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Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".[1]
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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties...
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dishes found in Thai cuisine. Note: The Thai script column is linked to how it is pronounced when available. Food portal Thai cuisine List of Thai ingredients...
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Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora...
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Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last...
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French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le...
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American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans...
American cuisine. Mexican cuisine is composed of mainly indigenous—Aztec and Mayan—and Spanish influences.[citation needed] Mexican cuisine is considered...
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across the Middle East and North Africa, primarily associated with Moroccan cuisine. Orris root has been used in tinctures to flavour syrups; its taste is...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns...
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger...
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have...
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