It has invariably been the survival of the fittest. The one well equipped always survives.Some changes
cannot be seen but can be observed to a certain degree.
We often ignore to think over or to contemplate over these ‘insignificant’ and tiny changes. The truth
prevails that there is change occurring inside and outside of us at every single unit of time. Food is often
one of those. (We spend an average of 2.5 years in our life cooking, 3.66 years eating and total amount
of food we consume in a lifetime is close to 35 tons.and despite all of this we tend to ignore the topic).
The diet of early men and primates has been of very high value to anthropologists and historians in
suggesting theories regarding the evolution of man. This can further be related to morphological
evidences such as the change in jaw and brain structure. However the archaeological evidences in this
field of research is sparse and often not accurate as the evidences are weak(many organic materials
such as plants donot survive ) and therefore donot reflect in the archaeological record.
Australopithecus afarensis were the first hominids on earth. Their diet was mostly made up of fruits and
vegetables, after which evovled the homo habilis who supposedly used simple tools to scavenge ants.
The homo erectus were the first to use fire to cook food, the homo sapiens who supposedly came after
had a proper routine such as breakfast, lunch and dinner.
In this way humans have always been a part of the ecosystem. We have also seen the great leap forward
from before a 100,000 years to what we are today. Human culture traditions have taken a huge leap to
be what they are today. This also helps appreciate the divesity among us and each others culture.
Food Culture
Food habits are shaped by environment, available ingredients, climate, and even factors like class and
income. Though food is first and foremost a basic necessity, it is also a cultural symbol: Sushi is
synonymous with Japan, fish and chips conjure up images of Britain, and tacos are associated with
Mexico etc.
However, besides these common cultural symbols, many nations boast of “exotic” foods that are native
to a region or a people. For example, Westernised nations may balk at eating a crisply fried Tarantula, but these giant spiders are a staple diet among Amazonian tribes. Or how about a plate of fresh bull’s
testicles? A delicacy in Spain, it might well be considered unpalatable in other countries. Here’s a look at
the “delicacies” that you will find on food plates around the world.
In this article, we will be discussing the 3 major cuisines of the world- Asian, Mediterranean and
European Cuisines. Let’s begin our journey !
ASIAN CUISINE
Asian, South Asian, Central Asian, and Middle Eastern cuisines. A cuisine is a characteristic style of
cooking practices and traditions, usually associated with a
specific culture. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common.
TYPES OF ASIAN CUISINES
EAST ASIAN CUISINE
SOUTHEAST ASIAN CUISINE
inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance
of stir-frying, boiling and steaming.
SOUTH ASIAN CUISINE
subcontinent. It has roots in the Hindu beliefs, customs and practices practiced by the large population
found in the region. Foods in this area of the world are flavoured with various types of chili, black
pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an
ingredient that can be used in both savory and sweet recipes in
South Asian cuisine. Chopped ginger is fried with meat and pickled
ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to
make juices.
CENTRAL ASIAN CUISINE
Most Central Asian nations have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef in the U.S.WEST ASIAN CUISINE
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma. Lamb and mutton have always been the favored meats of the Middle East. Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or kebabs. Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the region. Vegetables and pulses are the predominant staple of the great majority of the people in the Middle East. They are boiled, stewed, grilled, stuffed, and cooked with meat and with rice. Among the green leaf vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equallycommon.
Mediterranean Cuisine
History of Mediterranean Cuisine
Mediterranean was geographically destined to Common Elements of Mediterranean Cuisine
The overall characteristics of Mediterranean cuisine are largely shaped by the climate and geography of the region. The sunny, mild Mediterranean climate yields an agricultural bounty that heavily influences the vegetable-dominant cuisines of the region.
OLIVES AND OLIVE OIL : The most universally used and prevalent ingredient in the cuisines of the Mediterranean is olive oil. Olive trees are prevalent throughout the region, and the distinctive oil is a major export of many Mediterranean countries. Olives themselves are a regular ingredient in Mediterranean cuisine, adding a punchy, fermented, acidity to dishes.
VEGETABLES: Fresh vegetables dominate Mediterranean cuisine, with a wide variety taking center stage in dishes throughout the region. While there is some cultural variation, eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra,cucumbers, and a variety of greens and lettuces all flourish in this region and are commonly used. While there is some cultural variation, eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens and lettuces all flourish in this region and are commonly used. 
SEAFOOD : Seafood is a more prevalently used protein source, appearing in variety of dishes. The close proximity to the Mediterranean Sea provides easy access to fresh seafood, which makes frequent appearances in dishes throughout the region. 
HERBS: A preponderant use of fresh herbs characterizes Mediterranean cuisine. The climate and geography of the region is naturally suited to growing herbaceous plants, both indigenous and imported.
