="American South" class="mw-redirect">American South</a>, thickened with <a href="http://en.wikipedia.org/wiki/Okra" title="Okra">okra</a> pods.</li><li><a href="http://en.wikipedia.org/w/index.php?title=%C3%8Dslensk_Kj%C3%B6ts%C3%BApa&action=edit&redlink=1" class="new" title="Íslensk Kjötsúpa (page does not exist)">Íslensk Kjötsúpa</a> - Traditional Icelandic <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meat</a> soup made with lamb and vegetables.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Kharcho&action=edit&redlink=1" class="new" title="Kharcho (page does not exist)">Kharcho</a> - A <a href="http://en.wikipedia.org/wiki/Georgia_%28country%29" title="Georgia (country)">Georgian</a> soup of lamb, rice, vegetables and a highly spiced boullion.</li><li><a href="http://en.wikipedia.org/wiki/Lagman" title="Lagman">Lagman</a> - A traditional <a href="http://en.wikipedia.org/wiki/Uzbek" title="Uzbek">Uzbek</a> soup of pasta, vegetables, ground lamb and numerous spices.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Lan_Sikik&action=edit&redlink=1" class="new" title="Lan Sikik (page does not exist)">Lan Sikik</a> - A <a href="http://en.wikipedia.org/wiki/Thai" title="Thai">Thai</a> soup made with <a href="http://en.wikipedia.org/wiki/Noodle" title="Noodle">noodle</a>, dried <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> and <a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato">tomato</a> extract.</li><li><a href="http://en.wikipedia.org/wiki/Lentil_soup" title="Lentil soup">Lentil soup</a> - A soup popular in the Middle East and Mediterranean.</li><li><a href="http://en.wikipedia.org/wiki/Leek_soup" title="Leek soup">Leek soup</a> - A simple soup made from <a href="http://en.wikipedia.org/wiki/Leeks" title="Leeks" class="mw-redirect">Leeks</a> popular in <a href="http://en.wikipedia.org/wiki/Wales" title="Wales">Wales</a> during <a href="http://en.wikipedia.org/wiki/St._David%27s_Day" title="St. David's Day" class="mw-redirect">St. David's Day</a></li><li><a href="http://en.wikipedia.org/wiki/Menudo_%28soup%29" title="Menudo (soup)">Menudo</a> - A traditional <a href="http://en.wikipedia.org/wiki/Mexican" title="Mexican" class="mw-redirect">Mexican</a> soup with <a href="http://en.wikipedia.org/wiki/Tripe" title="Tripe">tripe</a> and <a href="http://en.wikipedia.org/wiki/Hominy" title="Hominy">hominy</a>.</li><li><a href="http://en.wikipedia.org/wiki/Minestrone" title="Minestrone">Minestrone</a> - An <a href="http://en.wikipedia.org/wiki/Italy" title="Italy">Italian</a> <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable">vegetable</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Miso_soup" title="Miso soup">Miso soup</a> - A <a href="http://en.wikipedia.org/wiki/Japan" title="Japan">Japanese</a> soup made from fish broth and fermented soy</li><li><a href="http://en.wikipedia.org/wiki/Mulligatawny" title="Mulligatawny">Mulligatawny Soup</a> - An <a href="http://en.wikipedia.org/wiki/Anglo-Indian" title="Anglo-Indian">Anglo-Indian</a> curried soup</li><li><a href="http://en.wikipedia.org/wiki/Noodle_soup" title="Noodle soup">Noodle soup</a> - A very diverse collection</li><li><a href="http://en.wikipedia.org/wiki/Pats%C3%A1s" title="Patsás" class="mw-redirect">Patsás</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> tripe soup</li></ul> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Pea-soup-with-tortilla.jpg" class="image" title="A thick pea soup garnished with a tortilla fragment"><img alt="A thick pea soup garnished with a tortilla fragment" src="http://upload.wikimedia.org/wikipedia/en/thumb/5/59/Pea-soup-with-tortilla.jpg/200px-Pea-soup-with-tortilla.jpg" class="thumbimage" border="0" height="150" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Pea-soup-with-tortilla.jpg" class="internal" title="Enlarge"><br /></a></div> A thick pea soup garnished with a <a href="http://en.wikipedia.org/wiki/Tortilla" title="Tortilla">tortilla</a> fragment</div> </div> </div> <ul><li><a href="http://en.wikipedia.org/wiki/Pea_soup" title="Pea soup">Snert</a> - A thick <a href="http://en.wikipedia.org/wiki/Pea_soup" title="Pea soup">pea soup</a>, eaten in the <a href="http://en.wikipedia.org/wiki/Netherlands" title="Netherlands">Netherlands</a> as a winter dish, traditionally served with sliced <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage">sausage</a>. Also known as <i>erwtensoep</i>.</li><li><a href="http://en.wikipedia.org/wiki/Philadelphia_Pepper_Pot" title="Philadelphia Pepper Pot">Philadelphia Pepper Pot</a> Soup - A <a href="http://en.wikipedia.org/wiki/Philadelphia,_Pennsylvania" title="Philadelphia, Pennsylvania" class="mw-redirect">Philadelphia, Pennsylvania</a> specialty, traditionally made with <a href="http://en.wikipedia.org/wiki/Tripe" title="Tripe">tripe</a>.<sup id="cite_ref-4" class="reference"><a href="http://en.wikipedia.org/wiki/Soup#cite_note-4" title="">[5]</a></sup></li><li><a href="http://en.wikipedia.org/w/index.php?title=Psarosoupa&action=edit&redlink=1" class="new" title="Psarosoupa (page does not exist)">Psarosoupa</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> soup. There are various versions of it and could be made with a variety of fish types.</li><li><a href="http://en.wikipedia.org/wiki/Ph%E1%BB%9F" title="Phở">Phở</a>- A <a href="http://en.wikipedia.org/wiki/Cuisine_of_Vietnam" title="Cuisine of Vietnam" class="mw-redirect">Vietnamese</a> beef/chicken soup with <a href="http://en.wikipedia.org/wiki/Scallion" title="Scallion">scallion</a>, <a href="http://en.wikipedia.org/wiki/Welsh_onion" title="Welsh onion">welsh onion</a>, cherred <a href="http://en.wikipedia.org/wiki/Ginger" title="Ginger">ginger</a>, wild coriander (<a href="http://en.wikipedia.org/wiki/Eryngium_foetidum" title="Eryngium foetidum">Eryngium foetidum</a>), <a href="http://en.wikipedia.org/wiki/Basil" title="Basil">basil</a>, <a href="http://en.wikipedia.org/wiki/Cinnamon" title="Cinnamon">cinnamon</a>, <a href="http://en.wikipedia.org/wiki/Star_anise" title="Star anise">star anise</a>, <a href="http://en.wikipedia.org/wiki/Cloves" title="Cloves" class="mw-redirect">cloves</a> and <a href="http://en.wikipedia.org/wiki/Black_cardamom" title="Black cardamom">black cardamom</a>.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Revithia&action=edit&redlink=1" class="new" title="Revithia (page does not exist)">Revithia</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> chickpea soup</li><li><a href="http://en.wikipedia.org/wiki/Scotch_Broth" title="Scotch Broth" class="mw-redirect">Scotch Broth</a></li><li><a href="http://en.wikipedia.org/wiki/She-crab_soup" title="She-crab soup">She-crab soup</a> - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.</li><li><a href="http://en.wikipedia.org/wiki/Shchav" title="Shchav" class="mw-redirect">Shchav</a>, a <a href="http://en.wikipedia.org/wiki/Sorrel" title="Sorrel">sorrel</a> soup in Polish, Russian and Yiddish cuisines</li><li><a href="http://en.wikipedia.org/wiki/Solyanka" title="Solyanka">Solyanka</a> - A <a href="http://en.wikipedia.org/wiki/Cabbage" title="Cabbage">cabbage</a> soup from <a href="http://en.wikipedia.org/wiki/Russia" title="Russia">Russia</a></li><li><a href="http://en.wikipedia.org/wiki/Sour_soup" title="Sour soup">Sour soup</a> (<a href="http://en.wikipedia.org/wiki/Fish_soup" title="Fish soup">fish soup</a>) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases <a href="http://en.wikipedia.org/wiki/Pineapple" title="Pineapple">pineapple</a>.</li><li><a href="http://en.wikipedia.org/wiki/Tarator" title="Tarator">Tarator</a> - A Bulgarian cold soup made from <a href="http://en.wikipedia.org/wiki/Yogurt" title="Yogurt" class="mw-redirect">yogurt</a> and <a href="http://en.wikipedia.org/wiki/Cucumber" title="Cucumber">cucumbers</a></li><li><a href="http://en.wikipedia.org/wiki/Tarhana" title="Tarhana">Trahana</a> soup, from <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greece</a></li><li><a href="http://en.wikipedia.org/wiki/Tomato_soup" title="Tomato soup">Tomato soup</a> (<a href="http://en.wikipedia.org/w/index.php?title=Pomidorowa&action=edit&redlink=1" class="new" title="Pomidorowa (page does not exist)">pomidorowa</a>) - Traditional polish soup made of tomato concentrate</li><li><a href="http://en.wikipedia.org/wiki/Vichyssoise" title="Vichyssoise">Vichyssoise</a> - A French-style soup invented by a French chef at the <a href="http://en.wikipedia.org/wiki/Ritz-Carlton_Hotel_Company" title="Ritz-Carlton Hotel Company">Ritz Hotel</a> in NYC. <a href="http://en.wikipedia.org/wiki/France" title="France">French</a> cold purée soup with <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potatoes</a>, <a href="http://en.wikipedia.org/wiki/Leek_%28vegetable%29" title="Leek (vegetable)" class="mw-redirect">leeks</a>, and <a href="http://en.wikipedia.org/wiki/Cream" title="Cream">cream</a>.</li><li><a href="http://en.wikipedia.org/wiki/Waterzooi" title="Waterzooi">Waterzooi</a> - A <a href="http://en.wikipedia.org/wiki/Belgium" title="Belgium">Belgian</a> <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> soup</li><li><a href="http://en.wikipedia.org/wiki/%C5%BBurek" title="Żurek" class="mw-redirect">Żurek</a> - A <a href="http://en.wikipedia.org/wiki/Poland" title="Poland">Polish</a> wheat soup with sausages often served in a bowl made of bread.</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-65012994498835696052008-08-18T18:20:00.000-07:002008-08-18T18:35:04.717-07:00LIST OF SOUPS<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <!-- start content --> <p>A list of different types of soup/stew.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Stocks" id="Stocks"></a></p> <h1><span class="editsection"></span><span class="mw-headline"><a href="http://en.wikipedia.org/wiki/Stocks" title="Stocks">Stocks</a></span></h1> <ul><li>Brown Veal</li><li>White Beef</li><li>Fumet</li><li>Chicken</li><li>White Veal</li><li>Fish</li></ul> <p><a name="Broths" id="Broths"></a></p> <h2><span class="editsection"></span><span class="mw-headline"><a href="http://en.wikipedia.org/wiki/Broth" title="Broth">Broths</a></span></h2> <p>A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.</p> <p><a name="Consomm.C3.A9s" id="Consomm.C3.A9s"></a></p> <h3><span class="editsection"></span><span class="mw-headline"><a href="http://en.wikipedia.org/wiki/Consomm%C3%A9" title="Consommé">Consommés</a></span></h3> <p>A crystal clear broth or stock that is full of flavor, aroma, and body.</p> <p><a name="Noodle_soups" id="Noodle_soups"></a></p> <h3><span class="mw-headline"><a href="http://en.wikipedia.org/wiki/Noodle_soup" title="Noodle soup">Noodle soups</a></span></h3> <ul><li><a href="http://en.wikipedia.org/w/index.php?title=Fuhn&action=edit&redlink=1" class="new" title="Fuhn (page does not exist)">Fuhn</a>, Chinese rice noodles in broth, usually beef, chicken or custom broth</li><li><a href="http://en.wikipedia.org/wiki/Log-log" title="Log-log" class="mw-redirect">Log-log</a>, Filipino <a href="http://en.wikipedia.org/wiki/Egg" title="Egg">egg</a> noodle soup (regional variants include Kinalas, Batchoy)</li><li><a href="http://en.wikipedia.org/wiki/Mian" title="Mian">Mian</a>, Chinese egg noodles in broth, usually beef, chicken or custom broth</li><li><a href="http://en.wikipedia.org/wiki/Ph%E1%BB%9F" title="Phở">Phở</a>, Vietnamese staple noodle soup</li><li><a href="http://en.wikipedia.org/wiki/Ramen" title="Ramen">Ramen</a>, Japanese fresh or dried noodles in broth</li><li><a href="http://en.wikipedia.org/wiki/Saimin" title="Saimin">Saimin</a>, <a href="http://en.wikipedia.org/wiki/Hawaiian" title="Hawaiian">Hawaiian</a> fresh, soft, undried egg noodles in bonito <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> or <a href="http://en.wikipedia.org/wiki/Shrimp" title="Shrimp">shrimp</a> broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences</li></ul> <p><a name="Potages" id="Potages"></a></p> <h3><span class="editsection">P</span><span class="mw-headline">otages</span></h3> <p><a name="Other_broths" id="Other_broths"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Other broths</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/Avgolemono" title="Avgolemono">Avgolemono</a> - <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> soup made of <a href="http://en.wikipedia.org/wiki/Lemon" title="Lemon">lemon</a> juice, <a href="http://en.wikipedia.org/wiki/Rice" title="Rice">rice</a>, and <a href="http://en.wikipedia.org/wiki/Egg_yolk" title="Egg yolk">egg yolk</a></li><li><a href="http://en.wikipedia.org/w/index.php?title=Bourou-Bourou&action=edit&redlink=1" class="new" title="Bourou-Bourou (page does not exist)">Bourou-Bourou</a> - A <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable">vegetable</a> and <a href="http://en.wikipedia.org/wiki/Pasta" title="Pasta">pasta</a> soup from the island of <a href="http://en.wikipedia.org/wiki/Corfu" title="Corfu">Corfu</a>, <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greece</a></li><li><a href="http://en.wikipedia.org/wiki/Chicken_noodle_soup" title="Chicken noodle soup" class="mw-redirect">Chicken noodle soup</a> - Broth with pieces of chicken and noodles</li><li><a href="http://en.wikipedia.org/wiki/French_onion_soup" title="French onion soup">French onion soup</a>: Broth made with onions and beef. Often topped with croutons and cheese.</li><li><a href="http://en.wikipedia.org/w/index.php?title=Psarosoupa&action=edit&redlink=1" class="new" title="Psarosoupa (page does not exist)">Psarosoupa</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a> soup. There are various versions of it and could be made with a variety of fish types.</li><li><a href="http://en.wikipedia.org/wiki/Scotch_Broth" title="Scotch Broth" class="mw-redirect">Scotch Broth</a> - <a href="http://en.wikipedia.org/wiki/Mutton" title="Mutton" class="mw-redirect">mutton</a>, <a href="http://en.wikipedia.org/wiki/Barley" title="Barley">barley</a> and various vegetables</li><li><a href="http://en.wikipedia.org/wiki/Tinola" title="Tinola">Tinola</a>: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.</li></ul> <p><a name="Bisques" id="Bisques"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Bisques</span></h2> <p>Heavy cream soups, with <a href="http://en.wikipedia.org/wiki/Shellfish" title="Shellfish">shellfish</a> or puree of vegetables, fruits, or fish.</p> <ul><li><a href="http://en.wikipedia.org/wiki/Lobster" title="Lobster">Lobster</a> <a href="http://en.wikipedia.org/wiki/Bisque_%28food%29" title="Bisque (food)">bisque</a></li><li><a href="http://en.wikipedia.org/wiki/Crab" title="Crab">Crab</a> bisque</li><li>Tomato bisque</li><li>Chestnut bisque</li><li>Squash bisque</li><li>Cream of Crab Soup</li></ul> <p><a name="Chowders" id="Chowders"></a></p> <h2><span class="editsection"></span><span class="mw-headline"><a href="http://en.wikipedia.org/wiki/Chowder" title="Chowder">Chowders</a></span></h2> <p>Thick soups usually containing <a href="http://en.wikipedia.org/wiki/Seafood" title="Seafood">seafood</a> and <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potatoes</a>, <a href="http://en.wikipedia.org/wiki/Milk" title="Milk">milk</a> and <a href="http://en.wikipedia.org/wiki/Cream_%28food%29" title="Cream (food)" class="mw-redirect">cream</a></p> <ul><li><a href="http://en.wikipedia.org/wiki/Clam_chowder" title="Clam chowder">Clam chowder</a></li><li><a href="http://en.wikipedia.org/wiki/Corn_chowder" title="Corn chowder">Corn chowder</a></li><li><a href="http://en.wikipedia.org/wiki/Chupe" title="Chupe">Chupe</a></li></ul> <p><a name="Clear" id="Clear"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Clear</span></h2> <ul><li><a href="http://en.wikipedia.org/wiki/Stock_%28food%29" title="Stock (food)">Stock</a></li></ul> <p><a name="Cream" id="Cream"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cream</span></h2> <p>Thickened with a white sauce. Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meat</a> and <a href="http://en.wikipedia.org/wiki/Pasta" title="Pasta">pasta</a> dishes.</p> <ul><li>Cream of <a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato">tomato</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Cream_of_mushroom_soup" title="Cream of mushroom soup">Cream of mushroom soup</a></li><li>Cream of <a href="http://en.wikipedia.org/wiki/Broccoli" title="Broccoli">broccoli</a> soup</li><li>Cream of <a href="http://en.wikipedia.org/wiki/Celery" title="Celery">celery</a> soup</li><li>Cream of <a href="http://en.wikipedia.org/wiki/Chicken" title="Chicken">chicken</a> soup</li><li>Cream of <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potato</a> soup</li></ul> <p><a name="Pureed" id="Pureed"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Pureed</span></h2> <p><a name="Coulis" id="Coulis"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Coulis</span></h3> <p>Originally meat juices, now thick purees</p> <p><a name="Stews" id="Stews"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Stews</span></h2> <p>Large chunks of meat or vegetables left in the liquid</p> <ul><li><a href="http://en.wikipedia.org/wiki/Faki_soupa" title="Faki soupa">Faki soupa</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Lentil" title="Lentil">lentil</a> soup, with <a href="http://en.wikipedia.org/wiki/Carrot" title="Carrot">carrots</a>, <a href="http://en.wikipedia.org/wiki/Olive_oil" title="Olive oil">olive oil</a>, herbs and possibly <a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato">tomato</a> sauce or <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar">vinegar</a>.</li><li><a href="http://en.wikipedia.org/wiki/Fasolada" title="Fasolada">Fasolada</a> - Traditional <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> <a href="http://en.wikipedia.org/wiki/Bean" title="Bean">bean</a> soup</li><li><a href="http://en.wikipedia.org/wiki/Fish_soup" title="Fish soup">Fish soup</a> - (Hungarian <i>halászlé</i>)</li><li><a href="http://en.wikipedia.org/wiki/Kimchi_jjigae" title="Kimchi jjigae">Kimchi jjigae</a> - (Korean) kimchi stew</li><li><a href="http://en.wikipedia.org/wiki/Sundubu_jjigae" title="Sundubu jjigae">Sundubu jjigae</a> - (Korean) mild tofu stew with spicy seasoning</li><li><a href="http://en.wikipedia.org/w/index.php?title=Lobster_Stew&action=edit&redlink=1" class="new" title="Lobster Stew (page does not exist)">Lobster Stew</a> - cream-based soup with chunks of lobster</li><li><a href="http://en.wikipedia.org/wiki/Mulligan_stew" title="Mulligan stew" class="mw-redirect">Mulligan Stew</a> - made with whatever is to hand</li><li><a href="http://en.wikipedia.org/wiki/Pats%C3%A1s" title="Patsás" class="mw-redirect">Patsás</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> tripe soup</li><li><a href="http://en.wikipedia.org/w/index.php?title=Revithia&action=edit&redlink=1" class="new" title="Revithia (page does not exist)">Revithia</a> - A <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greek</a> chickpea soup</li><li><a href="http://en.wikipedia.org/wiki/Samgyetang" title="Samgyetang">Samgyetang</a> - (Korean) chicken <a href="http://en.wikipedia.org/wiki/Ginseng" title="Ginseng">ginseng</a> soup made with <a href="http://en.wikipedia.org/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a>, <a href="http://en.wikipedia.org/wiki/Jujube" title="Jujube">jujubes</a>, <a href="http://en.wikipedia.org/wiki/Chestnut" title="Chestnut">chestnuts</a>, <a href="http://en.wikipedia.org/wiki/Garlic" title="Garlic">garlic</a>, and <a href="http://en.wikipedia.org/wiki/Ginger" title="Ginger">ginger</a></li><li><a href="http://en.wikipedia.org/wiki/Tarhana" title="Tarhana">Tarhana</a> soup - from <a href="http://en.wikipedia.org/wiki/Greece" title="Greece">Greece</a></li><li><a href="http://en.wikipedia.org/wiki/Minestrone" title="Minestrone">Minestrone</a> - (Italian) vegetable soup, with noodles</li><li><a href="http://en.wikipedia.org/wiki/Chamin" title="Chamin">Chamin</a> & <a href="http://en.wikipedia.org/wiki/Cholent" title="Cholent">Cholent</a> - (Israel) a vegetarian or kosher meat stew prepared in honor of the <a href="http://en.wikipedia.org/wiki/Shabbat" title="Shabbat">Shabbat</a></li></ul> <p><a name="Cold_.28chilled.29" id="Cold_.28chilled.29"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cold (chilled)</span></h2> <p>Some soups are served only cold, and other soups can optionally be served cold</p> <ul><li><a href="http://en.wikipedia.org/wiki/Vichyssoise" title="Vichyssoise">Vichyssoise</a> - (French-American) creamy potato and leek soup, served with chives</li><li><a href="http://en.wikipedia.org/wiki/Borscht" title="Borscht">Borscht</a> - (Slavic) beet soup</li><li><a href="http://en.wikipedia.org/wiki/Gazpacho" title="Gazpacho">Gazpacho</a> - (Spanish) pureed tomato and vegetable soup</li><li><a href="http://en.wikipedia.org/wiki/Naengmyeon" title="Naengmyeon">Naengmyeon</a> - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef</li></ul> <p><a name="Dessert_soups" id="Dessert_soups"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Dessert soups</span></h2> <ul><li><a href="http://en.wikipedia.org/wiki/Ginataan" title="Ginataan">Ginataan</a>, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.</li></ul> <p><a name="Not_organized_yet" id="Not_organized_yet"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Not organized yet</span></h2> <ul><li><a href="http://en.wikipedia.org/wiki/Beer_soup" title="Beer soup">Beer soup</a> - (European) medieval breakfast soup poured over bread</li><li><a href="http://en.wikipedia.org/wiki/Bouillabaisse" title="Bouillabaisse">Bouillabaisse</a> - (French) fish soup</li><li><a href="http://en.wikipedia.org/wiki/Cioppino" title="Cioppino">Cioppino</a> - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish</li><li><a href="http://en.wikipedia.org/wiki/Philadelphia_Pepper_Pot" title="Philadelphia Pepper Pot">Philadelphia Pepper Pot</a> - <a href="http://en.wikipedia.org/wiki/Beef" title="Beef">beef</a> <a href="http://en.wikipedia.org/wiki/Tripe" title="Tripe">tripe</a> pepper soup</li><li><a href="http://en.wikipedia.org/wiki/Pozole" title="Pozole">Pozole</a> - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro</li><li><a href="http://en.wikipedia.org/wiki/Menudo_%28soup%29" title="Menudo (soup)">Menudo</a> (Mexican) tripe, calf's feet, chiles, hominy and seasonings</li><li><a href="http://en.wikipedia.org/wiki/Cazuela" title="Cazuela">Cazuela</a> - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.</li><li><a href="http://en.wikipedia.org/wiki/Pasta_Fagioli" title="Pasta Fagioli" class="mw-redirect">Pasta Fagioli</a> - (Italian)</li><li><a href="http://en.wikipedia.org/wiki/Miso_soup" title="Miso soup">Miso soup</a> (Japanese) fish stock soup, with seasonal vegetables</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-43455963881903461222008-08-18T16:47:00.000-07:002008-08-18T16:49:06.074-07:00BAKED BEANS<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="jump-to-nav"><br /></div> <!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 182px;"><a href="http://en.wikipedia.org/wiki/Image:BakedBeansAndEggOnToast.jpg" class="image" title="Baked beans and scrambled egg on toast."><img alt="Baked beans and scrambled egg on toast." src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/BakedBeansAndEggOnToast.jpg/180px-BakedBeansAndEggOnToast.jpg" class="thumbimage" border="0" height="135" width="180" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:BakedBeansAndEggOnToast.jpg" class="internal" title="Enlarge"><br /></a></div> Baked beans and scrambled egg on toast.</div> </div> </div> <p><b>Baked beans</b> is a dish consisting of <a href="http://en.wikipedia.org/wiki/Bean" title="Bean">beans</a> <a href="http://en.wikipedia.org/wiki/Baking" title="Baking">baked</a> (or, despite the name, usually <a href="http://en.wikipedia.org/wiki/Stewing" title="Stewing" class="mw-redirect">stewed</a>) in a <a href="http://en.wikipedia.org/wiki/Sauce" title="Sauce">sauce</a>.</p> <p>Traditional cuisines of many regions claim such recipes as typical specialities, for example:</p> <ul><li><a href="http://en.wikipedia.org/wiki/Jersey" title="Jersey">Jersey</a> bean crock</li><li><a href="http://en.wikipedia.org/wiki/Boston" title="Boston" class="mw-redirect">Boston</a> baked beans</li><li><a href="http://en.wikipedia.org/wiki/Guernsey_Bean_Jar" title="Guernsey Bean Jar">Guernsey Bean Jar</a></li><li><a href="http://en.wikipedia.org/wiki/Cassoulet" title="Cassoulet">Cassoulet</a></li><li><a href="http://en.wikipedia.org/wiki/Feijoada" title="Feijoada">Feijoada</a></li><li><a href="http://en.wikipedia.org/w/index.php?title=Fassolia&action=edit&redlink=1" class="new" title="Fassolia (page does not exist)">Fassolia</a></li><li><a href="http://en.wikipedia.org/wiki/New_England" title="New England">New England</a> baked beans</li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Quebec-style</a> baked beans are often prepared with <a href="http://en.wikipedia.org/wiki/Maple_syrup" title="Maple syrup">maple syrup</a>.</li><li>Bean-hole beans, traditionally from Northern New England and Quebec, cooked in a covered fire pit in the ground for up to two days</li><li><a href="http://en.wikipedia.org/wiki/British_cuisine" title="British cuisine">British cuisine</a> claims beans on <a href="http://en.wikipedia.org/wiki/Toast" title="Toast">toast</a> as a <a href="http://en.wikipedia.org/wiki/Tea_%28meal%29" title="Tea (meal)">teatime</a> favourite, and baked beans may form part of a <a href="http://en.wikipedia.org/wiki/Full_breakfast" title="Full breakfast">full English breakfast</a></li><li>Beans cooked in <a href="http://en.wikipedia.org/wiki/Barbecue_sauce" title="Barbecue sauce">barbecue sauce</a> (or a similarly flavoured sauce) are a traditional side-dish in a <a href="http://en.wikipedia.org/wiki/United_States_of_America" title="United States of America" class="mw-redirect">United States</a> <a href="http://en.wikipedia.org/wiki/Barbecue" title="Barbecue">barbecue</a>.</li><li>"Franks & beans", a recipe wherein <a href="http://en.wikipedia.org/wiki/Hot_dog" title="Hot dog">hot dogs</a> are cut up and cooked in the same sauce as the baked beans. Also referred to as "Beanee Weenee", the brand name under which it is sold by <a href="http://en.wikipedia.org/wiki/Van_Camp%27s" title="Van Camp's">Van Camp's</a>.</li><li>Elia's Brand baked beans (as seen in <a href="http://en.wikipedia.org/wiki/Lidl" title="Lidl">Lidl</a>)</li></ul> <p>Most commercial canned baked beans such as <a href="http://en.wikipedia.org/wiki/H._J._Heinz_Company" title="H. J. Heinz Company">Heinz</a> are made from <a href="http://en.wikipedia.org/wiki/Common_bean#White_beans" title="Common bean">haricot beans</a>, also known as Boston Beans or Navy Beans, a variety of <i>Phaseolus vulgaris</i>, and sold in a sauce. In the United Kingdom, <a href="http://en.wikipedia.org/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a> is most commonly used. A similar dish is <a href="http://en.wikipedia.org/wiki/Pork_and_Beans" title="Pork and Beans" class="mw-redirect">Pork and Beans</a>.</p> <p>The popularity of baked beans may be due to the fact they are cheap to make and buy. British supermarkets may sell <a href="http://en.wikipedia.org/wiki/Store_brand" title="Store brand">store brand</a> baked beans for less than twenty pence a tinned can although some premium <a href="http://en.wikipedia.org/wiki/Organic_food" title="Organic food">organic</a> brands may be as expensive as £1.50.Baked beans are a classic example of a "<a href="http://en.wikipedia.org/wiki/Loss_leader" title="Loss leader">loss leader</a>", a product sold by supermarkets for an abnormally low price, often less than cost. This is done because some products are thought by marketeers to be widely used as benchmarks by consumers to judge how cheap a supermarket is, or simply to boost the sales of complementary products. Another example of a typical loss leader is white sliced bread. Baked beans have recently begun appearing in conjunction with other foods, such as a filler inside <a href="http://en.wikipedia.org/wiki/Sausages" title="Sausages" class="mw-redirect">sausages</a>, as a sidedish with <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon">bacon</a>, or as a <a href="http://en.wikipedia.org/wiki/Pizza" title="Pizza">pizza</a> topping.</p> <p><br /></p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="History" id="History"></a></p> <h2><span class="editsection"></span><span class="mw-headline">History</span></h2> <div class="thumb tleft"> <div class="thumbinner" style="width: 182px;"><a href="http://en.wikipedia.org/wiki/Image:Curry_Beanz.jpg" class="image" title="New and old versions of the Heinz brand"><img alt="New and old versions of the Heinz brand" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Curry_Beanz.jpg/180px-Curry_Beanz.jpg" class="thumbimage" border="0" height="135" width="180" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Curry_Beanz.jpg" class="internal" title="Enlarge"><br /></a></div> New and old versions of the Heinz brand</div> </div> </div> <p>According to alternative traditions, sailors brought <a href="http://en.wikipedia.org/wiki/Cassoulet" title="Cassoulet">cassoulet</a> from the south of <a href="http://en.wikipedia.org/wiki/France" title="France">France</a>, or the regional bean stew recipes from northern France and the <a href="http://en.wikipedia.org/wiki/Channel_Islands" title="Channel Islands">Channel Islands</a>.</p> <p>Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.</p> <p>The Heinz company markets their product in the UK under the name "Baked Beanz", in reference to a 1960s <a href="http://en.wikipedia.org/wiki/Advertisement" title="Advertisement" class="mw-redirect">advertisement</a> campaign which used the slogan "Beanz Meanz Heinz". The 'strapline' for this campaign is likely to have emerged from an earlier market research report authored by <a href="http://www.marketingscience.info/people/OverseasAssociates.html#Gerald" class="external text" title="http://www.marketingscience.info/people/OverseasAssociates.html#Gerald" rel="nofollow">Professor Gerald Goodhardt</a>. The principal finding of that market research report was that consumers associated the Heinz brand with baked beans, and little else. Goodhardt concluded that "to most buyers, the name Heinz means Beans". This finding was subsequently adopted by Heinz' advertising agency.</p> <p><a name="Regional_variations" id="Regional_variations"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Regional variations</span></h2> <p>In the United Kingdom, Heinz is the top selling brand of baked beans. There are substantial differences between the Heinz baked beans sold in the UK and the nearest equivalent <a href="http://en.wikipedia.org/wiki/United_States_of_America" title="United States of America" class="mw-redirect">US</a> product (Heinz Premium Vegetarian Beans). The US beans contain brown sugar where the British beans do not, and the US product contains 14g of sugar per tin compared to 7g for the British version (equating to 140 vs 90 calories). The US beans have a mushier texture and are darker in colour than their UK counterpart. For several years, the UK Heinz Baked Beans have been available in the US, either in different sized cans than those sold in the UK or in a 385 gram can (the same can as the 415 gram can in the UK) with an "export" label with American English spelling and the word "baked" dropped from the title on the label. These are sold in many US specialty stores. In July 2008 Heinz announced they would be dropping the word "baked" and changing the 's' at the end of beans to a 'z' on UK packaging, thus replacing "Heinz Baked Beans" with "Heinz Beanz".</p> <p>Heinz Beans were first sold in the UK in the upmarket <a href="http://en.wikipedia.org/wiki/Fortnum_%26_Mason" title="Fortnum & Mason">Fortnum & Mason</a> store in London as an exotic import at a high price. Although they are now a staple food, and arguably a downmarket one, the store continues the tradition of selling Heinz Beans among its more expensive wares.</p> <p>In the United States, <a href="http://en.wikipedia.org/wiki/Bush_Brothers_and_Company" title="Bush Brothers and Company">Bush's</a> is the top producer of baked beans, and the company produces several flavours. Most of these products are in a very sweet sauce with little tang. By comparison, home-made baked beans are considerably tangier.</p> <p>In <a href="http://en.wikipedia.org/wiki/New_England" title="New England">New England</a> baked beans usually are sweetened with <a href="http://en.wikipedia.org/wiki/Maple_syrup" title="Maple syrup">maple syrup</a>, and are traditionally cooked with salt pork in a <a href="http://en.wikipedia.org/wiki/Beanpot" title="Beanpot">beanpot</a> in a brick oven for a full day. A popular and widely available brand of New England or Boston baked beans is <a href="http://www.bgfoods.com/bm/bm_index.asp" class="external text" title="http://www.bgfoods.com/bm/bm_index.asp" rel="nofollow">B&M's Original Baked Beans</a>.</p> <p>In southern states along the eastern seaboard of the US, the beans become tangier usually due to the addition of <a href="http://en.wikipedia.org/wiki/Mustard_%28condiment%29#Prepared_mustard" title="Mustard (condiment)">yellow mustard</a>. <a href="http://en.wikipedia.org/wiki/Ground_beef" title="Ground beef">Ground beef</a> also becomes common alongside bacon in these beans. They take on a flavor similar to <a href="http://en.wikipedia.org/wiki/Cowboy_Beans" title="Cowboy Beans" class="mw-redirect">Cowboy Beans</a>, a similar popular dish.</p> <p>In <a href="http://en.wikipedia.org/wiki/Poland" title="Poland">Poland</a>, with addition of bacon these are known as Breton Beans (fasolka po bretonsku).</p> <p>Many unusual dishes are made with baked beans including "cold bean sandwiches". These are slices of bread topped with beans and melted cheese.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-38633616172602252262008-08-18T12:23:00.000-07:002008-08-18T12:26:47.412-07:00THE 4 WAY TEST!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsXLhZ1mxo3Z1AXyts3zUtApOz1QarsLUzZVH6rU22MdldAhxYpUbxQbcotAECVtfMo5kT98t-Nm4n5Sm2tGD0Jqxgu3RQuiWQ6OpcPJZRoqcUr_QDCjZwcDck5Kp4v3oh49z1PmvtY8/s1600-h/4_Way_Test.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsXLhZ1mxo3Z1AXyts3zUtApOz1QarsLUzZVH6rU22MdldAhxYpUbxQbcotAECVtfMo5kT98t-Nm4n5Sm2tGD0Jqxgu3RQuiWQ6OpcPJZRoqcUr_QDCjZwcDck5Kp4v3oh49z1PmvtY8/s400/4_Way_Test.jpg" alt="" id="BLOGGER_PHOTO_ID_5235941054059694306" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlRTlNBKabkbnHPalHLJgvVSduDZ6c1937uhXpXYFYjPrNFZJdtuFTrPpZXNkBT2YLywR4XIjGt0P_jWZHgeSlIbyJpQBbmwR5otoqMll5Dj_ZM0bWJZpSI7w-FQ_EwPbq3usVc9bBgw/s1600-h/ESC-4-Way-Test.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlRTlNBKabkbnHPalHLJgvVSduDZ6c1937uhXpXYFYjPrNFZJdtuFTrPpZXNkBT2YLywR4XIjGt0P_jWZHgeSlIbyJpQBbmwR5otoqMll5Dj_ZM0bWJZpSI7w-FQ_EwPbq3usVc9bBgw/s400/ESC-4-Way-Test.jpg" alt="" id="BLOGGER_PHOTO_ID_5235941056846659826" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-34665132543914941652008-08-15T22:28:00.000-07:002008-08-15T22:29:28.856-07:00Managing Conflict<b><span style="font-family:Arial;font-size:85%;">Understanding conflict.</span></b><p><span style="font-family:Arial;font-size:85%;"><b>What is conflict?</b><br /> Conflict is a natural disagreement resulting from individuals or groups that differ in attitudes, beliefs, values or needs. It can also originate from past rivalries and personality differences. Other causes of conflict include trying to negotiate before the timing is right or before needed information is available.</span></p> <p><b><span style="font-family:Arial;font-size:85%;">The ingredients of conflict.</span></b></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Needs</em></b> - Needs are things that are essential to our well-being. Conflicts arise when we ignore others' needs, our own needs or the group's needs. Be careful not to confuse needs with desires (things we would like, but are not essential).</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Perceptions</em></b> - People interpret reality differently. They perceive differences in the severity, causes and consequences of problems. Misperceptions or differing perceptions may come from: self-perceptions, others' perceptions, differing perceptions of situations and perceptions of threat.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Power</em></b> - How people define and use power is an important influence on the number and types of conflicts that occur. This also influences how conflict is managed. Conflicts can arise when people try to make others change their actions or to gain an unfair advantage.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Values</em></b> - Values are beliefs or principles we consider to be very important. Serious conflicts arise when people hold incompatible values or when values are not clear. Conflicts also arise when one party refuses to accept the fact that the other party holds something as a value rather than a preference.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Feelings and emotions</em></b> - Many people let their feelings and emotions become a major influence over how they deal with conflict. Conflicts can also occur because people ignore their own or others' feelings and emotions. Other conflicts occur when feelings and emotions differ over a particular issue.</span></p> <p><span style="font-family:Arial;font-size:85%;">Conflict is not always negative. In fact, it can be healthy when effectively managed. Healthy conflict can lead to...<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangle.gif" height="16" width="9" /> Growth and innovation<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangle.gif" height="16" width="9" /> New ways of thinking<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangle.gif" height="16" width="9" /> Additional management options</span></p> <p><span style="font-family:Arial;font-size:85%;">If the conflict is understood, it can be effectively managed by reaching a consensus that meets both the individual's and society's needs. This results in mutual benefits and strengthens the relationship. The goal is for all to "win" by having at least some of their needs met.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>How public and private conflicts differ.</b><br /> Most of us have experience with conflict management and negotiation in private disputes (with a salesman, among family members or with your employer).</span></p> <p><span style="font-family:Arial;font-size:85%;">Public conflicts, like those that can occur during watershed management efforts and other environmental issues often are rooted in trying to balance environmental protection and economic growth and jobs. Keep in mind, however, that effective watershed management can result in both economic and environmental benefits. Some complicating factors include:</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Distribution of costs and benefits.</em></b> Those who benefit may not be the same as those who pay the costs.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Perceptions of problems.</em></b> People tend to blame others for causing the problem.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Speed of clean-up or other actions.</em></b> Some will want changes to take place more quickly than others.</span></p> <p><b><span style="font-family:Arial;font-size:85%;">Managing Conflict</span></b></p> <p><span style="font-family:Arial;font-size:85%;">There are five steps to managing conflict. These steps are:<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleo.gif" height="16" width="9" /> Analyze the conflict<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleo.gif" height="16" width="9" /> Determine management strategy<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleo.gif" height="16" width="9" /> Pre-negotiation<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleo.gif" height="16" width="9" /> Negotiation<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleo.gif" height="16" width="9" /> Post-negotiation</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Step 1: Analyze the conflict.</b><br /> The first step in managing conflict is to analyze the nature and type of conflict. To do this, you'll find it helpful to ask questions.</span></p> <p><span style="font-family:Arial;font-size:85%;">Answers may come from your own experience, your partners or local media coverage. You may want to actually interview some of the groups involved. Additional information regarding analyzing conflicts can be found in the Guide to Information and Resources.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Step 2: Determine management strategy.</b><br /> Once you have a general understanding of the conflict, the groups involved will need to analyze and select the most appropriate strategy. In some cases it may be necessary to have a neutral facilitator to help move the groups toward consensus.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Conflict Management Strategies</b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangley.gif" height="16" width="9" /> Collaboration<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangley.gif" height="16" width="9" /> Compromise<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangley.gif" height="16" width="9" /> Competition<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangley.gif" height="16" width="9" /> Accommodation<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangley.gif" height="16" width="9" /> Avoidance</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Collaboration</em></b> - This results from a high concern for your group's own interests, matched with a high concern for the interests of other partners. The outcome is "win/win." This strategy is generally used when concerns for others are important. It is also generally the best strategy when society's interest is at stake. This approach helps build commitment and reduce bad feelings. The drawbacks are that it takes time and energy. In addition, some partners may take advantage of the others' trust and openness. Generally regarded as the best approach for managing conflict, the objective of collaboration is to reach consensus. (See the <a href="http://www2.ctic.purdue.edu/KYW/Brochures/BuildingLocal.html"><em>Building Local Partnerships</em></a> guide for more information about consensus.)</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Compromise</em></b> - This strategy results from a high concern for your group's own interests along with a moderate concern for the interests of other partners. The outcome is "win some/lose some." This strategy is generally used to achieve temporary solutions, to avoid destructive power struggles or when time pressures exist. One drawback is that partners can lose sight of important values and long-term objectives. This approach can also distract the partners from the merits of an issue and create a cynical climate.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Competition</em></b> - This strategy results from a high concern for your group's own interests with less concern for others. The outcome is "win/lose." This strategy includes most attempts at bargaining. It is generally used when basic rights are at stake or to set a precedent. However, it can cause the conflict to escalate and losers may try to retaliate.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Accommodation</em></b> - This results from a low concern for your group's own interests combined with a high concern for the interests of other partners. The outcome is "lose/win." This strategy is generally used when the issue is more important to others than to you. It is a "goodwill gesture." It is also appropriate when you recognize that you are wrong.The drawbacks are that your own ideas and concerns don't get attention. You may also lose credibility and future influence.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Avoidance</em></b> -This results from a low concern for your group's own interests coupled with a low concern for the interests of others. The outcome is "lose/lose." This strategy is generally used when the issue is trivial or other issues are more pressing. It is also used when confrontation has a high potential for damage or more information is needed. The drawbacks are that important decisions may be made by default.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Conflict Analysis Exercise:</b><br /> Think of a controversial issue to analyze. On a separate sheet of paper, answer these questions.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Groups involved</em></b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Who are the groups involved?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Who do they represent?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> How are they organized?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What is their power base?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Are the groups capable of working together?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What are the historical relationships among the groups?</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Substance</em></b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> How did the conflict arise?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> How are the main and secondary issues described?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Can negative issues be reframed positively?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Are the issues negotiable?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Have positions been taken and, if so, are there common<br /> interests?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What information is available and what other information is<br /> needed?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What values or interests are challenged?</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Possible strategies</em></b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Would consensus serve all interests?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Are there external constraints or other influences that must<br /> be accommodated?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What are the past experiences (if any) of the groups working<br /> together?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> What is the timeline for a decision?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> How will the public and the media be involved and informed?<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleg.gif" height="16" width="9" /> Will an outside negotiator be needed?</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Step 3: Pre-negotiation.</b><br /> To set the stage for effective negotiation, the groundwork must be laid. The following should occur prior to negotiation.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Initiation</em></b> - One partner raises the possibility of negotiation and begins the process. If no one is willing to approach the others to encourage them to reach an agreement, a trusted outsider could be brought in as a facilitator.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Assessment</em></b> - Conditions must be right for negotiation to be successful. Key players must be identified and invited. Each side must be willing to collaborate with the others. Reasonable deadlines and sufficient resources to support the effort must exist. Spokespersons for each group must be identified and involved. Parties need to determine which issues are negotiable and which are not.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Ground rules and agenda</em></b> - The groups must agree on ground rules for communication, negotiation and decision making. They should agree on the objectives of the negotiation process. An agenda of issues to be covered needs to be developed.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Organization</em></b> - Meeting logistics must be established, including agreed upon times and places. People must be contacted and encouraged to attend. Minutes must be taken so that information can be distributed before and after meetings.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Joint fact-finding</em></b> - The groups must agree on what information is relevant to the conflict. This should include what is known and not known about social and technical issues. Agreement is also needed on methods for generating answers to questions.</span></p> <p><b><span style="font-family:Arial;font-size:85%;">Step 4: Negotiation.</span></b></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Interests</em></b> - When negotiating be sure to openly discuss interests, rather than stated positions. Interests include the reasons, needs, concerns and motivations underlying positions. Satisfaction of interests should be the common goal.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Options</em></b> - To resolve conflicts, concentrate on inventing options for satisfying interests. Do not judge ideas or favor any of the options suggested. Encourage creativity, not commitment.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Evaluation</em></b> - Only after the partners have finished listing options, should the options be discussed. Determine together which ideas are best for satisfying various interests.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Written agreement</em></b> - Document areas of agreement and disagreement to ensure common understanding. This helps ensure that agreements can be remembered and communicated clearly.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Commitment</em></b> - Every partner must be confident that the others will carry out their parts of the agreement. Discuss and agree upon methods to ensure partners understand and honor their commitments.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>When evaluating options...</b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleb.gif" height="16" width="9" /> Use objective criteria for ranking ideas<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleb.gif" height="16" width="9" /> Make trade-offs among different issues<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/triangleb.gif" height="16" width="9" /> Combine different options to form acceptable agreements</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Step 5: Post-negotiation.</b><br /> Once negotiation is complete, the group will need to implement the decisions made. Some key steps include:</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Ratification</em></b> - The partners must get support for the agreement from organizations that have a role to play in the agreement. These organizations should be partners and should have been involved in the previous steps. Each organization will need to follow its own procedures to review and adopt the agreement.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b><em>Implementation</em></b> - You and your partners' jobs are not done when you've reached agreement. Communication and collaboration should continue as the agreement is carried out. The partnership will need to have a plan to monitor progress, document success, resolve problems, renegotiate terms and celebrate success.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Negotiation skills.</b><br /> Negotiation is an important skill for coming to an agreement when conflicts develop at home, at work and when dealing with issues like those related to watershed management. When negotiating...</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Separate people from the problem.</b><br /> When negotiating, remember you're dealing with people who have their own unique needs, emotions and perceptions.</span></p> <p><span style="font-family:Arial;font-size:85%;">Some conflicts are based on differences in thinking and perceptions. These conflicts may exist mainly in peoples' minds. It helps for each party to put themselves into the other's shoes so they can understand each other's point of view.</span></p> <p><span style="font-family:Arial;font-size:85%;">Identify and openly discuss differences in perceptions, being careful not to place blame. In addition, recognize and understand the other side's emotions as well as your own.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Interest vs. Position </b><br /> People often confuse interests with positions. An interest may be reducing litter in roadside ditches. There are many possible ways of addressing this interest. One might be the position of mandatory recycling. Another position might be a deposit on bottles and cans. Still another could be organizing a clean-up day.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Focus on interests, not positions.</b><br /> Focusing on interests, rather than positions, makes it possible to come up with better agreements. Even when people stand on opposite positions, they usually have a few shared interests.</span></p> <p><span style="font-family:Arial;font-size:85%;">It takes time and effort to identify interests. Groups may not even be clear about their own interests. It helps to write down each group's interests as they are discovered. It helps to ask why others take the positions or make the decisions they do. Partners will have multiple interests. Interests involving important human needs (such as security, economic well-being, a sense of belonging, recognition and control over one's life) are difficult to negotiate.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Develop optional solutions.</b><br /> When developing optional solutions that meet the interests of all sides, try to meet as many of each side's interests as possible. Start by inviting all sides to brainstorm ideas (before reaching a decision). Brainstorming is discussed in the <a href="http://www2.ctic.purdue.edu/KYW/Brochures/LeadingCom.html"><em>Leading & Communicating</em></a> guide.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Some obstacles to developing innovative options are:</b><br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/trianglep.gif" height="16" width="9" /> Judging and rejecting prematurely<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/trianglep.gif" height="16" width="9" /> Searching for a single best answer<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/trianglep.gif" height="16" width="9" /> Putting limits on scope or vision<br /> <img src="http://www2.ctic.purdue.edu/gifs/filler.gif" height="1" width="15" /><img src="http://www2.ctic.purdue.edu/gifs/trianglep.gif" height="16" width="9" /> Considering only your own interests</span></p> <p><span style="font-family:Arial;font-size:85%;">To overcome these obstacles, view the situation through the eyes of different partners. Focus on shared interests to make the process smoother for all involved. Look for meaningful opportunities, not simple solutions.</span></p> <p><span style="font-family:Arial;font-size:85%;"><b>Developing objective criteria.</b><br /> When developing criteria for selecting or combining possible alternatives, revisit the conflicting interests. These can't be ignored or "wished" away. Instead discuss them as you begin developing criteria for judging alternatives. Also keep in mind principles such as fairness, efficiency and scientific merit.</span></p> <p><span style="font-family:Arial;font-size:85%;">Strive for criteria that are legitimate, practical and unbiased. You may also find it helps to explore the criteria used in making past decisions and discuss criteria with your partners or outside experts.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-55874117588308433432008-08-15T22:24:00.000-07:002008-08-15T22:25:09.344-07:00¿POR QUE SE PIERDEN LOS CLIENTES?¿Porqué se pierden los clientes?<br /><br />En primer lugar debemos conocer que requiere un cliente de nuestra empresa. El siguiente listado enumera una serie de valores apreciados por los consumidores a la hora de realizar una compra. Pensemos por un momento en nosotros mismos, ocupando el rol de consumidores, para verificar si estamos o no de acuerdo con los mismos.<br /><br />¿Qué busca obtener el cliente cuando compra?<br />- Un precio razonable<br />- Una adecuada calidad por lo que paga<br />- Una atención amable y personalizada<br />- Un buen servicio de entrega a domicilio<br />- Un horario cómodo para ir a comprar (corrido o tener abierto también el fin de semana)<br />- Cierta proximidad geográfica, si fuera posible<br />- Posibilidad de comprar a crédito (tarjeta o cheques)<br />- Una razonable variedad de oferta, (marcas poco conocidas junto a las líderes)<br />- Un local cómodo y limpio<br /><br />Estos son los valores más importantes que un pequeño empresario debe privilegiar a la hora de enfrentar las épocas de crisis y superarlas con éxito. De nada sirven las "vivezas" o "picardías" del tipo: "el cliente no sabe nada y no se va a dar cuenta", o la falta de control en ciertas actitudes de empleados y propietario con alguna manifestación de "soberbia" hacia el cliente.<br /><br />Un cliente se siente insatisfecho cuando no recibe la atención adecuada y además experimenta un comprensible estado de incomodidad. Esto lo lleva a preguntarse: ¿me quejo? ¿o no vuelvo?.<br /><br />Principales causas de insatisfacción del Cliente<br /><br />• El servicio se brinda en una forma poco profesional<br />• "He sido tratado como un objeto, no como una persona<br />• El servicio no ha sido efectuado correctamente la primera vez<br />• El servicio se prestó en forma incompetente con pésimos resultados<br />• La situación empeoró después del servicio<br />• "He sido tratado con muy mala educación"<br />• El servicio no se prestó en el plazo previsto<br />• El precio pagado fue mayor que el que se pactó al principio<br />• Otras causas menores<br /><br />Por lo tanto, es muy importante que en un negocio se planifiquen y diseñen cuidadosamente todas aquellas tareas que tengan que ver con el contacto directo o indirecto de los clientes.<br /><br />Es necesario instrumentar un sistema de capacitación y motivación que involucre a todo el personal que interviene en este proceso. Debe haber una clara definición de tareas y responsabilidades, para hacer previsibles los resultados y reducir constantemente la cantidad de clientes insatisfechos. Porque la disminución de los costos por la "no calidad", tiene como contrapartida un aumento de las ventas y la fidelidad de los clientes satisfechos .<br /><br />Fuente: infomipyme.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-30392825179671578752008-08-15T22:19:00.000-07:002008-08-15T22:21:25.435-07:00POR QUE SE PIERDEN LOS CLIENTES?<table class="contentpaneopen"><tbody><tr> <td colspan="2" class="createdate" valign="top"> </td> </tr> <tr style="font-family: verdana;"> <td colspan="2" valign="top"> <p>Los estudios más recientes del tema arrojan las siguientes cifras estadísticas:<br /> </p><p>¿Porqué se pierden los clientes? </p><p align="justify"><strong>1 % Porque se mueren<br />3 % Porque se mudan a otra parte<br />5 % Porque se hacen amigos de otros<br />9 % Por los precios bajos de la competencia<br />14 % Por la mala calidad de los productos/servicios<br />68 % Por la indiferencia y la mala atención del personal de ventas y servicio, vendedores, supervisores, gerentes, telefonistas, secretarias, despachantes, repartidores, cobradores y otros en contacto con clientes.</strong> </p></td></tr></tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-64540078699186036062008-08-15T22:14:00.000-07:002008-08-15T22:17:25.603-07:00WHAT IS A CUSTOMER?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kg29e0rBhanTm4yWrMxfY_m2MHqTjOS5zPCsSl0DXo8owwlhd-_vmUKHId_xa2hXOlCnP6-GgoUBsOOVi9lFuuCA3w4mo3SB3tZ5TXhws2qmVWwl3mbXlpG-4b9krJbtbjiLMzg2ppo/s1600-h/dcs112.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kg29e0rBhanTm4yWrMxfY_m2MHqTjOS5zPCsSl0DXo8owwlhd-_vmUKHId_xa2hXOlCnP6-GgoUBsOOVi9lFuuCA3w4mo3SB3tZ5TXhws2qmVWwl3mbXlpG-4b9krJbtbjiLMzg2ppo/s400/dcs112.gif" alt="" id="BLOGGER_PHOTO_ID_5234980173207319538" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-12123308888869751742008-08-15T22:10:00.000-07:002008-08-15T22:12:41.046-07:00WINNER vs LOSER!<p><span style="font-family:verdana,arial,helvetica;font-size:85%;"><span style="font-size:78%;">by: Author Unknown, Source Unknown</span> </span></p><span style="font-family:verdana,arial,helvetica;font-size:85%;"><br />Printer Friendly Version<br />Comment on Article<br />Feedback to Author<br /><br />The Winner is always part of the answer;<br />The Loser is always part of the problem.<br /><br />The Winner is always has a program;<br />The Loser always has an excuse.<br /><br />The Winner says,"Let me do it for you;<br />The Loser says;" That is not my job."<br /><br />The Winner sees an answer for every problem;<br />The Loser sees a problem for every answer.<br /><br />The Winner says," It may be difficult but it is possible";<br />The Loser says,"It may be possible but it is too difficult."<br /><br />When a Winner makes a mistake, he says," I was wrong";<br />When a Loser makes a mistake, he says," It wasn't my fault."<br /><br />A Winner makes commitments;<br />A Loser makes promises.<br /><br />Winners have dreams;<br />Loser have schemes.<br /><br />Winners say," I must do something";<br />Losers say,"Something must be done."<br /><br />Winners are a part of the team;<br />Losers are apart from the team.<br /><br />Winners see the gain;<br />Losers see the pain.<br /><br />Winners see possibilities;<br />Losers see problems.<br /><br />Winners believe in win/win; Losers believe for them to win someone has to lose.<br /><br />Winners see the potential;<br />Losers see the past.<br /><br />Winners are like a thermostat;<br />Losers are like thermometers.<br /><br />Winners choose what they say;<br />Losers say what they choose.<br /><br />Winners use hard arguments but soft words;<br />Losers use soft arguments but hard words.<br /><br />Winners stand firm on values but compromise on petty things;<br />Losers stand firm on petty things but compromise on values.<br /><br />Winners follow the philosophy of empathy: "Don't do to others what you<br />would, not want them to do to you";<br />Losers follow the philosophy, "Do it to others before they do it to you."<br /><br />Winners make it happen;<br />Losers let it happen.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-8171591987595451602008-08-14T11:14:00.000-07:002008-08-14T11:17:21.491-07:00PASTA<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <!-- start content --> <table style="border: 1px solid black; margin: 0pt 0pt 0.5em 1em; background: white none repeat scroll 0% 50%; border-collapse: collapse; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black; float: right; clear: right; font-size: 90%;"> <tbody><tr> <th colspan="2" align="center"><b><big>Pasta, dry, unenriched</big><br />Nutritional value per 100 g (3.5 oz)</b></th> </tr> <tr style="background: rgb(224, 224, 224) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;"> <td align="center">Energy 370 kcal 1550 kJ</td> </tr> <tr> <td> <table style="margin: 0.3em;" cellpadding="0" cellspacing="0"> <tbody><tr> <th align="left"><a href="http://en.wikipedia.org/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a> </th> <td>75 g</td> </tr> <tr> <td>- <a href="http://en.wikipedia.org/wiki/Starch" title="Starch">Starch</a> 62 g</td> </tr> <tr> <td>- Sugars 2 g</td> </tr> <tr> <td>- <a href="http://en.wikipedia.org/wiki/Dietary_fiber" title="Dietary fiber">Dietary fibre</a> 3 g </td> </tr> <tr> <th align="left"><a href="http://en.wikipedia.org/wiki/Fat" title="Fat">Fat</a></th> <td>1.5 g</td> </tr> <tr> <th align="left"><a href="http://en.wikipedia.org/wiki/Protein#Nutrition" title="Protein">Protein</a></th> <td>13 g</td> </tr> <tr> <td><b><a href="http://en.wikipedia.org/wiki/Water" title="Water">Water</a></b></td> <td>10 g</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Folate" title="Folate" class="mw-redirect">Folate</a> (Vit. B9) 18 μg </td> <td>5%</td> </tr> </tbody></table> </td> </tr> <tr style="background: rgb(224, 224, 224) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;"> <td style="padding: 4pt; font-size: 90%; text-align: center; line-height: 1.25em;">Percentages are relative to US<br /><a href="http://en.wikipedia.org/wiki/Reference_Daily_Intake" title="Reference Daily Intake">recommendations</a> for adults.<br /><small>Source: <a href="http://www.nal.usda.gov/fnic/foodcomp/search/" class="external text" title="http://www.nal.usda.gov/fnic/foodcomp/search/" rel="nofollow">USDA Nutrient database</a></small></td> </tr> </tbody></table> <p><b>Pasta</b> (<a href="http://en.wikipedia.org/wiki/Italian_language" title="Italian language">Italian</a> for "dough") is a generic term for <a href="http://en.wikipedia.org/wiki/Italian_cuisine" title="Italian cuisine">Italian</a> variants of <a href="http://en.wikipedia.org/wiki/Noodles" title="Noodles" class="mw-redirect">noodles</a>, food made from a <a href="http://en.wikipedia.org/wiki/Dough" title="Dough">dough</a> of <a href="http://en.wikipedia.org/wiki/Flour" title="Flour">flour</a>, <a href="http://en.wikipedia.org/wiki/Water" title="Water">water</a> and/or <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">eggs</a>, that is <a href="http://en.wikipedia.org/wiki/Boiling" title="Boiling">boiled</a>.</p> <p>There are approximately 350 different <a href="http://en.wikipedia.org/wiki/Shapes_of_pasta" title="Shapes of pasta" class="mw-redirect">shapes of pasta</a>.<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Pasta#cite_note-0" title="">[1]</a></sup> A few examples include <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">spaghetti</a> (solid, thin <a href="http://en.wikipedia.org/wiki/Cylinders" title="Cylinders" class="mw-redirect">cylinders</a>), <a href="http://en.wikipedia.org/wiki/Maccheroni" title="Maccheroni" class="mw-redirect">maccheroni</a> (<a href="http://en.wikipedia.org/wiki/Tubing_%28material%29" title="Tubing (material)">tubes</a> or hollow cylinders), <a href="http://en.wikipedia.org/wiki/Fusilli" title="Fusilli">fusilli</a> (swirls), and <a href="http://en.wikipedia.org/wiki/Lasagne" title="Lasagne" class="mw-redirect">lasagne</a> (sheets). Two other noodles, <a href="http://en.wikipedia.org/wiki/Gnocchi" title="Gnocchi">gnocchi</a> and <a href="http://en.wikipedia.org/wiki/Sp%C3%A4tzle" title="Spätzle">spätzle</a>, are sometimes counted as pasta because they are traditional in Italy; however, their "native" distributions (and perhaps their origins) are outside Italy, and these noodles have more in common with dumplings than with typical pasta. The two basic styles of pasta are dried and fresh. There are also variations in the ingredients used in pasta. The time for which pasta can be stored varies from days to years depending upon whether the pasta is made with egg or not, and whether it is dried or fresh<sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/Pasta#cite_note-1" title="">[2]</a></sup>. Pasta is <a href="http://en.wikipedia.org/wiki/Boiled" title="Boiled" class="mw-redirect">boiled</a> prior to consumption.</p> <p>The word, <i>pasta</i>, can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings.</p> <table style="border: 2px solid rgb(170, 170, 170); margin: 1em 0em 1em 1em; padding: 4px; float: right; font-size: 90%; background-color: rgb(249, 249, 249);" cellpadding="4" cellspacing="4"> <tbody><tr> <td align="center">From <a href="http://en.wikipedia.org/wiki/Italian_language" title="Italian language">Italian</a> <i>pasta</i>, from <a href="http://en.wikipedia.org/wiki/Latin" title="Latin">Latin</a> <i>pasta</i> "dough, pastry cake, paste", from <a href="http://en.wikipedia.org/wiki/Greek_language" title="Greek language">Greek</a> πάστα (<i>pasta</i>) "barley porridge".<br /><br /></td> </tr> </tbody></table> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Moser_Spaghetti_essender_Junge.jpg" class="image" title="Boy with Spaghetti by Julius Moser, c.1808"><img alt="Boy with Spaghetti by Julius Moser, c.1808" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Moser_Spaghetti_essender_Junge.jpg/200px-Moser_Spaghetti_essender_Junge.jpg" class="thumbimage" border="0" height="201" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Moser_Spaghetti_essender_Junge.jpg" class="internal" title="Enlarge"><br /></a></div> <i>Boy with <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">Spaghetti</a></i> by Julius Moser, c.1808</div> </div> </div><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Ingredients" id="Ingredients"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Ingredients</span></h2> <p>There are many ingredients that can be used to make pasta dough. They range from a simple flour and water mixture, to those that call for the addition of eggs, spices and cheeses, or even <a href="http://en.wikipedia.org/wiki/Squid_ink" title="Squid ink" class="mw-redirect">squid ink</a> to the dough.</p> <p>Under Italian law, dry pasta (<i>pasta secca</i>) can only be made from <a href="http://en.wikipedia.org/wiki/Durum" title="Durum">durum</a> wheat or <a href="http://en.wikipedia.org/wiki/Semolina" title="Semolina">semolina</a> flour. Durum flour has a yellow tinge in color. Italian pasta is traditionally cooked <i>al dente</i> (Italian: "to the tooth", meaning not too soft). Abroad, dry pasta is frequently made from other types of flour (such as <a href="http://en.wikipedia.org/wiki/Farina" title="Farina">farina</a>), but this yields a softer product, which cannot be cooked <i>al dente</i>.</p> <p>Particular varieties of pasta may also use other grains and/or milling methods to make the flour. Some pasta varieties, such as <a href="http://en.wikipedia.org/wiki/Pizzoccheri" title="Pizzoccheri">Pizzoccheri</a>, are made from <a href="http://en.wikipedia.org/wiki/Buckwheat" title="Buckwheat">buckwheat</a> flour. Various types of fresh pasta include <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">eggs</a> (<i>pasta all'uovo</i>). <a href="http://en.wikipedia.org/wiki/Gnocchi" title="Gnocchi">Gnocchi</a> are often listed among pasta dishes, although they are quite different in ingredients (mainly milled <a href="http://en.wikipedia.org/wiki/Potato" title="Potato">potatoes</a>).</p> <p><a name="History" id="History"></a></p> <h2><span class="editsection"></span><span class="mw-headline">History</span></h2> <div class="thumb tleft"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:6-alimenti,_pasta,Taccuino_Sanitatis,_Casanatense_4182..jpg" class="image" title="Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan."><img alt="Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan." src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg/250px-6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg" class="thumbimage" border="0" height="271" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:6-alimenti,_pasta,Taccuino_Sanitatis,_Casanatense_4182..jpg" class="internal" title="Enlarge"><br /></a></div> Making pasta; illustration from the 15th century edition of <i><a href="http://en.wikipedia.org/wiki/Tacuinum_Sanitatis" title="Tacuinum Sanitatis">Tacuinum Sanitatis</a></i>, a Latin translation of the <a href="http://en.wikipedia.org/wiki/Arabic" title="Arabic" class="mw-redirect">Arabic</a> work <i>Taqwīm al-sihha</i> by <a href="http://en.wikipedia.org/wiki/Ibn_Butlan" title="Ibn Butlan">Ibn Butlan</a>.</div> </div> </div> <p>Though the Chinese were eating <a href="http://en.wikipedia.org/wiki/Noodles" title="Noodles" class="mw-redirect">noodles</a> as long ago as 2000 <a href="http://en.wikipedia.org/wiki/Before_Christ" title="Before Christ" class="mw-redirect">BC</a> (this is known thanks to the discovery of a well-preserved bowl of noodles over 4000 years old<sup id="cite_ref-4" class="reference"><a href="http://en.wikipedia.org/wiki/Pasta#cite_note-4" title="">[5]</a></sup>), the familiar legend of <a href="http://en.wikipedia.org/wiki/Marco_Polo" title="Marco Polo">Marco Polo</a> importing pasta from <a href="http://en.wikipedia.org/wiki/China" title="China">China</a> is just that—a legend, whose origins lie not in Polo's <i><a href="http://en.wikipedia.org/wiki/The_Travels_of_Marco_Polo" title="The Travels of Marco Polo">Travels</a></i>, but in the newsletter of the National Macaroni Manufacturers Association.</p> <p>The works of the 2nd century CE Greek physician <a href="http://en.wikipedia.org/wiki/Galen" title="Galen">Galen</a> mention <i>itrion</i>, homogeneous compounds made up of flour and water. The <a href="http://en.wikipedia.org/wiki/Jerusalem_Talmud" title="Jerusalem Talmud">Jerusalem Talmud</a> records that <i>itrium</i>, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries CE. But these references are vague and simply speculate on a possible connection to modern pasta.</p> <p>A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines <i>itriyya</i> as string-like shapes made of semolina and dried before cooking, probable evidence of arab influence on the ancestor to modern-day dried pasta.</p> <div class="thumb tright"> <div class="thumbinner" style="width: 202px;"><a href="http://en.wikipedia.org/wiki/Image:Lasagna.jpg" class="image" title="Lasagne"><img alt="Lasagne" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Lasagna.jpg/200px-Lasagna.jpg" class="thumbimage" border="0" height="150" width="200" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Lasagna.jpg" class="internal" title="Enlarge"><br /></a></div> <a href="http://en.wikipedia.org/wiki/Lasagne" title="Lasagne" class="mw-redirect">Lasagne</a></div> </div> </div> <p>One form of <i>itrion</i> with a long history is <i>laganum</i> (plural <i>lagana</i>), which in Latin refers to a thin sheet of dough. In the 1st century BC work of Horace, <i>lagana</i> were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century <a href="http://en.wikipedia.org/wiki/Athenaeus_of_Naucratis" title="Athenaeus of Naucratis" class="mw-redirect">Athenaeus of Naucratis</a> provides a recipe for <i>lagana</i> which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes a dish called <i>lagana</i> that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day <i><a href="http://en.wikipedia.org/wiki/Lasagna" title="Lasagna">Lasagna</a></i>. But the method of cooking these sheets of dough do not correspond to our definition of either a fresh or dry pasta product. The fact remains that the first concrete information concerning pasta products in Italy dates from the thirteenth or fourthteenth century. The question of their origin continues to evoke speculation. <a name="Varieties_of_pasta" id="Varieties_of_pasta"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Varieties of pasta</span></h2> <p>Pasta has some different shapes and forms: straight or curly, strip-shaped or nubbly, long or short.</p> <p>Common varieties of pasta include: <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">spaghetti</a>, <a href="http://en.wikipedia.org/wiki/Macaroni" title="Macaroni">macaroni</a>, <a href="http://en.wikipedia.org/wiki/Lasagna" title="Lasagna">lasagna</a>, <a href="http://en.wikipedia.org/wiki/Tagliatelle" title="Tagliatelle">tagliatelle</a>, <a href="http://en.wikipedia.org/wiki/Vermicelli" title="Vermicelli">vermicelli</a> and <a href="http://en.wikipedia.org/wiki/Ravioli" title="Ravioli">ravioli</a></p> <p><a name="Accompaniments" id="Accompaniments"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Accompaniments</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Pasta_with_pesto.jpg" class="image" title="Pesto Cavatappi."><img alt="Pesto Cavatappi." src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Pasta_with_pesto.jpg/250px-Pasta_with_pesto.jpg" class="thumbimage" border="0" height="167" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Pasta_with_pesto.jpg" class="internal" title="Enlarge"><br /></a></div> <i>Pesto <a href="http://en.wikipedia.org/wiki/Cavatappi" title="Cavatappi">Cavatappi</a>.</i></div> </div> </div> <p>Common pasta sauces in <a href="http://en.wikipedia.org/wiki/Northern_Italy" title="Northern Italy">Northern Italy</a> include <a href="http://en.wikipedia.org/wiki/Pesto" title="Pesto">pesto</a> and <a href="http://en.wikipedia.org/wiki/Rag%C3%B9_alla_bolognese" title="Ragù alla bolognese" class="mw-redirect">ragù alla bolognese</a>; in <a href="http://en.wikipedia.org/wiki/Central_Italy" title="Central Italy">Central Italy</a>, simple <a href="http://en.wikipedia.org/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a>, <a href="http://en.wikipedia.org/wiki/Amatriciana" title="Amatriciana" class="mw-redirect">amatriciana</a> and <a href="http://en.wikipedia.org/wiki/Carbonara" title="Carbonara">carbonara</a>, and in <a href="http://en.wikipedia.org/wiki/Southern_Italy" title="Southern Italy">Southern Italy</a>, spicy tomato, garlic, and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties include <a href="http://en.wikipedia.org/wiki/Puttanesca" title="Puttanesca" class="mw-redirect">puttanesca</a>, <i>pasta alla norma</i> (tomatoes, eggplant and fresh or baked cheese), <i>pasta con le sarde</i> (fresh sardines, pine nuts, fennel and olive oil), <i>spaghetti aglio, olio e peperoncino</i> (literally with garlic, (olive) oil and hot chili peppers).</p> <p><a href="http://en.wikipedia.org/wiki/Fettuccine_alfredo" title="Fettuccine alfredo">Fettuccine alfredo</a>, with butter and cheese, and spaghetti with tomato sauce with or without ground meat or meatballs are popular Italian-style dishes in the <a href="http://en.wikipedia.org/wiki/United_States" title="United States">United States</a>.</p> <p><br /></p> <p>As pasta is introduced elsewhere in the world, it has been incorporated into a number of local cuisines that may have significantly different ways of preparations from those of its country of origin. In <a href="http://en.wikipedia.org/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a>, the local Chinese have adopted pasta, primarily <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">spaghetti</a> and <a href="http://en.wikipedia.org/wiki/Macaroni" title="Macaroni">macaroni</a>, as an ingredient in the <a href="http://en.wikipedia.org/wiki/Hong_Kong-style_Western_cuisine" title="Hong Kong-style Western cuisine" class="mw-redirect">Hong Kong-style Western cuisine</a>. In the territory's <a href="http://en.wikipedia.org/wiki/Cha_chaan_teng" title="Cha chaan teng">Cha chaan tengs</a>, pasta, most commonly macaroni, is cooked in water, and served in broth with <a href="http://en.wikipedia.org/wiki/Ham" title="Ham">ham</a> or <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage">frankfurter sausages</a>, peas, <a href="http://en.wikipedia.org/wiki/Shiitake" title="Shiitake">black mushrooms</a>, and optionally <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">eggs</a> reminiscent of <a href="http://en.wikipedia.org/wiki/Noodle_soup" title="Noodle soup">noodle soup</a> dishes. This is often a course for breakfast or light lunch fare . The method often involves cooking the pasta well beyond the <a href="http://en.wikipedia.org/wiki/Al_dente" title="Al dente">al dente</a> stage and washing the starches off the pasta after cooking, measures frowned upon in Italy or in Hong Kong's more authentic Italian eateries.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-92153229792023121632008-08-14T11:09:00.000-07:002008-08-14T11:18:59.852-07:00TYPES OF PASTA<h1 class="firstHeading">List of pasta</h1> <h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="jump-to-nav"><br /></div> <!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Pasta_Venice.jpg" class="image" title="Some different colours and shapes of pasta, in a pasta specialty store in Venice."><img alt="Some different colours and shapes of pasta, in a pasta specialty store in Venice." src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Pasta_Venice.jpg/250px-Pasta_Venice.jpg" class="thumbimage" border="0" height="189" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Pasta_Venice.jpg" class="internal" title="Enlarge"><br /></a></div> Some different colours and shapes of pasta, in a pasta specialty store in Venice.</div> </div> </div> <p>While the only basic difference between these names is the shape of the <a href="http://en.wikipedia.org/wiki/Pasta" title="Pasta">pasta</a>, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. In the same way that <a href="http://en.wikipedia.org/wiki/Hamburgers" title="Hamburgers" class="mw-redirect">hamburgers</a> are generally not eaten on <a href="http://en.wikipedia.org/wiki/Hot_dog" title="Hot dog">hot dog</a> buns, pasta <a href="http://en.wikipedia.org/wiki/Sugo_all%27amatriciana" title="Sugo all'amatriciana">amatriciana</a>, for example, is not made with angel hair spaghetti, but with <a href="http://en.wikipedia.org/wiki/Bucatini" title="Bucatini">bucatini</a>. Some pasta varieties are uniquely regional and not diffused throughout Italy. In other cases, the cut of pasta is present in more than one region, but the cut is called by another name. For example, the cut <a href="http://en.wikipedia.org/wiki/Rotelle" title="Rotelle">rotelle</a> is also called by the names ruote and wagon wheel.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Pasta-like_shapes" id="Pasta-like_shapes"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Pasta-like shapes</span></h2> <table id="sortable_table_id_0" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Campanelle_with_Summer_Veggies_%28top_view%29.jpg" class="image" title="Campanelle with Summer Veggies (top view).jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Campanelle_with_Summer_Veggies_%28top_view%29.jpg/75px-Campanelle_with_Summer_Veggies_%28top_view%29.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Campanelle" title="Campanelle">Campanelle</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Flattened bell-shaped pasta with a frilly edge on one end</td> <td>Little bells</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Casarecce&action=edit&redlink=1" class="new" title="Casarecce (page does not exist)">Casarecce</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short lengths rolled into an S shape</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Cavatelli_in_cheese_sauce.jpg" class="image" title="Cavatelli in cheese sauce.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cavatelli_in_cheese_sauce.jpg/75px-Cavatelli_in_cheese_sauce.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Cavatelli" title="Cavatelli">Cavatelli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Short, solid lengths</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Cechetti&action=edit&redlink=1" class="new" title="Cechetti (page does not exist)">Cechetti</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Spherical, stuffed with basil, served with liver and cloves of garlic</td> <td>Little dancing tin cans</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Cencioni.jpg" class="image" title="Cencioni.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Cencioni.jpg/75px-Cencioni.jpg" border="0" height="45" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Cencioni" title="Cencioni">Cencioni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Petal shaped, slightly curved with rough convex side</td> <td>Little rag</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Conchiglie.jpg" class="image" title="Conchiglie.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Conchiglie.jpg/75px-Conchiglie.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Conchiglie" title="Conchiglie">Conchiglie</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Seashell shaped</td> <td>Shells</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Conchiglioni&action=edit&redlink=1" class="new" title="Conchiglioni (page does not exist)">Conchiglioni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Large, stuffable seashell shaped</td> <td>Large shells</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Corzetti" title="Corzetti">Corzetti</a></td> <td><br /></td> <td>flat figure-eight stamped</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Creste_di_galli&action=edit&redlink=1" class="new" title="Creste di galli (page does not exist)">Creste di galli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short, curved and ruffled</td> <td>cocks' combs</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Croxetti" title="Croxetti">Croxetti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Flat coin-shaped discs stamped with coats of arms</td> <td>Little crosses</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fantolioni&action=edit&redlink=1" class="new" title="Fantolioni (page does not exist)">Fantolioni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Panda-shaped bow-ties commonly served with boiled clives</td> <td>Pre-packaged pandas</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Farfalla.jpg" class="image" title="Farfalla.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Farfalla.jpg/75px-Farfalla.jpg" border="0" height="70" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Farfalle" title="Farfalle">Farfalle</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Bow tie or butterfly shaped</td> <td>Butterflies</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Farfallone&action=edit&redlink=1" class="new" title="Farfallone (page does not exist)">Farfallone</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Larger bow ties</td> <td>Large butterfly</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Fiorentine.jpg" class="image" title="Fiorentine.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Fiorentine.jpg/75px-Fiorentine.jpg" border="0" height="72" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fiorentine&action=edit&redlink=1" class="new" title="Fiorentine (page does not exist)">Fiorentine</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Tuscan pasta shape</td> <td>Florentines</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Fiori_pasta.jpg" class="image" title="Fiori pasta.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Fiori_pasta.jpg/75px-Fiori_pasta.jpg" border="0" height="68" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fioriettini&action=edit&redlink=1" class="new" title="Fioriettini (page does not exist)">Fioriettini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Shaped like a flower</td> <td>Little flowers</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Foglie_d%27ulivo" title="Foglie d'ulivo">Foglie d'ulivo</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Shaped like an olive leaf</td> <td>Olive leaf</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:FriedFusilli.jpg" class="image" title="FriedFusilli.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/FriedFusilli.jpg/75px-FriedFusilli.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Fusilli" title="Fusilli">Fusilli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Three-edged spiral, usually in mixed colours. Many vendors and brands sold as fusilli are two-edged</td> <td>From <i>fusile</i>, archaic/dialect form of <i>fucile</i>, meaning rifle. As the inside barrel of a gun is "rifled" using a similar screw-shaped device</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fusilli_Bucati&action=edit&redlink=1" class="new" title="Fusilli Bucati (page does not exist)">Fusilli Bucati</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>A more spring shaped variety</td> <td>Holed rifles</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Gemelli.jpg" class="image" title="Gemelli.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Gemelli.jpg/75px-Gemelli.jpg" border="0" height="48" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Gemelli_pasta" title="Gemelli pasta">Gemelli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>A single S-shaped strand of pasta twisted in a loose spiral</td> <td>Twins</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Gigli_%28pasta%29" title="Gigli (pasta)" class="mw-redirect">Gigli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Cone or flower shaped</td> <td>Lilies</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Gramigna&action=edit&redlink=1" class="new" title="Gramigna (page does not exist)">Gramigna</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short curled lengths of pasta</td> <td>Scutch-grass; more generically, "infesting weed"</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Lanterne.jpg" class="image" title="Lanterne.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Lanterne.jpg/75px-Lanterne.jpg" border="0" height="40" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Lanterne" title="Lanterne">Lanterne</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Curved ridges</td> <td>Lantern holders</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Lumache&action=edit&redlink=1" class="new" title="Lumache (page does not exist)">Lumache</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Snail shaped</td> <td>From <i>lumaca</i>, meaning snail</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Lumaconi&action=edit&redlink=1" class="new" title="Lumaconi (page does not exist)">Lumaconi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Jumbo <a href="http://en.wikipedia.org/w/index.php?title=Lumache&action=edit&redlink=1" class="new" title="Lumache (page does not exist)">Lumache</a></td> <td>Large snails</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Maltagliati&action=edit&redlink=1" class="new" title="Maltagliati (page does not exist)">Maltagliati</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Flat roughly cut triangles</td> <td>Badly cut</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Marille&action=edit&redlink=1" class="new" title="Marille (page does not exist)">Marille</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section, but unsuccessful & no longer produced</td> <td>From <i>mare</i>, meaning "sea"</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pastasorten_Orecchiette.JPG" class="image" title="Pastasorten Orecchiette.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Pastasorten_Orecchiette.JPG/75px-Pastasorten_Orecchiette.JPG" border="0" height="65" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Orecchiette" title="Orecchiette">Orecchiette</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Bowl or ear shaped pasta</td> <td>Little ears</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pipe_%28pasta%29&action=edit&redlink=1" class="new" title="Pipe (pasta) (page does not exist)">Pipe</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Larger versions of <a href="http://en.wikipedia.org/wiki/Macaroni" title="Macaroni">macaroni</a></td> <td>Smoking pipes</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Quadrefiore&action=edit&redlink=1" class="new" title="Quadrefiore (page does not exist)">Quadrefiore</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Square with rippled edges</td> <td>Flower quadrants</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:EMS-Radiatore-CU-124957.JPG" class="image" title="EMS-Radiatore-CU-124957.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/EMS-Radiatore-CU-124957.JPG/75px-EMS-Radiatore-CU-124957.JPG" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Radiatore" title="Radiatore">Radiatore</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Shaped like radiators</td> <td>Radiator</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Ricciolini&action=edit&redlink=1" class="new" title="Ricciolini (page does not exist)">Ricciolini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short wide noodles with a 90-degree twist</td> <td>Curly</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Rotelle.jpg" class="image" title="Rotelle.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Rotelle.jpg/75px-Rotelle.jpg" border="0" height="55" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Rotelle" title="Rotelle">Rotelle</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Wagon wheel shaped pasta</td> <td>Little wheels (from ruota—wheel)</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Rotini.jpg" class="image" title="Rotini.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Rotini.jpg/75px-Rotini.jpg" border="0" height="53" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Rotini" title="Rotini">Rotini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>2-edged spiral, tightly wound. Some vendors and brands are 3-edged and sold as rotini</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Spirali&action=edit&redlink=1" class="new" title="Spirali (page does not exist)">Spirali</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>A tube which spirals round</td> <td>Spirals</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Spiralini&action=edit&redlink=1" class="new" title="Spiralini (page does not exist)">Spiralini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>More tightly-coiled fusilli</td> <td>Little spirals</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Strozzapreti.jpg" class="image" title="Strozzapreti.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Strozzapreti.jpg/75px-Strozzapreti.jpg" border="0" height="105" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Strozzapreti" title="Strozzapreti">Strozzapreti</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Rolled across their width</td> <td>Priest-chokers or priest-stranglers</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Torchio&action=edit&redlink=1" class="new" title="Torchio (page does not exist)">Torchio</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Torch shaped</td> <td>Winepress</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Trofie&action=edit&redlink=1" class="new" title="Trofie (page does not exist)">Trofie</a><sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/List_of_pasta#cite_note-0" title="">[1]</a></sup></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Thin twisted pasta</td> <td><br /></td> </tr> </tbody></table> <p><a name="Tubular_pasta" id="Tubular_pasta"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Tubular pasta</span></h2> <table id="sortable_table_id_1" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Bucatinicloseup.JPG" class="image" title="Bucatinicloseup.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Bucatinicloseup.JPG/75px-Bucatinicloseup.JPG" border="0" height="53" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Bucatini" title="Bucatini">Bucatini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Hollow spaghetti</td> <td>little hole</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Calamarata&action=edit&redlink=1" class="new" title="Calamarata (page does not exist)">Calamarata</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wide ring shaped pasta</td> <td>squid (also known as "calamari")</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Calamaretti&action=edit&redlink=1" class="new" title="Calamaretti (page does not exist)">Calamaretti</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller Calamarata</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Cannelloni" title="Cannelloni">Cannelloni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Large stuffable tubes</td> <td>big pipes or big reeds</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pasta_with_pesto.jpg" class="image" title="Pasta with pesto.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Pasta_with_pesto.jpg/75px-Pasta_with_pesto.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Cavatappi" title="Cavatappi">Cavatappi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Corkscrew-shaped macaroni</td> <td>corkscrews</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Cellentani.jpg" class="image" title="Cellentani.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Cellentani.jpg/75px-Cellentani.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Cellentani" title="Cellentani">Cellentani</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Corkscrew-shaped tube</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Chifferi&action=edit&redlink=1" class="new" title="Chifferi (page does not exist)">Chifferi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short and wide macaroni</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Ditalini&action=edit&redlink=1" class="new" title="Ditalini (page does not exist)">Ditalini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Short tubes; like elbows but shorter and without a bend</td> <td>small fingers</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Fideua.jpg" class="image" title="Fideua.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Fideua.jpg/75px-Fideua.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Fideu%C3%A0" title="Fideuà">Fideuà</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short and thin tubes</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Macaroni_closeup.jpg" class="image" title="Macaroni closeup.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Macaroni_closeup.jpg/75px-Macaroni_closeup.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Elbow_macaroni" title="Elbow macaroni">Elbow macaroni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Bent tubes</td> <td>Gomito maccheroni</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Elicoidali&action=edit&redlink=1" class="new" title="Elicoidali (page does not exist)">Elicoidali</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Slightly ribbed tube pasta; the ribs are corked as opposed to those on rigatoni</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fagioloni&action=edit&redlink=1" class="new" title="Fagioloni (page does not exist)">Fagioloni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short narrow tube</td> <td>little beans</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pastasorten_Garganelli.JPG" class="image" title="Pastasorten Garganelli.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Pastasorten_Garganelli.JPG/75px-Pastasorten_Garganelli.JPG" border="0" height="21" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Garganelli&action=edit&redlink=1" class="new" title="Garganelli (page does not exist)">Garganelli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Square egg noodle rolled into a tube</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Maccheroni" title="Maccheroni" class="mw-redirect">Maccheroni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>As long as a little finger, usually striped. Note: The English term <i>macaroni</i> is used in the US for any tubular pasta, not just <i>maccheroni</i>.</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Maccheroncelli&action=edit&redlink=1" class="new" title="Maccheroncelli (page does not exist)">Maccheroncelli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Hollow pencil shaped pasta</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Maltagliati&action=edit&redlink=1" class="new" title="Maltagliati (page does not exist)">Maltagliati</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short wide pasta with diagonally cut ends</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:EMS-109321-Manicotti-rule..JPG" class="image" title="EMS-109321-Manicotti-rule..JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/44/EMS-109321-Manicotti-rule..JPG/75px-EMS-109321-Manicotti-rule..JPG" border="0" height="52" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Manicotti" title="Manicotti" class="mw-redirect">Manicotti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Large stuffable ridged tubes</td> <td>Sleeves (from the Italian, "manica")</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Mezzani" title="Mezzani">Mezzani</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short curved tube</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Mezze_Penne&action=edit&redlink=1" class="new" title="Mezze Penne (page does not exist)">Mezze Penne</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Short version of penne</td> <td>half-pens</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Mezzi_Bombardoni&action=edit&redlink=1" class="new" title="Mezzi Bombardoni (page does not exist)">Mezzi Bombardoni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wide short tubes</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Mostaccioli" title="Mostaccioli" class="mw-redirect">Mostaccioli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Sometimes confused to be another name for Penne, Mostaccioli differs in that it does not have ridges. Mostaccioli is also called Penne Lisce or "smooth penne"</td> <td>"mustaches"</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Paccheri&action=edit&redlink=1" class="new" title="Paccheri (page does not exist)">Paccheri</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Large tube</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pasta_al_ceppo&action=edit&redlink=1" class="new" title="Pasta al ceppo (page does not exist)">Pasta al ceppo</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Shaped like a cinnamon stick</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Penne_with_sauce.jpg" class="image" title="Penne with sauce.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Penne_with_sauce.jpg/75px-Penne_with_sauce.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Penne" title="Penne">Penne</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Medium length tubes with ridges, cut diagonally at both ends</td> <td>literally "pens" because the tip is similar to that of a quill, or fountain pen</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Penne_rigate&action=edit&redlink=1" class="new" title="Penne rigate (page does not exist)">Penne rigate</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Penne with ridged sides</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Penne_lisce&action=edit&redlink=1" class="new" title="Penne lisce (page does not exist)">Penne lisce</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Penne with smooth sides</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Penne_Zita&action=edit&redlink=1" class="new" title="Penne Zita (page does not exist)">Penne Zita</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wider version of penne</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pennette&action=edit&redlink=1" class="new" title="Pennette (page does not exist)">Pennette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short thin version of penne</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pennoni&action=edit&redlink=1" class="new" title="Pennoni (page does not exist)">Pennoni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wider version of penne</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Perciatelli.jpg" class="image" title="Perciatelli.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Perciatelli.jpg/75px-Perciatelli.jpg" border="0" height="62" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Perciatelli&action=edit&redlink=1" class="new" title="Perciatelli (page does not exist)">Perciatelli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thicker bucatini</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Rigatoncini&action=edit&redlink=1" class="new" title="Rigatoncini (page does not exist)">Rigatoncini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of rigatoni</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Mezzi_Rigatoni_pasta.jpg" class="image" title="Mezzi Rigatoni pasta.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Mezzi_Rigatoni_pasta.jpg/75px-Mezzi_Rigatoni_pasta.jpg" border="0" height="67" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Rigatoni" title="Rigatoni">Rigatoni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Large and slightly curved tube</td> <td>from "riga," meaning line: rigatoni means that with lines (large). "rigato" or "rigate", when added to another pasta name means lined, or, with ridges added, as in "spaghetti rigati"</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Sagne_Incannulate&action=edit&redlink=1" class="new" title="Sagne Incannulate (page does not exist)">Sagne Incannulate</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Long tube formed of twisted ribbon</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Trenne&action=edit&redlink=1" class="new" title="Trenne (page does not exist)">Trenne</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Penne shaped as a triangle</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Trennette&action=edit&redlink=1" class="new" title="Trennette (page does not exist)">Trennette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of trenne</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:PastasortenTortiglioni.JPG" class="image" title="PastasortenTortiglioni.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/PastasortenTortiglioni.JPG/75px-PastasortenTortiglioni.JPG" border="0" height="36" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Tortiglioni&action=edit&redlink=1" class="new" title="Tortiglioni (page does not exist)">Tortiglioni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower rigatoni</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Tuffoli&action=edit&redlink=1" class="new" title="Tuffoli (page does not exist)">Tuffoli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Ridged rigatoni</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Baked_Ziti.jpg" class="image" title="Baked Ziti.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Baked_Ziti.jpg/75px-Baked_Ziti.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Ziti" title="Ziti" class="mw-redirect">Ziti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Long, narrow hose-like tubes</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Zitoni&action=edit&redlink=1" class="new" title="Zitoni (page does not exist)">Zitoni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wider version of Ziti</td> <td><br /></td> </tr> </tbody></table> <p><a name="Strand_noodles" id="Strand_noodles"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Strand noodles</span></h2> <p><a name="Straight_round-rods" id="Straight_round-rods"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Straight round-rods</span></h4> <p>In order from thickest to thinnest.</p> <table id="sortable_table_id_2" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75"><a href="http://en.wikipedia.org/wiki/IPA" title="IPA" class="mw-redirect">Pronunciation</a> <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Spaghettoni" title="Spaghettoni" class="mw-redirect">Spaghettoni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>[spagetˈtoni]</td> <td>Thick spaghetti.</td> <td>-oni “thick/large”</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Spaghetti-prepared.jpg" class="image" title="Spaghetti-prepared.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Spaghetti-prepared.jpg/75px-Spaghetti-prepared.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">Spaghetti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>[spaˈgetti]</td> <td>A round-rod pasta, thicker than fedelini.</td> <td>spago means twine. spaghetto means little twine. spaghetti is plural</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Spaghettiniphoto.jpg" class="image" title="Spaghettiniphoto.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Spaghettiniphoto.jpg/75px-Spaghettiniphoto.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Spaghettini" title="Spaghettini" class="mw-redirect">Spaghettini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>[spagetˈtini]</td> <td>Thin spaghetti.</td> <td>thin twine</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fedelini&action=edit&redlink=1" class="new" title="Fedelini (page does not exist)">Fedelini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>[fedeˈlini]</td> <td>A round-rod pasta, thicker than vermicelli, and thinner than spaghetti.</td> <td>little faithful ones</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Vermicelloni" title="Vermicelloni" class="mw-redirect">Vermicelloni</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>[vermitʃelˈloni]</td> <td>Thick vermicelli.</td> <td>Thick vermicelli</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Vermicelli" title="Vermicelli">Vermicelli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>[vermiˈtʃɛlli]</td> <td>A round-rod pasta, thicker than capellini, and thinner than fedelini.</td> <td>little worms</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Capellini.jpg" class="image" title="Capellini.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Capellini.jpg/75px-Capellini.jpg" border="0" height="59" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Capellini" title="Capellini">Capellini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>[kapelˈlini]</td> <td>A round-rod pasta, thicker than angel hair, and thinner than vermicelli.</td> <td>thin hair</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Angel_hair_pasta" title="Angel hair pasta" class="mw-redirect">Capelli d'angelo</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>[kaˈpelli ˈdandʒelo]</td> <td>The thinnest round-rod pasta.</td> <td>Angel hairs</td> </tr> </tbody></table> <p><a name="Other" id="Other"></a></p> <h4><span class="editsection"></span><span class="mw-headline">Other</span></h4> <table id="sortable_table_id_3" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Barbina&action=edit&redlink=1" class="new" title="Barbina (page does not exist)">Barbina</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thin strands often coiled into nests</td> <td>little beards</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Spaghetti_alla_chitarra&action=edit&redlink=1" class="new" title="Spaghetti alla chitarra (page does not exist)">Spaghetti alla chitarra</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Similar to spaghetti, except square rather than round, and made of egg in addition to flour</td> <td>named after the device used to cut the pasta, which has a wooden frame strung with metal wires. Sheets of pasta are pressed down onto the device, and then the wires are "strummed" so that the slivers of pasta fall through.</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Ciriole&action=edit&redlink=1" class="new" title="Ciriole (page does not exist)">Ciriole</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thicker version of chitarra</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fusilli_lunghi&action=edit&redlink=1" class="new" title="Fusilli lunghi (page does not exist)">Fusilli lunghi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Very long coiled rods (like a thin telephone cord)</td> <td>long rifles</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Pici" title="Pici">Pici</a></td> <td><a href="http://en.wikipedia.org/wiki/Tuscany" title="Tuscany">Tuscany</a></td> <td>Very thick, long, hand rolled</td> <td><br /></td> </tr> </tbody></table> <p><a name="Ribbon_pasta_noodles" id="Ribbon_pasta_noodles"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Ribbon pasta noodles</span></h2> <table id="sortable_table_id_4" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Bavette&action=edit&redlink=1" class="new" title="Bavette (page does not exist)">Bavette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower version of tagliatelle</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Bavettine&action=edit&redlink=1" class="new" title="Bavettine (page does not exist)">Bavettine</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower version of bavette</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fettuce&action=edit&redlink=1" class="new" title="Fettuce (page does not exist)">Fettuce</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wider version of fettuccine</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Fettuccine_Pesto.JPG" class="image" title="Fettuccine Pesto.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Fettuccine_Pesto.JPG/75px-Fettuccine_Pesto.JPG" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Fettuccine" title="Fettuccine">Fettuccine</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Ribbon of pasta approximately 6.5 millimeters wide</td> <td>Little ribbons</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Fettucelle&action=edit&redlink=1" class="new" title="Fettucelle (page does not exist)">Fettucelle</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower version of fettuccine</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Lagane&action=edit&redlink=1" class="new" title="Lagane (page does not exist)">Lagane</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wide noodles</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pastasorten_Lasagne.JPG" class="image" title="Pastasorten Lasagne.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Pastasorten_Lasagne.JPG/75px-Pastasorten_Lasagne.JPG" border="0" height="40" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Lasagne" title="Lasagne" class="mw-redirect">Lasagne</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Very wide noodles that often have fluted edges</td> <td>cooking pot</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Lasagnette&action=edit&redlink=1" class="new" title="Lasagnette (page does not exist)">Lasagnette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower version of <a href="http://en.wikipedia.org/wiki/Lasagna" title="Lasagna">lasagna</a></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Lasagnotte&action=edit&redlink=1" class="new" title="Lasagnotte (page does not exist)">Lasagnotte</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Longer version of lasagna</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Linguettine&action=edit&redlink=1" class="new" title="Linguettine (page does not exist)">Linguettine</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Narrower version of linguine</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Linguine.jpg" class="image" title="Linguine.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Linguine.jpg/75px-Linguine.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Linguine" title="Linguine">Linguine</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Flattened <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">spaghetti</a></td> <td>little tongues</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Mafalde&action=edit&redlink=1" class="new" title="Mafalde (page does not exist)">Mafalde</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short rectangular ribbons</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Mafaldine" title="Mafaldine">Mafaldine</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Long ribbons with ruffled sides</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pappardelle_Tomato_Sauce.jpg" class="image" title="Pappardelle Tomato Sauce.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Pappardelle_Tomato_Sauce.jpg/75px-Pappardelle_Tomato_Sauce.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Pappardelle" title="Pappardelle">Pappardelle</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Thick flat ribbon</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pillus&action=edit&redlink=1" class="new" title="Pillus (page does not exist)">Pillus</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Very thin ribbons</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pizzocheri.JPG" class="image" title="Pizzocheri.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Pizzocheri.JPG/75px-Pizzocheri.JPG" border="0" height="94" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Pizzoccheri" title="Pizzoccheri">Pizzoccheri</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Ribbon pasta made from <a href="http://en.wikipedia.org/wiki/Buckwheat" title="Buckwheat">buckwheat</a></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Reginette&action=edit&redlink=1" class="new" title="Reginette (page does not exist)">Reginette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Wide ribbon with rippled edges</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Sagnarelli&action=edit&redlink=1" class="new" title="Sagnarelli (page does not exist)">Sagnarelli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Rectangular ribbons with fluted edges</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Scialatelli&action=edit&redlink=1" class="new" title="Scialatelli (page does not exist)">Scialatelli</a> of <a href="http://en.wikipedia.org/w/index.php?title=Scilatielli&action=edit&redlink=1" class="new" title="Scilatielli (page does not exist)">Scilatielli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Homemade long <a href="http://en.wikipedia.org/wiki/Spaghetti" title="Spaghetti">spaghetti</a> with a twisted long spiral</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Stringozzi.jpg" class="image" title="Stringozzi.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Stringozzi.jpg/75px-Stringozzi.jpg" border="0" height="113" width="75" /></a></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Stringozzi&action=edit&redlink=1" class="new" title="Stringozzi (page does not exist)">Stringozzi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Similar to shoelaces</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Picture_246_w.jpg" class="image" title="Picture 246 w.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Picture_246_w.jpg/75px-Picture_246_w.jpg" border="0" height="75" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Tagliatelle" title="Tagliatelle">Tagliatelle</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Ribbon fairly thinner than <a href="http://en.wikipedia.org/wiki/Fettuccine" title="Fettuccine">fettuccine</a></td> <td>From "tagliare" - to cut</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Taglierini&action=edit&redlink=1" class="new" title="Taglierini (page does not exist)">Taglierini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thinner version of <a href="http://en.wikipedia.org/wiki/Tagliatelle" title="Tagliatelle">Tagliatelle</a></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Trenette" title="Trenette">Trenette</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thin ribbon ridged on one side</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Tripoline&action=edit&redlink=1" class="new" title="Tripoline (page does not exist)">Tripoline</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Thick ribbon ridged on one side</td> <td><br /></td> </tr> </tbody></table> <p><a name="Micro_pasta" id="Micro_pasta"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Micro pasta</span></h2> <table id="sortable_table_id_5" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:AciniDiPepe3.jpg" class="image" title="AciniDiPepe3.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/AciniDiPepe3.jpg/75px-AciniDiPepe3.jpg" border="0" height="45" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Acini_di_pepe" title="Acini di pepe">Acini di pepe</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Bead-like pasta</td> <td>Peppercorns</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Buchstabensuppe.jpg" class="image" title="Buchstabensuppe.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Buchstabensuppe.jpg/75px-Buchstabensuppe.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Alphabets_%28pasta%29" title="Alphabets (pasta)">Alphabets</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Pasta shaped as letters of the <a href="http://en.wikipedia.org/wiki/Alphabet" title="Alphabet">alphabet</a></td> <td>Letters</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Anelli&action=edit&redlink=1" class="new" title="Anelli (page does not exist)">Anelli</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small rings of pasta</td> <td>rings</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Anellini.jpg" class="image" title="Anellini.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/en/thumb/0/09/Anellini.jpg/75px-Anellini.jpg" border="0" height="57" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Anellini" title="Anellini">Anellini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of <a href="http://en.wikipedia.org/w/index.php?title=Anelli&action=edit&redlink=1" class="new" title="Anelli (page does not exist)">anelli</a></td> <td>little rings</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Couscous-7.JPG" class="image" title="Couscous-7.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Couscous-7.JPG/75px-Couscous-7.JPG" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Couscous" title="Couscous">Couscous</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Grain looking pasta. Most common in North Africa. Increasingly more common in Asia and North America</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Conchigliette&action=edit&redlink=1" class="new" title="Conchigliette (page does not exist)">Conchigliette</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Small shell shaped pasta</td> <td>little shells</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Corallini&action=edit&redlink=1" class="new" title="Corallini (page does not exist)">Corallini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small short tubes of pasta</td> <td>little corals</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Ditali&action=edit&redlink=1" class="new" title="Ditali (page does not exist)">Ditali</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Small short tubes</td> <td>thimbles</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Ditalini&action=edit&redlink=1" class="new" title="Ditalini (page does not exist)">Ditalini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Smaller versions of <a href="http://en.wikipedia.org/w/index.php?title=Ditali&action=edit&redlink=1" class="new" title="Ditali (page does not exist)">ditali</a></td> <td>little thimbles</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Farfalline&action=edit&redlink=1" class="new" title="Farfalline (page does not exist)">Farfalline</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small bow tie shaped pasta</td> <td>bow ties</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Fideo" title="Fideo">Fideos</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Short thin noodles</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Filini&action=edit&redlink=1" class="new" title="Filini (page does not exist)">Filini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of <a href="http://en.wikipedia.org/wiki/Fideo" title="Fideo">fideos</a></td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:UncookedFregula.jpg" class="image" title="UncookedFregula.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/29/UncookedFregula.jpg/75px-UncookedFregula.jpg" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Fregula" title="Fregula">Fregula</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Bead-like pasta from <a href="http://en.wikipedia.org/wiki/Sardinia" title="Sardinia">Sardinia</a></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Funghini&action=edit&redlink=1" class="new" title="Funghini (page does not exist)">Funghini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small mushroom shaped pasta</td> <td>little mushrooms</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Occhi_di_pernice&action=edit&redlink=1" class="new" title="Occhi di pernice (page does not exist)">Occhi di pernice</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Very small rings of pasta</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Orzo.jpg" class="image" title="Orzo.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Orzo.jpg/75px-Orzo.jpg" border="0" height="48" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Orzo" title="Orzo">Orzo</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Rice shaped pasta (also, <a href="http://en.wikipedia.org/wiki/Risoni" title="Risoni" class="mw-redirect">Risoni</a>)</td> <td>Barley</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Pastina" title="Pastina">Pastina</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Small spheres about the same size or smaller than <a href="http://en.wikipedia.org/wiki/Acini_di_pepe" title="Acini di pepe">acini di pepe</a></td> <td>Little pasta</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Pearl_Pasta&action=edit&redlink=1" class="new" title="Pearl Pasta (page does not exist)">Pearl Pasta</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Spheres slightly larger than <a href="http://en.wikipedia.org/wiki/Acini_di_pepe" title="Acini di pepe">acini di pepe</a></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Quadrettini&action=edit&redlink=1" class="new" title="Quadrettini (page does not exist)">Quadrettini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small flat squares of pasta</td> <td>little squares</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Risi&action=edit&redlink=1" class="new" title="Risi (page does not exist)">Risi</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of <a href="http://en.wikipedia.org/wiki/Orzo" title="Orzo">orzo</a></td> <td>little rice</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Seme_di_melone&action=edit&redlink=1" class="new" title="Seme di melone (page does not exist)">Seme di melone</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small seed shaped pasta</td> <td>melon seeds</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Stelle_%28Pasta%29&action=edit&redlink=1" class="new" title="Stelle (Pasta) (page does not exist)">Stelle</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Small star shaped pasta</td> <td>stars</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Stelline&action=edit&redlink=1" class="new" title="Stelline (page does not exist)">Stelline</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of <a href="http://en.wikipedia.org/w/index.php?title=Stelle_%28Pasta%29&action=edit&redlink=1" class="new" title="Stelle (Pasta) (page does not exist)">stelle</a></td> <td>little stars</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Stortini&action=edit&redlink=1" class="new" title="Stortini (page does not exist)">Stortini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Smaller version of elbow macaroni</td> <td>Little crooked ones</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Trachana&action=edit&redlink=1" class="new" title="Trachana (page does not exist)">Trachana</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Granular, irregular shaped pasta of Greek origin</td> <td><br /></td> </tr> </tbody></table> <p><a name="Stuffed_pasta" id="Stuffed_pasta"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Stuffed pasta</span></h2> <table id="sortable_table_id_6" class="wikitable sortable"> <tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Agnolotti.jpg" class="image" title="Agnolotti.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Agnolotti.jpg/75px-Agnolotti.jpg" border="0" height="76" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Agnolotti" title="Agnolotti">Agnolotti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Semi-circular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables.</td> <td>Lambs' ears</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Cannelloni" title="Cannelloni">Cannelloni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Rolls of pasta with stuff inside. Usually cooked in oven.</td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Korean_cuisine_mandu_fried.jpg" class="image" title="Korean cuisine mandu fried.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/en/thumb/1/1a/Korean_cuisine_mandu_fried.jpg/75px-Korean_cuisine_mandu_fried.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Mandu_%28dumpling%29" title="Mandu (dumpling)">Mandu</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Commonly referred as dumpling, "potsticker" or "gyoza." Stuffed with vegetables, meat, and seafood. Pronounced [Mah-n-doo]. Can be steamed, boiled, pan-fried or deep-fried.</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Mant%C4%B1" title="Mantı" class="mw-redirect">Mantı</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Turkish dumplings. Small squares of dough with a bit of meat put in the middle, after which the four corners are pressed together, giving a pyramidal shape. Served with yoghurt sauce and melted butter. Central Asian <i>mantı</i> is more like <i>mandu</i>.</td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Mezzalune&action=edit&redlink=1" class="new" title="Mezzalune (page does not exist)">Mezzalune</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td>Semi-circular pockets; about 2.5 in. diameter.</td> <td>Half-moons</td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/wiki/Panzarotti" title="Panzarotti">Panzarotti</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td><br /></td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pelmeni.jpg" class="image" title="Pelmeni.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Pelmeni.jpg/75px-Pelmeni.jpg" border="0" height="65" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Pelmeni" title="Pelmeni">Pelmeni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Meat-filled dumplings, usually served in broth.</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Ruskie.jpg" class="image" title="Ruskie.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Ruskie.jpg/75px-Ruskie.jpg" border="0" height="70" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Pierogi" title="Pierogi">Pierogi</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Dumplings filled with meat, vegetables, cheese or fruit.</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Ravioli-casalinghi-con-la-ricotta.JPG" class="image" title="Ravioli-casalinghi-con-la-ricotta.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Ravioli-casalinghi-con-la-ricotta.JPG/75px-Ravioli-casalinghi-con-la-ricotta.JPG" border="0" height="56" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Ravioli" title="Ravioli">Ravioli</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Square. About 3x3cm. Stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof.</td> <td><br /></td> <td><br /></td> </tr> <tr> <td><br /></td> <td><a href="http://en.wikipedia.org/w/index.php?title=Sacchettini&action=edit&redlink=1" class="new" title="Sacchettini (page does not exist)">Sacchettini</a></td> <td style="background: rgb(255, 144, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-no">No</td> <td><br /></td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Bologna-DSCF7178.JPG" class="image" title="Bologna-DSCF7178.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Bologna-DSCF7178.JPG/75px-Bologna-DSCF7178.JPG" border="0" height="100" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Tortellini" title="Tortellini">Tortellini</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Ring-shaped. Stuffed with a mixture of meat and cheese.</td> <td><br /></td> <td><br /></td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Pastasorten_Tortelloni.JPG" class="image" title="Pastasorten Tortelloni.JPG"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Pastasorten_Tortelloni.JPG/75px-Pastasorten_Tortelloni.JPG" border="0" height="63" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Tortelloni" title="Tortelloni">Tortelloni</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Round or rectangular, similar to ravioli. Usually stuffed with a mixture of cheese and vegetables. (The term <i>tortelloni</i> is also used for a larger variety of tortellini.)