This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions,[1] often associated with a specific culture. European cuisine refers collectively to the cuisines of Europe.[2] European cuisine includes cuisines of Europe, but can arguably also include non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions.
The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguishes European cooking from cuisines of Asian countries[3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[4] Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas.
^"Cuisine." Thefreedictionary.com. Accessed June 2011.
^"European Cuisine." Europeword.com Archived 2017-10-09 at the Wayback Machine. Accessed July 2011.
^Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
^Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
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