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cuisines |
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American
"There
is no American food. When we begin to list American foods, either we
talk about regional things like lobster or shrimp Creole, or we talk
about spaghetti and pizza and hot dogs...One could argue it's what
makes us great. The fact that we don't have a cuisine is a measure
of our democracy and of our ethnic heterogeneity."
-- Sidney Mintz, Anthropologist |
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French
French cooking is
considered by many to be the standard against which all other
cuisines are measured (it is also referred to as haute cuisine).
This standard was introduced into the French courts by
Catherine de Medici in the 1500s, and later perfected by Auguste
Escoffier (1846-1935), who is considered the Father of French
Cooking.
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German
Typical German
cuisine varies according to each German state's culinary tradition,
to its regional agriculture, and to the new tastes of new Germans
who have settled in the reunited Germany.
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Greek
Greece and its
sun-kissed isles offer a tantalizing cuisine that is fresh and
fragrant, served with warmth and vitality. The Greeks' zest
for the good life and love of simple, well-seasoned foods is
reflected at the table. Theirs is an unpretentious cuisine
that makes the most of their surroundings.
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Indian
Cuisine in India is as varied and diverse as the regions of
the country and the people who inhabit them. Each part of the
land has an enviable range of culinary delights which promise
a veritable gastronomic experience. And the list of dishes is
surprisingly endless….
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Thai
Thai cooking can
be readily envisioned as a work of art. The people have a
natural and creative sense of beauty, and express it in many
ways. Both men and women learn to create beautifully shaped
fruits and vegetables, carving them with all of the skill of a
talented artisan. It brings to mind the expert precision with
which craftsmen cut and polish rough stones.
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