</td> <td><br /></td> </tr> </tbody></table> <p><a name="Irregular_shapes" id="Irregular_shapes"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Irregular shapes</span></h2> <table id="sortable_table_id_7" class="wikitable sortable"><tbody><tr> <th width="75">Image <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="150">Type <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="75">Common? <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Description <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> <th width="225">Translation <a href="http://en.wikipedia.org/wiki/List_of_pasta#" class="sortheader" onclick="ts_resortTable(this);return false;"><span class="sortarrow"></span></a></th> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Gnocchi_with_truffle.jpg" class="image" title="Gnocchi with truffle.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Gnocchi_with_truffle.jpg/75px-Gnocchi_with_truffle.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Gnocchi" title="Gnocchi">Gnocchi</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>Round in shape and often made with flour plus potatoes.</td> <td>From the Italian gnocco, meaning "a knot in wood"</td> </tr> <tr> <td><a href="http://en.wikipedia.org/wiki/Image:Sp%C3%A4tzle-02.jpg" class="image" title="Spätzle-02.jpg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Sp%C3%A4tzle-02.jpg/75px-Sp%C3%A4tzle-02.jpg" border="0" height="50" width="75" /></a></td> <td><a href="http://en.wikipedia.org/wiki/Sp%C3%A4tzle" title="Spätzle">Spätzle</a></td> <td style="background: rgb(144, 255, 144) none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: black;" class="table-yes">Yes</td> <td>German egg pasta that is either round in shape or completely irregular, when hand made.</td> <td>Means "little sparrow" in <a href="http://en.wikipedia.org/wiki/German_language" title="German language">German</a>.</td></tr></tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-87877435581060122242008-08-11T11:03:00.000-07:002008-08-11T11:07:30.893-07:00BEEF CUTS MADE EASY!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2RLmLefrGmDoULpC4YGSaD9KRjb99U0ucw-fjoy1fxCVx7bRiQ7q8FnesJ-0_13kqdzsEtXgDt409IFSfBIwxCZdL1HfKs5GKrV_HfNEgo3tSPE3Rx9oQ-NeqXmy4JqXNx3_Wyviopg/s1600-h/Beef_Cut_Chart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2RLmLefrGmDoULpC4YGSaD9KRjb99U0ucw-fjoy1fxCVx7bRiQ7q8FnesJ-0_13kqdzsEtXgDt409IFSfBIwxCZdL1HfKs5GKrV_HfNEgo3tSPE3Rx9oQ-NeqXmy4JqXNx3_Wyviopg/s400/Beef_Cut_Chart.jpg" alt="" id="BLOGGER_PHOTO_ID_5233322769761506898" border="0" /></a><br /><div style="text-align: center;">CHECK THIS INTERESTING SITE!<br /><a href="http://www.beefitswhatsfordinner.com/pdf/BeefCutsEn.pdf">http://www.beefitswhatsfordinner.com/pdf/BeefCutsEn.pdf<br /></a><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-75818447085326920032008-08-09T22:15:00.000-07:002008-08-09T22:16:44.364-07:00CHEF'S UNIFORM<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3>The traditional <b>chef's uniform</b>, including <a href="http://en.wikipedia.org/wiki/Toque_%28French%29" title="Toque (French)">toque</a> (traditional hat), white double breasted jacket, and checked pants are instantly recognized by most members of the Western world, especially in this day of television's celebrity chefs. What isn't obvious is the origins, generally for practical reasons, of each item. <p>The double breasted jacket can be reversed to hide stains. Its thick <a href="http://en.wikipedia.org/wiki/Cotton" title="Cotton">cotton</a> cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to the frequent washing and survive contact with hot items without melting.</p> <p>The <a href="http://en.wikipedia.org/wiki/Houndstooth" title="Houndstooth"><i>hound's tooth</i></a> checked pattern frequent on trousers serves to <a href="http://en.wikipedia.org/wiki/Camouflage" title="Camouflage">camouflage</a> minor stains. The use of white for other pieces of clothing, especially by highly visible head chefs, is intended to denote cleanliness.</p> <p>An <a href="http://en.wikipedia.org/wiki/Apron" title="Apron">apron</a> is an obviously useful piece of equipment used to shield the rest of the wearer's garments from food splatters and stains.</p> <p>The toque (chef's hat) dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.</p> <p>Some modern chefs have put their own distinct spin on the traditional uniform. Color, pattern and design changes all contribute to the unique personality of these chefs. But the traditional, practical, clothing of the chef still remains a standard in the food industry.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-4455472391640087952008-08-09T22:10:00.000-07:002008-08-09T22:19:18.183-07:00TOQUE: THE CHEF'S HAT<h1 class="firstHeading">Toque<br /></h1> <h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <div id="jump-to-nav"> </div> <!-- start content --> <div class="thumb tright"> <div class="thumbinner" style="width: 302px;"><a href="http://en.wikipedia.org/wiki/Image:Chef-gallia5.jpg" class="image" title="Chefs wearing toques."><img alt="Chefs wearing toques." src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Chef-gallia5.jpg/300px-Chef-gallia5.jpg" class="thumbimage" border="0" height="225" width="300" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Chef-gallia5.jpg" class="internal" title="Enlarge"><br /></a></div> Chefs wearing toques.</div> </div> </div> <p>A <b>toque</b> (<small>IPA</small>: <span title="Pronunciation in IPA" class="IPA"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English" title="Help:IPA for English">/toʊk/</a></span>) is a type of <a href="http://en.wikipedia.org/wiki/Hat" title="Hat">hat</a> with a narrow brim or no brim at all. They were popular from the 13th to the 16th century in Europe, especially <a href="http://en.wikipedia.org/wiki/France" title="France">France</a>.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Etymology" id="Etymology"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Etymology</span></h2> <p>The word Toque is <a href="http://en.wikipedia.org/wiki/Arabic" class="mw-redirect" title="Arabic">Arabic</a> "طوق" for "Round" and "طاقية" "Taqia" for "Hat" originally for something "Round" that has an opening. The word has been known in <a href="http://en.wikipedia.org/wiki/English_language" title="English language">English</a> since <a href="http://en.wikipedia.org/wiki/1505" title="1505">1505</a>. It came through the Medieval <a href="http://en.wikipedia.org/wiki/French_language" title="French language">French</a> toque (15th century), presumably by the way of the [|Spanish]] <i>toca</i> "woman's headdress", from <a href="http://en.wikipedia.org/wiki/Arabic" class="mw-redirect" title="Arabic">Arabic</a> *<i>taqa'</i>طاقة' 'Opening'.</p> <p><a name="Culinary_use" id="Culinary_use"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Culinary use</span></h2> <p>A <i><b>toque blanche</b></i> (<a href="http://en.wikipedia.org/wiki/French_language" title="French language">French</a> for "white hat"), often shortened to toque, is a tall, round, pleated, starched white hat worn by <a href="http://en.wikipedia.org/wiki/Chef" title="Chef">chefs</a>. The many folds on a toque blanche are believed to signify the many ways that an <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">egg</a> can be cooked<sup class="noprint Template-Fact"><span title="This claim needs references to reliable sources since December 2007" style="white-space: nowrap;"></span></sup>. Many toques have exactly 100 <a href="http://en.wikipedia.org/wiki/Pleat" title="Pleat">pleats</a>.</p> <p>The toque most likely originated as the result of the gradual evolution of head coverings worn by cooks throughout the centuries. Their roots are sometimes traced to the <i>casque a meche</i> (stocking cap) worn by 18th-century French chefs. The colour of the <i>casque a meche</i> denoted the rank of the wearer. Boucher, the personal chef of the French statesman <a href="http://en.wikipedia.org/wiki/Talleyrand" class="mw-redirect" title="Talleyrand">Talleyrand</a>, was the first to insist on white toques for sanitary reasons. The modern toque is popularly believed to have originated with the famous French chefs <a href="http://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a> and <a href="http://en.wikipedia.org/wiki/Auguste_Escoffier" title="Auguste Escoffier">Auguste Escoffier</a>.</p> <p><a name="Justice" id="Justice"></a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-24872943869264217632008-08-09T22:02:00.000-07:002008-08-09T22:07:58.501-07:00CHEF<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3><br /><div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Cooks_050918_154402.jpg" class="image" title="Chefs in training in Paris"><img alt="Chefs in training in Paris" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Cooks_050918_154402.jpg/250px-Cooks_050918_154402.jpg" class="thumbimage" border="0" height="239" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Cooks_050918_154402.jpg" class="internal" title="Enlarge"><br /></a></div> Chefs in training in <a href="http://en.wikipedia.org/wiki/Paris" title="Paris">Paris</a></div> </div> </div> <p>A <i>chef</i> is a person who <a href="http://en.wikipedia.org/wiki/Cooking" title="Cooking">cooks</a> professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Word_history" id="Word_history"></a></p> <h2><span class="editsection">W</span><span class="mw-headline">ord history</span></h2> <p>"Chef" (from <a href="http://en.wikipedia.org/wiki/Latin" title="Latin">Latin</a> <i>caput</i>) is the abbreviated form of the <a href="http://en.wikipedia.org/wiki/French_language" title="French language">French</a> phrase <i>chef de cuisine</i>, the "chief" or "head" of a <a href="http://en.wikipedia.org/wiki/Kitchen" title="Kitchen">kitchen</a>. The title chef in the <a href="http://en.wikipedia.org/wiki/Culinary_profession" class="mw-redirect" title="Culinary profession">culinary profession</a> originates from the roots of <a href="http://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a> in the 19th century. <a href="http://en.wikipedia.org/wiki/English_language" title="English language">English</a> use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank.</p> <p><a name="Various_chef_titles" id="Various_chef_titles"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Various chef titles</span></h2> <div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:DSCN0131.jpg" class="image" title="An American chef"><img alt="An American chef" src="http://upload.wikimedia.org/wikipedia/en/thumb/a/a5/DSCN0131.jpg/250px-DSCN0131.jpg" class="thumbimage" border="0" height="188" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:DSCN0131.jpg" class="internal" title="Enlarge"><br /></a></div> An American chef</div> </div> </div> <p>Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the <a href="http://en.wikipedia.org/wiki/Brigade_de_cuisine" title="Brigade de cuisine">brigade system</a> (<i>Brigade de cuisine</i>), documented by <a href="http://en.wikipedia.org/wiki/Georges_Auguste_Escoffier" class="mw-redirect" title="Georges Auguste Escoffier">Georges Auguste Escoffier</a>, while others have a more general meaning depending on the individual kitchen. Not all <a href="http://en.wikipedia.org/wiki/Restaurant" title="Restaurant">restaurants</a> will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as <a href="http://en.wikipedia.org/wiki/Diner" title="Diner">diners</a> are more often called "cook" or "short-order cook".</p> <p><br /></p> <p><a name="Chef_de_Cuisine" id="Chef_de_Cuisine"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Chef de Cuisine</span></h3> <p><i>Chef de Cuisine</i> ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in <a href="http://en.wikipedia.org/wiki/Europe" title="Europe">European</a> kitchens or those <a href="http://en.wikipedia.org/wiki/Americas" title="Americas">American</a> kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.</p> <p><a name="Sous_chef" id="Sous_chef"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Sous chef</span></h3> <p>The <i>sous-chef de cuisine</i> (under-chef of the kitchen) is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the <i>chef de partie</i> (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.</p> <p><a name="Expediter_.28Aboyeur.29" id="Expediter_.28Aboyeur.29"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Expediter (<i>Aboyeur</i>)</span></h3> <p>The <i>expediter</i> takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the <a href="http://en.wikipedia.org/wiki/Dining_room" title="Dining room">dining room</a>. In some operations this task may be done by either the executive chef or the sous chef.</p> <p><a name="Chef_de_Partie" id="Chef_de_Partie"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Chef de Partie</span></h3> <p>A <i>chef de partie</i>, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.</p> <dl><dd><b>Station chef titles which are part of the brigade system include-</b><sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/Chef#cite_note-3" title=""></a></sup> <dl><dd><i>Sauté Chef (<a href="http://en.wikipedia.org/wiki/Saucier" title="Saucier">Saucier</a>)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[sos.je]</span> - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.</dd><dd><i>Fish Chef (Poissonier)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[pwɑ.so.ɲe]</span> - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.</dd><dd><i>Roast Chef (Rotisseur)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[ʀo.ti.sœʀ]</span> - Prepares <a href="http://en.wikipedia.org/wiki/Roast" class="mw-redirect" title="Roast">roasted</a> and <a href="http://en.wikipedia.org/wiki/Braise" class="mw-redirect" title="Braise">braised</a> <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meats</a> and their appropriate sauce.</dd><dd><i>Grill Chef (Grillardin)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[gʀi.jaʀ.dɛ̃]</span> - Prepares all <a href="http://en.wikipedia.org/wiki/Grill" title="Grill">grilled</a> <a href="http://en.wikipedia.org/wiki/Food" title="Food">foods</a>, this position may be combined with the rotisseur.</dd><dd><i>Fry Chef (Friturier)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[fʀi.ty.ʀje]</span> - Prepares all fried items, position may be combined with the rotisseur position.</dd><dd><i>Vegetable Chef (Entremetier)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[ã.tʀə.me.tje]</span> - Prepares hot <a href="http://en.wikipedia.org/wiki/Appetizer" class="mw-redirect" title="Appetizer">appetizers</a> and often prepares the soups, vegetables, pastas and starches. In a full brigade system a <i>potager</i> would prepare soups and a <i>legumier</i> would prepare <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable">vegetables</a>.</dd><dd><i>Roundsman (Tournant)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[tuʀ.nã]</span> - Also referred to as a swing cook, fills in as needed on station in kitchen.</dd><dd><i>Pantry Chef (<a href="http://en.wikipedia.org/wiki/Garde_Manger" class="mw-redirect" title="Garde Manger">Garde Manger</a>)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[gaʀd mã.ʒe]</span> They are responsible for preparing cold foods, including <a href="http://en.wikipedia.org/wiki/Salad" title="Salad">salads</a>, cold <a href="http://en.wikipedia.org/wiki/Appetizer" class="mw-redirect" title="Appetizer">appetizers</a>, <a href="http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9" title="Pâté">pâtés</a> and other <a href="http://en.wikipedia.org/wiki/Charcuterie" title="Charcuterie">charcuterie</a> items.</dd><dd><i><a href="http://en.wikipedia.org/wiki/Butcher" title="Butcher">Butcher</a> (<a href="http://en.wikipedia.org/wiki/Butcher" title="Butcher">Boucher</a>)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[bu.ʃe]</span> - <a href="http://en.wikipedia.org/wiki/Butcher" title="Butcher">Butchers</a> meats, <a href="http://en.wikipedia.org/wiki/Poultry" title="Poultry">poultry</a> and sometimes <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a>. May also be responsible for breading <a href="http://en.wikipedia.org/wiki/Meat" title="Meat">meats</a> and <a href="http://en.wikipedia.org/wiki/Fish" title="Fish">fish</a>.</dd><dd><i><a href="http://en.wikipedia.org/wiki/Pastry_Chef" class="mw-redirect" title="Pastry Chef">Pastry Chef</a> (<a href="http://en.wikipedia.org/wiki/P%C3%A2tissier" class="mw-redirect" title="Pâtissier">Pâtissier</a>)</i> <span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[pa.ti.sje]</span> - Prepare baked goods, pastries and desserts. In larger establishments, the <a href="http://en.wikipedia.org/wiki/Pastry_chef" title="Pastry chef">pastry chef</a> often supervises a separate team in their own kitchen or separate shop.</dd></dl> </dd></dl> <p><a name="Commis" id="Commis"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Commis</span></h3> <p>A commis is an <i>apprentice</i> in larger kitchens that works under a <i>chef de partie</i> in order to learn the station's responsibilities and operation.They are Chefs who have recently completed formal culinary training or are still undergoing training. </p> <p><a name="European_training" id="European_training"></a></p> <h4><span class="editsection"></span><span class="mw-headline">European training</span></h4> <p>The training period for a chef is generally four years. Thus a commis would have 4 levels: 1st year commis, 2nd year commis, and so on. The rate of pay is usually in accordance with their training status. Commis chefs are usually placed in sections of the Kitchen (eg. the starter/entrée section) under the guidance of a chef de partie and are given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each section of the Kitchen to learn the basics. Unaided, a commis will also very often work on the Vegetable section of a kitchen.</p> <p>The usual formal training period for a chef at the start of his/her career is two years in catering college and will spend the summer seasons in work placements. In some cases, this is modified to 'day-release' courses, whereby a chef will work full-time in a kitchen as an apprentice and then would attend catering college on days off. These courses can last between one to three years. Once the chef has completed the fourth year in training, they would usually move up to demi-chef de partie or chef de partie. </p> <p><a name="Kitchen_assistants" id="Kitchen_assistants"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Kitchen assistants</span></h2> <p>Kitchen assistants are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to keep costs down.</p> <p>A <i>communard</i> would be in charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal.</p> <p>The <i>escuelerie</i> or dishwasher, (from 15th century French) is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is <i>Chef de Plúnge</i>.</p> <p><a name="Uniform" id="Uniform"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Uniform</span></h2> <p>The standard uniform for a chef is as follows: hat, necktie, double-breasted jacket, apron, checked trousers and steel-toe capped shoes or clogs. A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will also usually assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.</p> <p>Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely decorative. The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds. An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. The safety aspect of this being that if hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelery is not allowed apart from wedding bands.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-19617433525654954162008-08-09T21:37:00.000-07:002008-08-09T21:46:20.186-07:00CUISINES AROUND THE WORLD<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <!-- start content --> <p>This is an alphabetical list of various <a href="http://en.wikipedia.org/wiki/Cuisine" title="Cuisine">cuisines</a>.</p><script type="text/javascript">//<![CDATA[ if (window.showTocToggle) { var tocShowText = "show"; var tocHideText = "hide"; showTocToggle(); } //]]> </script> <p><a name="Cuisines_of_Africa" id="Cuisines_of_Africa"></a></p> <h2><span class="editsection"></span><span class="mw-headline"><br /></span></h2><p><a name="Cuisines_of_Central_Africa" id="Cuisines_of_Central_Africa"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of Central Africa</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Burundi.svg" class="image" title="Flag of Burundi"><img alt="Flag of Burundi" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Flag_of_Burundi.svg/22px-Flag_of_Burundi.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Burundi#Food_and_Drink" title="Culture of Burundi">Cuisine of Burundi</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cameroon.svg" class="image" title="Flag of Cameroon"><img alt="Flag of Cameroon" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Flag_of_Cameroon.svg/22px-Flag_of_Cameroon.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Cameroon" title="Cuisine of Cameroon">Cuisine of Cameroon</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Democratic_Republic_of_the_Congo.svg" class="image" title="Flag of the Democratic Republic of the Congo"><img alt="Flag of the Democratic Republic of the Congo" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Flag_of_the_Democratic_Republic_of_the_Congo.svg/22px-Flag_of_the_Democratic_Republic_of_the_Congo.svg.png" class="thumbborder" border="0" height="17" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Democratic_Republic_of_the_Congo" title="Cuisine of the Democratic Republic of the Congo">Cuisine of the Democratic Republic of the Congo</a></li></ul> <p><a name="Cuisines_of_North_Africa" id="Cuisines_of_North_Africa"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of North Africa</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Egypt.svg" class="image" title="Flag of Egypt"><img alt="Flag of Egypt" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Flag_of_Egypt.svg/22px-Flag_of_Egypt.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Egypt" class="mw-redirect" title="Cuisine of Egypt">Cuisine of Egypt</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Libya.svg" class="image" title="Flag of Libya"><img alt="Flag of Libya" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flag_of_Libya.svg/22px-Flag_of_Libya.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Libya" title="Culture of Libya">Cuisine of Libya</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Morocco.svg" class="image" title="Flag of Morocco"><img alt="Flag of Morocco" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Flag_of_Morocco.svg/22px-Flag_of_Morocco.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Morocco" title="Cuisine of Morocco">Cuisine of Morocco</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Tunisia.svg" class="image" title="Flag of Tunisia"><img alt="Flag of Tunisia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Flag_of_Tunisia.svg/22px-Flag_of_Tunisia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Tunisia" title="Cuisine of Tunisia">Cuisine of Tunisia</a></li></ul> <p><a name="Cuisines_of_East_Africa" id="Cuisines_of_East_Africa"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of East Africa</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Eritrea.svg" class="image" title="Flag of Eritrea"><img alt="Flag of Eritrea" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Flag_of_Eritrea.svg/22px-Flag_of_Eritrea.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Eritrea" title="Cuisine of Eritrea">Cuisine of Eritrea</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Ethiopia.svg" class="image" title="Flag of Ethiopia"><img alt="Flag of Ethiopia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/22px-Flag_of_Ethiopia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Ethiopia" title="Cuisine of Ethiopia">Cuisine of Ethiopia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Somalia.svg" class="image" title="Flag of Somalia"><img alt="Flag of Somalia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Flag_of_Somalia.svg/22px-Flag_of_Somalia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Somalia" title="Cuisine of Somalia">Cuisine of Somalia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Somaliland.svg" class="image" title="Flag of Somaliland"><img alt="Flag of Somaliland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Flag_of_Somaliland.svg/22px-Flag_of_Somaliland.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Somaliland" title="Cuisine of Somaliland">Cuisine of Somaliland</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Tanzania.svg" class="image" title="Flag of Tanzania"><img alt="Flag of Tanzania" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Flag_of_Tanzania.svg/22px-Flag_of_Tanzania.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Tanzania#Food" title="Culture of Tanzania">Cuisine of Tanzania</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Uganda.svg" class="image" title="Flag of Uganda"><img alt="Flag of Uganda" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Flag_of_Uganda.svg/22px-Flag_of_Uganda.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Uganda" title="Cuisine of Uganda">Cuisine of Uganda</a></li></ul> <p><a name="Cuisines_of_Southern_Africa" id="Cuisines_of_Southern_Africa"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of Southern Africa</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Botswana.svg" class="image" title="Flag of Botswana"><img alt="Flag of Botswana" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_Botswana.svg/22px-Flag_of_Botswana.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Botswana" title="Cuisine of Botswana">Cuisine of Botswana</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Madagascar.svg" class="image" title="Flag of Madagascar"><img alt="Flag of Madagascar" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Flag_of_Madagascar.svg/22px-Flag_of_Madagascar.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Madagascar" title="Cuisine of Madagascar">Cuisine of Madagascar</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Mauritius.svg" class="image" title="Flag of Mauritius"><img alt="Flag of Mauritius" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Flag_of_Mauritius.svg/22px-Flag_of_Mauritius.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Mauritius#Mauritian_cuisine" title="Culture of Mauritius">Mauritian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Namibia.svg" class="image" title="Flag of Namibia"><img alt="Flag of Namibia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Flag_of_Namibia.svg/22px-Flag_of_Namibia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Namibia" title="Cuisine of Namibia">Cuisine of Namibia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_South_Africa.svg" class="image" title="Flag of South Africa"><img alt="Flag of South Africa" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Flag_of_South_Africa.svg/22px-Flag_of_South_Africa.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_South_Africa" title="Cuisine of South Africa">Cuisine of South Africa</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Zimbabwe.svg" class="image" title="Flag of Zimbabwe"><img alt="Flag of Zimbabwe" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Flag_of_Zimbabwe.svg/22px-Flag_of_Zimbabwe.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Zimbabwe#Food" title="Culture of Zimbabwe">Cuisine of Zimbabwe</a></li></ul> <p><a name="Cuisines_of_West_Africa" id="Cuisines_of_West_Africa"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of West Africa</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cote_d%27Ivoire.svg" class="image" title="Flag of Côte d'Ivoire"><img alt="Flag of Côte d'Ivoire" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Flag_of_Cote_d%27Ivoire.svg/22px-Flag_of_Cote_d%27Ivoire.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_C%C3%B4te_d%27Ivoire#Food" title="Culture of Côte d'Ivoire">Cuisine of Côte d'Ivoire</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Ghana.svg" class="image" title="Flag of Ghana"><img alt="Flag of Ghana" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Flag_of_Ghana.svg/22px-Flag_of_Ghana.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Ghana" title="Cuisine of Ghana">Cuisine of Ghana</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Nigeria.svg" class="image" title="Flag of Nigeria"><img alt="Flag of Nigeria" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/22px-Flag_of_Nigeria.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Nigeria" title="Cuisine of Nigeria">Cuisine of Nigeria</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Sierra_Leone.svg" class="image" title="Flag of Sierra Leone"><img alt="Flag of Sierra Leone" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Flag_of_Sierra_Leone.svg/22px-Flag_of_Sierra_Leone.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Sierra_Leone" title="Cuisine of Sierra Leone">Cuisine of Sierra Leone</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Senegal.svg" class="image" title="Flag of Senegal"><img alt="Flag of Senegal" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Flag_of_Senegal.svg/22px-Flag_of_Senegal.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Senegal" title="Cuisine of Senegal">Cuisine of Senegal</a></li></ul> <p><a name="Cuisines_of_Asia" id="Cuisines_of_Asia"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cuisines of Asia</span></h2> <p><a name="Cuisines_of_Central_Asia" id="Cuisines_of_Central_Asia"></a></p> <h3><span class="editsection">C</span><span class="mw-headline">uisines of Central Asia</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Central_Asian_Cuisine" class="mw-redirect" title="Central Asian Cuisine">Central Asian Cuisine</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Afghanistan.svg" class="image" title="Flag of Afghanistan"><img alt="Flag of Afghanistan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Flag_of_Afghanistan.svg/22px-Flag_of_Afghanistan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Afghanistan" title="Cuisine of Afghanistan">Cuisine of Afghanistan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kyrgyzstan.svg" class="image" title="Flag of Kyrgyzstan"><img alt="Flag of Kyrgyzstan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Flag_of_Kyrgyzstan.svg/22px-Flag_of_Kyrgyzstan.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Kyrgyzstan" title="Cuisine of Kyrgyzstan">Cuisine of Kyrgyzstan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Mongolia.svg" class="image" title="Flag of Mongolia"><img alt="Flag of Mongolia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Flag_of_Mongolia.svg/22px-Flag_of_Mongolia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Mongolia" title="Cuisine of Mongolia">Cuisine of Mongolia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Tajikistan.svg" class="image" title="Flag of Tajikistan"><img alt="Flag of Tajikistan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Flag_of_Tajikistan.svg/22px-Flag_of_Tajikistan.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Tajikistan" title="Cuisine of Tajikistan">Cuisine of Tajikistan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Tibet.svg" class="image" title="Flag of Tibet"><img alt="Flag of Tibet" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Flag_of_Tibet.svg/22px-Flag_of_Tibet.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Tibet" title="Cuisine of Tibet">Cuisine of Tibet</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Turkmenistan.svg" class="image" title="Flag of Turkmenistan"><img alt="Flag of Turkmenistan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Flag_of_Turkmenistan.svg/22px-Flag_of_Turkmenistan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Turkmenistan" title="Cuisine of Turkmenistan">Cuisine of Turkmenistan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Uzbekistan.svg" class="image" title="Flag of Uzbekistan"><img alt="Flag of Uzbekistan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/22px-Flag_of_Uzbekistan.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Uzbekistan" title="Cuisine of Uzbekistan">Cuisine of Uzbekistan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Eastern_Turkistan.svg" class="image" title="Flag of East Turkestan"><img alt="Flag of East Turkestan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Flag_of_Eastern_Turkistan.svg/22px-Flag_of_Eastern_Turkistan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Xinjiang" title="Cuisine of Xinjiang">Cuisine of Xinjiang</a></li></ul> <p><a name="Cuisines_of_East_Asia" id="Cuisines_of_East_Asia"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of East Asia</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Cuisine_of_Asia" class="mw-redirect" title="Cuisine of Asia">Cuisine of Asia</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_People%27s_Republic_of_China.svg" class="image" title="Flag of the People's Republic of China"><img alt="Flag of the People's Republic of China" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/22px-Flag_of_the_People%27s_Republic_of_China.