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A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
A cuisine is primarily influenced by the ingredients that are available locally or through trade.
Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine.
Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
Some factors that have an influence on a region's cuisine include the area's climate, the trade among different countries, religiousness or sumptuary laws and culinary culture exchange.
For example, a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish.
The area's climate, in large measure, determines the native foods that are available. For example, foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties.
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction.One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.Molecular cuisine, is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking).