Food- and drink-related lists

Question

This piglix contains articles or sub-piglix about Food- and drink-related lists

Answer 1

Lists of restaurants

This piglix contains articles or sub-piglix about Lists of restaurants

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Answer 2

List of cuisines of the Americas

This is a list of cuisines of the Americas. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the traditional European cuisine has been adapted by the addition of many local ingredients, and many techniques have been added to the tradition as well.

Canadian bacon, or peameal bacon, prepared from center-cut boneless pork loin

BeaverTail, a fried dough pastry resembling the tail of a beaver, a Canadian symbol

Fish and brewis with scrunchions, a traditional Newfoundland meal consisting of codfish and hard bread or hard tack

A bottle of maple syrup from Quebec, Canada

Salmon is widely available in the Pacific Northwest.

Chicken, pork and corn cooking in a barbecue smoker

New England clam chowder

Chicago-style deep-dish pizza from the original Pizzeria Uno location

Caldo de res is a Mexican dish made with corn, green beans, potatoes, carrots, cabbage and cilantro.

Chapulines, (roasted grasshoppers), for sale in Oaxaca, Mexico

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Answer 3

Asian cuisine

Asian cuisine refers to any of several major regional cuisines, including East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine.

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 cooking methods.

While rice is common to most Asian cuisines, different varieties are popular in the various regions. Basmati rice is popular in the subcontinent, Jasmine rice is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea.

Curry is a common dish in southern, western and southeastern Asia, however it is not as common in East Asian cuisines. Curry dishes with origins in India and other South Asian countries usually have a yogurt base while Southeastern and Eastern curries generally use coconut milk as their foundation.

East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, and Taiwanese food. Considering this is the most populated region of the world, it has many regional cuisines (especially China). Examples of staple foods include rice, noodles, mung beans, soy beans, seafood (Japan has the highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea.

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Answer 4

List of Asian cuisines

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest and most populous continent, has many great cuisines.

Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products.

A Tajik feast

Khorkhog, a barbeque dish consumed in Mongolia

Sturgeon kebabs cooking in Turkmenistan

Uzbek manti

Lagman, a dish of Uyghur and Dungan ethnic minorities

East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes (with the notable exception of Japanese cuisine).

Southeast Asian cuisine – includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.

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Answer 5

List of chefs

This article is a list of notable chefs and food experts throughout history.

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Answer 6

List of bean-to-bar chocolate manufacturers

This is a list of companies which produce chocolate, not chocolates. That is, they process cocoa beans into a product in-house, rather than merely melting chocolate from another manufacturer.

Some are large companies that own the entire process for economic reasons; others aim to control the whole process to improve quality, working conditions, or environmental impact.

(St. Louis, MO)

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Answer 7

List of cholesterol in foods

This list consists of common foods with their cholesterol content recorded in milligrams per 100 grams (3.5 ounces) of food.

Cholesterol is a sterol, a steroid-like hormone made by animals, including humans. The human body makes one-eighth to one-fourth teaspoons of pure cholesterol daily. A cholesterol level of 5.5 or below is recommended for an adult. The rise of cholesterol in the body can give a condition in which excessive cholesterol is deposited in artery walls called atherosclerosis. This condition blocks the blood flow to vital organs which can result in high blood pressure or stroke. Cholesterol is not always bad. There are some types of cholesterol which are beneficial to the heart and blood vessels. High-density lipoprotein is commonly called the "good" part of cholesterol. These lipoproteins help in the removal of cholesterol from the cells, which is then transported back to the liver where it is disintegrated and excreted as waste or broken down into parts.

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Answer 8

List of cuisines

The following is a list of cuisines. A cuisine is specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices.

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Answer 9

Outline of cuisines

The following outline is provided as an overview of and topical guide to cuisines:

Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is frequently named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on culinary practices.

Meals   (outline) – cuisine is generally served in the form of a meal. A meal is an eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal. Meals are composed of one or more courses, which in turn are composed of one or more dishes.

Meal structure varies by culture. Here are some examples:

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Answer 10

Eurasian cuisine of Singapore and Malaysia

The Eurasian cuisine is a 'fusion' cuisine, mainly existing still in Singapore and Malaysia.

In general, Eurasians are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgation of Portuguese, Dutch, British, Chinese, Malay, and also Indian and Peranakan influences is meant. Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.

For example, cream in European recipes is replaced by coconut cream and dried Chinese sausage (lap cheong) is used instead of chorizo. Also, the use of soy sauce, chilli and ginger is used interchangeably with vinegar, mustard and Worchestershire sauce.

There is no clear definition of what can be specified as Eurasian. Some dishes are also found in Indonesian, Malaysian and Chinese cuisines. By local adaptation(s), or by its ubiquitous presence within the Eurasian community, a dish is sometimes considered "Eurasian".

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