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_China" class="mw-redirect" title="Cuisine of China">Cuisine of China</a> <ul><li><a href="http://en.wikipedia.org/wiki/Beijing_cuisine" title="Beijing cuisine">Beijing cuisine</a> <ul><li><a href="http://en.wikipedia.org/wiki/Chinese_aristocrat_cuisine" title="Chinese aristocrat cuisine">Chinese aristocrat cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Chinese_imperial_cuisine" class="mw-redirect" title="Chinese imperial cuisine">Chinese imperial cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Liaoning_cuisine" title="Liaoning cuisine">Liaoning cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Chinese_Buddhist_cuisine" class="mw-redirect" title="Chinese Buddhist cuisine">Chinese Buddhist cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cantonese_cuisine" title="Cantonese cuisine">Cantonese cuisine</a> <ul><li><a href="http://en.wikipedia.org/wiki/Chiuchow_cuisine" title="Chiuchow cuisine">Chiuchow cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Hakka_cuisine" title="Hakka cuisine">Hakka cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Henan_cuisine" title="Henan cuisine">Henan cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Anhui_cuisine" title="Anhui cuisine">Anhui cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Fujian_cuisine" title="Fujian cuisine">Fujian cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Hubei_cuisine" title="Hubei cuisine">Hubei cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Hunan_cuisine" title="Hunan cuisine">Hunan cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese Islamic cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Shanxi_cuisine" title="Shanxi cuisine">Shanxi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Jiangxi_cuisine" title="Jiangxi cuisine">Jiangxi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Shanghai_cuisine" title="Shanghai cuisine">Shanghai cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Jiangsu_cuisine" title="Jiangsu cuisine">Jiangsu cuisine</a> <ul><li><a href="http://en.wikipedia.org/wiki/Huaiyang_cuisine" title="Huaiyang cuisine">Huaiyang cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Guizhou_cuisine" title="Guizhou cuisine">Guizhou cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Northeastern_Chinese_cuisine" title="Northeastern Chinese cuisine">Northeastern Chinese cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Shandong_cuisine" title="Shandong cuisine">Shandong cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Shaanxi_cuisine" title="Shaanxi cuisine">Shaanxi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Szechuan_cuisine" title="Szechuan cuisine">Szechuan cuisine</a> (Sichuan)</li><li><a href="http://en.wikipedia.org/wiki/Yunnan_cuisine" title="Yunnan cuisine">Yunnan cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Zhejiang_cuisine" title="Zhejiang cuisine">Zhejiang cuisine</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Hong_Kong.svg" class="image" title="Flag of Hong Kong"><img alt="Flag of Hong Kong" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Flag_of_Hong_Kong.svg/22px-Flag_of_Hong_Kong.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Hong_Kong_cuisine" class="mw-redirect" title="Hong Kong cuisine">Hong Kong</a> <ul><li><a href="http://en.wikipedia.org/wiki/Hong_Kong-style_western_cuisine" class="mw-redirect" title="Hong Kong-style western cuisine">Hong Kong - western style</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Japan.svg" class="image" title="Flag of Japan"><img alt="Flag of Japan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Flag_of_Japan.svg/22px-Flag_of_Japan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Japan" class="mw-redirect" title="Cuisine of Japan">Cuisine of Japan</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Okinawa%2C_Japan.svg" class="image" title="Flag of Okinawa Prefecture"><img alt="Flag of Okinawa Prefecture" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Flag_of_Okinawa%2C_Japan.svg/22px-Flag_of_Okinawa%2C_Japan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Okinawa" class="mw-redirect" title="Cuisine of Okinawa">Cuisine of Okinawa</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Unification_flag_of_Korea.svg" class="image" title="Flag of Korea"><img alt="Flag of Korea" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Unification_flag_of_Korea.svg/22px-Unification_flag_of_Korea.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Korea" class="mw-redirect" title="Cuisine of Korea">Cuisine of Korea</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Macau.svg" class="image" title="Flag of Macau"><img alt="Flag of Macau" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Flag_of_Macau.svg/22px-Flag_of_Macau.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Macanese_cuisine" title="Macanese cuisine">Macanese cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Mongolia.svg" class="image" title="Flag of Mongolia"><img alt="Flag of Mongolia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Flag_of_Mongolia.svg/22px-Flag_of_Mongolia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Mongolian_cuisine" class="mw-redirect" title="Mongolian cuisine">Mongolian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Republic_of_China.svg" class="image" title="Flag of the Republic of China"><img alt="Flag of the Republic of China" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Flag_of_the_Republic_of_China.svg/22px-Flag_of_the_Republic_of_China.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Taiwan" class="mw-redirect" title="Cuisine of Taiwan">Cuisine of Taiwan</a></li></ul> <p><a name="Cuisines_of_Southeast_Asia" id="Cuisines_of_Southeast_Asia"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of Southeast Asia</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Cuisine_of_Asia" class="mw-redirect" title="Cuisine of Asia">Cuisine of Asia</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cambodia.svg" class="image" title="Flag of Cambodia"><img alt="Flag of Cambodia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Flag_of_Cambodia.svg/22px-Flag_of_Cambodia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Cambodia" title="Cuisine of Cambodia">Cuisine of Cambodia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Indonesia.svg" class="image" title="Flag of Indonesia"><img alt="Flag of Indonesia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/22px-Flag_of_Indonesia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Indonesia" title="Cuisine of Indonesia">Cuisine of Indonesia</a> <ul><li><a href="http://en.wikipedia.org/wiki/Indonesian_Chinese_cuisine" title="Indonesian Chinese cuisine">Indonesian Chinese cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/List_of_Minangkabau_cuisine" title="List of Minangkabau cuisine">Minangkabau cuisine</a></li><li><a href="http://en.wikipedia.org/w/index.php?title=Balinese_Cuisine&action=edit&redlink=1" class="new" title="Balinese Cuisine (page does not exist)">Balinese Cuisine</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Laos.svg" class="image" title="Flag of Laos"><img alt="Flag of Laos" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Flag_of_Laos.svg/22px-Flag_of_Laos.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Laos" class="mw-redirect" title="Cuisine of Laos">Cuisine of Laos</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Malaysia.svg" class="image" title="Flag of Malaysia"><img alt="Flag of Malaysia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/22px-Flag_of_Malaysia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Malaysia" title="Cuisine of Malaysia">Cuisine of Malaysia</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Penang_%28Malaysia%29.svg" class="image" title="Flag of Penang"><img alt="Flag of Penang" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Flag_of_Penang_%28Malaysia%29.svg/22px-Flag_of_Penang_%28Malaysia%29.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Penang_cuisine" title="Penang cuisine">Penang cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Perak.svg" class="image" title="Flag of Perak"><img alt="Flag of Perak" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Flag_of_Perak.svg/22px-Flag_of_Perak.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Ipoh_cuisine" title="Ipoh cuisine">Ipoh cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Myanmar.svg" class="image" title="Flag of Burma"><img alt="Flag of Burma" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Flag_of_Myanmar.svg/22px-Flag_of_Myanmar.svg.png" class="thumbborder" border="0" height="12" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Myanmar" class="mw-redirect" title="Cuisine of Myanmar">Cuisine of Myanmar</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Philippines.svg" class="image" title="Flag of the Philippines"><img alt="Flag of the Philippines" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Flag_of_the_Philippines.svg/22px-Flag_of_the_Philippines.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Philippines" title="Cuisine of the Philippines">Cuisine of the Philippines</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Singapore.svg" class="image" title="Flag of Singapore"><img alt="Flag of Singapore" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Flag_of_Singapore.svg/22px-Flag_of_Singapore.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Singapore" title="Cuisine of Singapore">Cuisine of Singapore</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Thailand.svg" class="image" title="Flag of Thailand"><img alt="Flag of Thailand" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/22px-Flag_of_Thailand.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Thailand" title="Cuisine of Thailand">Cuisine of Thailand</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Vietnam.svg" class="image" title="Flag of Vietnam"><img alt="Flag of Vietnam" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/22px-Flag_of_Vietnam.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Vietnam" class="mw-redirect" title="Cuisine of Vietnam">Cuisine of Vietnam</a></li></ul> <p><a name="Cuisines_of_the_South_Asia" id="Cuisines_of_the_South_Asia"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of the South Asia</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/South_Asian_cuisine" title="South Asian cuisine">South Asian cuisine</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bangladesh.svg" class="image" title="Flag of Bangladesh"><img alt="Flag of Bangladesh" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/22px-Flag_of_Bangladesh.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Bangladesh" title="Cuisine of Bangladesh">Cuisine of Bangladesh</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bhutan.svg" class="image" title="Flag of Bhutan"><img alt="Flag of Bhutan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Flag_of_Bhutan.svg/22px-Flag_of_Bhutan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Bhutan" title="Cuisine of Bhutan">Cuisine of Bhutan</a></li></ul> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_India.svg" class="image" title="Flag of India"><img alt="Flag of India" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Flag_of_India.svg/22px-Flag_of_India.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_India" class="mw-redirect" title="Cuisine of India">Cuisine of India</a> <ul><li><a href="http://en.wikipedia.org/wiki/North_Indian_cuisine" title="North Indian cuisine">North Indian cuisines</a> <ul><li><a href="http://en.wikipedia.org/wiki/Punjabi_cuisine" title="Punjabi cuisine">Punjabi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Uttar_Pradesh" title="Cuisine of Uttar Pradesh">Cuisine of Uttar Pradesh</a></li><li><a href="http://en.wikipedia.org/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Mughlai_cuisine" title="Mughlai cuisine">Mughlai cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Bhojpuri_cuisine" title="Bhojpuri cuisine">Bhojpuri cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Bihar" title="Cuisine of Bihar">Cuisine of Bihar</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Kashmir" title="Cuisine of Kashmir">Cuisine of Kashmir</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/South_Indian_cuisine" title="South Indian cuisine">South Indian cuisines</a> <ul><li><a href="http://en.wikipedia.org/wiki/Kerala_cuisine" class="mw-redirect" title="Kerala cuisine">Kerala cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Tamil_cuisine" title="Tamil cuisine">Tamil cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Andhra_cuisine" title="Andhra cuisine">Andhra cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Karnataka" title="Cuisine of Karnataka">Cuisine of Karnataka</a></li><li><a href="http://en.wikipedia.org/wiki/Hyderabadi_cuisine" title="Hyderabadi cuisine">Hyderabadi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Karnataka" title="Cuisine of Karnataka">Cuisine of Karnataka</a></li></ul> </li><li><a href="http://en.wikipedia.org/w/index.php?title=East_Indian_Cuisine&action=edit&redlink=1" class="new" title="East Indian Cuisine (page does not exist)">East Indian Cuisines</a> <ul><li><a href="http://en.wikipedia.org/wiki/Bengali_cuisine" title="Bengali cuisine">Bengali cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Bihar" title="Cuisine of Bihar">Cuisine of Bihar</a></li><li><a href="http://en.wikipedia.org/wiki/Traditional_Cuisines_of_Jharkhand" title="Traditional Cuisines of Jharkhand">Cuisine of Jharkhand</a></li><li><a href="http://en.wikipedia.org/wiki/Oriya_cuisine" title="Oriya cuisine">Oriya cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/w/index.php?title=North-East_Indian_Cuisine&action=edit&redlink=1" class="new" title="North-East Indian Cuisine (page does not exist)">North-East Indian Cuisines</a> <ul><li><a href="http://en.wikipedia.org/wiki/Sikkimese_cuisine" title="Sikkimese cuisine">Sikkimese cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Assam" title="Cuisine of Assam">Cuisine of Assam</a></li><li><a href="http://en.wikipedia.org/wiki/Tripuri_cuisine" title="Tripuri cuisine">Tripuri cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Naga_cuisine" title="Naga cuisine">Naga cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/w/index.php?title=West_Indian_cuisine&action=edit&redlink=1" class="new" title="West Indian cuisine (page does not exist)">West Indian cuisines</a> <ul><li><a href="http://en.wikipedia.org/wiki/Goan" class="mw-redirect" title="Goan">Goan cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Gujarati_cuisine" title="Gujarati cuisine">Gujarati cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Maharashtrian_cuisine" title="Maharashtrian cuisine">Maharashtrian cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Malvani_cuisine" title="Malvani cuisine">Malvani cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Parsi_cuisine" title="Parsi cuisine">Parsi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani cuisine</a></li></ul> </li><li>Other <ul><li><a href="http://en.wikipedia.org/wiki/Indian_Chinese_cuisine" title="Indian Chinese cuisine">Indian Chinese cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Jain_%28Satvika%29" title="Jain (Satvika)">Jain (Satvika)</a></li><li><a href="http://en.wikipedia.org/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Chettinad_cuisine" title="Chettinad cuisine">Chettinad cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Udupi_cuisine" title="Udupi cuisine">Udupi cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Indian_fast_food" class="mw-redirect" title="Indian fast food">Indian fast food</a></li></ul> </li></ul> </li></ul> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Maldives.svg" class="image" title="Flag of the Maldives"><img alt="Flag of the Maldives" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Flag_of_Maldives.svg/22px-Flag_of_Maldives.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldivian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Nepal.svg" class="image" title="Flag of Nepal"><img alt="Flag of Nepal" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Flag_of_Nepal.svg/16px-Flag_of_Nepal.svg.png" border="0" height="20" width="16" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Nepal" class="mw-redirect" title="Cuisine of Nepal">Cuisine of Nepal</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Pakistan.svg" class="image" title="Flag of Pakistan"><img alt="Flag of Pakistan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Flag_of_Pakistan.svg/22px-Flag_of_Pakistan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Pakistan" title="Cuisine of Pakistan">Cuisine of Pakistan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Sri_Lanka.svg" class="image" title="Flag of Sri Lanka"><img alt="Flag of Sri Lanka" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Flag_of_Sri_Lanka.svg/22px-Flag_of_Sri_Lanka.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Sri_Lanka" title="Cuisine of Sri Lanka">Cuisine of Sri Lanka</a></li></ul> <p><a name="Cuisines_of_the_Middle_East" id="Cuisines_of_the_Middle_East"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of the Middle East</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Middle_East" class="mw-redirect" title="Cuisine of the Middle East">Cuisine of the Middle East</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:FlagofAssyria.svg" class="image" title="FlagofAssyria.svg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/06/FlagofAssyria.svg/22px-FlagofAssyria.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Assyrian_cuisine" title="Assyrian cuisine">Assyrian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Iran.svg" class="image" title="Flag of Iran"><img alt="Flag of Iran" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/22px-Flag_of_Iran.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Iran" class="mw-redirect" title="Cuisine of Iran">Cuisine of Iran</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Iraq.svg" class="image" title="Flag of Iraq"><img alt="Flag of Iraq" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Flag_of_Iraq.svg/22px-Flag_of_Iraq.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Iraq" title="Cuisine of Iraq">Cuisine of Iraq</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kurdistan.svg" class="image" title="Kurdish flag"><img alt="Kurdish flag" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Flag_of_Kurdistan.svg/22px-Flag_of_Kurdistan.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdish cuisine</a></li></ul> </li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Arab_cuisine" title="Arab cuisine">Arab cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bahrain.svg" class="image" title="Flag of Bahrain"><img alt="Flag of Bahrain" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Flag_of_Bahrain.svg/22px-Flag_of_Bahrain.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Bahrain" title="Cuisine of Bahrain">Cuisine of Bahrain</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kuwait.svg" class="image" title="Flag of Kuwait"><img alt="Flag of Kuwait" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Flag_of_Kuwait.svg/22px-Flag_of_Kuwait.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Kuwait" title="Cuisine of Kuwait">Cuisine of Kuwait</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Oman.svg" class="image" title="Flag of Oman"><img alt="Flag of Oman" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Oman.svg/22px-Flag_of_Oman.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Oman" title="Cuisine of Oman">Cuisine of Oman</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Qatar.svg" class="image" title="Flag of Qatar"><img alt="Flag of Qatar" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Flag_of_Qatar.svg/22px-Flag_of_Qatar.svg.png" class="thumbborder" border="0" height="9" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Qatar" class="mw-redirect" title="Cuisine of Qatar">Cuisine of Qatar</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Saudi_Arabia.svg" class="image" title="Flag of Saudi Arabia"><img alt="Flag of Saudi Arabia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Flag_of_Saudi_Arabia.svg/22px-Flag_of_Saudi_Arabia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Saudi_Arabia" title="Cuisine of Saudi Arabia">Cuisine of Saudi Arabia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kuwait.svg" class="image" title="Flag of Kuwait"><img alt="Flag of Kuwait" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Flag_of_Kuwait.svg/22px-Flag_of_Kuwait.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Yemen" class="mw-redirect" title="Cuisine of Yemen">Cuisine of Yemen</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Israel.svg" class="image" title="Flag of Israel"><img alt="Flag of Israel" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Flag_of_Israel.svg/22px-Flag_of_Israel.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Jordan.svg" class="image" title="Flag of Jordan"><img alt="Flag of Jordan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Flag_of_Jordan.svg/22px-Flag_of_Jordan.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Jordan" class="mw-redirect" title="Cuisine of Jordan">Cuisine of Jordan</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Lebanon.svg" class="image" title="Flag of Lebanon"><img alt="Flag of Lebanon" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Flag_of_Lebanon.svg/22px-Flag_of_Lebanon.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Lebanon" class="mw-redirect" title="Cuisine of Lebanon">Cuisine of Lebanon</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Palestine.svg" class="image" title="Palestinian flag"><img alt="Palestinian flag" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Flag_of_Palestine.svg/22px-Flag_of_Palestine.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Palestinian_cuisine" title="Palestinian cuisine">Palestinian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Syria.svg" class="image" title="Flag of Syria"><img alt="Flag of Syria" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Flag_of_Syria.svg/22px-Flag_of_Syria.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Syria" title="Cuisine of Syria">Cuisine of Syria</a></li></ul> </li></ul> <p><a name="Cuisines_of_Europe" id="Cuisines_of_Europe"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cuisines of Europe</span></h2> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/European_cuisine" title="European cuisine">European cuisine</a>, <a href="http://en.wikipedia.org/wiki/Medieval_cuisine" title="Medieval cuisine">Medieval cuisine</a>, and <a href="http://en.wikipedia.org/wiki/Early_modern_European_cuisine" title="Early modern European cuisine">early modern European cuisine</a></i></span></dd></dl> <p><a name="Cuisines_of_Eastern_Europe" id="Cuisines_of_Eastern_Europe"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of Eastern Europe</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Eastern_European_cuisine" title="Eastern European cuisine">Eastern European cuisine</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Armenia.svg" class="image" title="Flag of Armenia"><img alt="Flag of Armenia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Flag_of_Armenia.svg/22px-Flag_of_Armenia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Armenia" title="Cuisine of Armenia">Armenian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Azerbaijan.svg" class="image" title="Flag of Azerbaijan"><img alt="Flag of Azerbaijan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/22px-Flag_of_Azerbaijan.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Azerbaijan" title="Cuisine of Azerbaijan">Azerbaijani cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Belarus.svg" class="image" title="Flag of Belarus"><img alt="Flag of Belarus" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Flag_of_Belarus.svg/22px-Flag_of_Belarus.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Belarusian_cuisine" class="mw-redirect" title="Belarusian cuisine">Belarusian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bulgaria.svg" class="image" title="Flag of Bulgaria"><img alt="Flag of Bulgaria" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Flag_of_Bulgaria.svg/22px-Flag_of_Bulgaria.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Bulgarian_cuisine" class="mw-redirect" title="Bulgarian cuisine">Bulgarian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Czech_Republic.svg" class="image" title="Flag of the Czech Republic"><img alt="Flag of the Czech Republic" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Flag_of_the_Czech_Republic.svg/22px-Flag_of_the_Czech_Republic.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Czech_cuisine" title="Czech cuisine">Czech cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Georgia.svg" class="image" title="Flag of Georgia (country)"><img alt="Flag of Georgia (country)" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Flag_of_Georgia.svg/22px-Flag_of_Georgia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Georgia_%28country%29" title="Cuisine of Georgia (country)">Georgian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Hungary.svg" class="image" title="Flag of Hungary"><img alt="Flag of Hungary" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/22px-Flag_of_Hungary.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Hungarian_cuisine" class="mw-redirect" title="Hungarian cuisine">Hungarian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kazakhstan.svg" class="image" title="Flag of Kazakhstan"><img alt="Flag of Kazakhstan" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Flag_of_Kazakhstan.svg/22px-Flag_of_Kazakhstan.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Kazakh_cuisine" title="Kazakh cuisine">Kazakh cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Poland.svg" class="image" title="Flag of Poland"><img alt="Flag of Poland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Flag_of_Poland.svg/22px-Flag_of_Poland.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Polish_cuisine" title="Polish cuisine">Polish cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Romania.svg" class="image" title="Flag of Romania"><img alt="Flag of Romania" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Romania.svg/22px-Flag_of_Romania.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Romanian_cuisine" title="Romanian cuisine">Romanian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Russia.svg" class="image" title="Flag of Russia"><img alt="Flag of Russia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Flag_of_Russia.svg/22px-Flag_of_Russia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Russian_cuisine" title="Russian cuisine">Russian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Slovakia.svg" class="image" title="Flag of Slovakia"><img alt="Flag of Slovakia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Flag_of_Slovakia.svg/22px-Flag_of_Slovakia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Slovak_cuisine" title="Slovak cuisine">Slovak cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Slovenia.svg" class="image" title="Flag of Slovenia"><img alt="Flag of Slovenia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Flag_of_Slovenia.svg/22px-Flag_of_Slovenia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Slovenian_cuisine" title="Slovenian cuisine">Slovenian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Ukraine.svg" class="image" title="Flag of Ukraine"><img alt="Flag of Ukraine" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/22px-Flag_of_Ukraine.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukrainian cuisine</a></li></ul> <p><a name="Northern_European_cuisines" id="Northern_European_cuisines"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Northern European cuisines</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/British_Isles" title="British Isles">British Isles</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Ireland.svg" class="image" title="Flag of Ireland"><img alt="Flag of Ireland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Flag_of_Ireland.svg/22px-Flag_of_Ireland.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Irish_cuisine" title="Irish cuisine">Irish cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_United_Kingdom.svg" class="image" title="Flag of the United Kingdom"><img alt="Flag of the United Kingdom" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Flag_of_the_United_Kingdom.svg/22px-Flag_of_the_United_Kingdom.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/British_cuisine" title="British cuisine">British cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_England.svg" class="image" title="Flag of England"><img alt="Flag of England" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Flag_of_England.svg/22px-Flag_of_England.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/English_cuisine" title="English cuisine">English cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Scotland.svg" class="image" title="Flag of Scotland"><img alt="Flag of Scotland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Flag_of_Scotland.svg/22px-Flag_of_Scotland.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Scottish_cuisine" title="Scottish cuisine">Scottish cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Wales_2.svg" class="image" title="Flag of Wales"><img alt="Flag of Wales" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Flag_of_Wales_2.svg/22px-Flag_of_Wales_2.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Welsh_cuisine" title="Welsh cuisine">Welsh cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Saint_Helena.svg" class="image" title="Flag of Saint Helena"><img alt="Flag of Saint Helena" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Flag_of_Saint_Helena.svg/22px-Flag_of_Saint_Helena.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Saint_Helena" title="Cuisine of Saint Helena">Cuisine of Saint Helena</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Anglo-Indian_Indentity.svg" class="image" title="Anglo-Indian Indentity.svg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Anglo-Indian_Indentity.svg/22px-Anglo-Indian_Indentity.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">Anglo-Indian cuisine</a></li></ul> </li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Scandinavia" title="Scandinavia">Scandinavia</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Denmark.svg" class="image" title="Flag of Denmark"><img alt="Flag of Denmark" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Flag_of_Denmark.svg/22px-Flag_of_Denmark.svg.png" class="thumbborder" border="0" height="17" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Denmark" title="Cuisine of Denmark">Cuisine of Denmark</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Faroe_Islands.svg" class="image" title="Flag of the Faroe Islands"><img alt="Flag of the Faroe Islands" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Flag_of_the_Faroe_Islands.svg/22px-Flag_of_the_Faroe_Islands.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Faroe_islands#Traditional_food" class="mw-redirect" title="Faroe islands">Cuisine of Faroe Islands</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Finland.svg" class="image" title="Flag of Finland"><img alt="Flag of Finland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Flag_of_Finland.svg/22px-Flag_of_Finland.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Finnish_cuisine" class="mw-redirect" title="Finnish cuisine">Finnish cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Iceland.svg" class="image" title="Flag of Iceland"><img alt="Flag of Iceland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Flag_of_Iceland.svg/22px-Flag_of_Iceland.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Icelandic_cuisine" class="mw-redirect" title="Icelandic cuisine">Icelandic cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Sami_flag.svg" class="image" title="Sami flag"><img alt="Sami flag" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Sami_flag.svg/22px-Sami_flag.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Lappish_cuisine" class="mw-redirect" title="Lappish cuisine">Lappish cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Norway.svg" class="image" title="Flag of Norway"><img alt="Flag of Norway" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Flag_of_Norway.svg/22px-Flag_of_Norway.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Norway" title="Cuisine of Norway">Cuisine of Norway</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Sweden.svg" class="image" title="Flag of Sweden"><img alt="Flag of Sweden" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Flag_of_Sweden.svg/22px-Flag_of_Sweden.