This definition is important to the way cuisine is interpreted on this website:
Cuisine (from French cuisine, "cooking; culinary art; kitchen"; is a specific set of cooking traditions and practices, often associated with a specific culture.
It is often named after the region or place where its underlining culture is present.
A cuisine is primarily influenced by the ingredients that are available locally or through trade.
Religious food laws can also exercise a strong influence on cuisine. source
Consider these gastro-geographical belts.
Basic gastro-geographical belts
This gives us the grain, root, fish, game, pig and cattle belt and its subsequent bread, vegetable, fish, meat diet. The original beverages of this belt were all grain based, such as the whisky of Scotland and ales of England, the beers and Schnapps of Scandinavia and Germany, as well as the vodkas of the Russo- Polish regions.
This is the rice, fruit wine and cheese belt. Again, climate, season and soil are the basic relevant factors. Its many pastoral and mountain regions with goats, sheep and, later, cattle, make it the natural birthplace of one of the oldest of man-made foods - cheese.
The rice-based diet of this belt almost circles the world and is represented in basic dishes such as the paellas of Spain, the risottos of Italy and the pilaffs of the Balkan and the Middle East countries. A basic rice diet can be seen in some form or other in India, China, Indonesia and Japan.
Represented by parts of Africa, South America and other Southern regions, this belt is less clearly defined in its basic diets because of the dietary influence and customs of early European immigrants. But it is true to say that we could call it the herb and spice belt, with a vegetable-based, almost vegetarian-based, diet. Only in parts was its diet influenced by the fish and meat, and milk and cheese dishes, of Europeans. The diet has made a considerable contribution to the world's gastronomy in the form of such products as peppers, potatoes, tomatoes, cocoa, tea and coffee.
Bode, W K 13- European Gastronomy ... - Grub Street [Press] - London - 2000 pp
Another world tour
This time, it's a world mini-tour and it is confined to this page. You saw a particular type of presentation on the previous page and we now look at other countries and regions. They are not always announced so, part of the enjoyment is putting a name to them.
The graphics are packed with information and do justice to the variety of food used across the world. They are presented without further comment at this stage.
We start with the northern belt and you can work out the belts for the other countries/regions