Affichage des articles dont le libellé est Cuisine. Afficher tous les articles
Affichage des articles dont le libellé est Cuisine. Afficher tous les articles
Cuisine Italienne
Italian delicacies is characterized by the range of products used, as well as by a incredible regional diversity. It is actually based on the Mediterranean weight loss program made of sparkling products, however additionally of factors that are no longer part of it, such as cheeses or sausages.
Mexican Cuisine
Mexican cuisine is considered to be very varied because of its pre-Hispanic (Mesoamerican natives) and European (mainly Spanish) heritage, a consequence of the Spanish conquest of the Aztec Empire during the sixteenth century. It has also been influenced by African, Caribbean, Asian and Middle Eastern cuisines. The traditional base of this cuisine is maize, as well as other indigenous foods such as beans, avocado and tomato and chilli, accompanied by rice, transported by the Spanish. Europeans brought with them a large number of foods among which the most important are domesticated meat (beef, pork, chicken, goat and mutton), dairy products (especially cheese), and various herbs and spices.
Although the Spaniards originally tried to impose their own eating habits on the country, food and cooking techniques eventually got mixed up, especially in convents of the colonial era. African and Asian influences were also brought during this period, the result of African slavery in New Spain and the transport of goods by the Manila galleons connecting Manila to Acapulco.
Couscous Marocain
Couscous (كسكسي, in Arabic) is on the one hand a semolina of durum wheat prepared with olive oil (one of the traditional staple foods of the Maghreb countries) and on the other hand, a recipe of cuisine from Berber cuisine, made with couscous, vegetables, spices, olive oil, and meat or fish.
It is with Tajine, one of the emblematic dishes of traditional Maghreb cuisine and, more broadly, Jewish cuisine from North Africa, African cuisine, and Mediterranean diet, cooked according to multiple regional and local cultural variations. The oldest known traces of couscous are found in burials of the third century BC. J. - C., of the time of the Berber king Massinissa of Numidie (in the current north of Algeria), one of the cradles of the culture of the wheat. Known in France since the sixteenth century, it was integrated into French cuisine at the beginning of the twentieth century, via the French colonial empire and the Pieds-noirs of Algeria, and is to this day the third favorite salty dish of the French.
Turkish Cuisine
Turkish delicacies benefits from the Ottoman heritage and is at the crossroads of Asian, Oriental and Mediterranean flavors. Indeed, Turkish delicacies has been enriched by migrations of Turks over the centuries, from Central Asia to Europe and was once influenced by way of its neighboring countries (Greece, Middle East countries, Balkans, Iran or Armenia). Conversely, there will be a large number of frequent dishes with Lebanese, Greek or Armenian cuisine.
Turkish delicacies is prosperous in pasta, meat, fish, greens and desserts. Among the most well-known Turkish specialties are stuffed veggies (dolma), kebap, ravioli (mantı), puff pastry (börek), rice dishes (pilav) and pastries (baklava, lokum, and künefe).
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