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Swedish_cuisine" class="mw-redirect" title="Swedish cuisine">Swedish cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Baltic_states" title="Baltic states">Baltic states</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Estonia.svg" class="image" title="Flag of Estonia"><img alt="Flag of Estonia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Flag_of_Estonia.svg/22px-Flag_of_Estonia.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Estonia" title="Cuisine of Estonia">Cuisine of Estonia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Latvia.svg" class="image" title="Flag of Latvia"><img alt="Flag of Latvia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Latvia.svg/22px-Flag_of_Latvia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Latvia" title="Cuisine of Latvia">Cuisine of Latvia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Lithuania.svg" class="image" title="Flag of Lithuania"><img alt="Flag of Lithuania" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Flag_of_Lithuania.svg/22px-Flag_of_Lithuania.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Lithuanian_cuisine" title="Lithuanian cuisine">Lithuanian cuisine</a></li></ul> </li></ul> <p><a name="Southern_European_cuisines" id="Southern_European_cuisines"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Southern European cuisines</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Mediterranean" title="Cuisine of the Mediterranean">Cuisine of the Mediterranean</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cyprus.svg" class="image" title="Flag of Cyprus"><img alt="Flag of Cyprus" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Flag_of_Cyprus.svg/22px-Flag_of_Cyprus.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cypriot_cuisine" class="mw-redirect" title="Cypriot cuisine">Cypriot cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Turkish_Republic_of_Northern_Cyprus.svg" class="image" title="Flag of the Turkish Republic of Northern Cyprus"><img alt="Flag of the Turkish Republic of Northern Cyprus" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Flag_of_the_Turkish_Republic_of_Northern_Cyprus.svg/22px-Flag_of_the_Turkish_Republic_of_Northern_Cyprus.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Turkish_Republic_of_Northern_Cyprus" title="Cuisine of the Turkish Republic of Northern Cyprus">Cuisine of the Turkish Republic of Northern Cyprus</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Balkans" title="Balkans">Balkans</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Albania.svg" class="image" title="Flag of Albania"><img alt="Flag of Albania" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Flag_of_Albania.svg/22px-Flag_of_Albania.svg.png" class="thumbborder" border="0" height="16" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Albania" title="Cuisine of Albania">Albanian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bosnia_and_Herzegovina.svg" class="image" title="Flag of Bosnia and Herzegovina"><img alt="Flag of Bosnia and Herzegovina" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Flag_of_Bosnia_and_Herzegovina.svg/22px-Flag_of_Bosnia_and_Herzegovina.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Bosnia_and_Herzegovina" title="Cuisine of Bosnia and Herzegovina">Cuisine of Bosnia and Herzegovina</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Croatia.svg" class="image" title="Flag of Croatia"><img alt="Flag of Croatia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Flag_of_Croatia.svg/22px-Flag_of_Croatia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Croatian_cuisine" title="Croatian cuisine">Croatian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Greece.svg" class="image" title="Flag of Greece"><img alt="Flag of Greece" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Flag_of_Greece.svg/22px-Flag_of_Greece.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Greek_cuisine" title="Greek cuisine">Greek cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Greek_Macedonia.svg" class="image" title="Flag of Greek Macedonia.svg"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Flag_of_Greek_Macedonia.svg/22px-Flag_of_Greek_Macedonia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Macedonian_cuisine_%28Greek%29" title="Macedonian cuisine (Greek)">Macedonian cuisine (Greek)</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Macedonia.svg" class="image" title="Flag of the Republic of Macedonia"><img alt="Flag of the Republic of Macedonia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Flag_of_Macedonia.svg/22px-Flag_of_Macedonia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Macedonian_cuisine_%28Slavic%29" class="mw-redirect" title="Macedonian cuisine (Slavic)">Macedonian cuisine (Slavic)</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Montenegro.svg" class="image" title="Flag of Montenegro"><img alt="Flag of Montenegro" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Flag_of_Montenegro.svg/22px-Flag_of_Montenegro.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Montenegrin_cuisine" title="Montenegrin cuisine">Montenegrin cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Serbia.svg" class="image" title="Flag of Serbia"><img alt="Flag of Serbia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/22px-Flag_of_Serbia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Serbian_cuisine" title="Serbian cuisine">Serbian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Turkey.svg" class="image" title="Flag of Turkey"><img alt="Flag of Turkey" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/22px-Flag_of_Turkey.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Turkey" class="mw-redirect" title="Cuisine of Turkey">Turkish cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Italian_Peninsula" title="Italian Peninsula">Italian Peninsula</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Italy.svg" class="image" title="Flag of Italy"><img alt="Flag of Italy" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Flag_of_Italy.svg/22px-Flag_of_Italy.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Italian_cuisine" title="Italian cuisine">Italian cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Sicily_%28revised%29.svg" class="image" title="Flag of Sicily"><img alt="Flag of Sicily" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_Sicily_%28revised%29.svg/22px-Flag_of_Sicily_%28revised%29.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Sicily" title="Cuisine of Sicily">Cuisine of Sicily</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Malta.svg" class="image" title="Flag of Malta"><img alt="Flag of Malta" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Malta.svg/22px-Flag_of_Malta.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Maltese_cuisine" title="Maltese cuisine">Maltese cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_San_Marino.svg" class="image" title="Flag of San Marino"><img alt="Flag of San Marino" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Flag_of_San_Marino.svg/22px-Flag_of_San_Marino.svg.png" class="thumbborder" border="0" height="17" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_San_Marino" title="Cuisine of San Marino">Cuisine of San Marino</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Iberian_Peninsula" title="Iberian Peninsula">Iberian Peninsula</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Gibraltar.svg" class="image" title="Flag of Gibraltar"><img alt="Flag of Gibraltar" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Flag_of_Gibraltar.svg/22px-Flag_of_Gibraltar.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Gibraltarian_cuisine" title="Gibraltarian cuisine">Gibraltarian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Portugal.svg" class="image" title="Flag of Portugal"><img alt="Flag of Portugal" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Flag_of_Portugal.svg/22px-Flag_of_Portugal.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Portugal" class="mw-redirect" title="Cuisine of Portugal">Cuisine of Portugal</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Spain.svg" class="image" title="Flag of Spain"><img alt="Flag of Spain" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Flag_of_Spain.svg/22px-Flag_of_Spain.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Spanish_cuisine" title="Spanish cuisine">Spanish cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Bandera_de_Andalucia.svg" class="image" title="Flag of Andalusia"><img alt="Flag of Andalusia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Bandera_de_Andalucia.svg/22px-Bandera_de_Andalucia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Andalusian_cuisine" title="Andalusian cuisine">Andalusian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Asturias.svg" class="image" title="Flag of Asturias"><img alt="Flag of Asturias" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Flag_of_Asturias.svg/22px-Flag_of_Asturias.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Asturian_cuisine" title="Asturian cuisine">Asturian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Aragon.svg" class="image" title="Flag of Aragon"><img alt="Flag of Aragon" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Flag_of_Aragon.svg/22px-Flag_of_Aragon.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Aragonese_cuisine" title="Aragonese cuisine">Aragonese cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Balearic_Islands.svg" class="image" title="Flag of Balearic Islands"><img alt="Flag of Balearic Islands" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Flag_of_the_Balearic_Islands.svg/22px-Flag_of_the_Balearic_Islands.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Balearic_cuisine" title="Balearic cuisine">Balearic cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Basque_Country.svg" class="image" title="Flag of Basque Country (autonomous community)"><img alt="Flag of Basque Country (autonomous community)" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Flag_of_the_Basque_Country.svg/22px-Flag_of_the_Basque_Country.svg.png" class="thumbborder" border="0" height="12" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Basque_cuisine" title="Basque cuisine">Basque cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Canary_Islands.svg" class="image" title="Flag of Canary Islands"><img alt="Flag of Canary Islands" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Flag_of_the_Canary_Islands.svg/22px-Flag_of_the_Canary_Islands.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Canarian_cuisine" title="Canarian cuisine">Canarian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cantabria.svg" class="image" title="Flag of Cantabria"><img alt="Flag of Cantabria" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Flag_of_Cantabria.svg/22px-Flag_of_Cantabria.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cantabrian_cuisine" title="Cantabrian cuisine">Cantabrian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Bandera_Castilla-La_Mancha.svg" class="image" title="Flag of Castile-La Mancha"><img alt="Flag of Castile-La Mancha" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Bandera_Castilla-La_Mancha.svg/22px-Bandera_Castilla-La_Mancha.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Castilian-Manchego_cuisine" title="Castilian-Manchego cuisine">Castilian-Manchego cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Catalonia.svg" class="image" title="Flag of Catalonia"><img alt="Flag of Catalonia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Flag_of_Catalonia.svg/22px-Flag_of_Catalonia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Galicia.svg" class="image" title="Flag of Galicia"><img alt="Flag of Galicia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Flag_of_Galicia.svg/22px-Flag_of_Galicia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Galician_cuisine" title="Galician cuisine">Galician cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Castilla_y_Le%C3%B3n.svg" class="image" title="Flag of Castile and León"><img alt="Flag of Castile and León" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Flag_of_Castilla_y_Le%C3%B3n.svg/22px-Flag_of_Castilla_y_Le%C3%B3n.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Leonese_cuisine" class="mw-redirect" title="Leonese cuisine">Leonese cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Land_of_Valencia_%282x3_ratio%29.svg" class="image" title="Flag of Valencian Community"><img alt="Flag of Valencian Community" src="http://upload.wikimedia.org/wikipedia/en/thumb/c/ca/Flag_of_the_Land_of_Valencia_%282x3_ratio%29.svg/22px-Flag_of_the_Land_of_Valencia_%282x3_ratio%29.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Valencian_cuisine" title="Valencian cuisine">Valencian cuisine</a></li></ul> </li></ul> </li></ul> <p><a name="Western_European_cuisines" id="Western_European_cuisines"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Western European cuisines</span></h3> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Austria.svg" class="image" title="Flag of Austria"><img alt="Flag of Austria" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Flag_of_Austria.svg/22px-Flag_of_Austria.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Austrian_cuisine" class="mw-redirect" title="Austrian cuisine">Austrian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Belgium_%28civil%29.svg" class="image" title="Flag of Belgium"><img alt="Flag of Belgium" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Flag_of_Belgium_%28civil%29.svg/22px-Flag_of_Belgium_%28civil%29.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Belgian_cuisine" class="mw-redirect" title="Belgian cuisine">Belgian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Netherlands.svg" class="image" title="Flag of the Netherlands"><img alt="Flag of the Netherlands" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Flag_of_the_Netherlands.svg/22px-Flag_of_the_Netherlands.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Dutch_cuisine" title="Dutch cuisine">Dutch cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Germany.svg" class="image" title="Flag of Germany"><img alt="Flag of Germany" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_Germany.svg/22px-Flag_of_Germany.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/German_cuisine" title="German cuisine">German cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_France.svg" class="image" title="Flag of France"><img alt="Flag of France" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Flag_of_France.svg/22px-Flag_of_France.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/French_cuisine" title="French cuisine">French cuisine</a> <ul><li><a href="http://en.wikipedia.org/wiki/Basque_cuisine" title="Basque cuisine">Basque cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan cuisine</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Luxembourg.svg" class="image" title="Flag of Luxembourg"><img alt="Flag of Luxembourg" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Flag_of_Luxembourg.svg/22px-Flag_of_Luxembourg.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Luxembourgian_cuisine" title="Luxembourgian cuisine">Luxembourgian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Switzerland.svg" class="image" title="Flag of Switzerland"><img alt="Flag of Switzerland" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Flag_of_Switzerland.svg/20px-Flag_of_Switzerland.svg.png" class="thumbborder" border="0" height="20" width="20" /></a></span> <a href="http://en.wikipedia.org/wiki/Swiss_cuisine" title="Swiss cuisine">Swiss cuisine</a></li></ul> <p><a name="Cuisines_of_Oceania" id="Cuisines_of_Oceania"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cuisines of Oceania</span></h2> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Australia.svg" class="image" title="Flag of Australia"><img alt="Flag of Australia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Flag_of_Australia.svg/22px-Flag_of_Australia.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Australia" title="Cuisine of Australia">Cuisine of Australia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Hawaii.svg" class="image" title="Flag of Hawaii"><img alt="Flag of Hawaii" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Flag_of_Hawaii.svg/22px-Flag_of_Hawaii.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Cuisine of Hawaii</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Northern_Mariana_Islands.svg" class="image" title="Flag of the Northern Mariana Islands"><img alt="Flag of the Northern Mariana Islands" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Flag_of_the_Northern_Mariana_Islands.svg/22px-Flag_of_the_Northern_Mariana_Islands.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Mariana_Islands" title="Cuisine of Mariana Islands">Cuisine of Mariana Islands</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_New_Zealand.svg" class="image" title="Flag of New Zealand"><img alt="Flag of New Zealand" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Flag_of_New_Zealand.svg/22px-Flag_of_New_Zealand.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/New_Zealand_cuisine" title="New Zealand cuisine">New Zealand cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Palau.svg" class="image" title="Flag of Palau"><img alt="Flag of Palau" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Flag_of_Palau.svg/22px-Flag_of_Palau.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Palau" title="Cuisine of Palau">Cuisine of Palau</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Samoa.svg" class="image" title="Flag of Samoa"><img alt="Flag of Samoa" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Flag_of_Samoa.svg/22px-Flag_of_Samoa.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Samoa#Samoan_Meals" title="Culture of Samoa">Samoan cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Tonga.svg" class="image" title="Flag of Tonga"><img alt="Flag of Tonga" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Flag_of_Tonga.svg/22px-Flag_of_Tonga.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Tonga#Tongan_cuisine" title="Culture of Tonga">Tongan cuisine</a></li></ul> <p><a name="Cuisines_of_the_Americas" id="Cuisines_of_the_Americas"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Cuisines of the Americas</span></h2> <p>Cuisines of <a href="http://en.wikipedia.org/wiki/The_Americas" class="mw-redirect" title="The Americas">the Americas</a> are based on the cuisines of the countries from which the <a href="http://en.wikipedia.org/wiki/Immigration" title="Immigration">immigrant</a> peoples came, primarily <a href="http://en.wikipedia.org/wiki/Europe" title="Europe">Europe</a>. However, the traditional European cuisine has been adapted to a greater or lesser degree and many local ingredients and techniques have been added to the tradition.</p> <p><a name="Historical_Cuisines" id="Historical_Cuisines"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Historical Cuisines</span></h3> <ul><li><a href="http://en.wikipedia.org/wiki/Native_American_cuisine" title="Native American cuisine">Native American cuisine</a> <ul><li><a href="http://en.wikipedia.org/wiki/Native_American_cuisine#Native_American_cuisine_of_the_United_States" title="Native American cuisine">Native American cuisine of the United States</a></li><li><a href="http://en.wikipedia.org/wiki/Aztec_cuisine" title="Aztec cuisine">Aztec cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Maya_cuisine" title="Maya cuisine">Maya cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Inca_cuisine" class="mw-redirect" title="Inca cuisine">Inca cuisine</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:US_flag_13_stars_%E2%80%93_Betsy_Ross.svg" class="image" title="Flag of the United States"><img alt="Flag of the United States" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/US_flag_13_stars_%E2%80%93_Betsy_Ross.svg/22px-US_flag_13_stars_%E2%80%93_Betsy_Ross.svg.png" class="thumbborder" border="0" height="12" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Thirteen_Colonies" title="Cuisine of the Thirteen Colonies">Cuisine of the Thirteen Colonies</a></li></ul> <p><a name="Cuisines_of_North_America" id="Cuisines_of_North_America"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of North America</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Americanized_cuisine" class="mw-redirect" title="Americanized cuisine">Americanized cuisine</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Canada.svg" class="image" title="Flag of Canada"><img alt="Flag of Canada" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Flag_of_Canada.svg/22px-Flag_of_Canada.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Canadian_cuisine" class="mw-redirect" title="Canadian cuisine">Canadian cuisine</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Quebec.svg" class="image" title="Flag of Quebec"><img alt="Flag of Quebec" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Flag_of_Quebec.svg/22px-Flag_of_Quebec.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Cuisine of Quebec</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Toronto_Flag.svg" class="image" title="Flag of Toronto"><img alt="Flag of Toronto" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Toronto_Flag.svg/22px-Toronto_Flag.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Toronto" title="Cuisine of Toronto">Cuisine of Toronto</a></li><li><a href="http://en.wikipedia.org/wiki/Canadian_Chinese_cuisine" title="Canadian Chinese cuisine">Canadian Chinese cuisine</a></li></ul> </li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_United_States.svg" class="image" title="Flag of the United States"><img alt="Flag of the United States" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Flag_of_the_United_States.svg/22px-Flag_of_the_United_States.svg.png" class="thumbborder" border="0" height="12" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_United_States" title="Cuisine of the United States">Cuisine of the United States</a> <ul><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Northeastern_United_States" title="Cuisine of the Northeastern United States">Cuisine of the Northeastern United States</a> <ul><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_New_England" title="Cuisine of New England">Cuisine of New England</a></li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_Philadelphia" title="Cuisine of Philadelphia">Cuisine of Philadelphia</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Pennsylvania.svg" class="image" title="Flag of Pennsylvania"><img alt="Flag of Pennsylvania" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Flag_of_Pennsylvania.svg/22px-Flag_of_Pennsylvania.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Pennsylvania_Dutch" title="Cuisine of the Pennsylvania Dutch">Cuisine of the Pennsylvania Dutch</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_New_York_City.svg" class="image" title="Flag of New York City"><img alt="Flag of New York City" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_New_York_City.svg/22px-Flag_of_New_York_City.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_New_York_City" title="Cuisine of New York City">Cuisine of New York City</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Midwestern_United_States" title="Cuisine of the Midwestern United States">Cuisine of the Midwestern United States</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Kentucky.svg" class="image" title="Flag of Kentucky"><img alt="Flag of Kentucky" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Flag_of_Kentucky.svg/22px-Flag_of_Kentucky.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Kentucky" title="Cuisine of Kentucky">Cuisine of Kentucky</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Southern_United_States" title="Cuisine of the Southern United States">Cuisine of the Southern United States</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Florida.svg" class="image" title="Flag of Florida"><img alt="Flag of Florida" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Flag_of_Florida.svg/22px-Flag_of_Florida.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Floribbean" title="Floribbean">Floribbean</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Louisiana.svg" class="image" title="Flag of Louisiana"><img alt="Flag of Louisiana" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Flag_of_Louisiana.svg/22px-Flag_of_Louisiana.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Louisiana Creole cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_South_Carolina.svg" class="image" title="Flag of South Carolina"><img alt="Flag of South Carolina" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Flag_of_South_Carolina.svg/22px-Flag_of_South_Carolina.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Lowcountry_cuisine" title="Lowcountry cuisine">Lowcountry cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Texas.svg" class="image" title="Flag of Texas"><img alt="Flag of Texas" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Flag_of_Texas.svg/22px-Flag_of_Texas.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Tex-Mex_cuisine" title="Tex-Mex cuisine">Tex-Mex cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Southwestern_United_States" title="Cuisine of the Southwestern United States">Cuisine of the Southwestern United States</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_California.svg" class="image" title="Flag of California"><img alt="Flag of California" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Flag_of_California.svg/22px-Flag_of_California.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_California" title="Cuisine of California">Cuisine of California</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_New_Mexico.svg" class="image" title="Flag of New Mexico"><img alt="Flag of New Mexico" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Flag_of_New_Mexico.svg/22px-Flag_of_New_Mexico.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/New_Mexican_cuisine" title="New Mexican cuisine">New Mexican cuisine</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Chinese_American_cuisine" class="mw-redirect" title="Chinese American cuisine">Chinese American cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Barbecue" title="Barbecue">Barbecue</a></li><li><a href="http://en.wikipedia.org/wiki/Euro-asian_cuisine" class="mw-redirect" title="Euro-asian cuisine">Euro-asian cuisine</a> (<i>a type of <a href="http://en.wikipedia.org/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion cuisine</a></i>)</li><li><a href="http://en.wikipedia.org/wiki/Fast_food" title="Fast food">Fast food</a></li><li><a href="http://en.wikipedia.org/wiki/Italian-American_cuisine" title="Italian-American cuisine">Italian-American cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/New_American_cuisine" title="New American cuisine">New American cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Soul_food" title="Soul food">Soul food</a></li></ul> </li></ul> <p><a name="Cuisines_of_Latin_America" id="Cuisines_of_Latin_America"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of Latin America</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Latin_American_cuisine" title="Latin American cuisine">Latin American cuisine</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Mexico.svg" class="image" title="Flag of Mexico"><img alt="Flag of Mexico" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/22px-Flag_of_Mexico.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Mexico" class="mw-redirect" title="Cuisine of Mexico">Cuisine of Mexico</a></li><li><a href="http://en.wikipedia.org/wiki/Central_America" title="Central America">Central America</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Costa_Rica.svg" class="image" title="Flag of Costa Rica"><img alt="Flag of Costa Rica" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Flag_of_Costa_Rica.svg/22px-Flag_of_Costa_Rica.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Costa_Rica" title="Cuisine of Costa Rica">Cuisine of Costa Rica</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_El_Salvador.svg" class="image" title="Flag of El Salvador"><img alt="Flag of El Salvador" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Flag_of_El_Salvador.svg/22px-Flag_of_El_Salvador.svg.png" class="thumbborder" border="0" height="12" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_El_Salvador" title="Cuisine of El Salvador">Cuisine of El Salvador</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Guatemala.svg" class="image" title="Flag of Guatemala"><img alt="Flag of Guatemala" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Flag_of_Guatemala.svg/22px-Flag_of_Guatemala.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Guatemala" title="Cuisine of Guatemala">Cuisine of Guatemala</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Honduras.svg" class="image" title="Flag of Honduras"><img alt="Flag of Honduras" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Flag_of_Honduras.svg/22px-Flag_of_Honduras.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Honduran_cuisine" title="Honduran cuisine">Honduran cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Nicaragua.svg" class="image" title="Flag of Nicaragua"><img alt="Flag of Nicaragua" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Flag_of_Nicaragua.svg/22px-Flag_of_Nicaragua.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Nicaragua" title="Cuisine of Nicaragua">Cuisine of Nicaragua</a></li></ul> </li><li><a href="http://en.wikipedia.org/wiki/Cuisine_of_South_America" class="mw-redirect" title="Cuisine of South America">Cuisine of South America</a> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Argentina.svg" class="image" title="Flag of Argentina"><img alt="Flag of Argentina" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Flag_of_Argentina.svg/22px-Flag_of_Argentina.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Argentina" title="Cuisine of Argentina">Cuisine of Argentina</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Bolivia.svg" class="image" title="Flag of Bolivia"><img alt="Flag of Bolivia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Flag_of_Bolivia.svg/22px-Flag_of_Bolivia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/w/index.php?title=Bolivian_cuisine&action=edit&redlink=1" class="new" title="Bolivian cuisine (page does not exist)">Bolivian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Brazil.svg" class="image" title="Flag of Brazil"><img alt="Flag of Brazil" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Brazil" title="Cuisine of Brazil">Cuisine of Brazil</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Chile.svg" class="image" title="Flag of Chile"><img alt="Flag of Chile" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Flag_of_Chile.svg/22px-Flag_of_Chile.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Chile" title="Cuisine of Chile">Cuisine of Chile</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Colombia.svg" class="image" title="Flag of Colombia"><img alt="Flag of Colombia" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Colombia.svg/22px-Flag_of_Colombia.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Colombian_cuisine" class="mw-redirect" title="Colombian cuisine">Colombian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Ecuador.svg" class="image" title="Flag of Ecuador"><img alt="Flag of Ecuador" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Flag_of_Ecuador.svg/22px-Flag_of_Ecuador.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Ecuador#Cuisine" title="Culture of Ecuador">Cuisine of Ecuador</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Paraguay.svg" class="image" title="Flag of Paraguay"><img alt="Flag of Paraguay" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Flag_of_Paraguay.svg/22px-Flag_of_Paraguay.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/w/index.php?title=Cuisine_of_Paraguay&action=edit&redlink=1" class="new" title="Cuisine of Paraguay (page does not exist)">Cuisine of Paraguay</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Peru.svg" class="image" title="Flag of Peru"><img alt="Flag of Peru" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Flag_of_Peru.svg/22px-Flag_of_Peru.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Peruvian_cuisine" title="Peruvian cuisine">Peruvian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Uruguay.svg" class="image" title="Flag of Uruguay"><img alt="Flag of Uruguay" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Flag_of_Uruguay.svg/22px-Flag_of_Uruguay.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Uruguay" class="mw-redirect" title="Cuisine of Uruguay">Cuisine of Uruguay</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Venezuela.svg" class="image" title="Flag of Venezuela"><img alt="Flag of Venezuela" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Flag_of_Venezuela.svg/22px-Flag_of_Venezuela.