Definition & Betydelse | Engelska ordet CUISINES

Definition av CUISINES

1. böjningsform av cuisine

Exempel på hur man kan använda CUISINES i en mening

• Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Greek American, Italian American, Jewish American, and Mexican American.
• Dishes borrow ingredients from Middle Eastern, Turkic, Iranian and South Asian cuisines, notably mutton and spices.
• However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines.
• Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.
• Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.
• Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, North American, and Middle Eastern cuisines.
• Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.
• Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.
• The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history.
• Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China.
• Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era.
• Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences.
• The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
• Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
• It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
• Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients.
• It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated (but not to be confused with) the cuisine of the American South.
• The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics imparted by the principal turmeric constituent, curcumin.
• With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
• Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.

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