Question

article on cuisine , places to visit and culture of chhattisgarh (pls answer fast urgent)

Answer 1

A cuisine is a style of cooking characterized by distinctive ingredients, techniques anddishes, and usually associated with a specificculture or geographic region.The American Food Revolutions: Cuisines in America.".A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such asHindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.[1]

. For example, a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish.


The trade among different countries also largely affects a region's cuisine. Dating back to the ancient spice trade, seasonings such ascinnamon, cassia, cardamom, ginger, andturmeric were important items of commerce in the earliest evolution of trade. Cinnamon and cassia found their way to the Middle Eastat least 4,000 years ago.[2]


Culinary culture exchange is also an important factor for cuisine in many regions: Japan’s first substantial and direct exposure to the West came with the arrival of European missionaries in the second half of the 16th century. At that time, the combination of Spanish and Portuguese game frying techniques with a Chinese method for cooking vegetables in oil led to the development of tempura, the popular Japanese dish in which seafood and many different types of vegetables are coated with batter and deep fried.[

Cuisine dates back to the Antiquity. As food began to require more planning, there was an emergence of meals that situated around  Rome was known for its cuisine, wealthy families would dine in the Tricliniumon a variety of dishes; their diet consisted of eggs, cheese, bread, meat and honey.

New cuisines



An example of nouvelle cuisinepresentation. This dish consists ofmarinated crayfish on gazpachoasparagus and watercress.

Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of variousculinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.[5]Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot andChristian Millau in a new restaurant guide, theGault-Millau, or Le Nouveau Guide. Molecular gastronomy, is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines. The term was coined in 1988 by late Oxfordphysicist Nicholas Kurti and the French INRAchemist Hervé This.[6] It is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs.[7] Besides, international trade brings new foodstuffs including ingredients to existing cuisines and leads to changes. The introduction of hot pepper to China from South America around the end of the 17th century, greatly influencing Sichuan cuisine, which combines the original taste with the taste of introduced hot pepper and creates a unique flavor of both spicy and pungent.[8]

Global cuisineEdit

Main articles: Global cuisine, Regional cuisine, andList of cuisines

A global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats.

Regional cuisinesEdit

Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, and cultural differences.[9] For example, in Central and South America, corn (maize), both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons,peppers, and rice. The vegetarianismpracticed in much of India has made pulses(crops harvested solely for the dry seed) such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic; coconuts andseafood are used throughout the region both as foodstuffs and as seasonings.

African cuisineEdit



Main article: List of African cuisines

African cuisines use a combination of locally available fruits, cereal grains and vegetables, as well as milk andmeat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and wheyproducts.