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Venezuela" title="Cuisine of Venezuela">Cuisine of Venezuela</a></li></ul> </li></ul> <p><a name="Cuisines_of_the_Caribbean" id="Cuisines_of_the_Caribbean"></a></p> <h3><span class="editsection"></span><span class="mw-headline">Cuisines of the Caribbean</span></h3> <dl><dd><span class="boilerplate seealso"><i>See also: <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Caribbean" class="mw-redirect" title="Cuisine of the Caribbean">Cuisine of the Caribbean</a></i></span></dd></dl> <ul><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Antigua_and_Barbuda.svg" class="image" title="Flag of Antigua and Barbuda"><img alt="Flag of Antigua and Barbuda" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Flag_of_Antigua_and_Barbuda.svg/22px-Flag_of_Antigua_and_Barbuda.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Antigua_and_Barbuda" title="Cuisine of Antigua and Barbuda">Cuisine of Antigua and Barbuda</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cuba.svg" class="image" title="Flag of Cuba"><img alt="Flag of Cuba" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Flag_of_Cuba.svg/22px-Flag_of_Cuba.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuban_cuisine" title="Cuban cuisine">Cuban cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Cura%C3%A7ao.svg" class="image" title="Flag of Curaçao"><img alt="Flag of Curaçao" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Flag_of_Cura%C3%A7ao.svg/22px-Flag_of_Cura%C3%A7ao.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Curacao#Cuisine" class="mw-redirect" title="Curacao">Cuisine of Curaçao</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_the_Dominican_Republic.svg" class="image" title="Flag of the Dominican Republic"><img alt="Flag of the Dominican Republic" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_the_Dominican_Republic.svg/22px-Flag_of_the_Dominican_Republic.svg.png" class="thumbborder" border="0" height="14" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Dominican_Republic_Cuisine" title="Dominican Republic Cuisine">Dominican Republic Cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Grenada.svg" class="image" title="Flag of Grenada"><img alt="Flag of Grenada" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Flag_of_Grenada.svg/22px-Flag_of_Grenada.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Grenada" title="Culture of Grenada">Cuisine of Grenada</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Guyana.svg" class="image" title="Flag of Guyana"><img alt="Flag of Guyana" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Flag_of_Guyana.svg/22px-Flag_of_Guyana.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Guyana#Cuisine" title="Culture of Guyana">Cuisine of Guyana</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Haiti.svg" class="image" title="Flag of Haiti"><img alt="Flag of Haiti" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Flag_of_Haiti.svg/22px-Flag_of_Haiti.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Haitian_cuisine" title="Haitian cuisine">Haitian cuisine</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Jamaica.svg" class="image" title="Flag of Jamaica"><img alt="Flag of Jamaica" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Flag_of_Jamaica.svg/22px-Flag_of_Jamaica.svg.png" class="thumbborder" border="0" height="11" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Jamaica" title="Cuisine of Jamaica">Cuisine of Jamaica</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Martinique.svg" class="image" title="Flag of Martinique"><img alt="Flag of Martinique" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Flag_of_Martinique.svg/22px-Flag_of_Martinique.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_Martinique#Cuisine" title="Culture of Martinique">Cuisine of Martinique</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Puerto_Rico.svg" class="image" title="Flag of Puerto Rico"><img alt="Flag of Puerto Rico" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Flag_of_Puerto_Rico.svg/22px-Flag_of_Puerto_Rico.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Puerto_Rico" title="Cuisine of Puerto Rico">Cuisine of Puerto Rico</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Saint_Kitts_and_Nevis.svg" class="image" title="Flag of Saint Kitts and Nevis"><img alt="Flag of Saint Kitts and Nevis" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Flag_of_Saint_Kitts_and_Nevis.svg/22px-Flag_of_Saint_Kitts_and_Nevis.svg.png" class="thumbborder" border="0" height="15" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Culture_of_St._Kitts_and_Nevis#Cuisine" title="Culture of St. Kitts and Nevis">Cuisine of Saint Kitts and Nevis</a></li><li><span class="flagicon"><a href="http://en.wikipedia.org/wiki/Image:Flag_of_Trinidad_and_Tobago.svg" class="image" title="Flag of Trinidad and Tobago"><img alt="Flag of Trinidad and Tobago" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Flag_of_Trinidad_and_Tobago.svg/22px-Flag_of_Trinidad_and_Tobago.svg.png" class="thumbborder" border="0" height="13" width="22" /></a></span> <a href="http://en.wikipedia.org/wiki/Cuisine_of_Trinidad_and_Tobago" title="Cuisine of Trinidad and Tobago">Cuisine of Trinidad and Tobago</a></li></ul> <p><a name="Non-regional_cuisines" id="Non-regional_cuisines"></a></p> <h2><span class="editsection"></span><span class="mw-headline">Non-regional cuisines</span></h2> <ul><li><a href="http://en.wikipedia.org/wiki/Fast_food" title="Fast food">Fast food</a></li><li><a href="http://en.wikipedia.org/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Raw_food_diet" class="mw-redirect" title="Raw food diet">Raw food diet</a></li><li><a href="http://en.wikipedia.org/wiki/Vegan_cuisine" class="mw-redirect" title="Vegan cuisine">Vegan cuisine</a></li><li><a href="http://en.wikipedia.org/wiki/Vegetarian_cuisine" title="Vegetarian cuisine">Vegetarian cuisine</a></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-1971277724077361832008-08-09T21:12:00.001-07:002008-08-09T21:14:38.724-07:00SERVICE A LA RUSSE<h3 id="siteSub">From Wikipedia, the free encyclopedia<!-- start content --> </h3><p><i><b>Service à la russe</b></i> (<a href="http://en.wikipedia.org/wiki/French_language" title="French language">French</a>, literally "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially.</p> <p>It contrasts with <i><a href="http://en.wikipedia.org/wiki/Service_%C3%A0_la_fran%C3%A7aise" title="Service à la française">service à la française</a></i> ("service in the French style"), in which all the food is brought out at once in an impressive, but often impractical, display. The Russian Prince <a href="http://en.wikipedia.org/wiki/Alexander_Kurakin" title="Alexander Kurakin">Alexander Kurakin</a> is credited with bringing Service à la russe to <a href="http://en.wikipedia.org/wiki/France" title="France">France</a> in the early 19th century, and it later caught on in <a href="http://en.wikipedia.org/wiki/England" title="England">England</a>.<sup class="noprint Template-Fact"><span title="This claim needs references to reliable sources since July 2007" style="white-space: nowrap;">[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</span></sup> This is now the style in which most modern <a href="http://en.wikipedia.org/wiki/Restaurant" title="Restaurant">restaurants</a> serve food (with some significant modifications).</p> <p><a name="Place_setting_and_service_order" id="Place_setting_and_service_order"></a></p> <h2><span class="mw-headline">Place setting and service order</span></h2> <p>For the most correct <i>service à la russe</i>, the following must be observed:</p> <p>The place setting (called a cover) for each guest includes a <a href="http://en.wikipedia.org/w/index.php?title=Service_plate&action=edit&redlink=1" class="new" title="Service plate (page does not exist)">service plate</a>, all the necessary <a href="http://en.wikipedia.org/wiki/Flatware" class="mw-redirect" title="Flatware">flatware</a> except those required for dessert, and stemmed glasses for water, <a href="http://en.wikipedia.org/wiki/Wine" title="Wine">wines</a> and <a href="http://en.wikipedia.org/wiki/Champagne_%28wine%29" title="Champagne (wine)">champagne</a>. Atop the service plate is a rolled napkin, and atop that is the <a href="http://en.wikipedia.org/w/index.php?title=Place_card&action=edit&redlink=1" class="new" title="Place card (page does not exist)">place card</a>. Above the plate is a <a href="http://en.wikipedia.org/wiki/Saltcellar" class="mw-redirect" title="Saltcellar">saltcellar</a>, <a href="http://en.wikipedia.org/w/index.php?title=Nut_dish&action=edit&redlink=1" class="new" title="Nut dish (page does not exist)">nut dish</a>, and a <a href="http://en.wikipedia.org/wiki/Menu" title="Menu">menu</a>.</p> <p>The flatware to the right of the service plate are, from the outside in, the <a href="http://en.wikipedia.org/w/index.php?title=Oyster_fork&action=edit&redlink=1" class="new" title="Oyster fork (page does not exist)">oyster fork</a> resting in the bowl of the <a href="http://en.wikipedia.org/wiki/Soup_spoon" title="Soup spoon">soup spoon</a>, the <a href="http://en.wikipedia.org/wiki/Fish_knife" class="mw-redirect" title="Fish knife">fish knife</a>, the <a href="http://en.wikipedia.org/w/index.php?title=Meat_knife&action=edit&redlink=1" class="new" title="Meat knife (page does not exist)">meat knife</a> and the <a href="http://en.wikipedia.org/w/index.php?title=Salad_knife&action=edit&redlink=1" class="new" title="Salad knife (page does not exist)">salad knife</a> (or <a href="http://en.wikipedia.org/w/index.php?title=Fruit_knife&action=edit&redlink=1" class="new" title="Fruit knife (page does not exist)">fruit knife</a>). On the left, from the outside in, are the <a href="http://en.wikipedia.org/wiki/Fish_fork" class="mw-redirect" title="Fish fork">fish fork</a>, the <a href="http://en.wikipedia.org/w/index.php?title=Meat_fork&action=edit&redlink=1" class="new" title="Meat fork (page does not exist)">meat fork</a> and a <a href="http://en.wikipedia.org/w/index.php?title=Salad_fork&action=edit&redlink=1" class="new" title="Salad fork (page does not exist)">salad fork</a> (or <a href="http://en.wikipedia.org/w/index.php?title=Fruit_fork&action=edit&redlink=1" class="new" title="Fruit fork (page does not exist)">fruit fork</a>). (If both a salad and a fruit course are served, the necessary extra flatware must be brought out on a platter, as it is bad form to have more than three knives or forks on the table at once, the oyster fork excepted.)</p> <p>Guests are seated according to their place cards and immediately remove their napkins and place them in their laps. Another view maintains that the napkin is only removed after the host/hostess has removed his or hers. In the same manner, the host/hostess is first to begin eating, and guests follow. Then the <a href="http://en.wikipedia.org/w/index.php?title=Oyster_plate&action=edit&redlink=1" class="new" title="Oyster plate (page does not exist)">oyster plate</a> is placed atop the service plate. Once that is cleared the soup plate replaces it. After the soup course is finished, both the soup plate and service plate are removed from the table, and a heated plate is put in their place. (The rule is as such: a filled plate is always replaced with an empty one, and no place goes without a plate until just before the dessert course.)</p> <p>The fish and meat courses are always served from <a href="http://en.wikipedia.org/wiki/Platter" title="Platter">platters</a>, because in correct service a filled plate is never placed before a guest.</p> <p>Directly before dessert everything is removed from the place settings but the wine and water glasses. <a href="http://en.wikipedia.org/wiki/Crumb" title="Crumb">Crumbs</a> are cleared now. The dessert plate is then brought out with a <a href="http://en.wikipedia.org/wiki/Doily" title="Doily">doily</a> on top of it, a <a href="http://en.wikipedia.org/wiki/Finger_bowl" title="Finger bowl">finger bowl</a> on top of that, and a fork and spoon, the former balanced on the left side of the plate and the latter on the right. Guests remove the doily and finger bowls, move them to the left of the plate and place the fork to the left side of the plate and the spoon to its right. Guests are not actually to use the finger bowl.</p> <p><a name="Menu" id="Menu"></a></p> <h2><span class="mw-headline">Menu</span></h2> <p>A typical 14-course menu for a formal French dinner in <i>service à la russe</i> style is as follows:</p> <ol><li><a href="http://en.wikipedia.org/wiki/Oyster" title="Oyster">Oysters</a> or <a href="http://en.wikipedia.org/wiki/Clam" title="Clam">clams</a> on a half shell. Alternatively, fruit or <a href="http://en.wikipedia.org/wiki/Caviar" title="Caviar">caviar</a> may be served.</li><li>Soup (each guest may choose between clear or thick).</li><li>Radishes, celery, olives and almonds.</li><li>Fish, with potatoes and cucumbers with oil & vinegar.</li><li><a href="http://en.wikipedia.org/wiki/Sweetbreads" class="mw-redirect" title="Sweetbreads">Sweetbreads</a> (or mushrooms).</li><li>Artichokes, asparagus or spinach inside a pastry.</li><li>A roast with a green vegetable.</li><li>Frozen Roman punch.</li><li>Game with salad.</li><li>Creamed sweet (such as heavy pudding).</li><li>Frozen sweet.</li><li>Cheeses with biscuits and butter.</li><li>Crystallized and stuffed dried fruits served with <a href="http://en.wikipedia.org/wiki/Bonbon" title="Bonbon">bonbons</a>.</li><li>Coffee, liqueurs and sparkling water.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-70400049094756920482008-08-09T21:01:00.000-07:002008-08-09T21:07:29.483-07:00MISE EN PLACE<h3 id="siteSub">From Wikipedia, the free encyclopedia</h3> <!-- start content --> <p>"Mise en place" (pronounced <span title="Pronunciation in the International Phonetic Alphabet (IPA)" class="IPA"><a href="http://en.wikipedia.org/wiki/Help:IPA" title="Help:IPA">[miz ɑ̃n plas]</a></span>, literally "put in place") is a French phrase defined by the <a href="http://en.wikipedia.org/wiki/Culinary_Institute_of_America" title="Culinary Institute of America" class="mw-redirect">Culinary Institute of America</a> as "everything in place", as in set up. It is used in U.S. kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that a cook requires for the menu items that they expect to prepare during their shift.</p> <p><a href="http://en.wikipedia.org/wiki/Recipes" title="Recipes" class="mw-redirect">Recipes</a> are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Equipment such as <a href="http://en.wikipedia.org/wiki/Spatula" title="Spatula">spatulas</a> and <a href="http://en.wikipedia.org/wiki/Blender_%28device%29" title="Blender (device)" class="mw-redirect">blenders</a> are prepared for use, while <a href="http://en.wikipedia.org/wiki/Oven" title="Oven">ovens</a> are preheated. Preparing the <i>mis en place</i> ahead of time allows the <a href="http://en.wikipedia.org/wiki/Chef" title="Chef">chef</a> to cook without having to stop and assemble items, which is desirable in recipes with time constraints.</p> <p>It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.</p> <p>The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of <a href="http://en.wikipedia.org/wiki/Auguste_Escoffier" title="Auguste Escoffier">Auguste Escoffier</a><sup class="noprint Template-Fact"><span title="This claim needs references to reliable sources since February 2007" style="white-space: nowrap;">[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</span></sup>, who is well known for his development of the brigade system of running a kitchen.</p> <p><a href="http://en.wikipedia.org/w/index.php?title=Celebrity_Chef&action=edit&redlink=1" class="new" title="Celebrity Chef (page does not exist)">Celebrity Chef</a> <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain" title="Anthony Bourdain">Anthony Bourdain</a> has often referred to Mise en place as his religion.</p> <p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-47505132473086147502008-08-08T15:03:00.000-07:002008-08-08T15:05:15.353-07:00HIGH TRAINING EDUCATIONAL INSTITUTE - HTEI - VENEZUELA<object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/1Sft9oiBeZk"><embed src="http://www.youtube.com/v/1Sft9oiBeZk" type="application/x-shockwave-flash" height="350" width="425"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-82505635133044381992008-08-08T15:00:00.000-07:002008-08-08T15:02:40.455-07:00HIGH TRAINING EDUCATIONAL INSTITUTE VENEZUELA<div align="center"><em><strong></strong></em></div><div align="center"><em><strong></strong></em></div><div align="center"><em><strong></strong></em></div><div align="center"><em><strong></strong></em></div><div align="center"><em><strong></strong></em></div><div align="center"><em><strong></strong></em></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6dCOXWxOTTIwoPNH2XVIU_kH01O4DDe6W_GPEcclZ0PIYu1ey_e-MZqn3G9D7H5dPCL0GIUb3nLHiAiFDfrS5-kjimnPHwYBklsLCeN4wdai2d6179CmlUCYXjB80QOgCW5LHZ3boHH3/s1600-h/HTEI-LOGO0.JPG"><img id="BLOGGER_PHOTO_ID_5117620593085984018" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6dCOXWxOTTIwoPNH2XVIU_kH01O4DDe6W_GPEcclZ0PIYu1ey_e-MZqn3G9D7H5dPCL0GIUb3nLHiAiFDfrS5-kjimnPHwYBklsLCeN4wdai2d6179CmlUCYXjB80QOgCW5LHZ3boHH3/s320/HTEI%252DLOGO0.JPG" border="0" /></a><br /><strong>In Spanish.</strong></div><strong><div align="center"><br /></div></strong><div align="center"><strong><em>Acerca de High Training Educational Institute.</em></strong></div><div align="justify"><br /><em>HTEI es una Corporación Educativa fundada en 1.991 por el Lic. David Garrido Daza y la Chef Cristina Michalczuk Jeremias,con el propósito de formar y desarrollar el personal con vocación de servicio, en las áreas de Artes Culinarias, Hotelería y Turismo.Contamos con gran prestigio en la industria de la Hospitalidad, la Restauración y el Turismo en el adiestramiento y desarrollo de personal por la aplicación de técnicas de enseñanzas donde la teoría y la práctica están integradas en unidades de aprendizaje<br />Inicialmente, HTEI consciente de la apertura turística de Venezuela y la carencia del recurso humano para la prestación de servicios, se dispuso ofrecer al público nacional e internacional las carreras de Gerencia de Servicios Turísticos y Gerencia en Hotelería, para lo cual, se reunió un equipo de profesionales vinculados al área, con experiencia nacional e internacional y con estudios de Turismo y Hotelería en países como México, Estados Unidos, Canadá, España, Francia, Italia e Inglaterra.Tiempo después se realizó un estudio ocupacional acerca de los profesionales más solicitados en Venezuela y el mundo. La conclusión a la que se llegó fue que los Chefs ocupaban posiciones privilegiadas y en algunos países altamente desarrollados se ubicaban en la primera posición.En vista de esa necesidad y gracias a la basta experiencia en el campo turístico y hotelero, HTEI dirigió su atención al campo culinario para solventar tal carencia. Fue así como nuestro equipo integrado por Licenciados en Educación, Psicólogos Industriales y Chefs venezolanos y extranjeros, asesorados por la Chef Cristina Michalczuk Jeremias, construyeron el perfil del Chef de Cocina Internacional, en base a esta estrategia se diseñó el pensum de estudios. Los instructores elegidos son experimentados ejecutivos de importantes empresas del medio, con la formación y especialización en países europeos, asiáticos y americanos, egresados de las más famosas escuelas de artes culinarias del mundo.<br /></em><br /></div><div align="justify"><em>Algunos Profesores del HTEI: Chef Cristina Michalczuk Jeremías, Directora General Lic. David Garrido Daza, Director Académico,Master Chef Werner Jürgen Thiede Marx, Chef Juan Carlos Fernández, Chef Patrick Lingrand, Chef Huges Friedlender, Chef Luis Fernando Aristizabal y Chef Rubén Flores Giffuni. </em></div><div align="center"><br /></div><div align="justify"><em></em></div><img id="BLOGGER_PHOTO_ID_5117621602403298594" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxduRkt0Nx2AZTmL3GKk4pB2Eej5Bnwuz-vHOmS7fwoyH_Gqh7fJTbbr6iujs1_z5DxnU4r4-HRowJXQOE_tCJakPmnkLjEypJcGaVTFI1GSmfNOXihyphenhyphena8IudndogvhZlF_fcQjF1TjRs1/s320/pareja.jpg" border="0" /><br /><br /><div align="center"><em>El Director Académico Lic. David Augusto Garrido Daza y la Directora General Chef Cristina Michalczuk Jeremías, máximas autoridades de High Training Educational Institute HTEI. </em></div><div align="center"><em><br /><br /><strong>Premios otorgados al HTEI. </strong></em></div><em><br /><br /><img id="BLOGGER_PHOTO_ID_5117621980360420658" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9UoLVyzHq8-4LzbMsjzKJvrgAwErnb7xJwD35VdDtHz1OOzabXQ2RY4en38EjkbwWtv2-5V4ib0_VsLcKgTovr_jIfQj8ZseBKWFXzUjOi9NwoVWMsnpL1ieb929D3s-tLtlUEulmXxl/s320/cihcetitulo.jpg" border="0" /><br /></em><div align="justify"><em>El Consejo Iberoamericano en Honor a la Calidad Educativa (CIHCE) ha sido reconocido el esfuerzo de 15 años de dedicación de High Training Educational Institute HTEI con el Premio en Honor a la Excelencia Educativa 2006 en su tercera entrega, además de imponer a los Directivos Chef Cristina Michalczuk e Ing. David Garrido Michalczuk, con el Doctorado Honoris Causa en Filosofía de la Educación y el Master en Dirección Educativa, respectivamente.Los días 27 y 28 de Septiembre, tuvo lugar la II Cumbre Iberoamericana "Las Nuevas Curriculas para la Excelencia Educativa" patrocinada por el CIHCE, en el Hotel Sheraton Libertador de la bella ciudad de Buenos Aires, capital de Argentina; en la II Cumbre estuvieron presentes en representación de HTEI, el Director Ejecutivo Ing. David Alexander Garrido Michalczuk y Jheremy Garrido Michalczuk, en representación de la Chef Cristina Michalczuk, quien por su reposo médico no pudo presentarse en la Cumbre y la Premiación.El intercambio de las diferentes experiencias, conocimientos y relaciones entre las más de 180 instituciones iberoamericanas presentes, permitió a HTEI establecer lazos e intereses con cada una de éstas, con la perspectiva de abrir oportunidades de intercambio entre las diferentes naciones e instituciones. Los días 29 y 30 de Septiembre se realizó el III Premio Iberoamericano a la Excelencia Educativa 2006, en el Hotel Hilton de Buenos Aires, ubicado en la exclusiva zona de Puerto Madero; el Director Ejecutivo David Garrido Michalczuk recibió, de manos de los directivos del CIHCE, la estatuilla correspondiente al III Premio Iberoamericano en Honor a la Excelencia Educativa 2006, a su vez fue impuesto con el Master en Dirección Educativa, mientras que Jheremy Garrido Michalczuk recibió, portando una fotografía tamaño carta de la Chef Cristina Michalczuk como un emotivo gesto de honor a la condecorada ausente, el Doctorado Honoris Causa en Filosofía de la Educación.Durante la estancia del Director Ejecutivo David Garrido Michalczuk en Buenos Aires, se visitaron algunas escuelas de cocina con el fin de establecer relaciones con instituciones gastronómicas del Cono Sur. </em></div><em><br /><br /></em><div align="center"><em><br /><img id="BLOGGER_PHOTO_ID_5117622259533294914" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pRD8kkSWwYUon1nGFpVuLafAz7K9AXJjJMjuIFp-Z3ZZzUvEDDd9g4AkrcCxtjtL_dkTMH_doW2y5SHJkEKFZq3s8v1JHCrbsCYSBM0iFKeGMmWpeFQ1WzetdWfAJZNMlVHdc0GVq1Uw/s320/cristinamichalczuk1.jpg" border="0" /><strong> Cristina Michalczuk Jeremías.<br /></strong></em></div><div align="justify"><em><br />Chef venezolana nacida en Caracas el 28 de Marzo de 1955, es hija de inmigrantes ucranianos y alemanes, pasó su infancia entre Europa y América, donde aprendió a degustar lo mejor de ambos mundos, fue criada bajo estrictas exigencias educativas aprendiendo rápidamente lo que era responsabilidad, eficacia, eficiencia, calidad y excelencia, valores que ha aplicado en toda su vida.Es una artista nata, prodigio con el pincel desde su juventud, pero pronto sus familiares y conocidos también reconocieron en ella sus enormes habilidades en otro arte: La Cocina.Así comienzan sus estudios autodidactas en la cocina, donde combina sus conocimientos de arte para elaborar preciosas creaciones, luego se perfecciona con estudios académicos en Cocina y Hotelería y Turismo en Alemania y Canadá. En 1976 contrajo matrimonio con el Lic. David Garrido Daza, trabajó en diferentes empresas e instituciones dedicadas al Turismo y la Hotelería, donde desempeñó cargos de Directora y Presidente.Conocida en el medio como la "Dama de Hierro" de la Cocina, por su gran fortaleza y dedicación, nunca se veía cansada y su rigidez y disciplina hacía temblar hasta al más preparado de sus cólegas, en cambio sus alumnos la llaman "Mamá", y por su gran estima la han convertido en madrina de 5 promociones.Su gran preocupación era establecer una escuela que formaría verdaderos Chef de Cocina Internacional, por años intentó promocionar estos estudios en las instituciones y organizaciones gubernamentales, en vista de la negativa de los empresarios de tales compañías y del gobierno, y contra todo pronóstico, fundó junto a su esposo el High Training Educational Institute HTEI en 1991, del cual es su Directora General.<br />En HTEI, ella ha implantado los mismos valores que le han ayudado a ser una gran profesional, hoy en día HTEI está entre las 10 primeras escuelas del mundo y ella está entre los 40 chefs más importantes del mundo (Ver </em><em><a href="http://chef2chef.net/rank/inst2.htm">http://chef2chef.net/rank/inst2.htm</a> </em><em>).En el 2006, HTEI fue premiado por el Consejo Iberoamericano en Honor a la Calidad Educativa con el “Premio en Honor a la Excelencia 2006”, además recibió del Consejo en representación de más de 15 universidades y organismos gubernamentales latinoamericanos y europeos el Doctorado Honoris Causa en Educación por su invaluable aporte a la educación venezolana e iberoamericana durante 15 años ininterrumpidos de servicio, galardones que recibió en Argentina en Septiembre de 2006. </em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="justify"><em></em></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><em></em></div><p><em><img id="BLOGGER_PHOTO_ID_5117622568770940242" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lTw1Dc8c5RhVBTHKZucq6ldiCgFh2e6RUBh86VaVXmY6yGXivTCa-SkaY2oWFduS9qBwhMHEG7pX0s5e0oSSCjJNGtkyPt-R0bH25edGzb1tpZvYwyM_dCHvcHCtQR2RSLlmkX2afxai/s320/davidgd1.jpg" border="0" /> </em></p><p align="center"><em><strong>Licenciado David Garrido Daza. </strong></em></p><p align="justify"><em><br />Psicólogo, Docente y Gourmet venezolano nacido el 11 de Enero de 1944 en la ciudad de Caracas, uno de los últimos hijos de una familia de 14 hermanos, la familia fue perseguida durante la dictadura perezjimenista, luego se abrió paso en sus estudios como normalista (antiguas escuelas que graduaban maestros), posteriormente se licenció como Docente en el área de Sociales y Licenciado en Psicología.Ejerció por muchos años la docencia y dirección de muchos institutos de educación media y superior importantes en el país, formando generaciones de ciudadanos que aprendieran a vivir bajo el compromiso de servir a la patria.Psicólogo, Geógrafo, Analista e Historiador, entre tantas otras de sus virtudes, escribió la primera serie de revistas ilustradas publicadas en Venezuela sobre los héroes de la Independencia, hoy en día consideradas una joya literaria de colección, además fue articulista de revistas y diarios de circulación nacional. Un hombre culto que ha recorrido 4 de los 5 continentes, su conocimiento universal lo convirtió en un buen gourmet, recibiendo la instrucción en el área de enología de grandes maestros, como el caso de Henri Wilhem.En 1976 contrae nupcias con el amor de su vida, la Chef Cristina Michalczuk, ambos viajan al Canadá por algunos años para especializarse en las áreas de Turismo, Hotelería y Restauración. De su unión nacieron 3 hijos David Alexander, Christopher David y Jheremy Christian David.De vuelta en Venezuela ejerce puestos como Director y Presidente en varias instituciones, tanto nacionales como internacionales, dedicadas al área de Mercadeo, Turismo y Hotelería; fue Presidente Fundador de la Asociación Venezolana de Egresados en el Exterior AVEE. Girando instrucciones en un Evento Final de HTEI Preocupado por la baja calidad del servicio hotelero y el entrenamiento a nivel nacional, se une junto a su esposa en el proyecto de formar un instituto que graduara personal especializado en el área de Hotelería y Restauración, así nace High Training Educational Institute HTEI en 1991, del cual es su Director Académico; allí ha seguido aplicando la filosofía con que ha trabajado toda su vida: Servir con excelencia en todo lo que se hace para producir el desarrollo de la patria.HTEI se ha consolidado como una de las instituciones culinarias más respetables del mundo, hoy en día HTEI está entre las 10 primeras escuelas del mundo (vea </em><em><a href="http://chef2chef.net/rank/schools.htm">http://chef2chef.net/rank/schools.htm</a></em><em>) Nos podemos referir a él como “el último de los caballeros andantes del siglo XVII”, como lo dijo uno de los grandes gourmets del mundo, el Dr. Alberto Soria. En Abril de 2006, HTEI fue premiado por el Consejo Iberoamericano en Honor a la Calidad Educativa CIHCE con el “Premio en Honor a la Excelencia 2006”, en representación de más de 15 universidades y organismos gubernamentales latinoamericanos y europeos y nombró al Lic. David Garrido Daza como miembro honorario del CIHCE, este año está nominado por el mismo organismo para recibir el Doctorado Honoris Causa en Educación por su invaluable aporte a la educación venezolana e iberoamericana durante más de 40 años ininterrumpidos de servicio. </em><em><br /><br /></em></p><em></em><p align="center"><em><strong>see also: </strong></em></p><p align="center"><em><br /><strong>High Training in the TOP 100 Culinary Schools' rank!</strong><br /></em><a href="http://chef2chef.net/rank/schools.htm"><em>http://chef2chef.net/rank/schools.htm</em></a><em> </em></p><em></em><div align="center"><em><br /><strong>Chef Cristina Michalczuk in the top 100 Culinary Instructors' rank !<br /></strong></em><a href="http://chef2chef.net/rank/inst2.htm"><em>http://chef2chef.net/rank/inst2.htm</em></a><em> </em></div><br /><div align="center"><em></em></div><br /><div align="center"><em><a href="http://www.htei.net/"><strong>www.htei.net</strong></a><br /><br /><br /><div><embed src="http://widget-b1.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="cy=bb&il=1&channel=1441151880761732273&site=widget-b1.slide.com" style="width: 400px; height: 320px;" name="flashticker" align="middle"></embed><div style="width: 400px; text-align: left;"><a href="http://www.slide.com/pivot?cy=bb&at=0&id=1441151880761732273&map=1" target="_blank"><img src="http://widget-b1.slide.com/p1/1441151880761732273/bb_t014_v000_a000_f00/images/xslide1.gif" ismap="ismap" border="0" /></a> <a href="http://www.slide.com/pivot?cy=bb&at=0&id=1441151880761732273&map=2" target="_blank"><img src="http://widget-b1.slide.com/p2/1441151880761732273/bb_t014_v000_a000_f00/images/xslide2.gif" ismap="ismap" border="0" /></a></div></div><br /></em></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-362627590345958929.post-69113523303127702122008-08-07T23:28:00.000-07:002008-08-07T23:29:35.773-07:00CHEF'S QUOTES!<em>"Measure the girth of the chef and you can rate his restaurant."</em><br /><em>French saying<br /></em><br /><em>“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”</em><br /><em>Francois Minot<br /></em><br /><em>"Cooking is like love. It should be entered into with abandon or not at all."<br />Harriet Van Horne<br /><br />Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. </em><br /><em>Voltaire<br /></em><br /><em>"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss." </em><br /><em>Jean Antheleme Brillet-Savarin, The Physiology of Taste<br /></em><br /><em>Ingredients are not sacred. The art of cuisine is sacred. It is at that altar I worship, and I shall go to sacrifice the fat geese and tender cattle to serve its ends. The holy icons of the chef's faith—fragrant truffles, rich foie gras, well-marbled meats and other luxurious ingredients - these are not God. Their synthesis and their miraculous transformation into a sum greater than its parts is creation, and this is what I find most worthy of reverence. </em><br /><em>Tanith Tyrr, 1997<br /></em><br /><em>"A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?"</em><br /><em>Jean Antheleme Brillat-Savarin, The Physiology of Taste, 1825<br /></em><br /><em>"Laughter is brightest where food is best" for the chef, cook,pastry chef, or person who loves cooking, eating or dining. Good food equals good times.<br /></em><em>Irish Proverb</em><br /><em></em><br /><em>"A smiling face is half the meal."<br />Latvian proverb for the chef, cook, baker, pastry chef or restaurant or kitchen owner inspires us to eat well, dine well with a smile.<br /></em><br /><em>"Cookery is not chemistry. It is an art..."<br />by Marcel Boulestin. A famous quote from a famous French chef and food writer.<br /><br /></em><em></em>Unknownnoreply@blogger.com0