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World cuisine 1


World Cuisine

Go on a world tour first here.


The most widely understood types, in outline and in UK context, are French or Chinese cuisine .  British people are less clear as to what British cuisine is.  ... Discuss.

That might lead to the conclusion that X country cuisine is an important concept and is a major influence on the choice of home or foreign holiday destinations.  That decision made, some might want to go to a specific region even if it is to explore Cornish cuisine [nothing wrong in that!].  Thus, the parent category of French or Chinese cuisine is world cuisine or gastro-geographical cuisine.  Its grandson might be Andalusian Cuisine
here, as an example.   source 


It follows that the ancestor of gastro-geographical cuisine is world cuisine.

World cuisine is ... also known as Fusion Cuisine which refers to the conscious usage of differing cultures' foods and preparation methods  . . . source 

Let's explore that distinction.

Wiki has been generous with words and that continues:

Cuisine that is typical of many cultures worldwide either by virtue of obvious uses of local foodstuffs and similar preparation methods or through trade. Many dishes with different origins being approximations of flavor profiles that are common across many different cultures. These profiles that are desirable amongst the majority of humans are a result of food preferences being partially genetic
in nature and can explain things such as the use of sweet and sour in many cuisines being paired together to overpower lower quality cuts of meat even though humans also commonly share a preference for sweet fruit over sour fruit. 

That approach to defining world cuisine uses the "average" cuisine or that which uses the highest number of the shared components of the main cuisines.  It leaves, for example, Innuit cuisine link in the cold.  Let's borrow a theory from pschology.   The phrase "The whole is greater than the sum of the parts" is often used when explaining Gestalt theory. source 

If we are to derive an extensive understanding of world cuisine, a study of all "the parts" would take forever.  Would it achieve anything?  It would take long enough to be thoroughly familar with the cuisines of ten major countries. 

Put "majority cuisines" into your beloved Google and you find a fair sprinkling of Asian cuisines alongside Floribbean cuisine
link on page 1 of the results.  Whereas the central streets of most major countries may feature Asian restaurants, Florida is generally absent. [Contemporary cuisine  link may be useful later.]  Such are the limitations of Internet searches without considered interpretation. 

Perhaps it's easier if we define related words. 


The earliest definition was one I found before 1982 and included it in my Gastronomy book of that year on page 3.   

Gastrogeography is the geography of cooking and eating habits and is dictated by climate, soil, tradition, history, psychology, commerce and national character. The world can be divided into culinary zones which are as marked as those provided by political boundaries, altitudes, rain, religion, crops, skin colouring and the other geographical factors which are mapped in modern atlases.(Dennis-Jones, Zones of Cuisine,  Travel Guide, 1971). The world can be divided into areas with different approaches to food and eating which are as clearly defined as "Frontiers".


Recreational travel undertaken solely or primarily to experience the food and wine of a region. link

The food and wine of some regions are what you find when you see " Gastronomy around the world"  
find and there's more on Innuit cuisine there too.  Enjoy it with Mavis and a cup of tea a bit further down the page.


Going back to contemporary cuisine, use the link given earlier and read about ethnic and international cuisine at the end of the paper.   There is other interesting reading there.  The link is here

Emphasis is placed later on other pages that cuisine depends on the local food available.  You will see more of this type of depiction.


The inquisitive bird will be dealt with anon.  What you find elsewhere in the graphic is the locality of the foods in the context of named French dishes - the product of its cuisine.

Subject matter continued on the "World Cuisine 2"page.  Related series of pages

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