Culinary Distinctions of the Mediterranean Cuisine Although there are common elements that unify the cuisines of the Mediterranean, there are some significant regional and cultural differences. The Mediterranean can be divided into three culinary regions: Eastern Mediterranean, Southern Europe, and North Africa.
Eastern Mediterranean cuisine, which encompasses some Middle Eastern cuisine, describes the culinary traditions of Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt. Yogurt and fresh cheeses like feta, halumi, and lebanah feature prominently in Eastern Mediterranean cuisine. 
Southern European cuisine, which is found in Italy, Southern France, and Spain, contains specific ingredients that distinguish it from the rest of Europe’s cooking traditions and other Mediterranean countries
North African cuisine is characterized by an abundant use of spices. Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika in their cooking traditions.European cuisine European cuisine or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, Latin America, North America, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.
Central European Cuisine
Central European food is highly influenced by complex political history, major ethnic disparities, and
climatic differences in various regions in central Europe. The climate in central Europe varies from cold
winters in one nation to black sea climate in the other nation, thus resulting in culinary differences
throughout Central Europe. Almost all the countries in Central Europe were earlier incorporated into
Austro-Hungarian or Prussian, which eventually led to cross-cultural culinary exchanges, hence leading to
diverse types of Central European food.
Countries part of Central Europe:
Austrian cuisine
Czech cuisine
German cuisine
Hungarian cuisine
Polish cuisine
Liechtensteiner cuisine
Slovak cuisine
Slovenian cuisine
Swiss cuisine
Popular Central European Dishes:
Austrian Wiener Schnitzel Slovenian žganciPolish pierogi
Eastern European cuisine
Eastern European Cuisine is a generic term for the cuisine of Eastern Europe, including the
Caucasus, but excluding most Balkan countries.The cuisine of the region is strongly influenced by
its climate and still varies, depending on a country. For example, Russian, Belarusian
cuisine and Ukrainian cuisine show many similarities, yet differ considerably fromCaucasian cuisine.
Countries part of Eastern Europe :
Armenian cuisine
Azerbaijani cuisine
Belarusian cuisine
Georgian cuisine
Moldovan cuisine
Romanian cuisine
Russian cuisine
Mordovian cuisine
Tatar cuisine
Ukrainian cuisine
Crimean Tatar cuisine
Some Popular Eastern European Dishes :
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| Russian Pirozhki |
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| Crimean Tatar Chiburekki |
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| Armenian khorovats |
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| potato Bubka |
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| Georgian Chanakhi |
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| Russian Olivier salad |
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| sărmăluţe cu mămăligă |
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| Russian borscht |
Northern European Cuisine :
Northern Europe, including Scandinavia, Ireland and the United Kingdom, has a mouthwatering supply of
food and beverages. Fish and chips, Swedish meatballs and shepherd’s pie are just a sampling of the
regional offerings, which are usually prepared on the hearty side to warm people up from the cold climate.
Because of the surrounding bodies of water, fish is essential to most Northern European cuisines
Countries part of Northern Europe:
British cuisine
English cuisine
Scottish cuisine
Welsh cuisine
Danish cuisine
Estonian cuisine
Faroese cuisine
Finnish cuisine
Icelandic cuisine
Irish cuisine
Lappish cuisine
Latvian cuisine
Lithuanian cuisine
Norwegian cuisine
Swedish cuisine
Sami cuisine
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| Danish Stegt flæsk med persillesovs |
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| Norwegian smørbrød |
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| English Sunday Roast |
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| Finnish Sautéed Reindeer |
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| Welsh Rarebit |
Western European Cuisine :
The cuisine of Western Europe is the food of countries such as Germany, Switzerland, Austria, Belgium, the
Netherlands, and France. The cuisine of the region shares some similarities and many differences as well. Many
German recipes reflect the long standing German tradition of preserving foods. Smoking, curing, pickling and salting
of foods is common in Germany and can be found in well-known foods such as sauerkraut, pickled herring, and
sauerbraten. German cuisine has always featured rich and hearty meat based recipes; with pork, beef, and wild
game being very popular. The food of Austria and the German part of Switzerland share many similarities with that of
Germany. The French part of Switzerland owes much of its food traditions to the classic food of France. Few
countries in the world are more respected for their cuisine than France. French food places a heavy emphasis on
meat dishes and goes to great lengths to create sauces that enhance the flavor of any type of meat. France is also
known for its legendary wines, which are enjoyed all over the world.
Countries of Western Europe:
Belgian cuisine
Dutch cuisine
French cuisine
Haute cuisine
Cuisine classique
Nouvelle cuisine
Luxembourgian cuisine
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| Lithuanian cepelinai |
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| French Margret |
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| French Fondue Savoyarde |
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| Belgian Carbonnade Flamande |
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| Belgian Moules Frites |
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| Dutch Boren Kool Stamp Pot With Rookworst |
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| French Quiche Lorraine |
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