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The five continents of the world and its gastronomy

One of the cultural aspects that stands out when traveling to a foreign country is its gastronomy. He culinary art, the customs and the native ingredients of each country can vary greatly from one region to another, so there are many who enjoy tasting the traditional dishes of a particular country when they travel. Broadly speaking, culinary traditions from around the world can be divided by continents as you will see below.

Below you have an index with all the points that we are going to deal with in this article.

America

Starting with North America, a clear distinction can be made between the cuisine of Canada, the United States and the typical dishes of Mexico, the latter currently included among the most important and famous dishes in the world.

The popular tex-mex kitchen, with its origin in North America, is one of the culinary traditions with the greatest worldwide fame. The set of dishes that make up Tex-Mex cuisine responds to a fusion between Mexican and American style in general terms.

Importance of Mexican cuisine in America

In the United States, the gastronomic culture is born from a mixture between different cuisines of the world due to the number of immigrants from Europe, Asia and Africa. Canadian cuisine is largely related to the different indigenous cultures that inhabited the country over the centuries, which is why today is so varied.

The typical dishes of the different countries of South America vary greatly by country, although many of the typical dishes of each of them are very similar and differ by some ingredients. They emphasize the typical foods of Peru and Colombia, as well as the Ecuadorian gastronomy.

The native fruits of forests and tropical fields, such as guava, papaya or mango are very frequent among the different desserts of South America. Likewise, sweet potatoes, cassava and corn are some of the most commonly used ingredients.

Typical alfajores recipe from Argentina

Finally, in Central America there is also a high influence of indigenous, Spanish and African cuisine. The typical dishes of each of the countries that make up Central America stand out for their strong flavors, full of aroma and color.

Europe

Mediterranean cuisine stands out for the use of a wide range of products of plant origin, that is, fruits, vegetables, nuts and legumes. There is also a large presence of bread and other cereals such as wheat. Olive oil is the main fat and is used for the preparation of endless dishes typical of different European countries.

Mediterranean diet ingredients

Spanish cuisine is probably one of the most popular for tourists from all over the world, with the famous Spanish tapas at the head. The potato omelette or Valencian paella, among many other dishes of purely Spanish origin, are one of the main tourist attractions at international level.

For its part, the Italian gastronomy It is perhaps the most imitated in the world. Of course, the most famous dishes in Italy are pizza, risotto and pasta, although the list of typical dishes and sauces (pesto, Bolognese, carbonara …) is much more extensive. Currently, the amount of pizza recipes is endless: seafood pizza, Neapolitan, four cheeses, margarita, etc.

French gastronomic culture has influenced that of many other countries and that is why it is currently among the most important in the world. Thanks to the regional variety of France, the list of typical dishes is almost endless.

Varieties of quiche lorraine

If we move a little more towards the north of Europe, specifically to Germany, we will find ourselves facing a gastronomy somewhat remote from the Mediterranean prototype described above, although it is also very influenced by the French culinary tradition. The sausages of German origin stand out, especially the sausages or Bratwürste, which are usually accompanied by the famous sauerkraut (Sauerkraut in German).

Asia

Asian cuisine can be divided into two main subgroups: East Asia and Southeast Asia. That is why, when referring to Asian cuisine, it should not be confused with the oriental cuisine, since the latter refers to the area from southern eastern Siberia to Indonesia, including Japan, Mongolia, Korea, Thailand, Vietnam and almost all of China.

Common ingredients in Asian cuisine

Different Asian cuisines have in common the abundant use of various types of fish from the Pacific and Indian oceans. On the other hand, the consumption of rice It is also another of the star habits in Asian cuisine in general, as well as various vegetables and spices. Also eating seaweed, raw fish, bamboo or shark fin, among other rare ingredients, is exquisite for most Asians.

In general, Asian cuisine tries to balance and give equal importance to all aspects of the dish: color, flavor and aroma. In China, for example, this balance tries to be achieved in the first dishes of a typical menu using three or even five different ingredients. The colors red, yellow, black, brown and white are usually the most common in their traditional dishes.

Chinese rice noodles with vegetables

The main advantage of Asian cuisine compared to Western cuisine is that its dishes contain less carbohydrates, sugars and fats. This is mainly achieved thanks to the high consumption of fish, which favors circulation. Fruits and vegetables are consumed daily, to the detriment of processed products, uncommon in Asian countries.

Oceania

The gastronomy of Oceania is a mixture between western and Asian culinary tradition. This continent is made up of Australia, the islands of New Guinea, New Zealand and the archipelagos of Melanesia, Micronesia and Polynesia, all surrounded by the Pacific Ocean, so it is not surprising that fish and shellfish are very common in Your dishes

Australian cuisine is, in broad strokes, a reflection of the different foods that have stood out within the history of this country, including the ingredients used by Australian aborigines, whose native cuisine is known as bushfood or bush tucker. Irish and British cuisine are also present.

Highlights of Australian desserts, widely influenced by British cuisine, where celebrities originate feet or cakes, both sweet and savory. The consumption of meat, usually chicken or beef fillets accompanied by grilled vegetables (potatoes, beans, beans …), is very common as well.

Australian mincemeat pie

In New Zealand dishes consisting of fresh vegetables are usually consumed, although meats such as lamb, venison or pork also predominate, as well as fish, especially salmon, oysters, paua, lobsters, scallops, mussels … Here, the famous pavlova is considered as The national dessert

The cuisine of the Fiji Islands is the result of fusing the cuisine of Polynesia and Melanesia, as well as those of India, China and the West. Therefore, rice is part of the daily diet of its inhabitants, along with other foods such as coconut, sweet potato, cassava or bread, among others. The most famous dish is called lovo, which consists of a mixture of meat, fish and vegetables wrapped in a banana leaf.

Africa

The cuisine of the different countries of the African continent is characterized above all by its exoticism, which is achieved thanks to the use of numerous species and ingredients typical of Africa. African cuisine is also widely influenced by Asian and Western cuisine.

In the northern regions of Africa, including Tunisia, Algeria, Egypt and Morocco, couscous is the staple food. It is wheat semolina, which is cooked very similar to pasta. Couscous is cooked accompanied by various ingredients that may vary depending on the case, although olive oil, saffron, cloves, ginger and other spices are usually never lacking,

Couscous accompanied by chicken and vegetables

On the other hand, anyone visiting Africa, whatever the country, will appreciate that the seafood, especially if you visit the southern and eastern areas of the continent, it is a special food. It is not so much the shellfish species that are consumed, but rather the way of preparing them. The soups and seafood stews prepared in these areas are part of the gastronomic pride of its inhabitants.

In East Africa there are two most representative dishes: the matoke and the ugali. First, the matoke is a very simple preparation made from steamed green bananas. Secondly, ugali is prepared with corn, very similar to corn starch or polenta, and is used for the preparation of various stews and soups. It is said that the best ugali in Africa can be tasted in Uganda.

In the countries of west africa, maafe is another very popular stew whose main ingredient is peanuts. In fact, it is a dish that is consumed almost daily. It is basically a meat stew that includes various vegetables, rice, hard boiled eggs and peanuts. In the central regions, bambara is one of the most attractive desserts.

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